 |
| By Severin Roesen |
 |
| Summer Mediterranean Vegetables |
A Mediterranean diet is not a restriction of calories, it is a healthy way of cooking followed by countries situated around the Mediterranean Sea.
Mostly olive oil is used instead of butter, more fish and less meat, a high consumption of fruit, vegetables, grains, pulses and nuts and many fresh salads and herbs. Also one glass of red wine per day for women and two for men!
A few recipes for Mediterranean summer dishes which I hope you will enjoy.
Saffron filaments are the dried stigmas of the saffron flower CROCUS SATIVUS LINNEAUS, the most expensive spice in the world. It has a distinctive aroma and taste and is much appreciated by culinary experts, and by most of us. It is also a medicinal herb, helpful for relieving tension and stomach ailments.
Place the lentils in a saucepan, cover with water, bring to the boil, simmer for 2 minutes, strain and rinse.
Then add the tomato cubes, tomato juice and sprinkle with the basil and thyme. Bake for 12-15 minutes more. Serve warm or cold with crispy brown bread and a slice of feta cheese.
Cracked wheat is used in Mediterranean cooking for the last 4000 years, and it has high nutritional value, as it contains proteins, vitamins and vegetable fibres. Cracked wheat is often used in Greek cooking instead of rice.
6 medium-sized tomatoes, ripe but firm
2 medium-sized yellow peppers
2 medium-sized orange peppers
2 medium-sized green peppers
Stuffing:
1 medium-sized aubergine, peeled, cubed and sauteed in olive oil
12-14 tbsp cracked wheat, soaked and drained
1 large onion, finely chopped
3-4 spring onions, trimmed and finely sliced
1 cup parsley, finely chopped
1/2 -1 tbsp mint, finely chopped
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
1 tsp sugar or less, if necessary
Vegetable stock
Slice the stem part of each pepper. Discard the seeds and add a pinch of salt in each pepper cup.
Proceed the same way with the tomatoes, remove and reserve the flesh, and sprinkle the tomato shells with salt, pepper and sugar.
For the stuffing, finely cube the tomato flesh, in a large bowl, add the chopped onions, the aubergine cubes, the cracked wheat, herbs, olive oil, and salt, pepper and Cayenne pepper to taste. Mix everything well together, taste and adjust the seasoning if necessary, and stuff the peppers and tomatoes with the mixture.
Arrange the stuffed tomatoes and peppers in a shallow, ovenproof casserole, and pour 500 ml (2 cups) of stock and the remaining olive oil around the vegetables. Cover with baking parchment and the lid, and simmer gently until the cracked wheat is almost cooked, adding more stock if and when necessary.
Remove the lid and the baking parchment and bake in an oven preheated to 190 C (375 F) for 15-20 minutes, or until the tomatoes and peppers are slightly brown.
The best way to grill monkfish is over charcoal, but you can also use an oven grill, or even in a frying pan-cum-grill on top of the stove.
Simmer the squid, both the sacs and tentacles, in wine, for 5 minutes, so that they shrink a little, and reserve.
For the above salad we need:
Simmer the sliced peaches with the sugar and orange peel, until the peaches are cooked, and the syrup thickens. Discard the peel, drain the peaches and set aside to cool. Also, reserve the syrup.
FISH AND PRAWN SOUP FROM NORTHERN GREECE
Saffron filaments are the dried stigmas of the saffron flower CROCUS SATIVUS LINNEAUS, the most expensive spice in the world. It has a distinctive aroma and taste and is much appreciated by culinary experts, and by most of us. It is also a medicinal herb, helpful for relieving tension and stomach ailments.
Archaeological excavations, in Crete and Santorini, brought frescoes to light, depicting saffron flowers. One fresco, in particular, the famous “Saffron Gatherer”, depicts a monkey smiling amongst the lilies! Kozani, in Northern Greece, produces one of the highest quality saffron in the world, so do use it, whenever possible.
