Late again, but what with preparations for Christmas...........
HWMBO says to tell you that exciting things are happening on the web site and to watch the web camera page and the ‘Everything Else’ page because soon I will be selling books, DVD’s and various other Greek related items through my web site.
In the meantime here is this weeks recipe, it was given to me by that nice English lady Martine who is married to that nice Greek man Giorgos and they run Vinnie’s in Koutouloufari, where they make (so HWMBO says) the best ‘Mohito’ in the World, and he should know, you wan to see that state of him when he’ had 3 or 4 of those!
This recipe is called ‘Fricasee’ around here, and is very popular, I like it too because it has meat in it!
METHOD
Cut The lamb into serving sized chunks, put it in the pan with the chopped spring onions along with the butter, cook VERY gently as you need to soften the onions without browning the meat. The onions need to take a bit of colour.
Shred the lettuces and put them in a large pan of boiling salted water. Here we use the ‘Cos’ type lettuce which is the tall crisp green lettuce that grows so well in our hot climate many
Ingredients
1kg lamb breast or shoulder.
300gms spring onions (scallions or shallots)
3 lettuces, The tall ‘Cos’ type. (Called Romaine in some places)
1 small bunch fresh dill
Half a cup of butter
2 eggs
Juice of two lemons
Pepper and salt
Click on the recipe hints before you start to read about Egg and Lemon Sauce!!!! Please!
say that it originated on the island of Kos, but it is more likely it came from Egypt.
While the lettuce is cooking add the dill and some pepper and a little salt to the meat and onions.(Cos lettuce contains 4gms of salt for each 40gms of lettuce!) add two cups of water to the meat and bring to a slow boil.
When the lettuce is cooked (5 or 10 minutes, it cooks quickly like spinach), drain it and add it to the meat and continue cooking gently until the meat is cooked through.
Finally add the beaten egg and lemon and stir in over a VERY LOW HEAT! You are not trying to thicken the mixture, just give it some ‘body’.
Serve immediately in bowls with crusty bread
This is me, Ralfa. Aren't I just gorgeous?