THE POLYTECHNEIO REVOLT

Today is the 48th anniversary of the Polytechnic revolt.  The Athens Polytechnic uprising occurred in November 1973 as a massive student demonstration and popular rejection of the Greek military junta 1967-1974.  The uprising began on the 14th November 1973 and escalated into an open anti-junta revolt and ended in bloodshed in the early morning of the 17th November when a tank crashed through the gates of the school. As the authorities stood by the students were calling themselves "The Free Besieged" a reference to the poet Dionysios Solomos inspired by the Ottoman siege of Messolonghi.  The main slogan was "Bread-Education-Liberty" (Psomi-Paedeia-Eleftheria).

During the 2nd day of the uprising, thousands of people from Athens came to support the students.  The students proclaimed that they wanted to bring down the hated junta. Unfortunately, 24 people were murdered by army snipers. 

                  DISHES TO OFFER ON THE POLYTECHNIC ANNIVERSARY                                        

                                                       BOUILLABAISSE

A delectable  French seafood soup.

6 cups water

250 g  (1/2 lb) shrimp

1 bay leaf

12 black peppercorns

Peel of 1 orange 

3 tbsp olive oil

2 small fennel bulbs, trimmed, finely sliced, fronts reserved

1 small onion. peeled and diced

1 leek, white part only, thinly sliced

4 cloves garlic cloves, peeled and minced

4 tomatoes, skinned and deseeded, diced

250 ml (1cup) dry white wine

1 tsp fresh thyme

1 tsp fresh marjoram

1/2 tsp saffron threads

A pinch of Cayenne pepper

250 g (1/2 lb) salmon, skinned and cut into bite-sized pieces

250 g (1/2 lb) cod, scaled and cut into bite-sized pieces

250 g (1/2 lb) clams, scrubbed

250 g (1/2 lb) mussels, scrubbed, strings discarded

Shell and devein the shrimps, wash them thoroughly and pat them dry, reserving the shells.  Bring the water to a boil and add the shrimp shells, bay leaf, peppercorns, and orange peel and simmer gently for 15 minutes. 

Meanwhile, saute the onion, leeks, fennel bulbs in olive oil. season with salt and sweat them for 20 minutes until tender but not brown. Add the garlic and cook until fragrant.  

Add the tomato and pour in the wine. Turn up the heat until the wine begins to boil and cook until the wine has been reduced by half. 

Strain the shrimp shell and orange stock into the onion mixture.  Add the thyme, marjoram, saffron, and cayenne pepper and simmer for 10 minutes.   Add the fish first, about 2 minutes later add the mussels and clams.  Finally, after two minutes add the shrimps and simmer for two minutes until they are just cooked through.

Remove from the heat and serve immediately garnished with the reserved fennel fronts. 

                                            SPANISH RISOTTO – PAELLA

 

Paella can be prepared with frugal or rich ingredients such as lobster or prawns, but whatever ingredients with which you wish to prepare it, this seafood risotto is a delicious, Spanish dish.

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

6 mussels, scrubbed, stings removed

1 kg (2 lb) chicken, cut into serving pieces

4 spicy sausages

Salt and freshly ground black pepper to taste

 

Sofrito: 

60 g (2 oz) lean bacon, cubed

60 g (2 oz) onions, peeled and finely chopped

1 clove garlic, peeled and minced

1 medium-sized red pepper, halved, deseeded, and cut into bite-sized pieces

1 large tomato, peeled, deseeded, and finely chopped

 

750 g (1 ½ lb) long-grained rice

½ tsp saffron

5 cups tasty chicken stock

90 g fresh parsley, finely chopped

2 lemons, each cut into 6 wedges

 

Prick the sausages with a fork, cover with water and simmer for 5 minutes, then drain and slice.   Pat the chicken dry, season to taste, and cook in olive oil, skin side down browning well all over and transfer to a plate,

 

Add the prawns and cook for 1 minute on each side or until they turn pink and place on kitchen paper to drain, and place on a separate plate.

 

For the sofrito, discard all the oil from the frying pan, pour in the remaining olive oil, add the bacon and sauté over high heat.  Add the onion, garlic, and tomato and cook briskly, stirring constantly until most of the liquid evaporates and the mixture thickens.

                 

About ½ an hour before you wish to serve, preheat the oven to 200 C (400 F) place the sofrito, the rice, and the saffron on a paella dish.  Pour the hot chicken stock over and stirring constantly, bring to a boil.  Remove the pan from the heat and arrange the chicken, prawns, sausages, and mussels over the rice and scatter the peas evenly over.  Place the pan into the oven and cook until the liquid has been absorbed for 25 – 30 minutes.    

 

Let it rest for 5 minutes and serve garnished with lemon wedges.    

 

                                                     GUACAMOLE

A delightful Mexican dip

6 ripe avocados

1/2 a peeled onion, finely chopped

1/2 a tomato peeled and chopped

2 tbsp cilantro finely chopped

Zest and juice of 1 lemon

1 tbsp olive oil

Salt and pepper to taste

1/2 tsp paprika

1/2 tsp cumin

1 clove of garlic, peeled and minced

Wedges of 1 lemon

Slice the avocados in half and discard the stones and gently spoon the flesh into a large bowl.  Mash the avocados until smooth and season with salt, pepper, paprika, and cumin to taste.  Fold in the zest and juice of a lemon.  Drizzle with olive oil and sprinkle with the tomato, onion, and garlic and mix well together.  Finely add the cilantro, mix well and spoon into a pretty bowl and garnish with chopped tomato, onion and serve with lemon wedges.  

                     BREAD AND BUTTER PUDDING WITH A GREEK TOUCH 

This pudding is better eaten on a very cold day.

8 slices of white or brown bread

Butter

Morello cherry jam or any other jam

2 cups of milk

1/2 cup of cream 

3 eggs

1/2 cup sugar

Zest of a lemon

2 tbsp walnuts, chopped 

1 tbsp pine nuts (slightly roasted)

2 tbsp currants

Cinnamon to taste

Butter the slices of bread and spread with jam.  Cut in quarters.  Place half the pieces in a buttered oven-proof dish and sprinkle with nuts, currants, and cinnamon.  Place the rest of the pieces of bread on top,  Whip the eggs, milk, sugar, and cream together and pour over the bread.

Bake the pudding, in an oven preheated to 180 C (350 F) for about 45 minutes or until well browned.     

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