FEAR AND REASSURANCE

A Map Showing North and South Korea and The American Base of Guam

The world has been deeply alarmed by the bellicose oratory between two erratic leaders, the president of the  USA  Donald Trump and president of North Korea Kim Jong Un.

This very dangerous situation was initially due to North Korea's missile tests and the country's wild threats of striking South Korean and U.S. crucial targets.

Mr Trump signaled through tweets to Pyongyang that the "long planned military exercises with South Korea on the 21st of August might be a disguise for an attack."

According to articles in the  U.S. press, Trump's tweet is false, as the  U.S. military is not "fully in place and ready to start a war with North Korea."   Also, most political observers believe that the possibility of a conflict is not likely because the North Korean leader is "using the nuclear progamme as a bargaining chip rather than an offensive weapon."



Here are a few recipes for the much-required "comfort food".



                                             COURGETTES SOUP

Velvety Smooth

Chunky

A lovely soup that you can serve both chunky or smooth.


1 tbsp olive oil
1 large onion, peeled and finely chopped
1 garlic peeled and finely sliced, optional
1 kg (2 lb) courgettes, trimmed and finely chopped
300 g (10 oz) )  potatoes peeled and finely chopped

1.500 ml (6 cups) hot tasty chicken or vegetable stock
1 bouquet garni (1 dill sprig + 1 bay leaf + 1 rosemary sprig)

Salt and freshly ground white pepper

60 ml (2 fl oz) thick cream, whipped to soft peaks
60 g (2 oz) kefalotyri or San Mihali or Parmesan, finely grated



Gently saute the onion in olive oil and a little water, stirring until soft.   Add the garlic, if using, the courgettes and the potatoes, stir fry for a few minutes and sprinkle with a little salt and freshly ground pepper.

Pour in the hot chicken or vegetable stock, add the bouquet garni, stir and bring to the boil.   Lower the heat and simmer gently, covered, until the vegetables are tender.   Taste and sprinkle with salt if necessary.

Discard the bouquet and blend with a rod blender until velvety smooth or chunky.  Serve sprinkled with grated cheese and a little whipped cream.




                                          SEA BASS BAKED EN PAPILLOTE

Sea Bass Baked with Carrot and  Fennel Bulb Julienne Strips and  Lemon Slices 

Sea Bass with Potatoes Tomatoes and Rosemary 

This an elegant and easy way of preparing fish.

1.250 g (2 1/2 lb) sea bass, scaled, gutted, washed and patted dry then drizzled with
Lemon juice to taste and sprinkled with
Salt and freshly ground black pepper

2 potatoes, peeled and thinly sliced
1-2 tomatoes peeled, seeded and thickly sliced
1 onion, peeled and finely sliced
Salt and freshly ground black pepper to taste
1 garlic clove, peeled and finely sliced
2 twigs of rosemary
2 tbsp olive oil
125 ml (1/2 cup) very good white wine
1/2 a small hot red chili pepper, seeded (optional)


2 large pieces of foil
1 large piece  of baking parchment


Preheat the oven to 190 C (375 F).

Place the foil on a working surface and cover with the baking parchment.  Arrange the potatoes in the middle of the sheet, slightly overlapping each other and sprinkle with salt and freshly ground pepper. Put the tomatoes over and sprinkle evenly with garlic, then add the finely sliced onions.   Place the fish on top and tuck a rosemary twig in the cavity.

Partly fold the parchment and foil around the fish, pour in the olive oil and wine, drop in the chili pepper if using, and continue folding into a neat parcel.  Bake the sea bass for 25-30 minutes or until the fish flakes easily and the potatoes and onions are tender.

Serve the fish in the papillote with a lovely arugula and lettuce salad and a glass of same white wine used for cooking.



                                              MARINATED ROAST BEEF

Roast  Sirloin of Beef with Mustard Glaze  

This is an interesting dish, which I hope you will like.

