Updated: Sep 2, 2020
During this week's social cooking class, we prepared a Greek supper of stuffed peppers, courgette fritters, a (Greek) salad and a beetroot mezze dip.
- 4 whole peppers
- Bunch of spring onions
- 1 carrot
- 2 courgettes
- Brown/white rice
- Red lentils
- Plain flour
- 1 egg
- 100g walnuts
- Plain yoghurt
Herbs & spices: Chilli (fresh/dried), garlic (any), smoked paprika, bouillon or stock cubes, fresh parsley & fresh mint
Luxury ingredients (optional)
- Fresh beetroot for the mezze (or that ready cooked plain one if you can't get fresh)
- Pine nuts
- Frozen peas (for the fritters)
- Meltable cheese for a crispy topping on peppers
- Baking powder
- Pitta breads
For the Greek salad - Tomatoes (get the best you can afford, preferably vine tomatoes)
- Green pepper
- Small red onion
- Dried oregano
- Fresh lemon
Collage of dishes from the cooking class
Turn oven on to 180 fan/200 normal/gas mark 6
Chop two small beetroot into chunks, drizzle with olive oil and put in the oven.
Measure 50g of rice and 50g of red lentils into a saucepan, bring to the boil with stock and simmer until done.
Sauté 2 chopped carrots, 4 sliced spring onions in some olive oil until soft. Add some garlic, smokey paprika and chilli, cook for 30 seconds and put into a bowl.
Throw in a handful of toasted pine nuts, handful of chopped walnuts. Add 1/3 slab of diced feta, the rice/lentil combination, salt and pepper, and a big handful of sliced parsley.
Slice the tops off 4 peppers, about an inch down so that the 'lid' stays in one piece. Stuff each pepper, not quite to the top.
Place in a big oven proof dish with an inch of water, cover, and roast for 30 mins. Then take the lid off and roast another 30 mins.
Meanwhile make the fritters
Grate two courgettes and use hand towels to dry off as much water as possible.
Add to a bowl with 2 sliced spring onions, 1/3 of a slab of feta, 1/2tsp baking powder (optional), handful of defrosted peas, big handful of sliced fresh mint and 1 egg.
Mix in some flour until JUST combined. Heat some olive oil in a frying pan to hot, add in a dollop of the courgette mixture, cook until golden on one side then flip and press down.
Lastly, make the beetroot mezze by blending the roasted beetroot with 1 garlic clove, handful (50g) walnuts and a glug of olive oil. Mix with plain yoghurt to taste.
Season with salt and pepper, top with chopped walnuts and parsley.
Join us for a Tuesday cooking class.
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