Yeni's Mücver (Courgette & Feta Fritters)

"This is a version of the dish we've been serving ever since opening and exactly how my mom still cooks it in Istanbul. Unlike the common mücver this one has lots of fresh garlic for a more pungent flavour and therefore shares similarities with öcce fritters of Antep (a province in Southeastern Turkey)."
Yeni's Mücver (Courgette & Feta Fritters)
Serves 8
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Ingredients
2kg courgettes
20g salt
50g dill, chopped
20 mint leaves, chopped
250g spring onions, chopped
3 cloves garlic, chopped
350g feta, crumbled
5 eggs
300g flour
pepper
cumin powder
To fry
2L Sunflower oil
Method
Wash the courgettes and pat dry.
Grate them on the coarsest side of your grater, add the salt and mix thoroughly. Leave the grated courgettes on a strainer for 20 min for the juices to come out.
When ready, squeeze them to remove their juice (you should end up with 1 kg of courgettes after this process.)
Add the rest of the ingredients to it and check the seasoning.
Heat the oil in a frying pan until sizzling hot. Add spoon-fulls of the mixture to the oil and fry them until crunchy and golden on the outside.
When ready, transfer them onto a tray lined with kitchen towel using a slotted spoon. Serve them with yoghurt on the side.
-Civan Er, Yeni
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Morito's Cretan Salad

"There is nothing better than a fresh, juicy salad. I love the Cretan version as it has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers.  Of course I love it; its what I was brought up on. The grated graviera is not very common but it fits perfectly.

As the salad rests, the amazing juices seep into the rusks making them mouthfuls from heaven."

 Morito's Cretan Salad
Morito's Cretan Salad

Serves 6-8 as a sharing plate

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Ingredients
1 red horn pepper, halved lengthways, deseeded and cut into long thin strips
1 bunch English asparagus (about 10 spears), cut in half lengthways (with care!)
250g ripe cherry tomatoes, cut into quarters
1 medium cucumber, diced
1 red onion, peeled, cut in halve and sliced thinly
1 long green pepper, deseeded and sliced into rounds
1 long red radish, cut into slithers (I use a potato peeler)
1 large Cretan barley rusk (traditional hardened bread), broken into bite size pieces
One small handful green olives
1 tbsp capers in brine
1 tsp wild dried oregano
100g Cretan mizithra cheese (fresh curd)
50g Cretan graviera cheese, grated on the coarse side of a box grater
100ml extra virgin olive oil
2-3 tbsp aged red wine vinegar
sea salt to taste

Method
Toss the asparagus in one tablespoon of olive oil and season with salt. Heat a heavy based pan over medium heat and when hot add the asparagus making sure they are evenly spread out, ideally with not much overlapping. Cook the spears for a couple of minutes and transfer them to a plate. Return the pan to the heat and add the red pepper. Cook this for a bit longer than the asparagus or until the strips are charred all round. It should not take more than 5 minutes. Remove from the heat and place them next to the asparagus on the plate until needed.

Add all remaining ingredients into a spacious bowl and give them a gentle but very good mix. Add the asparagus and peppers and mix again with care.

Taste the salad and adjust the seasoning.

When served make sure all the delicious juices are added to the platter as they are the best bit.

-Marianna Leivaditaki, Mortio Hackney Road

 

Marianna’s notes:

 * This is a salad that will welcome anything you fancy, all herbs and salad leaves can be included, black olives instead of green, caperberries instead of capers etc.

 * If you cannot get your hands on all the listed ingredients go the next closest to them; round green peppers instead of long, round small radishes instead of long, slow oven dried sourdough bread instead of rusks.

 *Make sure the vinegar you use is rich and mature and full bodied. It will make a massive difference as will the olive oil being of the best quality.

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Hungry Donkey's Gemista & Potatoes

"Gemista is the quintessential summer Greek dish! A staple of the Greek family table, Gemista day was a special day for us kids. Beautifully stacked in the roasting tray, there was a silent honour code on how to serve them, and how many roast potatoes go with each serving.

A great combination of all things Greek, the marrying of simple fresh herbs, vegetables, rice, and olive oil creates such a healthy and flavourful dish, that can be eaten warm, lukewarm and even cold.

We firmly believe that Greek cuisine is the world’s best secret for Vegans, and Gemista are the best example of why that is so!"

