Greek Recipes (1)

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Greek Recipes
Greek Recipes (1)
Greek Recipes (2)
Greek Recipes (3)
Greek Recipes (4)
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Greek Recipes
			Moriatiko Pork (serves 8) Ingredients 2 kilo (4lbs 4oz) pork ( from the leg) cut into cubes 1/4 cup oil 2-3 garlic cloves (crushed) 1 med onion finely chopped 1 tbsp flour 1 tsp dried oregano salt, pepper 1/2 cup dry white wine 1 cup grated tomatoes 1/2 kilo (1lb) courgettes (zucchini) cut into slices 1 cup crumbled feta cheese 1 kilo (2lb) potatoes sliced Method In a large pan fry the meat and add the onion and garlic. Fry for 2-3 mins. Mix together the wine tomatoes, flour, salt, pepper and oregano, add to the pan. Leave the food to cook for 30mins (until the meat is half cooked). In a oiled pryex dish layer the potatoes and courgettes (zucchini). Finish with a layer of feta. Place the meat on top of the feta, pour over the sauce. Cover with foil and bake in a medium oven for 30 mins,until the potatoes are cooked. (180c/ 350f / Gas 4)
Pan-fried Red Mullet with Basil and Citrus. Pan-fried Red Mullet with Basil and Citrus. Ingredients 4 large red mullet (225g/8oz) each, filleted 90ml /6 tbsp olive oil 10 peppercorns crushed 2 oranges, one peeled and sliced , one squeezed 1 lemon 30ml/2tbsp plain flour 15g/1/2oz /1 tsp butter 2 drained canned anchovies chopped 60ml/4tbsp shredded fresh basil salt and ground black pepper Method Place the fish fillets in a shallow dish in a single layer. Pour over olive oil and sprinkle with crushed peppercorns. Lay the orange slices on top of the fish. Cover the dish and leave to marinate in fridge for at least 4 hrs. Halve the lemon. Remove the skin and pith from one half and slice thinly. Squeeze the juice from the other half. Lift the fish out of the marinade and pat dry on kitchen paper. Reserve the marinade and orange slices. Season the fish with salt and pepper and coat lightly with flour. Heat 3 tbsp of the marinade in a frying pan. Add the fish and fry gently for 2 mins on each side. Remove from pan and keep warm. Discard marinade that is left in the pan. Melt the butter in a pan with the remaining marinade. Add anchovies and cook until completely softened. Stir in the orange and lemon juice, check seasoning and simmer until slightly reduced. Stir in basil. Pour over the fish and garnish with the reserved orange and lemon slices. Join Greek Recipe's Newsletter - Click Here! Cheese Saganaki with ouzo Cheese Saganaki with ouzo Ingredients 350g () gruyere cheese (or any hard cheese) little flour pepper oil for frying 1/3 cup ouzo or cognac 1 lemon Method Cut the cheese into 2 slices (finger thick). Coat with flour and pepper. Heat oil in a heavy frying pan. Fry cheese on both sides. Warm up the ouzo or cognac and add to pan. Ignite the alcohol. Serve immediately after the flames have died down or even while still lit as it is serves in some Greek restaurants around the world. Serve with a wedge of lemon to squeeze over the cheese .Delicious! Visit Jayne's Recipe World Site - Click Here!			Red mullet
			Cheese Saganaki

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