1½ kg (3 lb) fish (bass, cod, hake, snapper), cleaned and filleted
500 g (1 lb) prawns, shelled and deveined
Salt and pepper to taste
1-2 tbsp lemon juice or more, according to taste
2 tbsp olive oil
2 large onions, peeled and sliced
1 garlic clove, peeled
2 carrots, scraped and sliced
2 leeks, trimmed and sliced (white parts only)
2 small potatoes, peeled and cubed
2 stalks celery, trimmed and sliced
1 fennel bulb, trimmed, cored and cut into chunks
5-7 saffron threads soaked in ¼ cup water
1¼ litres (5 cups) tasty fish stock made out of the heads and bones of the fish and the heads and shells of the prawns
1/8 tsp Cayenne pepper, optional
2 tbsp ouzo or ½ cup dry white wine
Slightly salt the fish and prawns, toss them with a little lemon juice and marinate for about 15-30 minutes.
Meanwhile, sauté the vegetables in the olive oil, in a large saucepan, add the fish stock and cook until tender. Place the vegetables and stock into a large bowl, and blend the vegetables and stock with a hand blender and sieve them back into the saucepan. Add the saffron and ouzo or wine, bring to the boil and simmer for 5 minutes.
Pat the fish dry with kitchen paper, place it in the fish-vegetable stock and cook, very gently, for 8 -10 minutes. Then add the prawns and simmer 4-5 minutes more. Taste and add salt, if necessary, pepper and Cayenne pepper, if using. You might have to add a little hot water if the soup is too thick.
Serve the fish, prawns and soup, in large soup bowls, sprinkled with garlicky croutons.
LENTIL SOUP
This is a lovely soup of Greek poor cooking.
500 g (1 lb) brown lentils, thoroughly rinsed
Water
2000 ml (8 cups) vegetable broth
1 leek, trimmed and finely chopped
1 carrot, scrapped and very finely chopped
1 stalk celery, threaded and finely sliced
1 onion, peeled and grated
2 cloves garlic, peeled and minced
1 small potato, peeled and grated
2 cloves garlic, peeled and minced
1 small potato, peeled and grated
2 tbsp tarragon vinegar
1 tsp honey
Salt and freshly ground black pepper to taste
Olive oil
Crushed coriander seeds and
Baby tomatoes and parsley, for garnish
Baby tomatoes and parsley, for garnish
Place the lentils in a saucepan, cover with water, bring to the boil, simmer for 2 minutes, strain and rinse.
Simmer the lentils with the broth for 45 minutes to 1 hour. Then skim the surface, add the vegetables and simmer gently until cooked through. If the soup seems too watery, blend 3-4 ladlefuls and sieve them back into the saucepan. Thoroughly stir in the vinegar and honey and salt and pepper to taste.
Serve the lentil soup in bowls, add 1 tbsp or more olive oil per serving, sprinkle with a few crushed coriander seeds and garnish with parsley and quartered baby tomatoes.
BRIAM OR RATATOUILLE
This is a delicious vegetable dish which is popular all over the Mediterranean.
2 onions, peeled and cut in sixths or eighths
2 carrots scraped and sliced on a slant
2 red peppers, stalks and seeds removed, cut into bite-size pieces
1 large aubergine or two smaller ones, cut into bite-size pieces
2 large potatoes, peeled and cut into bite-size pieces
2 courgettes, trimmed and thickly sliced on a slant
2 cloves garlic, peeled and finely chopped
1 tbsp rosemary, finely chopped
Salt, pepper and Cayenne
½ cup olive oil
2 large tomatoes, skinned, seeded and cubed
1 cup tomato juice
¼ cup basil leaves
1 tbsp fresh thyme
Mix the first 10 ingredients well together and place on a baking dish, double-lined with baking parchment, in a single layer. Roast in an oven pre-heated to 180 C (350 F) for about 35-40 minutes, until the vegetables are cooked, but still slightly crunchy.
TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT
Cracked wheat is used in Mediterranean cooking for the last 4000 years, and it has high nutritional value, as it contains proteins, vitamins and vegetable fibres. Cracked wheat is often used in Greek cooking instead of rice.
6 medium-sized tomatoes, ripe but firm
2 medium-sized yellow peppers
2 medium-sized orange peppers
2 medium-sized green peppers
Stuffing:
1 medium-sized aubergine, peeled, cubed and sauteed in olive oil
12-14 tbsp cracked wheat, soaked and drained
1 large onion, finely chopped
3-4 spring onions, trimmed and finely sliced
1 cup parsley, finely chopped
1/2 -1 tbsp mint, finely chopped
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
1 tsp sugar or less, if necessary
Vegetable stock
Slice the stem part of each pepper. Discard the seeds and add a pinch of salt in each pepper cup.
Proceed the same way with the tomatoes, remove and reserve the flesh, and sprinkle the tomato shells with salt, pepper and sugar.
For the stuffing, finely cube the tomato flesh, in a large bowl, add the chopped onions, the aubergine cubes, the cracked wheat, herbs, olive oil, and salt, pepper and Cayenne pepper to taste. Mix everything well together, taste and adjust the seasoning if necessary, and stuff the peppers and tomatoes with the mixture.
Arrange the stuffed tomatoes and peppers in a shallow, ovenproof casserole, and pour 500 ml (2 cups) of stock and the remaining olive oil around the vegetables. Cover with baking parchment and the lid, and simmer gently until the cracked wheat is almost cooked, adding more stock if and when necessary.
Remove the lid and the baking parchment and bake in an oven preheated to 190 C (375 F) for 15-20 minutes, or until the tomatoes and peppers are slightly brown.
MONKFISH, PEPPERS AND MUSHROOMS ON SKEWERS
The best way to grill monkfish is over charcoal, but you can also use an oven grill, or even in a frying pan-cum-grill on top of the stove.
1 kg (2 lbs) monkfish, cleaned and cut in 3 cm (1 inch +) cubes
1 red bell pepper, stem and seeds discarded, then cut into bite-sized pieces
1 yellow bell pepper, stem and seeds discarded, then cut into bite-sized pieces
1 yellow bell pepper, stem and seeds discarded, then cut into bite-sized pieces
250 g (1/2 lbs) white button mushrooms, trimmed
Salt and freshly ground black pepper
12 bay leaves
6 wooden skewers (soaked in water)
Marinade:
125 ml (1/2 cup) olive oil
1 tbsp lemon juice
The grated rind of half a lemon
1 tsp thyme
1 garlic clove, mashed
1 garlic clove, mashed
2 spring onions, finely chopped
Salt and pepper to taste
1 tsp each of very finely chopped thyme, rosemary, marjoram and tarragon, and mix well together
Whip all the marinade ingredients together until thick, and marinate the monkfish for not less than 2 hours. Drain the fish, and reserve the marinade.
1 tsp each of very finely chopped thyme, rosemary, marjoram and tarragon, and mix well together
Whip all the marinade ingredients together until thick, and marinate the monkfish for not less than 2 hours. Drain the fish, and reserve the marinade.
Thread a bay leaf on a skewer and then a cube of fish, a red pepper piece, then a mushroom and a yellow pepper piece. Continue threading until the skewer is full, but not closely packed, finishing with a bay leaf. Thread five more skewers in the way mentioned above.
Dip the souvlakia in the reserved marinade, and grill for 10-12 minutes on all sides or until the fish is cooked. Sprinkle with the finely chopped herb mixture and serve with lemon wedges, a green salad and a glass of white wine.
SQUID STUFFED WITH MUSHROOMS AND RICE
This is a superb recipe that differs from the traditional one, by adding mushrooms to the stuffing.
