Host: Jeni Surmon
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A Greek BBQ

Posted: 6 January 2013


SKORTHALIA

Garlic Sauce

 

4-5 cloves garlic

½ cup white vinegar

Salt

125 g crustless stale white bread

½ cup ground almonds

½ cup olive oil

1 tablespoon lemon juice

Freshly ground white pepper

 

Food processor or blender method:

Soak garlic in vinegar for 10 minutes. Place all the ingredients except oil in container and process or blend until smooth. Gradually beat in oil. Adjust seasoning, flavour and consistency and blend until smooth. Do not over-beat as mixture could heat and curdle.

 

 

 

GALATOBOUREKO

Custard Pie

 

Serves: 12

Cooking time: 1 hour

Oven temperature: 180̊C

 

4 cups milk

¾ cup sugar

¾ cup fine semolina

¼ cup butter

Grated rind of ½ lemon

Piece of cinnamon bark

Pinch of salt

5 eggs, slightly beaten

1 teaspoon vanilla essence

10 sheets fillo pasty

¾ cup melted, unsalted butter

 

Syrup

1 cup sugar

¾ cup water

Piece of cinnamon bark

2 teaspoons lemon juice

 

Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt in a heavy-based saucepan and heat until thickened, stirring constantly. Let custard bubble gently over low heat for 5 minutes.

Take from heat and remove cinnamon. Cover with a piece of buttered paper to prevent skin forming. When cool, blend in eggs and vanilla.

Butter (I use olive oil) a 33 x 23 cm oven dish. Place half of the fillo pastry sheets in the dish, brushing each sheet with the melted butter or oil.

or oil. Pour in custard and top with remaining sheets, again brushing each with butter  as it is place in position. Brush top with remaining butter and score through top three sheets of fillo in 9 cm squares or diamonds.

Trim edges and bake in a moderate oven for 45 minutes until pastry is golden brown and custard is set when tested with a knife. Remove from oven and cool thoroughly in the dish.

Dissolve sugar in water over low heat, increase heat to medium and bring to the boil. Add cinnamon bark and lemon juice and boil for 10 minutes.

Cool syrup to lukewarm before straining and pouring over the cool pie. Leave until cold before serving.

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