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The Weekend Neos Kosmos : 4 April2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 4 APRIL 2015 21 FOOD Magiritsa without offal Ingredients: 4- 5 lamb shanks 500 grams chicken wings 2 large onions diced into big pieces 2 carrots diced into small pieces 2 sticks celery, diced finely 1 bunch finely chopped parsley 2 bunches finely chopped dill cold water salt and freshly ground pepper to taste 1 small bunch green spring onions, trimmed and diced Method: 1. In a large saucepan place the lamb shanks and onions, put lots of water almost to the top, leaving enough so that water does not spill over. 2. Bring to the boil, turn heat down to a simmer and cook for one hour, regularly skimming the white residue (fat) left over by the cooking process. 3. Add the chicken wings and cook for another half hour continuing to skim the fat. 4. Take off the heat, strain the stock in another large saucepan, which you will to make the magiritsa in. 5. Put meat aside for now until cool enough to handle. 6. To the meat stock add the carrots, celery, parsley, and dill and cook on medium heat. 7. While the vegetables are cooking, take the cooled shanks and chicken wings and strip all the meat off, discarding all bones and skins and cutting into very small pieces. 8. Add the cleaned meat into Tsoureki (sweet Easter bread) This is a fail-safe recipe; it has come to me via a friend from Thessaloniki that her mother taught her and has been in their family for generations, this is a large quantity, if you want a smaller quantity halve the recipe. Ingredients: 3 kilos plain flour 126 grams fresh yeast 1 1/4 kilos sugar 10-12 eggs 1 litre warm milk 1 soupspoon of salt 1 packet of mahlepi 1 packet masticha 1 teaspoon of cardamom powder 2 tablespoons of seed oil 125 grams of unsalted butter Secrets: 1. Everything has to be warm. 2. The butter goes in at the end. 3. We don't knead, we only fold until everything becomes one. This is important, as too much kneading makes the gluten more glutinous and will make the tsoureki hard. Method: 1. Dissolve the yeast in a glass of warm water, adding a little of the Koulourakia paschalina There are countless recipes for koulourakia, I have tried many, and this one is a relatively easy one to make. Ingredients: 1 cup butter, plus extra for greasing cookie sheets 1 1/2 cups sugar 4 eggs + 2 egg yolks 3 teaspoons vanilla extract ½ teaspoon ground mastic ¼ cup orange juice 1 oz baking soda ½ cup milk 9 cups all purpose flour egg wash, made by beating one egg with two tablespoons of milk Method: Preheat the oven to 170°C. Grease the cookie sheets with butter. 1. Beat together the butter and sugar with a mixer. Beating constantly, add the eggs and egg yolks, one at a time, beating after each addition. Add the vanilla, mastic and orange juice and mix. 2. Change to the dough hook. Combine the baking soda and milk in a bowl. 3. Beating constantly, add the milk mixture in three batches alternating with the flour. Knead the mixture, adding flour if necessary to form a smooth, easy to handle dough. 4. Take pieces of the dough and form them into balls about 1.5cm in circumference. It will be convenient Slow-cooked roast lamb Ingredients: 2½ kilos good quality shoulder of lamb 1 whole garlic bulb pulled apart into cloves (don't peel) 1 bunch fresh rosemary 2 red onions peeled and quartered 3 carrots, roughly chopped 2 sticks celery cut into pieces 1 leek or 2 baby leeks cleaned and cut into pieces 2 fresh bay leaves 1 bunch of thyme 1 bottle of red wine olive oil salt and pepper Method: Preheat oven 200°C 1. Rub the lamb with the salt, pepper and olive oil and put into a roasting pan. 2. With a sharp knife make incisions and stuff the lamb with garlic and rosemary; scatter all remaining garlic into the pan. 3. Add all the vegetables to the pan and tuck remaining herbs under the meat. 4. Pour in the wine. 5. Cover the pan tightly with two layers of foil and put in hot oven and turn down the temperature to 170°C 6. Cook for four hours or until the lamb is falling off the bone to finish rolling all the dough before proceeding to the next step. 5. Roll each ball into a rod shape and fold it in half, then place them on cookie sheets and brush them with egg wash. 6. Bake for 20 to 30 minutes. They should have a light golden color. Not too brown. 7. Take out of the oven and let cool slightly. Remove them from the cookie sheets carefully, as koulourakia can be fragile. Stack them in layers inside cookie tins. Note: Koulourakia will keep for up to two months, unless you have little two-legged creatures who are always hungry, can open tins and take out handfuls of koulourakia to enjoy with a glass of milk. flour until it has a runny dough consistency. Cover and put aside in a warm spot till it rises 2. In a large bowl put the sugar, salt, the spices, the seed oil. 3. Add the warm milk and mix. 4. Beat the eggs slightly in a separate bowl and add them to the mixture. 5. Add the yeast and mix everything, preferably by hand. 6. Add the flour gradually, folding gently by hand until you have soft dough. 7. Melt the butter and add while warm but not hot and fold in gently until all the butter is one with the dough. 8. The dough should be warm; put it aside to rise, covered well. I usually cover with a blanket as previous women in my family have done. Leave for at least an hour or when the dough had doubled its size. 9. Make the tsourekia into any shape that you wish and you might like to add a red egg. 10. Put the tsourekia aside to rest for 30 minutes, brush with an egg yolk that has been slightly diluted in warm water. 11. Bake for 20-30 minutes on a medium heat of 170°C - the time depends on the size. the stock with the vegetables, add salt and pepper to taste and cook for another 20 minutes. Ingredients for avgolemono: Note: This is a large amount of soup therefore the avgolemono will be accordingly 4 eggs, separated 4 lemons, squeezed and the pips taken out Method: Note: It is important that the directions for the avgolemono are followed strictly otherwise the egg may curdle or you could end up having scrambled egg floating on your soup 1. Beat the egg whites till they form peaks. 2. Add the egg yolks and beat till blended well. 3. Add the lemon juice gradually while beating. 4. While the soup is till simmering take small amounts of very hot soup and add to the egg mixture gradually while beating all the time, do this unitl the bowl is full. This heats the egg mixture slowly before pouring into the soup. 5. Add the egg mixture into the soup, stirring constantly while it’s simmering for at least 5-8 minutes until the avgolemono sauce becomes one with the soup. 6. Serve with a dash of freshly diced spring onions sprinkled on top. Note: If this done carefully the soup can be reheated the next day safely and without scrambling the eggs.
28 March 2015
11 April 2015