LENTAN DISHES

                        OCTOPUS WITH FENNEL BULBS AND WINE

Fennel bulbs are cultivated broadly in Greece.

1.5 kg (3 lb) octopus, cleaned and thoroughly washed

250 ml (1 cup) dry white wine

4-6 peppercorns

85 ml (1/3 cup) olive oil

2 medium-sized onions, peeled and finely chopped

3 spring onions, trimmed and finely chopped

4 fennel bulbs, trimmed, quartered from stem to root and stalks peeled

1-2 tbsp lain flour

250 ml (1 cup) r more vegetable stock (1 carrot, 1 onion, 2 celery stalks, 1 garlic clove,   

                                                                      chopped fennel leaves, salt and pepper)

The juice of ½ a lemon

½ cup finely chopped fennel leaves

2 tbsp or more ouzo

Place the octopus in a pressure cooker and cook uncovered until the octopus releases its juices.  Lock the lid and cook and simmer for about 6 minutes, then uncover, turn the octopus over add the peppercorns and a little wine, if necessary, and cook for another 10-12 minutes with the lid locked. By this time it should be cooked, if not give it some extra time.  Remove the dark membrane but not the suction cups from the octopus tentacles and cut into bite-sized pieces and reserve.

Sauté the onion in olive oil until soft, add the fennel bulbs and cook for 5 minutes, stir in the flour and cook for 3-4 minutes more until the taste of flour is not evident.  Then pour in the lemon juice and the vegetable stock and simmer for about 15 minutes until the bulbs are just cooked, stirring once or twice.  Add the octopus pieces and sprinkle with the chopped fennel leaves and cook gently for 5 minutes more.  Finally, douse with ouzo and simmer for s few minutes until the alcohol evaporates.  Taste and adjust seasoning if necessary.  Serve with iced ouzo and crispy brown bread.

                                   YIANNA’S LOBSTER WITH SPAGHETTI

                                                   (Astakomakaronada)

                                         

            

Most of the Greek islands and sea resorts have their own version for “astakomakaronada”.   This is one of the best!    This recipe was given to my daughter-in-law Yianna, by a food expert who lives in the medieval fortress-town of Monembasia, where Yianna has a house.

2 lobsters 1kg (2 lb) each, washed and halved lengthwise, intestine discarded, claws  

                                                                            and legs removed and reserved 

                                                                                                              

4 tbsp olive oil

2 large onions, finely chopped

2 garlic cloves, finely chopped

Salt and pepper

2 liqueur glasses brandy, heated

About 2 cups dry, white wine

1 kg (2 lb) ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp or more sugar

1/8 tsp Cayenne pepper or a few drops hot pepper sauce, or 1 tsp hot red pepper flakes

½ kg (1 lb) spaghetti, boiled in salted water until hardly “al date”, drizzled with    

                                                                                    olive oil, and kept hot 

1 tbsp or more, chopped parsley

        

In a large saucepan, sauté the onion and garlic, in olive oil, until soft.   Remove, and set aside.

        

Season the lobster halves and place them in the saucepan, the flesh touching the bottom of the pan.   Add the claws and legs, and cook briskly for about 5 minutes until the shells change colour.  Then pour in the hot brandy and ignite.  Add the wine, and simmer until the alcohol evaporates.  Then add the tomato, the sautéed onion and garlic, a pinch of salt and the Cayenne pepper.  Stir well, without disturbing and lobster halves, cover the saucepan and cook very gently for 20-25 minutes, shaking the saucepan occasionally.

    

With a slotted spoon arrange all the lobster pieces on a heated dish.

Remove the meat from the lobster halves, cut in bite-sized pieces, and place them back into the shells.  Also, crack the claws and legs, extract the meat, add them to the lobster shells and keep hot.

         

Reduce the sauce until thick, taste for seasoning and correct with salt, pepper and sugar, if needed.  Sprinkle the lobster with a little sauce.  Add the spaghetti to the remaining sauce and simmer a few minutes more.

      

Place the spaghetti on a heated dish, arranging the lobster halves on top.   Serve sprinkled with parsley and freshly ground black pepper.

