Posted by Mira | Posted in World Recipes | Posted on 08-10-2010
These Greek picnic ideas will perfectly diversify your collection of picnic recipes. Although the principle of grilling stays traditional in most national cuisines there are specific ingredients that make each national picnic food special. Have a look:
This picnic food is easy to prepare. The overall preparation and cooking time takes less than 40 minutes; yields for 4 persons. It would be common to call it burgers, however, Greeks usually call this picnic meal “bifteki”. You can grill or bake the burgers in the oven. The special part in this picnic recipe is that feta cheese is added into the minced meat. Serve with a salad and flat bread or in buns.
1.25 lb (or 500 g) minced beef
1 tbs natural yoghurt (low fat)
1.5 tsp of dried thyme
4 oz (or 100g) of feta cheese
seasoning: salt and black pepper
Prepare the barbeque, you will not need a direct heat. Take a medium size bowl and combine the minced meat with natural yoghurt. In order to have the burgers extra juicy some people add soft part of bread dipped in milk or water. Crumble 0.25 – 0.5 lb of moist bread into the minced meat. Season the mixture with freshly ground black pepper and salt to taste. Stir until well combined.
Shape eight (about 2″ in diameter) equal flat burgers. The burgers should be twice as thin as the normal as you will double them latter. Make four slices of feta cheese. Lay a feta slice between 2 flat burgers; join the edges to seal. Repeat with all flat burgers. Put aside. Apply some oil on the grill (grate), lay burgers on the hot grill. You may cover the burgers. Grill the picnic meal for 7-10 minutes then turn over and cook for the next 5-7 minutes. The cheese will melt inside the burgers making it extra delicious.
Greek Spiced Chicken Roast
Although this picnic meal preparation takes some 30 min it is cooked in no less than an hour and a half; yields for 4-6 persons. Serve with green salad and Greek yoghurt.
3 egg whites (preferably free-range)
1 tbsp of honey
2 tbsp of cumin seeds
0.5 tsp of each spice: cayenne pepper, ginger, cinnamon, ground allspice
Seasoning: salt and black pepper
Note: lightly whisk the egg whites, use the lemon juice and zest only.
1 3 lb (or 1.3 kg) whole chicken
4.5 fl oz. (or 125 ml) olive oil
1 lb 2 oz. (or 500 g) salad potatoes (Charlotte or Anya)
3.5 oz. (or 100 g) black olives
seasoning: salt and black pepper
Note: Parboil the potatoes (preferably in chicken stock). Remove the olive pits and chop olives randomly.
1 lemon zest
1 tbsp butter
1 tbsp fresh parsley
Note: use unsalted butter, randomly chop the parsley.
Preheat the oven to 350 F (180 C, Gas 4).
Coating and Spices
Put egg whites, lemon juice and zest, and honey in a bowl, whisk until well blended.
In another bowl, combine the cayenne pepper, cumin seeds, ginger, allspice, cinnamon; add salt and freshly ground black pepper. Stir until well combined.
First, coat the chicken with the egg-lemon-honey mixture. Then, drizzle the spicy mixture over the coated chicken. Put the coated spiced chicken on a baking tray. Roast for 1.25 – 1.5 hours till the chicken’s skin is golden-brown and crisp. To check whether the bird is cooked, zest a skewer in the thickest part of the chicken breast –clear juices would mean the chicken is roasted well. Cut the chicken into four portions.
Preheat the roasting tray, pour in the olive oil and keep in the oven till very hot. Lay the parboiled salad potatoes, add randomly chopped olives: season with freshly ground pepper and salt to taste. Cook in the oven for no more than 40 minutes. The potatoes should be golden-brown and crisp. Drop the roasted potatoes and olives into a medium bowl, add butter, parsley and lemon zest. Stir until well combined and coated. When serving put the chicken pieces on plates, put roasted potatoes with olives around. Serve with salad, yoghurt and flat bread.
Light Greek Chicken
The quick picnic recipe is done in 30-40 minutes; yields for 8. Serve with feta cheese, garlic bread, and tomatoes.
4 fl oz. (or 112 ml) olive oil
3 cloves garlic, chopped
1 tbsp of fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)
1 tbsp fresh oregano (chopped)
2 lemons, juiced
1 whole chicken portioned
In a bowl combine the garlic, oregano, thyme, rosemary, lemon juice, and olive oil. Coat the chicken pieces with the spiced mixture. Leave the spiced chicken in the fridge minimum for 30 min ideally overnight.Prepare the barbeque. Brush the grate with olive/vegetable oil. Grill the chicken pieces 15, turn over and leave on the grate for another 10-15 minutes – till golden-brown.
Enjoy our Greek picnic ideas!
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