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Post by iwantthatone on Jul 17, 2009 0:02:30 GMT 2
I think you will find that "bolia" is suet and "ladokolla", pronounced better as "lathokolla", is something similar to our greaseproof paper. "lathokolles" is obviously the plural so more than one piece will be used for the recipe.
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Post by iwantthatone on Jul 22, 2009 21:27:11 GMT 2
It seems my translations were of no help in getting the Kleftico recipe onto the site, apologies for sticking my nose in where it wasn't wanted
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Post by artisans on Jul 22, 2009 21:37:58 GMT 2
Hi - 'I want that one' - Don't be so hard on yourself, the kleftiko recipe is ready to be posted and your contribution was useful, whoever you are - I'm afraid that time is the enemy, but I will get around to it when I can. In the meantime, I am sure that other forum members would appreciate knowing who we are talking to.
Steve
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jacks
Roda Anorak
Posts: 3,853
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Post by jacks on Aug 13, 2009 20:25:08 GMT 2
Hi Steve
Did you manage to get a recipe for Kleftiko?
Jackie x
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Post by artisans on Aug 13, 2009 22:54:46 GMT 2
Hi Jackie - you are quite right - I did get the recipe, but it needed re-jigging a bit and I never finished it. Avrio - maybe .... which means not now, but sometime after today! Steve
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jacks
Roda Anorak
Posts: 3,853
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Post by jacks on Aug 13, 2009 23:52:02 GMT 2
lol I only asked, cos I thought there was a recipe already on here & my aunt was looking for one. I was like "I'll get you one!" Then I discovered we didn't have one! lol
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Post by artisans on Aug 15, 2009 10:16:23 GMT 2
KLEFTIKO
I was sure I had posted this Jackie, but if you say not, then here it is again.
I should first advise you to steal your lamb, dig a hole in the ground up in the mountains, fill it with hot coals, cover it over and let it cook for 24 hours. There will be no signs of the animal, no smell and you can’t be traced. This is the origin of many such dishes. ;D Anyway, back to real life ….
Ingredients: 2kg leg of lamb 10-12 cloves of garlic, peeled 200g cheese cut into cubes (kefalotyri or pecorino) 1 tbsp of olive oil 2kg potatoes, cut into quarters 3 medium carrots, cut into chunks seasoning 4-5 sheets of parchment cooking paper water
Preparation: Preheat the oven to 2500C, rub the lamb with a little olive oil, and season to taste. With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper. On a clean work surface, spread out the parchment sheets and lay the lamb in the centre, with the potatoes and carrots. If there is any remaining cheese or garlic, add these as well. Close the parchment paper and secure well, tucking the sides underneath to make a packet. Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry. When finished, lift the entire packet onto a serving platter, and cut open at the table to serve.
Alternatively, cut the meat into serving size portions and wrap each one individually with a quarter of the potatoes and carrots. Arrange in a roasting pan to cook, and serve one packet to each plate.
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craig
Roda Enthusiast
Posts: 74
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Post by craig on May 24, 2010 21:09:47 GMT 2
hi folks dont suppose anyone has a recipe for stifado,that they wouldnt mind posting?would love to have a go at making it myself .thanks in advance.
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