TASTY DISHES

 

 

                                            CEPHALONIAN MEAT PIE

 

PASTRY:

500 g (4 cups) plain flour

1 cup olive oil

1 tsp salt

2 eggs

4 tbsp water or white wine

 

Combine flour, olive oil, and eggs.  Mix well to make a soft dough, cover, and let it rest for 2 hours.  Divide in half and roll out on a well-floured board.

 

FILLING:

1 kg (2 lb) lean lamb or beef cut into 2 cm (1 inch ) cubes

1 onion, peeled and grated

4 tbsp olive oil and melted butter

125 ml ( ½ cup) white wine

100 g ( ½ cup) rice

125 ml ( ½ cup) tomato juice

2 hardboiled eggs, shelled and quartered

100 g (1 cup) cubed kefalotyri, or Gruyere or Parmesan

8 prunes stoned and chopped

2 tbsp pine nuts

1 clove garlic, peeled and finely chopped

50 g (1 cup) finely chopped dill

50 g (1 cup) finely chopped parsley

Solt and freshly ground black pepper to taste

 

Sauté the meat and onion in oil and butter until the onion is transparent and the meat iks browned.  Pour in the wine, tomato juice, and other ingredients.  Season to taste and set aside.

 

Prepare the pastry according to the recipe (please see above).

 

Line a 30 cm (1 inch) buttered baking tin with half the pastry, spread the filling on top. Cover with the other half of the pastry and seal firmly to enclose the filling. Bake in an oven preheated to180 C (350 F) for 1 hour.

 

Serve cut in portions with a salad of your choice.

 

 

                                                           YOUVETSI

Youvetsi takes its name from the round, deep earthenware dish in which it is baked.

 

1 kg (2 lb) stewing beef or lamb cut into 6 serving pieces

500 g (1 lb) orzo

1 onion, peeled and grated

3 tbsp melted butter

Salt and freshly ground pepper to taste

¼ lt (1 cup) white wine

6 medium-sized tomatoes, halved, seeded, grated skins discarded

½ tsp sugar or more, according to the acidity of the tomatoes

2 tbsp grated cheese of your choice

 

Preheat oven to 190 C (375 F).  In a round, deep baking dish, bake the onion in butter, stirring occasionally until the onion becomes transparent  Now add the meat, season with salt and pepper, and roast for about 1 hour until the meat is almost tender.

 

Add the wine and tomatoes, season to taste with salt, pepper, and sugar.  Return the dish to the oven, and when the liquid comes to a boil, stir in the orzo.  Bake for about 30 minutes, stirring occasionally, Add a little boiling water if necessary. 

 

Serve very hot sprinkled with cheese.

 

 

 

                                                             BAKED FRUIT SALAD

                                                    

3 bananas, peeled and sliced

250 g ( ½ lb)  dried figs, chopped

1 medium-sized pineapple, peeled, cored, and chopped

1 cup fresh orange juice

1 lemon, juice only

100 g (4 tbsp) Greek honey

12 cl ( ½ cup) Metaxa brandy

Greek fresh yogurt or cream to serve

 

Combine the fruit, juices, honey, and brandy in an ovenproof dish.  Leave to marinate, covered for about 4 hours.

 

Bake the fruit salad in an oven preheated to 190 C (375 F) for 45 minutes.  Serve warm topped with Greek yogurt or whipped cream.  

 

 

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE