Greek, Seafood, Stew

Greek Fisherman’s Stew

Serves: 6

Wow, this is a gorgeous stew and on every level.

It tastes amazing, it is simple to prep and it’s healthy enough. Mopped up with some crusty bread, we loved every bit of it.

I’d go as far as to say this could become one of your favourites.

There is literally nothing not to like. Just make sure you season well.

Surprise yourself with this 10/10.

Ingredients

3 tbsp extra-virgin olive oil
1 medium red onion, diced
6 cloves garlic, sliced thin
1 small head fennel, diced
½ tsp red chilli flakes
2 large ripe, truss tomatoes, cored and roughly chopped
1 tsp sea salt (plus extra to season at the end)
Freshly cracked pepper
1 cup dry white wine
250gm potatoes, peeled and diced
1 tbsp lemon juice
1 kg firm white fish, cut into 3cm pieces (we used Pink Ling)
12 basil leaves, torn
1 cup mayonnaise
1 tbsp harissa paste (or hot sauce)
Crusty bread to serve

Method

  1. Warm the oil in a heavy saucepan over a medium heat and saute the onion and garlic until soft though not brown. Add the fennel and cook for a few minutes until softened. Stir in the chilli flakes and then add the tomatoes and salt and cook on medium for about 10 minutes.
  2. Add the wine and 2 ½ cups boiling water, bring to the simmer and cook for another 10 minutes or until the potatoes are tender. Check the seasoning and add the lemon juice.
  3. Add the fish pieces and simmer on low until the fish is just cooked through; another 5 or so minutes.
  4. Meanwhile, combine the mayonnaise with the harissa paste (or hot sauce).
  5. Remove the pot from the heat and stir in the basil to wilt it.
  6. Serve with a good dollop of the spiced mayonnaise and some crusty bread. And a good glass of cold vino of course.
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Greek, Lamb

Keftedakia (Greek Lamb Sausages)

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Uncooked!

Makes: 20 sausages

We are on a bit of a sausage thing at the moment with the recent addition of a new meat grinder and sausage stuffer to the kitchen.

Though searching for recipes has been a bit of an underground thing.

For whilst you can find the odd super-gourmet sausage recipe out there, there is a dearth of every-day sausage recipes on the web: until you hit the underground sausage forums.

And this is where it gets serious.

I have a few mates that are into smoking meats and they take it seriously. They swap notes about chips and coals and warm-up times and bastes. It is a passion and Facebook is full of their Saturday morning photos and tips as they fire up.

Sausages it seems are much the same, with the sausage forums full of – generally very positive – banter, advice, recipes and tips.

(I am yet to choose the avatar for ‘robbydogcooks3’ and remain a sausage lurker, though I feel the urge.)

Anyway, on one forum, someone by the name of ‘bradsizzle’ asked for the best Greek sausage recipe ‘in the world’.

And the community answered.

Lamb, pork, beef, the people of Crete (joke), orange peel, aniseed, fennel, more lamb, cumin, explosions, debate, more lamb.

The servers were on fire.

We chose this one to begin and it is one bloody fine sausage.

You’ll need a sausage stuffer of course and sorry if you don’t.

robbydogcooks3 is now part of the club and can’t understand why anyone wouldn’t.

Sizzle bradsizzle.

Ingredients

1kg lamb shoulder, 2 cm pieces (or ground)
½ cup breadcrumbs soaked in ½ cup milk for 5 minutes
1 large red onion, finely diced
2 tbsp red wine (or ouzo)
4 tsp finely chopped fresh parsley
4 tsp finely chopped fresh mint
2 tbsp grated Parmesan cheese (or Kefalotiri cheese)
1 ½ tsp salt
1 tsp freshly cracked pepper
½ tsp ground cinnamon
½ tsp allspice
1 tsp whole aniseed
2 large eggs, lightly beaten
2 tbsp vegetable oil
4 tbsp white flour

Method

  1. Combine the ingredients.
  2. Process through your mincer and stuff your sausages.
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Beef, Greek, Mince

Beef and eggplant moussaka

Serves: 6

Based on a recent cooking show Nat and I watched, I gather that moussaka is regarded as a bit ho-hum in the UK.

Just like Pad Thai is for us in Australia.

In Australia however, Greek food isn’t a mainstream staple and moussaka isn’t something you pick up from the corner store. Greek food is a treat.

The Ashes family introduced me to moussaka. It is one of their staples and they take it seriously.

To satisfy the breadth of palates in the family, the last time I did this en masse (there were eight of us eating), I did a turkey mince and beef mince number. Genuinely, the turkey mince was the slightly more interesting of the two, though either way, you cannot go wrong.

