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  1. Shrimp Saganaki (Garides Saganaki) – Greek Recipe:

    September 17, 2014 by Varga László

    Shrimp Saganaki (Garides Saganaki) - Greek Recipe

    As i told in a previous article, I had a short summer holiday in Greece where I ate quite a few seafood  dishes, one of the favorite being the following – Shrimp Saganaki or as the Greek call it – Garides Saganaki.

    I bought and brought back from Greece lots goodies – feta cheese, Kalamata olives and extra virgin olive oil.

    A week a go, Shuang, a friend from China, stayed over so I cooked her the following dish. She licked her fingers

     Ingredients (4 servings):

    • 500 g medium shrimps (about 15-20 pieces)Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    • 50 ml ouzo
    • 400 g cherry tomatoes, but you can use also plum ore other kind of tomatoes
    • 200 g Greek feta cheeseShrimp Saganaki (Garides Saganaki) - Greek Recipe
    • 2 tablespoons olive oil
    • 6 garlic cloves
    • 1 medium onion
    • 1 tablespoon dried oregano
    • 1/2 tablespoon chili flakes
    • 1 teaspoons red peppercorns
    • salt to taste
    • a few bread slices for the side
    • a handful of Kalamata olives for the finishing

     

    Preparation method:

    1. Chop the garlic and onion.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    2. Halve the cherry tomatoes, or if using bigger tomatoes, dice them.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    3. Heat the olive oil in a smaller pan over medium heat.
    4. Add the chopped onion, garlic and red chili flakes and fry until translucent and softened.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    5. Add the cherry tomatoes, stir and simmer over medium heat about 5 minutes, the sauce has formed.
    6. Add the whole shrimps, ouzo and the red peppercorns to taste and simmer for 2 minutes.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    7. Crumble or cut the feta cheese into cubes.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    8. Add the feta cheese and oregano. Cover it with a lid and simmer for another 3-4 minutes until the cheese has melted.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    9. Meanwhile in a different pan heat some olive oil and fry some rye bread to toast.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    10. Serve while shrimps still hot.

    Shrimp Saganaki (Garides Saganaki) - Greek Recipe       a2014-09-04-22.22   Shrimp Saganaki (Garides Saganaki) - Greek Recipe


  2. Chicken with Figs – Greek Recipe

    September 2, 2014 by Varga László

    Chicken with Figs - Greek Recipe

    I had the idea of this recipe from my holiday in Greece: they have very good wines and plenty of figs, and a lot of yummy seafood, but that will be the focus of other posts.

    So, on the way back from Lefkada we stopped at a market and between other goodies bought some figs, a Greek red wine and a big can of extra virgin olive oil. A friend helped me pick the right kind of olive oil because it was only labeled in Greek 😉 .

    Back home, I only needed the chicken and on a late August night I cooked the following dish. It was one of the tastiest I cooked or tested lately.

    Ingredients (3-4 servings):

    • 700 g chicken breasts
    • 8-10 fresh figs, even a bit overripeChicken with Figs - Greek Recipe
    • 250 ml Imiglykos Greek red wineChicken with Figs - Greek Recipe
    • 2 bay leaves
    • the juice of half lemon
    • 2 tablespoons Greek virgin olive oil
    • Salt and pepper to taste


    Preparation method:

    1. Halve the figs., set aside some halves for decoration.Chicken with Figs - Greek Recipe
    2. Wash the chicken breasts and cut each of them into 4 smaller pieces. Salt and pepper them and leave them 5 minutes.Chicken with Figs - Greek Recipe
    3. Heat the olive oil in a frying pan and, over high heat lightly, Chicken with Figs - Greek Recipefry the chicken breasts on both sides.Chicken with Figs - Greek Recipe
    4. Turn heat to medium low and add the halved figs, wine, lemon juice and bay leaves.Chicken with Figs - Greek Recipe
    5. Simmer for around 20 minutes until sauce reduced and the figs are mostly dissolved in the sauce.Chicken with Figs - Greek Recipe
    6. Serve with rice or potatoes, garnish with the fresh fig halves and some mint leaves.

    Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe


  3. Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

    July 6, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (2 persons):

    • 2 whole medium-to-small gilthead bream
    • freshly ground salt and pepper
    • 2 lemons
    • 2-4 garlic cloves
    • 1/2 cup extra virgin olive oil
    • 2 large carrots
    • 250 g celery stalks with leaves
    • 500 g smaller new potatoes
    • some larger button (champignon) mushrooms
    • 2-3 thyme branches
    • Egg and Lemon Sauce (Avgolemono)
    • 2 large eggs
    • Juice of 1 large lemon
    • about 1 cup of meat or vegetable stock,

     

    Preparation method:

    1. Scale, gut and clean carefully the fishes.
    2. Salt and pepper the fishes both on their outside and their inside.
    3. In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
    4. Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
    5. Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
    6. Depending on the size of the new potatoes halve them or cut them into quarters.
    7. Remove the fish from the marinate bowl and place into an oven tray.
    8. Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
    9. Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
    10. Meanwhile prepare the avgolemono (egg-lemon) sauce:
    11. Bring the stock to boiling temperature and keep it warm.
    12. Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
    13. Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
    14. Serve the fishes on each plate accompanied by the vegetables.
    15. Pour over the still hot avgolemono sauce.

