Greek Recipes
Greek Recipes Halloumi Skewers “A wonderful salty flavour of Halloumi that works really well with the fresh tomato and herbs" 10 mins 10 mins 4+ INGREDIENTS 400g halloumi cheese cut into 2 x 2.5cm strips 16 Always Fresh Sundried Tomato Halves, cut in half 16 Always Fresh Marinated Crisp Asparagus, cut into halves 16 cherry tomatoes 4 tbsp Always Fresh Extra Virgin Olive Oil Juice and zest of 1 lemon 1 tbsp fresh oregano, finely chopped, or 1 tsp dried oregano 1 tbsp fresh rosemary, finely chopped, or 1 tsp dried rosemary 1 tsp Always Fresh Minced Garlic or 1 garlic clove, crushed Freshly ground black pepper to taste 8 wooden skewers, soaked in water to avoid burning STEPS 1. Using a non-reactive medium bowl, mix the olive oil, juice and lemon zest, oregano, rosemary, garlic and pepper thoroughly 2. Thread the halloumi, sundried tomatoes, asparagus and cherry tomatoes onto the skewers Tip: Halloumi cheese has a higher melting point than other cheese which makes it a great cheese for grilling and frying 3. Using a pastry brush, brush the skewers thoroughly with the marinade 4. Allow the marinated skewers to sit in a shallow dish for about 5 minutes, turning them and basting them with the marinade 5. Pre-heat the BBQ. Barbeque the skewers until the cheese is starting to turn golden. You can also use a hot griddle pan if you prefer 6. Squeeze some lemon onto the skewers for some extra zing 7. Serve with warm pita bread and a Greek or Beetroot Salad Olives with Dressed Feta "Delightful as a meze or appetiser alongside a glass of ouzo or pinot noir!" 5 mins nil 4+ INGREDIENTS 1 cup Always Fresh Deli Style Mixed Olives 1/2 cup Always Fresh Artisan Collection Feta Stuffed Olives 1/2 cup Always Fresh Sundried Tomato Halves 200g Goats Cheese or Feta Cheese 3 tbsp Always Fresh Extra Virgin Olive Oil 1 tbsp fresh mint, chopped 1 tbsp fresh flat leaf parsley, chopped Juice and zest of half a lemon Lemon wedges to serve Salt and freshly ground black pepper to taste 4 small toasted pita breads STEPS 1. Mix the olives, goats/feta cheese and tomatoes in a bowl 2. Drizzle with olive oil, lemon juice, fresh herbs and a little freshly ground black pepper and sea salt Tip: These olives can be made well ahead of time as the longer they sit, the more deliciously intense the flavour 3. Sprinkle with the fresh herbs 4. Serve on the pita bread, which can be lightly toasted beforehand and garnish with lemon wedges Crispy Saganaki "This saganaki is crisp on the outside and soft on the inside, served alongside a salad with a zingy lemon dressing" 5 mins 5 mins 4+ INGREDIENTS 200g halloumi cheese, cut in triangle slices 1 lemon, cut into wedges 1 Lebanese cucumber 1/4 cup fresh mint leaves, finely chopped (reserving a few mint leaves for garnish 1/2 cup Always Fresh Sun Dried Tomato Halves, drained and chopped in half 1/4 cup Always Fresh Whole Kalamata Olives 2 tbsp Always Fresh Extra Virgin Olive Oil 1 tbsp lemon juice Freshly ground black pepper to taste STEPS 1. 2. 3. 4. Firstly peel the cucumber and cut it in half length ways Using a vegetable peeler, create long thin ribbons of cucumber Place in a bowl with all the ingredients (except the saganaki cheese and lemon wedges). Mix well and put to one side Heat a large heavy bottomed non-stick frying pan on a medium heat Tip: Saganaki dishes take their name from the pan in which they are made. A saganaki is a two-handled pan that is made in many different materials. In the market, look for a small heavy bottomed pan or a small cast iron skillet 5. Heat oil in the pan and fry off the saganaki cheese until it turns from pale, creamy white and smooth-textured, to yellow, golden brown and crispy all around 6. Serve immediately with the cucumber salad and garnish with lemon wedges Kalamata Olive Fritters "A favourite in tavernas around Greece, these crisp, light tasty fritters work brilliantly on a shared meze platter “ 5 mins 10 mins 4 INGREDIENTS 1 cup Always Fresh Sliced Kalamata Olives, drained 1/2 cup white self raising flour 1/4 cup rice flour 4 tbsp Always Fresh Extra Virgin Olive Oil 1/4 tsp cayenne pepper 1/4 cup of grated cheddar cheese 1/4 cup crumbled goats cheese 125ml water Always Fresh Beetroot Relish STEPS 1. 