March Madness News
There has been a change in the air, everybody has well and truly settled into the year, the nights are drawing in, and our summer clothes will soon be hiding in our wardrobes. Autumn has arrived!
The changing season for us means we are thinking up new autumn specials in the Odyssey Taverna, hosting more corporate events and magical autumn weddings. Autumn also sees a new promotion in the Odyssey Taverna ‘Meze Madness’ where diners benefit from 2 for 1 Meze plates for lunch Monday to Friday!
March is the last month to take advantage of our corporate deal, so book in your day delegate package quickly to take advantage of half hour of free Greek Meze after the event!
March also sees us celebrating Easter, and a friendly reminder that The Greek Club and Odyssey Taverna will be closed for the 4 days over the Easter period.
The countdown to Paniryi is on with official launch parties being held at The Greek Club this month! Our Greek head chef was approached to contribute an authentic Greek recipe for this year’s cookbook which we are giving to you today as a ‘sneak peak’ of what is yet to come!
From myself and the team at The Greek Club I hope you have a spectacular March!
ARNI ME AGINARES STO PILINO
Oven baked lamb and artichokes
2kg Lamb on the Bone
1 bunch of eschallots
1 bunch of dill
1kg Greek Yoghurt
1L of vegetable stock
1 cup of olive oil
2 table spoons of plain flour
1 cup of Kefalograviera cheese
Season lamb with salt and pepper, to a large pot add half a cup of olive oil, chopped eschallots and fry lamb until brown
Once lamb has browned add the stock to the pot and leave to simmer until meat is soft and liquid has reduced (approx. 1 hour)
In a bowel mix together the Greek Yoghurt, 4 eggs, flour and half a cup of olive oil and set aside.
Clean artichokes and squeeze the juice of the 2 lemons over them (this will prevent them from turning a dark colour)
Once artichokes are prepared boil them until they are tender
Once all ingredients are prepared place the artichokes and lamb in a clay pot and pour over yoghurt sauce
Sprinkle dill and Kefalograviera cheese on top and put into the oven to bake at 180 degrees or until cheese is golden on top.