Baked Sea Bass Recipe
Ingredients
§ 1 whole sea bass of approx. 3 ½ lbs (or 2 smaller of approx. 1 ¾ lb each)
§ 2 tbsp fresh parsley, chopped
§ Salt
For the dressing:
§ 6 tbsp Extra Virgin olive oil
§ Freshly squeezed juice of 2 lemons
Method
1. Clean the fish and fill the inside cavity with the parsley and a little salt.
2. Wrap in aluminium foil and refrigerate for a few hours.
3. When ready to cook, open the foil and dribble some olive oil and a little salt over the fish and re-wrap.
4. Bake in a pre-heated oven at 180°C / 350°F / gas mark 4 for about 45 minutes.
5. Skin the fish.
6. Whisk the olive oil and lemon juice together and pour over, or serve with the fish.
Baklava Recipe
Baklava is a pastry dish, typically eaten as a dessert, made from layers of filo pastry, chopped nuts and sweetened with either a honey or sugar syrup.
Serve 8 (approx.)
23 – 25½cm (9-10") shallow ovenproof tray/ dish required.
Ingredients: Baklava
§ 225g Filo Pastry (Sheets)
§ 50-75g Melted Butter
§ 225g Chopped Pistachios
§ 225g Roughly Chopped Walnuts
§ ½ tsp Ground Cloves
§ 1 tsp (5g) Ground Cinnamon
§ 8 Cloves (Optional)
Ingredients: Syrup
· 100g Granulated Sugar
· 6 tbsp (90ml) Water
· 4 tbsp (60ml) Odysea Pine & Fir Tree Honey
· 2 tbsp (30ml) Lemon Juice
· 1 tsp (5ml) Vanilla Essence
Method: Baklava
1. Pre-heat oven to 180°C/ Gas Mark 4
2. Mixed together the chopped pistachios, roughly chopped walnuts ground cinnamon and ground cloves.
3. Brush the ovenproof dish with some of the melted butter. Brush a third of the filo sheets with some of the butter and layer into the dish.
4. Spoon half of the nut mixture onto the filo. Brush another third of the filo sheets with butter and layer on top of the nuts.
5. Add the remaining nut mixture and then finish with the last third of pastry, tucking the ends down the side of the dish.
6. Score into 8 portions and place a whole clove into the centre of each piece (optional).
7. Bake for 30 minuets until the pastry is golden brown, then loosely cover with foil to prevent it from burning and bake for a further 20-25 minuets. Whilst the baklava is in the oven make the honey syrup.
Method: Syrup
1. Dissolve the sugar and Odysea Pine & Fir Tree Honey in the 6tbsp of water over a gentle heat. Allow to bubble for approx 5 mins then remove from the heat and gently stir in the lemon juice and vanilla essence.
2. Remove the baklava from the oven, whilst still hot carefully and evenly spoon over the warm syrup and then allow to cool.
Also, why not try changing the combination of nuts; for example replace the chopped pistachios with chopped almonds. Also try adding an extra handful of finely chopped nuts over the top.
Bulgur, walnut and spinach pilaf with roast tomatoes
Ingredients
§ 200g bulgur
§ 300g onions, peeled and finely chopped
§ 3 garlic cloves, crushed
§ 150ml olive oil
§ 50g butter, cut into small pieces and keep it refrigerated
§ 400ml hot chicken stock
§ 100g walnuts, crushed
§ 250g spinach, washed and finely shredded
§ 200g sun drenched tomatoes
§ 70g mint, finely chopped
§ ½ teaspoon of freshly ground cinnamon
§ Salt and black pepper
§ Juice of 1 lemon
Method
1. In a heavy bottomed casserole, sauté the chopped onions with the olive oil.
2. When the onion is soft and translucent, add the garlic and cook for another couple of minutes.
3. Tip the bulgur wheat into the casserole; pour in the stock, and season. Bring to a boil, then turn down the heat and let the bulgur simmer in the stock for about 15 minutes.
4. All the stock will have been absorbed by then. Spread over the bulgur surface the butter pieces, sprinkle the crushed walnuts and cinnamon, cover the pot and let the bulgur sit to fluff up for another 10 to 15 minutes.
5. Fluff with a fork the bulgur wheat, layer it in a shallow bowl, and sprinkle on half of the mint, then the shredded spinach, and tomatoes, then the rest of the mint. Drizzle some lemon juice and serve.
