Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: JerryM on April 09, 2011, 09:09 AM
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worth a punt - is there anyone with pukka recipes for Kleftico or Afelia.
these along with souvlaki and moussaka are what i feel to be the best of greek dishes. i'm sorted on the other two but have never managed to get any legit recipe for the Kleftico or Afelia.
needs to be a 10/10 recipe something as good for example as 976bar's piri piri.
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Nothing in "Traditional Recipes : Greek Cookery", I am afraid (a present from an Athenian friend).
** Phil.
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I'm sure I remember rick Stein doing this on his Mediteranean Odysee but so far I can not find it. I did come across this that I beleive we might do for tonight's dinner.
http://youtu.be/Zfzs97BPyM0 (http://youtu.be/Zfzs97BPyM0)
EDIT: Changed my mind Jerry, going to try this Kleftiko instead:
http://uktv.co.uk/food/recipe/aid/601804/displayVideo/Hi (http://uktv.co.uk/food/recipe/aid/601804/displayVideo/Hi)
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Jerry,
http://youtu.be/zz_iDEwkbDM (http://youtu.be/zz_iDEwkbDM)
Made this tonight and was blown away! It's a delicious dish and one I will be doing again. I used Lamb Shanks and followed the video as is. My only comment would be watch the salt levels as it is easy to get carried away. Otherwise, we had four entirely empty plates, apart from bones. ;)
Served it with some gently roasted Charlotte potatoes done in a little olive oil, mixed salad, olive bread, those little feta stuffed peppers and a red pepper dip.
I don't know if this is what your looking for or how authentic it is, but it is certainly worth making. May try the other one I posted next time, but it will be hard to ignore this recipe.
Cheers,
Malc. :)
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http://youtu.be/zz_iDEwkbDM (http://youtu.be/zz_iDEwkbDM)
That was one seriously confusing video, Axe. I started it playing with the sound muted, just watching the sub-titles, then found the anti-mute button and turned the speakers on. Now I don't speak Greek, although like most people I know a few polite words, but there was this guy talking about "In Greece we don't eat mutton", yet the words coming out of his mouth didn't seem to be saying that at all ... It took me at least 30 seconds to realise he was speaking Polish, and only then because I heard "prosze bardzo"! What is going on ? How come a native Polish speaker is telling is how to cook Kleftiko ?!
** Phil.
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I must admit, I had similar reservations. However, having watched the video several times and comparing this to the other Kelftiko videos and recipes, I decided that the Garlic influence in this dish was worth a try. I have a garlic indulgence that is comparable to your liking of salt.
All I can say is that the dish we made tonight was damn good. I've never eaten Kleftiko so I do not know where the goal posts are, but I am happy to endorse this recipe as worth the while.
:)
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Axe,
stirling effort.
that Bomi Delikatesy ie the recipe you made looks the real deal. i will certainly give it ago.
i'm not convinced on the cooking temp. it should be more like 140C for several hrs c/w 180C stated.
pitty he did not say more on how he deals with the water "sauce". the video suggested something was done with it but was just poured off and left.
you can put more root veg in the dish ie carrot, turnip to suit your likes.
the devil as allows is in the detail. he put too much of that garlic butter in for my liking but i think that block is much more than garlic and butter - its must be where the rest of the "critical" herb spicing is.
nevertheless its a good starting point and clearly an impressive dish as is.
as said in the other video it can be made in a large pot which would be my preference. the foil is certainly used in holiday destinations for visual impact.
it's a tad confusing now though for me on what the difference is between Klefticao and Afelia other than the type of meat. pork being for afelia. it's why i was hoping for a budding greek member to put us straight.
many thanks - much appreciate the help.
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I'll try and answer some of your comments with my observations:
Cooking temperature was fine at 180c for a 2 hour cook. You could lower the temperature but would have to increase the cooking to 3 hours.
The water/sauce was a master pierce. Tightly packed in foil, the juices from the lamb and extra garlic butter, have no where to go other than to find a route out of the foil. This may have something to do with the higher oven temp too. The water prevents the juices burning when they hit the roasting pan. At the end of cooking, your left with a perfect jus to pour over the succulent meat. You need to keep an eye on the amount of water keeping it topped up if necessary. I also rung out the foil to extract as much juice from them.
If your not too keen on garlic you could leave out the fresh garlic and just use the butter. I used plain Garlic Butter (Lurpack) but he used Garlic & Herb Butter which is generally a mix of Basil, Chives & Parsley.
