Fried lamb offal (liver, kidney, lung, sweetbread and heart) with yogurt and spicy aubergine

Today I cooked lamb offal.

As it happens most of the time, everything begins with the ingredients. My butcher gave me fresh lamb offal (kidneys, liver, heart, lungs and sweetbread)  and I run to the kitchen to cook it.

I marinated the offal in red wine, a bit of salt and pepper, and fresh oregano.

After three hours I dusted the pieces with flour, let them rest for a few minutes, and then fried (to perfection).

In parallel I baked aubergine in the oven, then mashed it with a spoon and mixed it with a spicy fresh tomato and chilly pepeer sauce.

I served the fried offal with sour lamb’s milk yogurt on the side, dusted with crushed red chilli peppers, and the spicy aubergine mix.

For decoration I used chopped green and red peppers and garlic cubes.

The sweetness of the offal married the sour taste of the yogurt and I got a superb sweet and sour dish!

The aubergine mix was hot and assertive, and matched superbly the yogurt. It provided the textural alternative to the offal.

I recommend a merlot with body to accompany the dish. Patrimo dei Feudi di San Gregorio 2001 is a superb choice.

Enjoy it!!!

Lunch in Marathon: Pork chops – Lamb offal (Gardoumbes) – Aubergines

Among other things, I have recently moved out of the metropolitan area of Athens to the hills overlooking Marathon, some 40 kilometers away from the center of Athens. The arson fire that devastated the area in 2009 has left its marks on the landscape, a stark reminder that the worst enemy of Greece are the Greeks themselves!

After settling in, I invited the “closed” circle to come over and have lunch “al fresco”, in the open fresh air.

As the weather is still good, with temperatures reaching 21 degrees Centigrade, the cooking was done outside as well. Charcoals provided the much needed fire.

I start with the aubergines, or eggplants, which I can eat all the time, every time. I got them from a farmer who is down the road from where I am. I cut them in thick slices and put them in salted watr for one hour. The slices must be thick because they will be grilled and we do not want them to be burned and dried, but soft and juicy, albeit with a carbonated crust.

The pork chops came from the shoulder of the animal, in order to have the necessary marbling. I always prepare the meat by placing it in a mild solution of sea salt and herbs. After two hours the meat is juicier, its color lighter, and it tastes a lot better! If you have not done it before, try it now. With pork! It also works wonders with chicken.

Finally, the “Gardoumbes”, lamb’s intestines and sweetbreads on a stick, I got from a local butcher who promised me that they were fresh and local. He even showed me a bag with some intestines that he was taking home after work.

(Χορδήν έτρωγαν οι αρχαίοι Έλληνες, χορδούνιν οι Βυζαντινοί, γαρδούμπα οι Νεοέλληνες)

We now get to the very serious business of the grill. The aubergines need just a coat of olive oil in order not to stick to the grill base. Frequent turns ensure that the surface will be only marginally “burned”. There is a very sensitive balance between the brown and the black of the surface, so be careful!

The pork chops also require a coating of olive oil in order for them not to stick on the mesh. The surface must be golden brown and the inside juicy and tender.

I serve the chops on a bed of finely chopped garlic. The combination of the charcoal flavour with the garlic is simply unbeatable. I do the same with the eggplants, adding a bit of vinegar or lemon.

Finally, the “gardoumbes” take a lot of time to cook, and the fire must be relatively mild, otherwise the outside will be dry and the inside uncooked.

All in all, a lunch that honoured the Greek pastoral tradition with pork and lamb, the two animals that have supported the inhabitants of the south Balkan area for centuries.

Lunch at my cousins': a Greek lunch celebrating the coming of Spring

Today I went to my cousins’ for lunch. D & K as they are known in the world are a wonderful couple. K  is in charge of support operations, while D, is doing the shopping and cooking. They are a great team, and they have incorporated in their team their best man, who is a woman, M, who is also a great cook. I was the fortunate man to taste their jointly created  menu today.

The weather today in Athens was fantastic, and my cousins’ garden was brilliant under the sun.

First dish out was Imam Bayildi, a turkish dish prepared superbly by D. The eggplant was so tender and delicate, the onions and tomatoes on top were matling in the mouth and together they created an irresistible combination.

D explained that there is an open market for bio products where he buys her food supplies.

The next dish was created by M, who prepared broad beens with dill weed.

What a delicious dish!

M separated the skin from the beans inside and cooked them both together. The beans were tender and tasty , while the skin was velvety. A dash of olive oil, lemon and vinegar was enough to dress the dish.

The third dish was prepared by D. Red peppers from Florina, in the north of Greece, stuffed with minced meat, dry onions, parseley and a dash of rice, cooked in a thich tomato sauce. The peppers were the protagonist of the dish, while the stuffing was keeping my feet on the ground. Dealing with perfection is a very difficult job!

