GREEK GOURMET RECIPES CONTINUED

       

                                POTATO AND COURGETTES SOUP

This is a delicious soup from Santorini

 

3 medium-sized courgettes, cubed

1 large potato, peeled and cubed

4 cups chicken stock

2 tbsp parsley, finely chopped

1 tbsp butter

½ cup grated Parmesan

1 sprig of dill

2 egg yolks

Salt and freshly ground black pepper to taste

Garnish with chopped dill and cream

 

Sauté and the courgettes, potato, and dill in butter for a few minutes, then pour in the stock and simmer until soft.

 

Remove the saucepan from the heat and discard the dill.  Beat the egg yolks with the cheese.  Very slowly, pour in about 1 ½ cup of stock to the egg mixture stirring quickly.  Pour the mixture slowly back into the saucepan, stirring constantly.  Return to the fire with the saucepan uncovered.   Don’t let it boil.  It is a full meal.

 

 

                                               MUSSELS AND GARLIC

 

Do prepare this easy but delightful dish from Ithaki.

 

1 kg (2 lb) mussels, scrubbed

¼ cup olive oil

3 cloves of garlic, peeled and chopped

½ cup white wine

Pepper to taste

Sauté the garlic in olive oil until soft.  Pour in the wine and simmer for 3 minutes until the alcohol evaporates.  Throw in the mussels Cover the pan and simmer very slowly, shaking the pan occasionally.  As soon as the shells open the mussels are cooked.  Discard the mussels that don’t open.

 

Sprinkle with freshly ground black pepper and eat with warm crispy brown bread.

 

 

                          POT ROAST CUSHION OF VEAL WITH WINE

 

 

Back in the 70s this was a favorite Sunday dish in Greece.

 

1 ½ cushion of veal, trimmed

 

Marinade:

2 tbsp olive oil

500 ml (2 cups) dry white wine

1 bay leaf

Salt and freshly ground black pepper to taste

 

1 clove garlic, peeled and cut in slivers

Salt and pepper to taste

½ tsp ground ginger

2 tbsp olive oil

2 tbsp butter

¼ cup Metaxa brandy

250 ml (1 cup) beef stock

2 carrots, peeled

2 onions, peeled and cut into quarters

2 tender celery stalks, threaded and finely sliced

1 tbsp or more lemon juice

String for tying

 

Mix all the marinade ingredients together, simmer and cool.  Pour the marinade over the meat, and refrigerate for at least 8 hours, turning the meat over once or twice.  The next day, remove the meat and pat dry.  Strain and heat the marinade, and keep warm.

 

Mix the garlic slivers with salt, pepper, and ginger.  Pierce the meat in several places and fill the splits with the salt and spices mixture. Tie with string.

 

In a large saucepan, sauté the veal in butter and olive oil until well browned.  Discard most of the fat, and the carrots, onions, and celery and simmer for a minute or two. Sprinkle the brandy over the meat, very slowly, turning it over once or twice, until the alcohol evaporates.  Douse with the marinade, add some extra wine and meat stock inf needed.  It should cover halfway up the sides of the meat.  Simmer very gently for 1 – 1 ½ hours or until tender, turning it over every half an hour, adding more liquid if necessary. 

 

Remove the meat from the saucepan and keep warm.  Strain the liquid through a fine sieve, pressing on the vegetables to extract their juices. Skim off any fat and simmer gently until the sauce has reduced to about 1 ½ - 2 cups.  Stir in the lemon juice. Taste and correct the seasoning if necessary.

 

Serve sliced with the sauce, mashed potatoes, and a salad of your choice.

 

 

                                               LEMON CHEESECAKE

 

 This is one of the best cheesecakes ever, it is aromatic, creamy and delicious!

 

Crust:

340 g (3/4 lb) Digestive biscuits, crushed

160 g (5 oz) butter, melted

 

Filling:

340 g (3/4 lb) cream cheese

4 ½ tsp powdered gelatine

2 tbsp water

4 tsp lemon zest

¼ cup lemon juice

180 g (6 oz) sugar

400 ml ( 1 ¾ cups) cream

 

Garnish:

Whipped cream and lemon slices.

 

Mix crushed biscuits and butter together, and press into 25 cm (10 in) springform tin.  Place in the fridge for 1 hour.

 

Beat cheese until smooth then add the zest and lemon juice and beat gently.  Whip the cream to form soft peaks. Add the cream to the cheese mixture and stir gently.  Mix the gelatine in warm water until dissolved and cool and add in two stages and stir quickly to prevent setting. Pour the mixture over the biscuit crust and level with a spatula. Leave in the refrigerator until set (about 2 hours).  Remove from tin and garnish with whipped cream and lemon slices.  

                                     

    

   

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