Marinated pork kebabs and roast potatoes with oregano

Beloved pork kebabs alias souvlaki! They taste even better when you prepare them yourself, using top quality ingredients you keep in your fridge! Perfect choice for a Sunday gathering or any time. 

Ingredients

• 700g pork leg, in bite-sized portions
• 1 teacup of home or ready-made mayonnaise
• 2 red onions, thinly sliced
• 1 tablespoon of freshly ground pepper
• some parsley, finely chopped
• 8 wooden skewers
• 1 large dried onion
• 2 coloured bell-peppers
• 8 cherry tomatoes
• salt
• freshly ground pepper

For the roast potatoes

• 6 large yellow potatoes
• 6 tablespoons extra virgin olive oil
• 1 tablespoon fresh oregano, finely chopped
• salt
• freshly ground pepper

Method

Place the mayonnaise, onion slices, parsley and freshly ground pepper in a bowl. Combine them with a spoon, add the meat and give it a good toss. Cover with cling foil, put in the fridge and leave to marinate for 2h or, better still, for a whole day, turning everything a few times during that period. Then peel the onion, cut it into 4 and then halve each to end up with 8 pieces.  Halve and deseed the peppers, halve them again and then cut each half into 4. Finally halve the cherry tomatoes.  Now assemble the kebabs by sliding an onion on to a skewer, followed by some meat, a tomato, pepper and onion. Keep alternating the ingredients finishing off with a vegetable. When ready place all kebabs on a large serving plate and season with salt and pepper. Grill them for 3-4 minutes on each side. They usually take 12-15 minutes to cook through. For the roast potatoes: Peel, rinse and cut each potato into 6. Place them in a casserole, cover them with water, bring to the boil and cook them for 15 minutes. Poke them with a fork to check if they are ready. In the meantime preheat the oven to 250ºC. Empty the water from the casserole and give it a good shake so that the potatoes break into irregular pieces. Array them on a baking tray, drizzle them with olive oil, season with salt and pepper, sprinkle them with oregano and give them a good toss. Roast them for 30-35 minutes until golden brown, crispy on the outside and mellow on the inside.

portions 8

Preparation Time 150 minutes

Baking time 12 minutes

Source: www.argiro.com.gr

Potato salata

Summary
Sliced Potato Salad
Servings: 4

Ingredients

• 2 lemons, juiced
• 6 oz of olive oil
• 1 medium, white onion, sliced
• 1 bunch of parsley, finely chopped
• 1-2 pinches of pepper
• 1.10 lb potatoes
• 2-3 pinches of salt
• 2 scallions, finely chopped
• 2 tablespoons of red wine's vinegar

Directions

• Boil the potatoes in salted water with a little vinegar for 40-50 minutes.
• Remove the potato skins and cut into slices.
• Combine the potatoes,green onions, onion,parsley, salt and pepper in a salad bowl.
• Beat together the olive oil and vinegar and pour over the salad.
• Serve on top of lettuce leaves.

Source: EatGreekTonight

Stewed Potates

Ingredients

•     1.5Kg [3 lbs] potatoes
•     2 onions
•     1 cup olive οίl
•     750gr [1.5 lb] tomatoes (ripe)
•     2 Clove of Garlic
•     Salt
•     Pepper
•     Parsley

Directions

1. Peel and chop onions.

2. Peel and wash potatoes.

3. Peel and slice tomatoes.

4. Chop parsely.

5. Heat up some water and keep it (can skip this if you have warm tap water).

6. Cut potates into slices (the size of one quarter of a medium sized potato).

7. Fill a large sauce pan with water and place potates in it.

8. Use a deep frying pan and sautee onions using live oil.

9. Add a layer of tomatoes.

10. Add some salt, pepper, chopped parsely and a little bit of crushed garlic.

11. Over the layer of tomatoes add a layer of potatoes.

12. Repeat the 3 previous steps and use up all your tomatoes and potatoes.

13. Add 2 cups hot water in the frying pan and cover.

14. Cook over low heat for at least 30 minutes.

15. Use a fork to check to see if potatoes are soft and allow more time if they arent.

Source: Greekrecipes.gr

Potato Patties

Ingredients

•     All purpose flour
•     1Kg (2 lbs) potatoes
•     Olive oil
•     1 onion
•     2 eggs
•     1 cup grated gruere cheese
•     Parsley
•     Salt
•     Pepper

