Real Food - Summer 2019

summer 2019 real food 55

Baked Chicken Keftedes

MAKES 6 MEZE (APPETIZER) SERVINGS

Classic Greek meatballs are made with either ground pork, lamb,

beef or a combination thereof. Here’s a lighter version, flavored the

classic way with plenty of onions, a little garlic and a lot of mint—the

telltale herb in all Greek meatballs. Serve these with tzatziki, fresh

pea fava, feta cheese dips or yogurt dressings.

2 pounds ground chicken or turkey

3 garlic cloves, minced

2 red onions, finely chopped

1 large egg, lightly beaten

2 tablespoons extra virgin Greek olive oil,

plus more for frying

1/2 teaspoon paprika

2/3 cup chopped fresh mint

1/2 cup chopped fresh parsley

1/2 to 1 cup panko bread crumbs

salt and freshly ground black pepper

1. In a large bowl, combine the ground chicken, garlic, onions, egg,
   olive oil, paprika, mint, parsley and 1/2 cup of the panko. Season
   with salt and pepper and mix to combine. Test for firm ness by
   shaping one meatball. If it holds its shape, don't add any more of
   the panko; if it comes apart, add more of the panko, a tablespoon
   at a time, until the mixture is firm enough to hold its shape when
   formed into a meatball.


2. Heat a little olive oil in a small skillet. Take a teaspoon of the
   mixture and fry it to test for seasoning; adjust accordingly.


3. Line a baking sheet with parchment paper. Form the mixture
   into 1-tablespoon meatballs. Place them on the prepared baking
   sheet in neat rows. Cover loosely with plastic wrap and refrigerate
   for at least 30 minutes or up to 6 hours.


4. Preheat the oven to 350°F. Uncover and bake the meatballs
   for 20 to 25 minutes, until golden brown, turning gently with a
   spatula or kitchen tongs, until browned on all sides. Remove from
   the oven and serve.

Spring Fresh Pea Puree

MAKES ABOUT 3 CUPS

Fava is one of the all-time classic Greek meze [appetizer]

recipes, most often made with yellow split peas cooked

until they disintegrate into a puree. ... Here's a contempo-

rary idea that calls for using fresh or frozen peas. It works

well as a sandwich spread or spooned over bruschetta, and

it pairs beautifully with ouzo-seared shrimp or grilled or

fried seafood.

2 cups fresh or frozen shelled peas

1/2 cup ouzo, or 1 star anise pod

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh tarragon

1/3 to 2/3 cup extra virgin Greek olive oil

juice of 1 lemon, plus more as needed, strained

Greek sea salt or kosher salt

freshly ground black pepper

2 tablespoons chopped fresh chives or red onion

scant 1 teaspoon whole pink peppercorns

2 tablespoons crumbled Greek feta

1. Place the peas in a medium saucepan and add water
   to cover and the ouzo or star anise. Cover and bring to a
   boil over medium-high heat. Reduce the heat to low and
   simmer until tender, about 3 minutes for fresh peas, 3 to
   5 minutes for frozen. Drain (discard the star anise, if you
   used it).


2. Transfer the hot peas to the bowl of a food processor.
   Add the parsley and tarragon. While pulsing on and off,
   add enough of the olive oil and lemon juice in alternating
   increments to achieve a smooth, silky puree. Season with
   salt and black pepper to taste.


3. Transfer the fava to a serving dish and garnish with the
   chives, pink peppercorns and feta.
   Tip: Do not salt the water when boiling peas because doing
   so toughens them up.

TELEVISION STILL

GEORGE VITSARAS