Cu dor mare de Grecia, de aromele unui Greek Mezze Platter si cu cateva ingrediente care nu imi lipsesc niciodata din frigider, ma apuc de treaba. Plec de la o vanata si ma gandesc cu ce sa o asortez. Parca ar merge un tzatiki sau o tigaie de creveti saganaki sau de ce nu o branza kefalograviera prajita. Cu acest gand incep prepararea si cu pasi mici am umplut masa cu aromele Greciei.

INGREDIENTE / INGREDIENTS:

(Pentru 4 portii / For 4 servings)

Vinete cu usturoi si feta

• 1 vanata / 1 eggplant
• 4 catei de usturoi / 4 garlic cloves
• 50 grame branza feta / 50 grams feta cheese
• 75 ml ulei de masline / 75 ml olive oil
• Rosii / Tomatoes
• Busuioc / Basil
• Sare / Salt

Spalam vanata si o taiem in doua pe lung. Cu ajutorul unui cutit crestam miezul vinetei pe diagonala cu grija astfel incat sa nu strapungem coaja. Presaram cu sare si turnam jumatate din cantitatea de ulei. Taiem usturoiul si branza in feliute subtiri si le introducem in vanata. Turnam deasupra restul de ulei de masline si introducem tava in cuptorul incins la 180 grade Celsius timp de 40 de minute. Servim vanata cu rosii taiate cubulete si busuioc.

Creveti saganaki

• 1 ceapa / 1 onion
• 4 catei de usturoi / 4 garlic cloves
• 200 grame pasta de tomate / 200 grams tomato sauce
• 1 ardei iute uscat / 1 dried hot pepper
• 1/4 ardei rosu / 1/4 red pepper
• 12 creveti / 12 shrimps
• 20 ml vin alb / 20 ml white wine
• Fulgi de chilli / Chilli flakes
• 50 grame branza feta / 50 grams feta cheese
• Sare / Salt
• Piper / Pepper

Intr-o tigaie incingem 3 linguri de ulei de masline si calim usor ceapa taiata marunt si 2 catei de usturoi zdrobit. Adaugam pasta de tomate, sare, piper si ardeiul uscat si lasam la foc mediu timp de 10 minute. Adaugam apoi ardeiul taiat in felii subtiri si mai lasam pe foc timp de 5 minute. Rasturnam sosul intr-o forma termorezistenta unsa cu ulei de masline si pregatim crevetii. Spalam crevetii, ii decorticam (daca este cazul) si ii presaram cu sare si fulgi de chilli. Incingem 2 linguri de ulei, adaugam crevetii, 2 catei de usturoi zdrobiti, vinul alb si ii prajim timp de 1-2 minute pe fiecare parte. Rasturnam crevetii peste sosul de rosii, presaram branza feta si ii introducem in cuptorul incins la 180 grade Celsius timp de 5 minute.

Piept de pui cu arome grecesti

• 6 muschiuleti de pui / 5 chicken strips
• 1/2 lingurita oregano / 1/2 teaspoon oregano
• 1/4 lingurita fulgi de chilli / 1/4 teaspoon chilli flakes
• 2 catei de usturoi / 2 garlic cloves
• Sare / Salt
• 50 grame unt / 50 grams butter
• 30 ml vin alb / 30 ml white wine
• 2 linguri ulei de masline / 2 tablespoons olive oil

Presaram fasiile de piept de pui cu sare, oregano si fulgi de chilli. Lasam la marinat 30 de minute. Incingem intr-o tigaie uleiul de masline si adaugam fasiile de piept de pui, usturoiul zdrobit si vinul alb. Prajim cate 2-3 minute pe fiecare parte si adaugam untul. Lasam pana se topeste si servim puiul cu sosul delicios din tigaie.

Caracatita la gratar

• 300 grame caracatita / 300 grams octopus
• 1 rosie / 1 tomato
• 1 ceapa rosie / 1 red onion
• 3 linguri ulei de masline / 3 tablespoons olive oil
• 2 linguri suc de lamaie / 2 tablespoon lemon juice
• Sare / Salt

Am ales sa folosesc o caracatita fiarta anterior. Am presarat cele 2 tentacule cu sare si le-am pus intr-o tigaie tip grill. Se prajesc cate 2 minute pe fiecare parte. Le scoatem pe un platou si presaram cu salata de rosii, ceapa rosie, ulei de masline si suc de lamaie.

Branza kefalograviera prajita

• 250 grame branza kefalograviera / 250 grams kefalograviera cheese
• 1 lingura faina / 1 tablespoons flour
• 3 linguri ulei de masline / 3 tablespoons olive oil

Intr-o tigaie incingem uleiul de masline. Trecem branza prin apa rece si apoi prin faina. Prajim pe ambele parti pana cand branza este frumos rumenita. Servim pe un platou alaturi de uleiul de masline din tigaie.

Daca v-a placut reteta acestui Greek Mezze Platter, va recomand sa incercati si cel mai bun tzatiki, un platou mixt de peste si fructe de mare cu arome grecesti sau un gyros burger.

English version

Greek Mezze Platter

Baked eggplant with garlic and feta

Wash the eggplant and cut it in half on the long side. Using a knife, cut the core of the eggplant diagonally carefully not to pierce the peel. Sprinkle with salt and pour half the amount of oil. Cut the garlic and cheese into thin slices and insert them into the eggplant cracks. Pour the rest of the olive oil on top and put the tray in the oven heated to 180 degrees Celsius for 40 minutes. Serve the eggplant with diced tomatoes and basil.

Saganaki Shrimps

In a frying pan, heat 3 tablespoons of olive oil and lightly sauté the finely chopped onion and 2 cloves of crushed garlic. Add tomato paste, salt, pepper and dried hot pepper and cook over medium heat for 10 minutes. Then add the peppers cut into thin slices and leave on the fire for 5 minutes. Pour the sauce into a heat-resistant form greased with olive oil and prepare the shrimps. Wash the shrimp, peel them (if necessary) and sprinkle with salt and chilli flakes. Heat 2 tablespoons oil, add shrimp, 2 cloves crushed garlic, white wine and fry for 1-2 minutes on each side. Pour the shrimp over the tomato sauce, sprinkle the feta cheese and put them in the oven at 180 degrees Celsius for 5 minutes.

Greek flavors chicken

Sprinkle the chicken breast strips with salt, oregano and chilli flakes. Let marinate for 30 minutes. Heat the olive oil in a pan and add the chicken breast strips, crushed garlic and white wine. Fry for 2-3 minutes on each side and add the butter. Let it melt and serve the chicken with the delicious sauce from the pan.

Grilled octopus

I chose to use a previously boiled octopus. Sprinkled the 2 tentacles with salt and put them in a grill pan. Fry them for 2 minutes on each side. Take them out on a plate and sprinkle with tomato , red onion, olive oil and lemon juice salad.

Fried kefalograviera cheese

Heat the olive oil in a pan. Pass the cheese through cold water and then through flour. Fry on both sides until the cheese is nicely browned. Serve on a plate with the olive oil in the pan.

If you liked the Greek Mezze Platter recipe, I recommend you try the best tzatiki, a mixed fish and seafood dish with Greek flavors or a gyros burger.

ENJOY OUR RIDE!