GREEK ORTHODOX EASTER

Christ Has Risen from the Dead

A very happy Easter to all Orthodox Christians, around the world.  To followers of other Christian denominations and other religions, may they have a lovely, peaceful Sunday with their families and friends.

Our heart goes out to all who are sick, grieving and impoverished.  May they soon recuperate from their illnesses or injuries, find comfort and peace, and may all their financial problems be satisfactorily solved.  

We cannot forget countries that are at war, where, daily, many innocent people are being killed and injured due to animosity, greed, extremism and religious intolerance.

So, let us all pray for better circumstances in this troubled world, where love, peace, friendship and sanity will and must predominate.

Christos Anesti!!

Here are a few recipes for typically Greek, Easter dishes.

                                       TRADITIONAL EASTER SOUP
                                

 After the Easter midnight service, the fast for lent is broken with magheritsa, a delicious and comforting soup.

1 kg (2 lb) lamb offal such as liver, lung, heart or substitute with a leg of lamb or use both in equal quantities                                                      

5-6 spring onions, finely chopped

2 cups cos lettuce, finely chopped

2 tbsp butter

125 ml (½ cup) white wine

Salt and pepper to taste

6 tbsp short grain rice

3-4 tbsp dill, finely chopped

4 egg yolks, or 2 whole eggs separated, whites whipped into soft peaks

2 lemons, juice only, according to taste

 Cover the lamb offal or meat with cold water and bring to the boil. Strain and discard the water.  Add enough hot water to cover the meat, sprinkle with1 tbsp of salt and simmer for 30 minutes.   Strain, refrigerate and de-grease the stock and chop the lamb into very small dice.

Sauté the spring onions and lettuce in butter. Remove the lettuce and reserve.  Stir in the meat and cook for about 10 minutes, drizzle with the wine and cook for 3 minutes more or until the alcohol evaporates.  Pour in the hot stock, let it come to the boil, taste and season with salt and pepper, if necessary.  Add the rice and the reserved lettuce, and simmer for 10 minutes.  Then add the dill and cook 10 minutes more, until the rice is cooked.

Just before serving, bring the soup to the boil and remove the saucepan from the stove.   Beat the egg yolks and, if the whole eggs are used, gently fold in the whites, pour in the lemon juice and stir. Very slowly, pour 1½ - 2 cups hot stock into the egg mixture, beating constantly, and pour it back into the saucepan and give it a swirl.

Return the saucepan to very low heat and keep on stirring.  Do not let the soup boil!  Taste and add more salt, freshly ground pepper and lemon juice, if necessary.

                                         EASTER MUSHROOM SOUP

                                             

This is a delicious vegetarian soup if it is prepared with olive oil and vegetable stock.  It has been inspired by “magheritsa”,  without the avgolemono.

  

500 g (1 lb) fresh mushrooms finely chopped

1 dried porcini, soaked and chopped, soaking water strained and reserved

2 tbsp olive oil or butter

1 medium onion, grated

1 clove garlic, finely chopped

2 tbsp flour

The tender leaves of 1 cos lettuce, shredded

1 tbsp dill or fennel, chopped

3-4 spring onions, trimmed and finely chopped

250 ml (1 cup) white wine

1.500 litres (6 cups) well-seasoned vegetable or chicken stock

Lemon juice to taste

Salt and freshly ground black pepper
Grated nutmeg, optional

In a medium saucepan sauté the grated onion in 2 tablespoons olive oil or butter.   Add the fresh mushrooms, the porcini and garlic, and cook until all the liquid evaporates.   Stir in the flour and cook for 2-3 minutes more.  Then pour in half the wine and keep on stirring, until the wine evaporates.   Pour in 2 ladlefuls of chicken or vegetable stock, the reserved porcini liquid, a little grated nutmeg, if using, and simmer for about 15 further minutes.  It should, now, have the consistency of a thick mushroom sauce.

  

 In a large saucepan, sauté the spring onions in the remaining oil or butter, add a pinch of salt and the shredded lettuce and cook for 3 minutes more.   Pour in the remaining wine and let it evaporate.   Add the remaining stock and simmer, until the vegetables are almost done and combine with the mushroom mixture.

