INTERESTING DISHES

                                                              

 

Here are a few interesting international dishes:

 

 

 

 

                                                      PRAWN COCKTAIL

The origin of this cocktail is Mexico.

500 g (2 lb) medium-sized prawns, shelled, deveined thoroughly washed and patted dry

1 rosemary twig

2 lettuces, only the tender leaves, washed, dried and shredded

Snipped chives

1 large, ripe avocado, peeled, stoned, cubed and drenched with lemon juice

 

8 heaped tbsp mayonnaise

2 tbsp tomato ketchup

½ a liqueur glass Metaxa brandy

1 tbsp finely chopped sweet gherkins

A few drops of Tobasco sauce

Lemon juice and salt and pepper to taste

Pinch of sugar

1/8 tsp Cayenne pepper

6 shelled and deveined prawns with their tails left on

3 slices of lemon, cut in half

 

First, prepare the sauce.  Mix the mayonnaise with the tomato ketchup well together and add the brandy, the gherkins, the Tobasco sauce and black pepper, Cayenne pepper and a little salt, if necessary. 

 

In a bowl mix the prawns with 6 tsp of the sauce, reserving the remaining sauce for later.  Combine the shredded lettuce with the avocado and snipped chives.  Divide the prawns between 6 bowls arranging them over the salad.  Drizzle with the remaining sauce and garnish with the reserved prawns and halved lemon slices.    

 

 

 

                                           OMELETTE WITH VEGETABLES

This is a typical Greek dish prepared  with Mediterranean vegetables

6 eggs

1 spicy sausage, sliced

2 tbsp olive oil

2 onions, peeled and grated

2 spring onions, trimmed and finely chopped

2 courgettes scraped and grated

2 potatoes, peeled and grated

Salt and freshly ground black pepper to taste

3 tbsp finely grated San Mihalis or Parmesan

Grated nutmeg to taste

 

Sauté the sausage in olive oil for 2 minutes on each side and add the vegetables and cook, stirring for4 minutes more until the vegetables are cooked and dry. Season to taste with salt, pepper to taste.

 

Whip the eggs in a bowl and stir in the grated cheese and nutmeg and season to taste.  Pour the whipped eggs over the vegetables in the frying pan and cook for 4-5 minutes.  Flip the omelette over and cook for 3 minutes more.

 

 

 

                            

                           VEAL ROLLS STUFFED WITH HAM AND CHEESE

 I wish to thank Argyro Barbarigou for the inspiration! I have changed the Italian products to Greek. I have used Ifantis ham instead of prosciutto, graviera from Crete instead of provolone, and San Mihalis flakes instead of Parmesan.  

 

8 thin slices of veal, pounded

8 slices of Greek ham Ifantis 

8 slices of Graviera from Crete

1 tbsp chopped rosemary

1 tbsp chopped thyme

100 g (3.5 oz)  San Mihalis  flakes

 

2 tbsp butter

1 tbsp plain flour

1 clove garlic, peeled and mashed

1 bay leaf

2 tsp METAXA brandy

125 ml (½ cup) tasty vegetable stock

2 tbsp Greek yogurt

A few drops of lemon juice

 

Place the slices of veal on a working surface.  Place slices of ham on top of the veal and cover with slices of graviera from Crete. Season with San Mihalis flakes.   Roll up tightly and seal each roll with a toothpick or tie with kitchen string.

 

Sprinkle with flour and sauté the rolls all over in butter and olive oil for 6-7 minutes.  Pour in the Greek brandy and allow the alcohol to evaporate.  Then add the stock and bay leaf, cover, and simmer for 10 minutes turning the rolls during the cooking period.  Check the seasoning, and remove it from the heat.

 

Add the  Greek yogurt, mustard, and a few drops of lemon juice, and stir the thick sauce.  Discard the toothpicks or the pieces of string and slice each roll diagonally.  Serve the rolls with mashed carrots and roast potatoes.