Maria Benardis: cooking with leftovers

COOKING WITH LEFTOVERS

 

Greek style lamb and vegetable bake

 

This is a great dish to make when you have some cooked lamb, baked vegetables (substitute the vegetables in the ingredients list for the baked vegetables) for or pasta left over. You can substitute lamb for chicken or sausage. Use any other cheese you have in the fridge.

 

Serves 6

 

Ingredients

 

3 tablespoons extra virgin olive oil

1 medium red onion, thinly sliced

500g cooked lamb, thinly sliced

1 medium red capsicum, finely chopped

2 medium zucchinis, thinly sliced

150g button mushrooms, thinly sliced

800g can diced tomatoes

4 cups cooked pasta (I prefer penne)

2 cups grated Greek kasseri, kefalograviera or kefalotiri cheese

½ cup haloumi cheese, grated

Salt and cracked pepper, to taste

½ teaspoon dry oregano

Chopped fresh parsley, garnish

 

Method

 

Preheat oven to 180°C.

 

Oil a baking dish with 1 tablespoon of extra virgin olive oil.

 

Heat the remaining olive oil in a large frying pan over medium-high heat. Add the onion and cook until it softens. Add the capsicum, mushroom and zucchini and cook whilst stirring for 2 minutes. Add the tomato and season with salt and pepper and the oregano. Simmer uncovered for a further 1 minute. Remove from the heat and add the lamb and mix this.

 

Place half the pasta over base of prepared dish. Top with half the mixture, then half the cheese. Repeat with remaining pasta, mixture and cheese.

 

Bake for 45 to 55 minutes or until the top is golden brown.

 

Garnish with some parsley and serve.

 

Chicken and Mushroom Filo Pies

 

This is a great dish to make with left over chicken. You ca also substitute the chicken for lamb or sausage.

 

Makes 12

 

Ingredients

 

12 sheets filo pastry, cut into four strips

4 tablespoons of extra virgin olive oil, for frying

500 grams cooked chicken, shredded

2 small red onions, thinly sliced

¾ cup parsley, finely chopped

200 grams mushrooms, sliced

1 teaspoon honey

1 egg beaten

200 grams Greek fetta, crumbled

100 grams Greek haloumi or kasseri cheese, grated

Salt and pepper, to taste

Extra Olive oil for brushing

2 tablespoons parsley finely chopped, garnish

 

Method

 

Pre-heat oven to 160C

 

Place the cooked chicken in a large bowl.

 

In a frying pan place two tablespoons of extra virgin olive oil and heat this up. Add the mushrooms and season with salt and pepper. Cook these until they soften and are golden brown. Discard any liquid and add the mushrooms to the chicken

 

Add the remaining olive oil and heat this up and fry the onions, Season with salt and pepper, Cook these for a couple of minutes and then add the honey. Cook the onions until they are golden and caramalised. Discard any liquid and add these to the chicken

 

Let the mixture cool down for at least 15 minutes

 

Add to the bowl the cheeses, parsley, and egg and mix well. Season with salt and pepper to taste

 

Brush muffin trays with extra virgin olive oil

 

Cut each of the four strips of filo pastry into 5 x 5 cm squares. Place the filo squares between two clean tea towels so they do not dry out

 

Line the muffin moulds with filo, brushing every second piece with olive oil. Continue until the base and sides are well covered (you will need about 12 pieces for each). Spoon the meat mixture into each mould and season with salt and pepper

 

Bake for 35–40 minutes until cooked through and golden brown on top. Let them rest for 10 minutes and then garnish with some chopped parsley and serve

©2011 Maria Benardis. All Rights Reserved.

Recipes by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award – Best Mediterranean Cuisine Book