Sichuan Style Fish

Let me start by saying that this is no Sichuan dish – rather it is in the flavour of those dishes I have tasted at Sichuan House and PepperChilli.  It uses XO Sauce which I love pairing with seafood dishes, and also Chinese 5 spice powder, which adds another flavour element not usually found in Sichuan kitchens.  Nevertheless this vibrant concoction does wonders for the palate and thanks to the addition of Sichuan pepper, it does its magic as it tingles on your tongue.

The fish I have used is Red Snapper which is less expensive than its "Pinky" cousin and less sought after.  I guess I see it as doing my bit for the overfished species and ensuring their long existence.  Without getting too environmentally philosophical Red Snapper actually tastes considerably good and works perfectly in this very spicy dish.  Also, whilst boneless fillets of any white fish also works, I just feel that using the whole fish gives a much more flavoursome end product.  Just be sure to get the fishmonger to clean the fish and chop it into cutlets so that it takes out all the hard, and sometimes messy work.

Ingredients

1x 1kg Red Snapper, in cutlets

1-2 Eggs, beaten

½ cup x Cornflour

½ cup x Riceflour (this is the Asian stuff not the coarser baking variety)

1-2 tsp x Chinese 5 Spice Powder

½ tsp x Salt

½ tsp x Sichuan Pepper, ground

Oil for deep frying, 1 x tbsp extra for the sauce

I picked up a bottle of this brand of XO Sauce at my 

Asian grocer and it was exceptionally spicy.  Try and get

your hands on it for this recipe, you'll love it I'm sure

3-4 Dried Red Chillies,

1 tsp x Sichuan Pepper

1 x Red Onion, diced

1 x Bottle XO Sauce (see picture)

2 Tbsp x Oyster Sauce

2 x Carrots, diced

2 x Zucchinis, diced

10 x Green Beans, sliced finely

3-4 Dried Red Chillies,

1 tsp x Sichuan Pepper

Water, added as required

1 x Cucumber, diced 

Directions

Combine the cornflour and riceflour with the 5 spice powder and salt and pepper

Dip the fish cutlets into the beaten egg

Coat the cutlets with the flour mixture and dust of any excess flour

Deep fry the fish pieces in batches for at least 4-5 minutes per batch

When the fish is golden brown remove from the oil and drain on kitchen paper

Heat a large wok until smoking, then add a tbsp of oil

Quickly add in the dry chillies and the Sichuan peppercorns

Stir fry for 30 seconds then remove from the wok

Add the diced onion and stir gently to soften

Then add the other vegetables

Now pour in the XO and oyster sauces

Add a little water to thin out slightly and bring to the boil

Return the fish, chillies and peppercorns to the wok and fold through to coat with sauce

Tip out into a large dish and serve immediately

Garnish generously with the diced cucumber

"Chinese 5 Spice Powder is an amazing spice.  It is one of those spices that I keep on hand to add to dishes that need a little zing.  It works great as a background spice in this fish dish and also in fried chicken dishes.  The 5 spices  found in this mixture are usually Star Anise, Cinnamon, Clove, Fennel and Sichuan Pepper - which is why I guess I goes well in a Sichuan style dish"

Review: Pepper Chilli Chinese, Chinatown, Melbourne CBD

Sichuan, Szechuan or Szechwan?  Whichever way you spell it, does not change the fact that it is one of the most explosive, taste bud tantalising cuisines available.  For some, eating Sichuan food can be a challenge and this is especially if the heat of chillies is not your cup of tea.  Add to this the tongue numbing effect brought on by Sichuan peppercorns and you have a very unique melange having a rocking party inside your mouth.  There are some other tamer dishes that can be ordered, so there is hope for those non-chilli lovers. My first real taste of the style of Sichuan cooking was at Sichuan House in Melbourne’s Chinatown and my blog piece on the effects that their dainty dishes had on me goes on and on with a very positive review of the food.  I have been back there again to dine since, and while the standard of service is quite normal for a bustling Asian restaurant, run off its feet with loyal patrons, you can forgive them, as all is made amends for in their food especially the Cumin Pork which stands tall (literally) as my favourite dish. 

