LAMB WEDDING ROAST

SERVINGS : 6

INGREDIENTS
1 kg lamb, cut in large pieces
2 tablespoons margarine
2 teaspoons salt
2 onions
1 carrot
1/2 glass green peas
500 gr yoghurt
1 tablespoon flour
2 egg yolks

PROCESSING METHOD
- Melt the margarine in a saucepan. Brown the meat for 7-8 minutes.
- Add onions cut into lengtwise slices. Brown for 5 minutes more.
- Add salt and 4 glasses of water. When it starts boiling, remove the froth wiyh a skimmer.
- Cover and cook on low heat for 45 minutes.
- Add sliced carrots. Cook for 30 minutes more.
- Drain the sauce and reduce it to 2 and 1/2 glasses.
- Arrange the meat, carrots and peas in an oven dish.
- In a small saucepan carefully mix the yoghurt with flour. Slowly add the boiling meat sauce, stirring constantly. Beat in 2 egg yolks. Pour the sauce over the meat.
- Bake in hot oven for 10-15 minutes, until it is golden brown.

ROASTED LAMB GARNISHED WITH SAUCE

SERVINGS : 6

INGREDIENTS
1 kg lamb meat, shoulder or loin
2 large onions
100 gr butter or margarine
1/2 kg small fresh potatoes
2 teaspoons salt
1/2 teaspoon pepper
1 glass oil

SAUCE
125 gr dry white wine
250 gr lamb stock
1/2 teaspoon red wine vinegar
1 teaspoon mustard
2 tablespoons plain flour
2 tablespoons butter
2 tablespoons gherkin, finely chopped

PROCESSING METHOD
- Melt the butter in a saucepan. Lightly brown the meat. Add onions cut lengthwise into slices. Brown for 5 minutes.
- Add salt, pepper and 1 glass of water. Cover and cook on low heat for 1 and 1/2 hours.
- Heat the oil in a saucepan. Peel the potatoes, cut them into walnut size pieces. Fry them in the oil. Take them out when they are half done.
- Put the meat in an oven dish. Arrange the potatoes around. Pour the sauce over. Bake in hot oven for 20 minutes.
- To make the sauce; in a moderate heavy-based saucepan, melt butter. Add flour and stir to make roux, cooking 3-4 minutes until bubbly.
- Add wine and stock. Bring just to the boil over moderate heat, stirring constantly.
- Reduce heat and simmer for 20 minutes, uncovered.
- Add vinegar, mustard and pickle to sauce and cook 1 minute.

DICED BEEF RAGOUT

SERVINGS : 6

INGREDIENTS
800 gr lean beef thigh
4 tablespoons butter or margarine
500 gr pearl onions, peeled
10 cloves garlic, peeled
3 tablespoons vinegar
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD
- Melt the butter in a saucepan.
- Add the meat cut into large dice and cook on medium heat until the juice is evaporated.
- Add peeled whole cloves of garlic and onions. Brown for 4-5 minutes.
- Add vinegar, spices and 4 glasses of warm water. Cover and cook on low heat for 3 hours, until the meat is tender.
- Serve with rice.

LAMB CASSEROLE WITH VEGETABLES

SERVINGS : 5

INGREDIENTS
1 kg lamb, cut into small pieces
4 onions
6 potatoes
1 and 1/2 litres meat stock (or water)
1/2 soupspoon salt
A little pepper

PROCESSING METHOD
- Boil the meat in a large quantity of water.
- When bubles begin to form strain the contents of the saucepan and put the meat under cold running water.
- Put the meat back into the saucepan, add the meat broth and boil for 45 minutes.
- Pour the meat and broth into a casserole.
- On top of the meat put the potatoes and onions which have been peeled and cut into a large slices, salt and pepper.
- Cover and cook 30 minutes more in the oven.

