Monday, 31 March 2008

To do a Delia

To do a Delia
This is a new expression of my own invention but I am sure it has been in existence for many years. The definition is:
To quote a brand name of a producer or merchant when indicating where to purchase the ingredients of a recipe and to use those commercially produced items in the making of the recipe instead of using freshly made ingredients.

We have in the past admired the lovely lady for often her recipes have been perfect and delicious. Unfortunately we think she has muddied her principles in her new approach!

Here, we do a Delia! See items in BOLD.

This is a meal that can be eaten on a day when you have leftover meat after a roasted lunch!
You will need leftover roasted lamb which has to be chopped very very finely. The amount you require has to be judged by eye - you will need enough to stuff into the four pitta-type pockets!! If you have more leftovers after this meal then you can use the lamb, salads, etc in a sandwich for tomorrow or make a lamb lasagne.
To add to the finely chopped lamb, add several crushed and then finely chopped garlic cloves. I also added about one add lots of lemon juice from a plastic Jif bottle (or an equivalent) or from a freshly squeezed lemon, and if you have the latter some grated zest. Add also a goodly lot of dreid oregano and a few crushed finely dried bay leaves (remove the spiky stalks) and of course some salt and pepper for seasoning. Cover and leave to marinade for an hour or overnight in the refrigerator.
Make a freshly made French dressing with olive oil, lemon juice and some white balsamic vinegar (or buy a bottle!!)
Slice tomatoes and marinade in olive oil , salt and thyme overnight in the refrigerator.
Grate a fresh courgette or cucumber into a bowl, add sufficient fromage frais, yoghurt or crême fraiche torn or chopped fresh or diried mint leaves, lemon juice and salt. Leave in the refrigerator to marinade.
Wash fresh green salad lettuce of your choice. (You could have it ready prepared in a packet! )and put in a bowl to leave in the refrigerator for about an hour to plump up! Before serving toss in the dressing or serve that separately.
Take a 325g packet of Sharwoods Naan Mix (or an equivalent) from a shop of your choice!
It will make 4 large flat breads. An hour or two before you wish to eat the bread follow the instructions on the packet. Mix 170ml of water with the flour mix and knead together until a good moist dough. Leave covered with a cloth in a warm place to rise. Then knead again and roll into four or five oval shapes. Lift each one and whilst it is hanging turn with a circular motion with your fingers so that the oval stretches a little more. Place them on a large greased metal platter, leave to rest for about 20 minutes and grill for about 2 minutes. Make sure there is a good distance from the source of the heat as the flatbreads will rise!
How to eat.
Just before cooking the breads form the meat into patties or warm the meat in a stir fry pan.
Arrange the bowls of food. Take a flatbread, make a pocket and fill it with lettuces, tomatoes, courgette, meat and ENJOY.

However, we would like to thank Hugh Fearnley-Whittingstall for his Meat Book and his inspiration for the Greek lamb souvlaki.

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