A little Greek warmth

Greece, a place of natural historic beauty made of ancient traditions, turquoise seas, soft sands, 35°C and, who could forget, feta cheese; a land that seems so far away from the monsoons of Britain, it could almost be a dream, or a film production called Mamma Mia.

With the ‘Great British Summer’ living up to its usual expectations, despite the Met Office’s humble attempts to convince us otherwise, it’s time to unleash the cashmere and stock up the log shed as we enter the start of the Autumnal months that lie ahead. However, all is not lost as the incoming season marks the return of casseroles, hearty soups and fruit crumbles, the home comforts that bring us warmth by the log fire, whilst we get stuck into the much awaited Series 3 of Downton Abbey.

Back to Greece for now though, where we’re setting the scene for this month’s featured dish. On my recent trip to Parga, an enchanting little fishing town on the coast of mainland Greece, I was quickly reminded that the allurement of this ancient land doesn’t just stop with its exquisite surroundings. You are quickly seduced by the intoxicating flavours of oregano, lemon and garlic that roam the air. With the ingredients being so fresh and the local people so passionate and proud to introduce you to dishes spanning family generations, you are instantly captivated and eager to try more.

So as we yearn for warmer climes, here is a classic recipe from Greece – a hearty dish that holds all the flavours of this Mediterranean paradise, and something that will warm the cockles in the coming months. Though if this is not enough for some of you, can I suggest a swift visit to lastminute.com to get yourself on a flight and experience these intoxicating flavours first hand from the people who produce them.

Kleftiko

Serves 4

Ingredients:

4 x shoulders of lamb, each portion weighing 250g each – rubbed with olive oil and seasoned

1 onion, finely chopped
2 garlic cloves, crushed

16 new potatoes, chopped 1cm slices

2 courgettes, chopped 1cm slices
200g cherry tomatoes
2 lemons, juiced
Bunch oregano, roughly chopped

1tsp cinnamon

200 feta cheese, crumbled
4 bay leaves
Olive oil
Salt/pepper
4x pieces of foil & baking paper (roughly plate sized)

Method:

v  In a pan, cook the garlic and onion until they soften and then set aside
v  Sear off the lamb, browning off each side
v  Set out the foil topped with the baking paper
v  Lay out the potatoes and courgettes onto the paper, followed by the lamb placed in the middle
v  Add the tomatoes, onions and garlic and sprinkle with oregano and cinnamon
v  Drizzle with lemon juice and olive oil and then season
v  Seal the parcels, a bit like a Cornish pasty, ensuring that there are no openings for flavours to escape
v  Place in the oven on 160’C for 1 hour, then remove and add crumbled feta to each parcel before resealing and returning to the oven for a further 45 minutes
v  Serve with a chunk of crusty bread – easy, simple, delicious and warming!

NB: ‘Kleftiko’ translated into English means ‘stolen meat’ - though on this occasion, I advise for legal reasons, that you don’t fully interpret this translation and instead, buy your lamb from the local butcher.

Writer’s recommendation – for the best cuts of lamb; visit Robin Jenkins’s Butcher, Bath Road, Cheltenham

For more recipes and tips, follow me on Twitter - @ShelleDuffin or Facebook – Shelle Duffin – Food Writer/Cook