Souvlaki

 

Marinade

• ¾ cup light olive oil

• ½ cup red wine vinegar

• 2 lemons, juiced

• 5 cloves garlic, crushed

• 1 teaspoon dried rosemary

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon dried marjoram

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• crushed black pepper to taste

Directions

1. Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform. 

    Marinate your choice of meat in the marinade for 2 to 3 hours or no less than 30 minutes.

    

    

2. Thread the marinated meat cubes onto a heat-proof skewer.

Grill the skewered meat over medium heat. You can continue to baste the meat with the leftover marinade as it cooks for extra flavor and juiciness (but make sure to discard whatever marinade remains when you have about 5 minutes remaining — the meat and its juices should be completely cooked by the time you're finished grilling to prevent foodborne illness).

 

Serve on the skewer, in a warm pita, or over your favorite fresh veggies.

 

Rich Irish Guinness Stew

 

Ingredients

• 2 tablespoons olive oil
• 2 1/2 pounds beef stew meat, cut into 2-inch chunks (lamb or venison can be used instead)
  
• 1/2 cup flour
• 3 garlic cloves, minced
• 2 large onions, chopped
• 6 ounces bacon or pancetta, diced
• 1 can (15 ounces) Guinness beer
• 4 tablespoons tomato paste
• 3 cups beef stock
• 5 large carrots, peeled and cut into 1/2-inch pieces
• 3 large celery stalks, cut into 1-inch pieces
• 2 bay leaves
• 3 - 4 sprigs of fresh thyme

 

Here's how to make it:

1. Season the beef with salt and pepper. Heat oil in a heavy-bottomed pot over high heat. Add beef in batches and brown well all over. Remove the seared beef onto a plate and set aside.
2. Lower heat to medium. If the pot is looking dry, add a teaspoon of additional oil. Cook garlic and onion for 3 minutes until translucent, then add bacon. Cook until bacon is browned, then add carrots and celery. 
3. Add flour, and stir for 1 to 2 minutes until slightly brown. Add Guinness, beef stock and tomato paste. Mix well and add bay leaves and thyme.
4. Return beef into the pot, including any juices. Cover and lower the heat to simmer gently about 2 hours.
5. Remove the lid, then simmer for an additional 1 hour to 1 1/2 hours or until the meat is tender and the sauce has reduced and thickened. 
6. Skim off the fat on the surface. Adjust seasoning with salt and pepper. Remove bay leaves and spent thyme stems.

 

Serve hot over buttery mashed potatoes.  Recommended: Herbal Potato Mash

Source: 30 Seconds Food

Chops with Mushrooms and Sage

 

4 lamb or pork chops

Salt/pepper, to taste

2 table vegetable oil

1 medium onion, chopped

5 oz fresh mushrooms, cleaned and quartered

1/2 cup red wine (dry is best)

1 cup beef broth

1/2 tea. dried sage 

Sprinkle chops with salt and pepper. Add 1 tablespoon of the oil to a large skillet. Sear the chops on both sides until brown on medium heat- about 5 minutes per side. Transfer the seared chops to a plate. 

Add the onion to the pan and saute until almost clear then toss in the mushroom and saute the them until just tender and browned. 

Add the wine, broth and sage to the mushrooms and stir. Reduce heat to medium-low and add the chops back into the skillet. Coat the chops on all side with the wine-broth and cover the skillet with a lid. Simmer for around 10 to 15 minutes.

Remove the chops from the skillet and turn up the heat to medium-high. Thicken the gravy with a cornstarch slurry if you desire. Return the chops and reduce heat to low. Simmer 5 minutes longer.

 

Serve the chops warm topped with mushrooms and the gravy. 

Source: Narnia Cookbook

Tavern Steak

 

 

Bread:

Use a good slice your own bread or make an excellent homemade loaf like this Crusty White Bread recipe.

 

Dill-Yogurt Sauce:

3/4 cup plain Greek yogurt

2 table dill pickle relish

2 table minced shallot or garlic

1/4 cup chopped fresh dill or 1/4 teas dried dill

Salt/pepper, to taste

 

In a small bowl, whisk all the ingredients together. Taste for seasoning - adjust according to your tastes. Cover and put in the fridge until needed. Stir before using.

