EUROPEAN PROBLEMS AND DILEMMAS DUE TO IMMIGRATION

                

According to the BBC, the German chancellor Angela Merkel has reached a deal on immigration, ending up the mutiny which threatened to destroy her coalition government.

The German Interior Minister, Horst Seehofer, who leads Mrs Merkel's Bavarian CSU partners,  has now stopped his threats to resign, as she has agreed to tighten controls at the Austrian border to stop immigrants, who have applied for asylum in other EU countries, from entering Germany.

Transit centres will be set up to accommodate them until they can be sent back to the EU countries of entrance, like Greece, Italy and Spain.

Chancellor Merkel confirmed, yesterday, that Greece and Spain have agreed to take back asylum seekers already registered in those countries who are intercepted at the Austrian-German border.

“The agreements are temporary measures to stop secondary immigration until the EU-wide policies take effect”, she said.   

According to the Greek daily newspaper Estia, Andrea Nales, leader of the German Socialdemocrats stated:  

“The previous days we had emphatically sided against the creation of closed centres, we, however, concluded in an agreement with the CDU, concerning the migrants.  The coalition agreed not to impose unilateral national measures and not to deny migrant entry at the border.  Instead, it will set an expedited procedure for consideration of applications for entry into the country".   In addition, she added that "The processes of obtaining refugee status for the illegal immigrants, who are already in Germany, will be accelerated".

Immigration is an enormous problem that the EU countries have to face.  Herculean efforts must be made to accommodate these unfortunate people and offer them what they are due, in the best possible way, which, sometimes seems impossible, but has to be done.

Here are several recipes for comfort food which I hope the refugees and immigrants would enjoy. 

                                                                    

                                       TRADITIONAL CHICKEN PIE

Chicken pies are baked all over Greece.  Here’s a recipe:

                                                        

Pastry:

500 g (4 cups) self-raising flour

250 ml (1 cup) olive oil

1 tsp salt

1 egg plus 1 yolk, beaten,

200 g (1 tub) yogurt

1-3 tbsp beer, if necessary

2 tbsp dried breadcrumbs

1 egg white slightly beaten, for brushing over pastry

Filling

1 large chicken, skin removed

2 stalks celery, trimmed

2 carrots, peeled and sliced

A 2.5 cm (1 inch) piece of ginger root, peeled and sliced

Salt to taste

1 tsp peppercorns

1 slice of lemon

1 bay leaf

1 kg (2 lbs) onions, peeled and thinly sliced

125 ml (½ cup) milk

1 heaped tbsp cornflour

125 g (1 cup) grated kefalotyri or Parmesan

65 g (½ cup) grated kasseri or bland Cheddar

4 eggs separated, yolks beaten slightly, whites whipped to the soft peak stage

Nutmeg, salt and pepper to taste

1 beaten egg white

First, make the pastry.   Mix flour with salt, olive oil, egg or yogurt, and knead until a soft dough is obtained.  Add a little beer, only if necessary. Cover and set aside for at least 1 hour.

Partly cover the chicken with water add a little salt, bring to the boil and skim. Add the celery, carrots, ginger, peppercorns, 1 slice lemon and 1 bay leaf and simmer for about 40-45 minutes.  When tender, remove the chicken from the saucepan and set aside to cool.

Discard the lemon slice and the bay leaf and strain the stock, pressing on the vegetables to extract their juice, and pour it back into the saucepan. There should be 500 ml (2 cups) stock, if not add a little hot water.  Add the onions and simmer until soft.

Meanwhile, bone and dice the chicken, stir it into the cooked onions and bring to a gentle boil.  Mix the cornflour with the milk, pour it into the chicken mixture and simmer for a few minutes, stirring constantly, until it thickens    Remove the saucepan from the heat, add the cheese and set aside to cool.  Stir in the yolks, the grated nutmeg, and freshly ground black pepper.  Taste and add a little salt if necessary.  Finally, fold in the whipped egg whites.

  .

