Topic: Any Greek chefs on the site - Kleftico and Afelia

[JerryM]

Axe,

made the 976bar kleftico again - this time i'm pretty much sorted (i can't really see any improvement other than bay).

i used pork and personally liked the dish better (i like lamb to taste lamb ie slow roast or bbq pretty much on it's own).

differences this time:
1) used standard size lemon
2) fined chopped onion and caramelised
3) made "marinade" night before cooking (lemon juice, oregano, salt, black pepper, garlic, olive oil)

i tried taking the lid off after 3hrs and adding the glass of red wine ie for last 1 hr but oven is not hot enough to reduce. ended up using the frying pan as per last time. added knob of butter and 1 tsp sugar. am going to leave the wet tea towel seal off next time in the hope that more water will help reduce the sauce in the 4 hr oven time.

have realised a flaw in converting from 976bar method to suit my need for one stop pot cooking. the onions don't need mixing with the meat and the marinade can just be poured into the pot (no need for stir). this along with caramelise and fine chop resolved the "clear" onion visual difficulty i had last time.

the only thing left to try is the addition of bay.

many thanks 976bar family are well pleased.

ps Axe have a look at 976bar's piri (i have batch currently on the go and smells brill).

ps tried oregano and marjoram in the veg bake and 50:50 on result compared with mint - i think i may just prefer the mint version.

[976bar]

Hi Jerry,

Glad to have been of service, I hope the family enjoyed it

[Malc.]

Sounds good Jerry, I am going to try 976's recipe to spec' on the next go. Anythign slow cooked will work out good. What cut of pork did you use?

Is the Piri recipe listed anywhere?

[JerryM]

976bar,

family really enjoyed it. clean pots and plates on both makes. many thanks to you sir.

Axe,

for the pork i used boned leg. the important thing for us is to get the meat very lean by cutting as much fat off as possible - this took most of the time to prepare the dish. the leg pork worked well though and would use next time.

piri http://www.curry-recipes.co.uk/curry/index.php?topic=3533.new;topicseen

[Malc.]

Jerry,

Perhaps next time, you could try boned shoulder, this has much less fat on it. We find this has much better flavour than leg and is also cheaper, which is a bonus. It is our preferred cut for roasts to.

The Piri Piri Chicken looks great, definitely giving that a go. What is it served with traditionally?

[Razor]

Guy's,

I haven't read the whole post as of yet, so I maybe duplicating a previously asked question but have any of you good guy's and gal's got a good recipe for Stiffado (spelling?)

Had this a few times in Cyprus and fell in love with it, as I did with the island itself.

Ray

[Stephen Lindsay]

Come Dine With Me - Lam Kleftico

http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-10/lamb-kleftiko-with-lemon-potatoes-and-stuffed-tomatoes

[976bar]

Guy's,

I haven't read the whole post as of yet, so I maybe duplicating a previously asked question but have any of you good guy's and gal's got a good recipe for Stiffado (spelling?)

Had this a few times in Cyprus and fell in love with it, as I did with the island itself.

Ray

Beef Stifado, a wonderful beef dish like stew, very tomatoey, garlicy, with red wine and quite sweet.

This is the recipe I use from the restaurant.

1 kg stewing beef cubed
1 kg small onions (or shallots)
3 cloves garlic finely chopped
1 kg tomatoes finely chopped
1/2 wine glass of vinegar
250ml red wine
180 grams olive oil
6 bay leaves
6 cloves
1 tbsp sugar
salt & pepper

Heat the oil in a saucepan and seal the beef then remove from the pan. Add the shallots and cook until golden brown. Add the garlic and cook until soft, add the tomatoes, sugar and vinegar and stir in.

Add the beef, bay leaves and cloves into the pan and season.

Transfer to a casserole dish, add the wine, cover with water and cook in a pre-heated oven at 170 degrees C until all the water has been absorbed and the beef is tender.

My friends family in Greece (Thessalon?ki) also made this with Rabbit which is delicious.

Enjoy

[Malc.]

Any idea what sort of vinegar should be used, Red Wine, Balsamic etc?

Cheers,

Malc.

[JerryM]

Axe,

the pork shoulder had cross my mind too (love my blade of lamb). i will use on next go.

on the piri we are probably heathens. i make a tomato and red onion salsa and serve with american fries and pittas. posh kebab. if i can get or plan ripe avocado then this is a nice addition in the salsa.

976bar,

your spoiling us now. i keep trying to get back onto curry but will need to try this one out. interesting the recipe i have but not tired is very similar differing only in the use of rosemary and absence of cloves.

would presume vinegar is the clear distilled.