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...and Easter came, and we ate (maybe overate), and we drank (again... maybe overdrank...), and we had a lot of meat, and a lot of vegetables, and a lot of sweets, and even more eggs, and lots and lots of chocolate! And Easter has passed, and now every leftover is sitting in our fridge, taking up space. So, what do we do? We recycle, of course, of course! (as Tsaganas used to say... of course, of course!)
We roll up our sleeves, open our fridge, and start emptying out all the Tupperware containers that have accumulated inside. We take a look at everything, checking which items are still good and edible.
We have plenty of lamb or goat meat left over. What can we do with it?
-Pasta in all forms! Boiled in a pot, baked in the oven, with red sauce, white sauce...however you think of it, one thing is for sure...it won't be left uneaten!
• Sandwiches with lamb or goat meat, and whatever vegetables or spreads are in the fridge.
We slice our lamb or goat meat into thin pieces, spread some cheese or whatever spread is in the fridge on our bread, and add leftover salad and cheeses.
• Vegetable wraps, quick, easy, and light.
We make rice rolls with lamb or goat meat, and whatever salad ingredients are left in the fridge. Some lettuce, carrot, tomato, or anything else you have on hand. It's a great idea to make several rolls and have a family movie night.
• A delicious meat pie with leftover meat.
It's easy and quick with ready-made filo pastry, if you're tired and need a break. You can make a great pie for all hours, the office, school, work, etc.
Lay out the filo pastry, and put in not only the leftover meat, but also the vegetables and cheeses that you have left, after you have grated them. Saute a little onion and garlic, add the meat after you have minced it, season lightly with salt and pepper (careful, the meat is already seasoned), and bake in the oven... voila!
• Salads!!! Improvise salads based on lettuce.
Fresh and cool salads based on lettuce. Don't be tied down to specific ingredients, substitute the mozzarella with feta, etc. Use your imagination and creativity to make wonderful salads!
• Omelets!!!!! Vegetable omelets or tortilla de verduras, or oven-baked omelets.
Open your refrigerator and create delicious omelettes with the vegetables and leftover meat you have. It doesn't take much effort, just chop the ingredients and saute them in a pan, then add the eggs. Enjoy your delicious omelettes!
-Stuffed mushrooms! Make stuffed mushrooms in the oven with chopped meat, vegetables, and a slice of cheese on top. Delicious!
-Stuffed eggs! There are endless variations for the eggs we have left. Stuff them with egg yolk and... cream cheese, mayonnaise - with mustard or ketchup, avocado, cold cuts, cheeses, and more.
-DESSERTS! We have plenty of leftover sweets! What do we do with them?
-Chocolate treats for treats! Make chocolates from the chocolates and chocolate eggs that are left and from the Easter bread! -Coconut balls that everyone loves! Put crumbled Easter bread or nuts, chopped spoon sweet, and roll them up. Then melt the chocolates and the chocolate eggs left in a bain-marie. Cut the roll into slices, dip them in chocolate, and wrap them in aluminum foil. A sweet treat for all times! -Who doesn't remember the famous mosaic dessert? Replace the biscuit with the Easter bread and make the most nostalgic dessert there is! -Bars!!! Chocolate bars, or bars with nuts. We have so much chocolate and leftover nuts, what are we going to do? Melt the chocolate in a bain-marie, add the nuts or dried fruits that you have left, along with some cereal like pops, and make bars for the kids and why not for yourself!
Let's take a look at some specific recipes with the leftover lamb to give you a hand.
Lamb with Short Pasta
Our Ingredients:
Leftover lamb from Easter (about 1 kg)
2 large onions, finely chopped
1 can crushed tomatoes
1 tbsp tomato paste
2-3 cloves of garlic
½ wine glass of red wine
A drizzle of olive oil
Salt, pepper,
spices (bay leaf, optional), and cedar nuts (optional)
1 package of short pasta or your preferred type of pasta Grated Mizithra cheese for serving
In a pot, heat olive oil and saute the onions until they become translucent. Then add the lamb, garlic, tomato paste, and crushed tomatoes. Deglaze with red wine and add the bay leaf and spices wrapped in cheesecloth. Let the mixture come to a boil and then reduce the heat. If more liquid is needed, add warm water or broth to maintain a steady simmer and prevent the meat from becoming tough.
Once the lamb is nearly cooked, remove the cheesecloth with the spices and allow the meat to simmer until tender. Meanwhile, partially cook the pasta, and for the final cooking, add it to the sauce.
Serve the dish hot, topped with grated Mizithra cheese.
Note:
• The cedar nuts and bay leaf are optional ingredients that can be added for additional flavor.
• Adjust the seasoning according to your taste preferences.
• Feel free to use your favorite type of pasta if short pasta is not available.
• Mizithra cheese is traditionally used for serving, but you can substitute it with another type of grated cheese if desired.
Lamb with Barley Stew
Our Ingredients:
Leftover lamb or goat meat from Easter (about 1 kg)
500g coarse barley
½ cup olive oil
2 onions, finely chopped
3 cloves of garlic, minced
2 carrots, diced
1 tbsp fig molasses or
1 tbsp honey
½ cup red wine
1 tbsp tomato paste
1 can crushed tomatoes
2 bay leaves
5-6 peppercorns
1 cinnamon stick
Salt and freshly ground pepper
Grated dry Mizithra cheese or crumbled Kefalotyri cheese for serving
In a large pot, heat a little olive oil and saute the onions and garlic until translucent. Add the tomato paste and stir it into the mixture. Next, add the lamb meat and stir well to combine all the ingredients.
