Greek Gaea Serves up a New Look

Lovers of Greek foods are being treated to an exciting new look from Gaea this winter, as the brand looks to brighten up a dreary British winter with a bit of culinary Greek sunshine.

The award-winning producer of the finest authentic Greek olives, tapenades and oils – available in Waitrose, Ocado, Morrisons and Booths – is giving its range an eye-catching makeover as the popularity of Greek foods in the UK continues to grow[1].

Gaea’s top quality Extra Virgin Olive Oils from the Kalamata and Sitia regions of Greece – both available in Waitrose – have been repackaged in dark embossed bottles that incorporate a unique retractable pouring spout, making them wonderfully easy to use and a centrepiece for any table, while the elegant dark glass of the bottle perfectly preserves the olive oil from damaging sunlight.

Gaea oils were the first in the world to gain carbon neutral status, and to this day its olives are handpicked and use only natural lemon juice as a ripening ingredient.  

Also getting the makeover treatment are Gaea’s delicious range of olives and tapenades, and to celebrate Gaea has recreated a delicious duo of authentic, hearty Greek winter dishes that are sure to grace any menu in the run up to Christmas.

Duck with Green Olives (please see overleaf for full recipe)

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This dish offers a classic match of flavours, and is ideal for the winter months.  The duck breast is pan fried until cooked pink, and should be served perched on rosti that is offset by an Gaea Pitted Olympian olive, tomato and chili hot salsa made with Gaea D.O.P. Kalamata (or Sitia, Crete) Extra Virgin Olive Oil spooned around.

Serves 4 
Ingredients: 
4 plum tomatoes,
12 Gaea “Pitted Green olives”, chopped,
1 red and 1 green chili, seeded and chopped,
salt and freshly ground black pepper,

8 tbsp Gaea D.O.P. Sitia (or Kalamata) extra virgin olive oil. 
4 duck breasts, 
8 large waxy potatoes, grated, 
1/2 onion, peeled and grated, 
1 egg, beaten,

Handful of rocket and Gaea Kalamata extra virgin olive oil


Instructions: 
First make the salsa. Pour boiling water over the tomatoes in a bowl. Skin, de-seed and chop flesh. Transfer to a bowl. Add olives and chilies. Season, then stir in 4 tbsp olive oil. 

Trim duck breasts and slash on the skin side. Rub with Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil” and season on both sides. Place in a hot heavy bottomed pan, skin side down first. Cook over a moderate heat until crisp and allow to stand. Turn over and cook the other side, keeping them still pink in the middle. They should ‘give slightly’ when prodded with a finger.

At the same time make the rostis. Place grated potato in a cloth and squeeze out the liquid. Transfer the grated potato to a bowl and add the grated onion, beaten egg and seasoning. Heat 2 tbsp of remaining oil in a pan and place a spoonful of the rosti mix in the oil. Cook until brown underneath then flip over and cook other side. Reserve keeping warm.

To serve, place a rosti on 4 plates, then top with rocket salad, lightly tossed in olive oil. Slice duck breast and perch one on top of each rosti. Spoon salsa over and around. 

Kalamata Roast Chicken                                               

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An all-in-one dish of a fragrant, golden and crisp whole roast chicken with onion, lemon and Gaea Kalamata olives in the cavity, on a bed of Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil” drizzled roasted red and yellow peppers, butternut squash chunks, wedges of onion, whole garlic cloves and lemon wedges, finally scattered with ripped coriander. 

 

 

 

 

 

For 4 servings

Ingredients:

  • 2 lemons, quartered
  • 2 onions, peeled and quartered
  • 20 Gaea “Kalamata olives”
  • Gaea “D.O.P. Kalamata (or Sitia, Crete) Extra Virgin Olive Oil” for drizzling
  • 1 small butternut squash, peeled and in chunks
  • 1 red and 1 yellow pepper, seeded and in pieces
  • 8 whole garlic cloves
  • sea salt and freshly ground black pepper
  • handful fresh coriander leaves, ripped

 

Place 1 quartered lemon, quartered onion and 4 olives in the cavity of the chicken. Transfer chicken to a roasting dish and drizzle with Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil”. Roast in a pre-heated oven Gas 200° C for 30 minutes. Turn down heat to 190C and arrange squash chunks, remaining onion wedges, pepper pieces, whole garlic cloves and remaining lemon quarters and olives, in the roasting pan and drizzle with olive oil. Season well with salt and freshly ground black pepper. Continue cooking for another 45 minutes – 1 hour or until chicken is golden brown and vegetables are lightly charred. Transfer to a serving platter with juices and scatter with ripped coriander before serving

Gaea produces a range of top quality Greek foods including Olives, Tapenades, Cooking Sauces and other Greek specialities. Gaea speciality foods are available in Waitrose, Ocado and leading independent retailers. For more information, visit http://www.gaea.gr/en/