The critical element to this dish has to be the oregano and the bay leaves. I used fresh Bay leaves picked from the garden and used dried Wild Oregano (Tesco). The oregano worked well and didn't over power the dish as I had feared it might.
Two schools of thought moving forward:
1. Use a different bone in cut like a leg steak to create individual parcels as seen in the first linked video. Adding the garlic and herbs as I did for the one I made, but with the addition of a drop of white wine to provide the jus.
2. Use shanks again but straight in the roasting pan and nestled with extra veg.to make a snug fit. A couple of glugs of white wine and foil over the top.
I think this is a forgiving dish that can be 'messed' around with, or left fairly rustic with 'basic' ingredients, such as the first video. I generally like rustic foods so will definitely be trying the other one.
Reading up on Afelia suggests that the main difference apart from being pork, is the cooking method. Kelftico is baked, whereas Afelia is braised in red wine.
Talking of Pork, did you see the Pirgos? http://youtu.be/tTiyWNPsYJo (http://youtu.be/tTiyWNPsYJo)
Found a site this morning, I think your gonna love Jerry:
How About Something Greek (http://howaboutsomegreektonight.com)
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2. Use shanks again but straight in the roasting pan and nestled with extra veg.to make a snug fit. A couple of glugs of white wine and foil over the top.
This is the only point where I would beg to differ. I was taught to cook Kleftiko many years ago (too many to recount !) by a Greek chef, and he taught me that Kleftiko was traditionally cooked underground over a very slow heat and left overnight. It was invariably wrapped to keep the meat moist. So although there is no doubt that you could put lamb shanks in a pan with extra veg and produce an extremely nice dish, I do not think you could in all fairness call the result "Kleftiko".
** Phil.
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That is a fair point to make and whilst I usually like to make things as easy and simple as possible, there is something to be said about presenting individually wrapped bundles of food. The sense of anticipation and fun to be had opening your own personal package of food at the meal table, makes the occasion. We've done this with other dishes and my children love it.
I'll be visiting the butcher during the week to see what cuts of meat he suggests to use. This is a dish where cheap cuts would work well.
Incidentally Phil, are you able to share what you were taught by the Greek Chef?
Tonight we are trying the Rosto Chirino (http://www.howaboutsomegreektonight.com/rostochirino.php) listed on the website I posted, accompanied with something called Bryam (http://www.howaboutsomegreektonight.com/bryam.php). I have the pork on a slow cook and the smell coming from the kitchen is devine. The fact the sun is beaming through the windows is just adding to the Greek aromas. I am about to uncork a chilled bottle of white.
Cheers everyone. :)
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Incidentally Phil, are you able to share what you were taught by the Greek Chef?
I wish I could, Malc : if I had had the confidence to do so, I would already have done so. Unfortunately it was a very long time ago, and I remember only the basics :stabbing the leg to insert the garlic, then rubbing with olive oil, dredging with oregano, then (for modern methods) wrapping in either baking paper or baking foil, putting in the oven at the lowest possible setting at which the lamb will cook, and then leaving for several hours to cook through. The skill was in getting the temperature/time right; all the rest was pretty plain sailing ...
** Phil.
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No problem Phil, what you describe is almost the basic recipe I feel. Do you remember if lemon was involved in anyway?
It's funny you know, until this topic, I had never considered doing anything other than a traditional roast for a leg of lamb. Now though, I think I will be giving the Greek treatment for a while.
I very much enjoyed the pork tonight especially the roasted veg. I got different results to the pics shown and had to adjust cooking times. I realise now that the recipes I have followed have been 'uploaded'. I took a leap of faith I guess, fortunately it worked out.
One thing is for sure though, i'm quite taken with the Greek/Cyprus cuisine. I'll have to research Souvlaki ready intime for the CR0 BBQ!
:)
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No problem Phil, what you describe is almost the basic recipe I feel. Do you remember if lemon was involved in anyway?
I'm afraid I do not remember lemon being involved at all, but that may just be the effect of a 48-year time gap ! But I do have very good friends in Athens, and I think they may be able to help : I will ask.
** Phil.
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But I do have very good friends in Athens, and I think they may be able to help : I will ask.
That would be very helpful, thanks Phil.
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worth a punt - is there anyone with pukka recipes for Kleftico or Afelia.
these along with souvlaki and moussaka are what i feel to be the best of greek dishes. i'm sorted on the other two but have never managed to get any legit recipe for the Kleftico or Afelia.
needs to be a 10/10 recipe something as good for example as 976bar's piri piri.
