Lamb Doner

The first lamb meat in our life was a big disappointment. We didn't know then that we never buy lamb meat from supermarket - in general we don't buy any meat from there. I bought a very nice lamb rib for Christmas, I didn't have to do anything with it, just put in the oven and bake. We were  looking forward to the Christmas dinner so we could taste the first lamb meat. The meat was so old, and it had an intense flavor of tallow, that our Christmas dinner ended up in the bin. Then we said we would never eat lamb again. By now, I,ve learned that lamb meat is good if it has smell of tallow, but when it's done, it has no smell and you can't even taste it. But now for the recipe.

Ingredients ( for 4 person ): 500g Lamb Mince, 1tsp Dried Oregano, 1tsp Dried Chilli Flakes, 2pcs Garlic Clove, 1tsp Ground Caraway Seeds, 60g Panko Breadcrumbs, 2pcs Red Onion, 2pcs Tomato, 4tbsp Mayonnaise, 4tbsp Ketchup.2pcs Gem Lettuces, 4pcs Wholemeal Pittas.

First, prepare the dressing and the pickled onions. For the hot sauce, mix ketchup and chilli flakes with 4tbsp of cold water. For the garlic mayonnaise, mix the mayonnaise and 1pcs grated garlic with 4tbsp of cold water and half lime of juice. Season to taste with salt, ground pepper and sugar. Then put all the dressing in the fridge. For the pickled onions, cut one of the red onions into thin slices, then scald them with hot water, then quickly put in cold water. Drain the water from it, mix it with vinegar, salt and sugar to taste, then put it in the fridge.  Wash, dry and cut the lettuce into strips, and cut the tomato into thin wedges. We also put in the fridge until serving. Put the lamb mince in a bowl, add the panko breadcrumbs, caraway seeds, oregano and the rest of the red onion that we grated. Season generously with salt and ground pepper,  then mix thoroughly with your hands. Place the meat patties between two sheet of baking paper and roll out to the thickness of wo fingers. Then place in a baking tray lined with baking paper and bake in a preheated oven (180C/fan) for approximately 20 - 30 min. I covered the top with tin - foil and baked it like this for 15 - 20min, then I removed the tin - foil and baked it without foil for the last 10min so that the top browns. After it has been baked, dry with kitchen paper, and after it has cooled, slice it thinly. When ready, you can put the meat and vegetables in the pittas, but you can also put it on top the pittas. 

Smoky Chicken and Mushroom Spaghetti

 A simple and delicious food for pasta lovers.

Ingredients( for4 person): 500gr Chicken Breast, 2pcs Brown onion,160gr Chestnut Mushrooms, 2tsp sweet mustard, 10gr Chicken Stock, 1tsp Chilli Flakes, 2pcs Garlic Clove, 2tsp Ground Smoked Paprika, 20gr Parsley, 100gr Soft Cheese, 400gr spaghetti.

Heat a large wide - based pan with 2tbsp olive oil, and a knob of butter over a medium heat. Once hot, add the diced onion and cook for 6 - 8 min or until soft and starts to brown. While the onion is softening, add your spaghetti to a pot of boiled water with a large pinch of salt, and bring to the boil over a high heat. Cook the spaghetti for 8 - 10 min, or until cooked with a slight bite. Once done, drain the cooked spaghetti, reserving a cup of the starchy pasta water. While the spaghetti is cooking, cut your chicken breast to a large bite sized pieces then add it to a bowl. Then add your chilli flakes, the smoked paprika and mustard, season with a pinch of salt and pepper and mix well with the chicken. Once the onion has softened, add the sliced mushrooms and chopped garlic and season with salt and pepper. Cook for 3 - 5 min or until the mushrooms starts to soften. Add the spicy chicken with half chopped parsley to the pan, and cook for 5- 8 min or until the chicken is beginning to brown. Meanwhile, dissolve your chicken stock in 200ml of the reserved starchy pasta water. Add the stock to the pan and cook for 10 -15 min or until the liquid has reduced by half and the chicken is cooked. When is cooked, add the spaghetti and soft cheese to the pan, and give good mix up.

Chicken Thigh Shawarma Pitta

We have this dish,only in gyros pita. I always make it from chicken thigh fillet,but it can also be made from chicken breast.I think the sauce really enhances the food. I also prepared a spicy sauce for it,because we love.

Ingredients (for 4 person): 500gr Diced Chicken Thigh Fillets, 4pcs Garlic Clove, 2pcs Gem Lettuce, 2tsp Ground Coriander, 2tsp Ground Cummin,2tsp Smoked Paprika, 100gr Greek Yogurt, 100gr Ketchup, 2 tsp Chilli Pure, 140gr Cucumber, 3pcs Tomato, 2pcs Red Onion, 2tbsp vinegar, 4pcs wholemeal pittas.

Peel and finely slice your red onions. Put in a small bowl,and add your vinegar with a pinch of salt and ground pepper,and sugar. Mix thoroughly and set aside to marinate. Put in bowl your diced chicken thigh and half grated garlic,with your smoked paprika, ground cumin, and ground coriander,and a pinch of salt and pepper. Set aside to marinate for 20 - 25 min. Wash your gem lettuce ,then pat dry with kitchen paper and shred finely. Chop your tomatoes and cucumber. Add the shredded lettuce and chopped tomato and cucumber to the bowl with the quick - pickled pink onion with a drizzle olive oil, and pinch of salt, then give everything a good mix up. Heat a large wide - based pan with plenty of olive oil. Once hot,add chicken thing,and cook for 20- 25 min,or until the chicken is cooked through. Add your greek yogurt to a bowl with the remaining grated garlic 3 - 4bsp cold water and pinch of salt and pepper and mix together - this is your yogurt dressing. Add your ketchup to a bowl with chili pure and 3 -4 tbsp cold water and mix together - this is your chilli  dressing. Put the pitta in the microwave for 10 - 15sec until the pitta is warmed through. Cut the pitta in half and fill it with the cooked chicken thigh, quick - pickled onion salad and plenty of the yogurt and chilli dressing.