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Recipes by Antonios Chayna
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Marjoram Marinated Shoulder of Lamb with Pancetta
Ingredients:
1 Shoulder of Lamb1 bch Marjoram
5 Cloves of Garlic1 bch Rosemary
1 cup Red Wine
1 Carrot
1 Brown Onion
Half a leek (white part only)
2 Chillies chopped
Sea salt
Black Pepper (milled)
Juice and rind of one Lemon6 slices of Pancetta
Method:
Pre-heat your oven @ 180 degrees. Place the lamb in a roasting tray on a wire rack. With a sharp pointy knife pierce the flesh push in a clove of garlic a sprig of rosemary and a few leaves of marjoram. Massage the lamb with salt and pepper, roughly chop the leek, carrot and onion place at the bottom of the tray. Pour the wine over the lamb, cover with foil cook in the oven for about three hours.Remove from the oven let it rest for about 30 mins. The lamb should fall of the bone gently ease the lamb off and on to a platter. The juices at the bottom should be strained and skimmed of the fat and served as the sauce.
Pan-fried Kipfler Potatoes with Chilli, Marjoram and Garlic served with my own home-made Labna
Ingredients:
1 kilo of kipfler Potatoes
Olive Oil and Butter
½ an Onion
10 sprigs of Marjoram
3 Cloves of Garlic
1 birds eye Chilli
Sea salt / Black Pepper
Chopped Parsley
Juice of one Lemon
Method:
Steam the potatoes, then place into a heavy bottom fry pan with a little olive oil and a knob of butter, cook till golden brown. In a mortar and pestle place the marjoram, onion, garlic and chilli and pulverise till smooth. Once the potatoes have reached golden brown, toss in the paste and stir in till warm add the lemon juice and chopped parsley. Serve immediately.
Ingredients:
1 kilo of Greek natural yoghurt
1 pinch of salt
½ cup cold water
1 un-used white pillow case
Method:
Whisk all the ingredients together, hang the yoghurt mix in the fridge overnight. The water will leave the mixture resulting in a thick curd of tasty yoghurt.
saffron shrikhand with pistachio praline and burnt orange syrup
Ingredients:
1 kilo Greek yoghurt
Pinch of Saffron threads soaking in three table spoons of hot water
½ cup of Sugar
6 Cardamom Pods
1 Vanilla Bean Seeds scraped
¼ cup of Cream
Method:
Mix all ingredients (except the cream) in a bowl. Then place into a clean, white un-used pillow case overnight. Extract all the cardamom pods from the mixture, whisk in the cream. For the praline place ½ a cup of caster sugar in fry pan with 100g of pistachio kernels on a medium to low heat until the sugar caramelises to a golden hue, then place onto a baking tray lined with baking paper let it cool down then smash it with a rolling pin until they resemble golden rubys.
Ingredients:
2 cups of Orange Juice
1 cup of Apple Juice
1 ½ cups of Caster Sugar
Juice and rind of 1 Lemon
Rind of 1 Orange
Method:
Place the sugar in a fry pan until the edges blacken, then put in your juices and rind and bring to the boil then reduce till the liquid becomes viscous cool the syrup down and use when required.
Putting it all together
Serve this dessert in a clear glass by smearing the sides with the syrup; fill the glass with the sweetened yoghurt and top with the pistachio brittle, some fruit, dusting lightly with icing sugar.
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