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The Weekend Neos Kosmos : 8 April 2017
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 8 APRIL 2017 17 FOOD FOR THOUGHT Easy Chicken Gyro (Gyro apo Kota sto Fourno) “For big get-togethers at home we always organise a barbecue, and wouldn't be a barbecue without a traditional chicken gyro, rotating for hours before guests arrive. This easy recipe will make you feel like you are eating authentic chicken gyro, but it's as simple as marinating a chicken overnight and cooking it in the oven. This is also a great chicken dish on its own, served with some rice pilaf and salad,” says Kathy. Ingredients • 8 chicken thighs, bone in and skin on • 1 cup chicken stock Marinade • 1 tsp salt • 1/2 tsp pepper • 1 tsp sweet paprika • 1/2 tsp ground cumin • 1 tsp ground coriander • 3 garlic cloves, grated or crushed • 1 tsp dried Greek oregano • zest and juice of 1 lemon • 1/4 cup Greek extra virgin olive oil • 2 tbsp honey Tip: Start this recipe a day ahead. Method 1. Combine the marinade ingredients in a bowl big enough to hold the chicken. Add the chicken and toss well. Cover and refrigerate over night. 2. The next day, preheat the oven to 220°C (200°C fan-forced) 3. Place a non-stick baking tray in the oven. When the tray is very hot, remove from the oven and place the chicken thighs on it using tongs. The tray should be hot enough for the chicken to sear. Pour the marinade and stock over the chicken. 4. Bake in a hot oven for 15 minutes, then reduce the temperature to 200°C (180°C fan-forced). Turn the chicken to ensure it is well-coated with the marinade, and continue to cook until golden and crispy. The marinade should reduce to a delicious syrup and the chicken should be falling off the bone. 5. When ready, shred the chicken and arrange on a warm platter. Serve with warm pita breads with tzatziki and salad. Tsoureki with Chocolate (Tsoureki Yemisto me Sokolata) “Without the traditional spices of Masticha Chios and mahlepi this bread wouldn't be the same. Masticha Chios is a brittle resin from the island of Chios. Its scent takes me back to Greece every time I use it. Mahlepi is a powder made from sour cherry pips. Both these aromatics are earthy and fragrant,” Kathy says. Ingredients Dough: • 3g Masticha Chios, ground with 1 tsp of sugar in a mortar and pestle • 1 cup warm milk • 1/2 cup caster sugar • 1 x 7g sachet dry yeast • 2 eggs, lightly beaten • 1/3 cup butter, melted • 1/2 tsp salt • 3g mahlepi • 1 tsp vanilla extract • zest of 1 orange • 4 cups strong white flour • 1 egg, beaten • 1/2 cup flaked almonds Chocolate ganache: • 1/2 cup cocoa • 3/4 cup icing sugar • 1/2 tsp cinnamon • 1/2 tsp instant coffee powder • 125g unsalted butter, softened • 125g chocolate (60 per cent cocoa), melted • 100g chocolate (60 per cent cocoa), melted, to serve Kathy Tsaples with the recently released, Sweet Greek Life and (above) her debut cookbook Sweet Greek. Method 1. To make the dough, use an electric stand mixer with the dough hook attachment and slowly mix the milk, sugar and yeast together. Add the Masticha Chios, eggs, melted butter, salt, mahlepi, vanilla and orange zest. Mix until incorporated, then add the flour, one cup at a time. Continue mixing to form a soft, pliable dough, around eight minutes in the machine. Cover the bowl and allow the dough to rest for 30-40 minutes, or until doubled in size. 2. To make the ganache, mix the dry ingredients together in a bowl, gradually adding the softened butter and chocolate to form a smooth paste. Set aside, but don't chill as it needs to be able to be spread over the dough. 3. To make the tsoureki, once it has risen, divide the dough into two equal portions. It will be really sticky, but it's very important not to add extra flour. Rub the workbench, rolling pin, and your hands with a little olive oil. 4. Roll each portion of dough out into a square of roughly 30 x 30 centimetres. Spread each square generously with half of the ganache and roll into a sausage shape. Use an oiled pastry scraper to help lift the dough off the oiled bench while rolling. 5. Once both portions of dough have been rolled up, lay each roll side by side, with the seam on the bottom. Place the top ends on top of each other and gently squeeze together. 6. Using a sharp knife, start about four centimetres from the top of each roll and cut right through the dough, down the centre, to the bottom. This will expose the layers of the dough and chocolate. Braid the four strands to form a lovely twisted chocolate and dough loaf. Place this log into the baking tray lined with baking paper. 7. Allow to rest for a second time, about 30-40 minutes. 8. Preheat the oven to 180°C (160°C fanforced). Brush the top of the tsoureki with a beaten egg, and sprinkle with flaked almonds. Bake for 25-30 minutes. Once cooked through, allow the bread to cool. Use a fork or spoon to drizzle melted chocolate over the bread. * Recipes from Sweet Greek Life, My Shared Table by Kathy Tsaples.
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