I may have mentioned once or twice that there’s a fair bit of ‘Greek’ in our house. It’s not all ouzo and plate smashing, but there is certainly always feta and lashings of olive oil. During the winter months we tend to eat a lot of comforting one pot wonders but as soon as the sun starts dancing again, we fall easily back in to our favourite eating habits. Mezze (shared plates). I love this style of eating; as the warmer season opens up to the change in produce it’s a lovely simple way to sample a little of everything.
As always, The Petite Produce Box is brimming with potential, but I’m most looking forward to Chicken Souvlakia, marinated field mushrooms and braised zucchini with spinach.
Serves 4 (8 skewers)
- 1kg of Cameron Harris Chicken Breasts
- 1/3 Cup of extra virgin olive oil
- 2 ½ tbsps of lemon juice
- 2 cloves of crushed garlic
- 1 tbsp of dried oregano
- Salt and pepper
Chop the chicken into bite size chunks and pop into a large glass bowl.
In a separate bowl whisk everything other and pour over the chicken. Massage gently so all the chicken bits get well marinated. Cover the bowl and leave in the fridge overnight. When you are ready to go ‘feed’ onto the skewer, roughly 8 pieces per skewer and cook on a BBQ or a griddle pan in batches for about ten minutes until golden.
Marinated field mushrooms
- 250g of flat mushrooms (wash with a clean damp cloth and gently pull of the stem)
- ¼ of a cup of balsamic vinegar
- ¼ cup of olive oil
- 1 clove of garlic finely chopped
- A pinch of salt
- A few fresh herbs of your choice (I use basil)
Pop the mushrooms smooth side down in a shallow dish and once you’ve whisked all of the ingredients together, pour the marinade over the mushrooms, cover the dish and leave to marinate over night.
Cook this for about 5 minutes on both sides until tender and when cooked serve with a few torn leaves of Basil and shaved Parmesan.
Braised Zucchini with wilted spinach
- ¼ of a cup of olive oil
- 1 finely sliced onion
- 1 clove of garlic finely sliced
- 500g of zucchinis (chopped into little logs..about 2 cm)
- Salt and pepper
- 300g of Zoe's Garden field spinach (stems removed)
Heat the oil in a heavy bottom pan over medium heat, and the onions and garlic and cook until translucent. Add the zucchini and toss around to coat in the oil and the salt and pepper and spinach and have one more gentle stir to help things on their way, cover the pot and cook on low heat for about 10 minutes. Serve with some wedges of lemon and a drizzle of olive oil.
It goes without saying there will be olives, feta and Leeds Street Rosemary and Polenta Bread at the table to complete the mini feast!