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!

Asparagus Soup

Ingredients:

25 grams butter
1/2 tea glass of vegetable oil
3 shallots, sliced
2 garlic cloves
2 handfull spinach
700 ml. vegetable stock
Olive oil
350g asparagus spears, chopped

How to cook:

Heat the butter and oil in a saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 minutes until softened. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and if you want you can add hot water to loosen. Kali oreksi!

Pies Filled With Crawfish

Ingredients: 
Crust:
8 tablespoons butter
85 grams cream cheese
1 cup flour

Filling:
6 tablespoons butter
6 tablespoons flour
1 onion, diced
4 stalks celery, diced
2 carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper
4 cups chicken stock
How to cook:

Preheat oven to 325 degrees. For the crust: Blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 2.5 cm. in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.

For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Kali oreksi!

Shrimp Souvlaki

Ingredients:

1 cup olive oil

1/4 cup chopped fresh parsley

The juice of 1 lemon

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attache

Skewers

How to cook:

Mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper in a bowl. Reserve a small amount for later. Pour remaining marinade into a plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Preheat grill. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.  Grill the shrimps for 5 minutes per side, basting frequently with reserved marinade. I am sure you will like it. Kali oreksi!

Crab Balls

Ingredients:

2 tablespoons olive oil

6 green onions, chopped

170 grams green onions, chopped

1 egg

1 tablespoon mayonnaise

1 teaspoon dry mustard

Dry bread crumbs

Ground black pepper

Salt

1 teaspoon garlic powder

1/2 teaspoon ground cayenne pepper

225 grams buttery round crackers, crushed

How to cook:

Heat 2 tablespoons oil in a skillet. Saute green onions until tender and cool. 

Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, salt and pepper. Form into 1 cm thick patties. Coat the patties with bread crumbs. 

Heat 1/2 cup oil in a skillet. Cook cakes until golden brown on each side. Drain on paper towels and serve hot. Kali oreksi!

Spicy Seafood Stew

Ingredient:

2 dried ancho 

1 tablespoon olive oil

1 large onion, chopped

4 garlic cloves, chopped

1 teaspoon smoked hot paprika

1 teaspoon ground cumin

700ml chicken stock

250 grams chopped tomatoes 

200 grams peeled raw prawns

300 grams fish fillets, cut into 2.5cm pieces

300 grams clams

500 grams small potatoes, halved and boiled

The juice of 2 limes

How to cook:

Toast the chillies in a hot dry frying pan for a few moments. Deseed and stem chillies, and soak in boiling water for 15 mins.

Heat the olive oil in a saucepan. Add onion and garlic, season and cook for about 5 mins or until softened. Add the smoked paprika, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Cook for 5 minutes. Add the lime juice and serve with lime wedges, red onion and tortilla chips for sprinkling over. Kali oreksi!

Salmon Salad

• 
  
• Ingredients:
• 
  
• 100 gr. tub fresh crabmeat
• 2 tablespoon mayonnaise
• Cayenne pepper
• ½ tablespoon lemon juice
• 1 tablespoon olive oil
• 6 slices smoked salmon
• 2 small handfuls curly endive
• 8 cherry tomatoes halved
• 1 avocado peeled, stoned and thickly sliced
• 1 small shallot, sliced
• few rocket leaves

How to prepare:

Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Mix lemon juice and oil with some seasoning.Arrange the smoked salmon on 2 plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves. Kali oreksi!