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The Weekend Neos Kosmos : 6 August 2016
12 THE WEEKEND NEOS KOSMOS | SATURDAY 6 AUGUST 2016 DIGITAL.NEOSKOSMOS.COM Winter lessons in Greek style Vasiliki’s flat beans and lamb and Ioanna’s amygdalota by the Kali Orexi team T he Kali Orexi (KO) team - aka Christine, Rita, Carlos and Kathy - are dedicated to keeping Greek culinary heritage alive, bringing yiayia’s recipes to the table. The KO team vows to deliver the rich culinary heritage bestowed upon them from their parents and grandparents via engaging and easy to follow video tutorials and photos that will make anyone salivate. The creative ‘foursome’ of food aficionados has done it again, offering simple yet delicious advice on how to soothe the soul with a Greek comfort food favourite and a sweet, nutty delight. VASILIKI’S FLAT BEANS WITH LAMB (recipe serves 6) You will need: 800g lamb shoulder, deboned 800g flat beans 2 medium brown onions, chopped 1 clove garlic, crushed salt and pepper 1 teaspoon dried chillies 2 level tablespoons tomato paste 1 cup tomato puree 1 bunch parsley, finely chopped 1/2 cup extra virgin olive oil water How to: 1. Wash the flat beans. Top and tail the ends. Cut the beans in half width-wise and for the wider beans, length-wise as well. Set aside. 2. Wash the lamb and pat it dry. Trim off the excess fat. Chop the lamb into pieces of roughly 6cm thickness and set aside. 3. Heat the olive oil in a large (approximately 5-litre) pot over a high flame. Add the lamb pieces and sear them on both sides. Add the onions and garlic and fry them until they soften and brown a little. Gently stir the ingredients to prevent them from sticking to the pot. 4. Add the remaining ingredients to the pot in the following order, gently mixing with each addition: flat beans, salt, pepper, dried chillies, tomato paste, tomato puree, parsley and enough water to totally immerse the ingredients in the pot. 5. Keep the pot on a high flame until the fluids come to a gentle boil. Then reduce the heat to a low flame, place the lid over the pot either slightly ajar or with the vent hole open and gently cook for 1-2 hours. 6. After the first hour of cooking, check the fluid level in the pot. If the fluid level is low, add more boiled water to allow the dish to cook a little longer. After 1-2 hours of cooking, all of the fluid within the pot should have cooked off, the meat should fall apart easily and the beans should be soft. If the ingredients have cooked through but there is excess fluid, turn up the flame, remove the lid from the pot and continue to cook until the fluids have completely reduced. * Flat beans with lamb are best served warm, with feta cheese and crusty bread to soak up the delicious sauce. IOANNA’S AMYGDALOTA (Recipe makes 35 pieces) These almond macaroons are sweet and crispy on the outside and soft and chewy on the inside, and with a hint of almond essence they make a sophisticated treat. So go ahead, make some of these delicious biscuits to enjoy with friends and family over a coffee or tea.
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