2019-09-01_Fairlady

98 Fairlady/September 2019

5.Forthesauce:Drizzlethe

butterandcreamoverthegnocchi.

Sprinklewithcheeseandbakefor

25-30minutesuntilgoldenand

bubbly.Whilethegnocchiare

baking,pan-frythemushrooms

untilgolden.Whenthegnocchi

comeoutof theoven,topwiththe

seasonedmushroomsandherbsand

serveat once.

GREEK-STYLEYOUVETSI

WITHKAROOLAMB,

LEMON& ORIGANUM

SERVES 6

I tastedyouvetsiforthefirsttime

in 2012at foodwriterandsocial

mediaspecialistJane-AnneHobbs’s

house, as part of the launch

for her cookbook, Scrumptious.

What a revelation! In essence,

it’s a roasted lamb dish made

with fresh tomato, origanum

and lots of lemon, with flat

rice-shaped pasta (orzo) cooked

in the pan juices and grilled

kefalotyri cheese added on top.

It’s so simple, yet one of the most

incredibly satisfying dishes to

eat. The mouthfeel of the lemony,

meaty orzo is just phenomenal,

accompanied by meltingly tender

lamb shreds and the grilled

salty cheese. These days I make

it with mutton instead of lamb,

and feta instead of kefalotyri.

This dish is a crowd-pleaser

– every time.

GREEK-STYLE YOUVETSI

WITH KAROO LAMB,

LEMON & ORIGANUM

FORTHESAUCE

• 60g butter, melted, plus extra
  forfrying


• 125ml(½cup)freshcream


• 80ml (^1 / 3 cup) grated cheese
  (sameasabove)


• about 250g wild mushrooms,
  broken into smaller pieces if
  verylarge


• salt and freshly ground
  blackpepper


• 2-3sprigsfreshthyme,leavesonly


• fresh micro herbs, to serve

1. For the gnocchi: Line
   a 30 x 25 x 2cm baking tray with
   non-stick baking paper. In
   a mixing bowl, whisk the butter,
   cheese and egg yolks, and season
   with salt and pepper. Set aside.


2. Heat the milk in a medium-
   large saucepan. Add the nutmeg,
   and season with salt and pepper.
   When the milk starts to boil, add
   the semolina while stirring.
   Reduce the heat to medium and
   continue to cook, stirring, until
   the mixture thickens and pulls
   away from the sides (5-8 minutes).
   Watch carefully and don’t let it
   burn. Remove from heat.


3. Add the egg yolk and cheese
   mixture, and mix until smooth,
   working quickly. Transfer the
   mixture to the baking tray, edging
   it into the corners and smoothing
   the surface to an even thickness,
   using a spatula dipped in cold
   water. Set aside to cool completely.


4. Preheat the oven to 180°C and
   grease a 25 x 18 x 5cm baking
   dish. Turn the semolina slab out of
   the tray onto a clean work surface
   and peel off the baking paper.
   Cut the slab into circles using
   a 4cm cookie cutter or a small
   cup dipped in cold water – or cut
   it into whichever shapes you like
   (squares, triangles etc.). Arrange
   the cut shapes slightly overlapping
   in the greased casserole dish. Now
   make the sauce.