I had a regular reader of my blog comment on how much they liked the picture of last Thursday’s dinner of Ginger, Coriander Beef with Lemon Rice and the batch of Buttermilk Coconut Muffins. Truth be told, that despite my best intentions to carefully arrange each dish and adjust the lighting, in the end there was no actual styling of this shot. My children were SO keen to start eating, having finished a session of swimming training, that I simply pushed all the serving plates and bowls together, snapped the shot and stepped back allowing everyone to help themselves. 

This evening’s dinner scenario was no different. My husband and I spent the better part of the day playing chauffeur, motivational coach and personal cheer squad as my older three children participated in Saturday school sports matches – 3 different sports, at 3 different times, in 3 different locations throughout Sydney – ahh! You can understand why the children were ravenous by dinner time. So once again the serving platters were hurriedly pushed together before we enjoyed our Greek inspired feast of Oregano Meatballs with Steamed Cinnamon Rice and Yoghurt, Fresh Tabouleh (from the Moro cookbook), Haloumi Cheese and Barbecued Greek Herb and Spice Chicken. All of these dishes are so flavoursome with interesting and appealing textures that tastes even better when eaten outdoors just as the sun starts to set. Fresh air is definitely the best way to stimulate the appetite for fresh, home cooked food. 

Oregano Meatballs with Steamed Cinnamon Rice to serve 8 – 10 people

Start by making the sauce…

Ingredients
Olive oil
1 brown onion
2 cloves garlic
2 zucchini
a good handful of mushrooms
1 cup fresh basil leaves
1 stick cinnamon
3 tins tomatoes
250 ml chicken stock
1 teaspoon caster sugar
sea salt and black pepper to taste

Using a food processor or with a sharp knife, finely chop the fresh vegetables and the basil. Heat the olive oil in a deep saucepan then add these to the pot. Sauté over a medium heat for 10 minutes. 

Add all the remaining ingredients, stir to combine. Bring to the boil, then immediately reduce the heat to LOW and simmer for 45 – 60 minutes. 

While the sauce is simmering, prepare the meatballs…

Ingredients
500 g lamb mince
500 g beef mince
1 teaspoon sea salt
1 large egg
3 tablespoons fine semolina – If your mixture is a little wet, which can happen as the moisture and fat content in mince can vary from one supplier to another, then add and extra tablespoon of semolina. 
1 teaspoon dried oregano

Put all of the ingredients into a deep bowl and using your hands which should be “operating theatre” clean, mix together using a kneading action until completely combined. 

Take small portions and roll between your palms into firm, bite sized meatballs (about the size of a peach pip). Place on a plate, cover and store in the fridge until the sauce is ready. 

Gently scatter the meatballs over and throughout the sauce. Simmer for 10 minutes or until cooked through. You can also add torn pieces of bocconcini or feta cheese over the top of the dish and place under a grill until melted. 

Don’t forget the rice…

Serve with the Steamed Cinnamon Rice. This quantity will serve 8 – 10 people. This method is based on the use of a rice cooker. 

Ingredients
4 cups long grain rice
4 cups of cold water
30 grams of unsalted butter
1 small stick of cinnamon

Place all of the ingredients into your rice cooker and press ON. When ready, fluff up with a fork and scoop into a serving bowl. 

Haloumi is a traditional, firm Greek cheese made from the milk of sheep and goats and has tiny pieces of mint sprinkled throughout. I sliced this into thick pieces, brushed each side with olive oil then quickly sizzled it on the BBQ (1 minute on each side). The pieces were then laid out onto a plate and served with a squeeze of lemon juice. 

Now for the Barbecued Greek Herb and Spice Chicken... 

I served this as part of a meal, but if you are making this as the main source of protein to be eating along with other side dishes, then this quantity will serve 4 people. 

Ingredients
600 grams chicken tenderloins
sea salt to taste
olive oil
2 teaspoons Greek herb and spice mix. Various brands make this mixture which typically contains sumac, oregano, mint, smoked paprika, lemon, garlic. I buy a version from the Norton Street Grocer but major supermarkets also stock a selection. 
1 lemon

Combine all of the ingredients and set aside while the barbecue heats up. When the plate is hot, add the chicken and cook until it is ready. The actual time varies depending on the size and thickness of your tenderloins. Just take care not to overcook the chicken. As a general rule three minutes on each side is usually enough. Squeeze the lemon juice over the chicken as soon as it comes off the BBQ.