In the vicinity of the Chinatown precinct I have found a few more restaurant gems offering Sichuan for the discerning palette and I recently ate at Pepper Chilli.  The restaurant sits atop one level at the corner of Little Bourke Street and Exhibition Street, directly opposite Her Majesty’s Theatre.  The decor is quite ordinary but appears clean and did not get as busy as Sichuan House does.  There was no struggle for seats on a Friday lunch session and the wait staff were quite attentive to diners.  This place looks like it should be busy and perhaps it is because it is hidden from street level that hungry diners (like myself on many occasions) walk on by not noticing the stairwell that you need to traverse up.

The menu is quite extensive and if you ask for the dinner menu (at lunch time!) you will get a folio type booklet with glossy pictures of the dishes to help you decide what to order.  As I have already declared my love for Cumin Pork, I was somewhat disappointed to not find it on the menu.  Instead there was a Cumin Lamb dish which I just had to order to stay true to my love.  You don’t usually see cumin used extensively in Chinese cooking, but it would appear that it is the hero of this Sichuan dish, and rightfully so.  The marinated lamb is cut into thin strips and has a nice tender texture nestled with a spicy sauce that goes so well together.  The cumin is very pronounced and this is assisted by the generous dusting of Sichuan pepper.  You just know your taste buds are there when your tongue starts tingling.   You will have to overlook the little pool of oil that is also present as it too seems an all too familiar ingredient in many Sichuan dishes. As a traditional touch, or so I am told, the lamb is served on a bed of home made potato chips - Yes you heard right!  The best part about this is that the potato absorbs most of the oil and the lamb can be enjoyed without the excess oil - if you choose!

The other meat dish we tried was Crispy Chicken in Chilli & Garlic Sauce.  These were tiny morsels of deep fried, crunchy chicken wing bits, strewn through an endless bowl of dried chilli dotted with chunky slices of garlic.  It was almost like finding nuggets of chicken gold amongst the vibrant chilli mix, and boy did they pack some flavour and heat for pieces so small.  Even when we thought there was no more chicken remaining a little scrounge around in the bowl would reveal some hidden treasure.

   For the vegetable contingent of the meal, I couldn't pass up trying yet another eggplant dish.  In Sichuan House, the Fish Flavoured Eggplant is another must have so it made sense to see what Pepper Chilli conjures up with eggplant.  The dish is something more like a braise of eggplant batons in a spicy but sweet sauce that is a welcome change when the heat gets a little too much from the other dishes.  Tender eggplant is served on rice with a delicious sauce dotted with small pieces of carrot, spring onion and cubes of ham. At only $7.50 a plate, with a more than adequate serving it is the best value non meat dish I have found.  I would even go as far as saying I would order it on it's own if I was not feeling to much of a glutton.

Patting the tiny beads of perspiration on my brow as the meal comes to an end, my mouth still tingling from the flavour-fest it had just endured, I felt satisfied that I had got my Sichuan fix and can now put Pepper Chilli on the "go to" list.

"Now there is a lot more Sichuan food to come as this meal inspired me to try out some of these dishes at home.  So stay tuned for the recipes and pics soon"  

Spicy Pork on Soba Noodles

What to say about Soba noodles other than Sugoi (“Fantastic” in Japanese (with no relevance to the brand of 2 minute noodles available from your friendly Aussie supermarket aisle).  Soba which translates to buckwheat in its place of origin – Japan, is one of their many fast food delicacies, especially popular on the streets of Tokyo.  Soba has good nutritional value with the noodles containing essential amino acids, antioxidants and nutrients that are classified as generally good for you.  It is any wonder that Soba gets its approval and appreciation in a country where the dining regularly focuses on  good healthy choices and clean flavours in chic style on a plate…or bowl.

My foray into Soba was only recent, and I was drawn to the sophisticated packaging of the bundled noodles with its paper band displaying the house of manufacture.  These short and thin noodles are all uniform in length and have a definitive elegance about them, so cooking with this ingredient gives you that feeling of using something quite special.  As you would expect Soba has a  less heavier effect on you than you would get from eating a plate of say, egg noodles (even though I would not knock back a plate!!!).  

In Japanese cuisine Soba is served in a variety of cold dishes as well as hot ones, ranging from salads to soups.  I have strayed a little away from the traditional in this recipe however as I was just experimenting with some tastes that I felt just fit together perfectly.  The result is more or less a fusion dish that lends it flavour a little from the Chinese, Korean and Japanese styling in what appears to be a cross between a warm salad and a stir fry.  Enough said! Here’s the recipe.