   

Add the chopped fennel or dill and cook the soup for 5 minutes more.  Drizzle with lemon juice, according to taste, and sprinkle with salt, if necessary.   Also, add a little hot water if the soup is too thick.   Bring the soup to a gentle simmer, sprinkle with freshly ground black pepper and serve immediately.

             LIVER COOKED WITH LEMON AND SUGAR FROM CEPHALONIA

If you like liver, do try this dish.

500 g (1 lb) liver, trimmed and cut into small slices 1.25 cm (½ inch) thick

Plain flour

About 62.5 ml (¼ cup) olive oil
Salt and freshly ground black pepper
2 tbsp sugar or more, diluted in

2 tbsp lemon juice, or according to taste, and

125 ml (1/2 cup) water or more

Coat the liver in flour and shake off the excess.   Heat the olive oil in a frying pan, and fry the liver for 1-2 minutes on each side.  Do not overcook.  Sprinkle with salt, remove from the frying pan and keep hot.

Discard almost all the oil from the frying pan.   Pour in the lemon, sugar and water mixture scraping any brown bits with a spatula.  Stir and boil the sauce briskly, then taste and adjust with more lemon juice, water and sugar, if needed.

 

 Return the liver to the frying pan and barely simmer until thoroughly heated, making sure that each slice is coated with the delicious sauce.   Taste once more for seasoning and adjust, if necessary.  Serve with a salad of your choice and warm, crusty bread.

                             LEG OF LAMB BAKED IN BAKING PARCHMENT

Thanking the BBC for this Photo

This is a favourite meal and very easy to prepare.

A 2 kg (4 lb) leg of lamb, trimmed of excess fat

1 lemon, juice only

Salt and pepper to taste

½ tbsp fresh oregano or rosemary

1-2 cloves of garlic, sliced

150 g (5 oz) kefalotyri or pecorino cheese, cut into tiny sticks 

50 g (1¾ oz) butter

Place the leg of lamb on a large piece of baking parchment.  Rub it with lemon juice and sprinkle with salt, pepper and oregano or rosemary.

Make small slits in the meat and fill them with garlic slices and cheese sticks.  Dot the lamb with butter, fold the baking parchment over, and wrap it in foil.

Roast the leg of lamb in an oven preheated to 190 C (375 F) for 1½ hours. Then uncover the meat and roast it for 15 minutes more or until golden brown.   Serve with roast potatoes and a green salad.

         BABY LAMB ROASTED WITH RAISINS, PETIMEZI AND CRAKED WHEAT

Thank you, Anna, for this superb recipe!   Anna Traiphorou lives permanently in the castle town of Monemvassia.  She is charming, intelligent, a wonderful mother and a fabulous cook.   

1½ kg (3 lb) lamb from the chest including part of the chops, split but not divided into serving portions

500 g (1 lb) cracked wheat

Marinade ingredients:

2 tbsp petimezi (grape-must syrup)

1sprig of rosemary

1 sprig of fresh oregano

2 cloves garlic

1 liqueur glass of red vermouth

One 2 ½ cm (1 inch) piece of fresh ginger, peeled and thinly sliced

200 g (about 7 oz) raisins, stems removed

125 ml (1/2 cup) olive oil

1 tbsp salt or according to taste

Freshly ground black pepper

A pinch of dried chilli-flakes

2 Florina peppers, sliced and de-seeded

250 ml (1 cup) hot water or more if necessary.

Mix all the marinade ingredients well together.   Place the lamb in a dish, pour the marinade over, and rub the meat all over.  Cover the dish with cling film and refrigerate overnight.

The next day, heat the oven to 250 C (480 F).  Form the chops into a crown and roast for 30 minutes, so that it browns all over.  Also, discard the ginger from the marinade and reserve.

Lower the heat to 180 C (350 F).   Add the water, cover the meat with baking parchment and a deep inverted baking tin that fits snugly, and roast for almost 1½ hours.    When the meat is almost ready, add the cracked wheat in any empty space of the tin where the cooking liquid accumulates, pour in a little of the reserved marinade and cook for 30 minutes more, stirring occasionally.  Taste for doneness, adding a little hot marinade, if necessary.  Stuff the crown with cracked wheat and serve with grated kefalotyri or pecorino.  

