Klaus's Recipes

 For the latest recipes scroll down to bottom of page. This way you might find something you like in between!

Hi,
I have at last convinced Klaus to write some of his favourite recipes down,. Most people seem to enjoy his food and therefor I would like to share the recipes with you if and when available.
The main advice from Klaus is 'Don't be afraid to use different herbs and spices, keep tasting your food, adjust the recipe to your own taste and so make it your own'.
The  amount of herbs and spices are only a guide and not written in stone

Enjoy creating and eating your own adapted creations. These recipes serve 4 people.

CONTENTS

A.
B. Beef and Carrot Stew, Cottage Pie, Beef and Carrot Pasta Dish,
C. Sticky Kicking Chicken, Asian BBQ Chicken Pieces with rice and coleslaw.Lime Marinated Grilled Chicken,Honey Lemon Chicken,
D. Dinner Party Food (serving 8) Grilled Cherry Tomatoes with Fresh Herb Couscous. BBQ Leg of Lamb,
E.
F. Fried Fish Fillet, Oven Baked Fish,Fish Pie
G. Gluehwein,
H.
I.
J.
K. Kleftiko, 
L. Lamb Croquettes,
M.
N. Noodles and Meatballs
O.
P. Baked Potatoes, Egg and Potatoes, Mashed Potatoes, New Potatoes with Rosemary, Potato Pancakes, Potato Rosti, Roast Potatoes,Slow Roast shoulder of Pork with crackling. Baked Potatoes with Herbs.
Q.
R. Red Cabbage, Roast Lamb,
S. Sauerbraten, Salad or Coleslaw Dressing, Schnitzel, Summer Squash Soup with Basil.
T.
U.
V.
W. White Cabbage,
X.
Y.  Yorkshire Pudding
Z.

The wonderful potatoes we have in Cyprus have led me to choose first several potato dishes just to prove there is more than chips, mash or boiled potatoes.
I think the good old potato is one of the most versatile vegetable going.

The first recipe is my all time favourite from Klaus's mother.

Potato Pancakes (Kartoffelpfannkuchen)

Ingredients.

1kg Potatoes
2 small onions
2-3 tsp salt
2-4 eggs
40-60g plain flour
oil for frying ( I use sunflower)
(the ingredients are only as a guide line. You can add anything else you think might taste nice in the mixture eg. as a variation, add a small portion of grated carrots or swedes or sweet potato. You can also for a change in taste, add some Tarragon or Rosemary.)

Preparation Method
Peel potatoes and onions, wash and grate (not too fine) squeeze out starch and water, then add the salt, flour and eggs, and mix well by hand.
Put approx 5mm oil into a large frying pan and heat on  mark 5.
(If doing a large amount use two frying pans, this makes it a lot easier)
Once the oil is hot put a spoonful of the mixture into the oil and flatten, about 3-4 cakes per pan.
Fry each side until light brown. Remove the pancakes from the oil and place on kitchen paper to drain any oil off. Then keep pancakes warm in the oven on an  oven tray,separated from each other by kitchen paper ( this will soak up any excess oil) 
Serve with apple sauce, any meat and veg will go with these potato cakes.
My favourite is red cabbage with whatever meat is available cold or hot.
Enjoy!



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Another potato dish I like is very simple and can be done in the oven or in a frying pan.

Potato Rosti.

Ingredients.

1 kg Peeled Potatoes
2 Med. onions finely chopped
60g butter
salt & pepper to taste
( any other herbs or spices like parsley, rosemary, or any you might like, or similar to the recipe above.)

Preparation Method.

Grate the potatoes and squeeze to remove water. Fry the onion in half the butter on low hat until soft.
Heat the other half of the butter in an oven proof  baking tin or frying pan. Mix the onion and potatoes together and season well.
Press the mixture into the hot buttered tin.
Bake in the oven at 200'C for about 45 mins.
Ease the edge of the potato away from the edge of the tin, and place a plate on the tin and turn them upside down. If the underside is not brown, cook for another 5 mins.
Instead of the oven you can cook the same in a frying pan on low heat. For best results place a plate or similar upside down over the rosti while cooking. After 25-30 mins, turn the pan upside down, then slide the rosti back into the pan to brown the other side for about 10mins. 



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Baked Potatoes with a difference.

Ingredients.

4 Large Jacket Potatoes
60g Cream cheese
50g Grated cheddar
Salt & Pepper to taste
Optional toppings according to your choice. Like crispy bacon, diced ham, shredded spring onions, crumbled blue cheese instead of cheddar, or chopped prawns. The options are endless.

Preparation Method.

Wash, prick skins and bake the potatoes at 175'C for about 45 mins depending on their size. ( or use the microwave )
Leave to cool slightly, then halve and scoop out the potato whilst retaining the skins.
Mash the potato with cream and grated cheese and any optional toppings. Spoon the mixture back into their skins and fork the top.
Bake at 200'C for 15 mins.
This is a good way to use up any surplus large potatoes. This recipe can be prepared in advance and frozen until required. To reheat from frozen, allow 30 mins of cooking time. ( If using prawns, would not advise the last method)


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New Potatoes with Rosemary.


