Gyro Loaf And What To Do With It-From alisdhair 7 years ago
- 5 lbs. of fatty lamb meat (leg and sirloin) shopping list
- Half a lb of salt pork shopping list
- 1 plump onion shopping list
- 8 cloves of garlic shopping list
- 1 bunch of flat leaf parsley shopping list
- 1 cup of fine bread crumbs shopping list
- 1 large egg shopping list
- 1 oz. of fresh oregano shopping list
- 1/4 an oz. of fresh rosemary shopping list
- Half a cup of sweet red wine shopping list
- 1 tbls. of black peppercorns shopping list
- 1 tbls. of cumin shopping list
- 1 tsp. of allspice shopping list
- Half a tsp of ground clove shopping list
- 1/4 tsp. of ground bay leaf shopping list
- 1/4 cup of tomato paste shopping list
- 2 oranges or lemons (optional) shopping list
How to make it
- Cut the lamb into large chunks – keep some of the solid fat on it but trim away the stringy skin-like fat. Cut the pork into similarly sized pieces. Chop up the onion. Pluck the leaves from the oregano and rosemary and chop them as finely as possible. Remove the outermost rind from the orange or lemons.
- Run the lamb and salt pork through a meat grinder fitted with a blade and screen that will produce a medium grind.
- Run the meat through again but this time fitted with a blade and screen to produce a fine grind. While doing this add the onion, peppercorns, and the citrus peeling along with the meat. Put this into a large mixing bowl.
- Thoroughly mix in the breadcrumbs, eggs, wine, tomato paste, herbs and the seasonings. Let it chill for 3-4 hours.
- Grease a shallow rectangular pan, and pack the meat mixture as tightly as possible (the meat layer should be 1 ½ inches thick) Set a heavy pan of the same size on top of it and press down firmly and fill the top pan with water .
- Now set these two pans into yet another, larger and like-shaped pan halfway filled with water.
- Bake at 300^ for 2 hours. Let it cool slightly and then pour off the grease. let it chill until required.
- FOR THE EATING: Cut the resulting product made from the above described procedure into fairly long and 3/4 of an inch thick strips. Re-heat them atop a charcoal grille along with some bell peppers, onions and thickly sliced tomatoes.
- Wrap in thin Middle Eastern style flat bread, also lightly grilled and as a change from the usual tzatziki (yoghurt sauce) try an avacado-tahini sauce flavoured strongly with lemon.