Jono & Jules do food & wine

We got a new cookbook … as if we don’t have lots already! But we like the publisher Phaidon (Silver Spoon, Pork & Sons) and we like Greek food 🙂 We bought it in our favourite book shop: Chapters on Parnell Street in Dublin, which has a great used section as well as new. This is a new but “non mint” copy and was a bargain at €19! Grab one while you can.

We first tried BBQ Olives. Soak black olives in water for 20 mins and then barbeque for 5 or so, threaded onto a skewer. Remove and sprinkle with oregano. Really delicious.

Next was Chicken Souvlaki which we served with a baked potato and some tzatziki (Vefa tells you how to make this but we cheated and bought a good one in the supermarket). The best thing about the souvlaki was its freshness and how it was so tasty and yet light and healthy.

To serve 4:

• Put 800g cubed chicken breast into a big bowl, add a pinch of dried oregano and a few tablespoons of olive oil, season with pepper, and toss. Cover and leave in the fridge for 6 hours or overnight – toss now and again.
• Preheat the grill or light the barbeque.
• Drain the chicken and thread it onto skewers, alternating with squares of green pepper (2 is plenty) and pieces of onion (about 2 again). Put the drained oil into a screw-top jar with 1-2 tablespoons fresh lemon juice and shake like mad.
• Brush the souvlaki with the mixture.
• Grill or barbeque, turning and brushing with the marinade, for 10-15 minutes, or until the chicken is done but watch you don’t overcook it and dry it out.
• Season with salt, sprinkle with more oregano and serve with Tzatziki.

Jono