2nd EPAL School, Serres -Greece

COMENIUS PROJECT (2012-2013)

Building the cultural bridges of friendship

Original ingredients and countless luscious combinations make Greek cuisine unique the world over with dishes that echoe the beauty of the country itself. Salty like the Aegean Sea or mellow like the Santorini sunset, warm like the morning Cycladic sun or cold like the frosty rivers of Epirus, velvety like the clouds of the morning Attica sky or intense like the gorges in Macedonia, crisp like the autumn rain on the Ionian Islands or invigorating like the spring breeze of Crete, imposing and vociferous like the Samothrace waves. Full of changes and pleasant surprises Greek gastronomy wins a place at the top of contemporary world gastronomies!

Roast Stuffed Chicken

Directions Prepare chicken for roasting. Rub neck and body cavities lightly with salt. Chop giblets into small pieces. In 1/4 cup hot butter in saucepan, saute pine nuts until they turn pink. Remove pine nuts and saute giblets in same butter. Add rice; saute 3 minutes. Add pine nuts, water currants, salt and pepper. Cover and cook slowly over medium heat for about 10 minutes, or until the water is absorbed. Fill chicken about 2/3 full, with the stuffing, packing it loosely, and sew or skewer the opening. Truss bird and roast. Place bird, with breast side up, on a rack in shallow pan. Cover top and sides of chicken with a piece of cheese cloth dipped in melted butter. Roast in a slow oven for about 2 hours. If cheese cloth dries, moisten it with some of the dripping in pan. Remove the cloth towards the end of the cooking period. Serve, garnished with the stuffing.

Ingredients 1 chicken 2 teaspoons salt 3/4 cup butter 2 tablespoons pine nuts 1/2 cup rice 1 cup water 2 tablespoons currants 1/4 teaspoons pepper

Sofrito (Corfu)
Ingredients 1 kg veal escalops or beef fillet salt, pepper and a little flour for coating 1/2 cup olive oil 5-6 cloves garlic, finely chopped 1/3 cup finely chopped parsley 1/3 cup wine vinegar oil for frying Directions 1. Cut the meat in small pieces. Season the pieces and stand in a colander to drain. Coat with flour and fry both sides in oil. 2. Heat the oil in a large saucepan and saute the garlic lightly. Arrange the meat inside, cover with water and simmer until soft. Add the parsley towards the end. 3. When the meat is ready, pour in the vinegar and shake the saucepan so that it goes everywhere. Serve the meat with potato croquettes or French fries. Sprinkle over a little fresh parsley, finely chopped.

Greek Cod with Garlic Sauce

Ingredients
1 kg salted cod oil for frying for the gruel 1 cup flour salt and pepper 1 tablespoon oil 1 cup carbonated water or beer 1 egg white, whisked to a light meringue Directions 1. Pull and remove the cod skin. Chop into large pieces and cover with water. Stand for 18-20 hours, until the pieces absorb water and lose the salt. Change the water a few times. Remove the pieces from the water and drain well. Remove any bones and chop into bite-sized pieces. 2. Prepare the gruel. Beat the flour with the oil, salt and carbonated water or beer in the mixer for 1 minute, to obtain a smooth gruel. Let stand for 1 hour. Before using, mix in gently a beaten egg white. Dip the cod pieces in the gruel one at a time, and fry in hot oil. Serve the cod pieces immediately, with garlic sauce.

Garlic Sauce

5-6 cloves garlic, finely chopped 3/4 tsp salt 2 medium potatoes, boiled (200 g) 50 g dry breadcrumbs 1/4 cup vinegar 1/3 cup water 1/2 cup extra-virgin olive oil Directions Beat all the ingredients together at medium speed in the mixer for 1-2 minutes, to obtain a smooth, uniform mixture. If the mixture is too thick, add a little more water and beat for a few more seconds, until smooth and soft.

Lamb (or goat) in egg-lemon sauce

Ingredients 1 kg meat cut into serving pieces 2 or 3 spring onions 1 cup finely chopped dill 1/2 cup olive oil 1 egg, 2 lemons, salt, pepper

Directions Brown the meat in the olive oil and add the chopped onion and dill, the salt and pepper, and 2 cups water. Simmer. Once the meat has been cooked, prepare the egg and lemon sauce: beat the lemon juice with the eggs and add a few spoonfuls of the stock. Remove the pot from the fire to keep the sauce from curdling, pour the mixture over the meat and stir. Lamb (or kid) with artichokes Cook the meat as above, but half way through, put in the hearts of I kilo of artichokes (cut cross-wise, but leaving them whole). Let the food cook and at the end, pour in the egg and lemon sauce.