Ingredients, to serve 5

3 bundles x Soba noodles

25g x Chinese Dried Mushroom, soaked in ½ cup Water

500g x Ground Pork

1 tbsp x Peanut Oil

3-4 Spring Onions, sliced thinly

5 tbsp XO Sauce

2 x Carrots, julienned

3 x Lap Cheong (Chinese Sausage), cut into strips

½ tsp Sesame oil

Fried Shallots, to garnish 

Prepare the Soba noodles by dropping them into a pot of boiling water.

Cook for 3-4 minutes until tender then drain

In a hot wok add the oil and then the spring onions

Stir fry for a few seconds then add the pork and lap cheong

Brown the pork frying it until most of the water has dried up

Now stir in the XO Sauce and combine with the meats

Add the carrot and rehydrated mushroom

Pour in ½ the reserved mushroom soaking liquid

Cook for an additional 5 minutes 

Drizzle the sesame oil and stir through  

Garnish with store bought fried shallots

Serve immediately    

This dish really hits home high on the flavour scale and is fully adaptable for other noodles types, additions of chilli and even crushed peanuts for the garnish.  The taste really is quite a mix of the different cuisines but it really just works for me – I hope it does for you too….Enjoy!! 

Review: Indya Bistro, Nth Carlton.

While I am on the Indian cuisine high, I thought it fitting to post a review for Indya Bistro, a restaurant in North Carlton that I recently visited (and that isn’t a typo they really spell it I.N.D.Y.A – I think it flows with their modern Indian cuisine motto. We visited Indya Bistro early on a weeknight – how early?? Well, let’s just say there were no other diners there yet.  Indya Bistro has ranked highly in the local stakes and was voted Victoria’s Favourite Indian Restaurant in 2010.  I just had to visit to see and to taste, just what it takes to be given such a high accolade by People’s Choice.  It was time to check out what Modern Indian cuisine actually was. As part of a 7 course banquet we ordered a selection of entrées, a veg and non-veg main dish and dessert to cap off the evening.

For starters we were served a trio of dips accompanied with naan bread to do the dipping with.  The slightly unimpressive dips being Cucumber Raita, Mango Chutney and Lentils came in quaint ceramic bowls with teaspoons.  However I did feel a little short changed to discover that each bowl had about 3 meagre teaspoonsful of the dip, so literally 1 and a ½ spoonful and it’s over.

Thankfully, the next starter item, being piping hot Samosas had arrived.  The spicy potato filling was quite tasty but unlike those Samosas enjoyed at street eateries, where the pastry is flavour full and crispy like a biscuit, these were lacking in the crunch department.  Hardly impressed by this “Favourite” of the people, I hoped the upcoming dishes would have more lustre and give credence to the award.

Unconditionally the winner of the night was the Lamb Kebabs –  well spiced, delicately textured ground lamb, classically formed around a skewer, but served without it, just for that little bit of modernism – I think anyway!  These went down a treat and reassured me of good things to come.  The minced lamb was soft and had a welcoming mild Tandoori hint of that was just right.

Chicken Tikka is one of those dishes that you just have to love.  The success of this dish, for me, would be measured by the juiciness of the meat and it’s delicate balance of flavours from the marinade to the basting sauce it comes with.  I would like to say that Indya Bistro ticked all the boxes on this menu item but sadly this was not the case.  What was served was an overcooked and dry piece of chicken that had definitely not been given its due cooking process before it was plated and sent from the kitchen.

Entrées aside I was now somewhat anxious for our mains and I would like to think that you cannot go wrong with a serve of Rogan Josh and for something different Malai Kofta from the vegetarian side.  Now I may be mistaken, and it is probably going to take a few more visits to Indian restaurants to uncover what Rogan Josh is actually supposed to taste like.  The last three places including this visit has dished up a Rogan Josh with very thin runny gravy.  I recall cooking the dish myself and also enjoying my dad’s interpretation, which have both been a dish of boneless lamb pieces in a thick and spicy gravy, complimented with a slight tang.  Here was yet another version of Rogan Josh that just did not hit the spot.  While the lamb pieces were remarkably tender, I just could not enjoy the dish as a soup and where was the spice...nowhere to be seen!

The Malai Kofta on the other hand were quite delicate cheese dumplings with a little spice that were bathing in a bowl of cream – a little too rich in fact but tasty enough to tuck into. With the disappointment in the previous dishes I think it was safe to say I was not going to have a win tonight and this was only heightened by crusty stale textured rice.  Now I am not sure if we were unfortunate enough to get the scrapings from the batch but as a frequent eater of rice – this was hardly passable.  C’mon, it’s rice – a staple in India – How can you not get it right? At least the Roti was comforting enough to make up the carbohydrate component. 

