Marinating your barbecue chops.

The amounts below are for 3 kg of chops, work it out from there for your measure.

Throw all your chops (usually lamb) but anything (red meat or even pork) chops would be ok, into a big bowl.

Sprinkle with olive oil, don't be shy wet them and throw in a couple of big chopped up brown onions, these make you cry....

There should be many strands of onion on each chop once they are wet so you have to cut the onions fine.

Then you can throw in a stubby or can of beer.

Then sprinkle with salt, paprika, pepper and two cloves of finely crushed garlic and oregano.

Mix everything with your clean hands thoroughly.

Then cover with glad wrap and place in fridge over night.

Next day you'll have the tastiest chops in town....

Baked beans Greek style.

Cut up one whole brown onion (small pieces) and place it in a casserole with about 50ml of olive oil.

Place casserole over fire and fry the onion and olive oil for about 2 minutes or until it simmers then,

While on the fire add 2 cloves of crushed garlic stir for about 5 seconds with wooden stirrer then add one cup of black eyed beans, add salt and pepper with 3 or 4 table spoons of tomato paste and stir for a minute.

Then add two litres of water and the following cut into small bite size pieces.

a. 1 carrot

b. chopped celery (1 stalk)

Then cook for about 90 minutes approximately.

Eaten with bread and dodoni feta goes with this food usually a piece in a plate beside you.

Warning will flush your digestive system.

Black eyed beans

John_Taverner wrote on Jul 18^th, 2015 at 7:42pm:


Hi John

A bit of dill or parsley on top doesn't go astray especially for presentation, but its not mixed in the main as are the other ingredients.

Lisa Jones wrote on Jul 19^th, 2015 at 2:40am:


Ok Greek Lisa lets hear how they do it then....?????

The only thing that not all would do is to pour the beer, but most are catching on these days.

Ok lets here it then how is it done Greek Lisa....!!!!

Lentils Greek style, exactly the same as the baked beans with a few variations.

Cut up one whole brown onion (small pieces) and place it in a casserole with about 50ml of olive oil.

Place casserole over fire and fry the onion and olive oil for about 2 minutes or until it simmers then,

While on the fire add 2 cloves of crushed garlic stir for about 5 seconds with wooden stirrer then add one cup of lentils, add salt and pepper with a table spoon tomato paste and stir for a minute.

Then add two litres of water and the following cut into small bite size pieces.

a. 1 carrot

b. chopped celery (1 stalk)

Then cook for about 75 minutes approximately.

Eaten with bread and dodoni feta goes with this food, they've added on top but you can have a piece in a plate by your side.

Warning will flush your digestive system.

Lentils

Black Orchid wrote on Jul 19^th, 2015 at 12:55pm:


I did say easy but ok I will do it for you BO, from a cook book called Greek Cuisine by Sophia Skoyra & Fitrakis.

KATAIFI


Main ingredients

1 1/4 kg of Kataifi filo
4 cups of crushed armonds
1 1/2 cups butter
1 tea spoon cinnamon
2 eggs
4 table spoons sugar

For the syrup

1 1/2kg sugar - Book  (wife says 1kg good enough)
5 cups of water
1 lemon rind
1 tea spoon of lemon

Instructions

1. Soak the almonds in boiler water to remove the skin, then put them in the food processor and crush them thick not too thin. Then put them in a bowl and mix with sugar, cinnamon and the eggs.

2a. Take a little bit of kataifi filo pulling it lightly with your fingers to open it up, open on a wooden board in the shape of a rectangle with the width roughly the width of the finished kataifi.

2b. If you open up the whole kataifi filo making a big square or rectangle then put the mixture to one side and roll, then cut into size pieces required, easier I guess.

3. On one of the smaller sides of the kataifi filo place a table spoon of the almond mixture and roll this filo into a cylinder, roll tight at first so the filo contains the ingredients. Do this until all the filo and almonds have been used, you should have many pieces. see 2b above.

4. Place these pieces in a buttered tray. Melt some butter and pour one table spoon on each of these cylindrical pieces.

5. Place this tray in oven and cook for 30 minutes at about 180C.

6. While they're cooking get the syrup ready by mixing the water and the sugar and then boiling with the lemon rind for about 5 to 10 minutes, then add the juice of the lemon and boil for another 2 to 3 minutes, boil until the syrup is not too runny.

7. As soon as the kataifi comes out of the oven pour the syrup over the cylindrical pieces.

8. Cover the tray with the kataifi on it with a tea towel and let the kataifi soak up the syrup until it cools right down.

NOTE!
Don't let the cylindrical pieces touch each other or they will not cook on the sides, leave a small space between them on the tray or they become too soggy.

Happy cooking.

John Smith wrote on Jul 19^th, 2015 at 2:36pm:


Same here, I'm a sweet tooth but do find the Greek sweets too sweet.

BTW in the book it was 1.5 kg of sugar I asked the boss she said its too much and she uses 1 kg still a frigin lot....

Carbonara

Boil spaghetti in a pot
When spaghetti is ready strain the water completely

In the mean time

1.      Cut bacon up into small pieces
2.      Place 50g butter in pan and lightly cook bacon
3.      Mince three gloves of garlic (peel them first) in separate container
4.      Cut some parsley into small pieces place in its own container
5.      Mix one egg with cream from a plastic bottle keep in mixing bowl
6.      Grate some parmesan cheese place in a  container
7.      Crumble some feta cheese place in a container

Then after the spaghetti has been strained place it back into pot with no water

Turn the fire back on and throw in the following while stirring & mixing through with wooden spoon,

a.      Egg & Cream
b.      Butter and bacon, should still be hot
c.      Garlic

Then serve on a plate and sprinkle the following on top

i.      Parsley
ii.      Parmesan cheese
iii.      Crumbled feta

Ready to serve, happy eating.......