Merenda chocolate & hazelnut ice-cream….for the Greek-est summer in the UK!
Agora Team
How to make mageiritsa – Greek Easter soup – with our own raw Kokoretsi!
Now you can make at home your own mageiritsa, the favourite Greek soup eaten on Good Saturday midnight, made with the kokoretsi available on our online shop! Use our frozen raw Kokoretsi, some extra liver pieces, Roman lettuce and finish with avgolemono – egg and lemon juice mix- to make the perfect mageiritsa this Easter!
Lamb rump and vegetables roasted ‘kleftiko’ style – A recipe by Irini Tzortzoglou
This is a delicious kleftiko style lamb to which you can add some crunch but draping a sheet of filo pastry, buttered and folded onto itself over a scrunched up ball of baking parchment. Bake in the oven for 15 minutes at the same time as the vegetables and take out. Remove the baking parchment […]
Spiced pan fried duck breast with parsnip puree, smoked duck lardons and charred broccoli – A recipe by Irini Tzortzoglou
To make the smoked duck lardons, ask your butcher to give you some duck skin with the fat attached. Also ask for some duck bones to make the stock. Alternatively, buy two ducks, cut the legs off to cook another time, use the four breasts, use the carcass for the stock and the skin for […]
Melomakarona & melomakarona base cheesecake. A recipe by Irini Tzortzoglou
Spiced honeyed Christmas biscuits (melomakarona) and a melomakarona base, orange-flavoured cheesecake Melomakarona and kourabie are the two sweet treats that define Christmas in Greece more than any other. Here some of the melomakarona dough is used to make a base for a small cheesecake serving 4-6 persons. The rest of the dough still makes 12-15 […]
Pheasant breast Christmas recipe by Irini Tzortzoglou.
Pheasant breast with celeriac puree, shredded Brussels sprouts with bacon and a roast shallot, garlic and ginger jus. Ingredients (serves 4): 4 pheasant breasts2 tbsp extra virgin olive oil For the celeriac puree: 1 small celeriac, approx. 350g 250ml milk 200ml double cream For the shredded Brussels sprouts: 500 brussels sprouts, peeled and shredded 160g […]
Salted Cod and Fennel Pilaf Recipe – by Irini Tzortzoglou
A similar dish is made in our village in Crete every year on the 4th December and a plateful of it is taken to our church named after St. Savvas who is celebrated on the 5th, to be blessed. The village households then exchange dishes with each other. In the original recipe the cod is […]
Vacancy – Digital Marketing Executive – E-commerce
Vacancy Closed. We are looking for a talented and passionate digital marketer with 1-2 years experience to work in-house with our digital team. Agora embraces digital integration and has digitally automated its processes as much as possible especially during the pandemic. We are looking for an individual who has a couple of years of work […]
Easter orders & delivery schedule 2020
Easter orders & delivery schedule 2020 April 04, 2020 If you haven’t pre-order your Easter supplies already please follow the instructions below regarding the recommended dates and allow us sufficient time to deliver your order in time for British or Greek Easter, by the 12th and 19th of April respectively. We experience unprecedented workload due […]
Smoked Chicken Pastitsio – Apaki Pasta Bake by Irini Tzortzoglou
Smoked chicken pastitsio is an interesting and mouthwatering twist to the classic recipe, a signature dish by Irini Tzortzoglou, winner of Master Chef Britain 2019. Irini has exclusively used all the Greek ingredients from Agora’s online shop, all the authentic Greek flavours to make this delicious recipe at home and pair it with a glass […]