Fries with oregano - Patates Tiganites

The first time I went to a Greek restaurant I was told to taste the fries. I love fries but have tasted them everywhere before so was not expecting much but I was pleasantly surprised by these particular ones. Ive had all sorts of toppings on fries, many very nice but all quite unhealthy and full of fat. I was surprised that the seasoning was just dried oregano and/or few drops of lemon juice. I always add dried oregano to fries now as well as salt not feeling as guilty as if I had lumped half a pack of cheese on it instead.

The fries are prepared as you wish. Slicing large peeled potatoes into thin fries or larger chip sizes.
Just ensure you soak them for about an hour after they are cut to remove some of the starch and make them crunchier then pat dry with a hand towel.

Then you can either bake or fry.

If baking it can take about an hour in a hot preheated oven but is healthier. Put some olive oil on a baking tray and preheat. Add the fries and garnish with salt and dried oregano.

Fries obviously have got their name for cooking this way and the taste will be better. However, using a deep fat fryer method with vegetable oil is not recommended as the flavour is not the same. Olive oil is perfectly fine to use as an oil for frying but usually as a one time (2 at most) deal. The smoke point of olive oil is lower than others but fine for frying thin cut potatoes.
Instead of a deep fat fryer use a deepish pan on the hob and fry one layer of fries in a few centimetres thick of olive oil. The thicker they are the longer they will need to fry but the temperature will have to be reduced for a period of time to cook the inside.

If you are the type of person that likes to take shortcuts and doesn't like prep or the shops are shut to buy potatoes, just keep a bag of frozen fries in the freezer, lots of olive oil and dried oregano in your store cupboard.

Tzatziki - the cooling dip

A famous sauce or dip that requires no cooking, only your time. The main ingredient is traditionally strained yogurt where the yogurt has thickened by a process to remove whey and also reduces the sugar content. Although strained yogurt results in thicker consistency, yogurts that have thickeners added can be sold as 'Greek/Greek style yogurt' in the West.

The most important aspect of preparing the dip is to make sure the cucumber has had as much water as possible removed prior to it being added as this dilutes the tzatziki. Of course if you were going to add it as a sauce to a souvlaki then a less thick dip, more of a sauce would be desirable. But in that case its better to use a runnier 'Greek stye yogurt' that hasn't been strained.

I have never been a massive lover of this in the past but I admit when being in a Greek summer, the refreshing and cooling nature of it does make it more tempting and moorish. I do prefer to add more garlic to it but I have to hold back as too much would just turn it into a garlic sauce. In Greece mint and dill are not used and always vinegar instead of lemon juice.

The simplest way to enjoy this is to serve with warm pitta bread.

Starter for 2-3

1/2 cucumber peeled and seedless or seeds removed
250g strained greek yogurt
1 tbsp extra virgin olive oil
2 cloves of garlic minced
1tbsp red wine vinegar
Salt and pepper to season

• Grate the deseeded cucumber into a fine strainer and add big pinch of water to draw out the water. Leave for couple of hours or so and push down with a spoon to push more water through the strainer. Pat dry on a tea towel.
• Combine the crushed/minced garlic with oil in a blender. After giving it a spin add the yogurt, vinegar, some more slat and pepper to season but use a spoon to mix by hand.
• Keep cool in the fridge.
• When serving drizzle some more extra virgin olive oil over the top.

Fakes (Greek lentil soup), my first ever vegan dish

When Maria, my partner asked me to make this I wasn't thrilled with the idea of it. To me a brown lentil soup is not extravagant and I am always cautious if there is no meat in a recipe for dinner.

This dish is extremely popular in Greece especially around the Orthodox fasting time as it is vegan, as if no meat was bad enough...... and no dairy!

However, I got the recipe from her mother and set out to give it ago. It was fairly simple to do, not much fuss. Maria got home from work and immediately said the house smelled like being back in Greece, like mum.

I was told I got the dish spot on and surprisingly it was actually really tasty. I added the red wine vinegar over the top which I was originally unsure about and it really lifted the dish. I was quite impressed with it considering my expectations and would happily eat it more often. The added benefit that it costs virtually nothing to make, is filling and is very healthy is also a bonus. 

I think the name is brilliant for a laugh in English as well don't forget.

Here is the recipe I used. The amounts were for a small portion for 2 as maybe a starter. Just double the ingredients for larger quantity. I added more garlic just because I love garlic.

120g  Brown lentils                                 Dried rosemary and oregano

Good glug of olive oil                             1 tbsp tomato paste

1.5 tbsp garlic paste                                   1 bay leaf

1 onion finely chopped                            salt pepper to season

1 carrot cut quite small                           Red wine vinegar and extra virgin olive oil to garnish

2 pint of water

• In a large pot put the lentils and cover with pint of water. Bring to boil and simmer on high heat for 15 mins. Then strain the lentils using a fine strainer if colander holes too big.
• Dry the pot and add a good couple tablespoons of olive oil and put over medium/low heat. Add the onions carrot and garlic and cook until the onions are softened and clear (about 5-10 mins).
• Return the lentils to the pot and add a pint of water with the rosemary, oregano and bay leaf. A good starting point may be a tablespoon of each but adjust according to taste. Bring to the boil, cover and simmer for 10-15 mins making sure to stir now and then.
• Add the tomato paste and salt and pepper to season, cover and simmer for 40 mins. If the soup becomes too thick, add some more water.
• Serve and top with extra virgin olive oil and red wine vinegar.