13

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Saganaki with celery, lemon and olive salata

Ingredients
    • Method
    • Related Recipes
    • Notes
    1. Step 1

      For salata, combine all ingredients in a bowl and season to taste with freshly ground black pepper.

    2. Step 2

      Cut cheese into 8mm-thick slices, then into 2.5cm x 6cm rectangles. Combine cornflour and cumin, and season with freshly ground black pepper. Dust cheese with flour and shake off excess. Heat oil in a frying pan over medium heat. Holding a lid to the frying pan, drop the leaves into the oil, then cover with the lid until spitting has finished. Remove lid, then leaves, and drain leaves on paper towels. Fry dusted cheese, in batches, for 30 seconds each side or until golden, then drain on paper towels. Serve cheese scattered with lemon leaves, with lemon wedges and celery, lemon and olive salata.

    Fish saganaki on rice and currant pilaf

    Fish saganaki on rice and currant pilaf

    Pastitsio

    Pastitsio

    Serves 4-6 as a light lunch or as part of a meze selection. Kasseri and kefalotyri are both firm pressed sheep's milk cheeses. Kefalotyri is an aged version of kasseri, so it’s a little drier and firmer. Both are available from continental delis, Woolworths and Harris Farm Markets.

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