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The Weekend Neos Kosmos : 29 July 2017
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 29 JULY 2017 15 FOOD FOR THOUGHT Greek fava Fava for Greeks is not the fava bean aka kouki but a slow-cooked dish of yellow split peas turned into the most delicious purée, served with a generous amount of olive oil. The topping can vary from fresh red onion, to sun-dried tomatoes, thyme, bay leaves, garlic, rosemary, capers, or even octopus. Fava is a traditional winter dish, usually eaten with fresh warm bread or pita, however, it has in recent years become a staple of the Greek tavern and is also served in summer. The most famous and arguably the best fava comes from Santorini; a reality that stands for the last 3,500 years. The Cycladic island's volcanic soil and dry climate ensures its fava is the smoothest and most flavoursome when boiled. Ingredients: • 500g yellow split peas • 3 red onions, roughly chopped • 2 cloves of garlic, chopped • 1 litre warm water (3 and 1/3 cups) • juice of 2 lemons & zest • 1/3 of a cup olive oil • thyme/rosemary/bay leaves • roasted cherry tomatoes • salt and freshly ground pepper Method: 1. Place the split peas in a bowl, pour the boiling water over and stir with a wooden spoon until the water turns brown. 2. Drain and transfer to a separate bowl. Set aside until needed. 3. In a medium-sized saucepan add two tablespoons of the olive oil, salt, pepper, sugar and the bay leaves. 4. Add the split peas, stir and add the stock. 5. Add the rosemary and simmer for 15 minutes until the excess water evaporates, stirring all the time. 6. When ready, remove from heat and discard the rosemary and bay leaves. 7. Transfer the contents of the pot to a food processor. 8. Add the lemon zest, the juice and four tablespoons of olive oil. 9. Beat until the mixture is puréed and smooth. 10. Serve with roasted cherry tomatoes and fresh onions, drizzle with some extra virgin olive oil, sprinkle with some thyme and freshly ground pepper. Giouvarlakia bottom and covering it with baking paper. Drizzle with olive oil. 3. Empty the contents of the food bag into the baking pan and throw in the potatoes, carrots, capsicum and bay leaves drizzling with some olive oil again. Sprinkle half the sliced onion, some rosemary and oregano along with the sliced tomato. Add the smoked paprika on top. 4. Bring the corners of the foil together while wrapping the meat with the baking paper, to completely enclose the contents of the pan. 5. If you have a rack, place into the roasting pan and pour some water in the bottom, otherwise just add 1.5 cm of water in the bottom to stop any juices that leak from the package from burning. 6. Place the pan in the oven and allow to roast for four to four-and-ahalf hours until very tender (you can check the meat every 30 minutes to make sure there is enough liquid). 7. Remove the pan from the oven, unwrap the parcel and increase the temperature to 220°C. Roast the lamb for another 20 minutes until browned. 8. Remove the lamb from the pan, wrap in foil and rest. 9. Turn the potatoes over and return to the oven for 30 mins, then season with salt. Another famous Greek food for the winter is giouvarlakia, a hearty meatball soup with avgolemono, the lemon and egg mixture that gives this dish its distinctive tangy flavour and extra smooth texture. The giouvarlakia are actually mixed with rice and cooked in a pot, with some of the rice escaping the meatballs and expanding in the soup while it simmers. Most recipes use beef mince, yet Greeks tend to add pork, veal and sometimes even chicken to the mix for extra flavour, topped with fresh vegetables and herbs. Giouvarlakia is one of the most filling foods, perfect to fight off a cold or make it through these cold winter days. Ingredients: • 750 g of minced beef (or a mix of different meats if you prefer) • 1 diced onion • flour for rolling the giouvarlakia • 1 bunch chopped parsley • 1 tbsp of chopped dill • 2 eggs • 1/2 cup of long grain rice (rinsed) • 1/2 cup butter or olive oil • juice of 1-2 lemons • salt and pepper to taste Method: 1. Place the meat, onion and herbs in a bowl, add the rice and one egg white with a 1/4 of the lemon juice and season to taste. Knead the mixture until all ingredients are equally distributed. 2. Form the mixture into balls the size of dumplings and roll in a little flour which will allow them to remain firm and not fall apart while cooking. 3. Heat the butter or olive oil into a deep saucepan and add the meatballs quickly turning them and twirling the pot. 4. Once the meatballs thicken a bit and get a light golden colour, pour in enough water to cover them and increase the heat. 5. Once the soup comes to the boil, lower the heat and let it simmer for approximately 45 minutes. Carefully stir and check the meatballs' tenderness. 6. Whisk the two egg yolks and remaining egg white with the rest of the lemon juice. 7. Slowly transfer about two ladles of the soup stock as you continue whisking the avgolemono, to temper it without allowing the eggs to scramble. 8. Pour the lemon-egg sauce ladle by ladle over the meatballs in the pot and allow the stock to thicken. 9. Let it rest and season with parsley and freshly ground pepper.
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