                 ROAST LEG OF KID WITH ORANGE JUICE AND BRANDY

This is an easy and tasty dish.  

2 kg (4 lbs) leg of kid

Salt and pepper

2 tbsp chopped fresh rosemary

Marinade:

500 ml (2 cups) orange juice

125 ml (½ cup) brandy

2 small garlic cloves

A piece of orange rind

A sprig of thyme

A few peppercorns

2-3 tbsp butter cut in small pieces

A little olive oil

Hot water

Simmer and cool the marinade ingredients.  Discard the orange rind and pour over the meat.  Refrigerate for at least 8 hours, turning the meat over once or twice.

The next day, strain the marinade and reserve.   Pat the meat dry, season with salt and pepper and place it in a covered roasting tin, large enough to hold it comfortably.   Sprinkle half the butter pieces over, and pour a little olive oil and 1/3 of the marinade around it. 

Roast the meat in a hot oven preheated to 200 C (about 400 F) for the first ½ hour.  Turn it over, dot with the remaining butter and pour some marinade around it, to prevent it from burning.  Return it to the oven, and roast, keeping the same temperature, for the next ½ hour. 

Reduce the heat to 180 C (350 F), sprinkle the kid with the remaining marinade and chopped rosemary. Add some hot water around it.  Cover the tin and roast the meat, at 180 C (350 F), until tender.  During this period, turn it over, at least once, adding hot water, when and if required.    Remove the meat from the roasting tin and keep it hot.  

Skim off the fat and deglaze the baking dish with hot water. Pour the liquid through a fine strainer into a small saucepan.  Boil the liquid rapidly to reduce it slightly. Taste it, and if it is too salty, add a little hot water and thicken with flour.

Carve the meat and serve it with gravy, roast potatoes and a green salad.

     ROAST LEG OF LAMB WITH MUSTARD WINE AND A TOUCH OF GARLIC

This recipe was given to me by our Elpida’s beloved Mother and my very dear friend Lina Diakopoulos.

2 legs and 1 shoulder of lamb, all visible fat removed

Salt and freshly ground black pepper to taste

1 large garlic clove, peeled and minced with

1 ½ tbsp mustard

1 tbsp butter cut into small pieces

500 ml (2 cups) sweet white wine

Preheat oven to 180 C (350 F).   Sprinkle the lamb with salt and pepper and rub it all over with the garlic and mustard mixture and place in the Dutch oven.   Pour in the sweet white, dot with butter and roast, covered for about 1 ½ hour until the meat is tender and succulent.

Serve sliced with gravy, roast potatoes and a zesty green salad.   

                                  

         SHREDDED LETTUCE WITH FINELY CHOPPED SPRING ONIONS AND DILL

The title is almost all you need for preparing this plain but delicious Greek spring salad.

 1 large cos lettuce, trimmed, washed, patted dry and shredded

2 spring onions, trimmed, and finely sliced

1 tbsp finely chopped dill

Vinaigrette:

2 tbsp extra virgin olive oil

1 tbsp good wine vinegar
1 tsp mustard with honey

Salt and freshly ground black pepper to taste

(Whip everything together until thick)

Place the salad ingredients in a salad bowl.  Just before serving, drizzle with the vinaigrette and toss gently, but thoroughly.

                                             STRAWBERRY PAVLOVA

This is a recipe for my favourite dessert.

6 egg whites of medium-sized eggs

A pinch of salt

300 g (10 oz) caster sugar

1 tsp vinegar to make the meringue chewier (optional)

1 tsp vanilla essence

500 g (1 lb) whipped cream

500 g (1 lb) hulled strawberries, sliced in half

Several whole strawberries

60 g (2 oz) dark chocolate or milk chocolate if preferred, melted

Whip the egg whites with a little salt to the soft peak stage, add the sugar by the spoonful, whipping constantly until the mixture is thick and glossy.  Add the vinegar, if using, and the vanilla and beat for a minute more until well combined.

