Leek potato

Summary
For those cold winter nights.
Servings: 6

Ingredients

• 4 cups of chicken's broth
• 2 tablespoons of unsalted butter
• 3 leeks, finely chopped
• 1 medium yellow onion, finely chopped
• 1 pinch of pepper
• 4 medium potatoes
• 1 pinch of salt
• 1 1/2 cup of whipping cream

Directions

• Sautee leeks and onion for 3 minutes in the butter.
• Add chicken broth.
• Simmer for 15 minutes or until tender.
• Blend until smooth.
• Stir in cream.  
• Salt and pepper to taste.

Source: EatGreekTonight

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

Prassopita [ Leek Pie ]

Ingredients

•     1/2 cup milk
•     150gr (0.3 lb) grated feta cheese
•     100gr (0.2 lb) grated gouda cheese
•     1kg (2 lb) leeks
•     3 eggs
•     Olive oil
•     Parsley
•     Phylo Pastry

Directions

1. Cut the green end of the leeks
2. Chope leeks to small pieces using a blender and then wash them well.
3. Add chopped leeks in a bowl and add 3 beaten eggs, 1/2 cup of milk and some chopped parsley.
4. Mix the ingredients in the bowl well with your hands.
5. Grease a baking pan with some oil and add a double layer of phylo pastry in the bottom.
6. Using a brush oil the bottom layer of phylo with some olive oil.
7. Pour the mix over the pastry layer and spread it out evenly over the baking pan.
8. Cover the mix with layer of pastry sheets and brush the top layer with some olive oil.
9. Make a few diagonal incisions on the top layer of pastry using a knife.
10. Place baking pan in a preheated oven and bake for about an hour at a heat of 180c (350 F).
11. Cut to pieces and serve hot.

Source: Greekrecipes.gr

Greek Mince and Leek Pie (Prasopita me Kima)

This is a delicious pie, not only the filling, but the lovely pastry as well. Because of the importance of the way the pastry is made, we have included photos of the various stages so that you can see it clearly.

Ingredients

Pastry

500g all-purpose flour

200g butter

50g butter for finish

260ml soda water

1 tsp salt

½ sugar

Filling

1 kg leeks (white section and some green, but not the leaves) finely chopped

½ kg mincemeat

250g Regatto cheese roughly grated

1 onion roughly grated

1 tbsp butter

2 eggs

2 tbsp olive oil

2 tbsp chopped fennel

Salt & pepper to taste

Preparation

Pastry

Put the flour, salt and sugar in a mixing bowl and add the soda water to make a pliable dough.

Knead the dough well for approx. 10 minutes.

Divide into 4 balls, wrap them in cling film and set aside to rest for 1 hr.

Filling

Boil 1½ litres of water and add the leeks when it comes to the boil.

Continue boiling for 5 minutes.

Drain well.

Whisk the 2 eggs.

While the leeks are still warm, mix in the eggs, cheese and butter.

Set aside to cool.

Heat the olive oil in a pan, add the onion and sauté for 2 minutes.

Add the mincemeat and sauté for another 5 minutes.

Add 1 cup water, the fennel, salt and pepper, mix well and simmer until there is no liquid – approx. 20 minutes.

Add the mincemeat to the leek mixture and mix well.

Set aside to cool.

Pastry

Take one of the balls of dough and on a floured surface roll it out into a circle approx. 40cm diameter.

Half melt the 200g butter and brush ¼ of it generously over the pastry.

Fold the pastry into a square in the stages shown in the photos below, tapping it with your hands to make sure there are no air bubbles.

 

 

Set aside.

Roll out another ball of dough into a circle approx. 40 cm diameter.

Brush it with another ¼ of the half-melted butter.

Place the first square of pastry in the centre of the circle and fold into a square as in the photos below.

 

Wrap in cling film and leave in the fridge for 1 hr.

Repeat this process with the other 2 balls of dough.

