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Post by gatsby on Dec 19, 2014 4:17:43 GMT 10
Anyone got a great traditional recipe for this?
preferablly lamb shoulder chunks and halloumi.
Thanks
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Post by smokey on Dec 19, 2014 11:56:33 GMT 10
I had to look that up.
Seems to be different takes of it, a bit like everybody's savoury mince is different.
the concept sounds great though. Would you be using oven paper or filo pastry?
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Post by chrisg on Dec 19, 2014 12:40:04 GMT 10
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Post by smokey on Dec 19, 2014 15:11:12 GMT 10
That's the one that jumped out for me too. It's simplicity kind of reads that if I make it, It will taste as it should.
Just swap out the cheese and the lamb cut.
Ive got a feeling a few of us are going to give this a go, it's a cracker.
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Post by chrisg on Dec 19, 2014 17:39:45 GMT 10
 I'll be giving it a run - when I can cook it for someone who is visiting and eats lamb Cheers |
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Post by smokey on Dec 19, 2014 18:04:25 GMT 10
Could be a single serve, One lamb shank boned out for one and a chicken thigh in for another. |
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Post by chrisg on Dec 19, 2014 19:53:50 GMT 10
Hmm, Now that is a thought for somewhere between New Year and Australia Day - damned difficult cooking for two times one Cheers |
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Post by gatsby on Dec 20, 2014 7:00:24 GMT 10
Hi, I almost always have this from Kafene's Greek in Enmore (Sydney) - I go a couple of times a year when a friends Mum comes out from England. Was there earlier in the week & now have an urge to try and replicate it. I'm giving it a go tonight - the recipe I may follow (or maybe the link Chris posted) is www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/They look quite similar. Will be using paper/foil instead of Filo. Cheers |
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Post by chrisg on Dec 20, 2014 10:57:47 GMT 10
That does look very similar, but with some extra cooking tips. I'd be avoiding using foil, there are some Chinese dishes that a mate makes quite often in parchment, he tried foil just once, was nowhere near as good. I did have the memory of eating this return, it was indeed in the Islands, the food was good enough to take the mind off bikini watching so it must have been good Cheers |
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Post by smokey on Dec 20, 2014 11:20:33 GMT 10
Excuse my dimness,  I don't think I've ever seen "parchment" paper sold anywhere Oven paper right? Same thing? |
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Post by chrisg on Dec 20, 2014 12:05:36 GMT 10
It's not usually called that in Oz, oven paper, baking paper, all much the same thing really, but specifically not waxed paper. There are some hi-tech ones if you go looking, silicone coated. I'd rather suspect that the original recipe didn't use paper, reading up it seems to have been just slow cooked in a buried clay pot. It does make you wonder if it was not cooked like Haggis in a sheep's stomach or similar. I do always keep baking paper around, great for cooking fish and nothing beats it for the release of a cake, non-stick pans or not Cheers |
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Post by bill44 on Dec 20, 2014 14:49:37 GMT 10
We quite often use the stuff under food in our Chinese Bamboo steamers.
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Post by chrisg on Dec 20, 2014 15:28:10 GMT 10
Oh yeah Bill, now you make me want to go make some steamed dumplings Jamie Oliver did some on a show recently, but I can't say I was too impressed with his effort Neither was my wife, but she then confessed she has never in her life been to Yum Cha. Well, that's getting fixed over Christmas!! Cheers |
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Post by smokey on Dec 20, 2014 16:48:35 GMT 10
Hi, I almost always have this from Kafene's Greek in Enmore (Sydney) - I go a couple of times a year when a friends Mum comes out from England. Was there earlier in the week & now have an urge to try and replicate it. I'm giving it a go tonight - the recipe I may follow (or maybe the link Chris posted) is www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/They look quite similar. Will be using paper/foil instead of Filo. Cheers Looking forward to your thoughts, The lemon juice content has me trying to profile the taste. Not like a stew but tasty and sharp. I'm realy looking forward to have a crack at it. |
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Post by chrisg on Dec 20, 2014 18:13:56 GMT 10
Lemon features so large in Greek cuisine mate, especially with lamb, Cypriot mate of mine when he chucks on lamb chunks on a spit goes through fresh lemons from the tree squeezed over the meat like you would not believe, wonderful flavour, not at all like a normal lamb roast flavour Cheers |
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