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.
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.
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 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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 (180ø-190øC) 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.
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.
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.
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.
TO THE COOKING FOR FRIENDS HOMEPAGE