After the 1 hr has passed, roll out one of the squares on a floured surface, large enough to cover the bottom of an oven dish as well as the sides and to go over the edge.

Butter the dish and place the pastry on the bottom, flattening it with your hands, up the side and over the edge.

Put the mincemeat and leek filling on top of it.

Fold over the pastry on top of the edge of the filling. 

 

 

Roll out the other square of pastry and place it on top.

Make a small ridge around the edge. (see photo below)

Melt the 50g butter and brush over the top.

Score the surface into helpings.

 

Lightly spray the surface with water.

Place in a pre heated oven at 180 degrees Celsius for 40 minutes, until it has gone golden brown.

 

You can find here more recipes likes this...

Authentic Greek Recipes

Greek Leek Pie (Prasopita)

We posted a recipe previously for Leek Pie. That was an 'open' pie, whereas this has pastry below and above. It is similar to the recipe for Mince and Leek Pie, but without the mincemeat obviously, and more cheese. It's a delicious pie, not only the filling, but the lovely pastry as well. Because of the importance of the way the pastry is made, we have included photos of the various stages so that you can see it clearly.

Ingredients

Pastry

500g all-purpose flour

200g butter

50g butter for finish

260ml soda water

1 tsp salt

½ sugar

Filling

1 kg leeks (white section and some green, but not the leaves) finely chopped

250g Regatto cheese roughly grated

100g Annthotiro cheese (or Ricotto)

1 tbsp butter

2 eggs

Salt & pepper to taste

Preparation

Pastry

Put the flour, salt and sugar in a mixing bowl and add the soda water to make a pliable dough.

Knead the dough well for approx. 10 minutes.

Divide into 4 balls, wrap them in cling film and set aside to rest for 1 hr.

Filling

Boil 1½ litres of water and add the leeks when it comes to the boil.

Continue boiling for 5 minutes.

Drain well.

Whisk the 2 eggs.

While the leeks are still warm, mix in the eggs, cheese, butter, salt and pepper.

Set aside to cool.

Pastry

Take one of the balls of dough and on a floured surface roll it out into a circle approx. 40cm diameter.

Half melt the 200g butter and brush ¼ of it generously over the pastry.

Fold the pastry into a square in the stages shown in the photos below, tapping it with your hands to make sure there are no air bubbles.

Set aside.

Roll out another ball of dough into a circle approx. 40 cm diameter.

Brush it with another ¼ of the half-melted butter.

Place the first square of pastry in the centre of the circle and fold into a square as in the photos below.

Wrap in cling film and leave in the fridge for 1 hr.

Repeat this process with the other 2 balls of dough.

After the 1 hr has passed, roll out one of the squares on a floured surface, large enough to cover the bottom of an oven dish as well as the sides and to go over the edge.

Butter the dish and place the pastry on the bottom, flattening it with your hands, up the side and over the edge.

Put the filling on top of it.

Fold over the pastry on top of the edge of the filling.

Roll out the other square of pastry and place it on top.

Make a small ridge around the edge

Melt the 50g butter and brush over the top.

Score the surface into helpings.

Lightly spray the surface with water.

Place in a pre heated oven at 180 degrees Celsius for 40 minutes, until it has gone golden brown.

You can find here more recipes likes this...

Authentic Greek Recipes

 

Greek Fried Pork with Leeks

Again, this is a popular dish in the vilages. It can be served as a meze - one of several side dishes to accompany drinks - or served as a main dish in itself with pilaf rice. It's a very simple and easily prepared dish.

Ingredients
1kg pork chopped into small pieces
½ kg leeks (the white part) sliced
120ml olive oil
60ml red wine
½ cup lukewarm water
Salt and pepper

Preparation

Fry the oil in a shallow pan and add the meat.

Fry for 15 minutes, stirring occasionally.

Add the wine and boil for 5 minutes.

Add the warm water.

Add the leek slices and seasoning.

Simmer for 1 hour, letting it absorb all the liquid.

You can find here more recipes likes this...

Authentic GreekRecipes