Line a tin with baking parchment and trace two circles 26 cm (10 in) in diameter each, and brush with oil.   Pipe the meringue on the traced circles, forming two equal disks. 

Bake in an oven preheated to 150 C (285 F) for about 1 hour.  Then, turn off the heat and leave the meringues in the oven until the next day, when they will be completely cold.

Place one meringue disk on a serving dish, spread with a third of the whipped cream and arrange the sliced strawberries evenly over.  Cover with the second disk and garnish the Pavlova, attractively. with the remaining whipped cream and whole strawberries, dipped in melted chocolate.

                                                   EASTER BREAD

Tsoureki

If you cannot find mastic and mahleb, just use freshly grated lemon or orange rind.

1 kg (2 lb)  plain flour

250 g (1/2 lb) soft butter, cut into small pieces

250 ml (1 cup) warm milk

4 eggs

150 g (¾ cup) sugar

19-20 g (2 packets) dry yeast

1 tsp freshly grated lemon rind

1 tsp mahleb

1 tsp powdered mastic

1 egg beaten with a little water

2-3 tbsp almond flakes for garnishing

Place all the ingredients (except the butter and salt) in a mixer and beat for 2 minutes at low speed.  Then raise the speed and add the butter gradually and salt and beat until the dough forms a ball around the pastry hook.

 

Remove the dough from the mixer, shape it into a ball, cover with a cloth and a small blanket, and let it rise in a warm place until doubled in bulk.

Then knead the dough for 10 minutes, using a little flour, if necessary.  Shape into buns or loaves, or both, cover and set them aside to prove.  When almost doubled in bulk brush with the egg and water mixture, and sprinkle with almond flakes.

Bake in an oven preheated to 190 C (375 F) for about 20 minutes for the buns and 30-40 minutes for the loaves.

From the Kifissia Flower Show

  

TRAGEDY IN SRI-LANKA

On Easter Sunday, simultaneous terrorist attacks at three churches and at three hotels in and around Colombo left 359 dead and hundreds injured.   So far, all evidence shows that the explosions were carried out by a local Islamic terrorist group, because they knew their targets well, and chose them and the day of the attacks for their highly symbolic importance.

Our heartfelt condolences to the families and friends of the innocent victims.  Our thoughts and prayers are with them.  We, also, wish to sincerely congratulate all Sri Lankans for their courage and resilience over this severe national tragedy that has left the entire civilised world in shock.

A Hindu Temple

The Muslim Mosque

St Lucia's Cathedral 

                            "Keep peace upon your lives" (Othello - William Shakespeare)

NOTRE DAME IN FLAMES

The 13th Century Masterpiece Swallowed by Flames

People Watching the Devastation

Parisians Chanting "Ave Maria" and Praying for Help

The Moment the Spier Collapses

Worldwide shock by the destruction of the Notre Dame Cathedral, that was burnt by a devastating fire that engulfed this beautiful United Nations Heritage Site.  One spire and the roof collapsed leaving Parisians heartbroken and terrified by this national calamity, while many chanted hymns praying for help.

The cathedral’s construction began in 1160 and was completed by 1250.  It was considered to be one of the finest examples of French Gothic architecture. The “innovative use of the rib vault and flying buttresses, the enormous colourful stained-glass windows, the abundance of sculpture" and the stone gargoyles made this monument unique. 

The church suffered desecration during the French revolution.  The cathedral’s universal popularity boomed soon after the publication of Victor Hugo’s “The Hunchback of Notre Dame”, helping money to be collected for its restoration.

“Notre Dame is our history, our literature, part of our psyche, the place of all our great events, our epidemics, our wars, our liberations, the epicentre of our lives”, president Macron told the press. 

He solemnly promised his compatriots to rebuild this historic church.  He would get the most talented French and international experts to help reconstruct Notre Dame and make it emerge unscathed from the embers.  “We shall build it together,” he said.

The French President also congratulated the 800 firefighters for the “courage and professionalism,” they showed during these difficult hours.

Let us hope that Notre Dame will be soon rebuilt and become once more the beautiful Parisian landmark that we all so admired and cherished.  



