My Big Fat Greek Wedding 3

Instructions

Add the first nine ingredients to a mini blender, and cut your pork into 1 inch cubes.

Blend the marinade ingredients and pour into an airtight bag with the pork, squishing everything around and squeezing as much air out of the bag as possible. Refrigerate for 4 hours to let all those yummy juices soak into the meat.

When ready, preheat your grill or griddle pan to high. Skewer your pork onto 6 skewers, and grill three at a time. Each side should cook for about 2 minutes.

Remove the skewers to a plate and allow to rest for 5 minutes. When ready to serve, spread tzatziki (see notes for recipe) onto a plate or cutting board. Lay your souvlaki on top of your tzatziki and sprinkle with some fresh oregano if you have it.

Alternatively, pack your souvlaki up in an airtight tupperware with a few separate containers for dipping sauce for optimum/sanitary sharing on your next flight.

Instructions

Yum hey it's ingredients!

Whisk your oil, balsamic, lemon and honey until emulsified. Next, cut your watermelon, feta, and cucumber into 3/4 inch chunks. When ready to serve, toss half the dressing with watermelon, cuc, and feta as well as your mint. Add more dressing as needed and serve immediately.

Instructions

If using dried beans, make sure you soak them in water for at least 10 hours or overnight. On the day of cooking, drain your beans and add them to another pot of salted water-- bring them to a boil, and reduce heat to medium low. Simmer for an hour until softened to an al dente (if they're still "crunchy", continue to simmer until done). Drain and set aside.

Preheat your oven to 375 and gather your base sauce ingredients.

In a deep, oven proof skillet, caramelize your onions and celery with a glug of olive oil over medium heat, stirring to ensure they don't burn. Add your garlic and red pepper flakes, continuing to stir for a few more minutes. Finally, add your tomatoes, water and herbs, simmering for several minutes to ensure all the flavors meld together.

Stir in your beans and scoot your skillet into the oven. Bake for 30-40 minutes, adding more time if your beans are still a bit al dente.

Before serving, top with crumbled feta and drizzle with olive oil.

Instructions

Roughly 30 minutes before cooking, soak your fish filets in salted water and refrigerate. This will help mitigate any residual fishiness. Preheat your oven to 375.

While you wait, add your oil to a saute pan and caramelize onion over medium low heat. Add garlic cloves and continue to stir for a couple of minutes until softened. Follow that up with your tomato paste and white, simmering until almost all of the liquid has been absorbed/cooked off. Finally, add your tomoatoes, spices, bay leave and oregano. Simmer until THAT is reduced.

Time for your fishies! Pat dry, and sprinkle with salt and pepper. Lay each filet onto a rectangle of parchment paper, dividing half of your tomato mixture over each. Finish with capers and two quarter slices of lemon, and fold your parchment paper over the fish, rolling the borders tightly to create a parchment packet. Your fish will steam inside with all of those yummy flavors.

Bake in your preheated oven for 12-13 minutes. Tear your packets open and serve immediately.

Instructions

Preaheat your oven to 350 and, in a medium bowl, mix cheeses, half and half, eggs, and salt.

Butter the bottom and sides of an 8 inch spring form pan. Lay roughly 8 sheets of phyllo along the bottom and sides of the pan, brushing butter between every single sheet. Essentially, half of each sheet will cover the bottom of the pan, and half of each sheet will be hanging over the side of the pan. Pour your cheese mixture into your pastry lined pan.

Next, fold each of the overhanging layers of phyllo back over the cheese batter, again brushing melted butter between each layer. It's ok if it's a little messy looking! Brush the last bit of butter over the top of your phyllow and sprinkle with za'atar.

Bake for 45-50 mins until the top of your tyropita is golden brown. Remove from the oven and allow to rest for five minutes. Cut into wedges and chow down.

Instructions

Preheat your oven to 350, and prep the baklava filling. Blitz the nuts in a mini food processor until finely chopped. If you can't find small chocolate morsels, hand chop your chocolate until roughly the same size. Gather the rest of the ingredients.

Brush an 8 inch square cake pan with butter, and layer 1/4 of your phyllo sheets (4-5 sheets all in) on the bottom of the dish, buttering generously between each layer. Totally fine if you want to cut your sheets to fit, but also fine on bottom layers to fold edges over to fit inside the pan.

Mix your nuts, chocolate and spices and sprinkle 1/3 of the mix over your bottom layer of phyllo. Then, begin again-- adding 1/4 of your phyllo, buttering as you go, nuts, phyllo, nuts, and finally one last layer of much neater phyllo sheets (because this will be your top layer and it should look pretty). Brush the top generously with the last of your butter.

Using a very sharp knife, cut your baklava into 3 long strips inside the pan (that's two parallel lines, see picture below). Then, cut a bisecting lines from the top corner of the pan to the opposite corner at the bottom. You should be left with an elongated diamond pattern.

Bake the baklava for 45 mins until the top of your pastry is crisp and golden.

While you wait, make your syrup by combining the sugar, water, orange zest and the cinnamon stick in a small saucepan. Bring to the boil and cook until sugar is dissolved. Remove from the heat, and allow to cool and for the cinnamon stick to infuse; once it has reached room temperature, stir in the lemon juice and honey.

Once your baklava has finished baking, gradually pour the room temp syrup over the hot baklava. Totally fine to completely soak the baklava-- it will absorb as it sits.

And hey presto-- I think Gus will be pleased.