At the weekend we had P&J and J&K and K over for a small and belated celebration of Jen’s birthday. The plan had been for Jen’s Mum to be there too, but she ran off to Vancouver, something to do with some baby being born or something.
Jen’s Mum is the master salad creator, and the plan was for her to bring a big Greek salad for the occasion. In her absence I took on the job of creating a Greek salad, and used that as an inspiration for the rest of the food.
The classic Greek salad is a combination of rustically chopped tomatoes, cucumber and green pepper tossed with kalamata olives, salt, pepper, oregano and olive oil with feta cheese crumbled over the top. That’s exactly what I did.
I also cubed some pork tenderloin, skewered it and marinated it in olive oil, oregano and salt and pepper for a few hours before throwing it on the bbq. The kebabs were served with pita breads, tzatziki, and sliced red onion.
To accompany the salad and kebabs, I picked up some taramosalata, some crusty bread and a few spanakopitas. There was too much food, but that’s the way a Greek meal is supposed to be, right?
We finished the evening with a fun game of 80s Trivial Pursuit which through some stroke of luck the girls won, and carrot cake fetched from our old favourite the Homestyle Bakery (hey, the owner’s Greek!).