Recipe

Spanakorizo - rice with spinach

(For 4 servings)

Prep and cook time: 45 min

 

Ingredients:

• 200g/1 cup long-grain white rice, rinsed

• 225g/8 cups baby spinach

• 175g/1 cup feta cheese, drained and cubed

• 3 tbsp Greek Pony Farm Premium - Organic Kalamata P.D.O. extra virgin olive oil

• 1 onion, finely chopped

• 4 cloves garlic, finely chopped

• 500 ml vegetable stock

• 2 vine tomatoes, cored, seeded, and diced

• 2 tbsp butter

• 3 tbsp Green&Blu condiment with Lemon in Organic extra-virgin olive oil

• 2 spring onions, sliced on the bias

• 15g 1/2 cup dill, torn

• salt, freshly ground black pepper

Method:

Heat the Greek Pony Farm Premium - Organic Kalamata P.D.O. extra virgin olive oil in a casserole dish set over medium heat until hot. Add the onion and a pinch of salt, sweating until softened, about 5 minutes.

Add the garlic and cook for another 1-2 minutes, stirring frequently. Add the spinach to the pan in large handfuls, waiting for the spinach to wilt before adding the next handful, about 3 minutes.

Once the spinach wilts, stir in the rice, stock, tomatoes, and a pinch of salt and pepper. Bring to a boil, cover with a lid, and then reduce the heat to low and cook until the rice has absorbed the stock, about 20 minutes.

Remove the lid and stir in the butter, condiment with Lemon in Organic extra-virgin olive oil, and some salt and pepper to taste.

To serve, top with feta, spring onions, and dill.

Bon appétit!
Recipe

Greek salad with olives and feta

(For 4 servings)
Prep and cook time: 35 min

Ingredients:

• 300 g | 2 cups Greek Pony Farm Organic Kalamata Olives

• 225 g | 1 1/2 cups mixed cherry tomatoes, halved

• 125 g | 3/4 cup feta, drained and roughly chopped

• 1 tbsp Green&Blu Organic Kalamata P.D.O. extra-virgin olive oil

• 1 tbsp Green&Blu condiment with Onion in Organic extra-virgin olive oil

• 10 g | 1/3 cup oregano, torn

• 2 - 3 thyme sprigs

• salt, freshly ground black pepper

Method:

In a serving bowl, combine all the ingredients add a pinch of salt and pepper.

Toss to combine. Cover and set aside for 30 minutes before serving.

Bon appétit!
Recipe

Slow-cooked lamb with potato wedges & barbecued cauliflower-lentil salad

(For 4 servings)
Prep and cook time: 5 h

 

Ingredients:

For the lamb:

• 2 kg lamb shoulder, on the bone, trimmed

• 2 tbsp Green&Blu extra virgin olive oil

• 1 tsp Green&Blu condiment with Rosemary in Organic extra-virgin olive oil

• 500 ml dry white wine

• 2 large onions, thinly sliced

• 2 whole heads of garlic

• 3 rosemary sprigs

• 4 bay leaves salt, freshly ground black pepper

 

For the potato wedges:

• 1 kg | 6 cups floury potatoes, peeled and cut into wedges

• 2 tbsp Green&Blu extra virgin olive oil

• 1 tsp Green&Blu condiment with Garlic in Organic extra-virgin olive oil

• 1 tsp dried oregano

 

For the cauliflower salad:

• 1 small cauliflower, cut into tranches

• 2 tbsp Green&Blu extra virgin olive oil, plus extra for brushing

• 225 g | 1 cup plain yoghurt

• 200 g | 1 cup cooked green lentils

• 1 large carrot, peeled and finely diced

• 1 celery stalk, finely diced

• 1/2 red chilli, seeded and minced

• 1 tbsp Green&Blu condiment with Chili in Organic extra-virgin olive oil

• 1 red onion, thinly sliced into rings

• 1 tbsp Green&Blu condiment with Onion in Organic extra-virgin olive oil

• 15 g | 1/2 cup flat-leaf parsley, torn

Method:

For the lamb:

Preheat a gas or charcoal barbecue to a moderately hot temperature, about 220°C | 425F.

Rub the lamb shoulder with Green&Blu extra virgin olive oil and season with salt and pepper. Cut one garlic head in half; separate the other head into cloves, leaving them unpeeled.

Place the onions, split garlic head, and garlic cloves in a large roasting tin; sit the lamb on top.

When the barbecue is ready, place the tin on the barbecue. Cover and cook for 30 minutes.

After the lamb has cooked for 30 minutes, reduce the barbecue to about 160°C | 320F. Pour the wine into the tin, the Green&Blu condiment with Onion in Organic extra-virgin olive oil and add the herbs, stirring to combine.

Loosely cover the tin with aluminum foil. Continue to cook until the lamb is tender and starting to come away from the bone, 3 1/2-4 hours.

For the potatoes:

Meanwhile, parboil the potatoes in a large saucepan of salted boiling water until soft to the tip of a knife, 10-15 minutes. Drain well.

When ready, remove the lamb from the barbecue. Set aside, still covered by foil, until ready to serve. Increase the barbecue to 200°C | 400F.

In a mixing bowl, toss the potato wedges with Green&Blu extra virgin olive oil, and some salt and pepper to taste.

Brush the grates of the barbecue with some Green&Blu extra virgin olive oil. Spread out the potatoes wedges on one side of the barbecue; grill, turning a few times, until lightly charred, 5-7 minutes.

Place the cauliflower on the barbecue and grill until lightly charred all over, turning halfway through, about 5 minutes.

When ready, remove the potatoes wedges and cauliflower from the barbecue.

To assemble the salad, spread out the yoghurt on a serving plate. Top with the cauliflower, lentils, carrot, celery, chili, red onion, parsley, and some salt and pepper to taste; drizzle with Green&Blu condiment with Chili in Organic extra-virgin olive oil.

Place the potatoes in a serving bowl and sprinkle with salt and dried oregano. Serve alongside the lamb and salad.

Bon appétit!
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