Pork with leeks and celery roots - (Hirino prasoselino)

NOTES

Greek : Χοιρινό πρασοσέλινο
Serves / Yields : 8 - 10 persons


INGREDIENTS

•     1,5 kg of pork, preferably leg
•     1/2 kg of leeks, sliced
•     1/2 kg of celery root, sliced
•     1 cup of olive oil
•     1 large glass of white wine
•     1 spoon of tomato paste
•     3 eggs
•     juice from 2-3 lemons
•     Salt
•     Pepper

METHOD

In a stockpot sauté the leeks using olive oil, after cutting them into slices. Then add the celery roots washed and cut into slices and sauté. Remove after 5 minutes and place them in a platter. Place the pork cut into pieces and lightly sauté. Put the leeks and celery root back in the pot to cook, douse with wine and boil for about 5 minutes. Dilute the tomato paste in a glass of water and add it to the pot. Season with salt and pepper, lower the flame and boil for one more hour until the meat is cooked. Beat the eggs with the lemon juice and add it to the food.

Source: Greek-Recipe.com

Pork with leeks - (Hirino me prasa)

NOTES

Greek : Χοιρινό με πράσα
Serves / Yields : 4 - 6 persons
Season:Autumn,Winter


INGREDIENTS

•     1 kg pork, cut in small pieces
•     1 kg leeks, cut in slices
•     1 bunch dill
•     1 bunch celery
•     2 bunch spring onions
•     3 tomatoes, sliced
•     2 eggs
•     1/2 cup olive oil
•     Juice of 3 lemons
•     Salt
•     Pepper

METHOD

Boil the pork in a saucepan for 30 - 40 minutes. Remove and drain. Boil the leeks for 10 - 15 minutes, remove from saucepan and drain. Heat oil in the saucepan and saute the pork with the spring onions. Add leeks, tomatoes, celery, dill and lemon juice. Add water, salt and pepper and let it simmer until the water evaporates and the sauce thickens. Remove from heat and pour egg and lemon sauce on top.

Source: Greek-Recipe.com

Leek and Cheese rolls (Prassobourekakia)

These are easily prepared and tasty little rolls that you can have as a side dish on the table or as part of a buffet. The cheeses used are regatto and Greek anthotiro, which is quite widely available abroad. As I said, they can be prepared easily and quickly and are a tasy addition to any meal or simply a delicious snack.

Ingredients

½ kg filo pastry
½ kg leeks
300g anthotiro cheese crumbled
100g regatto cheese grated
1 tablespoon butter (for the filling)
100g melted butter (to spread on filo pastry)
Salt & pepper to taste


Preparation
Wash the leeks, cut lengthwise into 4 and then chop into ½ cm wide pieces.

Boil 1 litre salted water, add the leeks and blanche for 5 minutes.

Drain the leeks well and put them in a mixing bowl.

Add the 1 tablespoon butter, anthotiro and regatto.

Mix well and set aside.

Open each sheet of filo pastry and cut across the width, not the length into strips approx. 15 cm wide. and spread the melted butter over them.

Repeat this for each sheet of filo pastry.

At the end of each strip place 1 tablespoon from the filling mixture you have previously prepared and roll it up.

Place the rolls in a buttered oven dish with the joins on the underside.

Brush some more melted butter over the tops of the rolls.

Place in a pre heated oven at 180 degrees Celsius for 45 minutes or until they turn golden brown.

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