Archive for April, 2011

After savouring the delicious roast lamb over the Easter weekend I’ve been reminiscing about our Greek holidays over the years. Even when it is scorching hot I can’t resist having the classic Greek sandwich”Gyros” made from lamb. Give it a try.

Now where did I put the Ouzo?

Total preparation and cooking time: 30 minutes

Cucumber Yogurt Sauce (recipe below)

500g lean minced (ground) lamb from Andy’s
2 cloves garlic
3g dried oregano
5g finely chopped onion
3g salt
2g pepper
1 large tomato, cut in half and then into slices
A handful of salad leaves
1 small onion, thinly sliced
4 whole pita pocket breads, cut in half, warmed (or flour tortilla wraps)

Prepare Cucumber Yogurt Sauce: cover and refrigerate.
In a large bowl, combine lamb, garlic,  oregano, chopped onion , salt and pepper; mix lightly but thoroughly. Shape into two oval 1cm thick patties.

Place patties on rack in grill pan (broiler) so surface of meat is 7 to 10 cms. from heat.  Grill (broil) 8 to 10 minutes or until no longer pink, turning once. Carve each patty into thin slices. Place equal amounts of lamb, tomato, salad leaves and onion in each pita half; serve with Cucumber Yogurt Sauce.

Serves 4.

Cucumber Yoghurt Sauce

200g carton plain yoghurt
50g finely diced cucumber
15g finely chopped onion
1 clove garlic, crushed
3g sugar

In medium bowl, combine all ingredients; mix well. Serve with Lamb Gyros.

As Easter is approaching us at lightning quick speed (where did January, February and March go?) as usual for this time of the year everyone is talking about lamb. Although at Andy’s we stock New Zealand lamb throughout the year it is still very much a seasonal dish for many people in Bulgaria.

We will certainly indulging in this sumptuous fare for lunch on Easter Sunday & naturally with us being a British family (well one of us is!) we’ll have to dig out the mint sauce to go with it!

This is one of our favourite dishes at Andy’s Foods because the 2 day marinating and long, slow cooking time guarantees an extremely moist, deliciously flavoured meat.  The balsamic vinegar adds a wonderful glaze to the meat and perfectly complements the richness of the lamb which just falls off the bone and melts in your mouth.


  • 1 x 2.3kg (approx.) shoulder of lamb from New Zealand
  • 100 g extra virgin olive oil
  • 65 g peeled garlic cloves
  • 1 bunch lemon thyme (or you can use regular thyme and some lemon zest)
  • 3 g Maldon sea salt
  • 1 g  ground black pepper
  • 300 g peeled shallots (or white onions if you can’t get shallots)
  • 100 g balsamic vinegar


    1. Cover your table with enough cling film to wrap the shoulder of lamb.
    2. Place on it the lamb & coat it with 50g of olive oil, 15g of sliced garlic & 5g of lemon thyme branches.
    3. Now wrap the lamb tightly in the cling film & leave in the fridge to marinate for 2 days.
    4. Remove the lamb from the fridge & leave it for 2 hours to reach room temperature.
    5. Remove the thyme & garlic from the lamb & season with the salt & pepper.
    6. Pre-heat your oven to 110°C
    7. Seal and brown the lamb on all sides in 25g olive oil in a large casserole.
    8. Remove and colour the shallots.
    9. Place the lamb back in the casserole & add 50g whole garlic cloves & 10g lemon thyme branches.
    10. Pour over 25g of olive, cover the pan & place in the oven for 12 hours until the meat is very tender.
    11. At the end of the cooking period, in a separate pan, reduce the vinegar by half.
    12. Add 1g of lemon thyme leaves & the cooking juices from the lamb.
    13. Reduce until syrupy & pour back over the lamb.
    14. Return to oven uncovered for 10 minutes, basting regularly.
    15. Delicious served with creamy mashed potato and roasted root vegetables.


But why just serve this for Easter?

Lamb is delicious at any time!

Well after a very strange week weather wise which made everyone around me grumpy, especially our kids because it was too cold to play in the park, the weather this morning is glorious. What a difference 3 days makes! From my office the view to Vitosha mountain is crystal clear, OK there is still some snow hanging around between the trees but it’s bathed in sunshine and looking fresh.

I think that I’ll get the barbecue out later this afternoon apart from being a fun way to cook the food always tastes great, maybe it’s something to do with the fresh air. I’ve got some fantastic Rib-eye steaks in stock which came from Italy


  • 2 Rib eye steaks, about 400g, from Andy’s
  • 60ml HP Sauce
  • 30ml balsamic vinaigrette dressing (see recipe below)
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano leaves Instructions:
  • In a mixing bowl, combine the HP sauce, dressing, garlic and oregano (save about 15ml of the mixture)
  • Put the steaks in a large resealable plastic bag
  • Pour remaining 25ml of the marinade over steaks and seal the bag
  • Place in refrigerator for at least 30 minutes to marinate
  • Make sure the BBQ has reached cooking temperature
  • Remove steaks from bag, place them on your grill and cook about 4 – 5 minutes on each side or until medium
  • Serve drizzled with the saved marinade mixture.
  • Serve this grilled steak with some grilled vegetables and a salad of mixed greens with the balsamic vinaigrette dressing and you will have a delicious dinner.

    Balsamic Vinaigrette Salad Dressing Recipe

    Preparation time: 5 minutes. Makes about 125ml.


    • 30ml white balsamic vinegar
    • 1 tablespoon chopped garlic
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 90ml olive oilInstructions:
      • Whisk the first four ingredients in a mixing bowl until the salt is dissolved
      • Pour into a jar and add the olive oil, shake well (with the lid on!) until it is all mixed.
      • refrigerate if not using right away

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