#HungryHighlander #Greek #Pork #Souvlaki Greek Pork Souvlaki

#HungryHighlander #Greek #Pork #Souvlaki This is my take on a Rick Stein recipe from his Venice to Istanbul series. This is one of my favourite summer recipes and a favourite when visiting Greece. It is delicious with Greek Lemon Rice (recipe to follow), Greek Salad (recipe to follow), Greek Tomato Sauce (recipe to follow), Tzatziki and Lavash Bread (or other flatbreads of your choice e.g. pita).

Level of difficulty – Easy

Ingredients:

400g/14oz pork shoulder, cut into 3cm/1¼ In cubes

For the marinade

2 tbsp fresh lemon juice

2 tbsp Greek Olive Oil

2 tsp dried oregano

½ tsp ground cumin

½ tsp cayenne pepper

1 tsp smoked paprika

1 small garlic clove, grated Pinch of salt

Method

Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so (or overnight if you have the time).

Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning occasionally until cooked through.

Serve with Greek Tomato Sauce, Greek Lemon Rice, Tzatziki and flatbreads of your choice.

Preparation Time – 15 minutes

Cooking Time – 18 minutes approximately

#Cod #Greek #Lemon #Garlic Greek-Style Baked Cod with Lemon and Garlic

#Cod #Greek #Lemon #Garlic This is my take on a Mediterranean Dish Recipe by Suzy Karadsheh which is Low Gi and diabetic friendly.

Level of difficulty – Not too tricky

Ingredients:

680 g (1.5 lb) Cod fillet pieces (4–6 pieces)

5 garlic cloves, peeled and minced (use a garlic press)

A good handful (¼ cup) chopped fresh flat leaf parsley

Lemon Juice Mixture

5 tbsp fresh lemon juice

5 tbsp extra virgin olive oil

2 tbsp melted butter

For Coating

80 ml (⅓ cup rye flour (Lower GI))

1 tsp ground coriander

¾ tsp sweet Spanish paprika

¾ tsp ground cumin

Pinch of salt

½ tsp black pepper

Method

Preheat oven to 180º C (400º F).

Mix the lemon juice, olive oil, and melted butter in a shallow bowl and set aside.

In a separate shallow bowl, mix rye flour, spices, salt, and pepper. Place next to the lemon juice mixture bowl.

Pat the fish fillet dry, then dip the fish in the lemon juice mixture then dip in the flour mixture. Shake off any excess flour.

Heat 2 tbsp olive oil in a cast iron frying pan over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add the fish and sear on each side to give it some colour, but do not fully cook (about a couple minutes on each side) Remove from heat.

To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven until it begins to flake easily with a fork (about 10 minutes should do it, but begin checking earlier). Remove from heat and garnish with the chopped parsley. Serving suggestions: Serve immediately with Lebanese Rice and a traditional Greek Salad.

Preparation Time – 10 minutes

Cooking Time – Approx. 12 minutes

Nutritional Information

All Nutritional Information is estimated:

Fat – 18.4g

Saturates – 2.6g

Carbs – 16.1g

Sugars – 1.6g

Fibre – 0g

Protein – 23.1g Salt – 215 mg

Ten Minute Tzatziki

DESCRIPTION

Ten Minute Tzatziki is ready in no time at all so you can use it as a sauce, dip, or salad dressing tonight!

INGREDIENTS

½ a large cucumber, peeled and diced (about 177 ml (3/4 cup))
250 ml (1 cup) plain, Low Fat or No Fat Greek yoghurt
1 clove garlic, minced (about 1 tablespoon)
2 teaspoons dried dill or 1 tablespoon fresh minced dill
Juice and zest of ½ a lemon (about 1 tablespoon juice and ½ teaspoon zest)
Salt and pepper to taste

INSTRUCTIONS

Combine all ingredients in a bowl and stir well.

Refrigerate for at least 10 minutes before serving.

NOTES

For a plant-based version: Substitute plain almond, coconut, or soy yoghurt for the Greek yoghurt and add the juice and zest from an additional ½ lemon.

Grilled Cod Gyros-Style

#Fish #Gyros #Greek This is my take on a recipe by Suzy Karadsheh who authors The Mediterranean Dish Blog. This Greek pan-grilled cod recipe with lemon basil sauce. Serve it gyro-style wrapped in a warm pita with Greek favourites like tzatziki, Greek Salad, olives and more!

INGREDIENTS

Spice Rub

1 1/2 tsp dried oregano
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garlic powder/granules (optional)
1/2 tsp sumac

For The Fish

Greek extra virgin olive oil (I used Lidl’s own brand)
680 g (1.5 lb) cod fillet (or another white fish fillet of your choice
Salt
Black pepper

Lemon Basil Sauce

83 ml (1/3 cup) Greek extra virgin olive oil

1 large lemon, juice of

1 to 2 garlic cloves, minced

8 to 10 basil leaves, thinly chopped

Salt and pepper

Sides To Serve Gyro-Style

Lemon Wedges

Greek pita bread (or lettuce wraps for low-carb option)

Tzatziki Sauce

4-Ingredient Greek Salad

pitted marinated olives

INSTRUCTIONS

In a small bowl, combine the spices to make the spice rub

Pat fish fillets dry and season well on both sides with salt and black pepper, then rub all over with the spice rub. Set aside for now.

Prepare the lemon basil sauce. Simply combine all the ingredients for the sauce in a small bowl or Kilner (Mason) jar. Whisk well together. Set aside.

If serving this grilled fish gyro-style, prepare the pita etc. Prepare Tzatziki sauce and prepare the Greek salad. Set aside for now.

Coat the bottom of a large cast iron pan (or a non-stick pan (I used a non-stick pan) with extra virgin olive oil. Warm pan over medium-high heat until the oil is just shimmering but not smoking.

Add fish fillets and fry on one side for about 3 minutes or so without moving it (adjust according to the thickness of the fish) (the underside should look golden and crispy). Then, using a fish spatula, turn it over to the other side (it should release easily from the pan). Fry for another 3 minutes or until this side turns nice and crispy as well. (You’ll know your fish is ready when it turns opaque all the way through and flake apart easily.)

Serve fish hot. Add a splash of fresh lemon juice on top and a generous drizzle of the lemon basil sauce.

To assemble grilled fish gyros, use 1 pita wrap (or large lettuce leaf) per person. Swipe a bit of tzatziki sauce over the pita, add the grilled fish and lemon basil sauce, then add a bit of the Greek salad and olives to your liking. Wrap or fold pita and enjoy!