Month: June 2016

Grilled Sardines Greek Style

Full of Omega 3,  without the mercury and very affordable. That is the power of sardines. Of course, you have to like them – and not everybody does. In any case the smell of grilled sardines is inexorable connected to the Mediterranean summer. We like them slightly “overgrilled”. Do not let the blackness of the grilled fish put you off, it adds extra flavour. Serves 2 250g sardines, cleaned,gutted, scales and heads removed 160g onion, finely sliced 2 garlic cloves, finely sliced 200g potatoes very finely sliced 1 cup parsley, finely chopped 225g tomatoes, peeled and deseeded 1/4 tsp sugar 1/2 tsp dried chilli flakes (optional) 10 cherry tomatoes, halved 2 Tbsp capers 2 pinches dried oregano 1/2 cup olive oil salt and freshly ground black pepper 1 cup water (or more if needed) Preheat your oven grill to high temperature. Wash and drain the sardines on paper towels. Blend the peeled and deseeded tomatoes with the sugar in a mini food processor until smooth. Arrange the onions, garlic, potatoes and sardines in a baking dish large …

kourou cheese pies

Mini “Kourou” Cheese Pies

In terms of taxonomy ‘tyropita’ (cheese pie) is a family. It has two genera, depending on the type of surrounding dough – kourou or filo. Filo is the thin pastry you can buy, or, if you feel more courageous, prepare by yourself. Kourou dough by default contains yogurt or milk, is thicker, and more straightforward to make. The kourou variety is a common snack that children have in school and overprotective mothers pack for adolescents to have when traveling with boats to summer holidays. Here is our version: Makes about 20 mini cheese pies 300ml extra virgin olive oil 300ml buttermilk, lukewarm 8g dry yeast 580g all purpose flour 1 pinch of salt 250g feta cheese, crumbled 150g anthotiro cheese (or ricotta), crumbled 70g gruyère cheese, grated 1 egg 1/4 tsp ground nutmeg freshly ground black pepper 2 Tbsp milk and 2 Tbsp olive oil for glazing sesame or nigella seeds (optional) In a bowl combine the sifted flour and the salt. In another large bowl dissolve the yeast in the lukewarm buttermilk, add the olive …

salt cod fritters

Salt Cod Fritters (Bakaliaros Skordalia)

Bakaliaros skordalia (salt cod fritters with bread garlic sauce) is sort of greek national institution. You have it on National Day and Palm Sunday, both in spring. You associate it with blue sky, parades and childhood memories – until you have to carry your own toddler to the parade. The deep fried bakaliaros and the garlic in skordalia make a tastebomb. It is also a game theory dish. Equilibrium is reached when everybody have it and can bear each other’s garlic consumption. We like to have it the whole year round and for some time we were in the quest for the perfect recipe. After experiments involving soda siphons Blumenthal style, I think we found our definite answer to bakaliaro perfection in an adaptation of Argiro Barbarigou’s recipe. Here it is: Serves 4-6 For the salt cod fritters (bakaliaros) 1kg salt cod fillet, desalted 260g all purpose flour 1/2 tsp salt 1/2 tsp sugar 2 tsp baking powder 330ml beer 20ml ouzo olive oil for frying To desalt the cod (24-36 hours in advance) Rinse the …

lemon and saffron chicken

Pers-Mex Saffron and Lemon Chicken

With the exception of some amusing quotes of Herzog (‘Look into the eyes of a chicken and you will see real stupidity. … They are the most horrifying, cannibalistic and nightmarish creatures in the world’) and Russell’ s disturbing metaphor about the farmer  ‘who feeds the chicken every day throughout its life and at last wrings its neck instead’ , I am not aware of truly noteworthy appearances of chickens in literature or philosophy (the chicken – egg dilemma does not qualify) – in contrast to horses, wolves, wales, bears, tigers, cats, dogs and recently giraffes that feature heroically.  On the other hand I know of several great recipes with chicken. The one that follows is definitely one. It combines persian, mexican and mediterranean elements. Enjoy it with a Gewurtztraminer. Serves 2-3 1tbsp lemon zest 1 cup lemon juice 300g onions, minced 1 garlic clove, minced 2 Tbsp olive oil 200g strained greek yogurt 1/4 tsp saffron , ground & dissolved in 2 TBS of hot water 1 tsp turmeric powder 1 tsp sea salt flakes 3 chicken breasts (about 900g) To serve flour tortilla wraps fresh salad leaves cherry tomatoes greek yogurt For the marinade …