 Roll out the dough into two round sheets, one slightly larger than the other. Drape the large sheet over a 30 cm (12 inch) buttered baking dish and sprinkle with dried breadcrumbs. Spoon in the filling, level the surface, trim the pastry and fold it over the filling.  Place the second pastry sheet over the pie and tuck it neatly into the sides of the dish.   Score a few slits on the pie and brush with beaten egg white.  Bake in an oven preheated to 190 C (375F) for about 1 hour.

  

                                                     MOUSSAKA

                                               

Moussaka is one of Greece’s national dishes.   The traditional dish is made only with aubergines, but alternatively, it can be prepared with potatoes and courgettes or a mixture of all three vegetables.  

1½ kg (3 lb) eggplants cut in 1 cm (½ inch) slices

Olive oil for brushing over the vegetables before baking

Ground meat sauce:

750 g (1½ lb) ground beef or veal

2 tbsp butter or olive oil

1 onion, peeled and grated

1 carrot, peeled and grated

Salt and pepper to taste

Nutmeg to taste

250 ml (1 cup) white wine

2 large ripe tomatoes, halved, seeded and grated, skins discarded

1 tsp sugar

2 tbsp parsley, finely chopped

Béchamel sauce

175 g (6 oz) butter (reserve 1 tbsp for baking dish)

100 g (1 cup) flour

1 bay leaf

1.5 litres (6 cups) hot milk

125g (4 oz) kefalotyri or Parmesan, grated

3 eggs separated, whites whipped into soft peaks with a pinch of salt

Salt, white pepper and nutmeg to taste

2 tbsp dried breadcrumbs for baking

Sauté the ground meat in butter or olive oil until it changes colour, and add the grated onion and carrot, stirring constantly until the mixture becomes crumbly.  Season with salt pepper and nutmeg, pour in the wine and cook for 2-3 minutes. Stir in the tomato, sprinkle with sugar and parsley, cover the pan and cook for about 30 minutes, over low heat, until all the liquid is absorbed. Taste for seasoning and adjust if necessary.

In the meantime, wash the aubergines and pat them dry.  Brush them with olive oil, sprinkle with a little salt and bake for 10-12 minutes in an oven preheated to 180 C (350 F) or until soft and golden.

Prepare the béchamel sauce.  Melt the butter, add the bay leaf and the flour and cook for 5-6 minutes stirring constantly.  Add the hot milk gradually, stirring each time, until the sauce boils and thickens. Remove from the heat, and discard the bay leaf.   Stir in the cheese and set the sauce aside to cool.  Add the beaten egg yolks and season to taste with salt, pepper and nutmeg.  Finally, gently fold in the whipped egg whites.

In a large baking dish, arrange 2 alternate layers of eggplant slices covered with meat sauce and sprinkled with 1/3 of the grated cheese. Pour over the béchamel sauce, sprinkle with bread crumbs, the remaining cheese, and dot with butter. 

Bake in an oven preheated to 190 C (375 F) for about 1 hour or until golden brown.  Cool slightly and cut into portions.

  

                                                     YOUVETSI

Youvetsi is traditionally baked in a deep, round earthenware baking dish, from which its name derives.   This is a very popular dish, suitable for large gatherings.

1 kg (2 lb) stewing beef, lamb or chicken, cut into serving pieces

3 tbsp olive oil

1 large onion, grated

250 ml (1 cup) white wine or vermouth

4 large, ripe tomatoes, halved, seeded and grated, skins discarded, or

One 400 g (13oz + 2 tbsp) tin, peeled plum tomatoes or more if preferred

Salt and pepper to taste

1 tsp sugar

½ tsp freshly grated nutmeg

500 g (1 lb) medium-sized orzo or any other small pasta

Enough hot meat or chicken stock for the orzo

2-3 tbsp hot butter

120 g (4 oz) kefalotyri or Parmesan, grated

Meanwhile, sauté the pasta in a tbsp of butter and remaining olive oil, stirring for 2-3 minutes, until it slightly changes colour.  Pour in the meat or chicken stock and simmer gently, covered, until the orzo is al dente, adding more stock if necessary.  

