Greece is surrounded by the Mediterranean Sea, providing access to a wide variety of fresh seafood. The use of high-quality, fresh ingredients makes a big difference in the taste and quality of the dish.
Greek cuisine is also known for its use of olive oil, lemon, herbs, and spices, which all come together to create vibrant and flavorful dishes. The combination of these Mediterranean flavors with fresh seafood creates a harmonious and delicious taste experience.
Mezethes are typically served in small, shareable portions, making them perfect for enjoying with friends and family. The communal aspect of sharing these dishes adds to the overall enjoyment of the meal.
Overall, the combination of fresh ingredients, simple preparation, Mediterranean flavors, traditional recipes, and shareable portions all contribute to making Greek seafood mezethes so good.
Ohas I’m Jack the Greek and welcome back for another one of my videos as you can see we have a beautiful new apron today and our new rang of Polo TOS from our friends at crossray what doesn’t change is our beautiful cooking and today we’re bringing grease to Melbourne with some
Beautiful Seafood misas coming close and you can see I’ve got some white bait just over here we got some small OCTA small octopus some PRS gidas a beautiful Mallet red Mallet over here baraki galam here as well our sllis our sardines of course over here our beautiful pinky our Snapper from Port Philip
B beautifuli and some beautiful sword fish as well we’re going to cook all this on the crossroad barbecue with our beautiful frying pans here and we’re going to also make a beautiful salad on the side traditional Greek salad just with tomatoes and a bit of onion and
Caps again and feta so I’m creating a bit of space here now because the first thing we’re going to cook is our beautiful Snapper or bus just like that we’ve cleaned it and we put a few lines through it because we don’t want to take
You know we want to cook it all the way through and we don’t want to take too much time so on the crossray barbecue it’s sitting at about 300° and with our beautiful snap out we’re going to use the top grill so what we’re going to do
Cuz we don’t want it to stick and this is one of the little secrets is put a bit of olive oil yes bit of lovey and you do it like this just straight like this or pass that’s it we’ll put a bit of salt and pepper as well just on top
Or pass and we’ll turn it over as well and of course bit of salt and pepper on the inside just like this so the key here of the olive oil on a Hot Grill is to avoid breaking up any of the skin so we’re just going to rub that in just like this
Or and if you watch some of my other videos youve see I’ve done bigger Snappers but today just a little one so there we go just like that the whole point today is to cook all this food for you in around 10 minutes and the plan is
Is that when your friends come and your visitors come for some mazas you cook it all in front of them you don’t prepare it all early and any of this all this food that I’m cooking here does not take more than around 5 or 6 minutes to cook
So here is our beautiful snubber just like that and we’re going to use this olive oil again on the other fish so we’re not going to throw it away so com in close just here and you hear me and you hear it now just on the top grill listen
Carefully there we go beautiful so we’re going to leave that there and we’re going to continue because we got our octopus just like this put it in the olive oil put a bit of salt and pepper on it as well just like this and we’re going to marinate and
We’re going have Kamari here calamari we’ll put that next to there as well and we’ll put a bit of salt and pepper just here and of course we’ll put the r at the end so there we go these aren’t going to take long the the fish is going to take the
Longest so we’re just going to leave there while we start preparing everything else coming close and have a look at what’s happening I’ve put on my frying pans and as you can see on the crossray barbecue the fact that with the latest technology of the Heat strip that
It has it won’t destroy your your frying pans and you can do plenty of cooking of course you always got to be safe with oil but as you can see I’ve had them on for about 2 or 3 minutes now the Snapper is cooking up the top we’ve got our cus
And calamari here and now it’s all about getting the rest of the the fish ready of course we’re going to be putting some flour on it when we fry when we fry our fish but the first thing we’re going to do is we’re going to quickly make our
Salad while everything else is warming up I’ll show you how we’re going to do that we’ll put that aside just at the front there we’re going to keep our salad very traditional in Greece there’s very varieties but this is one of the very traditional tomato salads you can make
