The Mighty Greek Hero and the Beautiful Queen





Wednesday 13/4/2005

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Diary and Notes

"'Ere Philonoe, are you going to finish that Chimera neck? Only you've given me the bloomin' arse end again and it's a bit gristly." Bellerophon continued munching on the dragon's tail but was incapable of swallowing. "Why d'you always give yourself the best bit eh?"

Philonoe sat immobile in her chair for a moment, then very slowly picked up a piece of the tasty goat-head meat and put it in her mouth. She never spoke, just eyed her husband with disdain and chewed ever so deliberately. Twenty chews then swallow, each time counting to herself, alpha, beta, gamma...

"And what's these 'ere white thingies? Is this beans? I didn't think we were supposed to eat beans, what with the rise of Pythagorean Orphism outlawing them and saying they're a sin."

Philonoe looked up and sighed, forced by her superior intelligence and breeding to answer her dim witted husband (who had once seemed so mighty and powerful, but now just hung around the palace stinking up the joint).

"My darling..." She began, every word dripping with vitriol, "This is the age of the heroes, the ancients. Pythagoras hasn't even been born yet and it will be hundred of years before he counsels his followers never to eat any form of bean."

"Yeah, but why are we eating beans when they're forbidden?"

Philonoe sighed again, "Because I found a recipe for Greek style lamb chops and beans on a website and did something similar OK? Now shut up and eat around the dragon's tail - there's a juicy bit of lion there, what's wrong with that?"

"Website!" Screamed Bellerophon, "Now who's being bloomin' anachronistic?"


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Though not entirely similar, I got the idea for this Greek style lamb and beans dish from gouremt.gr. Mine is considerably different in many respects (fillet not chops, some cream, and I wrapped the meat in vine leaves) but the idea and flavourings are thematically akin (sounds very high-brow today doesn't it?). All in all - very tasty indeed.


Cake Blog

French macaroons: From Paris no less. My chum Stacey has been travelling and brought these back with her. Absolutely bloody fantastic, quite the best cakes I've had in months.


Menu

  • Lamb Fillet Baked in Vine Leaves with White Beans
  • Fried Potatoes
  • Bread


    Ingredients*

    Lamb
    150g Lamb Neck Fillet
    8 Vine Leaves
    Olive Oil
    1 Clove Garlic
    1/2 Lemon
    1 Onion
    Dash Wine
    100g Cannelloni Beans
    Sprig Rosemary
    4 Large Sage Leaves
    Fresh Thyme
    Black Pepper
    100ml Stock
    50ml Single Cream



    Preparation

  • Marinade the lamb in the minced garlic, the juice of 1/2 lemon and a little olive oil for an hour or so. Sear the lamb in a hot pan on all sides. Layer 2 sage leaves on a vine leaf and place the lamb on top then 2 sage leaves on top of the lamb. Use the rest of the leaves to wrap the lamb into a parcel. Into the pan add the sliced onion and seat until soft then a dash of wine (I had red, but white is probably better). Stir in the stock, add some thyme leaves, the sprig of rosemary and the beans. Stir and pour the contents into a casserole dish. Place the wrapped lamb on top of the beans and bake (with the lid on) for 20 minutes. If your timing is good the lamb should still be a little pink. Dish out the lamb and beans with a slotted spoon, then reduce the liquid from the dish in a pan. When reduced to 1/2 volume, add a dash of cream and season. Pour over the beans and lamb.

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    *All quantities are very approximate and for a single person





    JCBorresen@GMail.com