NEW TASTY DISHES

                               

                                    MACARONI WITH TUNNY FISH FILLETS 

  

1 tin tunny fish with lemon and ginger, drained and chopped

1 cup mayonnaise

1 garlic clove, peeled and minced

1 tbsp chopped dill

500 g (1 lb) spaghetti, boiled “al dente” or according to taste in salted water and drained and drizzled with olive oil

 

Mix the tunny fish with the mayonnaise, garlic and dill and stir well to combine.  Place over the spaghetti, toss and serve immediately.

 

                                      FRITATTA WITH ROCKET AND FETA

8 eggs

3 tbsp grated kefalotyri

240 g (8 oz) feta soaked in water if salty and crumbled

½ cup chopped dill

3 tbsp olive oil

1 clove garlic, peeled and sliced

2 cups chopped rocket

Salt and freshly ground black pepper to taste

 

Preheat grill to 180 C (350 F).  Whip the eggs, add the two kinds of cheese, chopped dill  and salt and pepper to taste and set aside.

 

In a frying pan sauté the garlic in olive oil for 2 minutes and discard it.  Pour the aromatic oil over the rocket and cook for 2 minutes, stirring until wilted, season and mix well together.

 

Lower the heat, and pour the egg mixture over the rocket.  Fry the omelette without stirring until firm. Transfer to the grill and roast for 3-4 minutes until puffed and golden.  Serve immediately cut into triangular pieces.      

 

 

                                               VEAL WITH PRUNES

  

800 g (1.8 lb) veal, trimmed and cubed

70 ml (2.4 fl oz) olive oil

1 onion, peeled and finely chopped

2 red bell peppers julienned and deseeded

1 stick cinnamon

Salt and freshly ground black pepper to taste

250 ml (1 cup) dry white wine

500 g (1 lb) tomatoes, halved, deseeded, grated, skins discarded

1 cup stoned prunes

½ cup chopped parsley

 

Wash the meat, pat dry, season to taste and sauté for 5-6 minutes until slightly browned.  Add the onion, red peppers and simmer, stirring for 2-3 minutes until the onion becomes translucent.  Pour in the wine and simmer until the alcohol evaporates.  Then add the tomato, cinnamon stick, prunes and salt and pepper to taste. Cover the saucepan and simmer for 1 -1 ½ hours until the meat is tender, adding hot water, if necessary. 

 

Serve sprinkled with chopped parsley.      

 

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