Spaghetti with Minced Meat - Makaronia me Kima



453 g spaghetti

1 chicken stock cube, chopped

500 g minced pork

5 tablespoons oil

1 small onion, coarsely grated

salt and pepper

parsley, finely chopped

1 1/2 tablespoons tomato puree

4/5 glass water

Parmesan or Kefalotyri or Halloumi cheese, grated


Fry the onion and minced meat gently in the oil. Season and add the parsley. Dissolve the tomato puree in the water and pour into the meat mixture. Simmer and remove from heat before the sauce thickens. Meanwhile, cook the spaghetti in boiling water with the chicken stock cube, until just tender. Remove from heat and immediately pour in 112-314 glass of water. Stir and drain in a strainer. Place in a serving dish and pour the meat mixture over. Sprinkle with as much cheese as desired and serve at once. A bowl with extra grated cheese may be placed on the table in case somebody would like to sprinkle his own portion with some more cheese.






Spaghetti Carbonara - Makaronia Karmponara

340 g spaghetti

1/2 chicken stock cube

2 tablespoons oil

1 teaspoon buffer

1-2 teaspoons finely chopped onion

1 glass (5-6 slices) diced ham

parsley, finely chopped

liffle pepper

2 eggs (preferably at room temperature)

1/4 It fresh cream or 200 ml long-life cream

1 glass Edam and Hallourni cheese, grated


Boil the water with the chicken stock cube and add the spaghetti. Cook until just tender and drain. Meanwhile, place in a saucepan the oil and the butt and gently fry the onion and then the ham. Remove from heat and add the parsley and the pepper. Beat the eggs well and gradually beat in the fresh cream. Return the spaghetti to the pan and stir in the ham mixture, cheese and the fresh cream mixture. Serve immediately.






Macaroni with Minced Meat and Bechamel Sauce - Makaronia Pastitsio

453 g thick long macaroni - grade A (called tubular spaghetti)

650 g minced pork

5 tablespoons oil

1 teaspoon onion, coarsely grated

salt and pepper

parsley, finely chopped

1 tablespoon butter

2 eggs

1 1/2 - 1 3/4 glasses Halloumi cheese, grated

For the Bechamel Sauce

1 It (4 glasses) boiling milk

55 g butter

6 tablespoons flour

2 eggs

1/2 2/3 g/ass Halloumi cheese, grated

pinch of salt (optional)

Halloumi for sprinkling


Place the oil, minced meat, onion, salt and pepper in a frying pan and cook over moderate heat stirring occasionally until all liquid has evaporated. When the mixture is lightly brown, add the parsley and after a few seconds remove from heat. Cook the macaroni in boiling, salted water until just tender and drain. Return the macaroni to the pan, but do not place over heat. Add butter, the lightly beaten eggs and the Halloumi cheese and stir carefully. Meanwhile, prepare the Bechamel sauce using the above ingredients. Spread the base of a 27x27 cm roof dish with 3-4 tablespoons Bechamel sauce. Lay half of the macaroni evenly over it and spread 4-5 tablespoons Bechamel sauce over that. Cover with the meat mixture, lay the remaining macaroni and top with the remaining Bechamel sauce. Sprinkle with Halloumi cheese. Bake in a moderate 160 - 170 C) for about 45 minutes or until golden brown. This dish can be prepared some hours before serving or even the previous day.

Note

If desired, do not sprinkle the cheese on the macaroni when in the pan but blaced in the ovenproof dish. In this way the Halloumi cheese is spread over the macaroni evenly.






Pork Kebab - Souvlakia Choirina



pork meat preferably neck-end

salt

finely choped parsley

finely choped onion

cucumbers, cut in quarters and then sliced

tomatoes cut in small pieces

a few pitta bread

lemon wedges


Cut in the meat in 2 - 2 1/2 cm cubes,salt and place on skewers.Cook over glowing coals on a barbeque and turn to brown on both sides.When cooked and 1 - 1 1/2 minutes before removing from the charcoal, warm the pitta bread by placing them either on the top of skewers or on a wire rack.Open the pitta bread by cutting one size lengthwise and place inside the hot souvlaki which must be removed from the skewers.Add a little parsley,onion , cucumber, tomato and a piece of lemon to squeeze over.Serve hot.

Notes:

1.Souvlakia are cooked in 15 - 20 minutes.

They may be served on a plate and sprinkled with parley and onion.They are accompanied by hot pitta bread,village salad and fried potatoes, if you like








Rice with Shrimps - Ryzi me Garides



1 1/2 glasses long-grain rice (Uncle Ben's)

5-6 tablespoons oil

3/4 glasses boiling l,water

2 chicken stock cubes

1 (450 g) bag frozen mixed vegetables (including sweet corn)

500 g shrimps, frozen (2 glasses defrosted shrimps)


To defrost the shrimps, place them in a strainer and thaw under running water. They will soon defrost. Rinse them again. Combine l/3 glass vinegar with 3/4 glass water and pour over the shrimps and drain. Heat the oil in a pan and add the rice and chicken stock cubes simultaneously. Fry gently for 1 minute stirring occasionally. Pour in the water, cover and simmer until the rice is half-cooked. Add the mixed vegetables and continue to cook until all the liquid has absorbed. Add the shrimps and immediately remove from heat. Stir and covered for some minutes. Mould the rice and cover with foil. It may be warm for about 20-30 minutes, if covered with towels. Turn out the rice serve.






