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    Recipes — greek style

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    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

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

    Ingredients

    • 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

    Method

    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

    Oregano Pork Sausages with Greek Salad

    For a simple weeknight dinner, serve grilled pork sausages with Greek-style salad.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps olive oil
        •    1 1/2 tsp ground oregano
        •    80g pitted kalamata olives
        •    200g semi-dried tomatoes
        •    8 extra-lean pork sausages
        •    140g low-fat feta, cut into cubes
        •    1 green oakleaf lettuce, washed, dried, leaves separated
        •    1 ripe avocado, halved, stone removed, peeled, chopped
        •    1 Lebanese cucumber, halved lengthways, coarsely chopped

    Method

    1. Preheat grill on high. Combine 1 tablespoon of the oil and the oregano in a small bowl. Brush the pork sausages with the oregano oil. Place on a baking tray and cook under preheated grill, about 6cm from the heat source, for 3-4 minutes each side or until brown and cooked through.
    2. Meanwhile, combine the tomatoes, cucumber, avocado, feta and olives in a large bowl. Drizzle with the remaining oil and gently toss to combine. Place the lettuce on serving plates and top with the pork sausages. Serve with Greek salad.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/oregano-pork-sausages-greek-salad/fe9d26e0-e2a5-4aa8-a436-1b8bad779fcb

    BBQ Greek Style Octopus

    Prep Time

        •    Prep time: 3 hours before cooking
        •    Cook time: 3-5 minutes
        •    Yield: Serves 24


    Ingredients

    For the octopus:

        •    5 litres water
        •    6 pepper corns
        •    1 cup white wine
        •    2 fresh bay leaves
        •    1 octopus, cleaned
        •    1 cup red wine vinegar


    For the marinade:

        •    150ml olive oil
        •    60 ml balsamic
        •    1 chilli finely sliced
        •    1 tbsp dried oregano
        •    4 cloves garlic crushed


    For the salad:

        •    100g feta cheese
        •    150g mixed olives
        •    1 lemon cut in half
        •    1/2 Spanish onion finely sliced
        •    2 Roma tomatoes cut into wedges
        •    30ml good quality extra virgin olive oil
        •    1 Lebanese cucumber cut into bite sized pieces


    Method

    Preparing the octopus:

    1. Bring water, vinegar, wine, bay leaves and peppercorns to the boil.
    2. Add octopus, cover with a lid and bring back to the boil.
    3. Reduce the heat to a simmer and leave to slowly cook for around one hour until tender. Remove from liquid and let cool.


    Preparing the marinade:

    1. Mix all the marinade ingredients in a bowl. When the octopus is cool cut tentacles into 5cm pieces and toss with marinade. Cover and let sit for around two hours before cooking.
    2. While octopus is in the marinade, prepare the feta, tomato and olive salad.


    Preparing the salad:

    1. Place all the ingredients into a mixing bowl except for the lemon. Take half a lemon and squeeze the juice over your ingredients, mix together well.
    2. When ready, place marinated octopus on to the hot bbq. Cook until nice and crispy on all sides, around three to five minutes.
    3. Place your mixed salad in the centre of you plate, top with the octopus. Finish with some fresh sea salt, a drizzle of extra virgin olive oil and fresh lemon on the side.



    This great family recipe is thanks to ABC Recipes at https://www.abc.net.au/radio/recipes/bbq-greek-style-octopus/8905654