Chicken

Chicken with lemon, baked in the oven (Kotopoulo me lemoni sto furno)

•  1 chicken, cleaned, seasoned and cut into portions
• 1 pack orzo 
•  1/2 cup olive oil
•  2 garlic cloves, finely chopped
•  1 onion, chopped
•  1 tin of tomatoes (fresh tomatoes preferred if available)
•  1 tsp oregano
•  1 bayleaf
•  1 tbsp tomato paste
•  1 cup grated cheese
•   4 cups water or chicken stock
•   Salt
•  Pepper

METHOD

1)     Heat the olive oil in a large saucepan and brown the onion. Add the chicken portions and stir for 2-3 minutes until browned.

2)      Add tomato, garlic and bayleaf and 1 cup of water or stock. Simmer until all the water is absorbed and chicken is tender. Add more water if required.

3)     Remove chicken and add orzo and 3 cups of water or stock.

4)     Bring orzo to a simmer in the liquid and stir every 5 minutes until liquid is absorbed and orzo is tender.

5)     Remove from heat and serve in a plate with the chicken. Add grated cheese on top if desired.

Chicken with Summer Vegetables (Kotopoulo me lahanika)

INGREDIENTS Substitute 700 grams green beans, trimmed and rinsed, for rice and add during the last 20-30 minutes. Or add 1 kg zucchini or eggplant, trimmed, rinsed and sliced thickly. METHOD Eggplant should be immersed in salted water for 30 minutes first, then rinsed and squeezed gently. For better results fry them first, add them to the casserole and simmer for a further 10 minutes.

Back to top   Fish Legendary Greek Tuna This is a famous ancient Greek recipe fit for the Gods. INGREDIENTS 8 tablespoons olive oil 8 leeks cut in rounds 8 celery stalks finely chopped 1 tsp rosemary 1 tsp thyme salt and pepper half a medium cucumber cut in rounds 2 1/2 cups water 2 1/2 cups dry white wine 6 pieces of fresh tuna METHOD 1)      Heat the oil in a large saucepan and saute the leeks and the celery until soft. 2)      Add the herbs, cucumber, water, and wine. Stir well. 3)      Place tuna slices on top of the vegetables. Cover the pan and simmer for 20-35 minutes depending on the thickness of the tuna. Serve with rice and a tossed green salad.   Fried Cod (Bakaliaros tighanitos) INGREDIENTS 1 lb. dried Cod 1 cup Batter Olive Oil METHOD 1)      Cut fish into 3-4 inch pieces; soak overnight in cold water. Change water several times. 2)      Place cod in a saucepan with enough cold water to cover. Bring to a boil. 3)      Remove from water. 4)      When cool, remove the skin and bones. 5)      Make a thin batter with flour, water and a little salt. Heat oil in frying pan until medium hot. 6)      Dip cod into batter and fry quickly until browned on both sides, about 3 to 4 minutes. 7)      Serve piping hot with skorthalia (garlic sauce).

•  1 kilo medium size fish
•  1 ½ kilo celery, chopped
•  4 onions, sliced
•  2 carrots, sliced
•  2 eggs
•  salt and pepper
•  3 cups of olive oil
•  2 lemons

METHOD

1)      Clean and salt the fish and refrigerate for two hours .

2)      In a large pot boil water and add celery for one or two minutes. Strain well.

3)      Place oil in sauce pan and add onions, carrots, celery , salt , pepper , and juice of one lemon.

4)      Add one cup of water and simmer. When vegetables are slightly soft, add fish.

5)      When fish is cooked through, remove from heat and let sit for five minutes.  Beat the eggs with the juice from one lemon and pour it carefully into the saucepan. Serve.

Fish Spetsiota (Psari a la Spetsiota)

Serves 6
INGREDIENTS

• 3 1/2 lbs halibut or red snapper
• juice from 1 lemon
• 6 ripe tomatoes
• 1 tbsp tomato paste
• 3 cloves garlic(chopped)
• parsley (chopped)
• bread crumbs
• 1 cup olive oil
• salt & pepper

Grilled Pork Chops (Hirines Brizoles)  

•  4 pork chops
•  oregano
•  4 tbsp olive oil
•  1 lemon
•  Salt
•  Pepper

METHOD

1.      Mix all ingredients and pour mixture over the chops.

2.      Marinate for up to one day if desired.

3.      Grill until golden brown and centre is no longer pink, turning once or twice.

Ground meat with pita bread (Kebabs)

•  1/2 cup minced onion
•  1 clove garlic, minced
•  1/2 pound ground meat (pork or lamb)
•  2 spoons lemon juice
•  1/2 tsp dried oregano
•  1/2 tsp ground cumin
•  1/2 cup cucumber, diced
•  1/4 cup non-fat yogurt
•  1 tablespoon fresh mint, chopped
•  2 pitas
•  1/2 cup shredded lettuce
•  1/2 cup diced tomato
•  Oil for cooking

METHOD

1.     Heat oil in fry pan and add the onion and the garlic. Cook until soft.

2.     Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly.

3.     Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once. Broil until cooked through.

