Boureki with Minced Meat (Rolls with Minced Meat)

Delicious, crunchy rolls, with onions, leek and spicy cheese. Serve them when you throw a party and they will steel the show!

Ingredients

• a pack of filo pastry
• 750g minced beef
• 1 leek, finely chopped
• 2 red onions, thinly sliced
• ⅓ teacup of extra virgin olive oil
• ⅓ teacup of white dry wine
• 2 teacups of grated, spicy gruyere cheese
• ½ bunch of parsley, finely chopped
• ½ bunch of mint, finely chopped
• salt
• freshly ground pepper

Method

Put the olive oil in a wide, shallow casserole and stir fry the minced meat for 6-7 minutes, until it changes colour. Add the onions and leek and stir fry for another 6-7 minutes, until they wilt.  Pour the wine in and wait for the alcohol to evaporate. Reduce heat, season with salt and pepper and put the lid on. Simmer for 20 minutes over low heat until the liquids reduce. Then add the herbs and the gruyere. Combine everything well and leave to cool completely. Cut each filo sheet into 4. Brush with oil. Spoon some of the filling on each quarter and roll it over. Pop them in a baking tray lined with greaseproof paper. Brush with olive oil and bake at 180ºC for 30 minutes until golden and crispy.
Alternatively: You can fry them if you wish.

portions 32

Preparation Time 30 minutes

Baking time 30 minutes

Source: argiro.com.gr

Papardelle with sirloin steak and vegetables

A remarkably easy to prepare dish which gives a gourmet touch to our everyday dinners.

Ingredients

• 500g papardelle
• 500g sirloin steak in strips
• 1/3 tea cup of extra virgin olive oil
• 1 clove of garlic, finely chopped
• 3 spring onions with their leaves, finely chopped
• 4 large Portobello mushrooms, finely cut
• 1/3 tea cup of dry white wine
• 6 tomatoes, cut in cubes
• 1 sprig of fresh thyme, leaves picked
• salt
• freshly ground pepper
• grated Parmesan

Method

1. In a deep frying pan warm the oil and stir the sirloin steak strips for 2 minutes. Add the garlic, spring onions and mushrooms and wilt them for 3 minutes. Pour the wine in and wait until it evaporates. Add the tomatoes and thyme and season with salt and pepper. Simmer the sauce for 10 minutes over very low heat.

2. In the meantime bring a large pan of salted water to the boil and cook the papardelle 2 minutes short of the timing on the packet instructions. Toss the papardelle (without draining) in the sauce with droplets of their cooking water to get an absolutely silky consistency.

3. Bring the food to a boil for 2 minutes and serve immediately sprinkled with grated Parmesan.

portions 4

Preparation Time 20 minutes
Source: argiro.com.gr

Beef Rolls with Beer Sauce

Smashing beef rolls that your friends and family will love!

Ingredients

• 8 thin-cut beef or pork frying steaks
• 250g white mushrooms, sliced
• 100g gruyere
• 2 tablespoons butter
• 1/2 l beer
• 1 medium red onion
• 1/2 glass of cream
• flour
• 1 tablespoon parsley, finely chopped
• salt
• freshly ground pepper

Method

1. Melt a teaspoon of butter in a frying pan and stir fry the mushrooms for 10 minutes. Sprinkle with salt and a tablespoon of finely chopped parsley and remove from heat. Add the gruyere, diced in cubes, and combine everything well.

2. Lay the steaks on a board and spread each with a tablespoon of the stuffing. Roll up and secure in place with a cocktail stick. Then dip them into the flour.

3. Melt the remaining butter in a shallow casserole, add the chopped onion and cook for 3-4 minutes, until softened. Pop the stuffed beef rolls in and brown each all over for a few minutes. Season with salt and pepper and add the beer. Wait for the alcohol to evaporate, then, put the lid on and simmer over a low heat for 30-40 minutes.

4. Uncover the casserole and add the cream at the last moment. Give the casserole a gentle shake and simmer for another 5 minutes, until the sauce thickens. Serve with rice, mashed potatoes or boiled vegetables.

portions 8

Preparation Time 20 minutes

Baking time 45 minutes

Source: argiro.com.gr

Pork Fillet with Prunes and Wine

A special, beloved recipe, full of flavours and aromas, ideal for a festive occasion!