2. 3. 4. 5. 6. 7. 8. Sift the flour into a bowl. Add the rice flour and cayenne pepper and mix Add the cheeses then stir and make sure it's combined well Add the olives, mix and start adding water to the batter slowly until you have a thick pancake batter consistency Heat olive oil on a medium heat in heavy bottomed frying pan Add heaped teaspoons of the olive batter mix Pan fry both sides until golden brown Once cooked use paper towel to draw out any excess oil Serve with Always Fresh Beetroot Relish Tip: Feta cheese can be used in place of goats cheese Dolmades with Three Dips "This tasty trio of Greek dips served alongside dolmades makes a fabulous meze sharing platter" 10 mins nil 4+ INGREDIENTS Always Fresh Dolmades 1 tub of Always Fresh Smoky Eggplant Greek Dip 220g 1 tub of Always Fresh Tomato, Olive & Feta Greek Dip 220g 1 cup thick Greek style natural yogurt 1 small Lebanese cucumber peeled 1 tsp Always Fresh Minced Garlic or 1 garlic clove, crushed 1/4 tsp ground cumin 2 tbsp fresh mint, finely chopped, reserving a few leaves for garnish Salt and pepper to taste STEPS 1. Start by making the Tzatziki dip. Coarsely grate the cucumber, salt lightly and place grated cucumber in a sieve over a pan or bowl for at least 10 minutes to drain excess water, so your dip is nice and thick 2. Combine yogurt, garlic, cumin and mint in a separate bowl 3. Tip: To remove moisture from the yogurt, place it in a sieve lined with muslin over a bowl and stand for 5-10 minutes to allow the excess whey to drain away 4. Using your hands, squeeze as much of the water as you can out of the cucumber 5. Transfer cucumber into the yogurt mix, stir well and serve in a small bowl garnished with mint leaves 6. Plate up Dolmades with Tzatziki dip and serve with Smokey Eggplant Dip and Tomato, Olive & Feta Dip for a great alternative to Tzatziki Cheese Triangles "Light and crisp filo pastry wrapped around a divine savoury cheese filling - makes 15" 15 mins 15 mins 4 INGREDIENTS Always Fresh Artisan Collection Spicy Tomato Relish 230g Always Fresh Beetroot Relish 200g Always Fresh Caramelised Onion Relish 200g 10 sheets filo pastry 200g feta cheese 100g cottage cheese or ricotta 50g grated parmesan 1/4 cup melted butter 1/4 tsp grated nutmeg 1 egg 2 tablespoons parsley, finely chopped Freshly ground black pepper and salt to taste STEPS 1. In a large bowl combine the cheeses, egg, parsley and nutmeg 2. On a board or clean bench top, lay out one sheet of filo pastry and using a pastry brush lightly brush the pastry with the melted butter 3. For best results, let the pastry thaw very slowly, in the refrigerator if time allows. When working with filo, be sure to keep the unused sheets covered with a damp kitchen towel to prevent them from drying out 4. Cut the sheet in half length ways, folding each half in two length ways, lightly brush with butter 5. Line oven tray with baking paper and place triangle directly on the tray, seam side down and brush with some more butter 6. Preheat oven to 180ºC 7. Bake for about 15 minutes or until lightly browned 8. Serve triangles on a plate with a bowl of Always Fresh Artisan Collection Spicy Tomato Relish in the centre for dipping. 9. They are also delicious with Always Fresh Beetroot Relish and Always Fresh Caramelised Onion Relish Baked Prawns "A delicious dish perfect to serve with crusty bread for mopping up all the lovely garlic and lemon infused pan juices" 15 mins 30 mins 4 INGREDIENTS 1/2 cup Always Fresh Artisan Collection Feta Stuffed Olives 500g of uncooked green prawns in their shells (with legs/antenna removed) 400g can diced tomatoes, drained 1 medium onion, finely sliced 100g Greek feta cheese, sliced thinly 2 tsp Always Fresh Minced Garlic or 2 garlic cloves, crushed 1/4 cup Always Fresh Extra Virgin Olive Oil 1/2 cup white wine 1 tbsp fresh thyme, chopped, or 1 tsp dried thyme 1 tbsp fresh oregano, chopped, or 1 tsp dried oregano 1 tbsp fresh parsley, chopped, or 1 tsp dried parsley Salt and pepper to taste STEPS 1. 