Ingredients.

Quantities depend on your appetite!

1kg New potatoes
50g Butter
1 small onion finely chopped
Salt & Pepper to taste
Rosemary, either fresh or dried, (fresh of course will give more flavour)
Additional option add some chopped Smoked Bacon

Preparation Method

Wash, and then boil the new potatoes in salted water for 15 mins until firm enough to prick with fork. Drain and cut into bite size pieces. Mix with the butter and rosemary, finely chopped onion and salt and pepper.
Put into an oven pan and bake for 30 mins on 200'C, turning occasionally.
Again you can do this as well in a frying pan.


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Don't lose heart, there are only a few more potato dishes to come before the 
good food starts. Not that there is anything wrong with the good old spud!




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Mashed Potatoes

Here I will only mention a few optional variations.

You can use half potatoes and half sweet potatoes, or turnips, carrots, swede, or anything you think you might like. A chopped onion boiled in with the potatoes  also gives a nice taste. Cook well and season with salt and pepper. Use butter, milk or cream to mash. While mashing you can also add a spoonful of wholegrain mustard, or some cream cheese for a different taste.

If you make the mash 20 mins early, you can put it into an ovenproof dish, decorate the top for fun, maybe a 'smiley' for your loved ones, 'welcome' for your guests. Use tomato or peppers as media. Sprinkle some butter or cheese over the top and put under the grill for 15 mins to lightly brown.

You will soon be a fun 'Master Chef '.


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Roast Potatoes

Ingredients

1kg Potatoes
Salt and Pepper
Plain flour
50g Butter and Olive Oil

Preparation Method

Peel  wash and boil  the potatoes in salted water for 5 mins. Drain and sprinkle with plain flour, salt and pepper.
Heat the butter and oil in the oven pan at 200'C. Once the butter has foamed, add the potatoes, mix well and return to the oven for 1 hour. Pending on your oven you might need to turn the heat a little higher to get crunchy potatoes. Turn potatoes occasionally.
I found this method works every time.

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Man size Egg and Potatoes

Ingredients

1kg. Potatoes diced
2 Shallots sliced ( or red onion)
1tbsp. Olive Oil
2tsp. Dried crushed Oregano
225g. Small Mushrooms or chopped large ones.
4 Eggs

Preparation Method

Heat the oven at 200'C, tip potatoes and onions into a large non stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything well together.
Bake for 30mins. Then add mushrooms and cook for a further 10 mins until the potatoes are browned and tender.
Make four gaps in the vegetables, crack an egg into each space, and return to the oven for 5-10 mins or until the eggs are cooked to your liking.

That's all folks on the potato dishes. Next we will go to meat and fish.


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We all know there are thousands of cook books about. The few recipes I will put on from time to time are either ancient like Klaus or from other books, T.V. shows or etc.  All the recipes have been tried and adjusted to mine or Klaus's taste, and then tried on our guinea pigs. ( all unsuspecting guests ). As they are all still alive, I thought it might be fun to pass some of the recipes along.

Two different recipes for 

Sauerbraten

The first one is an old recipe from Klaus's mother.

Ingredients

1-1½kg Beef rump roast

For Marinade
1 sliced onion
salt and pepper
1-2 Bay leaves
3  tbsp sugar( brown or white)
¼ litre cider vinegar  and 400 ml water.

For Roasting

Oil or butter to brown the meat
150ml-400ml hot beef stock
1-2 bread crusts broken up
Salt 

Preparation Method

1.)  Marinade. Wash and dry the meat and put into a large casserole dish. Add the sliced onion, salt & pepper, and the bay leaf . Mix the vinegar with the water and pour over. Cover and keep in the fridge for at least 48 hours. Turn occasionally. For best results, marinade for 4-5 days.
2.)  Roasting.  Take the meat and dry with kitchen paper. Heat the oil or butter in a large pan, and brown the meat on all sides. And only then add the salt to the meat. 
Pour the hot stock slowly at the side of the meat. Add the bread crusts, then cover and simmer the meat on a very low heat for 1½ hours. Turn the meat from time to time. If needed add more stock.
Remove the cooked meat and keep warm.
Skim off the excess oil from the gravy, bring to boil, and thicken either with gravy powder or cornflour, you can also use crumbled ginger snaps. These will give a slightly different flavour.
Slice the meat and spoon the sauce over the slices.
Serve with fresh or frozen veg, mashed or roast potatoes or pasta.


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The second sauerbraten recipe is for the modern cook using a slow cooker.

Ingredients

1-1½ kg Rump roast
salt and pepper
2 sliced onions
1 can condensed beef broth, undiluted.
2/3 cup of brown sugar
1/3 cup of cider vinegar
6 Ginger snaps crumbled or similar

Preparation Method

Sprinkle the meat with salt and pepper on all sides
Place in the slow cooker, add onion, broth, brown sugar and vinegar.
Cook for 5-6 hours on high, turning occasionally.
Remove the roast and keep warm, skim fat from the juices, stir in the crumbled biscuits, and keep stirring until the sauce thickens and bubbles. Slice the roast and spoon the sauce over the slices.
Serve with similar as in recipe 1.