(Most of the information for this post was from France 24, the BBC, CNN and Wikipedia, all of whom, I sincerely thank.)

Notre Dame Before the Catastrophe

The Interior of the Cathedral with the Incredible Religious Sculpture and Stained Glass Windows 

COOKING WITH FRUIT

In Greece, we are blessed with a plethora of aromatic, juicy fruit.  Various types of grapes, citrus fruits, pears, peaches, apricots, figs, pomegranates and apples ripen in Greece’s vineyards and orchards.   We relish eating them, we export some of them and we cook both sweet and savoury dishes with them.

Here are several recipes for savoury dishes cooked with fruit:

                                                    WATERMELON SOUP

“Veggera” in Patmos, was the first to offer iced watermelon soup, this is another version.

One 390 g (13 oz) tin tomato juice

1 medium-sized onion, peeled and chopped

1 garlic clove. peeled

1 bouquet garni (1 bay leaf + a sprig of thyme + a sprig of parsley)

Salt and freshly ground white pepper

¼ tsp or less Cayenne pepper

1 tsp honey or sugar

1 kg (2 lbs) watermelon, peeled, de-seeded and cubed

1 shot tsipouro or brandy or vodka, optional

Mint leaves or sprigs for garnish  

Simmer the first six ingredients for 20 minutes, discard the bouquet garni, cool and sieve.  

Meanwhile, blend the watermelon and combine with the tomato juice mixture. Sieve once more and add the honey or sugar and stir well together.  Taste for seasoning and add more salt, pepper. sugar or honey, if necessary, and place in the refrigerator.  

Add the liquor, if using and serve iced, in tall glasses, garnished with mint.

 

                              

                                 CHICKEN WITH FRESH FIGS AND BACON

This is a lovely, easy dish for special occasions.

6 chicken breasts, skinned, boned and cubed

2-3 tbsp flour mixed with 1 tsp salt and freshly ground black pepper

3 tbsp olive oil

8-10 rashers lean bacon

1 large onion chopped

2 cloves garlic, crushed

1 tbsp mustard with honey

350 ml (½ a bottle) Santorini Sigalas or any other good dry white wine

375 ml – 500 ml (1½-2 cups) tasty chicken stock

2-3 sprigs of fresh tarragon or

1-2 sprigs of fresh sage

12 fresh figs, peeled and halved

Salt and pepper

125 ml (½ cup) thick cream or more

            

Dredge the chicken pieces in seasoned flour, and set aside.   In a large, shallow saucepan sauté the bacon in 2 tbsp olive oil, remove and reserve.

Shake off the excess flour from the chicken pieces and fry them in the same saucepan, in two batches, until slightly brown and transfer to a dish with a slotted spoon.  Lower the heat, add the remaining olive oil, onion and garlic and simmer until the onion changes colour.  Stir in the mustard, return the chicken pieces to the saucepan, pour in the wine, and with a spatula scrape the bottom of the saucepan.  When the wine reduces a little, add the chicken stock and the herb of your choice (tarragon or sage).   Cover and simmer gently until the chicken is almost ready 12-15 minutes.

Meanwhile, season the figs with salt and pepper and cook them separately with a little wine, chicken stock and a small knob of butter, until soft but not falling apart.  Discard the herbs from the chicken, spoon the figs over and cook for a few minutes more. Taste for seasoning and add more salt and pepper, if necessary.  At this stage, you can cover and refrigerate it until the next day. Don’t forget the bacon.

Just before serving, heat the food thoroughly, and pour the cream over, taste once more and adjust the seasoning, if necessary.   Also, heat the bacon until crisp.   Serve the chicken and figs on a hot platter, garnished with bacon and accompanied with “smashed potatoes with cream”!

                                   SMASHED POTATOES WITH CREAM

1 kg (2 lbs) or more mealy potatoes, peeled and sliced

Enough water to just cover

1 whole garlic clove

1 sprig of sage

Salt

2 tbsp olive oil

250 ml (1 cup) or more, cream

1 tbsp snipped chives

Boil the potatoes with all the ingredients except the cream and chives.  Discard the garlic and sage and strain thoroughly.  Return the potatoes to the saucepan and heat in order to remove any possible remaining moisture.

