Ζυγούρι κλέφτικο Κυπριακό από τον παππού Τάσο

Hello my good friends I have a hogget leg left over it weighs less than a kilo from hogget boneless circa 900 grams I was wondering what to do with it So after looking for some options I decided to make a kleftiko a recipe from Cyprus which I will slightly amend I really like the ingredients on this recipe so I will present it to you nearly identical the herbs and spices here we will use for the marinate because this meat will need to spend a night in the fridge with the marinate if you don't want to wait cook it straight away but if the meat rests in the fridge marinated it tastes better Let's begin with the marinate, the rest tomorrow I will use coarse sea salt pepper corns oregano fresh thyme zest and juice from lemon garlic and olive oil with those we will make the marinate we will chop the rosemary I will add the oregano with the rosemary I will add the finely grated zest organic and without wax we will add the lemon juice with the herbs and the zest we will also add 3 tablespoons olive oil maybe 3 and half we will add the garlic in the mortar together with the pepper corns and the coarse salt we will grind them and turn them into a paste now normally we add 4 cloves of garlic this one was fresh with small cloves I added the equivalent to four normal ones we will add this nice fragrant paste together with the rest of the ingredients we will mix it well herbs with olive oil and lemon great aroma and we will add in now the leg the leg from the hogget if you buy it with the bone leave it on I had different plans and I de-boned it but I changed my mind so it will marinate nicely in here it will spend a pleasant evening in the fridge we massage it a bit with all those lovely herbs we can optionally add a teaspoon of chili flakes optional I will put this now in a food bag all the juices from the marinate we will pour in the bag we will remove as much air as we can to stay in a vacuum tight like this we secure it with a clip and like that in the fridge until tomorrow what a feast we will have tomorrow It is already the next day so fast we turned the oven on at 160 Celsius without the fan potatoes a large onion or two medium 2 bay leaves, 2 carrots that's it I will peel those and I will add on the meat to cook together like this roughly chopped ready the hogget after a night in the fridge in its marinate we will add now 2 sheets of baking paper in a tray like a cross we will add in the vegetables the meat is seasoned we added enough for the meat we will add some salt now here on our vegetables so they will not absorb it from the meat that's it the rest of the spices and herbs are in the meat we will put on top the meat together with the marinate the 2 bay leaves and now we will wrap it in the baking paper it needs to be properly wrapped so it will cook in its juices so we need to wrap it well I don't think this is enough as the juices will escape so I will wrap it a couple more times very nice and to keep it in place so it will not escape we will tie it up ready for the oven this will bake for 3 to 3 and half hours at 160 Celsius preheated oven in the middle of the oven to be sure I also put some rope diagonally (Let's take a little walk while we wait) This spot here is a 4 minute walk from my house I will collect some leaves more details in the kitchen A couple of swans have build a nest here and the mother is hatching 6 eggs Let's see how many will survive sheep milk yogurt yogurt from Larissa My love to my friends Niko and Frida from Nea Lefki who have nothing to do with dairy products Do you know what this is? Leaves from wild garlic I gathered those while the meat is cooking wild garlic or Allium ursinum its scientific name it has a gently taste of garlic A favorite snack for wild boar and brown bear we will finely chop and we will add on the yogurt you can cut the green leaves from fresh garlic I remove exactly after 3 hours and cooking temperature 165 Celsius without the fan now I will open it and we will put it back for another 30 minutes open and I have set the oven to 200 Celsius with the fan on we haven't lost any juices it's all in the paper We can remove the bay leaves now and I will put it back for about another 30 minutes maybe a bit less as it is already cooked I will tell you shortly I will cover though the meat as it already has the right color I want the potatoes to color a bit I will use some baking paper/foil it is foil with baking paper on the inside Back to the oven I would like to thank you once more for your countless wishes for the Easter and my name day I wish you all the best For my name day I offer to you some red wine Lovely! I left it for only 18 more minutes Let's take a look now It smells great potatoes and some onion and some juice on top I will also put on the side some yogurt with some chopped wild garlic leaves a little olive oil and as usual some freshly ground pepper Time for the feast Cheers my friends Good health I used the festive glasses today and now I think we need to try Let's try the potato first a plain potato great taste some carrot The meat has cooked a bit too much we will soften it with the yogurt it is absolutely fine combination meat, yogurt and garlic leaves Amazing! and the onion Cheers my friends Make this recipe and use lamb or mutton Good bye and take care and as always with love Grandpa Tassos

Channel: Grandpa Tassos cooking

Views: 63,935

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Id: PjFE63NFa1U

Length: 17min 45sec (1065 seconds)

Published: Fri May 07 2021