Greek Blend
Add some Mediterranean inspiration to your home creations with our mix of fresh, authentic Greek herbs and spices. Full of pure, fresh Greek staples like oregano, dill, parsley, basil, thyme and marjoram, The Spice Republic’s Greek Blend is fabulous with salads, vegetables, meat or fish. For a refreshing take on the humble burger, try mixing Greek Blend with minced beef or lamb to make Greek burgers, or make a marinade for fish by mixing olive oil, Greek Blend & lemon juice then bake in foil sitting on slices of lemon. It also makes a delicious dressing to add to your Greek salad.
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Recipes
Greek Salad Dressing
6 tbs extra virgin olive oil
¼ cup red wine vinegar
1tbs fresh lemon juice
1 clove garlic, minced
1 t Dijon mustard
1 t honey
1 t The Spice Republic Greek Blend
salt & pepper to taste
Place all ingredients in a screw top jar & shake vigorously until emulsified.
Toss with your favourite salad and enjoy.
Greek Style Whole Roasted Chicken
1 chicken whole
2 tbs The Spice Republic Greek Blend
3 cloves garlic, minced
½ lemon, juiced
2 tbs olive oil
Preheat oven to 180°. Place chicken on lined baking tray. Mix other ingredients together in a bowl. Baste chicken with marinade, cover loosely with foil and place in the oven for approx 25-30 min per 500g. Remove foil for last ½ hour of cooking. Serve with salad & fresh bread.
Baked feta with tomatoes & Greek Blend
Serves 4 - 6
1 block of Greek style feta
2 punnets mixed baby tomatoes
6 cloves garlic
Olive oil
3 tbs The Spice Republic Greek blend
1 loaf crusty bread
Preheat oven to 180 degrees. Place feta, tomatoes, a couple of really good glugs of olive oil, garlic into a baking dish and sprinkle over the Greek blend. Roast in the oven for 15-20 mins or until tomatoes are browning & starting to split & the feta is soft & has a little colour. Spread the softened garlic cloves, tomatoes & feta onto your crusty sourdough and serve for a lovely light lunch.
Greek Chicken & Rice
Serves 6
Chicken & marinade:
6 chicken thighs, skin on bone in
2 lemons, zest & juice
2 tbs Greek blend
4 garlic cloves, minced
1/2 tsp salt
Rice:
1 1/2 tbs olive oil
1 onion, diced
1 1/2 cups long grain rice
2 cups chicken stock
1 cup water
1 tbs Greek blend
Seasoning to taste
Garnish:
Fresh basil or parsley
Fresh lemon zest
Combine chicken & marinade in a large bowl for at least 20 mins or overnight. Preheat oven to 180 degrees. Remove chicken from marinade & reserve the marinade. Heat 1/2 tbs olive oil in a deep, heavy based frypan (oven safe with lid) over medium heat. Cook chicken skin side down till golden brown on both sides. Remove & set aside. Pour off oil & use a paper towel to remove black bits & return to heat. Heat 1tbs olive oil over medium heat & add onion until translucent then add remaining rice ingredients & reserved marinade. Let the liquid come to a simmer for 30 secs & place chicken on top, put on lid & bake in oven for approx. 35 mins. Remove lid & bake for a further 10 mins or until all the liquid is absorbed & the rice is tender. Remove from the oven & allow to rest for 10 mins before serving garnished with fresh herbs & lemon zest.
Pork & Halloumi Kebabs with Greek Marinade
1pkt 20 pre-made Pork Meatballs
1 red/yellow capsicum, cut into chunks
1/2 red onion, cut into chunks
200g Halloumi, cut into large cubes
six bamboo/metal kebab skewers
4 tbs Greek Blend
2 tbs Olive oil
2 garlic cloves, crushed
1 lemon, zest & juice
To make marinade, mix Greek Blend, olive oil, lemon juice & zest & garlic, set aside. Alternate meatballs (3-4 meatballs on each skewer), halloumi, capsicum & onion onto skewers. Pour marinade onto skewers then place in fridge for at least 1/2 hour. Cook on the BBQ or in a large frypan with medium heat, using the leftover marinade to baste the skewers as they cook.
Cauliflower Soup with Greek Blend
Serves 6
1 head of cauliflower, cut into florets
2 tbs olive oil
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tbs Greek Blend
5 cups vegetable/chicken stock
1 x 400g can cannellini beans, drained & rinsed
1 x 400g can corn kernels, drained & rinsed
3 packed cups baby spinach
1 lemon, juiced
2 tbs feta cheese, crumbled
Salt & pepper to taste
In a large saucepan, cook onion & celery over medium heat until translucent & softened. Add Greek Blend, garlic & cauliflower & cook for two mins. Pour in stock & allow to simmer for 15 mins or until cauliflower is soft. Add more stock if needed. Add about 2/3 of the warm soup (not boiling) to a blender & process until smooth. Pour the soup back into the pot along with the beans & corn, & add spinach until wilted, about 10 mins. Season soup well & add lemon juice just before serving. Serve & sprinkle with feta.
Zucchini & Feta Fritters with Greek Blend
Serves 4
1 cup cooked quinoa
5 eggs
2 1/4 cups grated zucchini
3/4 cup crumbled feta
1/4 cup LSA
2 tbs Greek Blend
3 tbs extra virgin olive oil
Salt & pepper to taste
Place eggs, feta, quinoa, zucchini, LSA, Greek Blend & salt & pepper in a large bowl, stir to combine. Heat olive oil in a large non-stick frypan over medium heat. Add 1/4 cup of the mixture & cook for 3 mins. each side or until cooked through. Remove from the pan & cover to keep warm & repeat with remaining mixture. Serve fritters with a fresh Greek salad or roasted veggies.