ALMOND SWEET IN SYRUP

ALMOND SWEET IN SYRUP

INGREDIENTS
500 gr flour
1 whole egg
1 egg yolk
250 gr butter
1 coffee spoon yeast
1 soupspoon sugar
20 hazelnuts

SYRUP
2 glasses sugar
3 glasses water
1 lemon juice

PROCESSING METHOD
- Boil the syrup by boiling the sugar, water and lemon juice. Put aside.
- Cream the softened butter and sugar together. Add the eggs, flour and yeast. Knead well.
- In a deep oven dish, place 20 small discs of the dough (5 cm in diameter) spaced well apart from each other. Put a hazelnut on each piece of dough.
- Bake 20 minutes in a medium oven. The top should become golden brown.
- Place the cookies in a deep dish. Pour the syrup over them and wait until it is absorbed.
- Serve when completely cooled.

QUINCES IN SYRUP WITH CLOTTED CREAM

QUINCES IN SYRUP WITH CLOTTED CREAM

INGREDIENTS
4 big size quinces
1 and 1/2 glasses sugar
3 cloves
1 glass clotted cream

PROCESSING METHOD
- Wash and peel the quinces. Cut them into four and remove the cores.
- Arrange the slices side by side in a flat pan sprinkled with 1/2 glass of sugar. Add cloves and 2-3 quince seeds. Spread the remaining sugar over them.
- Cover and cook on very low heat for 2 – 2 and 1/2 hours, until they take a dark reddish colour and get slightly caramelized.
- Let cool.
- Arrange them in a serving dish. Pour the syrup over.
- Put small pieces of clotted cream on each one.

PUMPKIN IN SYRUP WITH CRUSHED GROUND NUTS

INGREDIENTS
3 kg pumpkin
1/2 kg sugar
1/2 tea cup water
250 gr ground nuts, crushed

PROCESSING METHOD
- Seed and peel the pumpkin. Cut it into 2-3 cm thick slices.
- Put a layer of pumpkin in a saucepan and sprinkle with sugar. Then second and third layers, sprinkling with sugar each time. Add the water.
- Cook for 50 minutes on a very low heat.
- Let cool.
- Place the pumpkin pieces with the juice on a serving plate.
- Sprinkle with the crushed ground nuts.

ORANGE JELLY PUDDING

INGREDIENTS
3 oranges
1 and 1/2 glasses sugar
1 and 1/2 lt water
100 gr potato starch
50 gr pistachio nuts, crushed

PROCESSING METHOD
- Grate the orange peels into the water and let stand for 1 hour.
- Remove the orange peels.
- Add the juice of the oranges and sugar. Let boil.
- Dissolve the potato starch in 1/2 glass of water. Slowly add it to the saucepan and cook for 8-10 minutes, stirring constantly.
- Share it out in individual bowls. Let cool.
- Decorate with crushed pistachio nuts.

FOREST KEBAB

SERVINGS : 4

INGREDIENTS
1 kg mutton
3 tablespoons margarine
3 medium size onions
1 tablepsoon oregano
3 medium size fresh potatoes
3 medium size carrots
50 gr green peas
2 teaspoons salt
1 1/2 teaspoon pepper

PROCESSING METHOD
- Melt the margarine in a saucepan. Add peeled onions cut into 7-8 pieces, meat cut into pieces.
- Cook on medium heat for 25-30 minutes, until the juice is absorbed.
- Add salt and 2 and 1/2 glasses of warm water. Cover and cook on low heat for about 1 and 1/2 hours.
- Add peeled potatoes cut into large cubes and scraped carrots cut into thick slices. Cover and cook on low heat for 25 minutes until the vegetables are tender.
- Add the oregano and mix well.
- Serve at once.

GARDENER’S KEBAB

SERVINGS : 4INGREDIENTS
1 kg mutton
3 tablespoons margarine
20 pearl onions
150 gr green peas
1 zucchini squash
150 gr green beans
2 bell peppers
2 medium size tomatoes
1 bunch dill
2 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD
- Melt the margarine in a saucepan. Add the meat cut into cubes and cook them, stirring from time to time, until the juice is absorbed.
- Add peeled onions. Cover and cook on low heat, stirring occasionally, for 15 minutes.
- Add peeled and chopped tomatoes, green beans cut into halves, bell peppers cut into rings, salt, pepper and one glass of water. Cover and cook on low heat for 45 minutes, until the meat is half cooked.
- Add scraped squash cut into pieces and green peas. Cook for half an hour more.
- Add chopped dill and remove from heat.