recipes
Lemon Pilafi with Portobello Mushrooms Prep & Cook Time : 2½–3 hours
Serves : 4
Ingredients
Method
For the pilafi
1.
Place the chicken and lamb bones or shanks in a large pot and cover with 4–5 litres of water. Bring to the boil, then reduce to a gentle simmer.
2.
Simmer for at least 2 hours, topping up with water as needed. Remove the bones and strain the stock.
3.
Return approximately 3 cups of stock to the pot. If you have more, simmer it down; if you have less, add a little water.
4.
Bring the stock to a gentle boil and add the rice. Stir regularly and cook for approximately 15–20 minutes, or until the rice is tender. Add a little more water if needed.
5.
Stir through the lemon juice to taste. Season with salt and pepper, then allow to sit for a few minutes.
6.
Meanwhile, brush the mushrooms with olive oil and sprinkle with Voskos Mixed Herbs and Salt. Cook on a hot plate or in a frying pan for approximately 5–6 minutes per side, until tender.
7.
Serve the pilafi with the mushrooms and finish with pepper and crumbled feta or goat’s cheese, if desired.
•
1 kg chicken bones
•
1 kg lamb bones or lamb shanks
•
4–5 litres water, plus extra as needed
•
1 cup medium-grain rice (SunRice)
•
Juice of 1–2 lemons, or to taste
•
Salt & freshly cracked black pepper, to taste
•
Feta or goat’s cheese, to serve
For the mushrooms •
4 whole portobello mushrooms
•
2tbs Voskos Olive Oil
•
1–2 tsp Voskos Mixed Herbs and Salt
Prawns & Barramundi with Asparagus Prep & Cook Time : 30 minutes
Serves : 4
Ingredients
Method
For the seafood and asparagus
1.
Place the prawns in a dish with 1 tablespoon of olive oil and the oregano. Toss to coat and marinate in the fridge for 10 minutes.
2.
For the dressing, add the lemon juice, olive oil, oregano and salt to a clean jar. Secure the lid and shake until combined.
3.
Heat a hot plate or large frying pan over medium-high heat. Cook the prawns for approximately 1½–2 minutes on each side, depending on their size, until pink and opaque throughout. Transfer to a plate and spoon over some of the dressing.
4.
Lightly dust the barramundi with flour. Add a little olive oil to the hot plate, then cook the fish for approximately 3–4 minutes on each side, depending on its thickness, until opaque and easily flaked with a fork. Spoon over some of the lemon dressing.
5.
Toss the asparagus with the remaining tablespoon of olive oil and Voskos Mixed Herbs and Salt. Cook on the hot plate for 3–5 minutes, turning occasionally, until tender and lightly charred.
6.
Serve the prawns, barramundi and asparagus together, with any remaining lemon dressing drizzled over the top.
•
500 g raw Queensland prawns, peeled with tails removed
•
4 × 150 g portions fresh wild-caught Queensland barramundi
•
2 bunches asparagus, trimmed
•
2 tbs plain flour, for dusting the fish
•
2 tbsp Voskos Olive Oil, plus extra for cooking
•
1 tsp dried oregano
•
1–2 tsp Voskos Mixed Herbs and Salt
For the lemon dressing •
Juice of 1 lemon ( 2 if you prefer)
•
3 tbsp Voskos Olive Oil
•
1 tsp dried oregano
•
A pinch of Voskos Pure Sea Salt
Feta &Ricotta Kaltsounia with Voskos Honey Prep & Cook Time : 30 minutes
Serves : 12 triangles
Ingredients
Method
•
200 g feta, crumbled
1.
Combine the feta, ricotta and egg in a bowl.
•
200 g ricotta
2.
•
1 egg
Cut each pastry sheet into six squares. Place a spoonful of the cheese mixture in the centre of each square.
•
2 sheets of ready-made puff pastry, thawed
3.
•
Voskos Olive oil, for shallow frying
Fold each square into a triangle and press the edges together with a fork to seal.
•
Voskos Thyme Honey, to serve
4.
Heat a shallow layer of olive oil in a frying pan over medium heat.
5.
Cook the triangles in batches for approximately 3–4 minutes on each side, until golden and cooked through. Drain on paper towel.
6.
Serve warm with a generous drizzle of Voskos Thyme Honey.
Keftedakia - Greek Meatballs Prep Time : 20 min, plus 30 min chilling
Cook Time : 15-20 min
Serves : 4 – 6 (makes 24)
Ingredients
Method
•
500 g beef mince
1.
•
250 g pork mince
Briefly soak the bread in water until softened. Squeeze out the excess water and crumble into a large mixing bowl.
•
2 slices day-old bread, crusts removed
2.