Ingredients

• 1k pork fillet in medallions
• 4 tablespoons extra virgin olive oil
• 12 prunes, pitted
• 1 clove of garlic
• 1 onion, finely chopped
• 1/4 teacup of brandy
• 3/4 teacup of red wine
• 1 sprig of thyme
• 1 bay leaf
• 2-3 allspice berries
• 3/4 teacup of crème fraîche
• salt
• freshly ground pepper

Method

1. Warm the olive oil in a wide, shallow casserole-type pan or a deep frying pan. Brown the meat for 2 minutes each side. Add the onion and the clove of garlic and stir fry for 2-3 minutes until the onion is translucent.

2. Add the prunes and stir. Pour in the wine and brandy, wait for the alcohol to evaporate, then, add the thyme, bay leaf and allspice. Put the lid on and simmer over low heat for 20 minutes approximately.

3. Add the crème fraîche, season with salt and pepper and boil briskly over high heat for a few more minutes.

4. Serve with velvety potato mash: place the mash on the serving plate and top it with the meat and its rich sauce.

portions 5

Preparation Time 10 minutes

Cooking Time 25 minutes

Source: argiro.com.gr  

Pot- Roasted Beef with Vegetables

This is a real treat for those of you who watch your calories and don’t have a lot of time to spend in the kitchen! I prefer to accompany it with yoghurt.

Ingredients

• 1½ k beef (brisket), diced in bite-sized portions
• 2 carrots, finely chopped
• 2 onions, finely chopped
• 2 tomatoes, cut into 4
• 2 red bell-peppers, cut into 4
• 2 green bell-peppers, cut into 4
• 2 aubergines, diced in bite-sized pieces
• 250g white mushrooms, whole
• 2 stalks of celery, finely chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teacup of red wine
• 1/2 teaspoon oregano
• 1/2 teaspoon mint
• half a bunch of parsley, finely chopped
• salt
• freshly ground pepper

Method

It is best to use an earthenware, ovenproof pot because it keeps the liquids in and so the meat is cooked better. Put the meat in the pot. Add the finely chopped carrots, onions and celery. Then add the tomatoes, peppers, aubergines and mushrooms. Pour over the olive oil and the wine. Season with salt and pepper and sprinkle with the herbs. Cover and bake, in a well preheated oven, at 200ºC, for 1h and 30 minutes. Check to make sure the meat is cooked through. Do not add any water because the vegetables have a high water content of their own. When ready place the meat in the centre of a serving plate and arrange the veggies around.

portions 6

Preparation Time 15 minutes

Baking time 90 minutes

Source: argiro.com.gr

Pot-Roasted Beef in Red Wine with Vegetables and Prunes

This amazing dish takes only 10 minutes to prepare! Pop it inside the oven, then just put your feet up while it is slowly roasting for a couple of hours. Rich taste, truly awesome!

Ingredients

• 1k beef (brisket or silverside), diced in bite-sized portions
• 2 tablespoons flour
• 8 small onions
• 2 large carrots, thickly sliced
• 2 stalks of celery, sliced
• 2 cloves of garlic
• 2 tablespoons white mushrooms, halved
• 1 sprig of thyme
• 1 bay leaf
• 1 water glass of red wine
• 1 water glass of meat stock of water
• 12 prunes, pitted
• some finely chopped parsley for garnish
• salt
• freshly ground pepper
• potato mash (to accompany the meat)

Method

Dice the meat into bite-sized portions and flour it. Season with salt and pepper and mix everything well. In a small, ovenproof, earthenware pot put the onions (whole), carrots, celery, mushrooms and garlic and combine them well. Put the meat portions on top and stick the bay leaf and thyme sprig in. Add the prunes and pour the wine and meat stock over. Stir well. Put the lid on and bake at 200ºC for 1h and 45 minutes. Remove the lid and bake for another 15 minutes. Serve with potato mash and sprinkle with the finely chopped parsley. If you wish you may reduce the sauce before you serve. Put it in a saucepan and boil briskly over a high heat for 6-7 minutes until bubbling and thick. (you do that whenever you need to end up with a thick sauce).

portions 5

Preparation Time 10 minutes

Baking time 120 minutes

Source: argiro.com.gr

Fresh Salad with Rocket and Beef Steak

A lovely salad, that, you may serve as a light meal. The dressing is suitable foe all kinds of green salads.

