Tag: greek

Crispy pork schnitzel meets fresh Mediterranean flavours in this delicious recipe by Helena Moursellas. Paired with a vibrant lettuce and feta salad, it brings together crunchy textures and fresh, bright flavours in every bite. Crafted with Maldon Sea Salt, it’s a simple, crowd-pleasing meal that’s sure to become a favourite.

  1. Place the pork steaks between two sheets of baking paper and use a meat mallet or rolling pin to flatten them evenly. This helps tenderise the meat and ensures even cooking.
  2. Place the fresh bread crumbs into a shallow bowl and mix in the parmesan, salt flakes, chili flakes and lemon zest. Add the flour in a bowl and season with Maldon Sea Salt flakes and the lightly beaten eggs in another bowl.
  3. Coat each pork steak in flour, dip into the beaten egg, then press into the breadcrumb mixture until evenly coated.
  4. To make the dressing whisk together lemon juice, dried oregano, oil and season with salt flakes. Set aside.
  5. Heat 1cm of oil in a large frying pan over medium heat, fry the pork steak for 4-6 minutes on each side until golden brown and cooked through.
  6. Remove the pork from the pan and place them straight onto a plate lined with a paper towel to help absorb all excess oil.
  7. In a large bowl combine the lettuce, spring onion, herbs and scatter with feta. Toss the salad with the dressing and mix to combine.
  8. Slice pork schnitzels and serve alongside lettuce salad.

Recipe by Helena Moursellas

Inspired by the vibrant flavours of Greece, Helena Moursellas’ pork and feta meatball gyros are a fresh and satisfying take on a family favourite. Wrapped in soft homemade yoghurt flatbreads and seasoned with Maldon Sea Salt, they’re packed with savoury goodness, creamy feta and plenty of texture. Perfect for casual entertaining or a relaxed weeknight dinner.

  1. To make the flatbread, place the flour, baking powder, oregano leaves and one tablespoon Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt, mix with a wooden spoon until a dough forms.
  2. Place the dough onto a clean work surface and dust with a little extra flour. Knead the dough for 5-8 minutes until the dough comes together, then divide into 8 equal pieces.
  3. Dust a rolling pin with flour and roll the pieces of dough out into small circles (about 14 cm in diameter). Place a frying pan over medium heat, drizzle the pan with oil and cook pita bread for 3-4 minutes on each side or until lightly charred. Repeat with remaining flatbread and place into a warm oven until ready to serve.
  4. Meanwhile in a large bowl combine pork mince, feta, herbs, onion, egg, flour, dried oregano and 1 tablespoon Maldon Sea Salt flakes. Mix until well combined.
  5. Roll 1 tablespoon of mixture into meatballs and repeat with the remaining mince.
  6. Heat a large fry pan over medium heat, add olive oil and shallow fry meatballs, turning occasionally, for 10 minutes, or until golden brown.
  7. To assemble, spread the flatbread with tzatziki, pork & feta meatballs, sliced tomatoes, onion and extra oregano leaves.

Recipe by Helena Moursellas