Black Olive and Fig Sauce:

6 dried figs, stemmed and quartered

1 cup pitted Kalamata or Niçoise olives

1 1/2 table. capers, rinsed, drained and squeezed dry

2 table. garlic cloves, finely chopped

1 teas. fresh thyme or 1/8 teas. dried thyme

1 1/2 tea lemon juice

2 table olive oil

Black pepper, to taste (optional)

3 table fresh chopped parsley or 2 teas. dried parsley

In a bowl, cover figs with 1 cup of boiling water and set aside to soften for 15 to 20 minutes. Reserve 1/3 of the fig water. Drain and dry the figs. Chop them finely. 

In a food processor, combine the olives, capers, garlic, thyme, and lemon juice. Process until finely chopped. Slowly add the olive oil to the mixture and pulse in-between drizzles. Scrape down the sides of the bowl in-between pulses. Add the figs and pulse more. Get the olive-fig mixture to your desired consistency using the reserved fig water 1 tablespoon at a time, if necessary. Stir in the parsley. Let sit 15 minutes then taste to adjust for seasoning. Add salt if needed. 

Let sit at room temperature until ready to use. If you are making this ahead of time, put in a covered container into your refrigerator. Allow to become room temperature before serving. Stir before using. 

Tavern Steaks:

2 teas olive oil

1 small yellow or white onion, finely chopped

Salt/pepper, to taste

1 teas. thyme

*3/4 lb or 12 oz ground lamb

*3/4 lb or 12 oz ground beef

NOTE: You can use all ground beef (1 1/2 lbs or 24 oz) if you cannot use the lamb. 

In a small skillet over medium heat, add the olive oil and let heat. Add in the chopped onions and a pinch of salt. Cook, stirring occasionally, until onions have soften, about 4 minutes. Add in the garlic and thyme, cook, stirring, until fragrant, about 1 minute. Remove from the skillet and allow to cool in a bowl.

In a large bowl, add the lamb, beef, onions, salt and pepper. Mix with your hands. Divide the meat into 4 balls, dampen your hands lightly and pat into patties about 4 inches around and 1 inch thick. Gently press a divot into the top of the patties with your thumb. At this point, you can cover the patties and refrigerate overnight or until ready to cook. 

Stove Top:

Heat a large, lightly oil coated skillet over medium heat. Fry the patties 3-5 minutes on each side or until your desired doneness - you may have to adjust your heat under the pan accordingly as needed. Remove from the skillet, cover and rest 3 to 5 minutes. Keep warm until ready to serve. 

OR

Grilling:

Medium-hot charcoal fire or preheat a gas grill on high for 15 minutes. Grill the patties until you see grill marks on the bottom (about 4 minutes) then flip them over. 3 minutes longer on the 2nd side for medium rare (125 to 130 F). 6 minutes for medium (135 to 140 F). 9 to 12 minutes for well done (155 to 160 F). Remove from grill, cover and rest 3 to 5 minutes. Keep warm until ready to serve. 

To Serve:

Toast a thick slice of bread. Top each slice of bread with a patty. Serve with the dill-yogurt and the olive-fig sauces.

Source: D&D Heros' Feast

Turkish Pide with Haydari

 

Haydari (Turkish Yogurt Dip): 

1 (16 ounce) container Labne or plain yogurt or use Greek yogurt as a shortcut.

5 cloves garlic, minced

1 pinch salt 

1 bunch fresh dill, chopped 

1 bunch fresh parsley, chopped 

8 oz of Feta or cream cheese (optional)

2 mint leaves, 1 sprig of dill or cucumber slices, for garnish 

 

Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow pain yogurt to drain 8 hours or overnight, if using Greek yogurt then allow to drain 4 hours, if using Labne it should be thick enough already.

Scoop the drained yogurt into a mixing bowl. Saute the garlic in a little olive oil for 2 minutes then allow to cool. Mash the cooled garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and Feta or cream cheese into the yogurt (if using). Spread onto a dish, drizzle a little olive oil on top and garnish with the mint leaves, dill or cucumber to serve.

