Category Archives: BBQ

Greek veal steak with patatas me skortho

I had some veal steaks waiting in the refrigerator to serve with a stroganoff sauce. But then the sun finally decided to show herself once again and like snow my appetite for stroganoff sauce disappeared. I wanted Mediterranean food on my plate. I wanted to indulge myself in the luscious flavours of southern Europe. I wanted sun and summer on my plate! Some left over tarama salad pointed me in the direction of Greece. So I marinated my meat in a mixture of spices I associated with the Greek islands and I ll try to recreate the marinate for you. I did not write anything down, but the result was delicious! It was a little bit to cold outside to grill them on the BBQ, so I had to use my grillpan. Its gives not that typical, delicious flavour of charcoal; but the meat gets a lovely crisp and those grill lines I just love!
In my Greek cooking book “Greek Mezze by Sarah Maxwell” I found a recipe for Patatas Me skortho or roasted potatoes with garlic and lemon. A ideal partner for my veal and so delicious I thought I would die from utter bliss. You just have to try these!
With all this I served some tarama, tzatziki and a nice fresh feta salad. A wonderful greek meal in so little time!

INGREDIENTS FOR THE VEAL

2 veal steaks
3 tablespoons of olive oil
2 teaspoons of fennel seeds
1 teaspoon of black pepper
1 teaspoon of salt
1 teaspoon of smoked paprika powder
1 teaspoon of garlic powder
1 teaspoon of dried oregano
a little bit of lemon juice
2 bay leaves

INGREDIENTS FOR THE LEMON GARLIC POTATOES

5 large peeled potatoes
30 ml olive oil
50 ml of lemon juice
3 gloves of garlic finely minced
100 ml water
salt and pepper

VEAL STEAKS

Mix the olive oil with the herbs together in a small bowl. Now take a zip lock bag and poor in the marinate.
Now toss in the veal and shake it well, so that the marinate is all over the steaks.
Place this for about 3 hours in the fridge.
Heat the grill pan and sear the steaks. Turn them over regularly so you get that lovely grill pattern in your meat.

LEMON GARLIC POTATOES

Preheat the oven to 200 degrees (the recipe states it has to be 230 degrees, but I know my oven and I know he is just a little bit hotter then the indicated temperature. So I reduced my temperature a little.)
Slice the potatoes in wedges and place them in a oven tray.
Drizzle them with the herbs, the water, the olive oil and the lemon juice.
Now bake the potatoes in the oven for about 40 to 50 minutes or until golden brown. Don’t forget to turn them every 15 minutes!

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Salad bar!

On my Dutch blog I posted some picture of my New Years Eve menu with the promise I would share some of the recipes in the weeks that followed. I did not keep my promise until recently I was challenged by a Dutch Co-foodblogger (something like the daring cooks but in Dutch) to create some buffet dishes that would suit her birthday buffet.  All of a sudden I remembered my promise and the recipes I did not share with my readers. Shame on me!

New Years Eve we traditionally (I admit) have a gourmet, but I always present it with a large salad bar. I try to make everything as fresh as possible cause I detest the flavour of store bought salads and don’t even get me started on the price of those horrible things that pass for food. I admit, making your own salads takes a little time. I spend about 4 hours on my little salad bar. But the result was wonderful, the flavours intense and the crispness of the veggies was unforgettable.
Like you can see in the picture I served all the salads in aluminium boxes. Not very fancy, I know. But after 2 days of cooking I could not stand the thought of doing the dishes for another 2 days in a row. So to make life easier on myself I used these throw away babies! Very convenient, when a there was no salad left I just threw away the box. It made New Years Day a lot more relaxed for me.
Today I share the top 3 of the salads. The ones my guests loved the most!

INGREDIENTS SWEET AND SOUR COWL CAROTT SALAD

300 grams carrots (finely sliced by the food processor)
300 grams of white cowl (finely sliced by the food processor)
1 finely chopped onion
1 dl vinegar
1 dl sunflower oil
50 grams of sugar
1 teaspoon curcuma powder
 salt and pepper according to taste

INGREDIENTS FOR THE ORIENTAL PINEAPPLE MANGOSALAD

1 pineapple
1 mango
1 tablespoon grounded ginger
1 finely chopped red hot chilli pepper
3 tablespoons of lime juice
3 spring onions
1 tablespoon of finely chopped mint
pepper and salt according to taste

INGREDIENTS GREEK PASTASALAD WITH ROASTED VEGETABLES

100 grams orzo pasta
100 grams roasted and marinated bell pepper
100 grams roasted and marinated zucchini
50 grams roasted and marinated eggplant
1 dl olive oil
5 cl white wine vinegar
1 teaspoon of cumin powder
1 teaspoon of paprika powder
pepper and salt according to taste

SWEET AND SOUR COWL CARROT SALAD

Take a little cooking pot and put it on the fire. Add vinegar, sugar, peper, salt and curcuma to the pot and bring this to the boil. (Look out, don’t look straight into the pot. The vinegar will irritate your eyes.)
When the mixture starts to boil, turn down the fire and let it cool down at room temperature.

Now add the cowl, the carrots, the onions and the sunflower oil together in a big bowl.
Mix this well and dress it with the vinegar mixture.
Mix again and place this for at least 3 hours in the fridge.

ORIENTAL PINEAPPLE MANGO SALAD

Peal the mango and slice the meat into little cubes. (Try to catch as much juice as you can in a little bowl.)
Now skin the pineapple and slice it to in little cubes. (Again try to catch the juice.)
Now mix the pineapple and the mango and dress it with the juices you caught.
Now add some of the finely chopped spring onions to the fruit.
Mix in the finely chopped mint, the lime juice, the ginger and the red hot chilli pepper.
Place this for at least 2 hours in the fridge before serving.

 

 GREEK PASTASALAD WITH ROASTED VEGETABLES

You can if you like grill and marinate your own vegetables. But I took the easy and lazy way and used delicious marinated veggies from the local Italian deli. You can also use the store bought version from sacla, which is also very tasty.

Cook the pasta according to the instructions on the package all dente and drain it with running cold water when cooked.
Mix in a little bowl the olive oil, white wine vinegar, pepper, salt, cumin and paprika powder together into a salad dressing.
Let the marinated vegetables drain a couple of minutes before cutting them into little cubes.
Now add the pasta, the vegetables and the dressing together in a large bowl and pop this into the fridge for at least 2 hours!