Hi Jerry, Haven't been on here for a while, but I also love Kleftico and having grown up with a greek lad who was my best friend for years, his dad owned the Appolonia greek restaurant in Hayes, where I worked as a wine waiter for 2 years when I was about 19.
This was their recipe for Kleftico, which was always mouth watering, succulent and the lamb just fell off the bone... see what you think :)
Kleftiko
Greek Lamb Shanks or Leg
Ingredients
4 lamb shanks
2 onions ? sliced
4 cloves of garlic ? crushed
4 tsp oregano, (1 for each shank)
Olive oil
1 lemon
Kitchen Foil
Method
Get 2 sheets of foil per shank, put half a sliced onion in the foil.
Rub the lamb shank with a crushed clove of garlic and smother a little olive oil all over with your hands.
Place the shank on top of the onions and sprinkle 1 tsp oregano over the top or just rub 1tsp of oregano all over the shank.
Squeeze a little lemon juice on top, and then season with salt and pepper.
Wrap the shank well in the foil so no moisture escapes and bake in the oven at 150 deg C for 4 hours.
Once cooked, remove the shank from the foil, and pour the juices and onion into a pan and pour half a bottle of red wine into the pan. Simmer and reduce the liquid until you have a nice jus to pour over the meat.
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Hey guys! These recipes sound fantastic. Can I just ask, how many people will a single Lamb shank serve? The chef in Axe's video claims 12 people can be fed from four shanks, but that sounds pretty stingy to me.
Also, Axe, did you just make two wholes in each shank, stuff one with feta and one with garlic? Would it be worth making a few of each, or is just the one required?
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Traditional Kleftico should NOT have feta cheese in it!!!!
I love feta cheese and greek salads but not with lamb.....
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Hey guys! These recipes sound fantastic. Can I just ask, how many people will a single Lamb shank serve? The chef in Axe's video claims 12 people can be fed from four shanks, but that sounds pretty stingy to me.
Also, Axe, did you just make two wholes in each shank, stuff one with feta and one with garlic? Would it be worth making a few of each, or is just the one required?
It should be 1 lamb shank per person as you would get in a restaurant :)
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I made two holes and stuffed both with Feta and Garlic. I have to say that I am not sure what the feta brought to this particular version of the dish. There certainly wasn't enough to really notice it. Either way, it was very nice.
I love lamb and one shank was perfect, though it is alot of meat. There is no way 4 shanks would serve 12 people though. The wife didn't manage to eat a whole shank and shared some with my eldest daughter, who seems to be at the teenage bottomless pit stage!
Thanks for posting the recipe 976bar, it sounds very rustic indeed. I'm sure Jerry will be pleased, I will certainly try it out next time round.
:)
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Axe, 976bar,
much appreciate your help. the 976bar seems very close to what i have in mind and will try out.
will have a good read up on the website link provided by axe above (looks good).
the souvlaki is very good for bbq served in pitta with salad. recipe for 4 as a main is in a bowl add: salt (~1/2 tsp), black pepper (~1/4 tsp), oregano (1 tbsp dried), juice one lemon, pomace olive oil (1 tbsp), give it a taste then add cubed pork (700g to 1 kg) and leave to marinade (24hrs to 3 d). put on skewers and bbq.
ps that pirgos looks worth a try in time.
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Thanks Jerry, I was going to ask you for your recipe. Do you have one for Tzatziki?
I made some last night but confess I bought some BBQ packed chicken breast from ASDA flavoured Garlic, Lemon & Mixed Herbs, served with salad on plain naan with Tzatziki (Delphi brand). Wasn't bad but no home run, too much rosemary in the herb mix. Tzatziki was good though.
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Hi Jerry,
My recipe for Souvlaki is as follows and uses lamb rather than pork.
1.5 kilo lamb (leg chunks)
2 cloves of garlic
Salt, Pepper, Oregano
300 grams Greek Youghurt
2 onions
chopped parsley
3 tomatoes
2 green peppers
1 red pepper
Place the lamb in a bowl and add the youghurt and the crushed garlic. Season with salt, pepper and oregano, mix well and put in the fridge for 12 hours.
Cut the green peppers, red pepper and onion into 2" squares or similar. Thread the meet, peppers and onions onto skewers and grill on the BBQ until done.
The recipe from the restaurant for Tzatziki is as follows.
1/2 kilo greek youghurt
4 cloves garlic (crushed)
1 cucumber
1 tbsp vinegar
salt
50 grams butter
Grate the cucumber, melt the butter over a low heat. In a bowl add the yoghurt, garlic, cucumber and vinegar, season with salt and mix well. Stir in the melted butter. Place it in the fridge to set for an hour.
Enjoy!! :)
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How would you actually present/serve this? I mean a stinking great lamb shank on a plate is a bit unweildly.
I'm thinking the following.
Take each shank, and shred the meat off the bone, then serve it layered over a light green salad, with some feta and a yoghurt mint dressing. Maybe some roasted new potatoes. Any thoughts?
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How would you actually present/serve this? I mean a stinking great lamb shank on a plate is a bit unweildly.
I'm thinking the following.
Take each shank, and shred the meat off the bone, then serve it layered over a light green salad, with some feta and a yoghurt mint dressing. Maybe some roasted new potatoes. Any thoughts?
Yes : put a "stinking great lamb shank" on the plate drenched in a little jus, and let me enjoy it as God intended :)
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Dave, Phil sums it up nicely.
You won't need to shred the lamb, it should fall off the bone. I served mine straight on the plate and drizzled with the remaining jus, just as Phil suggests.
If you add potatoes to the shank prior to cooking and create a grease proof paper/foil bag, you could simply present the opened bag on the plate. Adds a sense of occasion.
I served up with a salad and a few extras but as a 'rustic' dish, gently roasted veg would be good, or salad and plenty of bread.
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I am starving now. That's the problem with this forum!!! :P
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Axe,
just for info include the Tzatziki recipe i use (very similar to 976bar's):
500ml yogurt
5 cloves garlic grated
1 cucumber grated and drained
4 tbsp olive oil
2 tbsp vinegar
salt/pepper (i add this slowly and tasting after mixing the rest)
976bar,
many thanks for souvlaki recipe - the main difference being yogurt in your recipe - will need to give it a try.
i have your kleftico on the go at the moment. i like to marinade for most dishes like this before cooking - i have 1.1kg bone leg cubed from butcher marinating in the juice 1 lemon, salt 0.5 tsp, black pepper 0.25 tsp, oregano 4 tsp and 12 off garlic slithers
it smells better than lugging the case to manchester airport.
ps following on from ootini serving quest: i'm going to roast some baked veg in tomato sauce.
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Axe,
just for info include the Tzatziki recipe i use (very similar to 976bar's):
500ml yogurt
5 cloves garlic grated
1 cucumber grated and drained
4 tbsp olive oil
2 tbsp vinegar
salt/pepper (i add this slowly and tasting after mixing the rest)
976bar,
many thanks for souvlaki recipe - the main difference being yogurt in your recipe - will need to give it a try.
i have your kleftico on the go at the moment. i like to marinade for most dishes like this before cooking - i have 1.1kg bone leg cubed from butcher marinating in the juice 1 lemon, salt 0.5 tsp, black pepper 0.25 tsp, oregano 4 tsp and 12 off garlic slithers
it smells better than lugging the case to manchester airport.
ps following on from ootini serving quest: i'm going to roast some baked veg in tomato sauce.
Hi Jerry,
Are you saying that you have had the meat removed from the bone and cubed? that's what it reads like........ :( Thats a no no, if so, you need to keep th shank whole and marinate it. Cooking it complete will add the bone marrow into the taste, this gives it flavour.....
Unless I am reading it all wrong. I hope so........ :)
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Thanks Jerry,
I read a recipe that said to grate the cucumber into a colander then drench with vinegar and then sprinkle with salt and allow to drain for 45mins to remove excess moisture. Might be worth a try.
976, I think Jerry means bone in, or at least I hope so.
You can't beat bone marrow, I miss not having it in chops anymore.
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976bar, Axe,
No. i'm going off what i've eaten on hols (Agios Nikolaos). i know shank is the proper way. i have no explanation why different but i've been used to it cubed.
it's gets worse. i've just been searching afelia. it comes up with coriander seed and cinnamon. there is clearly some differences in the world. the afelia i relate to is lamb in red wine. i just can't see cinnamon or coriander in there.
this quest may not be as easy as i'd thought - the klefitico lamb does smell good though. to cook it i'm going to put a wet tea towel between the lid and the dish and cook for 4 hrs on 140C. i just need to get the accompliment upto spec ie potato and veg.
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Jerry,
The one thing that I soon quickly realised, is that the Greek dishes are often mixed up with Cypriot dishes and vice versa.
Over the weeks researching, I have come across various different take on what cut Kleftiko should use. Some say chopped shoulder, some say knuckle, some say shank, i've even seen reference to breast!
The crux of it is that any cheap cut is very much suited to this dish given the long cooking period. And those awkwardly boned cuts even more so, given that the meat will fall of the bone after the cook.
Out of choice I will continue to use shank for now, but will look at the cheaper bone in cuts.
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Just called in at Lidl (Tovil) on the way home and found that they are currently stocking "Alpengut Pork Knuckle"s, which are as near as dammit Polish Golonka. Excellent value at
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After all the searching fro recipes I did, I could have just gone to Lidl! I didn't know they had a recipe section:
http://www.lidl.co.uk/cps/rde/xchg/lidl_uk/hs.xsl/16868.htm (http://www.lidl.co.uk/cps/rde/xchg/lidl_uk/hs.xsl/16868.htm)
Check out the Pork Fillet in Ouzo sauce.;)
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it's gets worse. i've just been searching afelia. it comes up with coriander seed and cinnamon. there is clearly some differences in the world. the afelia i relate to is lamb in red wine. i just can't see cinnamon or coriander in there.
this quest may not be as easy as i'd thought - the klefitico lamb does smell good though. to cook it i'm going to put a wet tea towel between the lid and the dish and cook for 4 hrs on 140C. i just need to get the accompliment upto spec ie potato and veg.
[/quote]
The Greek Cypriots do use a lot of cinamon in their cooking compared to the Greeks, however I suspect that the use of Coriander as well probably comes from the Turkish Cypriots, rahter than the Greek Cypriots.
Hope this helps :)
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Yes, I read somewhere that it all stems from early Ottoman influences dating back to the 13th century, so that would make sense.
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How do I quote someone elses post where it appears in a blue box like others do it then add my own comments?
My last post looks as though I had written it all which is not the case!!! :(
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976bar,
looks like the quote box at the start has been deleted
ps have the dish on the go for tonight
(http://www.curry-recipes.co.uk/imagehost/pics/d498c37bd82de9e5ca55ad9344a68fce.jpg) (http://www.curry-recipes.co.uk/imagehost/#d498c37bd82de9e5ca55ad9344a68fce.jpg)
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How do I quote someone elses post where it appears in a blue box like others do it then add my own comments?
My last post looks as though I had written it all which is not the case!!! :(
You can use the following bb tags [quote]your message here[/quote]
Which should appear as :
your message here
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Just called in at Lidl (Tovil) on the way home and found that they are currently stocking "Alpengut Pork Knuckle"s, which are as near as dammit Polish Golonka. Excellent value at
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976bar,
looks like the quote box at the start has been deleted
ps have the dish on the go for tonight
(http://www.curry-recipes.co.uk/imagehost/pics/d498c37bd82de9e5ca55ad9344a68fce.jpg) (http://www.curry-recipes.co.uk/imagehost/#d498c37bd82de9e5ca55ad9344a68fce.jpg)
That looks good, you'll have to let us all know how it turns out :)
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Hi
Thanks for the heads up phil, just been to lidl and picked one up then put it back down! Will grab one tomorrow, best way to eat them please, thinking rustic breads and crout and beer plus dill pickle?
Regards
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Hi
Thanks for the heads up phil, just been to lidl and picked one up then put it back down! Will grab one tomorrow, best way to eat them please, thinking rustic breads and crout and beer plus dill pickle?
Regards
Rustic bread & beer certainly; never seen it served with dill pickle in Poland, but perhaps that varies depending on where you are. Sauerkraut certainly : not something I enjoy myself, but definitely a traditional accompaniment. And as I mentioned earlier, plenty of fresh grated horseradish and English mustard !
** Phil.
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all 4 off plates were clean and the whole lot eaten. the baked veg worked really well with the kleftico.
i'm well pleased with the result but feel i did not get the best out of both dishes. i have a gap for this type of dish - one stop cooking ie put it in the oven and serve straight from the pots.
with hindsight i put too much lemon juice in the kleftico and i now feel the marinating is ott and not needed.
thoughts going fwd:
1) re Axe's conclusion i will get european bay (only have asian which would not work) to try on next go
2) the red wine is key element. i found cooking it off a tad faffing and would like to try adding for say the last hr of cooking when i would leave lid off
3) i don't like the anemic look of onion and am drawn to caramelising it at the start
4) i'll try a different herb mix in the veg bake (used mint but oregano & marjoram would sit better with the kleftico)
5) i feel the kleftico red wine sauce could be improved a tad (might just be the bay or the too much lemon that i'd put in). not sure what's missing could even be the seasoning. some butter springs to mind but i feel that would be cheating.
this is a breakthrough for me and am well pleased albeit there is some fine tuning left. many thanks to 976bar - i'm essentially sorted.
baked veg recipe (nb i only used potato and whole carrot down to the picky eaters in the family):
1kg potato sliced
2 courgettes sliced
2 aubergine sliced
1 tin chopped toms
2 green peppers sliced (i would use frozen mixed)
2 tbsp olive oil
1 tsp mint
0.25 tsp parsley
0.25 tsp salt
0.25 tsp black pepper
200ml water
all in pot and cover veg with sauce then lid on and in oven while the lamb cooks. lid off with say 1 hr togo to allow sauce to thicken. option to sprinkle with feta just before serving.
