Chicken Caesar salad

Ingredients 

 3 slices Burgen Soy-Lin bread, torn into bite-sized pieces

 Olive oil spray

 4 slices prosciutto, excess fat trimmed

 2 chicken breast fillets

 2 baby cos lettuce, trimmed, leaves separated, coarsely torn

 1/2 cup fresh continental parsley leaves

 2 hard-boiled eggs, peeled, quartered

 1 tablespoon finely grated parmesan

 125ml caesar dressing

 4 Anchovy fish  

 

Method

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place bread on 1 tray. Spray lightly with oil. Place prosciutto on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.

Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 4-5 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.

Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, parsley, parmesan in a serving bowl. Drizzle over the dressing decorate with boiled egg and Anchovy fillets enjoy! 

Fay's Spinach rolls

1 medium bunch Spinach,blanched and chopped

        1/2 cupFeta cheese,grated

8 Puff pastry for rolling sheets

Olive oil 1 teaspoon

1 leak sliced 

        1 bunch fresh parsley

        1 bunch fresh Dill

        1 bunch fresh onions chopped 

         Some sesame seeds for the top 

         1 egg for glazing top of rolls 

Method

Heat olive oil in a non-stick pan. Add onions leak fresh onions and sauté till light brown. Add spinach, parsley dill salt and cook till the mixture is dry. Transfer into a bowl and allow to cool.

Add cheese and mix well. Roll out the philo sheets and cut to size. Place a portion of spinach-cheese filling and roll tightly. Press the edges to seal. Place in baking tray lined with baking paper  glaze top with beaten egg for a nicer colour and sprinkle with sesame seeds and place in a hot oven and cook until light golden brown. 

Fay's Sausage mince n Veggie Rolls

Ingredients

500g sausage mince 

2 garlic cloves, crushed

1 teaspoon ground cumin seeds

1/4 teaspoon ground nutmeg

2 tbs of Tabasco sauce 

1/2 cup of tomato sauce  

1/2 teaspoon chilli flakes

1 teaspoon sweet paprika

1/2 teaspoon ground coriander

1 grated onion

1 grated carrot

1grated zucchini 

1/2 cup diced leak 

2 sheets frozen puff pastry, thawed

1 egg yolk

 

Method Notes

Step 1

Preheat the oven to 200°C.

Step 2

Combine sausage mince , garlic, spices and herbs and veggies in a bowl and season. Press the pastry sheets together to form a long sheet, then halve lengthways. Divide filling between the pastry, shaping it into a log along one side. Roll up to form a roll, brush pastry edge with water and press to seal. Brush with egg and sprinkle with sesame seeds. Place, seam-side down, on a baking tray and bake for 20-25 minutes until golden.

Fay's (Youvarlakia) meat n Rice dumplings in egg and lemon sauce

Ingredients 

For the dumplings: 

0.5 kg of ground beef

0.5 cup rice carolina

1 egg

1 onion chopped

2 tablespoons chopped parsley

Salt and course crated  black pepper

For the broth:

1 small head of l cos lettuce     

2 potatoes, coarsely diced

2 leaks sliced

1 large onion chopped 

1 zucchini diced   

1 Tbsp chopped parsley

Salt n pepper 

1 chicken stock homemade

2 tablespoons butter

Salt and pepper

2 pieces of lamb on the bone to make broth

For the egg-lemon:

1 egg

Juice of two lemons

Execution:

Mix the minced meat, rice, parsley, onion, egg and salt and pepper. Shape the mixture into balls and place in a large flat plate and let it stand in the fridge until you are ready for the next step. (This process can be done a day before)In a hot frying pan drizzle some olive oil and some of the butter and sauté the veggies and the piece of lamb place all the ingredients in the a sauce pan or a slow cooker add the chicken stock salt and pepper parsley  and pour in boiling water so that we do not disturb  the broth and stop it from cooking then we set the cooker to low for 4-6 hours or until we come back from work the broth would be perfect take out the bones of the lamb and leave the meat in broth then set sc on high until it is boiling then slowly and carefully place the meat dumplings in the hot broth cook on high 20 min or until the rice and meat have cooked through! It's best to take one out and taste to see if all done then Add the egg and lemon sauce which is prepared in a blender. Beat the egg with lemon juice  then with a ladle take out some of the broth and add in with the eggs and lemon this will help the eggs not to curdle pore egg and lemon sauce over your dumplings and enjoy! It's best to serve straight away  with crusty bread! It's a great a Greek winter dish! 

