bouillon
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Ingredients
BROTH
- 4 liters of chicken broth
- 1/3 cup of Greek seasoning
- 5 tablespoons of Bovril concentrated chicken broth
- ½ a Spanish onion, diced
- A dozen Kalamata olives
- 6 garlic cloves, squashed
- The juice of 2 lemons
- Salt and ground pepper to taste
GREEK DIP
- ½ cup of real store-bought mayonnaise
- ½ cup of sour cream
- 1 to 2 tablespoons of Greek spice mix, to taste
GARNISHES
- Finely sliced pork fillet
- Red onions
- Red and green bell peppers
- Ripe miniature tomatoes
- Kalamata olives
- Feta cheese, crumbled in big pieces
- Greek-style pita bread
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Preparation
- Combine all ingredients of the broth in a large pot, bring to a boil and reduce by a third while simmering.
- Mix all the ingredients for the dip in a bowl and set aside.
- Add the garnishes to the serving plates.
- Strain the broth and pour the required quantity in the Fondussimo. Enjoy.
A few tips
- Greek-style pita bread is best when hot. To warm them up, you can use a conventional oven or lay them over your Fondussimo baskets for a few seconds as your ingredients cook: the steam will do the work.
- Do you have leftover garnishes? Cook all of them and serve them as a salad with the remaining dip!
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