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Just sent off a request to Athens for authentic recipes for kleftiko, afelia and tsatziki.
** Phil.
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Stella Chrysochoou writes :
Hello Phil,
Here is my tzatziki:
1/2 kilo good strong yougurt FAGE with 3-4 pieces of chopped garlic, two cucumbers in very small pieces, salt, 1/2 cup of good olive oil. You mix them all.
I suggest to write in English in the Web "kleftiko" and "afelia" and you will find many recipes. These are things that we do not prepare in the familly. You can find them in the tavernas specialised in roasted meat.
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More memories of what I was taught about kleftiko some 40 years ago are starting to come back. I now recall that I was taught that it was originally a Greek bandit dish. For obvious reasons, the bandits could never risk the smoke of an open fire, so they developed a technique of wrapping their food in clay, then cooking it overnight over a very slow charcoal fire underground. This doesn't cast any light on the seasoning, of course -- all I remember is that there are garlic & oregano -- but it does support the idea that the best way of replicating the effect today might be in a well-sealed clay oven.
** Phil.
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Jerry, i'm a little confused, are you saying you poured red wine in with the lamb? If so how much, enough to cover the lamb?
If I read you correctly you have cubed marinated lamb and raw onion in a pot that you have added lemon juice and seasoning too. You have then added red wine and slow cooked it in the oven. After which you have had to reduce the wine to create a jus. I hope you don't mind me saying, but this sounds more like the Afelia dish.
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Had another go at Kleftiko (http://www.curry-recipes.co.uk/curry/index.php?topic=5743.msg56911#msg56911) tonight with another great success. I tried the paper/foil method this time and aired on the side of Jerry's caution regarding the lemon juice and did the following:
Studded the lamb with garlic slices, 3 per shank. Salt, pepper, paprika, oregano, bay leaf and garlic butter on bottom, add shank and repeat for top, squeeze 1/4 of a lemon over the top . Pull paper and foil up to form a tight fitting bag. Place in oven at 140c for 4 hours.
I also made Confit Byaldi (http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2632065.ece) which is a serious test of your patience.
The results were stunning, the Lamb fell off the bone before I could get it out of the parcels and tasted so succulent I wanted more an more. The garlic butter infused with the herbs and spices and the juice from the lamb was out of of this world.The
The Byaldi, well what can I say, Thomas Kenner is truly a man of food, it was perfect and went very well with the lamb. I'm not sure I did it full justice and could only get butter nut squash not zephyr squash, but it was very good indeed. As I said though, the preparation and cooking of this dish is hard work, but well worth the effort.
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are you saying you poured red wine in with the lamb?
Axe,
i followed 976bar's recipe & method exactly other than the pre marinating and being over zealous with the lemon juice. the lamb is cooked without the red wine. the cooking liquid is poured off and wine added (i used 1 off large glass) and reduced until a nice sauce consistency. the recipe says to include the onion but most stayed with the lamb - hence did not take on any colour that should of happened per the recipe.
hence going fwd i'm wrestling with the white onion (that stays with the lamb) and the hassle of reducing to a sauce. i'm going to either blend or cut the onion much finer so that it is carried over when poured off for the reduction. the other thought is to add the red wine part way through. i think the late addition of the wine is important though as you want the taste in the sauce but not in the lamb.
i noted from yourself the inclusion of the garlic butter and think i might need to add it into 976bar's recipe for the sauce reduction.
i do feel as you are indicating the results from the various recipe derivatives are exceedingly good and our efforts really are refining what would come naturally to a proper chef (not knocking our abilities but i'm certainly in the learning seat).
as for the kleftico v afelia it matters not to me - the dish i'm cooking ie 976bar's is the one i was after remembering it from hols. probably breaking all rules but i'm going to use pork next and soon.
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Jerry,
Ah I see, I wasn't sure so had to check. I must not have read 976's recipe correctly. I think as far as jus is concerned I would probably look to create this independantly to the lamb, frying some shallot maybe a little garlic in plenty of butter, add in a bay leaf, lemon thyme, red wine and simmer. When lamb is done add juice, season, reduce and serve.