The first method needs to be planned well in advance, but the taste is much superior.


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Salad or Coleslaw Dressing

Ingredients

Zest of 1 Lime
Juice of 1 Lime
1tbsp white wine vinegar
1tbsp Castor sugar or honey
a good pinch of salt

(as a variation,) you can add 
1 green chili finely chopped
1tsp of Coriander leaves or fresh mint, roughly chopped.





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White Cabbage ( Weiss Kohl)

This is again an old German recipe.

Ingredients

1 White Cabbage
60-80g Butter or similar
1 onion finely chopped
1-2tsp Caraway seed
small cup of water
some salt

Preparation Method

Remove the bad outer leaves of the cabbage, quarter and cut out the stalk.
Wash and finely shred.
Heat the butter on medium heat, add the onion and fry until pale yellow. Add the caraway seeds and cabbage on the same heat for a short time, stirring well.
Add water and a little salt, cover and simmer on a low heat for 50-60 mins, if a young cabbage, or 60-90 mins for an old cabbage. Stir occasionally.
Keep the water content as low as possible, so that at the end of cooking hardly any water is left over, to avoid draining the goodness away.


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Red Cabbage (Rot Kohl)


Ingredients

1 Red Cabbage
60g Butter or similar
1 Onion finely chopped
1 Bay Leaf and some whole cloves
some Salt
Some Sugar
2tbsp Vinegar ( I use red wine vinegar)
small cup of water
3-4 Sharp Apples ( peeled and chopped small)

Preparation Method

Remove any bad outer leaves, and cut the cabbage into quarters, cut out the stalk, then finely shred.
Heat the butter on medium heat, add the onion and cook until yellow. Add the cabbage and cook on the same heat for a short while, add all the spices, apples and water.
Simmer on low heat for 65-75 mins, or until soft.  Stir occasionally.Taste with salt, sugar,or vinegar to your liking.
Ensure again that all, or most of the water has evaporated so as not too drain away all the goodness. 

I know there are lots of different ways to cook cabbage, but for me, this slow steaming method, still brings out the best result.

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Fish

I can hear you saying there is nothing better than a freshly caught fish. I agree!
But there is a wonderful frozen white fish  (Pangasius) in most shops here, at a very reasonable price. Any white fish fillet can be used, must be Boneless.
Klaus has used it many times and we have not found anybody who does not like the following two simple recipes.

Oven Baked fish

Ingredients

4 fish fillets (approx 1kg)
some lemon juice
some salt
65g. chopped Bacon  (smoked)
1 finely chopped onion
12 tbsp. Evaporated milk or cooking cream
Juice of a lemon
2 chopped into cubes pickled gherkins
some finely chopped parsley
some mustard
1-2 tbsp. tomato puree
2 tbsp fine bread crumbs
50g. grated cheddar cheese
20g. butter or similar


Preparation Method

Wash the defrosted fillets and dry, dribble some lemon juice over the fillets and leave to stand for half an hour. Dry again and rub in a little salt.
Fry the bacon and just before it gets brown add the chopped onion and brown together. then let it cool.
In the meantime, thicken the milk or cream by adding lemon juice while beating with a fork.Then add the bacon, gherkins, parsley and taste with salt. You can also as a variation, add chopped mushrooms, shrimps or anything that you fancy, like dill, etc. to the filling.
Grease an oven pan and place two fillets into it. Add the filling over them, then place the other two fillets on top of the filling (like a sandwich). thinly cover the top of the last fillets with tomato puree.
Mix the grated cheese and breadcrumbs together, and cover the fillets with it.
Put a few small pieces of butter over the top and put into a pre-heated oven at 200C. for about 35-45 mins. Cut into 4 portions and serve.
If you are anything like me you will enjoy.
This dish can be served with rice, noodles or Potatoes.


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Fried Fish Fillet

Ingredients

4 Fish Fillets
some Lemon juice
some Salt
20g. Plain Flour
1 Egg
50g. fine Breadcrumbs
80g. butter or similar

Preparation Method

Wash the defrosted fillets, dry and sprinkle with Lemon juice and leave for half an hour.
Dry well and rub with salt. Klaus often spreads a thin layer of Thai Red Curry Paste over them, at this stage. This adds a special wow to the finished results.
Cover the fillets with flour, then dip into beaten egg and lastly cover with breadcrumbs.
Heat the butter in a frying pan on medium heat, add the fillets, reduce the heat to low and cook each side until golden brown, approx 5-10 mins.
This dish goes well with Potato Salad made with mayonnaise or yogurt.


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With winter on it's way, I thought a good old stew might come in handy. I also know Bob, likes a good stew, so this recipe is for you Bob.
A good stew is cooked very slowly, so uses a lot of electricity or gas. I therefor recommend you do a large batch cooking. Some for the day and some for freezing.
I will also give you a few separate recipes to change this basic stew into a totally different meal.