    [/translate]
    [translate lang=magyar]

    Sült aranydurbincs tojásos-citromos mártással –
    – Görög recept:

    Hozzávalók (2 főre):

    • 2 egész aranydurbincs (Sparus aurata)
    • frissen őrölt só és bors
    • 2 citrom
    • 2-4 gerezd fokhagyma
    • 1/2 csésze extra szűz olívaolaj
    • 2 nagy sárgarépa
    • 250 g zeller szára és levelei
    • 500 g kisebb újburgonya
    • egy kevés csiperkegomba
    • 2-3 ág kakukkfű
    • A tojás-citromos mártásnak (Avgolemono):
    • 2 nagy tojás
    • 1 nagy citrom leve
    • körülbelül 1 csésze hús-vagy zöldség-alaplé

    Elkészítési módszer:

    1. Kaparjuk le a pikkelyeket, belezzük és tisztítsuk meg alaposan a halakat.
    2. Sózzuk és borsozzuk őket mind a kívül és belül.
    3. Egy tálban keverjük össze egy citrom levét körülbelül egy fél csésze olívaolajjal és adjuk hozzá az apróra vágott fokhagymát is.
    4. Megkenjük a halak mindkét oldalát a páccal és tegyük hűtőbe körülbelül 1-2 óráig.
    5. Szeleteljük fel a sárgarépát 1/2 cm-es karikákra. Aprítsuk fel zeller szárát és leveleit.
    6. Az újburgonya nagyságától függően felé vagy negyedé vágjuk őket.
    7. Vegyük ki a halakat a pác tálból és tegyük egy sütő tálcába.
    8. Helyezzük a sárgarépát, zellert, új burgonyát, gombát és kakukkfű ágakat a halak mellé. Öntjük rájuk a maradék pác levet.
    9. Helyezzük a tálcát a 200 ° C-re az előmelegített sütőben és hagyjuk sülni körülbelül 40 percig.
    10. Közben előkészítjük a avgolemono (tojás-citromos) mártást:
    11. Fel forraljuk az alaplét, és tartsuk melegen.
    12. Verjük fel egy kis tálban a két tojást és egy citrom levét egy drót habverővel.
    13. Lassan adjuk hozzá a forró alaplét, kanalazva vagy lassan és folyamatosan öntve, keverve eközben állandóan tovább folytatva ezt az eljárást, amíg a szósz már megvastagodott a kívánt konzisztenciához.
    14. Tálaljuk a halakat egy-egy tányéron mellé pedig a zöldségeket.
    15. Öntsünk rá a még forró avgolemono mártást.

    [/translate]
    [translate lang=romana]

    Doradă la cuptor cu sos de lămâie

    Ingrediente (2 persoane):

    • 2 dorade mijlocii-mici
    • sare şi piper proaspăt măcinate
    • 2 lămâi
    • 2-4 căței de usturoi
    • 1/2 cană ulei de măsline extra virgin
    • 2 morcovi mari
    • 250 g tulpini de țelină cu frunze
    • 500 g cartofi noi mai mici
    • câteva ciuperci champignon mai mari
    • 2-3 ramuri cimbrișor

    Sosul de ou și lămâie (avgolemono)

    • 2 ouă mari
    • Sucul de la 1 lămâie mare
    • aproximativ 1 cană de supa de carne sau legume

     

    Metoda de preparare:

    1. Curățați de solzi şi intestine apoi spălați cu atenție peștii.
    2. Sărați şi piperați peștii, atât pe exterior cât și pe interior.
    3. Într-un bol, amestecați sucul de lămâie, cu aproximativ o jumătate de cana de ulei de măsline, şi adăugați usturoiul tocat.
    4. Ungeți peștii pe ambele părți cu marinata și lăsați la frigider pentru 1-2 ore.
    5. Tăiați morcovii rondele de 1/2 cm. Tocați tulpinile şi frunzele de țelină.
    6. În funcție de dimensiunea de cartofilor noi tăiați-i în jumătăți sau sferturi.
    7. Scoateți peștii din bolul cu marinata și așezați-i într-o tava de cuptor.
    8. Așezați morcovii, țelina, cartofii noi, ciupercile şi ramurile de cimbrișor lângă pești. Turnați peste restul de marinata.
    9. Puneți tava în cuptorul preîncălzit la 200 C, și lăsați sa se frigă aproximativ 40 de minute.
    10. Aduceți supa la fierbere şi păstrați-o calda.
    11. Aduce?i supa la fierbere si pastra?i-o calda.
    12. Bateți împreună cele două ouă şi sucul de la o lămâie, cu un tel într-un bol mic.
    13. Adăugați încet supa fierbinte, lingura cu lingura, sau turnând încet și constant, amestecând tot timpul, continuând acest proces pană când sosul s-a îngroșat la consistenta dorită.
    14. Serviți peștii pe câte o farfurie însoțiți de legume.
    15. Turnați peste sos avgolemono încă fierbinte.

    [/translate]