Greek cooking made easy - I hope!

One of the best things about going to different places in the world, is the chance to sample the local food, accompanied usually by the local beverage! Many a good time has been had sitting in small restaurants trying to look like a local, and that you know exactly what it is you’ve ordered from the barely English menu. Greek food is in a class of its own, incredible aromas come out of the back room kitchen, and portions are definitely not Nouveau Cuisine! Here is the chance to take a little part of Greece home with you, recapture the taste and smells with cooking some of the classic Greek dishes.
Greek Sausages or ‘Rollies’

This is an old family recipe that my Mother learned in Cyprus, when we lived there in the 60’s. It is just one of many ways of making Greek Sausages, and is a firm family favorite. We eat it with roast chicken, or on their own with roasted potatoes and salad, and a big helping of Greek yogurt.

You will need:

4 Kilo Potatoes
50 grams minced Beef
Big bunch fresh Parsley
4 big cloves of Garlic
Salt and Pepper
1 Egg.
Cooking Oil
Muslin (or I use a clean pop sock!)

Peel all the potatoes, and either grate them on a nutmeg grater, or as an easier option, liquidize them in a food processor until in liquid form. Then strain the mixture through muslin, until all the liquid is out. Keep strained potato mixture in a mixing bowl.

Add the minced beef to the potato and mix well. Finely chop the parsley and garlic and add these to the bowl, and again mix well. Finally add the salt and a lot of black pepper.

Leave to stand for a few hours so the tastes blend together. Heat the oil as for deep fat frying. Add the beaten egg to the mixture to aid bonding, take a small fist full of mixture and roll in in your hands until smooth sausage shaped.

Cook in hot oil until the outsides are dark brown. Cook a small number at a time, and keep the rest warm on a plate in the oven.