Chicken Cilantro Meatballs With Yogurt Sauce

  • -Meatballs-
  • 1 lb ground chicken
  • 1 onion, diced
  • 3 tablespoons cilantro (coriander)
  • ¼ teaspoon cumin
  • 1 teaspoon marjoram
  • 1 egg
  • 2 tablespoons olive oil
  • ¼ cup breadcrumbs
  • salt and pepper
  • flour
  • -Yogurt Sauce-
  • 1 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed
  • 1 tablespoon cilantro (coriander)
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  1. In a mixing bowl, combine: chicken, onion, cilantro, cumin, marjoram, egg, olive oil, bread crumbs, salt and pepper – mix well.
  2. Place in fridge for 30 minutes to allow mixture to firm up and breadcrumbs to absorb liquid.
  3. During this time, make yogurt sauce
  4. In bowl, combine: greek yogurt, olive oil, garlic, cilantro, lemon juice, salt and pepper – mix well.
  5. Place in fridge until needed.
  6. Now, let’s make the meatballs.
  7. Heat some oil in a frying pan.
  8. Rub your hands in some flour to avoid sticking.
  9. Take a spoon full of the chicken mixture, roll it in flour, shake off excess and form into a ball.
  10. Place in pan.
  11. Cook for about 5 minutes on each side, should be a nice golden brown.
  12. When done, remove and place on paper towel.
  13. Cook meatballs in batches until all mixture is used
  14. Place and serve with yogurt sauce!

Chicken With Tomatoes and Orzo

  • 4 chicken breasts
  • 1 cup orzo
  • 1 onion, diced
  • 14.5 ounce can of diced tomatoes
  • ½ cup chicken stock
  • 2 garlic cloves, pressed
  • 1 tablespoon oregano
  • 1 tablespoon brandy (optional)
  • ½ cup of feta, more if desired
  • ½ cup kalamata olives, more if desired.
  • olive oil
  • Salt
  • Pepper


  1. Heat some oil in a large pan.
  2. Add diced onion, and cook until translucent, about 5 minutes.
  3. Add: orzo, diced tomatoes can, chicken stock, garlic, oregano, salt and pepper, and brandy if using, mix well.
  4. Bring to boil, reduce heat, cover and simmer for 7-10 minutes.
  5. Add chicken to pan, cover and continue simmering for another 20-25 minutes, until chicken is cooked and orzo is finished.
  6. With 5 minutes left, add olives.
  7. Once done, remove from heat.
  8. Plate chicken, and then a spoonful of tomato orzo mixture over.
  9. Top with feta and serve!

Taramosalata (fish roe dip)


120gr/4.2oz of white ‘cod fish roe’.
180gr/6.3oz of bread without the crust (around 8 slices of white bread)
1 small onion (around 60gr/2oz), chopped
5 tablespoons of fresh lemon juice
130ml olive oil (1/2 cup)



In a bowl filled with water, add the bread and let it soak. Before using it,squeeze out the water with your hands.

Using a food processor or blender, add the onion and turn it into a thick paste. Add the fish roe and blend it with the onion, until the mix is smooth.
Add 1/3 of the bread and blend. 
Pour 1/3 of the olive oil and blend.
Continue adding bread and olive oil in the same manner until you use them all. 
Add half the lemon juice into the processor and blend.
Add the rest of the lemon, blend until emulsified and serve.

Pickled Mushrooms (serves 6 – 8)


215 mls red wine vinegar

2 whole cloves

6 tablespoons of cold water

5 whole black peppercorns

Half a bay leaf

1½ teaspoons salt

2 cloves of garlic peeled and crushed

1 lb small, fresh white mushrooms

1 tablespoon of vegetable oil



Put the red vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic into a large enamel or stainless steel saucepan.

Bring to the boil on a high heat, drop in the mushrooms and reduce to a low heat.

Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.

Remove the garlic from the marinade and pour the entire contents of the pan into a 1½ pint jar.

Slowly pour the vegetable oil on top.

Marinade the mushrooms in the fridge for at least one week.



  • 500g strained FULL FAT Greek Yoghurt
  • 1 large cucumber
  • 3 large garlic cloves, crushed
  • 4 tablespoons of olive oil
  • 2 tablespoons white wine vinegar
  • salt to taste


Strain all liquid from the yoghurt and put in a bowl.

Remove skin from the cucumber and then cut in half lengthways and scrape out all the seeds.

Grate the cucumber with a cheese grater (or chop finely) and strain out as much liquid as possible.

Crush the garlic (use a a garlic press to do this if available). Use 3 clovesfor a stronger taste, if not, possibly only 1 or 2.

Add to the yoghurt along with white wine vinegar, olive oil and salt to taste.

Then add the cucumber and, if possible, let it rest for a few hours so the flavours will blend.

A little fresh mint can be added to this dish.

Carrot and Garlic Salad Dish


3-4 fresh carrots

1-2 cloves of garlic


Salt to taste



Peel carrots and wash them in cold water and then grate carrots on the smallest slots your grater has

Grate garlic cloves on the same small slots of grater

Add mayonnaise (and salt to taste) and mix.