Photo of your dinner (Vol 3)
Discussion
Tickle said:
I use the oven to brown it off at about 200. Blind cook for about 3-4 hrs, remove foil, cut back paper and back in the oven.
I think this is something I need to tweek and try again. The recipe i followed said 1&1/2 hours and to be honest everything was cooked though, but I think a longer cook and opening it up and further oven cooking rather than grilling is the way. It did seem a little watery more like a stew and think it should have been a bit dryer. I think the colour of your paper and mine shows the difference. But hey that's what we do, try something new have another go and make it better.
Cotty said:
But hey that's what we do, try something new have another go and make it better.
Yep, it is.One way to do kleftico is individuals. Really easy, just prep and put in the oven or indirect on kettle/drum. I took some step by step pics in the summer.
Pototes (Elfe or Cyprus are best), chopped onions, whole garlic cloves, fresh rosemary, thyme, pinch of smoked paprika and cinnamon, lots of oregano, lemon juice, big cubes of feta, vine toms and olive oil.
Mix in a bowl.
Layout on baking paper with enough paper to roll and twist the ends like a cigar.
Wrap tight in foil and put in the oven for 3hrs minimum.
We just let them cool and eat out the individual parcels.
No need for browning as there is not much liquid in the recipe, all the moisture comes from the lemon, lamb fat and oil.
Plenty of other variations, this is the easiest IMHO.
Thanks and no probs, especially if my messing about with this saves others a bit of trial and error time.
- Any bigger than the individual ones and it’s best to open them up and brown off for the last 30 mins or so in the oven
- The only liquid to add is oil (about ¼ cup per serving in the pot) and lemon juice
- Best to use small vine tomatoes and keep them whole, they split during cooking but don’t dry out. Nice and sharp contract to the rich potatoes and lamb.
- I prefer to keep the outer on the garlic cloves, again it keeps them together when cooking
- Don’t be shy with fresh herbs!
I have used a large paella pan a few times with a full leg, just covered it completely (top and under the paella pan) in foil. Again, opened up and browned. The beauty of doing the bigger ones in a flat bottomed pan is mopping up all the oil/fat/feta with crusty bread!
Burwood, the one the step by step pics is a couple of Henry joints (shoulder).
- Any bigger than the individual ones and it’s best to open them up and brown off for the last 30 mins or so in the oven
- The only liquid to add is oil (about ¼ cup per serving in the pot) and lemon juice
- Best to use small vine tomatoes and keep them whole, they split during cooking but don’t dry out. Nice and sharp contract to the rich potatoes and lamb.
- I prefer to keep the outer on the garlic cloves, again it keeps them together when cooking
- Don’t be shy with fresh herbs!
I have used a large paella pan a few times with a full leg, just covered it completely (top and under the paella pan) in foil. Again, opened up and browned. The beauty of doing the bigger ones in a flat bottomed pan is mopping up all the oil/fat/feta with crusty bread!
Burwood, the one the step by step pics is a couple of Henry joints (shoulder).
Sous Vide pork loin steak, cauliflower purée, grilled cherry tomatoes, red pepper and courgette
Sous Vide Pork
130/60 followed by a hot pan sear in olive oil, smoked paprika and garlic
Cauliflower purée
Cauliflower forets steamed in the Instant Pot pressure cooker for 3 minutes. Quick pressure release, then blended with butter, Maldon salt and black pepper
6th Gear said:
Sous Vide pork loin steak, cauliflower purée, grilled cherry tomatoes, red pepper and courgette
Sous Vide Pork
130/60 followed by a hot pan sear in olive oil, smoked paprika and garlic
Cauliflower purée
Cauliflower forets steamed in the Instant Pot pressure cooker for 3 minutes. Quick pressure release, then blended with butter, Maldon salt and black pepper
Simple bolognese tonight but in more of the traditional style.
500g 50/50 beef and pork mince
Lardons/Pancetta
1 Onion, 2 carrot, 3 celery stalks, 4 cloves garlic
Good glug of Red wine
100ml milk
1 can toms
250ml Beef stock
Basil to finish (optional)
Olive oil
Salt and pepper
Pasta for one: 100g plain flour, 1 egg, glug olive oil, pinch salt.
Rest at least 30-45mins in fridge.
Cook off veggies, add beef and pork.
Important to brown the mince until you get a good fond on the bottom of the pan. Add lardons.
Deglaze with red wine, stir to get the flavour off the bottom of the pan. Add stock, simmer down.
While that is simmering roll out your rested dough.
Cut into fettuccine.
Cook pasta then add to meat/sauce. Use pasta water to loosen sauce if req'.
Serve with grated parmesan and a glass of red.
Hard to make a man sized portion look presentable. Bloody good though
500g 50/50 beef and pork mince
Lardons/Pancetta
1 Onion, 2 carrot, 3 celery stalks, 4 cloves garlic
Good glug of Red wine
100ml milk
1 can toms
250ml Beef stock
Basil to finish (optional)
Olive oil
Salt and pepper
Pasta for one: 100g plain flour, 1 egg, glug olive oil, pinch salt.
Rest at least 30-45mins in fridge.
Cook off veggies, add beef and pork.
Important to brown the mince until you get a good fond on the bottom of the pan. Add lardons.
Deglaze with red wine, stir to get the flavour off the bottom of the pan. Add stock, simmer down.
While that is simmering roll out your rested dough.
Cut into fettuccine.
Cook pasta then add to meat/sauce. Use pasta water to loosen sauce if req'.
Serve with grated parmesan and a glass of red.
Hard to make a man sized portion look presentable. Bloody good though
ham, stuffed with Boursin. Served with stuffed Mushrooms, and salad with baked tomatoes. Healthy and bloody lovely. 
left over chicken with home grown chillies
Slim cayenne, twilight, thai demon and stumpy in there. 30-50k on the rating scale so medium to hot. Though having grown chillis over the summer the average rating is not actually what you can end up with, either lower or higher.
Looked good in the pan, knew I was going to enjoy this
the cab of coolent for if you get one of the red bits
Best cheap meal in a long time, total cost less than £1.
Slim cayenne, twilight, thai demon and stumpy in there. 30-50k on the rating scale so medium to hot. Though having grown chillis over the summer the average rating is not actually what you can end up with, either lower or higher.
Looked good in the pan, knew I was going to enjoy this
the cab of coolent for if you get one of the red bits
Best cheap meal in a long time, total cost less than £1.
Edited by Gandahar on Sunday 18th November 19:46
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