3. Akrotiri and Dhekelia

pork souvlaki with tzatziki

READY IN:  40mins	SERVES:  6
UNITS:  US

INGREDIENTSNutrition

• 1 1⁄2lbs boneless pork loinor 1 1⁄2 lbs pork tenderloin
• 1⁄4cup lemon juice
• 1⁄4cup olive oil
• 4garlic cloves, smashed
• 1tablespoon dried oregano
• 1⁄4teaspoon salt
• 1⁄4teaspoon pepper
• 3⁄4cup prepared tzatziki, sauce (make your own, recipe in'zaar)
• 6Greek pita breads

• Ingredients

  20 m8 servings75 cals

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  • 2 (8 ounce) containers plain yogurt
  • 2 cucumbers - peeled, seeded and diced
  • 2 tablespoons olive oil

    Great Value Extra Virgin Olive Oil 17 oz

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  • 1/2 lemon, juiced

  • salt and pepper to taste

    Great Value Salt, 26 oz

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  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic, peeled

    Great Value Minced Garlic, 8 oz

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  Directions

  Add a notePrint

  • Prep
    20 m
  • Ready In
    20 m

  1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

  1. 
     
     Village Salad
  2. • 2 tomatoes
     • 1 medium cucumbers
     • 1/2 small red onion, thinly sliced
     • 1/4 cup feta cheese
     • 1/2 cup whole kalamata olives, pitted
     • 1 tbsp chopped fresh parsley
     • 2 tbsp olive oil
     • 1 tsp oregano
     • 1 tbsp lemon juice
     • 1 tbsp white wine vinegar
     art by cutting the tomatoes into wedges, then slice the cucumber (I halved the slices) and add those. Top with thinly sliced red onion, feta, olives and parsley.
  3. Whisk the remaining ingredients together and pour on the salad.

  4. Fish and Chips

  5. 
     
     

     For the Fish:

     
     

     • 18 oz cod (the1 original recipe called for haddock, but cod is what they serve at Lambros)
     • 1 1/8 cup plain flour
     • 1 cup lager beer
     • 1 tsp salt
     • 1 tsp freshly ground black pepper
     • 1 tsp mild curry powder
     • 3/4 cup flour
     • 1 tsp old bay seasoning

     For the tartar sauce:

     • 1/4 cup mayonnaise
     • Juice of 1/2 lemon
     • 1 tsp English mustard (I used Coleman's)
     • 1/4 tsp salt
     • 1/4 tsp freshly ground black pepper
     • 1 garlic clove, crushed
     • 1 shallot, diced
     • 1 tbsp capers, minced
     • 1 tbsp chives, minced
     • 1 tsp fresh tarragon, minced
     • 1 hard-boiled egg
     • Zest of 1 lemon

     For the chips:

     • 6 red-skinned potatoes
     • 4 1/2 cups oil for frying
     • pinch salt

     Directions:

     1. To make the tartar sauce, mix the mayonnaise with the lemon juice and English mustard, then add the salt and pepper. Gently stir in the garlic, shallots, capers, chives and tarragon. Grate the hardboiled egg over the mixture and fold in gently. Finish with the lemon zest.
     2. Peel the potatoes (I just left my peels on) and cut them into thick, evenly sized wedges.
     3. Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Fry the chips until golden on all sides (7 to 8 minutes if you are a Great British Chef, 12 to 15 minutes if you are me). Drain the chips on paper towels and keep in a warm oven while you cook the fish.
     4. To make the batter, mix the flour with the beer, salt, pepper and curry powder. Whisk until smooth. The batter should be pretty thin, so add a little more beer or a little less flour as necessary.
     5. Cut the fish up into strips. Mix the 3/4 cup flour with the Old Bay Seasoning and then coat each piece of fish lightly in the flour, then dip in the batter. Let most of the batter run off (you don't want too much).
     6. Using tongs or some other tool that will keep your hand away from that hot oil, hold half of each fish piece in the oil for about 30 seconds. This should stop the fish from sinking and sticking to the bottom of the fryer. Then gently drop the fish in the oil and keep cooking for 4 to 5 minutes, or until the batter is golden all over. Drain on paper towels and place in a warm oven until all the fish is done cooking.

     

  6. Peta bread with sweet Tahini and Halloumi cheese 

  7. 
     

     Ingredients:

     
     

     • 4 cups bread flour
     • 1 tsp active dry yeast
     • 1 1/2 cups lukewarm water
     • 3/4 tsp salt
     • 2 tbsp olive oil

     Directions:

     1. Mix all the dry ingredients together. Slowly add the water until you get a smooth dough (it should not be sticky).
     2. Cover the bowl with a clean towel and let rise in a warm spot. When the dough has doubled in volume, punch down and then divide into 10 pieces. Shape the pieces into balls and cover for another 10 minutes or so.
     3. Bake in a preheated oven at 350 degrees on an greased baking sheet until golden. (15 to 20 minutes)
  8. 
     

     Ingredients:

     
     

     • 5 tbsp tahini
     • 1/2 cup lemon juice
     • 1 or 2 cloves
     • 3 tbsp honey

     
     

     Directions:

     1. You may need to warm up the tahini in order to get a uniform paste, which is what you want. Add the tahini to a food processor with the garlic, lemon juice and salt. Pulse until you get a thick cream, gradually adding the water and olive oil (I left out the water and I thought the texture was perfect).
     2. Garnish with the cilantro.

  How to pan fry halloumi:

  1. If your block of halloumi has a seam keep the uncut edge perpendicular to the direction you are slicing - this will stop the pieces falling apart. You don't need to add oil when cooking halloumi as it has quite a high fat content.
     1. Cut the halloumi into 1cm thick slices and dry fry in a non-stick frying pan over a medium heat. 
     2. Cook halloumi for 1-2 mins. When it starts to brown and crisp up turn the pieces over and cook on the other side for another minute or two.
     Ginger Beer
  2. (Good Eats: Mashed Potatoes) 

DIRECTIONS

1. Trim and cut pork into 1 inch cubes.
2. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
3. Add pork and stir to coat.
4. Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
5. evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
6. Brush with marinade.
7. Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
8. Spread tzatziki over each pita.
9. Remove pork from skewers and