Morning. My lovely friends at Food tube have asked me to put together a clip that's purely Australiana.
Here's a bit of Australia I bet you didn't know existed. Snow!
And I'm going to make Souvlaki's.
Giving me a hand today is a good friend of mine. Monsieur Andre De Lane. AKA. Mr. Kitchen.
First step. Marinating the lamb.
I'm using lamb loin here. which is really beautiful and tender.
I've got a kilo and I've cut it into thin strips so that it'll cook really quickly.
To make up the marinade we're going to use a teaspoon of cumin,
and I've got some beautiful oregano here which is actually on the stem. I'm gonna grab that and break it
right over the meat.
I'm going to put the juice of half a lemon into here, and we'll also put a really generous amount of salt
and pepper into here as well.
Ideally you'd let this meat marinade for at least an hour, and it's even better to leave it over night.
To go with the sauvlaki I'm going to do a roast garlic and Dijon mustard aoley. It's really easy to make. You just
need a couple of ingredients, and the first thing we need to do is roast garlic.
I've done that by putting the garlic in foil and cooking it straight over the bbq for about 1-15 minutes.
You can do this in a food processor but I'm going to do it the old fashioned way with a fork.
Just really kinda mash it into the base of the bowl.
It's pretty important at this stage to get it as pastey as you can.
Once you've mashed that up, we can go in with one egg yolk.
Give this a nice whisk around with the whisk.
A teaspoon of Dijon mustard.
Whisk all this together.
Drizzle in the olive oil really slowly so it emulsifies.
I'm going to put the juice of the other half a lemon straight into there.
And this is really thick at the moment, so I guess this will help fluid it out more or make it more the consistency
we're after.
And if you find that your aoley is still too thick you can always put a tiny bit of warm water into there and just
whisk it through.
Just a little bit at a time.
Right, final ingredients.
Salt and pepper. Andre do you want to do the honours?
Look at this wrist action.
Oh beautiful. That's the consistency I'm after so once you have this we can look at skewering the meat.
To skewer up the meat we're going to be using one of these miniature swords. What do you call this?
A shish. They use those in Turkey, right? If you don't have a shish you could always use a wooden skewer, or
a rosemary stalk.
When you're using really fine strips of meat like this it's really good to double skewer it. So I put one end through
and then kind of wrap it through and skewer it through the other end as well.
Just so it's got a really good grip on the shish.
Once you've done the meat, we'll need some sliced up onion and some flat-leaf parsley.
There's one more ingredient that you will need.
And it often gets left out.
Hot chips.
I've got some Greek pitta bread here which we'll use for the sauvlaki's. Just kinda put them on the bbq to
just for about 10-15 seconds each.
on either side, just to warm them up.
We're ready to rock. So meat goes on, it's cooked so finely it'll take about a minute and a half to cook
on each side.
To put these togetehr I'm going to grab a nice spoon of aoley, and just smear it over one side of bread,
and put a little bit of the onion in there.
And grab some parsley.
I'm going to put some of these hot chips,
This is done, and it's beautiful. And you can just take it straight off
and put a couple of pieces on there.
Sauvlakis are up!
Here you go buddy.
I cooked up these sauvakis for these lovely people at Ski Patrol
Wherever you are in the world enjoy your sauvaki.