Recipes

Marouli Salata

• 1 iceberg lettuce (thinly sliced)
• 1 bunch spring onion (thinly sliced)
• 250gm feta (crumbled)
• 1 bunch dill (finely chopped)
• 3 tbl sp dried oregano
• Dressing:
  • 3 garlic cloves (minced)
  • 1 lemon (zest & juice)
  • 1 tbl sp white vinegar
  • 4 tbl sp EVOO
  • 3 tea sp sea salt

Lahano Salata

• 1/2 cabbage (thinly sliced)
• 1 brown onion (thinly sliced)
• 1 bunch parsley (rough chopped)
• 1 bunch spring onion (thinly sliced)
• 1/4 cup sesame seeds (lightly toasted)
• Dressing:
  • 1 lemon (zest and juice)
  • 3 tbl sp EVOO
  • Dash sesame oil
  • Sea salt (to taste)

Patato Salata

• 1 kg small potatoes (boiled)
• 1 red onion (thinly sliced)
• 1/2 cup dill (washed and leaves removed from stems and torn in)
• 1/2 cup parsley (leaves, washed and roughly chopped)
• 200 gm feta cheese (crumbled)
• 1/4 cup capers
• 1 cup Kalamata olives (pitted and roughly chopped)
• Dressing:
  • 3 garlic cloves (minced)
  • 1 lemon (juice)
  • 1 tbl dijon mustard
  • 2 tbl sp EVOO
  • 1 tbl red wine vinegar
  • 1/2 cup greek yoghurt
  • Few cracks blacks pepper
  • Sea salt flakes (to taste)

Milho

one pot

• instant polenta
• potato, cubed
• garlic, chopped
• lots of fresh thyme
• kale
• red onion and tomato, chopped for topping
• red wine vinegar
• fun stuff: tuna or sausage on top

Season throughout. Fry garlic, thyme, and potatoes in olive oil. Add kale, until soft. Add water then polenta, continuously stir. Plate and add toppings and splash of vinegar.

Spanakorizo

one pot

• onion or shallots, chopped
• fresh dill, chopped
• garlic, crushed
• 2 large bags of baby spinach
• tin diced tomatoes or 2 tbsp tomato paste
• 1 cup long grain rice
• 4 cups stock/water

Sautee aromatics until soft, then add dill. Add spinach, cook until wilted. Add diced tomato or paste, salt & pep, and stock. Once stock has boiled, add rice and stir. Bring to boil, reduce heat, simmer until rice is cooked.

Mujaddarah

one pot

• 1 cup brown lentils, washed
• 1 cup long grain rice, washed
• 1 yellow onion, julienne
• 1 Tbsp flour
• yogurt for serving

Cook lentils in 3 cups of water until almost soft. Then salt and boil until completely soft (total time, 20min). Cook rice with 3 cups of boiled water around 10min of lentils, salt. Fry onions until golden brown. Drain rice and lentils, mix into onions, cook until residual moisture is gone.

Chicken & Rice

worldwide

• rice
• chicken
• garlic, chopped
• dry brine: salt, pepper, spices.
• aromatics

Pat chicken dry and sprinkle dry bine all over. Soak the rice. In cold pan, put chicken skin side down and sear. Take out chicken, blend up aromatics or finely chop, and cook down in the pan until carmelized and concentrated, making sure there's little moisture left. Add water, bring mixture to simmer.

Some inspiration

• Spanish Paella
• Chicken Biryani
• Hainese Chicken & Rice
• Arroz con Pollo
• Galinhada

McGuiness's Meatballs

• 50/50 beef and pork
• egg
• toasted bread crumbs
• fresh parmesan
• spices: oregano, herbs, salt and pep