Meat Archives - Page 3 of 4 - Irini Tzortzoglou

Dairy Meat Recipes

Chicken escalopes with spinach puree and Dodoni feta foam

This recipe uses some spinach mix and some feta cream which you can use for…

Irini18th January 2021

Christmas Meat Recipes Vegetables / Pasta / Pulses

Festive stuffed cabbage dish with a tahini and lemon sauce as well as stuffed cabbage heart with avgolemono

The first part of this recipe that involves cooking the whole cabbage long enough to…

Irini18th January 2021

Meat Recipes

Spiced roasted poussin with smoked aubergine sauce and a chestnut and mushroom pilaf

This recipe was inspired by one on the Great British Chefs website by Marcello Tully…

Irini26th December 2020

Meat Recipes

Rabbit stifado

Since my childhood, wild hare roaming the Cretan landscape was considered a very special delicacy…

Irini21st December 2020

Meat Recipes

Pheasant breast with celeriac puree, shredded Brussels sprouts with bacon and a roast shallot, garlic and ginger jus

With its ruby red colour, nose of tobacco, leather and juicy blackberries and plums, with…

Irini30th November 2020

Meat Recipes

Slow braised pork shoulder in red wine (bekri meze)

A wonderful, succulent dish of pork braised slowly in red wine (bekri means drunken) enjoyed…

Irini12th November 2020

Bakes Meat Recipes

Aubergine and lamb moussaka with a two potato topping

This recipe was developed for the Lakeland membership club and went out in October 2020.…

Irini8th November 2020

Meat Recipes Vegetables / Pasta / Pulses

Vegan – Cabbage, carrot and rice caserole (lachanorizo)

A wonderful, olive oil based, warming winter dish, inexpensive and delicious on its own for…

Irini19th October 2020

Meat Recipes

Venison tenderloin cooked sous vide with a prune and brandy sauce

This dish requires for the venison to be marinated for 1 hour and it also…

Irini19th October 2020

Meat Recipes

Roast chicken with chorizo, new potatoes and small onions

In this dish, instead of the classic purely Greek flavours of olive oil, lemon and…

Irini19th October 2020

Meat

Chicken escalopes with spinach puree and Dodoni feta foam

Spiced roasted poussin with smoked aubergine sauce and a chestnut and mushroom pilaf

Rabbit stifado

Pheasant breast with celeriac puree, shredded Brussels sprouts with bacon and a roast shallot, garlic and ginger jus

Slow braised pork shoulder in red wine (bekri meze)

Vegan – Cabbage, carrot and rice caserole (lachanorizo)

Venison tenderloin cooked sous vide with a prune and brandy sauce

Roast chicken with chorizo, new potatoes and small onions

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