DOURNO PATATES - GREEK ROAST POTATOES

By Francis Noble

1½ kg potatoes
275 ml oil
3 cups of water
2 lemons
½ cup chopped oregano
salt and pepper

Peel the potatoes and quarter them.  If using small, new potatoes then leave them whole.  Place them in a roasting tin, sprinkle with salt, pepper and oregano.  Add the 3 cups of water as well as the juice from 2 lemons and oil.  Roast in a moderate oven for 1 hour

AFELIA - CYPRIOT BRAISED PORK WITH CORIANDER

By Adriana Shum

Serves 4-6

750 grams lean pork (leg or fillet)
¼ cup butter
500 grams new potatoes, peeled
250 grams small mushrooms, cleaned and halved or quartered
250 ml red wine
salt, freshly ground black pepper
2 teaspoons or more crushed coriander seeds

Dice pork into 3cm chunks.  Heat half the butter in a heavy-based pan and brown the potatoes.  Remove potatoes and set aside.  Add remaining butter and brown pork.  Push pork to the side of the pan and fry mushrooms quickly next to the meat.  Stir to combine and lower heat.  Pour in wine and seasonings.  Put potatoes on top, sprinkle with coriander and cover with lid.  Simmer over very low heat for about 45 minutes or until the pork is tender.  Add a little more wine during cooking if necessary.

Serve warm with a green salad.

These two recipes are taken from the September 2000 edition of
'THE SYMI VISITOR'

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