Small pies with tuna, eggs and tomatoes

Small pies with tuna, eggs and tomatoes

Ingredients:

For the pastry
3 cups flour
2/3 cup water
1/3 cup sherry
8 tbs. butter
1/3 tsp. salt

For the filling
1 cup strained tuna
2 boiled eggs
2 tomatoes
1 finely chopped dry onion
1 garlic clove, grated
½ bunch finely chopped parsley
gratings from 1 lemon
olive oil, salt, pepper

Procedure:

For the pastry: Heat the butter until it melts and mix it with the water, wine, salt and add slowly the flour. Knead the dough until it is fluffy and add some flour, if needed. Wrap it with cling wrap and leave it for 2-3 hours until you roll it out with a rolling pin.

For the filling:  Sauté the onion and garlic in a bit of olive oil. Dice the tomatoes and add them to the sautéed onion. Add salt and pepper and cook over medium heat for a few minutes so that the liquids reduce.

Finely chop the eggs and add the tuna, parsley and lemon gratings and mix. Let the mixture cool down until you roll out the dough.

Roll out the dough thinly with the rolling pin and cut it into small circles (about 6-8 cm) with a cookie cutter. Place one spoonful of filling on each circle, wet it on the inside border with water, fold in half and press with your fingers to seal the edges.

Fry the pies in sunflower oil until they become golden brown and serve warm.

Little Meatballs Stuffed with Olives

Little Meatballs Stuffed with Olives

Make sure to make these meatballs as small as you can so that they can still fit an olive in them. They make a perfect appetizer with a tahini and yogurt dip!

Ingredients:

  • ½ lb ground beef
  • ½ lb ground pork
  • 1 potato
  • 1 one-inch thick slice of rustic bread, not stale
  • 1 large red onion,finely chopped
  • 2-3 tbsp red wine vinegar
  • 2-3 tbsp ouzo
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • 2 tbsp dried Greek mint
  • 35 pitted green or garlic-stuffed olives
  • olive oil for frying
  • 1 cup all-purpose flour for dusting

Procedure:

Boil a potato and mash until creamy.

Combine the ground meats together in a bowl and add the mashed potato.

Place the bread under running water and squeeze dry between the palms of your hands very well.

Add the onion and two tablespoons each of the vinegar and ouzo.

Add the egg, salt, pepper and mint.

Knead the mixture until everything is thoroughly combined, adding the remaining vinegar and ouzo if the mixture is dense.

Cover and refrigerate for at least one hour or up to three.

Take a heaping tablespoon at a time of the mixture and shape into a meatball a little smaller than a golf ball. Make an indentation in the center and push in the olive.

Squeeze the indentation closed and roll the meatball between the palms of your hands to shape into a round sphere.

Set aside and continue with the remaining meat mixture and olives. You may have a few olives left over.

Heat about one inch of oil in a large, heavy skillet. As the oil is heating, spread the flour onto a plate or large sheet of parchment paper and gently roll the meatballs in the flour, shaking off the excess.

Place, a few at a time, in the hot oil and fry them, turning until golden.

Remove with a slotted spoon and drain for a few minutes on paper towels.

Serve hot or at room temperature.

Risotto with cockles and shrimps

Risotto with cockles and shrimps

The easiest way to cook seafood is with rice. This recipe seems to be classic and ordinary but the hidden secret will leave unforgettable tastes. Have you ever eaten seafood flavored with vanilla?

Ingredients:

1/4 cup extra virgin olive oil plus 1 tbsp butter

60 gr onions, very finely cut

2 small zucchinis finely cut

80 gr octopus, boiled and chopped into small pieces

4 shrimps – cleaned

4-6 cockles

120 ml white wine

1 tablespoon of tartufo cream

1 stick vanilla or 3-4 s of vanilla syrup

lemon peel grated

vegetable or fish stock kept warm

200 gr Arborio rice

butter, a small piece for the end of cooking

Procedure:

In a large saucepan over moderately low heat, warm the olive oil, add the butter and the onion, and sauté, stirring occasionally, until tender about 5 minutes. Add the rice and toast lightly for a minute without letting the rice or onion change color.

