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  

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

Pork fried

Delicious and easy recipe for fried pork cooked in wine, garlic and rosemary. Very aromatic snack!

Preparation: 15 minutes and the time for marinating | Cooking: 35 minutes | Total: 50 minutes and the time for marinating
Recipe for: 4 servings 

Nutrients for 1 serving
Calories: 567 calories | Fat: 42 gr. 

Ingredients:

• Cut bites pork: 1000 gr. 
• Olive oil: 5 tablespoons  
• White dry wine: 2 cups  
• Chopped rosemary: 2 to 3 sprigs (leaves only)  
• Grated garlic: 4 cloves  
• Pepper: 2 to 3 Pinches
• Salt: as you like  
• Dry thyme: 1 teaspoon

Instructions:

1. Place in a glass bowl, meat along with rosemary, garlic, pepper, half wine and half the olive oil. Stir well, cover and leave in a cool place to marinate for 2 to 3 hours.
2. Remove pork from marinade, and keep the marinade aside. Heat the remaining olive oil in large frying pan and cook the meat until browned on all sides. Add the marinade, the remaining wine and the thyme, lower the heat, cover pan and simmer for about half an hour until the meat is tender.
   
3. Salt, transfer to a platter and serve immediately. 

Source: Radicio

Pork with vegetables in clay pot - (Hoirino me lahanika sti gastra)

NOTES
Greek : Χοιρινό με λαχανικά στη γάστρα


INGREDIENTS

•     1,5 kg tender pork, cut in cubes
•     2 kg potatoes, peeled and cut in medium pieces
•     2 carrots, cleaned and cut thinly
•     2 small onions, peeled (do not cut them in pieces)
•     1 small tin (250 grams) tomato mash
•     1/4 kg greek kefalograviera cheese or any slightly sweet cheese, cut in cubes
•     Rosemary
•     Salt
•     Pepper
•     150 ml olive oil (approximately ½ glass)

METHOD

Heat the oil in a saucepan and sauté the onions, carrots and pork pieces. Add rosemary, tomato, salt, pepper and half glass of water. Bring into boil and simmer for 10 minutes. Remove pork pieces from the saucepan and add the potatoes. Add little water if more is required and boil for a couple of minutes. Remove potatoes from the saucepan. The remaining sauce in the saucepan should be at least two fingers high and slightly thick.

Take a heat proof pot or a clay pot and add potatoes, pork and rest of the vegetables with the sauce. Add cheese into the pot and bake in 200 C until potatoes are tender. Remove from oven and serve.

Source: Greek-Recipe.com

Pork with prunes and chesnuts - (Hirino me damaskina kai kastana)

NOTES

Greek : Χοιρινό με δαμάσκηνα και κάστανα
Serves / Yields : 4 - 6 persons
Season:Autumn,Winter


INGREDIENTS

•     1 kg boneless pork, cut in pieces
•     20 prunes
•     20 chesnuts
•     1 glass of mavrodafni wine (a greek sweet red wine), any sweet wine will be appropriate
•     1 glass red wine
•     1 cup of strong european tea
•     Oil
•     1 glass of water
•     Salt
•     Pepper

METHOD

Mix in a bowl the sweet wine, the prunes, the chesnuts and the tea. Leave it overnight on the fridge. Heat oil in a large saucepan and saute pork pieces until brown. Add the glass of red wine and one glass of water and let it simmer for more than 2 hours until meat is tender. Then add the mix and bring again to a boil. Let the pork absorb most of the juice and be sure that is tender enough before you remove from heat. Serve with rice.

Source: Greek-Recipe.com

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

Pork with Celery in Egg and Lemon Sauce - (Hirino me Selino)

NOTES

Greek : Χοιρινό με σέλινο
Serves / Yields : 4 persons
Season:Autumn,Winter


INGREDIENTS

•     1-1.25 kg lean boneless pork, or 4 medium-sized pork chops
•     1 large head of celery
•     3 tablespoons vegetable oil
•     1 medium onion, finely sliced
•     600 ml hot water
•     salt and white pepper

  Avgolemono Sauce

•     2 eggs
•     1 tablespoon cornflour diluted in 3 tablespoons cold water
•     2 lemons

METHOD

Rinse the meat and drain. Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water. Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well. Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat the oil and sautee the meat and then the onion. Neither should get brown but just be slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.

