A collection of over 80 recipes from popular TV personality and UK MasterChef alumni Theo Michaels; paying homage to his heritage through inspired by the flavors of Greece and Cyprus.Theo''s delicious recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating.
Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked branzino. Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice.
Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are the mainstay, with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its
souvla (long skewer), while mainland Greece make souvlaki and both charcoal grilled and oven-roasted dishes are included here.
Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (
saganaki) or shaved into vibrant salads and the traditions of ''horta'' means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or come sundown you may prefer a Greek-inspired cocktail such as an Ouzo Sour.
| Format |
Inbunden |
| Omfång |
208 sidor |
| Språk |
Engelska |
| Förlag |
Ryland, Peters & Small Ltd |
| Utgivningsdatum |
2024-05-21 |
| ISBN |
9781788796019 |