Before serving, heat, pour in the cream, stir and check the seasoning.  Serve sprinkled with chives and freshly ground black pepper.

           

                               CHICKEN DRUMSTICKS WITH GRAPES

This fabulous, gourmet dish 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 or tarragon sprigs, cut in half

Olive oil

1 kg (2 lbs) sultanina grapes, stems removed, or any other variety of white seedless grapes

 A knob of butter

Salt and pepper to taste

1-2 tbsp petimezi (syrup of grape must), optional

Marinate the chicken for 3 hours at room temperature, turning them around once or twice.   Then place them on a rack 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 35-40 minutes.  Pour the rest of the olive oil in the marinade and baste every 15 minutes.  After 20 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 remaining 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, arrange them attractively on a dish.  Mix the raw grapes with the cooked ones and spoon them next to the chicken.

       

     

                 A DELICIOUS PORK RAGOUT WITH ORANGES AND OLIVES

 Pork, in some form, is a must for Christmas in Greece.    This dish is from Sparta but hardly Spartan!  Joy’s daughter-in-law, Yianna, gave us this recipe many years ago.

1 kg (2 lb) pork (preferably from the shoulder) cut in 2 cm (1 in) cubes

80 ml (1/3 cup) olive oil

125 ml (½ cup) dry white wine

4 oranges, peeled and cut into eighths

Peel of 1 orange, cut in very thin strips and blanched

125 ml (1/2 cup) or more orange juice

1 cup small black olives, blanched and stoned

Pinch of oregano or thyme

Salt and freshly ground black pepper to taste

Sprinkle the pork with salt and pepper and sauté in the olive oil until it turns white.  Pour in the wine and simmer until almost done, then add the orange juice and cook for another 10 minutes.   Add the olives and lay the pieces of orange and the orange peel on top.   Baste the oranges with the meat juices and add some salt.   Simmer gently for 15 minutes more and then taste again and season with salt, pepper and oregano or thyme.   Do not stir after you have added the orange pieces and olives.

Serve the pork, olives and orange pieces in separate piles on a serving dish, accompanied with rice or noodles.

  

                           PORK FILLET WITH SPICED APPLE OR PEACH SAUCE

This dish can be prepared either with apples or peaches.  It is excellent with both.

6 pork fillets, 1.5 kg (3 lb) sliced

2 tbsp olive oil

2 scant tsp clarified butter

1 rosemary sprig

A little salt and freshly ground pepper

1 large onion, peeled and chopped

2 garlic cloves, minced

1 liqueur glass of Metaxa brandy

About 1 litre (4 cups)  tasty chicken stock or more

7 apples or peaches, peeled, cored or stoned and sliced

1 tsp "four spices" (please see below)

1 – 1½ tbsp honey or more

A little lemon juice, if necessary

Four spices mix:

1 tsp ground pepper

½ tsp powdered cinnamon

½ tsp powdered cloves

½ tsp grated nutmeg

(Mix well together)

I add ½ tsp powdered ginger

125 ml (½ cup) light cream

Heat olive oil and clarified butter with the rosemary sprig, and sauté the meat in batches.  Discard the rosemary and sprinkle the meat sparingly with salt and pepper.

Also discard all but 1 tbsp olive oil – clarified butter and sauté the onion, with a little salt, until limp and translucent.   Place the meat over and sprinkle with garlic, cook for 2 minutes, then drizzle with the brandy and simmer a few minutes more. 

Arrange the fruit on top and pour the chicken stock to cover.   Sprinkle evenly with the spice mix and drizzle with honey.    Simmer gently for 15-20 minutes until the meat is thoroughly cooked and tender.  Do not overcook.

Remove the meat and mash the fruit and onions with a hand blender until smooth. Taste the sauce and season with more salt, spice mix and honey, if necessary.  Add a little lemon juice if using.  Add the meat to the sauce and cook for 2 minutes more. 

 Just before serving, add the cream and heat but do not boil, and offer with steamed rice or mashed potatoes and garnish with a few fruits slices.   

