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. 

Bolognese Potatoes with Basil Tomato Salad

Bolognese sauce, not with pasta, but with potatoes. I love these dishes, that look difficult but are very easy to prepare.

Ingredients ( for 4 person ): 500gr Beef Mince, 30ml Balsamic Vinegar, 20gr Beef Stock Mix, 2pcs Brown Onion, 2tsp Dried Oregano, 200gr  Canned Chopped Tomatoes, 2tbsp Tomato Puree, 4pcs Garlic Clove, 60gr Grated Italian Cheese, 100gr Cheddar Cheese, 4pcs Sweet Tomato, 8pcs White Potato, Basil and Parsley - to taste. 

Cut the potatoes from the skin into wedges and place them in a baking tray lined with baking paper. Season thoroughly with salt, ground pepper, smoked red pepper, sprinkle with olive oil, mix thoroughly and bake in the oven at 170C for 20- 25 min. Heat a large pan with 2tbsp of olive oil, add the minced meat, season with salt and ground pepper, and fry until the meat is crumbly. When the meat is browned, add the chopped onion and continue to fry until the onion is soft. Add the crushed garlic, oregano, canned tomatoes and tomato puree, the beef base dissolved in 200ml of water, season with pinch of sugar, and cook until the sauce thickens. When the potatoes are baked and the ragu is ready, divide the potatoes into 4 piles in the same baking tray, pile the tagu on top, sprinkle with grated cheese and return to the oven until the cheese melts on top. Make sure not to overbake as I did, because it will dry out. Pre[are our tomato salad, for which we cut the tomatoes into cubes and put them in a bowl, add the finely chopped basil and parsley. Season with salt, ground pepper and sugar, sprinkle with olive oil and balsamic vinegar to taste, then mix thoroughly. When serving, don't forget to sprinkle with Italian grated cheese.

Chicken and Cheese Vegetable Pasta

This simple pasta will be loved by those who like salty and sweet flavours at the same time. I'am one of them, maybe that's why I like Chinese food so much. This pasta is not Chinese, it looks more like Italian, but everyone liked it very much. And it is not only simple and delicious, but also healthy.

Ingredients ( for 4 person): 500gr Chicken Thigh Fillets, 40gr Italian Hard Cheese, 30ml Balsamic Vinegar, 100gr Cheddar Cheese, 2pcs Courgette, 1tsp Dried Basil, 200dr Canned Chopped Tomatoes, 4pcs Garlic Clove, 1pcs Tomato, 30gr Tomato Paste, 20gr Vegetable Stock, 300gr Wholewheat Tortiglioni, Parsley - if desired.

Put your pasta to a pot of boiled water, with a pinch of salt, and bring to the boil over a high heat, and cook for 10 - 13min. Once cooked, drain, and set aside until later. Cut the chicken thigh fillet and the courgette into cubes. Heat a large pan with a drizzle of olive oil, over medium high heat. Once hot, add the courgette and chicken thigh with a pinch of salt, and ground pepper and cook for 7 - 10min or until the chicken has browned and the courgette is beginning to soften. Meanwhile, dissolve your vegetable stock the dried basil, the balsamic vinegar, the tomato paste, and 2tsp sugar in 150ml boiled water. Once the courgette and chicken is soften, add the chopped garlic the stock, with the chopped tomato and the canned tomato, and bring to the boil over a high heat. Season with a ground pepper, and cook for 5 - 7min. Add the pasta to the sauce with the chopped parsley, and mix it all up. Put half the pasta mixture to an oven proof dish, then top with the grated cheddar cheese. Top with the remaining pasta mixture and grated italian cheese, and put in the oven for 15 - 20min or until the top is baked and the cheese melts.