A GREEK FEAST WITH BILLY Petropoulos
Location - West Beach Adelaide
Recipe - Billy Petropoulos’ Lamb Rump Skewers, Flamed Grilled kefalograviera and Chicken Tzatziki Yiros
Serves: 4
Prep time: 15
Cook time: 30
When your friend just happens to be an internationally acclaimed Chef and agrees to jump on the local Park Barbie you know it’s going to be a good day!
Billy (Vasili Petropoulos) enjoys what good food is all about, locally grown, fresh and vibrant, simple and authentic. Most of what we cooked today came straight from his garden out the back of his West Beach Restaurant, Vasili’s Table (https://vasilistable.com.au/).
West Beach Parks is a great family friendly space on the beach here in Adelaide. It has caravan parks, glamping, mini golf, skate parks and more! We picked this location as it’s about family and Greek cooking is engrained in community and family!
INGREDIENTS:
2 Large Lamp Rumps rough chop 3-4 cm slices/cubes.
2 white onions
Whole Garlic
Olive Oil
1 Bunch Mint
1 Bunch Parsley
Sea Salt and freshly ground pepper
1 bunch dill
1 lemon
Dried Oregano
Greek Yoghurt
Cucumber
3 Chicken Thighs
Mustard
Paprika
Kefalograviera Cheese
Honey Comb / Ouzo Optional or Rakija
Handfull Cherry tomatoes
Pita bread, fresh!
INSTRUCTIONS
First things first, cut the lamb. Lamb rump is what we used for the skewers. You can do this the night before or an hour before if you want to get your Aussie park barbie fired up! 3-4 cm cubes, rough cuts! White onion, or red, Billy had white onions in the garden. Simple marinade, squeeze half a lemon, pepper, olive oil and a crushed garlic clove or two.
Skewer up. Lamb, onion, lamb, onion you can get the gist!
On the hot barbie. Cook until tender and slightly firm – just as these are about to come off they should have even colour, the juice should be close to clear and a nice crust on the pieces of lamb. Give them a squeeze of lemon, a sprinkle of dried oregano and a large generous pinch of sea salt. Put these aside on Yayia’s favourite plate!
Tzatziki time. Billy’s secret home grown recipe. First up squeeze all the water out of a high quality firm (not watery) Greek yoghurt.
One cucumber grated and squeeze out also, drink the juice - it was Billy’s secret to a long healthy life!
Handful of mint, dill, and parsley rough chopped, not too fine - we want the texture we want the flavour.
Two crushed garlic cloves in a mortar and pestle or minced with a pinch of salt. You can used pre-minced but when you have fresh stuff on hand like in Billy’s garden you know this will take it to another level.
Half a lemon and what appeared to be a long, long generous dash of olive oil!
Then we mix all together in a bowl, put aside. The smell is vibrant and fresh. I know this will become a standard in my house.
Billy’s chicken thighs had been marinating for an hour or two before they met their inevitable fate on the park barbie. 3 thighs with skin. Billy assured me these where not out of his garden but these tasted like they had a peaceful existence – I’ll be dropping in to check in on the chooks in the week!
Olive oil, paprika, mustard, oregano and salt/ pepper.
Hot Barbie, skin side down. We want this crispy! Before you flip make sure you have that crispy skin, it adds texture to our yiros!
While the chicken is finishing off on the barbie. Cherry truss tomatoes, and white onions sliced. Sprinkle of oregano, sea salt and another long generous helping of olive oil.
Once the chicken is nearly there and the fluid is clear, temp check your chook if in doubt its time to use your pita and slightly heat for a few seconds either side on the barbie.
Billy’s tips to a successful yiros. Textured side of the Pita is for the tzatziki.
Tzatziki on, onions on, tomatoes in. Slice your chicken, layer on and wrap your yiros.
Billy’s final cheese surprise. This was something I will be pulling out as a centre piece for futures barbies. Flame Grilled Kefalograviera. Traditionally a hard cheese mix of sheep and goats milk. Nice wedge straight onto the barbie.
Billy’s bees have done the hard work, and a few stings later Billy had some fresh honey comb. Your cheese wedge will only need 2 mins on the hot park barbie hot plate, once the cheese has the most amazing crispy golden colour and a texture similar to bark on the underside, flip your giant delicious wedge of cheese. This is when the honey comb is unleashed. Place a large full straight onto the wedge in the middle of the crispy side. This combination is one of the best smells I have come across yet on a park barbie.
Billy had a bottle of Ouzo up his sleeve, a quick splash and a couple flames later poured over the crispy wedge of dairy goodness, the cheese was golden, caramelized, melted but firm and delicious. Unlike haloumi this still tasted great when cold and its texture wasn’t rubbery, I just need to practice saying it now so I can order it!
Thanks Billy, I have always been a big fan of traditional Greek cooking. Outdoor cooking, fresh food with friends and family this is what the Aussie Park Barbie is all about!
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