Veal with Olives and Grape Tomatoes Ingredients (for 4)
2 tablespoons flour
1/4 teaspoon each salt and pepper
4 slices top round of veal for scallopini, cut in half crosswise
2 teaspoons oil
1/2 cup dry white wine
2 tablespoons cold butter, cut in small pieces
1 cup grape tomatoes, cut in half
1 cup KALOGRIOS pitted Kalamata olives, coarsely chopped
1/4 cup chopped parsley
Mix flour, salt and pepper in a large plastic food bag. Add veal, 1 piece at a time, and toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add veal and cook 4 to 5 minutes, turning once, until golden (center should be opaque). Remove to a plate.
Add wine to skillet; simmer 1 minute. Remove from heat; stir in butter until melted, then the tomatoes, olives and parsley. Spoon over cutlets.
Beef, tomato, olive and rosemary pie Ingredients (for 4 small or 1 large pie)
2 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, finely chopped
a large sprig of fresh rosemary
½ tsp chilli flakes (or to taste)
1 lemon, zested
3 tbsp capers
½ cup (approx 25) kalamata KALOGIROS olives, roughly chopped
600g mince beef
2 tbsp balsamic vinegar
1/3 cup parsley, chopped
2 x 400g tins tomatoes
5 heaped tbsp tomato paste
5-6 sheets flaky puff pastry
40 g parmesan cheese, grated
1 egg, lightly beaten
Preparation: 1. Preheat the oven to 180 degrees C. 2. Fry the onions and garlic in the olive oil until they become translucent and start to soften. 3. Add the rosemary, chilli flakes, lemon zest, capers and olives and fry over a medium heat for approximately 15 minutes. 4. Add the mince and the balsamic vinegar and continue to cook over a medium heat until the mince has browned. 5. Add the parsley, tinned tomatoes and tomato paste and cook over a low heat until the mixture is rich and thick. It is this long, slow cooking that really makes these pies. 6. Cut 4 circles out of the pastry. These will be the lids of the pies so make sure they are the right size. 7. Grease 4 individual ramekins (I used ramekins which measure around 12cm and had to puzzle the pastry together a bit) and line them with the remaining pastry making sure to leave a bit of extra pastry draped over the sides in order to join sides to lid. 8. Fill the lined ramekins with the mince filling just short of the top and then divide the parmesan between the 4 ramekins, sprinkling it over the mince. 9. Place the pastry rounds on the top of the pies and press the edges together to seal. Make an incision in the lid so that the steam can escape during cooking. 10. Brush the pies with the egg wash and decorate with the remaining pastry if desired (I did little leaves). 11. Bake for 30-40 minutes or until the pastry is golden.
Roast chicken with peppers and olives Ingredients (serves 4-6)
1 x 1.5kg chicken (preferably organic)
1 unwaxed lemon, cut in half
4 sprigs rosemary
3 leeks, washed and trimmed
2 red peppers
1 orange pepper
1 yellow pepper
100grKALOGIROS pitted dry-packed black olives
4 tbsp olive oil
Sea salt flakes and freshly ground black pepper, to serve
Preheat the oven to 200C. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.
Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.
Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.
Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.
Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.
Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan.
Greek salad Ingredients
50g KALOGIROS Kalamata olives
3 medium tomatoes, diced into cubes
1 cucumber peeled, diced into cubes
1 red pepper, de-seeded, diced
½ red onion, sliced finely
100ml extra virgin olive oil
150g feta, diced
1 generous sprig of oregano (or 2 tsp dried oregano)
50ml red wine vinegar
Preparation method: Mix all the ingredients in a bowl...And enjoy!!!