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The Weekend Neos Kosmos : 24 October 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 24 OCTOBER 2015 21 FOOD Spanakorizo (spinach risotto) It is often combined with a poached or fried egg to provide a protein source. Sprinkle with a generous amount of lemon to maximise the absorption of the iron contained in the spinach. Ingredients 750g spinach, cleaned, stemmed, torn cut into smaller pieces and thoroughly rinsed 1/2 cup olive oil 1 cup chopped spring onion (white and green) 1 small onion, chopped 1 leek, chopped (optional) 1 1/4 cups rice, shortgrain recommended 1/4 cup lemon juice 2 tablespoons minced fresh dill 3 cups water salt fresh ground black pepper 1 tablespoon tomato paste (optional) Method 1. In a deep pan heat oil and gently fry onion and leek (if used) until soft. 2. Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion. 3. Cook for five minutes, stirring frequently. 4. Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes. 5. Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes. 6. Remove from heat. 7. Leave tightly covered and allow to stand at least half an hour before serving. Domatorizo (tomato pilaf) Tomatoes, a great source of lycopene and antioxidants, make this simple yet delicious meal a healthy alternative for your weekly eating plan. Ingredients 2 medium ripe tomatoes; coarsely chopped 4 tablespoons butter 4 tablespoons butter, melted 1 teaspoon salt black pepper, freshly ground 2 cups beef stock; fresh or canned 1 teaspoon tomato paste 1 cup long or medium grain white rice, uncooked Method 1. In a heavy saucepan, combine the tomatoes, four tablespoons of butter, salt and a few grindings of pepper. Stirring and mashing the tomatoes with a spoon, cook over moderate heat for five minutes until the mixture is thick and fairly smooth. Add the stock and the tomato paste, bring to a boil and cook briskly for five minutes. 2. Puree the mixture through a fine sieve set over a bowl, pressing down hard on the tomatoes with the back of a spoon before discarding the seeds and coarse pulp. Measure the puree and return it to the saucepan. There should be two cups. If there is more, boil it briskly over high heat until reduced to the required amount; if there is less, add more stock. 3. Bring to a boil over high heat, then pour in the rice. Stir once or twice, reduce the heat to low, cover tightly and simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite. Add the four tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for 20 minutes or so before serving. Prasorizo (leeks and rice) An interesting trivia says that leek-growing competitions were held in ancient Greece, with the largest of the plants offered to the gods. Ingredients 60ml (1/4 cup) olive oil 4 leeks, white part only, finely chopped 4 spring onions, thinly sliced 3 garlic cloves, finely chopped 300g (1 1/2 cups) longgrain rice, rinsed, drained 125ml (1/2 cup) lemon juice 40g (1/4 cup) pine nuts, toasted 1/4 cup finely chopped dill 1/3 cup finely chopped flat-leaf parsley extra virgin olive oil, to drizzle feta cheese, crumbled, to serve (optional) Method 1. Heat oil in saucepan over medium-high heat. Cook leeks, onions and garlic, stirring, for two minutes or until slightly softened. Season with salt and pepper. Add rice and cook, stirring, for a further minute or until grains are slightly translucent. 2. Add 60ml lemon juice and 600ml water, then bring to boil. Reduce heat to low, cover and cook, stirring occasionally to prevent rice sticking to the bottom, for 20 minutes. Turn off heat, cover and set aside for 10 minutes or until rice is al dente and the liquid has absorbed. 3. Stir in remaining 60 ml lemon juice and pine nuts, dill and parsley. Divide among bowls, drizzle with oil and serve with feta, if desired. Gamopilafo (wedding pilaf) A Cretan delicacy traditionally served at weddings. No need to wait for someone to get married to taste it. Just organise a gathering with friends and give it a shot. Ingredients 1kg lamb 1.5kg chicken 2 cups long grain white rice 2 tablespoons stakovoutiro (traditional Cretan butter from goat's milk) allspice 1/4 cup lemon juice salt, pepper in grains Method 1. Wash the meat thoroughly and boil it over low heat for about two hours, adding a tablespoon of salt to the water as well as pepper. 2. When cooked, remove the pieces of meat, strain the stock and season with salt and pepper. 3. Measure the stock, for every 3 cups of stock you need 1 cup of rice. Boil the strained stock once more and add the rice, over medium heat, stirring so that it doesn't stick, until it absorbs all fluids (about 15-20 minutes). 4. Add 1/4 cup of lemon juice to the rice just before it is completely done. 5. Brown the stakovoutiro in a small pot, remove the pot from heat and pour it over the rice, setting it aside for five minutes covered with a towel. 6. The meat and rice are served separately. Fakorizo (lentils with rice) A popular vegetarian dish pepper and a great source of protein. You can try adding different vegetables or use a stock to make the texture creamier. Ingredients 1 cup dried lentils 1/3 cup white rice 4 tablespoons olive oil 1 onion, minced 1 garlic clove 1 tablespoon tomato paste salt Method 1. Boil the lentils in a pot with plenty of water until tender. Drain. 2. Heat the olive oil, add the onion and the garlic and cook until translucent. 3. Add the rice and the lentils along with two cups of water. 4. Add the tomato paste. 5. Season to taste. 6. Cook for 40-50 minutes. Rizogalo (rice pudding) Follow this traditional recipe to make a creamy dessert perfect for any occasion. It is served cold and tastes like home. Ingredients 1/2 cup short grain white rice (a starchy type of rice, like arborio) 3 cups whole milk peel of 1 lemon, removed in one long strip 1/3 cup white sugar, plus 2 tablespoons white sugar 2 egg yolks, slightly beaten 1 1/2 teaspoons cornflour 1/2 teaspoon vanilla extract (optional) Method 1. Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice. 2. Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes). 3. Turn off heat. Remove lemon peel and discard. 4. Whisk together egg yolks with cornflour. 5. Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 teaspoon of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle. 6. Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.
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