RECIPES (UPDATED)

HERE ARE SOME OF OUR PERSONAL FAVOURITES. SOME MAY APPEAR STRANGE, BUT YOU CAN REST ASSURED, THEY ALL WORK AND ALL HAVE THEIR VERY OWN UNIQUE FLAVOURS - MORE GREEK RECIPES, WHEN WE HAVE MASTERED THEM - MEANWHILE GIVE THESE A TRY - ENJOY!

ARTICHOKE & PARMESAN PHYLLO BAKES

Ingredients:
3 (6 ounce) jars marinated artichoke hearts, undrained 3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Method:
Drain artichoke hearts, reserving marinade; set marinade aside. Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.

FONDANT POTATO WITH TURKEY

Looking for another way with potato other than boiled or roasted, then why not try this. Peel potato and cut into 1inch thick rounds, place in frying pan, with a little butter. Fry the round until golden on the bottom, remove from heat, turn over carefully, and then add half a pint of chicken stock and return to the heat covered. Gradually the liquid will disappear and you will be left with soft potato soft inside, crisp top and bottom.

  You can serve this perhaps with strips of turkey, or chicken pan fried, with onions and mushrooms, add a spoon of mustard and the juice of half a lemon, finally add cream at the end, and serve immediately. 

CHICKEN ROLL

Here's a simple. but classy dish just right for summer.

Take a large chicken breast, remove the skin, give it to the cat. Now lay the breast thick side towards you, and slice half-way into it, then turn the knife sideways to open up the meat, do the same the other side, and then, with a bottle or something similar, flatten the chicken under a piece of cling film until super thin.

Next take some pate (of your choice) spread onto the flatten breast, now add some either dried, or fresh cranberries. Now roll the breast up, wrap tightly in cling film and then in tin foil.

Place in fridge until ready to cook, place in a saucepan and cover with water. Bring to the boil for about 10 minutes, turn off the heat and leave in the water. When cool, remove and slice on the angle for a simple, but impressive ring of white meat with a colourful swirl running through. Serve either with salad, or even gratin potato.
 

ZESTY CHICKEN OREGANO  (Kotopoulo me Riganates Skaras)

1 (2 1/2 to 3 pound) chicken, cut up  
1/2 cup olive oil or vegetable oil
1/4 cup lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, chopped
Lemon slices
Place chicken in a greased 13 x 9−inch baking pan. Mix remaining ingredients except lemon slices; pour over chicken. Bake uncovered at 375 degrees F, spooning oil mixture over chicken occasionally, 30 minutes. Turn chicken; cook until thickest pieces are done, about 30 minutes longer. Garnish with lemon slices.
Yields 6 to 8 servings.
 

FANTASTIC TEA-TIME FLAPJACKS

140g butter

140g soft brown sugar

2 tbsp honey

177 grams oats

75 g chopped nuts (Your choice, ours was pecans)

140g chopped apricots or cherries

Put butter, sugar and honey in a small pan and heat gently. Tip all the other ingredients into a medium bowl, then pour over the melted mixture

Transfer to a 20 x 20cm greased and lined baking tray and cook for 35-40 minutes at 160c, Gas 3. Remove and cool in tin, then slice to size. 

SKORTHALIA (Garlic Sauce)

3 slices white bread, crusts removed
Cold water
3 cloves garlic (or more - or less to taste!!!)
Juice of 1/2 lemon or 2 tablespoons
 white wine vinegar
1/2 cup olive oil
1/2 cup walnuts
Soak bread in cold water for 5 minutes and squeeze dry. Put into a blender with the garlic, lemon juice or wine vinegar and walnuts, if desired, and process well. Gradually pour in the olive oil until you have a sauce the consistency of mayonnaise.
Serve with vegetables or triangles of pita bread for dipping.
 

BEEF & ONION STEW (Stifado)

1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1−inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely−ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
  Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes. Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes. Remove bay leaf and cinnamon.
 

KOLOKYTHIA KROKETTES (Courgette fritters)

3 cups grated zucchini (Courgettes)

1 teaspoon salt

3 eggs

1 cup grated feta cheese

1 1/2 teaspoons minced fresh mint leaves

3 tablespoons flour

Pepper

Butter

    Mix zucchini with salt and let stand 1 hour. Squeeze out moisture. Beat eggs. Add zucchini, cheese, mint, flour and pepper to taste. Fry 1 tablespoon at a time in butter over medium heat. Brown on both sides.
 

AMIGDALOTA (Greek Almond Biscuits)

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water & icing sugar
     Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.
Cut a brown paper to fit a cookie sheet and grease the paper. Drop teaspoon−size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that they don't burn. Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Sift confectioners' sugar over them and let cool. 
 
