EUROPEAN AND MUNICIPAL ELECTIONS 2019

Next Sunday, the 26th of May, we Europeans vote for our new Parliament.  

Unfortunately, several European countries have extreme right tendencies, which is terribly worrying as it is reminiscent of the nationalist governments of Fascist Italy and Nazi Germany, in the 1930s, that brought about World War II, which is described as “the deadliest conflict in human history”.   A horrific war with millions of fatalities, mostly civilian, that were killed with airstrikes and in death camps where masses of innocent people were murdered with poisoned gas.  Unacceptable, repugnant acts of, supposedly, civilized countries of the 20^th century.

I am very happy to say that most of us, Greeks, don’t have extreme right inclinations, so, after deep thought, let us all vote and choose the best candidates to represent us in the European Parliament, for the next five years.

But we also have municipal elections next Sunday.   So, let us elect the finest Mayor possible and his entourage, people we trust and esteem, who will rule our town or city with the utmost of diligence and devotion.  


My family are coming for lunch on Sunday, here is the menu:

     

                                              SMOKED SALMON TART

This is a lovely, tasty first dish.

Pastry:

(Recipe for 2 tarts)

200 g (1 tub) plain Greek yogurt

1 egg

200 ml (4/5 cup) olive oil

500 g (1 lb) self-rising flour (you will not need is all)

Filling:

200 g smoked salmon slices, cut into small pieces

2 spring onions, trimmed and very finely chopped

1 tbsp chopped dill

1 cup finely grated Parmesan

3 medium-sized eggs, whipped with

200 ml (4/5 cup) cream

First prepare the pastry. Whisk the yogurt and egg until smooth.  Add the olive oil and stir until very well combined.  Stir in 250 g flour, adding more gradually until a thick but pliable dough is formed (you might not need all the flour).  Cover the dough and refrigerate for 30 minutes at least.  

Meanwhile, heat the oven to 180 C (350 F), roll out the dough, thinly, between two pieces of baking parchment and line a 30 cm (almost 12 inches) buttered tart dish.    Cut off the pastry that is hanging over the edge of the dish and crimp the sides into a pretty pattern, reserving the remaining dough for another tart.    Pierce the dough with a fork, cover with crumpled foil and bake blind for 10 minutes.  Discard the foil, bake for 6 minutes more, remove from the oven and set aside to cool.

Cover the cold pastry shell with Parmesan, place the smoked salmon and chopped spring onion pieces evenly over, and sprinkle with chopped dill.  Pour in the egg and cream mixture and bake in an oven preheated to 180 C (350 F) for 30 minutes, until puffed and golden.

Serve with a green salad.

          

Before starting to cook an Indian dish one must have at least two recipes, Garam Masala, a mixture of spices, and Ghee, Indian clarified butter. 

Garam  Masala:

30 g (1 oz) green cardamom pods

2 small sticks cinnamon

4 tbsp black peppercorns

1 tbsp cumin seeds

1 tbsp coriander seeds

4 whole cloves

1 tbsp grated nutmeg

 Preheat the oven to 100 C (225 F).  Spread the spices in a shallow roasting tin and roast for 30 minutes, stirring occasionally.  Do not let them burn.  Snap the cardamoms and place the seeds in a bowl. Break the cinnamon sticks into small pieces.  Mix all the spices together in the bowl and blend, in small quantities, into a fine powder.  Place in an airtight jar and store at room temperature, for 2 months at the most.

Ghee:

I shall give you a recipe for clarified butter.  I think the difference with ghee, is that the ghee sediments are slightly browned.  That might not be the only difference.

Place any amount of butter you please, melt over very low heat and remove from the fire.  Skim off the foam and spoon the clear butter into a sterilised jar.  Discard the sediments. That’s all.

         

 I decided to prepare samosas and curry puffs as appetizers.  The main course will be two chicken dishes, tandoori chicken and chicken curry, accompanied by Shahjahani Biryani, a spicy saffron rice with lamb, and various trimmings.

                                                        SAMOSAS

Traditional Samosas

This is my version of making samosas.   I don’t use the traditional dough (recipe is given below) because then, the samosas must be fried just before serving. I use small, ready-made puff pastry rounds, which I fill with  potato filling, join the ends together and bake in a moderate oven preheated to 180 C (350 F) for about 30 minutes until puffed and golden.

