Take an affordable trip to Greece from your kitchen

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Halloumi + tzatziki? Salads don’t get any more Greek than this (sorted food)

Gasoline prices are higher than ever. Mass strikes over wages have caused chaos in domestic and international travel. Retail is bracing for a slowdown as shoppers spend less.

The effects of cost of living crisis are felt everywhere, including in food. Recent statistics show almost half of adults in the UK are cutting back on the amount of food they buy and more than 2 million have skipped meals for an entire day in the past month because they had no ways to eat. Soaring prices of everyday items in supermarkets will force some of the poorest families to turn to food banks to survive, charities have warned.

This is a worrying time for many people. That’s why we teamed up with the minds behind Sorted fooda YouTube channel and culinary community founded by university friends Ben Ebbrell, Mike Huttlestone, Jamie Spafford and Barry Taylor, to offer a new monthly column focused on reduction food waste and reduce costs.

Each month we’ll be sharing exclusive recipes from their new acolyte app, which aims to help home cooks prepare amazing meals created by professional chefs while saving at least 30% on their food bills and reducing food waste. These dishes aren’t just budget-friendly at around £2 per serving, they’re also perfect for time-poor cooks who need dinner on the table in less than 30 minutes.

We’ll also provide you with a handy shopping list for ingredients, which are used in all recipes to ensure minimal food waste. You can decide where to shop, whether locally or online.

In our first part, we leave for Greece with three variations of classic and light dishes, perfect for mid-week summer dinners.

Shopping list

Grilled halloumi with tzatziki lentil salad

Serves: 2 persons

Ingredients:

1 cucumber

1 red onion

225 g halloumi

2 tablespoons olive oil

100 g plain yogurt

1 teaspoon ground cumin

1 clove of garlic

250 g of microwave puy lentils

1 lemon

Method:

1. Salt your cucumber and onions.

Coarsely grate 1 cucumber in a colander set over a large mixing bowl. Halve, peel and finely dice 1 onion and discard ¾ of it. Season generously with salt, mix and reserve for later. Continue with the halloumi in the next step.

2.Cook the halloumi. Cut 1 block of halloumi of 225 g into 6 crosswise slices. Pour 1 tablespoon of olive oil into a large skillet and place it over high heat. Once the oil begins to shimmer and loosen, lay in the halloumi slices. Fry for 3-4 minutes on one side before flipping and repeating on the other. Skip to the salad while you wait.

Timer instructions: The timer for the halloumi – it should be browned on both sides.

3. Assemble and mix. Squeeze excess moisture from cucumber and onion, then empty water from mixing bowl and return to it. Add 100 g of yoghurt, pour in 1 teaspoon of cumin, then peel and finely grate 1 clove of garlic. Pour in 1 sachet of 250 g of cooked puy lentils, then finely grate the zest of 1 lemon and squeeze its juice. Mix everything and salt if necessary.

4. Serve. Divide the salad into bowls and place over the halloumi slices. Spread over the remaining onion and serve.

Roasted eggplant with tomatoes and quinoa with olives

Eggplants, tomatoes and olives are essential vegetables in Greek cuisine (Sorted Food)

Eggplants, tomatoes and olives are essential vegetables in Greek cuisine (Sorted Food)

Serves: 2 persons

Ingredients:

150g quinoa

1 clove of garlic

2 eggplants

1½ teaspoon dried oregano

3 tablespoons of olive oil

200g cherry tomatoes

50g black olives

1 lemon

Method:

1. Put the quinoa. Preheat the oven to 200C. Pour 150 g of quinoa into a small saucepan and add 300 ml of water. Season with a generous pinch of salt. Peel then finely grate 1 clove of garlic. Place the pan over high heat, bring everything to a boil and reduce the heat to low. Simmer for 8-10 minutes until the grains are tender and all the moisture has been absorbed. Once ready, set the pan aside to stir later. Move on to the rest of the dish while you wait.

Timer Instruction: The quinoa timer. The beans should be soft and any moisture should have been absorbed.

2. Prepare the eggplant. Cut 2 eggplants into bite-size pieces and place them on a medium baking sheet. Sprinkle with 1 teaspoon of oregano. Drizzle with 2 tablespoons of olive oil and season with a generous pinch of salt. Rub the oregano, oil and salt over the eggplant.

3. Roast it. Place the eggplant in the oven to roast for 10-12 minutes, until golden and tender. Prepare the vegetables while you wait.

Timer instruction: the eggplant timer. They should be golden all over and fluffy all over.

4. Prepare the vegetables. Halve 200 g of cherry tomatoes and finely chop 50 g of olives.

5. Mix. Once the quinoa is ready, add the tomatoes and olives. Finely grate the zest of 1 lemon, squeeze its juice and mix everything together. Season to taste with salt and pepper. If you’re still waiting for eggplant, now would be a great time to do some washing up.

6. Serve. Divide quinoa among plates and garnish with eggplant. Sprinkle ½ teaspoon of oregano and serve.

Tofu and red pepper souvlaki with smoked yogurt

Make this classic Greek vegetarian with marinated tofu (sorted food)

Make this classic Greek vegetarian with marinated tofu (sorted food)

Serves: 2 persons

Ingredients:

2 red peppers

1 red onion

280g extra firm tofu

1½ tablespoons smoked paprika

1 teaspoon dried oregano

1 teaspoon ground cinnamon

2 tablespoons olive oil

100 g plain yogurt

50g black olives

1 clove of garlic

2 heads of little gem lettuce

Method:

1. Prepare it. Prick 4 kebab skewers into a shallow tray and cover with water if wooden – this will prevent them from burning later. Preheat the grill to its highest temperature and line a small tray with aluminum foil. Deseed 2 peppers and cut into 8 pieces each. Peel and cut 1 onion into 8 wedges. Cut 1280 g of tofu into 8 equal pieces.

2. Put them on! Thread the tofu and vegetables onto the soaked skewers and place them on the lined tray. Spread 1 tablespoon of paprika, 1 teaspoon of oregano, 1 teaspoon of cinnamon and a generous pinch of salt. Drizzle with 2 tablespoons of olive oil, then rub the seasonings over the tofu and vegetables to coat them completely on the skewers.

3. Grill. Broil the entire pan for 10-12 minutes, turning the skewers every 2-3 minutes, until nicely browned. Continue with the yogurt in the next step while you wait.

Timer instruction: the timer for souvlaki. They should be golden all over.

4. Prepare the yogurt mixture. Pour 100 g of yoghurt into a small bowl and add the remaining ½ tablespoon of paprika. Finely chop 50 g of olives, then peel and finely grate 1 clove of garlic and put them in as well. Mix everything well, season to taste with salt, then crackle with the rest of the dish.

5. Prepare the gem. Finely grate 2 heads of baby gem lettuce crosswise. If you’re still waiting for the souvlaki skewers, now would be the perfect time to have some fun with some dishes.

6. Serve. Divide the yogurt on plates and load on the grated gem. Place 2 skewers on each portion and enjoy!

Recipes from Sidekick, which publishes a wide selection of “Smarter Recipe Packs”, each containing three awesome recipes that work together to ensure nothing goes to waste. The app then provides a full list of ingredients to buy – you choose where, so you can shop locally or online. These are used multiple times in dishes, meaning users have zero food waste at the end of the week. Subscriptions start at £4.99 per month. Head toward sortedfood.com/sidekick find out more.


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