Lamb with potatoes in the oven

Ingredients:

4 pounds boned leg of lamb

4 pounds of roasting potatoes

juice of 1 lemon

1/3 cup of olive oil

1-2 tablespoons of fresh oregano (1-2 teaspoons of dried Greek oregano)

4-6 cloves of garlic, sliced in half or thirds

sea salt

freshly ground black pepper

1/2 cup of water

Method

Rinse the meat with cold water and pat dry. Mix a little salt and pepper in a small bowl. Make small cuts into the meat at various points. Coat the garlic in salt and pepper and insert into the cuts. Using your hands, coat the meat first with lemon juice, then olive oil. Season with salt and pepper and place in a roasting pan.

Peel and clean the potatoes and cut into rounds or slices, lengthwise. Salt and place around the lamb. Pour the remaining olive oil and lemon juice over the potatoes, and sprinkle with oregano. Pour 1/2 cup of water into the bottom of the pan (down the side so it doesn't coat the potatoes or meat).

Roast at 350F (175C) for 1 hour (about 25 minutes per pound for medium/medium-rare doneness), checking every so often to make sure there's still a little water in the bottom of the pan. If the meat starts getting too brown, cover with foil. Test for doneness.

Skordalia Garlic dip

What we need:

4 -5 large potatoes

3-6 cloves garlic (depending on preference)

1 lemon juice

1/4 teaspoon salt

Olive oil (about one wine glass full )

Method 

Peel the potatoes and boil in a little water.

Peel the cloves of garlic and put them together in multi with salt and half the lemon juice.

Then mush, if garlic has not completely melted do not worry.

Continue pouring in multi by adding 1 potato and 3 tablespoons water than boiled potatoes and a oil triturated empty bowl and mix in the remaining drop, potatoes one by one in the same manner.

Taste and add lemon or more olive oil.

If your mixture is more liquid than you need to wait a little let  the garlic dip cool and see if it has tightened. If not then add more potato 

Beer-battered Fish Recipe

Ingredients

Vegetable oil 

500g of fish fillets 

3 to 4 tablespoons of S/R flour 

1 cup Of Corn flour 

1/2 cup beer 

1 egg 

1/2 teaspoon salt

Directions

Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350 degrees F.

Lightly coat fish with 3 to 4 tablespoons of flour 

Mix remaining flour, corn flour, beer, egg and salt with hand beater until it is a smooth batter.

Dip fish into batter, letting excess drip into bowl.

Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.

Vegetable Quiche

 

Ingredients 

 1 tablespoon olive oil

 1 brown onion, finely chopped

 4 rashers bacon, rind removed, finely chopped

1 zucchini crated

1 carrot Grated

 1 cup grated tasty cheese

 3 eggs

 1 teaspoon plain flour

 300ml cream

 1/2 cup milk

 

Method

Step 1

 Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan or tray 

Step 2

Heat oil in a frying pan over medium-high heat. Add onion and bacon. Add the rest of the vegetables and cook for 3 minutes. Drain on paper towels. Cool. Add the egg milk and cream and flour and mix well pore in to a well greased tray and Top with cheese bake in a Preheated oven to 180'C. Cook until golden 

Chicken & Broccoli Stir Fry

Ingredients

4 boneless skinless chicken breasts

4 spring onions, sliced

3 cloves garlic, minced

1 teaspoon ground ginger

2 Tablespoons soy sauce 

1 Tablespoon sugar

4 cups cut broccoli

2 cups sliced mushrooms

3 Tablespoons high heat oil 

½ cup white cooking wine

½ cup cold water

2 Tablespoons corn starch

Instructions

Cut the chicken breasts into thin slices and place in a bowl.

Add the onions, garlic, ginger, soy sauce, and sugar to the chicken and mix to combine.

Let the chicken sit to marinate while you cut the broccoli and slice the mushrooms.

Heat a couple tablespoons of oil in a wok or large skillet.

Add the broccoli and mushrooms. Stir fry 3 – 5 minutes until the broccoli is tender crisp and the mushrooms are soft. Remove to a bowl.

Put an additional tablespoon of oil in the skillet and add all of the chicken mixture. Stir and cook until the chicken is no longer pink.

Combine the wine, water, and cornstarch. Add the mixture to the skillet and stir until heated and thickened.

Add the broccoli and mushrooms to the chicken in the skillet and heat until the broccoli is hot through.

Serve with rice.

Chilli Crab

Ingredients

1 large mud crab, cleaned

2 brown onions, roughly chopped

8 small red chillies, chopped

125 ml vegetable oil

3 tsp shrimp paste 

250 ml tomato puree

60 ml (¼ cup) light soy sauce

55 g (¼ cup) white sugar

1 tbsp tomato paste

2 tsp white vinegar

½ tsp salt

¼ tsp cornflour or potato starch, mixed with 125 ml water

1 egg, lightly beaten

coriander leaves, to serve

Instructions

Remove the crab's top shell and chop the crab into quarters. Crack the claws to allow the flavours to penetrate. Set aside.

Place the onion and chilli in a food processor and process to a puree.  

Heat the oil in a wok over medium-high heat. Add the onion and chilli puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change colour. Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through. Add combined cornflour and water and bring to the boil.

Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. Stir through the egg and toss lightly to coat. Garnish with coriander.

