A Delicious Greek Feast with Alexis Conran

I had the absolute pleasure of cooking with Alexis Conran.. we met when I was interviewed on Time Radio about my chaotic frozen series, we then just stayed in touch as we both bloody love food!

He was also Masterchef winner 2016 so knows a thing or 2 about food!

I had just got back from Crete and Alexis insisted on making me a greek feast. It is amazing how simple dishes can be and be sooooo tasty!

When you break dishes down and look at their components its really interesting to see where the salty, bitter and sour notes really play a vital role!

Tzatziki
Taramasalata
Pork Souvelaki
Melitzanosalata

The great thing about these dishes is flavour comes from buerning things and salt is used to draw moisture out and make things bloody delicious.

The pork being marinated in some lemon juice or vinegar acts as a tenderising agent and makes that pork sooooooo soft!

Go get involved and make something delicous!

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that sounds like you’re going to P my pants down that extra lemon sort of like is there a tech is there a fish had a bit of anion window oh okay oh no oh that’s disgusting oh of course it’s disgusting why are you surprised oh my God right we’re recorded helloo hello this is my friend friend what’s your name Alexis conran Such a glorious name isn’t it I mean we name you know that yeah is it it’s not my real name what’s your real name right so I’ve got Alexa in cuz we’re going to do something Greek delicious Greek we get taken to the Greek um yes me and Alexis met ages ago where did we meet no times radio T times radio you came in uh first time in the studio talking about waste uh and you cooked with George egg you cooked a really good Big Mac yeah mackerel kind of it was mackel when a fryer yeah but it was called the Big Mac yeah we stayed in touch it’s nice because I was a fan of yours when you were doing the um yeah [ __ ] love that [ __ ] yeah I loved it my favorite one was to go to the hotels and then they’ll be like here’s the car and then the old Butler would take Nick the car keys and drive off yeah we did all that loved it and the luggage yeah we stole a lot of things did you give it back though we did it’s on camera so it’s all right let’s get the whiteboard in the wheels are a bit broken cuz I I keep being a bit rough with her do you know what this is a proper Greek MZ sort of lunch we’re going to do a saki with a couple of dips so I got pork shoulder which I have marinated what else do I put in there lemon garlic vinegar yeah vinegar oil a little bit of Rosemary and and a little bit of salt yeah so all this is just just tenderizes the pork a little bit it’s not so much putting that much flavor in it but just the vinegar is going to just sof very good and but you’re a like x master chef resume uh I in 2016 there we go yeah 2016 celebrity Master Chef champion champion oh yeah yeah I didn’t know you [ __ ] won it but that was the point Tak you’re going to win it yes and then we’re going to do what did you say 1 two three dips we’re going to do three dips uh ziki D Sala and we’re going to do Mel Salada that’s the oine dip get out way mate let’s get cooking everybody’s Hadi right yeah but the basics are you got yogurt grated cucumber garlic lemon and olive oil so we need to basically grate that and get all the moisture out of it yeah I just grate it put a little bit of salt on it yeah is that grating hang on grate it sprinkle of salt leave it for a bit so all the juice to come out put it in the kitchen towel and strain it love it let’s do that so I would recommend you know don’t go nuts with the garlic just put one garlic clover in okay you don’t want to blow people’s heads off this is and this is the thing about food that people how do you say this politely they don’t do correctly because if you think of a Dish as a a whole and you have the pork which is maybe going to be quite pungent anyway because the marinade it’s going to be a big flavor and then you make that a big flavor and then you got onions that are big flavor it’s too much it’s too much whereas you want this to be all subtle little nuances so think of a Dish as a whole that’s what I say to people yeah that’s probably enough yeah yeah I’ll answer some that that’s kosher salt we need to leave that do its thing great you do your thing baby I would say look at that [ __ ] yeah fire yeah so don’t do this recipe if you don’t get Greek lactose intolerant if you don’t get Greek yogurt okay this is like a proper like really popular Greek brand I’m not paid to say this I have no affiliation with them but that’s like what you would get in Greece can you speak to me in Greek while we’re cooking just for a laugh but tell me to do something okay put the yogur in the bow yeah I’m going to go for one garlic cve in here M so think is pretty much ready to go in the sense that we’re going to grab um cuber cucumber thank you drain it put it in there and then you just you’re going to muck about with a bit of lemon and a bit of olive oil and just get it absolutely like you like it you good at catching well we’ll find out oh look at that the most expensive one in sabes that’s really good great cuz it cost a [ __ ] forun all of the Mediterranean this year have had terrible Harvest yeah let’s talk about it cuz someone asked me about this Greece hasn’t been as affected as everywhere else it’s always a toss up between Spain and Greece of who’s the biggest producer yeah but everyone’s having problem which is why the price of all is going this used to be £980 now £ 18 holy sh hang on should I show you my pork here’s my pork that’s huge you said bite size how is this bite size I got a big Gob half okay I’ll to go on that