Lamb Christmas in parchment paper

Lamb Christmas in parchment paper

Ingredients:

lamb shanks 2 – 2 ½ pounds, xekokkalismeno
200 g. Parmesan, grated
4 medium carrots, preferably organic, grated
½ cup pine nuts, roasted
4 cloves garlic
5 tablespoons. tablespoons olive oil
2 tsp. tablespoons margarine
1 tsp. fresh pink pepper, whole
3-4 sprigs thyme, fresh
1 to 2 tsp. fresh oregano, dry
2-3 sprigs rosemary, fresh
salt, freshly ground pepper
1 – 1 ½ kg potatoes, peeled

Instructions:

Preheat oven to 200 ° C.
Wash and wipe the meat well. Roasted pine nuts in a nonstick pan without adding fat. In a bowl mix the grated carrots, cheese and pine nuts. Season to taste and sprinkle with oregano.
stretching into the bench and put a baking sheet on the Hip of. Season to taste and sprinkle with oregano.Make deep incisions in various places in the meat and put a piece of garlic and a bit of the filling. I stretch and remaining filling over the Leg and add the pink peppercorns. Brush with margarine and sprinkle with olive oil.
wrap the meat in a tight roll and tie with string to not open.
In a large bowl, put the potatoes, the salt and pepper and sprinkle with oregano.
lamb I put the roll in the center of the parchment paper and around of the potatoes. Add the sprigs of fresh thyme and rosemary and close the parchment in tight package. If necessary, put a second sheet of greaseproof paper. Truss package with twine.
raining a little wax paper, put the package in oven sheet and bake for 2 hours.
Read and other lamb recipes of chef Nicholas

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Sfakiano lamb to pot

Sfakiano lamb to pot

Ingredients:

1.5kg lamb meat
1 cup olive oil
2 onions,
salt, pepper
juice of one lemon

Instructions:

Cut the meat into small pieces, washed, strain

In a saucepan heat the oil and add the onion to polish.

Put the meat to fry and add salt and pepper

Add the lemon juice and leave to cook over low heat for 2 hours without adding any water.

Papardeles with fresh peas and bacon

  Papardeles with fresh peas and bacon

Ingredients:

2 cups. chopped onion
3 cloves garlic, finely chopped

250 g bacon
1/2 cup. olive oil
2 cups. purified peas (about 1 pound)
1/2 cup. chopped parsley
1 1/2 cups. water
salt
freshly ground black pepper
500g. papardeles pasta
1 1/2 cups. Crete sour cheese or a combination of crumb slice with cream cheese or ricotta

Instructions:

1. Heat the oil in a pan (or deep fryer) and fry the onion and bacon and garlic for 5 minutes, until softened and browned.

Two. Add the peas, half of the parsley, salt and water. Cover with the lid and mageirefoumegia 10 minutes, until tender. 3. Boil the pasta in salt water until they are “al dente”. Drain.

4. Pour half of the sauce in a large piatelela serving, add half pasta and half the cheese and stir.

5. Pour the remaining sauce over the cheese and pasta, toss again and sprinkle with remaining parsley.

Pour freshly ground black pepper and serve immediately.

Salted Codfish stew

Salted Codfish stew

Ingredients:

1 1/2 pound salted cod
700 g. kokkari onion
800 g. chopped canned tomatoes (2 cans)
1 tablespoon allspice
oil
pepper or red pepper (optional)

Instructions:

1.  the cod rinse well under running water. Fill a large bowl with water and insert pieces. Unless it’s too hot, you can leave the bowl in the kitchen, or find space in the refrigerator. The water should be changed 3-4 times per 24 hours. When the cod is ready, carefully remove the skin with a knife and put it aside. 2. kokkari Clean. The easiest way is to drop it in boiling water for 1-2. Thus the outer shell is softened and cleaned more easily. This may well make it a couple of days ago and keep the kokkari refrigerated, tightly sealed container, otherwise it smells too. 3.  In a large pot, put 3-4 tablespoons olive oil to burn j and add the onions. Turn several times to get color and add the tomatoes and allspice. Lower the heat and let the sauce simmer for about 15. 4.  At the end take the cod. Ensure that covered with the sauce. Let it boil together with the sauce for about 10. If the sauce seems too thick, dilute it with some water, otherwise it will stick to the bottom of the pot. The red pepper, if using, add it to the end. 5.  Taste and correct the salt. In order not to become too salty food, take with a large haddock potato cut into small cubes, which will absorb the salt.

