Greek Recipes

A survey of my Greek family has revealed that one of their favourite family meals is Ma’s “eggs smothered in garlic”. The literal term 'skordostoumbi' is used to mean garlic pounded or mashed. The amount of garlic used in this recipe denotes its Zakynthian origins, although my Peloponnesian father in law also makes claims on the origin of this dish. Most often made for a late breakfast, it contains a whole head of garlic, ripe summer tomatoes, plenty of extra virgin olive oil, fresh oregano and eggs. If you are feeling decadent, you can also add a little crumbled feta or some cubes of fried potatoes. While this dish makes a great breakfast, it is also perfect for a late lunch or light dinner - just add a green salad on the side. Fried eggs smothered in garlic as in Zakynthos (αυγα τηγανητα σκορδοστουμπι όπως στο Τζάντε) Serves 2; cooking time 50 mins Ingredients 1 espresso cup of EVOO 1 head of garlic, chopped 200 grams of fresh tomatoes, peeled and grated or ½ can diced tomato

After spending some of the European summer indulging in the beauty of Mediterranean islands such as Sicily and a handful in Greece, it was only fitting to join the wonderful Gourmet Safari’s “Mediterranean Islands’ tour of Sydney.   Our guide for the day was the lovely Nino, knowledgeable in the many culinary gifts of the Mediterranean, particularly those of Italian origin. Like the French Food Safari, which we experienced recently with the delightful Maeve O'Meara, this tour was not concentrated on one suburb of Sydney, but took in a variety of locations to reflect the different cultures that make up the Mediterranean Islands. So it was back to Central Station early on Saturday morning to set out an explore a range of epicurean delights stretching from Cyprus to Sicily. While the Mediterranean and its islands have a diverse cultural makeup the one constant is, unsurprisingly, the diet of its inhabitants. Famed for its variety of health benefits, the Mediterranean diet is all ab

It's that time of the year again. My favourite time. It's artichoke season. For me, the artichoke is quite simply the queen of all vegetables. At her best, when eaten in season. although I can't deny that I also love a good preserved artichoke (especially the divine homemade ones that I tried on the spectacular Greek island of Tinos this year) and my freezer is never complete without a bag (or two) of frozen artichokes, from Greece, of course.  Artichokes are not only delicious, but they are nutritional powerhouses. They contain potassium, magnesium, folate, antioxidant vitamin C and a surprising amount of fibre. Indeed, a large artichoke can contain up to 10 grams of fibre and 1/2 cup of cooked artichoke hearts can contain around 7 grams of fibre. The addition of broad beans to this traditional Greek dish also brings a further 4.6 grams of fibre, per 1/2 cup of cooked broad beans. Evidence suggests that fibre can help to lower the risk of heart disease and cancer and contr

These Greek prawn fritters are super easy to make and are the perfect kind of meze for spring days, as the weather becomes warmer. The most simple accompaniment to these fritters is a big squeeze of lemon and a chilled glass of rose wine - preferably Greek of course. However, if you have a bit of a party going on, the keftedes can be joined by some pickled octopus , dolmades and spicy feta cheese spread for a more substantial set of mezedes. What's more, all of these meze are gluten free, so they make a great option if you are catering for any one who is following a gluten-free diet. Greek prawn fritters (γαριδοκεφτέδες) serves 4; prep time 35 mins; cooking time 30 mins  600g fresh uncooked / green prawns, roughly chopped (use pulse option on a food processor) 1 small red onion, finely chopped 2 green onions/shallots, finely chopped 2 tablespoons of ouzo 1 tablespoon of fresh dill, finely chopped 1 tablespoon of fresh parsley, finely chopped 1 teaspoon of paprika 1 teaspoon of dri

The arrival of spring always signals the start of salad days in our home. The days are longer, the weather is pleasantly warm and you can smell jasmine in the air. Apart from salad, the other great delight that I associate with spring is our cephalopod friend, the octopus. In Greece, octopus is a traditional fasting food, popular during lent, which falls during the springtime. Anecdotally, I have often been told that in Greece, the best season for the tastiest octopus is also the spring time. Whether there is a best season for octopus, I remain unsure. However, here in Australia, whatever the season octopus is consider a resilient and sustainable seafood option - just one more reason to make this satisfying salad. Inspiration to make this salad struck me recently on a trip to Tasmania. In between commitments, the a small old fashioned neighbourhood grocer caught my eye with a chalk board promising 'locally grown new season potatoes' amongst a range of other Tassie treats. I qui