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The Weekend Neos Kosmos : 26 March 2016
12 THE WEEKEND NEOS KOSMOS | SATURDAY 26 MARCH 2016 DIGITAL.NEOSKOSMOS.COM Fasting the Dora Kitinas-Gogos shares her favourite Lent recipes with Neos Kosmos Lent is the season of the Christian year where Christians focus on simple living, prayer, and fasting in order to grow closer to God. The Greek Orthodox Paschal (Easter) season starts with The Great Lent, beginning on a Monday (Clean Monday) seven weeks before Easter Sunday. This is a time of fasting, which means abstaining from foods that contain animals with red blood (meats, poultry, game) and products from animals with red blood (milk, cheese, eggs, etc.), sometimes including fish and seafood with backbones. The purpose of fasting is to cleanse the body as well as the spirit in preparation for accepting the Resurrection at Easter, which is the most sacred of all observances in the Greek Orthodox faith. However, fasting does not necessarily mean going hungry or missing out on flavour. Greek cuisine is predominantly vegetarian, therefore infused with spice and herb aromas that can bring the Mediterranean to your plate. All recipes courtesy of Dora Kitinas-Gogos. over, or if pastry strip is too narrow place another on top. 4. Cut them to size, making sure the edges are stuck. This can be done with a brush of water and some pressure. 5. Brush with olive oil and sprinkle with black sesame or white one if you prefer. 5. Bake in preheated oven of 180°C for 40 minutes. 100g calamari 5 mussels 100g kritharaki (risoni pasta) 300g seafood stock (buy raw prawns and make stock) 30ml olive oil 2g chives sea salt and pepper Method 1. In a deep frypan add the olive oil and sauté all the seafood. 2. Add the kritharaki and the stock 3. Cook till kritharaki is cooked and add a little olive oil, the chopped chives, salt and pepper, stir lightly and serve. OCTOPUS FRITTERS Ingredients 1 kilo octopus 100g onion finely chopped 2 bay leaves 2 cloves garlic finely chopped 30g parsley finely chopped 20g dill finely chopped 200g bread soaked in water and wrung out 100ml white wine 1 pinch salt 2-3 tablespoons vinegar flour KREMMYDOKALITSOUNIA (ONION TURNOVERS) Ingredients For the pastry: 1 kilo plain flour ½ glass of tsikoudia (can be replaced with ouzo) ½ cup olive oil 1 teaspoon salt warm water, as much as the flour needs black or white sesame seeds For the filling: 8 large onions blended 2 ripe tomatoes 1 green pepper (use the less potent red pepper if you prefer) ½ cup olive oil 2 tablespoons plain flour 1 teaspoon black pepper Method For the pastry: (It is normally mixed and rolled on a kitchen bench, or mix in a large bowl and then roll on the bench) 1. Create a hole in the centre of the flour and add all wet ingredients. 2. Making sure that the warm water is added slowly so that the amount can be judged, creating pliable dough. 3. Leave the dough in the fridge for about 2 hours to rest. For the filling: 1. Put all ingredients in a bowl and mix. 2. Roll out the pastry and cut into strips. 3. Put 1 tablespoon of filling a few centimetres apart then fold a little olive oil Method 1. Boil octopus in salted water with the bay leaves and vinegar added for about 1 hour. 2. Remove octopus, cool so it can be handled and cut into fine pieces. 3. Sauté onion and garlic lightly in a little olive oil. 4. Add the octopus, stir and add the wine and allow to cool well. 5. Pour octopus mixture into bowl and add the parsley, dill, salt and pepper. 6. Add bread and knead the mixture until well mixed. 7. Make into small balls of flat fritters, roll in flour. 8. Fry in good olive oil. Notes: 1. If the mixture is a little loose add a small amount of breadcrumbs. 2. To make well-shaped keftedes put a little oil on hands. TRAHANAS Ingredients ½ cup trahana 2 cups water 2 carrots 1 stick celery 1 can tomato juice olive oil salt and pepper paprika hot red pepper Method 1. Clean and grate carrots. 2. In a saucepan heat a little of the oil and sauté the carrot. 3. Add the water, tomato juice, salt, pepper, paprika, and allow to boil. 4. Add the celery, the trahana and the hot pepper. 5. Stir well and allow to cook for about 20 minutes. SORREL IN BATTER Ingredients 1 kilo of sorrel 1 cup water ½ cup of raki or ouzo a little salt SEAFOOD AND RISONI GIOUVETSI Ingredients 4 large prawns 1 cup whole grain flour 1 cup of plain white flour Method 1. Blanch the sorrel in very hot water for one minute. 2. Drain, salt and allow to cool.
19 March 2016
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