ter Salata again one of those Staples dii and Tata I would say are the two most popular Greek dips and you’ll like this cuz you anti-waste manand this is usually traditionally done with stale bread take all the crusts off put it in water and you basically s bread soggy bread take the sogg out of it you mix it with your row you add a little bit of onion garlic and olive oil and that’s basically ter we forgot to buy bread it wasn’t on the list it wasn’t so the idea is this we don’t have bread to soak but we’re going to soak these Peter breads I feel like I should uh semi interview you because you’ve always interviewed me I want to talk about the real hustle it was genuinely like when I was 15 probably the show that I would watch on repeat and not just for the lady yeah not just cuz she was absolutely yes what was your favorite hustle what was the best what was the one you went that was [ __ ] genius I did like one only because it was sort of so ballsy we went to someone who was selling a por said can we take it for a spin and then we went to a lady who was selling a Ferrari test drove that by leaving the Porsche that didn’t belong to us as collateral always use real scams and sort of just turn them up a little bit because they would make better Telly yeah so yeah it was it was good job it was the most fun I’ve ever had filming obviously I mean look what other job do you get remake too old no it’ be brilliant you can do pensioners the pensioner hustle yeah have stolen your Stacks yeah I’m going to I’m going to interview you again oh no is that cuz I failed to interview yeah you’re terrible how do you decide what recipes you’re going to do when you come in here do you literally sort of get here and go what our FY eating well there’s two two sides to it now because I’m in the studio I have neighbors I have actual friends the other day I said to my Italian neighbor I was like what do you want to eat today and he went pasta no pizza no [ __ ] [ __ ] dessert I’ll give you that oh what tamam soup yeah and he wanted arini so I made arini and Tason that’s how I decided spread a moment on that um I’m going to whz [Music] this right we’ve had a bit of a reset we are on what are we doing you just told me I’ve forgotten what are we doing we’re straining straining straining to forget that’s it it’s going to work baby is it yeah it’s just bread isn’t it this is nice isn’t it a and that’s when they you going to milk it yeah go on oh look at that I want to get all that out it’s pretty good that is pretty good and that’s going to be our sort of oh yeah look away now yeah that’s not the we’ve all like kids oh okay oh no my mom used to drink barley or still drinks barley water that kind of reminds me of it and this is a funny story mom I’m really sorry she used to make barley water and when it goes in the fridge it looks like man uh juice population paste as we used to call it she had these little vials of it like little milk bottles in the fridge and I sent a picture to my mates and they were like what the [ __ ] and I was like yeah my mom’s really into like the seon D at the minute and then they’re all like what let’s add that so this is the whizzed up um garlic and onion with a bit of water I’ve never milked an onion before we’re not going to put all that in there so we’ve got our bit of cotton in there there we go nothing goes to work absolutely enough we’re we’re going to do shots of this at the end that’s good a lot of water should come out of that and even more cuz I’ve just dipped the towel in the water again get all that oh look at that mate squeeze it out so I would go that into there go then and mix it as you go cuz you don’t want it to be too much cucumber did you put pepper in here no no okay I actually did you not notice that in grease that there’s very little spice yeah if there is spice it’s going to come from chili yeah but we don’t really do like no just lots of fresh lemon yeah there’s oregano Rosemary so look did you say oregano I say oregano how’s it how’s it how’s it spell Oro oregano oregano oregano oregano oregano oregano right so we need salt and olive oil what’s so fancy about this you can taste the sunshine on this one I want a little bit of lemon yes Chef try it test it okay stick my finger in M it’s nice bit more salt bit more salt go for me as well yes um yes you salt haters out there that’s B yeah M yeah I’m going to try this liquid so it tastes like [ __ ] oh that’s disgusting oh of course it’s disgusting why are you surprised there you go now look before any Greek people start giving him abuse yeah the zy that zy don’t zik there’s a lot of people who will put other stuff in it but this is like the very basic okay so don’t platform to run with give him GRE teram salant okay so this is a little bit more involved so we’ve got our this is the cfish eggs hugely salty right so basically we are going to balance that with our onion and garlic that’s been whizzed up and our soggy bread that’s been strained with lemon and olive oil that’s what we’re going to be doing now we can do that in a in a in a blender I’m I’m going to give you an obnoxiously big bowl oh you want to do it by hand yeah let’s let’s keep it like mother nature I you’re not going to get a smooth by hand Okay so rad yeah and then we’ll balance out everything else um tablespoon of row yeah six tablespoons of bread yes and this is basically taste as you go wow is this what T liner is MH almost tastes like hummus well it does because we’ve used those Peters so we’re going to go yeah loads of that but then again I I’ll try and explain flavors when you’re cooking so you’ve got like the the the sourness of the acidity of the lemon and then you’ve got really salty this and Umami and then you’ve