Directions

1. Boil the potatoes till they are all soft.

2. Mash the potatoes and place in a large bowl.

3. Chop 1 onion to small pieces and set aside.

4. Add 1 whole egg and the yolk of one more egg.

5. Add the grated gruere cheese.

6. Chop about 1 tablespoon of parsley and add it in mix.

6. Add some salt and pepper.

7. Add a handful of flour.

8. Mix ingredients in bowl well with a spoon.

9. Use your hands to create small patties from the mix, rolling each one in some flour.

10. Place patties in dish separately.

11. Heat some oil in a frying pan, once oil is heated lower heat to medium.

12. Place each pattie in the frying pan and fry till golden-brown on each side.

13. Serve while warm.

Source: Greekrecipes.gr

Patates Fournou [Garlic Potatoes in the Oven]

Ingredients

•     ground pepper
•     salt
•     dried oregano
•     5 garlic cloves
•     olive oil
•     1.5Kg (3 lbs) large potatoes
•     3 lemons (juiced)
•     dried thyme

Directions

1.Preheat oven to 180c (350F).

2.Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful)

3.Arrange the copped potatoes in a large baking pan. Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.

4.Bake the potatoes for 18 minutes (or until they are cooked properly – use a fork and see if they are soft when you drive the fork through them).

Source: Greekrecipes.gr

Potato Salad

Ingredients

•     5 potatoes (medium or large)
•     2 strips of bacon
•     2 onions
•     Olive oil
•     Salt
•     Pepper
•     Dill

Directions

1. Wash potatoes well.
2. Skin the potatoes and soak them in water for 15 minutes.
3. Chop inions to small pieces and set aside.
4. Chop bacon and saute the pieces.
5. Finely chop dill and set aside.
6. Boil potatoes till they are soft (use a fork to test), but do not over boil to the point where they crumble.
7. Remove potatoes from the water and place them on cutting board.
8. Once they have cooled down a bit, chop the potatoes into bite sized pieces.
9. Place potatoes in a bowl.
10. Add 4 tablespoons of oil, the onions, bacon, a pinch of salt and some pepper and gently mix with the potatoes.

Serve warm or hot.

Source: Greekrecipes.gr

Potato and Egg Salad

Ingredients

•     Pepper
•     3 tomatoes
•     Salt
•     5 eggs
•     Vinegar
•     1Kg [2 lb] potatoes
•     Parsley (chopped)
•     Olive oil
•     Black olives
•     1 cucumber
•     1 onion

Directions

1. Wash potatoes (do not peel) and boil them. At the same time boil the eggs as well.
2. Remove the eggs when ready, allow them time to cool, peel nd dice them.
3. Once the potatoes are ready remove them, rinse them and chop them into pieces.
4. Add the chopped eggs to the potatoes.
5. Chop the tomatoes and add them to the potatoes. Chop and add the onion and cucumber to the mix.
6. Pit the olives and add as well, mixing everything together gently.
7. In a bowl mix together, vinegar, olive oil, salt, pepper and some chopped parsley. Mix well together and pour in the potato mix.

Source: Greekrecipes.gr

Potato and Lettuce Salad - (Patatosalata me marouli)

NOTES

Greek : Πατατοσαλάτα με μαρούλι
Serves / Yields : 4 persons
Season:Autumn,Winter

INGREDIENTS

• 2 heads lettuce
• 4 boiled potatoes
• 4 hard-cooked eggs
• 1 tablespoon chopped dill or anise seed
• 2 tablespoons oil
• 2 tablespoons chopped scalions
• 4 teaspoons vinegar
• 1 1/2 cups mayonnaise
• 5 olives
• 1 tablespoon parsley, chopped 

METHOD Rinse and dry lettuce. Save hearts and tear remaining leaves into pieces. Cut half the potatoes into small cubes; cut the rest into round slices. Slice 2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato cubes, scallions, and the dill or anise seed together; blend the oil and vinegar and sprinkle over the salad. Let this rest for 5 to 10 min., then drain off dressing. Mix in half of the mayonnaise. Place salad on a round platter and cover with remaining mayonnaise. Surround with egg slices, potato slices and olives, and sprinkle with parsley and crumbled egg yolk. Place in refrigarator until ready to serve.  Source: Greek-recipe.com