.... a few more recipes for Lent

Here are a few more recipes for Lent that are a source of pleasure for me to cook and taste.  I hope it will be for you also.

CRAB PATTIES

     We have a restricted number of crab recipes in Greece. Here are two. 

300g (10 oz) crab meat

100 g (2/3 cup) self-raising flour

60 ml (1/4 cup) ouzo

1 medium grated onion

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped

2 tbsp egg-less mayonnaise

Salt and freshly ground black pepper to taste

Few drops Tobasco sauce or 1/8 tsp Cayenne pepper (optional)

120 ml (½ cup) water mixed with the juice of ½ a lemon

75 g (½ /cup) or more dried breadcrumbs

Olive oil or sunflower oil for frying

     In a bowl combine the crabmeat, flour, ouzo, onion, herbs, mayonnaise, salt pepper and the Tobasco or Cayenne if using, and mix thoroughly.  Taste for seasoning and correct, if necessary.  Dip your hands in the lemony water and shape the mixture into patties.  Coat with the breadcrumbs and fry until golden brown.     Drain on kitchen paper.  Serve hot garnished with lemon wedges. 

(Serves 4-6)

CRAB CROQUETTES

This is not a dish for austere fasting, as it contains eggs.   

300 g (10 oz) crab meat

3 medium-sized potatoes, boiled and mashed

2 tbsp mayonnaise, low fat if preferred

1-2 eggs, lightly beaten

1 small onion, finely grated

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped,

Salt and freshly ground pepper to taste

Few drops Tobasco sauce or 1/8 tsp Cayenne pepper (optional)

A little flour

Sunflower and a little olive oil for frying 

     Combine all the ingredients well together. Shape into walnut-sized croquettes, roll in flour and fry until golden brown.      Drain on kitchen paper.

                                                 

CUTTLEFISH WITH SPINACH

  

       Chard may be substituted for spinach for this dish.

1 kg (2 lb) cuttlefish, cut into bite-sized pieces

1 kg (2 lb) spinach blanched, drained thoroughly, and coarsely chopped

1 large onion, grated

1-2 cloves garlic, chopped

2 tbsp olive oil

2 liqueur glasses brandy

3 large tomatoes, skinned, seeded and diced

1 tsp sugar or more, if necessary

2 tbsp dill, chopped, or

1 tbsp dill and 1 tbsp wild fennel, chopped

Salt and freshly ground black pepper

2 tbsp chopped parsley

Lemon wedges for garnishing

         Saute the onions in olive oil until soft.   Add garlic and the cuttlefish and cook briskly for a few moments.  Pour in the brandy and simmer, uncovered, for 5 minutes, until the alcohol evaporates.   Add tomatoes, pepper, sugar and a little salt if necessary.  Cover the saucepan and simmer very gently for 30-40 minutes, or until the cuttlefish is tender.   Remove with a slotted spoon, and set aside.

        Place the spinach in the tomato sauce, sprinkle with dill (or dill and wild fennel) and cook briskly uncovered for 3-5 minutes until the spinach is almost cooked.  Return the cuttlefish to the saucepan and simmer a few minutes more.  Taste and adjust seasoning. It should not need salt.   Serve lukewarm, garnished with lemon wedges and sprinkled with parsley.

(Serves 6-8)  

               

                                           

 GRATED BEETROOT SALAD

           This is between a salad and a pickle.   You have to experiment with the amount of orange juice, salt and vinegar used, to bring it exactly to your taste.

½ kg (1 lb) beetroot, baked in foil, peeled and coarsely grated

Juice of two oranges

1 tbsp lemon juice

1 tbsp tarragon vinegar

2 tsp honey

½ -1 tbsp grated orange rind

Salt and freshly ground black pepper

6 tbsp or less olive oil scented with garlic, (see recipe below)

1 round-heart lettuce or 1 batavian endive

2 tbsp parsley, finely chopped

        Mix the juices and vinegar with the honey, salt, pepper and grated orange rind.  Pour over the beetroot, toss well, taste for seasoning and adjust with salt, pepper and lemon juice if needed, and chill.