Beef and Carrot Stew

Ingredients.

1½ kg. Cubed Stewing Beef.
oil for frying ( sunflower or similar)
2-3 Large sliced onions
3 tbsp. Plain flour
500-600g. Carrots, cut into batons.
3 Crushed Garlic cloves
1½ glass of Red wine
850 ml. Beef stock
3-4 Bay Leaves
some sprigs of thyme. or dried thyme.

Preparation Method

Heat 1-2tbsp of oil in a large frying pan, in the meantime put the beef in a bowl and mix in the flour and season well with salt and pepper. Make sure all the beef cubes are covered with flour. then fry in portions until all the beef is well browned.
Adding more oil if needed to the frying pan.
Transfer the well browned beef to a casserole pot. Add some more oil to the frying pan and gently on low heat cook the onions and carrots until soft and just starting to brown. ( about 10 mins) Add a bit of water if it starts to stick. Stir in the garlic and cook for a further minute. Pour in the wine and stir well. Don't forget to have a swig as well!!
Bring to the boil for a minute, then pour the whole mixture over the meat. add the stock, the bay leaf and thyme and bring to simmer. Then cover, and gently simmer  for 2½ hours until the meat is tender.( stirring occasionally.) 
If the sauce looks too thin, reduce by removing the lid for a short while, while cooking.
Use part of the stew for today's meal, serve with mash or jacket potatoes.
Freeze the rest of the stew for a later date.

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Cottage Pie

(Using the precooked beef and carrot stew)

Ingredients

700-800g. Sliced Potatoes
30g. butter
50g. Grated Parmesan cheese or similar
140g. Streaky bacon cut into strips
2 Oregano Sprigs, or 2tsp. of Dried Oregano
Half  the portion of beef and carrot stew

Preparation Method

Defrost the stew.
Heat the oven to 220C or gas mark 7,cook the potatoes in boiling salted water for about 10 mins until almost done. Drain well then mix with the butter and half the cheese.
In a large saucepan fry the bacon strips until golden, stir in the oregano, then add the beef stew and heat through. Put into an oven proof dish and top with the cheesy potatoes, sprinkle over the remaining cheese and bake for 20 mins until golden.
Serve with green salad.

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Beef and Carrot Pasta Dish

Ingredients

Half the portion of the beef and carrot stew
1 can of chopped tomatoes
500g. Pasta ( Tagliatelle or similar)
some grated Parmesan to serve

Preparation Method

Defrost the stew.
Put the stew in a large pan and  use a fork to roughly shred the beef. Add the tomatoes and bring to simmer,then gently simmer for 15 mins.
Meanwhile cook the pasta, drain the pasta and stir into the stew. Sprinkle some cheese over the portion when serving.

As you can see the Beef and Carrot stew can be used in many different ways, and once you have portions frozen, you can make easy meals with it. Enjoy.




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Hi, the following recipe is by special request from Mandy. I hope you and the family will enjoy.

Kleftiko

Kleftiko means "stolen meat" or "meat done by the thieves" Obviously the goat or lamb stolen from your neighbour is a better bet. This is one of the most simple and easy dishes to make. You need a large casserole or Pyrex dish, or earthenware dish, whatever you have available with a lid. The dish needs to be sealed, you can seal the top by putting a flour dough on the edge and pressing the lid into it. I use a much simpler method by sealing the top first with silver foil and then pressing the lid into this.

Ingredients

4 Lamb shanks or any pieces of leg or shoulder
Olive Oil
2tsp Oregano
Salt
2 Large Potatoes
1 tin chopped tomatoes (with herbs is good)
2 red onions
4 Bay leaves
1 Lemon
a glass of red wine


Preparation Method

Rub plenty of salt and oregano on the meat, and also some lemon juice.Then put into your oven proof dish. 
Peel and wash the potatoes, rub salt onto them and add to the dish.
Peel the onions and add as well. Add the bay leaf and rest of the lemon into the dish. At this stage I usually add a glass or red wine, and also drink a glass as well.
Pour some good olive oil over the ingredients, about 4 tbsp. then add the chopped tomatoes, mainly over the potatoes. This enhances their flavour.
Seal your pot and put into a pre-heated oven at 140-150C. for 3 to 3½ hours.
Do not open the pot till you are ready to eat.
In the meantime, relax and finish the red wine. Or eat a tin of chocolates!
You can do some fresh veg separately if you wish, or if your cooking pot is large enough, you can add some carrots, turnips, etc  with all the other ingredients.
When you are ready to plate up, using a slotted spoon, put all the food onto hot serving dishes. 
This is a good one pot dish which cooks itself.
Enjoy.


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Gluehwein  (Mulled Wine)  By special request from our friends who came for Christmas.

Ingredients

1 Bottle of Red wine
¼ litre of water  (optional for those who like it not so alcoholic)
100gr Demerara sugar
1½ tbsp Honey
some Vanilla essence
2 Cinnamon sticks
1tsp Cloves

Preparation Method

Combine all the ingredients in a pan and warm up very slowly. Do not allow to boil.
Serve and enjoy.