Spinach with Rice Spanakoryzo

large bunches spinach

6 tablespoons oil

glass long-grain rice (Uncle Ben's)

teaspoon sa/t or 1 chicken stock cube

1/2 glasses boiling water


Cut each bunch of spinach into 3-4 pieces, wash and drain well. Heat the oil in a medium pan over high heat. Fry the spinach until its volume is reduced greatly. Add the rice, salt or chicken stock cube simultaneously and stir for a few seconds. Pour in the water. Cover, reduce the heat and simmer. Stir occasionally until the rice is tender and all the liquid is absorbed. Remove from heat.Leave it covered for 5-10 minutes and serve.






Orzo Pilaf - Kritharaki



1 glass Kritharaki (orzo-shaped pasta)

3/4 glass ripe tomatoes, grated

4 tablespoons oil

1/2 - 3/4 chicken stock cube, chopped

2 glasses boiling water

some Halloumi or dry Anan cheese, grated (optional)


Heat the oil and add the Kritharaki and the chicken stock cube simultaneously. Fry gently, stir in the grated tomatoes and pour in the boiling water. Cover and simmer stirring occasionally until the broth has been absorbed. Leave covered for 5-10 minutes and then serve. If you wish, sprinkle with grated zumi or dry Anari.






Mashed Potatoes with Minced Meat - Patates Poure me Kima



600-700 g minced pork

4-5 tablespoons oil

1 small onion, coarsely grated

salt and pepper

ground cinnamon

parsley, finely chopped

5 tablespoons dry red wine

1 1/4 - 1 1/2 glasses ripe tomatoes, grated

2 kg potatoes

115 g butter

1 1/2 chicken stock cubes

1 glass boiling milk

1 1/2-2 glasses Edam cheese, grated


Fry the minced meat with the onion gently in the oil and sprinkle with salt pepper and cinnamon. Add the parsley, after some seconds the wine and then the grated tomatoes. Continue to cook until all the liquid has evaporated. Remove from heat and leave aside. Peel, wash and thinly slice the potatoes. Boil them in unsalted water until soft. Drain and mash them using a potato masher. Add the butter and chicken stock cube and place over heat. Gradually pour in the milk, stirring constantly. Lay half of the mashed potatoes in a 27x27 cm ovenproof dish, spread the meat mixture over and cover with the remaining mashed potatoes. Sprinkle with cheese. Bake in a moderate oven (170 C) for 40 minutes or until golden brown.






Fried Potatoes - Patates Tiganites



potatoes

salt

oil for deep frying


Peel as many potatoes as you want. If they are of a small size, do not cut them but prick them once or twice.If they are of a medium size, halve and prick them on one side.If they are of a large size, cut them into big squares.Season and place in a pan that matches their quantity.The flame used must be according to the pan size.Pour sufficient oil to nearly cover the potatoes and cover. Initially fry over fry heat till the oil burns and then reduce to allow the potatoes to fry gently until a crust is formed and they become golden.Remove the pan from heat but leave the potatoes in the oil. Before serving,warm then again covered, over very high heat until crispy because they become tender when they get cold. Serve hot

Notes: 1. Potatoes may be prepared 4-5 hours in advance. 2. Potatoes may be finished the first time ensuring mat they are golden brown.






Artichokes - Agkinares

15 medium-sized artichokes

1 long and thin carrot or two smaller ones, peeled

3 tablespoons self-raising flour

1 small onion

1 full teaspoon cooking salt

juice of 1 juicy lemon


Take a large glass jar and half-fill it with water. Add the salt, flour and lemon juice and stir well to dissolve the flour. Prepare the artichokes and put them with the carrot and onion into the jar. Add some more water to cover, if needed, and chill for 1-4 days. Put the contents of the jar including all the water into a pan and boil stirring occasionally; do not overcook. Using a skimmer, place the artichokes on a platter. Cut the carrot to round slices (not too thin) and place one on each artichoke. Spoon over the artichokes 1-2 teaspoons cooking liquid, aiming at the centre, taking care that it does not spill on the side. Leave for 1-3 hours to cool and serve.






Chick Peas - Revithia



2 3/4 glass (1/2 kg) chick peas

1 large onion, diced

2-3 carrots, cut in whole or half slices

3-4 fresh celery stalks sliced

1 large bunch spinach, washed and cut into big pieces

2-2 1/2 tablespoons tomato puree

1- 1 1/2 teaspoons salt or as desired pepper

1/2-2/3 glass of (half com od and half olive oil)


Soak the chick peas in water overnight. Peel the chick peas rubbing them well with your fingers. Change the water and drain. Place the chick peas in a medium pan and cover with sufficient water. Place over high heat and bring to the boil. Once boiled, the skins come off. These can be skimmed off. It does not matter if some of the skins remain on the chick peas. Add the onion and carrots, cover and reduce the heat. Continue cooking and when half cooked, add the celery. When almost cooked, stir in the spinach and press it downwards. When stirred 1-2 times, its volume decreases (when the spinach is added, no water is poured in as it will let out its own liquid). Add the tomato puree, salt, pepper, and the oil and continue to cook for a bit longer. While cooking, keep an eye on the water level and add some whenever necessary. When cooked, the sauce must be thick.






