Atlas Masterclass

Pork Gyros, Potatoes, tzatziki

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

INGREDIENTS:

  1. Marinated pork eye-fillet
  2. Potato
  3. Cucumber
  4. Red onion
  5. Garlic yoghurt (used in night 1 & 2)
  6. Cos lettuce
  7. Pita bread
  8. Oregano
  9. Lemon

 

 

METHOD

  1. Remove the pork from the bag and slice it as thinly as possible.
  2. To prepare the fries, cut the potato into 1cm thin strips. Add a generous amount of vegetable oil to a pan and lay the potatoes in the pan flat. Place the pan over a medium heat. They will take about 8-10 minutes to cook through and turn crispy - ensure to move them around to give an even cook. Season to taste.
  3. To make the tzatziki, thinly dice some cucumber and mix it through the garlic yoghurt mix.
  4. To prepare the salad, wash and cut the lettuce into slices lengthways. Thinly slice the red onion and thinly chop the oregano. Combine the salad and dress it with some lemon juice and olive oil. Season to taste.
  5. Preheat a splash of your preferred oil over a high heat. Cook the pork slices in batches for 1-2 minutes each side, taking care not to overcrowd the pan. This ensures the pork browns rather than stews.
  6. Remove the fries from the pan and transfer to a paper towel to absorb any excess oil.
  7. To toast the pita, place it over an open flame for 30 second each side.
  8. To plate up, begin with some baking paper, then the toasted pita smeared a dollop of tzatziki. Add some fresh salad, then the pork and fries. Garnish with some fresh cucumber slices, then wrap it in the baking paper to make it easier to enjoy.

 

 

VEGETARIAN METHOD:

  1. Remove the saganaki from the bag and dust in the flour mix provided, set aside.
  2. To prepare the fries, cut the potato into 1cm thin strips. Add a generous amount of vegetable oil to a pan and lay the potatoes in the pan flat. Place the pan over a medium heat. They will take about 8-10 minutes to cook through and turn crispy - ensure to move them around to give an even cook. Season to taste.
  3. To make the tzatziki, thinly dice some cucumber and mix it through the garlic yoghurt mix.
  4. To prepare the salad, wash and cut the lettuce into slices lengthways. Thinly slice the red onion and thinly chop the oregano. Combine the salad and dress it with some lemon juice and olive oil. Season to taste.
  5. Remove the fries from the pan and transfer to a paper towel to absorb any excess oil.
  6. Preheat a splash of your preferred oil over a medium heat. Cook the saganaki for 2 minutes each side, or until golden on each side.
  7. To toast the pita, place it over an open flame for 30 second each side.
  8. To plate up, begin with some baking paper, then the toasted pita smeared a dollop of tzatziki. Add some fresh salad, then the saganaki and fries. Garnish with some fresh cucumber slices, then wrap it in the baking paper to make it easier to enjoy.
For downloadable pdf version, click here.