Archive for the ‘Greek’ Category

Pork with leeks and celery

Posted: May 13, 2012 by nietize in Greek, Pork
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From kalofagas.ca

You can read the recipe by clicking on the link above. Not posting his recipe here as there’s a specific request not to.

Had a lunch party yesterday where i made baked eggs with creamy leeks, mediterranean fish stew, chicken with chorizo and cabbage and potato gratin. As a result, I had loads of leftover leeks and celery, and so I went googling to see what I could do with these ingredients. First recipe that cropped up was this Greek dish. Really love this recipe for the colours and flavours. Reminds me of a milder version of a chinese dish – preserved vegetables pork.

What I didn’t do, which I suspect may have had a huge impact on the taste is to use peperoncini. I think the taste will be much stronger with this. Instead, I used some mixed peppers in extra virgin oil which I got from Waitrose. Will try it next time, if i do get hold of it.

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Greek-style lamb koftas

Posted: August 15, 2010 by nietize in Greek, Lamb
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From Waitrose
Serves: 4

Ingredients

2 x 250g essential Waitrose Lamb Lean Mince (10% fat)
2 tbsp chopped fresh oregano
1 tsp ground coriander
Grated zest and juice of ½ lemon

12 bamboo skewers

Method

Preheat the grill or barbecue. Mix together the mince, oregano, coriander, lemon zest and seasoning. Divide the mixture into 12 and squeeze around 12 skewers.

Grill the lamb koftas for 10–12 minutes, turning occasionally until well browned and cooked through. Serve the koftas in warm pittas with salad leaves.

Quick fish bake

Posted: August 22, 2009 by nietize in Greek
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DSCN1433

Taken from The Best of Good Housekeeping – Light & Easy

3 tbsp vegetable oil
1 onion, skinned and chopped
1 large green pepper, deseeded and chopped
1 garlic clove, skinned and crushed
1 tbsp plain flour
1 can of chopped tomatoes
1/2 mixed herbs
salt and pepper
550g thick-cut cod fillet, skinned

Heat the oil in a flameproof casserole. Add the onion and saute for 5-7 minutes until it starts to brown. Add the green pepper and garlic and saute for a further 2-3 minutes.

Add the flour and cook, stirring, for 1 minute.

Stir in the tomatoes, tomato puree, mixed herbs and plenty of seasoning. Bring to the boil, stirring.

Cut the fish into six or eight even size pieces and add to the casserole. Baste with the sauce mixture.

Cover tightly and bake at 180 degrees (pre-heated oven) for about 30 minutes or until the fish is just beginning to flake apart. Serve with crusty bread.

Accordingly to the cook book, this is simplified version of the Greek-island dish Spetse Baked Fish and so I have categorised it as Greek. I am going to hunt for the actual recipe so that I can see what the difference is.

I think fish is only difficult to cook if you are pan frying it in that it can be difficult to get the exact time for it to be perfectly cooked. However, if you bake it and you follow the instructions in the recipe. It’s difficult to go wrong.

I added olives to the dish because I had some leftover and I thought since it’s a Greek fish, you can’t really go wrong with olives