Photo of your dinner (vol 2)
Discussion
After being away in Greece for a week I thought I would continue the food theme so...Lamb shoulder marinaded in garlic, lemon zest, rosemary, oregano and Metaxa. Potatoes and Greek salad to accompany.
Note: Lack of Olives in the salad is due to Mrs Tickle being against them... strange Woman!
Note: Lack of Olives in the salad is due to Mrs Tickle being against them... strange Woman!
Edited by Tickle on Sunday 5th July 09:50
Cheers Guys,
No, no halloumi just feta (this was from a block we bought at the airport and brought back, it just managed to stay cool!)
The potatoes were the usual roast in oil, lemon and water technique (Pferdestarke told me a more technical term for this) but I added the bone from the lamb shoulder and fatty off cuts. They were bang on!
Greek food eaten outside is one of the simple pleasures in life.
No, no halloumi just feta (this was from a block we bought at the airport and brought back, it just managed to stay cool!)
The potatoes were the usual roast in oil, lemon and water technique (Pferdestarke told me a more technical term for this) but I added the bone from the lamb shoulder and fatty off cuts. They were bang on!
Greek food eaten outside is one of the simple pleasures in life.
desolate said:
Tickle said:
Greek food eaten outside is one of the simple pleasures in life.
I've become just a little bit obsessed with greek salad recently. Had it lat night with a monster steak.There are some lovely Tomatoes available now.
A few pics of our lunches last week at a Taverna we have been visiting for years:
DoubleSix said:
Pferdestarke said:
Obviously I mean toss the chicken after you've fried it in th sauce which you warm through in a pan. We do want any oil burns now do we!!
What's the double fry process and why is this different to just frying extensively?Edited by Pferdestarke on Friday 3rd July 13:11
Thx
Pferdestarke said:
DoubleSix said:
Pferdestarke said:
Obviously I mean toss the chicken after you've fried it in th sauce which you warm through in a pan. We do want any oil burns now do we!!
What's the double fry process and why is this different to just frying extensively?Edited by Pferdestarke on Friday 3rd July 13:11
Thx
Would love to know the recipe for your sauce on those wings above!
Tickle said:
After being away in Greece for a week I thought I would continue the food theme so...Lamb shoulder marinaded in garlic, lemon zest, rosemary, oregano and Metaxa. Potatoes and Greek salad to accompany.
Those potatoes look fantastic, I'm assuming they're cooked in the same roasting tin/casserole dish as the lamb?MentalSarcasm said:
Tickle said:
After being away in Greece for a week I thought I would continue the food theme so...Lamb shoulder marinaded in garlic, lemon zest, rosemary, oregano and Metaxa. Potatoes and Greek salad to accompany.
Those potatoes look fantastic, I'm assuming they're cooked in the same roasting tin/casserole dish as the lamb?They were cooked in a tray filled with about 1/2" of water and lemon juice and a 1/4" of good quality olive oil. The Lamb was cooked over the barbecue, however I did use the bone from when I de-boned and butterflied the shoulder for the potatoes. I also added the fatty offcuts to the tray. The herbs were just oregano, thyme and quite a bit of sea salt.
Roast them uncovered and turn them occasionally. The water eventually evaporates and cooks the potatoes whilst the oil floats and soaks in on its way down.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff