A MEAT DISH, A POULTRY DISH AND TWO TARTS

                             BUTLER’S STEAK WITH CHIMICHURRI SAUCE

Butler’s steak is a cut of beefsteak from the shoulder of the animal. 

Remove the butler’s steak from the fridge and bring to room temperature.  Slice off the fat and membrane from the meat, then turn it over and repeat the procedure.  From the thick side of the meat cut off 1/3 of the amount, slice in half and remove the strings diligently.   The smaller piece needs more pampering as it has more strings.  Then cut into two equal slices, discarding any visible strings.

Brush the meat with olive oil, and sprinkle with 1 tsp pepper, 1 tsp onion powder and 1 tsp garlic powder. Add 1 tsp of coarse salt and massage the meat in order to distribute the seasoning evenly over, and let it rest for 2-3 minutes.

On a hot, non-stick saucepan sauté the meat for 11 minutes, on the whole, making sure to turn the meat over every single minute.  Then, add 2 tbsp butter and rub it all over the steaks.  Transfer the steaks to Pyrex dish, cover with foil and let them rest for 12 minutes. Then slice the butler steaks evenly. (This timing is for underdone meat).

For medium, cube the remaining sliced steak and sauté for 2-3 minutes more or until the desired doneness has been reached.  Serve with chimichurri sauce, smashed potatoes and a green salad.

                                                CHIMICHURRI SAUCE

 A delicious South  American sauce.

1 shallot, peeled and finely chopped

½ a chilli finely chopped and seeded

3 cloves garlic, peeled and minced

125 ml (½ cup) red wine vinegar

½ cup finely chopped fresh coriander leaves

¼ cup finely chopped parsley

2 tbsp fresh oregano

187.5 ml (¾ cup) extra virgin olive oil

Mix shallot, chilli garlic, vinegar and I tsp of salt well together and set aside for 10 minutes.  Stir in the coriander, parsley and fresh oregano and whisk in the olive oil.  Serve with roasted butler steak or any other meat or poultry of your choice.

                                CHICKEN WITH SAGE AND GREEN OLIVES

                              

 This is an interesting dish.

1½ kg (3 lbs) chicken, skinned and cut into serving pieces

Plain flour, seasoned with salt and pepper

2 tbsp butter

1 tbsp olive oil

1 large onion, peeled and cut into rings

1 clove garlic, finely chopped

250 ml (1 cup) good white wine

4 ripe tomatoes halved, seeded and grated, skins discarded

1-2 tsp sugar

1-2 tbsp fresh sage leaves, chopped

½ tsp peppercorns

1 cup pitted green olives, parboiled

Coat the chicken with seasoned flour, and set aside.

In a large frying-pan, sauté the onion rings and the garlic in butter and olive oil, until almost done.  Salt sparingly and transfer to a plate and reserve.

In the same frying-pan, brown the chicken on all sides, pour in the wine and cook uncovered for 5 minutes.   Add the tomato, sugar, garlic, sage and peppercorns.  Cover the pan and simmer gently, until the chicken is tender and the sauce thickens, for about 30-35 minutes. 

Taste for salt and sugar and adjust, if needed.  Fish out the peppercorns if you can.  Give the sauce a good stir, add the onion rings and olives, and cook 10 minutes longer.

Serve with pasta, rice or potatoes and freshly ground black pepper.

                                           

                                         

                                                COURGETTE QUICHE

This is a delectable savoury tart.

Pastry:

195 g (1½ cup) self-rising flour mixed with

½ tsp salt

½ cup soft butter

1 egg yolk

About 4 tbsp yogurt or more

2 tbsp fine dried breadcrumbs and

¼ of the grated cheese mixture

Filling:

1 tbsp olive oil

600 g (1 lb 3 oz) courgettes, thickly grated

3 medium carrots, thinly grated

1 medium onion, grated

2 spring onions trimmed and finely sliced

2 tender celery stalks, trimmed and finely sliced

Salt and pepper to taste

½ tsp grated nutmeg

500 ml (2 cups) cream, 35% fat

For the top:

90 g (3 oz) bland kasseri or Emmenthal, grated

90 g (3 oz) Naxos graviera or Gouda, grated

90 g (3 oz) Parmesan grated  

Freshly grated white pepper

For the pastry, rub the butter into the flour until it looks like fine bread crumbs. Add the egg and enough yogurt to obtain a soft dough.  Wrap in cling film and let it rest for 30 minutes.

Meanwhile, prepare the filling. Sauté the vegetables in olive oil, add salt and pepper, and nutmeg, lower the heat and let them sweat gently until they resemble a puree, pouring in a little boiling water,  when and if necessary.  Add the cream and simmer until most of the liquid has evaporated and the vegetables are thoroughly cooked.  Cool. 

Preheat the oven to 180 C (350 F).   Roll out the dough between two pieces of baking parchment and line a round, 25 cm /10-inch ovenproof dish.   Prick the pastry all over with a fork and sprinkle with bread crumbs and ¼ of the grated cheese mixture.  Carefully spoon in the filling, and level the surface.  Mix the remaining grated cheese with freshly ground white pepper and sprinkle evenly on top.  Pinch the dough around the edge into a pretty shape and bake for about 40 minutes.

                                          ONION AND CHEESE TART

A delicious first dish.