Fay's Kleftiko

Ingredients 

2 pounds, Lamb  cut into small portions or 4 lamb four quarter chops 

1/2kg Slice hard feta cheese 

1 cup Parmesan cheese , diced

Garlic: 6-7 cloves, cut into slices

Butter: 3-4 tbsp

Tomatoes: 3 medium, quartered

2 diced potatoes 

2 zucchini sliced

1 large onion sliced 

Salt: a little

Pepper: freshly ground 

Dried oregano

baking sheets: 12

Ail foil to wrap 

Method: 

Wash the meat with plenty of cold water and allow to drain well. Then salt and pepper and sprinkle some dried oregano and leave aside.

Take a baking sheet and brush with butter. Place 2-3 pieces of meat, a little cheese, a little garlic, a small piece of tomato and 1 teaspoon butter and fold it so it shut the meat. Similarly created and the remaining packets by baking sheets, in order to use all materials.

Place the packets in a hot pot or ovenproof dish. Pour 1 cup of warm water and put on low for 6 hours or in the pan in the oven at 170 ° C. Bake for 4-5 hours. Open packets carefully and serve hot food.

Recipe for Spice chicken Fettuccine

500 gm fresh Fettuccine

2 Chicken Brest 

3 tbs of butter or margarine 

Splash of olive oil

1 large brown onion sliced thinly 

2 gloves of Garlic crushed

2 capsicums one red one green sliced thinly

6-7 small tomatoes halved

1/2 cup of white wine

2tbs of chicken stock powder

1 Fresh cream 375gm

2tbs of butter for the final touch

3 tbs of fresh parsley

Salt and Black pepper

cayenne pepper  

Thyme 

Oregano

 

Method 

Slice chicken breast in thinly pieces

In a bowl add all the spices salt and pepper and chicken stock 

Add the chicken pieces and if posable let it sit covered in the fridge for at least up to 2-3hours or over night

Fill A large sauce pan with water add salt and let it boil

Heat the Wok or a deep non stick fry pan add the olive oil and the  2 tbs spoons of the butter, let it heat and fry the chicken in small batches on one side first then turn over. 

When all chicken has been fried take out and add all the vegetables onion garlic and capsicum tosh until just done but still crispy take vegs  out and add the half small tomatoes to just fry a bit then add the chicken and the 1/2 cup of the white wine. Let the alcohol evaporate and then add the onions garlic and capsicum stir until all combined and turn heat on low and pore in the fresh cream

After salted water has reached  boiling point add the fresh Fettuccine cook for 3 minutes just until It's  soft  but not cooked right through then with a spaghetti spoon take Fettuccine out of the hot water and add to the rest of the ingredients mix well so all the sauce and chicken get well mixed! Enjoy  

   

Fay's Beef or lamb (Burgers stuffed with Cheese)

200g. kefalograviera Greek cheese cut into sticks 

1 pound ground beef and pork mixed 

2 onions, chopped 

3 gloves of Garlic

2Tbls of Mustard

2tbls apple cider vinegar 

Dried Oregano

1 grated fresh large tomato 

2 eggs 

4 slices stale bread, soaked in water and wrung well 

chopped parsley 

1/2 cup of olive oil 

salt and pepper 

5 large potatoes cut in 1/4

Olive oil for frying 

 Juice of 1Lemon

Method

In a bowl Mix the minced meat with bread, two thirds of the oil and onions garlic until combine. Add the eggs, parsley, salt and pepper lemon juice oregano Leave the mixture in the refrigerator 1-2 hours. Then shape into patties and fill them with sticks of kefalograviera or reggato cheese one any cheese of your choice.  Coate all meat balls with flour and place 

in a heated frypan with the olive oil add and fry until cooked through. Place on kitchen papper to drain excess oil and serve with fried home made chips springle of feta cheese oregano and salt and greek salad! Enjoy!