Recipes from Yia Yia's Kitchen Secrets

MEDITERRANEAN CHICKEN CASSEROLE

Serves 4 to 6 hungry people

½ cup olive oil

1 small diced onion

2 diced garlic cloves

800g chicken mince

150g chopped bacon rashers

½ tsp dried basil

¼ tsp dried thyme

1 tsp dried sage

1 finely diced red capsicum

1 small chopped zucchini

1 chopped eggplant

½ cup sliced black olives

400g chopped tomatoes

2 tbsp tomato paste

1 tbsp parlsey

2 cups chicken stock

4 cups water

500g shell pasta

In a large saucepan, heat oil on a high heat, and saute garlic and onion for 1 minute, or until golden. Add mince and gently break apart, cooking until brown. Follow with the basil, thyme, sage and bacon, and cook for 2 minutes.

Add capsicum, stir, cook for 1 minute. Add zucchini and eggplant and cook for 2 minutes. Then add olives, tomatoes, tomato paste, parsley, chicken stock and water, and bring to the boil.

Then, add pasta shells and season to taste, and leave to simmer for 15 minutes.

Serve with a sprinkle of cheese and parsley.

GREEK STYLE MEATBALLS IN LEMON SAUCE

Serves 4-6

1kg lean beef or lamb mince

2 eggs

1 cup parsley

1/2 cup short grain rice

1 grated onion

1 tsp salt

pepper to taste

8 cups water

1 tbsp butter

salt and pepper to taste

juice of 2 lemons

2 eggs

Meatball stock

Meatballs:

Thoroughly mix the mince meat, eggs, parsley, rice,onion, salt (only ½ a teaspoon) and pepper together in a bowl. Moistening your hands with water, roll the mixture into bite-sized balls.

In a saucepan, bring the water to the boil. Add the butter and season with salt (the other ½ a teaspoon) and pepper. Reduce to a simmer and add the meatballs in slowly. Once all the meatballs are in, bring to the boil, then reduce heat and allow them to simmer for 30 minutes.

Strain meatball stock and transfer to another pot. Place on a low heat to keep warm for use for lemon sauce.

Lemon Sauce:

In large bowl, whisk the eggs by hand, and slowly, but continuously, add the lemon juice. Then, while still whisking, slowly add the meatball stock with a ladle, until most of the stock has transferred. It is important not to stop whisking during this process, otherwise the sauce will curdle.

Once all the stock has been added, return to the pot with the meatballs. Increase to a high heat and give the pot a shake, continue to shake back and forth until it begins to oil. Remove from heat and let stand for 5 minutes. Serve in bowls with crusty bread and salad.