CHEF and blogger Paul James writes for our paper.
STAYING at a friends in Corfu she decided that she fancied lamb chops, so out came the barbecue.
Now a barbecue is a man’s toy but not for me – all that smoke and heat would definitely affect my moisturiser and hair gel.
Lois, being a bit of a foodie herself, cracked on with the lamb while I sat with a non-alcoholic lager chopping the ingredients for the accompaniments.
The place I’m staying is in the mountains of Corfu, not to far from Arillas, so the tiny little shops, a couple of miles away rely on passing visitors to pick up some amazing produce.
The topping is a sort of Htipiti a Greek sauce version, but being as Lois is an ex-pat she wanted this to be more of an English dish.
Just as the proper British stew the day before (I know what you are thinking, 90 degrees and a winter stew….).
Well I’m off to travel more around Corfu to pick up tips and ideas for my new book.
I’ve been asked by people who follow my ‘Recipes From My Travels’ Facebook page to write and recreate dishes from where they visited so maybe a German, French, Italian, Canadian or even a dish from New Zealand may be next.
If you want me to create a dish from your travels and have it dedicated to you in my food and travel column here in this amazing newspaper or even on my Facebook page, get in touch at [email protected]
Visit facebook.com/recipesfrommytravels for more on Paul’s blog and recipes.
Lois’ marinated lamb chops with a red pepper and onion topping
Ingredients
2 thyme sprigs, leaves picked
2 garlic cloves very finely chopped
Feta, crumbled
4tbsp extra virgin olive oil
Squeeze of lemon juice (optional)
2 spring onions, finely chopped
2 red peppers
Lamb cutlets
Thyme sprigs, leaves picked
1tsp chilli flakes
2tbsp extra virgin olive oil
Method
1. Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for a couple of hours
2. For the red pepper and spring onion topping, wash the red peppers, heat the oven up to 180c, drizzle with some olive oil and roast in the oven until you can see the pepper begin to blister (you can do this carefully over a gas hob, but be very
careful).
3. Once cooled, push your thumb into the stalk of the pepper to pull it out clean then chop into pieces.
4. Put them into a bowl and add the spring onion, a few thyme leaves, 2tbsps of virgin olive oil and lemon juice.
5. Leave in the fridge for at least a couple of hours for the flavour to infuse.
6. Now to cook the lamb chops, Heat a griddle or frying pan (or a barbecue, like I did). When it’s really hot, lift the chops out of the marinade. Cook them, a few at a time, for five munutes either side (depending on how you like them cooked)
seasoning as you go.
7. Drizzle the lamb chops with the red pepper and spring onion topping and serve with some lemon infused potatoes and a pea, mint and chilli salad.
