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Roast Chicken With Rigani & Garlic

(Makes: 4-6 Servings)

2 lb roasting potatoes cut length ways into quarter
1 (4-5 lb.) chicken, whole or cut into serving pieces, skin & fat removed
Juice of 1 lemons
3-4 fluid oz. extra virgin olive oil
Tbsp. coarse grain sea salt
6 cloves garlic, unpeeled, lightly crushed
4 Tbsp. rigani, crumbled
crushed black peppercorns to taste
6 bay leaves
oz. unsalted butter
14 fluid oz. chicken stock
tsp. dijon mustard
1 tsp. honey
1 small bunch flat leaf parsley coarsely chopped

Heat oven to gas mark 5, 190 C.
Rub the chicken with the juice of 1 lemon, 3 Tbsp. of the olive oil and the salt.

Place the chicken in a deep heavy baking dish and surround with the potatoes and garlic in a single layer.
Sprinkle the chicken with the rigani, pepper, bay leaves and the remaining olive oil and dot with butter.

Add half the stock.
Roast uncovered for 15 min.
Reduce oven temp to gas 4, 180 C and roast until tender, about 1 hour for a whole chicken or 40 min. for pieces.

Baste the chicken and potatoes frequently, adding more stock if needed.
Transfer the chicken, potatoes, and garlic to a serving dish and keep warm.

Strain the pan juices into a small saucepan, remove the fat with a spoon and add any remaining stock.

If this is more than about 12 fl oz's then reduce by rapid boiling.
Combine mustard, honey and half the remaining lemon juice and stir into the sauce.

Add salt, pepper and lemon juice to taste. Heat to warm.
Pour just enough sauce over the chicken and potatoes to moisten them.

Sprinkle with parsley. Serve remaining sauce separately.
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Rum Nut Cake Diamonds

(Makes: 3 Dozen)

Rum Syrup:
1 cup sugar
2 teaspoons grated orange peel
1/3 cup water
1/4 cup rum

Combine in a saucepan sugar, grated orange peel, 1/3 cup water.
Bring to a boil and boil until clear. Remove from heat and stir in 1/4 cup rum.

6 eggs, separated
1/8 teaspoon each salt and cream of tartar
1 cup sugar
1/2 teaspoon almond extract
1/2 cup fine bread crumbs
1 teaspoon baking powder
1 teaspoon grated orange peel
2-1/2 cups ground almonds

Preheat the oven to 350 F.
First prepare the rum syrup and let cool.
Beat the egg whites until foamy; add the salt and cream of tartar and beat until soft peaks form.

Gradually add 1/2 cup of the sugar, eating until the meringue stands in peaks; set aside.

With the same beater, beat the egg yolks until pale yellow and gradually beat in the remaining 1/2 cup sugar, beating until thick and lemon colored.

Beat in the extract. Mix the crumbs with the baking powder and grated peel and beat into the yolks.

Mix in half the nuts. Fold in the egg white meringue and remaining nuts.
Turn into a buttered, floured 9 by 13 inch baking pan.
Bake in the oven for 30 minutes, or until the top springs back when touched. Let cool 5 minutes.

While hot, pour over the cool syrup. Let cool and cut into diamonds.
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Saganaki - (Fried Cheese)

12 oz. kefalotiri or other hard cheese
flour for coating
1 tsp. dried thyme
black pepper
4 Tbsp. olive oil
lemon wedges to serve

Cut the cheese into 8 thick slices.
Season the flour with the thyme and pepper
and toss the cheese slices until they are evenly coated.

Heat the oil in a large frying pan
and when it is really hot add the cheese.

Fry it for 2 minutes on each side until golden brown.
Serve on hot plates with the lemon wedges and plenty of country bread.
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Saltsa Tomata - (Tomato Sauce)

1/2 cup Olive Oil
2 cloves chopped Garlic
chopped Parsley
2 lbs. fresh, peeled and sliced Tomatoes
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Sugar
1/4 teaspoon dried (optional) Basil

Heat the oil in a saucepan; add garlic and 3 tablespoons parseley and cook slowly for 3 minutes. Add remaining ingredients, cover and cook over a very slow heat for about 45 minutes or until thick.
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Saltsa Tomata Me Kima - (Tomato Meat Sauce)

Butter or 1/2 cup Olive Oil
1 small finely chopped Onion
1 clove crushed Garlic
1 lb. Ground Beef
1/2 cup Red Wine
1 can Tomatoes
chopped Parsley

Heat butter or oil in frying pan.
Saute the onion and garlic until soft.
Add meat, salt and pepper and stir for several minutes.
Add wine, tomatoes, and parsley.
Simmer for 1 hour or until sauce has thickened.
Serve with pasta, spaghetti or rice.
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Skordalia 1 - (Garlic Puree)

(Makes: 2 Cups)

3 tablespoons minced garlic
3 or 4 boiled potatoes, mashed or 6 slices white bread, crusts removed, soaked in 1/2 cup cold water and squeezed dry
1 cup olive oil
1/3 cup white wine vinegar
salt and pepper to taste

Combine garlic with mashed potatoes or bread in a mortar.
Blend to form a soft paste. Add olive oil and vinegar alternately in very small amounts, stirring briskly.

Add salt and pepper. Continue to whisk until sauce is thick.
If using a blender: Place garlic and potatoes or bread in bowl and blend.

Add olive oil and vinegar and continue to blend.
If too thick, add 1/4 cup cold water. Add salt and pepper.
Blend until creamy and thick.
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Skordalia 2 - (Greek Garlic & Potato Puree)

4 large baking potatoes (about 2 lbs.)
8 cloves garlic, coarsely chopped
Juice from 2 lemons
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 cup cold water
1/4 cup coarsely chopped fresh parsley
Salt and pepper to taste

Preheat oven 400 degrees Fahrenheit.

Bake the potatoes for 1 hour or until they are tender when pierced with a fork.

Remove from oven and cool to room temperature.
Slice potatoes in half lengthwise.

Using a spoon, scoop the pulp from each half into a large bowl.
Add the garlic and lemon to the potato pulp.

Using an electric mixer, beat the mixture until almost smooth.
Mixing on low speed, slowly add the olive oil and vinegar, alternating between the two.

Add the water and mix by hand until smooth.
Add the parsley and season with salt and pepper; mix well.

Serve at room temperature.
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5 to 6 cloves garlic
1/3 pound boiled potatoes
1/2 cup olive oil
sprinkle of vinegar

Skin and mash the garlic.
Add the potatoes and mash them as well while slowly adding the olive oil.
Salt and vinegar to taste.
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Souvlaki 1

Souvlaki or Souvlakia are grilled, marinated lamb kebabs served in toasted Pita breads with your favourite selection of shreaded salad and sauces. Keep experimenting with your own combinations until you find your family's favourite way to serve them.

(Makes: 4 Servings)

500 grams / 1 lb of lamb leg steak
juice of 1 lemon
cup of olive oil
1 tablespoon of white wine vinegar
2 to 3 cloves of garlic
2 bay leaves
small bunch of fresh oregano
salt and pepper to taste

4 large pita breads
Oil for frying

Tzatziki or Greek Yoghurt
Hummus (optional)
Spicy Tomato Sauce (optional)
Sweet chili sauce (optional)
Prepared shreaded salad of lettuce, herbs etc.

Kitchen paper for serving.

Trim the lamb of any fat or sinew, cut into small cubes and carefully thread onto approximately 8 skewers. Peel and mince the garlic, juice the lemon straining out any pips and finely chop the fresh oregano. In a bowl place the lemon juice, garlic, olive oil, oregano, white wine vinegar and salt and freshly milled black pepper to taste.

