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Some easy Greek food recipes (Read 8773 times)

Frank

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Re: Some easy Greek food recipes
Reply #45 - Dec 13^th, 2017 at 6:10pm

Ajax wrote on Dec 13^th, 2017 at 6:03pm:

Frank wrote on Dec 13^th, 2017 at 5:36pm:

Ajax wrote on Dec 10^th, 2017 at 9:55pm:

Frank wrote on Dec 10^th, 2017 at 8:33pm:

Ajax wrote on Dec 10^th, 2017 at 3:29pm:

Frank wrote on Dec 10^th, 2017 at 3:21pm:

Ajax wrote on Dec 10^th, 2017 at 2:53pm:

Hey Frank

Boss just got home and said the following, probably too late but maybe for next time.

For 2 kilos of meat

1. Place meat in a tray that can hold water

2. Put 3 cups of water

3. Put 1/2 cup of olive oil

4. Juice from a couple of lemons

5. 2 tablespoons of oregano

6. Sat and pepper

7. About 6 slots all over and insert cleaned garlic gloves in the slots

8. Place silver paper over roast/tray and cook for about 1-1/2 hours or test to your liking

9. Take tray out add potato and other vegies whatever you like

10. Cover with silver paper again put in oven and cook until vegies ready

Note you might have to add some more water like 1/2 a cup.

When you take it out sprinkle with olive oil and lemon juice then it's ready to serve.

https://image.ibb.co/dt5XHw/roast.jpg

Thanks, I'll do that.
I have a one kilo piece of beef eye fillet so I will reduce the oven time to about one hour. Will do thee 'hide the garlic in the slots', too.... AND I am doing the garlicky mash, too.

Sounds good, let us know how you go.

We had olive oil and garlic with a side of eye fillet and roast vegies. All disappeared. Blood pressure down in the low 40s....

By the thunderbolts of zeus mate, you’re not supposed to eat the garlic mash like normal potato mash FFS it’s more of an appetizer.

I hope you’re ok you got me worried now....?!?!

I am going to suggest an improvement. When I roast vegetables I roast a lot of garlic cloves by chopping the top of the bulb off, adding salt and olive oil and roasting it until soft and easy to squeeze out from the skin.
I am going to add a load of this to my mash, add olive oil and water so it's nice and soft and not quite runny. The starch of the spuds will be the vehicle for the roasted and caramelised garlic and oil and a rub of lemon skin and sprinkle of Romano cheese, chives and parsley.

Am I going in the right direction or is this the way to perdition?

Hi Frank

I showed the boss and she said its fine it will work.

good luck...... Cool

Progress, ain't it a bewdiful thing?

Estragon: I can’t go on like this.
Vladimir: That’s what you think.

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