Panorama Restaurant in Castella, Piraeus, Greece – Εστιατόριο Πανόραμα στην Καστέλλα

At the top of the Castella hill in Piraeus, Panorama serves fresh fish and seafood at reasonable prices. The view is stunning, the atmosphere relaxed. One of the hidden gems of Greek Cuisine.

Crabmeat with avocado – Καβουρόψυχα με αβοκάντο
Marinated anchovy – Γαύρος ξιδάτος

Boiled octopus – Χταποδάκι βραστό
Fish Soup – Ψαρόσουπα

Fried Crayfish Tails – Καραβιδόψυχα τηγανητή

Fried calamari – Καλαμάρι τηγανητό

Grilled Red Mullet – Ψητό Μπαρμπούνι
Boiled Stira, a member of the grouper family of fishes – Στήρα βραστη

Πράσινες πιπεριές γεμιστές με ρύζι, παντζάρι και κόκκινη πιπεριά

Το καλοκαίρι στην Ελλάδα θέλει γεμιστά.

Σήμερα βρήκα στον μανάβη υπέροχες πράσινες πιπεριές, παντζάρια, και πράσινα μυρωδικά που σπάγανε τη μύτη. Επειδή μου αρέσουν πολύ τα παντζάρια, και έχουν και πολλές ευεργετικές επιδράσεις στον οργανισμό, σχεδόν στα πάντα, η ιδέα γεννήθηκε αυθόρμητα αλλά και φυσιολογικά. Θα μαγειρέψω γεμιστές πιπεριές με παντζάρι.


Υλικά
6 πράσινες μεγάλες πιπεριές
6 φλυτζάνια ψιλοκομμένα ξερά κρεμμύδια
2 φλυτζάνια τριμμένα παντζάρια (στον χοντρό τρίφτη)
1 φλυτζάνι ψιλοκομμένη κόκκινη πιπεριά Φλωρίνης
2 βολβοί τουρσί
6 σκελίδες σκόρδο πολτοποιημένες
2 φλυτζάνια ρύζι καρολίνα
½ φλυτζάνι ψιλοκομμένο μαϊντανό
½ φλυτζάνι ψιλοκομμένο άνηθο
½ φλυτζάνι ψιλοκομμένο βασιλικό
½ φλυτζάνι ψιλοκομμένο δυόσμο
1 κουταλάκι τσαγιού μπούκοβο
3 κουταλάκια τσαγιού χοντρό αλάτι
6 μέτριες πατάτες, κομμένες σε μικρά κομμάτια
1 φλυτζάνι ελαιόλαδο

Τα λαδερά γεμιστά τουρκιστί λέγονται «γιαλαντζί ντολμά».

Η Μαριάννα Γερασίμου στο βιβλίο της «Η Οθωμανική Μαγειρική» μας θυμίζει κάτι που έλεγαν οι Αρμένιοι αρχιμάγειροι: «Όταν μαγειρεύεις γιαλαντζί ντολμά, δεν θα λυπηθείς το λάδι, κλείσε τα μάτια και άδειασε του.»

Παρασκευή
Η παρασκευή της γέμισης είναι απλή, αλλά χρειάζεται προσοχή. Στην αρχή τσιγαρίζουμε τα κρεμμύδια με το σκόρδο έως ότι το κρεμμύδι πάρει ένα χρυσαφί χρώμα. Μετά προσθέουμε το τριμμένο ωμό παντζάρι και ανακατεύουμε καλά. Το παντζάρι δεν το μαγειρεύουμε πριν το βάλουμε στο μείγμα της γέμισης. Αφαιρούμε τα φλούδια του βολβού και μετά τον περνάμε από τον χοντρό τρίφτη.
Αφού αναμιχθεί καλά το παντζάρι, προσθέτουμε όλα τα άλλα υλικά στο μείγμα και αφήνουμε να κρυώσει λίγο. Γεμίζουμε τις πιπεριές, προσθέτουμε τις πατάτες στο ταψί. Ψήνουμε στους 200 βαθμούς για 1 ώρα.


Σερβίρισμα
Οι πιπεριές πρέπει να ξεκουραστούν για περίπου 30 λεπτά πριν τις σερβίρουμε.
Τι πίνουμε: Το πιάτο πάει και με δροσερή μπίρα και με δροσερό άσπρο κρασί όπως η μαλαγουζιά, ή ένα ροζέ.

Λαχανοντολμάδες χωρίς κρέας

Κάπου άκουσα, αλλά έχω ξεχάσει που, να λένε τους λαχανοντομάδες χωρίς ρύζι “ορφανούς”, επειδή δεν έχουν κρέας.

Στη συνταγή που παρουσιάζω σήμερα, η ορφάνια προκύπτει εκ του ότι οι ντολμάδες δεν έχουν κρέας, ούτε σαν υλικό ούτε σαν ζωμό. Τα μόνα ζωϊκά συστατικά είναι το βούτυρο που βάζω στο σωτάρισμα των κρεμμυδιών και των άλλων υλικών, και το αυγό στο αυγολέμονο.

Το ιδιαίτερο χαρακτηριστικό αυτής της δικής μου εμπνεύσεως συνταγής, έγκειται στη γέμιση.

