You think Greek, but do you think vegetarian? – ὄψον – relish

Traditional and Ancient Hellenic cuisine has an amazing emphasis on Vegetarian dishes. Often described in historical texts as ὄψον – relish. Today’s misconception by the modern day diner is Greek food is all about meat. However as soon as you start investigating the links of traditional recipes to their ancient counter-parts you discover a wonderful world of really tasty and incredibly healthy dishes. When I started to think about this post, I decided I wanted to put in two different recipes. A traditional oven baked vegetarian dish that is very popular with our diners and an ancient fruit dessert that is really easy to make.

I decided to include an oven baked main – Στό Φούρνο -, as there is another misconception that I wanted to address. I really want people to know Greek food extends far beyond the grill. I have twicked the recipe for the Yemista, and left out the zucchini’s, it is quite a preparation skill that for the purpose of this post I have left to our chef. However if you are confident please add  zucchini’s to the recipe.

Yemista straight from the oven

Yemista

Stuffed Tomatoes, Peppers with rice & herbs

INGREDIENTS    Serves 6 – 8

• 8 medium tomatoes
• 8 medium peppers (capsicums)
• 4 medium potatoes
• 2 cups rice
• 3 onions
• spearmint
• Spoon of sugar
• parsley
• 1 1/2 cup olive oil
• salt
• pepper

METHOD

Slice-off the top of the tomatoes,  and the peppers.
Spoon out the inside parts.
Leave the empty tomatoes as thin as possible but be careful not to score their skin.
Save the inner parts of the tomatoes, it is for the stuffing .
Mash the inner tomato  and mix half of the tomato mash with the rice,  onions (chopped),  spearmint,  sugar and  parsley.
Pour in the olive oil and boil in water this rice mixture.
Add salt and pepper for your desired taste.
Do not overcook the stuffing. The rice should not be soft. It will soften later during baking time.
Stuff the tomatoes and the peppers and lid them with their tops.
Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash.
Add olive oil and bake for about 1 1/2 hour in a medium oven . Add water if required during baking.

You can be very creative in adapting this recipe to suit your family. Experiment with stuffing. For example add nuts and or raisins.

Fresh fruit is an important part of Greek culture, and something that is often lacking on restaurant menu’s. I found this great recipe that was a huge seasonal favourite in Ancient Greece.

πορτοκάλια με μέλι – An Ancient Greek Orange dessert or snack – so easy the kids can make it.

Use as many oranges as you like

Peel them and separate the segments
Place on a serving dish.
Drizzle with your favourite honey
Sprinkle with Cinnamon if your feeling fancy

Let the dish sit for at least ten minutes.
Enjoy!

Iconic cultural restaurants – Postcards, episode 24

from channel 9′s show Postcards -found on the visit Victoria website.

click here to read – episode 24

an amazing list of Melbourne’s cultural iconic restaurants.

Vietnamese, Chinese, Spanish, Greek and Italian

Spatula, Spoon and Saturdays – a great blog to check out

A wonderful review I just found, please check out this great blog.

spatula, spoon and saturdays

Char-grilled lamb with zucchini, feta and dill

This recipe was published in the March 2010 issue of Australian Gourmet Traveller.  Steve Burgess, a resident of Fitzroy requested the recipe writing in to the Magazine:

“I would love to learn the secret to the delicious lamb cutlets at Pireaus Blues in Fitzroy, Vic. Eating them makes me feel as though I might be Greek, after all.”

photo by Ben Dearnly

Serves 6

Ingredients

16	lamb cutlets (60gm each)
1 tsp	dried oregano
250 ml	(1 cup) Greek extra-virgin olive oil
1 tbsp	olive oil
4	zucchini, thinly sliced
100 gm	Greek feta, coarsely crumbled
¼ cup	(loosely packed) dill, coarsely torn

Method

	Place cutlets in a single layer in a non-reactive dish. Scatter over oregano, season with freshly ground black pepper and pour over extra-virgin olive oil. Cover with plastic wrap and refrigerate to marinate, turning occasionally (6 hours-overnight).
	Preheat a large char-grill over high heat. Remove lamb cutlets from marinade (discard marinade) and grill, turning once, until cooked to your liking (3-5 minutes for medium-rare). Cover loosely with foil to keep warm and set aside to rest.
	Meanwhile, heat olive oil in a large frying pan over high heat, add zucchini and sauté until golden (3-5 minutes). Add feta, season to taste and serve with cutlets, scattered with dill.

Prep time 10 mins, cook 10 mins (plus marinating, resting)

click here to see the on-line article at Australian Gourmet Traveller

Pireaus Blues welcomes you to It’s all Greek

Pireaus Blues, Melbourne’s best Greek restaurant launches

It’s all Greek

a blog about being, eating and feeling

upcoming post:  You think Greek but do you think Vegetarian?