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Roast Lamb with Herb Rub

Ingredients

1 Leg of Lamb ( approx 2kg )
Whole head of Garlic
1 tbsp Salt
2 tbsp Rosemary leaves finely chopped
2 tbsp thyme leaves
some Olive oil

Preparation Method

Preheat the oven to 160C
Crush the garlic and salt and rosemary and thyme in a mortar, add some olive oil to make a thick paste.
Rub the garlic mixture over the whole surface of the lamb, and place into a large roasting tin. Add approx 250 ml water and baste the liquid over the lamb. Cover the pan and cook for 3 hrs, or until cooked to your liking.
When cooked remove the excess oil from the top of the liquid and use the rest of the liquid to make your gravy.
Let the meat rest for 15 mins in the covered pan.

You can serve this ideally with mashed potatoes and any veg to your liking.


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Lamb Croquettes (Using left overs)

Ingredients

150g  left over roast lamb
300g  left over chilled mash
1 egg
100g breadcrumbs
oil for frying

Preparation Method

Tear the left over lamb into small chunks, mix together with the mash. At this stage I quite often add some grated cheese as a variation.
Shape the mixture into little sausage shapes.
Beat the egg in a bowl
Fill a plate with breadcrumbs, dunk the croquettes in the beaten egg, and then roll in the breadcrumbs until completely covered.
Heat some oil in the frying pan and fry the croquettes, turning every so often, until the breadcrumbs are crisp and golden brown.
Serve with any veg or even with salad.


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Sticky Kicking Chicken

Ingredients

8 skinless, boneless chicken thighs or 2 chicken breasts
1 tbsp Chinese five spice
some olive oil
2 tbsp Sweet chili sauce
2 tbsp Sesame seeds

Preparation Method

On a large sheet of grease proof paper toss the chicken with the salt and pepper and five spice.
Fold the paper over, then bash and flatten the chicken to about 1½cm thick.
Put into a large frying pan on high heat with a tbsp of olive oil, turn after 3-4 mins until nicely charred and cooked through. Drain away any excess fat from the chicken pan, put back on the heat and drizzle over the sweet chili sauce. Then toss with the sesame seeds and serve.
This dish goes with anything, salad, rice etc.
( I love this one)


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Schnitzel

Ingredients

500g Pork Loin or Chicken Breast
5 cups of fresh bread crumbs
1tbsp Paprika
1tsp Mild chili powder
2tsp Salt
2tbsp Plain Flour
2 Eggs
Butter for frying
( I know butter is naughty, but schnitzel's are only any good if fried in butter.)

If you like some sauce to go with the schnitzel, I recommend the following.
2-3 mushrooms finely chopped
2tbsp cooking cream
1tbsp Philadelphia cheese

Preparation Method

Cut the pork loin into 1½ cm steaks, then bash lightly.
Mix the flour with the paprika, chili and salt, and put onto a plate.
Beat the eggs in a small bowl.
Cover the steaks in the flour mix, then dip into the egg wash and then cover with the breadcrumbs.
Repeat the egg wash and more breadcrumbs.
Put a good portion of butter in a frying pan on med-hot heat, and fry the schnitzel for about 6-8 mins on both sides, until nicely brown.
Keep this warm while you make the sauce in the same pan. Add the mushrooms to the left over butter in the pan for 3-4 mins. Then add the cream and Philadelphia, stir well and season with salt and pepper.
Again this dish goes with anything you like.

This is Klaus's and Jill's all time favourite. I don't get a look in!
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Noodles and Meatballs.

Ingredients.

1 Large Onion finely chopped
5 tbsp olive Oil
Salt and  Ground Pepper
3 Slices Streaky Bacon, chopped
50g. Fresh Breadcrumbs
A handful of chopped Parsley or herbs like, Oregano, Thyme, Sage, 
1 Egg yolk
250g. Beef mince
250g. Pork mince
50ml Red Wine, and a glass for the cook
3 Large tomatoes chopped 
1 Tin of chopped Tomatoes
500g. Noodles. I prefer Tagliatelle for this or some other fairly wide pasta
Grated Cheese to serve. Any hard cheese such as Parmesan, Cheddar

Preparation Method

Heat the olive oil in a large saucepan on a low heat, add the onion and season with salt and pepper. Increase the heat to medium and add the bacon. Cook until the onions are soft, but not brown.
Remove half the mixture and put aside in a bowl to use in the sauce later.
Add the breadcrumbs and a generous handful of herbs to the pan.
Stir and then transfer to a blender. Add the egg yolk and mix.
Add the minced beef and pork to the mixture and mix together into a paste.
Remove mixture and with your hands roll into small balls.
Fry the meatballs until brown all over, remove from the pan and set aside.
In the pan add the reserved onion and bacon mixture. Add the wine and stir well unsticking any bits of the bottom of the pan. When the wine is boiling, add the fresh chopped tomatoes, keeping the heat on high continue to cook, stirring all the time until everything is soft. Add the tinned tomatoes and a tin of water.
Bring back to the boil.
Remember to taste and check for seasoning.
Cook for another 5 mins. then return the meatballs and bring to boil. Lower the heat and simmer for 15 mins.
Cook the pasta at the same time.
To serve, mix the meatballs and pasta together with the grated cheese, or keep separate if preferred.