Place the pasta in the youvetsi or any other suitable baking dish and stir in the tomato sauce and 1/3 of the grated cheese.   Tuck in the meat, sprinkle with the remaining cheese, drizzle with the remaining butter, and bake in a moderate oven preheated to 190 C (375) for 15-20 minutes.

          PASTITSIO WITH LEFTOVER MINCED MEAT SAUCE AND VEGETABLES

The traditional baked macaroni recipe, published in one of the very first posts of this blog, is prepared with 1 kg (2 lb) minced meat.   In the recipe, given below, one could add any vegetables available to replenish the amount of leftover minced meat.  Multi-coloured, sliced sweet peppers are a very attractive and tasty addition.  Also try adding sautéed mushrooms, quite delicious.

500 g (1 lb) thick macaroni (No 2) boiled according to the instructions on the package, strained and sprinkled with olive oil

250 g (½ lb) leftover minced meat sauce (please see recipe below)*

2 medium-sized round aubergines, peeled, diced and sautéed

2 red bell peppers, trimmed, seeded, finely chopped and sautéed

2 yellow bell peppers, trimmed, seeded, finely chopped and sautéed

150 g (5 oz) kasseri or Cheddar or Gouda, grated

150 g (5 oz) San Mihalis or kefalotyri or Parmesan or pecorino, grated

Béchamel Sauce:

5 tbsp butter, cubed

5 tbsp corn flour

1 bay leaf

1250-1500 ml (5-6 cups) equal amounts of hot milk and chicken stock

Salt and freshly ground black pepper to taste

Freshly grated nutmeg

The pulp of 2 roasted aubergines

1 tbsp Greek yogurt

4 medium-sized eggs, whites whipped to soft peaks with a pinch of salt

Preheat the oven to 180 C (350 F).   Also, grease a large oval baking dish with butter and sprinkle with dried breadcrumbs.

Bring the minced meat sauce to the boil, stir in the sautéed vegetables, cook for about two minutes.   Pour the sauce over the macaroni and sprinkle with half the amount of grated cheese.

Meanwhile, roast two aubergines until soft.  Be careful not to allow the skin to char, so as to avoid a smoky flavour.  Holding each aubergine from the stem, peel it and remove any possible seeds.  Blend the aubergines until smooth and sprinkle with a little salt.

Prepare the béchamel sauce.   Melt the butter, add the bay leaf, sift the cornflour over, and stir and cook for 3-4 minutes.   Pour the milk and chicken stock gradually over, mixing very well after each addition.   Allow the sauce to simmer for 3-4 minutes each time, to prevent a taste of raw flour.   Remove from the stove, stir in the aubergine pulp and sprinkle with the remaining cheese.   Taste and add more salt, if necessary, freshly ground black pepper and grated nutmeg.   Mix the egg yolks with the yogurt until creamy and stir into the sauce.   Finally, discard the bay leaf and gently fold the whipped egg whites into the béchamel.  

Add about 3 ladlefuls of sauce over the macaroni, mix everything well together and spoon the mixture into the prepared baking dish.  Level the surface and cover evenly with the remaining béchamel sauce.  

Bake, in the preheated oven for about 40 minutes or until the pastitsio is puffed and golden.   Serve with a large green salad.

*Minced meat sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed

Salt and pepper to taste

80 ml (1/3 cup) brandy

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Sauté the onions, carrots and bacon in olive oil until the onions are transparent.  Add the ground beef and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne pepper (if using), add the brandy and stir well for a moment or two.  Pour in the wine and cook 5 minutes more until the alcohol evaporates.   Then add the grated tomatoes, sugar and enough hot water to barely cover.   Simmer until the meat is cooked and almost dry, about 30 minutes. Taste and add salt, pepper and sugar if necessary, and sprinkle with parsley, if using.