MICROWAVE LEMON CURD (makes approx 2lb)

If you have a glut of lemons (unwaxed preferably) and want to use them up, here is a so simple recipe that is hard to beat. It gives you perfect results every time. Adjust the sugar to taste of course
Juice and finely grated rind of 4 large lemons
175g (6oz) unsalted butter (No substitutes)
175g (6oz) caster sugar
4 large eggs as fresh as possible.
 Put 2 x 1lb jars or equivalent into warm water or a slow oven while you make the curd. Put the lemon juice and rind in the microwave, stir in the sugar and butter (cut into small pieces)
Heat on full power, stirring often, until the butter and sugar are melted but the mixture is not too hot. Whisk the eggs until well combined in a slow but steady stream. Give the whole mixture a quick whisk.
Microwave on full power for TWO minutes without opening the oven. Remove and whisk very well, allow to stand for ONE minute then microwave on full power for another minute, until it starts to thicken or longer is required. Spoon into the warmed jars. Allow to get cold before sealing, store in fridge
Spread on hot buttered toast or use on ice cream or yogurt or Lemon Meringue pie, the list is endless.

NOT SO STRANGE SAUCE

    Having Pork? here is a strange sounding - but very tasty sauce to go with it. Trust me it really works! also excellent on hot or cold ham.
Small onion, cut into small pieces, cook over a low flame until translucent.
Small spoon of mustard (not grains)
Half a cup of maple syrup
Large teaspoon of good mayonnaise.
Stir over low heat, remove until needed, then quickly re-heat, stir before pouring over your thinly sliced pork.

COLA HAM?

    Here is something to make you think.Take large joint of bacon to cook & cover with cola (any brand) in a pan overnight
When ready to cook ham, leave in the cola, cooking on high heat, and bring to the boil. Simmer until almost cooked and for the last 30 minutes, roast in the oven uncovered. The sweetness goes into the meat & it's really tender.
Use the cola left over to make gravy, or save for the next fresh soup you make.
  
PARTY DIP
Need a simple party dish? This never fails.
Take 1 or 2 large aubergines, prick all over with a fork, place on tray in hot oven until they are almost black.
When cool, scoop out the flesh, place in blender with a little lemon juice, garlic (fresh or powder) to taste, and 4-6 tablespoons of Tahini (sesame paste). Blitz in processor and serve with either raw vegetable or small cracker biscuits.
  
GREEK SAUSAGES  (makes about 25)
 350 g pork mince
 115 g beef mince
 Garlic to taste - good pinch of cinnamon - good pinch of thyme - grated rind of small orange & 100 ml red wine.
    Place all into a glass bowl, and mix well. Cover and allow to marinate overnight in fridge.
Pre-heat the grill, form into small sausage shapes with damp hands and cook through, takes about 10 minutes of gentle heat, brown all over, serve with lemon wedges and perhaps a side-salad.
  
CREAMY RICE PUDDING (Requested by friends)
 We use either arborio or even Thai Jasmine rice, we know it's not traditional, but the rice has a special added flavour, a good hand-ful for each serving. A mix of milk (not skimmed!) adding a touch of cream preferably, this should cover the rice. Sugar to taste. We usually add a few sultanas, or even dried apricots, or even dried strawberries
Dot the edges of the cooking dish with butter, add a slight dusting of nutmeg or cinnamon, and bake in a hot oven slowly until cooked through. Serve with extra cream for a special touch.
  
PORK SATE SLICES (for 2) 

Good sized Pork fillet, with all membranes removed

Slice this into thin slices and beat out with a rolling pin or bottle until very thin.

Slice an onion, again very thinly, and fry in a little butter until they just start to go brown on the edges.

Take peanut butter and mix with a little milk until you have a thin consistency.
Fry the pork slices quickly, takes a minute or two, add the peanut sauce, and then a little cream and add in the cooked onion, a dash of lemon juice, a splash of brandy (to taste) and serve with simple boiled rice. 
 

CINNAMON CHICKEN

8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped,
drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
 1 (4−inch long) cinnamon stick
 Freshly−grated Parmesan cheese
Grind some sea salt and black pepper over the chicken pieces. Heat the butter and olive oil over moderate heat in a saute pan, and brown the chicken pieces. and then transfer them to a plate. Pour off all but a thin film of fat and  add the onions and garlic. Cook and stir for a few minutes until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper. Bring to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.
Serve with white or brown rice or pasta. Spoon the sauce over the chicken and rice, sprinkle on Parmesan cheese for added flavour.