1½ kg (3 lbs) small squid, cleaned and washed, tentacles separated and chopped
60 ml (about ¼ cup) dry white wine
Stuffing:
62 ml (¼ cup) olive oil
1 onion, grated
1-2 cloves garlic, finely chopped
250 g (½ lb) fresh mushrooms, chopped
1 liqueur glass Metaxa brandy
Salt and pepper and
1/8 tsp Cayenne pepper
Squid tentacles
60 g (2 oz) long grain rice
1-2 tbsp pine nuts, toasted
1 tbsp parsley, chopped
½ tbsp tomato paste, diluted in
125 ml (½ cup) dry white wine
250 ml (1 cup) water
Simmer the squid, both the sacs and tentacles, in wine, for 5 minutes, so that they shrink a little, and reserve.
Sauté the onion and garlic in olive oil, add the chopped mushrooms stir and cook for 5 minutes. Drizzle with brandy, sprinkle with salt, pepper and Cayenne pepper and simmer until almost cooked. Add the rice, the squid tentacles, the pine nuts and chopped parsley and stir until well combined. Taste and add some more salt and pepper if necessary
Stuff the sacs half full with the above mixture and secure the opening with toothpicks. You might not use all the stuffing. Lay the stuffed squid, in a single layer, in a large, shallow saucepan and pour in the tomato paste and wine mixture and the water. Cover with parchment paper and the lid and cook for 45 minutes or until the squids are tender. Discard the toothpicks.
Meanwhile, cook the remaining stuffing with a little water until the rice is cooked. Serve the squid with the remaining stuffing and a zesty green salad.
A LIGHT SUMMER SALAD
This is a lovely salad for a hot day. You can prepare it up to 24 hours before serving.
2 cups tasty boiled rice
250 g (about 8 oz) boiled chicken breast, cubed
2 tbsp light mayonnaise
2 large carrots, coarsely grated
5-6 fresh button mushrooms sliced
1 bunch rocket, leaves only
1 romaine lettuce, the crisp inner leaves torn into pieces
10 or more cherry tomatoes
2 spring onions finely chopped
1 bunch rocket, leaves only
1 cup parsley, leaves only
1 cup parsley, leaves only
1 tbsp chopped tarragon
Garlic croutons
1 cup shaved Parmesan
Vinaigrette:
½ cup extra virgin olive oil or more
2 tbsp estragon vinegar
2 tsp light Dijon
1 slight tsp ginger powder (optional)
Salt and pepper to taste
In a large salad bowl, evenly place half the rice, cover with half the chicken cubes, smothered with mayonnaise. and sprinkle with half the estragon and parsley. Then add half the carrots, half the mushrooms, all the lettuce leaves and half the spring onions, evenly over. Layer the remaining rice, carrots, mushrooms, chicken cubes, tarragon and parsley on top. Arrange all the rocket leaves attractively over, sprinkle with the remaining spring onions and garnish with the cherry tomatoes. Cover tightly with cling film and refrigerate.
Prepare the vinaigrette, taste for seasoning and adjust if needed. Just before serving, toss the salad with the vinaigrette, add the garlic croutons and the Parmesan shavings and enjoy.
CROUTONS
For the above salad we need:
4 slices of wholemeal sandwich bread, cubed
Salt, pepper and garlic powder
Olive oil
Sprinkle the bread cubes with salt, pepper and garlic powder. Line a baking tin with baking parchment brushed with olive oil. Place the seasoned bread cubes, in a single layer in the tin and brush all over with olive oil. Bake in an oven preheated to 190 C (375F) for about 15 minutes or until crisp and golden.
PEACH CRUMBLE CAKE
You can, also, prepare this delicious cake with apples.