Dessert was a couple of dainty little warm Gulab Jamun –  dumplings in syrup, and these satisfied the need for a sweet finale. 

As I left Indya Bistro I was still doubtful as to how deserving they were of the award for Victoria’s Favourite Indian Restaurant. I did not feel like I had feasted on Indian cuisine that night. My insides did not hum with fulfilment from a meal well-enjoyed that left a lasting impression on your taste buds. Perhaps I am ill-informed! Perhaps this is what Modern Indian cuisine is all about!!!          

Butter Chicken - Murgh Makhani

Ask any discerning non-Indian diner to name their top Indian curries and this one is sure to be on that hit list.  Butter Chicken in all its bright orange glory is by far the king of curries for me, as serving it up guarantees a well-deserved pat on the back and smacking of the lips!  It is said that the dish was created by an Indian chef in the nation’s capital – Delhi.  It was here that Kundan Lal Gujral humbly created the first Butter Chicken and put it on the menu at the now famous Moti Mahal restaurant in Daryaganj, Delhi.  I caught an episode of Rhodes Across India, on the Food Channel, where UK celebrity chef Gary Rhodes visited the original birthplace of Butter Chicken and met with the restaurant staff.  As a result they happily divulged the secrets of their prized recipe and this here foodie on the other side of the world saw it right to snap it up and cook it at home – and now here it is finally on this blog page to be immortalised forever (well as long as the internet exists anyway!)

After mastering this you can say goodbye to buying bottles of so called Butter Chicken pastes, or sachets of powders that are supposed to turn out this delicacy, but produce coloured chicken lacking in all things “buttery” or “chickeny” to say the least.  I have eaten Butter Chicken or Murgh Makhani, as it is known in its hometown when I was in India, and when I first tasted the end product of this recipe – it really took me back.  I have since made it a number of times, and each time it does not fail to please me – and I am my worst critic - believe you me!

As with all special dishes you need to take your time i.e. once again this is not an after-work dinner that you can whip up from scratch.  There is at least an hour of simmering time and if you have not prepared the chicken beforehand, there is marinating and roasting time for that too.  I have already posted my recipe for Tandoori Chicken and it is notably the best place to begin this dish from.  Whenever I conjure up some tandoori magic I reserve a chicken or two for a Butter Chicken finale some time later.  So having said this if you make the Tandoori Chicken when time is not a factor, then you just may be able to dish some Butter Chicken up in just over an hour – after work perhaps, if you are game enough.  Either way it is well worth the reward, especially if Daryaganj in Delhi is not accessible to you.

Ingredients, to serve 4 

1 x Tandoori Chicken, prepared as per recipe and cut into pieces

1tbsp x Butter or Ghee to be traditional

2 clove x Garlic, chopped

5 x Cardamom, bruised

1 stick x Cinnamon

2 x Bay Leaves

3 x Whole Cloves

2 cans x Tomatoes, pureed in a blender

1tsp x Chilli powder

100g x Cashews, powdered into a paste with a little water

25g x Butter

1tsp x Cumin powder

1tsp x Garam masala powder

1tsp x Fenugreek seeds, grounds

1tbsp x Cream

Coriander to garnish

Method

In a heavy pot heat the butter or ghee

Add in the garlic, cardamom, cinnamon, bay leaves and cloves

Fry gently to release aromas, do not allow the garlic to burn

Pour in the pureed tomato and stir in the chilli powder

Bring to the boil then turn heat down and cover pot

Allow to simmer for 45 minutes,

Do not allow tomatoes to dry too much adding a little water if required

When tomato mixture has cooked down carefully turn it into a sieve over a bowl

Strain mixture well pressing through the sieve

Discard the whole spices

Give the pot a wipe and return to the heat on medium

Melt the butter then add the cumin powder and toast lightly for 30 seconds

Return the sieved tomato mixture to the pot

Stir in the cashew paste and mix well to combine all ingredients

Bring the sauce to a boil adding a little water if too thick

Place chicken pieces into the pot and turn heat down

Cook for 10 minutes stirring occasionally to prevent catching

Stir in the Garam Masala and Fenugreek powders

Cook for an additional 5 minutes then remove from heat

To serve swirl in the cream and garnish with chopped coriander leaves

"Best enjoyed with hot Naan breads or Rotis or simply on some steamed Basmati rice.  It is surprising how little butter there actually is in this dish despite its name.  The creamy texture comes from the pureed tomato as does the overall orange colour.  There is no need for additional cream but it does make it look pretty when serving.  This is truly my favourite dish to make from my Indian recipe repertoire."  

