Potatoes with Saffron

Potatoes with Saffron

This aromatic potato dish is and excellent  side dish for meats and chicken, but could also be a complete meal on its own along with a good piece of cheese or salad.

Ingredients:

1 kg small potatoes
20 – 25 stigmata saffron soaked
1 glass of white wine Muscat
1 tsp spice grain
some olive oil
nigella seeds for sprinkling
salt

Procedure:

1.  Warm some oil in a deep frying pan or a shallow pot. Cut the potatoes in halh if they are big.

2.  Throw in the potatoes and let them fry. They should all be one layered in the pan.

3.  Cover the frying pan with the lid and lower the temperature so they could become tender inside.

4.  When the potatoes are tender, add the salt, the spice, the wine and the saffron, remove the lid and stir often.

5.  When the wine has evaporated place the potatoes on a platter and sprinkle with the nigella seeds.

Roast vegetable tart

Roast vegetable tart

This is a wonderful stand-alone starter or main course and also makes a good accompaniment to a plain roast.
Apple tarte tatin is a classic dessert but this sweet savoury take on the original is just as enjoyable.
It can be made in a suitably sized ovenproof frying pan or in individual pans if you prefer. Vary the vegetables according to your taste and what’s in season.

Ingredients:

2 Belgian endives, trimmed

1 carrot, peeled

1 small parsnip, peeled

1 medium turnip, peeled

1 large onion, peeled

2 tbsp olive oil

2 tbsp unsalted butter

2 tbsp caster sugar

1 red chilli, sliced

leaves from 1 sprig of thyme

200g all-butter puff pastry

salt

black pepper

Procedure:

Preheat the oven to 220°C/Fan 200°C/Gas 7.
Cut the vegetables into 3–4cm pieces and spread them on a baking sheet.
Season and drizzle them with olive oil, then roast in the hot oven for 8–10 minutes.
The vegetables should be partly cooked and have a little colour. Leave the oven on.

Melt the butter in an ovenproof pan, then sprinkle on the sugar. Put the cooked vegetables, sliced chilli (deseeded if you like) and thyme leaves on top, making sure to pack the vegetables tightly.

Roll out the pastry to about 3mm thick and place it over the vegetables, taking care to tuck it under them around the edges.
Make a few holes in the pastry with the point of a knife, then bake the tart in the oven – still at 220°C/Fan 200°C/Gas 7 – for 20 minutes.
Leave the tart to cool a little before turning out and serving.

Tips

So simple, yet so delicate this recipe will send you straight to heaven

Yogurt Pie with Vine Leaves – Yaourtopita tis Dramas

Yogurt Pie with Vine Leaves – Yaourtopita tis Dramas

A savory yogurt custard wrapped in vine leaves. This unusual recipe was related by women working on a vineyard in Drama, in Greek Macedonia.

Ingredients:

1 pound thick Greek sheeps milk yogurt
2/3 cup cornmeal
2/3 cup finely chopped scallions
2/3 cup chopped fresh dill
2/3 cup chopped fresh mint
½ teaspoon freshly ground white pepper, or to taste
Sea salt
25-30 vine leaves, fresh or frozen
cup olive oil

Procedure:

Preheat the oven to 375 degrees F.

In a bowl, mix the yogurt with the cornmeal. Add the scallions, herbs, pepper, and salt, and stir well.

 

Oil an oval 12 x 9-inch glass or clay overproof dish and line the bottom and sides with half the leaves. Brush with oil and pour in the yorgurt mixture. Top with the rest of the leaves and brush with the remaining oil. Cover loosely with aluminum foil and bake for about 45 minutes, or until set and a knife inserted in the center comes out clean.

 

Let the pie cool for 10 to 15 minutes before cutting to serve.  It can also be eaten at room temperature the next day.

Boeuf Bourguignon

Boeuf Bourguignon

Try this Boeuf Bourguignon recipe from Michel Roux and let the French Cuisine amaze you one more time!

Ingredients:

1 bottle of red Burgundy wine

700g braising beef (chuck is good but cheek is best)

plain flour, for dusting

vegetable oil

1 onion, peeled and sliced

2 garlic cloves, peeled and crushed

60ml brandy

1 bouquet garni, made up of thyme, bay leaf and parsley stalks

400ml beef or veal stock (see below)

2 tbsp cold unsalted butter

salt

black pepper

Garnish

3 tbsp unsalted butter

12 brown-skinned cocktail or button onions (or small shallots), peeled

12 young carrots, peeled

120g smoked streaky bacon rashers or ventrèche, cut into thin strips

12 button mushrooms, wiped

juice of ½ lemon

Procedure:

Pour the wine into a saucepan and boil until reduced by half. Trim the beef and cut it into 3cm cubes, then dust with flour. Heat a frying pan until very hot, add a dash of oil and brown the beef well on all sides. Do this in batches so you don’t overcrowd the pan. Preheat the oven to 160°C/Fan 140°C/Gas 3.

