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Dezi and Penny from Plate of Origin share their traditional Greek Easter menu

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It’s that time of the year again when Greek people across the world celebrate Orthodox Easter and fill their bellies with mageritsa, lamb-on-the-spit, red-dyed eggs and even seafood.

But with so many delicious food options available, it can be difficult to decide on what to make for Greek Easter lunch.

Fear not though as The Greek Herald have asked Dezi and Penny from Team Greece on Plate of Origin to share their special Greek Easter menu.

READ MORE: Dezi and Penny from Team Greece share what life is like after Plate of Origin.

Entrée:

Red Capsicum Saganaki:
  • 3 red capsicums.
  • 100 grams feta cheese olive oil.
  • Chilli flakes (optional)

Instructions:

  1. Roast capsicum on a tray in a preheated 210° oven for 35 mins.
  2. Carefully remove and “steam” by covering with a bowl for 10 mins before peeling.
  3. Place strips of capsicum in to a baking dish and top with olive oil, crumble on the feta and chilli flakes.
  4. Grill till golden.
Scallop Skewers:
  • 400 grams scallops.
  • 1 red capsicum.
  • 1 brown onion.
  • 2 rashers of shortcut bacon olive oil.
  • Greek dried oregano.
  • Pinch of salt.
  • 1/2 lemon.

Instructions:

  1. Cut capsicum, onion and bacon into squares pieces.
  2. Using stainless steel skewers alternate between the scallops, onion, bacon and capsicum (You can also use bamboo skewers but soak them for an hour before using).
  3. Lightly spray the scallop skewers and place them onto a hot BBQ to cook. Turn only once as these are delicate.
  4. Once cooked, season with a pinch of salt, a pinch of Greek dried oregano and a drizzle of olive oil and a light squeeze of lemon.
Octopus on the BBQ:
  • Fresh tumbled South Australian octopus leg/legs.
  • 1/3 cup Olive Oil.
  • Lemon.
  • 1 tablespoon Greek dried oregano.

Instructions:

  1. Wash and dry octopus leg.
  2. Remove some of the skin (darker colour) if you like but not all, it should peel off as you pull it from the top.
  3. Ensure leg is dried well before placing onto hot BBQ and depending on the size, cook for 10 minutes on each side.
  4. While the octopus is cooking, make the Greek elixir; Juice the lemon and add the olive oil using a fork to whisk it together. Lastly add the oregano.
  5. Once cooked, place octopus into a shallow dish and pour over elixir.
  6. Slice and serve hot.
Fresh Oysters:

Tasmanian Oysters served with fresh lemon wedges.

Main:

Slow cooked lamb roast:
  • 2.25kg lamb shoulder.
  • 8 garlic cloves.
  • 4 tablespoons Dezi Cooks a little lamb seasoning.
  • 1/4 cup olive oil.
  • 3 tablespoons butter, chopped into small pieces.
  • Juice from 1 lemon.
  • Dried oregano.

Instructions:

  1. Slice up garlic cloves in fine slices.
  2. Place lamb shoulder in a roasting tray.
  3. In a small bowl, add the gyro gyro mix and the olive oil and mix till combined.
  4. Using your hands, rub the marinade all over the lamb on both sides.
  5. Use a sharp knife and make some small slashes just enough to fit the garlic slices all over the lamb on both sides and place garlic slices inside.
  6. For best results I always marinade my lamb the night before or you can marinate it for a minimum of 3 hours.
  7. Preheat oven to 200 degrees (fan-forced).
  8. Scatter butter pieces over the lamb then squeeze half the lemon over it.
  9. Put it in the oven for 30 min till browned.
  10. Take out of oven, turn lamb over and place 2 sheets of baking paper over the lamb and then 2 sheets of foil and make sure to wrap around edges tightly, then put back in to oven and lower the temperature to 160 degrees.
  11. Cook the lamb for 2 hours then turn over. Place foil and baking paper over it again. Repeat this for another 2-3 times.
  12. Once cooked, take out of oven and let it rest for 20 min before serving.
  13. Drizzle with any juices in the pan and then the remaining lemon juice, lemon and oregano.
Lemon Roast Potatoes:
  • 2kg Dutch cream potatoes.
  • Salt and pepper.
  • 2 tsp chicken stock powder.
  • 1.5 cups water.
  • 1 tablespoon Greek dried oregano.
  • 2 lemons.
  • 1 tsp Dijon mustard.
  • Olive oil.

Instructions:

  1. Peel potatoes and cut into wedges.
  2. Season generously with salt and pepper.
  3. Add chicken stock with water and mix well.
  4. Sprinkle with the Greek dried oregano.
  5. Bake on 190-200° till most of the liquid is absorbed (approx. 35 mins) and toss.
  6. Juice the lemons and mix with mustard.
  7. Pour over potatoes and toss to coat.
  8. Drizzle with olive oil and roast on high 230° for 15-20 mins till golden.
Greek Salad:
  • Cucumber.
  • Tomatoes.
  • Red onion.
  • Feta cheese.
  • Greek dried oregano.
  • Olive oil.
  • White wine vinegar.

Instructions:

  1. Slice cucumber, onion and cut tomatoes into wedges and toss.
  2. Dress salad with olive oil and white wine vinegar.
  3. Add rectangle pieces of feta on top and a last drizzle of olive oil and sprinkle on the oregano so it sticks to the feta cheese.

Dessert:

Galaktoboureko with Seasonal Fruits:
  • 7 cups full cream milk.
  • 1.5 cups caster sugar.
  • 3 tbsp vanilla sugar.
  • 3/4 cup fine semolina.
  • 1/4 cup cornflour.
  • 2 eggs.
  • 75gr butter, cold 250gr Butter, melted.

For the syrup:

  • 1.5 cups sugar.
  • 2 cups water.
  • 1 cinnamon stick.
  • 2 slices lemon.

Instructions:

  1. To make the syrup, place all ingredients in a small saucepan and mix with a wooden spoon. Place on stove top on medium-high heat. Once it starts boiling, reduce heat to medium and let boil for 14 minutes. Take off heat and let it cool down.
  2. Put 1 cup of the milk aside then add the rest of the milk to a deep saucepan and put on medium heat.
  3. Add sugar and vanilla sugar.
  4. Combine semolina’s in a large bowl and mix with a whisk. Just as milk starts to boil, add milk and eggs that was kept aside and mix in with the semolina mixture.
  5. When the milk starts to boil, add egg/semolina mixture to the milk and beat continuously until it starts to bubble.
  6. As soon as there’s bubbles in the custard take it off heat, add butter and mix until combined and cover directly with glad wrap or with a tea towel then put lid over it.
  7. Pre-heat oven to 170 degrees fan forced.
  8. In a baking tray, place 2 sheets of filo pastry on either side with some filo hanging over the edge, brushing every layer with melted butter, then place one in the middle with the filo edges again hanging over.
  9. Next layer of filo, place directly on the base of the tray, brush with melted butter and then fold in half. Repeat this process using another 3-4 sheets.
  10. Pour in custard and use a spatula to make sure custard spreads into the corner.
  11. Fold 2 sheets of filo in the middle, brushing each layer with butter.
  12. Fold in filo layers that were hanging over the edge.
  13. Place another 4 sheets folding each one and brushing with butter.
  14. Then final sheet lay it flat horizontally and tuck in sides carefully with the pastry brush and butter. Brush the top layer with butter too.
  15. Cut into desired shapes. Bake in oven for around 45min or until golden brown. Take out of oven and pour cold syrup all over cake.

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