Traditional Dough:

300 g (10 oz) all-purpose flour

2 tbsp vegetable oil or clarified butter and vegetable oil in equal amounts

1 scant tsp salt

A pinch of sugar

About 125 ml (½ cup) water

Rub the flour with the oil or butter/oil mixture and salt together, until they resemble fine bread crumbs. Pour enough water over, knead vigorously and gather into a ball and keep kneading until the dough becomes smooth and elastic, about 5-8 minutes.  Brush the dough with oil, cover and leave at room temperature for 30 minutes at least. Preheat the oven to 100 C (about 220 F).

Then take small pieces of dough and roll into small circles and cut in half.  Press the straight edges together shaping small cones.  Place a small spoonful of filling into the cones and seal the top.  Then fry the samosas without crowding them until golden on all sides and transfer them to a baking dish, lined with kitchen paper and keep warm in the oven.  Serve immediately accompanied by any relish or chutney

of your choice

Potato Filling:

2 large potatoes, boiled, peeled and cubed

1 tbsp vegetable oil

1 tsp cumin seeds

1 onion, finely chopped

1 heaped tbsp grated fresh ginger

1 tsp curry powder

60 g (2 oz) frozen peas, defrosted

Salt and freshly ground pepper

A pinch of sugar

2 tbsp water or vegetable stock

½ cup finely chopped parsley

1 tsp garam masala

1/8 tsp Cayenne pepper, optional

 Saute the cumin seeds in vegetable oil until they begin to burst.  Then add the onion and ginger and cook, stirring until the onions are soft and golden.  Add the curry powder, peas, potatoes, salt, pepper, sugar and water or vegetable stock and simmer, covered until the peas are tender.  Add the parsley and cook a few minutes more.  Reduce the heat, taste and add salt if necessary, stir in the garam masala, taste again and add the Cayenne pepper, if using.

                                                       CURRY PUFFS

30 small puff pastry rounds, defrosted but iced

Filling:

500 g (1 lb) minced veal

1 tbsp olive oil

1 medium onion, finely chopped

1 garlic, squashed

1 tsp grated ginger

Salt and freshly ground pepper to taste

A pinch of sugar

½ tsp turmeric

½ tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cardamom seeds

½ tsp garam masala

¼ tsp Cayenne pepper, optional

250 ml (1 cup) water or vegetable or meat stock

1-2 tbsp of dried breadcrumbs

Saute the onion, garlic and ginger in olive oil, stirring constantly for 5-7 minutes until the onions are soft. Add the minced meat and continue stirring until the meat shows no trace of pink. Add the salt, pepper, sugar and spices and cook for a few minutes more.  Then pour in the water or stock, lower the heat and simmer, covered, until the meat is thoroughly cooked and dry.   Taste for seasoning and adjust, if necessary. Stir in the dried breadcrumbs and set aside to cool.

To make the curry puffs, place a small puff pastry round on a plate, add a teaspoon of filling in the middle, moisten the edges with water, fold over and seal in the filling, pressing well with your fingers. Continue until you fill and seal all the puff pastry rounds.  Arrange them on baking trays, lined with baking parchment and refrigerate for 12-15 minutes.  You could brush them with egg-wash if you want.   Bake in an oven preheated to 190 C (375 F) for 25-30 minutes or until puffed and golden.

                                                    CHICKEN CURRY

 Purists will be shocked by this recipe. The sauce is made with the usual spices and condiments, but also with masses of fruit, even tinned fruit, and chicken stock.  Though contrary to tradition, the result is excellent. This recipe is equally good made with pork fillet.

1½ kg (3 lbs) chicken breasts, skinned, trimmed and cubed

A little salt, mixed with

½ tsp ginger powder and

¼ tsp white pepper

3 tbsp olive oil

½ - 1 tsp clarified butter

3 onions finely chopped

3 cloves of garlic, crushed

1 piece of ginger, peeled and sliced

2 heaped tsp medium hot, good quality curry powder

½ tsp ground cardamom seeds

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp Cayenne pepper

½ tsp freshly ground black pepper

½ tsp freshly grated nutmeg

1 bay leaf

800g – 1 kg (1 lb 10 oz – 2 lbs) fresh apples or peaches, peeled, cored and thinly

                                                                                                                       sliced   

500 ml (2 cups) tasty, hot chicken stock or more if necessary

Salt, sugar and honey according to taste

1 packet desiccated coconut

Boiling water to cover

Sprinkle the chicken cubes with the salt and ginger mixture.   Sauté, in batches, on all sides, in olive oil and clarified butter, until lightly browned and transfer to a dish.

