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    Recipes — Greek

    Charred Octopus with Beetroot Tzatziki

    Prep Time

        •    Prep and cook time: 2 hours
        •    Yield: Serves 4


        •    1 garlic clove, peeled
        •    1kg octopus tentacles
        •    1/2 cup (125ml) white wine
        •    1 cup (250ml) white wine vinegar
        •    Bull's blood and small mint leaves, to serve
        •    juice of 1 lemon, plus lemon wedges to serve
        •    2 tbsps extra virgin olive oil, plus extra to serve

    Beetroot Tzatziki:

        •    1 garlic clove, crushed
        •    1 Lebanese cucumber, grated
        •    400g cooked beetroot, grated
        •    1/4 cup mint leaves, thinly sliced
        •    1/4 cup (60ml) extra virgin olive oil
        •    Finely grated zest and juice of 1 lemon
        •    11/2 cups (420g) thick Greek style yogurt


    1. Place vinegar, wine, lemon juice, garlic, 1 tbs salt and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil, then reduce heat to low. Add octopus, ensuring it is completely submerged, and cook for 11/2 hours or until tender. Set aside to cool completely in poaching liquid. (This can be done up to 2 days in advance and chilled until ready to use.)
    2. For the tzatziki, combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Add remaining ingredients, then stir to combine and season.
    3. Preheat a barbecue or chargrill pan to high heat. Drain octopus, then toss in oil and season. Cook for 3 minutes each side or until golden and slightly crisp. Cool slightly, then slice into 3-4cm pieces.
    4. Spread tzatziki over a platter and top with octopus and bull’s blood and mint leaves. Drizzle over extra oil and serve immediately with extra lemon wedges.

    This great family recipe is thanks to EatSmarter Recipes at https://www.delicious.com.au/recipes/matt-morans-charred-octopus-beetroot-tzatziki/c68ac020-95f0-4525-8761-e5580032a099

    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

    • Prep time: 20 minutes
    • Cook time: 9 hours
    • Yield: Serves 6-8


    • 2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

    Spice rub:

    • 3 whole dried bay leaves
    • 1 tablespoon garlic powder
    • 1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
    • 1 teaspoon dried thyme
    • 1 teaspoon fennel seeds
    • 1/4 teaspoon black peppercorns
    • salt to taste
    • 2 tablespoons red wine vinegar
    2 tablespoons macadamia oil
    • drizzle of olive oil at the end of cooking time


    1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
    2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
    3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
    4. Leave the lamb shoulder in the marinade in the fridge overnight.
    5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
    6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)

    This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY

    Pickled Octopus with Cucumber and Black Olives

    Octopus tentacles may look a little different on the plate, but when paired with good produce this recipe will become a staple at any dinner party.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 hours
        •    Yield: Serves 6


        •    3 fresh bay leaves
        •    1 cup (250ml) verjuice
        •    3 cups (750ml) olive oil
        •    10 garlic cloves, peeled
        •    1 tsp white peppercorns
        •    1/2 cup (125ml) lemon juice
        •    2kg large octopus tentacles
        •    1 tsp dried Greek oregano (rigani)
        •    Thinly sliced cucumber, torn black olives and flat-leaf parsley leaves, to serve


    1. Preheat oven to 90°C. To confit octopus, place octopus, peppercorns, oil, 5 garlic cloves and 1 bay leaf in a baking dish. Cover tightly with foil and place in oven for 5 hours or until tender. Remove from oven and cool completely in the oil.
    2. Place confit octopus and 1 cup (250ml) confit oil in a 2L (8 cup) sterilised jar. Add verjuice, lemon juice, oregano, remaining 5 garlic cloves, 2 bay leaves and 200ml water, and seal with a lid. Set aside in a cool, dark place, turning jar every 2 hours, for 6 hours to pickle. Chill until needed.
    3. Remove pickled octopus from jar and cut into large pieces, then serve with cucumber, olive, and parsley leaves.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pickled-octopus-cucumber-black-olives/b3b58c14-ac38-4eed-a993-674937679fcd

    BBQ Haloumi Souvlaki and BBQ Baby Octopus

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8-10


        •    pepper
        •    olive oil
        •    sea salt
        •    pinch sugar
        •    30g currants
        •    cracked pepper
        •    rosemary skewers
        •    300g baby octopus
        •    30g pine nuts toasted
        •    80ml red wine vinegar
        •    2 cloves garlic smashed
        •    60ml extra virgin olive oil
        •    zest and juice of 2 lemon
        •    180ml extra virgin olive oil
        •    1 punnet cherry tomatoes
        •    1 zucchini cut into chunks
        •    1 eggplant cut into chunks
        •    1 red onion cut into chunks
        •    lots of sea salt salt and cracked pepper
        •    2 pkt minted haloumi cut into inch cubes
        •    1 red and green capsicum cut into chunks


    BBQ Haloumi Souvlaki:

    1. Use long lengths of rosemary and remove all the bottom leaves keeping the sprouting bit at the top.

    2. Soak in water for a couple of days.( you can buy rosemary skewers from continental delis)

    3. Toss all veg lightly with olive oil and season with salt and pepper.

    4. Skewer the veg and Haloumi randomly on the rosemary skewers.

    5. Grill on bbq turning a few times.

    6. Combine dressing ingredients together and drizzle over the skewers.serve with skewers.

    BBQ baby octopus:

    1. Clean octopus and remove beaks and brains and cut in half.

    2. Combine the marinade ingredients together and marinate the Octopus for a few hours or overnight for tenderness.

    3. Remove from the marinade and place on skewers or directly on the grill.

    4. Baste with a bunch of Greek dried oregano dipped in the marinade if desired.

    5. Cook until tentacles curl up and heads are firm, rest 5 or so minutes.

    6. Squeeze with a little fresh lemon juice and season to taste.

    This great family recipe is thanks to ABC Recipes at https://www.abc.net.au/radio/recipes/bbq-haloumi-souvlaki-and-bbq-baby-octopus/8916438

    Lamb Kebabs & Greek Salad

    Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    juice ½ lemon
        •    2 tbsps olive oil
        •    600g diced lamb leg
        •    1 garlic clove, crushed

    For the salad:

        •    1 cucumber, chopped
        •    bunch of mint, chopped
        •    4 large tomatoes, chopped
        •    200g pack feta cheese, crumbled
        •    large handful black olives, roughly chopped


    1. Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
    2. Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
    3. Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2220665/lamb-kebabs-and-greek-salad