Come Dine With Me Australia

Try Yolanda's Mezethes starter from Week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Skordalia

  • 4 medium to large sized Coliban potatoes

  • 5-6 cloves of garlic

  • Half a cup of Extra Virgin Oil

  • 1/3 cup of white wine vinegar

  • Sea Salt & Black Pepper to taste

  • Tzatziki

  • 250 gm of Greek Yogurt

  • 3 Lebanese cucumbers

  • 3 cloves of Garlic

  • A touch of Olive oil (taste and add more if required)

  • 1 teaspoon of Lemon (taste and add more if required)

  • Salt and Pepper to taste

  • Freshly baked Pita Bread with Lemon

  • 1 tablespoon of active dry yeast

  • 1 tablespoon of sugar

  • 1.5 cups of warm water

  • 4 cups of bread flour

  • 2 teaspoons of salt

  • Dry oregano to taste

  • 1 tablespoon of extra virgin oil

  • Kefthethes

  • Half a kilo of Lamb mince

  • Half a kilo of Pork mince

  • 5 Garlic cloves

  • Salt and pepper to taste

  • 2 teaspoons of chives

  • 1 teaspoon of continental parsley

  • 2 Eggs

  • 1 teaspoon of Oil

  • 2 tablespoons of breadcrumbs

  • 2 teaspoons of Vegeta

  • Saganaki with Lemon

  • 250 g Kefalogheria Cheese

  • 2 lemons

  • 1 tsp olive oil


  • Skordalia:

  • 1.

    Peel the potatoes and cut in medium sized squares

  • 2.

    Boil enough salted water to cover the potatoes and bring water to the boil

  • 3.

    Add the potatoes and cook until very tender and drain

  • 4.

    Add the salt and pepper

  • 5.

    Add to a processor or a mortar and pestle or mash with a potato masher (whatever you find easier). If using a processor, add the potatoes and the garlic – mix well until it’s a fine consistency. While processor is on, add the oil and vinegar very slowly

  • 6.

    If mixture becomes too dry add a little oil or water to smooth out the consistency

  • Tzatziki:

  • 1.

    Chop cucumbers into very small squares and set aside

  • 2.

    Process the garlic in a processor and mix with the cucumbers

  • 3.

    Add the cucumber mix to the yogurt, stir and the add the salt, pepper and the oil

  • 4.

    Taste and add more salt, oil, lemon or pepper or even garlic to your taste

  • Freshly baked Pita Bread with Lemon:

  • 1.

    Dissolve the yeast and sugar in half a cup of the warm water- leave for 15 minutes. Dissolve the salt in the remaining cup of water

  • 2.

    In a large bowl add flour and make a hole in the centre

  • 3.

    Add the yeast mixture and salt water

  • 4.

    Knead for 10 minutes in the bowl

  • 5.

    Add olive oil and continue to knead until oil is absorbed – should take 3-4 minutes. Shape into a ball, cover and place in a warm place. Leave it for 1.5 – 2 hours – it should double in size

  • 6.

    Once raised, punch the dough to get all air out and knead for 5 minutes

  • 7.

    Preheat oven to 175 Celsius and oil baking sheets

  • 8.

    Take a handful of dough, a little bigger than an egg, roll out on a floured surface to thickness you desire

  • 9.

    Prick with fork and place on sheets, brush with oil and sprinkle with oregano (if desired)

  • 10.

    Bake on the lowest rack for 3-4 minutes at most and then turn, checking to make sure they are browning

  • Kefthethes:

  • 1.

    Chop the garlic, chives and parsley

  • 2.

    Mix the lamb mince and pork mince and add the garlic, chives and parsley

  • 3.

    Add the eggs, breadcrumbs, Vegeta and pepper– mix well

  • 4.

    Set aside for 5-10 minutes in the fridge

  • 5.

    Preheat oven to about 175 degrees and oil the tray

  • 6.

    Take a handful of the mix (size of an egg) and roll lengthways until it’s around 5 cm’s long. Continue until all mixture is used.

  • 7.

    Place the Kefthethes on a tray and sprinkle with oil, cook for 20-25 minutes. Checking after 10 minutes they are cooking well

  • 8.

    Once cooked – let them sit for 5 minutes and serve

  • Saganaki with Lemon:

  • 1.

    Heat oil in fry pan on low heat

  • 2.

    Cook until cheese beings to melt – approx 4 minutes

  • 3.

    Squeeze lemon over top and serve

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 334kj
  • Fat Total 18g
  • Saturated Fat 6g
  • Protein 15g
  • Carbohydrate 27g
  • Sugar 2g
  • Sodium 454mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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