How to cook: Lamb Fricassee

This delicious fricassee of lamb recipe, is made with the traditional Greek avgolemono sauce (egg and lemon sauce).
The flavour of the lamb cooking with the lettuce and then the sauce added at the end is simply fantastic.
The lemon counteracts the richness of the lamb and creates a creamy sauce.

1.9kg lamb
10 spring onions
3 lettuces
2-3 tablespoons dill
3/4 teacup butter
2 egg yolks
juice of 1-2 lemons
salt and pepper
water

Cut the meat into medium portions, wash and put in a casserole with the butter.
Prepare the spring onions by chopping the white part finely and the green leaves into longer pieces (1 inch long).
Add them to the meat with 1/2 teacup water and salt and pepper and bring it to boil, covered.
Simmer.
Test to make sure the meat is cooked, if not and it is dry add a little more liquid until meat is cooked, (it does not need to be in much liquid.)
Cut the lettuces into pieces around 1 inch long. Chop the dill finely.
When the meat has absorbed all the water (be careful not to let the onions burn), we throw the lettuce and dill in to the meat, along with a bit of salt and pepper and about 1 tablespoon of water so the lettuce will not stick.
Let it simmer, covered, for a few minutes. The lettuce will cook in the steam.
Beat the egg yolks with 2 tablespoons water. Add the juice of 1-2 lemons and beat in.
Take a bit of the hot juice from the bottom of the saucepan and add it to the egg and lemon - avgolemono - and mix it all in with a fork.
Take the lamb fricassee off the heat and slowly, a little at a time, add the egg and lemon sauce to the meat. The main thing at this stage is to be careful not to curdle the eggs.
Shake the casserole to mix the juices together.
Return to low heat just long enough to warm the food so the egg and lemon sauce take the same temperature as the meat.
Be very careful not to overheat and the eggs harden.

Serve.

Seafood and Fish: Thalassina kai Psaria in Greek

The seafood caught in the Mediterranean Sea are the tastiest fish you will find anywhere in the world. There are many varieties to choose from with unique flavours that the Greek style of cooking simply enhances with simple fresh ingredients, without losing the original taste.

Many people in Greece eat seafood on a regular basis. Hardly surprising, when you consider the geography of Greece, made up of many small islands and even on the mainland, you are never very far from the coast. Fishing has been a major industry in Greece for thousands of years. Visit any marina and you will see a selection of small and large fishing boats, supplying the local markets and tavernas with the day's catch.

There are many different methods of preparing seafood and various fish recipes to make, however, as with many Greek meals, the emphasis is on the natural flavour and Greeks will most often prepare the fish dishes quite simply with some fresh herbs, lemons, extra virgin olive oil and a few extra ingredients to make a fantastic, memorable meal.

Seafood is sold at most taverna's, and you will also find taverna's specialising in fish, these are called Psarotaverna. A visit to one of these taverna's is a must when visiting Greece. Instead of being offered a menu and choosing a fish meal, you will be invited into the kitchen and shown all the fish they have on offer that day, and asked to inspect the fish to ensure the freshness. These taverna owners take great pride in the quality and freshness of their food and meals they serve and are happy to show you. You also get to see how clean they keep their kitchens!

Once you have chosen the fish, you can then discuss how you would like the fish prepared. A popular way of cooking fish is on the barbecue - psistaria, over the hot coals to give it a beautiful flavour. This is also a favourite way of cooking fish in most Greek homes. As you stroll through any village on a summer evening you will smell the aroma of fish cooking on the barbecue.

Octopus are also a favourite in Greece and if you visit an island you will probably see the octopus hanging up to dry outside the local tavernas, a popular way to prepare them before barbecuing them for an appetizer or meze.

How to cook: Horta

Ta xópta, literally translated, is wild greens or green vegetables.

Horta grows wild in the hillsides and is still hand- picked by villagers. It's a medley of edible wild greens, simply braised in a little water and seasoned with olive oil, lemon, salt & pepper. It's usually served cold or at room temperature. The combination depends on the season and availability. Horta can be used as a variation for spinach pie, which is rustic and delicious. Save the cooking liquid, which contains the golden vitamins. The juice can also be added to vegetable drinks or soup stock. For the purpose of availability outside of Greece, and preferred cooking techniques, the following theory is recommended.

Allow at least ½ pound of raw greens per person (arugula, black mustard, dandelion or beet greens, curly endive, sorrel, spinach, kale or collards).
Certain greens require longer cooking time, so add them to the pot in stages.
For instance, simmer kale and collards until tender, then add arugula during the last 10 minutes of cooking time.
A good rule of thumb is the tougher the raw greens, the longer the cooking time.
Add salt or acid (lemon or vinegar) when you're ready to serve because they can turn bright green vegetables brown.
Use stainless steel or any other non- reactive cookware.

General guidelines for six servings

4 pounds of raw greens
1/2 cup olive oil
2 small gloves garlic, finely chopped
3 leeks (white part only) cleaned and sliced
1/2 fresh parsley, chopped
1/8 cup fresh dill, chopped (optional)
1 lemon, juiced
salt and pepper to taste

Rinse greens thoroughly and remove tough stems. A water saving-technique is to fill a clean sin or basin with 6 inches of fresh cold water, add trimmed greens, and submerge a bit to allow sand to fall to the bottom of the sink. Transfer greens in small quantities to a colander and rinse again. We have a saying in cooking school “How many times should you rinse the spinach? Until it’s clean!”

Technique:

1. In a large heavy stock pot over medium-high heat, add olive oil and heat for 30 seconds.

2. Add leeks and sauté until tender. Add minced garlic and sauté 30 seconds more (browned garlic will turn bitter).

3. Add greens that take the longest to cook (kale, collards) and simmer until tender (about 15 minutes), stirring occasionally with a wooden spoon.

4. Add more delicate greens like arugula or spinach along with the fresh herbs and simmer just until wilted.

Serve in a bowl with a little cooking juice, splash of lemon and olive oil, salt and pepper to taste. To serve as a side dish, drain with a slotted spoon and add the flavorings at the last minute.