Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)

author Dimitra's Dishes   2 weekly ago
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Chicken Saganaki (30 Minute Meal): Greek Style Chicken in a Tomato & Feta Sauce

κοτόπουλο σαγανάκι Get this recipe on my website: https://www.dimitrasdishes.com/recipes/chicken-saganaki-30-minute-meal-greek-style-chicken-in-a-tomato-feta-sauce Serves 6: 1-1 and ½ pounds boneless skinless chicken breast, cubed 1/4 cup olive oil 1 small onion (216 grams/half pound) finely chopped 3-4 garlic cloves, sliced 14.5 ounces (411g) canned tomatoes, pureed (make sure they’re unsalted and no flavors added) 1/2 cup water 1 teaspoon dried oregano ½ teaspoon sugar, or more pinch of crushed red pepper flakes salt and freshly ground black pepper, to taste 1 cup crumbled feta cheese 4-6 scallions, finely chopped Preheat the broiler on high. Place the chicken cubes on a tray or in a shallow bowl and season both sides with salt and black pepper. Heat a 10-inch (26 cm) oven proof skillet over medium high heat. Add olive oil and 1/3 of the chicken cubes making sure to not crowd the pan. Sauté the chicken 1-2 minutes per side until lightly brown. Transfer onto a plate and do the same with the remaining chicken. Lower the heat to medium low and cook the onions and garlic about 8-10 minutes or until slightly golden, translucent and soft. Add tomatoes, water, sugar, oregano, crushed red pepper flakes, black pepper and a little salt. Take care not to add too much since the feta cheese that will be added in the end will be salty. Cook the sauce until it reduces and thickens. Put all of the chicken into the pan, top with crumbled feta cheese and bring to a boil. Transfer the pan (if it is oven proof) to the oven on the center rack and cook about 5-8 minutes or until the cheese melts, the sauce is bubbly and slightly charred. Garnish with scallion slices and serve. Serve with hearty, toasted bread or over pasta. Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

Greek Lamb Fricassee | Akis Kitchen

Greek Lamb Fricassee | Akis Kitchen Subscribe: https://goo.gl/z44Ems Recipe: http://akispetretzikis.com/en/categories/kreas/arnaki-frikase Chef: Akis Petretzikis Director: Leonidas Pelivanidis Production: Akis Petretzikis Ltd. Official website: https://akispetretzikis.com/en Facebook Page: https://www.facebook.com/akispetretzikisofficialpage/ Twitter: https://twitter.com/a_petretzikis?lang=en Instagram: https://www.instagram.com/akis_petretzikis/ Pinterest: https://www.pinterest.com/akispetretzikis/ Video Editor: Mihalis Barbaris Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris, Eri Christogianni

Galaktoboureko Rolls: Greek Custard Phyllo Rolls

Makes 20-22 rolls: 1-pound phyllo pastry, thawed and at room temperature wrapped in plastic packaging ½ pound unsalted butter, melted Ground cinnamon for garnish For the Custard: 3 cups whole milk ½ cup granulated sugar ¼ cup semolina flour 1 tablespoon cornstarch 2 whole eggs 1 egg yolk Zest of a small orange ¼ teaspoon salt 2 teaspoons pure vanilla extract For the Syrup: 2 cups granulated sugar 2 cups water 1 cup honey Juice of orange Preheat the oven to 350 °F, 180°C. Begin by making the syrup. Combine the sugar, water, and orange juice in a small saucepan. Stir and bring to a boil. Cook until sugar has dissolved. Stir in the honey. Remove from heat and allow to cool completely. To make the custard filling: Pour the milk into a small pot and heat until scalding hot. Combine the eggs, yolk, sugar, salt, semolina, and cornstarch in a mixing bowl. Whisk until thick and pale yellow. About 3 minutes. Add orange zest and mix to incorporate. Pour 1 cup of the hot milk into the egg mixture and whisk well to incorporate. Add the mixture to the pot with the milk in it and cook over medium low heat while constantly stirring with a whisk until it thickens to the consistency of pudding. It should not become too thick. As it cools it will thicken. Stir in the vanilla extract. Notes on working with phyllo pastry: Thaw out the phyllo pastry in the refrigerator at least 1 day before using Allow the pastry to sit out (in its packaging) at room temperature at least 1 hour before using. Take the pastry out of plastic packaging at the time of use (not before) or it will dry out and crumble. To keep the pastry from drying out while working with it, place a dry kitchen towel over it and then a slightly damp kitchen towel over that. Line a baking tray with parchment paper and set aside. Take one sheet of phyllo, drizzle some melted butter over top. Fold it in half lengthwise. Place a small scoop (using a small ice cream scoop), about 1-1 and ½ tablespoons of custard at the bottom of pastry, keeping it centered. Fold over both sides (right and left long sides) of pastry over cream. Drizzle with some more melted butter. Roll the pastry all the way up keeping it a bit loose to allow room for the custard to cook during baking. Place on the prepared baking tray. Keep doing this until all of the phyllo and custard are finished. Some custard may remain. Enjoy it sprinkled with some cinnamon. It’s delicious! Brush the tops with the remaining melted butter. Bake for 30-35 minutes or until golden. Pour half of the syrup over the custard rolls. Let sit for about 1 hour to absorb the syrup. Dust with ground cinnamon and serve. The remaining syrup can be served alongside the custard rolls. Enjoy! Get this recipe and more here: Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

