Lamb Rissoles souvlaki

INGREDIENTS

4 bamboo skewers

1 quantity basic rissoles, using lamb mince

4 rounds pita bread

4 butter lettuce leaves

1 red onion, sliced

1 medium tomato, halved, sliced

1 cup (120g) grated tasty cheese (optional)

Santziki Garlic sauce

1/2 cup (140g) Greek-style natural yoghurt

2 cloves garlic, crushed

1/4 teaspoon smoked paprika

2 grated cucumbers

2tbsp of olive oil

1tblsp of lemon juice

1 tablespoon chopped fresh parsley or Dill

Salt and pepper to taste

Method Notes

Step 1

Soak bamboo skewers in water for 20 minutes. Prepare rissole mixture as for Brunch Rissoles recipe. Halve patties and roll each into a sausage shape. Thread two sausages onto each skewer.

Step 2

Make the garlic sauce by mixing all ingredients together.

Step 3

Preheat barbeque or grill plate to medium. Cook kebabs for about 3 minutes on each side, or until browned and cooked through. Meanwhile grill pita bread on both sides to warm through.

Step 4

Layer lettuce, onion, tomato and cheese on pita bread. Top each with a kebab ( skewer removed) some home made chips and drizzle with garlic sauce. Enjoy!

Revythia oven

Ingredients  

1 pound of chickpeas

1 kilo of onions

1 cup oil

2 tablespoons tomato paste

Salt, pepper, rosemary

Method 

The night before, put the chickpeas in a bowl with enough water and a tablespoon of salt. leave it that way until the next afternoon that drain 

Place in a saucepan with some water and boil until soft then drain and place in a baking dish or clay pot and mix with the oil, tomato paste, salt and pepper and cover with thinly sliced onions and a little rosemary and bake in a moderate oven! This recipe can be made with out the Tomato paste . Just add  juice of one lemon instaid. 

Meat loaf for croc

Ingredients

500 g mince 

2 large pieces of puff pastry  

1 cup fresh wholemeal breadcrumbs 

1 small onion 

1 carrot, grated 

1 cup zucchini, grated 

2 tablespoons tomato sauce 

2 tablespoons mixed dry herbs 

1 egg

1 egg, lightly beaten for glazing pastry 

¼ cup BBQ sauce or tomato sauce and Worcestershire sauce mixed together

add 1 teaspoon of minced garlic to the mince and replace the dried herbs with fresh flat leaf parsley when If you like

Method

Preheat oven to 180°C. Line a baking tray with baking paper

Place mince, breadcrumbs, onion, carrot, zucchini, tomato sauce, herbs and egg in large bowl. Season with salt and pepper. Mix well with hands.

Shape mince into a 10 cm x 18 cm rectangle. Place on prepared tray.

Bake 25-30 minutes until firm to touch. Drain excess fat.

Spoon BBQ sauce or tomato/Worcestershire sauce over top of meatloaf. Return to oven.

Cook for a further 10 minutes until top is glazed. Stand on tray for 10 minutes.to cool cover with plastic wrap and put in fridge to cold

 When meat loaf has cooled down roll out puff pastry and place meat loaf in the meddle then with a pizza cuter cut pastry as shown in picture!

Halva Recipe - Greek Halvas - Semolina Pudding with Raisins and Nuts

Ingredients:

2 cups of  coarse semolina 

1/2 cup vegetable oil

1/4 cup olive oil

1/4 cup walnuts, chopped coarsely

1/4 cup pine nuts

1/4 cup raisins

For the syrup:

4-1/2 cups water

2-1/2 cups sugar

1/2 cup honey

3 small pieces cinnamon stick

3-4 whole cloves

2-inch piece of orange peel 

1 tsp of lemon juice and skin

Ground cinnamon for dusting

Preparation:

Prepare the syrup: To a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel. Boil for 5 minutes then lower the heat and simmer gently. Remove the cinnamon, clove and orange peel before pouring.

In another larger saucepan, over medium high heat, add the oil and heat until shimmering. Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden color.

Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Stir in the walnuts, raisins, and pine nuts and continue to cook until the semolina absorbs all the liquid.

Cover the pot tightly and set aside to cool for 10-15 minutes.

Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.

To serve, sprinkle with cinnamon and some more chopped nuts  enjoy!

Fay's Tiramisu

Ingredients

2 -3 cups strong plunger espresso coffee, cooled to room temp

3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)

2 eggs, separated

1/4 cup caster sugar

250 g mascarpone cheese

1 cup cream (anything that will hold the peaks heavy whipping cream works fine as will anything 36% milkfat or higher)

250 g ladyfingers (savoiardi)

cocoa powder, for dusting

 

A classic Tiramisu 

Directions

1    Put the egg yolks and sugar in a large bowl. 

2    Beat with electric mixers until the mixture goes pale and thick. 

3    Add mascarpone and beat until combined. 

4    It does not matter if it is marbled slightly. 

5    Whip the cream until stiff peaks hold, and fold gently into the egg mixture.  Use a spatula, or a metal spoon. Do not beat! 

6    Beat the egg whites to soft peaks in a perfectly clean metal bowl. 

7    If there is any grease, they wont whip properly. 

8    Make sure you rinse and dry your beaters well. 

9    Fold the whites into the cream. It is very important to retain as much air as possible. 

      For serving you can use a big dish or individual glasses. If using a big dish: Put the coffee and liquer in a bowl.  

10  Dip biscuits in coffee one at a time. Drain well. Layer in your dish, covering the whole bottom. 

11  Place half of the mascarpone mix on top and spread out. 

12  Repeat with remaining biscuits and mascarpone, finishing with a creamy layer. 

13  Either dollop the final creamy layer on as shown or smooth into a flat surface.  Dust with cocoa. 

14  Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours. 

     If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

Fay's Greek Cod (Bakaliaros) With Garlic Sauce (Skordalia

This fish dish is normally accompanied by garlic sauce 

Ingredients

1 kg fresh cod

4 tablespoons flour

300 ml sunflower oil

Salt to taste

For the Bear batter 

1 cup of all purpose floor

1 can of beer or as much as needed to make a soft batter

A bit of salt. 

Preparation

Cut the cod into slices approx. 3cm wide.

Remove the central bone, fold open the remaining flesh and cut it in half.

Salt each of the pieces (if it is fresh cod only)and sprinkle flour on them

Then deep them in the batter 

Deep fry in hot oil for 4 minutes approx or until golden brown place then on a tray with kitchen paper to drain excess oil! 

Serve with skordalia and beetroot hot salad

Beet root hot salad

Clean wash  and cut a bunch of fresh beet root and steams 

Boil until beetroot has soften drain, place beetroot and steams in a deep bowl add olive salt pepper and 2 cloves of garlic slice over it and a juice of one lemon or some red while vinegar.  

If you are using the salted cod you will need to soak in a bowl of water and keep changing the water a few times it's best to do this a day before so all the salt can come out of the fish! Enjoy!

Fay's Eggplant ( Imam Baildi)

Materials 

15 elongated aubergines ( Eggplant) 

3 tomatoes 

3 onions large

3 cloves garlic 

15 sprigs parsley (leaves only) 

2 tablespoons salt 

1 tablespoon pepper 

2 tablespoons tomato paste 

6 tablespoons olive oil 

Execution: 

Wash the eggplant with a sharp knife carve on one side of eggplant and using a teaspoon clean slowly and carefully from the pith to make room to be stuffed. 

Peel the garlic, onions and cut into small cubes with tomatoes and kernels that we got out from the eggplant, and parsley Put them all together in a bowl, add salt, pepper, olive oil and tomato paste dissolved in a glass of water and stir for a while until you all the ingredients are well mixed together. With a spoon fill the eggplants with the material we have in the basin. 

If you want the traditional way have to fry in accordance with the following instructions, otherwise we go straight to cooking. 

Frying 

Place in a large pan and deep enough oil to burn and put it carefully on its side aubergines. Once softened and slightly fry the turn and on the other side Cooking 

Arrange the stems from the eggplants, the bottom of the pot, which we draw as much as possible along to open - do not get caught on the eggplant in boiling put in order the eggplant in layers and add two heaping tablespoons tomato paste dissolved in 2 cups water. Normally we have to throw in the pot and the oil from the pan, but if we want to avoid it or not we fry the eggplant, put it in the pot with the sauce 5-6 tablespoons olive oil. 

At first boil over high heat and after a while lowers the temperature in the middle and let our food to simmer for about ¾ of an hour, until it makes a nice knit sauce and well cooked eggplant. 

In the course of cooking may need to add more water, trying to finish and correct the sauce salt and pepper.

