»»» 2000 - 2002 - 2003 - 2004 - 2005 - 2006 - 2007 - 2008

Shish Kebab (Bulgaria)

Ingredients (serves 4)
1 kg. boneless lamb
1/2 cup olive or salad oil
1/4 cup lemon juice
1 tsp. salt
1 tsp. marjoram
1 tsp. thyme
1/2 tsp. pepper
1 clove garlic, minced or pressed
1/2 cup chopped onion
1/4 cup snipped parsley
slapsticks for skewers

Preparation:
In deep bowl, combine the ingredients – except from the lamb- for herb marinade and mix well.
Cut the lamb in 4 cm. cubes and stir to coat. Refrigerate overnight or let stand at room temperature 2 or 3 hours, turning meat occasionally.
To fill skewers, alternated meat cubes with quartered green and red peppers and thick onion slices. Broil over hot coals to medium rare doneness, brushing frequently with melted butter or margarine (use rotating skewers or turn often on grill).

Ingredients (serves 4)
600 gr veal mince meat
400 gr pork mince meat
200 gr breadcrumb, rubbed
200 gr onion, finely chopped
1 egg
100 ml olive oil
juice of 1 lemon
500 gr skirt-caul from pork or lamb
salt, pepper, ground cinnamon, oregano
parsley, finely chopped

Seftalia (Cyprus)

Preparation:
Soak the caul in a water and lemon solution for an hour to whiten and soften. In a basin, pour in the minced meats, the breadcrumbs, the chopped onions and parsley, the spices the olive oil and the egg. Knead the mixture until well incorporated. Strain the caul and cut into squares of about 5 X 5 cm. Roll and wrap the stuffing into each piece of caul and bake either in the oven or the grill. By the end of the baking, deglaze or pour over the seftalies with lemon juice and serve with pittas and a small salad of finely chopped tomato and parsley.

Caldeirada de Bakalaou (Portugal)

Preparation:
Clean the fish and cut into fairly small pieces, removing as many bones as possible. Sprinkle the salt over the fish and leave while you make the following sauce. Heat 2-3 Tbsp of the oil in a saucepan and stir in the onions, tomatoes and pepper. Cook gently until they start to soften, then put in the garlic, nutmeg, allspice and piri-piri sauce. Add the wine and a little water. Cook for about 5 minutes, stirring frequently, then remove from the heat. Lightly oil the bottom of a shallow, ovenproff dish (preferably earthenware). Put in a layer of fish followed by a layer of sauce and sprinkle with coriander. Continue with these layers until the ingredients are used up. Cover the top of with the bread and sprinkle well with the remaining oil or dot with a little butter. Cook in a pre-heated oven at 180 degrees C for about 30 minutes or until the fish is tender. Serve with boiled or sliced and fried potatoes, bread and a salad.

For piri-piri sauce:
1 Tbsp olive oil
8 Chili peppers with tops removed
1 Bay leaf
1 Small piece lemon rind

Pour the oil into a small, screw-top jar and add the chili peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use.

Spaghetti Ragout (Italy)

Preparation:
Strew the lamb meat, cut in small pieces, with salt and pepper minced at the moment. Brown the unbroken garlic cloves and the leaves of laurel in a pan with the olive oil.After few minutes, add the lamb meat, turn it round some times and brown it on the high fire, mixing now and then.
As soon as it becomes brown, pour the ½ glass of white wine, raise the fire and let it evaporate little by little.
After 10 minutes, add the tomatoes, peeled, minced and without seeds, and the peppers, without seeds and fibres and cut in strips.
Add some other salt and proceed cooking, on the very low fire, until the meat becomes tender; if necessary, add some boiling broth.
Boil the Pasta in plentiful salt water, drain underdone and season with the ragout.
Optionally, you can add some other minced pepper.

Copyright © 2004-2008 ΔΑΝΕΚ. Με την Επιφύλαξη κάθε νόμιμου δικαιώματος