Post by gatsby on Feb 1, 2015 15:51:43 GMT 10
Well I think I'm happy with my version of Exohiko - please enjoy it is great!
Note: I've modified the source recipe to suit my wants.
Source: www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/
Ingredients
1 lamb shoulder - cut into about 6 bits (by the butcher) - please cut the shank in half as well - it's too long otherwise (optional)
1 red onion - cut into about 8 wedges
1 green capsicum - sliced into 2" cubes
1 red capsicum - sliced into 2" cubes
1 or 2 carrots - cut into chunks
2 whole cloves garlic
2 cloves garlic - sliced
2 tblspn mustard
1 lemon - juice & bits of lemon skin
1/2 cup olive oil
1/2 cup white wine (dry)
1 tblspn oregano
200g Graviera cheese - 2cm cubes
4 potatos - sliced into 4 bits
1 tomato - sliced
Halloumi cheese
Prep:
I have found this is better prepared in portions - i.e. make a packet for two (or one) - doing the entire lot in one packet means it is big & I've found it leaks.
So Have 2 bowls (or 4) ready
Divide lamb among bowls, add onion, capsicum, garlic, carrot, olive oil, wine, lemon, oregano, mustard, and season with salt & pepper - mix well & cover & marinate for 12 hours or so.
Heat oven to 140
When ready to cook, remove lamb from fridge & let come to room temperature, add in the cheese and mix well.
Cut potato into chunks (say 4 per potato).
In a large bowl put lengths of baking paper (each about 75cm or 2 -3 feet)
You need to make a star pattern of paper - so one piece of paper then add another at 90degrees, then another at 45 etc. to make a star - be generous as the wrapping does take some paper & you don't want it to leak.
Put potato in the middle & push down to make a well, season potato with salt & some oregano, add lamb onto the potato’s & any marinade. Cover with sliced tomato.
Close up the paper and twist the paper just above the filling, tie tightly with string. You can add an extra layer of Al foil around the paper
(this is to ensure you don’t get a bone pocking a hole in the paper or juice leaking out the sides of the paper.)
Transfer to an oven dish and roast for 3 – 4 hours.
Increase the heat to 200 – 220, open up the wrapping to expose the top, add some sliced Halloumi cheese & return to the oven for 30 mins or so (until the top is browned)
Serve in the paper wrapping in a bowl large enough to hold the parcel.
Enjoy!
Note: The original version asked for lamb leg (cut into chunks) & cooked for 2.5 hrs at 180. I wanted to use lamb shoulder & a longer slower cook.
After 3 & a bit hours (got hungry) - opened up to brown the top
Added Halloumi & Tomato ( forgot the tomato at the start )
Served
Note: I've modified the source recipe to suit my wants.
Source: www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/
Ingredients
1 lamb shoulder - cut into about 6 bits (by the butcher) - please cut the shank in half as well - it's too long otherwise (optional)
1 red onion - cut into about 8 wedges
1 green capsicum - sliced into 2" cubes
1 red capsicum - sliced into 2" cubes
1 or 2 carrots - cut into chunks
2 whole cloves garlic
2 cloves garlic - sliced
2 tblspn mustard
1 lemon - juice & bits of lemon skin
1/2 cup olive oil
1/2 cup white wine (dry)
1 tblspn oregano
200g Graviera cheese - 2cm cubes
4 potatos - sliced into 4 bits
1 tomato - sliced
Halloumi cheese
Prep:
I have found this is better prepared in portions - i.e. make a packet for two (or one) - doing the entire lot in one packet means it is big & I've found it leaks.
So Have 2 bowls (or 4) ready
Divide lamb among bowls, add onion, capsicum, garlic, carrot, olive oil, wine, lemon, oregano, mustard, and season with salt & pepper - mix well & cover & marinate for 12 hours or so.
Heat oven to 140
When ready to cook, remove lamb from fridge & let come to room temperature, add in the cheese and mix well.
Cut potato into chunks (say 4 per potato).
In a large bowl put lengths of baking paper (each about 75cm or 2 -3 feet)
You need to make a star pattern of paper - so one piece of paper then add another at 90degrees, then another at 45 etc. to make a star - be generous as the wrapping does take some paper & you don't want it to leak.
Put potato in the middle & push down to make a well, season potato with salt & some oregano, add lamb onto the potato’s & any marinade. Cover with sliced tomato.
Close up the paper and twist the paper just above the filling, tie tightly with string. You can add an extra layer of Al foil around the paper
(this is to ensure you don’t get a bone pocking a hole in the paper or juice leaking out the sides of the paper.)
Transfer to an oven dish and roast for 3 – 4 hours.
Increase the heat to 200 – 220, open up the wrapping to expose the top, add some sliced Halloumi cheese & return to the oven for 30 mins or so (until the top is browned)
Serve in the paper wrapping in a bowl large enough to hold the parcel.
Enjoy!
Note: The original version asked for lamb leg (cut into chunks) & cooked for 2.5 hrs at 180. I wanted to use lamb shoulder & a longer slower cook.
After 3 & a bit hours (got hungry) - opened up to brown the top
Added Halloumi & Tomato ( forgot the tomato at the start )
Served
so much that I am tempted to have a go.