Cooked for the Greek entry of the World Cup and Plate challenge. Youvetsi is a lamb and tomato baked dish with rice-shaped pasta.
1/4 cup Olive oil
500g lamb meat, chunks
1 red onion, finely chopped
2 garlic cloves, chopped
1 tin of diced tomatoes with juice
1 stick of cinnamon
30g of butter
200g risoni or orzo
- Preheat the oven to 180°C.
- Heat the olive oil in a frying pan and cook the lamb in batches until golden on all sides, then transfer the meat to a plate.
- Saute the onions until golden and softened. Add the garlic and cook for another half a minute, then return the meat to the pan.
- Add the tomatoes. Season with salt and pepper and add the cinnamon and the butter. Cook for 5 minutes.
- Trasfer the mixture to a casserole dish and add 4 cups of hot water.
- Cover and bake for an hour or until the lamb is tender.
- Rinse the pasta in a fine sieve, drain and add to the casserole dish. Mix through, cover and return it to the oven for another 15 minutes, or until the pasta is cooked and has absorbed most of the sauce.
- You may need to adjust the pasta cooking time and add more water if needed.
- Serve hot. You may like to sprinkle grated parmesan, pecorino, feta or haloumi over the top.
VARIATION: I’m planning on trying this one with rice, but you’d need to add it about 45 minutes in so that it cooks through. If you use rice it’ll will be gluten-free. Leave off the cheese on the top to make it dairy-free.
Cooked for the Greek entry in the Euro Cup and Plate challenge.
We usually cook this on the Weber over hot coals to bring out the flavours.
400g lean lamb, chunks
400g organic chicken breast, chunks
4 tbsp olive oil
juice of 1 lemon
2 tsp dried or fresh thyme
2 garlic cloves, crushed
- Dice the lamb and chicken into 2.5cm pieces
- Make the marinade: mix the olive oil, lemon juice, thyme, garlic and season with black pepper. Place the meat in a bowl, pour the marinade over and mix well so that all the pieces of the meat are coated. Leave in the refrigerator for at least 2 hours, or preferably overnight.
- Fire up the BBQ. Thread the meat on to 6 skewers. Grill the kebabs quickly until browned on all sides; the chicken will need longer than the lamb.
- Serve with warmed pita bread (put it on the grill briefly to absorb the burnt juices!) and a Greek salad.
This is a deliciously easy Greek salad. You could have it several times a week, and not tire of it if you use fresh ingredients.
1 large ripe tomato
1 small cucumber, peeled and sliced
½ red onion, thinly sliced
½ green capsicum, strips
10 kalamata olives
50g feta cheese, diced
1 teaspoons chopped fresh or dried oregano
- Soak the sliced red onion in water for several minutes to take out the bite (optional).
- Combine in a bowl with the rest of the ingredients. Add the following dressing.
50ml extra virgin olive oil
2 tablespoons white/red wine vinegar
a little mustard powder
- In a screwtop jar or bottle combine the olive oil, vinegar, mustard and season with a little salt and pepper. Shake well.