       

    

                                ELPIDA’S  SHRIMP AND MUSHROOM PASTA

My mother used to prepare a delightful mushroom pasta dish, so many hears ago.   Our Elpida added shrimps and the dish reached perfection!  Moreover, is very easy to prepare.

500 g (1lb) pasta of your choice, boiled in salted water, strained and sprinkled with olive oil.  Reserve a cupful of the water the pasta was boiled in.

Sauce:

4 tbsp olive oil

3-5 cloves of garlic, finely chopped

2 tbsp tomato paste

Two 500 g (1 lb) packets or tins of concentrated tomato juice

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper or hot paprika

1 tbsp sugar or more, according to the acidity of the tomatoes

1 kg (2 lb) fresh mushrooms, halved or quartered, sautéed and sprinkled with salt

1 kg (2 lb) shrimp, peeled and deveined, very slightly sautéed with a twig of rosemary and sprinkled with salt

One 250 g (1 lb) packet cherry tomatoes, halved (optional)

Sauté the garlic in three tbsp olive oil for about one minute, over low heat.   Stir in the tomato paste and cook for two minutes more, stirring all the time.  

Add the tomato juice and sprinkle with sugar, a little salt, freshly ground black pepper and Cayenne pepper or hot paprika.    Bring to the boil, cover the saucepan and simmer very gently for 20 minutes to half an hour, until the sauce is thick and cooked.

Stir in the mushrooms with their juices and the cherry tomatoes, if using, then cover the saucepan and simmer for 15 minutes more.   Finally, add the shrimp and simmer barely for a minute or two.  Taste for seasoning and add more sugar, salt, black pepper, Cayenne pepper or hot paprika, if necessary.

When ready to serve, heat the pasta in its reserved liquid, and strain cover with the mushroom and shrimp sauce, sprinkle with the remaining olive oil and enjoy.

Here are a few vegan salads which were picked with diligence.

                   

                                  BEETROOT AND LENTIL TABBOULEH

A  summer salad that is a meal on itself.

1 bunch flat-leaved parsley plus extra to serve

4-5 stalks, fresh chives

210 g (7 oz) radishes

2 beetroots, peeled, quartered and sliced

1 tsp ground cumin

4 tbsp olive oil

250 g (½ lb) cooked quinoa

500 g (1 lb) boiled and peeled chickpeas

500 g (1 lb) boiled lentils

Salt and freshly ground black pepper and lemon juice to taste

Place the herbs, radishes and beetroot in a food processor and blitz into small pieces.   Stir in the rest of the ingredients, season with salt and pepper, drizzle with lemon juice to taste, toss thoroughly and serve.

                                                 CHICKPEA SALAD

A delightful salad.

500 g (1 lb) boiled and peeled chickpeas

1 cup chopped parsley leaves

1 onion, peeled and finely sliced

1 large tomato, peeled, seeded and chopped

2 tbsp olive oil

2 tbsp harissa

The juice of 1 lemon

Mix all the ingredients together, mashing the chickpeas a little so that they become a bit rough around the edges, this helps to absorb the dressing.   Prepare the salad a day ahead and store in the refrigerator, because it improves with time.

                              BULGUR WHEAT AND ROCKET TABBULLEH

100 g (3.3 oz) bulgur wheat

The juice of 1 lemon

½ tsp ground cinnamon

½ tsp ground allspice

A pinch of ground cloves

1 tbsp olive oil

60 g (2 oz) or more rocket

1 cup chopped parsley

2 spring onions, trimmed and finely sliced

The seeds of 1 pomegranate

Rinse the bulgur wheat in a sieve under cold running water.   Then tip into a large saucepan and cover with cold water.   Bring to the boil and simmer 10-12 minutes or until tender.  Drain and tip into a large bowl.

Pour the lemon juice into a jug add the spices and whisk constantly as you add the olive oil.   Season well and pour over the bulgur and toss.  Fold in the rocket, parsley and spring onions, scatter with pomegranate seeds and serve.

