Yr 9 Foods From Around The World. By Steve Payne Greek Foods:

Reason For My choice: I choose Greek food because its very unusual exquised and very unique in its own way. Its very tasty though it can be very spicy and in some cases extremley hot. I have never made greek food and look forward to it.

Entree: Greek meat balls.

1 1/2 lbs. ground beef
1/3 cup uncooked rice
1/2 cup canned tomatoes
1 large onion, finely chopped
3 tablespoons fresh parsley, minced
salt and pepper
2 eggs, beaten
6 cups bouillon


Method:

Combine all ingredients except bouillon, kneading after eggs are added. Roll lightly into 1 to 1 1/2 inch balls. Bring bouillon to a boil and drop in meatballs. Reduce heat to a simmer, then cover and cook for 20-30 minutes. Meatballs are cooked when they rise to the surface.

Main course:

Greek lamb with watermelon salad.
Ingredients (serves 4)

• 2 tbs fresh rosemary
• 1 tsp whole black peppercorns
• 1/2 tsp dried chilli fl akes
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 100ml extra virgin olive oil
• 4 x 200g lamb backstraps, trimmed
• 1/4 cup mint leaves, chopped
• 1/3 cup (95g) Greek-style yoghurt

• Watermelon salad

• 1 tbs olive oil
• 1 tbs lemon juice
• 300g watermelon flesh, roughly chopped
• 120g feta, crumbled
• 1/2 cup mint leaves , sliced if large
• 1/2 cup (60g) pitted kalamata olives, sliced

Method

1. Pound cumin, rosemary, peppercorns, chilli and 1 teaspoon salt in a mortar and pestle, until coarsely ground. Add the lemon and orange zests, then stir in oil. Place lamb in a shallow dish, pour over marinade, then turn to coat well. Cover and refrigerate for 2 hours.
2. Preheat the oven to 200°C. Heat a heavy-based frypan over medium-high heat. In 2 batches, sear the lamb on all sides, turning, for 2-3 minutes. Transfer the lamb to a baking tray, then roast in the oven for 7 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 5 minutes.
3. Meanwhile, for the watermelon salad, whisk together the oil and lemon juice, then season and toss in a large bowl with the remaining ingredients.
4. Stir the mint into the yoghurt and season well. Slice the lamb backstraps and serve with the watermelon salad and minted yoghurt on the side.
   
   
   Desset: Baklava.

2 cups honey
1 cup sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon cinnamon
14 philly (filo or fillo) pastry sheets
1 cup butter, melted
2 cups toasted and/or roasted nuts* chopped fine

Shopping list:


butchery: 1/12 IBS beef, 4 lots of 200 grams of stipped lamb




Veggies: 1 onion, 1/2 can of tomatoes, 3 table spoonsfresh parcley, 300 grams of flesh watermelon 3 bananas.



Dairys: Frozen pastry, 1/2 cup cream, 1 tsp vanilla extract, 2 eggs lightly beated, 250 grams of pasionfruit and mango in a jar.




Small things: 1tsp cornflour, 2 cummin seeds, 2 tbs of fresh rosmary, 1 table spoon of olive oil, 1 tablle spoon of lemon juice.