Ingredients

• a bunch of rocket leaves
• 200g sirloin steak, cut in stripes
• 1 lettuce
• 1 lollo lettuce
• 8 cherry tomatoes, halved
• 1/2 teacup of parmesan shavings
• 2 tablespoons pine nuts
• salt
• freshly ground pepper

For the dressing

• 4 tablespoons extra virgin olive oil
• 4 tablespoons balsamic vinegar
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 clove of garlic, crushed
• a pinch of dried thyme leaves
• salt
• freshly ground pepper

Method

1. Warm the olive oil in a deep frying pan and brown the beef stripes all over for 5-6 minutes until the meat is cooked through. Pour the balsamic vinegar in, wait for the alcohol to evaporate, then, add the mustard, honey and garlic and stir everything well. Sprinkle with the thyme and season to taste.

2. Chop the leafy vegetables finely and place them in a salad bowl. Add the beef with its sauce and scatter the pine seeds over. Combine everything well and serve.

portions 4

Preparation Time 10 minutes

Source: argiro.com.gr

Christmas Meat Pie with Baked Pastry Chips

Give your Christmas diner a sense of opulence by offering this exquisite pie as first course.

Ingredients

• 1 egg, preferably organic
• 1/2 teacup of extra virgin olive oil
• 1 tablespoon vinegar
• 1 teacup of lukewarm water
• (quantity depends on the consistency of the mixture) plain flour
• 1 teaspoon salt
• For the filling
• 1½k lamb
• 4 red onions, whole
• 1 teaspoon sweet paprika
• salt
• freshly ground pepper

Method

Rinse the meat well. Boil the meat along with the onions until it becomes tender. Remove the onions with the help of a slotted spoon and place them in a bowl (they must be really well cooked). Drain the meat and dice it into bite-sized portions. Set aside to cool.
For the pastry:  Place all the ingredients in a large bowl, knead until you have a smooth dough and leave it aside to rest for a while. Divide the dough into 4 equal parts and roll each out to a sheet. Bake the 4 pastry sheets for 10 minutes, at 200ºC. When they are cool, break them into large chips inside a large, oil coated baking pan. Scatter the meat and the onions over the baked chips. Whisk the egg with some of the meat stock, season with salt and pepper and pour it over the pie.
Add as much meat stock as you need to cover the pastry chips (add some kefalotiri cheese, if you like) and bake the pie at 180ºC, for approximately 1h.

Courtesy of Mrs Anghela Vassiliou from Arta
 
Source: argiro.com.gr

Glazed Pork Loin with Sweet Potato Mash

Five minutes preparation time will be enough for this beautifully glazed pork. An ideal choice for those of you who do not wish to spend a lifetime in the kitchen! Serve it with yummy sweet potato mash!

Ingredients

• 1 (appr 3k) pork loin with the skin
• 5-6 cloves of garlic, sliced
• ½ tea cup of thyme honey
• 2 oranges (juice)
• 2 lemons (juice)
• 1 sprig of fresh rosemary
• salt
• freshly ground pepper

Method
Use a sharp knife to make tiny incisions in the meat flesh, here and there and tuck in the garlic slices. Season well with salt and pepper and place the meat in a baking tray. Place it on the bottom shelf of a preheated oven and roast at 220ºC until golden brown. Then turn the oven temperature down to 180ºC cover it well with baking paper or tin-foil and continue roasting for 1h and 30 minutes. Then coat the pork with the honey, baste it with its juices, add the rosemary and roast again for 1h and 30 minutes. Make sure to baste the meat often during roasting. When ready, leave covered for 20 minutes, so that the flesh can re-absorb the juices that have bubbled to the surface. Place it on a large plate and slice it when served.

Remember that total cooking time equals the weight of the meat plus 30 minutes.

portions 8

Preparation Time 5 minutes

Baking time 210 minutes

Source: argiro.com.gr

Marinated Pork with Melt-in-the-mouth Potatoes and Quinces

A very easy recipe that will not take you long to prepare. You can easily replace the traditional roast turkey with this excellent dish.

