THE ORANGE SUN

                                       

Some of the very first memories of my childhood are wonderful sea voyages.  Because, as we were, then, living in India, these journeys lasted 12-14 days until we reached Port Side, and then another day to reach Piraeus.

O PORTOKALIS HELIOS

Much later, when I was married and we were living in Greece with my husband  Aleco and our two boys, Spiro and Yianni, I remember seeing a beautiful small cruise ship, the “Orange Sun” ( Portokalis Helios), which was on the Saronic Gulf Line, that sailed daily to Aegina, Hydra, Methana, Poros, Ermioni  and Spetses.

Here are a few details about the history of this famous ship.  In the 1960s the Greek shipowner Costas Latsis, advertised a cruise ship with an impressive name “The Orange Sun” (O Portokalis o Helios) which was on the Saronic Gulf Line with the above-mentioned destinations.  It was famous for the luxury, comfort and the superb gourmet meals offered to its passengers.


Friends told me of their experience while they were travelling on the Orange Sun.  

It will always be remembered by those who love sea journeys on beautiful ships with mythical names, and memories, aromas and whiffs of Greek summers.  The sea was as calm as a lake and the "Orange Sun" was packed with women and children who were starting their summer holidays. Mothers had lovingly prepared the luggage not forgetting bathing suits, flippers, masks, fishing gear and large straw hats, to prevent the scorching sun.   There was not a chair to be found on deck.  Nobody wanted to stay indoors because it was extremely hot, as these were the days before air conditioning was invented.

Suddenly, a voice was heard from the loudspeaker: “Dear passengers, whosever destination is Hydra, please get ready to disembark.”  This was the end of a superb journey with great expectations for a wonderful summer holiday!




Please find below the recipes of several of the gourmet dishes offered on the Orange Sun:

    

                                               STEAMED MUSSELS

A delicious seafood dish

25-30 mussels soaked for for2-3 hours in iced, salted water, then scrub each mussel and                    discard the threadlike tufts

150 ml (½ cup plus two tbsp) dry white wine

1 large onion, peeled and finely chopped

1 clove garlic. peeled and finely chopped

1 cup dill, finely chopped

2 tbsp mustard

The zest and juice of 1 lemon

1 tbsp butter

2 tbsp olive oil

1/8 tsp Cayenne pepper

Salt and freshly ground black pepper to taste

Sauté the onion in butter and olive oil, add the add the chopped dill and the Cayenne pepper and tip in the mussels.  In a small bowl mix the wine with the mustard and pour it over the mussels.  Sprinkle with a little salt and freshly ground black pepper and cover the saucepan with a lid. Allow the mussels to simmer for 5 minutes. Then check for doneness and  discard any mussels that have not opened.    

Serve sprinkled with lemon zest and drizzled with lemon juice.

                                                SAUTEED PRAWNS

We simply love prawns cooked this way.

1 kilo (2 lb) unshelled prawns

125 ml (½ cup) olive oil + a little more

6 sprigs fresh rosemary

2 ½ tbsp Greek honey

1 tsp crushed coriander seeds

Salt and freshly ground black pepper to taste

3 liqueur glasses of ouzo

First, cut through the shrimps along the top of the back with a sharp knife,  Cut a shallow slit along the back of each prawn and through the opening lift out the vein with the tip of the knife and discard.  Wash and pat dry.

In a baking dish pour in the olive oil, the rosemary sprigs, honey, the crushed coriander, salt and freshly ground black pepper.  Mix well and add the deveined prawns and marinade for 1 hour at least.

In a large wok sauté the prawns in a little olive oil for 1-2 minutes on each side.  Pour in the ouzo and after 2-3 minutes add the marinade liquid and when the ouzo evaporates, remove from the heat and serve immediately.   

                                SHRIMP WITH FENNEL BULBS AND OUZO

A seafood delicacy.

1 kg (2 lb) shrimps, shelled, deveined, thoroughly washed and patted dry

4 fennel bulbs, trimmed and sliced

4 tomatoes, peeled, deseeded and sliced

2 cloves of garlic, peeled and finely sliced

125 (½ cup) ouzo

187.5 ( ¾ cup) olive oil

3 tsp chopped dill

3 tbsp chopped parsley

Salt, freshly ground pepper and lemon juice to taste

Heat the oven to 180 C (350  F).  Place the prawns in a baking dish and season well with salt and pepper.
 

Sauté the tomatoes, fennel bulbs and the garlic with ½ the olive oil for 3 minutes, then pour in the ouzo and remove from the heat.

Sprinkle with chopped dill, parsley, salt and pepper and drizzle with lemon juice add the remaining olive oil and pour over the shrimps.  Bake until the shrimps change colour and serve immediately with a green salad, crusty brown bread and a glass of iced ouzo. Kali orexi!

Hydra by Natasha Best