 

Add the wine and cook until almost completely absorbed. Add the zucchini, most of the stock and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.

Add the octopus, shrimps and cockles and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the broth, add as much more it needs.
Remove the risotto from the heat and add the tartufo cream, lemon peel, vanilla stick, salt and freshly ground pepper and the remaining butter.
Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

 

Grilled spicy tuna fillets

Grilled spicy tuna fillets

The best way to cook tuna fillets is on a very hot grill so that they are seared but not fully cooked through to the center. This is an ideal recipe for a light and healthy lunch.

Ingredients:

1 1-inch tuna steak per person
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon coriander seeds, coarsely ground
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon dry oregano, or a combination
Lemon wedges, and/or extra virgin olive oil, to serve (optional)

Procedure:

1. Drizzle the tuna with lemon on both sides and sprinkle with salt.

 

2. Mix all the spices together in a bowl.  Dip each cut side of the fillets into the spice mixture, so as to cover the surface well.

 

3. Heat the broiler, the charcoal grill or a griddle, and grill the tuna fillets until seared and firm. Be careful not to overcook.

4. Serve immediately with lemon wedges and drizzle with fresh olive oil, if you like.

Greek Bouillabaisse

Greek Bouillabaisse

Kakavia – Greek fisherman’s soup  is a classic Greek dish and it is also known as “Psarosoupa” or a fish soup. Kakavia also gets it’s name from the pot in which it’s cooked in, the “kakavi”. Traditionally made with the catch of the day, the selection of fish and seafood can be changed with the seasons, as long as the fish are fairly small and suitable for boiling.

 

Ingredients:

  • 1 very good eating fish, approx. 1.3 kg
  • 1.3 kg various small rock fish
  • 600 gr white bait
  • 300 gr prawns or crab
  • 300 gr onion
  • 300 gr tomato
  • 5 eggs
  • 2 lemons
  • 150 ml olive oil
  • bay leaf
  • celery
  • carrots
  • salt, pepper

Procedure:

Scale the large fish, clean it, salt lightly and put aside.

Place onions and carrots in a large pot and bring to the boil; cook for 20 minutes.

Remove from heat, allow the water to cool slightly and then add tomato, celery, rockfish and white bait.

Boil for a further 30 minutes till all the ingredients become very soft. The smaller fish will form a pulp.

Pass the vegetables through a strainer over the pot so that the extract ends up in the stock.

Strain the fish pulp through a muslin bag and squeeze well to get the fullest possible flavor.

Finally, strain all the resultant stock, return to heat, add the large fish, prawns or crabs and the olive oil.

Squeeze the lemons and add the juice to the stock.

Add the bay leaf, salt and pepper to taste. Cook for a further 15 minutes. Do not remove from heat just yet.

Carefully remove the fish from the stock and add the eggs, unbeaten.

Pour the soup into serving bowls placing one egg in each.

Before adding the crabs, grill slightly. This will add the aroma of grilled seafood to the stock. It’s also possible to add some sea greens (only those that can be eaten raw) and 2 or 3 tablespoons of sea water.

Lobster Tails

Lobster Tails

These “aristocratic” delicate and delicious lobster tails served with vegetables are so decadent!

Ingredients:

4 lobster tails (250 g each approx.)
2 carrots
2 zucchinis
1 leek
1 bunch chives finely chopped
some soya sprouts
200 cc  milk
butter
salt and pepper

Procedure:

 

1.  Cut, scald and butter vegetables. Sauté the cleaned lobster tails, add salt and pepper and extinguish with some wine.

2.  Cook  for approximately 10 minutes

3. Remove the lobster tails and add the cream and the chives  to thicken  the sauce.

4.  Pour the sauce over the lobster tails and vegetables without covering them.

Marinated Charcoal-Grilled Octopus

Marinated Charcoal-Grilled Octopus

Chef Jim Botsacos, of ‘Molyvos’  restaurant in NY complements his version of this popular island meze with a salad of slightly bitter greens and sweet grilled peppers.