You just cut it like this cut your Tomatoes like this put it in like that just like this beautiful pile it in just like that you can see these tomatoes have come straight from yay B barbecue barbecue back because they’re all out of shape but they’re beautiful look at them all obsa
As they say so we’re going to have this beautiful tomato salad as a maé on the side and I think that would be enough we’ll put that one back we’re going to put a little bit of onion just like this beautiful how things are going yep
Things are going great we got our bit of pepper here just like this and we’ll cut it in half and then just cut some slice you can cut it any way you like we’re going to keep it quite simple just like this and of course at the end in our fridge with a
Crossroad barbecue you get this little side fridge as well if you want to buy the pack and what we’ll do here is just cut a bit of feet put it like this grab a few camata olives and there and we’re just preparing now while everything else is happening behind us warming
Up bit of beautiful just like this on top and of course we can’t forget a beautiful olive oil or bus look at that look at that beautiful salad that’s how simple it is to make a beautiful traditional Greek salad just like that okay so the next step is now to start
Cooking in our frying pans the frying pans are ready and I’ve tested it by putting one of these little wide baits and have a look look at it go see it bubbling that tells me that the oil is already ready so we’re on a bit of a
Timer here because we got so many things to cook and then we got to prepare at the same time so I’m going to start just putting some small plates just like this to help me out as we’re preparing so put this just here as we go so the first thing we’re
Going to do is do a little OA straight into the flour just like this and we’ll put them straight in into our frying pan pick a frying pan just he like that there we go grab a couple of those just like this put them in just like that there we go look at
This beautiful M coming beautiful fresh seafood from our friends us at Preston Market in Melbourne the next one we’ll get is our marida we’ll do that one last I think and I’ll explain to you why in a minute we’ll put that there and then we’ll grab our
SAS press in again just this one there beautiful SAS look at them beautiful so here’s our beautiful barboni we’ll put that up the back there come and have a look coming in close and have a look at that cooker beautiful look at that amazing so I’ve never done
It like this so I’m hoping I’m going to get my timing right I hope I’m going to get my timing right on all this beautiful food some of it can be eting cold as well so it’s okay I can’t fit anymore so we’ll just leave those two there and these sardines
Can stay there as well beautiful all right let’s have a look we’ve got some beautiful sardines coming close and let’s turn some of these over a beautiful o here beautiful look at that excellent beautiful there we go look at that a beautiful sardines you don’t want to overcook your sardines so just
Dry there we go and our calamari over here look at that beautiful beautiful excellent it’s working out sweetheart I think we’re there it’s amazing I wasn’t sure if I was going to pull this one off guys but it’s getting there at the back now I am going to put the
Octopus so we’re just going to grab it like that and we’re going to put it up the back just there oh look at that oh look at it smoke up beautiful beautiful and we have the Calamar as well just here we will uh put that just the back
Here beautiful there we go we’ll bring our pan a little bit forward and we’ll just cook that little bit there as well oh fast that’s amazing there we go so here we go we better turn over some more fish come over time is ticking the clock is ticking beautiful there’s our
Beautiful Mallet barboni as we call it in grease and of course ourabi justar this won’t take long to cook either Willow M so we’re going to leave them for a couple more minutes okay we’re back now so let’s quickly turn over the camar look at it up the back
It’s only been a couple of minutes and the octopus as well look at that beautiful just cooking away in the back oh look at that look at that beautiful octop bag and while we’re here before we start plating up we’re just going to turn over the Snapper let’s just have a
Look to see what’s happening look at that beautiful beautiful Snapper op us look at that amazing so now we’re going to Plate up a little bit that’s a little bit warm and we’ll just catch this just like this there we go we got a beautiful beautiful red mullet just
Here and because we’re cooking all fish you can still use the same oil for the next fish we just put that just there for now beautiful and here have a calam that’s still going well and of course what I’ve done is I’ve just put in the last couple
