The Good Greek

27/10/2024

Cooking haute TV dinners, in front of the TV ### Sous vide pork with butternut squash and salami cheesy mash, sweet potato gratin and carrots with spring onions at the bottom of a Yorkshire pudding, stout gravy, apple sauce and scratching!

26/10/2024

https://cosartwalk.tumblr.com/post/57167413621/check-out-andrews-tzatziki-recipe

Check out Andrew's Tzatziki recipe!

23/10/2024

Good morning! ❤️

22/10/2024

Getting into confit!

21/10/2024

Pizzzza, I love you ❤️

20/10/2024

A big part of the Good Greek approach is a loathing of waste and consumerism. I have an approach that everything from cooking is kept and used in the next dish, it's like I start with a big shop and meal and then the left overs are distilled down over the next few days into other meals, saves a lot on groceries. So from my Georgian meal yesterday, I've made a lamb and bean biryani for dinner last night, and from the donuts I made for dessert (no pictures as we wolfed it down!) I made a brioche for this morning! The left over Mchadi are going to be turned into a Mediterranean side for the pizza I have planned for dinner 😋###

19/10/2024

Speaking of lamb, remember my YouTube channel!? ###

Beautiful Greek Easter lamb belly by The Good Greek!↓ Click SHOW MORE to see ingredients ↓Here I show you one of my absolutely favorite things in the whole w...

19/10/2024

Enjoy your Saturday!

19/10/2024

I've been getting into Georgian food recently, it's absolutely excellent and as I keep telling my half Georgian, half Russian partner, the Georgians are an ancient Greek colony that got cut off so it's basically Greek! She doesn't believe me but there's certainly lots of cross over in the cuisine and their Yaiyas (grannies) also like to wear black 🖤 As my wife's a bit homesick and suffering from a cold, I've woken up and made her a Russian style fish terrine, Mchadi with Lobio Nigvzit and a spiced roasted lamb shoulder! (Lobio nigvzit is a traditional Georgian stew made with beans, walnuts, and herbs like thyme and fenugreek (more Greek! 😁), and it's typically served with corn cakes called Mchadi which is a traditional Georgian cornbread made from cornmeal and water that's fried until plump and golden brown and used to eat Lobio as a spoon!) ###

13/10/2024

An old favourite: Rose hip, Orange and ginger Jelly
It's a beautiful Autumnal Sunday, and what better way to spend it than going for a walk and a
forage! Whether you live in the city or the countryside, there's plenty of free food around this time
of year. From the usual blackberries, sloes and mushrooms to the slightly less well known offerings.
In the street where I live in London, for example, there's two trees that have thousands of hard
yellowy-orange cherry size fruit on it. After some research, I discovered that they are crab apples
which can be used to make an apply jelly or you can use the juice as a pectin supplement for when
making other jams and jellies. I never would have known had I not opened my eyes and had a look!
Another fruit that is often overlooked or not known about is the rose hip. There's so many of these
around and so few people use them, it says a lot about our current disconnect with nature. In the
past we would have much more commonly harvested these fruits which are packed with vitamins C,
D and other compounds that help you get through the winter, just at the time of year when your
body needed it most. Rich in anti-oxidants, anti-inflammatory properties, skin healing and so much
more, the rose hip is the least well known superfood.
A Mediterranean favourite, all plants in the rose plant family (you can recognize it from the thorns
and leaves) are edible and it is used in baklava, to make tea and jams or jellies. It's the latter I want
to show you:
Rose hip, orange and ginger jelly.
You will need:
3 cups of rose hips
2 cups of water
3 cups of Sugar
The Juice of 1 lemon
The Juice of 2 oranges
Orange peel cut into thin strips
1 teaspoons of ginger
a quarter teaspoon of butter
8-10 leaves of gelatin or you can use a pectin supplement
2 large jam jars
Bring the rose hips and water to a boil and then turn down to simmer for an hour (only use stainless
steel as other metals will change the colour and tast of the fruit). Don't worry, it doesn't smell or
look great yet but it will when you are finished! You might need to add some water as it simmers,
just try to keep enough water in the pan so you can stir it easily, without mashing the rose hips too
much. Once that's done, mash the rose hips with a potato masher until its a pulp and then put some
muslin cloth, a jelly bag or even two tea towels over a large sieve over a bowl and pour the mixture
in. Wait for as much of the liquid to filter through and add some boiling water over the tops so you
are left with about 3 pints of liquid. You only want the liquid and absolutely none of the mashed
concoction, as the seeds and the hairs inside the fruit are not edible and will make you sick.
Squeeze the muslin so you get all the liquid out and then pour this liquid into another stainless steel
pan and add the sugar, juice, peel, butter and ginger. Bring to a boil and boil for one minute. Then
add your gelatin or pectin and stir so its all mixed in and pour into your sterilized jam jars. Make
sure they are as hot as the liquid and sitting on a damp tea towel so the jars don't shatter. And that's
it! You should have a wonderful winter fortifying jelly that goes well with cheese or on bread on its own, enjoy!

