Featuring Recipes from Our Traditional Greek Cooking Demonstrations
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FEATURING RECIPES FROM OUR TRADITIONAL GREEK COOKING DEMONSTRATIONS PROUDLY PRESENTED BY SATURDAY 19 MAY 12.30PM – 5.00PM SUNDAY 20 MAY 10.30AM – 5.00PM Join us for the ultimate culinary adventure of Greece! A chance for cooking enthusiasts and Greek food lovers to experience cooking demonstrations by chefs, home cooks, and Channel 7 celebrities *FREE ENTRY* THE GREEK CLUB – LEVEL 1 [UPSTAIRS] STARRING KATHY TSAPLES – CHEF & AUTHOR GEORGE DIAKOMICHALIS - PASTRY CHEF SATURDAY 19 MAY SUNDAY 20 MAY 1.30PM – 5.00PM 11.30AM – 4.00PM FREE ENTRY – LIMITED SEATS LEVEL 1 - THE GREEK CLUB TUPPERWARE DEMONSTRATIONS & DISPLAYS Come and join in and learn the secrets of Greek Baking and find out about new gadgets that make cooking and baking FUN!! The word “Paniyiri” in Greek translates to coming together and is essentially about connecting with the things that really matter, family, friends, food, fun and your community. We look forward to sharing our wonderful heritage, culture and Hellenic Hospitality; please take the time to visit the Traditional Greek Cooking Demonstrations Join us for the ultimate culinary adventure of Greece! A chance for cooking enthusiasts and Greek food lovers to experience cooking demonstrations by chefs, home cooks, and Channel 7 celebrities. The Traditional Greek Cooking Demonstrations attract huge numbers through the door each year. The demonstrations are designed for lovers of food and cooking enthusiasts. It features cooking competitions, cooking demonstrations from renowned Greek chefs of Brisbane, Channel 7, food tastings and many more activities to entice the taste buds. Over the two days of cooking we present over 25 cooking demonstrations back to back and showcase local businesses and producers, this provides an excellent opportunity to display and market your business. At this year’s Cooking Demonstrations, we have guest appearances from Channel 7 Stars: HOME & AWAY CELEBRITIES Sophie Dillman and Patrick O’Connor (Ziggy and Dean) HOUSE RULES STARS Josh and Brandon the Maryborough Tradies Visit our local Greek food exhibitors and try something Greek! Be a part of the Greek coffee making competition and have the chance to WIN some great prizes! Join in our informative Greek Cooking Workshops from our Master Chefs Special equipment: You’ll need a briki, a small copper or brass (or sometimes stainless steel) pot that’s narrow at the top and wider toward the bottom so that the grounds fall to the bottom. Serve the coffee in demitasse cups that are about 2 ounces each. What to buy: Be sure to use Greek coffee, which is a light-roast coffee and is very finely ground. It can be found at most Greek grocers. INSTRUCTIONS 1. Using one of your demitasse cups as a 2-ounce measure, fill the briki with as many cups of cold water as cups of coffee you want to make. Add 1 heaping teaspoon of coffee grounds for each 2-ounce cup of coffee. Add granulated sugar, if desired: 1 teaspoon per demitasse cup for medium-sweet (metrios_) or 2 teaspoons per demitasse cup for sweet (glyko). For an extra- strong-sweet cup (vari glykos or glykos vrastos), add 3 teaspoons sugar and 2 teaspoons coffee grounds per 2 ounces of water. 2. Heat over medium heat and stir just to incorporate the grounds and sugar. As the coffee heats, foam will rise. Be sure to hold onto the handle of the briki to keep it from falling over. When the foam nearly reaches the top, remove the briki from the heat and let it stand until the grounds have settled a bit, about 1 minute. Pour a little foam into each cup, then fill each cup, moving the briki up and down to help settle the grounds. Serve with a cold glass of water. 3. KALI OREXI SERVE WITH A GREEK SWEET NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS] *FREE ENTRY* Saturday 19 May, 2017 12:30 DOORS OPEN LITSA STILIANOS - HOST 1:00 Entertaining Greek Style Olga Alexandratos 1:30 LADIES AUXILIARY OF ST GEORGE Demonstrating: Bougatsa (Greek Semolina Cream Puffs) Bernie Papagiannis & Annette Little 2:00 THE SPINACH LEAF Demonstrating: Spanakopita George Diakomichalis 2:30 KALYMNOS PASTRIES – SOUTH AUSTRALIA Demonstrating: Psari Plaki Baked Fish +Yoghurt Pastry Spanakopita Helen Zeniou 3.00 HELEN’S EUROPEAN CUISINE Demonstrating: Kataifi Me Crema Kathy Tsaples 3:30 SWEET GREEK LIFE Demonstrating:Baklava Cheesecake Nikki Nicola 4.00 CYPRIOT YOUTH BRISBANE Demonstrating: Keftedes – Cypriot Meatballs Marina Campbell 4:30 ASIA MINOR GREEK SOCIETY Demonstrating: Syrup Dipped Cookies Lou Wilson 5.00 OLEA OIL OF MONEMVASIA Demonstrating: Olea Greek Salad Thomas Goupis Horticultural Consultant 5.30 THE PLANT GUY Our Greek Gardens WORKSHOPS: 1:30 – 2:30 - KATHY TSAPLLES – PHYLLO PASTRY 3:30 – 4:30 - GEORGE DIAKOMICHALIS – BAKLAVA ALL DAY - TUPPERWARE – RAMONA DOWNES NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS] *FREE ENTRY* Sunday 20 May, 2017 10.30 DOORS OPEN Anna Stephanos 11:00 ALEXANDREA LIVING Demonstrating: Traditional Greek Salad w 5 Olive Oil Desi Carlos & Lisa Peterson 11.30 2 GREEK GIRLS COOKING Demonstrating: Ancient Grain Salad Aliki Vazanellis 12.00 BREAKING BREAD Demonstrating: Youvetsi Lamb -baked w Rissoni Pasta Anthony Kentrotis 12:30 Demonstrating: Baklava Waffles & Whipped Nutella Fetta George Diakomichalis 1.00 KALYMNOS PASTRIES – SOUTH AUSTRALIA Demonstrating: Psari Plaki Baked Fish +Yoghurt Pastry Spanakopita Kathy Tsaples 1:30 SWEET GREEK LIFE Demonstrating: Kataifi Cheese Balls Andrew Solomon 2.00 FISH FACTORY Demonstrating: Moreton Bay Stuffed Squid George & Danielle Diacos 2.30 GERTRUDE & MABEL + LITTLE G Demonstrating: Octopus w Skordalia Stephanie James & Katlyn Mourginos 3.15 VOULA’S KITCHEN Demonstrating: Baklava Sonia Patrikios 3.30 THE LITTLE ORGANIC CO Demonstrating: Raw Baklava Bliss Balls 4.00 COMPETITIONS & RAFFLE DRAW WORKSHOPS: 11:30 – 12:30 - KATHY TSAPLLES – PHYLLO PASTRY 2:00 – 3:00 - GEORGE DIAKOMICHALIS – BAKLAVA ALL DAY - TUPPERWARE – RAMONA DOWNES Ladies Auxiliary Recipe by Olga Alexandratos CUSTARD MIXTURE INGREDIENTS - 1 egg (room temperature) - 1 egg yolk (room temperature) - 1/4 cup caster sugar - 1 1/2 cups full cream milk - 1/4 cup semolina (fine grain) - pinch of salt - 1/2 cup unsalted continental butter - 115 grams butter (cubed) - 2 teaspoons fresh lemon juice - Zest from 1 lemon - 1/2 teaspoon vanilla extract PASTRY INGREDIENTS - 8-10 sheets of thawed filo pastry - 1/2 cup melted butter GARNISH INGREDIENTS - Icing sugar - Cinnamon Unroll one sheet of filo, keeping remainder DIRECTIONS covered with dampened kitchen towel. Place on Beats eggs until frothy then add sugar slowly and a work surface, with narrow end facing you. beat until thick and foamy, Set aside. Heat milk in medium pot until hot but not boiling. Brush lightly with melted butter. Place 3 tbsp of Remove from heat and slowly add to egg mixture custard on lower 1/3 of filo. Using a thin, flexible and whisk until all the milk is used up – never spatula, spread custard into a wide rectangle, stop whisking. approximately 10x5 inches, nearly covering Pour custard mixture back into pot and set on lower third of the filo. Fold right and left sides of medium-low heat; cook, stirring constantly for phyllo towards centre so that edges just meet; about 3-4 minutes. Gradually sprinkle in lightly brush folded sides with butter. Fold lower semolina and pinch of salt. third up and brush with butter. Fold upper third Reduce heat to very low, cook, stirring down and brush with butter. It should now look constantly, until thick and smooth. Whisk in like an envelope. Place on a lightly buttered pieces of cut up butter, incorporating completely baking sheet and repeat envelope-making into the semolina custard. procedure 7-9 more times. Brush tops of Remove, place a piece of plastic wrap directly on bougatsa with any remaining butter and bake the surface of the custard and cool completely. until golden-brown, about 15-18 minutes. When cool, stir in juice, lemon zest and vanilla. Let cool 20 minutes before serving. Preheat oven to 180°C. Serve warm, dusted with icing sugar and cinnamon. INGREDIENTS FOR FILLING 1 bunch of silver beet 200 grams feta cheese 100 grams romano cheese 3 onions ¼ cup of rice ¼ cup of olive oil Salt to taste INGREDIENTS FOR FILO PASTRY 4 cups Plain Flour 1 1/3 cups of warm water ¼ cup Olive oil 1 teaspoon salt ¼ cup extra olive oil for brushing METHOD FOR FILLING Preheat oven to 180 degrees Grease a 35cm x 25cm dish with olive oil Chop silver beet finely Heat oil in frying pan over medium heat and cook onions for 5 minutes until soft When onions cooked add to silver beet with remaining ingredients and mix METHOD FOR FILO PASTRY Stir flour and salt into a mixing bowl and add water with oil Stir until soft dough forms then knead for 5 to ten minutes Let dough rest for ½ an hour covered with cling Roll out pastry to a thin sheet then place into tray Pour filling (mixture) into pastry Repeat with 2 sheets of pastry brushing with olive oil between sheets and on top Cook in a preheated oven for 1 hour or until golden brown (Dish – 28cm x 38cm) INGREDIENTS 1 pkt kataifi 130gm melted butter 80 – 100gm Chopped almonds (leave some for decorating cake) For Syrup 3 cups sugar 3 cups water ½ lemon 4 cloves 2 cinnamon sticks For Custard 2 litres milk 8-9 heaped tblsp (150gm ) of cornflour 1 sachet of vanilla sugar (1 tsp vanilla essence) 2 eggs ½ cup sugar 600ml cream for decorating cake METHOD may only want to pour in 2 cups if Kataifi you don’t want the kataifi to be too Please note that you will need to make syrupy. Let it stand the kataifi the day before, this allows Syrup the kataifi to soften.