BIRDS AND STOLEN MEAT

Yes, I have been quiet. The truth of the matter is that I am pining for a fowl. I’ve quite lost my heart, and it’s to a girl named Licken. She is a baby Guineafowl and I love her so much that I don’t believe I can live without her. My days are consumed by making plans to carry out a midnight raid on the farm and kidnap her. I have fantasized about the two of us taking a Thelma and Louise-style road-trip together …


In the meantime, for those readers who asked about ‘kleftiko’ …
My kleftiko, made to pair with First Sighting Shiraz:


Greek cuisine (Greek: ελληνική κουζίνα) is a Mediterranean cuisine,[1] sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.
Kleftiko: literally meaning “in the style of the Klephts”, this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen. (Wikipedia)


My friend Browniegirl is far more erudite than I when it comes to writing recipes, I use lamb shanks for my kleftiko and she opted for lamb knuckles, but the cooking process is much the same, so go here if you want the recipe.

When I come to think about it, there really is little difference in the cooking styles for lamb across the globe. The French call it souris and the Moroccans use a tagine. Whatever the method, it always ends up being comfort food of the first order …

64 thoughts on “BIRDS AND STOLEN MEAT

  1. One of my hubbies favourites… and something I am discovering I love too… and you can always join “adopt-a-bird” 🙂 Glad to see you online, thanks for sharing.

      • Ever since I read this I have been remembering a Greek take-away place at Eastgate more than two decades ago… they used to make the most amazing Shawarmas ~ beef or lamb… and the most delicious rice pudding with milky sauce made with real vanilla pods… Oh my, *Sigh* …it would be my Friday night treat for myself once or twice a month when I was living in a flat not far from there. I spent 10 years trying to make rice pudding just like that… then gave up cooking when my hubby took over that particular household chore. *Grin* I came close a few time… but ooooh just couldn’t get it right.
        I’m dreaming of Beef Shawarmas and rice pudding,
        Rescue me Cin… you’re the only one who can!

  2. What a lovely new friend you have. Your lamb shanks look very delicious. I have some shanks in the freezer and you have inspired me to thaw them out and cook them with a Greek recipe – they’ll be delicious I’m sure.

  3. although the food looks great it is the guineafowl that I’m interested in; you must give a littlew background; I shall be following your exploits regarding Lichen

  4. Ah so cute Cin, but I think the fowl of the Guinea kind don’t like being singular so Licken would need a mate – I do suspect though that Lulu might end his pining??
    I have some lamb shanks in the freezer – going to to and check that recipe!
    Have a wonderful day – hope it all goes well at high school. xxxx

  5. Good to see you’re still around! While this post is much too meaty for this vegetarian, I couldn’t help thinking at first that the bird was meant for the frying pan. It seems not. Good luck with the farm raid! 🙂

  6. Guineafowl are so pretty… I love lamb too. Falling-off-the-bone tender as your shanks, or curried, it beats beef hands down, except maybe for oxtail! Col. it’s the price that puts buyers off – it’s ridiculously expensive.

  7. I think I could eat greek lamb all day every day. I should have been Greek!
    Now that bird has me very curious? Where on earth did you find her and how did you get her to like you that much?
    Unfortunately I killed one a few months ago driving home. It really was an accident. I shouldn’t have been driving so fast but I was and by the time I realized she practically flew into my car. I felt awful for days. You can make up for me. X

  8. She’s a pretty fowl, who can blame you? 😀 I could use a plate of that lamb tagine right now – though come to think of it, I’ve just finished breakfast…

  9. Oh My GOd.. i thought you had cooked the guinea! Phew! i should read more carefully the first time.. anyway.. what is your address I have four guinea fowl looking for a good home, tho they do not do shoulders, they do the screeching! still! anytime! c

  10. If all else fails with licken, let me know, our village is FULL of guineafowl. I can “adopt” a whole family to send your way. We even have a few albinos – think that is an interbreeding thing – not sure, so will be sure not to send you any of those.
    🙂 Mandy xo

  11. Oh, I love Greek Food..especially…Spaghetti Alla Caruso, (Spaghetti and Chicken Livers)…
    Oh, don’t worry…it’s no reflection on your wittle Guinea Chicken…How much does she weigh now? LOL, Just Kidding…
    Bless You
    paul

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