Greek Style Beef Stew with Roasted Red Peppers & Mushrooms

Serves 4-5: 1 cup olive oil 2 pounds boneless beef cubes 3 onions, chopped, about 1 pound (780 grams) 6 garlic cloves 2 tablespoons balsamic vinegar 14 ounces canned tomatoes, pureed 1 bay leaf 2-3 teaspoons dried crushed oregano ¼ teaspoon crushed red pepper flakes, optional Salt and freshly ground black pepper, to taste 2 pounds red bell peppers (4 large peppers), seeded and cubed 10-12 small mushrooms (8 oz./230 grams), sliced Preheat the oven to 500 °F, 260 °C. Place a baking tray in the oven to heat up. Drizzle ½ cup olive oil over beef and season with salt and black pepper. Mix well to combine. Place the beef in the heated tray in one even layer and roast in the oven for 15-20 minutes or until brown. Combine the chopped onions, garlic, and ¼ cup olive oil in a pot and cook over medium heat about 10-15 minutes or until soft and golden. Add browned beef, tomatoes, bay leaf, vinegar, and spices, pour enough water to just cover the meat. Bring to a boil. Cover the pot and simmer over medium low heat, stirring often, for about 45 minutes. Check for doneness. Add more water if needed. Cook about 15-20 more minutes or until sauce reduces and meat is tender. Place the sliced mushrooms in a baking pan in one even layer. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Mix well to combine. Roast at 500 °F for 10 minutes or until browned. Transfer the mushrooms to a bowl and set aside. Place the cubed red peppers in the same baking tray, drizzle 2 tablespoons olive oil and season with salt and pepper. Mix well to combine and spread them in one even layer in the pan. Roast at 475 °F (250 °C) for about 20 minutes or until softened and slightly charred. Stir in the roasted bell peppers along with the roasted mushrooms. Stir and warm through about 2 minutes. Serve over mashed potatoes, with toasted bread, or with a rice pilaf. Enjoy! Get this recipe and more here: https://www.dimitrasdishes.com/recipes/greek-style-beef-stew-with-roasted-red-peppers Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

Roasted Leg of Lamb with Potatoes/ Greek Style

Ψητό αρνί με πατάτες Get the recipe with exact measurements here: http://www.dimitrasdishes.com/blogrecipes/greek-style-roasted-leg-of-lamb-with-potatoes Share pictures with me on Facebook: https://www.facebook.com/dimitrasdishes Thanks for watching!

Serves 4-6:
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped

For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch

Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.

Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.

Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.

Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!

Get this recipe and many more on my website: https://www.dimitrasdishes.com/recipes/lamb-fricassee-greek-style-lamb-greens-in-avgolemono-sauce
Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/
Twitter: https://twitter.com/DimitrasDishes

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)

My cutting board: http://amzn.to/2e2p8ED
Kitchen Aid Mixer: http://amzn.to/2dQXU0b
Food Processor: http://amzn.to/2eXcvZd
Microplane: http://amzn.to/2eL2vTo
Madeleine Pan: http://amzn.to/2dQU1sm
Cheesecake Pan: http://amzn.to/2eXaGeQ
Vitamix Blender: http://amzn.to/2eXcvbH
Nonstick pan: http://amzn.to/2eL804t
Cast iron pan: http://amzn.to/2dQYfjs
Pastry Bag: http://amzn.to/2e2v0xD
Half sheet baking pans: http://amzn.to/2fcv7cD

Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)

Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!

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