Kleftiko - Greek Slow Cooked Lamb Kleftiko by Theo Michaels | Lamb Kleftiko
Kleftiko - Greek slow cooked Lamb Shoulder - Greek Recipe - how to make the best (kleftiko / kleftico) lamb recipe ever!
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Nothing will send your tastebuds to a Greek Cypriot taverna quite like Kleftiko. A slow cooked lamb recipe that remains totally succulent and literally falls off the bone (you can cut it with a spoon, seriously, you can) and it's almost impossible to get wrong!Kleftiko roughly translates to Stolen Meat; legend has it that the outlaws or bandits in Cyprus would steal a goat and take it up to the Troodos Mountains where their hideaway was to cook. To avoid being caught they would dig a large pit and make a fire during the day when the flames wouldn't be seen, eventually the fire would burn out leaving just the glowing embers. The beast would be placed on top of the ashes and covered until the next day, by which time they would unearth their feast and tuck in! Nowadays this is a meal in a bowl; usually cooked with potatos to soak up the juices (I prefer to cook mine separately but if you can't be bothered -- just follow my recipe below and throw some spuds in before you wrap up the lamb!)
My first experience of Kleftiko was in the Troodos mountains, but minus the bandits. Sitting on long communual tables with a steaming foil wrap being delivered to you in a bowl it's genius is in its simplicity.
Ingredients:
1 shoulder of lamb (some people use leg -- but it just doesn't come out as succulent)
2 large ripe tomatos cut into thick slices
1 onion sliced
3 bay leaves
5 cloves of garlic cracked open
6 sprigs of fresh rosemary
Few heavy glugs of extra virgin olive oil
1 lemon
Tablespoon of dried oregano (preferably Greek of course!)
Few pinches of sea salt
Teaspoon of smoked paprika (OK, not a traditional ingredient but I think it adds a little smokiness that is missed by cooking it in the oven)
Method:
First; season your meat all over.
Then lay out a large piece of foil; and prepare the base to sit the meat on.
Drizzle some olive oil, sprinkle half the sliced onion, a bay leaf, some rosemary, some of the oregano, some of the tomato slices and a couple of slices of lemon and half the garlic. Season well and place the meat on top.
Drizzle olive oil over the top of the meat and place the rest of the ingredients all over the top. Squeeze lemon juice all over the meat before slicing the rest into thick chunks and layering on top. Season well and sprinkle the smoked paprika over the meat.
Point to remember -- cut the tomatos quite thick and use the majority on top of the meat; they will almost turn into sundried tomatoes; very concentrated and rich... lovely!
Wrap in foil several times to ensure it is sealed.
Pop on a rack on a roasting tray, stick a pint of water (or two) in the bottom and pop into the oven at 170 degrees for about 5 hours for a whole shoulder (about 4 hours for only half a shoulder) -- if in doubt -- leave it in longer rather than less.
Once the 5 hours is up; remove the meat from the oven, turn the oven up to 200 degrees and let the wrapped meat sit for 20 minutes. Then cut the foil wrap open at the top, peel away as much as possible and pour the juices into a saucepan to make some gravy.
The oven should be to temperature by now (200 degrees), so return the unwrapped meat to the oven for another 10-15 minutes (check it after 10 minutes -- you want the meat to start to crisp but not burn).
Remove the meat and pop it on a serving dish and stick it in the middle of a table for people to help themselves -- this is all about sharing the pleasure.
Goes well with some Tzatziki, rosemary roasted new potatoes and a rowdy bunch of friends or family to share it with -- this is a feast for noisy companions not boring fine dining!
Quick Special Omelette Crepe & Hollandaise Sauce Chez Cora Bobby's Hideaway Copycat
#breakfast #lunch #brunch #dinner #savourycrepes #savourycrepe #crepe #omelette #vegan #vegetarian #veganrecipes #vegetarianrecipes #pinwheel #eggpizza #pizza #egg #egglove #egglovers #chezcora #bobbyshideaway #eggspectation #healthy #hollandaisesauce #hollandaise #quickrecipes #easyrecipes #recipe
Crepe omelette with hollandaise sauce is such a fancy looking breakfast or brunch item that is extremely simple to make! Go to any breakfast or brunch joint and you will pay $20 whereas it costs under $3 to make at home. It's a steal! Remember that crepe recipe I shared a few weeks ago? Well this is the time to repurpose it! Super versatile, make this with toppings of your choice! Want an egg pizza, want a pinwheel or simply a rolled up crepe omelette? Watch on. I promise you, you will be surprised that you can make something so delicious and so fancy looking in no time all in the comfort of your home. Top that all off with my quick cheat hollandaise sauce!
So many Mangoes in the tree, Cook It or Not! indeed you may eat them in raw | Traditional Me
The month of April is the dawn of the spring season in Sri Lanka. Even though us humans didn't get to celebrate spring, nature doesn't care about our predicament and went ahead anyway. Because of this, the mango tree next to the kitchen was full with fruit. My brother loves to eat the mango curry made with slightly ripe fruits and since it goes well with a vegetable rice, I made that as well.