                                         

Pastry:

300 g (2 1/3 cup) flour

150 g (5 oz)) butter

 2 tbsp iced milk

 Salt

 Softened butter for the dish

Filling:

1½ tbsp olive oil

2 large onions, finely chopped

3 spring onions, finely sliced

1\8 tsp Cayenne pepper

90 g (1 cup) bland kasseri or Gruyere grated

90 g (1 cup) Graviera from Naxos or Emmenthal grated

90 g (1 cup) San Mihalis or Parmesan grated

4 eggs

250 ml (1 cup) cream and milk mixed in equal quantities

¼ tsp salt and freshly ground pepper

 Start by making the pastry.   Mix flour and salt, rub in the butter, pour the milk over the mixture and gather the dough into a ball.  Cover and refrigerate for at least half an hour.

   

 Roll out the dough to fit 27 cm (11 in) buttered tart dish.   Cover with baking parchment and beans, and bake blind in a moderate oven preheated to190 C (375 F) for about 10 minutes.  Remove the beans and parchment and return to the oven for another 8 minutes.   Cool before using.

 Stew the onions gently in olive oil and 1 tbsp of water, with a very little salt, for about 7 minutes, stirring often, until the onions are soft.  Stir in the Cayenne and set aside to cool.

Mix the various kinds of cheese together and sprinkle ½ the amount over the pastry shell.   Place the onions evenly over, and cover with the remaining cheese.    Beat the eggs with the cream and milk mixture, salt and freshly ground pepper, and spoon over the cheese. 

 Bake in the top part of a slow oven preheated to 150 C (300 F)  for 15 minutes, then increase the heat to 190 C (375 F) and bake until the filling is puffed and golden. 

                            

                 

Hotel Pentelikon During its Heyday

"Greek Noon" by Leonid Afremov 

 

21st JUNE - THE SUMMER SOLSTICE THE LONGEST DAY OF THE YEAR

On the 21^{st of} June 2015, I had written a rather gloomy post, concerning the economic situation of our country, called “A Midsummer Night’s Nightmare”.

“We are inundated with official reports, quotes and editorials that our country will default and will be forced out of the euro and the European Union.  The moment this happens, we shall be in a very difficult situation …..and we shall be threatened with capital control and food rationing….”

After four difficult years, I can say that it was a very pessimistic view.  Greece was neither forced out of the euro and the European Union nor were we imposed with food rationing.  Nevertheless, we still have capital controls, many companies, all over Greece, have declared bankruptcy or have shut down and, unfortunately, umpteen families are living in a state of utter poverty.

 In this post, however, I shall try to present the beauty of this magical summer month.

June Flowers

A Garden in Kifissia

The Latin name for the month of June is Junius.   Ovid offers many etymologies for the name in "Fist", a poem about the Roman calendar.   The first is that the month is called after the Roman goddess Juno, the goddess of marriage and wife of Jupiter.  The second is that the name derives from juniores, the young ones, as opposed to majores the elders.   Another source claims that June is named after Lucius Junious Brutus, founder of the Roman Republic.

In the northern hemisphere, June is an enchanting summer month, not too warm, with occasional showers, when gardens are in full bloom and we are usually full of energy, happiness and optimism. 

Here are a fish dish and a few summer vegan salads, which were chosen for you with diligence.

                             SALMON COOKED IN BAKING PARCHMENT    

                         

A delicious fish dish and very easy to prepare.

6 fillets of salmon, skinned and boned
12 green asparagus spears, trimmed

Salt and freshly ground black pepper to taste

1 bunch of dill

2 dill-bulbs, thickly flaked

The juice of two lemons

250 ml  (1 cup) of dry white wine
Lemon slices

Place each fillet on a large piece of baking parchment and season with salt and pepper to taste.   Cover with asparaguses, dill, dill-bulb flakes and sliced lemon, drizzle with lemon juice and wine, and fold into neat packets.

Bake in an oven heated to 180 C (350 F) for 30-35 minutes or until the fish flakes easily and serve with a green salad.

                   

                                     BEETROOT AND LENTIL TABBOULEH

A  summer salad that is a meal on itself.

1 bunch flat leaved parsley plus extra to serve

4-5 stalks, fresh chives

210 g (7 oz) radishes

2 boiled beetroots, peeled, quartered and sliced

1 tsp ground cumin

4 tbsp olive oil

250 g (½ lb) cooked quinoa

500 g (1 lb) boiled and peeled chickpeas

500 g (1 lb) boiled lentils

Salt and freshly ground black pepper and lemon juice to taste

Place the herbs, radishes and beetroot in a food processor and blitz into small pieces.   Stir in the rest of the ingredients, season with salt and pepper, drizzle the salad with lemon juice to taste, toss thoroughly and serve.

                                                    CHICKPEA SALAD

A delightful, colourful salad.

500 g (1 lb) chickpeas, boiled in salted water
250 g (8 oz) black beans, boiled in salted water

1 cup chopped parsley leaves

1 onion, peeled and finely sliced

1 large tomato, peeled, seeded and chopped
Half a yellow, bell pepper, seeded and  cut into small pieces
Half an orange bell pepper, seeded and cut  into small pieces

Dressing:
2 tbsp olive oil

2 tbsp harissa

The juice of 1 lemon
Salt and freshly ground pepper to taste

In a large bowl, mix the seven first ingredients well together, mashing the chickpeas a little, so that they become a bit rough around the edges, as this helps to absorb the dressing.  Pour the dressing over the salad, toss, cover the bowl with cling film, and store in the fridge.  I prepare this salad a day ahead, as it improves with time.

