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😆if there’s no olive oil, I’m not interested
🤍good food, made gluten free
🇬🇷Greek mum recipes + global flavours
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$Slow-cooked Greek Pork Stew (Kokkinisto) with a little twist. Inspired from @createcookshare thanks @stephanobarberis for sending me this. Traded the traditional fried eggplant for crispy cornstarch-seared zucchini, and it melted right into the tomato, cinnamon, and red wine sauce. Topped it off with melted Kasseri and Kefalograviera pockets. Comfort food made just for two 🍷✨ #GreekFood #Kokkinisto #PorkStew #HomeCooking GreekRecipes This is how I did it. Pork & Sauce Base 1 lb (450 g) pork collar (or shoulder), cut into 1.5” (4 cm) cubes 1 tbsp extra virgin olive oil ⅓ medium brown onion, finely diced 2 tsp tomato paste 2 tbsp (35 ml) dry red wine (I used white & port) ½ cup (150 g) crushed tomatoes 1 small cinnamon stick or a pinch of cinnamon ¼ tsp @grandpajsseasoning ½ tsp dried Greek summer savoury 1.5 cups (375 ml) broth Zucchini (Eggplant Swap) 1 medium zucchini, cut into thick 1.5” (4 cm) cubes 1–2 tbsp olive oil (for frying) 1–2 tsp cornstarch (for light dusting) To Finish 45 g Kasseri cheese (or provolone/mild cheddar), cubed 20 g Kefalograviera cheese (or Parmesan), finely grated INSTRUCTIONS 1. Prep & Fry Zucchini: Lightly salt zucchini cubes on paper towels for 10 mins; pat completely dry. Toss in cornstarch, shaking off excess. Fry in 1–2 tbsp oil over medium-high heat for 2–3 mins until deep golden. Set aside and season with salt and pepper. 2. Brown the Pork: Heat 1 tbsp olive oil in your pot over high heat. Sear pork cubes for ~4 mins per side until deeply browned. Add onion and cook for 1–2 mins until softened. 3. Build & Simmer: Stir in tomato paste to coat. Deglaze with red wine for 1 min. Add crushed tomatoes, cinnamon, allspice, oregano, salt, pepper, and 1.5 cups boiling water. Cover and simmer gently over low heat (180^\circ\text{F}–200^\circ\text{F} or 250^\circ\text{F} oven) for 40–45 mins until pork is tender. 4. Combine: Discard cinnamon stick. Gently fold in the seared zucchini. Cover and simmer for a final 10–12 mins. 5. Melt Cheese: Scatter Kasseri cubes throughout and sprinkle Kefalograviera over top. Cover on low heat for 2–3 mins until soft and creamy. Serve warm$

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COLD NIGHTS ARE FOR… FAKES
A GREEK LENTILS SOUP 🥣
https://bit.ly/3capMha

With winter settling in there’s only one soup that does the job in the evenings!
Φακές / fakes is a traditional Greek lentil soup and nobody makes it better than lovely Margaret from @createcookshare
Fakes is a simple, comforting and delicious vegan soup.
We gave it a gourmet twist by drizzling some black truffle oil on it. And let’s not forget some Kalamata olives! 😋

Recipe, ingredients and more about Margaret in our lnk.bio and here https://bit.ly/3capMha

www.GrecianPurveyor.com
Australia’s Purveyor of finest Greek foods and wine.

#grecianpurveyor #yummy #foodie #cheflife #greekfood

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Margaret Pahos

@createcookshare