Hungry Donkey's Gemista
Hungry Donkey's Gemista & Potatoes
Serves 5 

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The Rice
Ingredients 
200g Agrino 'Fancy' rice
1 small onion red onion, diced
2 large garlic cloves, chopped
1 medium carrot, diced
1 small aubergine, diced 
1 large courgette, diced
1 green pepper, diced
250g plum tomatoes, diced
¼ cup dill, finely chopped
¼ cup parsley, finely chopped
¼ cup mint, finely chopped
¼ cup olive oil
¼ tsp ground black pepper
2 tbsp capers
½ teaspoon salt

Method
1. Pick a nice big pot, fill it with one litre of water, and a pinch of salt, place the rice in, bring it to the boil, and then let simmer for about 15 minutes. You want your rice to be slightly al dente!
2. When it is ready, cool it down under running cold water, strain it and put to one side.
3. In your favourite big pan, pour the olive oil in, bring to medium high heat, and fry the onion.
4. Once the onion becomes translucent, add the garlic, carrot, aubergine, courgette, and peppers.
5. Continue cooking over medium fire with the lid on.
6. Stir from time to time and continue cooking for about half an hour. A good sign is when the carrots have softened up.
7. Add the rice and give it all a good stir!
8. Job Done! Now let it all chill on your counter.


The Sauce
Ingredients
1 large red onion, diced
¼ cup olive oil
2 large garilc cloves, finely chopped
500g tomato pasatta
1 tbsp tomato puree
1 tsp salt
2 tsp oregano 
½ tsp ground black pepper

Method
1. Making the sauce is super easy, and you get to play with one of our favourite fruits, the tomato (yup, it’s a fruit)!
2. In a medium pot, add the olive oil, and spread it across the bottom nicely! You want to see that lovely golden colour. Turn the heat up and add the onions. Keep on frying until they get a lovely golden colour!
3. Now add the garlic and fry them nicely together for another two to three minutes.
4. Add the remaining ingredients and bring the temperature to a simmer for twenty minutes!
5. Take the sauce off the heat, and let it hang out by your kitchen counter.

The Gemista
Ingredients
5 red or orange peppers
5 green peppers
1kg potatoes, peeled and cut into wedges
Rice filling
Gemista sauce

Method
This is where it all comes together. You have worked very hard so far and done a great job – Lets bring this over the finish line.

1. Preheat your oven at 180C.
2. Cut the top of each pepper, about 1-2cm thick – Hold on, don’t throw them, we need them for later
3. Remove all the seeds from inside the peppers. Be careful to not break them. Peppers love some TLC
4. Now fill each pepper with the beautiful rice filling you made earlier. Use the tops you diligently kept on the side as a lid on each pepper.
5. Take a nice big raised tray (ταψί) and place the peppers nicely next to each other, with some space in between. Don’t forget about that TLC.
6. Fill the gaps with those awesome potatoes and pour the sauce that has been hanging out by your kitchen counter, over them.
7. Sprinkle the peppers and potatoes with a pinch of salt or two, place the tray in the oven, and cook for 90 minutes.
8. A good sign of progress is when your potato tips start to crisp up.
9. You are good to go – CONGRATULATIONS! Your Gemista are ready. Take them out of the oven and have them chill out for 15 - 20 minutes. Serve two Gemista per dish with as many potatoes as you wish.
Don’t waste the juices in the tray. Take a nice thick slice of bread, and just soak it in it. Simple things are indeed the most enjoyable little secrets!

Suggested wine pairing:
We recommend a new-age retsina, a lovely crisp Roditi or Mantinia. They all pair beautifully with Gemista, and complement each other really well.

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Peckham Bazaar's Asparagus & Anchovy Salad

"Greek food is more than simply a trip to the supermarket.

It’s a series of small rituals involving the bottle of olive oil from your uncle’s grove, fresh cheese that your mother would have brought last week whilst taking away the one brought a fortnight ago which she would then turn into little fritters she would gleefully bring round on her next visit whilst castigating your wasteful ways.

It’s harvesting wild asparagus for such a brief period of time that it barely lasts a full lunar cycle. You must never take all you find for there is always someone else coming after you who shouldn’t go empty-handed.

It’s your clumsy attempt at making your own marinated anchovies long forgotten in a jar topped with olive oil. Self-sufficiency would have to wait-said your wife after trying them, causing your ears to turn red like crimson sails ready for battle.

And finally the trip to the supermarket for some potatoes and eggs if you truly messed up and missed your beloved weekly “laiki”, the farmers market which, to my heretical Albanian mind, has come to replace in both affection and devotion of many modern Greeks, the Sunday mass.

Or if you live in London, you could go to Spa Terminus market and let the Maltby&Greek team enact the various parts like true pros."

Ingredients

The amounts below serve six persons or three hungry Greeks

1 kg new potatoes or Jersey Royals
1 head of garlic
1 tbsp butter
4 tbsp extra-virgin olive oil
1 bunch English Asparagus
6 fresh eggs at room temperature
1 jar Trikalinos marinated anchovies
1 banana shallot
Fleur-de-Sel
Freshly ground pepper
2 fresh lemons

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Method
Get a large pot with a tight fitting lid, add the butter, 2 tbsp of olive oil, 1 cup of water, a pinch of salt, 6 turns of the pepper mill and put over moderate heat till the butter has melted. Set aside.

Peel the garlic cloves, and peel the new potatoes cutting the larger ones in two to make them all even-sized.