                           BULGUR WHEAT AND ROCKET TABBULLEH

A lovely salad with juicy pomegranate seeds.

100 g (3.3 oz) bulgur wheat

The juice of 1 lemon

½ tsp ground cinnamon

½ tsp ground allspice

A pinch of ground cloves

1 tbsp olive oil
Salt and freshly ground black pepper

60 g (2 oz) or more rocket

1 cup chopped parsley

2 spring onions, trimmed and finely sliced

The seeds of 1 pomegranate

Rinse the bulgur wheat in a sieve under cold running water.   Then place into a large saucepan and cover with cold water.   Bring to the boil and simmer 10-12 minutes or until tender.  Drain and tip into a large bowl.

Pour the lemon juice into a jug add the spices, whisking constantly as you add the olive oil.   Season with salt and freshly ground pepper, pour over the bulgur wheat and toss.  Fold in the rocket, parsley and spring onions, scatter with juicy pomegranate seeds and serve.

                       AUBERGINE, BULGUR WHEAT AND RED PEPPER SALAD

An interesting summer salad.

170 g (5.6 oz) bulgur wheat, boiled and drained

2 tbsp tomato paste

Salt and freshly ground black pepper

5 baby aubergines, each sliced lengthwise and cut into three

2 red peppers, sliced lengthwise into small pieces

2 tsp olive oil

1 handful of basil leaves

Place the bulgur wheat into a large bowl, fold in the tomato paste and season with salt and freshly ground pepper.

Heat a griddle pan to high, drizzle the aubergines and the red peppers with olive oil and cook for 5 minutes on each side, until slightly charred.

Fold the aubergines and the red peppers into the bulgur mixture, taste and season with salt and freshly ground black pepper, if necessary.   Finally, fold in the chopped basil and serve.

I must give you a delightful dressing for any green salad.

                                           AVOCADO SALAD DRESSING

Avocado Salad Dressing 

Avocado Sauce

This is, actually, a sauce, that could be used instead of mayonnaise.   If you thin it down with extra water, it becomes an excellent salad dressing.

1 avocado, peeled, stoned and cut into small pieces

1 clove garlic, peeled and minced

½ cup stemmed, chopped parsley

Salt, freshly ground black pepper and lemon juice to taste

¼ cup extra virgin olive oil plus more for drizzling over 

¼ tsp Cayenne pepper, optional

¼ cup water or more

Blend all the ingredients well together until smooth, adding more water if you wish to thin the sauce down into a dressing.  Serve drizzled with extra olive oil.

A Bouquet of Flowers by Claude Monet

LATEST INTERNATIONAL AND LOCAL NEWS

Hong Kong was swayed by political chaos, on Wednesday, as police used "rubber bullets, tear gas, pepper spray and water hoses against crowds who blocked the central streets and tried to storm the legislature".   They were protesting against the Government in order to annul a session of a bill that would allow suspects and fugitives to be repatriated to mainland China.

According to Zec news, India. a deep depression over the Arabian sea, which brewed over the last two days has escalated into a cyclonic storm, “Vayu”, that might hit the coast of Gujarat on the morning of the 13^th of June.

Conservative MPs vote on Thursday, in the first round of an administrative competition, with former Foreign Secretary of Britain and Mayor of London, Boris Johnson, appearing to be the clear winner.   He has promised to take Britain out of the EU by October the 31^st but, he said that he was not seeking a no-deal Brexit, which he described as the “last resort”.    Lady Hermon warned MPs that taking Britain out of the EU without a deal would have very serious consequences for Northern Ireland.   Inaugurating his campaign on Wednesday, Sajid Javid, compared his background as the son of a Pakistani bus driver with the advantageous upbringing of his rivals. Dismissing Mr Johnson as ”yesterday’s news”, he said that the Conservatives needed "a new kind of leadership".

Sixty-five-year-old, Altaf Hussein, a British citizen and leader of the Mottahida Oaumi Movement (M.O.M), one of Pakistan’s largest political parties was arrested, in London, by Scotland Yard for his anti-state speeches in which he had proclaimed that Pakistan was the “epicentre of terrorism” and a “cancer of the entire world”.

Pro-independence activists plan to assemble giant TV screens in town squares across Catalonia so that the residents can follow events taking place in Madrid.  These preparations reflect the enormous interest in the trial of the twelve Catalan leaders which is coming to an end, after four months, who face accusations of crimes related to their regions, in 2017.   Moreover, this is considered as the most important political court case in Spain’s modern era.

When the crusading anti-corruption judge, Sergio Moro, accepted to become Brazil’s justice minister, last November, it was widely considered as a political coup for the president-elect, Jain Basonaro.   The fact that Basonaro is considered one of Brazil’s most respected public figures indicates that minister Moro is facing the first crisis of his short political carrier.

Russian police suppressed supporters of a detained journalist, Ivan Gornnov, arresting hundreds of people.  The leader of the opposition, Alexei Navalny, was among the first to be arrested.

The USA decided to send 1000 additional troops to Poland to qualm fears about Russian aggression in the region.

Japanese Prime Minister, Shinzo Abe, began a two-day visit to Iran, on Wednesday, as part of the international effort to reduce the tension between Tehran and Washington.

According to the New York Times and the BBC, two tankers were struck by torpedoes and burst into flames in the Gulf of Oman.  One was the US-linked Front Altair and the second ship is the Kokaku-Courageous  a Panama-flagged vessel.

