Recipes

Greek Oven Chicken Gyros

 Ingredients

  • 500g to boneless skinless chicken thighs
  • ⅛ cup olive oil
  • 2 Tablespoons Eteos Jordan's Gyros Blend
  • 2 Tablespoons honey Dijon mustard
  • 6 cloves minced garlic
  • lemon zest , two lemons zested
  • ½ tablespoon salt
  • 1 cup water, or stock (for the bottom of the pan)

Method

Preheat the oven to 220C

In a bowl add the chicken, olive oil, Eteos Jordan's Gyros Blend, honey Dijon mustard, garlic, salt and lemon zest. Mix well. You can marinate for a minimum of one hour (even overnight for best results).

Once marinated, take the Vertical Gyro Spit Plate and thread the chicken thighs making sure to rotate each one opposite from the last.

Note: if you don’t have a Vertical Gyro Oven Plate, cut an onion in half, place it on a baking sheet lined with parchment (or foil) and position two wooden skewers vertically into the onion. You and have made your own spit and don’t need to buy one!

Now, place the Gyro in the oven and add 1 cup of water or stock to the base (which will create our sauce).

Tip: pierce a small piece of foil making sure to cover the top chicken thigh as it will start to burn first on the top as it bakes.

Greek Keftedakia

Ingredients

  • 1kg of beef and pork mince
  • 1 large onion, chopped
  • 3-4 garlic cloves, chopped
  • 3 small/medium grated potatoes, drained
  • 2 Teaspoons of salt
  • 1 Teaspoon of Baking Soda
  • A splash of red wine vinegar
  • 2 Tablespoons Eteos Burger Blend
  • ½ handful of parsley
  • ½ cup olive oil
  • Oil for frying as needed

Method

Add beef and pork mince in a large bowl.

Grate potatoes and drain them to take off the excess liquid, then add them to the bowl.

Blitz onion and garlic, add them to the bowl.

Add the rest of the ingredients and the ½ cup of olive oil and knead for about five minutes until all the ingredients are combined.

Shape the meatballs into your desired size either with your hands or with two spoons and fry into a preheated oil in medium heat for a few minutes until browned on both sides.

Place them on a paper towel to absorb the excess oil. Compliment with fries, salad and Tzaziki.

Enjoy and Stay Spicy!

Mediterranean Fish

Ingredients

  • 500g firm white flesh fish fillet (snapper, barramundi, ling/cod,hake)
  • Salt, pepper
  • 3 tbsp olive oil
  • 1 brown onion, finely diced
  • 2 clove garlic, roughly chopped
  • 4 tablespoons capers
  • 2 punnet grape/Solanto tomatoes
  • 2 Tablespoons of Eteos Fish Blend
  • ½ cup pitted kalamata olives
  • ½ cup roasted red pepper strips
  • Handful parsley leaves
  • Lemon wedges to serve

Method

Season the fish with salt and pepper and drizzle over half the olive oil, gently rubbing it over the fish. Set aside.

Place a large frying pan over a medium/high heat and add the remaining olive oil, onion, garlic, and a pinch of salt.

Cook, stirring for 3 minutes, to soften then add in half the capers, the tomatoes and oregano.

Turn the heat down and cook the tomatoes out until bursting, crushing them with a fork to create a thick ragu then stir through half the olives.

Nestle in the fish and scatter over the roast peppers.

Cover the pan with a lid and let it simmer on a low heat for 15-20 minutes, until the fish is just cooked.

Serve scattered with remaining capers, olives, parsley, and lemon to squeeze.

Enjoy and Stay Spicy!

Pastitsio

Ingredients

 Meat sauce

  • 1/4 cup olive oil
  • 3 garlic cloves
  • 1 brown onion
  • 600g beef mince
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 2 tablespoons Eteos Pastitsio and Moussaka Blend
  • 1 teaspoon sugar
  • x 400g canned tomatoes. I like Mutti Polpa(400g) plus 1 can water (using the tomato tin)
  • 1 bay leaf
  • Salt and Pepper as desired
  • 500g Pasta no 2 Greek Bucatini
  • 100g Kefalotyri cheese, grated

Bechamel sauce

  • 120g unsalted butter
  • 900g plain flour
  • 4 1/2 cups or 1125ml full cream milk, warmed
  • 1/2 tablespoon nutmeg
  • 50g Kefalotyri or Parmesan
  • 3 egg yolks
  • Salt and Pepper as desired

Method

Preheat oven to 180 degrees.

