Journal » Recipes

Hovarda's Kataifi Saganaki

Serves 4 as a meze or 2 as a starter

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130g clarified butter
200g kataifi pastry
200g barrel-aged feta
50g cretan honey
5g black truffle
basil cress

Gently melt the butter and after letting it cool slightly soak the kataifi in it. It cannot be hot when the kataifi goes in.

Cut the feta in four logs, about 12cm x 2cm and roll the kataifi around the logs.

Chop the truffle and stir it into the honey.

Put the remaining butter in a pan and fry the feta logs (the saganaki) on all four sides until crispy.

Serve with the honey drizzled over and garnished with the basil cress.


Meraki's Grilled Mastelo with Cherry Tomato & Petimezi Chutney

Serves 4-8 as a meze
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1x Mastelo (350-400g) cut across and then in half, yielding 4 half-moons
500g cherry tomatoes, quartered1x red chilli pepper
pinch salt
4 tbsp verjus (agourida)
1 tbsp brown sugar
3 tbsp grape molasses (petimezi)
2 pinches sweet smoked paprika
Start with the tomato chutney (better if made a day in advance)
Add the sugar and a splash of water to a small pan and heat gently while stirring to make a light caramel 
Add the whole chilli and the agourida
Simmer for 2 minutes and then add the quartered cherry tomatoes and the petimezi.
Continue to simmer until it reaches a marmalade consistency and then season with salt and paprika. You can also blitz if for a smooth consistency.
To cook the mastelo, start by heating up a skillet or pan until smoking hot.
Cut the mastelo across once so you end up with two discs that are half the height and then cut these pieces across the middle so you end up with two half moons.
Brush a touch of oil on to the mastelo pieces.
Place the mastelo in your pan and cook it until golden-brown in colour on both sides 

Serve it hot with the chutney.

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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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

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.


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
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

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
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

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

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.


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."


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
Freshly ground pepper
2 fresh lemons

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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.