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Post by artisans on May 1, 2009 21:05:47 GMT 2
To start the new season of recipes from some of Roda's best restaurants, I am being completely self-indulgent by repeating one of my personal favourites. Slow-cooked in the oven like many of the best Corfiot dishes, this is only available at Niko's Family Taverna. If you've never cooked Greek food, then this is a good place to start.
EXOHIKO (ex-o-he-ko)
Boneless lamb – trimmed & cut into rough pieces Onions – roughly chopped Garlic – roughly chopped Aubergine – in big pieces Green peppers – in big pieces Potatoes – in long pieces Olive oil Seasoning Rosemary Mint sauce
In a large pot, combine all of the ingredients and cook on a good heat for 5 minutes. Using greaseproof paper, make up as many parcels of the mixture to whatever size you want and carefully wrap each one well. Place the parcels on a suitable tray or in a large flat pan, a bake very slowly for up to 2½ hours.
What could be easier or more delicious? When Loukia gave us this recipe, there were no quantities given. Throw away the scales and measuring jugs and use your imagination. Make as much or as little as you want.
Now go back to egg & chips if you dare!
Steve
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Post by petra on May 1, 2009 21:49:30 GMT 2
Steve, I have 2 questions: at what temperature does this go into the oven? and the mintsauce, do you have the recipe as well or is it something you buy "in a bottle" in the supermarket?? thanx ! ;D
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Post by catjohn on May 1, 2009 21:54:43 GMT 2
My Husband (John) always has this on our first day then at least 3 time again when at Nikos & Lucys ..... I wonder if Nikos could cook it for our arrival lol its only 6am when we arrive xx
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Post by artisans on May 1, 2009 22:05:26 GMT 2
... and I said you were almost Greek, Petra!! You've become too precise Most Greek recipe books talk about cooking on the fire and I've never seen one with a thermostat! Use you experience and instincts, Petra - 150 minutes + or - a few minutes won't make a lot of difference. ;D Steve
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sandra
Roda Probationer
Posts: 25
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Post by sandra on Jul 14, 2009 7:40:28 GMT 2
Would like to see Kleftico (spellig wrong) recipe if you have one.
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Post by artisans on Jul 14, 2009 10:35:13 GMT 2
Hi Sandra - will have a look at the recipe later today. There is no 'c' in Greek, so it's kleftiko. Having said that, where does Costas come from?
Steve
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Post by Iwantthatone on Jul 14, 2009 18:01:01 GMT 2
If you want to pick holes, there are no "l", "e", "f", "t", "i" in Greek either although some of the sounds are similar, the letters are not. In many english words "k" and "c" make the same sounds so either way was spelt correctly if you are writing it phonetically, the same as sometimes you see Costas and Kostas for the same name. (Climbs down off high horse..........)
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Post by artisans on Jul 14, 2009 22:58:04 GMT 2
Hi iwantthatone
Thank you so much for your informative post about the Greek language.
For many, Greek remains a puzzle even after many years of total immersion and so I am sure that our members and other guests will take your response in the spirit in which it was intended.
Julie ;D
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jacks
Roda Anorak
Posts: 3,853
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Post by jacks on Jul 14, 2009 23:00:13 GMT 2
Glad I never tried to learn! ;-)
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Post by artisans on Jul 14, 2009 23:22:32 GMT 2
So what do we call Lefteri when next we see him? ;D Steve ;D
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jacks
Roda Anorak
Posts: 3,853
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Post by jacks on Jul 14, 2009 23:27:20 GMT 2
John?
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Post by artisans on Jul 14, 2009 23:28:17 GMT 2
Hi Sandra - I've found a recipe for 'kleftiko' in a Greek cookery book. Being specifically Corfiot, it's not in many of the books we have. Like all Greek recipes, it takes me longer to translate than to cook the dish itself. Give me a day or so and I'll post it for you. We asked Kostas at Roda Park for his version, but he said he has to keep some secrets! Steve
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Post by artisans on Jul 14, 2009 23:30:47 GMT 2
;D ;D ;D - 'Lo John, got a new moniker? ;D ;D ;D
Steve
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jacks
Roda Anorak
Posts: 3,853
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Post by jacks on Jul 15, 2009 0:08:56 GMT 2
lol Very funny, Steve! lol
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Post by artisans on Jul 15, 2009 22:41:47 GMT 2
Still trying to find time for the 'Kleftiko' recipe, Sandra - I'm stuck on the Greek words 'bolia' and 'ladokolles'. The last word should mean 'oily glues' - will post it as soon as I understand! Steve
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