We hope you enjoy these recipes, which can be made into a four-course meal!
Saganaki, Fried Cheese (serves 4-6)
½ lb Haloumi, kefalotiri or kasseri cheese
all purpose flour for dredging
salt & fresh ground pepper
2 tbl chopped flat leaf parsley
wedges of lemon
Cut cheese into ½ 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 ¼ 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:
¼ cup red wine vinegar
½ 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 ¼ inch thick
2 green sweet peppers (seeded, deribbed and thinly sliced cross style)
1 red Spanish onion sliced paper thin
20 Kalamata olives
½ 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
1 roasting chicken (4-5 lbs)
salt & coarsely ground pepper
1 lemon quartered
6 cloves garlic, crushed
¼ cup dried oregano
½ cup olive oil
¼ 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
¼ cup fragrant honey
½ cup orange juice
¼ cup brandy
4-6 small bay leaves
a few thin orange zest strips
½ 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 ¼ 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.