In the Weekend Plan | A Simple Greek Feast

In the Weekend Plan | A Simple Greek Feast

Sep 14, 2015 by Christine

Did you guys know that in every Weekend Plan there’s a party all planned out for you to throw (recipes, shopping list, sometimes playlists, decor, cocktail/wine pairings)? This is an exclusive peek into last week’s plan.

photo from The Guardian

What do you mean you don’t eat no meat? That’s ok, we made you lamb. When The Islands of Greece cookbook showed up on our doorstep, it transported us right to Santorini, inspiring this week’s dinner selections. Greet your guests with cheek kisses, pour them wine, and start with herby whipped feta toasts. Walk around saying opa, feast on lamb and summer salad, then finish the night with Adventures in Cooking’s simple Baklava Apples. Bonus points for serving shots of ouzo.

Herby Whipped Feta Toasts with Heirloom Tomatoes

  • 6 oz feta cheese
  • ¼ cup heavy cream
  • ½ lemon, small, juiced
  • — black pepper, freshly ground
  • 1 tbsp mixed fresh herbs, plus more for garnish
  • 2 tbsp extra virgin olive oil, plus more if needed
  • 2 heirloom tomatoes, sliced
  • 8 slices your favorite bread, toasted

→ After toasting the bread, you could rub a garlic clove on each slice. We’re huge garlic fans, but we try to tone it down sometimes.

  1. In a small(ish) food processor, purée the feta, heavy cream, lemon juice, a few cracks of pepper, herbs, and oil until smooth and creamy. Scrape down the edges to make sure there are no chunks. Set aside.
  2. To assemble: slather some of the whipped feta on the bread slices and top with tomatoes. Crack some pepper and garnish with extra herbs—a tomato sandwich never had it so good.

used by permission . Hardie Grant Books . The Islands of Greece by Rebecca Seal . photographer Steven Joyce

Lamb Kleftiko

  • 3 tbsp extra virgin olive oil, plus more to cook
  • 1 lb boneless lamb shoulder, or leg, cut into bite-sized chunks
  • 1 yellow onion, finely sliced
  • 6 cloves garlic
  • 1 carrot, finely chopped
  • 2 tomatoes, seeded and roughly chopped
  • 2 potatoes, large, cut into chunks
  • 3 oz Greek Manouri cheese, or hard goat cheese, cut into small chunks
  • 1 sprig fresh rosemary, leaves removed
  • 4 sprigs fresh thyme, broken into short lengths
  • 1 lemon, juiced
  • 1 tsp fresh Italian parsley, chopped
  • — sea salt
  • — black pepper, freshly ground
  1. Preheat the oven to 350°F. Have ready a large metal roasting dish, on to which you’ve placed 2 long sheets of baking paper, crossed over to form an ‘X’ shape.
    In a large wide pan, heat a little olive oil and brown the lamb all over, in
    batches so as not to crowd the pan. Remove from the pan and place in a bowl.
  2. Brown the onion over a high heat with a bit more oil in the same pan. Tip in with the lamb. Add all the other ingredients to the bowl (except the 3 tablespoons of olive oil), season generously and toss gently to ensure everything is coated and the herbs and cheese are well distributed.
  3. Pour the whole lot on to the centre of the double layer of baking paper. Fold the edges upwards to ensure no liquid can escape and pour in the 3 tablespoons of olive oil and 3 tablespoons of water. Working with top layer of paper first, bring the two overhanging edges together and fold them in on themselves, using small folds, until you have folded down to the lamb. Then do the same with the second layer of paper, to form a really good seal so no steam can escape.
  4. Cook for 1½ hours. Let the lamb rest in its parcel, out of the oven, for a further 15 minutes. Bring to the table still wrapped and open to release the cloud of fragrant steam at the table.

used by permission . Hardie Grant Books . The Islands of Greece by Rebecca Seal . photographer Steven Joyce

Santorini Salad

  • 2 slices rustic whole wheat bread
  • 1 cucumber, 3 oz., halved and seeds scraped out
  • 4 tomatoes, a mixture of yellow and red if possible, halved
  • 2 spring onions, finely chopped
  • 1 tbsp capers
  • 7 oz salad greens, watercress, mizuna, arugula, radicchio
  • 3 tbsp extra virgin olive oil
  • ½ lemon, juiced
  • 1 tsp fresh mint, finely chopped
  • 1 tsp fresh Italian parsley, finely chopped
  • 1 tsp fresh dill, finely chopped
  • 1 tsp dried oregano
  • — sea salt
  • 3 oz. feta cheese, or hard goat cheese
  1. Tear the bread into bite-sized pieces and place in a low oven, preheated to 225°F, for 30 minutes to dry out and crisp up. Set aside.
  2. Slice the cucumber into small pieces and place in a bowl with the tomatoes, spring onions, capers or caper leaves and salad leaves. Whisk together all the dressing ingredients, taste for seasoning, then pour half over the salad and toss.
  3. Just before serving, roughly crumble the cheese and add it and the rusk or dried bread to the salad. Toss gently again, adding a little more dressing, if needed. Serve immediately.

used by permission from Adventures in Cooking

Baklava Apples
original recipe source