LENTEN DISHES

Here are a few recipes for lovely dishes for Lent:

 

                                                 CHICKPEA CURRY

A delightful vegan curry.

 

1 tbsp olive oil

1 onion, peeled and grated

3 cloves garlic, peeled and minced

1 tsp grated fresh ginger

1/8 tsp Cayenne pepper

¼ tsp freshly ground black pepper

 

¼ tsp salt

1 ½ cups tomatoes peeled deseeded and diced

1 ½ cup coconut

1 ¾ cups soaked chickpeas boiled in salted water and drained

2 tbsp freshly squeezed lime

Chopped parsley

 

Sauté the onion in olive oil and a pinch of salt, stirring frequently, until soft and starting to brown.  Reduce the heat to medium add the garlic and ginger stir and cook for 10 seconds until fragrant.  Stir in the spices and salt and simmer for 30 seconds to toast the spices.

 

Add the tomato, stir well and continue to cook, stirring occasionally for about 3-5 minutes or until the tomato thickens a little.  Pour in the coconut milk and stir in the chickpeas.  Bring the mixture to a boil, then reduce the heat and simmer the curry for about 10 minutes. Stir in the lime juice, season to taste with extra salt, if necessary.

 

Serve hot over steamed basmati rice and garnish with chopped parsley.

 

                            SQUID STUFFED WITH MUSHROOMS AND RICE

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

 

1 ½ kg (3 lb) small squid washed, tentacles removed and chopped

60 ml ( ¼ cup) dry white wine

 

Stuffing:

62 ml ( ¼ cup) olive oil

1 onion, peeled and grated

250 g ( ½ lb) mushrooms, trimmed and chopped

1 liqueur glass METAXA brandy

Salt freshly ground black pepper and Cayenne pepper to taste

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 both the sacs and the tentacles of the squid in wine for 5 seconds and reserve.

 

Sauté onion and garlic in olive oil for 2 minutes, Add the mushrooms and cook, stirring for 5 minutes.  Drizzle with brandy, season with salt, pepper and Cayenne pepper and simmer until almost cooked.  Add the rice, tentacles, pine nuts and chopped parsley and stir until well combined. Taste and add extra salt and pepper, of necessary.

 

Stuff the sacs of the squids half full with the above mixture and secure with toothpicks.  Lay the stuffed squid in a single layer in a large, shallow saucepan, pour in the tomato wine mixture and the water.  Cover with baking parchment and the lid and simmer for 45 minutes or until the squids are tender.  Discard the toothpicks and serve with a zesty green salad.

 

      

                TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT

Cracked wheat is used in Mediterranean cooking for the last 4000 years and it has high nutritional value as it contains proteins, vitamins and vegetable fibres.  Cracked wheat is used in Greek cooking instead of rice

 

8 medium-sized tomatoes, ripe but firm

2 medium-sized yellow peppers

2 medium-sized orange pepper

2 medium-sized green peppers

 

Stuffing:

1 medium-sized aubergine, peeled, cubed and sauteed in olive oil

12-14 tbsp cracked wheat, soaked overnight and drained

1 large onion, peeled and finely chopped

3-4 spring onions, trimmed and finely sliced

1 cup parsley, finely chopped

½ -1 tbsp chopped mint

Salt, freshly ground black pepper and Cayenne pepper to taste

1 tsp grated fresh ginger

Vegetable stock

 

Slice the stem part of each pepper.  Discard the seeds and add a pinch of salt in eachpepper cup. 

 

Proceed the same with the tomatoes, remove and reserve the flesh and sprinkle with salt, pepper and sugar to taste.

 

For the stuffing, finely cube the tomato flesh, in a large bowl, add the chopped onions, the aubergine cubes, the cracked wheat, herbs, olive oil and salt, pepper and Cayenne pepper to taste. Mix everything well together, taste for seasoning and adjust if necessary and stuff the vegetables with the mixture.

 

Arrange the stuffed vegetables in a shallow, oven-proof casserole and pour 500 ml (2 cups) of stock and the remaining olive oil around the vegetables.  Cover with baking parchment and the lid and simmer gently until the cracked wheat is almost cooked, adding more stock if and when necessary.

 

Remove the lid and baking parchment and bake in an oven preheated to 190 C (375 F) for 20 minutes or until the vegetables are slightly brown.      

                                                   TARAMASALATA

Many years ago taramasalata used to be made with a pestle and mortar.  It took at least half an hour to prepare, but it had a granular texture which is impossible to achieve with a food processor.  Taramasalata can also be prepared with boiled potatoes in place of bread.  Three medium, floury potatoes are sufficient for this recipe.

100 g (3 oz plus) tarama, salted cod's roe

250 g (8 oz) or more day-old bread,  crusts removed soaked in water and squeezed dry

4 tbsp lemon juice or according to taste

125 ml (1/2 cup) olive oil

Garnish:

1-2 spring onions, trimmed and finely sliced or

Kalamata olives

2 tbsp olive oil

Parsley

Blend the first four ingredients úntil smooth and creamy.  Taste and add more lemon, if necessary. In order to give it a granular texture stir in 2 tablespoonfuls of dried breadcrumbs until very well combined. 

Place the taramasalata in a bowl, cover and chill.  Just before serving, sprinkle with spring onions or Kalamata olives, drizzle with olive oil and garnish with parsley. 

 

                      OCTOPUS AND MUSHROOM STEW WITH SPAGHETTI   

A delicious seafood dish that you enjoy preparing and serving to your family and friends,

 

1500 g (3 lb) cleaned and cooked in its own juices

Spice mixture

1 tsp roasted garlic, see relevant post

15 button mushrooms, trimmed

2 bay leaves

125 ml ( ½ cup) red wine

4 ripe tomatoes, halved, deseeded, grated, skins discarded

300 g (10 oz) spaghetti

250 ml (1 cup) water

Salt and freshly ground pepper to taste

Parsley to serve

 

Cut the octopus into bite-sized pieces.  Sauté the onion in olive oil until translucent. Add the spice mixture, roasted garlic. mushrooms and cook for a few minutes.  Add the octopus and pour in the wine and stir for 5 minutes until the alcohol evaporates.  Add the bay leaves and the grated tomatoes and bring to a boil and cook for about 15 minutes until the octopus is tender.  Discard the bay leaves and remove the octopus with a slotted spoon and keep hot.

 

Add 1 cup of water and bring to a boil. Add the spaghetti and extra salt and boil for 20 minutes until “al dente”, stirring regularly.  Return the octopus and mix well together. Serve sprinkled with chopped parsley and freshly ground black pepper.