After a much needed garden break, we went back to the business of completing our lunch.

M had prepared orange cooked in syrup, which was full of aroma and firm enough to give me the pleasure of its texture.

It is important to note for those of you unfamiliar with this very Greek sweet, that the orange peel is included.

Next was my contribution to the lunch, a white chocolat gateau with orange on a bed of biscuit and almonds.

As the sun was getting low and a slight chil started developing in the air, we said good bye.  Thank you D, M and K for a wonderful lunch!!!!!

Imam Bayildi: A dish of transcendence – Ιμαμ Μπαιλντι

“Εδω Παπας, εκει Παπας, πουναι ο Παπας, πουναι ο Παπας; ”

Σημερα ο Παπας χαθηκε οχι απο τα επιδεξια χερια καποιου αετονυχη μαγκα στους δρομους της Ομονοιας αλλα απο την καταναλωση του εδεσματος περι ου η σημερινη αναρτηση. Λιποθυμησε ο Παπας (ο Ιμαμης επι το ακριβεστερο) λεει η ιστορια, μολις εφαγε αυτες τις θεικες μελιτζανες, κι ετσι δοθηκε και το ονομα “Ο Παπας Λιποθυμησε”.

Η σημερινη συνταγη ειναι ελαφρωτατη και ευγεστωτατη, αρκει να εχουμε τα καλυτερα υλικα.

Ξεκινω λοιπον με τις μελιταζανες, που πρεπει να ειναι Τσακωνικες και να μεινουν (αφου καθαριστουν οι ακρες) τουλαχισοτν μια ωρα σε αλατισμενο νερο.

Ομορφες Τσακωνικες Μελιτζανες
Ομορφες Τσακωνικες Μελιτζανες

Για να ειναι ελαφρα η μελιτζανα, μπαινει στο φουρνο να μαραθει για μιση ωρα, με λιγο λαδακι για να μην κολλησει στο ταψι. Δεν τηγανιζω λοιπον, απλα μαραινω στο φουρνο.

Μαραμενες οι Τσακωνες! (αλλα οχι οι βιολες)
Μαραμενες οι Τσακωνες! (αλλα οχι οι βιολες)

Στο μεταξυ εχω ψιλοκοψει τουλαχιστον δυο κιλα κρεμμυδια και τα αφηνω να καραμελωσουν με αφθονο μαιντανο.

Το μπαιλντι θελει πολυ κρεμμυδι!
Το μπαιλντι θελει πολυ κρεμμυδι!

Στη διπλανη κατσαρολα σιγοβραζει ενα κοτοπουλακι και παιρνω λιγο λιγο ζωμο απο εκει και τον ριχνω στα κρεμμυδια στα οποια τωρα εχω προσθεσει και τις ολοκληρες ντοματες ΚΥΚΝΟΣ (οι καλυτερες).

Η γεμιση της μελιτζανας
Η γεμιση της μελιτζανας

Οπως παντα, χοντρο αλατι και πιπερι και ενα δυο σκελιδες σκορδο για να σπασει η μονοτονια του κρεμμυδιου. Ο μεγας σεφ Γκορντον Ραμσευ προτειενει και πολλα αλλα μυρωδικα για τη γεμιση, αλλα για μενα το μυστικο ειναι στην απλοτητα και την ποιοτητα των υλικων.

Αφου δεσει λιγο η γεμιση, χαραζουμε τις μελιτζανες, και γεμιζουμε.

Ετοιμες για το φουρνο
Ετοιμες για το φουρνο

Ψηνουμε για 30 λεπτα σε 250 βαθμους, σε φουρνο που ειναι ηδη ζεστος!

Λυωνω και μονο που σε βλεπω
Λυωνω και μονο που σε βλεπω

Το κριτηριο της επιτυχιας ειναι η υφη της μελιτζανας που πρεπει να ειναι μεταξωτη, χωρις ομως να διαλυεται! Και χωρις να ειναι η φλουδα σολα! Ειπαμε, καλα υλικα, αλλα και καλη ετοιμασια!

Η λεπτομερεια
Η λεπτομερεια

Αφου ηερεμησουν για 20 λεπτα, σερβιρουμε με κατικι Δομοκου! Πολυ καλυτερο απο γιαουρτι η φετα (που ειναι πολυ δυνατη σα γευση) συνοδευει αψογα τις μελιτζανες και αναμειγνυεται με τα αρωματα και τους χυμους τους.

Καλη ορεξη και ανοιξτε κι ενα ωραιο μερλο προς πασαν απολαυσιν!