got bitter levels from here and also I’m going to just just cuz it freshens it up when you put a little bit of zest the other thing I would say here is we’re going to put a little bit of um more olive oil but because extra virgin olive oil lovely as though it is can have that bitter yeah we’re going to use a little bit of um any of so we use that R seed rpe seed or you want some veg oil sunflower oil sunflower oil go o now I feel Chef there you [Applause] are here we go oh we have no recipe that is great right it’s good little bit more lemon yeah yeah yeah I’ll get that for you m take I’ll fish it these grow out your B I always I don’t is there a tech is there a fish see I quite like that yeah that is wonderful that extra lemon then sort of like so that’s your Tas Salata done I love this [ __ ] right should we put this into a bowl yeah and then have a bit of a reset and we’ll come back we need to make the med Sala yeah right so this is what’s this one called now Med Sal exactly you’ll find this all over the Mediterranean you know it’s a baban yeah oh nice I love I love this dish cuz you get the sort of that smokey you don’t mind a couple of these burn bits being there no no no one burnt bit seeds in seeds out I don’t care great you’re what kind of guy so this I think it’s probably the dish that you’ll find all across the med right you want to pick up the Pasty on your way oh I like it yes chef this one’s only got a bit of paint on it that’s all right but this juice is going to be delicious we have to drink this juice listen you can start drinking any juice you want whil you’re doing that I’m just going to peel a clove of garlic can’t we use that paste you got there or not it’s got honey in in it oh okay we’ll use it for something else I’ll make something out of it leave it with me I think we can use that yeah yeah I’ll use it if you don’t want to if you want to keep this traditional so you don’t get sacked from culture I’m actually coming to aens in November are you why why are we letting you in there’s a marathon coming under the cover of the marathon [ __ ] sake all right well that is good it is nice it can make a nice salad dressing here we go we keep this I’ll make it into a dressing for us uh right well so you’re you’re just there cheering no I’m running you are actually running yeah so I used to do a lot of ultramarin not many people know this about me I used to do ultramarin I’ve done uh a double iron man can I just ask a uh silly question yeah what is an ultra marathon as opposed to so marathon is 26.2 Mi is the marathon and then anything over I think they say 30 Mi is a ultra marathon so you just run a little bit further yeah but I did 100 miles and I did one 86 M twice I did a 24hour 5m loop race we around 110 miy yeah what a laugh I can’t think of anything was so parsley oine Peppers white onion blitzed with garlic cuz we’re using it up from our tamas Salata recipe if you don’t have that I would just micro pane a clove of garlic no is a chef look at that there we go oh yeah salt yes please now that is your M Salada now again cuz you’re going to have Greek shout at you at this okay some will say you don’t put red pepper in there some do yeah um others will Blitz this so it becomes a fine a bit like the tamis Salata it will become that I think it’s much nicer with a little bit of bite to it yeah a bit of texture you’re just serving baby food have a try M that’s my happy place smokey smokey vinegary vinegary salty I’m happy with it I like it that is nice simple stuff that is like the staple of any Taverna right they will have these three things they will have their own way of making them but that’s your Basics right great so this is all done that’s all done we’re going to go like the barbecue [Music] here we go baby get him to the greef I’m in my element ladles and jelly spoons you’ve seen us barbecuing outside here we go this is uh very exciting this Greek beer Greek beer fix alas nice warm Peters we’ve got our saki our Tas Salata we’ve got our Melo Salata the oine salad we’ve got our ziki we’ve got some sliced tomatoes olive oil salt parsley and some red [Music] onion that is your black my Lord right cheers Chin [Music] Chin that is ridiculously good this really tastes of Grease M there a new trend of putting French fries in this don’t do that don’t do it oh my God and these this bread this is not a British pter M this is delicious try a bit of Sal on this look you’re right there bit onion go down the look at my eyes that L I had a bit of onion window I was almost dead for a minute then oh my God oh my God might as well finish this here on a positive note without me dying it’s been emot you can listen what where where do you what do you want to tell people to follow you or to listen to you on uh times radio times radio Foodies times radio on Sundays I’m on Saturday and uh Sunday 1 till 4 on times radio you can find it on your da we talk politics we got culture arts whatever but 3:00 on a Sunday it’s a full half hour dedicated to food we get chefs Martin’s been on a couple of times loads of other chefs Come on talk about their food it’s quite nichy it’s quite Foody so if you’re into your food tune in I loved it well there you go and you can follow Alexis conran if you really want to on Twitter you’re big on Twitter Alexis conran on Twitter Instagram mostly food yeah um Alexis conran official on Instagram and obviously don’t forget to like And subscribe and follow and comment and all that stuff and if you like Greek food um this is how you make it and if you want to see anyone else break come in to do traditional food let me know you can do it I’ll make it happen I’ve been Martin he’s been Alexis yamas yamas stingy yamas stingy stingy anus no [Music]