Tag: dinner

These Greek meatballs (biftekia) with lemon potatoes are a comforting taste of Greece, packed with fresh, vibrant flavour. Juicy, flavourful meatballs are served alongside golden potatoes infused with lemon and herbs, creating a beautifully balanced dish that’s made for sharing. Seasoned throughout with Maldon Sea Salt, this is simple Greek cooking at its best.

  1. In a large bowl combine all the bifteki ingredients. Shape the mixture into 4 patties and flatten slightly.
  2. Preheat oven to 200°C.
  3. In a small bowl combine lemon, mustard, oil, salt flakes, oregano, stock and whisk to combine. Spread potatoes amongst a baking tray and pour over the lemon mixture and roast in the oven for 50 minutes turning the potatoes halfway. Roast until potatoes are golden brown, crispy and fluffy in the middle.
  4. Meanwhile, heat a pan over medium high heat and cook the bifteki patties for 5 minutes on each side until golden brown and cooked through.
  5. Serve bifteki with lemon potatoes and tzatziki.

Recipe by Helena Moursellas.

Created by Helena Moursellas, this hearty chicken and risoni soup is the ultimate comfort food for cooler days. Tender chicken, nourishing kale and sweet tomatoes come together in a rich, flavourful broth, seasoned perfectly with Maldon Sea Salt. Warming, wholesome and wonderfully satisfying, it’s the kind of meal made for gathering around the table on a cold evening.

  1. Place 2 tablespoons of olive oil in a large saucepan over medium heat. Add onion, carrot, garlic and bay leaves, and season with Maldon Sea Salt flakes, cook for 4-5 minutes until softened. Add chicken, turning frequently for 7-8 minutes until chicken starts to brown all over. Cover chicken with cold water and poach for 1 hour 30 minutes, skimming any fat that rises to the surface, or until meat is falling off the bone.
  2. Remove chicken and set aside on a large plate to cool slightly. Shred the meat and discard skin and bones. Strain stock into a large bowl, cover with foil and keep hot until needed. Discard solids and bones.
  3. Place remaining olive oil in a large saucepan over high heat. Add risoni, tomato and cook for 1-2 minutes until coated in oil. Add chicken stock and bring to the boil, then reduce heat to low and simmer for 20 minutes. Add shredded chicken, kale and simmer for a further 10 minutes or until heated through. Stir through lemon juice. Season with Maldon sea salt flakes and a drizzle of oil.
  4. Divide soup among bowls, scatter with parsley leaves and serve with crusty bread. If you are reheating the soup from the fridge, bring to room temperature and add 1 cup water before heating.

Recipe by Helena Moursellas