Cookery Club: June, Here comes the sun... and all things Grecian (and Hairy Bikers)

[myrtleWilson]

Welcome along!

Its June and our chosen regional food this month is Greek and Hairy Bikers for our author (hope thats okay - I picked one from your last post @whatareyoueatingNOW)

For anyone who is new - we have a regional theme and an author and posters cook new dishes, rediscovered dishes, old favourites that fall under the categories.

You can post a photo of your creation (it usually invokes in me a desire to copy that recipe!) and comment on how it turned out, whether the family appreciated it or if the dog ended up having an unexpected treat!.

My experience of Greek cooking is limited so I'm going to do some online searches today -any suggested chefs to look out for?

Looking forward to eating my way through June!

[Pantah630]

Vefa's stifado was delicious, I didn't stick rigidly to quantities but I don't think that distracted from the taste at all. It was lovely and moist, i finished it off in the slow cooker as we were out this evening, and served with plain couscous and kale.

[myrtleWilson]

apologies for neglecting the thread... have been away for a few days. Your pastry looks deliciously crispy What - and hopefully any remake will include your added contra-bland elements. pantah that stifado looks really good!.
Am on a yearning for fish so off to google some greek fish recipes I think. DH isn't the biggest shellfish fan in the world which is a shame as I recall seeing a lovely prawn recipe when I first started looking..

[bruffin]

Pantah
My dad was from Cyprus , Avgolemono is the food of the Gods. I totally agree and my Dc now love it as well. They also love koupepia when i can be bothered to make it.

[bruffin]

I bought a book called Kopiaste in Cyprus which is a good cookbook but also has the history behind the traditions.

[Pantah630]

I've got that too Bruffin my DGF was Cypriot, unfortunately no longer with us. Love that book and despite my earlier reservations about Vefa's Kitchen, it's a hefty tome, there are lots of lovely things in there to cook, many different variations from the many regions of Greece and Cyprus.
We went to the Real Greek the other day months ago but time is flying, it's much improved, their taramasalata was divine, I've never made it but Tonia has a recipe in her book with them so I'm on a mission to find some cod roe.

[bruffin]

I went to the Real Greek quite a while back and it was ok, but DD has been asking to go recently so may try it again. We have some turkish shops near us, so i top up with loukaniko and halloumi and my favorite kolokasi.

It is a shame as my ds is allergic to nuts and seeds or I would be buying the daktyla bread every day. They bake it freshly every day.

[Pantah630]

very jealous of the bread, one of my Aunties gave me her recipe but it never tastes the same as from a proper bakery. We stock up if we go to Haringey but we lost our DA who lived there last year so unlikely to be back as regularly now. Middle Eastern shops by us are good but not for loukaniko, may have to have a go making myself.

[BlueChampagne]

Whole family loves my home-made skordalia - no vampires for a 5 mile radius!

[Dragontrainer]

Mmm, getting tempted to try and make skordalia - DH loves his garlic . . .

Two offerings from Mazi - Modern Greek Food here. The first was an adaptation of Rooster Pastitsada with Graviera Cream, adapted to take account of the ingredients available (Waitrose and Sainsbury’s in my bit of suburbia aren’t quite up for providing rooster as opposed to chicken, and trusty Gruyere had to stand in for the Graviera cheese). This was basically a deconstructed chicken lasagne put together on individual plates rather than baked in one dish in the oven. It was totally and utterly gorgeous, well worth the inordinate number of pans it used. It was definitely a hit in the Dragon household.

The second dish was Barbounofasoula, a mix of borlotti beans, tomatoes and herbs. It was absolutely fine and no doubt extremely nutritious - but lacked any big flavour punch.

I’m off to google what koupepia is now!

[Pantah630]

Cypriot dolmades/dolma but non vegetarian, little cigar shaped vine leaves stuffed with rice and a pork/Lamb spice mince mix - lots of variations available. Delicious hot or cold, served alone or on a tomato sauce.

[Pantah630]

Ive been searching my phone for this photo, this was the last batch I made for my DB. He's due some more but our need is greater.

[Pantah630]

Had a look at the pastitsada recipes online, looks very nice and I think I still have some of that pasta from an ill fated pastichio obsession, it may be slightly out of date.

[Scoopofchaff]

Wow - this thread is AMAZING - a brilliant idea and fantastic to see all these recipes and photographs of such delicious food!

(And thanks to the book recommendations; my Amazon basket is filling up fast!)

Hope to contribute at some point with some Belgian recipes if and when appropriate ... !

[whatareypueatingNOW]

Welcome scooped - Belgian is a great suggestion- I've no experience in the cuisine and would love to give it a go.

Pantah - those look lovely.

I'm going to do some souvlaki this weekend whilst camping. I'm thoroughly enjoying Greek month, well, I'm enjoying copious amounts of olives and feta

[Scoopofchaff]

Thanks whatareypueatingNOW!

[Pantah630]

Scoop I have fun memories of staying at the Bikers Loft in Belgium and all the lovely food they cooked for us. Remember eating some rissole type food, looked to be fried covered in cracked wheat at the side of a dyke as we rode to there from Breda, we may have still been in Holland then though.

[Scoopofchaff]

Sounds great Pantah they are seriosusly devoted to their food here!

I wonder if you were eating shrimp croquettes?

[Pantah630]

My oven element went last week, just been fixed and I had a craving to bake while it was down. Regressed back to last month and made MBs carrot and walnut cake someone recced in f&r. It's delicious, lovely and moist only let down was the cream cheese topping, a bit too runny, I used less icing sugar so maybe should have cut down the cream cheese too. Would make again when the baking urge overcomes me the next blue moon

[bruffin]

Mousaka.
We dont use bechemal sauce, more of a cream and egg mix

[whatareypueatingNOW]

Looks great bruff I prefer a cream egg mix too for mousakka, it has more gravitas than bechemel.

I made Cypriot lamb and potatoes this evening neoskosmos.com/en/24701/cypriot-baked-lamb-%2526-potatoes-with-cumin-%2526-tomatoes/

It was brilliantly easy and went down a storm, but I admit to halving the amount of lamb (as we only eat the local farm stuff which is well kept and ethical but eye watering lay expensive. ) I think there was plenty of meat and the pots/tomatoes were well anointed with the lamby flavour.

[bruffin]

That looks really good , will have a go with that.
I just had flashback of something my Nan made ( she taught recipes to my welsh Mum)
It was pork and tiny new potatoes in red wine and coriander seeds.iIt was called Afelia

[bruffin]

We have kourabides at work, bought back from greece. I only had them at weddings as a child.

[Pantah630]

You lucky, lucky Bruffin . My Mum's favourites, she'll be very jealous. We had a go making them once, not even close. There's a great bakery in Haringey that makes them.

[bruffin]

They are really yummy . I keep meaning to look for them in the turkish shop but forget.

[bruffin]

I was born in Haringey, but moved when i was 3