Tom and Daisy arrived early this afternoon. They had a good flight. As always, Daisy was ‘randomly’ searched, slightly more exciting than usual though in that Tom was also searched. As Tom once said, it’s always interesting flying with Daisy. After that, they had an uneventful flight, slept a wee bit, had no problems at all with US Immigration and are already out exploring T J Maxx for socks for Tom!
We are awaiting thunderstorms here in NYC and to be honest I wish they’d hurry up and arrive. I have had a headache since Sunday and I need the pressure to change soon. The warmth is lovely though and bits of me have a great tan. The weather forecast says that we have a 100% chance of storms at 8 pm, so I have decided to cook tonight. I really can’t be bothered to deal with the inevitable New York puddles or to ruin a pair of shoes. I am making a dish which whilst it reminds me of summer can be made year round. It is ridiculously easy providing you are organised and marinade the meat for at least two hours (overnight is fine too). I am making them with chicken but they are wonderful with lamb or pork. The only thing to remember when cooking, whether grilling, griddling or barbecuing, is that the heat should not be too hot so that the meat inside is cooked, not raw, and not to dry out the meat too much. Today’s recipe is for souvlaki! The best souvlaki were in Two Brothers in Angistri or in the late, much missed Hellenic on Finchley Road. They both managed to cook the meat whilst maintaining its succulence. I think that if you’re using lamb or pork, you should keep a wee bit of fat on as that helps. Also I think that fresh oregano is better than dried and there is heaps of that in the garden in London, and you can pick the bay leaves from the garden too!
Souvlaki – Ingredients
- 3 lb meat (chicken/pork/lamb) – cut into even-sized chunks
- 200 ml / 8 fl oz dry red or white wine
- 3 tbsp olive oil
- 4 bay leaves
- 1 large onion, finely chopped
- 1 tbsp fresh oregano
- 2 tsp salt
- Freshly ground pepper
Put all ingredients into a bowl. Mix together well. Cover and leave for at least two hours.
Put the meat onto skewers, and grill under or griddle/barbecue over a medium heat. Turn every ten minutes and baste with remaining marinade. Cooking time depends, of course, on the size of the chunks of meat, but for roughly 1 inch cubes I would allow at least 20 mins.
Serve with tzatziki and a Greek salad and most of all