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MARINA SIRTIS

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  • SHEPHERDS PIE | Marina Sirtis

    MARINA'S "SHEPHERDS / COTTAGE PIE" To be authentic, Shepherds pie is made with ground lamb but pretty much everybody makes it with ground beef (which is officially Cottage Pie). INGREDIENTS • 1 pound ground beef • 2 medium onions (chopped) • 1 large carrot (chopped or minced) • 1 ounce oil • 1/2 teaspoon mixed dried herbs • 1 tablespoon fresh parsley (chopped) • 1 level tablespoon of all purpose flour • 10 fluid ounces of hot beef stock • salt & pepper (some people add a tablespoon or so of tomato paste; I don't) ​ TOPPING INGREDIENTS ​ • 2 pounds of potatoes • 2 ounces of butter (You can add cheese if you'd like, though I don't) COOKING INSTRUCTIONS 1. Preheat the oven to 400 degrees 2. Fry the onions in the oil until they are soft. 3. Add beef and fry until no longer pink. Then add carrot and cook for about 10 minutes. 4. Season with salt and pepper and add the herbs. 5. Stir in the flour, (tomato paste) and the hot beef stock. Bring to a boil and then simmer for about 10 minutes. 6. Make mashed potatoes. Add butter and make sure there are no lumps. 7. Put meat into a well greased baking dish. Top with potatoes and cheese if you’re using it. 8. Bake for about 25 minutes or until golden brown and crusty. 9. Let it sit for about 10 minutes before eating. ​

  • MARINA'S RECIPES | Marina Sirtis

    TZATZIKI STEP BY STEP MARINA'S SHEPHERDS PIE STEP BY STEP ALL RECIPES MARINA'S GREEK COOKIE RECIPE STEP BY STEP BAKLAVA STEP BY STEP MARINA'S LENTIL SOUP STEP BY STEP GIOUVETSI ALA MARIA STEP BY STEP

  • BAKLAVA | Marina Sirtis

    BAKLAVA INGREDIENTS • Box of Phyllo pastry • 2 cups unsalted butter; melted • 1 lb mixed chopped walnuts & almonds • Cinnamon • Nutmeg • 1 cup toasted breadcrumbs ​ For Syrup 3 cups sugar 2 cups water 3 tbsps honey Strip of lemon peel 1 tbsp lemon juice COOKING INSTRUCTIONS 1. Roasting pan the same size as the phyllo pastry, liberally buttered 2. Mix all the dry ingredients; cinnamon and nutmeg to taste 3. Layer 3 sheets of the phyllo, each piece brushed with melted butter before laying the next. Spread dry mixture liberally. 4. Continue in the same way until nut mixture is finished. Top with 3 buttered sheets of phyllo. 5. Score the pastry with a sharp knife into diamond serving pieces. 6. Bake 375 degrees for 30 minutes. Syrup Instructions ​ 1. Boil up all the ingredients until a syrup is formed. 2. Let the Baklava cool down and then pour on the hot syrup. ​

  • LENTIL SOUP | Marina Sirtis

    MARINA'S LENTIL SOUP INGREDIENTS • 1 pound of brown or green lentils • 1 pound of ripe tomatoes OR a 14 ounce can of tomatoes • One cup of olive oil • Two small or one medium onion (whole) • Five cloves of garlic (whole) • Two bay leaves • 2 tablespoons wine vinegar • Salt, pepper and a little Greek oregano to taste. COOKING INSTRUCTIONS 1. Make the base: If the lentils are not already cleaned, wash them and make sure that there are no stones. 2. Blend the tomatoes until they are a purée. 3. Put all the ingredients except the lentils, the pepper and the oregano into a large pot and add 5 cups of water. 4. Put it on a high heat and when it has started to boil put in the lentils. 5. Simmer them for between 30 and 60 minutes. Times vary according to the lentils you use. 6. Take it off the heat and using a slotted spoon take out the onion the garlic and the Bay leaves. 7. Grind fresh pepper to taste and sprinkle with the Greek oregano 8. Make the sauce: In Greece we eat this soup with olives or smoked fish but it’s a hearty meal on its own with some fresh crusty bread. ​

