Winter Recipes: A Night In Greece with Kinship Kitchen Cafe

On a cool winter’s evening as the final autumn leaves danced on the trees, the aromas of meze, lamb and baklava wafted through the doors of Kinship Kitchen, while the exotic sounds of Greek music by local musician Peter Georkas filled the mall. It was a beautiful night – one where food and music lovers were invited to gather and celebrate the start of a new weekend, sharing a meal over a glass of wine and enjoying each other’s company. 

Welcome to Friday nights at Kinship Kitchen Cafe, where owner Catherine Armstrong can be found cooking delicious cafe-style dishes by day, before organising and hosting three-course meals and live music events by night. To find out more about these glorious evenings, be sure to follow Kinship Kitchen Cafe on social media.

“In many ways it was an homage to one of my closest friends, Elena; a beautiful Cypriot woman who has shared her glorious food with me for almost 50  years.

“On her suggestion, I’m sharing this recipe for a beautiful classic lamb dish, Kleftiko, named after a group of bandits called the Klefts who stole sheep and surreptitiously cooked them in the ground so it smouldered gently out of sight.

“Nowadays, after being rubbed with herbs and spices, the lamb is slowly cooked in a deep tray lined with parchment in a low oven, resting on a bed of chunky cut potatoes – Desiree are recommended – for eight to 12 hours. Here is the recipe.”

Ingredients

2kg-3kg leg of lamb, bone in 

8 large potatoes, washed and unpeeled 

1 head of garlic, smashed and cored

4 sprigs fresh rosemary, stripped and finely chopped

1 teaspoon of dried oregano

2 teaspoons of coriander seeds, toasted and roughly ground

1/2 cup extra virgin olive oil 

Sea salt and freshly ground black pepper

Method

Place potatoes in a paper-lined baking dish, with one and a half cups of water and seasoned with salt and pepper, drizzle lightly with half of the oil. 

Scatter with the smashed garlic and place the lamb on top.

Rub the lamb with oil, seasoning generously with salt and pepper, rosemary, oregano and coriander.

Cover with baking paper and then foil, ensuring the edges are tightly tucked in. 

Place in the oven set at 125 degrees celsius for eight hours (longer for a heavier lamb leg).

Remove from the oven and serve with warm, wilted silverbeet, lemon wedges and lots of fresh chopped parsley.

Kourabiethes (Greek Shortbread)

Ingredients

2.5 cups of plain flour 

3/4 cup icing sugar and 1.5 cups for dusting

250g butter

1 tsp vanilla essence

1/2 tsp of baking powder 

1  free range egg yolk

3/4 cup slithered almonds

Zest of one orange

Method

Preheat the oven to 160 degrees celsius and line two baking trays with parchment.

Using a stand mixer, cream butter and icing sugar until pale. 

Add vanilla, zest and yolk and mix to combine.

Sift the flour and baking powder over the butter mix, stirring in the almonds by hand to create a thick dough.

Use a tablespoon to measure out the dough, rolling into balls and gently shaping into crescents.

Place on the tray, allowing space between each shortbread.

Bake for 18-20 minutes or until lightly golden. 

Remove from the oven and cool for five minutes.

Dredge in remaining icing sugar, ensuring that both the top and bottom of each shortbread is generously coated.

Serve with coffee and fruit.