Ingredients:

2 lb octopus cleaned, fresh or frozen

Marinade
1 cup extra-virgin olive oil
1/4 cup white wine or cider vinegar
Juice of 1 lemon
1/2 cup red wine
3 garlic cloves, finely chopped
2 teaspoon dried oregano, crumbled
1 teaspoon Aleppo pepper or freshly ground black pepper

Procedure:

If using fresh octopus, wash it well and place in a large nonreactive pot.  (The octopus releases water as it cooks, so there is no need to add any.)
Cook over medium heat for 10 minutes, or until the octopus changes color and curls up. If using frozen octopus, place it in the pot directly from the freezer and cook over low heat, turning frequently, until it curls up. Increase the heat to high and cook to evaporate most of the liquid. Let cool. Combine all the marinade ingredients in a large bowl or baking dish. Cut and separate the eight legs of the blanched octopus, place in the marinade and turn to coat. Cover and refrigerate overnight and up to 3 days. Drain the octopus and pat dry. Cook the marinade over medium–high heat, until reduced to 1 cup. Grill (or broil) octopus for 4 to 5 minutes per side. Cut into bite-sized pieces and drizzle with the reduced marinade.

 

Shrimp with Tomato and Feta Cheese – Garides Saganaki

Shrimp with Tomato and Feta Cheese – Garides Saganaki

Seafood in tomato sauce is a classic preparation in Greece. Topped with feta ,this dish is really something else! For the lovers of shrimp a must, as the sweetness is counterbalanced deliciously with the acidity of the feta! A recipe that is most tasty with one day of maturity on its back.

Ingredients:

75 ml extra virgin olive oil
1 onion, finely chopped
1 red pepper, cut in cubes
675 gr ripe tomatoes, deseeded, chopped
1 pinch of sugar
1/2 tsp dried oregano
450 gr large shrimps
3 sprigs fresh parsley chopped
75 gr feta cheese cut in cubes
salt and pepper

Procedure:

  • Heat the oil in a pan and sauté the onions for a few minutes on low temperature.
  • Add the pepper and continue to cook for 2-3 more minutes, stirring occasionally.
  • Add the tomatoes, sugar, oregano, salt and pepper to the pan. Let boil on low temperature for about 15 minutes, stirring all along, until the sauce thickens.
  • Add the shrimps and parsley to the sauce, and then empty all of it in a fireproof utensil.
  • Sprinkle with cheese and bake for almost 30 minutes, or until most liquid is evaporated.
  • Serve hot and accompany with a green salad

Pasta with Cockles, Saffron and Spicy Hot Pepper

Pasta with Cockles, Saffron and Spicy Hot Pepper

It is difficult to find original adjectives to describe a recipe and do it justice. This is the case with this pasta with cockles recipe that we can only tell you to try!

Ingredients:

16 cockles
1 green lemon (zest)
Olive oil (a little)
400 g your choice of pasta
600 ml chicken stock
600 ml vegetable stock
80 gr butter
90 gr hard, yellow Greek cheese, (kefalograviera) matured
1 gr saffron Kozanis
1 hot pepper, chopped

Procedure:

 

Open the cockles and remove the white flesh.

Boil chicken stock and vegetable stock together.

Add pasta and saffron and leave to boil over strong heat. Just before the pasta absorbs all the juice, add butter, (cold and in cubes), 60 gr of grated kefalograviera cheese and the spicy hot pepper.

Heat the olive oil adding the cockles and frying until they acquire a light crust. Finally add the lemon zest and serve with the pasta.

Penne with Anchovies and Garlic

Penne with Anchovies and Garlic

This simple reccipe may have very few ingredients but the flavors are intense and delicious.

Ingredients:

500 g penne
500 g  ripe tomatoes chopped
7 anchovy filets in oil chopped
3 garlic cloves minced
2 tbs capers minced
15 black Kalamata olives pitted
200 g grated parmesan
1 bunch parsley
150 g olive oil
salt and pepper

Procedure:

 

1.  Sauté the tomatoes, garlic and anchovies in the olive oil. Add salt, pepper and parsley and let it simmer for 20 minutes.

2.  Boil and strain the penne.

3.  As soon as the sauce thickens, add the capers, olives and parmesan.

4.  Pour the sauce over the pasta and stir. Serve immediately.