For the meat sauce

  1. Heat oil in a large saucepan over low heat, sauté the onions and then the garlic until softened.
  2. Add the beef, Eteos Pastitsio and Moussaka Blend, and cook until it has browned.
  3. Add sugar, salt and pepper and stir in tomato paste and cook for a further two minutes followed by the Bay leaf and red wine.
  4. Add the canned tomatoes, plus 1 can water (using the tomato tin) and simmer until it thickens.
  5. Cook meat sauce for 45 mins to an hour on low heat, stirring occasionally.

For the pasta

Bring a large saucepan of salted water to boil. Cook the pasta according to packet instructions. Drain and drizzle with olive oil to avoid pasta sticking.

For the Bechamel sauce

  1. Melt butter in a medium saucepan over low heat.
  2. Add flour and cook for three minutes or until flour has cooked out.
  3. Gradually stir in the milk, whisking constantly.
  4. Bring to a simmer and add in yolks, nutmeg and salt and pepper
  5. Cook, stirring constantly for 10-12 minutes, until bechamel becomes thick and lump free.

To assemble the Pastitsio, start with layering ½ pasta and scatter with 1/3 of the cheese, then repeat. Then pour meat sauce over pasta layers. Top with Bechamel sauce and scatter with remaining cheese.

Bake uncovered, in the oven for 30 minutes or until top is golden.

Rest for 15 minutes before you cut.

Enjoy and Stay Spicy!

Yemista

Ingredients

  • 8-10 red and green capsicums
  • 3 potatoes - cut into wedges

Yemista filling

  • Extra virgin olive oil
  • 1 kg mince (half beef, half pork)
  • 5-7 garlic cloves, minced
  • 2 brown onions, chopped
  • 1 bunch of parsley, chopped
  • 2 Tablespoons Eteos Yemista Blend
  • 1 Tabelspoon Eteos Potato Blend
  • 2 tablespoons tomato paste
  • x 400g canned tomatoes. I like Mutti Polpa(400g) plus 1 can water (using the tomato tin)
  • 1 cup medium grain rice
  • 1 tablespoon sugar
  • tomatoes cut in slices
  • A handful of crumbled fetta
  • 2-3 tablespoons grated cheese (any type) – I prefer kefalograviera or parmesan
  • Salt and pepper

Red tomato sauce

  • 1 tablespoons tomato paste
  • x 400g canned tomatoes. I like Mutti Polpa(400g) plus 2 cans water (using the tomato tin)
  • Olive oil - drizzle
  • Salt and pepper

Method

  1. Preheat your oven to 180 degrees.
  2. Slice the tops off the peppers (and keep as lids) and take out all the seeds.
  3. Slice the tops off the tomatoes and take out all the flesh and leave the walls all around to keep the stuffing in. Remove the tomato flesh chop it or grind and transfer the tomatoes and peppers into an oven pan or skillet.
  4. Season the interior of the peppers and tomatoes and drizzle olive oil over them.
  5. Heat large pan with olive oil and sauté the onions and the garlic until sweat. Add the mince meat and cook until it has browned, breaking down the meat with a wooden spoon.
  6. Add the canned tomatoes plus 1 can water along with the tomato paste, Eteos Yemista Blend, parsley, salt/pepper and sugar.
  7. Add in the rice, mixing it through and leave to simmer for 8-10 minutes.
  8. Crumble in the feta and grated cheese mixing it through.

Dish

Fill red and green capsicums and tomatoes with mixture (don’t overfill as they will expand in the oven).

Red tomato sauce

  • Using the same pan that you prepared the filling, add red tomato sauce ingredients, mixing thoroughly.
  • Peel and cut potatoes into wedges and season with salt and 1 Tablespoon of Eteos Potato Blend, then place into dish with capsicums and tomatoes.
  • Pour the red tomato sauce into baking dish and drizzle with olive oil
  • Cover with foil and cook at 180 degrees for 60 minutes before removing foil and baking for a further 25-30 minutes.

Enjoy and Stay Spicy!