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!