Sunday, July 12, 2015

Pork Souvlaki with Greek Salad

Pork Souvlaki from Mitchell's. Cook it over medium high heat for 15 minutes on the BBQ. Turning every few minutes. When they're done, hold the skewer against your chest and push each piece off with a carving fork. This way you don't knock food all over the counter when it lets go suddenly.

The rice was done in the microwave with a whole lemon rinded into it. A few drops of lemon juice, olive oil and salt. It was delicious!

Carrot garnish was a grated carrot with a teaspoon of sugar, salt, oil and a bit of rice wine vinegar. Sweet and sour. It helped.

Greek Salad

4 inches English cucumber diced - the skin isn't bitter so you can eat it
2 medium size tomatoes diced
1 celery stalk diced - optional, Fern loves celery
handful black olives
50 gm feta cheese
chives - handful fresh from the garden or onion
black pepper
2 tsp olive oil
1 tsp red wine vinegar

Crumble the feta over everything and toss. Add the oil and vinegar and toss again.  Plate

We had a guest for dinner and he practically inhaled his food. I think it's better than he's used to.

No comments:

Post a Comment