Three course treat
Now the festivities have died down here’s a three-course meal to try
Red Peppers with Feta
Serves 6
1 small red onion, unpeeled
3 large red peppers
200g feta cheese, crumbled
4 tbsp olive oil
1-2 tbsp red wine vinegar
1 tsp fresh thyme leaves
l Preheat the oven to 200°C/400°F/gas mark 6. Put the onion and red peppers into a roasting tin and roast in the oven until peppers are charred.
l Set the onion aside to cool down. Place peppers in a plastic bag until cool. Rub the skin off the peppers and remove and discard the cores and seeds. Remove and discard the onion skin and chop peppers and onion finely.
l Mix all ingredients in a bowl stirring gently so that feta does not loose its shape and colour. Serve with toasted pita bread.
Skordalia and Lamb Fillets
Serves 4
6 tbsp thick Greek yoghurt
1 garlic clove, crushed
3 tbsp fresh mint, chopped
2 tbsp lemon juice
4 lamb fillets
For the skordalia
600g potatoes, cubed
3-4 tbsp lemon juice
5-6 tbsp olive oil
7 garlic cloves, crushed
100g almonds or walnuts, ground
To serve
8 pita bread, grilled or toasted
large handful of rocket leaves
140g cherry tomatoes, halved
l Combine the yoghurt, crushed garlic, mint and 2 tablespoons of lemon juice. Season to taste, add the lamb fillets and turn to coat evenly. Leave to marinate until you have prepared the skordalia.
l For the skordalia, boil the potatoes in salted water until tender. Mash with the olive oil, crushed garlic and lemon juice. Fold in ground nuts, season and mix well.
l Heat the grill to high. Grill lamb fillets, turning frequently, for 6-8 minutes for rare or 10-12 for well done.
l Arrange pita bread on individual serving plates, spoon over large helpings of skordalia. Scatter rocket leaves and cherry tomatoes. Slice each lamb fillet into 3 pieces and arrange on top. Serve immediately.
Honeyed Figs
Serves 6
2 large oranges
85g honey and 1 tbsp extra
1 tsp vanilla extract
18 dried figs
50g walnuts, finely chopped
2 tsp sesame seeds
? tsp ground cinnamon
l Pare three strips of rind from one of the oranges and then squeeze the juice from both (you need about 175ml). Combine the 85g of honey, vanilla, orange rind and juice in a saucepan. Simmer until honey has dissolved. Add the figs and simmer uncovered for around 10 minutes – reduce liquid to a slightly thick consistency. Remove from the heat and leave to cool for 10-15 minutes.
l Preheat the oven to 160°C/320°F/gas mark 3. Mix the remaining ingredients together. With a slotted spoon remove the figs from the pan. Slit open and stuff with nut filling.
l Place figs in a single layer in a baking tray and bake for 5 to 10 minutes. Serve hot or cold with yoghurt and drizzle with syrup.