Remove all but 2 tbsp of the oil and butter mixture and add the onion and a little water and cook gently, stirring occasionally until the onion is cooked and slightly coloured.   Then add the garlic and ginger and cook for a few minutes more.

Mix all the spices together and sprinkle over the onion mixture and stir for 3-5 minutes.   Then add the fruit, salt and pepper, lower the heat and cook gently, covered, stirring from time to time, until the fruit resembles a thick puree. Add the hot chicken stock and stir to avoid sticking.  Remove the ginger slices and blend the sauce with a hand blender and taste, and add the sugar and honey and salt if necessary.

Return the chicken to the sauce, bring to the boil and simmer, covered, stirring from time to time until the chicken is tender.  Taste once more and add salt, sugar, a little Cayenne pepper if necessary.   Cool and refrigerate until needed.   I usually make this dish the previous day as it really improves with time.

The next day, place the desiccated coconut in a saucepan and pour boiling water over to cover, and leave for 1-2 hours to infuse. Heat the chicken curry and strain the coconut milk over and stir.   Taste for seasoning and adjust if necessary.  It should be perfect.

                                            SHAHJEHANI  BYRIANI

This elaborate, festive rice dish is made with either lamb or chicken, garnished with roasted nuts and raisins.  In India, this dish would be further decorated with small bits of edible silver leaf.

1½ kg (3 lbs) lamb from the leg, trimmed of excess fat and cubed

½ tsp saffron threads soaked in

250 ml (1 cup) boiling water

60 g (2 oz) unsalted cashew nuts

60 g (2 oz) almonds, blanched and sliced in three

60 g (2 oz) unsalted pistachio nuts

60 g (2 oz) sultanas, or seedless raisins

½ tsp clarified butter

Salt

2 tbsp vegetable oil

1 tsp clarified butter

2 tbsp ginger, peeled and finely grated

3 garlic cloves, finely sliced

1 tsp cumin seeds

¼ tsp Cayenne pepper

1 cinnamon stick

6 cloves

6 black peppercorns

1 heaped tsp green cardamom seeds

½ tsp nutmeg, freshly grated

500 ml (2 cups) or more hot chicken stock

200 g (1 small tub) yogurt

200 g (6½ oz) full cream

3 cups Basmati rice

1½ litres (6 cups) tasty chicken stock + the saffron infusion

1 tbsp butter

Rub the nuts and sultanas or raisins with clarified butter, with the palms of your hands and arrange, in separate piles, on a roasting dish, lined with parchment.  Sprinkle with a little salt and roast in a moderate oven preheated to 180 C (350 F) for about 15 minutes until the nuts turn pale golden.  Be careful of the raisins as they burn easily.  Remove from the oven and set aside to cool.

Place the oil and clarified butter in a large saucepan and add the ginger, garlic, cumin seeds and Cayenne pepper and stir constantly for a couple of minutes. Then add the meat, in batches, and cook until well browned all over. Remove all but 2 tbsp of oil and return the meat to the saucepan, sprinkle with salt and add the remaining spices, tied in a piece of cheesecloth, and cook and stir for 2-3 minutes more.  Then pour in enough hot chicken stock to cover the meat, keeping the spice bundle submerged.   Simmer, covered, for about 20 minutes or until the lamb is tender. Remove from the fire and keep hot.  I use yogurt and cream only when preparing the dish with chicken. Of course, you can do as you prefer.

Meanwhile, cook the rice in the chicken stock and saffron water, according to the manufacturer’s instructions. Then add the butter and keep hot.  

Pile half of the rice in a hot pyrex dish, spoon half the amount of lamb, evenly, on top and sprinkle with roasted nuts and raisins.  Then, carefully repeat the procedure, drizzling the top with any cooking liquid left.  Put a cinnamon stick in the middle of the dish, cover with cling film and keep hot in a moderate oven.  Serve with the remaining roasted nuts and raisins.

                                                  

                                                  TANDOORI CHICKEN

Grilled Tandoori Chicken Breasts

Oven Roasted Tandoori Chicken Breasts 

Tandoori is a cylindrical clay oven, in which this dish is traditionally cooked.   If you are not lucky enough to possess one, you could grill the chicken or roast it in the marinade, which is much easier, and more convenient.

