I've
posted on our gyro making
before. We again went the route of grinding the lamb, etc. Which sounds horrible to the tiny vegetarian shouting inside of me. Especially when facing this on my counter.
I'm sorry lamb-friend. I didn't want to have to turn you into this.
Or this
Well, enough of that. I took the ground meat that shall remain faceless and put it in the food processor with a variety of spices and flavoring seen here - grated onion, garlic, rosemary, Greek seasoning mix, and pepper. Salt was also in there, but is not in the picture because her hair looked weird.
Then our lovely meat-paste was pressed into a loaf pan. The popcorn in the background played no role in this dish, is merely hanging out.
You then bake this loaf at 325 degrees for about an hour and a half, until the internal temperature reaches 165 degrees, then let it sit under weights (again, liquor bottles) for another 15-20 minutes (or more in our case, we had appetizers keeping us occupied). Slice VERY thinly and serve with your typical gyro toppings. This loaf will feed an army. This is the loaf of loaves and fishes fame. We fed three people on Saturday. Then us two on Sunday. Then us two again on Monday. We have at least 2 more meals left, but we're sick of it, so it is in the freezer now.
I'm sorry lamb-friend. I didn't want to have to turn you into this.
Or this
Well, enough of that. I took the ground meat that shall remain faceless and put it in the food processor with a variety of spices and flavoring seen here - grated onion, garlic, rosemary, Greek seasoning mix, and pepper. Salt was also in there, but is not in the picture because her hair looked weird.
Then our lovely meat-paste was pressed into a loaf pan. The popcorn in the background played no role in this dish, is merely hanging out.
You then bake this loaf at 325 degrees for about an hour and a half, until the internal temperature reaches 165 degrees, then let it sit under weights (again, liquor bottles) for another 15-20 minutes (or more in our case, we had appetizers keeping us occupied). Slice VERY thinly and serve with your typical gyro toppings. This loaf will feed an army. This is the loaf of loaves and fishes fame. We fed three people on Saturday. Then us two on Sunday. Then us two again on Monday. We have at least 2 more meals left, but we're sick of it, so it is in the freezer now.
2 comments:
First of all, that looks like a lot of work.
Secondly, perhaps it's the angle, but that loaf looks ginormous... and kinda scary.
No pic of the finished product?!
Haha, it was normal bread loaf sized, so yes, quite big, but not take-over-the-kitchen sized. I figured I'd put up enough pics of gyros to last a lifetime...when we eat them again, I'll be sure to refresh the image.
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