      

                 

   

                      PORK FILLET WITH PRUNES AND TANGERINE JUICE

                            

This is a recipe from Northern Greece.

4 pork fillets

24 prunes, stoned

Salt and pepper

Plain flour

1 tbsp clarified butter

1 tbsp olive oil

62.5 ml (¼ cup) Metaxa brandy

250 ml (1 cup) tangerine juice
2 sprigs of fresh thyme

125 ml (½ cup) Mavrodaphne (or any other sweet, red wine)

125 ml (½ cup) cream

 Slit the fillet open lengthwise, season with salt and pepper and stuff with the prunes.   Close the fillets, securely, with toothpicks, sprinkle with salt and pepper, and roll in flour.

  

 Heat oil and butter in a saucepan and sauté the fillets on all sides.   Douse with brandy, cook for a few minutes pour in the tangerine juice and add the fresh thyme.   Simmer for about 20 minutes, add the wine and cook for 10 minutes more. 

Remove the fillets, add the cream and simmer gently until sauce thickens.  Discard the thyme and taste, and season with salt and pepper, if necessary.   Slice the meat and heat thoroughly in the sauce.    Serve with rice or with creamy smashed potatoes, and sautéed vegetables of your choice.

         

                                         POMEGRANATE VINAIGRETTE

Try this dressing with salad greens, such as young spinach, cos lettuce, endive, sliced fennel bulbs and sprinkle with sweet, juicy pomegranate seeds. But it is also delicious with white or red cabbage salads or potato, sprig onion and rocket salad with pomegranate seeds sprinkled over.

2 tbsp wine vinegar or

1 tbsp vinegar and 1 tbsp lemon juice

1 tbsp honey scented mustard

1 tbsp pomegranate juice

1 tbsp pomegranate syrup* please see recipe below

½ tsp salt

Freshly ground black pepper

6 tbsp olive oil

Combine all the ingredients and whisk together until the dressing thickens.

Taste for seasoning and adjust, if necessary.

                                             *POMEGRANATE SYRUP

       

Pomegranates make a lovely, translucent and ruby-coloured syrup.  As for the taste, it’s fruity, fresh and mellow.  Serve it with ice-cream or Greek yogurt, drizzle it over crepes or pancakes and use it in salad dressings instead of sugar or honey. You could also use it as a glaze for meat and poultry dishes.

500 ml (2 cups) pomegranate juice, strained

400 g (2 cups) caster sugar

2 tbsp lemon juice

Bring the juice and sugar to the boil.  Stir until the sugar melts and skim when necessary. 

Lower the heat and simmer until thick. Add the lemon juice and simmer for 10 minutes more.   Cool the syrup, pour into sterilised bottles and store in the fridge.

                                         

                                                PEACH CHUTNEY

No curry is perfect without one or two chutneys and a relish.  Also, chutney with cheese is quite delicious.  You could prepare this chutney with tinned peaches.

1 kg (2 lb) peaches, peeled, stones removed

1 tsp salt

6 cloves of garlic, peeled

40 g (1 1/3 oz) peeled ginger root, grated

375 ml (1 ½ cup) vinegar

600 g (3 cups) sugar, more, if the peaches are not completely ripe

1/8 - ½ tsp Cayenne pepper

More salt if necessary

First slice the peaches, sprinkle with 1 tsp salt and set aside.

Blend the garlic, ginger, and half the vinegar until smooth.

Simmer the remaining vinegar with the sugar, until the sugar melts.   Stir in the garlic/ginger mixture and cook, over low heat, for 20 minutes.

Stir in the peaches, bring to the boil, and simmer very, very gently, until the chutney thickens, stirring occasionally. This takes about an hour or more 

Add the Cayenne, a little at a time, stirring and adding, according to taste. Add a little more salt if necessary and cook for 2-3 minutes longer.

Remove the saucepan from the heat, allow the chutney to cool and spoon it into sterilised jars.  Cover with rounds of baking parchment, seal tightly and store in a dark cupboard.   Needless to say that if one opens a jar it must be refrigerated. 

Pomegranates by Robert Papp

Figs by Robert Papp