Prepare the Avgolemono Sauce - egg and lemon sauce. Pour it slowly all over the meat, rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil.

Serve with fresh green salad, fresh bread and, if you have a large appetite, with mashed or roasted potatoes.

Source: Greek-Recipe.com

Pork appetizer - (Bekri meze)

NOTES

Greek : Μπεκρή μεζές
Serves / Yields : 4 persons
Season:Winter



INGREDIENTS

•     1 kg pork
•     1 medium onion
•     1/2 cup of olive oil
•     5 small green peppers
•     Feta cheese
•     2-3 ripe fresh tomatoes
•     1 glass of white wine
•     Pimento grains
•     Salt
•     Pepper

METHOD

Carefully wash the meat, cut it into small pieces and strain with a strainer. Saute in pan until it gets brown. In a large stockpot add the rest of the oil and saute the chopped onion and the thinly sliced peppers. Add the meat and stir a few times, then douse with the wine. Add the chopped tomatoes, salt, pepper and pimento ann add some water, bringing it to a slow boil. Let it simmer until pork is tender. Remove from heat and add pieces od feta cheese on top.

Source: Greek-Recipe.com

Pork chops in wine sauce - (Brizores hirines krasates)

NOTES

Greek : Μπριζόλες χοιρινές κρασάτες
Serves / Yields : 4 persons
Season:All season

INGREDIENTS

•     4 pork chops
•     500 ml red wine
•     oregano
•     2 bay leaves
•     3 spoons butter
•     Salt
•     Pepper

METHOD

Place the chops in a bowl and marinate for at least 8 hours with wine, oregano, the bay leaves, salt and pepper. Drain the chops and fry in butter. Then pour over them the marinade and cook until tender. Can be served with rice or fried potatoes.

Source: Greek-recipe.com

Grilled Pork Chops

Ingredients

•     Pepper
•     Salt
•     1 lemon or lemon juice
•     Oregano
•     Olive Oil
•     3 cloves of garlic
•     4 pork chops

Directions

1. Squash the garlic cloves and pout in a bowl.
2. Add olive oil.
3. Add oregano.
4. Squize lemon and add juice in mix.
5. Add a little bit of salt and pepper.
6. Mix ingredients in bowl well.
7. Place chops in plate and pour mix over each one (both sides), do not use all or throw away the rest of the mix.
8. Allow about an hour for the pork chops to soak the mix.
9. Place chops in preheated grill and allow them to cook until brown.
10. Turn chops over and sprinkle some additional mix over them.

Note : Do not overcook as the pork chops will dry up.

Source: Greekrecipes.gr

Bekri Meze

Ingredients

•     2 cloves of garlic
•     1 cup dry red wine
•     1 cup tomato juice
•     Tabasco sauce
•     Oregano
•     600gr Pork fillet
•     Spice
•     1 teaspoon mustard
•     Salt
•     Pepper
•     1/4 cup olive oil

Directions

1. Cut pork into small chops.
2. Place chops in a deep bowl.
3. Add 1 teaspoon of mustard and mix the pork with it so that the mustard covers all pieces. (add more mustard if needed).
4. Squash garlic and saute the pork along with the garlic in a deep frying pan, using some olive oil.
5. Increase the heat to full and add 1 cup dry red wine, stirring lightly.
6. Allow the wine to boil till it evaporates.
7. Add tomato juice, and a few drops of tabasco sauce (10 - 20 depending on your taste).
8. Add a pinch of spice and a pinch of oregano and allow some time for the mixture to boil until the sauce thickens a bit.
9. Serve while hot.

Serves aprox. 4
Goes well with rice or french fries.

Source: Greekrecipes.gr

Meat with green beans - (Fasolakia me kreas)

NOTES

Greek : Φασολάκια με κρέας
Step by step demonstration of recipe included HERE.
Serves / Yields : 6 persons
Season:Spring,Summer,Autumn

INGREDIENTS

• 1 kg meat (pork or beef), cut in portions
• 1 kg green beans, cleaned (with the string removed)
• 4 fresh tomatoes (mashed)
• 1 medium onion, chopped
• Salt
• Pepper

METHOD
Roast the onion in the oil and add the beef. Add little water and cook in low temperature. When it is half cooked add the beans, tomatoes, salt and pepper and let it simmer. Beef should be tender and remaining sauce thick. To tenderize the meat you might need 2 - 3 hours. Serve hot. 