This incident comes as tensions are threatening to reach a peak of great intensity between the USA and Iran and raises serious fears of further conflict.   

At home, the most important issue is the oncoming General Elections on the 7^th of July.

The island of Ikaria has been recently "discovered" by a group of BBC journalists, here is a gist of their report.

 The Island of Ikaria is a beautiful island in the Aegean Sea, a nine-hour trip from Piraeus, which is famous for the longevity of its residents.  People live here at least ten years more than they do in the rest of Europe and America.  According to the BBC, one-third of the island’s population lives to be more than ninety years old.  Ikaria is a “Blue Zone”, one of the five “designated places where people live the longest and better, healthwise”. The Islanders have much lower rates of cancer or heart disease and suffer significantly less depression and senility, maintain a satisfying sex life into deep old age and remain physically active, well into their nineties.  Experts say that a healthy diet and an active lifestyle are the keys to a long and satisfying life.   Also, medical professionals and anthropologists note the importance of close family ties.   Ikarians are closely connected to their families and neighbours and the elderly pay a significant role in the community.   Grandparents often help to raise their grandchildren or, successfully, run businesses.  Advice from a wise old woman: “Do not want more than you really need.   If you envy others you only stress yourself.”

A retired doctor, Christodoulos Xenakis, has another theory about how Ikarians avoid

anxiety.  “No one sets appointments here”.  Time is an important part of life in Ikaria.

  “It’s more like: See you in the morning or afternoon or evening.  We don’t stress”. The doctor said

that the Ikarians spend time with purpose.  His was organising the Ikarian Senior Regatta, for which the qualifying age for captains is 70!  “It is not really a race”, Doctor Xenakis said, "the regatta, only shows that we are still capable”.

      

Chinese doctors participated in a ceremony that revived the Hippocratic Oath on its birthplace, the island of Kos.  Hippocrates was the ancient Greek father of western medicine who lived and practised in Kos.  

This year, the Acropolis museum, one of the best in the world, has its tenth birthday.  And what a marvellous decade it has been with 14.5 million visitors!

Ancient Mass Grave

The Stavros Niarchos Centre

Greece’s Central Archaeological Council has permitted the study on a shelter to protect an ancient mass grave, discovered in 2016, during digging at the Stavros Niarchos Centre at Phaliron Delta, south of Athens.

As this is mainly a cooking blog, here are several recipes for dishes from the countries mentioned above, which I hope you will enjoy.

                                     PSEUDO SWEET AND SOUR CHICKEN

I call this dish “pseudo” because the real Chinese recipe requires the chicken pieces to be first fried in a light batter, and, only just before serving, to be covered with sweet and sour sauce.

750 to 1 kg (1½ to 2 lb) chicken breasts cut into cubes, sautéed in corn oil for 3 minutes on each side and sprinkled with salt and freshly ground pepper

1 tbsp grated fresh ginger

3 cloves garlic, peeled and thinly sliced

2 tbsp corn oil

One 567 g (an ample 1 lb 2 oz) tin pineapple slices in thin syrup

Sweet and Sour Sauce:

¼ cup sugar

¼ cup brown sugar

2 tbsp vinegar

83.3 ml (1/3 cup) tomato ketchup

62.5 ml (¼ cup) soya sauce

62.5 ml (¼ cup) glucose syrup

250 ml (1 cup) or more hot water

(Mix all the ingredients until well combined together)

Vegetables:

4 onions, peeled and quartered

2 red peppers, seeded, thickly sliced, each slice halved

2 yellow peppers, seeded, thickly sliced, each slice halved

2 orange peppers, seeded, thickly sliced, each slice halved

1 green pepper, seeded, thickly sliced, each slice halved

Salt, freshly ground black pepper and

¼ tsp Cayenne pepper

A few drops sesame oil

6 slices pineapple cut into small pieces

Sauté the grated ginger and garlic in corn oil, until soft.    Add the vegetables to the saucepan and cook, stirring, for a few minutes.    Add the sautéed chicken pieces, then pour in the sweet and sour liquid mixture, cover the saucepan and simmer until the vegetables and chicken and tender. 

 Taste and add salt, if necessary, pepper, Cayenne pepper and a few drops of sesame oil for the aroma.   Also, add the pineapple pieces and simmer for 4 minutes more.   Serve over fried rice.

                                            CHICKEN OR PORK FRIED RICE

A meal in its own.

¾ cup chopped onion

2½ tbsp. oil

1 egg, lightly beaten

3 drops soy sauce

3 drops sesame oil

240 g (8 oz) cooked chicken or pork, chopped

½ cup, finely chopped carrots

½ frozen peas

4 cups boiled medium grain rice, separated with  a fork

4 spring onions, trimmed and finely chopped

2 cups bean sprouts, optional

2 tbsp light soy sauce

Stir-fry the onions in 1 tbsp of oil until golden brown and remove from the wok also cool the wok a little.   Mix the beaten egg with the soy sauce and sesame oil and reserve.

Pour ½ tbsp. of oil to the wok and add the egg mixture and swirl.   When the egg sets and puffs, flip it over and cook the other side, briefly, then remove from the wok and chop into small pieces.

Heat a little oil in the wok, add the chicken or pork along with the carrots, peas and cooked onion and stir-fry for 2 ½ minutes.

Add the rice, spring onions and bean sprouts, if using, toss to mix well and stir fry for 3 minutes.

Add 2 tbsp light soy sauce and the chopped egg to the rice mixture and fold in.   Stir fry for 1 minute more and serve.

