RECIPES WITH GRAPES AND MELONS

Fruit can be used for preparing both sweet and savoury dishes.  The best months for grapes and melons, in Greece, are August and September, so here are a few recipes made with these two fabulous fruits

                                                       MELON SOUP

I had tried to prepare this soup according to the original recipe but it turned out gray so I added carrot to brighten it up, leeks for spirit and potato to give it body.

1 melon, cut in half and seeded, skin removed and cut into bite-sized pieces

1 large carrot, scraped, and thinly sliced

2 leeks, white part only, slit in half lengthwise thoroughly washed and thinly sliced

2 medium potatoes, peeled and cubed

1 heaped tbsp butter,

Salt and freshly ground white pepper

1 litre (4 cups) very tasty chicken stock

1 bouquet garni (½ small bay leaf + 2 twigs chervil + 2 twigs parsley)

1 liqueur glass Metaxa brandy, optional

Garnish:

250 ml (1 cup) light cream
a twig of parsley

Plain croutons, optional

Sauté the melon and vegetables in butter and sprinkle with freshly ground white pepper.   Pour in the hot chicken stock, add the bouquet garni, cover the saucepan and simmer for 30 minutes or until all the vegetables are tender .

Discard the bouquet and blend the soup with a hand blender and sieve it into a clean saucepan.  Taste and add salt and more pepper, if necessary, and pour in the brandy, if using.  Bring the soup to the boil and serve in hot soup bowls garnished with a swirl of cream and crispy croutons.

                                CHICKEN DRUMSTICKS WITH GRAPES

Chicken Drumsticks With Grapes

Whenever I prepare this gourmet dish it is always enjoyed.

12 chicken drumsticks

Marinade

125 ml (½ cup) soy-sauce

125 ml (½ cup) water

2½ cm (1 inch) square piece of peeled ginger, sliced

2 cloves garlic, finely chopped

6 rosemary sprigs or tarragon sprigs, cut in half

Olive oil

1 kg (2 lbs) sultanina grapes, stems removed

 A knob of butter

Salt and pepper

1-2 tbsp petimezi  (syrup made out of grape must) optional* please se below

Marinate the chicken drumstics for 3 hours at room temperature, turning them around once at least.     Then place them on a grill standing over a baking tin and brush with olive oil.   Pour a cup of water in the tin and roast the drumsticks in an oven preheated to 190 C (375 F) for 45-50 minutes.  Pour the rest of the olive oil in the marinade and baste every 15-20 minutes.  After 25 minutes turn the chicken over and cook, for the remaining time or until the skin is crisp and brown.

 Meanwhile, reserve a cupful of fresh grapes and sauté the rest in butter.  Season with a little of the marinade add a sprig of the same herb used for the drumsticks, taste for seasoning and add some salt and pepper if necessary.   Stir in the petimezi (optional) but do not cook more than 6-7 minutes.

When the drumsticks are ready, serve them attractively on a dish.  Add the raw grapes to the cooked ones and spoon them next to the chicken.  Serve with smashed potatoes and a green salad.

       

*Petimezi or Cotto, as it called in the Ionian Islands, is boiled grape must, reduced until dark and syrupy.   Petimezi is used in many Greek recipes, both savoury and sweet.

                                           SPICY PETIMEZI TART

 Do try this tart if you like petimezi.

Pastry:

200 g (an ample 1½ cup) plain flour

30 g (1 oz) powdered almonds or thinly chopped walnuts

A pinch of salt

130 g (½ cup + 1 tsp) cold butter, cut in small pieces

1 egg

Very little brandy, if necessary

Filling:

4 medium sized eggs

150 g (¾ cup) sugar

50 ml (1/5 cup) petimezi

1 liqueur glass brandy

1/8 tsp ginger powder

¼ tsp ground cinnamon

1/8 tsp grated nutmeg

½ tsp baking powder

60 g (2 oz) self-raising flour

First, make the pastry.  Rub the butter, flour, almond powder or thinly chopped walnuts and salt, until they resemble fine bread crumbs.   Then add the egg, stir lightly and gather the dough into a ball.  If the dough crumbles add the brandy, drop by drop until the particles adhere.

Line a tart tin evenly with pastry, pressing it at the bottom, up the sides, trimming the edges.   Cover with cling film and refrigerate for 30 minutes.  Bake blind, in an oven, preheated to 180 C (350 F), for 20 minutes.

          

Meanwhile, prepare the filling.   Beat the eggs with sugar until light, fluffy and doubled in bulk.  Pour in the petimezi, brandy, the spices, baking powder and flour and stir until well combined.  Pour over the hot, baked crust and bake for 20 minutes more, until brown and slightly wobbly and remove immediately from the oven.