Gazpacho Soup Recipe
Ingredients
§ 3 medium tomatoes, peeled, seeded and diced
§ 2 jars Odysea Tomato Perasti
§ 50g diced onion
§ 50g diced celery
§ 1 medium green or red pepper, seeded and diced
§ 50g sliced spring onions
§ 1 medium cucumber, cubed
§ 3 cloves garlic, crushed
§ 2 tbsp fresh parsley, chopped
§ 1 tsp fresh coriander (optional)
§ 3 tbsp Odysea Aged Corinthian Vinegar
§ Tabasco, I dash
§ ½ tsp salt
§ ⅛ tsp freshly ground black pepper
Method
1. Combine all ingredients in a very large bowl and stir well. Cover and chill over night.
2. Garnish with celery leaves.
Try adding some vodka just before serving!
Grecian Pork Tenderloin
Ingredients
· 1 1/2 cups fresh lime juice
· 3/4 cup olive oil
· 6 cloves garlic, sliced
· 2 teaspoons salt
· 6 tablespoons dried oregano
· 2 (1 pound) pork tenderloins
Directions
1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2. Preheat grill for medium heat.
3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.
Greek Burger with Beetroot Relish Recipe
Ingredients
§ 500g minced beef
§ 1-2 tbsp Worcestershire sauce
§ Small bunch parsley
§ 60g Roussas Greek Feta Cheese, cubed
§ 50g rocket leaves
§ 4 bread rolls, lightly toasted
§ 4 tbsp olive oil
§ 4 tbsp lemon juice
For the relish:
§ 200g cooked beetroot, cubed
§ 3 small pickled onions, finely chopped
§ 2 tbsp Rovies Green Olives, roughly chopped
§ 1 tbsp chopped fresh mint
Method
1. Put the beef mince in a bowl and season, stir in the Worcestershire sauce and parsley.
2. With wet hands, form into 4 burgers, press a few feta cubes into the centre of each and press the mince back over to reshape.
3. Cover and chill for up to 12 hours.
4. Grill the burgers, turning once, until cooked according to taste.
5. Make the relish by mixing all the relish ingredients together. Season with salt and pepper and bind with a little extra virgin olive oil to obtain desired consistency.
6. Place some rocket on each roll and top with a burger and some relish.
Greek Chicken Pasta
Ingredients
· 1 pound uncooked pasta
· 1 tablespoon olive oil
· 2 cloves garlic, crushed
· 1/2 cup chopped red onion
· 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
· 1 (14 ounce) can marinated artichoke hearts, drained and chopped
· 1 large tomato, chopped
· 1/2 cup crumbled feta cheese
· 3 tablespoons chopped fresh parsley
· 2 tablespoons lemon juice
· 2 teaspoons dried oregano
· salt and pepper to taste
· 2 lemons, wedged, for garnish
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Greek Eggplant Dip (Melitzanosalata)
Greek Eggplant Dip or Melitzanosalata is a great summer treat!
Melitzanosalata is one of the most popular Greek Dips. It is an eggplant dip that goes great to accompany meat or fish. Read our Greek Eggplant Dip recipe, our melitzanosalata recipe and you will see why traditional Mediterranean diet is considered healthy.
Melitzanosalata is one of the most popular Greek Dips. It is an eggplant dip that goes great to accompany meat or fish. Read our Greek Eggplant Dip recipe, our melitzanosalata recipe and you will see why traditional Mediterranean diet is considered healthy.
1kg of round eggplants,
1 cup of oil,
Juice from 1 lemon,
2 pieces of crushed garlic,
Salt, pepper
Before you proceed to our Greek Eggplant Dip recipe here are some other Greek Recipes in cheap Greek recipe books
First you must pierce the eggplants with a fork. Then cook them whole in the oven or grill them on the barbecue. When they are cooked peel off the skin and mash the insides. Use a blender for best results. Add the lemon, the salt, the garlic and as the eggplant is being blended slowly poor the olive oil. Place the dip in a bowl and it is ready to serve. You can garnish the plate with a few olives or a few crushed nuts.
Have in mind that there are countless greek recipes for greek dips like melitzanosalata or the famous Greek Eggplant Dip. Make sure you browse our site for many more Greek Recipes.
