RICK STEIN'S LAMB KLEFTIKO RECIPE | UK SLOW-COOKED SUND…
Swap your traditional roast lamb for Rick Stein's Greek slow-cooked lamb kleftiko. Roasted for over 2 hours with garlic, tomatoes, peppers and potatoes, the lamb is succulent and falls from the bone. Enjoy leftovers the next day in warm flatbread.
Provided by Rick Stein
Total Time 2 hours 30 minutes
Cook Time 2 hours 30 minutes
Yield Serves 8
Number Of Ingredients 1
Steps:
Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)
Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Serve the meat in chunks or thick slices with the vegetables and juices.
CORNISH BRIAM RECIPE - BBC FOOD
Briam is a Greek slow-cooked roast vegetable dish. No need to fry, no need to stir and you can use any vegetable you have in the fridge. It's also vegan and gluten-free! Serve it as a side or main course.
Provided by Rick Stein
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6–8 (as a side dish)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5.
- Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid.
- Spread the potato slices in the tin in a single layer, then season with salt and pepper.
- Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables.
- Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice.
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AUTHENTIC GREEK CYPRIOT MOUSSAKA | TAVERNA BY GEORGI…
From thehappyfoodie.co.uk
Cuisine Greek
Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays and brush with olive oil. Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side.
Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.
Sauté the onions and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown. Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for 5 minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.
Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder. Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.
When the meat and white sauce are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm×30cm in size. Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables. Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 15 minutes before serving, if not longer.
ROAST NEW POTATOES WITH GARLIC AND ROSEMARY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- Sprinkle with sea salt and serve straight away.
RICK STEIN'S LAMB KLEFTIKO RECIPE | UK SLOW-COOKED SUND…
From thehappyfoodie.co.uk
Total Time 2 hours 30 minutes
Cuisine Greek
Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)
Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Serve the meat in chunks or thick slices with the vegetables and juices.
CORNISH BRIAM RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine Greek
- Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice.
AUTHENTIC GREEK CYPRIOT MOUSSAKA | TAVERNA BY GEORGI…
From thehappyfoodie.co.uk
Cuisine Greek
Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays and brush with olive oil. Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side.
Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.
Sauté the onions and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown. Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for 5 minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.
Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder. Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.
When the meat and white sauce are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm×30cm in size. Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables. Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 15 minutes before serving, if not longer.
ROAST NEW POTATOES WITH GARLIC AND ROSEMARY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- Sprinkle with sea salt and serve straight away.
RICK STEIN'S LAMB KLEFTIKO RECIPE | UK SLOW-COOKED SUND…
From thehappyfoodie.co.uk
Total Time 2 hours 30 minutes
Cuisine Greek
Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)
Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Serve the meat in chunks or thick slices with the vegetables and juices.
CORNISH BRIAM RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine Greek
- Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice.
AUTHENTIC GREEK CYPRIOT MOUSSAKA | TAVERNA BY GEORGI…
From thehappyfoodie.co.uk
Cuisine Greek
Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays and brush with olive oil. Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side.
Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.
Sauté the onions and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown. Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for 5 minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.
Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder. Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.
When the meat and white sauce are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm×30cm in size. Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables. Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 15 minutes before serving, if not longer.
ROAST NEW POTATOES WITH GARLIC AND ROSEMARY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- Sprinkle with sea salt and serve straight away.
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