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Post by artisans on Nov 24, 2008 12:09:19 GMT 2
If, like us, you fancy something with a Greek flavour on your Christmas table, here’s a suggestion - a Christmas favourite from the Dodecanese:
Pork with Bulgar Wheat
INGREDIENTS
1 kg lean pork ½ cup chick peas 1½ cups bulgar (cracked) wheat 1 large onion finely chopped 1 cup olive oil 4 large tomatoes peeled & chopped ½ tsp ground cinnamon seasoning
METHOD
Soak the chickpeas for 6 hours, strain and cook in hot water until soft. Place the bulgar wheat in a bowl and pour on enough hot water to just cover. Stand for a few minutes until soft. Chop up the pork into medium sized chunks and brown in a hot pan with half of the oil and the onion. Turn the meat until it is brown on all sides and add the tomatoes and seasoning and continue to simmer until the meat is tender. Add a little water if needed.
Add to the meat, the rest of the oil, the bulgar wheat and the drained chick peas and continue to cook gently, stirring occasionally, until everything is soft. Remove from the heat and serve a little bulgar on each plate, topped with the meat mixture. Sprinkle with cinnamon and serve.
Xronia Polla
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Post by artisans on Dec 21, 2008 17:54:33 GMT 2
After pork with bulgar wheat, I promised you another Greek Christmas alternative, this time from Asia Minor. If you like sweet & sour combinations, this is the dish for you. Lamb with PlumsINGREDIENTS 1 kg lamb cubed 1 red onion sliced 1 cup chopped blanched almonds ½ cup olive oil ½ tbsp flour ½ cup freshly squeezed lemon juice ½ tsp sugar 700 gm dark plums stoned seasoningMETHOD Place the pieces of lamb in a bowl, add the seasoning, onions and half of the lemon juice. Stir well and leave to stand, covered, for one hour. Remove the meat and reserve the marinade. Pour the oil into a hot casserole, add the meat and the flour and stir well before adding the reserved marinade. Add the chopped almonds and the plums, stir well, cover, and simmer on a low heat until the meat is tender. Add the sugar, the rest of the lemon juice, stir well and leave to cool a little before serving.
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Post by artisans on Dec 30, 2008 11:50:46 GMT 2
It may be a bit late, but if you've got any turkey left over, here's a quick Christmas treat from Macedonia & Thrace. I didn't have time to pickle any green cabbage and I couldn't buy any either - what I did was to buy a large £1 jar of Polish choucroute (Kapusta from 'Poundland') which is just finely shredded cabbage in brine. I simply drained it and soaked it in vinegar for four hours.
TURKEY WITH PICKLED CABBAGE
INGREDIENTS
A good amount of cold turkey or chicken 1 jar choucroute 1/2 cup rice 2 large tomatoes chopped 1 large onion sliced 1 heaped tbsp dried mint 1/2 tbsp dried oregano olive oil seasoning
METHOD
Saute the onion in olive oil for a few minutes before adding the turkey & the rice. Stir well and add the drained choucroute, the chopped tomatoes, the seasoning and the herbs. Add a cup of water, cover, simmer and stir well from time to time until the rice is soft and the ingredients heated through. Serve and eat immediately - it's delicious.
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