Greek
Learning Intention:- We are learning to shallow fry safely
- We are learning to make a rice pilaf Success Criteria:- I can shallow fry without burning and control temperature
- I can make a traditional pita bread from scratch. Cypriot keftedesIngredients
125g coarsely minced pork 125g coarsely minced beef ½ large brown onion, grated 1 handful of flat leaf parsley, roughly chopped ½ tsp roughly chopped mint 1 tsp salt 1 tsp ground cinnamon ¼ tsp cracked pepper ½ tsp baking powder 1 egg 2 potatoes, grated, excess liquid squeezed out 1./4 cup vegetable oil, for pan-frying flat leaf parsley (optional) Method Place all the ingredients (except the oil) in a bowl and mix together well. Leave to stand at room temperature for 30 minutes, then form tablespoons of the mixture into football shapes (you should have enough to make about 8 keftedes). Pour the vegetable oil into a frying pan and place over medium heat. Add the keftedes and cook for 10–12 minutes or until golden and cooked through. Remove and drain on paper towel, then serve hot, garnished with parsley. Rice Pilaf
1 tbsp clarified butter 1/2 brown onion, finely chopped 2 cardamom pods, crushed 2 bay leaves 2 cloves 150g Basmati Rice 300mls Chicken Stock Pinch salt, or to taste Rinse the rice under cold running water until the water runs clear. Rinsing the Basmati rice washes away the small amount of starch that coats the grains and therefore helps to prevent them from sticking together when cooked. Heat the butter in a medium saucepan over medium heat and cook the onion for 5 minutes or until soft. Add the cardamom, cloves and bay leaves and cook, stirring frequently, for 3 minutes or until aromatic. Cooking the spices and bay leaves briefly in the butter will heighten their flavour. Add the rinsed rice and stir over medium heat for 1-2 minutes or until coated with butter and lightly toasted. Toasting the Basmati rice helps bring out the unique flavour of this grain while coating it in the oil will seal the grains to help them remain separate when cooked. (The grains of rice will start sticking to the pan when they are adequately toasted.) Add the stock and salt, stir, increase heat to high and bring to the boil. Reduce heat to low, cover with the saucepan lid and simmer gently for 15 minutes or until all the liquid has been absorbed. To check whether the rice is ready, place a fork down the side of the pan to the bottom and draw a little of the rice away from the side and base of the pan. If there is no liquid, the rice is ready. Remove from heat and stand, covered, for 3-5 minutes. Standing allows the rice grains to absorb any of the remaining liquid trapped as steam. It also helps the pilaf to settle. Gently stir the rice with a fork to separate the grains. Never use a spoon as you will crush the grains, making them lose their shape and stick together. Serve immediately. |
From one of the most ancient civilisations on earth comes simply prepared food that uses the best of what's in season and adds a little magic in the form of clever flavourings to help it sing off the plate. Greece's culinary tradition dates back hundreds of years and has evolved over time to absorb many diverse influences. Many well-known Greek dishes are in fact part of the larger tradition of the food of the Ottoman Empire, with classic dishes such as moussaka, börek and tzatziki having Arabic, Persian and Turkish roots.
From some of the best lamb dishes on earth to fresh seafood, vegetables, beans, pulses and, of course, good olive oil, Greek food is simple, colourful and incredibly nutritious. Like other Mediterranean cuisines, Greek food has a reputation for being heart healthy with its heavy use of olive oil, fish, lean meats, vegetables, herbs and grain, although some dishes can be quite rich, like the classic moussaka – a hearty dish made of layers of lamb and eggplant, smothered in béchamel sauce and cheese. Mezes (or mezze) refers to small dishes, which frequently help make up a main meal, served with salads, dips and pita bread. Besides the ever-present olive oil, other widely used ingredients and flavorings include eggplant, tomatoes, potato, okra, lemon, cheese, herbs and honey. Greece's climate favors the breeding of sheep, making beef dishes less common in traditional fare. Many dishes are wrapped in filo pastry - including Greek classics such as spanakopita (spinach and feta) and the honey-drenched, nut filled dessert baklava. As for beverages, strong Greek coffee, retsina (white wine with pine resin added) and the 80-percent-proof anise flavoured ouzo are all ever popular. |