TASTY MAIN AND SIDE DISHES

 

The coronavirus cases, in Greece, have augmented dangerously and we are, therefore, in a strict lockdown, isolated from our beloved family and friends. We must be extremely careful until the coronavirus vaccine is broadly offered to the public. 

Subsequently, we have ample time to read, write, listen to music, watch videos and television, cook our favourite dishes and, why not, invent recipes.

 

Here are a few recipes for tasty dishes.

 

 

                                                     PRAWN CURRY

 

This is a recipe for a delicious spicy dish.  It always brings nostalgic memories of India and Pakistan where I lived, so many years ago.

 

1 ½ kg (3 lb) prawns, shelled, deveined, thoroughly washed and patted dry

A little salt mixed with

½ tsp ginger

3 tbsp olive oil or more

 

3 onions, peeled and finely chopped

3 cloves garlic, peeled and minced

1 piece of ginger, peeled and sliced

 

2 heaped medium-hot curry powder

½ tsp ground cardamom seeds

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp Cayenne pepper

½ tsp freshly ground pepper

½ tsp grated nutmeg

1 bay leaf

 

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

500 ml (2 cups) tasty vegetable stock

Salt, sugar or honey to taste

1 pact of desiccated coconut

Boiling water to cover

 

Sprinkle the prawns with the salt and ginger mixture and sauté them in olive oil and clarified butter until they just changed colour and transfer to a dish.

Remove all but 2 tbsp of the oil 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.

Mix all the spices together and sprinkle over the onion mixture and stir for 3-5 minutes.   Then add the fruit, salt and sugar or honey, lower the heat and simmer gently, covered, stirring occasionally until the fruit resembles a thick purée. Add the stock and stir to prevent sticking.  Remove the ginger slices and blend the sauce until smooth and taste and add sugar or honey and salt, if necessary.

Add the prawns to the sauce and simmer gently for 1 minute but do not overcook.   Cover, cool and refrigerate the food until needed.   I usually prepare this dish the previous day because 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 1-3 hours to infuse.   Heat the prawn curry, strain the coconut milk over and stir. Taste for seasoning and adjust if necessary.   It should be perfect.

 

 

            

                                               PORK COOKED IN A MARINADE

                                  

1 leg of pork, cut into bite-sized pieces extra fat discarded

 

Marinade:

3 onions, peeled and grated

3 garlic cloves, peeled and minced

3 tomatoes, deseeded, grated, skins discarded

1 cup chopped parsley

1 tub (200 g) Greek yogurt

1 small red chilli pepper, deseeded and finely chopped, optional

Salt and freshly ground black pepper to taste

 

Olive oil

 

Mix all the marinade ingredients in a large bowl and stir in the meat.  Cover the bowl, with cling film, and refrigerate for 6 hours at least.

 

Scrape the mixture into a pyrex dish, sprinkle with olive oil and bake in an oven preheated to 180 C (350 F) for 35-40 minutes or until the meat is tender.  Serve with roast potatoes and  a zesty boiled beetroot salad. 

 

   

                        POTATOES AU GRATIN WITH GARLIC AND CHEDDAR

This is a delicious au gratin dish.

 

5 large potatoes, boiled in salted water, peeled and cubed

1 large onions, peeled and grated

1 clove garlic, peeled and minced

200 g Cheddar cheese, grated

2 tbsp olive oil

150 ml cream

125 ml (1/2 cup) milk

30 g Parmesan, grated

Butter for greasing the ramekins

 

Sauté the onion and garlic in olive oil, over low heat until, soft and translucent.

Meanwhile, preheat the oven to 180 C (350 F) and grease 6 ramekins with soft butter.  

 

In a large bowl pour in the cream, milk, sautéed onion and garlic and the grated Cheddar and mix very well together.   Divided between the 6 ramekins, sprinkle with grated Parmesan and bake for 45-50 minutes until golden brown and bubbly.

 

 

 

                                    COUREGETTES AND CHEESE  QUICHE

 

This is a quiche beyond words.

 

Pastry:

100 g butter at room temperature

  50 g feta cheese, crumbled

  50 g Parmesan, finely grated

180 g self-rising flour

 

Filling:

100 g bland kasseri or Gouda grated

100 g Parmesan, grated

2 medium-sized courgettes, thickly grated

2 medium-sized carrots, thinly grated

2 spring onions, finely sliced

1 tbsp finely chopped dill

 

4 eggs, separated

250 ml (1 cup) light cream

Freshly ground black pepper to taste

 

Start preparing the pastry.  Place all the ingredients in a mixer and blend until the mixture forms a ball around the pastry hook. Cover and ice for 30 minutes at least.  Then roll out thinly and line a buttered tart dish.  Prick the pastry all over with a fork, cover  with tin foil and beans and bake blind, in an oven preheated to 180 C (350 F) for about 12 minutes,  discard the foil and beans and bake for 7 minutes more and let it cool.