Fay's spanakorizo (Rice with Spinach)

Ingredients

1 kg spinach (cleaned, washed and coarsely chopped)

4 leeks (white part cut into washers)

6 green onions (chopped)

1 large onion (chopped)

1/2 bunch dill (chopped)

2 handfuls of long grain rice 

olive oil

salt - black pepper

Fresh juice of 1 lemon

 

Method

Cover the bottom of a casserole with olive oil and saute onions, fresh and dried with leeks.

Sauté until transparent  add the spinach, stir and cover to wilt. The spinach will pull fluids so do not add water immediately. 

After the wilted spinach, add the dill, rice, 2 cups water, salt and pepper.

Boil for 10 minutes more, stirring frequently to avoid sticking the rice. Then withdraw the food from the heat, sprinkle with the lemon juice and leave it covered until all fluids have been absorbed 

Serve with fresh crusty bread and feta cheese!

Fay's Lahano Salata (Cabbage Salad)

1 head Cabbage 

2-3 grated Carrots 

1 green capsicum finely  sliced

1 red Capsicum  finely  sliced

Olive oil 

Vinegar or lemon juice 

Salt 

Pepper 

Cut the cabbage in half and discard the outer tough leaves and the inner core. Cut each half into quarters and wash under cold water. Place each quarter on its side and slice very thin slices with a sharp knife. Do the same for the capsicums Alternately each quarter can be sliced by using a mandolin.

Grate the carrots using a box grater or mandolin.

Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste. Toss well and serve. Traditionally, this salad has a tart flavor (extra vinegar or lemon juice).

Fay's Sanziki Sauce!

Ingredients 

2 large Lebanese cucumbers, trimmed, coarsely grated

 5 garlic cloves, crushed more or less according to your taste

 3 cup (750g) natural Greek yoghurt

 1/2 cup finely shredded dill 

 3tbs virgin olive oil

 Juice of ½ lemons

 Salt & coarse black Pepper

Method 

 To make the tzatziki, Line a colander with a large chucks or cheese cloth, empty all yoghurt in to the chucks and tie ends in a knot then place a deep plate under colander so liquid stays in and not make a mess in the refrigerator, (The trick for making a creamy tzatziki is to drain as much liquid from yogurt and cucumber.) then place the colander in the refrigerator for at least a couple of hours to get all the liquid out of yogurt. (Good idea is to strain yogurt it in the evening and put together in the morning or after work.) Straining helps yoghurt to get creamy. 

 To grate Cucumber: Wash the cucumber under running water and scrub with a cloth. (Do not peel) Grate whole on a coarse grater. After it has been crated also line a colander or any other utensil with holes with the chucks the same as the yoghurt. Place all the grated cucumber and tie all corners of the cloth and squeeze use your hands to squeeze as much liquid from the cucumber as possible. When you feel that it looks like most of the liquid has been removed from yogurt and grated cucumber place both cucumber and yogurt in a medium bowl add the garlic, virgin olive oil , lemon juice, ( The lemon juice will help the yogurt to set.) and the fresh dill. Stir until combined. Taste and season with salt and pepper as required. You can add more garlic or add less. Place in a container with a lid and keep in the coldest part of the fridge. It will keep for at least a week.

 KALI OREXI! 

 Enjoy

Village Greek salad (HORGUATIKI )

Ingredients

3 tomatoes, cut into wedges

1 medium red onion, sliced into rings

1 cucumber, pilled and sliced into thick half-moons

1 green pepper, sliced

16 black olives

200g block feta cheese (7 ounces)

1 tbsp red wine vinegar

1/4 of a cup extra virgin olive oil

1 teaspoon dried oregano

sea salt

 

Instructions

To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl including  the olives as well.

Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Sprinkle with dried oregano.  Be careful not to add too much salt, as the feta cheese and the olives are salty enough.

Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano. Enjoy your delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!

Syl's Greek Salad

Salad

1/4 cup of small tomatoes cut in half  

1 small cucumber sliced

Half of roman lettuce 

1 cup of spinach leaves 

1/4 red onion

1/4 cup black olives piped optional 

1/4 cup feta cheese

1. Rinse tomatoes well and cut in half. place in a large bowl with the sliced cucumber

2. Rinse, dry, and chop lettuce and spinach. Place into the bowl with the tomatoes and cucumber. Slice onion into thin pieces and add to bowl. Add olives and feta cheese.

Dressing

1/4 cup olive oil

juice of 2 lemons 

2 garlic cloves, minced

2 tbs. fresh oregano leaves, chopped

1 tsp. salt

Mix all ingredients together and toss into salad.

Puff pastry pizza rolls

Ingredients

375g pack ready rolled puff pastry, thawed if frozen

6 tbsp ready made pasta sauce (not too chunky)

100g ham

100g mature cheddar or mozzarella cheese grated

1diced tomato

1 egg, beaten

1 tsp dried oregano or mixed herbs

Method

Preheat oven to fan 180C. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.

Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.

Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

 

Coconut Macaroons

Ingredients

 3 eggwhites, at room temperature

 1 1/2 cups caster sugar

 1/2 teaspoon vanilla extract

 1 1/2 cups desiccated coconut

Method

Step 1

Preheat oven to 180°C. Place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form.

Step 2

Add the sugar, 1/2 a cup at a time, beating continually, until the mixture becomes stiff and glossy. Add vanilla extract and fold through with a spatula.

Step 3

Add the coconut, 1/2 a cup at a time, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.

Step 4

Place spoonfuls of the batter onto a baking tray lined with greased baking paper. For classic French-style macaroons, use a piping bag.

Step 5

Bake in the oven for 15-18 minutes, or until the macaroons are lightly browned. Remove from the baking paper immediately and cool on wire racks before serving.