Recipes

Stuffed Vine Leaves (Dolmades) 375 grams preserved vine leaves or 60 fresh leaves 1 medium sized onion, finely chopped 30 ml olive oil 500 grams finely minced lamb 250 grams finely minced beef (Pork is being used more and more as it is cheaper ) 125 ml short grain rice 30 ml finely chopped parsley 10 ml finely chopped mint 7 ml salt Freshly ground black pepper 30 ml lemon juice 15 ml butter 500 ml light stock Rinse the vine leaves in cold water and blanch in boiling water for 3 minutes in 3 or 4 batches. Remove to a basin of cold water to cool and then transfer to a colander over a plate to drain. Gently fry onion in oil until soft. Lightly mix lamb, beef, rice, onion and oil, herbs, salt and pepper until well combined. Place a vine leaf, shiny side down, on a clean work surface. Snip off the stem if necessary. Place a tablespoon of the mixture near the stem end, fold end and sides in neatly over the stuffing and roll up firmly. Repeat until you have used up all the filling. Line the base of a heavy pan with about 6 leaves. You can use up any damaged ones this way. Pack the dolmades closely, seasoning each layer with salt and pepper and a little lemon juice. Cover the top with the remaining leaves. Add butter and stock to the pan with any remaining lemon juice. Invert a heavy plate on top to keep the rolls in shape during cooking. Cover pan with lid and place over medium heat. Bring to a slow simmer and simmer gently over very low heat for about one and a half hours. Drain cooked dolmades and arrange on a dish. Garnish with lemon wedges and parsley

INGREDIENTS 1 kg Aubergines + 1Kg Potatoes 160 ml vegetable oil (about 1 teacup) 1 large onion finely sliced 450 gr. minced beef / Pork /Lamb or a mix of all!! 1 glass white /red wine 350 gr. fresh tomatoes, 1400 gr. tomatoes, drained of some of their juice and chopped teaspoon ground cinnamon teaspoon ground allspice salt and black pepper 1 teaspoon oregano 25 gr. grated cheese Bechamel Sauce 80 gr. butter 80 gr. flour 600 ml warm milk salt and white pepper 30 gr. Cheese 2 egg yolks Topping 60 gr. grated Cheese 4 tablespoons toasted breadcrumbs

METHOD Aubergines Top and tail the aubergines, without peeling them. Rinse them, cut them lengthways in 75-mm thick slices and immerse them in salted water, for 30 minutes.Take them out, squeeze gently, rinse, then squeeze them again. Drain them in a colander and pat dry. Fry them in hot vegetable oil until they become pale golden on both sides; you can either deep-fry them, which is easier but they absorb a lot of oil, or shallow-fry them. In either case, drain them on absorbent paper on a flat platter before serving, so that most of their oil will dribble away. Potatoes ..boil until 3/4 cooked fine slice and layer with other ingredients Meat light fry the sliced onion in 2 tablespoons vegetable oil, until it looks glistening. Add the meat . Pour in the wine, add tomatoes, sliced finely, the spices, salt and pepper and the oregano. Cover and gently cook for 20 minutes, stirring from time to time in case it sticks. Bechamel Sauce BUY A PACKET!! To assemble, cover the base of the roasting dish with half of the fried aubergines, then spread half of the meat mixture evenly on top of them and cover neatly with the remaining aubergines. Spread the remaining meat and sauce evenly over the top and cover neatly with the bechamel sauce. Sprinkle the grated cheese all over the top, and the breadcrumbs. Bake in a pre-heated oven, gas no.4/ 350 grades F/ 180 grades C, for 1 hour, until a golden crust is formed all over the top. Let it stand for 5 minutes before serving, in order to be able to cut it more easily. To serve, cut into square or oblong-shaped pieces, about 8 cm thick. I Meatballs in Tomato Sauce-Keftedakia me Saltsa Ntomatas 500g Mince Pork 2 slices White Bread ,soaked in milk and squeezed to drain 1 Garlic Clove, crushed 1 small onion ,grated finely chopped parsley salt and pepper makes about 34-36 Keftedakia For the Sauce 1 can peeled tomatoes or fresh tomatoes skinned (297g) 1 tsp Tomato puree 1/4 pt water 2 tbsp dry white wine 1 1/2 tbsp oil combine the mincemeat ,bread,garlic,onion,parsley,salt and pepper.Shape into small balls about the size of an egg yolk.Place in an oven proof dish .Blend together all ingredients for sauce and spoon over meatballs.Bake uncovered for about 40-50 mins ,160 degrees until lightly brown and sauce thickens.serve with rice. Note: The sauce should be neither thin or thick. Chicken Kebab - Kotopoulo Souvlaki 1 (2 1/2 - 3kg ) chicken,boneless,skinned and cut into bite size pieces salt and pepper 2 garlic cloves ,crushed 3 tablespoons greek or natural yoghurt 2 tablespoons olive oil 1 ripe but firm tomato ,cut into cubes 1 green pepper ,cored ,deseeded and diced 1 mediunm sized onion , diced 13-14 small button muchrooms (optional) mix together the chicken pieces,salt ,pepper,garlic,yoghurt and olive oil and chill for 4-5 hours or over night.Prepare and salt the green pepper ,tomato,onion and mushrooms ,if using.Thread the chicken pieces onto skewers alternating with the green pepper ,tomato,onion and mushrooms.Cook kebabs on a barbeque or under the grill. Beef Stew - Vodino Stifado 1 kg Beef 1000-1200g small onions 1/4 pint oil salt and pepper ground cinamon 2-3 bay leaves 1/2 pint dry red wine 1/4 pint of vinegar cut the meat into 2-2 1/2 cm cubes and salt. Heat the oil in a wide based pan and fry the meat gently.Remove the meat and fry the Onions gently.Remove the onions and return the meat to the pan.Add the pepper ,cinamon,bay leaves ,wine and the vinegar.Cover and simmer for about 10 mins.Pour in sufficient water to cover the meat and continue to simmer until meat is half cooked.Add the onions and continue to cook until meat is tender and sauce thickens.Whilst cooking keep an eye on water level and top up it neccessary.