This is a recipe from a friends Cypriot Nanna – sorry don’t remember the proper name for it. This is just 1 version often the main spice is cumin but I like this version best. The family had an outside traditional wood burning oven so she would usually make 3-4 legs of meat at a time and invite friends and family over. I have cut it down to serve 6. If using goat you may need 2 legs as kid legs are usually only small. I don’t know whether the addition of the cheese was a family querk but that is how she made it. I have been told by other Cypriots that adding the cheese is not right.
This light, fresh and flavoursome salad makes an unusual but delightful accompaniment to many dishes.
Make and share this Cantonese Casserole recipe from Food.com.
A brilliant combination of authentically Cantonese tastes and textures. The beans are crisp and sweet, the squash is spongy and earthy and the mushrooms are light, yet elastic with a subtle flavor. Quickly stir-fried together they make a unique dish to serve as a main curse or alongside a meat dish. Serves 2 as a main dish or 4 as part of a multi-dish Chinese style dinner. Chinese long beans are just thinner and longer than regular green beans, so regular green beans are a perfectly acceptable substitute. Silk squash is also known as luffa, dishwater gourd, and Chinese okra. It’s dark green and looks like a thin zucchini and has a sweet, but very mild taste, similar to cucumber. It’s a bit hard to come by, but zucchini and cucumber are both okay substitutes. Cloud ears are also known as black fungus, tree ears, and jelly mushroom. It has a very, very mild flavor and is used in most dishes for its texture. They’re easiest to find sold dried and packaged (looks like dried, black, wrinkled paper), and must be soaked in warm water before use. When soaked in water for about 10 minutes, it swells and resembles wavy seaweed or jelly.
Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website.