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Grilled Cherry Tomatoes with Fresh Herb Couscous.

Ingredients (Serves 8) 

6 tbsp Olive Oil
2 Large Onions sliced into rings
1 tsp Honey         
½ tsp Garam Masala
60g Raisins or Sultanas
600g Cherry Tomatoes
500g. Couscous
25g. Butter
1tsb Cumin
1 Crushed Garlic Clove
80g. Toasted Almonds roughly chopped
25g. Rocket roughly chopped
20g. Coriander roughly chopped
20g. Parsley roughly chopped
20g. Mint roughly chopped
2 tbsp Lemon juice
2tbsp Olive Oil
Salt and black Pepper

Preparation Method

Preheat the oven to 150C.
Start by caramelising the onions.
Place a pan on med heat add 2tbsp of olive oil, the onions, honey, garam masala, and  ¼ tsp salt and pepper.
Cook for 15-30 mins, or until the onions are dark brown and sweet.
Remove from the heat, stir in the raisins and set aside.
Put a ridged griddle pan on high heat, when it is piping hot, mix the tomatoes with 2 tbsp of olive oil and cook for about 4 mins. or until the skin is charred and the flesh is soft. Set aside.
Line the base and sides of a roasting tin about 20x30cm. with baking paper and put in the couscous along with ½ tsp.salt.
Pour over 800ml of boiling water and 2tbsp of olive oil, stir and leave to soak for 10 mins, covered with foil.
Dot the soaked couscous with butter cubes, cover again and bake in the oven for 15mins. Remove from the oven and fluff up with a fork.
Transfer the couscous into a large bowl, add the onion and raisin mix and stir, add the cumin, garlic, almonds, rocket and the other herbs. Finely add the lemon juice, and  ½tsp salt and pepper and mix gently.
Transfer the couscous to a serving dish and scatter the cherry tomatoes as you go.

Serve alongside BBQ Leg of Lamb or on its own with Greek yogurt

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BBQ Leg of Lamb.

Ingredients (serves 8)

1 Leg of Lamb, de-boned and trimmed
3 Red Peppers, de-seeded and cut in quarters
2tbsp Olive Oil
Salt and Pepper

For the Marinade
6 Garlic cloves crushed
Grated zest of 2 Lemons
90ml. Lemon Juice
3tbsp Thyme Leaves
90ml. Olive Oil

For the sauce
100ml. Olive Oil
175g Whole Almonds
Grated zest of 1 Lemon
4tbsp Lemon juice
1tbsp Honey
½ tsp Orange or Rose water
15g Mint, finely chopped
15g Coriander leaves finely chopped

Preparation Method

Start with the marinade.
In a large bowl combine the garlic, lemon zest and juice, the thyme leaves, olive oil, 1½ tsp salt and 1tsp pepper and stir well.
Divide the lamb into 5-6 even pieces and add to the marinade. Use your hands to massage the marinade into the meat.
Put in the fridge and leave for a min of 2 hours, but better left overnight.
Preheat the oven to 200C
Drizzle the peppers with 2 tbsp with olive oil and some salt, and place on the BBQ or griddle pan for 7 mins, turning once until charred all over.
Set aside to cool, then cut into smaller strips.
Put the lamb pieces onto the BBQ or griddle pan and charr all over, then transfer to a roasting tray and put in oven for about 5 mins.
This should give you a rare piece of meat, I personally prefer 15 mins for a well cooked piece of meat.
Once the lamb is cooked to your liking, remove from the oven, cover the tray with foil and leave to rest for about 10 mins.

Meanwhile make the sauce.

Heat 3 tbsp olive oil in a small pan and add the almonds. Cook for 3-4 mins stirring continually until the nuts are brown. Remove from the heat and allow to cool a little, then roughly crush in a food processor.
Mix the lemon zest and juice, honey,orange or rose blossom water, ½ tsp salt, ½ tsp pepper and the remaining olive oil, mix well and set aside.
When you are ready to serve, carve the lamb into 1cm thick slices and arrange on a platter along with the peppers.Add the freshly chopped herbs to the sauce and spoon on top. Serve any remaining sauce on the side.
It looks fantastic when served on a platter covered with fresh parsley leaves and stalks.
Ideally served with the couscous recipe above.


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Nice and Easy Fish Pie  (for our dear friend Heather)

Ingredients.

500-750g. Raw Fish ( here I use frozen white fish fillet, a few prawns and any other fish I have in the freezer)
750g. Potatoes

Sauce
40g. Butter or Marg
40g. Plain flour
½ ltr. Water or stock include a glass of white wine for the special taste.
Salt & Pepper
1 cup Bread Crumbs
½ cup of Grated cheese (cheddar)
Some butter

Preparation Method

Remove the skin and any bones and clean the fish. Lightly boil the potatoes, maybe 10 mins.
Let them cool a bit, then cut into slices.

