GREEK ISLAND FOOD

                              

 

                                           AVOCADO AND PRAWN SOUP

Avocados are widely grown and are very popular in Greece.

 

5 ripe, flawless avocados, peeled, stoned, blended and sieved

2 tbsp lemon juice

The grated rind of 1 lemon

20 large prawns, shelled, deveined, thoroughly washed and patted  dry

125 ml (½ cup) dry white wine

125 ml (½ cup) vegetable stock

1 sprig of rosemary

 

250 ml (1 cup) Greek yogurt

1-2 tsp cornflour

A pinch of salt

Salt, pepper and Cayenne pepper to taste

Snipped chives

 

First, sauté the prawns in a deep frying pan with wine, a little vegetable stock and the rosemary sprig for 3 minutes on one side and 2 minutes on the other.  Then remove the prawns with a slotted spoon sprinkle with very little salt and pepper, cover and refrigerate. 

 

Pour the stock into the frying pan and cook vigorously, scraping the residue.  Mix the cornflour with a little cold  water and the yogurt until smooth, add a little salt and simmer, uncovered, for about 10 minutes, and chill.

 

In a large bowl, combine the avocado with the stock, adding more stock if the soup is too thick.  Taste and add more salt and pepper, if necessary, and a tiny pinch of Cayenne.  Cover the bowl and chill well.  Just before serving, add the prawns and sprinkle with snipped chives.

 

 

                                                     SHRIMP SALAD

1 kg (2 lb) shrimps, shelled, deveined, washed and patted dry

1½ cup threaded chopped celery

Lemon juice, salt and pepper to taste

½ cup finely chopped red bell peppers

6 tbsp mayonnaise

A head of romaine lettuce, trimmed, washed, patted dry

Wild rocket

Avocado wedges and baby tomatoes for garnish

4 chive stalks, finely chopped

Olive oil

 

Simmer the shrimps in salted water until they just turn pink, to prevent them from becoming rubbery.  Then quickly strain and transfer to a bowl.  Add the lemon juice, celery, bell peppers, mayonnaise, and salt and pepper to taste, adding more seasoning and mayonnaise if necessary.  Cover the bowl and ice.

 

Arrange the lettuce leaves and the wild rocket in a large salad bowl.  Spoon the shrimp salad evenly over.  Garnish with the avocado wedges and baby tomatoes and sprinkle with chopped chives.  Serve immediately.

 

 

                       SPAGHETTI WITH SMOKED SALMON AND AVOCADO

500 g (1 lb) spaghetti, boiled in salted water, strained and sprinkled with a little olive oil

6 slices of smoked salmon, chopped

2 avocados, peeled and stoned

Lemon juice

1 tbsp chopped dill

1 tbsp chopped chives

2 tbsp olive oil

Salt and freshly ground pepper to taste

 

Mash the avocados with a little lemon juice with a fork and stir in the herbs, olive oil and salt and pepper to taste.

 

Place the hot spaghetti into the bowl with the avocado mixture and stir well.  Serve with chopped smoked salmon and sprinkle with dill and chives.       

PLEASE DO NOT FORGET TO BE INOCULATED AGAINST THE CORONIVUS SO THAT YOU AND YOUR BELOVED FAMILIES REMAIN HEALTHY