5 lb leg of lamb; boneless
1 cup olive oil
1/2 cup red wine vinegar
2 tablespoon garlic; minced
1/2 cup parsley; chopped
1/2 cup dill; chopped
4 tablespoon dried oregano; rubbed
1 black pepper
Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.
Butterfly* the lamb and pepper generously on both sides. Cut some slits in
the meat. Marinate the lamb for 2 to 24 hours.
Drain marinade from lamb and put lamb in 425°F oven in shallow roasting pan
for about 45 minutes. You want an internal temperature of 135°F. Let lamb
rest before serving
*Butterfly: In cooking, to split a food down the center, cutting almost but not completely through. The two
halves are then opened flat to resemble a butterfly shape.
Jewish Honey Cake
3 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1 tablespoon instant coffee
1/2 cup boiling water
1/4 cup vegetable or peanut oil
1 cup honey
1 grated peel of 1 washed orange
2 tablespoon brandy or any whiskey
4 eggs
1 cup sugar
1 cup chopped walnuts
Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325°F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.
Lambratis Andros (Easter Lamb Or Kid Andros Style)
1 baby lamb or kid, 10-12 kg
1 salt
1 freshly ground black pepper
2 lemons
1/4 cup butter; melted
1/4 cup olive oil
Spinach & Feta Stuffing:
2 1/2 kg spinach
3 cup chopped spring onions
3/4 cup olive oil
1 cup short grain rice
1 1/2 kg feta cheese
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1 salt
1 freshly ground black pepper
Serves: 20 Oven temperature: 180° C (350° F) Cooking time: 4-5 hours .
Wipe lamb inside and out with a damp cloth. Rub cavity and outside of lamb
with lemon juice, salt and pepper. Cover and leave aside until stuffing is
prepared.
Trim roots from spinach and remove discoloured and damaged leaves. Wash
spinach in several changes of water, drain well and chop coarsely.
In a large deep pan (not aluminium) gently fry spring onions in oil until
soft, add spinach and stir over heat until it wilts. Stir in washed rice,
cover pan and cook on low heat for 10 minutes until most of liquid is
absorbed. Remove from heat and cool. Break up feta into small chunks and
add to spinach mixture with herbs. Mix well, taste, then add salt if
necessary and a generous grinding of pepper. Blend thoroughly.
Partly sew up the cavity with white string, pack stuffing in through
opening and finish sewing up the cavity. Push foreshanks back towards body
and tie in postition, passing string over back of carcase. Tie back legs,
leaving them a little apart - tying will prevent them splaying outwards.
Rub outside again with lemon juice, salt and pepper and place on a rack set
in a large catering-size baking dish.
Combine melted butter with olive oil and brush half of this over the lamb
or kid. Cover dish with large sheets of foil, sealing joins with double
folds. Press foil under edges of dish to seal completely.
Bake in a moderate oven for 4-5 hours. After 2 hours lift foil and brush
meat with butter-oil mixture. Cook for further 1 1/2 to 2 hours, remove
foil, brush again and cook uncovered for 30 minutes or until meat is cooked
through and browned. Remove from oven, cover with foil and a thick cloth
and leave to rest for 30 minutes before carving. Lift lamb or kid onto a
large wooden board, remove string and spoon stuffing onto a platter. Turn
the carcase onto its back and chop along backbone from the inside with a
cleaver. Then chop each half into chunks and pile onto platters. Meat on
legs may be carved into slices.
From: "The Complete Middle East Cookbook" by Tess Mallos.
Mustard Sauce For Ham (Easter)
1 can (10 oz.) pineapple tidbits; drained and juice reserve
2 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoon mustard
12 maraschino cherries; sliced
Combine reserved juice and enough water to make 1 cup. Combine sugar,
cornstarch and salt; stir into reserved juice mixture. Cook, stirring,
until thick and clear. Add mustard, pineapple and cherries. Serve hot over
ham. Yield: 20 servings.
Raisin Sauce For Ham (Easter)
1 1/2 cup raisins
2 teaspoon prepared mustard
1/2 teaspoon salt
1 tablespoon (or more) vinegar
2 tablespoon cornstarch
Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and
vinegar. Dissolve cornstarch in small amount of cold water; add to sugar
mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
Tsourekia- Greek Easter Rolls
2 pkg active dry yeast
1 cup milk; warm
1/2 lb butter
1 cup sugar
6 eggs
2 1/2 lb flour
Dissolve yeast in the warm milk until foamy. Meanwhile beat butter and
sugar together quite well. beat in eggs.Mix in the dissolved yeast. then
mix in the flour, adding enough to form a non sticky dough, kneading smooth
and elastic. Cover dough in bowl and let rise double. Punch down and shape
into desired rolls. Let rise puffy. Bake 350 for 10 minutes than 325 until
golden and done, another 15 minutes or so.Note: dough can also be shaped
into loaves if desired. Recipe may be cut in half easily.
Mustard Sauce For Ham (Easter)
1 can (10 oz.) pineapple tidbits; drained and juice reserve
2 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoon mustard
12 maraschino cherries; sliced
Combine reserved juice and enough water to make 1 cup. Combine sugar,
cornstarch and salt; stir into reserved juice mixture. Cook, stirring,
until thick and clear. Add mustard, pineapple and cherries. Serve hot over
ham. Yield: 20 servings.
Raisin Sauce For Ham (Easter)
1 1/2 cup raisins
2 teaspoon prepared mustard
1/2 teaspoon salt
1 tablespoon (or more) vinegar
2 tablespoon cornstarch
Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and
vinegar. Dissolve cornstarch in small amount of cold water; add to sugar
mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
Tsourekia- Greek Easter Rolls
2 pkg active dry yeast
1 cup milk; warm
1/2 lb butter
1 cup sugar
6 eggs
2 1/2 lb flour
Dissolve yeast in the warm milk until foamy. Meanwhile beat butter and
sugar together quite well. beat in eggs.Mix in the dissolved yeast. then
mix in the flour, adding enough to form a non sticky dough, kneading smooth
and elastic. Cover dough in bowl and let rise double. Punch down and shape
into desired rolls. Let rise puffy. Bake 350 for 10 minutes than 325 until
golden and done, another 15 minutes or so.Note: dough can also be shaped
into loaves if desired. Recipe may be cut in half easily.
Rabbit Casserole
2 rabbits, cut up
4 slices bacon
3 onions, quartered
2 green peppers, cut up
1 clove garlic, crushed or minced
1/2 c. white wine
1 can whole tomatoes
1 can cream of mushroom soup
1 tsp. salt
1 tsp. marjoram, crushed
1 tsp. thyme
Saute bacon until crisp. Drain on paper towels and set aside. Brown rabbit, a few pieces at a time, in bacon drippings; arrange in a large baking dish. Add onions, green peppers and garlic to same skillet and add wine. Cook, stirring constantly; add crushed tomatoes
until slightly thickened. Stir in soup and spices. Heat to boiling, stirring frequently. Spoon over rabbit in baking dish and cover. Bake at 350 degrees for 1 hour or until rabbit is tender. Just before serving, crumble bacon and sprinkle over top. Serve hot with rice or noodles.
Fool Proof Duck or Goose in Orange Sauce
1 lg. wild duck
1 pkg. brown gravy mix
1/4 c. flour
1 tsp. salt
2 tsp. sugar
1 c. hot water
2 tblsp jam (orange or plum)
1 (6 oz.) can frozen orange juice (thawed)
Place all ingredients, except duck, into an oven bag and mix well. Put duck inside and close bag. Put bag in roasting pan and slit the top of the bag. cook 2 hours at 350 degrees. Serve sauce as gravy on the side.