                      AUBERGINE, BULGUR WHEAT AND RED PEPPER SALAD

An interesting summer salad.

170 g (5.6 oz) bulgur wheat, boiled and drained

2 tbsp tomato paste

Salt and freshly ground black pepper

5 baby aubergines, each sliced lengthwise and cut into three

1 red pepper, sliced lengthwise into small pieces

2 tsp olive oil

1 handful of basil leaves

Place the bulgur wheat into a large bowl and fold in the tomato paste and season with salt and freshly ground pepper.  Heat a griddle pan to high, frizzle the aubergines and the red pepper with olive oil and cook for 5 minutes on each side, until slightly charred.

Stir the aubergines and the red peppers into the bulgur mixture and sprinkle with basil.

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                                       A VEGAN COURGETTE  PIE

                                              

                                             

 I bake this large pie during Lent, or when my vegetarian friends come over for lunch.

2½ kg (5 lb) courgettes, cubed

250 ml (1 cup) extra virgin olive oil

1 large onion, chopped

6 spring onions (tender green parts included) chopped

2 garlic cloves, mashed

1 sprig of fresh sage

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper or 1 tsp curry powder or according to taste

2 tbsp dill, chopped

4 tbsp parsley, chopped

½ tbsp mint, chopped (optional)

225 g (1 cup) short grain rice

1 large tomato, skinned, seeded and cubed

Vegetable stock, hot

10 sheets of phyllo pastry

4 tbsp dried breadcrumbs

2 tbsp sesame seeds

 In a large saucepan cook the onions and garlic in 3 tbsp olive oil, until soft. Add the curry powder, if using, and cook for 2 minutes more.  Then add the courgettes, sage, salt and pepper and Cayenne.   Cover the saucepan and barely simmer for about 15 minutes. If the courgettes are fresh, they should be tender, without adding any liquid.

 

 Add the rice, herbs, tomato cubes and just enough hot vegetable stock for the rice to cook (about 360 ml -1 ½ cups), and simmer for 12 minutes more. The mixture should be dry and the rice al dente. Discard the sage and set aside to cool.  Taste and add salt, pepper and Cayenne if necessary.  

  

Line an oiled rectangular baking dish with 5 or 6 sheets of phyllo pastry, brushing each sheet with the remaining olive oil. Sprinkle with 2 tbsp breadcrumbs, spread the courgettes mixture over the pastry, sprinkle with the remaining dried bread crumbs and fold the overhanging phyllo sheets over.   Place another 5 oiled pastry sheets on top.  Trim the pastry and tuck it neatly into the sides of the baking dish.   Brush with olive oil, and score the top layer of the pastry into portions.  Brush the pie with a little cold water, sprinkle with sesame seeds, and bake in a moderate oven, preheated to 180 C (370 F), for about 1 hour.

(Serves 10-12)      

                                                VEGAN APPLE CAKE

An apple cake that is delectable and vegan.

2 ½ cups plain flour

1 ½ cup brown sugar

1 ½ tsp baking powder

½ tsp salt

1 tsp cinnamon powder

¼ tsp grated nutmeg

250 ml (1 cup) vegan buttermilk*

1/3 cup sunflower oil

1 tbsp vinegar

2 tbsp apple sauce

1 ½ cup peeled and chopped apples

Cinnamon and Sugar Topping:

100 g (½ cup) white sugar

1 tsp ground cinnamon

1 tbsp margarine

(mix everything well together)

Preheat oven to 160 C (325 F) and grease a tin with sunflower oil.

Sift flour in a bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg and mix well together.

Prepare the vegan buttermilk by adding 1 tbsp lemon juice to a measuring cup then add the soya milk to the 250 ml (1 cup) line and allow to curdle. Add the vegan buttermilk, oil, vanilla, vinegar and apple sauce to the bowl and mix well together.  The batter with be thick. Fold in the chopped apples and transfer to the prepared tin and level the surface with a wet spoon. 

Place the cinnamon/sugar topping evenly over and bake for 45 minutes.  Serve with vegan whipped cream.

 

By Eva Fabian