PREPARATION INSTRUCTIONS

Take your time bringing the pleasures of The Apollo to your table. Divide your meal into courses and enjoy the pleasures of The Apollo’s signature dishes

 

Suggested cooking times and temperatures may vary depending on your kitchen equipment (some ovens burn bright while others require patience). Please use kitchen common sense.

Start by unpacking your box, getting your utensils ready and heating up your oven, before the ouzo kicks in.

THE FULL GREEK

  • Marinated Olives

    Ready to eat. Enjoy!

  • Taramasalata

    Taramasalata dip is ready to eat.

  • Pita Bread

    Preheat oven to 200°C (180°C fan-forced).

    Remove pita from packaging, spread out on oven tray and bake for 4 minutes.

    For extra flavour brush top of pitas with some oil and dried oregano before baking.

    You can also cook pita in the toaster! Cook until crispy.

  • Saganaki Cheese

    Heat a heavy-bottomed frying pan over high heat.

    Place Saganaki cheese in pan with provided baking paper between the cheese and pan.

    Cook for 5 minutes until golden underneath.

    Flip cheese, remove paper and drizzle dressing over cheese (it will sizzle).

    Serve immediately (leave in pan if possible).

  • Village Salad

    Freshness is key for a village salad. Because we pack your delivery box the day before you receive it, we leave the vegetables whole, to be chopped just before serving to maximise flavour. (Yia Yia would never forgive us for serving day-old chopped salad)

    Chop: - Cucumbers in half lengthways, then chop into 3cm pieces

    • Tomatoes in half

    • Thinly slice bull horn peppers and radishes

    If you collected your order, your salad will be chopped and ready for the dressing to be added

    Mix all ingredients (excluding feta) and leave to marinate for 10 minutes.

    Place feta on top for garnish.

  • Lamb Shoulder

    Preheat oven to 200°C (180°C fan-forced).

    Remove from plastic and place lamb on a baking tray, making sure to add all the liquid from the bag.

    Bake for 20-25 minutes

  • Roast Potatoes

    Preheat oven to 200°C (180°C fan-forced).

    Remove potatoes from plastic container and transfer to a baking tray.

    Bake for 10 minutes.

  • Semolina Custard with Rhubarb

    Ready to eat. Enjoy your dessert at your leisure.

“The Apollo is dreamy for date night but ideal for coming with a group of friends or family. You can order The Full Greek set menu for the whole table.” - Conde Nast Traveller

A LA CARTE

  • Taramasalata/ Split Pea Dip/ Tzatziki

    Dips are ready to eat

  • Pita Bread

    Preheat oven to 200°C (180°C fan-forced).

    Remove pita from packaging, spread out on oven tray and bake for 4 minutes.

    For extra flavour brush top of pitas with some oil and dried oregano before baking.

    You can also cook pita in the toaster! Cook until crispy.

  • Saganaki Cheese

    Heat a heavy-bottomed frying pan over high heat.

    Place Saganaki cheese in pan with provided baking paper between the cheese and pan.

    Cook for 5 minutes until golden underneath.

    Flip cheese, remove paper and drizzle dressing over cheese (it will sizzle).

    Serve immediately (leave in pan if possible).

  • Village Salad

    Freshness is key for a village salad. Because we pack your delivery box the day before you receive it, we leave the vegetables whole, to be chopped just before serving to maximise flavour. (Yia Yia would never forgive us for serving day-old chopped salad)

    Chop: - Cucumbers in half lengthways, then chop into 3cm pieces

    • Tomatoes in half

    • Thinly slice bull horn peppers and radishes

    If you collected your order, your salad will be chopped and ready for the dressing to be added

    Mix all ingredients (excluding feta) and leave to marinate for 10 minutes.

    Place feta on top for garnish.

  • Iceberg Salad

    Transfer to a plate and pour over dressing.

  • Wild Weed and Cheese Pie

    Preheat oven to 200°C (180°C fan-forced)

    Remove from packaging, place on tray and bake for 15 minutes

  • Charcoal Chicken, Eggplant

    Preheat oven to 200*C (180*C Fan-forced)

    Remove chicken from packaging and place on an oven tray, drizzle over any remaining marinade in the packaging

    Bake for 20-25 minutes

    Finish under a hot grill for 5 minutes (until skin is crispy)

    Meanwhile, smear eggplant puree on the serving plate and arrange cavolo nero.

    Arrange chicken on top of eggplant puree and drizzle any remaining jus from the baking dish over the chicken.

  • Lamb Shoulder

    Preheat oven to 200°C (180°C fan-forced).

    Remove from plastic and place lamb on a baking tray, making sure to add all the liquid from the bag.

    Bake for 20-25 minutes

  • Whole Lamb Shoulder

    Preheat oven to 200°C (180°C fan-forced).

    Remove from plastic and place lamb and all contents from the bag on a baking tray.

    Bake for 35-40 minutes.

  • Roast Potatoes

    Preheat oven to 200°C (180°C fan-forced).

    Remove potatoes from plastic container and transfer to a baking tray.

    Bake for 10 minutes.

  • Semolina Custard with Rhubarb

    Read to eat. Enjoy your dessert at your leisure