Greek Honey & Lemon Pork Chops Recipe
Ingredients
§ 4 pork loin chops or ribs, about ½ inch thick
§ ½ tbsp dried thyme
§ ½ tbsp dried oregano
§ 1 teaspoon grated lemon peel
§ 2 tablespoons lemon juice
Method
1. Turn grill to medium-hot.
2. Place pork on a rack over an oven-tray.
3. Mix remaining ingredients in a small bowl and brush honey mixture evenly on top of pork chops.
4. Grill pork about 4 to 6 inches from heat for 7 to 8 minutes, turning once and brushing with honey mixture, until no longer pink when cut near bone. Discard any remaining honey mixture.
Great served with green salad or vegetables.
Greek Lamb-Feta Burgers With Cucumber Sauce
Ingredients
· 4 large unpeeled garlic cloves
· 1 1/4 pounds ground lamb
· 1/2 cup crumbled feta cheese
· 3/4 teaspoon dried oregano
· 1/2 teaspoon salt
· 1/2 teaspoon black pepper
· 1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
· 3/4 cup sour cream
· 1 tablespoon minced fresh mint leaves
· 1 teaspoon red or rice wine vinegar
· 1 clove garlic, minced
· 4 large, thin tomato slices
· 4 large, thin tomato slices
· 4 small (4 inch) pita breads
Directions
1. Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
2. Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
3. Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
4. Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
5. Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
Greek Pasta with Tomatoes and White Beans
Ingredients
· 2 (14.5 ounce) cans Italian-style diced tomatoes
· 1 (19 ounce) can cannellini beans, drained and rinsed
· 10 ounces fresh spinach, washed and chopped
· 8 ounces penne pasta
· 1/2 cup crumbled feta cheese
Directions
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
Greek Penne and Chicken
Ingredients
· 1 (16 ounce) package penne pasta
· 1 1/2 tablespoons butter
· 1/2 cup chopped red onion
· 2 cloves garlic, minced
· 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
· 1 (14 ounce) can artichoke hearts in water
· 1 tomato, chopped
· 1/2 cup crumbled feta cheese
· 3 tablespoons chopped fresh parsley
· 2 tablespoons lemon juice
· 1 teaspoon dried oregano
· salt to taste
· ground black pepper to taste
Directions
1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
4. Season with salt and ground black pepper. Serve warm.
Greek Pita Dip Recipe
Ingredients
§ 450g Roussas Greek Feta, cubed
§ 1 jar Karyatis Kalamata Olives, roughly chopped
§ 1 jar Odysea Roasted Red Peppers, chopped
§ 120ml Odysea Extra Virgin Olive Oil
§ 1 small red onion, chopped
§ 1 clove garlic, crushed
§ 2tsp thyme
§ 1 tbsp Odysea Aged Corinthian Vinegar
§ 1 tsp salt
§ 1 tsp freshly ground black pepper
§ 1 tsp freshly squeezed lemon juice
Method
1. Mix peppers, feta and olives in a large bowl.
2. Combine olive oil and vinegar, add to bowl and toss gently.
3. Add remaining ingredients and toss gently, adjust seasoning and chill for a few hours before serving.
Great with toasted Elviart traditional pita bread.
Greek Potato Salad-Patatosalata
Patatosalata is Greek for Potato salad. The greek version of the potato salad does not differ greatly with other types of poptato salad out there. Read on for a great potato salad with Greek flair. A healthy and light way to eat potatoes in the summer.
Greek Potato Salad-Patatosalata
Patatosalata Ingredients
1 kg of potatoes
3 fresh onions
½ a bunch of parsley
½ a cup of vinegar
½ a cup of oil
Salt, pepper
1 kg of potatoes
3 fresh onions
½ a bunch of parsley
½ a cup of vinegar
½ a cup of oil
Salt, pepper
Before you proceed to our Greek Potato Salad recipe have in mind that every Greek recipe has many variations. You can find these variations in several Greek Recipe books.
Boil the potatoes, peel and cut them up in little squares. Afterwards boil the vinegar with the salt and add the potatoes. Then add the onions and the chopped up parsley. After, add the pepper and the oil. Stir well and put the salad in the fridge for 2-3 hours. You can some cheese if you like. For extra flavour you can add some capers to your patatosalata. Browse our categories for more great and tasty Greek recipes. There are many variations of greek potato salad but this Greek greek potato salad recipe is absolutely delicious.
