Celebrating Greek cuisine
Greek cuisine has always fascinated me and though I haven’t yet been to Greece (I know!) I do, very often dream of visiting this stunningly beautiful destination. The first thing that comes to my mind when I think of Greek cuisine is moussaka and tzatziki. This popular cuisine has some much to offer with dishes made using fresh fish, delicious meat, cheese and of course plenty of vegetables.
Jet2.com invited me to a Greek cookery class a few weeks ago to celebrate the launch of two new destinations in Greece for 2020. The azure waters of the coast at Lefkas and the quieter beach town of Parga can go onto your travel itinerary for 2020 with Jet2
#JetMe2theGreek event with Jet2
To celebrate the two new destinations for 2020, Jet2 came up with the wonderful idea of celebrating Greek cuisine with a cookery class.
Jenius social kitchen organised a very enjoyable group cooking class for us. A very talented chef and her team patiently taught a large group of us how to quickly rustle up a five-course Greek feast.
We cooked a very simple but beautiful summery greek salad, stuffed peppers and stuffed juicy tomatoes, delicate filo pastry parcels stuffed with two different fillings, skewers, and my absolute favourite tzatziki.
All of us were divided into groups and each group made generous portions of each dish. There was great attention given to all guests, ensuring that everyone’s dietary requirements were met.
I personally loved making the filo pastry parcels because they were so delicate to handle and it was great to pick up some pro tips on how to create the perfect triangular shape and not overdo the stuffing.
It was an incredibly warm and humid summer evening and the salad proved to be a crowd favourite. The recipe created by the chef at Jenius social Kitchen, we followed is very easy to re-create at home and can complement any main dish very nicely. Why not create this dish at home and enjoy it while you plan your Greek adventure for 2020?
• 3 large tomatoes
• 1 cucumber
• 1 red onion
• Handful of Kalamata olives
• 80g feta cheese
• Glug of Greek extra virgin olive oil
• 1 tsp dried oregano
• 8 fresh mint leaves
- Cut the tomatoes into 2cm wedges.
- Quarter the cucumber and cut into chunks.
- Peel and thinly slice the red onion.
- Halve the Kalamata olives.
- Roll the mint leaves up and thinly slice into ribbons, place these into a small bowl with the
oregano, salt and pepper, and mix.
- Place all of the ingredients into a large bowl, along with the seasoning and some extra virgin olive
oil and mix.
- Chop or crumble the feta on top of the salad to serve.
After all that hard work, we enjoyed a proper Greek feast at the huge and neatly set table. The menu was perfect for a summer evening and the stuffed filo parcels and skewers dipped into the cooling dip went down a treat. The wine kept flowing thanks to the fab team at Jenius social kitchen.
Lefkas and Parga
Lefkas – home to spectacular scenery and stunning sandy beaches. The turquoise waters, wild olive groves, and breathtaking hills are the stuff dream holidays are made of.
Parga – Sitting on the slope, this picture-postcard perfect town has the best of both worlds. Cobalt sea and rugged hillside dotted with traditional terracotta-topped houses. This beach town is home to unspoilt white sand beaches and a promenade that will coax even the most camera-shy out of their shell to proudly pose for pictures.
*With thanks to Jet2 Holidays for an invite.