•
1 medium onion, grated
•
2 garlic cloves, crushed
Add the beef and pork mince, onion, garlic, egg, mint, parsley, Voskos Sea Salt and Mixed Herbs, Voskos Pure Sea Salt, pepper and 1 tablespoon of Voskos Olive Oil. Mix gently until evenly combined.
•
1 egg
3.
Cover and refrigerate for 30 minutes to help the mixture firm up.
•
2 tbs finely chopped fresh mint
4.
Roll into approximately 24 small meatballs. Lightly dust with flour, shaking off any excess.
•
2 tbs finely chopped flat-leaf parsley
5.
•
1 tsp Voskos Sea Salt and Mixed Herbs
•
¼ tsp Voskos Pure Sea Salt
Heat a shallow layer of Voskos Olive Oil in a large frying pan over medium heat. Fry in batches for approximately 8–10 minutes, turning regularly, until golden and cooked through.
•
½ tsp ground black pepper
6.
•
1 tbs Voskos Olive Oil, plus extra for shal-
Drain briefly on paper towel and serve warm with lemon wedges and tzatziki.
low frying •
Plain flour, for dusting
•
Lemon wedges and tzatziki, to serve
Greek Marinated Octopus Prep Time : 20 min
Marinating Time : 6 hours
Serves : 6
Ingredients
Method
•
2 kg cleaned octopus
1.
Boil octopus for 10 minutes; drain.
•
100 ml reserved cooking liquid
2.
•
100 ml wine vinegar
Pressure-cook in fresh water for 10 minutes, following appliance instructions. Check tenderness.
•
2 tbs Voskos Olive Oil, plus extra
3.
Reserve liquid, drain and chop.
•
Voskos Sea Salt and Mixed Herbs, to taste
4.
Combine with liquid, vinegar and oil. Refrigerate, covered, for 6 hours.
5.
Finish with oil and herb seasoning.
Greek Forequarter Lamb Chops Prep Time : 15 min
Marinating Time : 6 hours
Serves : 4–6
Ingredients
Method
•
1 kg lamb forequarter chops
1.
Place the lamb chops in a non-reactive dish or large bowl.
•
125 ml Voskos Olive Oil
2.
Add the Voskos Olive Oil, lemon juice and zest, white wine, garlic, Voskos
•
Juice and finely grated zest of 2 lemons
Sea Salt and Mixed Herbs, Voskos Pure Sea Salt and pepper. Turn the lamb
•
60 ml dry white wine
until well coated.
•
4 garlic cloves, finely grated or crushed
3.
Cover and refrigerate overnight, turning the chops once if possible.
•
2 tsp Voskos Sea Salt and Mixed Herbs
4.
Remove the lamb from the fridge 20 minutes before cooking. Heat a
•
½ teaspoon Voskos Pure Sea Salt
•
Freshly cracked black pepper
•
Greek salad, tzatziki and crusty bread, to serve
barbecue or grill plate over medium-high heat. 5.
Cook the chops for 3–4 minutes on each side, until well caramelised and cooked to your liking.
6.
Transfer to a warm plate, cover loosely with foil and rest for 5 minutes.
7.
Serve with Greek salad, tzatziki and bread, spooning over any rested juices.
Yemista Prep Time : 25 min
Cooking: 1 hour 30 minutes
Serves : 4–6
Ingredients
Method
•
6 large ripe tomatoes
1.
•
4 large capsicums
•
2 medium potatoes, cut into wedges
Preheat the oven to 180°C fan-forced. Slice the tops off the tomatoes and capsicums and set aside as lids. Scoop out the tomato flesh and finely chop it. Remove and discard the capsicum seeds.
•
150 g medium-grain rice
2.
•
1 large onion, finely chopped
Heat 2 tablespoons of Voskos Olive Oil in a frying pan over medium heat. Soften the onion for 5 minutes, then add the garlic and rice. Stir in the chopped tomato flesh and cook for another 5 minutes.
•
2 garlic cloves, crushed
3.
•
½ cup Voskos Olive Oil, extra for drizzling
Stir through the parsley, mint and Voskos Sea Salt and Mixed Herbs. Season with pepper and a little Voskos Pure Sea Salt, if needed.
•
½ cup chopped fresh flat-leaf parsley
4.
•
¼ cup chopped fresh mint
Arrange the tomatoes and capsicums snugly in a baking dish. Spoon in the rice mixture, filling each about three-quarters full to allow the rice to expand. Replace the lids and tuck the potato wedges around them.
•
1 tsp Voskos Sea Salt and Mixed Herbs
5.
•
Voskos Pure Sea Salt & black pepper
•
250 ml water, plus extra if needed
Pour the remaining olive oil and water into the dish and drizzle a little extra oil over the vegetables. Cover with foil and bake for 1 hour. Remove the foil and bake for a further 30 minutes, or until the vegetables and rice are tender. Add a little water if the dish becomes dry.
•
Feta and crusty bread, to serve
6.
Allow to rest