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The Weekend Neos Kosmos : 7 November 2015
FOOD 12 THE WEEKEND NEOS KOSMOS | SATURDAY 7 NOVEMBER 2015 DIGITAL.NEOSKOSMOS.COM Into the dip To enjoy a full ‘eat-like-a-Greek’ experience, you need to start with the appetisers Greeks love to impress their guests on both casual and special occasions with hot and cold finger food, from dips and nibbles to complex pies and gourmet dishes. Therefore, they have invented several cool and creamy sauces to serve as starters and cocktail party spreads or as condiments to accompany their mains and pitas. This category includes tzatziki (Greek yogurt and cucumber dip), skordalia (potato mash and garlic dip), taramosalata (fish roe purée), tyrokafteri (spicy cheese and chillies dip), melitzanosalata (eggplant purée), tahini and fava (yellow split peas purée). Greek dips are eaten either on their own with bread or with crisp raw vegetables. They are widely available from delicatessens but are still fairly expensive. Homemade ones always taste better and there are as many versions available as there are cooks. Neos Kosmos has picked out the easiest and tastiest recipes so you can create titillating treats for your friends and family. Source: My Greek Dish, Greek Food Taramosalata - carp roe spread The Greek appetiser table would not be complete without this traditional spread. You can find carp roe caviar or tarama to complete this recipe in jars at most Greek or Middle Eastern markets. Ingredients: 8 slices of day-old white bread, crusts removed 4 tablespoons Tarama (carp roe caviar) 2 tablespoons finely minced onion 3/4 cup olive oil 5 tablespoons fresh lemon juice Method: 1. Remove crusts from bread and soak slices briefly in a bowl of water. Squeeze out excess water and set aside. 2. Add tarama and onion to a food processor or blender and mix for approximately a minute or until well blended. 3. Tear the bread into pieces and add to processor or blender. Mix until combined. With machine running, slowly drizzle the olive oil into the mixture to form a paste. 4. Add the lemon juice a little at a time and blend until smooth and creamy. 5. Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of chilled ouzo. *This recipe can also be made using a traditional mortar and pestle. Skordalia - garlic dip Skordalia is a famous tasty garlic dip that is a delicious accompaniment to fried fish or vegetables. It can also stand alone as a dip for pita bread. There are many variations on the recipe - some make it with potatoes, others add ground almonds for texture. What follows is a family recipe - which is simply bread, garlic, oil and vinegar with a little bit of salt and pepper as seasoning. It's easiest to make this in a food processor or blender, but the traditional method of beating the ingredients in a mortar with a pestle would work just as well. Ingredients: 12 slices day-old white bread, crusts removed 6 cloves garlic, peeled 1/2 tablespoons coarse sea salt (or to taste) 1/4 tablespoons freshly ground black pepper (or to taste) 1/2-3/4 cup olive oil 1/3 cup white wine vinegar Method: 1. Dip the bread slices in water to moisten and then squeeze out excess water. 2. To the bowl of a food processor, add the bread and garlic and process until it forms a smooth paste. Add the salt, pepper and vinegar. 3. With the machine running, slowly drizzle the olive oil until a smooth emulsion forms. You may need all of the oil or a bit less, it depends on the thickness of the bread that you used. 4. Adjust your seasoning as needed. 5. This dip can be served chilled or at room temperature.
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