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Cypriot Christmas food

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Postby bill cobbett » Wed Dec 23, 2009 12:21 am

SKI-preo wrote:When we lived in Cyprus it was mainly roast pork,lountza home made loukanika. Is cypriot pork the best you have ever had?


In Australia the pork tastes like (censored) but for Xmas the lamb is good and so is the Flinders Island bull kelp(sea weed) fed beef. Because it is well into summer by Xmas we also eat allot of the sea food : bbq prawns (shrimp),


Sydney rock oysters.I like them fresh but my wife likes these recipes:

http://dinner-recipes.suite101.com/arti ... ok_oysters



If you are ever in Sydney try the local slipper lobsters called Balmain Bugs:

http://australianflavour.net/index.php? ... &Itemid=63


Can't beat a bit of sea-food. Lobster and crabs, whelks and prawns.... and for a special treat, oysters straight out the shell.!!!!

Don't approve of fancy cooking mind, just boiled for a few mins and chilled.
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Postby bill cobbett » Wed Dec 23, 2009 12:47 am

... and Xmas ain't complete without Roasted Chestnuts!!!!
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Postby Oracle » Wed Dec 23, 2009 1:08 am

Love chestnuts! Hate molluscs and crustaceans on my plate, though.
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Postby Kristyn » Wed Dec 23, 2009 4:55 am

SKI-preo wrote:Hey everybody! Try my Zivania Oyster shots!

You need:
sea salt(not coarse, grind it), for coating the glass rims 2 dozen Sydney Rock oysters, freshly shucked.

1 cup chilled fresh Tahitian lime juice

2 tablespoons finely chopped pickled Cappari leaves

1 tablespoon minced shallots

1 teaspoon chopped fresh cilantro leaves

1 teaspoon very finely chopped fresh rocket leaves

1 teaspoon chopped fresh chives

Liberal amounts of Zivania

lots of Ice cubes -hint use large ise cubes so you don't water down Zivania too much.

Moisten the 24 shot glasses with water, then dip each glass in sea salt to coat the tops.

Put an oyster into each shot glass.

In a medium bowl, combine the tahitian lime juice, finely chopped cappari leaves, shallots, cilantro, rocket, and chives. Pour 1 tablespoon of the lime juice mixture into each of the 24 shot glasses over the oysters. Pour the Zivania into a cocktail shaker with ice cubes and shake to chill the tequila.Strain ice,then Top up (fill) each of the shot glasses with some Zivania . Serve immediately.Don't do this before your guest arrive wait for them to get there first.


Yumm sounds like a liqured up Chiviche .. num num ..
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Postby miltiades » Wed Dec 23, 2009 5:57 am

Karaoli , Christmas wouldn't be the same without Karols ....
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Postby denizaksulu » Wed Dec 23, 2009 10:58 am

Oracle wrote:Love chestnuts! Hate molluscs and crustaceans on my plate, though.

. :lol:

Thats odd coming from a 'sea-faring' heritage!!.I was led to believe that Greeks have sea-food in their jeans. :lol:




or 'genes'. :wink:
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