Green Beans - Fasolaki



600-700 g green beans

4 tablespoons oil

1 small onion, diced

2 tablespoons tomato puree

1 chicken stock cube, chopped

lemon juice (optional)


String, cut, wash and drain the beans. Heat the oil in a pressure-cooker and fry the onion gently. Stir in the tomato puree, dissolved in 3/4 glass water, the lemon juice, if using, and the chicken stock cube. Add the beans, stir for 3-4 seconds and pour in sufficient water to nearly cover them. Cover and remove from heat 1-2 minutes after the pressure valve rises (whistles). The cooking time depends on the type of the pressure-cooker. Uncover and, if it is necessary, reheat again on high heat until the sauce thickens.






Octopus with Wine - Oktapodi me Krasi



1 kg octopus

1/3 glass olive oil

1 glass dry red wine

2 bay leaves

1 cinnamon stick


Wash the octopus and cut it into pieces. Place in a medium uncovered pan over low or moderate heat. Cook until all liquid has evaporated. Pour in the oil and the wine. Add the bay leaves and cinnamon stick and cover. Simmer over the lowest possible heat until the octopus is tender and the sauce has thickened. If the sauce thickens before the octopus is cooked, pour in a little water, 1/5-1/4 of a glass at a time.






Stuffed Squid - Kalamaria Gemista




1 kg frozen squid (there are prepared ones in packs containing 13-14 squid each)

1/4 glass oil

1 glass onion, finely chopped

2/3 glass rice

1 teaspoon salt or as desired

pepper

2/3 glass dry white wine

1 3/4 glasses ripe tomatoes, peeled and cut into small square pieces

2/3 glass parsley, finely chopped

1 tablespoon tomato puree

1/5 glass dry white wine

4/5 glass water

1/4 glass olive oil


Thaw and rinse the squid well. Pull off the heads, wash the body pockets getting rid of any traces of innards that may remain and drain. Fry the onion in the oil gently, add the already chopped heads including the tentacles and cook stirring occasionally until almost all the liquid has evaporated. Add the rice, salt, pepper, wine, tomatoes and parsley and reduce heat. Cover the saucepan and simmer until the rice is half cooked. Remove from heat, place the mixture in a bowl and leave aside for 20-25 minutes stirring occasionally to cool a little and until all the liquid is absorbed. Using your fingers or a teaspoon stuff the body pockets, pressing the mixture into each body pocket ensuring that all corners are completely filled. Use a tooth-pick to close the upper part of the pocket. Place the squid, one next to the other, in a sauce pan. Pour in the olive oilf l/5 glass wine and the tomato puree, dissolved in 4/5 glass water. Cover, place over heat, bring to the boil and immediately reduce the heat. After 10-15 minutes stir so that the squid on top go to the bottom. Simmer stirring occasionally for 45-55 minutes or until tender. When the squid is cooked, if the sauce is not thick enough, leave the saucepan uncovered and increase the heat for a while stirring occasionally because the squid may stick. The sauce should not be too thick. Remove the tooth-picks and serve.

Note: Use tooth-picks which are pointed on both sides.






Meatballs in Tomato sauce - Keftedakia me Saltsa Ntomatas



500 g minced pork

2 big size white bread slices, soaked in milk and squeezed to drain

1 garlic clove, crushed

1 small onion, coarsely grated

parsley, finely chopped

salt and pepper

For the sauce

1 (297 g) can peeled tomatoes

1 teaspoon tomato puree

1/2 glass water

2 tablespoons dry white wine

1 1/2 tablespoons oil


Combine the minced meat, bread, garlic, onion, parsley, salt and pepper. Shape the mixture into small balls, the size of an egg yolk. Place them in 27x27 cm ovenproof dish very close to each other. It makes about 34-36 keftedakia. Blend all the ingredients for the sauce and spoon over the meatballs. Bake uncovered in a moderate, preheated oven (160 C) for 40-50 minutes. They are cooked, when they are lightly bown and the sauce thickens. If it is to be served immediately, cover with foil so that the sauce does not thici l further. Serve with rice.

Note: This is a very important tip. The sauce should be neither thin nor thick.






Pasta Shapes with Curry and Fresh Cream - Makaronia me Kari kai Freska Krema



453 g righati pasta

1 chicken stock cube

40 g butter

120-150 g (4 slices ham), diced

1/4 It fresh cream or 200 ml long-life cream

2-3 glasses grated cheese, Halloumi, Edam and or Kefalotyri

4 tablespoons oil

1 medium onion, finely chopped

1 (800 g) can mushrooms, drained or 500 g mushrooms boiled and drained, coarsely chopped

1200 g (4-4 1/2 glasses) ripe tomatoes, grated

salt and pepper

1 level teaspoon sugar

2-3 teaspoons curry powder

1-2 tablespoons green pepper, finely chopped


To prepare the sauce, fry the onion gently in the oil and stir in the mushrooms. Add the tomatoes and cook until all the liquid has evaporated and the sauce has thickened. Before removing from heat add the sugar, salt, pepper and curry powder. Cook the righati in boiling water with the chicken stock cube until just tender. Drain well and return to the pan. A few minutes before the pasta is ready, fry the ham gently in the butter. Stir in the pasta, the ham mixture, the fresh cream and the cheese. Place half of the pasta in a 27x27 covenproof dish and spread over half of the sauce. Place the remaining past on top, spread with the remaining sauce and sprinkle with green pepper. Bake in a preheated, moderate oven (170 C) for 20-30 minutes or until th cheese melts. Serve immediately.