Ingredients

• 2½k pork pork loin, diced in large portions
• 10 large potatoes
• 2 oranges (juice)
• a piece of orange zest
• 2 lemons (juice)
• a piece of lemon zest
• 2 quinces
• ¾ teacup of extra virgin olive oil
• 5 cloves of garlic
• a sprig of rosemary
• a sprig of thyme
• salt
• freshly ground pepper

Method

The night before: rinse the meat well, pat it dry, season with salt and pepper and place it in a bowl. Stick the garlic cloves here and there, pour over the olive oil and then stick in the orange and lemon zest. Combine everything well, cover and place it in the fridge. The next day: peel the potatoes, cut them in large chunks and place them into an earthenware, ovenproof pot. Rinse the quinces (unpeeled and unseeded), cut them in large chunks and place them among the potatoes. Put the meat on top and empty the marinade in. Add the rosemary and thyme and pour over the lemon and orange juices. Bake at 200ºC, in a preheated oven, without the lid, for 45 minutes. Then, stir everything well, check the seasoning, cover and bake for another 2h.

 

portions 10

Preparation Time 10 minutes

Baking time 165 minutes

Source: argiro.com.gr

Beef Stew with Aubergines Purée

In Istanbul they call this dish “hounkiar beyienti” that means “the Royal court’s choice”! In case you wonder why, just try it!

Ingredients

• 1k beef (topside or brisket) cut in portions
• 3 tablespoons extra virgin olive oil
• 2 red onions, finely chopped
• 1 clove of garlic
• 1 tablespoon tomato purée
• 1 can (400g) tomatoes, finely chopped
• ½ teacup of dry white wine
• 1 bay leaf
• 2-3 allspice berries
• 1 teaspoon sugar
• 2-3 sprigs of parsley
• salt
• freshly ground pepper

For the aubergines puree

• 5-6 medium sized plum aubergines, roasted
• 500ml fresh milk
• 2 tablespoons butter
• 2 tablespoons flour
• ½ small onion
• 1 clove
• a pinch of freshly ground nutmeg
• salt

Method

Warm the olive oil in a casserole-type pan and brown the meat on all sides for 4-5 minutes. Add the garlic and the finely chopped onion and stir fry them until they become translucent. Then smear the tomato purée on the bottom of the casserole. Pour in the wine and wait for the alcohol to evaporate, then, add the parsley, allspice, bay leaf and finely chopped tomatoes. Sprinkle with the sugar, drizzle with very little water and season to taste. Add as little water as possible, during cooking, to help condense the flavours, so as to end up with a much tastier food. Put the lid on and simmer over a low heat until the meat melts in the mouth and the sauce thickens, that is for approximately 1h and 30 minutes.

For the aubergines purée: Pin the clove in the halved onion and place it in a casserole along with the milk. Warm it up.Melt the butter gently in a saucepan and sprinkle with the flour. Stir with a whisker for 3-4 minutes. Remove from heat, discard the onion, then, add the milk, a little at a time, constantly stirring. Put back on heat and simmer gently until the sauce thickens.  When ready remove from heat and add the salt and the nutmeg. In the meantime peel the roasted aubergines and mash their flesh in the food processor. Add them in and combine everything well. To serve, place the purée on a plate, top it with the meat and pour the rich sauce over.

portions 4

Preparation Time 20 minutes

Cooking Time 105 minutes

Source: argiro.com.gr

Beef liver stew with bell peppers and feta cheese

At last I 've created a liver dish which is neither baked or fried. So here is my twist with coloured bell peppers and feta cheese, served with pilaff. When you buy liver remember to check if it is spotless and consume it within the same day.

Ingredients

• 1/3 tea cup of extra virgin olive oil
• 1 kg beef liver
• 1 dried onion, finely chopped
• 2 green bell peppers, cut in strips
• 2 red bell peppers, cut in strips
• 1 kg fresh tomatoes, grated
• 1/2 tea cup of dry white wine
• 1/2 tea spoon dried oregano
• 1 tea cup feta of cheese, crumbled
• salt
• freshly ground pepper
• a little parsley for garnishing
• pilaff for serving

Method

Cut the liver in thick strips. Warm the olive oil in a pan over medium heat and cook the liver in for 3-4 minutes until it changes colour. Then transfer it to a platter. Wilt the onion and peppers for 2 minutes in the same oil. Pour the wine in, wait until it evaporates and add the tomatoes.

Put the liver back to the pan along with its juices and cook it for 15-20 minutes. Season with salt and pepper towards the end of cooking time. Then sprinkle with the oregano, parsley and crumbled feta cheese. Remove from the heat and wait for 2 minutes to allow cheese to melt. The sauce must be completely reduced. Serve with pilaff.

portions 5

Source: argiro.com.gr

Lamb with curry and almonds

This is a dish with intense flavours! Βasmati rice along with a green salad will be its perfect accompaniment.