                                                        PRAWN CURRY

This is a recipe for a delicious curry dish.

1 ½ kg (3 lb) prawns, shelled, deveined, thoroughly washed and patted dry

A little salt mixed with

½ tsp ginger

3 tbsp olive oil and

½ - 1 tsp clarified butter

3 onions, peeled and finely chopped

3 cloves garlic, peeled and minced

1 piece of ginger, peeled and sliced

2 heaped medium-hot curry powder

½ tsp ground cardamom seeds

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp Cayenne pepper

½ tsp freshly ground pepper

½ tsp grated nutmeg

1 bay leaf

800 g – 1 kg (1 lb 10 oz – 2 lb) apples or peaches peeled, cored and thinly sliced

500 ml (2 cups) tasty chicken stock

Salt, sugar or honey to taste

1 pact of desiccated coconut

Boiling water to cover

Sprinkle the prawns with the salt and ginger mixture and sauté them in olive oil and clarified butter until  they just changed colour and transfer to a dish with a slotted spoon.

Remove all but 2 tbsp of the oil and butter mixture and add the onion and a little water and cook gently, stirring occasionally, until the onion is cooked and slightly coloured.   Then add the garlic and ginger and cook for a few minutes more.

Mix all the spices together and sprinkle over the onion mixture and stir for 3-5 minutes, in order to release their aroma.   Then add the fruit, salt and sugar or honey, lower the heat and simmer gently, covered, stirring occasionally until the fruit resembles a thick purée.  Add the chicken stock and simmer and stir often to prevent sticking.  Remove the ginger slices and blend the sauce until smooth, and taste and add sugar or honey and salt, if necessary.

Add the prawns to the sauce and simmer gently for 1-2 minutes until the prawns are tender.  Do not overcook.   Cover, cool and refrigerate the food until needed.   I usually prepare this dish the previous day because it really improves with time.

The next day, place the desiccated coconut in a saucepan and pour boiling water over, to cover and leave for 1-3 hours to infuse.   Heat the prawn curry, strain the coconut milk over and stir. Taste for seasoning and adjust if necessary.   It should be perfect.

                                                 

                                               CATALONIAN PAELLA

       

Here is the recipe for a delightful celebration dish.

750 g – 1 kg (1 ½ - 2 lb) lobster

6 medium-sized prawns shelled, deveined, thoroughly washed and patted dry and reserve

6 mussels scrubbed thoroughly, the black rope-like tufts discarded and set aside

3 chorizo sausages or substitute

250 g (½ lb) any other garlic-scented sausage

750 g – 1 kg (1 ½ - 2 lb) chicken, cut into serving pieces and thoroughly washed

1 ½ tsp salt and freshly ground black pepper to taste

6 tbsp olive oil

Sofrito:

60 g (1 oz) lean pork, cubed

60 g (2 oz) finely chopped onions

1 clove garlic, peeled and minced

1 medium-sized sweet, red or green pepper, halved, seeded, white pith discarded and cut into bite-sized pieces

1 large tomato, peeled, seeded and finely chopped

750 g (1 ½ lb) medium, long grained or short grain rice

½ tsp ground saffron

1250 ml (5 cups) tasty chicken stock

90 g (3 oz) thoroughly defrosted frozen peas

2 lemons, each cut lengthwise into 6 wedges

In Spain, paella can be plain or festive.  According to The Good Cook, one could vary the combination of chicken, meat and shellfish to suit one’s taste.  You could omit the lobster altogether or replace it with 6-7 additional prawns.  “Rabbit can be used instead of chicken, ham or veal can be used instead of pork or the sausage and French beans and artichokes can be used instead of peas”.  So, besides being delicious, it is a very convenient dish.

Chop off the tail of the lobster at the point where it joins the body with a cleaver or a large heavy knife.  Twist or cut off the large claws.   Discard the gelatinous stomach, in the head and the long intestine vein attached to it. 

Without removing the shell, cut the tail, crosswise into thick slices and split the body of the lobster in half lengthwise. Then cut again crosswise into quarters and set aside.

Prick the sausages with the prongs of a fork and add enough cold water to cover and bring to a boil, over high heat.  Reduce the heat to low and simmer uncovered for 5 minutes. Then, drain and slice the sausages.

Pat the chicken dry and season with salt and freshly ground black pepper.  Sauté the chicken in 3 tbsp olive oil, skin side down, brown it well all over and transfer to a plate with a slotted spoon.

Add the lobster to the frying pan and cook over high heat, turning the pieces frequently until the shell begins to turn pink and reserve on a different plate.   Also, sauté the sausages on both sides and place them on kitchen paper to drain.

For the sofrito, discard all the oil from the frying pan and in its place, add the remaining olive oil.  Add the pork and sauté quickly, on all sides, over high heat.  Add the onions, garlic, peppers and tomato and cook briskly, stirring constantly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Set the sofrito aside.

About half an hour before you wish to serve the paella, preheat the oven to over 200 C (400 F).   Place the sofrito, rice, a little salt and the saffron in a paella pan or a casserole that will hold it comfortably.  Pour in the hot chicken stock and, stirring constantly bring to a boil, over high heat.   Remove the pan from the heat immediately, taste the liquid for seasoning and add more salt if necessary.   Arrange the chicken, lobster, sausage, prawns and mussels on top of the rice and scatter the peas evenly over.   Set the pan or casserole on the floor of the oven and bake, uncovered, for 25-30 minutes, until all the liquid has been absorbed, and rice is tender but not too soft.  Do not stir the paella after it's been put in the oven!   