Note: The dish may be prepared 2-3 hours in advance and baked just before serving






Baked Rice - Ryzi tou Fournou



1 glass long-grain rice (Uncle Ben's)

1 chicken stock cube, chopped

2 1/2 glasses boiling water


Place the rice with chicken stock cube in a small round ovenproof dish. Pour into it a bit of the water and stir well to dissolve the chicken stock cube. A the remaining water, cover with foil and bake in a preheated, moderately hot oven (180 - 190 C) for about 30 minutes. After the first 25 minutes, uncover, stir the rice and check if it is cooked and all the stock has been absorbed. not, cover again and continue to bake for a further few minutes. Remove from the oven, leave the rice covered for 5-10 minutes and serve.






Stuffed Vine Leaves - Koupepia me Klimatofylla



35-40 large fresh vine leaves

600-650 g minced pork

1/2 glass rice, washed and drained

3-4 tablespoons oil

ground cinnamon and pepper
dried mint

parsley, finely chopped

1 teaspoon onion, coarsely grated

1-2 tablespoons lemon juice

1 1/2 chicken stock cubes, dissolved in 1/2 glass boiling water

1 1/2 tablespoons tomato puree

3/4-1 glass ripe tomatoes, grated

1-2 ripe tomatoes, sliced (optional)

4-5 tablespoons oil

Blanch the vine leaves in boiling water for some seconds and drain. To make the stuffing, combine the minced meat, rice, pepper, cinnamon, mint, parsley ,onion, lemon juice, the chicken stock, tomato puree, grated tomatoes and 3-4 tablespoons oil. To shape rolls, lay the leaves with the smoothside down on work surface. Divide the meat mixture between the leaves and roll up, folding stem and sides over stuffing and squeezing lightly to keep it in. If desired place 1-2 sliced tomatoes on the base of a medium pan and then arrange stuffed vine leaves close together in rows on top. Pour over the oil and 1/2 glass of water. Place a plate on top of the stuffed vine leaves to press them. Cover and simmer for about 40 minutes. While cooking keep an eye on the water level and add some whenever needed. When you are ready to serve overturn them on a platter so that the sliced tomatoes, which were place the base of the pan, turn out on top.








Grilled Minced Meat Rolls - Sieftalies



pork or lamb net fat, drained (panna)

1 kg minced pork

1 large onion (1 glass coarsely grated)

a lot of parsley, finely chopped

1 teaspoon salt

pepper

7-8 tablespoons milk


Wash the net fat very well and then rinse with a mixture of vinegar and water well the minced meat, onion, parsley, salt and pepper and add as much as needed to make a soft mixture. Cut the net fat into square pieces and 1 tablespoon of the meat mixture on each piece. Close the two edges and roll. Cook sieftalia over glowing coals on a barbecue or under grill and turn to brown on both sides. It makes about 30 sieftalia.






Moussaka - Moussakas



2 (600-700 g) large potatoes

1,200 g courgettes

1,200 g aubergines (eggplants)

1 1/2 - 2 glasses oil for frying

600 g minced pork

4-5 tablespoons oil for the minced pork

1 small onion, finely chopped

salt and pepper

parsley, finely chopped

4-5 tablespoons dry red wine

2 tablespoons tomato puree

2 tablespoons dry breadcrumbs

Bechamel Sauce

55 g butter

6 tablespoons flour

1 lt (4 glasses) boiling milk

1 chicken stock cube


Peel,rinse and slice the potatoes from their wide side. Remove the stalk from the courgettes, rinse and slice. Remove the stalk from the aubergines, peel and slice. Heat the oil in a medium pan over high heat. Fry the potatoes and transfer to a plate. Fry the courgettes, a few at a time, until golden brown and place one on top of the other on one side of a strainer. Fry the aubergines, a few at a time, until golden brown and place on the other side of the strainer. Leave in the strainer for 2-3 hours. Using a saucer occasionally press the aubergines and courgettes, so that their oil is released. Fry the minced meat with the onion in the oil gently and season. Stir in the parsley, after some seconds the wine and then the tomato puree, dissolved in 3/4 glass of water. Continue to cook until all the liquid has evaporated. Prepare the Bechamel sauce using the above ingredients . Sprinkle the base of a 27x27 cm ovenproof dish with 2 tablespoons of breadcrumbs and place a layer of potatoes on top. Lay half the courgettes and aubergines to make another layer. Spread some tablespoons of Bechamel sauce over and cover with the meat mixture. Lay the remaining courgettes and aubergines, cover with Bechamel sauce and sprinkle with some breadcrumbs. Bake in a moderate oven (170 C) for about 45 minutes or until Bechamel sauce is golden brown.

