Sunday. It seems like Sundays are always eating and cooking days in our home. It started off with Andre and Sophie making the best pancakes we've ever had! And then I made a recipe from Tessa Kiros' book (Falling Cloudberries) called Tava (Cypriot baked lamb and potatoes). We took a few pics as the dish progressed. And we added a pea recipe which I found in today's newspaper by Karen Martini. Both were delicious and all agreed we can make it again. Sjoe!!!
And we toasted Lynne's Dad - Derick's birthday - a mere 80 years old today. Happy birthday Granpa!
For those interested in the recipes, here goes:
TAVA by Tessa Kiros is a Cypriot baked lamb and potatoes with cumin and tomatoes dish.
- Put 2 red onions, 1,2 kg potatoes, 1kg lamb (cut into chunks) into a deep baking dish.
- Add parsley, 3 heaped teaspoons cumin seeds, 125ml water and about 125ml olive oil to the dish.
- Place 5 ripe tomatoes - quartered) on top and season with salt, pepper and a blob or two of butter.
- Cover with foil and bake in a hot oven (180 degrees) for 2 hours.
- After 2 hours, remove the foil and gently turn the lamb and vegies before returning it - uncovered - for another 45 minutes.
- Serve hot. It is also delicious cold the next day.
BRAISED PEAS courtesy of Karen Martini in Sydney Morning Herald's Lifestyle supplement.
- Cook 8 baby chat potatoes in lightly salted water until tender. Drain, peel and cut into slices.
- Heat olive oil (120ml) in a large pan and cook the 8 anchovy fillets for a minute.
- Add 3 cloves of crushed garlic and 4 chopped eschalots and cook till lightly browned.
- Add 4 cups frozen peas and 2 tablespoons water and cook for 4-5 minutes.
- Season and add potatoes.
- Simmer for 2 minutes and serve with 5 sprigs of mint and the juice of half a lemon.
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