Source: Greek-recipe.com

Marinated baked Meat - (Yourbasi)

NOTES
Source: Recipe from Mrs Polly Tsakalakou from Korinthos
Greek : Γιούρμπασι

INGREDIENTS

Serves 8 – 10 persons (can be easily halfed) 30’ + 12 hours preparation
• 2 kg beef
• 2 kg pork
• 2 glasses vinegar
• 1 wine glass olive oil
• 2 wine glasses red wine
• 150 gr carrots
• 250 gr celery
• 1 bunch parsley
• 1 tspn salt
• 1 garlic
• 1/2 spoon pepper
• 500 gr onions

METHOD

Cut the carrots in round slices. Finely chop the celery, the parsley, the garlic and the onions. Wash the meat and cut it in small slices. Add the meat in a large saucepan together with the vegetables, the wine, the vinegar, the olive oil, the salt and the pepper. Stir and marinate the mixture for 12 hours or a whole night. Next day, cut 4 large pieces of aluminium foil. Equally share the mixture into the aluminium foil pieces. Add some of the stock on each piece and fold them. Place them into a baking pan, add some water and bake for 2 hours into 200 C. Serve with rice.

Source: Greek-recipe.com

Grilled Pork Chops - (Hirines brizoles)

NOTES

Greek : Χοιρινές μπριζόλες
Serves / Yields : 4 persons
Season:All season

INGREDIENTS

• 4 chops Pork
• oregano
• 4 tablespoons olive oil
• 1 lemon
• Salt
• Pepper

METHOD
Mix all ingredients and pour mixture over the chops. Grill until golden brown, turning once or twice.


Source: Greek-recipe.com

Eggplant Casserole - (Melitzanes me kreas sti katsarola)

INGREDIENTS

• 1 large eggplant, cubed
• 1 4 oz can tomato sauce
• 1 lb. ground lamb or beef
• 1 cup cheddar cheese, grated
• 2 tsp salt, divided
• 1 tsp sugar
• 1/4 tsp black pepper
• 1 med red onion, chopped
• 1 green bell pepper, diced
• 1 cup mushrooms, sliced (optional)
• 2 slices bread, cubed

METHOD

Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.

Recipe from www.bitsykitchen.com

Drunker's appetizer - (Bekri meze)

NOTES
Recipe is from www.sintages.gr
Greek : Μπεκρί μεζέ
Season:Autumn,Winter

INGREDIENTS

• 1 kg beef, cut in cubes
• 3 allspice balls (bachari)
• 2 onions chopped
• 1 ½ cup of olive oil
• 1 bay leaf
• 1 tsp regular mustard
• 1 cinnamon stick
• 2 cloves of garlic chopped
• 1 1/2 cups of red wine
• 5 fresh tomatoes minced
• 1 tbs tomato paste
• salt and pepper

METHOD
In a bowl place meat, wine, mustard, half the oil and all the spices, cover with plastic wrap and refrigerate overnight. 
Next day, heat oil and saute slightly onions and garlic.
Add meat and its juices.
Stir until golden.
Add tomato and 2 cups of water.
Cover and simmer for 3-4 hours until all water is absorbed.

Crock - pot meat from Sifnos island - (Kreas se sifniotiko tsoukali)

NOTES

Greek : Κρέας σε σιφνιώτικο τσουκάλι
Serves / Yields : 4 - 6 persons
Season:All season
Region : Crete

INGREDIENTS

• 1 kg of meat (veal, pork)
• 300 gr cheese (kefalotyri, gouda, etc)
• 1 wine glass olive oil
• 1 wine glass black wine
• 1 carrot, cut in thin slices
• 2-3 garlic cloves, diced
• 1 medium onion, chopped
• 1 large green pepper, cut in thin slices
• oregano
• Salt
• Pepper
  Optionally: Use a whole chicken, instead of meat. Add some fresh tomato if you desire. Serve with fried potatoes or rice (boiled into the remaining stock).

METHOD
Wash the meat and slice it. Mix the meat, the cheese and the vegetables and place them into a heat - proof crock - pot. Add salt, pepper and oregano, the olive oil and the wine. Cover the crock - pot and bake for 1 hour in high temperature and for 1 hour in medium temperature.


Source: Greek-recipe.com

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.

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