4 chicken breasts, skinned, trimmed and cut in half

Salt and freshly ground black pepper

Lime or lemon juice

Marinade:

1 onion, peeled and chopped

1 tbsp finely grated ginger

4 cloves garlic

1 tbsp lime or lemon juice

4 tbsp olive oil

500 g (1 medium-sized tub) yogurt

1 tsp turmeric

1½ tsp ground coriander

1 tsp ground cumin

1 tsp freshly grated nutmeg

¼ tsp garam masala

¼ tsp Cayenne pepper

¼ tsp black pepper

1 tsp salt

Red food colouring

Blend the onion, garlic cloves and ginger, add the lime or lemon juice and blend to a smooth paste.  Place the blended ingredients into a bowl, add all the remaining marinade ingredients and mix thoroughly.

Make 3 deep slashes on each chicken piece, sprinkle with salt and pepper and lime or lemon juice.

Spoon half the marinade evenly in a large pyrex dish, place the chicken pieces on top in a single layer, rubbing the marinade into the slashes and cover with the remaining marinade.  Cover the dish with cling film and refrigerate for 24 hours.

Then either grill the chicken or roast it in the marinade, covered, in a moderately hot oven preheated to 200 C (400 F) for 40.  Then uncover and roast for 15 minutes more.

Serve, sliced and garnished with lime or lemon wedges and chopped fresh coriander or parsley.

The trimmings for a curry meal, are pappers or  puppadums as they are called in S. India,  chapatis, two chutneys at least, a yoghurt sauce like raita, a lentil or chickpea salad, puris, spicy dhal, chilli-pineapple Relish,  banana and coconut, onion and lime salad etc. etc.

                                      

                                                APRICOT CHUTNEY

This is a recipe for a delicious, spicy chutney.   Needless to say, this chutney can also be prepared with fresh apricots or any other fruit.                                          

One 850 g (1lb 11 2/3 oz) tin of apricots in their juice

½ kg (1 lb sugar)

2 cloves garlic, roughly chopped

45 g (1 ½ oz) fresh ginger, roughly chopped

¼ tsp Cayenne pepper

180 ml (1 2/5 fl oz) vinegar

 ¼ - ½ tbsp salt

Boil the apricots with their juice and the sugar, stirring until the sugar melts.

Meanwhile, process the garlic, ginger, Cayenne pepper and a little vinegar until smooth.

When the apricot mixture thickens, add the processed ingredients, (garlic-ginger-Cayenne-vinegar) and boil another 10 minutes and then add the rest of the vinegar and the salt.   Simmer until it reaches the consistency of jam about 1-2 hours

   

 Pour the hot chutney into sterilized jars and cover with rounds of greaseproof paper and seal. 

                                       A TART WITH CARAMEL GANACHE

A delightful dessert.

Pastry:

113.4 g (3 ¾ oz) butter at room temperature

3 tbsp sugar

Pinch of salt

160 g (1 ¼ cups) plain flour and a little more if necessary

230 g (7 3/5 oz) sugar

30 g (1 oz) glucose

500 ml (2 cups) milk 35% fat heated with

1 vanilla

250 g (½ lb) dark chocolate finely chopped

1 tsp coarse salt

First, prepare the pastry.   Heat the oven to 180 C (350 F) and place the butter, sugar and salt in a large bowl and mix well together.  Then add the flour and stir until just combined. 

Place the dough into a 25 cm (9 4/5 in) tart tin with a removable bottom and press the dough with your fingers into the bottom and up the sides of the tart tin.  Cover the tart shell with cling film and refrigerate for 30 minutes at least.   Prick it all over with a fork and bake for 25-35 minutes or until the pastry shell becomes crisp and golden brown.  Remove from the oven and cool completely.

Over low heat, caramelize the sugar, in portions, then add the glucose and mix well together.  Pour in the milk and stir thoroughly and allow to cool a little.  Then stir in the chopped chocolate and mix well together.  Allow the caramel ganache to cool completely and spoon it into the pastry shell.  Level the surface, cover and refrigerate until firm. 

 Sprinkle evenly with coarse salt, cut into wedges and serve. 

 

A Beautiful Indian Garden