George’s Recipe for Lamb skewers and xo, with sides Ingredients: 1kg boneless lamb shoulder 1 teaspoon salt– 5g 1 tablespoon extra-virgin olive oil– 12g Stream Sunrise complimentary on 7plus Bastourma XO (makes 1 litre) 80g dried shrimp 80g dried scallop 1kg ripe tomatoes 200ml grease 3 red eshallots, peeled & carefully sliced– 120g 2 tablespoons chilli flakes– 15g 6 garlic cloves, very finely sliced– 60g 2cm piece ginger, carefully grated– 10g 4 star anise– 10g 1 cinnamon stick– 5g 60ml tamari 125ml chilli oil 100g bastourma, carefully diced Bastourma XO 1. Prepare this a minimum of 1 day beforehand. 2. Location the dried shrimp & scallop in a bowl. Cover with cold water & leave to soak over night. 3. The next day, drain pipes the dried shrimp & scallops & dispose of the liquid. 4. Using gloves break the mix up somewhat with your hands, then delegate stand till needed. 5. Coarsely grate the tomatoes into a bowl, up until you are entrusted to the skins. Dispose of the skins & reserved the flesh. 6. Heat oil in a big, heavy based pan over a medium-high heat. 7. Include the eshallots & cook, stirring, for 2 minutes, or till softened. 8. Stir in the chilli flakes & cook for another minute, or till fragrant. 9. Include the garlic, ginger, star anise & cinnamon & stir to integrate. 10. Increase the heat to high, season with a pinch of salt & include the tamari, chilli oil, bastourma & rehydrated shrimp & scallop. Prepare for a more 1 minute, or till covered in the oil. 11. Include the tomato flesh & 250ml water. 12. Give the boil, then lower the heat to low & cook, stirring routinely, for 1 hour 20 minutes, or up until the mix has actually lowered by half. 13. Season with salt to taste. 14. Delegate stand up until cool, then move to an airtight container. (The XO sauce will keep in the refrigerator for as much as 1 month) 15. Prepare the kalamaki 1 day ahead of time. 16. Get rid of the lamb from the refrigerator & dice it into 2cm pieces. 17. Integrate in a bowl with salt, olive oil, XO sauce. 18. Cool over night to marinade. 19. Thread the lamb onto the skewers. OR Thread the lamb onto the skewers and after that brush with salt, olive oil, XO sauce. Cabbage Salad 1. With a mandolin or knife, shred white cabbage extremely fine. 2. Roast some slivered almonds in a pan on a medium heat, till they are gently toasted and golden brown. 3. Carefully slice a lot of dill and mix through the shredded cabbage. 4. Mix 50ml of white balsamic vinegar with a drizzle of olive oil to soften the white cabbage and dill. Tahini Dressing Mix together in a bowl, 50g tahini, a glug of olive oil, 200g of Greek yoghurt, and a huge capture of lemon juice. (25ml) Season with salt and pepper. Pickled Fennel/onion With a mandolin or knife, slice the bulb of the fennel/onion into thin strips. Bring a pot of 250ml gewurztraminer vinegar, 250ml water and 150g sugar (include your preferred aromatics, peppercorn, bay, coriander seed). As soon as boiling, remove the heat and thoroughly put over your sliced up veggies. If you do not desire your fennel turning pink, pickle these individually. Leave them overnight, the longer the much better, to marinade. To serve, gently toast the pitta bread in a pan, leading with lamb off the skewers, stack on a lot of the cabbage salad, drizzle over the tahini dressing and leading with a generous assisting of marinaded fennel. For more Providoor, click on this link
Easter lamb with a twist … tasty Greek lamb skewers served on a scrumptious flatbread
