November & it is like spring?!?

 

Well while most of Europe is absolutely FREEZING!, the weather here is just like spring time. we have temperatures averaging 25 degrees! so I am taking advantage of every beautiful day trying to be outside as much as possible, walking the dogs along the beach & Costas is collecting olives, so if any one wants to get away from the winter.............come on over!   

Here is another of our Restaurant’s scrumptious dishes for you all to try. It is easy to put together & will amaze any guest!

 

This fantastic winter warmer is a hearty dish that served with a good helping of creamy mash potatoes on a winters evening is simply delicious!

Spetsofai – Village Sausage with green peppers in a red wine sauce. Serves 2-4

You will need:

500gms Sausages (you can use your favourite flavour sausage)

2 Green peppers

4 Large Ripe tomatoes (or a tin of chopped tomatoes)

1-2 Cloves of Garlic (whole)

2 Teaspoons of chopped fresh parsley (you can use dried if fresh is not available)

150ml olive oil

25ml Red wine

1 Bay Leaf

Salt & black pepper

Prepare:

Wash, de-seed & slice Green peppers (cut in to large-ish pieces)

Cut tomatoes in 2 (across the middle) and grate in to a bowl (making sure that you get all the meaty part of the tomato, leaving just the skin)

Slice garlic in 2

Cut sausages in to 2cm pieces

Method:

You will need a good sized frying pan & a medium sized saucepan.

1. Add a little of the oil to the frying pan and heat.

2. Sauté sausages until they have a nice golden colour. (Then transfer them to the sauce pan)

3. Sauté green peppers until soft. (Then add to the saucepan)

4. Add grated tomatoes, red wine, Bay leaf, garlic, salt, pepper & the rest of the oil. Bring to the boil (Then add to the saucepan)

5. Simmer all the ingredients in the saucepan for 10-20mins or until the sauce thickens.

6. Add the chopped parsley & stir through. (Here is a little tip: Taste your sauce, if is too acidic  sprinkle a few grains of brown sugar to soften the flavour)

7. Serve to the table.

enjoy!

Alison & Costas

Kleftiko

http://www.booking.com/hotel/gr/parthenon-lesvos.html?sid=98da2be4e7b07e58c7675ae39b6b73e2
http://www.booking.com/hotel/gr/parthenon-lesvos.html?sid=98da2be4e7b07e58c7675ae39b6b73e2


As requested here is the recipe for Kleftiko.


First a little history the name Kleftiko comes from the word kleftsis which means theft! Many years ago shepherds would bury lamb stuffed with vegetables & cheese over hot coals, cover and leave to slowly cook for many days. In the mean time if bandits came across this delightful meal they would steal it! – giving way to its name kleftiko or stolen meal.

Lamb Klefitko

You will need;

1.5 kg leg of lamb in 6 portions

2 carrots

4 medium potatoes

2 small onions

2 medium tomatoes

2-3 garlic cloves

Olive oil

300gm Feta Cheese

½ teaspoon Oregano

½ teaspoon Parsley

Salt and pepper

12 square sheets of greaseproof paper – approx 30cm x 30cm

String

Method;

Clean & dice the carrots, potatoes, Slice the onions, put in a mixing bowl add your herbs drizzle in olive oil & stir.

Slice the tomatoes into 12 slices.

Slice the Garlic

Wash the Lamb



Put 2 sheets of the grease proof/baking paper on your work top.



In the middle of the paper place the ingredients in the following order: potato, carrot & onion mix, lamb, garlic, and the tomato on top.



Add salt and pepper and a spoonful of the juice from the mixture.



Bring the four corners of the paper together and tie it well with string so that it looks like a pouch

Repeat this process another 5 times so that you have 6 individual portions.



Place them in a covered oven dish and roast in a pre-heated oven at 160 degrees for 2 hours.


Open parcels place feta on top & return to the oven for 5-10mins

Serve  to the table inthe paper .