I use the Gourmet Pearl Couscous
(packets available in supermarkets) : Packet directions to
2 cups couscous, large spanish onion, 1 red capsicum,
Handfuls each of coriander, parsley and mint,
1/2 cup currants, olive oil, red or white wine vinegar,
Dijon Mustard, Honey,
2 cloves crushed fresh garlic, cumin, nutmeg, ground
coriander, 1 medium lemon.
1: put couscous in a large bowl & pour over 2 1/2
cups boiling water. Cover & set aside.
Step 2: Chop finely onion, capsicum, green herbs,add
currants & put aside.
Step 3: In a jar with a lid put 1/2 cup olive oil,
dessertspoon each of vinegar, dijon mustard, honey,
cloves of garlic. Heaped teaspoon each of cumin, ground
coriander& sprinkle of nutmeg and shake well.
Step 4: combine everything into a large couscous bowl
(fluff up grains with a fork) & pour over
jar contents as close to serving as
lemon & toss through.
For a great, Greek dish straight from the grill, why not
try a fantastic pork souvlaki? It?s small pieces of marinated pork
grilled on a skewer and is a very popular form of Greek fast food. It?s
a perfect, simple dish that can be made from a variety of meats like
lamb or chicken, but we felt like cooking with pork.
Souvlaki is a fantastic dish characterized by its bright,
fresh flavor. This is due in no small part to its marinade made from red
wine vinegar, garlic, lemon juice, and oregano. The lemon juice gave it
a great tang while the rest of the spices helped give the dish a
distinctly Greek flavor. Serve this dish with fresh tzatziki sauce and
1/2 cup olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano
1 teaspoon dried mint
salt and pepper to taste
1 1/2 lbs pork loin, trimmed of silver skin and excess fat,
cut into 1? cubes
together all of the ingredients except the pork loin in a zipper-lock
bag. Add in the pork pieces, seal the bag, and toss to coat the pork
with the marinade. Open the bag and reseal, removing as much air as
possible. Place the pork in the fridge for at least 2 hours or
Heat the grill to high. Thread the pork cubes into metal or
wooden skewers. Once the grill is heated up, grill the pork skewers
until they are browned on all sides and cooked through (about 8 to 12
minutes), turning 4 times during cooking. Remove the skewers to a plate
and allow to rest for 5 minutes. Serve with pita and tzatziki
Pork Souvlaki Kontosouvli (by Rick
This recipe is my take on the kontosouvli, a souvlaki
marinated in oregano and chilli. Kontosouvli is best known from Cyprus
and is usually described as a souvlaki made with larger marinated pieces
of pork. you will need
400g pork shoulder, cut into 3cm/1¼in cubes
For the marinade
2 tbsp fresh lemon juice
2 tbsp olive oil
2 tsp dried oregano
½ tsp ground cumin
½ tsp cayenne pepper
1 tsp smoked paprika
1 small garlic clove, grated
½ tsp salt
METHOD: Mix all the marinade
ingredients in a bowl and add the meat. Marinate for an hour or
Thread the cubes of meat on to skewers. Grill on a barbecue
10 or12 minutes, turning once onto side, wait till cooked then turn upside down, cook for a few min then turn over again until cooked
Pork Souvlaki Kontosouvli
Garithes Yiouvetsi or Baked garlic
by Spero Davias
This makes enough for 6 hungry persons and maybe some left
- 1kg large raw prawns pealed and no tail
- 1 Jar oysters (if required)
- 200gms tasmanian type scallops (if required)
- Half a cup of olive oil
- 5 large onions, finely chopped
- 10 garlic cloves, crushed
- 8 large tomatoes, boiled chopped and peeled
- 2 cans chopped tomatoes
- 1 can or jar tomato paste concentrate
- 5 anchovies
- 1 bottle dry white wine
- 4 teaspoons of dried rigani or oregano
- salt and freshly ground black pepper, to taste
- 2 large tablespoons of sugar
- quarter tea spoon chili flakes (to taste)
- quarter tea spoon greek spices to taste
- 500g good dodoni feta cheese
- 10 tablespoons flat-leaf parsley, chopped finely
- crusty bread, to serve
- Shell the prawns, Devein, get rid of the tail, and rinse them. Dry with paper towels and refrigerate until required.
- Peel the onions and put them through the 'whizzer' so they are finely chopped to medium. Strain to dry the onions and keep the onion juice separate.
- Do the same with the garlic, put it through the 'whizzer' so its finely chopped.
- Boil a large saucepan of water, place the tomatoes in water boiling water until the skin starts to crack, take it off the boil then cool them down and unskin, uncore the tomatoes. Put them through the 'whizzer' so they are finely chopped
- Heat the oil in a wok or saucepan and gently fry the onion until translucent. make a pool in the center of the wok so some hot olive oil gathers, place the garlic in the hot olive oil in center and stir for 5 minutes until its cooked then mix in with the onions, do the same with the finely chopped anchovies, then cook for two minutes or so before mixing in with the onion/garlic mix,
- Stir the mix so nothing sticks to the pan. add the onion juice and stir for two or so minutes.
- now add the oregano, salt, pepper, sugar, chili flakes, greek spices, and cook for a further 2 minutes. Stir in and add the tomatoes, half a cup of wine and stir. Keep on adding the wine until the sauce is thick, keep on stirring occasionally, Cover and simmer gently for 2 hours add the remaining wine, stirring occasionally.
- Meanwhile, preheat the oven to 250°C.
- Spoon half the sauce into a very large baking dish. Add the prawns, scallops, oysters then spoon the remaining sauce over them.
- Bake for 15 or so minutes, or until the prawns are pink and you can see the mixture boiling around the edges of the dish then take the dish out of the oven, Coarsely crumble the feta cheese and sprinkle over the top, Sprinkle with the parsley then place back in the oven until the feta has partly melted and is lightly browned.
- Serve immediately as a first course with warm crusty bread.
Garithes Yiouvetsi or Baked garlic