Who are The Kindred Forum Kindred Foodies

This topic contains 4 replies, has 4 voices, and was last updated by JoMaLe JoMaLe 5 years ago.

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  • #327
    JoMaLe
    JoMaLe
    Moderator

    Welcome to the Kindred Foodies Corner where our International Members can exchange their favorite recipes!

    #339
    Annie
    Annie
    Keymaster

    So, where do we start? :)

    #354

    elitakos
    Participant

    This is for Jo…enjoy :)

    eliFood

    Kleftiko

    Prep:10 mins Cook:5 hrs, 20 mins

    Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon and herbs, and potatoes to soak up the delicious juices

    Ingredients

    6 garlic cloves
    3 tbsp roughly chopped oregano
    1 tbsp roughly chopped rosemary
    zest 1 lemon and juice of 2
    ½ tsp ground cinnamon
    3 tbsp olive oil
    2kg leg of lamb
    1kg Desiree potatoes, halved or quartered
    5 bay leaves

    For the mint yogurt

    250g Greek yogurt
    juice ½ lemon
    1 tbsp olive oil
    handful mint, shredded

    For the Greek-style salad

    1½ tsp red wine vinegar
    1½ tbsp extra-virgin olive oil
    100g baby spinach
    small bunch parsley, roughly chopped
    ½ red onion, finely sliced
    175g cherry tomatoes, halved
    ½ cucumber, halved lengthways, deseeded and sliced
    75g black kalamata olives, stoned and quartered

    Method

    1.Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.

    2.The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.

    3.Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt.

    4.While the potatoes are cooking, stir together all the ingredients for the yogurt. Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you’re ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

    • This reply was modified 5 years, 1 month ago by  elitakos.
    • This reply was modified 5 years ago by JoMaLe JoMaLe.
    • This reply was modified 5 years ago by JoMaLe JoMaLe.
    • This reply was modified 5 years ago by JoMaLe JoMaLe.
    • This reply was modified 5 years ago by JoMaLe JoMaLe.
    #363
    dansonage
    dansonage
    Participant

    Chorizo Pork (my own contraption)

    Prep time: 10mins, Cooking time: 25mins
    Serves 2

    Ingredients
    Sauce:
    1 Onion
    4/5 slices of chorizo
    4/5 slices of pepperoni
    2 rashers of bacon
    1 Vegetable stack cube
    1 cup water
    1/2 cup milk
    2 tbs paprika
    1 tsp mild chilli powder
    1/4 cup of stuffing mix
    pinch of salt/pepper to season

    The rest:
    4 potatoes
    2 pork steaks
    Vegetables

    Method:
    1. Peel potatoes and prepare vegetables. Turn the vegetables/potatoes on to boil for 25mins.
    2. Season the pork steaks to taste and begin to fry them after 5 mins, flip the steak regularly to brown it well.
    3. For the sauce: Fry the finely chopped onion until soft. Then add the finely chopped Chorizo, Pepperoni and Bacon. When the bacon is cooked through add the paprika and chilli powder and fry for 3mins. Then add the milk, water, stock cube and salt/pepper. When boiling add the Stuffing mix and simmer for 15mins stirring regularly. Add extra water to make it the desired consistency if it is too thick.
    4. Mash the taters with butter and milk, serve up and enjoy!

    • This reply was modified 5 years, 1 month ago by dansonage dansonage.
    #412
    JoMaLe
    JoMaLe
    Moderator

    OMG, Elitakos!! I will need to try this. It looks so yummy!!! And so does yours, Dansonage.. Come on ladies, we are being outdone by the males in our group! lol

    • This reply was modified 5 years ago by JoMaLe JoMaLe.
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