Tandoori Chicken

Characterised by its fiery red colour and explosive hit of spices, Tandoori style food has etched itself onto the must-have dishes when dining at an Indian restaurant.  The name Tandoori derives from the clay oven that the food is cooked in, known as the tandoor.  The use of these ovens, that can reach extremely high temperatures, is widespread across the Indian sub-continent and also in the Middle East.  The cylindrical ovens are lit with a wood fire, usually at the base, and then allowed to heat up to such intensity that meat can cook within minutes when skewered and placed inside.  Tandoors are also used in producing Naan bread, and you will know when they are cooked this traditional way, as the Naans will be soft on the inside and have a crispy, charred and flavoursome exterior.  The principals of tandoori cooking are very much in line with that of convection ovens – to some degree.  In restaurants the meat or vegetables are marinated and then threaded onto metal skewers and then plunged into the furnace where they cook to smoky perfection.  The smokiness of the end result comes from the dripping juices from the food evaporating and infusing the food, as they splash onto the hot wood fire. 

I have dined on Tandoori at restaurants across India during my brief travels there and savoured every piece of chicken and lamb tikka kebab.  Here in Melbourne there are some good places that put a on a fairly comparable Tandoori chicken dish and some even keep the tandoors within view of the diners to heighten the excitement of the dining experience.  Like with most restaurant food I eat I like to emulate it in the home kitchen in the hope that it tastes somewhat similar and worthy.  Unfortunately I do not own a tandoor oven although, they are available to purchase - so I am taking donations….anyone!!! 

For a while I have tried making Tandoori Chicken in the kitchen oven, on the bbq and even on a grill plate.  While the marinade has been good and followed to the letter from Indian recipes – the end result falters in the taste department and I had almost given up.  That was until our backyard acquired a new resident – the Weber Kettle BBQ.  This spherical oven produces some very flavoursome roasts cooked above hot coals in what’s called the indirect method of barbequing.  This is when the coals are positioned around the meat and not directly below it, as a griller would have it.  It was this that inspired me to try cooking Tandoori chicken in this manner.  Combining whole chickens with a perfect blend of spices and an admittedly “cheats” ingredient, I had finally come up with restaurant worthy Tandoori Chicken that I have served up to my guests, and gotten major compliments for.  

The process is not exceptionally hard to do and the reward is remarkable.  This recipe yields about three whole Tandoori chickens and I keep at least one as a left over and freeze it to use later in a mouth-watering Butter Chicken recipe.  If you do not have a Weber at home, then the conventional oven will do – you just will not have the smoky flavour that’s all but the chicken will still be tasty – trust me!  Use the red food colour to give it that exotic look and you can’t go wrong.  In our family we actually consider Tandoori as a shade of red – like Scarlett and Magenta.  “Fake tanned bodies will get called Tandoori colour”.  Marinate this dish a day ahead for maximum taste.

Ingredients

3 x Chickens, kept whole with skin removed

250g x Yoghurt

3tsp x Cumin, powder

3tsp x Coriander, powder

2tsp x Garam Masala

1tsp x Turmeric

3 tsp x Ginger, freshly grated

6 x Cloves of Garlic, crushed  

2 x tbsp Tandoori Paste (This is my biggest cheat, as no matter how hard I have tried I have not gotten a better taste without the paste)

Chilli powder (As much or as little as you like)

Salt to taste

Red Food Colouring (after all if it ain’t red it ain’t Tandoori)

3 x Lemons, medium size

DAY ONE

In a large non-metallic bowl combine yoghurt with ginger, garlic and dry spices

Add the Tandoori Paste and mix well.

Adjust salt to taste then add the food colour.

Prepare the chickens by scoring the thighs, legs and breast sections with ½ cm cuts

Rub the marinade over the chicken and inside the cavity before placing a lemon in each cavity.

Allow to marinate overnight in the fridge.

DAY TWO (I will give instructions on how to cook the chicken in a conventional oven, however I did use my kettle BBQ in an indirect method which takes about 1½ hour until the meat is cooked through)

Preheat the oven to 220 degrees Celsius

Place the chickens onto a wire grill above a roasting dish to catch the drippings

Bake for 20 minutes on the high heat then turn oven down to 175 degrees Celsius and cook for a further 45 minutes.

