Hoirino Me Selino

Recipe Of The Week

Seasonal Produce: Celery


Granted probably not a recipe that you will have heard of, nor me before this weekend. I decided to consult The Flavour Thesaurus, a fantastic reference book written by Niki Segnit which looks at food pairings and ideas for ‘creative cooking’.

Having some pork in the fridge, I went straight to the pork section to see what seasonal delights would accompany my chosen meat- and there it was, a pairing of pork and celery in a simple savoury Greek Stew.


450g pork leg

1 white onion, diced

250g celery, cut into 2-3cm pieces

1 bunch spring greens

5 spring onions, sliced

1/2 bunch fresh dill, finely chopped

1.5ltr warm water (more if required)

1 medium egg

Juice of 1 lemon


Firstly heat 1 tbsp of olive oil in a pan and then add the pork. You want to brown the pork now, as opposed to fully cook it, so we can lock in all the flavour. Once browned, remove the pork from the pan and put aside on a plate/bowl.

Next add the diced onion and sliced spring onions to the pan and cook in the juices until the onion is translucent. Then add the dill and cook for about 1 minute.

Add the pork back into the pan and stir everything together. Once combined, add 1ltr of the water and allow the stew to simmer.

You’re going to simmer the stew for about 60 minutes, so make sure you keep checking and add more water where required. You want enough water to cover all of the pork- but not too much.

After about 20 minutes of simmering- add your chopped celery and mix in well. Then- after about 40 minutes of your simmering (or 20 minutes after the celery) add your spring greens.

After 60 minutes the pork should be very tender and the begetavkes cooked. If you think it needs a bit longer (I actually left mine for about 80 minutes as I had time to spare!) then trust your judgement.

You’re going to thicken the sauce by avgolemono (egg & lemon). This is very popular in Greek food.

Put the egg in a cup and whisk until combined. Then continue to whisk whilst adding the lemon juice, a little bit at a time.

Once all combined, you want to add about 3 good spoonfuls of your broth into the avgolemono, whisking all the time, to let it heat up. Once this is done- add all of the avgolemono to the main pan- again stirring often.

Season to taste, and you’re done!


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