FETA RECIPES | BBC GOOD FOOD
Bring a taste of Greece to your cooking with our fabulous feta recipes. This tangy, salted cheese can be served in salads, traybakes, pies and more.
Provided by Good Food team
Number Of Ingredients 1
GREEK-STYLE MEATBALL BAKE RECIPE - BBC FOOD
An all-in-one traybake makes a great family dinner. Packed with flavour, this Greek-style meatball bake freezes well and is perfect for batch cooking.
Provided by Sarah Cook
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4 (or 2 adults and 3 children)
Number Of Ingredients 13
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Put the mince, breadcrumbs, mint, ½ tablespoon of the oregano and ½ teaspoon of freshly ground black pepper in a mixing bowl. Finely crumble in 75g/2¾oz of the feta, then use your hands to squish the ingredients together until well blended. (This will help the mince become tender, too.) Roll the mixture into 20–25 small meatballs.
- Put the meatballs and onion chunks into a roasting tin in which they will fit snugly in a single layer. Drizzle over the olive oil, give the tin a good shake, then roast for 10 minutes.
- Give the tin another shake to release any stuck meatballs, then turn each one over and roast for a further 10 minutes, until the meatballs are browned.
- Zest the lemon and keep the zest fresh for serving by wrapping it in a piece of damp kitchen paper. Juice the lemon and mix the juice with the tomatoes, sugar or sweetener, the remaining dried oregano and the allspice or cinnamon. Use 200ml/7fl oz water to swill out the tomato tins and stir this in too. Pour the tomato sauce all over the meatballs and onions, turn the oven down to 200C/180C Fan/Gas 6 and bake for 35 minutes more.
- Check the meatballs are cooked through and the sauce has thickened. Season to taste. To serve, spoon the meatballs over rice or couscous, crumble over the remaining feta and sprinkle with the lemon zest.
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- Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.
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GREEK CHICKEN RECIPE | JAMIE OLIVER RECIPES
Full of lovely fresh veg and herbs, this couscous salad is delicious served with citrussy Greek-style chicken. Opting for super-lean chicken breasts is the key to keeping this recipe nice and healthy – it’s a great source of protein, to help keep your muscles strong. Teamed with a lovely salad of carrot ribbons, this is a colourful, tasty midweek dinner. And, if you’ve not made your own tzatziki before, give this a try and I guarantee you’ll be making it time and again.
From jamieoliver.com
Total Time 30 minutes
Calories 676 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 676 calories per serving
- Fill a small pan with water, place over a medium heat and bring to the boil.
- Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside.
- Place the couscous into a bowl, cover with 250ml of the boiling water. Cover with a plate and set aside.
- While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 minutes.
- Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
- Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
- Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice.
- Heat a non-stick frying pan on a medium-high heat.
- Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper.
- Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
- Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki.
See details
FETA RECIPES | BBC GOOD FOOD
Bring a taste of Greece to your cooking with our fabulous feta recipes. This tangy, salted cheese can be served in salads, traybakes, pies and more.
From bbcgoodfood.com
From bbcgoodfood.com
See details
GREEK-STYLE MEATBALL BAKE RECIPE - BBC FOOD
An all-in-one traybake makes a great family dinner. Packed with flavour, this Greek-style meatball bake freezes well and is perfect for batch cooking.
From bbc.co.uk
Reviews 4
Cuisine Greek
From bbc.co.uk
Reviews 4
Cuisine Greek
- Check the meatballs are cooked through and the sauce has thickened. Season to taste. To serve, spoon the meatballs over rice or couscous, crumble over the remaining feta and sprinkle with the lemon zest.
See details
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