Greek inspired brunch

 

The quote, "Saturday mornings are for mimosas and brunch" summed up my weekend perfectly. A catch up with my girlfriends was long, long overdue and the date was set for brunch in my garden, in the Autumn sunshine. To sustain our excited chatter about new houses, dating stories, work successes, family and planned overseas adventures, we had strawberry mimosas and lots of little Greek style mezedes - with a 'breakfasty' twist.

 

Domatokeftedes - Tomato fritters with feta & Greek rigani
& dill yoghurt sauce
200 gr ripe tomatoes, finely chopped
1 small red onion, finely chopped
1 egg beaten
100 gr self raising flour
1tsp tomato paste
100 gr feta cheese
Rigani, to taste
Panko breadcrumbs
Salt and pepper, to taste
Olive oil for frying
Method:
1. Add the chopped tomatoes to a colander and drain to get rid of excess juices.
2. In a large bowl mix the tomatoes, onion, tomato paste, feta, egg, and oregano and season with some salt and pepper. Then add the flour and mix to combine. Chill the mixture in the fridge for 1 hour.

3. Heat olive oil in a medium sized pot over medium heat.
4. Roll spoonfuls of batter into panko breadcrumbs and then drop into the hot oil, and cook both sides until golden. It is best to cook the fritters in small batches. Remove from the oil and drain on paper towels before transferring to a platter and serving with the dill & yoghurt dipping sauce.

Dill and yoghurt dipping sauce
1 small tub of thickened Greek yoghurt
1 clove of garlic, crushed
1 small bunch of dill, finely chopped
1 teaspoon of olive oil
Salt and pepper, to taste
Method:
1. Combine all of the ingredients and keep chilled until serving.

 

 

 

Soutzoukakia - cumin meatballs in aromatic tomato sauce
500 gr ground beef
1/4 cup olive oil
1/4 cup water
1/4 cup dry breadcrumbs
5 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon of Greek rigani
1 egg beaten
2 tablespoons of ouzo
salt and pepper, to taste
Method:
1. Combine all ingredients in a large bowl and leave to chill for 1 hour.
2. Roll into bite-sized meat balls and dredge in flour.
3. Add a splash of olive oil in a large frying pan over medium heat and brown the meatballs. Then remove and transfer to a tagine or large casserole. Set aside.
For the tomato sauce:
400 gr peeled and diced ripe tomatoes 2 teaspoons of tomato paste
1/2 cup water
1 garlic clove crushed
1/4 cup olive oil
1 tablespoon of ground cumin
1 teaspoon of sugar
salt and pepper, taste
Method:
1. In a large bowl, add all the ingredients and mix well to combine.
2. Add the sauce to the tagine or casserole, pour over the meatballs and simmer gently for around 40 minutes.

 

 

 

Saffron poached Autumn fruits with fresh figs & pomegranate
& yogurt tahini dipping sauce
6 small paradise pears, peeled
1 large quince, cored, peeled & quartered
2 tablespoons organic caster sugar
Pinch of saffron threads
1 cinnamon quill
5 cloves
1 pomegranate
6 small ripe figs, halved
1. Add all of the ingredients ( except pomegranate and figs) to a medium sized pan and add enough water just to cover. Cover and Simmer for 40 mins.
2. Transfer the fruits to a serving platter, spoon over some of the poaching liquid and add halved for igs and squeeze over pomegranate juice and seeds.
For the yoghurt tahini sauce:
1 small tub of thickened Greek yoghurt
1 teaspoon of honey
1 teaspoon of tahini
Method:
1. Combine all of the ingredients and keep chilled until serving.