|
| COOKING
GREEK RECIPES |
RECIPE
BY TALLYRAND |
 |
Greece
is the way we are feeling . . . . .
Well
okay, you might be puffed out from all those athletics
but let us not forget Greece is the home to some of
the best cuisine and foods in the world. I for one have
spent many a leisurely hour (well okay hours) in a Taverna
enjoying the foods and the odd glass of Ouzo and Retsina,
a rather harsh local red wine. I think they should call
it Retinas . . . becasue it can sure make you blind
after a bottle or two!
But
you just get up in the morning, sink a few kafes
varys glykos, a double strength espresso served
in a flytsanaki (demi tasse) with honey, and
you are pepped up ready for the day. Forget the sports
drinks, try a couple of kafes varys glykos, with
iced water chasers and you are good to go.
But
Greece, the Olympics and food have much more in common
than you may think. The first ever event at the very
first ancient Olympic Games (Olympia 776 BC) was the
stadion race, a foot race of just six hundred feet long
and that it was won by a Chef! One Koroibos, a cook
from the nearby city of Elis.
So
this month I thought I would share with you the recipes
for some of my favourite Greek dishes. These dishes
are what I will be serving in my training restaurant
on 11th September, when we have an Open Day for the
public, the kitchen as in the best Greek tradition will
be open for guests to wander in and see my trainees
at work, ask questions and choose their foods.
I
hope you will enjoy them, as much as I do and as much
as I am sure my guests will in a couple of weeks.
Greek
recipes for you to enjoy:
SPANAKOPITA
The
classic Greek pie with filo pastry, filled with fetta
cheese, spinach and three types of onion.
Ingredients
| filo
pastry |
1
|
pkt |
| spinach |
1
|
kg |
| onions
- spring |
3
|
pc |
| onions
- red |
1
|
pc |
| onions
- white |
1
|
pc |
| parsley
bunch |
1/2
|
pc |
| dill |
|
sq |
| fetta |
250
|
gm |
| eggs |
3
|
pc |
Method
- Wash
and clean the spinach, discarding the stems and cut
into chiffonade
- Combine
the spinach, finely sliced onions, shredded parsley
and chopped dill in a large bowl and sprinkle with
a little sea salt
- Let
stand for 30 minutes, and press out all of the liquid
by hand
- Add
a little olive oil, crumble in the feta cheese crumbled
and the beaten eggs
- Brush
a deep sided roasting tray well with olive oil and
line with 6 - 8 pastry sheets, brushing each sheet
with oil
- Spread
the spinach filling evenly and cover with 6 - 8 more
pastry sheets, brushing each with oil
- Brush
the top with oil and score the top three sheets into
3 inch strips from one end of the pan to the other
- Sprinkle
the top with water, to prevent the pastry sheets from
curling upwards
- Bake
at 170°C for 40 - 45 minutes
- Allow
to cool slightly prior to cutting into wedges
DOLMATHAKIA
ME RIZI
Vine
leaves stuffed with a blend of rice, pine nuts, sultanas
and dill. Served chilled with Maidanosalata.
Ingredients
| light
chicken stock - approximately |
1
|
cup |
| long
grain rice |
1
|
cup |
| butter |
25
|
gm |
| onion
- small |
1
|
pc |
| salt |
|
sq |
| pine
nuts |
|
sq |
| sultanas |
|
sq |
| dill |
|
sq |
| vine
leaves (pre-cooked) |
|
sq |
Method
- In
a large heavy based saucepan melt the butter and over
a medium heat sweat off the onion
- Tip
in the well washed rice and continue to sweat for
two minutes to allow the rice to absorb the butter
- Add
the stock and cover with a well buttered cartouche
and bring to the boil
- Cover
with a lid, remove from the heat and allow to sit
for approximately 15 minutes
This is called via the absorption method, the rice
will cook with the latent heat retained in the pan,
rice and stock. All the liquid will be absorbed, the
rice will be fully cooked and there is no way it can
over cook
- Remove
the lid and fluff up with a fork
- When
cooked, place in a large bowl and add pine nuts, sultanas
and chopped dill to taste
- Taste
and season
- Place
the vine leaves, shiny side down on a work surface
- Place
some of the filling in the centre of each leaf, fold
the sides of the leaf over the filling then roll up
- Place
the vine leaf parcels on a tray seam side down and
sprinkle liberally with lemon juice and olive oil
- Best
serve chilled but may be gently heated in the microwave
Chef's
Tip:
Vine
leaves are quite readily available these days, and
if kept covered, in the refrigerator they last for
months
MAIDANOSALATA
Ingredients
| bread
slices |
6
|
pc |
| onion |
2
|
pc |
| parsley
bunch |
1
|
pc |
| garlic
cloves |
6
|
pc |
| chilli |
2
|
pc |
| egg
yolks |
3
|
pc |
| lemon
juice |
|
sq |
| olive
oil |
|
sq |
Method
- Remove
the crusts from the bread slices and sprinkle liberally
with water
- Squeeze
the bread to remove excess water
- Place
half the bread in a food processor and blend to a
paste with olive oil
- Place
into a large bowl and add the finely chopped parsley
and onion
- Add
the crushed garlic and chopped chilli to taste
- Add
olive oil and lemon juice to taste and season; the
spread should be very flavourful
PIROSKI
The
Greek version of calzone; bread pasties with seasoned
ground beef & cheddar, deep fried until golden brown
served with Tzatziki.