Ingredients

• 1kg lamb leg cut in bite-sized pieces
• 4 tablespoons extra virgin olive oil
• 2 large onions cut in thin slices
• 1 clove of garlic
• 1 teaspoon curry powder
• 1 teaspoon cumin powder
• 1/2 tea cup of blanched almonds, coarsely chopped
• 400g tomatoes, finely chopped
• 500g basmati rice

Method

In a deep pan warm the olive oil and brown the lamb bites on all sides for a minute or two. Then transfer them to a small ovenproof baking dish. Add the onions and the whole garlic back to the pan and cook them until they get translucent over medium heat for a couple of minutes. Then add the almonds, sprinkle the curry and cumin powder in and finally add the tomatoes. Season with salt and pepper. Simmer for 5 minutes and pour the onions sauce over the lamb pieces. Cover the baking dish with greaseproof paper and tin foil and bake in a preheated oven at 200ºC for 1 hour and 15 minutes. Then remove the cover and continue baking for further 25 minutes until all liquids are reduced and the meat becomes meltingly tender.

Source: argiro.com.gr

Thick spaghetti with sauce, sausage and vegetables

A robust traditional dish with thick spaghetti full of flavours and aromas. You will love its gorgeous taste for sure!

Ingredients

• 500g thick spaghetti
• 1/3 tea cup of extra virgin olive oil
• 1 dried onion, cut in thin slices
• 1 clove of garlic, crushed
• 2 country sausages, casing removed
• 1/2 tea cup of dry red wine
• 1 green bell pepper, cut in cubes
• 1 red bell pepper, cut in cubes
• 1 large aubergine, cut in cubes
• 800g fresh tomatoes, finely chopped
• 1/2 tea cup of olives, finely chopped
• 1 sprig of fresh thyme, leaves picked
• 1 sprig of fresh oregano, leaves picked
• grated kefalotiri cheese for serving
• salt
• freshly ground pepper

Method

Line a baking dish with greaseproof paper. Put the bell peppers and aubergine in a bowl, coat them well with 2 tablespoons of olive oil and then transfer them to the baking dish. Bake them at 200ºC for 10 minutes until they wilt. Cut the sausages in thin slices. In a casserole type pan warm the remaining olive oil and cook the onion and garlic for a couple of minutes until they get translucent but not brown. Add the sausage and stir it in for 2-3 minutes. Add the vegetables, pour the wine in and wait until all liquids evaporate. Then add the tomatoes, herbs and olives. Season with salt and pepper and simmer the sauce for 10 minutes. In the meantime boil the spaghetti and drain them in a colander. Combine them with the sauce, sprinkle with the grated kefalotiri cheese, mix everything well  and serve immediately. 

portions 5

Preparation Time 10 minutes

Cooking Time 20 minutes

Source: argiro.com.gr

Tagliatelle with mushrooms and pancetta (Italian bacon)

When you get home starving to death and you have no food planned, this is a dish you can prepare in ten minutes. Remember my tip: toss pasta in the sauce with its cooking water in order to get an absolutely silky consistency.

Ingredients

• 1/4 tea cup of olive oil
• 250g pancetta
• 1 onion, finely chopped
• 1 clove of garlic
• 250g white mushrooms
• 2 X 400g tinned tomatoes, finely chopped
• 2 tablespoons thyme
• 1/4 tea cup of dry white wine
• 100g strained yoghurt
• salt
• freshly ground pepper
• 1 tea cup of grated kefalotiri cheese
• 500g tagliatelle or traditional long noodles from Crete island

Method

In a casserole type pan stir the pancetta for 3-4 minutes. Add the onion and garlic and stir for 2-3 minutes until they get translucent. Put the mushrooms and leave the food liquid reduce. Pour the wine and wait until the alcohol evaporates. Add the tomatoes and herbs, season with salt and pepper and boil for 15-20 minutes until the sauce becomes thick. Bring a large casserole of salted water to the boil, cook the tagliatelle for 5 minutes and transfer them immediately to the pan with the mushrooms and pancetta sauce. In this way their cooking water will loosen the sauce to a nice silky consistency. Remove from heat and add the yoghurt and cheese. Mix everything well and serve straight away.

portions 4

Source: argiro.com.gr

Traditional spaghetti with lamb minced meat and feta cheese

That is again comfort food. For a different texture simply cut the lamb meat using two knives.