Add the potatoes and garlic to the pot with the melted butter, place it over moderate heat and cover it with the lid. When the water is fully evaporated and the fat begins to sizzle, turn off the heat and leave the lid slightly ajar.

Bring another large pot with salted water to a rolling boil. Trim and snap the woody parts from the asparagus ends.

Prepare a dish of cold water to refresh the asparagus. Put the asparagus in the boiling water for 1 minute and a half, take out and refresh in cold water.

Drain. Let the water continue boiling and gently drop the eggs in and proceed to cook for 7 minutes exactly. Refresh the cold water and keep on stand-by. When the time is up, fish out the eggs and cool them in cold water. You should be able to peel them after a few minutes. I find that throwing them back in the water will help wash off any remaining egg shell.

Cut the asparagus diagonally, peel the shallot and, using a mandolin, slice into thin rounds.

In a large bowl mix together the warm potatoes and garlic, the asparagus, gently interlacing the salad with fillets of your drained anchovies. Season generously with fleur-de-sel, lemon juice and freshly ground pepper. Add the eggs, which should be still soft and runny, on top and drizzle the salad with the remaining olive oil.

Kali orexi 

-John Gionleka, Peckham Bazaar



Suggested wine pairings:

When matching wine with food we also have to think about the weight of the dish and the cooking method.

Asparagus on its own, with its subtle and persistent aromas, is divine with our Sauvignon Blanc from Amyndeon and all fresh medium body white wines.

John's recipe creates a richness and roundness with the potatoes (which love quite high alcohol). The anchovies add pungency and boiled eggs demand fruit in abundance. A hearty meal with balanced richness, matches perfectly with full-bodied white wines.

Pick Aidani from Santorini if you like a bone dry style with a maritime aromatic profile.

If you like the roundness and fruit side of the dish go for Vidiano from Crete.

For a rosé try, Alpha Estate and Ousyra.

Avoid full-bodied red wines, with anchovies in particular.

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Be part of our team!


Marketing Coordinator (London- Part time)

We are looking for a part time Marketing Coordinator who has 360 ° experience within the FΜCG industry, preferably in the food and drink sector. 

You will be working directly with the Directors to raise the profile of the company and increase awareness of our products and drive sales. 

The role will involve creating the marketing and communications plan; undertaking market research and analysis; developing product strategies and campaigns; managing and attending promotional and industry events; managing all digital marketing including website and social media channels; managing digital sales and creating and maintaining all product and marketing collateral.

 If you want to be part of a young, dynamic and driven start-up business, working within a small but dedicated (and fun!) team, become immersed in London’s exciting food and drink scene and market exceptional  products sourced from across Greece, then we want to hear from you.

Key responsibilities include: 

  • Develop the marketing and communications plan, program and budget monitoring and reporting.
  • Undertake market research on new Greek products and comparables in the UK.
  • Create product strategies and implement 360° campaigns
  • Digital marketing:
    Website:
    Managing the redesign of the website and coordination with web designer, photographer, copy writer and product producers.
    Managing and maintaining the website including updating existing product information (vintages, new pricing, stock etc.), uploading new product information and generating content (news, events, people etc.) for the website including sourcing images.
    Social media:
    Creating the social media strategy across all channels.
    Generating content for each individual channel based on the agreed strategy and guidelines including sourcing/taking photos, creating copy and posting regularly.
    Monitor the performance of all social media channels and the website.
  • Promotional events:
    Trade events - plan, coordination and promote all industry events including communicating and coordinating with the producers.
    In-house events – plan, coordinate and promote all M&G events including coordination with chefs and someliers.
    Networking - attendance networking events representing the company.
  • Marketing collateral:
    Manage and maintain existing marketing collateral and coordination with designers/ printers and product suppliers to producing new marketing material as required.
    Organise and manage concept and product photo shoots.
  • Digital sales - identify and coordinate with sources, influencers and further platforms for online sales
  • After sales service - planning and implementation of surveys, questionnaires, client referral and retention programs.

     Qualifications:

    • Degree in marketing or related field.
    • 2+ years proven equivalent work experience preferably in the FMCG industry.
    • Excellent English written and verbal communication skills.
    • Very good MS Office skills.

     Desirable:

    • Experience with Mailchimp and Shopify or equivalent platforms.
    • Familiarity with food and wine industry.
    • Familiarity with Greek produce.
    • Understanding of the Greek language.


    If you would like to apply for the position, please send your CV and covering letter to: office@maltbyandgreek.com
    Maltby&Greek is an equal opportunities employer.

    Maltby&Greek is the UK’s leading supplier and distributor of premium Greek produce, sourcing the finest quality food products, wines, spirits and beers from across Greece and working directly with a network of small artisan producers. 

     Maltby&Greek started back in 2012 as part of Maltby St Market in Bermondsey, with the aim of supplying the best produce from across Greece sourced directly from small producers.  Today, we are proud to be part of Spa Terminus and our ever-expanding range of regional and seasonal Greek produce is available in both wholesale and retail across UK.

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