4.     Combine cucumber, yogurt and mint in small bowl and mix.

5.     Cut around edge of each pita bread and pull open to form pocket.

6.     Fill each pita with half the lettuce and tomato, 1 patty and half the yogurt mixture.

INGREDIENTS

•  2 to 3 cups of baby spinach

•  1/2 cup of apples cut in half, thinly sliced

•  1/2 cup carrots, grated

•  1/2 cup feta cheese, crumbled

•  desired amount of vinegrette dressing

METHOD

1.      Wash baby spinach and dry. Place in bowl.

2.      Add apples carrots and feta, toss.

3.      Add dressing and toss again.

Vinegrette Dressing

• 4 tbsp olive oil

• 11/2-2 tbsp balsamic or red wine vinegar

• 1 tsp sugar

• pinch salt

• pepper to taste

• Combine ingredients and pour over salad. Toss and serve.

Classic Greek Salad (Salata)  

•  1 head leaf lettuce, torn in pieces
•  1-2 tomatoes, cut in wedges
•  1 small cucumber, cubed
•  kalamata olives
•  chunks of feta cheese

Dressing

•  1 small clove of garlic
•  oregano
•  dill
•  basil
•  pepper
•  red wine vinegar
•  olive oil

METHOD

1.     Mash the garlic with a mortar and pestle. Add herbs and grind.

2.     Rinse sides with vinegar and whisk in oil.

3.     Arrange salad on plates and dress.

Parsley salad (Salata selino)

INGREDIENTS

•  250 gr parsley, leaves only finely chopped
•  1 large onion
•  2 garlic cloves, finely chopped
•  kalamata olives
•  one boiled egg
•  salt
•  2 tsp lemon juice
•  vinegar (balsamic if available)
•  olive oil

METHOD

1.      Clean the vegetables. Mix them all well.

2.      Add salt, lemon juice vinegar and olive oil (to taste) and olives.

3.      Cut the egg in slices and garnish the salad with the egg slices. 

Baked Eggplant (Melitzanes fournou)

Try garnishing with cheese.

Serves 4
INGREDIENTS

•  ¼ kg chopped onions

•  ½ kg fresh tomatoes

•  2 garlic cloves

•  1 kg large eggplant

•  salt

•  pepper

•  olive oil

METHOD

1.      Preheat oven to 200º C.

2.      Sautee onions in a frying pan.

3.      Clean, chop and mash tomatoes.

4.      Mash the garlic cloves in a mortar.

5.      Mix the tomato mash with garlic. Set aside.

6.      Wash the eggplants. Cut horizontally in slices of 1 ½ cm width.

7.      Place eggplant slices in a large greased roasting pan.

8.      In a saucepan, simmer tomato mash with the onions until softened.

9.      Pour the tomato mixture over the eggplant slices and bake for 45 minutes.

Baked Potatoes with Oregano (Patates sto fourno riganates)

Serves 4-6 
INGREDIENTS

•  1,5 kg potatoes

•  1/2 cup olive oil

•  lemon juice

•  oregano

•  salt

•  pepper

METHOD

1.      Preheat oven to 180º C

2.      Wash and peel the potatoes.

3.      Chop them into 2cm wedges and mix with salt, pepper and oregano to taste.

4.      Spread in a baking pan, pour olive oil and lemon juice over potatoes.

5.      Bake for an hour or until potatoes are golden and soft.

Bulgur with Fried Eggplant and Herbs (Politiko Pligouri me Melitzanes)

Serves 4
INGREDIENTS

•  2/3 cup bulgur wheat (cracked wheat)
•  1 1/3 cups boiling water
•  1 large eggplant, or 2 small ones (about 0.5kg total)
•  salt
•  1/3 to 1/2 cup olive oil
•  2 garlic cloves, peeled and finely chopped
•  1/2 cup finely chopped dill
•  1/4 cup chopped fresh mint leaves
•  1 to 2 tablespoons strained fresh lemon juice
•  salt to taste

METHOD

1.      Place the bulgur in a medium-sized bowl and add hot water. Cover and allow water to fully absorb. Fluff with fork and set aside.

2.      Wash and pat eggplant dry. Trim stem and bottom.

3.      Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, about 2 cm square. Place in a colander, sprinkle with 1 to 2 tsp salt.

4.      Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.

5.      Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in two batches). Stir-fry eggplant continuously until it is coated with oil and begins to soften.

6.      Add garlic and continue to fry until the eggplant is very soft, about 8 to 10 minutes. Remove from heat and toss together with the bulgur.

7.      Add the dill and mint to the bulgur salad and toss to combine. Season with lemon juice and salt and serve.

Green Beans in Tomato Sauce (Fasolakia)  

INGREDIENTS

• 1 kg green bean
• 300 ml water
• 1 onion, thinly sliced
•  200 ml olive oil
•  3 tablespoons finely chopped parsley,
•  500 gr. tomatoes, thinly sliced
•  salt

METHOD

1.      Clean the beans by cutting the stringy edges all around with a sharp knife. Rinse and drain.

2.      In a large pot, sautee the onion in the olive oil, add tomatoes and beans and sautee together for a few minutes.

3.      Add water (the sauce should cover the beans) and bring to a boil.

4.      Add the parsley and the salt and stir.

5.      Cover and cook slowly for approximately 45 minutes until sauce is thickened and vegetables are soft.

6.      For a vegetarian main course add 2 medium potatoes and/or 4 carrots, sliced thinly.