1 1/2 kg (3 lb) sirloin of beef

Marinade:
2 tbsp olive oil
1 tbsp soy sauce
2 tbsp mustard with honey
1 tsp crushed  garlic
2 tbsp brown sugar
1 tsp grated ginger
(Mix all the ingredients well together)

Gravy:
1 tbsp flour
125 ml (1/2 cup) red or white wine
250 ml (1 cup) beef stock




Place the meat in a bowl, rub it all over with the marinade, cover with cling film and refrigerate overnight.

The next day preheat oven to 200 C (400F).   Place the meat in a roasting tin that will hold it comfortably, and pour all the marinade over.  Roast for 25 minutes.  Then lower the heat to 180 C (350 F) and roast 1 hour for rare. and 1 1/2 hours for medium rare, basting with the juices occasionally.

Transfer the roast to a carving board, cover with foil and allow it to rest for 15 minutes before carving.


Meanwhile, prepare the gravy.   Remove most of the oil from the roasting tin, stir in the flour and cook, over low heat, for 3-4 minutes;  then pour in the wine and stir, scraping, for 2-3 minutes until the alcohol evaporates.  Add the meat stock, simmer gently until the gravy thickens and sieve before serving.

Serve the roast, thinly sliced, with gravy, paprika baby potatoes, and vegetables of your choice.


                                            PAPRIKA BABY POTATOES

Baby Potatoes  Roasted with Parika

Being a potato lover, I consider this side dish superb.

1 kg (2 lb) baby potatoes, cut in half
1-2 tbsp olive oil
1 tsp salt and freshly ground black pepper
2 tbsp paprika

Snipped chives for garnish

Rub the potatoes with olive oil, salt, freshly ground black pepper and paprika.    Place them in a single layer in a roasting tin and roast in an oven preheated to190 C (375 F) for 40-45 minutes until the potatoes are cooked and crisp, turning over once.

Serve sprinkled with snipped chives and kali orexi!!



                                                    PEACH TART

Ready to Serve

I have no words for this tart.   Prepare the pastry and the peaches one day before serving.

Pastry:
300 g (10 oz) plain flour mixed with
2 tbsp icing sugar and
A pinch of salt
1 tbsp sunflower oil
150 g (5 oz) butter, chilled and diced
1-2 tbsp iced water

Peach filling:
500 g (1 lb) ripe but firm peaches, peeled, stones removed
100 g (1/2 cup) caster sugar or more
1/4 of the peel of 1 lemon
1/2 a liqueur glass Grand Marnier

Topping:
3 medium sized eggs
1 pinch salt
120 g (4 oz) caster sugar
Vanilla

60 g (2 oz) plain flour sifted with
1 bare tsp baking powder

100 g (almost 1 cup) yogurt mixed with
1/2 glass Grand Marnier



First, prepare the pastry.   Rub the oil and butter into the flour until the mixture resembles fine breadcrumbs.   Moisten with just enough iced water to bring the dough together.  Dust it with a little flour, wrap with cling film and refrigerate the dough for at least 30 minutes before using.

Meanwhile, slice the peaches and simmer very, very gently with the sugar and lemon peel until they are cooked,   Discard the peel, sprinkle with Grand Marnier and simmer for 2  minutes more, remove from the fire and set aside to cool.

Prepare the topping.   Whip the eggs, salt, sugar and vanilla until pale and doubled in bulk.   Sift the flour and baking powder over, and mix gently to combine.  Finally, fold in the yogurt/Grand Marnier mixture.

Preheat the oven to 180 C (350 F).   Roll out the pastry thinly and line a buttered tart tin.   Bake blind, covered with baking parchment and beans for 12-15 minutes.   Remove from the oven, discard the beans and set aside to cool.

Lift the peaches with a slotted spoon and arrange them attractively over the pastry shell.   Pour the topping evenly over the fruit and bake for 20-25 minutes, until puffed and golden.  Serve the tart, cut into wedges and drizzled with peach syrup.