Honey soy chicken wings

500g chicken wings 

1/2 cup of light soy sauce

Salt and pepper 

Some fresh ginger grated

2 cloves of garlic diced

1/2 cup of honey

Method 

Wash chicken and marinade with soy honey garlic and ginger salt and pepper let it sit in refrigerator over night and cook in the oven for 45 min on 120d 

Serve with jasmine rice. Enjoy

Easy made (Amigdalota ) Almond Cookies

Ingredients

4 egg

3 cups  sugar

1 1/2 teaspoons almond extract

7 cups  ground almonds

Method

How to make Amigdalota - Almond Cookies

Preheat oven to 275 degrees F.

In a bowl combine eggs, 2 cups of sugar and almond extract and mix for 2-3 minutes.

Fold in the ground almonds. The mixture will be quite moist and sticky.

Shape into round balls (1 1/2" in diameter).

Place the remaining cup of sugar on a separate plate and roll the balls in the sugar.

Line the cookie sheet with baking paper and place cookies on the baking tray.

Place one whole almond on top of cookie and press gently.

Bake for 12 minutes at 275 degrees F.

Allow to cool and place in an airtight container as the cookies should remain chewy and not dry and crunchy.

Greek Currant, honey and walnut pancakes (tiganites)

Ingredients

(1 cup) plain flour

½ tsp salt

200 ml  water

60 ml  olive oil

80 ml  extra-virgin olive oil

½ cup currants

¼ tsp ground cinnamon

1 tbsp honey 

50 g toasted and chopped walnuts 

Greek yoghurt and honey  to serve

Instructions

Place the flour and salt in a bowl. Add the water and olive oil and whisk until smooth. The batter should resemble a thin paste. Stir through the currants.

Place a large frying pan over medium-high heat. Add 1 tablespoon olive oil and spread over the surface with paper towel. Scoop tablespoons of the batter into the pan to make five small pancakes. Cook for 1-2 minutes on each side until golden. Repeat with the remaining oil and batter.

Place all the pancakes on a serving platter and garnish with cinnamon, honey and walnuts or sesame seeds. Serve warm enjoy!

Fay's Italian lasagne

 

2 teaspoons olive oil

1 brown onion, halved, finely chopped

2 garlic cloves, crushed

350g beef mince

350g lamb mince

1 can 200g champion mushrooms sliced

2 x 400g cans Italian diced tomatoes

(1/2 cup) dry red wine

1/4 cup) tomato paste

Salt & freshly ground black pepper

Olive oil, extra, to grease

4 fresh lasagne sheets

55g (1/2 cup) coarsely grated mozzarella

Cheese sauce

1L (4 cups) milk

1 brown onion, halved, coarsely chopped

8 fresh parsley stalks

8 whole black peppercorns

4 whole cloves

2 bay leaves

60g butter

50g (1/3 cup) plain flour

70g (1 cup) finely grated parmesan

Pinch ground nutmeg

Salt & ground white pepper

Method

Step 1

Heat the oil in a large frying pan over medium heat. Add the onion and garlic and mushrooms cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.

Meanwhile, to make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.

Strain the milk mixture through a fine sieve into a large jug. Discard solids.

Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.

Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.

Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.

Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.

Cut the lasagne into 8 portions and serve with mixed salad leaves.

The most important thing to remember when making pavlova is

The most important thing to remember when making pavlova is that moisture is there greatest enemy!  Don’t make a pavlova on a humid or rainy day.

I like to use fresh free-range egg at room temperature, and ensure there is not a single spec of egg yolk in the separated whites.

Using egg whites that have been frozen then thawed means that the egg white is stabilised, and stable egg whites make great pavlovas.  So don’t throw out any egg whites, freeze them!

There is no doubt, that pavlovas that are left overnight to cool in the turned off oven, with the door ajar, hold up the best.

Of all the pavlova toppings, I think that whipped cream, berries and a drizzle of fresh passionfruit is the very best!

Greek Stuffed Chicken with rice filling

 

Ingredients 

11/2,tbs chicken stock

½ pound bird livers

1 whole chicken 

3 cups rice long grain rice 

1 large onion chopped

1 cup olive oil

Salt and pepper

1 200g tin diced tomatoes 

2tbls of tomato paste 

1 tsp of cinnamon

1/2 tsp of all spice

6 large potatoes 

 

Method 

Wash the chicken thoroughly and place in a tray rub with tomato paste salt and pepper  and spices!  Peel potatoes wash and rub them with the tomato paste and salt and pepper and a bit  oh oregano place in the same tray with the chicken.