 

Meanwhile, mix the two types of cheese and place them into the pastry case and scatter the grated courgettes, carrots, spring onions and dill evenly over.

 

Beat the egg whites with a pinch of salt until stiff.  Mix the egg yolks with the cream and freshly ground black pepper until well combined. Then fold the egg whites into the yolk mixture and pour evenly over the cheese, not the pastry.

 

Bake for 35-40 minutes until puffed and golden brown and serve hot with a green salad and crusty brown bread.

 

 

 

                      FRESH SALMON WITH POMEGRANATE SYRUP GLAZE

 

A gourmet dish which I hope you will enjoy.

 

8 x 180 g (6 oz) each, fresh salmon fillets, skinned and boned

Sauce:

62.25 ml (¼ cup) soy sauce

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp lime juice

2 tbsp honey

3 cloves garlic, peeled and minced

 

Combine all the sauce ingredients together, add the salmon fillets and turn to coat all sides, cover and refrigerate for one hour.

 

Glaze:

62.25 ml (¼ cup) pomegranate syrup* please see recipe below

2 tbsp honey

2 tbsp soy sauce

1 tbsp ginger root, peeled and finely chopped

1 tbsp lemon zest

(Mix everything well together)

 

Place the fish fillets in large roasting tin brush with half the glaze and grill for 3 minutes or until the fish begins to brown.  Turn the fish fillets over, brush with the remaining glaze and grill for 3 minutes more.

 

Serve with a zesty green salad, crust brown bread and glass of white wine.

 

 

                               FIGS WITH BACON AND RED PEPPER FLAKES

                           

8 ripe figs, halved lengthwise

150 g (5oz) lean bacon, thickly sliced and cut into pieces

3 tbsp Greek honey

2 tbsp tarragon vinegar

½ tsp red pepper flakes

 

Cook the bacon, over medium heat, stirring often, until brown and crisp, and transfer to a small bowl with a slotted spoon.

 

Pour all but 1 tbsp of fat from the frying pan, add the honey and swirl to mingle and simmer for 1 minute, over medium heat.   Then, place the figs, cut side down, and cook swirling the pan occasionally until the figs are slightly soft and caramelised.  Stir the vinegar into the cooking juices and barely simmer until they reduce and become syrupy. 

 

Arrange the figs, cut side up, on a serving dish.   Place pieces of bacon on each fig, drizzle with syrup and sprinkle with a few red pepper flakes.

 

 

             

                                         CELERIAC AND APPLE SALAD

 

A delicious, aromatic salad.

 

6 tbsp homemade mayonnaise or a well-known commercial variety

3 tbsp sour cream or Greek yoghurt

2 ½ tbsp fresh dill, finely chopped

1 tbsp parsley, finely chopped

½ tsp of salt and freshly ground black pepper to taste

1 large tart cooking apple, cored, peeled and sliced

750 g (1 ½ lb) celeriac, peeled, sliced, boiled for 20-25 minutes drained thoroughly and patted dry.

 

Mix the mayonnaise with the sour cream or yogurt the finely chopped herbs and season with a little salt and freshly ground black pepper to taste.  Gently, but thoroughly, stir in the apple and celeriac slices until well coated with the sauce.  Taste for seasoning ad adjust accordingly and serve immediately or refrigerate and serve chilled.

 

 

                            CREAM CHEESE AND SMOKED SALMON LOAF

 

This is a delicious first dish.

 

600 g (1 lb 3.3 oz) smoked salmon, thinly sliced

 

Cream Cheese Mixture:

600 g (1lb 3.3 oz) cream cheese

6 sheets gelatine, soaked in iced water for 5 minutes and squeezed dry

60 ml (2 liquid oz) cream

The juice of 1 lemon and

The grated rind of ½ a lemon

6 tbsp finely snipped chives

Salt and freshly ground black pepper to taste

1 tiny pinch of Cayenne pepper, optional

 

First, cover the bottom and sides of a dispensable aluminium loaf tin with cling film allowing the surplus to hang over the sides of the tin. Then line with the smoked salmon slices, leaving no gaps 

 

Bring the cream to a gentle simmer and remove from the heat.  After 1 minute, add the squeezed gelatine sheets to the cream and mix until thoroughly dissolved.

 

Place the cream cheese in a bowl and add the lemon juice and grated rind, the snipped chives and salt and freshly ground black pepper to taste.  Also add cream/gelatine mixture, a tiny pinch of Cayenne pepper, if using, and mix everything well together.

 

Spoon the cream cheese mixture into the tin and fold the smoked salmon slices evenly over, cover with extra cling film and refrigerate for 6 hours at least.

 

Reverse the loaf on a platter, discard the cling film, cut  into slices and serve with a green salad and dry white wine.