Chicken is done when the juices run clear

Allow to rest for 15 minutes before carving it up

Serve with leafy greens, lemon wedges and a minted yoghurt for dipping

Click Here! To go to the Butter Chicken recipe

Greek Food Weekend...Opa!

Hot on the heels of a very successful French Food Weekend, and one from which we are still enjoying the spoils, mainly being Duck Confit and Duck Rillettes, it was time to head further down the Mediterranean Sea, to Greece, for some more culinary inspiration.  Was this destined to be another weekend of foodie joy hailing from the land of the gods Zeus and Apollo? Well I decided not to make it too labour intensive as there was a few other happenings around the kitchen this weekend being the one in September when our family celebrates three separate birthdays.  The first birthday to be celebrated is my sister’s and it was her idea for me to cook up a Greek storm to honour her 27^th annual celebration.

Happy Birthday to my sister Ro - She requested this Greek Feast so here goes!  

What to serve for the feast that was to be had for Sunday lunch? Since the weather is warming up a little it seemed like a good idea to keep it really informal and simple but tasty.  What could be more Greek than Souvlaki or Gyros (depending where you are from).  I decided on a chunky leg of lamb to marinate and cook to a juicy souvlaki filling and since we were expecting a small crowd, I put up a chicken dish on the menu too.  Paired up with a selection of fresh spring veggies and beautifully dressed Greek Salad, these “souvas” were going to be memorable.  For starters, Greek dips definitely had to be on the menu and some warm pita bread to carry them on.  No Greek meal for me would be complete without the sweet hit of flaky, syrupy Baklava to finish which also masks the relatively prominent taste of garlic that you are left with because you just had to ask for “Extra Garlic Sauce thanks!”

The menu looks like this (click on the items to take you to the dish)

Tzatziki Dip – A refreshing cucumber infused yoghurt based dip  

Warm Bean Dip – My Greek inspired dip enjoyed warm and made from Butter Beans

Lamb Souvlaki – Take one leg, marinate overnight and roast to perfection

Chicken Souvlaki – My take on a very flavoursome boneless chicken dish perfect in a souvlaki

Greek Salad – Chunky fresh vegetables, crumbly feta cheese, olives and a fresh dressing that just wows

Baklava – A spiced nutty mixture encased in layers of buttered filo pastry and soaked in a wickedly sweet sugar and honey syrup

By the way this cake was not made or decorated by me it was done by the Mrs. so I thought it only fair to show it off on this blog.

Lamb Souvlaki - Food of the gods

Charcoal grilled lamb has a beautiful aroma that you can smell a mile away and although this recipe does not use the charcoal grill it still has the potential to fill the kitchen with a very welcoming aroma.  Grilling meat to be eaten in unleavened bread dates back many years and the Ancient Greeks seemed to have a good knack of it and have passed these traditions down the generations.  Today you don’t need to be in Athens to enjoy a Souvlaki – why just the other day I was making a right mess of a souvlaki on Brunswick Street right here in Melbourne.  The humble “souva” is the go-to fast food, that Saturday night out-on-the-towners, who need a huge hit of sustenance in the early hours of the morning, after a big night, turn to almost religiously.  I must admit that it is one of my guilty pleasures on such nights that I surely regret the next morning - but will gladly do again next time.

Nevertheless, souvlaki can be enjoyed in the home and if you get the marinade right, turn up the music and eat this at odd hours, it is almost like a night on the town.  Or you could just have it for a late lunch as we did - and boy was it was good!  Start the day before with the meat marinating and 24 hours later you are bound for a treat as you dish up some home-made goodness.  I use a nice leg of lamb trimmed of any excess fat and opened up with the bone still intact.  If you do not like the idea of wielding a knife and carving into the meat then ask your butcher to do it.  The idea is to open the meat so that you can season the inside with marinade and then roll it back up as it was to roast like a big joint of meat.  It is advisable to use cooking twine to truss the meat on leg so that I stays intact through the cooking process.   

2.5kg Lamb, leg joint

½ cup x Lemon Juice

¼ cup x Olive Oil

4-5 cloves Garlic, crushed

2 Tbsp x Dried Oregano leaves

5 sprigs x Thyme, leaves picked

Store bought pita bread loaves

DAY ONE

Prepare the leg joint by cutting 1 cm deep gashes along the outer side

Cutting the leg open along the bone and turn it out so that the meat which was once rolled is now flat

Keep the bone intact as this will add to the flavour and assist in cooking.