The plan was to make the mango curry and surprise my brother but I had to get him in on the plan anyway because the mangoes were too high up for me to pick. In the end my brother took two mangoes that I kept to make curry with and made a mango chilli salad with them. It turned out delicious too, and was even better with a bit of sugar.
No matter how well the vegetable rice goes with the mango curry, I couldn't just make one accompaniment, so made a cucumber and tomato salad while I was at it too.
There wasn't enough time to make a lot of food. My aunt's paddy field is near my house and today was the day of the tillage. Pigeons, parrots, and peacocks came by the dozens and we had to chase them away no matter how much work we had. I gave my brother my portion of the duty until I made the food and I don't know if it's because of the power given to him by the mango salad, but he shouted so loud it scared all the birds away.
Love U all,
Nadee
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So many Mangoes in the tree, Cook It or Not! indeed you may eat them in raw | Traditional Me
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乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
Inspired by 李子柒 Liziqi and Dianxi Xiaoge
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New Year’s Day Ham with
Pinã Colada Glaze and
Tropical Black Eyed Peas
My New Year's Eve TV appearance with Cleverley Stone on KRIV TV in Houston, TX. Here's the recipe:
New Year’s Day Ham with
Pinã Colada Glaze and
Tropical Black Eyed Peas
There are only a handful of superstitions that we subscribe to in my household. We do not start a trip on Fridays, we eat twelve grapes first thing on New Year’s Day for good luck, and we cook this dish for dinner on the same day. The tropical theme is another story.
For the past decade, my wife and I have made it a point to get away from home for a week or so, every January, invariably to a tropical location. One year we’ll visit the Caribbean and spend the next year in South America, the next in Hawaii, etc. I created this dish for the express purpose of putting us in the right frame of mind for our annual tropical getaways.
I make full use of the cuisine of all these locations for this recipe. The rub for this dish is an amalgamation of Caribbean spices, the glaze embodies the familiar notes of a certain tropical frozen cocktail, and a South American salsa featuring the good luck peas seals the deal.
Yield: Twelve Servings
Ingredients:
For the Ham:
· 1 10 Lb. Spiral Cut Bone In Country Ham
· 2 Cups Pineapple Juice
· 1 12 oz. Can Ginger Ale
· 2 Cups Vegetable Broth
· 1 8.5 oz. Can Coco Lopez Coconut Cream
· ¼ Cup Champagne Vinegar
· ¼ Cup Clover Honey
· ½ Cup Light Brown Sugar
· ½ Cup Dark Jamaican Rum
· 4 Tbs. Ground Allspice
· 2 Tbs Chipotle Chili Powder
· 2 Tbs. Granulated Garlic
· 2 Tbs. Onion Powder
· 2 Tbs. Ground Marjoram
· 1 Tbs. Smoked Paprika
· 1 Tsp. Ground Cloves
· ¼ Tsp. Ground Cinnamon
For the Black Eyed Peas:
· 2 Lbs. Frozen Black Eyed Peas
· 8 Cups Water
· 3 Tbs. Smoked Sea Salt
· 1 Texas Red Onion Finely Diced
· 3 Red Chilies Thinly Sliced
· 1 Pineapple Peeled, Cored, & Finely Diced
· 2 Mangos Peeled & Finely Diced
· 4 Roma Tomatoes Seeded & Finely Diced
· 1 Cup Frozen Corn Defrosted
· ¼ Cup Fresh Cilantro Leaves Whole
· 4 Persian Limes, Juice & Zest
· ¼ Cup Italian Extra Virgin Olive Oil
· Kosher Salt & Fresh Ground Black Pepper
to Taste
Directions:
In a large bowl, whisk together a quarter cup of light brown sugar with the dry spices for the ham. Add the rum to the bowl and whisk to create a wet rub. Massage the rub all over the ham and allow it to rest at room temperature for one hour.
Preheat the oven to 375 degrees. Pour the pineapple juice, vegetable broth, and ginger ale in a roasting pan. Place the ham on a v-rack and position it in the center of the roasting pan. Tightly wrap the roasting pan with aluminum foil, making sure the shiny side is facing in. Bake in the oven for ninety minutes. After ninety minutes, Remove the roasting pan from the oven, unwrap it and remove the v-rack containing the ham. After resting for thirty minutes, score the ham using a cross hatch pattern, an inch apart. Whisk the honey, Coco Lopez, vinegar, and a quarter cup of light brown sugar into the roasting pan. Place the v-rack containing the ham back in the roasting pan. Using a large pastry brush, using long strokes, brush the ham with the roasting pan glaze. Place the ham back in the oven. Bake for another ninety minutes, re-brushing the ham every ten minutes.
Place the water, sea salt, and black eyed peas in a large pot and bring to a boil. Reduce to a simmer and cook for one hour. Meanwhile, toss all the other ingredients in a large bowl to combine. Drain the black eyed peas and toss with the rest of the ingredients while still hot. Refrigerate for one hour. Remove the ham from the oven and brush it one last time. Allow it to rest on a platter for fifteen minutes before serving. Slice using an electric knife and serve alongside the salad with extra glaze on the side.
Ham & Cheese Pasta #shorts