Notes

1. This dish can be prepared some hours before baking or even the previous day.Cover and chill.

2. Once it has cooled down, it may be covered with foil and placed in the freezer.When it is to be used, take it out of the freezer several hours in advance. Bake before serving








Minced Meat Loaf. - Rolo apo Kima



1 kg minced pork

parsley, finely chopped

salt and pepper

ground cinnamon

1 medium onion, coarsely grated

2-3 garlic cloves, crushed

2 eggs

2-3 tablespoons milk

4-5 hard-boiled eggs, shelled (opbonal)

Lamb or pork net fat, drained (panna)


Wash the net fat very well and then rinse with a mixture of vinegar and water. Combine the minced meat, parsley, onion, salt, pepper, cinnamon, garlic an I eggs. Add some milk, as much as needed to make a fluffy mixture. Sprea the net fat. Place the meat mixture lengthwise in the middle. Give it a lo | shape and wrap. Place in an ungreased, roasting pan and bake in a mode rate oven (160 - 170 C) for 1 1/2-1 3/4 hours or until golden brown. Whil cooking do not turn. Slice and serve. If it is not to be served immediately, cover with foil.

Notes: 1.

If while cooking the meat loaf edges are getting dry and burned, pour spoonfuls of water around the loaf.

2. Hard-boiled eggs may be used. In this case, put the meat mixture on the net fat, press it and shape it into an oblong pie. Place the eggs in the middle of the pie, close up forming a loaf, and wrap.





Chicken Coated with Mushroom Soup - Kotopoulo me Manitarosoupa



1 (21/2-3 kg) chicken, cut into portions

1 (68 g) packet powdered mushroom soup

1 glass dry white wine

1 (400 or 800 g) can mushrooms, drained (optional)


Place the powdered mushroom soup in a deep dish and coat the chicken portions with it. Place the chicken, skin side-up in a 27x27cm ovenproof dish. If there is some soup left, sprinkle the chicken with it. Place the mushrooms under the chicken portions and pour the wine from a corner of the dish. Do not attempt to pour on top as this will shift the soup. Cover with foil and cook in a moderately hot oven (180 - 190 C) for 1 3/4 - 2 hours or until tender. Remove the foil and continue cooking, turning the chicken to golden brown on both sides. If it is not to be served immediately, cover with foil. Serve it hot accompanied by rice.






Chicken with Wine and Potatoes - Kotopoulo me Krasi kai Patates



1 (2 1/2 - 3 kg) chicken, cut into portions

3-4 potatoes, cut into round slices from their narrow side

salt

oil for frying the potatoes

1/3 - 1/2 glass od for frying the chicken

1 - 1 1/4 glasses dry white wine

2 - 3 bay leaves


Salt the potatoes, fry them in the oil and place in a dish. Then salt the chicken and fry it in another pan until it is golden brown on all sides. Remove the chicken from the pan, pour nearly all the oil out and return the chicken to the pan. Place over the heat again and when it starts to boil, pour in the wine and add the bay leaves. Cover and simmer for 10 minutes. Pour in some water and continue to cook, adding some more water whenever needed. When the chicken is cooked and before the sauce thickens completely, place the potatoes at the bottom of the pan where the sauce is. Continue to cook for a few more minutes until the potatoes are tender and the sauce thickens. Serve hot.






Roast Turkey - Galopoula

1 turkey

cooking salt

1 lemon

salt and pepper

butter

oil for brushing


Salt the turkey with cooking salt and rub it internally and externally with lemon. Rinse and place the turkey in a roasting pan. Season and brush with oil. Top with knobs of butter and cover with foil. Roast in a moderately hot oven (180 - 190 C). After 1 1/2 - 2 hours lift the foil occasionally and baste the turkey with its juice until tender. Remove the foil and continue to roast until the skin is golden brown on both sides. The bigger the turkey the longer it takes to cook.






Turkey Stuffing with Rice - Gemisi Galopoulas me Ryzi

the gizzard and liver of a turkey

600-650 g minced pork

5 tablespoons oil for the minced pork

1 small onion, finely chopped

salt and pepper

ground cinnamon and nutmeg

parsley, finely chopped

1 1/3 glasses long-grain rice (Uncle Ben's)

4-5 tablespoons od for the rice

1 chicken stock cube

3 1/3 glasses boiling water

1/2 glass almonds, blanched and cut into small pieces or pine nuts

1/2 glass raisins


Boil the gizzard and liver, cut into small pieces and place in separate bowls. Put the oil, minced pork, onion, salt, pepper, cinnamon and nutmeg in a pan and place over moderate heat, stirring occasionally. Add the chopped gizzard and continue to cook until all juices evaporate. When the meat mixture is lightly brown, add the chopped parsley and the liver. After some seconds remove from heat. In a medium pan heat the oil and fry gently the rice and chicken stock cube simultaneously. Pour in the boiling water, cover and simmer, stirring occasionally. When the rice is nearly cooked, add the meat mixture and almonds. When it is cooked, add the raisins, stir and then remove from heat. Leave covePed for about 10 minutes. Serve sprinkled with nutmeg.

Note: Instead of the turkey gizzard and liver, two of each coming from a chicken may be used.






