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The Weekend Neos Kosmos : 07 September 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 7 SEPTEMBER 2019 11 FOOD FOR THOUGHT An outdoor feast n the early days, picnics were a cheap way for migrants to socialise and feel connected without spending wads of money. Now, in the age of plenty, we may feel nostalgia for the I INGREDIENTS: Yields five servings. This recipe will make 32 -35 meatballs. For the meatballs: 1 red onion, grated 500g beef (or lamb) mince 200g pork mince (or more beef) 2 garlic cloves, minced 1 cup / 60g panko breadcrumbs (or use plain) 1 egg ¼ cup fresh parsley, finely chopped 6 large mint leaves, finely chopped (spearmint if you can, it’s authentic) ½ tsp dried oregano 1 tbsp extra virgin olive oil ¾ tsp salt Black pepper For cooking and serving: ½ cup plain flour 3 tbsp olive oil Finely chopped parsley optional, for garnish days of old when people would gather at each other's houses and take to the great outdoors when the weather allowed for it. A kourelou (rag) would be spread out on the grass and mezedes of every type MEATBALLS METHOD: 1. Grate the onion straight into a large bowl, then add remaining meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and well combined. Optional: refrigerate for one hour as this makes them easier to roll and retain the round shape while cooking. 2. Measure out heaped tablespoons of the mixture and dollop onto a work surface, and roll into balls. 3. Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet. 4. Cooking in 2 to 3 batches: dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 – 6 minutes, until nicely browned all over. Remove to a plate, cover to keep warm and repeat with remaining meatballs. Red wine and tomato sauce 2 cups (500ml) canned tomatoes 2 tbsp diced tomatoes 2 tbsps tomato puree 1 cup red wine 1 tbsp olive oil 1 garlic clove, finely chopped 1 tsp caster sugar 1 bay leaf Combine all the ingredients in a deep frypan and simmer over a medium heat for 20 minutes until the sauce thickens.Season to taste, then add the meatballs and simmer for a further 10 minutes, turning to coat, or until meatballs are cooked through. would be spread around for young and old to enjoy. They were hard days for migrants, but they were made more bearable thanks to friends, family members and picnics. PRASOPITA FILLING: 4-5 leeks cut finely 300 grams of feta cheese crumbled very fine. 2 tablespoons simigdali (semolina) 4 eggs A little oil A little salt to taste. (note: the cheese will give it a salty taste on its own) METHOD: 1. Preheat oven 200C. 2. Heat the oil, saute the leeks for about 10 minutes stirring constantly with the simigdali and salt. 3. Remove from heat. 4. In a bowl beat the eggs, add the cheese and mix with leeks. 5. Open the second sheet of dough and lay on top off mixture, tucking the ends inside. 6. Make slits on top payer of pita shaping the cuts as the final cut. 7. Pour melted butter on top making sure that butter is evenly distributed and goes into slits. 8. Bake pita for one hour, making sure the dough is cooked, brown and crunchy. Prasopita leek pie. TIROPITAKIA INGREDIENTS: 8 sheets of filo pastry 170g feta cheese, crumbled 50g Gouda cheese, grated 50g Parmesan, or regato or Kefalograviera 1 egg, beaten a splash of milk fresh mint or dill, chopped (optional) olive oil or melted butter freshly ground pepper METHOD: 1. Preheat the oven to 180C. 2. Start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, and season with freshly ground pepper. Mix well with a spoon to combine the ingredients. At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour. 3. Spread one sheet of the filo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter. 4. Cut the sheets into three or four lanes (depending on whether you prefer the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of filo is used. Continue with the rest of the filo sheets and filling until they are used. 5. Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake to for 25-30 minutes, until golden and crispy. Greek meat balls. Greek tiropitakia, cheesepuffs.
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