Greek Cookery Class Recipes
Greek Cookery Class
We hope you enjoyed your evening and are ready to recreate the meals at home.
We Cooked:
- Feta Saganaki
- Kalamata Tabbouleh
- Htipiti- red pepper and feta dip
- Tatziki
- Yoghurt flatbread
- Chicken Souvlaki
Kolokhitokeftedes- courgette fritters (additional recipe)
Feta Saganaki
Ingredients – Serves 2:
- – 300g feta
- – 1tsp of runny honey
- – 2 x TBSP extra Virgin Oil
- – 1 lemon
- – 1tsp of sesame seeds
- – 3tbsp of plain flour
Method:
- Dust feta with flour, drizzle a bit of olive oil in a non-stick pan and heat it up (careful not to burn it as we are using extra virgin oil)
- Fry on both sides until golden brown, squeeze lemon and honey on top and sprinkle with sesame seeds.
Kalamata tabbouleh
Ingredients: serves 2
- 1 cup of cooked bulgur
- 2 plum tomatoes, de-seeded and diced
- 1/2 cucumber, de-seeded and diced
- 1 small red onion, diced
- 2 spring onions, sliced
- 1/2 cup of pitted kalamata olives
- handful of parsley, dill, oregano etc.
- 1 lemon zest and juice
- 2tbsp of extra virgin olive oil
Method:
- Place all the ingredients in a bowl and mix well. Don’t use lemon juice if you want to pre-make day before as the acidity would make all the veg soggy (you can add the lemon just before serving).
Htipiti
Ingredients – Serves 4:
- – 100g x Feta
- – 2 x roasted peppers from a jar
- – 1 x pinch chilli flakes
- – 1TBSP x extra virgin oil
- – Cracked black pepper to taste
Method:
- Put all ingredients into a blender and process until a smooth dip like consistency is reached.
- Serve with warm pita bread.
Tzatziki
Ingredients – Serves 4-6:
- – 1 cucumber
- – 500g Greek style yogurt
- – 1 garlic clove, minced into a paste
- – 1/2 lemon juice
- – 1/2 tsp Extra Virgin Oil
- Fresh dill and mint
Method:
- Coarsely grate the cucumber into a colander and squeeze the water out of it before transferring to a mixing bowl.
- Combine the cucumber, yoghurt, lemon juice and minced garlic.
- Add the chopped hers, check the seasoning and finish with a good drizzle of olive oil.
yoghurt Flatbread
Ingredients – Makes 6:
- – 350 g self-raising flour , plus extra for dusting
- – 1 teaspoon baking powder
- – 350 g natural yoghurt
Method:
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring.
- everything together).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Fry the flatbreads until bubbles form in the top surface and the edges begin to brown.
Chicken souvlaki
Ingredients – Serves 2:
- – 4 boneless chicken thighs
- – 2tbsp olive oil
- – 1 tsp dried oregano
- – 1/2 tsp dried mint
- – 1/2 tsp ground cumin
- – 1/2 tsp coriander
- – 1/2 tsp sweet paprika
- – 1/4 tsp ground cinnamon
- – zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
- – 2 garlic cloves, crushed
Method:
- Combine the marinade ingredients in a large mixing bowl
- Add the chicken and massage the marinade into the meat and leave for at least an hour.
- Transfer to a tray and cook in a hot oven (200 degrees) for 20-25 minutes
- Take the chicken from the oven and shred with a knife
- Finish with fresh chopped oregano or coriander and serve on your flatbread with tzatziki and some chopped salad
kolokhitokeftedes
Ingredients – Serves 2:
- – 1 courgette
- – 2 spring onions, thinly sliced
- – 1/2 handful of mint and dill, chopped
- – 1 egg, beaten
- – salt and pepper to taste
- – 1x lemon zest
- – 35g feta, crumbled
- – 35g of plain flour
- – Olive oil
Method:
- Wash the courgette and grated using a box grater, place in a sieve and sprinkle with a pinch of salt. let sit for 40 minutes.
- Squeeze the water out of courgette and place in a mixing bowl alongside all the other ingredients, combine well.
- Heat a tbsp of oil in a non-stick pan and add heaps of courgette batter, using a tablespoon.
- Cook on both sides until golden brown and dry after with a bit of kitchen paper towel.
- Serve immediately with tatziki or chill in a fridge as a quick snack.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.
Take a Look at our cookery classes. Gift vouchers are available and never expire.
