General tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Gyros (Meat) *** (Dpbf70b) Recipe

	Category	Lamb Recipes
	Views	70
	Ratings	0

Ingredients And Procedures

1 1/2 lb Shoulder lamb*

1 lb Beef chuck*

1/4 c Dehydrated onions

1/3 c Water

1 tb Salt

1 ts Sugar

2 ts Oregano

2 ts Black pepper; coarsely groun

1 ts Cumin

1 ts Hot paprika

1/2 ts Cinnamon

2 Cloves garlic; pressed or mi

2 tb Vegetable oil

Butter *including some fat 8 or more slices blanched bacon or fresh pork belly slices, if available Grind lamb and beef together, using large hole plate on meat grinder. Regrind using small hole plate. In small bowl reconstitute onions in water. In another small bowl combine next 6 ingredients and mix thoroughly. In large bowl combine meat, onions and spice mix. Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours. In a small skillet, fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. If pork belly is used, blanching is not necessary. Drain on paper towels. Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake at 375^F. for

20-30 minutes. Reduce heat to 325^ and continue baking

30 minutes longer. Remove pan from oven; remove loaf

pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated. Slice thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce. (I don't have a meat grinder and usually call my butcher and request the grinding. I also prefer this recipe with the elimination of the cinnamon. Sorry, I don't frequent this board very often so any ?s will have to be referred via e-mail. I also have a recipe for the tzatziki sauce, but one is posted on this board under Gyros. This recipe is every bit as good as those served in Greektown (Detroit). FROM: GEORGINA PHILLIPS (DPBF70B)

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<h1>Gyros (Meat) *** (Dpbf70b)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Shoulder lamb* <P>1 lb Beef chuck* <P>1/4 c Dehydrated onions <P>1/3 c Water <P>1 tb Salt <P>1 ts Sugar <P>2 ts Oregano <P>2 ts Black pepper; coarsely groun <P>1 ts Cumin <P>1 ts Hot paprika <P>1/2 ts Cinnamon <P>2 Cloves garlic; pressed or mi <P>2 tb Vegetable oil <P>Butter *including some fat 8 or more slices blanched bacon or fresh pork belly slices, if available Grind lamb and beef together, using large hole plate on meat grinder. Regrind using small hole plate. In small bowl reconstitute onions in water. In another small bowl combine next 6 ingredients and mix thoroughly. In large bowl combine meat, onions and spice mix. Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours. In a small skillet, fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. If pork belly is used, blanching is not necessary. Drain on paper towels. Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake at 375^F. for <P>20-30 minutes. Reduce heat to 325^ and continue baking <P>30 minutes longer. Remove pan from oven; remove loaf <P>pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated. Slice thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce. (I don't have a meat grinder and usually call my butcher and request the grinding. I also prefer this recipe with the elimination of the cinnamon. Sorry, I don't frequent this board very often so any ?s will have to be referred via e-mail. I also have a recipe for the tzatziki sauce, but one is posted on this board under Gyros. This recipe is every bit as good as those served in Greektown (Detroit). FROM: GEORGINA PHILLIPS (DPBF70B) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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