Live the good life, plan to go for a run tomorrow and find a bottle of red to open.

And cook this.

Ingredients

2 large (1kg) eggplants
Sea salt
½ cup olive oil
2 tablespoons olive oil, extra
1 large onion, chopped
3 cloves garlic, crushed
1 kg minced beef
1 x 400gm can tomatoes
½ cup tomato paste
¼ cup white wine
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
2 tbsp chopped pine nuts, toasted
2 tbsp sambal oelek
¼ tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground hot paprika
1 tsp ground cumin
¼  cup grated parmesan cheese

Cheese sauce

100g, butter
½ cup plain flour
3 cups milk
¼ cup grated Parmesan cheese

Method

  1. Cut eggplants into 5mm slices, place on wire rack, sprinkle with salt, stand 20 minutes. Rinse slices under cold water, drain, pat dry with absorbent paper. Brush slices with oil, add to pan in batches, cook until browned on both sides; drain on paper towel.
  2. Heat extra oil in the same pan, add onion and garlic, cook, stirring, until onion is soft. Add beef, cook, stirring, until beef is browned. Stir in undrained crushed tomatoes, paste, wine, herbs, nuts, sambal oelek and spices, simmer, covered, about 25 minutes or until slightly thickened.
  3. Cheese sauce: Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk, stir over heat until mixture boils and thickens. Remove from heat, stir in cheese; cool 5 minutes.
  4. Place one-third of the eggplant over base of a greased shallow ovenproof dish, top with half the beef mixture. Repeat layering with remaining eggplant and beef mixture, ending with eggplant. Spread cheese sauce over eggplant; sprinkle with cheese. Bake, uncovered, at 180°C for about 45 minutes or until lightly browned.
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Greek, Side, Starter, Vegetarian

Eggplant dip (baba ghanouj)

Eggplant dip (baba ghanouj)

Serves: 10

Fresh Baba Ganoush is the bomb.

Served with some oiled and grilled Turkish bread, you have heaven.

This straightforward recipe is about as traditional as I can find and we served it across a few days including a family dinner where it was a hit.

The effort is worth the reward.

Ingredients

3 medium eggplants
1 ½ tbsp tahini
1 tbsp lemon juice
1 – 2 garlic clove
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp sweet paprika
Finely chopped flat-leaf parsley
Finely diced tomato
Oiled, grilled Turkish bread slices to serve

Method

  1. Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Soak in cold water for 10 minutes to cool.
  2. Peel the eggplants and leave to drain for 15–20 minutes.
  3. Place the eggplant in a food processor with the tahini, lemon juice, garlic and salt and process until well combined and creamy. Add extra tahini, lemon juice or salt to taste.
  4. Scoop into a serving bowl and make a well in the center. Pour the oil into the well and sprinkle paprika, parsley and tomato on top.
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Greek, Healthy, Lamb, Mince

Simple Open Moussaka with Yoghurt Dressing

Simple Open Moussaka with Yoghurt Dressing

Serves: 4

We’ve been using a food service – Marley Spoon – for the past few months.

It came recommended and at its best, it is really pretty good; I certainly referred it onto a few friends.

You select your meals for the week and a few days later, a box is delivered containing individual paper bags for each meal and very clear recipe cards. The ingredients – especially the meat, poultry and seafood – are fresh, very high-quality and in their own chill-bags for the period they sit on your doorstep.

Each dish is relatively easy to prepare and except for one outlier where we were still hungry, a week where we seemed to eat Soba noodles every night, and one or two other meals that just didn’t quite make the taste grade, Marley Spoon has been great.

I say ‘has’ been great because this week, we stopped.

The convenience factor and the quality of packaging and instructions factor no longer trumped the value factor… and the meals just stopped feeling unique and the formula behind Marley Spoon seemed exposed to us.

When baby #3 arrives in June, I’d imagine we’ll start again, though for now, we just want to start cooking our own recipes again.

And having enough for lunches the next day.

And being rich again.

After tonight’s second last Marley Spoon dinner however, it turns out that Marley Spoon gifted us one better than just another week of their high-gloss recipe cards and crisp paper bags.

They gifted us this healthy Moussaka and it was really, very good.

Especially considering how easy it was to prepare.

Nothing beats a 3-hour Moussaka production on a Sunday afternoon, though equally, nothing beats a 30-minute Mousakka on a Thursday evening.

Enjoy.