When ready to serve, line a flat salad bowl with crisp lettuce leaves.   Pour 3 tbsp olive oil over the beetroot and mix well.    Spoon over the lettuce leaves, drizzle with the rest of the olive oil and sprinkle with chopped parsley.

(Serves 4-6)

Olive oil scented with garlic:

2 garlic cloves, sliced

250 ml (1 cup) olive oil

       Place the garlic and olive oil in a jar, and keep in a dark place for 5 days.  

Then remove the garlic and use for salads.

                           

                                      

MUSSELS WITH GARLIC AND WINE

                                        

 

Do try this easy recipe!

1 kg (2 lb) mussels, well scrubbed, beards discarded

60 ml (1/4 cup) olive oil

3 cloves garlic or more, chopped

120 ml (1/2 cup) white wine

Pepper

            Saute the garlic in the olive oil until soft.  Pour in the wine and simmer.  Add the mussels and cover the pan and cook slowly, shaking the pan occasionally.    As soon as the shells open the mussels are cooked.   ( Discard any shells that do not open).

          Sprinkle with freshly ground black pepper and serve with hot brown bread.

(Serves 6)

MUSSELS STUFFED WITH SPICED RICE

                                                    

This can be either an appetizer or a full meal.

1 kg (2 lbs) large mussels, well scrubbed, beards discarded

125 ml (1/2 cup) olive oil

75 g (1/2 cup) shelled, unsalted pistachio nuts

1-2 cloves garlic, finely chopped

3-4 spring onions, chopped

1 large onion, grated

480 g (2 cups) long grain rice

8-10 saffron threads, soaked in 3 tbsp water

1 small slice of peeled, fresh ginger

Salt and pepper to taste

1/8 tsp Cayenne pepper

720 ml (3 cups) boiling water, or vegetable stock

35 g (1/4 cup) currants, optional, and

1-2 tbsp parsley, finely chopped

120 ml (1/2 cup) hot white wine, mixed with

120 ml (1/2 cup) boiling water

Lemon wedges

         Saute the pistachios with ½ the olive oil for about 2 minutes.  Add the garlic and onions and cook until soft.  Then stir in the rice, ginger, salt, pepper and the Cayenne pepper.  Pour in the water or stock, the saffron water and stir.  Simmer, until the rice is barely “al dente” and discard the ginger. Add the parsley and the currants, if using, and set aside to cool.

         Meanwhile open the mussels with a sharp knife, making sure that the flesh remains attached to both halves of the shell.     Stuff each mussel with the rice mixture and tie with string.   Arrange the mussels snugly in a saucepan, and place the remaining stuffing over.  Pour the water and wine solution over and sprinkle with the remaining olive oil.   Cover the saucepan, and simmer gently until all the water has been absorbed.    Let the mussels cool and discard the strings.    Serve the mussels on a bed of stuffing, garnished with lemon wedges.

(Serves 4-6)

  

PRAWN AND FENNEL BULB SOUP

24 prawns, shelled and de-veined, slightly sauteed in very little olive oil, and sprinkle with a little salt  

4 fennel bulbs, trimmed and sliced, fennel leaves reserved

1 large leek (white part only), sliced

2 large potatoes

1 large onion, chopped

1 tbsp flour mixed well with 2 tbsp water, if necessary

 1 ½  litres  (6 cups) water or vegetable stock

Pepper and salt, if necessary

120 ml (½ cup) ouzo

Fennel leaves for garnishing

           

          Cover the vegetables with water and boil until the vegetables are soft.  Blend with a hand blender, add the water or stock and simmer gently until the soup thickens. Sieve if necessary, and taste for seasoning, and adjust.

          Just before serving bring the soup to the boil, thicken with the flour mixture if necessary, pour in the ouzo and simmer for 2-3 minutes more. Finally add the prawns and simmer for hardly 2 minutes more.

          Divide the prawns equally between soup bowls, add the soup and serve sprinkled with freshly ground pepper and garnished with fennel leaves.

(Serves 6)

  

           

   SQUID BAKED IN ASHES FROM MONEMVASIA

         This is an absolutely divine dish especially in the summer by the sea, with ouzo!

