Week 5 : Greek
Recipe : Lamb Souvlaki with Flat breads and Tzatziki
Cook Book : Rick Stein's Mediterranean Escapes and Ainsley Harriott's Gourmet Express
This week's challenge was a litle difficult. For some reason, out of all the cookbooks I own, I don't really have many Greek recipes.... hmmm. Maybe I should get one of George's books?? After searching for a while I came across a dish I wanted to make for the challenge. Truth be told, I doubt that I would have tried this recipe if it wasn't for this challenge. However, I'm happy to say that I'm so glad I did because it was simply delicious and it may even make it into our weekday rotation.
I made this early in the week as I knew I had a busy week ahead and wouldn't have any time to make it. I'm also glad that I made all components of this recipe including the flatbread. It would have been easier to go out and buy it but I wanted to have the homemade experience for hubby. Besides I love baking bread and would love to practice and gain the experience. On the whole, the dish was absolutely a pleasure to cook and of course, eat.
Mama Tahsia's Tzatziki.
200g Greek Yoghurt
4 tbls chopped fresh mint
2 garlic cloves, crushed
pinch of dried oregano
pinch of caster sugar
juice of 1 lime
salt and freshly ground black pepper
Cut the cucumber in half, length ways and remove the seeds. Grate the cucumber into a sieve set over a bowl. Squeeze out any excess water by pressing the cucumber down into the sieve and transfer to a bowl. Add the yogurt, mint, garlic, oregano, caster sugar and lime juice. Season to taste and chill until ready.
2 kg boned shoulder of lamb
1 tbls dried oregano
juice of 1 large lemon
150ml extra virgin olive oil
salt and pepper
Cut the lamb into cubes and place in to a bowl with the oregano, lemon juice, olive oil, 2 tsp salt and some black pepper and leave to marinate at room temperature for 1 hour.
Thread about 5 pieces of meat onto sskewers and on top of the stove or on the barbecue for 6 minutes, turning them 2-3 times during cooking. Cook in batches if necessary. Transfer to a serving platter and keep warm while you cook the remainder.
350g bread flour
1 tsp salt
2 tsp easy blend yeast
2 tbls extra virgin olive oil.
Sift the flour, salt and yeast into a bowl and make a well in the center. Add 250ml warm water and olive oil and mix together to make a soft dough. Transfer to a lightly floured surface and knead for 5 minutes. Put back into a bowl, covre and leave somewhere warm for about 1 hour until doubled in size.
Punch back the dough, turn it out onto a ligtly floured surface and knead once more until smooth. Divide into 8 pieces and roll each one into a ball. Cover and leave to rise for 10 minutes. Meanwhile, preheat the oven to 240deg. Working with one ball of dough at a time, roll it out flat until it is about 22 cm across. Place it on a greased baking sheet, spray lightly with a little water and bake for 2-3 minutes. Keep warm in a tea towel. Repeat for the rest of the bread.
Week 5 challenge, here I come.