Green Olive Chutney Recipe
Ingredients
§ 450g Odysea Green Cracked Olives
§ 4 cloves garlic
§ ½ fresh chilli
§ zest of 1 lemon
§ 2 tbsp capers, rinsed
§ 2 tbsp Odysea Extra Virgin Olive Oil (or more to get desired consistency)
§ 1 tsp freshly ground black pepper
Method
1. Combine the olives, garlic, chili, lemon zest and capers in a blender and mince.
2. Stir in the olive oil and black pepper.
3. Transfer to a glass jar and seal tight. Refrigerate for at least 2 days before using.
Great as a garnish or sauce for chicken, fish, beef or lamb. Also good spread on fresh bread, crackers or Elviart traditional pita bread.
Green Olive Dressing Recipe
Ingredients
§ 210ml Odysea Extra Virgin Olive Oil
§ 50g seeded & chopped tomato
§ 50g finely chopped Odysea Green Olives
§ 2 tsps finely chopped lemon zest
§ Salt & freshly ground pepper
Method
1. Combine all ingredients in a bowl and mix. Season to taste with salt and pepper.
2. Allow to stand for 2 hours at room temperature to blend flavors.
3. Cover and store in a refrigerator until ready to use. Keeps in a refrigerator for up to 3 days.
Green Olive & Tomato Salad
Ingredients
§ 4 cups tomatoes, seeded and chopped
§ 2 cups Odysea Green Cracked Olives
§ 1 cup Odysea Extra Virgin Olive Oil
§ ⅓ cup Odysea Aged Corinthian Vinegar
§ 1 clove crushed garlic
§ ½ cup fresh basil, chopped
§ 1 cup fresh parsley, chopped
§ Salt & freshly ground black pepper to tatse
Method
1. Make the dressing by putting the olive oil, vinegar, garlic, salt and pepper into a jar.
2. With lid on, shake well and put to one side.
3. Combine the tomatoes, olives, basil and parsley in a bowl, and pour desired amount of dressing over, mix well and serve. Any remaining dressing can be stored in the refrigerator.
Grilled Beef Gyros
Ingredients
· 1 medium onion, cut into chunks
· 2 garlic cloves
· 2 tablespoons sugar
· 1 tablespoon ground mustard
· 1/2 teaspoon ground ginger
· 1 1/2 teaspoons pepper
· 1/2 teaspoon cayenne pepper
· 1/2 cup soy sauce
· 1/4 cup water
· 2 pounds beef sirloin tip roast, cut into 1/4 inch thick slices
· CUCUMBER SAUCE:
· 1 medium cucumber, peeled, seeded and cut into chunks
· 4 garlic cloves
· 1/2 teaspoon salt
· 1/3 cup cider vinegar
· 1/3 cup olive or vegetable oil
· 2 cups sour cream
· 8 pita breads, warmed and halved
· thinly sliced onion
· Chopped tomato
Directions
1. In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.
3. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.
Grilled Vegetables with Black Olive
Dressing Recipe
Ingredients
For the Grilled Vegetables:
§ 1 jar Odysea Roasted Red Peppers (or ⅓ of the jar plus 1 roasted yellow pepper)
§ 60ml olive oil
§ 1 large green pepper
§ 2 large onions
§ 1 medium head radicchio
§ 1 large Chicory
§ 4 large Portobello mushrooms, stems removed
§ Salt and freshly ground black pepper to taste
For the Black Olive Dressing:
§ 110g Odysea Alexandrian Style Black Olives
§ 110g mayonnaise
§ 1/2 tsp Odysea Aged Corinthian Vinegar
Method
1. Roast the peppers under a medium-hot grill, turning occasionally, until slightly charred.
2. Allow the peppers to cool. When they can be handled, peel and seed them and tear into strips.
3. Drain and cut the red roasted peppers and mix together.
4. Slice the onions into rings about ¼-inch thick.
5. Cut off the roots of the radicchio and chicory and separate the leaves.
6. Place the leaves, sliced mushrooms, and onion rings into a bowl.
7. Toss with the olive oil, making sure everything is covered well, adding more olive oil if necessary, then season with salt and pepper.
8. Place all the vegetables on a rack and cook until tender and brownish on both sides. Remove from the rack and keep warm.
Dressing:
1. Remove the stones from the olives and then puree in a food processor.
2. Add the mayonnaise and Corinthian Vinegar and process until smooth.
3. Keep refrigerated until ready to use and keep any unused portion refrigerated.
4. Combine dressing with peppers and vegetables. Enjoy with fresh bread!
‘The Black Olive Dressing gives grilled vegetables a wonderful kick’
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