outdoor
Greek Feta Chips
INGREDIENTS • 700g cooked potato fries• Salt and pepper, to taste• 2 tsp dried oregano• 2 tsp dried thyme• 1 Tbsp fresh dill, chopped• Zest of 1 lemon• Lemon juice, to taste• 100g crumbled feta METHOD Place half of the fries on a serving platter. Sprinkle with salt & pepper, half of the dried herbs, lemon zest, & half of the crumbled feta. Layer the remaining fries on top. Sprinkle with the remaining herbs & zest, a drizzle of lemon juice, & crumble the rest of the feta over the top. Serve immediately, while warm.
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Halloumi Skewers
INGREDIENTS • 450g halloumi cheese, cut into 2cm cubes• 4 Tbsp olive oil• Zest and juice of 1 lemon• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh oregano• Salt and pepper, to taste METHOD In a bowl, mix together the olive oil, lemon zest & juice, thyme, oregano, salt, & pepper to create the marinade. Add the halloumi cubes to the marinade & let soak for 10 minutes. Thread the marinated halloumi onto skewers. Preheat the grill to medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until the cheese is golden & lightly charred. Let rest for a few minutes before serving. Garnish with extra fresh herbs & a squeeze of lemon juice.
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Chips with Anchovy
INGREDIENTS • 165g salted potato chips• 60g jamón• 70g anchovies• Manchego cheese, sliced or grated METHOD Spread the salted potato chips evenly across a serving platter. Grate or slice the Manchego cheese & scatter it over the chips. Top with jamón & anchovies, distributing evenly across the platter. Lightly mix to combine the flavours & serve immediately.
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Pickled Octopus (Htapodi Toursi)
INGREDIENTS • Cooked octopus tentacles or baby octopus• Equal parts red wine vinegar and water (to fill jar)• 2 garlic cloves, sliced• 3 bay leaves• Fresh thyme sprigs• Olive oil (to top and seal jar) METHOD In a saucepan, gently heat equal parts red wine vinegar & water just warm, not boiling. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, & fresh thyme. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal. Seal the jar with its lid & refrigerate for at least 2 days. To serve, remove the jar from the fridge & allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.
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Cubano Sliders
INGREDIENTS • 15 brioche slider buns• 4 tbsp Dijon mustard• 4 tbsp mayonnaise• 2 tbsp unsalted butter, melted (plus extra for brushing)• 3-5 slices deli ham• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)• 6 slices Swiss cheese• 1 tsp poppy seeds• Dill pickles, to garnish METHOD Preheat your oven to 180°C. Prepare the buns: Slice the brioche slider buns in half horizontally. Place the button halves into the prepared baking dish. Make the sauce: In a small bowl, mix together Dijon mustard, mayonnaise, & 2 tbsp of melted butter. Spread half of the sauce on the bottom halves of the buns. Assemble the sliders: Layer the deli ham, pulled pork, & Swiss cheese evenly over the bottom buns. Place tops on. Finish and bake: Brush the tops of the buns with a little extra melted butter & sprinkle with poppy seeds. Cover the dish with foil & bake for 20 minutes. Remove the foil & bake for an additional 5-10 minutes, or until the tops are golden & the cheese is melted. Serve: Let the sliders cool for 5 minutes. Garnish with dill pickles, slice & serve warm.
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