2. 3. 4. 5. 6. 7. 8. 9. Pre heat oven moderate to 180ºC Using a large pan with oven proof handles, fry the onion gently in olive oil, until it just starts to change colour Add garlic and fry until fragrant. Then add herbs, tomatoes and wine Simmer the sauce for about 5 mins or until the tomatoes start to break down a little Add salt and pepper, prawns and feta slices. Gently stir through and transfer to the oven for 15-20 minutes Remove from the oven and add the Feta Stuffed Olives Bake for another 10 minutes, or when prawns are cooked through and the feta is starting to melt and turn golden on top Serve with a chilled chardonnay, crusty warm bread and a green salad In Greece the prawns are often cooked in their shells to keep them tender and juicy, and served warm rather than finger burning hot. But if you don't want to eat the prawns with your fingers, peel before cooking Whole Baby Beetroot Salad "This salad combines the earthy, sweet flavour of beetroot with the creamy tang of yoghurt and fragrant mint" 10 mins nil 4 INGREDIENTS 8 Always Fresh Whole Baby Beetroots, chopped in halves and quarters 1/2 cup Always Fresh Beetroot Relish Natural Greek yogurt to serve 50g rocket 1/4 cup fresh mint leave, roughly chopped (reserve some mint leaves to garnish) 1/4 cup fresh parsley, roughly chopped 2 tbsp Always Fresh Extra Virgin Olive Oil 2 tbsp lemon juice 1/4 tsp ground cumin Salt and pepper to taste STEPS 1. Combine all the ingredients (except the yogurt) in a large bowl and mix thoroughly 2. Serve on a large plate with dollops of natural yogurt topped with a dusting of cumin and mint leaves Tip: We use full fat traditional Greek yogurt however, a lower fat variety can be easily substituted Greek Salad “Tomatoes, red onion and cucumbers with olive oil and lemon, finished with feta cheese and kalamata olives" 15 mins nil 4 INGREDIENTS 1/2 cup Always Fresh Whole Kalamata Olives 3 ripe tomatoes, chopped in chunks 2 small Lebanese cucumbers, peeled and chopped in chunks 1 cup Always Fresh Fire Roasted Pepper Strips 1 small red onion, thinly sliced 200g Greek feta cheese, crumbled 1/4 cup Always Fresh Extra Virgin Olive Oil 3 tbsp lemon juice 1 tbsp fresh oregano, finely chopped 1 tsp Always Fresh Minced Garlic or 1 garlic clove crushed Salt and pepper to taste STEPS 1. In a bowl combine the tomatoes, cucumber, pepper strips, red onion and half the olives Tip: When cucumbers and tomatoes are at their summer best, there is nothing to match this fresh-tasting salad. Seek out the best fresh produce and feta you can find, as they really are the heroes of this dish 1. In a separate bowl make the dressing by combining olive oil, lemon juice, fresh oregano, garlic, salt and pepper 2. Serve salad and pour dressing over, top with crumbled feta cheese and olives Watermelon & Halloumi Salad "This salad combines the tastes of salty halloumi, kalamata olives and watermelon with a light red wine dressing" 10 mins 10 mins 4 INGREDIENTS 200g halloumi cheese cut in triangles slices 1 lemon, cut into wedges 1 Lebanese cucumber 1/4 cup fresh mint leaves, finely chopped (reserving a few mint leaves for garnish 1/2 cup Always Fresh Sun Dried Tomato Halves, drained and chopped in half 1/4 cup Always Fresh Whole Kalamata Olives 2 tbsp Always Fresh Extra Virgin Olive Oil 1 tbsp lemon juice Freshly ground black pepper to taste STEPS 1. Mix together the olive oil and red wine vinegar and set aside 2. Fry halloumi in a lightly oiled heavy frying pan or grill plate until, lightly browned and drain on paper towel 3. Arrange cheese, onions and watermelon