MY GREEK KITCHEN RULES PANIYIRI 2016 GREEK COOKING DEMONSTRATIONS RECIPES FEATURING RECIPES FROM OUR TRADITIONAL GREEK COOKING DEMONSTRATIONS ARE YOU THE BEST GREEK COFFEE BARISTA IN BRISBANE? ENTER THE FREE GREEK COFFEE MAKING COMPETITION WIN A GREEK COFFEE MAKER SATURDAY 21ST MAY 2.00PM & 4.15PM SUNDAY 22ND MAY 2.00PM LEVEL 1 - THE GREEK CLUB STARRING CHANNEL 7 CELEBRITIES 2016 MKR FINALISTS ……. GIANNI & ZANA 2016 HOUSE RULES STARS……….LUKE & CODY Lovers of Greek coffee who know the difference between a sketo, a metrio and a glyko are invited to take part in the search for the maker of the best Greek coffee in Brisbane. It will be a mouth-watering duel with Greek coffee, sugar, water and a briki as your weapons of choice. Win great prizes and the ability to brag that you are the best briki barista in Brisbane! 2016 PANIYIRI TRADITIONAL GREEK COOKING DEMONSTRATIONS 21ST & 22ND MAY 2016 *FREE ENTRY* THE GREEK CLUB – LEVEL 1 [UPSTAIRS] 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 once again 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. This is the ultimate culinary adventure of Greece; 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. How to make a GREAT GREAT COFFEE Greek coffee preparation has as many variations as there are Greeks. Some people swear by boiling the coffee three times and stirring only once. Others boil once and stir, stir, stir. No matter how you take it, this coffee is usually sipped slowly and paired with lively conversation. 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 (glykys_). For an extra-strong- sweet cup (vari glykos or glykys 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 21ST May, 2016 12:30 LITSA STILIANOS – INTRODUCTION – ENTERTAINING GREEK STYLE PHILOPTOCHOS SOCIETY OF ST GEORGE 1:00 ANTHONY KENTROTIS – CHEF RIZOGALO WITH LEMON FIGS AND WALNUTS 1:30 HELEN ZENIOU - HELEN’S EUROPEAN CUISINE LOUKOUMIA GRECIAN DELIGHT ROLLS WITH ORANGE BLOSSOM 2:00 GREEK COFFEE COMPETITION – GREAT PRIZES Judged by HOUSE RULES CONTESTANTS LUKE & CODY 2:15 ALIKI VAZANELLIS – BREAKING BREAD COOKBOOK SLOW ROASTED SHOULDER OF LAMB & TYROPITA 2:45 PARAS VASILIOU – CYPRIOT YOUTH OF BRISBANE OUR CYPRIOT KITCHEN COOKBOOK KEFTEDES & BOURKOURI SALAD 3:15 MY KITCHEN RULES 2016 FINALISTS Cooking Demonstration with GIANNI & ZANA 3.45 DESI CARLOS AND LISA PETERSON TWO GREEK GIRLS COOKING MEDITERRANEAN EATING-COOK - EAT-LIVE – MOUSSAKA 4:15 GREEK COFFEE COMPETITION – GREAT PRIZES Judged by 2016 MKR FINALISTS GIANNI & ZANA 4.30 ILIAS THE GREEK – SWEETS HANDMADE WITH LOVE GALAKTOBOUREKO 5.00 STEPHANIE JAMES & KATELYN MOURGINOS – VOULA’S KITCHEN PISTACHIO ROSE SEMOLINA CAKE 5.30 MARINA CAMPBELL – ASIA MINOR GREEK HISTORICAL SOCIETY FINE FOOD FARE – COOKBOOK – WARM CHICKPEA & SILVER BEET SALAD WITH SUMAC – KUNEFE – SWEET CHEESE SLICE *Free Entry to WIN a Kitchen Aid Mix Master donated by Chez Nous Corporate Catering NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS] *FREE ENTRY* Sunday 22nd May, 2016 10.30 LITSA STILIANOS – INTRODUCTION – ENTERTAINING GREEK STYLE AUXILIARY OF ST GEORGE 11:00 ANTHONY GALIS – MORCO FRESH KOLOKITHOKEFTEDES – ZUCCHINI RISSOLES 11.30 STEPHANIE JAMES & KATELYN MOURGINOS – VOULA’S KITCHEN BAKLAVA ROLLS 12:00 ANTHONY KENTROTIS – CHEF RIZOGALO WITH LEMON FIGS AND WALNUTS 12:30 DESI CARLOS AND LISA PETERSON – TWO GREEK GIRLS COOKING MEDITERRANEAN EATING- COOK - EAT- LIVE – MOUSSAKA 1.00 JOCELYN HANCOCK – CAKE & BAKE HALVA AND ESPRESSO CHEESECAKE 1:30 ALIKI VAZANELLIS – BREAKING BREAD COOKBOOK SLOW ROASTED SHOULDER OF LAMB & TYROPITA 2.00 GREEK COFFEE COMPETITION JUDGED BY 2016 HOUSE RULES CONTESTANTS LUKE AND CODY 2.15 ILIAS THE GREEK – SWEETS HANDMADE WITH LOVE GALAKTOBOUREKO 2.45 EFFIE - THE GREEK GODDESS IN THE KITCHEN with IRENE CAYAS – GREEK ORTHODOX SOUTHSIDE PARISH LADIES AUXILIARY COOKBOOK – SOUTZOUKAKIA IN TOMATO SALSA 3.30 HELEN ZENIOU- HELEN’S EUROPEAN CUISINE LOUKOUMIA GRECIAN DELIGHT ROLLS WITH ORANGE BLOSSOM 4.00 MARY PARADISSIS – CYPRIOT YOUTH OF BRISBANE OUR CYPRIOT KITCHEN – KALOPRAMA – SEMOLINA CAKE 4.30 SIA ARISTIDOU & CHRYSTALLA TZANEROS – THERMOMIX FAYI COOKBOOK – HALVA – FOURNO -SEMOLINA CAKE 5.00 DRAWING OF RAFFLE PRIZES *Free Entry to WIN a Kitchen Aid Mix Master donated by Chez Nous Corporate Catering RIZOGALO WITH LEMON FIGS & WALNUTS ANTHONY KENTROTIS INGREDIENTS 100G ABORIO RICE 1.2L FULL CREAM MILD 2 TSP VANILLA PASTE OR EXTRACT 60G CASTOR SUGAR 80G CORNFLOUR WALNUT TUILLE 85G ICING SUGAR 50G PLAIN FLOUR 2 EGG WHITES 1 TSP VANILLA PASTE OR EXTRACT 50G MELTED BUTTER LEMON CURD 2 LEMONS JUICED 3 WHOLE EGGS 175G CASTOR SUGAR 2TBLS CORNFLOUR 20G MELTED BUTTER CARAMELISED FIGS 4 FIGS HONEY For the rizogalo: Place rice, milk and sugar in saucepan continue to stir on a medium to low heat until rice is cooked fold through the vanilla and thicken with cornflour set in the fridge. For the Walnut Tuille: In a bowl place all ingredients, mix with a whisk till all combined set in fridge for 15min. Heat your oven to 220. Put 4tsp of the mixture spaced apart on the lined tray. Spread it a little, using the back of the spoon, sprinkle with the crushed walnuts then bake for 9-10 mins or until the edges start to brown. Once they come out let cool for 10sec and shape to any shape you like. Keep in airtight container. For the Lemon Curd: Place all ingredients in a pot over a low heat keep stirring until nice and thick, place in fridge to cool completely For the figs: Cut into wedges and place cut side down in a pan add honey and caramelise then cool in fridge. FROM BREAKING BREAD ALIKI VAZANELLIS Slow roasted shoulder of lamb In Greek cooking most dishes will be lemon based or tomato based. For this one I’ll do the lemon base, but you could use the tomato version as I have done with the lamb shanks. The shoulder takes a while to cook, but when done you should be able to pull meat off the bone with 2 forks. Ingredients 1 lamb 10 cloves garlic—1 red onion 1/2 cup white wine 2 cups of water 2 lemons Salt & pepper Oregano or rosemary 1 carrot & 1 stalk celery Method 1) In the middle of a baking dish, thickly slice onion into 4 2) Cut carrot into thick slices and make a celery bed for shoulder to sit on 3) Make a few slits in shoulder and press garlic in 4) Leave rest whole in the pan 5) Salt & pepper your lamb, place over the bed 6) Sprinkle oregano, juice one lemon and pour over 7) Slice the other lemon and put in the roasting dish 8) Place the lamb in a hot oven 180 degrees for about an hour, then reduce to 120 degrees for another 30 mins or more if needed and cover with foil. 9) Spoon sauce over lamb occasionally. 10) Once done take out shoulder and squash all the vegies in the sauce, push through a sieve to make the sauce. 11) If needed thicken it with a little cornflower. But it should be fine as it is. During cooking check if it needs water as it takes a while to cook, and it should evaporate. This meal is either done as a main, serve with lemon roasted potatoes. Or on warmed pita bread as a starter, or with chopped tomato and cucumber mini salad, flaked lamb and a spoon full of tzatziki.