Combine all marinade ingredients in a cup, stir well to mix

Massage the marinade into the inside of the lamb, apply a thick amount of the herb mixture

Roll the meat back around the bone as it was and tie with the twine to secure

Now work marinade onto the outside of the lamb especially in the gashes

Place the remaining marinade and any drippings into a plastic bag along with the lamb

Secure tightly and leave in the fridge for at least 12 hours

DAY TWO

Preheat oven to 220 degrees

Place lamb in a roasting dish with the marinade

Bake in the oven for 20 minutes on the high heat

Turn the leg over and turn heat down to 175 degrees

Cook for another 40 minutes and turn leg again

After another 15-20 minutes check the internal temperature with a thermometer

A temperature of 77 degrees (170 degrees Fahrenheit) is ideal

Remove from the oven and rest the lamb for at least 30 minutes before carving

Make up the souvlaki by taking a store bought pita bread loaf and filling with a generous serve of lettuce, tomato, onion and then topping this with chunks of lamb.  Squeeze on some fresh lemon juice and garlic sauce (Yoghurt infused with garlic).  

Roll the pita up as best as you can and then chomp into it – there is no other way.  Keep napkins at arm’s reach because it is sure to get messy – but oh so good!    

Chicken Souvlaki - Greek inspired of course

If you venture in to your local souvlaki joint you will see right next to the lamb, almost every time, is its best friend - Chicken. Merrily rotating over the grill, caramelising on the surface and just beckoning to be part of your souvlaki experience.  Chicken was a great addition to my Greek feast menu as sometimes just lamb won’t do.  After all, a culinary delight at souva joints, like those in Brunswick Street is the “Mixed Souva”.  Yes lamb and chicken married in a flavour bomb of garlic, herbs and fresh salad.  So if you want to make a mixed number then you had better get this chicken dish on your menu.  It also goes well on its own as a humble Chicken Souvlaki.

I use boneless Maryland pieces (drumsticks and thighs) for this dish as they are a good cut made for slow roasting and are easy to carve without bony bits.  The chicken is roasted in the oven until practically cooked and then it is finished on the grill so that it gets it a nice caramel crisp surface that resembles the rotisserie over charcoal, in the shops.  The marinade here is very similar to Lamb Souvlaki but as a special touch I have tried to incorporate what I call "chicken friendly" herbs like rosemary and sage - this is purely for a contrast you are most welcome to use the classic oregano and thyme if you feel that way inclined.  Keep in mind for best results it is recommended that you marinate the chicken the day before - for the total flavour infusion.

Ingredients

6 x Chicken Maryland fillets, skin removed

1 cup x Natural Yoghurt

2 Tbsp x Lemon Juice

¼ cup x Olive Oil

4-5 cloves Garlic, crushed

 ¼ cup x Sage leaves, freshly picked

6 sprigs x Rosemary, leaves picked

1 - 2 tsp x Salt

Store bought pita bread loaves 

DAY ONE

Prepare the chicken by scoring 1 cm deep gashes along the outer side

Season lightly with 1 tsp salt

Combine all marinade ingredients in a bowl, stir well to mix

Place marinade into a deep non-metallic dish

Add the chicken to the dish in one layer

Cover securely with cling wrap and leave in the fridge for at least 12 hours

DAY TWO

Preheat oven to 175 degrees

Place chicken on a wire rack above a roasting dish 

Baste the chicken with any remaining marinade

Bake in the oven for 30 minutes on one side

Turn the chicken over and bake for a further 30 minutes

On the stove heat a grill pan or flat heavy bottomed pan

Grill the chicken pieces on high heat for about a minute on each side

Remove from the grill and allow to rest for 5 minutes uncovered

Carve the chicken pieces into chunky slices

And as with the Lamb Souvlaki, build it up by taking a store bought pita bread loaf and filling with a generous serve of lettuce, tomato, onion and then topping with chunks of grilled chicken.  Squeeze on some fresh lemon juice and garlic sauce (Yoghurt infused with garlic).  Roll the pita up as best as you can and then chomp into it – there is no other way.  Keep napkins at arm’s reach because it is sure to get messy – but oh so good - guaranteed or your money back (just kidding I don't offer warranties!)