When the paella is done, remove from the oven and cover it loosely with a tea towel.  Let it rest for 5-8 minutes and serve from the pan or casserole garnished with lemon wedges. 

                                    LONDON BROIL WITH HERB BUTTER

One of the most famous British dishes is roast beef.   London broil is a smaller roast which is first marinated and then cooked by the high heat method.                                                                               

1 kg (2 lb) top round London broil

Marinade:

2 garlic cloves, peeled and crushed

1 beef bouillon cube dissolved in

187.5 ml (¾ cup) hot water and cooled

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp Worcestershire sauce

2 tbsp lemon juice

1 tbsp brown sugar

½ tsp hot pepper flakes

(Mix all the ingredients well together)

Herb Butter:

4 tbsp butter softened

1½ tbsp finely chopped chives

½ tbsp or more finely chopped rosemary leaves 

1 tbsp finely chopped parsley

1 tbsp lemon juice

Salt and pepper

(Mix everything together until well combined)

1 tbsp olive oil

Salt

Place the meat in a flat dish, pour the marinade over, cover and refrigerate overnight, turning it, 3-4 times, over.

Three quarters of an hour before roasting, remove the meat from the fridge, dry it well and bring it to room temperature.  Meanwhile, prepare the herb butter.   

Place a heavy frying pan over high heat.  Rub the steak with 1 tbsp olive oil and insert a thermometer in the thickest part of the meat.   Place it in the sizzling frying pan and cover with a heavy skillet on top, to weigh it down.   Sear for 7-8 minutes, turn the meat over and sprinkle with salt.  Place the weight on top and cook until the thermometer reads 60 C (140 F) for rare, 70 C (155 F) for medium. 

Transfer the meat to a cutting board, brush with herb butter, cover with tin foil and allow it to rest for ten minutes.   Thinly slice the meat against the grain and cover it evenly with the remaining herb butter and the juices.  Serve with creamed potatoes and vegetables of your choice.

 

                                  POLISH BEETROOT AND PRAWN SOUP

This is a recipe for an iced soup that I remember tasting on M.S. Batory.

500 g (1 lb) tender beetroots, peeled and thickly grated

1½ litre (6 cups) tasty vegetable stock

1½ tbsp vinegar

1½ tsp sugar

500 g (1 lb) prawns, shelled and deveined

1 sprig fresh rosemary

A little salt

125 ml (½ cup) soured cream

1 cucumber, peeled, de-seeded and diced

1-2 spring onions, trimmed and finely sliced

Lemon juice to taste

Freshly ground white pepper

Salt, if necessary
Extra sour cream

1 tbsp fresh dill, for garnish

Bring the beetroot and the vegetable stock to a brisk boil and cook for 10 minutes, lower the heat, add the vinegar and sugar and simmer gently for half an hour.   Strain into a large bowl and let the beetroots and the stock cool, separately, to room temperature.

Sauté the prawns, with the rosemary sprig for 2 minutes on each side, until they change colour.  Remove the prawn from the heat, cool and chop into small pieces.

When the stock is completely cold, whip in the soured cream.  Stir in the beetroot, prawns, diced cucumber and sliced spring onions.   Taste and add salt, if necessary, lemon juice to taste, a little more sugar, and freshly ground white pepper.   Cover the bowl with cling-film and refrigerate for at least 3 hours.

Serve in chilled soup bowls, with extra sour cream sprinkled with chopped dill.

                                                     BABA GANOUCH

                                                       

This is my favourite Middle Eastern sauce.

2 large aubergines

Lemon juice

1 tbsp garlic cream (please see below)

2-3 tbsp or more tarator sauce (please see below)

2 tbsp olive oil

Salt, if necessary and

Freshly ground white pepper

¼ tsp Cayenne pepper

¼ tsp ground cumin, optional

Lemon juice

Garnish:

2 spring onions, finely sliced

1 cup parsley, chopped

Prick each aubergine with the prongs of a fork in 3-4 places, then turn each over a gas flame until charred and soft.   Otherwise, hold each aubergine over a gas flame until the skin blisters.   Then place them in a hot oven for about 20 minutes, or until the desired softness has been achieved, and remove from oven to cool    Cut the aubergines in half, scoop out the flesh and drizzle with lemon juice.

Blend the aubergines with the garlic cream and the tarator sauce, until smooth. Taste and add more salt and pepper, Cayenne pepper and cumin if using.   Also add more lemon juice, if necessary.

Pile the baba ganoush in a bowl and serve, sprinkled with spring onions and parsley.

  

                                                     GARLIC CREAM

Wash and trim off the roots of 2 heads of garlic and wrap them in tin foil.  Place them in an oven, preheated to 180 C (375 F) and bake for 40 - 45 minutes or until soft.

When cold, press each garlic clove to extract the pulp and place it in a sterilised jar.    Cover with olive oil and refrigerate.

                                                                    

                                                    TARATOR SAUCE

A recipe for another sauce that’s very popular.

150 g (5 oz) bread, soaked and squeezed dry

90 g (3 oz) walnuts or hazelnuts, ground

1 tbsp garlic cream (please see above)

1 tbsp olive oil

Salt to taste

Freshly ground black pepper

¼ tsp Cayenne or less, optional

Vinegar or lemon juice to taste

Blend the bread, nuts and garlic until well combined.   Add the olive oil and blend until the sauce has a creamy texture.   Season it with salt, pepper and Cayenne pepper, if using.   Finally, stir in the vinegar or lemon juice by the spoonful in order to reach the preferred acidity.  Place in a bowl, cover and refrigerate.

