Salmon Burger

Ingredients:

400 grams salmon

1 egg white

1 tablespoon flour

2 teaspoon mustard

2 teaspoon finely grated lemon zest

½ red onion, chopped 

¼ teaspoon each sea salt flakes and freshly ground black pepper

For the dressing:

1/3 cup organic low-fat plain yoghurt

1 heaped tablespoon mint leaves, chopped 

1 heaped tablespoon dill, chopped 

Spritz of fresh lemon juice

Sea salt flakes and freshly ground black pepper

How to cook:

Chop the salmon and add to a bowl with the other pattie ingredients. Mix lightly using your hands. Heat one tablespoon of sunflower oil in a non-stick pan and cook the salmon patties for 1.5-2 minutes per side. so the outside is golden and the centre is still slightly pink. Combine the dressing ingredients. Assemble the burger with the cucumber slices first, then the salmon pattie and dressing and finally the watercress. Kali oreksi!

Coconut Shrimp With Beer

Ingredients:

1400 grams shrimp, peeled and deveined

3 cups flour

3 eggs

330 grams beer

225 grams coconut, shredded

1/4 cup flour

Peanut oil to fry

How to cook:

Mix the cup flour and the coconut in a shallow dish. Set aside. Heat a large skillet or wok with about peanut oil. Heat until 365 degrees. Rinse and pat dry the shrimp.

Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the batter, getting rid of the excess. Place the coated shrimp into the dish with the prepared coconut. Coat well on both sides. Place all coated shrimp in a single layer and refrigerate for 30 minutes. Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes. Kali oreksi!

Oysters With Champagne Sauce

Ingredients:

1/2 cup champagne or sparkling white wine

1 hallot, finely chopped

125ml (1/2 cup) thickened cream

Freshly ground white pepper

Rock salt, to serve

12  pieces of oyster, in the half shell

Fresh chives, chopped

How to cook:

Place the champagne and shallot in a saucepan and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes (until reduced by half). Add the cream and season with white pepper. Simmer for 3-4 minutes (until reduced by half) and the sauce is thick and creamy.

Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve. Kali oreksi!

Marinated Chicken Wings and Drumsticks

Ingredients:

6 chicken wings
6 chicken drumsticks

Ingredients for marinade:

2 tablespoons honey
1¼ in piece of fresh ginger, peeled and grated
1 garlic clove, crushed
1½ teaspoon Chinese five spice
2 teaspoon soy sauce
3 tablespoon orange marmalade
½ teaspoon grated orange zest
1 tablespoon sesame oil

How to cook:

Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight.

Once it has marinated, place the chicken on the barbecue and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it's colouring too quickly, move to a cooler part of the barbecue to cook more gently. It's important you cook the chicken all the way through.

Kali oreksi!

 

 



 

Creamy Mussel Soup With Saffron

 

Ingredients:

1.5 kg mussels, well cleaned and rinsed
200 ml white wine
Fresh thyme
50 grams butter
2 shallots, chopped
4 garlic cloves, chopped (you can use one of them as whole)
1 leek, chopped
A pinch of saffron
250 grams fish stock
150 ml double cream
1 egg yolk
1 courgette, julienned
4 slices ciabatta bread
2 tablespoons extra virgin olive oil
4 tablespoons parsley, chopped

How to cook:

Heat a saucepan until hot. Add the mussels, white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. You ahve to keep in mind that you should discard any mussels that have not opened. Take them out from the saucepan and keep them in a bowl. You should reserve the cooking liquid.

Now it is time to discard the shells from the mussels and just let the flesh. Put them in the saucepan again and add halk of your butter. . When the butter is foaming, add the shallots, one chopped garlic clove and the leek and fry for 1-2 minutes. Add the saffron, stir well and continue to cook for 2-3 minutes more.Add the reserved cooking liquid and the fish stock. Stir well and bring the mixture to the boil, then reduce the heat and simmer for 2-3 minutes. Add three quarters of the mussels to the pan and stir carefully.Let the soup cool, then transfer to a food processor in batches and blend to a purée. Pass the blended mussel soup through a fine sieve and return the sieved liquid to the pan. Add the double cream then cook gently until heated through. Whisk in the egg yolk and cook for a further minute, or until the soup has thickened. Season to taste with salt and freshly ground black pepper. Heat a frying pan until medium hot, add the remaining butter and the courgettes and fry for 2-3 minutes. Season to taste with salt and freshly ground black pepper.

Heat a griddle pan until hot, rub the ciabatta bread with the olive oil then griddle for one minute on each side. Remove the bread and rub with the garlic clove. Mix the remaining chopped garlic clove and the parsley together in a bowl.

Garnish with the reserved mussels, ciabatta and a sprinkling of garlic parsley. Kali oreksi!

Courgette Soup

Ingredients:

60 ml extra virgin olive oil
1 tablespoon chopped garlic
Handful nasil leaves, chopped
Salt and ground white pepper, to taste
1 kg courgettes, cut lengthways into quarters then into 1cm in slices
750 ml chicken stock
60 ml single cream
handful parsley, chopped
50 grams freshly grated parmesan, plus extra to serve

To serve:

Crusty bread,

Ground black pepper

How to cook:

Heat the oil in a pan. Cook the garlic, basil, salt and courgette slowly for 10 minutes. Add white pepper to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Put three-quarters of the soup mixture into a food processor and blend until smooth. Return the mixture to the pan and stir in the cream, parsley and parmesan. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread. Kali oreksi!

Saganaki

My wife's favorite!

Ingredients:
50 grams butter
60 ml olive oil
300 grams feta (or kefalotiri)
A large bowl of iced water
Flour, seasoned with salt and black pepper for coating the cheese

How to cook:

Heat the butter and oil together in a frying pan. Meanwhile cut the feta up to narrow fingers and put them in a bowl of iced water for several seconds. This will make the flour stick to the cheese and help to form the crust.

Put the cheese in the seasoned flour and fry until crisp and golden. The cheese will be melting inside. You have to eat it while hot. Kali oreksi!