Pork Loin - Fileto Choirino



2-21/2 kg pork loin, boned

5-6 bay leaves

2-3 garlic cloves, cut into strips

salt and pepper

For the sauce

1 (800 g) can mushrooms, drained

4 tablespoons oil

1 tablespoon flour

1 tablespoon Bisto gravy mix

1/4 glass dry white wine

1 - 1 1/2 glasses boiling water

1/2 chicken stock cube


Salt the meat and then make deep cuts into the flesh. Insert the garlic strips into the cuts and on the inside part of the meat arrange the bay leaves length-wise. Roll up the loin, tie with thin string and place in a freezing bag. It can be placed in the freezer so that it is ready when needed. Defrost before cooking. Roast the pork in a moderately hot oven (180 - 190 C). When it starts getting lightly brown, pierce the pork in a few places and occasionally baste with its juices. When it is tender and golden brown (it needs about 21/2-3 hours), place on a chopping board and slice, preferably with an electric knife. Squeeze over some lemon, place on a platter and pour the sauce which has already been prepared over. To make the sauce, place in a saucepan 2 tablespoons of the oil, the Bisto, flour and chicken stock cube and cook over low heat. Pour in the wine immediately. While stirring, pour in the water gradually to make the sauce as thick as desired. Add in the mushrooms which have been fried gently with the remaining 2 tablespoons of oil and bring to the boil.

Notes:

1. Ask your butcher to bone the meat but also to leave some fat on top so that there is no need to use oil.

2. It can be served with mustard instead of the sauce.






Fried Pork with Eggs - Choirino me Avga



350 g pork fillet

5-6 tablespoons oil

5-6 eggs

salt and pepper

lemon juice


Cut the pork into 11/2 cm cubes. Place the oil and meat in a wide based, preferably non-stick, pan and season. Cover and place over moderate heat. The meat cooks in its own juices and in the end it is fried gently. Stir in the unbeaten eggs and combine with the pork using a wooden spoon. Sprinkle with more salt (for the eggs). When the eggs have set, using a spatula turn the mixture so that it browns lightly on both sides. Serve immediately and squeeze lemon over.






Pork Chops with Wine - Kotoletes Choirines Krasates

4-5 pork chops

salt

crushed coriander (optional)

dry red wine


Salt the chops and add the coriander. Place in a deep glass bowl and pour in wine to cover. Chill for 2-4 days. Place the contents of the glass bowl in a wide-based pan. Cover and place over low heat. The chops cook in the wine until all the liquid has been absorbed and they are tender. Turn to golden brown on both sides in the oil which they have let out. The chops can be accompanied by crushed wheat and vermicelli pilaf.

Note: Instead of chops you can use pork meat, cut into cubes. This recipe is known as Afelia.






Artichokes with Fresh Green Broad Beans - Agkinares me Freska Koukia



2 glasses fresh green broad beans

4-5 artichokes, whole or halved

5-6 tablespoons oil

1-2 garlic cloves, finely chopped

1 tablespoon onion, finely chopped

1 tablespoon flour

salt and pepper

lemon juice, to taste


Prepare the artichokes and fry the garlic and onion gently. Add the artichokes and the broad beans and stir-fry for 1-2 minutes Pour in the flour dissolved in 3/4 glass water. Almost immediately add sufficient water to nearly cover the artichokes and broad beans. Add salt an pepper. Cover and simmer over low heat, stirring occasionally. Pour in th lemon juice 1-2 minutes before removing from heat.






Pork Chops with Peppers, Onions and Tomatoes - Kotoletes Choirines me Piperies, Kremydia kai Ntomates



1300-1500 g pork chops

4 (400 g) green peppers, deseeded and sliced into rings

3 medium onions, halved and sliced

3 (600-700 g) tomatoes, cut into round slices

1/3 glass oil

salt and pepper

dried oregano


Season the chops and place, one next to the other, in a 27x27 cm ovenproof dish. Mix together the tomatoes, peppers and onions in a deep bowl. Sprinkle with salt and oregano and toss gently. Spread the vegetables over the chops and pour the oil over. Cover with foil and cook in a moderately hot oven (180 - 190 C) for 11/2-13/4 hours or until the chops are tender. Remove the foil and place the chops on top of the vegetables. Continue to cook, turning them to golden brown on both sides. Serve at once. If it is not to be served immediately, place the chops under the vegetables to prevent them from getting dry and cover with foil.

Note: When the vegetables are placed over the chops, they fill the dish to the brim. However, when they are cooked, their volume is reduced greatly.






Artichokes Saute - Agkinares Sote



15 small artichokes

4-5 tablespoons oil

1 tablespoon flour

salt and pepper

1-2 tablespoons lemon juice or as desired


Prepare the artichokes`. If the artichokes are large, use less than fifteen and halve them. Heat the oil and fry the artichokes gentIy for 1-11/2 minutes. Add the flour dissolved in 3/4 glass of water. Pour in more water to nearly cover the artichokes. Add salt and pepper. Cover, reduce the heat and simmer stirring carefully from time to time. Add the lemon juice 1-2 , minutes before removing from heat.






Fried Meatballs - Keftedes



500 g minced pork

1 egg

1 medium potato (1 - 1 1/4 glass grated)

parsley, finely chopped

salt and pepper

ground cinnamon

1 medium onion, coarsely grated

self-raising flour for coating

oil for frying


Grate the potato but do not drain. If the potato is fresh and there is a lot of juice, pour that juice away without draining the potato. Place the mincet meat, potato, egg, parsley, onion, sait, pepper and cinnamon in a bowl and mix well. Shape the mixture into oblong meatballs and coat with flour. Heat as much oil as needed to half cover the meatballs and fry them on both sides until golden brown. Serve hot accompanied by fried potatoes.