3 ripe but firm peaches, peeled, pitted and sliced
6 tbsp or more caster sugar
A 5 cm (2 inch) orange peel
Cake:
250 g (½ lb) butter, extra for greasing the tin
250g (½ lb) brown sugar
250 g (½ lb) self-raising flour, sifted with
1 tsp cinnamon
½ tsp ginger powder
½ tsp grated nutmeg
An ample pinch of salt
1 large orange, the grated rind
1 tsp baking powder
1 mere tsp bicarbonate of soda
6 medium-sized eggs
4-6 tbsp yogurt
Simmer the sliced peaches with the sugar and orange peel, until the peaches are cooked, and the syrup thickens. Discard the peel, drain the peaches and set aside to cool. Also, reserve the syrup.
Whip the butter and sugar until pale and fluffy. Sift the flour mixture over, and work with your fingertips or blend, until the ingredients crumble. Do not over handle. Reserve 2 cups of these crumbs for later.
To the remaining crumbs add the grated orange rind, baking powder and baking soda and mix well together. Stir the eggs, one at a time, and then the yogurt and stir thoroughly until the batter is smooth.
Spoon half the batter in a buttered 25 cm (10 inch) spring-form tin, arrange the poached peaches, evenly over, and cover with the remaining batter. Sprinkle with the reserved crumbs and bake in an oven preheated to 180 C (350 F) for about 45 minutes, or until a skewer inserted in the centre of the cake comes out clean. Wait for 10 minutes before removing from the tin and serve at room temperature with a spoonful of the reserved syrup.
STRAWBERRY DESSERT
This delightful dessert is made with cake, jam, fruit macerated in rum, brandy or sherry, custard and cream.
Plain cake, sliced (see recipe below)
About 300 g (10 oz) strawberry jam
500 g (2 cups) fresh orange juice
2-3 tbsp brandy, only for adults
500 g (1 lb) strawberries, hulled
Grated rind of 1 orange
Brandy custard (see recipe below)
500 ml double cream, whipped to the soft peak stage, with
2-3 tbsp icing sugar
Plain Cake:
300 g (10 oz) butter at room temperature
300 g (10 oz) sugar
A pinch of salt
1 tsp grated orange rind
300 g (10 oz) self-raising flour
4 large eggs, separated, whites whipped stiff
Brandy Custard:
500 ml (2 cups) milk
250 ml (1 cup) double cream
A twist of fresh orange peel
8 egg yolks
90 g (3 oz) sugar or more if preferred
1 pinch salt
1 liqueur glass brandy
Make the cake at least one day before you need it. Beat the butter and sugar together with the salt and the grated orange rind, until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour, and gently fold in the whipped egg whites, until no traces are visible. Place the batter in a large loaf tin, lined with baking parchment and bake in an oven preheated to 180 C (350 F) for 40-45 minutes. Allow the cake to cool completely in the tin. Keep for 1 day before slicing.
For the custard, bring the milk, cream and orange peel to the boil and remove the saucepan from the heat. Beat the egg yolks with the sugar and salt until pale and almost doubled in bulk. Discard the orange peel and pour the hot milk mixture over the eggs and keep on whipping for 2 minutes at least. Then pour the custard back into a clean saucepan and simmer gently, stirring with a wooden spoon, in a figure of eight pattern, and do not let it boil. Add the brandy and when the sauce coats the back of the spoon, remove from the fire immediately and stir for 5 minutes more until it cools a little. Then place in a bowl, and cover both the surface of the custard and the bowl with cling film and leave to cool completely.
One day before you want to serve the dessert, start assembling it. Slice the cake and make 6-8 sandwiches with strawberry jam. Place them at the bottom of a glass bowl. Combine the orange juice and the brandy, if using, and sprinkle over the cake. Reserve 10-12 of the most attractive strawberries for garnishing. Slice the remaining strawberries and scatter them over the cake. Sprinkle with the grated orange rind. Spoon the custard over the strawberries and even the surface. Cover the bowl with cling film and place it in the fridge.
One hour before your guests arrive, cover the dessert with whipped cream and garnish attractively with the reserved strawberries. Pipe a few rosettes of cream around the edge, if you wish.
 |
| By Beverly Brown |
No comments:
Post a Comment