 

Turkish Pide:

 

The Bread

• ⅔ cup warm water (170 ml)
• 1 teaspoon granulated sugar
• 1 ½ teaspoon dry yeast (4 gr)
• 2 cup bread flour (260 gr)
• 1 teaspoon salt
• 1 tablespoon olive oil

The Filling

• 2 tablespoon olive oil
• 1 cinnamon stick, grated
  
• 1 red onion , cut into cubes
• 2 garlic cloves , chopped
• salt to taste
• 14 oz minced beef or lamb or a mixture of both (400 gr)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1 teaspoon chili flakes
• 1 large ripe tomato , around 7 oz (200 gr) peeled & cut into cubes
• 2 tablespoon chopped parsley
• 1 table. lemon juice. 
  

The Bread

• Add sugar into warm water and stir. Sprinkle yeast and give it one last stir. Leave the mixture for 5 minutes until it gets foamy.
   
• In a standing mixer bowl, add in the rest of the bread ingredients, including the yeast mixture. Mix to incorporate and then knead for 3 minutes. Form the dough into a ball and place it in an oiled bowl. Drizzle a bit more oil on top of the ball and coat it well. Cover the bowl tightly with a cling film and leave it in a warm and draft free place until the dough rises double its size.
• Meanwhile.. we can proceed with the filling.

The Filling

• Heat some oil in a pan on medium heat. Add in a pinch of cinnamon, garlic and red onion. Cook for a few minutes until the onion is soft and golden brown. Then push everything to one side of the pan.
   
• Add in minced beef and sprinkle some salt on it. Break the meat into small pieces as you cook it. When it's almost cooked, mix it together with the onion. Then add in smoked paprika, cumin powder and chili flakes. Stir everything together and cook for 1 minute until the powdery taste is gone.
   
• Then add in cubed tomato together with its juice and the lemon juice. Mix everything well and continue cooking for another 5 minutes or until the tomato is mushed. Finally add in parsley and give it one last mix. Turn the heat off and leave the filling to completely cool before using.

Assembling

• Once the dough has risen double its size, place in on a floured working surface. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
   
• Take a ball and sprinkle some flour on top of it. Roll it into 9.5x4.5 inch (24x11 cm) oval shape. Place it on a baking tray with a baking sheet that has been sprinkled with some semolina beforehand.
   
• Take ¼ of the cooled filling and place it on the rolled dough. Fold the sides onto the filling and pinch the seams together at both ends of the dough. Repeat with the rest of the balls and filling.
• Bake in a preheated oven at 350ºF (180ºC) for 25-30  minutes or until golden brown and fully cooked. Sprinkle some chopped parsley on top and serve hot, enjoy! Serve with the Haydari Dip for extra pzazz.
   
   
  
   
  
  
  
  
  
  

The Beast's Chops

Ingredients:

1lbs (2 cups) fresh peas, frozen or canned
3 1/2 oz (1/4 cup) spring onions or scallions, chopped
1 3/4 oz (3 1/2 tablespoons) butter
8 lamb chops (pork chops can be substituted)

Béchamel Sauce:

1 oz (2 tablespoons) butter
1 oz (2 tablespoons) flour
16 oz (2 cups) milk
2 teaspooons crème fraiche or sour cream
salt and pepper, to taste
turmeric, to taste


Preheat oven to 450F / 232C.

If using fresh or frozen peas: shell them, cook them in boiling water for 4 to 5 minutes. Drain.
If using canned then just heat them up.

Heat 4 oz (1/2 cup) glass of water in a large pot. Add in onions. Let simmer for 10 minutes. Lower the heat and add 1 oz (2 tablespoons) butter to the pot. Cook 15 minutes and then drain.

Season meat with salt/pepper to taste. Melt the remaining butter and brush over the chops. Place them in a baking dish and cook for 20 minutes in the oven. When done, wrap them in aluminum foil and let set.

Make the Béchamel Sauce: Melt the butter in a sauce pan and when it starts to brown add in the flour. Cook for 2 minutes - stirring constantly with a whisk. Add in the milk and stir vigorously with your whisk to avoid lumps. Season with salt and pepper, add in the turmeric and cook on low heat for 5 minutes, stirring occasionally.  Add in the onions cook another 5 minutes - still stirring occasionally. Mix in the crème fraiche or sour cream.

To serve: Plate up your chops and peas. Your Béchamel Sauce served on your chops or to the side.

Warning: The dish on your table sometimes appear and disappear by themselves - it's something you'll just have to get used to.

Source: The Wizard's Cookbook