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Ionian Greek Meze

I've picked just three of her Meze recipes to fit this page, but these should give you an idea of what was on offer.

Serves:  6


Vegetable Tempura

2 courgettes
1 aubergine
150 g plain flour
150 ml cold water
Salt and black pepper


4 potatoes peeled
1 onion peeled
110 g Taramasalata paste
150 ml lemon juice
110 ml extra virgin olive oil
Salt and black pepper


2 tubs Greek yoghurt
1 cucumber
1 onion
3 garlic cloves, crushed
1 lemon, juiced
1½ tablespoons mint, chopped
1½ tablespoons flat-leaf parsley, chopped
Salt and black pepper


Vegetable Tempura

Mix the flour and the water in a large bowl. Do not over whisk. Slice the courgettes into 5-6 strips and the aubergine into 8-10 strips. Dry off any excess moisture.
Pre-heat the deep fat fryer to 190°C. Dip the vegetables slices in the batter and shake off excess. Place in the fryer for 2-3 minutes until they are golden and crispy. Remove and drain on some kitchen paper. Season and serve.

Cut the potatoes and place in a pot of cold salted water. Bring to the boil, and simmer until soft. Strain and set aside.

Chop the onion finely in a blender. Add the cooked potatoes and blend gently. Then add the Taramasalata paste along with half the lemon juice, the olive oil and some seasoning. Check the flavours and add more seasoning or lemon juice to taste. Serve chilled.


Place the yoghurt into a muslin net and hang over a bowl to drain.

Peel the cucumber, cut in half lengthways and remove the pith and seeds. Grate the flesh and place in a sieve to drain. Peel the onion, chop it finely and place in a bowl. Stir in the crushed garlic, lemon juice, the yoghurt and the cucumber. Sprinkle with the herbs and season. Serve chilled.

For the full recipes see and follow the links, or see Poolbeg's book ‘The Restaurant' for all the show's recipes.

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