Greek Recipes
Greek Recipes (1)
Greek Recipes (2)
Greek Recipes (3)
Greek Recipes (4)
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Greek Recipes (3)
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Gyros
Gyros
(cooked on barbeque)
Ingredients
(serves 12)
1.25kg (2 1/2lb) boneless leg of lamb, sliced
500g (1lb) beef rump steak, sliced
1 lemon juice only
3 garlic cloves
3 tbsp finely chopped fresh oregano
1/2tsp ground coriander (cilantro)
1/2 tsp salt
freshly ground black pepper
2 egg whites
1/2 tsp paprika
1 tbsp oil
12 pitta breads
1 cos lettuce shredded (optional)
1 large ripe tomatoes chopped
1 onion sliced
Tzatziki
Method
Pound the lamb and beef into a thickness of 3mm ( 1/8in). Transfer to two bowls.
Mix lemon juice, garlic, oregano, coriander (cilantro) salt and some pepper. Divide between the bowls and toss well. In another bowl beat the egg whites and paprika.
To assemble the gyros brush a slice of beef with egg white mix. Top the beef with 2 slices of lamb and brush them with egg white, continue stacking and brushing the slices, pressing down to compact them. Insert two metal skewers, then lay the stack on its side. Let stand at room temperature for 1 - 2 hours before cooking.
Make tzatziki and chill (see web site) http://jaynes-world.freeservers.com
When the barbeque coals are white hot, bank them against the sides. Place a foil drip pan in the centre of the grate and set the rack in place. Brush gyro with oil and lay on the centre of the rack. Cook the gyros turning often to ensure that it cooks evenly.
Remove gyros from rack and let it rest before slicing.
Either open up the pitas as the picture shows or keep them whole as they do in Greece. Brush the pitta breads with oil and quickly cook them for a few seconds on the barbeque.
To make a gyro Greek style: hold a square of cooking paper in the palm of your hand, Place the pita bread on it flat. Add the sliced meat, a tablespoon of tzatziki, a piece of tomato, a few slices of onion, shredded lettuce (optional) salt and a little paprika. Roll it all up and twist the paper at the end. To make Gyro Cypriot/Turkish way see picture.
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Gigantes
Giant beans with Spinach cooked in the oven.
Ingredients
1/2 kilo (1lb) dried giant beans(Lima/butterbeans)
1/2 cup olive oil
1/2 cup chopped onion
3 cloves of garlic crushed
3 cups of finely chopped (or grated) tomatoes
4 tbsp chopped fresh parsley
1 kilo spinach (2lb)
3/4 cup chopped spring onion (scallions)
2 tbsp olive oil
2 tbsp chopped fresh dill
Method
Soak the beans in water for 24hrs. Drain, rinse and soak in salted water for 30mins. Drain well and place in a pyrex dish. In a pan heat the oil and fry the onion and garlic. Add the tomatoes and boil for approx 10mins.
Pour sauce over beans and bake in the oven for 50mins on 200c /Gas 6 /400f.
Meanwhile wash the spinach very well, cut into pieces. Drain well. In a pan heat 2 tbsp oil and gently fry the spring onions (scallions). Add the spinach and herbs. Cook for 2-3mins.
Remove the beans from the oven and add the spinach, mix well and return to the oven for a further 15-20mins, or until the giant beans are soft. Serve hot or cold.
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Courgette (Zucchini) Balls
Courgette (Zucchini) Balls
Ingredients
1 kilo (2.2lb) courgettes (zucchini)
1/2 kilo (1lb) potatoes
1 kilo (2.2lb) onions
3 med eggs
1 cup grated cheese (any)
1 teaspoon salt
flour for coating balls
oil for frying
Method
Boil then strain the potatoes, courgettes and onions. Squeeze excess water through a muslin cloth for better results (you can squeeze out the water using your hands).
Combine with slightly beaten eggs, cheese and salt.
Shape into balls, coat with flour and fry on both sides until golden brown. Place on kitchen paper to absorb oil. Serve as a starter.
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Dolmathes
Stuffed Vine Leaves
Dolmathes
(non meat version)
Ingredients
225g (8oz)preserved vine leaves (you can buy them in jars)
1 onion finely chopped
2 cups rice (short grain) glace
1/2 cup fresh chopped dill
1/2 cup fresh chopped parsley
2-3 tbsp fresh chopped mint
200g olive oil (1 cup)
salt and pepper
juice of 1/2 lemon
Method
Heat oil in a pan and fry the onion for 1min then add the rice, herbs, salt and pepper. Leave to cook for 5mins.
Place one spoon of mixture on a vine leaf, fold the side edges over the mixture and then tightly roll the leaf up. Place all the rolled up vine leaves in a large saucepan make sure they are tightly packed together. pour over the lemon juice and enough water to cover them.
Place a plate in the saucepan on top of the dolmathes to stop them opening while cooking. Simmer for approximately 45 minutes. If you wish serve with egg and lemon sauce (avgolemeno)
Avgolemono.
Ingredients
1-2 cups of stock from the dolanthes
2 eggs
juice of one lemon
2 tbsp cornflour (corn starch)
Method
Using a hand whisk. Mix the flour and lemon juice together in a bowl. Beat the egg whites and the yolks separately.
Add the egg whites to the lemon/flour little by little, beating constantly. Add yolks slowly, beating constantly. Finally add the juice from the dolmathes little by little.
Pour over the dolmathes, Rotate the pan gently to make sure the sauce is distributed evenly over the dolmathes. Serve immediately. Do not re-boil avgolemono as this will make the eggs separate |
Chicken with Lemons and Olives
Chicken with Lemons and Olives
Ingredients
1/2 tsp cinnamon
1/2 tsp turmeric
1.5kg/3 - 3 1/2lb chicken
30ml (2tbsp) olive oil
1 large onion thinly sliced
600ml (1 pint) 2 1/2 cups chicken stock
2 lemons cut into wedges
75g (3oz) 1/2 cup pitted olives
15ml / 1 tbsp clear honey
4 tbsp fresh coriander
salt and black pepper
(serves 4)
Method
Preheat oven to 190c/375f /Gas 5. Mix the cinnamon and turneric in a bowl with a little salt and pepper, rub all over the chicken skin.
Heat oil in a frying pan and saute the chicken on all sides until golden. Transfer chicken to an oven proof dish.
Add onions to pan and fry for 3 mins. Stir in chicken stock and bring to boil. Pour over chicken, cover with lid and bake in oven for 30mins.
Remove the chicken from the oven and addlemons, olives and honey. Bake uncovered for a further 45mins. Until chicken is tender and the juices run clear.
Stir in the coriander, season to taste. Serve at once.
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Baked Fish with garlic and thyme
Ingredients
1 kilo (2lbs) fresh small fish (sardines /pilchards etc)
1 big red bell pepper
4 cloves garlic
1/2 cup olive oil
1 onion sliced
salt and pepper
fresh or dried thyme
little lemon juice
Method
Clean and wash the fish well, remove the heads. slice the pepper and garlic cloves.
Place a piece of foil 30x30cm (12x12 in) Pour over a little oil. Arrange the onion and half the garlic in the middle of the foil. Leave room so the sides of the foil can be folded.
Sprinkle with thyme and place the fish on top. Season with salt and pepper. On top of the fish place the peppers and the rest of the garlic.
Sprinkle again with thyme. Pour over a little lemon juice and more oil. Season again.
Close the foil to form a parcel. Place in a baking dish and bake for approx 30 mins 190c / 375f / Gas 5.
Serve the fish in the foil, removing the thyme sprigs.
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