Once all the beef has been browned and set aside, discard the oil and add a tablespoon of clean oil, the sliced onion and crushed garlic. Cook until the onion is brown and caramelised, then put the meat back in the pan. Add the brandy, followed by the reduced wine, and simmer for 2–3 minutes.

Pour everything into a cast-iron casserole dish, then season and add the bouquet garni and stock. Bring to a simmer, skim well to remove any surface scum and cover loosely with a lid or greaseproof paper. Place in the oven and cook until the meat is tender – this should take 1½–2 hours, depending on the cut. Leave to cool, then take the meat out of the dish and set aside. Skim to remove any fat, then pass the liquid through a sieve into a pan. Boil until it thickens to a sauce, then add the meat. Cover and chill until needed.

To prepare the garnish, melt a tablespoon of butter in a saucepan and add the onions, seasoning, 2 tablespoons of the sauce from the beef and 4 tablespoons of water. Braise the onions until they are shiny and cooked through. Put the carrots in a pan with just enough water to cover and most of the rest of the butter. Season and bring to a gentle boil, then cook until almost all the liquid has evaporated and the carrots are tender and shiny with butter. Brown the strips of bacon in a frying pan. Sweat the mushrooms in a little butter until cooked but still firm and add seasoning and lemon juice.

To serve, gently reheat the boeuf bourguignon on the hob while you prepare the garnish. Add a couple of knobs of cold butter to enrich and shine the sauce, then garnish with the onions, carrots, bacon and mushrooms.

Tips

Take the dish to the table with the pot for everyone to admire, then serve in wide bowls.

Chios Mastiha Cream

Chios Mastiha Cream

Ingredients:

• 3 egg yolks
• 100 gr. Sugar
• 4 oz. Chios Mastiha liqueur
• 2 gelatin sheets, 7 gr. each soaked in water to soften
• 420 gr. cream cheese
• 2 Tbsp. strained yogurt
• 8 fresh mint leaves, finely chopped
• 300 ml heavy cream, whipped stiff
• Fresh strawberries for garnish
• 4-6 Tbsp. strawberry sauce or coulis, for garnish
• 2 tsp. balsamic vinegar

Procedure:

1. Beat the egg yolks, sugar and Chios Mastiha liqueur in a double boiler until the mixture is creamy and pale.
2. Melt the gelatin in a little water over low heat in a small sauce pan and beat it into the egg mixture. Add the cream cheese, yogurt and mint leaves.
3. Whip the cream to stiff peaks and fold it gently into the mixture. Pour into individual moulds and chill for at least four hours before serving. To serve, turn onto a plate and decorate with a few strawberries, strawberry sauce and balsamic vinegar.

Bourdeto

Bourdeto

Bourdeto is the most famous fish dish of Corfu. It is made with different sorts of fish (scorpion fish is said to be the best) cooked in a spicy tomato sauce, with or without potatoes.

Ingredients:

5 scorpion fish, cleaned
4 medium onions, finely chopped
1 tbsp.  of tomato paste
2 tbsp.  of hot red pepper
150 ml olive oil
100 ml water
juice of 1 lemon
1 tsp of sea salt

Procedure:

Heat the olive oil in a pot and add onion, red pepper, and salt. Sauté until the onion starts to soften. Dissolve the tomato paste in a little water and add to the pot. Continue cooking until the onion becomes soft and translucent, about 5-8 minutes. Add the water and when it comes to a boil, add the whole fish, larger at the middle and the smaller at the sides. Cover the pot and cook over medium heat for 15 minutes. Add lemon juice, remove from the heat, and serve.

Baked French Potatoes and Rocket

Baked French Potatoes and Rocket

This baked potato side dish is interesting because it is a mix of fresh and baked ingredients. Like a salad it is served cold or a room temperature, and great accompany to grilled fish. Α glorious journey for your palate.