For the Stuffing

Place in a shallow pan after cutting the chicken livers into small pieces-not too small not to dissolve the chicken Livers saute in pan with 1/3 of the olive oil with the onions until  they have browned  Sauté all together. Fill in all remaining ingredients and rice.  Add the broth the tomato paste and tin tomatoes and with a cup of water Season to taste. Allow to boil over low heat until the rice and broth has been absorbed. And the has been just under cooked. The rice must retain the flavour. 

 Stuff the chicken with the rice stuffing The rest of the filling you can put into the a baking bag and close and place with the whole stuffed chicken and the potatoes . Bake for three quarters of an hour at 180 degrees.

Apricot Chicken

Ingredients

 

 SERVES 4 chicken breast fillets opened

 Indian curry at will

 salt

 pepper (best mix lemon pepper)

 juice of 1 lemon or 1 juicy orange

 zest of a lemon or orange

 200ml of apricot juice

 2 teaspoonful of olive oil

 1 1/2 cup basmati rice

 1 tablespoon unsalted butter 

Method 

 Make Rice as usual in rice cooker or place one cup of rice and two cups of salted water cover and place on cook top on low until all water has been absorbed

out all the juices until you prepare the chicken.

Chicken:

Put a frying pan on the fire to warm up well. Dry fillets with paper towels and rub with salt and pepper on both sides. Do the same with the curry. When heat up the pan, put the oil and place fillets. Fry the fillets for 1-2 minutes on each side until get some color and remove from pan. In pan add all remaining ingredients (juice, zest Just boil the ingredients put it back inside the fillets and turn the heat to medium heat. Allow the fillets to cook the sauce until you save the very juice and stay a gel saltsoula, turning fillets 1-2 times. The fillets will be ready in about 5-8 minutes.

Fay's Greek Ladolemono essentially means oil and lemon sauce for fish

 It’s commonly drizzled over BBQ Fish, seafood or vegetables. Serve it and add to your next fish barbecue. Simply pour over BBQ cooked fish, seafood, meat or poultry.

 

Ingredients

120 ml olive oil

60 ml fresh lemon juice

2 cups fresh red onions chopped 

2 cups fresh parsley chopped 

salt and freshly grind pepper, to taste

Instructions

Place the olive oil, lemon juice,  salt and pepper in a jar with a tight-fitting lid. Seal and shake until well blended. Mix in the onions and parsley stir until all are mixed together well

Pour over your barbecued Fish, chicken or vegetables, or over mixed bean salad.

Greek Lemon chicken with potatoes

Ingredients 

Chicken: 1 medium, cut into portions

 5 large potatoes

 5 -6 small onions whole

1Cup of olive oil 

oregano or thyme 1 tablespoon

1 Juice of Lemon

salt and  black coarse Pepper

Method 

After washing and draining portions of chicken,  salt and pepper, coat with the lemon and put them in the pan.

Peel the potatoes, cut into large pieces, add salt and pepper them also and put them in the pan with the chicken. Clean onions and put these between servings of chicken and potatoes. Pour over the olive oil, oregano or thyme and lemon juice, cover the pan with foil and place in oven.

Cook food in moderate oven for 1 hour or more and when the food is nearly done remove the foil to golden brown. If necessary, at the end add a little water.

Fay's Greek pork with Green Beans and potato stew

Ingredients 

1kg pork meat diced

1/2 cup of olive oil

2 medium onions, cut into large cubes

6 small potatoes 

3 cloves garlic, peeled and lightly not ground (or garlic as we are)

2tbs parsley 

1/2 tsp of cinnamon 

1/2 tsp of Allspice

2 medium ripe tomatoes, grated or 1 can diced tomatoes

1tbsp of tomato paste

500g green fresh beans, trimmed, or frozen 

salt and freshly ground pepper

Method

Put a large pot over medium-high heat and let it heat up well without adding oil. Pour the meat with half the olive oil and saute 1 to 2 minutes, stirring with a wooden spoon. Add the onions, garlic, salt, pepper, allspice and cinnamon. Saute for another 2 minutes, and add the tomato. Stir once again get the mixture boil, add a little warm water (about 1 - 1 ½ cup), lower the heat, cover the pot and cook for about 30 minutes. Add the beans, potatoes Increase heat to boil the liquid and lowering heat once more.  Cook for about 30 minutes adding a little hot water if necessary, until beans and potatoes are tender (and they will make their own liquids). Then add to the pan the chopped parsley and remaining olive oil, stir, simmer for another 5 minutes and remove from heat. Serve with a little yogurt and bread (preferably whole).