Ingredients

• 500g thin spaghetti
• 600g lamb minced meat, coarsely cut
• 1/3 tea cup of extra virgin olive oil
• 1 dried onion, finely chopped
• 2 cloves of garlic, finely chopped
• 6 white mushrooms, finely chopped
• 1/2 teaspoon dried thyme or 1 sprig of fresh thyme, leaves picked
• 1 bay leaf
• 1 tea cup of dry red wine
• 800g fresh or canned tomatoes, finely chopped
• a pinch of sugar
• 1/2 tea cup of milk
• 11/2 tea cup of feta cheese, crumbled
• salt
• freshly ground pepper

Method

Warm the olive oil in a casserole type pan and wilt the onion, cloves and mushrooms for 6-7 minutes. Make a well in the cooked mixture and place the minced meat in. Turn the heat up and add the thyme and bay leaf. Stir occasionally and wait until the meat changes colour. A soon as its liquids are reduced, drizzle the wine in. Wait until the alcohol evaporates, add the rest of the ingredients (tomatoes, milk, sugar, salt and pepper) and give everything a gentle mix. Turn the heat down and simmer for 30 minutes. In the meantime boil the spaghetti, drain them in a colander and put them back in the casserole. Add 2 full spoons of the meat sauce and the 1 tea cup of the crumbled feta cheese. Mix well and serve the spaghetti in a platter topped with the rest of the meat sauce and crumbled feta cheese.

portions 10

Preparation Time 10 minutes

Cooking Time 40 minutes

Source: argiro.com.gr

Frigadelia

A delicacy that comes from Central Greece. Every year we gather in Paros, friends and family together, about 30 of us, from all over Greece and we celebrate Easter, each making his own traditional culinary contribution! Now this is a very tasty one, indeed!

Ingredients

• caul fat of 1 lamb (large)
• 1 lamb liver
• 4 cloves of garlic, grated
• ½ tea cup of parsley, finely chopped
• 1 tablespoon oregano
• salt
• freshly ground pepper

Method

Rinse the liver and cut into small pieces. Place it in a bowl, add the garlic, parsley and oregano and season with salt and pepper. Dip the caul fat into warm water, spread it onto your working surface and remove the thick, hard parts.

Then, cut the caul fat into oblong pieces. Place 1 teaspoon of the filling on each piece and then roll it over to give it a sausage shape. When you have made them all, fry them in hot olive oil for 2-3 minutes each side. Drizzle with lemon juice.

Alternatively: You can, if you wish, bake the frigadellia. Place them in a baking pan, seam down and bake at 200ºC for 35-40 minutes. Make sure to turn them over, so that they become golden brown on all sides. When you serve, drizzle with lemon juice.

portions 12

Preparation Time 15 minutes

Baking time 6 minutes

Source: argiro.com.gr

Country lamb in the bag

In case of lack of inspiration this is splendid idea for a formal gathering.

Ingredients

• 11/2 kg leg of lamb, boned and cut in portions
• 1/2 tea cup of extra virgin olive oil
• juice of 1 lemon
• 3 cloves of garlic
• 1 tablespoon oregano
• 2 tablespoons fresh mint, leaves picked and finely chopped
• 6 potatoes
• 2 bay leaves
• 6 slices of kefalotiri cheese
• salt
• freshly ground pepper
• 6 X A5 sheets of greaseproof paper

Method

Place the meat portions in a mixing bowl. Season with salt and pepper, drizzle with the olive oil and lemon juice and add the oregano, fresh mint and garlic cloves, cut in thin slices. Give everything a good toss and add the bay leaves. Cover and leave in the fridge for 2-3 hours, tossing occasionally. Cut the potatoes in round slices. Sir fry them in a pan with olive oil, over low heat, for 10 minutes until they soften. Transfer in a platter.Spread all six greaseproof paper sheets on a working surface. Place in the centre of each 3-4 potato slices, put a meat portion on top and finish with a slice of kefalotiri cheese. Drizzle with 2 tablespoons of the marinade and fold the greaseproof paper over the meat (seam side down). Place all six bags on a flat metal baking tray and bake them in a preheated oven at 180º C for 1 hour and 15 minutes.

portions 6

Preparation Time 20 minutes

Cooking Time 75 minutes

Source: argiro.com.gr

Legs of lamb with garlic, kefalotiri cheese and herbs

First ask your butcher to bone the legs of lamb for you. Then prepare the dish in no time, put it in the oven and while it is cooking, have a good time with your guests, before you all enjoy the meal.

