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The Weekend Neos Kosmos : 24 Aug 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 24 AUGUST 2019 13 FOOD FOR THOUGHT a greater respect for food. a greater respect for food. Understanding that someone's hard work has gone into growing something, whether attle, a lettuce, herbs, growing something, whether it's cit's cattle, a lettuce, herbs, whatever iwhatever it is, always makt is, always makes you ttreat the produce differently You don't want to waste any."ou don't want to waste any." One of Effi's main concerns, iis the lack of knowledge surrounding seasonality; reat the produce differently. One of Effi's main concerns, s the lack of knowledge surrounding seasonality people expect to have acl o all foods all year round, peop e expect to have access tto all foods all year round, which she highlights ciwh ch she highlights can pose problems for farmers, what you're eating, then I don't think you can eat well. ess pose problems for farmers, restaurants, and even nutrition. "When you don't understand don't think you can eat well. We've got to understand thate've got to understand that when you eat seasonally you eat better; everything tastes when you eat seasonally you eat better; everything tastes better and you look forwartbe ter and you look forward tto certain things coming," o certain things coming," which is how our Greek which is how our Greek ancestors would have eaten. While it may not be common ancestors would have eaten. While it may not be common sense, Effi says it's very easy sense, Effi says it's very easy to teach, and sees it as ato teach, and sees it as a parent's responsibility to my children come to the green grocer with me and parent's responsibility to impart that knowledge.impart that knowledge. "I get great pleasure when "I get great pleasure when my children come to the green grocer with me and they'll see that cucumbers arthey'll see that cucumbers are $8.00 a kilo. The first thing $8.00 a kilo. The first thing my son will say 'these aren't e they? my son will say 'these aren't in season mum arin season mum are they? They're not worth buying'," They're not worth buying'," she says, and aside from kitchen as early as possible. "My nine-year-old son she says, and aside from sourcing produce, encourages parents to get children in the kitchen as early as possible. "My nine-year-old son him the way and he will not eat another lasagne unless aterina's way. My knows how to make a lasagne because Caterina has showed him the way and he will not knows how to make a lasagne because Caterina has showed eat another lasagne unless it's made Cit's made Caterina's way. My daughter will tell you the exact because that's how she likes it. Pit. People are scared to get children into the kitchen - it's nothing better you can teach kids; you'll be grateful for it." Caterina's shared philosophy A big part of what brought goes well beyond food. A big part of what brought the 'sisters' togetherthe 'sisters' together was their Mediterranean background and Caterina Italian - and subsequentlyItalian - and subsequently the way they werthe way they were raised. e raised. "We wouldn't be the people we are today," says Effi. "We were raised in families where we all ate dinner togetherl "We wouldn't be the people we are today," says Effi. "W were raised in families wher we a l ate dinner together, always - there was a big always - there was a big emphasis on that. Whether elebration or times always food involved. And that is very much how wethat is very much how we live our lives nowlive our lives now, together and around a table." , together and around a table." *Recipes courtesy f the Sydney ood Sisters. For more, visit sydneyfoodsisters.com.au *Recipes courtesy f the Sydney Food Sisters. For more, visit sydneyfoodsisters.com.au 375g Antoniou Kataifi pastry 1 tablespoons olive oil 500g lamb mince 1 small onion, finely chopped 2 cloves garlic, emphasis on that. Whether it was a cit was a celebration or times of commiseration, there was of commiseration, there was always food involved. And aterina's shared philosophy goes well beyond food. was their Mediterranean heritage - Effi being of Greek heritage - Effi being of Greek background and Caterina kids; you'll be grateful for it." It's evident that Effi andIt's evident that Effi and daughter will tell you the exact amount of lemon that needs to go into her augolemono soupaugolemono soup because that's how she likes eople are scared to get children into the kitchen - it's okay if they cut their finger a ocess - there's okay if they cut their finger a little bit in the prlittle bit in the process - there's nothing better you can teach sourcing produce, encourages parents to get children in the estaurants, and even nutrition. "When you don't understand what you're eating, then I es you Understanding that someone's hard work has gone into SUCCULENT OCTOPUS IN RED WINE SAUCE INGREDIENTS: This is a recipe that my mother has cooked for forever, and it has always been a family favourite. Mum traditionally made this during Lent where she would refrain from cooking meat, however these days it’s a regular in our household, all year round. The recipe contains three of our favourite ingredients: spaghetti, octopus and red wine. It’s a no-brainer, right? The flavour combination is excellent. The red wine gives the sauce a beautiful intensity, and with the addition of onions, which are crucial to bringing the necessary sweetness to this dish, the flavour is beautifully balanced. Make sure you are using a medium sized super fresh octopus for this recipe, with tentacles that are nice and plump. And although my mother would happily throw in some red