                                                    

                      SALT COD AND POTATOES IN A TASTY TOMATO SAUCE

A delicious fish dish and very easy to prepare.

1 kg salt cod, skinned, boned, cut into bite-sized pieces and soaked for 48 hours, changing the water frequently

2 kg potatoes, peeled and cut into bite-sized pieces, sprinkled with a little salt and lightly sautéed in olive oil

Sauce:

2 large onion, peeled and grated

2 tbsp. olive oil

4 cloves garlic

Salt and freshly ground black pepper to taste

¼ tsp Cayenne pepper, optional

2 bay leaves

250 ml (1 cup) white wine

4 Florina peppers drizzled with a little olive oil, roasted until soft, peeled and de-seeded

1½ kg (3 lb) ripe tomatoes, cut in half, de-seeded, grated skins discarded

2 heaped tbsp. tomato paste

1 tsp sugar

500 ml (2 cups) hot water

Parsley or sage sprigs for garnish
Extra virgin olive oil

First, prepare the sauce.   Over low heat, sauté the onion in olive oil, sprinkle with salt,  pepper and Cayenne pepper, if using.  stirring occasionally until soft.  Add the garlic and the bay leaves and cook for 2 minutes more.  Pour in the wine, raise the heat and cook for 3-4 minutes more until the alcohol evaporates. 

Then add the Florina peppers, the grated tomato, the tomato paste, diluted in a little water, and cook briskly, stirring constantly for 5-6 minutes.  Add enough hot water to cover the vegetables, lower the temperature, cover the saucepan and simmer gently for 20 minutes more or until completely cooked.  Taste for seasoning and add more salt, pepper and sugar if necessary.  

Discard the bay leaves and blend the sauce with a hand blender until smooth and velvety.   Add the potatoes and cook for 12-15 minutes or until tender.

Add the salt cod to the boiling sauce, cook for barely 2 minutes and remove with a slotted spoon to prevent the fish from hardening.

Bring the sauce to room temperature and spoon in the salt cod and potatoes.   Serve sprinkled with chopped parsley and drizzled with extra virgin olive oil.

                     

                                                SEMOLINA CAKE

                

Ravani

The traditional way of presenting ravani is by pouring hot syrup over the cooled cake and then cutting it into serving portions.

Alternatively, you can slice the cake in half horizontally and place one of the slices on a platter.  Sprinkle it with fruit juice and a liqueur (e.g. orange juice and Grand Marnier, pineapple juice and kirsch) and spread with whipped cream and the fruit of your choice, such as strawberries, pineapple cubes, crystallised chestnuts or citrus fruit.  Then cover with the remaining slice, sprinkle with fruit juice and liqueur, cover with swirls of whipped cream and garnish attractively with the same fruit that you used in the filling. 

Cake:

7 eggs separated, whites whipped into stiff peaks with a little salt

200 g (1 cup) sugar

1 tsp vanilla essence

150 g (1 cup) finely ground semolina

1 tsp baking powder dissolved in a little water

Syrup:

150 g (¾ cup) sugar

300 ml (1 ¼ cup) water

A small twist of orange or lemon rind or

250 ml (1 cup) or more orange juice mixed with
1 liqueur glass or more, of Grand Marnier or any other liqueur of your choice

500 g (1 lb) ripe but firm strawberries, washed, hulled and patted dry or any other fruit
Sugar to taste
500 g ( l lb) or more cream whipped to soft peaks with
2-3 tbsp icing sugar

Beat the egg yolks with the sugar and vanilla until light and creamy.   Stir in the semolina and the baking powder/water solution.

Fold in the whipped egg whites and pour into a prepared 30 cm (12 in) round cake tin, lined with buttered baking parchment.

Bake in an oven preheated to 190 C (375 F) for about 45 minutes to 1 hour or until a skewer inserted in the centre of the cake comes out clean.    Reverse on a platter.

Proceed as suggested above.

By Nicos Krideras

By Nicos  Krideras