Beef Stew

Ingredients:

900 grams cubed beef stew meat

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled

4 cups water

1 teaspoon dried rosemary

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

3 large potatoes, peeled and cubed

4 carrots, cut into pieces

4 stalks celery, cut into pieces

1 large onion, chopped

2 teaspoons cornstarch

2 teaspoons cold water

How to cook:

In a large pot, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Kali oreksi!

Steak With Wine and Cranberry Sauce

Ingredients:

1kg braising steaks
3 onions
300 ml red wine
300 ml stock
3 rounded tablespoons cranberry sauce

How to cook:

Cut the meat into large slices. It can be square or like fingers. Mix 2 tablespoons flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Slice the onions.

Heat 2 tablespoons olive oil in a pan. Add the beef and fry on both sides until browned. Then you can remove them to a plate.

Heat 1tablespoon oil in the pan ( I would rather use the same pan), then add the onions and fry for 5 minutes. Return the beef to the pan and add the wine and stock. Bring to the boil, then let the juices go away. Sprinkle with salt and pepper.

Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 1 1⁄2 hours until the beef is tender. Stir in the cranberry sauce. Simmer for a further 5 minutes and serve parsely. Kali oreksi!

Greek Moussaka

• Ingredients:
• 
  
• 1 onion, chopped
• olive oil
• 1 garlic clove, crushed
• 750 grams minced lamb
• 1 teaspoon cinnamon
• 100 ml white wine
• 400 grams tomatoes
• 2 tablespoons chopped parsley
• 2 aubergines, sliced
• 600 ml milk
• bay leaf
• 4 black peppercorns
• 75 grams butter
• 75 grams flour
• 4 potatoes cooked and sliced
• 2 eggs

How to cook:

Cook the onion in a little oil until soften, then add the garlic. After a minute, add the mince and brown, breaking up any lumps. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley. In another skillet, fry the aubergines with sunflower oil on both sides then drain on kitchen paper. Bring the milk to a simmer with the bay leaf and peppercorns. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce. Strain and season. Heat the oven to 180C. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season. Whisk the eggs into the white sauce and spoon over. Bake for 30-40 minutes until brown. Kali oreksi!

Greek Style Rice Stuffed Lamb

Ingredients:

Easy-carve legs of lamb, string removed
1 cup beef stock
1/2 cup olive oil
1/2 cup fresh lemon juice
2 sprigs fresh rosemary, leaves picked
1 tablespoon dried oregano
Salt & freshly ground black pepper

Rice stuffing:

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 cup medium-grain white rice
1 cup beef stock
1/4 cup chopped fresh parsley
2 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
Salt & freshly ground black pepper

How to cook:

To make the stuffing, heat the oil in a frying pan. Add onion and garlic and cook, stirring until onion softens. Add rice and stock and bring to a gentle simmer. Simmer for 5-10 minutes or until all the liquid is absorbed (the rice will still be crunchy). Remove from heat. Add the parsley, dill and mint, and season with salt and pepper.
Preheat oven to 180°C. Place 1 lamb leg flat on a clean surface. Cut a deeper slit in the meat where the bone has been removed. Spread half the stuffing down the centre of the lamb leg. Fold over to enclose the stuffing. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with the remaining lamb leg and stuffing.
Place the lamb legs in a large roasting pan. Drizzle with stock, oil and lemon juice and sprinkle with rosemary and oregano. Season with salt and pepper. Roast in oven for 1 1/2 hours or until lamb is cooked through and rice is tender. Remove from oven. Cover with foil and set aside for 10 minutes to rest. Slice the lamb across the grain and serve immediately.

Lamb Souvlaki

Ingredients:

1,5kg lamb leg or shoulder
100ml olive oil
100ml red wine
2 teaspoons dried oregano
Zest and juice 2 lemons
2 garlic cloves

How to cook:

Put the lamb into a bowl. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper. Do not ever add salt to uncooked meat. This is the worst mistake. Mix together so that all the lamb is completely coated, then chill and marinate overnight.Lift the chunks of lamb out of the marinade and thread onto 10 metal or wooden skewers, season with salt and grill for 12-15 minutes. If you want to fell like you are in Greece, you can eat it with caciki. Kali oreksi!

Burger With Cheddar

Who says no to a burger?

Ingredients:

100 grams ground beef patties, seasoned and cooked to your preference ( i prefer grilled of course)
Burger buns
Fresh jalapeno slices
Fritos
Chopped white onion
Chili
Grated cheddar

How to make:

Heat the chili to very hot. Place the burger on the bottom bun and then layer the toppings: fresh jalapeno slices, a small handful of Fritos, chopped white onion, a large spoonful of chili, and a large handful of grated cheddar cheese. Kali oreksi!

Beef Tenderloin With Wine

Ingredients:

1 kg beef tenderloin
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup red wine
1 tablespoon balsamic vinegar
19 peeled garlic cloves
1 tablespoon butter (for the end)

How to cook:

Cover both sides of meat with salt and pepper. Put olive oil and also butter in a pan and cook the meat. you do not need to cook them completely because we will cook for the second time. Put them on a plate. Put garlic cloves on the same pan. Stir the garlic, cook 3-4 minutes until they get golden brown. Then pour in the red wine. Let it for several minutes. Then throw the beef tendorloin inside this sauce. Add in a tablespoon of balsamic. When the sauce is getting thicker, take the meat out. Let the sauce to reduce. At the end, put little more butter, salt and pepper. Put the beef tenderloin in a plate and pour the sauce on top.

I am so sure you will love this food. Kali oreksi

Lamb Chops

When you cook lamb chops, the most important thing is to marinate the meat. Here is what i do:

Ingredients:

1/2 tea glass of sunflowe oil

1/2 spoon of tomato paste

1/2 spoon of yoghurt

1/2 spoon of mustard

1 tea spoon of salt

1 tea spoon black pepper

1 tea spoon thyme

1 tea spoon red pepper

1 tea spoon cumin

Mix all these together and marinate lamp chops inside this sauce for 3-4 hours. Your meat is ready for grill! Kali Oreksi..