Leftover Stuffing Waffles
Use your leftover stuffing to make waffles.
Sous Vide Pork Gyro
When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical rotisserie. It’s juicy, flavourful, filling but…hard to duplicate at home.
Sous Vide Steak
Have you heard of “sous vide”? It’s a French word that literally translates to “under vacuum”. In more detail, sous vide is a cooking method that involves vacuum-sealing food then placing the packet in temperature regulated water bath
Greek Sausages (Intro)
I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.
Greek Style Roast Chicken Thighs
The flavour profile here is classic Greek: lemon, garlic, salt, pepper, dried Greek oregano. This chicken is best with roast potatoes or fries and it’s doable weeknight or weekend.
Makalo With Keftedakia
Makalo is a Macedonian gravy. You’ll find in the kitchens of northern Greeks’ home in Florina and Kastoria and I’ve read, as far south as Karditsa in Thessaly.
Makalo is basically a gravy. You have oil, (stock), spices and seasonings. My mom would often add a bit of tomato (that was our family’s twist).
It’s a sauce I remember my parents, aunts and uncles always ate. It’s a gravy made for dipping, poaching eggs or simmering keftedes or chicken.
Pulled Pork
Last year, I brought pulled pork back, serving it at a couple of Christmas parties and it was a big hit! I am declaring pulled pork is back! It begins with a bone-in pork butt and as I stated earlier, this is the shoulder cut that’s below the neck. Good fat content, lots of flavour but after a good amount of cooking time, it becomes fork-tender.
Pastourmadopita
Try this easy and delicious phyllo pie with pastourma and cheese filling.
Liver Tigania
Today’s dish is a sharing plate of liver with onions that have melted away, olive oil, wine, bay and finished with a good squeeze of lemon and a sprinkle of dried Greek oregano.
Goat Kokkinisto
When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker it will cook.
