Longtime friend of the brand and Group Development Chef at The Apollo Group, Oscar Solomon, shares his favourite Greek recipe — perfect for a Sunday at home with loved ones.

Kali Orexi!

Ingredients.

500G Vongole or Pipi’s (in their shell)
2 pieces John Dory Fillets (skin off/bone removed)
2 cups Dried risoni pasta
1 tablespoon Butter
2 garlic cloves (smashed under a knife)
1 punnet ripe cherry tomatoes
6 strips lemon peels of one whole lemon (using a vegetable peeler)
1 bunch Lemon thyme or thyme
300ml Chicken stock (hot)
Juice of a whole lemon
100ml olive oil
150ml white wine (drinking quality, dry)
50g mizithra or salted ricotta cheese
Salt & pepper to taste

Equipment.

One heavy based baking pan, ideally an oval shaped pan that is oven safe
One small stock pot to warm chicken stock in
Cheese grater
Slotted spoon or stainless steel spoon
Soup ladle (any size)
Chefs knife (sharp)
Vegetable peeler
Asouvla tea towel
Asouvla tablecloth (blue)
Asouvla napkins (blue)

Method (before cooking) – mise en place.

Practice organising yourself prior to cooking. The best cooks make it look easy by thinking ahead.

1. Chicken stock; ideally make a very simple chicken stock, using chicken frames/wings/bones. Store bought is also ok, but season with whole white pepper corns, plenty of thyme, bay leaves and white onion.
1. Substitute: for pescatarians, fish stock is the obvious substitute. In this case, maintain the same stock aromatics and seasoning: whole white peppercorns, thyme & bay leaves. 
2. Pasta prep
1. Peel your lemon skins, ensuring the white part; the pith, is removed.
2. Peel your own garlic, use Australian. Its ethical and it tastes better
3. Juice your lemon once peeled, strain the seeds.
4. Slice your cherry tomatoes in half.
5. Pat your John Dory fillets dry with a paper towel. Allow to temper: 15 mins.
1. Substitute: Any firm white flesh fish will work here; flouner/sole/large whiting/snapper/bream. Go to a fish monger and get them to do the work for you. They are professionals.
6. Vongole; buy de-sanded if you can. Australian v0ngole from South Australia is the pick.
1. Substitute: Pipi’s are an excellent substitute. De-sanded are best.
3. MOST IMPORTANTLY! Place all your prepared ingredients into small bowls and plates, laid out ready to go. This helps settle your mind and work cleanly and efficiently.
4. Pre-heat your oven to 190 degrees (fan forced)

Method (cooking). 

1. Place your baking pan on a low to medium heat, add enough olive oil to cover the base of the pan.
2. Add the butter and a very small pinch of salt, then turn the heat up on the pan.
3. Crush the garlic with the back of your knife or chop it thinly (like the scene in wise guys) and add it to the pan. Let is cook gently, it shouldn’t colour quickly.
4. Add the clams to the pan CAREFULLY (they will spit) and cook briefly until at least 5-10 shells begin to open, then remove from the pan and set aside. (Pro tip: use a slotted spoon).
5. Add the dried risoni into the pan, toss the pasta through the melted butter/oil and toast for 30 seconds to one minute or until all the pasta is evenly coated.
6. Add the white wine to the pan and allow the pan to deglaze. Let the wine boil and reduce for 30 seconds.
7. Add the lemon skin and thyme and toss to combine, again adding a small pinch of salt.
8. Top the pan up with chicken stock so the pasta is covered by one centimetre of stock.
9. Bring up to a boil.
10. Season your John Dory fillets on both sides.
11. Layer your John Dory fillets in the centre of the pan carefully with a spoon.
12. Place the pan in the oven for 10 mins, using a timer.
13. After 10 mins, place the hot pan (using a tea towel) onto the stove top on medium heat.
14. Remove one of the fillets of John Dory for presentation.
15. Add the halved cherry tomatoes.
16. Add one ladle of chicken stock to the pan then add the vongole and mix well with a spoon. Breaking up the second fillet of fish throughout the pasta.
17. Season generously with lemon juice and olive oil – making sure you TASTE for seasoning. Add salt if required.
18. Add the second fillet of John Dory to the centre of the pan, this will warm through on top of the pasta.
19. Remove the pan from the heat and sprinkle the mizithra cheese evenly across the pasta and finish with freshly cracked black pepper.
20. TO SERVE: Find a large oval shaped serving platter, fold a napkin lengthways in thirds and place the hot pan on top of the napkin.
21. Serve away!