poniedziałek, 5 marca 2012

Stuffed roasted chops with yoghurt sauce

For me the Spring time is filled with a flavour of a dill and smoke from the barbeque during first meals in the garden! I live in a block of flats so it is easier for me to smell dill them the smoke but you can also heat up the grill pan so it will start to smoke almost like a barbeque! Today the Spring time dinner with a flavour of herbs and barbeque in a Greek style!

17 oz (500 g) minced beef meat
1 egg
bunch parsley
½ onion
1 garlic clove
½ teaspoon cumin
pinch chilli flakes
salt, pepper
package of feta cheese
7 oz (200 g) thick Greek yoghurt
2 tbsp mayo
½ garlic clove
1 bunch dill
lemon zest from 1 lemon
½ fresh cucumber
salt, pepper

Mix meat with thin chopped onion and parsley. In a mortar crush garlic, chilli and cumin. Mix all ingredients, add egg. Season to taste ( I suggest adding less salt as the feta cheese is already salty). Put in a fridge for about 1 hour so all the favours combine. After 1 hour, using wet hands form chops, in the centre of each put a slice of feta cheese and cover it with the meat mixture, you should get a ‘sausage’ shape. Each chop cover with oil, fry in a grill pan.

Mix yoghurt with mayo, chopped dill, lemon zest, salt, pepper, mashed garlic. Grate cucumber, drain the water, combine with the rest of the ingredients. Serve chilled.

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