Ingredients:

1 kg potatoes
5 carrots, cut in two or three pieces
1 garlic head
¼ cup olive oil
1 lemon juice
2 sprigs fresh rosemary leaves
1 tbsp caraway seeds
1 bunch rocket
200 gr goat cheese of your choice
sea salt & black pepper to taste

Procedure:

  • Cut the carrots into two or three pieces each.
  • Wash the potatoes and sterilize them by immersing in boiling water for 2 minutes. Cut them in half.
  • Put the garlic in cold water for a minute and separate the cloves, without peeling them.
  • Place the potatoes unpeeled and cut in half into the crockpot and wet them with olive oil
  • Intersperse the carrots between the potatoes and add the unpeeled garlic cloves.
  • Add the rosemary leaves and the caraway seeds, salt pepper and one lemon juice. Mix the vegetables, making sure the spices are distributed well.
  • Cover the crockpot and bake for 45 minutes
  • When cooked, allow to cool in the fridge. Once cool but not necessarily cold, add the rocket  and goat’s cheese. Mix well.
  • Serve room temperature.

 

Tips

Buy the potatoes and the carrots in season and organically grown, as the quality of the side dish will be many times better!

Slow-Cooked Lamb and Veal with Greek Cheese – Κλεφτικο

Slow-Cooked Lamb and Veal with Greek Cheese –

Κλεφτικο

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The great thing about this recipe is that it does not take long to prepare, so  you can do things while it slowly cooks in the oven!

Ingredients:

½ kg veal meat
½ kg lamb meat
4 fresh tomatoes, grated
1/2 bottle dry red wine
4 sun-dried tomatoes
300 gr ladotyri or any gruyere type cheese
3 bay leaves
green and black peppercorns

Procedure:

Preheat oven to 150°C.

Marinate the meat in the red wine, bay leaves, and peppercorns for 24 hours.

Cut the ladotyri and the sun-dried tomatoes in cubes.

Place the meat in a airtight baking dish. Add the sun-dried tomatoes, the fresh tomatoes, the cheese and 2 cups of water.

Cover the baking dish with its lid and seal the gap between the lid and the cooker with fresh dough or aluminum foil.

Cook over low fire for at least 3 hours.

Figs with Fennel and Feta Cheese

Figs with Fennel and Feta Cheese

Figs are one of those fruits that come to visit rarely but are so appreciated in the Mediterranean that we have created all sorts of dishes with them! They have a curious texture that often repulses people, but a wonderful taste that can be used in savory and sweet dishes.

Ingredients:

8 figs

250 gr feta

2 small fennel bulbs

1/2 tbsp ρetimezi

30 gr butter

1 tbsp olive οil

1 tbsp cider vinegar

a pinch οf freshly ground all spice

1 tspρ anise seed

1 bunch fresh dill

salt, freshly ground pepper

Procedure:

  • Wash and dry the fennel and remove the outer leaves if they have fibers. Cut the fennel into rounds.
  • Wash and dry the figs.Without removing the skins, cut into rounds.
  • Coarsely chop the dill for garnish.
  • Saute the fennel in the butter οn a low heat for 2-3 minutes and then add the vinegar.
  • Simmer for 5 minutes and then add the figs.
  • Salt and pepper tο taste and sprinkle with the anise seeds.
  • Simmer for 4 minutes more then remove from the heat.
  • To serve layer the fennel and the figs, sprinkle with the crumbled feta and dill and drizzle with petimezi and olive oil.

Lebanese Lamb Meatballs with Pearl Onions (Dawoo/Daoud Basha)ewed)

Lebanese Lamb Meatballs with Pearl Onions

(Dawoo/Daoud Basha)ewed)

This recipe is the simplest version of Dawood/Daoud Basha you will find; for a lighter taste mix lamb and pork. It is an easy dish to make and accompanied with plain white rice wll give you a very authentic experience of this age-old Lebanese delicacy!

Ingredients:

1 lb pearl onions
1 lb lamb
2 tbsp flour
2 cups water
1 tsp cinnamon
2 tbsp lemon juice
cooking oil
salt & pepper

Procedure:

  • Peel onions and leave whole.
  • Mince meat twice, then knead with seasoning.

1. Wet hands and shape meat into small round balls.

2. Fry onions until pale brown.

3. Remove and fry meatballs in the same fat. Remove and add to onions.

4. In the same pot, brown the flour, remove from flame, add water, and stir until thin. Return to flame with cinnamon, adjust seasoning, and boil.

5. Gently lower meatballs and onions into the pot and simmer over moderate flame. Immediately before serving add lemon juice and boil 1-2 minutes longer.