Ingredients

Olive oil
2 eggplants
2 onions, finely chopped
4 garlic cloves, finely chopped
500gm lamb mince (we had lean beef mince and it was just fine)
2 cups, chicken stock (hot)
2 cans, 400gm chopped tomatoes
1 lemon
200gm low-fat Greek-style yoghurt
60gm tahini
Sea salt and freshly ground pepper
100gm baby rocket to serve

Method

  1. Preheat the oven to 220c. Line two baking trays with baking paper. Trim the ends from the eggplants and slice lengthways; you’ll need 12 – 16 slices about 5mm thick: 3 – 4 per person.
  2. Place the slices on the prepared tray and lightly brush with oil. Season and roast until softened and golden: around 15 – 20 minutes.
  3. Heat 1tbsp oil in a saucepan over a medium heat. Cook the onion and garlic for 5 minutes until softened. Increase the heat to high, add the mince and cook, stirring over a high-heat for 5 minutes or until the mince is browned.
  4. Add the chicken stock and tomatoes to the pan. Bring to the boil and simmer uncovered over a medium heat for 15 minutes or until thickened.
  5. Squeeze 2 tbsp lemon juice into a bowl. Stir in the yoghurt, tahini, combine well and season.
  6. Arrange an eggplant slice on each plate and spoon over some of the lamb mixture. Top with another slice of eggplant and repeat until all used. Top with a few dollops of the yoghurt dressing and serve with rocket leaves and a cold vino.
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BBQ, Greek, Healthy, Poultry, Salad, Uncategorized

(Simple) Greek Chicken Gyros

(Simple) Greek Chicken Gyros

Serves: 4 – 6

This is a great lunch, so simple, fresh and healthy.

Marinate the chicken overnight and heat up the grill; a glass of cold white and a bowl of the salad on the side. By the pool, the boys loved it; everyone loved it.

A totally no-complaints lunch.

In fact, whatever the opposite of no-complaints is.

Ingredients

1 kg chicken breast fillets cut into strips
(Toasted) pita bread

Marinade

3 garlic cloves, minced
3 tsp white wine vinegar
3 tbsp lemon juice
3 tbsp low fat Greek yoghurt
1 ½ tbsp dried oregano

Tzatziki

2 Lebanese cucumbers
2 cups low fat Greek yoghurt
2 tsp white wine vinegar
1 tbsp lemon juice
1 tbsp extra virgin olive oil

Salad

3 tomatoes diced
3 Lebanese cucumbers, diced
½ red onion, finely chopped
¼ cup fresh parsley leaves roughly chopped

Method

  1. Mix the marinade in a bowl, combine with the chicken in a ziplock bag and marinate for 2 – 24 hours.
  2. Heat your grill/BBQ over a high heat, thread the chicken on skewers, drizzle with a little oil and grill-until cooked.
    Toast the pita bread on the grill, basted with some oil.
  3. Meanwhile, mix the tzatziki ingredients in a bowl and the salad ingredients in another bowl.
  4. To serve, place chicken and salad in the center of the pita bread, top with the tzatziki and roll up tightly.
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Greek, Lamb, Mince

Spiced Lamb Burgers with Tzatziki

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Hello Tuesday! The week just got a whole lot better!

Serves: 4

This recipe by Tobie Puttock had us at ‘spice’ and ‘lamb’.

Spicy lamb is a last meal contender, right?

At 447 calories a serve, they’re not too bad though they make up strongly for this in taste: predictably, as you read through all the ingredients, they taste great.

A really special, warming midweek dish.

Served with tzatziki and a wonderful Pea, Snowpea, Almond and Feta salad and highly recommended.

Ingredients

2 tbsp extra virgin oil
¼ onion, finely diced
1 clove garlic, finely chopped
1 tbsp ground allspice
2 tsp ground coriander
1 tsp ground cumin
½ tsp dried chilli flakes (do 1tsp and don’t hold back!)
1 tbsp dried mint leaves
500gm minced lamb
Small handful, flat-leaf parsley, roughly chopped
Small handful of dill, roughly chopped
1 egg, lightly whisked
100gm reduced fat feta cheese, crumbled
Sea salt and cracked black pepper
Tzatziki to serve

Method

  1. Heat the olive oil in a small fry pan over a medium heat. Add the onion and garlic and cook, stirring often for 2 minutes, until slightly softened though not coloured.
  2. Stir in the allspice, coriander, cumin, chilli flakes and mint and cook for a further minute. Take off the heat and set aside to cool.
  3. Place the lamb in a large bowl. Add the onion mixture, parsley, dill, egg, feta and season with the salt and pepper.
  4. Use your hands to mix everything well; shape the mixture into four patties, place on a tray and refrigerate for 10 minutes.
  5. Preheat a grill plate on high. Add the patties and cook for 3 – 4 minutes on each side until almost cooked through.
  6. Serve with a dollop of tzatziki.
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