OVEN BAKED POTATOES WITH CAPERS AND ANCHOVIES
800 g (1.8 lb) waxy potatoes
2 green bell peppers, trimmed and sliced
4 tbsp olive oil
250 ml (1 cup) dry white wine
200 g (7 oz) tomato paste
2 tbsp capers
8 anchovies
2 tsp dried oregano
1 tsp pepper
Preheat oven to 180 C (350 F Peel and slice the potatoes very thinly and
place in a colander with a pinch of salt for 15 minutes.
Fry the peppers in 1 tbsp olive oil for a few minutes until
beginning to soften and strain. Blitz
the fried peppers, tomato paste, capers and anchovies in a food processor to a
paste.
Place the potatoes in a Pyrex dish and pour in the wine, the
remaining olive oil and add the oregano,
black pepper, tomato paste, anchovy and caper paste and mix very well together.
Flatten the potatoes and cover with baking parchment and
bake for 40 minutes and check whether the potatoes are cooked. Discard the parchment and bake for 10 minutes
or until a golden crust has formed.
SHRIMPS ALA SPETSIOTA
1 onion, peeled and finely sliced
Olive oil
3 large tomatoes, halved, deseeded, grated, skins discarded
1 ½ tbsp dry white wine
2 tbsp dried oregano
A little salt, if necessary and white pepper to taste
700 g (1.54 lb) large prawns, shelled, deveined and
thoroughly washed
200 g (7 oz) feta
2 tbsp chopped parsley
Fry the onions with 3 tbsp olive oil, over low heat until
soft but not brown. Add the tomatoes and
cook over medium heat until the sauce has thickened a little. Then pour in the wine and sprinkle with
oregano and season with salt and white pepper to taste, stirring for 2-3
minutes.
Add the prawns and cook until they turn pink and just
done. Add most of the feta and cook
stirring for 2 minutes until the cheese is just starting to melt.
Sprinkle over the remaining feta along with the chopped
parsley and serve with crusty warm bread and a few lemon wedges.
SPINACH AND FETA SOUFFLE
2 tbsp fine, dried breadcrumbs
Butter melted
8 cups fresh spinach, stemmed, boiled and stemmed
1 ½ tsp olive oil
1 onion, peeled and finely chopped
375 ml (1 ½ cup) milk
1/3 cup cornflour
2 egg yolks
1 cup crumbled feta
Chopped dill and marjoram, 1 tsp each
Freshly ground white pepper to taste
6 egg whites whipped to stiff peaks with a pinch of salt
Preheat oven to180 C (350 F) and brush a souffle dish with
butter and sprinkle with breadcrumbs, tapping off the excess.
Heat the spinach in a large frying pan and simmer until all
the liquid has evaporated and chop.
Sauté the onion and garlic in olive oil until soft and stir in the
spinach and cook for 1 minute more.
Dissolve the cornflour in cold milk, then add hot milk and simmer until
thick and smooth and set aside to cool a little. Add the egg yolks, one at a time, stirring
well to incorporate before adding the second. Stir in the spinach, feta and herbs until
well combined.
Gently but thoroughly fold in 1/3 of the whipped egg whites,
then fold in the remaining egg whites until no streaks of white are visible.
Spoon into the prepared dish and bake until puffed and
golden. Serve immediately before it inflates.
TOMATO JAM
500 g (1 lb) onions, peeled and sliced
4 garlic cloves, peeled and sliced
01 kg (2 lb) tomatoes, halved, deseeded, grated, skins
discarded
4 cm (1.5 in) ginger, peeled and chopped
250 g (½ lb) brown sugar
125 g (¼ lb) sugar
150 ml (½ cup + 2 tbsp) vinegar
1 cinnamon stick
3 cloves
(both wrapped in a gauze and tied)
Place all the ingredients into a large saucepan and bring to
a gentle simmer for 45 minutes to1 hour,
stirring occasionally until it turns jammy and shiny.
Discard the spice bag, cool and blend until smooth. Place into sterilized jars. Keeps fir 6 weeks.
No comments:
Post a Comment