on a plate Tip: We've given this salad a beautiful freshness with watermelon however, you can try orange for extra zing to really tantalise the taste buds 4. Drizzle with dressing then top with mint leaves and olives Tip: Put mint leaves in cold water to keep them fresh Cannellini Bean Salad "Beans, olives, red pepper and sundried tomatoes combine to create a deliciously fresh and attractive salad" 5 mins nil 4 INGREDIENTS 300g can of cannellini beans 1/2 cup Always Fresh Kalamata Olives Pitted 1/2 cup Always Fresh Red Pepper Strips 1/2 cup Always Fresh Sundried Tomatoes Strips 1 small red onion, finely sliced 3 tbsp flat leaved parsley, chopped Juice of 1/2 a lemon 2 tbsp Always Fresh Extra Virgin Olive Oil Freshly ground black pepper and salt to taste STEPS 1. Mix all ingredients except the olives and parsley 2. Season to taste with salt and pepper 3. Place on serving dish and scatter with olives and whole parsley leaves Tip: Keep this dressed bean salad refrigerated overnight and serve it the next day. The extra time allows the flavours to fully infuse Kalamata Lamb Kebabs "Deliciously fragrant lamb skewers perfect as part of a meze spread, or as a main meal - makes 8” 2 hours 15 mins 4 INGREDIENTS 600g lamb, cut into 3-4cm cubes 1/2 cup Always Fresh Pitted Kalamata Olives 1/2 cup Always Fresh Fusions Kalamata Tapenade 1/4 cup Always Fresh Extra Virgin Olive Oil 1 large red onion cut in 2-3cm squares 2 tbsp fresh rosemary, finely chopped or 1 tbsp of dried rosemary 2 tsp Always Fresh Minced Garlic or 2 cloves of garlic, crushed 8 metal skewers or soaked wooden skewers STEPS 1. 2. 3. 4. 5. 6. 7. Using a large bowl mix kalamata tapenade, olive oil, rosemary and garlic thoroughly Add diced lamb and mix well until the meat is coated with the marinade The key to tender lamb souvlaki is the marinade. So the longer they marinate, the better they will taste! Cover with cling wrap and chill for at least 4 hours or overnight When you are ready to cook, preheat a barbeque or grill to medium - high heat Thread the skewers with meat, onion and olives Grill until the meat is cooked through and the onion is tender Classic Lamb Kebabs "This classic Mediterranean specialty is delicious and so simple to make - makes 8" 2 hours 15 mins 4 INGREDIENTS 2 whole peppers from a jar of Always Fresh Fire Roasted Red Peppers, cut in 2-3cm squares 600g diced lamb, cut into 3-4cm cubes 1 large red onion, cut in 2-3cm squares 1 cup natural Greek yoghurt 2 tbsp Always Fresh Extra Virgin Olive Oil 2 tbsp fresh oregano, finely chopped 1 tsp ground cumin 2 tsp Always Fresh Minced Garlic or 2 cloves of garlic, crushed Juice and zest of one lemon 8 metal skewers or soaked wooden skewers STEPS 1. 2. 3. 4. 5. 6. Using a large bowl mix yoghurt, olive oil, oregano, cumin, garlic, lemon juice and zest thoroughly Add diced lamb and mix well until the meat is coated with the marinade Cover with cling wrap and chill for at least 4 hours or overnight Before you are ready to cook, preheat a barbeque or grill to medium - high heat Thread the skewers with the meat, pepper and onion Grill until the meat is cooked through and the onion is tender Sundried Tomato Lamb Kebabs "The rich taste of sundried tomato adds a wonderful depth of flavour to these lamb kebabs - makes 8" 2 hours 15 mins 4 INGREDIENTS 600g lamb, cut into 3-4cm cubes 1 large red onion cut in 2-3cm squares 1/2 cup Always Fresh Sundried Tomato Tapenade 2 tsp Always Fresh Minced Garlic or 2 cloves of garlic, crushed 1/4 cup Always Fresh Extra Virgin Olive Oil 2 tbsp fresh oregano, finely chopped, or 1 tbsp dried oregano 8 metal skewers or soaked wooden skewers STEPS 1. 2. 3. 4. 5. 