G for Greece

Greece also known as Hellas and officially the Hellenic Republic is a developed country in southeastern Europe, situated on the southern end of the Balkan Peninsula. The country has land borders with Albania, the Republic of Macedonia and Bulgaria to the north, and Turkey to the east. The Aegean Sea lies to the east of mainland Greece, the Ionian Sea to the west, and the Mediterranean Sea to the south. Greece has thetenth longest coastline in the world at 14,880 km (9,246 mi) in length, featuring a vast number of islands(approximately 1400, of which 227 are inhabited), including Crete, the Dodecanese, the Cyclades, and the Ionian Islands among others. Eighty percent of Greece consists of mountains, of which Mount Olympus is the highest at 2,917 m (9,570 ft).

Modern Greece traces its roots to the civilization of ancient Greece, generally considered the cradle ofWestern civilization. As such, it is the birthplace of democracy, Western philosophy, the Olympic Games, Western literature and historiography, political science, major scientific and mathematical principles, and Western drama, including both tragedy and comedy. This legacy is partly reflected in the 17 UNESCO World Heritage Sites located in Greece. The modern Greek state was established in 1830, following a victorious uprising against Ottoman rule.

FOOD

Greek cuisine is a typical Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit andpork. Also important are olives, cheese, aubergine, courgette, and yoghurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.

Meze is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.

---------------------------

Hummus
1 can chickpeas or 2/3 of a jar of El Navarrico Chickpeas (Garbanzos)
2 garlic cloves
Juice of one lemon
3 tbs tahini
2 tbs olive oil
1 tsp cumin seeds
salt & pepper


Methodology:-
Put all ingredients in a blender and blend until smooth
Add to serving dish and drizzle with olive oil, fresh parsley and some salt

-------------------------------

Moussaka
500g minced beef or lamb
3 tbsp of Olive oil
1 tin chopped tomatoes
2 gloves garlic diced
1 aubergine
1/2 tsp ground cinnamon
2 tsp of dried oregano
1 large onion diced
1/2 glass of red wine
Bread crumbs
grated cheddar
salt and pepper
Bechamel sauce
40 grams butter
60g flour
200ml milk
18 grams parmasan or grated cheese
1 egg yolk


Methodolody:-
Heat oven to 200°
Slice Aubergine and add to salted water for 30 mins
Heat pan and add olive oil, onion and fry for a few mins
Add the garlic and fry for a few seconds
Add the mince to pan and fry for 5 mins stiring occassionally
Add the chopped tomatoes, cinnamon, oregano, red wine and salt and pepper
Continue to cook for a further 10 mins stiring occassionally
Remove Aubergine from water and squash out any excess water
Heat a frying or griddle pand and add oil.
Fry the aubergine in batches untill browned both sides and set them aside on kitchen paper
Get a baking dish and add half the aubergine level in bottom of dish
Then add half the mince mix level on top of aubergine
Then add the other half of aubergine leveled onto and then the rest of mince mixture
Make the bechamel sauce as follows
Heat a pand and add the butter and let melt
Remove from heat and stir in flour until very thick
Add milk and cheese and put back on heat and stir until thick sauce
Stir in the egg yolk and pour sauce over the mince mixture
Cover thinly with bread crumbs and sprinkle with a little extra cheese
Bake in oven for 30 mins.

-------------------------------

Jumbo Prawns in Garlic & Orange juice

4 tbs of olive oil

4  garlic cloves diced

4 Jumbo Prawns

2 shots of Brandy

1/4 cup of fresh orange juice

Salt and ground black pepper

some chopped fresh parsley

Methodology:-

Heat oil in a pan and add the garlic then add the Prawns and sauté for a couple of mins each side

Then add brandy to deglaze the pan and add the orange juice cook for a few mins

Remove the prawns and set aside in serving dish

Add salt, pepper, parsley and splash of water to pan and bring to the boil.

Boil for about 5-8 mins until liquid has reduced to a small amount of sauce.

Pour sauce over the prawns and garnish with some more parsley.

-------------------

El Navarrico Chickpeas (Garbanzos)

Get Him to the Greek