Greek Easter

Greeks have a bit of a meat feast at Easter. To that end I followed some nice recipes I found on line and cobbled together some bits from experience.

Stifado from Jamie Oliver, Gyros from Akis Petretzikis and Tzatsiki, Melitzanosalata and Horta from experience, along with some roast veggies.

So far so good.. but I ended up with some leftovers. Specfically the lovley marinade from the Gyros, a pile of extra pork loin and loads of shallots. What to do?

Well I first fried up thinly sliced pork loin to give some colour, then added finely chopped shallots, then added some coursley sliced apple. Once the shallots started to caramelise I added a dollop of the gyros maranade, a handful of cherry tomatos and one whole red chilli and tomato puree, some water to thin the sauce down a bit, then let it simmer for 30-40 mins.

What I ended up with was heavenly. Not sure what to call it yet.