Place the lamb kebabs in a shallow flat dish and pour the marinade over them. Cover with plastic wrap and refrigerate for several hours or ovenight.

Preheat your grill or barbeque. Place the lamb skewers over a medium heat and cook for around 4 minutes each side, brushing with extra marinade and turning once.

Brush a pita bread with oil and water and lightly toast for one minute each side on a very hot flat skillet.

Hold a large double layer of kitchen paper in one hand and place the hot pita on the paper. Pull the meat off two skewers into the pita and add a good large portion of shreaded salad with tongs, drizzle with Tzatziki and your favourite sauces. Roll the pita into a tight cone secured by wrapping in the kitchen paper and serve immediately. Continue making 3 more Souvlaki with the remaining ingredients.
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Souvlaki 2

(Makes: 4 Sevings)

2 pounds meat
5 cloves finely chopped garlic
olive oil
1 tablespoon oregano

Cut the meat into 2 x 2 inch cubes.
Mix with the rest of the ingredients and marinate, preferably overnight in the refrigerator.

Skewer with or without your favorite vegetables, like mushrooms, peppers, onions or tomatoes and barbecue at medium heat.
Baste with an olive oil, lemon juice and oregano brine.
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2 Tbsp. Butter or oil
1 lb. Frozen spinach; thawed
3 Green onions; sliced
3 Tbsp. Minced parsley
1 lb. Commercial Filo pastry
2 Tbsp. Chopped fresh dill
1/2 lb. Feta cheese; crumbled
3 Eggs; lightly beaten
Salt & Pepper to taste
1/2 lb. Melted butter

In butter or oil, saut green onion until soft.
Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor.

Combine green onion with spinach and remaining filling ingredients in bowl.
Mix well and set aside.

Lay out the Filo sheets, covering them with waxed paper and a damp towel.

Take out two sheets at a time and keep the rest covered.
Brush melted butter onto top sheet of each pair.

Cut each double sheet crosswise into equal strips, about 2-1/2" wide.
Place 1 teaspoon of the filling 1" from the end (nearest you) of each strip.

Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle.

Continue folding back at right angles to make a triangular shape.
Place on baking sheets and keep covered until all are ready to bake.

Bake in a 350 F. oven for 20 to 25 minutes or until golden and crisp, turning once.

Spanakopitas may be frozen before baking.
When ready to bake, separate while still frozen, spread on baking sheets, and bake as above, allowing an extra 10 minutes baking time.
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Spinach & Feta Salad - (Spanako me Feta Salata)

(Makes: 8 servings)

2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped

Remove stems from spinach.

Wash and drain leaves, cut into 1 inch wide strips,
and place in a salad bowl.

Shake together the oil, vinegar, lemon juice,
cinnamon, mustard, salt, and pepper;
pour half the dressing over the spinach and mix well.

Thinly slice cucumbers and arrange in a ring
across the top with the cherry tomatoes.

Sprinkle with cheese and onions.

Pour remaining dressing over the salad.
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Squid - (Rethymnon Style)

(Makes: 4 Servings)

2 lb squid
8 Tbsp. olive oil
3 medium onions, skinned
2 cloves garlic, finely chopped
2 large beef tomatoes, peeled & chopped
pt. white wine
2 Tbsp. chopped parsley
salt and pepper
6 oz. long grain rice, washed and drained
lemon wedges to serve

Prepare squid.
Clean and wash well and cut into 2" peices.
Heat the oil in a large pan and fry the onions over a medium heat until transparent.

Add the garlic and fry for 1-2 min more.
Add the squid to the pan, stir well and cook for 4-5 minutes stirring a couple of times.

Stir in tomatoes, pour over the wine, add parsley and season.
Bring to the boil, cover the pan and simmer for 20 minutes.

Pour on 4 fl oz water, stir in the rice, cover again and simmer slowly for about 15 min, stirring occasionally. Check seasoning.

Set the covered pan aside in a warm place for 5 minutes before serving with lemon wedges.
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