Pork Cordon bleu

Ingredients

4 pork escalopes

4 slices gouda or emmental cheese

4 slices ham

100g plain flour

125g pack breadcrumbs

1 egg, mixed with a good splash of milk

oil, for frying

1 lemon, cut into wedges, to serve

Method

Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.

Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.

Lemon, garlic & thyme potatoes

Ingredients

1.5kg Cream Delight potatoes, washed

1 lemon, halved, thinly sliced

6 garlic cloves, peeled, halved

1/2 bunch thyme

2 tbs olive oil

Method

 Preheat oven to 220°C fan forced. Cut the potatoes into 6cm pieces and place in a large saucepan with the lemon and garlic. Cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium.  Simmer for 10-15 minutes or until potatoes are almost tender when tested with a skewer.

Drain the potatoes, lemon and garlic well. Spread the potatoes, lemon and garlic into a large lightly greased roasting pan, scatter over the thyme. Drizzle over the oil and turn to coat Roast for 30-35 minutes, turning the potatoes occasionally until crisp and golden. Season with salt and freshly ground black pepper and serve with chicken, fish or lamb.

Greek Lamb chops marinaded in the oven

For the marinade

8 lamb rib chops (approx. 700g/ 25 oz.)

1/3 of a cup olive oil

1 clove of garlic

1 1/2 tbsp mustard

1 tbsp chopped fresh thyme

1/2 tsp dried oregano

1 tbsp fresh chopped rosemary (optional)

zest of 1 lemon

3-4 peppercorns

For the potatoes

4 medium sized potatoes, cut into wedges

1 large clove of garlic, minced

50ml olive oil (1/4 of a cup)

80ml water (1/3 of a cup)

1 tsp dried oregano

juice of 1 lemon

salt and freshly ground pepper

 

Instructions

To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).

Return the lamb chops at room temperature and preheat the oven to 200C.

Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).

Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.

Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper.  Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time. (Greeks are not big fans of medium rare, but if you like your lamb chops pink, grill over high heat for 1 minute lto get them all crispy and pop in the oven for 10-15 minutes, flipping them sides halfway through cooking time.)

Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano.

Baked giant beans ( Γίγαντες στο φούρνο)

Ingredients for 4 people

500 gr. beans giants

1 onion, dry, thinly sliced

3 to 4 cloves garlic, sliced

1 cup. OP olive oil

1 pound tomatoes, ripe, chopped (or 1 tin chopped) + 1 tablespoon tomato paste

salt and freshly ground pepper

1/2 bunch dill chopped

Execution

Soak overnight giants in plenty of cold water. Changing the water 2-3 times.

The next day, drain them and put them in a pot of water to boil, skim them and let them soften for 50 minutes.

They drain and transfer to a baking dish.

Heat half the oil in a deep frying pan over medium heat and wilt the garlic, onion, for 3 minutes, until transparent 

Preheat oven to 200 ° C, the resistances.

Add to the skillet tomatoes, dill and salt and pepper. Boil for 10 minutes and pour over the Giants.

Add the remaining olive oil and 1 cup hot water. Bake covered on the bottom rack of the oven for about 1 hour until the sauce stay with them. If necessary, in the meantime, add a little hot water. It may take longer, depending on how softball are giants beans

About 15 minutes before the end, we uncover and taste for salt, and supplement if necessary, raise the middle shelf to make nice crust on top. 

Tip

The yoghurt fits well with the Giants. You can serve it in a bowl on the side of eating.

Creamy Pesto Chicken Gnocchi

300ml cream

1/4 cup basil pesto

2 cups coarsely chopped, cooked chicken

500g gnocchi

Simmer cream and pesto in a frying pan for 5 minutes. Add chicken and gnocchi, mix well and serve warm.

Optional: Sprinkle with basil leaves and parmesan cheese.

Cypriot Bulghur kofte

Ingredients

500 g fine-grade bulghur 

1 tbsp salt 

pinch of ground pepper 

pinch of sweet paprika 

350 ml just–boiled water, plus 125 ml–250 ml (½–1 cup) extra 

2 tbsp olive oil 

500 g lean lamb mince 

1 large brown onion, finely diced 

1½ tbsp pine nuts, toasted 

1½ tbsp currants, soaked in warm water for 20 minutes 

½ cup chopped parsley 

sunflower oil, for deep-frying 

lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time 2 hours 30 minutes

Place the bulghur in a bowl large enough to hold at least double its volume. Sprinkle over the salt, pepper and paprika, then pour in the 350 ml just-boiled water. Cover tightly with plastic wrap stand for at least 2 hours, or until grains completely absorb the water.

Meanwhile, heat the olive oil in a large saucepan over medium-high heat and add a pinch of salt.

Add the mince and cook, stirring to break up any lumps to ensure a crumbly texture, for 10 minutes.

Season with salt and pepper. When most liquid has evaporated and meat is lightly browned, stir in the onion. Reduce heat to low and cook, stirring often, for 10–15 minutes, or until onion is soft and translucent. Add the pine nuts, currants and parsley. Season again, remove from the heat and stand until cool.

To make the kofte, knead the bulghur until it resembles fluffy couscous. When there are no lumps, slowly start to knead in the extra hot water a little at a time. You may or may not use all the water.

To ensure the pastry is crisp once cooked, do not add too much water, which will make it heavy and stodgy. This takes at least 20 minutes. (Although it seems like a long time, it is very important as the pastry casing will let this dish shine.) To check if the pastry is ready, roll a golf-size ball and slowly push one finger through the centre, being careful not to pierce through to the other side. Using slightly wet hands, with the ball in one palm and one finger in the middle, push down with your finger to thin out the casing, spinning the ball so you have an even casing. You should end up with one end pointed and an opening on the other end. If the pastry falls apart, you may need to add a little more water and continue kneading.

Using a teaspoon, three-quarters fill a pastry case with lamb mixture. Moisten hands and close opening, shaping kofte to even points on both ends. Repeat with remaining pastry and filling.

Heat sunflower oil in a large saucepan or deep-fryer to 180°C. Make sure oil is not too hot, or kofte will brown before pastry is cooked. Deep-fry kofte, in batches, for 4–5 minutes or until golden and crisp. Drain on paper towel and serve with lemon wedges.

Fried Cheese-Stuffed Zucchini Blossoms

Ingredients

1 cup all-purpose flour

1 cup sparkling water

3/4 teaspoon kosher salt, plus extra for seasoning

1/3 cup (2 ounces) goat cheese, at room temperature

2 tablespoons (1 ounce) cream cheese, at room temperature

2 teaspoons heavy cream

1 tablespoon chopped fresh basil leaves

1 green onion, finely chopped

Freshly ground black pepper

8 zucchini blossoms

Vegetable oil, for frying

Serving Suggestion: 

serve with your favorite marinara sauce or vinaigrette

Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter.

Directions

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.

Zucchini flowers stuffed with meat and rice

Ingredients

12 zucchini flowers 

250 ml (1 cup) olive oil, plus extra for baking

1 onion, chopped 

1½ kg minced beef 

salt

black pepper 

1 cube chicken stock 

handful mint, chopped 

handful dill, chopped 

handful basil, chopped 

¾ can tomato puree (or ½ kilo fresh tomatoes), plus extra for baking 

1 cup arborio or medium-grain rice 

12 toothpicks 

grated parmesan (optional)

Instructions

Clean the flowers and remove stamen.

Heat oil in a large saucepan. Fry the onion until soft. Add the beef mince and brown. Season with salt and pepper. Crumble the stock cube into the mixture and add chopped herbs, tomato puree and rice and stir thoroughly for 5 minutes.

Holding each flower upright, place a spoonful of the meat mixture into the centre and fold the petals over to enclose the filling. Push a toothpick through the petals to hold in place.

Preheat oven to 150°C. Spread the stuffed zucchini over a lightly oiled baking tray and sprinkle with a little tomato puree mixed with oil and salt. (A sprinkling of parmesan is optional). Bake for 35-45 minutes.

Any leftover meat mixture can be used to stuff whole capsicums, tomatoes or zucchini, which can be baked whole in the oven. Scoop out the flesh from zucchini or tomatoes and mix the pulp in with the beef and rice. Bake in oven for 60-90 minutes.