Deglaze the pot with the red wine, allowing the alcohol to evaporate. Then add the fig molasses or honey, crushed tomatoes, diced carrots, about 1.5 liters of boiling water (to maintain a steady boil without reducing the heat), bay leaves, peppercorns, and cinnamon stick.
Once it comes to a boil, cover the pot with a lid and let it simmer for about 10 minutes.
In another pot, heat a little olive oil and add the barley, stirring constantly. When the barley is well coated with the oil, transfer it to the large pot with the lamb mixture.
Empty the pot of the lamb mixture into the large pot with the barley. Season with salt and place it in a preheated oven at 180 degrees Celsius for approximately 30-40 minutes.
Note:
• The ratio for the barley is 1:3, meaning 1 part barley to 3 parts liquid.
• The cooking time may vary depending on the type of pot used. Different types of cookware can affect the cooking time, such as clay pots, baking dishes, or Dutch ovens. In this recipe, a clay pot is used, so preheating the pot along with the oven is recommended to maintain the temperature and ensure even cooking.
• Keep in mind that the dish will absorb moisture, so after removing it from the oven, let it sit for a few minutes to allow it to absorb any remaining liquid and firm up.
• You can sprinkle grated cheese on top when closing the oven door.
Meat Pie with Cheeses
Our Ingredients:
500g leftover lamb from Easter
3 fresh onions, finely chopped
½ cup white wine
1 dry onion, finely chopped
½ bunch dill, finely chopped
? bunch fennel, finely chopped
200g large-cut kasseri cheese
100g Vermio cheese, cut into cubes
100g Domokos cheese
2 eggs + 1 for brushing
1 yogurt
1 sheet of phyllo pastry
Olive oil
Salt and pepper
Lightly saute the onions. Then add the lamb and deglaze with wine. Allow all the liquid to evaporate. Remove the saucepan from the heat and let it cool. Once cooled, add dill, cheeses, eggs, salt, and pepper. Mix well until all the ingredients are combined.
Take the phyllo pastry sheet and lay half of it on the bottom. Then spread the filling evenly and cover with the remaining half.
Brush the top with beaten egg if you want to achieve a golden crust and a glossy finish.
Bake in a preheated oven at 180 degrees Celsius on the middle rack for approximately 45 minutes, or until the pie is golden brown.
Lamb Pouches with Easter Leftovers and Vegetables
Our ingredients:
1 kilogram of leftover lamb from Easter
2 zucchinis, diced
2 leeks, white parts only (save the green leaves for tying the pouches)
2 carrots, diced
4 mushrooms, diced
250 grams of diced metatiri cheese or kaseri cheese
3 cloves of minced garlic
½ cup of red wine
1 packet of phyllo dough (removed from the freezer the previous day and kept in the refrigerator)
Olive oil
Salt, pepper,
thyme, and oregano
Butter for the phyllo dough
In a pot, heat a little olive oil. Add the leeks and garlic, then the lamb, and deglaze with the wine. Once the alcohol evaporates, add a little boiling water (to prevent it from drying out), reduce the heat, and simmer for about ten minutes. Next, add the vegetables, a little more boiling water, and continue simmering for another half an hour. Then, add the herbs and let it simmer for a little longer. Strain the lamb and vegetables, reserving the broth for later use as a sauce.
Spread the phyllo dough on a clean surface. Cut it into quarters (creating a cross shape). Place one sheet on top of the other. Melt the butter and have it nearby, along with the diced cheese and the strained lamb and vegetable mixture. Take one sheet of phyllo dough, brush it with butter, and place a second sheet on top, crossing them. Using a spoon, add some filling (3-4 pieces of metatiri cheese or kaseri cheese). Fold the edges and lightly press to seal the dough. Place the pouch on a greased baking sheet. Repeat the process with the remaining ingredients.
Once all the pouches are prepared, brush them generously with melted butter, covering the phyllo dough. Bake in a preheated oven at 180 degrees Celsius for about half an hour, or until they turn golden brown. Once they are done, tie the pouches with the green leaves from the leeks.
Lamb with chickpeas in the oven
Our ingredients:
Leftover lamb from Easter (around 1 kilogram)
½ kilogram of soaked chickpeas from the previous day
3 dried onions, finely chopped
4 cloves of garlic
100 grams of olive oil
150 grams of red wine
3 ripe tomatoes, finely chopped
1 tablespoon of tomato paste
Salt, thyme, oregano, spices,
2 bay leaves
In a bowl, soak the chickpeas in plenty of water overnight.
The next day, drain the chickpeas, rinse them, and add fresh water to boil them for a couple of minutes. After 3-4 minutes, strain them and add fresh water (from a kettle) along with the bay leaves to simmer for about an hour until they soften (be careful not to overcook them; they should be ALMOST ready).
While the chickpeas are simmering, start making the lamb sauce. Saute the onions, tomato paste, garlic, and lamb in a pot, then deglaze with wine. Add the tomatoes and let it simmer for a while. Once the chickpeas have softened, add them to the pot and pour enough broth from the chickpeas to cover them. Cover the pot and cook over low heat at 160 degrees Celsius until the lamb and chickpeas become tender and flavorful. Once they are ready, uncover the pot to let them brown.
