My love for Greece started when I went to stay with my Greek friend Michelle in Athens. I love the streets of Athens the sound of Greek music, the smell of grilled calamari, lemon and oregano mixed with the smell of the city. The white ice cold aniseed liquid in tall glasses that one drink in the heat of the day, narrow whitewashed streets with Yayas in black dresses preparing delicious food for the family.
I was taught by the best to cook Greek food. Nicky, Thalia my children’s Nonna and of course my friend Michelle. She not only taught me how to cook but also to dance.
One of my favourite flavours is Kefthethes (lamb meatballs) with a traditional Greek salad and crispy bread, also goes well with roast zucchini & potato recipe below..........try it it is delish!
Lamb Kefthethes
2 slices of white bread
1 red onion
2 cloves of garlic
2 tablespoons of freshly chopped mint
2 tablespoons of freshly chopped parsley
1/2 teaspoon of cinnamon, cumin and oregano
Pepper and salt to taste
500gm mince
1 large egg
Put the bread, onion, garlic, herbs, spices, salt and pepper in a food mixer or chop fine.
Add the lamb and egg and mix well, roll into 12 pieces and mould around the skewers, or make balls and cook in oven. Brush with oil and cook under a grill or on top of a grill
Roasted Zucchini & Potato
This is my friend's recipe we don’t measure.......
About 2 kg of peeled and sliced potatoes 6 zucchini sliced and 2 onions sliced. Put vegetables in a large roasting tin Blend About 5 Large tomatoes & 1 clove of garlic. Mix tomato mixture with sliced vegetables Chop a bunch of dill or a packet of dry dill add to a cup of olive oil and add a fair amount of salt Rub everything into the vegetables and then flatten the vegetables with your hands and roast for about one hour in the oven.
Join us for First Thursday on the 5th March for a Taste of Greece ,BOOKINGS essential !