6. Using a large bowl mix tomato tapenade, olive oil, oregano and garlic thoroughly Add diced lamb and mix well until the meat is coated with the marinade Cover with cling wrap and chill for at least 4 hours or overnight When you are ready to cook, preheat a barbeque or grill to medium - high heat Thread the skewers with meat and onion Grill until the meat is cooked through and the onion is tender Tip: Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day. The skewers will freeze perfectly for up to 3 months. Defrost the meat thoroughly (overnight in fridge is best) before cooking Fish Steak "Whether it's a fish steak or a whole fish from today's catch, the simplicity of grilled fish is a Greek specialty" 40 mins 5 mins 4 INGREDIENTS 4 firm white fish steaks such as king fish 4 tbsp Always Fresh Extra Virgin Olive Oil 1 tbsp dried oregano 1/2 tsp chilli flakes 1 jar of Always Fresh Chargrilled Eggplant 310g, drained 1/2 cup Always Fresh Sundried Tomato Halves 1/4 cup Always Fresh Pitted Kalamata Olives 200g heirloom tomatoes 1/2 cup fresh oregano leaves, washed and roughly chopped 1 tbsp Always Fresh Red Wine Vinegar 2 tsp Always Fresh Minced Garlic or 2 cloves of garlic, crushed Salt and freshly ground black pepper to taste Lemon wedges to serve STEPS 1. Place the fish, 2 tbsp olive oil, dried oregano and chilli in a bowl and mix well Tip: King fish is great for this dish as it is a dense white fish that doesn't fall apart on the grill 1. Cover with cling wrap and allow it to stand in the refrigerator to combine the flavours for approx. 30 minutes 2. Whilst the fish is marinating start to make the salad. Roughly chopping the eggplant and the tomatoes in half and mix in a bowl together with the garlic, oregano, remaining oil and vinegar 3. Once the fish is marinated, heat a grill or barbeque using 2 tbsp of olive oil and cook the fish 4. Let rest for 5 minutes and then garnish with lemon wedges and finish with a few oregano leaves or kalamata olives Lemon Spatchcock Chicken "An absolute show stopper! This traditional chicken is moist, tender and full of classic Greek flavours" 25 mins 40 mins 4 INGREDIENTS 1 large chicken, approx 1.8-2kg 1/2 cup Always Fresh Pitted Kalamata Olives 1 tub of Always Fresh Smoky Eggplant Dip 220g 1/2 cup Always Fresh Extra Virgin Olive Oil 2 tsp Always Fresh Minced Garlic or 2 cloves garlic, crushed 1/4 cup lemon juice Grated zest of one lemon 3 tsp of dried oregano Freshly ground black pepper and salt to taste 1 lemon cut into wedges to garnish 1 tbsp fresh parsley, coarsely chopped to garnish STEPS 1. Start by making the marinade by combining the olive oil, garlic, lemon juice and zest and oregano. Separate 1/3 of the marinade 2. To spatchcock, use kitchen shears or very strong scissors and turn the whole chicken breast side-down. Cut from the neck along one side of the backbone to the parson’s nose, then cut alongside the other side to remove it 3. Open the chicken up and flatten it out. With a knife cut along both sides of the breastbone. Run your fingers along either side and pull out the breastbone. The technique of spatchcocking requires splitting and flattening the chicken so it cooks evenly and quickly. It exposes more skin, which really crisps up at high temperatures 4. Place the spatchcocked chicken in 2/3 of the marinade and turn several times to ensure the marinade coats inside and out. Leave the chicken to marinate for at least 15 minutes 5. Preheat your barbeque (with a closable lid) or oven, to a high heat. Once 15 minutes has past, flatten out the chicken and thread it onto 2 long metal skewers piercing through the wings and thighs to ensure it stays flat as it cooks 8. Cook on an oiled barbeque or oven for 25-40 minutes depending on your barbeque, with the lid down. Brush chicken occasionally with the left over 1/3 marinade, turning the chicken until it is cooked through Tip: for a char grilled affect, place onto a direct flame however, tuck wing tips under so they don't burn on the grill 10. Once cooked, garnish with chopped parsley, lemon wedges and Always Fresh Kalamata Olives 11. Serve with Always Fresh Eggplant Dip and a Greek Salad
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