For the sauce.

In a small cooking pot heat the butter over medium heat, add the flour and keep stirring until it is well mixed and light yellow.
Slowly add the water and wine while whisking to avoid any lumps.
Bring the sauce to the boil and season with salt and pepper.
Put the fish and potatoes in layers in an oven proof dish, top layer to be potatoes.
Then pour the sauce over it.
Mix the bread crumbs and cheese and spread over the top.
Top of with a few knobs of butter and bake in the oven on 220 C.  for 35-45 mins.
Serve with green salad or peas.

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Slow Roast shoulder of Pork with Crackling.

Here in Cyprus most butchers remove the skin from the pork for some mysterious reason. But you can ask for shoulder of pork with skin on which they will usually bring out.

Ingredients.

2 Kg. Shoulder of Pork with bone in and skin on.
Salt & Pepper
2 Red Onions halved
2 Carrots, peeled and halved lengthways.
2 Sticks of Celery, halved 
Bulb of Garlic, skin on and broken into cloves.
8 Bay leaves
600 ml. Water or Vegetable stock

Preparation Method.

I usually pour some boiling water over the skin of the pork to soften it, and if not scored, score well.
Dry with kitchen paper and rub in plenty of salt, opening the scores. Turn the meat over and lightly salt and pepper the underside.
Put in a roasting dish skin side up and place in a pre-warmed oven at 220C.
Roast for approx 20 mins until the skin of the pork puffs up and starts turning into crackling. Turn the oven down to 170C. Remove the roasting pan with the pork and cover with a double layer of foil and put back in the oven for 3-3½hrs. Take out of the oven and remove the foil, baste the meat with the fat in the pan, carefully lift the meat up and place on a chopping board. Spoon most of the fat out of the pan, (save fat to roast potatoes in). Add  all the veg and garlic and bay leaves to the pan, stir well in the remaining fat, place the pork on top of everything without the foil and roast for another 1hr.
The meat should now be melting soft and tender.

Carefully move the meat to another dish, cover with foil and leave to rest while you make the gravy. Spoon away all the fat from the roasting pan, pour in the boiling stock or water, scrape all the loose bits in the pan and try to mash any veg into the liquid. Strain through a sieve into a saucepan, bring to the boil, add salt & pepper if needed and reduce slightly.
Best served with nice roast potatoes and red cabbage. Also a dollop of apple sauce will finish it off.

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Asian BBQ Chicken Pieces with Rice and Coleslaw.

Ingredients.

800 g. Mixed Chicken pieces.
Sauce. 
6 tbsp. Tomato Ketchup
3 tbsp. Balsamic Vinegar
3 tbsp. Soy Sauce
2 tbsp. Chinese 5 Spice
2 tbsp. Honey
1 Garlic clove
Some Thyme
Some Sunflower Oil
Slaw.
¼ head of Red Cabbage
1 small Red Onion
1 small Red chili
1 large handful of Raisins
Pinch of English mustard powder
2 tbsp Honey
5 tbsp Greek Yogurt
1 Lime
Rice
350 gr.Long grain rice
1 Tin of sweetcorn
Sunflower Oil
Some fresh Coriander or flat leaf parsley
Salt & pepper

Preparation Method
Preheat the oven to 190C.
Scatter the chicken pieces in a large roasting tin, put the tomato ketchup, vinegar, soy sauce, 5 spices and honey in a small bowl.
Peel and finely chop the garlic, add a little thyme and add both along with the salt to the mixture. Add a drizzle of oil and pepper. Give it all a good stir and pour over the chicken pieces. Toss all together well. Make sure the chicken pieces are placed in a single layer, and put in the oven for 40-45 mins.
Next boil the kettle for the rice, meanwhile prepare the slaw.
Remove the woody core from the cabbage and slice thinly as well as you can and place in a large bowl. Peel and finely slice the red onion, halve and de-seed and finely chop the chili and put these in along with the raisins, mustard powder and honey.
Spoon the yogurt in, squeeze the lime juice in and season with salt and pepper and mix well all together. Set aside.
Put the rice in a medium pan with a little salt, pour over the boiling water, about 2 cm. above the rice. Place the lid on and bring back to the boil, then turn the heat down as low as possible and leave to cook for as long as it says on the packet.
Baste the chicken with the sauce.
Once the rice is ready, drain it and tip back into the pan, drain the sweetcorn and add it to the rice with salt and pepper and a drizzle of oil. Stir together and put the lid on to keep warm.
After the chicken has been cooking for 40 mins. check that it is fully cooked, and piping hot and no pink showing. The BBQ sauce will be a sticky coating on the chicken. Place the rice on a serving dish and arrange the chicken on top. Scatter some fresh parsley or coriander on top and serve with the slaw.

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Baked Potatoes with Herbs.