Baked red mullets with rosemary

Ingredients
1kg red mullet or bogue 2 tablespoons freshly squeezed lemon juice 1/4 cup olive oil 1 red onion, cut in slices 3 cloves garlic, slivered 1 long green pepper, cut in round slices 1 small hot chili pepper, cut in round slices (optional) 5-6 sprigs parsley, cut in pieces 2 tablespoons rosemary 2 bay leaves 5-6 allspice berries 10 peppercorns 2 cloves 1 /4 cup dry white wine salt and pepper

Directions 1. Wash and gut the fish. Drain and arrange on a baking sheet and then pour over the lemon juice. Heat the oil in a saucepan over high heat and saute the onion, garlic and peppers. 2. Add the rest of the ingredients, salt and pepper and boil over high heat until most of the wine has evaporated. 3. Pour the mixture over the fish and bake at 200C for about 30 minutes, until the sauce thickens. Serve immediately with boiled new potatoes. Pour over lemon juice and 1 tablespoon oil and sprinkle with salt, pepper and chopped parsley or rosemary.

Moussaka
for a large-sized baking tin
Directions Peel, wash and cut the aubergines into large, thin slices. Salt and leave them to drain. Prepare the mince by browning it with the oil and onion, which should be finely chopped. Stop the browning process by pouring in the wine. Add the tomatoes, skinned and finely chopped, the salt and the pepper and allow to boil till all the moisture has been absorbed. Pour the oil into a frying pan and fry the aubergines. Then spread them in a large roasting tin and sprinkle with grated cheese. After the first layer, spread the mince on top and then add another layer of fried aubergines. Then sprinkle again with the grated cheese and pour on the white sauce, so that the surface of the moussaka is covered with a thick layer of sauce. Finally, sprinkle some more cheese over this so that the surface becomes crisp.

Ingredients 2 kilos of large round aubergines 1 kilo of mince cup of oil 2 large onions 5 ripe tomatoes 1/2 cup of dry white wine salt, pepper grated kefalotiri cheese oil for frying 2-3 portions of white sauce (bechamel)

Octopus with Split Green Peas

Ingredients 1 large onion, finely chopped 1 green bell pepper, finely chopped 1/4 cup olive oil 300gr. split green peas 1 tablespoon paprika 1/2 teaspoon cayenne pepper salt and freshly ground pepper 1 kg octopus, cooked or canned, chopped 3 tablespoons finely chopped fresh oregano or marjoram

Directions 1. Heat the oil in a large skillet and saute the onions and peppers until wilted. Add the peas, paprika, cayenne, salt and pepper. Add enough water to cover the peas, cover and simmer for 1 hour and 15 minutes, until peas are tender but retain their shape. Skim during cooking to remove scum. 2. Stir in the octopus and the parsley and simmer another 5 minutes. Serve the peas in deep plates and top with finely chopped onion, paprika, olive oil and lemon juice.

Stuffed Peppers
Ingredients 18-20 peppers) 2 cups white rice 4 medium size onions, finely chopped (you can use a food processor) 3 tomatoes, grated 1 tomato (this one is for covering the tops of bell peppers after stuffing) 1/3 cup pine nuts 1/3 cup currants 1 tbsp all spice 1 tsp ground black pepper 1 tbsp mint flakes or cup fresh mint, chopped finely 1 tsp white sugar salt juice of 1/2 lemon 1 cup olive

Directions
-Mix well all the ingredients (except for peppers

and 1 tomato) in a bowl. -Wash peppers and take out the top part and the seeds. -Stuff the peppers with the rice mix with a spoon or your hand. -Cut small pieces from 1 tomato to cover the top part of peppers. Press the tomato slice down a bit so that it wont come out. -Place the dolmas in an oven dish. Pour on top 2 cups of boiling water. -First let it boil for 5 minutes on stove. Then, bake it in a preheated oven at 200 C for 35-40 minutes until rice is cooked and tops are browned.