13/10/2024

Sunday roast idea, Spatchcock Chicken! Asian inspired,with peppers, mushrooms and Pak choi, sesame oil, soy sauce, mirin, rice wine vinegar and honey!

12/10/2024

π2

26/11/2022

https://amp.theguardian.com/science/2022/nov/26/surprisingly-tasty-putting-neanderthal-cooking-to-the-test-recipe

Evidence has been found of complex cooking by Neanderthals. Our writer finds out how their meals might have tasted

14/12/2021

🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼

29/11/2021

Have you seen these plants? They are called Broadleaf or Broadleaf Plantain
It grows especially well in poor, rocky soil (such as driveways) and is often seen alongside dandelion. More often than not, you will see plantain growing in gravel pits and construction sites as nature seeks to regenerate the soil. Introduced to North America in the 1600s, it was once called “White Man’s Foot” by the Native Americans who witnessed that where the Europeans tread and disrupted the soil, plantain sprung up.
Plantain has often been the go-to remedy for hikers plagued by mosquitos. Because it draws toxins from the body with its astringent nature, plantain may be crushed (or chewed) and placed as a poultice directly over the site of bee stings, bug bites, acne, slivers, glass splinters, or rashes. Bandage the area and allow the plantain to work its magic for 4-12 hours. Plantain may also be used to create a balm for emergency kits, or an infusion used as a skin or general wash. It is also a notable, soothing remedy for hemorrhoids.Plantain is renowned for its healing effect on the digestive system. This is especially useful for anyone who has been damaged by antibiotics, anti-inflammatory or pain medications, food allergies, or Celiac disease. Both leaves and seeds specifically target the digestive system for healing. The leaves may be steeped as tea, added to soups, or dried with a sauce similar to kale chips. The seeds – a type of psyllium – can be ground or soaked for bulk mucilage or absorbable fibre, which, consumed before meals, may help with weight loss.
Because plantain is a gentle expectorant and high in silica, an infusion can be helpful for lung problems, coughs, and colds.
Plantain is almost a panacea for the human body, treating everything from all menstrual difficulties, all digestive issues, to nearly all skin complaints, and even arthritis. Add to salads, chew to ease thirst, or enjoy in stir fries. This versatile wild vegetable will keep you in good health for years to come!

12/11/2021

Once again this year, I’ve had requests for my Vodka Christmas Cake recipe so here goes. Please keep in your files as I am beginning to get tired of typing this up every year! (Made mine this morning!!!!) 1 cup sugar, 1 tsp. baking powder, 1 cup water, 1 tsp. salt , 1 cup brown sugar, Lemon juice, 4 large eggs, Nuts, 1...bottle Vodka,
2 cups dried fruit.
Sample a cup of Vodka to check quality. Take a large bowl, check the Vodka again to be sure it is of the highest quality then Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the Vodka is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck in the cup of dried fruit. Pick the fruit up off the floor, wash it and put it in the bowl a piece at a time trying to count it. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver Sample the Vodka to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the Vodka. Now s**t shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the Vodka and wipe the counter with the cat Xx