Posted in unearthed® blog by Simon Day, May 10, 2013
Celebrating Greek Easter in Somerset
My parents (Martin and Jane) have always loved Greece and when I was a child we spent many holidays exploring the country (including its food). This element of discovery is one of the reasons why I started unearthed®.
Easter is their favourite time to visit Greece, but this year they decided to host their own celebrations, along with about 30 people from their local village. Here’s how the preparations all unfolded…
Preparations started on Wednesday and Thursday with a very large shop and a visit to the butchers.
On Friday cooking began in earnest. The red eggs were prepared. The Easter bread was made and several dishes started, including the stifado.
Saturday saw all hands to the pump. Olive bread and Greek bread went into the wood-fired oven, followed by spanokopitta (spinach and feta pie) and baklava. Meanwhile the tzatziki and fava dips were prepared. The fava (chick pea dip) took dedication and patience, with several hours of cooking and stirring involved! Now was also the time to check that there was enough drink, crockery, cutlery and glasses available and to peel pounds of potatoes!
On Sunday (Greek Easter Day) we made an early start. Martin lit the fire, there was a furious sound of chopping as he made the briam and Jane made politiki salata (cabbage, carrots, celery and red pepper) and Greek salad. Into the oven went two legs of lamb, moussaka, lemony potatoes, briami and gigantes (giant beans in a tomato sauce).
The guests arrived at 12.30 and celebrations started in earnest. We started with the breaking of red eggs, moving on to eating and drinking. A few brave souls tried Retsina, which is an acquired taste that we’ve acquired!
With family and friends to help, the clearing up was a breeze and to cap it all the day turned out bright and sunny without a cloud in the sky. It was definitely more typically Greek than British – so there were baseball caps distributed to the follically challenged!