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The Weekend Neos Kosmos : 4 August 2018
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 4 AUGUST 2018 13 FOOD FOR THOUGHT Briam This delicious vegetable bake holds a special place on Jamie Oliver’s list of healthy Greek cuisine dishes featuring simple and fresh ingredients. Much similar to the French ratatouille, the Hellenic version has its roots in the Greek coastal towns facing Turkey. Briam is also very popular in Ikaria, equally delicious when topped with feta cheese or on its own. Ingredients: • 150 ml extra virgin olive oil, plus extra if needed • 1 large aubergine • 1 large onion • 3 cloves of garlic • 800 g large potatoes • 6 medium tomatoes • 12 cherry tomatoes • 5 courgettes • 300 g tomato passata • 1 tbsp dried oregano • ½ a bunch of fresh flat-leaf parsley Method: 1. Preheat the oven to 220°C. 2. Halve the aubergine lengthways and thickly slice. 3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl. 4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine. 5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes. 6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper. 7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil. 8. Bake for 30 minutes, then turn the oven down to 200°C. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving. Green ‘tarama’ pie A next level take on the classic Lesvos island cheese and herbs pie with zucchini, spinach and garlic. A minty quick dish with high nutritional value and excellent taste Ingredients: • 1 tsp extra virgin olive oil • 1 medium onion, chopped • 1 clove garlic, minced • 2 cups zucchini, thinly sliced, unpeeled • 1/2 cup goat cheese or feta • 1/3 cup yellow cheese • A small bunch of fresh parsley leaves, chopped • A small bunch of fresh or dried mint leaves, crushed • 4 eggs, lightly beaten • 1 large bowl of baby spinach thawed and drained • 2/3 tsp unrefined sea salt • 1/2 tsp pepper • A pinch ground nutmeg Method: 1. In a non-stick pan, heat oil over medium heat. 2. Add onion and cook until tender. Add zucchini and garlic, cook, stirring, for 5 minutes. 3. In a bowl, combine the cheese, parsley, eggs, spinach, salt, pepper, and nutmeg. 4. Once it is all mixed evenly, stir in the zucchini mixture. 5. Spoon the thick mixture into a lightly greased non-stick 9-inch pie plate. 6. Bake in 180-200 C for 35 to 45 minutes or until set making sure there is still some moisture in the center. 7. Serve hot or cold; makes 4 main-course servings. Aegean kakavia This Greek-style fisherman’s soup offers a great low-calorie vitamin boost on cold winter days. Ingredients: • Olive oil • 2 onions roughly chopped • 4 sticks of celery, trimmed and chopped • 5 cloves of garlic, whole or chopped • 3 tomatoes, roughly chopped • 500g potatoes, peeled and cut into cubes • 3 bay leaves • 1 litre vegetable stock • Sea salt • Freshly ground black pepper • 700g fresh fish fillets scaled and pin-boned • 1 freshly squeezed lemon • Parsley, roughly chopped • Dill, roughly chopped • Greek extra virgin olive oil • 1 loaf of warm horiatiko, rye or sourdough bread to serve Method: 1. Heat the olive oil in a large pan on medium heat before adding the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 stirring occasionally, until soft but not caramelised or brown. 2. Add the tomatoes, potatoes and bay leaves and pour in the stock. 3. Season lovingly with salt and pepper and bring it all to the boil. 4. Reduce to a low heat and simmer for 15 minutes. 5. Add your fish fillets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. 6. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you’ve got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread. Cypriot potato salad From the stunning island of Aphrodite comes one of the most mouth-watering and filling recipes bringing a classic taste of the Mediterranean to your plate. Ingredients: • 1.2kg Cyprus potato, or other waxy potato such as Jersey Royal or Charlotte • Sea salt • Freshly ground black pepper • 1 lemon, juiced • Extra virgin olive oil • Olive oil • 50g Greek olives • 2 tbsp capers, rinsed • 1 bunch of fresh coriander or parley • 6 spring onions Method: 1. Scrub the potatoes clean, then cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender but still holding their shape. 2. Drain and set aside until just cool enough to handle, then slice into rough chunks, flaking away the skin as you go. 3. Place into a large bowl with the lemon juice and a good lug of extra virgin olive oil. Season lightly, then toss well so the potatoes absorb all those lovely flavours. Season to taste, then leave to cool completely. 4. Heat 1 tablespoon of olive oil in a small frying pan over a medium heat. 5. Crush the olives with the flat side of your knife, tear out and discard the stones, then roughly chop the flesh. 6. Add the olives and capers to the pan and fry for 2 to 3 minutes, or until crisp. 7. Meanwhile, pick and roughly chop the coriander or parsley leaves, then trim and finely slice the spring onions. Stir them through the salad, sprinkle over the olives and capers, then serve.
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