  • TZATZIKI | Marina Sirtis

    TZATZIKI INGREDIENTS • 3 cups Greek yoghurt (not 0% fat) • 1/2 Hot House (English) cucumber • 3-4 cloves of garlic, crushed • 1/4 tsp salt • 3-4 tbsps olive oil (preferably Greek) • 3tbsps fresh dill (chopped) COOKING INSTRUCTIONS 1. Wash the cucumber very well and then coarsely grate it. 2. Line a colander with a few sheets of kitchen paper and let the cucumber drain for a couple of hours. 3. Then squeeze it out to make sure most of the moisture has gone. 4. Mix all the rest of the ingredients together and chill for at least a couple of hours for the flavors to develop. ​ You can serve this as an appetizer or with lamb or pork. Of course, it’s a must when you’re eating souvlaki. ​

  • COOKIES | Marina Sirtis

    MARINA'S GREEK CHRISTMAS COOKIE RECIPES MELOMAKARONA (Honey spice cookies) INGREDIENTS • 2 lbs all purpose flour • I cup sugar • 1/2 cup brandy • 3 cups oil (I never use olive oil) • 3 tsps baking powder • 1 tsp baking soda • 1/2 cup fresh orange juice • Chopped walnuts • 2 tsps Cinnamon • 1 tsp ground cloves ​ SYRUP INGREDIENTS ​ • 3 cups water • 1 1/2 cups sugar • 1 1/2 cups honey (Greek if you can get it) • The peel from an orange COOKING INSTRUCTIONS 1. In a large bowl mix the oil, sugar and soda. Add the cinnamon and cloves. 2. Add all the other ingredients apart from the flour and mix well. 3. Sift the baking powder into the flour and add them to the mx. You should have a cookie dough texture. 4. Shape into ovals (about 2 inches long) and put on a lined cookie sheet. 5. Using a fork dipped in water flatten each cookie a little. 6. Bake at 350 for 25 minutes. While they are cooling make the syrup. 1. In a saucepan bring all the ingredients apart from the honey to a boil then simmer for 15 minutes. 2. Add the honey and make sure it fully melts. 3. Put the cooled cookies in the hot syrup for a minute or so and remove the with a slotted spoon. 4. Sprinkle with cinnamon and the chopped walnuts. ​ KORAMBIETHES (A kind of shortbread cookie) INGREDIENTS ​ • 2 cups of unsalted butter • 3/4 cup sugar • 2 egg yolks • 3 tbsps of brandy • 1 tsp vanilla • 1 tsp baking powder • 5 cups of sifted all purpose flour • 3 cups of icing (confectioner's) sugar COOKING INSTRUCTIONS 1. In an electric mixer or with an electric hand held whisk, beat the butter and sugar until it s light and fluffy. 2. Very gradually add the egg yolks, then add the almonds, brandy ,vanilla and flour into which we have sifted he baking powder. 3. You should now have a dough that you can roll out to about 1 inch thick. In Greece we shape the cookies into rounds but using cookie a cutter you can make all sorts of Christmas shapes. 4. Put on lined cookie sheets and bake at 350 for about 15-20 minutes. Don't let them get an darker than golden 5. Now just drown them in icing sugar If you don't want to put alcohol in your cookies, that's ok, but they will lack a certain something 6. Toss in 1 1/2 cups peeled almonds, toasted lightly and coarsely chopped Enjoy! ​

