We hope you enjoy these recipes, which can be made into a four-course meal!


Saganaki, Fried Cheese (serves 4-6)

lb Haloumi, kefalotiri or kasseri cheese
all purpose flour for dredging
olive oil
salt & fresh ground pepper
2 tbl chopped flat leaf parsley
wedges of lemon

Cut cheese into inch slices thick, 1-1/2-2 inches wide and 2-3 inches long. Dredge in flour. Pour olive oil into a frying pat to a depth of inch and place over medium heat. When oil sizzles, place cheese slices in pan a few at a time and fry, turning once, until golden, 2-3 minutes on each side. Use a slotted spoon to remove and place on paper towel to drain briefly.

Arrange on warmed plate. Season to taste with salt & pepper. Sprinkle with parsley and garnish with wedges of lemon.


Horiatiki Salata, Tomato, Cucumber & Feta Salad (serves 4)

For the Dressing:
cup red wine vinegar
cup olive oil
1-2 tbl. dried oregano
1 clove garlic, finely minced, (optional)
salt & freshly ground pepper

For the Salad:
4 tomatoes, cut into 8 wedges
1 cucumber, peeled, sliced inch thick
2 green sweet peppers (seeded, deribbed and thinly sliced cross style)
1 red Spanish onion sliced paper thin
20 Kalamata olives
lb feta (coarsely crumbled)

About 1 hour before serving the salad, make dressing. In a small bowl whisk together vinegar, olive oil, oregano and garlic (if using) Season to taste with salt & pepper.

Combine all the salad ingredients in large bowl and drizzle dressing evenly over the top. Let stand for 1 hour before serving.


Kotopolo Riganato, Roast Chicken with Oregano & Lemon (serves 4)

1 roasting chicken (4-5 lbs)
salt & coarsely ground pepper
1 lemon quartered
6 cloves garlic, crushed
cup dried oregano
cup olive oil
cup lemon juice (or to taste)

Preheat oven to 375

Pat chicken dry and sprinkle inside and out with salt and pepper. Place lemon quarters, a few garlic cloves and a little oregano in chicken cavity. In a small saucepan over medium heat, warm the oil Add the remaining garlic and the remaining oregano and warm through. Add lemon juice and season to taste with salt & Pepper. Remove from heat and set aside.

Place chicken, breast side up, on a rack in a roasting pan. Brush once with some of the oil-lemon mixture and place in oven. Roast, basting often with more of the lemon-oil mixture, until golden brown and tender and the juices run clear when the chicken is pierced at the thigh joint, about 1-1/2 hours. Transfer to a warm platter, let rest for several minutes then carve and serve.


Syka Sto Fournou, Baked Figs (Serves 6)

24 small or 24 large ripe figs
cup fragrant honey
cup orange juice
cup brandy
4-6 small bay leaves
a few thin orange zest strips
cup toasted almonds (optional)

Preheat oven to 350

Prick the figs in a few places with the tines of a fork so that they can absorb the cooking juices. Place upright in a baking dish. In a small bowl stir together the honey, orange juice and the brandy and pour over the figs. Add a little water, if necessary, so that the liquid covers the bottom of the dish to a depth of inch. Tuck in bay leaves and the strips of zest.

Cover and bake, basting occasionally with the pan juices until the figs are soft, 25-35 minutes. Transfer to individual dishes and sprinkle with almonds (if using) Serve warm or at room temperature.

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