Note: This is a very mportant tip As soon as all the ingredients are mixed together shape, coat with flour and fry them. Do not chill.





Taro with Pork Chops - Kolokasi me Kotoletes Choirines



1000-1400 g pork neck-end chops

1400-1500 g taro

3-5 stringless celery sticks, cut into pieces of 2-3 cm

1 medium onion, diced

salt and pepper

4 tablespoons oil

3 tablespoons tomato puree, dissolved in 3 glasses boiling water

juice of 1 lemon or as desired


Halve the pork chops if they are large. Season and place in an oval 27x39 cm ovenproof dish. Peel the taro - do not wash - and wipe firmly with a kitchen towel. Cut into pieces and place in a large bowl. Add the celery and onion, sprinkle with salt and mix. Spread the vegetables over the chops. Raise the meat slightly upwards so that it mixes with the taro pieces. Pour over the oil and the tomato puree, dissolved in the boiling water. Cover with foil and cook in a moderately hot oven (180 - 190 C). After 1 hour, uncover and stir so that the taro pieces on top go towards the bottom. Cover again and cook for a further 20-30 minutes ffoil must be reinstated every time). Then place the meat on top of the taro pieces. In this way the taro pieces remain at the bottom of the dish and are evenly cooked. After 15-20 minutes place the taro pieces carefully on top of the meat. Continue to cook for a further 15-20 minutes or until the meat is tender. Remove the foil and pour over the lemon juice cyclically. Place the meat on top of the taro pieces again and continue cooking for a further 6-7 minutes turning the chops to golden brown on both sides. If it is not to be served immediately, place the taro pieces again carefully on top of the meat and cover with foil.








Roast Beef with Bisto - Vodino me Bisto



1500-1600 g beef

salt

ground cinnamon and cloves

3 bay leaves

2 garlic cloves, cut into small pieces

2 tablespoons oil

1/2 glass dry white wine

1/2 glass dry red wine

1 1/2 tablespoons Bisto gravy mix


Wash the meat and, as it is damp, place in a deep ovenproof dish with a lid and season. Add the bay leaves and the garlic and pour over 2 tablespoons of oll and 1/4 glass of water. Cover and roast in a moderately hot oven (180 - 190 C) for 1 - 1 1/2 hours or until the topside is golden brown. Uncover, turn it over and pour the red and white wine over it. Cover again and continue to cook until the other side is golden brown. Repeat the procedure every time the top IS golden (when you turn the golden brown meat in its liquid it turns white but it will go golden brown again later). If the liquid is absorbed before the meat is tender, every time you turn it pour 1/4-1/2 glass of water over it . It is cooked when it is very tender. At this point dissolve the Bisto in 1 glass of water and pour it over the meat. Move the meat so that the sauce will thicken evenly without any lumps and cook for a further few minutes. The sauce should nelther be thick nor thin. If it is thin, add some Bisto, dissolved in a little water. If it is thick, pour in some water. In both cases move the meat portions a little and cook for a further few minutes.

Notes:

1. This dish takes 3-4 hours to cook.

2. Make sure that the meat comes from a young animal.






Beef Stew - Vodino Stifado



1 kg beef

1000-1200g small onions of an even size

1/3 glass oil

salt and pepper

ground cinnamon

2-3 bay leaves

2/3 glass dry red wine

1/2 glass vinegar


I Cut the meat into 2-21/2 cm cubes and salt. Heat the oil in a wide-based pan and fry the meat gently. Remove the meat and fry the onions gently. Remove the onions and return the meat to the pan. Add the pepper, cinnamon, bay leaves, wine and vinegar. Cover and simmer for about 10 minutes. Pour in sufficient water to cover the meat and continue to simmer until the meat is half cooked. Add the onions and continue to cook until the meat is tender and the sauce thickens. While cooking, keep an eye on the water level and add some whenever necessary.

Note: Make sure that the meat comes from a young animal.






Stuffed Leg of Lamb - Bouti Arniou Gemisto



1 leg of baby lamb

salt and pepper

For the stuffing

3 tablespoons dry breadcrumbs

2 tablespoons parsley, finely chopped

1/2 glass ham (2-3 slices of ham), finely chopped

salt and pepper

ground cinnamon

ground nutmeg

1 (400 g) can mushrooms, drained, finely chopped and fried gently in 1 teaspoon butter 2 large eggs


Ask your butcher to remove the bone from the leg without cutting along the side. Season the meat and combine all the stuffing ingredients. Stuff well the hole that has been created by the removal of the bone. Close up the protruding edges and stitch. Place in a roasting tin and cover with foil. Roast in a moderately hot oven (180 - 190 C) for 21/2-3 hours or until tender. Remove the foil and continue roasting for a further 20-30 minutes, basting it until it is golden brown. Remove from roasting pan, place on a board and slice, preferably using an electric knife. Serve immediately. If it not to be served immediately cover with foil.

Note: If your butcher is not able to remove the bone without cutting into the side, it will be necessary to stitch it up after stuffing.