Briam, Greek traditional vegetable casserole

Ingredients 2 long eggplants 2 medium zucchini 2 large potatoes, in balls or cubes 2 medium carrots, sliced 2 long green peppers, chopped 2 red Florina peppers, chopped 6-8 large fresh mushrooms 1/4 cup olive oil 2 medium onions, sliced 2-3 cloves garlic (optional) sliced 1 kg ripe tomatoes, pureed 1/2 cup finely chopped parsley or mint 1 tablespoon tomato paste 1 tablespoon vinegar 1 teaspoon sugar vegetable oil for frying

Directions 1. Clean the eggplant and zucchini and chop in thick pieces. Season each vegetable separately with salt and let stand for 1-2 hours. Rinse with water, squeeze between your palms to remove excess water, and fry lightly in hot oil. Also deep fry the potatoes, carrots, peppers and whole mushrooms lightly. 2. Heat the oil in a large saucepan and saute the onion and garlic until they wither a little. Add all the vegetables to the saucepan, the tomatoes, tomato paste, vinegar, sugar, parsley or mint, salt and freshly ground pepper. Cover and simmer the food until all the vegetables soften and the sauce thickens. Serve warm or cold; it is equally delicious either way.

Corfu "Pastitsada"
Ingredients 1 /2 cup olive oil 1,500g beef, in pieces 1 large onion, grated 1kg ripe fresh tomatoes or 400gr. canned tomato pulp 2 tablespoons tomato paste 1 tablespoon vinegar 1 teaspoon sugar 1 small cinnamon stick 2 cloves 1 /2 teaspoon dried basil salt and freshly ground pepper 500gr. thick spaghetti Directions 1. Heat the oil in a pan over high heat. Saute the pieces of meat until golden brown on all sides. Add and saute the onion towards the end. Add the tomatoes, vinegar, sugar, spices, salt and pepper and cover the pan. Simmer until the meat is soft and the sauce thickens. You may have to add a little water, depending on how tender the meat is and the type of pan you use. 2. Boil the spaghetti in salted water with 2 tablespoons oil, for about 8 minutes. Drain, place on a platter and pour over the meat and sauce. Sprinkle with plenty of grated hard cheese and pepper, if liked. Serve the pastitsada warm.

Pilion "Spetzofai"
Directions 1. Clean and chop the eggplants into 2cm slices. Cover with plenty of salt and set aside in a colander for about 2 hours. Rinse with plenty of water and squeeze the slices with your hands to remove excess liquid. Fry the eggplants and season lightly, if necessary saute the peppers. 2. Peel and slice the sausages. Saute the slices lightly in a skillet. Drain and discard the fat. Replace the fat with oil and fry for a little longer. Add the tomatoes. Boil uncovered for about 20 minutes, until the sauce thickens. Add and mix in the eggplants and peppers. Remove the food to an oven-proof or metal serving dish, sprinkle with the parsley and serve warm.

Ingredients 2kg eggplants 1kg long green peppers, sliced 2kg ripe tomatoes, strained 1kg Pilion-type sausages 1 /2 cup olive oil 1 to 2 tablespoons finely chopped parsley

Sugared almond cakes (kourabiedes)

Ingredients 1 kilo of flour (or 1 kilo and 280 gr.) 640 gr. of good butter 1/4 kilo of blanched, roasted almonds, crushed 2 egg yolks 150 gr. of sugar 2 small spoonfuls of baking powder 3/4 cup of water a little rosewater 5 soup spoonfuls of brandy 1/2 kilo of caster sugar, or icing sugar

Directions Beat the butter until it whitens, then add the egg yolks and sugar, the water, the almonds, the flour and the baking powder. It depends on the quality of the flour whether more than a kilo is needed. The dough should be stiff but easy to knead. Shape the cakes into rounds or half moons. Place them spaced evenly on an ungreased baking tray. Bake them for about 30-35 minutes. As soon as you remove them hot from the oven, put them on to a bigger baking tray, sprinkle them with the rosewater and then sprinkle them very generously with the caster or icing sugar, making sure that the sugar covers each cake fully. Once they have cooled, place them on a flat dish.

2nd EPAL School, Serres -Greece