  • HOME | Marina Sirtis

    MARINA LATEST NEWS Marina's new movie A Thousand Little Cuts ; European Premiere at Kingston International Film Festival - June 25 The TNG crew is getting back together for Star Trek: Picard Season 3! Watch Marina as “Anna” in Crossing Film streaming this January Marina will be at the Inaugural Kingston (UK) Film Festival #KIFF @kiffestuk Marina poses with The UK Royal Mail Deanna Troi postage stamp. Marina on Dr. Who: The Year of Martha Jones Marina poses with cast members Jacqueline King and Kwaku Mills from her play Dark Sublime in London​ Star Trek Icon Marina Sirtis Joins Cast of A Thousand Little Cuts Click for More... MARINA'S RECENT PHOTOS FAN GALLERY MARINA'S APPEARANCES 2022 4/1-3 | Dawn2 @ University of Bolton Stadium (UK) 2021 9/10-12 | FCD in Telford, UK 11/12-14 | Destination Star Trek @ the Excel Centre (UK) ​ Marina's new movie A Thousand Little Cuts ; European Premiere at Kingston International Film Festival - June 25 The TNG crew is getting back together for Star Trek: Picard Season 3! Marina's new movie A Thousand Little Cuts ; European Premiere at Kingston International Film Festival - June 25 The TNG crew is getting back together for Star Trek: Picard Season 3! Watch Marina as “Anna” in Crossing Film streaming this January Marina will be at the Inaugural Kingston (UK) Film Festival #KIFF @kiffestuk Marina poses with The UK Royal Mail Deanna Troi postage stamp. Marina on Dr. Who: The Year of Martha Jones Marina poses with cast members Jacqueline King and Kwaku Mills from her play Dark Sublime in London​ Star Trek Icon Marina Sirtis Joins Cast of A Thousand Little Cuts Click for More... UPCOMING APPEARANCES RALEIGH GALAXYCON July 28 & 29, 2023 STLV 50 YEAR MISSION LAS VEGAS August 3-6, 2023 Happiness is Centre Court with my bestie. An exclusive sneak peak to Marina's new Hallmark movie: "Love's Greek To Me" Premieres Saturday, June 10 at 8/7c. Marina's new movie A Thousand Little Cuts ; European Premiere at Kingston International Film Festival - June 25 The TNG crew is getting back together for Star Trek: Picard Season 3! Marina will be at the Inaugural Kingston (UK) Film Festival #KIFF @kiffestuk Watch Marina as “Anna” in Crossing Film streaming this January Marina on Dr. Who: The Year of Martha Jones Marina poses with The UK Royal Mail Deanna Troi postage stamp. Star Trek Icon Marina Sirtis Joins Cast of A Thousand Little Cuts Click for More... Marina poses with cast members Jacqueline King and Kwaku Mills from her play Dark Sublime in London​ Marina Sirtis and her fellow Picard Season 3 Cast Members Accepting Best Sci Fi Series Award Marina and her fellow Star Trek The Next Generation Cast Members Receiving Special Lifetime Achievement Award at the 2024 Saturn Awards

  • GIOUVETSI ALA MARINA | Marina Sirtis

    GIOUVETSI ALA MARINA This is Michael's favourite dish. It's normally made with orzo pasta but my family prefer spaghetti. INGREDIENTS • Leg or shoulder of lamb. (the weight will depend on how many people you're feeding) • 2 cups of canned Italian tomatoes smashed up • 1lb spaghetti • 1/2 cup Greek olive oil (Trader Joe's is great and reasonable) • 1 Lamb boullion cube (if you can't find lamb, use beef) • Salt and pepper COOKING INSTRUCTIONS 1. Largest Pyrex baking dish you can find. 2. Preheat oven to 475 degrees. 3. Melt the cube in 1 cup of water. Put in Baking dish. Add tomatoes. 4. Season lamb and put it in dish and drizzle with oil. 5. Cover with aluminum foil and seal. 6. Cook for 20 minutes then turn the oven down to 325. I can't give you a time for cooking as that will depend on the weight of the lamb but in my opinion you can't cook it for too long. 7. Take it out and turn it over about every 45 minutes. It's ready when it just falls off the bone. 8. Remove the lamb and wrap it in the foil to keep warm. 9. Pour enough hot water in the baking dish so that it's about 2/3 full. Put it back in the oven. Turn heat up to 450 10. When the water is bubbling, carefully add the spaghetti. 11. Cook until the pasta is to your taste stirring occasionally to stop it sticking. (I like my pasta soft so that's about 40 minutes) ​ Michael likes Parmesan on his pasta, I don't. ​

  • ABOUT | Marina Sirtis

    Born in London to Greek parents, Marina began her passion for acting at the Royal Shakespeare Company affiliated Guild Hall of Music and Drama School. The Worthington Repertory Theatre company's production of Hamlet was Marina's entre into the theatre world. She went on to appear with a variety of European companies such as Coventry Rep's production of The Hunchback of Notre Dame in the role of Esmerelda and in The Rocky Horror Picture Show as Magenta. Once Marina distinguished herself in theatre, she began to expand her acting career into television. She appeared in several popular British television series such as Minder & Hazel and starred in the critically acclaimed made for British television film One Last Chance. Marina also appeared in feature films produced on both sides of the Atlantic including: The Wicked Lady with Faye Dunaway; Death Wish III opposite Charles Bronson; Blind Date with Bruce Willis and Richard Donner's The Thief of Baghdad. But it was Marina's riveting portrayal of Deana Troi, the psychic counselor, for seven years on the television series Star Trek: The Next Generation, as well as her co-starring role with Patrick Stewart in the feature films Star Trek: Generations, Star Trek: First Contact and in the most recently released, Star Trek: Insurrection that has brought her legions of fans throughout the galaxy. Ms. Sirtis made her American theatre debut in Hartford Stage's production of Loot and then starred in the world premiere of Neil Simon's Hotel Suite at the Walnut Street Theatre in Philadelphia, both of which won her exceptional praise for her performances. ​ ABOUT MARINA

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