I used the garlic butter again as I still had the remains from last weeks efforts. I really love this dish and will be doing it again and again. My thoughts now turning to using a leg as opposed to shanks. This will help reduce the fat content as shanks have quite a bit of fat on them.
What I like about this cuisine is that the rules really can be broken. I am sure this dish will work equally well with pork. I certainly look forward to hearing how you get on with it.
:)
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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.
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Hi Jerry,
Glad to have been of service, I hope the family enjoyed it :)
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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?
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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
(http://www.curry-recipes.co.uk/curry/index.php?topic=3533.new;topicseen)
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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?
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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 :)
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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 (http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-10/lamb-kleftiko-with-lemon-potatoes-and-stuffed-tomatoes)
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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 :)
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Any idea what sort of vinegar should be used, Red Wine, Balsamic etc?
Cheers,
Malc.
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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.
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i keep trying to get back onto curry but will need to try this one out.
Good food can not be ignored ;)
Actually it's funny, as was thinking a similar thing. But I am really enjoying the break and have learnt a fair bit with these recipes. It's certainly going down a storm at home!
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would presume vinegar is the clear distilled.
Hi Jerry, Yes either the clear distilled or red wine vinegar will do it :)
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Jerry, thanks for suggesting 976's Piri Piri, two whole chickens have now been devoured with barely a speck left!
976, a truly fantastic dish, thanks!
http://www.curry-recipes.co.uk/curry/index.php?topic=3533.msg57118#msg57118 (http://www.curry-recipes.co.uk/curry/index.php?topic=3533.msg57118#msg57118)
...on to the Stifado! :)
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Many thanks 976,
I may give this a go this evening. what would you serve it with as I can't for the life of me remember what I had it with in Cyprus ???
Ray :)
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Many thanks 976,
I may give this a go this evening. what would you serve it with as I can't for the life of me remember what I had it with in Cyprus ???
Ray :)
This dish lends itself to almost anything really. Rice would be good (not basmati but probably short grain), potatoes or even mediterreanian vegetables :)
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Hi 976,
I have a memory of eating it with potatoes and crusty bread, so I think I will head in that direction.
Just on the shallots or small onions, are they left whole?
Ray :)
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Hi 976,
Just on the shallots or small onions, are they left whole?
Ray :)
Hi Ray, They are left whole :)
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Thanks mate,
Just 1 last question, sorry to be a pain but, is it correct that I should weigh the oil as the recipe suggests or should it read ml's not gm's
Cheers,
Ray :)
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Thanks mate,
Just 1 last question, sorry to be a pain but, is it correct that I should weigh the oil as the recipe suggests or should it read ml's not gm's
Cheers,
Ray :)
Yes for some reason the recipe is real old and it has always been in grams, I've never bothered to convert it :(
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180g = 200ml Olive Oil
What is the average cooking time of the dish?
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Beef Stifado done! Bloody gorgeous quite simply!
Bob, what other recipes are you hiding, this was another blinder!
Served it with a Greek Salad: cucumber, onion, roasted pepper, cherry tomato, feta, oregano, salt n pepper and some Med. Bread from Asda.
The only problem is that I still want more!
(http://i173.photobucket.com/albums/w56/_Axe_/Stifado.jpg)
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Beef Stifado done! Bloody gorgeous quite simply!
Bob, what other recipes are you hiding, this was another blinder!
Served it with a Greek Salad: cucumber, onion, roasted pepper, cherry tomato, feta, oregano, salt n pepper and some Med. Bread from Asda.
The only problem is that I still want more!
(http://i173.photobucket.com/albums/w56/_Axe_/Stifado.jpg)
:) Glad you enjoyed it.... Well I do have a fantastic recipe for Baklava that wonderful Greek desert..... but I'm just about to leave for Florida, so I'll post it when I get there :)
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Hi Bob/Axe,
Well, I also had a go at the Stifado, which turned out simply beautiful, invoking fond memories of Cyprus.
I did however, make a couple of changes but still very in-keeping with the recipe.
1) I added a tbs of tom puree during the cooking as it didn't have that tomatoey flavour that I remembered, probably because I used salad toms instead of good quality ones, mainly because my local Asda had sold out of all the decent tomatoes.
2) I also gave it a good splash of Worcestershire sauce toward the end, just to enhance the toms again really.
3) I did spoon off quite a bit of the oil before serving, as it was a touch too oily for my taste.