Hake nutty garlic

 Hake nutty garlic

Ingredients:

750g. cod salted
flour, beer (for the batter) for garlic 5 cloves garlic 1 cup.bread crumbs 1 cup. crushed walnuts little salt lemon juice and vinegar as we want 1 cup. oil

Instructions:

  • Cut cod into serving pieces and leave it in a pan with water to removal of salt 24 hours, changing the water frequently.

1. Prepare the batter with flour and beer in order to become a thick slurry.

Two. In a large skillet, heat enough oil.

Three. Passing cod fillets in batter and fry for about 5 minutes on both sides.

4. Arrange the patties on a plate with paper towels to absorb extra oil.

For the garlic sauce
1. Soak the bread and drain well.

Two. We go through the blender with a little garlic salt.

Three. Add the bread and beat well.

Three. Put the nut and

5. Finally add the oil, lemon vinegar and stir to make a homogeneous mixture.

Salted cod ala Ajo-arriero with Manchego, pine kernels & black olives

Salted cod ala Ajo-arriero with Manchego, pine kernels & black olives

Ingredients:

250 g (8 oz) salted cod fillet
250 ml (8 fl oz) extra virgin olive oil
½ head garlic, peeled but not peeled
400 ml (13 fl oz) milk
1 ½ sheet gelatin, or 3 grams (1/8 oz) soaked Water For serving 16 toasted pine kernels 8.12 black olives 60 g (2 oz) fresh white cheese, optional mature Manchego cheese, cut into 4 cm squares, peeled fresh chives or parsleycroutons little bit soft extra virgin olive oil

Instructions:

Soak the salted cod in water for 24-36 hours, turning every four hours, changing the water two to three times. When the salt is removed, remove the skin of the fish. Heat the olive oil with the garlic in a lower heat for 15-20 minutes, remove from heat and let it flavored. carefully Heat haddock in milk for 10-15 minutes. Remove. Soften the gelatin in a glass of cold water, drain and mash it into hot milk. Puree in blender haddock, add the milk and then add slowly, stirring the olive oil until emulsified a puree. Let sit in a cool place. Serve ajo-arriero slightly cool or slightly below room temperature, with the serving spoon in each dish and sprinkle with the pine nuts kernels, olives and croutons. If desired, garnish with whipped fresh white cheese and a little sweet oil. Place mixture in a vertical square cheese Manchego.

Salted Cod with herb

Salted Cod with herb

Ingredients:

1 pound salted cod
300 g spinach or whatever you like grass
1 bunch green onions
1 bunch fresh garlic
1 bunch chard
1 bunch of sorrel
1 bunch fennel
1 cup tomato juice
200g olive oil
a little orange zest in thin cane with no white

Instructions:

Cut haddock and put to removal of salt overnight changing the water 3-4.
cane Dip lemon in boiling water and leave two minutes to bitterness. Repeat the process twice.
chontrokovoume Wash and vegetables. Roast in the oil and add the tomato juice and orange sticks.
Simmer for 10 minutes adding some water if necessary and then spread over the portions of cod.
Boil a little longer until thickened saltsoula according to your taste What to beware of: Attention to salt cod because everything turns enough saltiness.