Orzo Pilaf with lamb - Yiouvetsi



750-800 g lamb (neck-end or shoulder), boned and cubed

salt

2 1/2 glasses ripe tomatoes, grated

2 glasses (453 g) kritharaki (orzo shaped pasta)

3/4 glass Halloumi cheese, grated

additional Halloumi cheese for each individual dish


Salt the meat and place in a deep ovenproof dish with a lid. Sprinkle with grated tomatoes, cover and cook in a moderately hot oven (180-190C) for about 1 1/2 hours. Uncover and turn the meat in the juice. Continue to cook for a further 1/2-1 hour or until the meat is tender. Add the kritharaki and 1/2-1 teaspoon salt. Stir in 4-4 1/2 glasses of boiling water (see note 1) and sprinkle with Halloumi cheese. Cook for a further 30 - 35 minutes, stirring it once, if needed. During the cooking procedure you will notice a little water and oil gently floating on top of the pasta. Using a spoon remove the oil carefully. When cooked stir carefully making sure that the pasta does not stick to the dish. Leave in the oven for 10-15 minutes. Serve hot and sprinkle each individual dish with as much cheese as you like.

Notes:

1. To cook 2 glasses of Kritharaki, 5 glasses of boiling water will be needed. As this recipe already has some liquid, use enough water in order to make up 5 glasses. Towards the end of cooking, if a little boiling water is needed, add some.

2. The ovenproof dish is covered throughout cooking. Uncover when needed and cover again Immediately.

3. Be careful, use as much lean meat as possible. If the meat has excessive fat, cut it off before roasting.






Fish in Savoury Sauce - Psari Savoro



1 kg small fish (red-mullet or grey mullet)

salt

lemon juice

self-raising flour for coating

oil for frying

2 garlic cloves, cut into small pieces

4 tablespoons self-raising flour

2/3 glass vinegar

1 1/2-1 3/4 glasses water

1 teaspoon salt or as desired

5-6 sprigs rosemary, 4-5 cm each


Thaw the fish, if it is not fresh, prepare, wash and drain. Salt, sprinkle with lemon juice and leave aside for 10-15 minutes. Coat the fish with flour. Heat the oil over high heat and fry the fish on both sides. Transfer to a dish placing the rosemary sprigs in between. Reserve 1/3 glass of oil in the saucepan with the burnt flour remains, pouring out the remaining oil. Place over heat and fry the garlic gently. Add the flour and stir until golden brown. Pour in the vinegar stirring constantly until the sauce thickens. Finally add gradually as much water as needed so that the sauce becomes rather thin. Add salt and pour the sauce over the fish. Raise the fish slightly so that the sauce spreads eve- rywhere. Allow to cool and serve.

Notes: 1. From the frozen fish available, the most appropriate one for this recipe is the red-mullet fillet. It is sold in 1 kg packs.

2. If a stronger taste of vinegar is desired, add a bit more vinegar up to 3/4 of a glass.

3. If this dish is to be served on the same day, when it cools down, cover it so that the sauce will not dry out. If it is not to be served on the same day, repeat the aforementioned procedure and chill.






Lamb Stew - Arni Tavas



1000-1100 g lamb, cut into small portions

1 kg ripe tomatoes, peeled and cut into pieces

1 kg onions, cut into slices

1 kg potatoes, cut into 2 1/2 cm cubes

salt and pepper

2-2 1/2 teaspoons ground cumin

1/4 - 1/3 glass oil


Remove any excess fat from the meat. Salt to taste and place in a 35 cm roasting pan. Mix together the potatoes, tomatoes, onions, cumin, pepper and salt (2-2 1/2 teaspoons or as desired) in a large bowl. Place the vegetables in the pan and mix with the meat. Pour over the oil, cover with foil and cook in a moderately hot oven (180 - 190 C) for 1 hour. Uncover and turn carefully. Cover and continue to cook for a further 1-1 1/4 or until the meat is tender turning carerefully once or twice. Remove the foil and continue cooking turning the meat to golden brown on both sides. At the same time, the sauce will thicken. If necessary, turn over the potatoes too. If it is not to be served emmediately, cover with foil.

Notes:

1. If the meat is golden brown on both sides and the sauce is not thick enough, cook further, turning the meat once or twice to golden brown (when you turn the golden brown meat in its liquid, it tUMS white but it gets golden brown again later).

2. You may use half the recipe using a 27x27 cm ovenproof dish.






Rabbit Stew - Kounelli Stifado



1 (11/2 kg) rabbit, cut into portions

1/4 glass oil

1000-1200 9 small onions of an even size

salt and pepper

ground cinnamon

1/2 glass vinegar

3/4 glass dry red wine

2-3 bay leaves


Peel the onions and salt the rabbit. Heat the oil in a wide-based pan and fry the rabbit portions gently. Add the onions and make sure they are placed on the base of the pan so that they are fried gently. Add the pepper, cinnamon, vinegar, wine and bay leaves. Cover and simmer for about 10 minutes. Pour in sufficient water to cover and continue to simmer. Pour in some more water, if needed, stirring occasionally until the rabbit is tender and the sauce thickens.

Note: When the portions of the rabbit are fried, they may be removed from the pan and put back after the onions are fried.


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