Ingredients.
1.2 kg. Med. Potatoes
2 Cloves of Garlic
2 tbsp. Thyme
3 tbsp. Finely chopped Rosemary
5 tbsp. Olive Oil
Salt & Pepper
Pinch of Chili flakes

Preparation Method
Pr-heat the oven to 190 C.
Wash the potatoes thoroughly using a brush if needed and wipe dry.
Peel and chop the clove of garlic, put in a bowl, add the thyme and rosemary, the olive oil salt and pepper and the chili.
Cut the potatoes lengthways in half, not peeled, Put in the marinade and mix well. Leave to stand for at least 30 mins.
Place the potatoes with their cut surface facing upwards on a greased baking tray. Sprinkle the rest of the marinade over the potatoes. Place the baking tray in the oven for about 45 mins-1hr.
Serve with any roast meat.

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Yorkshire Pudding.

This recipe seems to work every time, however it is only economical if done at the same time as a roast.

Ingredients

200g plain flour
200ml milk
2-3 eggs
2 pinches of salt, 1 of black pepper
Sunflower oil

Preparation Method

Oven temperature the same as the roast say 160C-170C for fan oven and put a 12-hole Yorkshire pudding tin on the middle shelf.
To make the mix, place the flour in a large bowl and make a well in the middle. whisk together the eggs and milk in a bowl. Pour half of the milk and egg mixture in the centre of the flour well, and gently mix together until thick and smooth. add the remaining milk mixture and whisk until smooth. Season with salt and pepper, then transfer to a jug and leave to rest for 30 minutes in the fridge.
Fill the Yorkshire pudding tray half way up with sunflower oil in each of the twelve sections. Place in the oven for a few minutes, fill each section with the pudding mixture about 5mm from the top. cook in the oven for 40 minutes, until puffed up and golden brown.

I have tried this recipe many times and it always works.
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Lime Marinated Grilled Chicken
serves 4

Ingredients

Chicken Marinade:
2 chicken breast (about 600g)
Zest of 1 lime
4 tbsp lime juice
2 garlic cloves,minced
3 tbsp brown sugar
1 tbsp olive oil
2 tbsp finely chopped coriander
2 tsp fish sauce

Preparation Method 

1. Cut each chicken breast in half horizontally to make 4 steaks,pound them to about 7mm thick.  
2. Place chicken and marinade into abowl,massage to distribute the marinade evenly,cover bowl with cling film and refrigerate for at least 3 hours better overnight.

To Cook

1. Remove chicken,discard marinade.Heat oil in a large pan over high heat or better on the BBQ. Cook 2 minutes each side till golden brown.
2. Rest chicken for a few minutes under foil cover.
You can serve anyting you like with this dish.

enjoy    
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Honey Lemon Chicken
serves 4

Ingredients

Chicken
2 chicken breasts(500g)
Salt and pepper
3 tbsp plain flour
¼ tsp each onion and garlic powder.

Sauce
1½tbsp butter
1 tbsp olive oil
1 garlic clove,minced
¾ cup chicken stock
3 tbsp honey
¼ cup fresh lemon juice 
1 tsp soy sauce
salt and pepper, to taste.

Preparation Method

1. Slice each chicken breast horizontally to form 4 steaks
2. Sprinkle each side generously with salt and pepper
3.Combine flour,onion and garlic powder on a plate. Coat the chicken in the flour,shaking off the excess.(save the flour)
4. Place butter,oil and garlic in pan over high heat until butter is melted and hot.Add chicken and cook for 2 minutes on each side until golden brown.Transfer onto a plate to rest. 
5. Turn the heat down to medium high and return pan to stove. Add chicken stock and bring to simmer.Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
6. Add remaining ingredients,mix and simmer for 2 minutes until slightly thickened.
7. Mix ½tsp of flour from step 2 with a splash of water.Add to the pan to thicken the sauce if needed.
8. Add salt and pepper to taste.Return the chicken to the sauce for 1 minute turning to coat in the sauce.
9.Serve with plenty of sauce and what ever you like. 
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 Summer Squash Soup with Basil

Ingredients.

2 tbsp olive oil
1 1/4 pounds of squash roughly chopped
1 large onion  chopped
6 cups vegetable or chicken stock
1/2 cups chopped fresh basil or good pinch of dried basil
1 1/2 tbsp softened butter
1 1/2 tbsp flour salt and pepper to taste 
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment if wanted.

Preparation Method

1. Heat the oil in a large saucepan, add onion and squash. Saute for 5 mins or until onions are translucent and squash is crisp tender.
2. Then add stock, bring to the boil, reduce heat and partially cover and cook for 25 mins. 
3.  Add basil during the last 5 mins of cooking.
4.  Mix the butter and flour together into a paste. 
5.  Remove 1 cup of simmering stock and whisk or beat butter mixture until
  smooth. 
6. Add back into the soup, stir until thickened.
7. Remove soup from heat to a blender and puree until smooth.
8. Taste and season with salt and pepper as required.
9. Add lemon juice and serve with a dollop of sour cream or yogurt.