Cod baked with raisins

Cod baked with raisins

Ingredients:

1 kg cod salted
125 gr. black raisins without seeds
1/2 – 1/3 cup olive oil plus 3 tablespoons
1/2 kg from Naxos onions, peeled and coarsely chopped
1 tablespoon tomato paste, you have thinned with 2 tablespoons water
4-5 large potatoes , peeled and cut into 1 cm slices
1 bay leaf
1 small stick of cinnamon
water
salt and pepper

Instructions:

Put the cod in a large pot with plenty of water and soak for 24-36 hours, changing the water often. When they are ready, put the raisins in a bowl and soak in hot water to swell. Remove the cod from the water and remove as much of the dark skin there. Shred the cod into squares of 5 cm

 

Meanwhile, preheat oven to 200 ° C. Heat 3 tablespoons of olive oil in a deep frying pan and fry the onions for 3-4 minutes. Add the diluted tomato paste and continue sautéing for about another 5 minutes.The Remove from heat. Grease a large baking dish, put there the potatoes and season to taste. Pour the onion and potatoes between with raisins and their liquid. Add the bay leaf, the cinnamon and stir gently.Sprinkle these materials with the remaining one third of a cup of olive oil and with enough water so that the potatoes are covered halfway. Then bake for an hour.

 

Meanwhile, prepare the cod: In Dust some flour slightly. Heat about half a cup of olive oil in a deep frying pan and fry the fish at doses up to start aureus somewhat. Then unplug and allow to drain tapping on absorbent kitchen paper. Add the fried cod in the pan with the potatoes and cook together for another 10 minutes to mix the flavors. Serve warm or at room temperature.

Northern Greek pie with mushrooms, feta cheese and paprika

Northern Greek pie with mushrooms, feta cheese and paprika

Ingredients:

2 tablespoons sesame oil or unsalted butter
2 onions, chopped
2 cloves garlic, finely chopped
salt
500 g. mushrooms, cleaned from the stems and cut into thin slices
1 level tablespoon flour
1 teaspoon each paprika
½ teaspoon nutmeg
½ cup chopped parsley
1 packet puff pastry
1 egg lightly beaten
150g. grated Gruyere
1 tbsp thyme
2 tbsp cream
1 egg beaten with 2 tablespoons milk Domestic smearing

Instructions:

Melt the butter or sesame oil in a large skillet and saute onion and garlic until soft, about 6-7 minutes on medium heat. Add the mushrooms, season with salt and sprinkle with flour. Continue to sauté until all liquid drink them. Add the paprika, nutmeg and parsley, stir briefly and remove from heat. Allow the mixture to cool. Preheat oven to 200 degrees. Cut the first sheet of pastry in half and lightly floured surface roll each half into a rectangle measuring 30 x 36 cm Cut two strips of 2.5 cm width from the long side of the pastry and the other two 2.5m width of the short side of pastry. Repeat with the second sheet.So we have 2 bases, 4 long strips, 4 short and 2 pieces of fresh pastry, you get over it, to descend pies.Arrange the 2 bases in 2 separate shallow pans. Spread 4 sides with egg and place the long strips lengthwise and smaller on smaller sides of each puff. Spread the filling in equal amounts into the puff pastry. Open the two halves of fresh pastry into rectangles, which fit to descend pies. Brush the edges of two pie and cover with the pastry. With a butt knife, carve the surface in 2-3 places and bake until golden brown and risen, about 20 minutes. Allow pies to cool and serve.

Hull, the solution to the Sunday family dinner

Hull, the solution to the Sunday family dinner meat with potatoes in the oven

Ingredients:

1.5 kg beef from the fatty part of the animal cut into servings
8 large potatoes sliced ​​oven
5 cloves garlic psikokommenes
3 tomatoes chopped
4 tablespoons goat butter
1 cup. broth
Juice of one lemon
1 cup. dry white wine
Salt and pepper
flavoring of your choice (savory, oregano, thyme)

Instructions:

Salt and pepper the meat and daub with two tablespoons of butter.
rub with herbs and garlic bogged go everywhere, in every small pinhole. .
In a bowl mix the potatoes with lemon, remaining butter and wine, salt and pepper and sprinkle with herbs.  gastric clay spread the potatoes, sprinkle with the raw, buck up the meat and put it over the tomatoes.  salt and pepper and if we brush on top and a little extra fresh butter. Put the lid and bake in a preheated oven at 180 degrees C for about 45 minutes. Uncover the last 15 minutes to brown.