                                                  PAO DE QUEIJO

Cheese bread is a staple across South America.

100 ml (2/5 cup) milk

100 ml (2/5 cup) vegetable oil

Pinch of salt

250 g (8.5 oz) tapioca flour

125 g (4.2 oz) grated Parmesan

1 egg

Bring the milk, the vegetable oil and salt to the boil and remove from the heat.   Put all the tapioca flour and the grated Parmesan into the saucepan and mix thoroughly.   Allow to cool a little and add the egg.  

Preheat the oven to 180 C (350 F). When the dough is cool enough to handle, shape golf-sized balls with oiled hands and place them on a tin lined with baking parchment, 2 cm apart.   Bake for 20 minutes or until puffed and golden.   Serve warm.

                                                FISH STEW WITH ONIONS

  

                                          

Here is a version of a fish stifado.

1 ½ kg (3 lbs) fish (grey mullet or sea bream), scaled, gutted, thoroughly washed and patted dry.

½ kg (1 lb) onions, finely chopped

125 ml (½ cup) olive oil

3 cloves garlic, finely chopped

2 tbsp tomato paste, diluted in

250 ml (1 cup) dry white wine

1 bay leaf

2 tbsp paprika or

¼ tsp Cayenne pepper

½ tsp freshly ground black pepper

½ kg (1 lb) shallots, peeled

1 kg (2 lbs) potatoes peeled and thinly sliced

1 tbsp estragon vinegar

2 tbsp parsley, chopped

Salt and freshly ground black pepper

Sprinkle the fish with salt and set aside.

 

In a medium-sized saucepan heat half the olive oil and sauté the chopped onion for about 10 minutes, until soft.   Add the garlic, the tomato paste diluted in wine, bay leaf, and season with paprika or Cayenne pepper and freshly ground black pepper to taste, and simmer for about ½ hour.

 

Heat the rest of the olive oil in a separate saucepan and sauté the shallots until half cooked.   Add the sautéed onions, fish and potatoes to the sauce, drizzle with vinegar and simmer gently for 20 minutes more or until the fish and the vegetables are cooked. Taste and season accordingly and discard the bay leaf 

Serve sprinkled with chopped parsley.  

                                                               BRIAM 

  

This is a delicious “Poor Cuisine” vegetable dish which is made all over the Mediterranean.  

2 onions, peeled and cut in sixths or eighths

2 carrots scraped and sliced on a slant

2 red peppers, stalks and seeds discarded, cut into bite-size pieces

1 large aubergine or two smaller ones, cut into bite-size pieces

2 large potatoes, peeled and cut into bite-size pieces

2 courgettes, trimmed and thickly sliced on a slant

2 cloves garlic, peeled and finely chopped

1 tbsp rosemary leaves, chopped

Salt, pepper and Cayenne pepper

½ cup olive oil

2 large tomatoes, skinned, seeded and cubed

250 ml (1 cup) tomato juice

¼ cup basil leaves or

1 tbsp fresh thyme

Mix the first 10 ingredients well together and place in a single layer, on a baking dish, double-lined with baking parchment.  Roast in an oven pre-heated to 180 C (350 F) for about 35-40 minutes, until the vegetables are cooked, but still slightly crunchy.  

Then add the tomato cubes, tomato juice and sprinkle with the basil or thyme.  Bake for 12-15 minutes more.   Serve warm or cold with crispy brown bread and tasty feta cheese

                  TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT

                                          

Cracked wheat is used in Eastern Mediterranean cooking for the last 4000 years.   A well-known Greek manufacturer, who produces cracked wheat, mentions that it has a high nutritional value, as it contains proteins, vitamins and vegetable fibres.  Cracked wheat is sometimes used in Greek cooking instead of rice.

6 medium tomatoes, ripe but firm

2 medium-sized yellow peppers

2 medium-sized orange peppers

2 medium-sized green peppers

1 medium aubergine, peeled, cubed and sautéed

12-14 tbsp cracked wheat, soaked and drained

2 large onions, finely chopped

3-4 spring onions, finely sliced

1 cup parsley, finely chopped

½ - 1 tbsp mint, finely chopped

Cayenne pepper

Salt, pepper and sugar to taste

Water or vegetable stock

 Slice the stem part of each pepper, and reserve.   Discard the seeds and add a pinch of salt in each pepper cup.  Proceed in the same way with the tomatoes, remove and reserve the pulp of the tomatoes and set aside, and sprinkle the tomatoes shells with salt, pepper and sugar.

In a large bowl cube the tomato flesh and add the onion, aubergine,  cracked wheat, herbs, 2 tbsp olive oil, Cayenne, salt, pepper and sugar   Mix everything very well together and stuff the peppers and tomatoes with the mixture.  

Arrange the stuffed vegetables in a shallow, ovenproof casserole, add 2 cups water or vegetable stock and the remaining olive oil and cover with baking parchment and the lid.  Simmer gently until the cracked wheat is almost cooked.   

Remove the lid and the baking parchment and bake in a moderately hot oven preheated to 190 C (375 F) for 20-25 minutes, or until the vegetables are slightly brown.

