Kleftiko

This Greek dish was named after the "kleftes", a group of poor peasants who hid in the mountains of Greece trying to escape persecution from the Ottoman forces who had occupied Greece over 500 years ago.

 As they were "outlaws" they were constantly on the move and survived on the generosity of the villagers who sympathised with them and fed them.  However when they weren't so lucky they would steal and slaughter a goat, dig a pit, set it on fire then cover the hot coals with soil and branches, place the slaughtered animal which was seasoned with the local kefalotyri cheese and cover with more of the branches and soil. Anyone who has travelled to Greece and have been on her mountains know that they are covered with hundreds of aromatic plants like oregano, thyme and rosemary shrubs, wild garlic, olive trees, laurel trees...the list goes on. These where the branches that where placed in the pit. I am salivating just thinking of the aromas of the intermingling slow cooked meat and herbs... I digress.  As the 'kleftes' where always on the move, they would cover the cooking meat in order for the aromas not to alert the occupiers of their whereabouts, go back into hiding only to return many hours later for their stolen feast.  Channeling the character of Gus Portokalos of 'My Big Fat Greek Wedding'  the word 'kleftiko' comes from the Greek word 'kleftes' which means thieves.

Now a days kleftiko is cooked in a couple of ways.  One being in a clay pot or large baking tray in the wood fired oven and the other is in ladokola...Grease proof paper.  Also ingredients that weren't available in Greece hundreds of years ago, now play an equally important role in this recipe ingredient list.  Potatoes, tomatoes and capsicums where introduced to Greece between the late 17th and very early 19th centuries.  Preparation is really easy and the final result is really delicious.  

So I had gone to my local Aldi to do some shopping and picked up a tray of bbq lamb chops and other bits and pieces.. In the 'old' days when we took having friends over and having big gatherings for granted we had bbqs at our house every weekend.  Lamb forequarter bbq chops played a big part in the menu, loved them then and I still do.  I don't consider them an inferior cut like a lot of people do.  Combine this cheap cut with vegetables and slow bake I guarantee they will become a regular cut on the menu.

Recipe

1 tray lamb forequarter chops (my tray was just over 1 kilo)

2 onions chopped in large pieces

4 chopped garlic cloves

2 capsicums sliced thickly (any colour)

2 tomatoes cut in large wedges

4 large potatoes cut in to large wedges

150 gr kefalograviera cut in cubes

2tbs mustard

1 shot of red wine

salt, pepper to taste

1/2 tbs oregano

olive oil

Tools

baking paper, and kitchen string

baking tray

Method

1. In a large mixing bowl add the chops and mix with mustard, wine, salt, pepper, half the oregano and a drizzle of olive oil. Allow to marinade for a few hours.

2.  Add remaining ingredients and mix.

3. Lay out 2 large sheets of baking paper, cross wise. (making 1 of 2 parcels)

4. Add 1/2 the mixture, ensuring you have a bit of everything including some of the marinade,  in the middle of baking sheets.  Sprinkle with remaining oregano and lift the edges to make a pouch. Tie with kitchen string.

5. Bake in 180° oven for about 2 1/2 hours.

6. After 2 1/2 hours, remove from oven, open the parcel carefully and cut any excess paper to allow for next step.

7. Baste the cooked meat with the juices and continue baking for another 20 or so minutes at 220° or until the potatoes color a bit.  Be careful not to dry out meat.

NOTE: I am hooked on Million Dollar Listings at the moment and didn't time plan appropriately.  I had to remove final dish from the oven 15 minutes too soon because I had hungry, irritable people to feed.  Hence final picture was not up to standard.  However very delicious!!  This fed 3 of us plus leftovers for the next day!

Enjoy and Kali Orexi

Kalliroy (aka Carol) xxx