Ingredients
| butter
(room temperature) |
200
|
gm |
| milk |
300
|
ml |
| water |
300
|
ml |
| dried
yeast |
8
|
tsp |
| castor
sugar |
120
|
gm |
| egg |
4
|
pc |
| bakers
flour |
1
|
kg |
| |
|
|
| minced
beef |
1
|
kg |
| onion |
1
|
pc |
| tomato
purée |
100
|
gm |
| grated
cheddar |
|
sq |
| parsley |
|
sq |
Method
For
the filling:
- Heat
a large saucepan over moderate heat
- Add
the minced beef and cook gently, the fat within the
meat should render down and prevent it sticking
- Add
the finely chopped onion and cook gently for 15 minutes
- Add
the tomato puree and cook for another 15 minutes or
until cooked and tender
- Remove
from the heat and add chopped parsley to taste
- Add
sufficient grated cheddar, until it melts and binds
the meat
- Season
to taste
For
the dough:
- Melt
butter in the water and milk to blood temperature
- Add
in yeast and stir until dissolved
- Add
the sugar and egg
- Add
enough flour to form a soft dough
- Place
in prover until double in size
- Knock
back and re-prove
- Break
into small even pieces and roll dough into 10 cm circles
(or size to suit)
Piroski
production:
- Place
filling onto one side of dough, cut as preferred
- Brush
edges with water, fold dough in half and seal edges
- Place
on a lightly oiled tray, allowing room for dough to
rise and re -prove
- Place
in oven at 180°C for 5 minutes
- Remove
from oven and brush with egg wash and until golden
brown
- Brush
with egg wash if preferred again
TZATZIKI
Ingredients
| plain
yoghurt |
500
|
ml |
| cucumber |
1
|
pc |
| garlic
cloves |
6
|
pc |
| chives |
|
sq |
| olive
oil |
|
sq |
Method
- Peel
and grate the cucumber, set the cucumber aside in
a colander or strainer, to allow excess liquid to
drain away
- In
a bowl place the yoghurt and add the finely chop garlic
and chives to taste
- Add
the drained cucumber and whisk in olive oil to taste
- Season
as required
- Refrigerate
until ready to serve.
Chef's
Tip:
Tzatziki
can be bought pre-made in most supermarkets these
days, normally found amongst all the chilled dips
and spreads, but making your own is so easy. It is
also a great dip to serve with a selection of breads,
potato or corn chips, etc.
KTAPOTHI
A
plate of squid rings bound with a rich tomato sauce.
Served hot or cold with salad.
Ingredients
| tomatoes |
500
|
gm |
| garlic
cloves |
5
|
pc |
| onion |
100
|
gm |
| butter |
25
|
gm |
| virgin
olive oil |
50
|
ml |
| squid
tubes |
|
sq |
Method
To
make tomato concassé:
- Remove
core and score the skin
- Plunge
into boiling water for 10 seconds and refresh
- Peel,
cut in half and remove seeds
- Finely
chop
To
make sauce:
- Melt
the butter and the olive oil
- Add
the crushed garlic cloves, the finely chopped onion
and sweat
- Add
the concassé and simmer for approximately
30 minutes until most of the liquid has evaporated
and a thick, flavourful sauce remains
- Correct
the colour with tomato purée (not paste) if
required
Squid
rings:
- Cut
the squid tubes into rings and briefly deep fry for
approximately 20 seconds
- Drain
and lightly season with garlic salt while still warm
- Bind
in the tomato sauce and chill
- Serve
chilled or re-heat over a gentle heat or in the microwave
Chef's
Tip:
Tinned,
whole peeled, plum tomatoes may be used in place of
the fresh tomatoes.
BAKLAVA
The
most famous of all Greek desserts - sweet and rich layers
of phyllo pastry and assorted nuts bound with a rosewater
and orange sugar syrup. Amounts are approximate, as
it will depend on the size of the tray used and filo
pastry sheets, but a rough guideline for the nuts would
be a cup of each.
Ingredients
| filo
pastry |
1
|
pkt |
| melted
butter |
1/2
- 1
|
cup |
| chopped
peanuts |
|
sq |
| chopped
walnuts |
|
sq |
| chopped
pistachios |
|
sq |
| breadcrumbs |
|
sq |
| sugar |
3
|
cups |
| water |
3
|
cups |
| oranges |
6
|
pc |
| rose
water |
100
|
ml |
Method
- Lightly
butter a deep sided tray
- Layer
with two sheets of pastry and brush with melted butter
- Sprinkle
with the various chopped nuts and some breadcrumbs
- Add
two more sheets of pastry that are brushed with melted
butter and more nuts and breadcrumbs
- Repeat
until the tray is full
- Brush
the final layer of pastry with melted butter
- Carefully
pre cut into portions
- Place
into a pre-heated oven (170ºC) on the middle
shelf until a light golden brown
While
it is baking make the syrup:
- Remove
some of the orange zest and finely chop, set aside
- Juice
the oranges and place in a thick bottom saucepan with
the sugar, water and rose water - this syrup will
require equal amounts of sugar and water
- Simmer
gently until a light syrup consistency is achieved
- Remove
from the heat and allow to cool for 5 minutes
- Stir
in the chopped orange zest
Finishing:
- When
the baklava is cooked, remove from the oven and place
the tray on a cooling rack
- Brush
generously with the orange syrup until all the syrup
has been used, or alternatively gently pour it all
over and allow to sit at room temperature to steep
for at least two hours
Chef's
Tip:
For
something a little different try rolling the pastry
sheets up like a cigar and cutting it into fine shreds;
called chiffonade. Layer and use these the same way
as above.
Filo
or phyllo pastry will dry out very quickly when exposed
to the air. When using it one should have all other
mise en place (preparation) ready and at hand. If
the temperature of your kitchen is really hot, place
a clean, damp tea towel over the pastry when not in
use.
Enjoy
and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email Hub-UK : info@hub-uk.com
|
