Enjoy some of the best traditional Cretan and Greek traditional cooking from the recipes of Despina Pardalaki. For now we have 3 nice and easy recipes to start with.
( You can enjoy Despinas cooking every summer from May to Octomber at Stavros-Studios Restaurant in Gerani Village +30 28210 68386 www.stavros-studios.gr)
1) STARTER::
GARLIC, CUCUMBER AND YOGHURT DIP ( TZATZIKI)
- 1 kg strained yoghurt (1.1lbs)
- 2 large cucumbers
- 3 cloves garlic
- 1/2 teaspoon garlic
- 4-5 tbsp olive oil
- 2 tbsp vinegar
- 1 tbsp finely chopped mint or dill (optional)
Peel and grate cucumbers. Squeeze as hard as possible to remove water completely. Mash garlic with salt in a mortar. In a medium-size bowl, mix yoghurt with cucumber and garlic. Slowly add vinegar and olive oil and combine well. Finally add mint or parsley. Refrigerate until ready to use.
2) Saganaki Ingredients Serves four as part of a mezedes selection!
- 400 grams block of kefalograviers (available from good cheese shops or Greek delicatessens)
- 150 grams ( 1 cup) plain flour, seasoned to taste
- ¼ cup of canola / rape seed oil
- ½ lemon
- ½ cup chopped flat-leaf parsley
- Crusted bread, to serve
- 2 lemons quartered
Method Cut cheese lengthways into 6 slices, then cut each slice in half diagonally to make to make 12 triangles. Dip cheese into a bowls of iced water, then drain and toss in seasoned flour to coat, shaking off excess. Heat oil in a frying pan, then cook cheese. in batches, over medium heat for 1 minute on each side or until golden. Squeeze juice of half a lemon over, scatter with parsley, then serve with crusty bread and remaining lemon quarters on the side.
3) Chicken with pickled olives A light dish that goes well with a Pinot Grigio white. Ingredients (Serves 4-6)
- 4-5 ripe tomatoes
- 1½ kilo (3¼ lbs.) chicken
- 150 grams (5¼ oz.) black pickled olives
- 10 small onions
- 1 clove garlic
- 1 glass wine
- Oregano
- 1 cup of olive oil
Method Wash the chicken and cut it into portions, season and leave it to drain. Heat the olive oil in a pan and sauté the meat with the onions and garlic. Add the wine and then add the chopped tomatoes, oregano and pepper plus a little salt and two cups of water. Simmer for about 45 minutes and then add the stoned olives. Finally, allow to simmer for another 15 minutes.