                                              

     

                                                   CUSTARD CREAM PIE

   

This is a traditional Greek dessert.  The custard can be, alternatively, flavoured with either orange or tangerine peel or a vanilla pod.

10 sheets phyllo pastry

250 ml (1 cup) hot, melted butter

Syrup:

600 g (3 cups) sugar

500 ml (2 cups) water

Custard:

1 litre (4 cups) milk

A piece of lemon peel

5 eggs

200 g (1 cup) sugar

100 g (2/3 cup) finely ground semolina

A little salt

2 tbsp of butter

First, prepare the syrup.  Boil the sugar and water together for 10 minutes and set aside to cool.

In a large saucepan, heat the milk with the lemon peel, and keep warm.  Beat the eggs and sugar in a mixer, until almost doubled in bulk.  Lower the speed, add the semolina and 2 ladlefuls of warm milk, and beat for 2 minutes more.  Pour the egg mixture into the saucepan with the warm milk and simmer gently, until the custard thickens, stirring constantly with a wooden spoon.  Remove the custard from the heat, stir in 2 tbsp butter, and set aside to cool completely.

Butter a 32 cm x 20 cm (12 in. x 8 in.) baking tin and line it with 5 sheets of phyllo pastry, brushing each sheet, liberally, with melted butter.  Pour the cool custard over, trim the overhanging pastry and fold it over. Cover with the remaining phyllo sheets, again brushing each sheet generously with hot butter, and tuck them neatly into the sides of the baking tin.

 

With a sharp knife make parallel slits on top of the pastry, to allow the pie to breathe. Heat the remaining butter to the sizzling point and pour it evenly over the pie, and bake in an oven preheated to 190 C (375 F), for 30 minutes, or until golden brown.  Remove the hot custard cream pie from the oven and pour the cool syrup over.  Cut into portions, while still warm, and serve immediately.

                                    

                                                     ZENA’S JAM TART

                                    

Pasta Frolla

This is an excellent Pasta Frolla, as this tart is called in the Ionian islands.

210 g (7 oz) butter, softened

260 g (2 cups) plain flour

2 level tsp baking powder

1/3 cup semolina

An ample 66 g (1/3 cup) sugar

1 egg

Pinch of salt

62 ½ ml (¼ cup) brandy

500 g (1 lb) jam, preferably apricot

Mix all the ingredients together (except the jam) and knead until a soft, pliable dough is formed.

Roll out 2/3 of the dough and line a 30 cm (12 in) buttered tart dish and spread thickly and evenly with jam.   Then shape fine pencil-sized cylinders with the remaining dough and form a lattice pattern on the top of the jam.

Bake in a moderately hot oven, preheated to 180 C (190 F) for about 40-45 minutes or until the pastry is crisp and golden.   Cut into wedges and serve.

                                  BISCUITS WITH ALMONDS AND PARMESAN

Lovely crunchy biscuits.

180 g (6 oz) almond powder

180 g (6 oz) grated Parmesan

60 g (2 oz) icing sugar

½ tsp coarse salt

½ 1 tsp freshly ground black pepper

The whites of 3 large eggs or more

Extra finely grated Parmesan

Mix the almond powder, grated Parmesan, icing sugar, salt and pepper, in a large bowl.   Add the egg whites and mix very well together until a soft, pliable dough occurs.  Cover and place in the fridge for 1 hour at least.  Meanwhile preheat oven to 150 C (302 F).

With the help of finely grated Parmesan, shape 20 g (3/5 oz) balls and arrange them evenly on a tin lined with baking parchment and bake for 12-14 minutes.  

Remove the biscuits on a rack to cool and store in a biscuit tin.

                                                               SAVOURY JAM TART

200 g (6 3/5 oz) cold butter, diced

1 egg

150 g (5 oz) finely grated Parmesan

30 g (1 oz) icing sugar

250 g (8 oz) plain flour

1 tsp baking powder

1 tsp coarse salt

1 tsp freshly ground black pepper

210 g (7 oz) tomato and red pepper marmalade (please see recipe below)

In a bowl, knead all the ingredients, except the marmalade, well together until a soft, pliable dough occurs.

Roll out the dough and line the bottom and sides of a buttered tart dish and spread thickly and evenly with jam.   Then shape pencil-sized cylinders with the remaining dough and form a lattice pattern on top of the jam,   Bake in an oven, preheated to 180 C (350 F) for 40-45 minutes or until the pastry turns crisp and golden.  Cut into wedges and serve.

                                               SAVOURY TOMATO JAM

This jam is between a relish and a chutney.

1 kg (2 lb) tomatoes peeled seeded and roughly chopped

2 medium peaches, peeled and diced

1 medium onion, peeled and diced

1 garlic clove, peeled

1 cup sugar

2/3 cup brown sugar

¼ tsp salt

1 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

1 cinnamon stick, toasted

2.5 cm (1 in) ginger, finely grated

62 ½ ml (¼ cup) cider vinegar

Lemon juice to taste

Place the spices on a piece of cheesecloth and tie into a pouch with kitchen string. 

Put the tomato, peaches, onion, garlic, the two kinds of sugar, the grated ginger, the lemon juice and the spice pouch in a saucepan and bring to a boil.  Stir frequently to prevent the jam from sticking to the bottom of the saucepan and simmer very gently for about one hour until the jam thickens.

Discard the spice pouch, cool and blend the tomato jam until smooth.  Store in the fridge for about a week.

  

 Kephalari Square By Ylli Haruni