Ingredients

• 2 legs of lamb, boned and butterflied 
• 1/4 tea cup of fennel, finely chopped
• 1/4 tea cup of dill, finely chopped
• 2 fresh rosemary sprigs, leaves picked
• 6 cloves of garlic, finely chopped
• 1 tablespoon spicy mustard
• 300g kefalotiri cheese, cut in cubes
• 2 tablespoons dry white wine
• salt
• freshly ground pepper
• olive oil for rubbing

Method

In a mixing bowl put the mustard, cheese, fennel, dill, rosemary, garlic and wine. Season with pepper and give everything a good toss. Arrange the legs of lamb on a working surface and rub them all over with olive oil, salt and pepper. With the help of a spoon divide the filling ingredients between the two butterflied legs, placing it in the centre of each. Roll the legs over to make a sort of roulade and stitch carefully. Then wrap each roulade in a sheet of greaseproof paper and tie it up, forming a parcel. Place the two parcels on a flat metal baking tray and bake at 170°C for 2 hours and 15 minutes until the meat is as tender as it can be. Remove the greaseproof paper, cut the roulades in slices and transfer them in a platter. Pour the meat juices over the slices and serve with a green lettuce salad.

portions 8

Preparation Time 20 minutes

Cooking Time 135 minutes

Source: argiro.com.gr

Lamb with green pilaff

Cook this delicious and impressive dish and fill the air with Easter and Spring aromas.

Ingredients

• 1 young goat offal, blanched and cut in fine pieces
• 2 kg lamb, cut in portions
• 2 small red dried onions, finely sliced
• half a bunch of fennel
• half a bunch of dill
• 4 tea cups of Carolina rice
• 3/4 tea cups of extra virgin olive oil
• salt
• freshly ground pepper
• 2 lemons

Method

Soak the rice in lots of water and leave it to expand for approximately 1 hour. Rinse the rice in colander until the water runs clear and drain well. Rinse the lamb portions under cold running water as well. Bring water to the boil and cook the lamb, skimming when necessary. Towards the end of cooking time, season with salt and pepper. Simmer for 1 hour and 30 minutes until the meat gets tender enough. In a large baking tray put the rice, offal, dried onions, spring onions, dill and fennel. Squeeze over the 2 lemons juice and drizzle with the oil. Combine everything well. Measure the meat stock. Add 21/2 tea cups of stock for every tea cup of rice. (Add some water since the stock is not enough). Put the meat on top of the rice and bake for 40 minutes at 180°C on the bottom rack. Serve with yoghurt.

portions 8

Preparation Time 90 minutes

Cooking Time 40 minute

Source: argiro.com.gr

Roast leg of lamb

Lamb on the spit is not your favourite cup of tea. However tradition calls. So why don't you try this equally succulent roast lamb alternative?

Ingredients

• 2 kg leg of lamb, cut in portions
• 1/3 tea cup of extra virgin olive oil
• 1 1/2 kg of yoghurt
• 3 eggs
• 1 1/2 tea cup of Carolina rice
• salt
• freshly ground pepper
• 1 lemon

Method

Rinse the lamb portions under cold running water. Bring water to the boil and cook the lamb, skimming when necessary. Towards the end of cooking time, season with salt and pepper. Soak the rice in lots of water and leave it to expand for 1 hour. Rinse the rice in a colander until the water runs clear and drain well. Squeeze the juice of 1 lemon over the rice and use 4 tea cups of the meat stock to cook it in for 10 minutes. Then let it stay. Whisk the eggs, add the yoghurt and season lightly. Combine the yoghurt with the rice. In a well buttered tray place the boiled lamb and put the yoghurt and rice on top. Drizzle with some olive oil and roast at 180°C for 35-40 minutes, until you get a golden yoghurt crust.

portions 8

Preparation Time 30 minutes

Cooking Time 40 minutes

Source: argiro.com.gr

Young goat fricasee with artichokes and fennel

All Easter and Spring flavours condensed in one dish, since all the ingredients used are in season. A failsafe recipe for the Easter Sunday lunch. 