I served it with boiled Marilyn Potatoes, dressed with a garlic and Parsley butter dressing, mixed through with some grilled Halloumi cheese.
Wonderfull dish, and a lovely alternative form the usual Saturday night curry.
Many thanks,
Ray :)
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I did spoon off quite a bit of the oil before serving
Yes, I had to do this to but I have retained the excess oil as it tastes fantastic.
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Malc,
Yes, I had to do this to but I have retained the excess oil as it tastes fantastic.
With one or two additions, it would make an awesome salad dressing.
Which did you prefer Malc, the Stifado or the Kleftico?
Ray :)
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With one or two additions, it would make an awesome salad dressing.
Which did you prefer Malc, the Stifado or the Kleftico?
Not sure how I will use the remaining oil yet, but it will be to cook another dish inplace of fresh oil.
Which do I prefer? There's no contest, both are equally as good, I really couldn't say one was better than the other. I intend to do both on a regular basis, even to the degree that it will be replacing typical Sunday dinners!
What surprised me the most, was how well the salad went with the rich casseroled beef, even with a squeeze of fresh lemon over it. It opened my eyes, that's for sure.
I should add that I did add a cinnamon stick to the Stifado. I will also try adding wild oregano next time too. Next up will be bob's Kleftiko recipe, to the letter.
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I intend to do both on a regular basis, even to the degree that it will be replacing typical Sunday dinners!
my family have to eat out to get a roast (except xmas). stifado pics look the business. the salad has caught my eye too and will go for it myself on stifado sunday of course.
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Thanks Jerry, I think we will be cutting back on Sunday roasts quite considerably. Especially with the summer on it's way. I thought I would miss a good old roast but I am actually enjoying the change.
With the salad I peeled and cored the cucumber to reduce the moisture. I have to peel it as this always repeats on me otherwise. I also sprinkled a little red wine vinegar over it as well as lemon juice, tossed it and allowed it to rest for 30mins before serving.
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Just got back from Greece and loved the Kleftico! so will be hitting this recipe asap! thanks JM and bob, JM how did you do your vegetables with this dish?
Cheers UB.
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UB,
i use what's called Hortarika Briam (baked veg in tom sauce)
for 5 to 6. it's really versatile so just adjust as you want.
1 kg potatoes
2 courgette
2 aubergine (4 toms or 1 off 400g tin)
1 or 2 peppers
a little olive oil
3 onions
1tsp mint (or oregano/marjoram or mix)
salt/black pepper touch
slice the lot thin/medium (3-5mm). then put in baking dish. add some water just to cover. bake 90 mins at 170C.
often we make it just with whole carrot, potato, onion, tomato - even use it for roast
it's all a bit like pasta bake
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Just reading through this thread again and it brings back wonderful memories of my time in the Greek restaurant and I've just realised I promised to post a recipe for that wonderful dessert, "Baklava" which I never got around to. I'll do this over the coming days :)
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thanks JM, its on the list
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Ok here we go, the Real Greek Baklava
The Real Greek Baklava
Ingredients
500g walnuts finely chopped
500g almonds finely chopped
250g butter
800g filo pastry
120g semolina
150g honey
100g rosewater
100g olive oil
2kg sugar
Method
Boil 1.5kg sugar with
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I have just one question Bob, how the hell am I supposed to loose weight with you keep posting your delicious recipes?????
You know i'll try this! :)
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I have just one question Bob, how the hell am I supposed to loose weight with you keep posting your delicious recipes?????
You know i'll try this! :)
Gotta have something to wash that Beef Stifado down with right? lol ;D
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I recently found a link to an ebook produced by a restaurant in Cyprus. It covers most of the recipes we discussed on this topic. It is clearly the Cypriot take on the recipes so there are subtle changes. Some ingredients listed don't have quantities but from this topic you can make educated guesses. I am currently swapping emails with them trying to fill in the blanks.
http://www.mandra-tavern.com/content/recipe-ebook (http://www.mandra-tavern.com/content/recipe-ebook)
Ray, the Stifado may well interest you, I am going to try it this weekend.
Jerry, the Afelia dish looks interesting but not the Greek version you were looking for.
:)
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Axe,
you can't appreciate how much i appreciate this post. just the bit on the moussaka topping is a real find. i'm happy with an existing moussaka base recipe but even though it uses egg for the topping it's never been just right. this recipe sorts it.
rest of the booklet looks very impressive and going to have to try out quite a few of them. a soulvlaki and i'd of been in heaven
the afelia - for sure i will compare. it's interesting in the introduction that lemon is called for but not present in the recipe. one to ponder.
many thanks