wine that she has had sitting around in an open bottle for a while, don’t! Instead, use a red wine that you really enjoy drinking. Open the bottle to make the recipe, and have a glass, or two, while you are cooking. This is the sort of sauce that you can make hours ahead and serve when you are ready to. Hope you love this recipe as much as we do. 1kg medium sized octopus 3 dried bay leaves ½ teaspoon whole black peppercorns 1 tablespoon vinegar 400g tin tomatoes ½ cup olive oil 2 white onions, diced 1¼ teaspoon salt ¼ tsp cracked pepper 1 tablespoon plain flour 1 glass red wine 5 cloves garlic, crushed 1 teaspoon dried oregano ½ cup passata 1 tablespoon tomato paste 1 tsp dried oregano 1 cup water 3 dried bay leaves 10 whole black peppercorns 1 tsp soy sauce 1 tsp sugar 500g spaghetti METHOD: 1. Wash and clean your octopus, removing the internal organs, ink sack, and as much of the outer skin as possible. Alternatively, you can have your fish monger do this for you. 2. Place the octopus in a large pot, and fill water until it is the octopus is just covered. Add the 3 bay leaves and quarter of a HARISSA SPICED LAMB KATAIFI ROLLS finely chopped amount of lemon that needs to go into her There is something intensely satisfying about biting into layers of fried crunchy, butter laden kataifi. As if the textural sensation of that crunch weren’t enough, when that crunch is paired with the spicy flavour of a harissa lamb filling, the creaminess of thick labneh and the sweet acidic burst of juicy pomegranate arils… shall we keep going? This recipe makes a great dinner party starter or a wonderful midweek family dinner. Be sure to follow the kataifi wrapping instructions carefully, it’s important to ensure that the lamb filling is safely wrapped in the layers so it doesn’t escape during the frying process. Equally important is that you serve these as soon as they come off the fry pan to enjoy the crunchy kataifi texture. Recipe written in collaboration with our friends over at Antoniou Fillo Pastry. Makes 8-10 rolls. INGREDIENTS: 1 teaspoon harissa spice mix ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ cup pine nuts ¼ cup parsley, finely chopped ¼ cup mint, finely chopped Salt Cracked pepper 200g butter, melted Vegetable oil, for shallow frying To serve: 500g labneh 1 large pomegranate Toasted pine nuts Mint leaves METHOD: 1. Before you begin this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature. 2. Heat the olive oil in a medium sized frypan over high heat. Add lamb mince and stir until seared. Add onion and cook until onion is transparent. Add garlic and cook for a further minute. Reduce heat to medium and add the harissa spice mix, cumin, coriander and pine nuts. Cook for two cup of peppercorns to the pot. Boil the octopus, uncovered, on a medium heat, until the octopus is tender. The amount of time this will take will vary, and will depend entirely on the octopus itself. Most of the times we cook this, it takes approximately 30 minutes, however it can take up to 60 minutes. 3. Once cooked, add the vinegar to the pot and remove from heat. Cover and allow the octopus to sit in the pot for 10 minutes. 4. Remove the octopus from the pot. If there is any black skin left on it, remove it by peeling it off with your fingers. Rinse the octopus with water. Chop the octopus – mum usually chops it in small mouth-size pieces, however we prefer chopping it with the long tentacles in tact for a little more drama on the plate. Set the chopped octopus aside. 5. Place the tin tomatoes in a blender or nutribullet and blend until the consistency is smooth. 6. Place the oil, onion, salt and pepper in a medium sized saucepan over low heat. Allow the onions to cook slowly, until they become transparent, approximately 10 minutes. 7. Add the flour, and stir to combine. 8. Add the wine to the pan, and stir to combine. Allow to simmer for one minute. 9. Add the garlic and oregano to the pan, and cook for one minute. 10. Add the tin tomatoes, passata, and tomato paste to the pan. Stir until well combined. 11. Add water, 3 bay leaves, 10 peppercorns, soy sauce and sugar to the pan. Stir to combine. 12. Cover with a lid and simmer on low heat for one hour. 13. Add the cooked octopus, and simmer for a further 10 minutes. 14. Cook the spaghetti according to the packet instructions. Serve the octopus in all its saucy glory over a plate of spaghetti. minutes. Remove from heat and season with salt and pepper. Stir through the parsley and mint. Set aside. 3. Remove the kataifi pastry from the packet and unfold it completely to reveal a long circular length. Using scissors, cut the kataifi into approximately 2530cm lengths. Using your fingers, pull the strands apart, keeping their length intact where possible. 4. Coat a baking tray with melted butter and set aside. To start making the rolls, create a long rectangle with the kataifi, measuring approximately 25-30cm in length and 10cm in width, ensuring there is enough kataifi to hold the lamb mixture. Gently brush the strands with some melted butter. Place 2 tablespoons of the lamb mixture along the front width of the rectangle. Roll the pastry tightly, tucking the sides in as you go. Place on the baking tray and brush with melted butter. Repeat until all the pastry has been used. 5. Place vegetable oil in a large frypan, (approximately 2cm in height of oil) and heat over high heat. Place the kataifi rolls in the frypan, 3-4 at a time and fry until golden brown, approximately 3 minutes on each side. Drain on paper towel and serve immediately. 6. To serve, spread labneh onto a plate, place the rolls on top and garnish with pomegranate, pine nuts and mint.
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