WATCH: Greek chef shares recipes for authentic desserts

Welcome to 'Taste of Global,' an eight-week culinary journey that brings global cuisine to the Jacaranda FM studio and your airwaves – brought to you by FNB Private.

Every week, from 24 February, Monday to Thursday, 'Breakfast with Martin Bester' will explore the flavours, traditions, and stories behind the most iconic dishes from eight featured countries.

Taste of Global: Experience tastes from around the world

For their fifth stop around the world, 'Breakfast with Martin Bester' visited Greece to highlight Greek culture and, more specifically, Greek food.

Greek chef Dino Retsos showed us how to make some of his favourite authentic Greek foods: Rozigalo (rice pudding), Keftedes (Greek meatballs), Saganaki (Greek cheese appetizer), and Portokalopita (Greek orange cake).

Watch here:

Greek Retsos also shared his recipes for Portokalopita (Greek Orange Phyllo Cake) and a savoury appetizer, Saganaki (Fried Feta in Phyllo with Honey Drizzle).

Portokalopita (Greek Orange Phyllo Cake)

Ingredients:

For the Syrup:

• 350ml water

• 300g sugar

• 80ml orange juice

• 1 cinnamon stick

For the Cake:

• 450g phyllo sheets

• 4 eggs

• 150g sugar

• 2 oranges, zested

• 230g Greek yoghurt

• 5ml vanilla extract

• 5ml baking powder

• 5ml baking soda

• ¼ tsp salt

• 235ml vegetable oil

• 120ml orange juice

• Extra vegetable oil (for greasing)

Equipment:

• Small saucepan

• 2 baking sheets

• Medium mixing bowl

• Cake mixer

• 9x13-inch baking dish

• Ladle (for syrup)

• Skewer stick

Method:

Step 1: Prepare the Syrup

1. In a small saucepan, combine water, sugar, orange juice, and the cinnamon stick.

2. Bring to a boil, then reduce heat and let it simmer uncovered for 15 minutes.

3. Remove from heat and allow it to cool completely.

Step 2: Dry the Phyllo

1. Preheat the oven to 90°C.

2. Open the phyllo sheets and, one by one, gently scrunch them from the short side.

3. Place them on a baking sheet, ensuring they are not scrunched too tightly.

4. Bake on the middle rack for 10 minutes, then flip and bake for another 8 minutes.

5. Turn off the oven and leave the phyllo inside with the door slightly open to dry further.

6. Once completely dry, crumble the phyllo sheets into small pieces and set aside.

Step 3: Make the Cake Batter

1. Preheat the oven to 180°C.

2. Grease the baking dish with vegetable oil.

3. In a mixing bowl, beat the eggs and sugar for 3-4 minutes until pale yellow.

4. Add orange zest, Greek yoghurt, vanilla extract, baking powder, baking soda, and salt. Mix until well combined.

5. Pour in the vegetable oil and orange juice, mixing until fully incorporated.

6. Gradually fold in the crumbled phyllo using a rubber spatula. (Do not add all at once to prevent clumping.)

7. Pour the batter into the greased baking dish.

Step 4: Bake the Cake

1. Bake in the middle rack for 50-60 minutes, until golden brown.

2. Check at 50 minutes to ensure it does not burn.

3. Once baked, remove from the oven and pierce the cake in several places with a skewer.

Step 5: Add the Syrup

1. While the cake is still hot, pour the cooled syrup over it one ladle at a time.

2. Allow each ladleful to absorb before adding more. Repeat until all the syrup is used.

3. Let the cake cool completely before cutting to ensure the syrup is fully absorbed.

Saganaki (Fried Feta in Phyllo with Honey Drizzle)

Ingredients:

For the Wrapped Feta:

• 350g feta (4 blocks)

• 4 sheets phyllo pastry

• 2 tbsp white sesame seeds

• Olive oil (for frying)

For the Honey Drizzle:

• 4 tbsp honey

• 1 tbsp red wine vinegar

• 1 tbsp water

Equipment:

• Kitchen paper

• Small saucepan

• Medium frying pan

• Slotted spoon

Method:

Step 1: Prepare the Feta

1. Pat dry the feta blocks using kitchen paper.

2. Cut each phyllo sheet in half.

3. Brush one half with olive oil and place the second half on top.

4. Place a block of feta in the centre of the phyllo.

5. Wrap the feta like an envelope, folding in the edges to seal. Repeat with the remaining feta blocks.

Step 2: Fry the Feta

1. Heat olive oil in a frying pan over high heat (enough to shallow-fry the feta parcels).

2. Fry each wrapped feta block for 2-3 minutes per side, until golden and crispy.

3. Use a slotted spoon to remove and drain on kitchen paper.

Step 3: Make the Honey Drizzle

1. In a small saucepan, combine honey, red wine vinegar, and water.

2. Stir and bring to a gentle boil. Remove from heat.

Step 4: Assemble & Serve

1. Drizzle the hot honey mixture over the fried feta.

2. Sprinkle with white sesame seeds.

3. Serve immediately while warm and crispy.

Tune in to the 'Breakfast with Martin Bester', weekdays from 06:00 – 09:00. Stream the show live here or download our mobile app here.

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Image: Jacaranda FM