Of they getting here okay here we go we got a beautiful calamari look at that beautiful let’s just put it in here oh look at that you don’t want to overcook calamari either we’ve been going for about 6 7even minutes now on a crossroad barbecue all our beautiful seafood and
As you can see I’ve started plating up already our beautiful SE Sis we’ got our mullet and we’ve also got our beautiful um what else we got to there our mullet so I’ve got thei here I’ve also got my gamar now done so let’s prepare that just there and we’re getting there we’re
Getting slowly so we got one more pan there that we haven’t filled because we got our mariva and our mariva and our and our and our and our four prawns now with mther what we’re going to do is we’re going to just put it into the
Flour cuz this is the last thing that we’re using for the flour and just mix it up like that and that’s what you do with the m the the glet white bait as well so there we go and we’ll put that in there and we’ll fry that up and you can
Call this fish and chips cuz when you fry them they end up being like chips well here we are we’re nearly there I’m just cleaning my hands a little a little bit from the flour using the the Fantastic Crossroad sink and the bench and just
Like that so as you can see we got one more thing to put on which is our beautiful this our prawns so we’re just going to put them on the side just like that these won’t take long just a couple of minutes or fast just like that and
While we scanning the the crossroad barbecue now we obviously need to look at our and I reckon that’s ready look at that look at that beautiful o and where we going to put that maybe here I’ll reckon on the Square One just over here just like that and that’s how we’re
Going to serve that a nice big piece like this and then we have our beautiful M just here and I think we’re one short of plates but that’s okay we’ll work all that out and then we have that beautiful might just here so there we go and now
Either we’ll just go on this plate like chips here we are we quickly turn this over just like that and of course you can peel them if you like you can take the heads off or you can peel them back and just take and leave the heads on as
Well you can do them any way you like oh and look here magically a new plate arrives so there we have it so we got our plate for beautiful prawns this as we call them in G and we’re ready to PL a snapper if you ask me so what we’ll do
Is is while we’re quickly getting ready for the prawns we will just grab the the Snapper just like this or bu ah we broken the tail and then we’ll put it on the plate bu just like that and that’s what I want I want it like this this just like look at that
Beautiful Snapper there all cooked on the crossroad Barbecue on the top while we’ve been cooking all these other meals on the bottom of the barbecue so there we have it pass I love this look at it Go all right now let’s finish it all off close the crossray barbecue turn it
Off and let’s start we’re going to start with a little bit of lemoni on our beautiful Snapper bit of lemonia here as well everywhere the more lemonia you put the better there we have it as well and of course our over here so we’ll clean the table
In a minute but let’s just get everything that we need on the on here we’ve got our beautifula our olive oil just like this bit of olive oil on our prunes and our Snapper and of course our calamari there we have it yeah of course bit more salt and
Pepper and our Calamar on the top Snapper and there we have it now one thing that we didn’t put is our in so we’ll put our in now just like that it is a bit windy so we’re just going to be careful here and here as well there we
Have it put our salt and pepper away like that and of course you can put anything you like on this bit of decoration just like this bu there we go bit of parsley it always goes parsley with all these meals traditional Greek Seafood grab yourself a
Lemon now all up to be honest everyone this has taken me around 15 minutes so you could have had your guests the guests would have helped you as well just like this okay your guest would have helped you and it might have taken you a bit less time but that’s
Okay one there and one there as well so there we have it oh us Jack the Greek here we are where do we start a beautiful Greek style Mediterranean M with a beautiful Salata thanks to yay and Papu my mom and my dad for growing it in the in their
Backyard the beautiful tomatoes so what we have here let’s summarize tabi some octopus some red mullet baboni some marida white bait calamari alaki Sardis which is our sardines our calamari our snappa we spoke about our Greek salad and of course our prawns all cooked on the crossroad barbecue using
Both the grill and and a few frying pants what an idea to open the oxy from all your guests when they come over for dinner thanks again for watching I’m Jack the GRE byby
1 Comment
Well done friend I luv it. Keep it up and may this channel grow big time