Tsatziki is an entire Greek summer on a plate and goes with anything: bread, roasted vegetables, meat and pita.
1 cucumber (English cucumber is perfectly fine) – 125ml grated and 83ml cut into small cubes 250ml yoghurt 1 clove of garlic, minced juice of 1 lemon 2,5ml salt olive oil
Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon. Grate the cucumber on the coarse side of a box grater – you need about 125ml when measured. Now finely dice enough cucumber so that you have about 83ml. Add the cucumber, yoghurt, garlic, lemon juice and salt to a mixing bowl and stir together. Refrigerate for 30 minutes or stand at room temperature so that the flavours can develop. Spoon the tsatziki into a bowl and drizzle with olive oil before serving. Keep any leftover tsatziki covered in the refrigerator.
Souvlaki captures all the tastes of Greece and so these chicken skewers will not only transport you back to the azure sea and clear skies, but delight your tastebuds!
10 chicken breasts, skin removed 60ml olive oil the juice of one lemon 1 clove garlic, minced 30ml dried oregano salt and pepper 10-24 wooden skewers
Cut each chicken breast into 3 equal sized pieces. Add the chicken and all the ingredients to a mixing bowl and rub everything together with you hands so that the chicken gets coated with it. Cover the bowl with plastic wrap and refrigerate for at least an hour (you may leave it overnight).
Cut the wooden skewers to fit inside your griddle pan. Now thread 4-5 pieces of chicken onto a skewer. Lay it flat on a work surface and push another skewer through all the pieces of chicken so that you have to parallel skewers. Place a griddle pan on high heat and wait for it to warm up. Cook the chicken for 8-10 minutes, turning 2/3 times during cooking. You may add a few splashes of olive oil if you think the pan needs it. Serve warm or at room temperature with plenty of lemon on the side.
Greek Sofrito is originally from the island of Corfu. It is a hearty and delicious meal of beef cooked in a garlic and vinegar sauce which in turn produces a fork-tender beef stew that literally melts in one’s mouth. This is a very traditional version and a staple food in every household …. I do hope you give it a try!
1kg beef shank, cut into chunks 125ml flour 30ml butter 80ml olive oil 8 cloves of garlic, sliced 80ml white wine vinegar 80ml white wine 450ml beef stock 125ml parsley, roughly chopped salt and pepper fresh lemon wedges
Add the beef chunks to a large mixing bowl and season the beef with salt and pepper. Sprinkle the flour over the meat and mix the chunks with your hands so that each piece of meat gets covered in a thin coating of flour. Add the butter and olive oil to a large saucepan over medium-high heat. Add the beef in small batches and sauté until browned on all sides. Remove from the pan, add another batch and keep going until all of the beef is browned. Turn the heat down to medium, add the garlic and stir-fry for one minute. Now add the white wine vinegar, white wine, beef stock and beef chunks. Simmer until the meat is tender and the sauce is thick and glossy – about 40 minutes. Scatter over the parsley and cook for another 5 minutes. Serve the Sofrito on chunky mashed potato and drizzle over a squeeze of lemon juice.