Ingredients

• 1 lettuce, roughly cut
• 1 1/2 young goat, cut in portions
• 1 tea cup of extra virgin olive oil
• 5-6 spring onions, finely chopped
• 6 artichokes
• 1 dried onion, finely chopped
• 2  potatoes
• 2  carrots
• 6 fresh courgettes
• 1 bunch of dill, finely chopped
• 1/2 cup of fennel, finely chopped
• salt
• freshly ground pepper

For the egg and lemon sauce

• 2 eggs
• 2 lemons

Method

Blanch the lettuce in boiling water for 2-3 minutes and then drain it. In a casserole-type pan warm 1/2 tea cup of the olive oil and brown the young goat portions all over. Add the dried and spring onions and wilt them until they get translucent.Fill the pan with just enough water to cover the meat and simmer for 30 minutes. Then add the potatoes, cut in four, the artichokes, the carrots, cut in thick slices and the courgettes. Season with salt and pepper and put the lettuce on top. Drizzle with the other 1/2 tea cup of the olive oil. Continue simmering for further 25-30 minutes until the meat gets tender and the potatoes soft. Finally sprinkle with the dill and fennel and leave them to come to a boil. Taste for seasoning.Whisk the egg whites, add the yolks and the lemon slowly, while still whisking. Dilute the egg and lemon sauce with some food liquid and pour the mix over the food. Holding the casserole by its handles, shake it gently right and left for the sauce to cover all its content.

portions 6

Preparation Time 15 minutes

Cooking Time 60 minutes

Source: argiro.com.gr

Lamb's offal with spinach and spring herbs

A quick and delicious appetizer for the Resurrection Celebration Dinner or the Easter Sunday lunch. 

Ingredients

• 3/4 tea cup of extra virgin olive oil
• 1 lamb's offal (heart, liver, lungs and sweetbreads) cut in bite-sized pieces
• 7-8 spring onions, finely chopped
• 1/2 tea cup of dry white wine
• half a bunch of dill
• half a bunch of parsley
• half a bunch of mironia (parsley-like aromatic herbs)
• 1/2 kg of spinach
• salt
• freshly ground pepper
• 1 lemon

Method
Warm the oil in a casserole type pan, add the chopped offal and brown it for 6-7 minutes. Then add the spring onions and wilt them for 3-4 minutes. Pour the wine in and wait until it evaporates. Add the spinach, roughly cut, season with salt and pepper and sprinkle over the different herbs. Put the lid on and let simmer for 15 minutes until all liquids are completely reduced. Finally add a good squeeze of lemon juice and serve.

portions 4

preparation time 15 minutes

cooking time 25 minutes

Source: argiro.com.gr

Gardener's burgers

Easy and delicious low fat burgers. Since kids love burgers but hate vegetables this is a clever way to combine both for them. 

Ingredients

• 1 kg beef minced meat
• 2 carrots
• 2 courgettes, grated (the green part)
• 2 onions, grated
• 1/2 tea cup of dried breadcrumbs
• 2 eggs
• 1/3 tea cup of white vinegar
• 1 tablespoon dried oregano
• 2 tablespoons of fresh parley, finely chopped
• salt
• freshly ground pepper

Method

Put the minced beef in mixing bowl and drizzle with the vinegar. Grate the vegetables over the meat, add the herbs and the breadcrumbs, season with salt and pepper and finally add the eggs. Scrunch and mix thoroughly until the mixture changes colour. Better still if you put it in the fridge for 30 minutes, covered, to bind.

Divide the mixture into 5 pieces and mould and pat each in a flat burger. Fry them in a Teflon coated pan, for 5 minutes each side. Serve with sautée mushrooms and green salad.

Portions 5

Preparation Time 15 minutes

Cooking Time 10 minutes
Source: argiro.com.gr

Lamb with Cream-top Milk ( Shepherd’s Lamb)

This recipe was given to me by the Cultural, Educational and Developmental Association of Kritsa, “LATO”. 

Ingredients

• 1 1/2 kilo lamb
• 1/2 kilo cream-top milk
• 1 wine glass of extra virgin olive oil
• salt
• pepper
• 1 onion, finely chopped

Method

Dice the meat into portions. Place it in a casserole type pan, along with the olive oil and the onion and stir fry over a low heat until tender. Then add the wine. When it is cooked, add the cream-top milk, stir and serve while it’s hot. If you wish you may replace the top milk with strained yoghurt.

Source: argiro.com.gr