Fresh squid, cleaned and washed

Olive oil

Lemon juice

         Wrap the squid in parchment paper and then in aluminium foil, and bury in the hot ashes of a fire or charcoal grill.  Cook until tender, but not too long, as the squid may toughen.   Eat either plain or with olive oil, lemon juice and freshly ground black pepper.

                           

                                    

                                   

 SQUID WITH WINE OR LEMON JUICE

                         

This is a delicious entree or appetiser.   

500 g (1 lb) very small fresh squid, cleaned

120 ml (½ cup) olive oil

Pinch of salt

1-2 tbsp flour

A pinch of Cayenne pepper

250 ml (1 cup) dry white wine, or
1-2 tbsp lemon juice and 225 ml (1 scant cup) water

Lemon wedges for garnish

           Place the squid in a frying-pan with the oil and salt, cover the pan and simmer gently, until tender, for not more than 2 minutes. Remove the squid with a slotted spoon.

  

           Add the flour to the frying-pan and stir for 2-3 minutes.  Then add the squid and cook for 2 minutes more, turning over once, until crisp. Transfer them to a platter and keep hot.

          Discard most of the olive oil from the frying- pan, add the wine or the lemon juice and water solution, and simmer and stir until the liquid boils and thickens.  Drizzle over the squid and sprinkle with freshly ground black pepper.  Serve immediately with lemon wedges and a green salad

(Serves 4-6)

  OCTOPUS BAKED IN OLIVE OIL AND VINEGAR

          My friend Zena Patelis, who is from the island of Paros, gave me this wonderful recipe for a delicious and easy octopus dish, typical of Greek Cooking of the Aegean Sea.

1½ kg (3 lbs) octopus, cleaned

250 ml (1 cup) olive oil

250 ml (1 cup) vinegar

1 tsp black peppercorns

8 wooden skewers

       With a sharp knife, separate each tentacle apart and cut the body into smaller pieces.  Thread each skewer, lengthwise, through each tentacle and place in a single layer in an oven-proof casserole, with a lid.  Add the smaller pieces of octopus, the olive oil, vinegar and peppercorns and cover.

       Bake the octopus in an oven preheated to 190 C (375 F), for 45-50 minutes or until tender.  Cut in bite-sized pieces, sprinkle with the sieved cooking liquid and serve with fresh brown bread and wine or ouzo.

                                               

SQUID STUFFED WITH MUSHOOMS AND RICE

          This is a superb recipe that differs from the traditional one, by adding mushrooms to the stuffing.

1½ kg (3 lbs) small squid, cleaned and washed, tentacles separated and chopped

60 ml (about ¼ cup) dry white wine

Stuffing:

62 ml (¼ cup) olive oil

1 onion, grated

1-2 cloves garlic, finely chopped

250 g (½ lb) fresh mushrooms, chopped

1 liqueur glass brandy

Salt and pepper and

1/8 tsp Cayenne pepper

Squid tentacles

60 g (2 oz) long grain rice

1-2 tbsp pine nuts, toasted

1 tbsp parsley, chopped

½ tbsp tomato paste, diluted in

125 ml (½ cup) dry white wine

250 ml (1 cup) water

          Simmer the squid, both sacs and tentacles in wine for 5 minutes, in order to shrink them, and reserve

          Saute the onion and garlic in olive oil, add the chopped mushrooms stir and cook for 5 minutes.  Sprinkle with the brandy, salt, pepper and Cayenne pepper and simmer until almost cooked.  Add the rice, the squid tentacles, the pine nuts and chopped parsley and stir until well combined. Taste and add some more salt and pepper if necessary

          Stuff the sacs half full with the above mixture and secure the opening with tooth picks. You might not use all the stuffing.  Lay the stuffed squid, in a single layer, in a large, shallow sauce pan and pour in the wine mixture and water.  Cover with parchment paper and the lid and cook for 45 minutes until the squids are tender.

Meanwhile cook the remaining stuffing with a little water until the rice is cooked.

         Remove the toothpicks from the sacs, and serve with the reserved stuffing,

sprinkled with freshly ground pepper.