Εκτός από τα κλασσικά ρύζι, κρεμμύδι, σκόρδο, μαϊντανό, σταφίδες, προσέθεσα ξινολάχανο με τζίντζερ δικής μου παρασκευής, ρίζα σέλινο τουρσί δικής μου παρασκευής, μαραθόριζα (φινόκιο), κόκκινη πιπεριά ψημένη στο φούρνο και εμβαπτισμένη για λίγο στο ξύδι, φρέσκο παντζάρι και καρότο τριμμένο στον ψιλό τρίφτη, και ψιλοκομμένη καυτερή πιπεριά (πράσινη κατά προτίμηση). Οι αναλογίες είναι θέμα προτίμησης. Δοκιμάστε και φτιάξτε τη δική σας εκδοχή.

Μαγειρεύω σε χαμηλή φωτιά με ελάχιστο νερό και ελαιόλαδο, για 90 λεπτά τουλάχιστον και αφήνω την κατσαρόλα στην άκρη να ηρεμήσει.

Στο μεταξύ έχω ετοιμάσει ένα αυγολέμονο με το ζωμό των ντολμάδων.

Σερβίρω με ένα λευκό κρασί, κατά προτίμηση ασύρτικο.

Στο δικό μου το βιβλίο, οι ντολμάδες αυτοί έχουν μια γκάμα γεύσεων που είναι σκέτη περιπέτεια. Δοκιμάστε τους!

Spicy and Flavorful Musky Octopus with Pasta – Γευστικοί και Πικάντικοι Μοσχιοί με Χωριάτικα Μακαρόνια

Το σημερινό πιάτο έχει θέμα τους μοσχιούς, ή μοσχοχτάποδα, ολόφρεσκους, μαγειρεμένους με αρωματικά φυτά, λιαστές ντομάτες, λεμόνι τουρσί και καυτερές πράσινες πιπεριές.

Τους αγόρασα σήμερα το πρωί στην τιμή των 7 ευρώ ανά κιλό. Το χταπόδι παραδίπλα στον πάγκο του ιχθυοπώλη είχε 18 ευρώ το κιλό.

Ομολογώ όμως ότι εκτός από την τιμή, ο κύριος λόγος που μαγειρεύω μοσχιούς είναι επειδή μου αρέσουν τα μικρά τους ποδαράκια. Και η γεύση τους δεν απέχει πολύ από εκείνη των μικρών χταποδιών, που έτσι κι αλλιώς είναι σπάνια. Μικρά χταπόδια έχω φάει μόνο στη Γένοβα της Ιταλίας και το Παλέρμο της Σικελίας.

moschioi_fresh.jpg

Μέρος της όλης διαδικασίας είναι το καθάρισμα τους. Ιδιαίτερα σημαντικό, αφού στο καθάρισμα καταλαβαίνεις αν η αρχική εντύπωση της φρεσκάδας είναι πραγματική ή όχι. ‘Όταν είναι φρέσκα, το καθάρισμα της κουκούλας αφήνει στα χέρια ένα άρωμα θαλασσινής φρεσκάδας.

Βρίσκω επίσης ότι η εξοικείωση με την ανατομία του όντος προς βρώση αποτελεί και μια διαδικασία θεραπείας του θεμελιώδους τραύματος της μαγειρικής, που συνίσταται στην χρήση συστατικών που κάποτε υπήρξαν ζώντα όντα.

Η σημερινή συνταγή δεν έχει ντομάτα, παρά μόνο λιαστή.  Επίσης δεν έχει κρεμμύδια.

pasta.jpg

Τα συστατικά είναι τα ακόλουθα:

  • Λιαστές ντομάτες
  • Λεμόνια τουρσί
  • Καυτερές πράσινες πιπεριές
  • Σκόρδα
  • Φύλλα λουϊζας
  • Φύλλα δάφνης
  • Δενδρολίβανο
  • Αλάτι
  • Ψιλοκομμένος μαϊντανός και βασιλικός για τα μακαρόνια
  • Λίγο ελαιόλαδο

moschioi_served.jpg

Αφού πρώτα τσιγαρίσω τις ψιλοκομμένες πιπεριές, τα σκόρδα, τις λιαστές ντομάτες και τα λεμόνια (μόνο τη φλούδα, η σάρκα από το τουρσί δεν τρώγεται)  μαζί με τα αρωματικά φυτά, προσθέτω τους καθαρισμένους μοσχιούς και αφήνω να πάρουν μια βράση. Στη συνέχεια χαμηλώνω τη φωτιά, σκεπάζω και αφήνω να μαγειρευτούν στο ζουμί τους για 20 περίπου λεπτά. Δεν προσθέτω καθόλου νερό.

Αφού μαγειρευτούν οι μοσχιοί, τους αφαιρώ από το μαγειρικό σκεύος και προσθέτω νερό, ίσα ίσα για να βράσουν τα μακαρόνια. Χρησιμοποίησα σήμερα τα χωριάτικα μακαρόνια από το “‘Έξοχον“. Είναι εξαιρετικά. Δεν πετάω σταγόνα μετά. οπότε χρειάζεται προσοχή να είναι το νερό όσο ακριβώς χρειάζεται.

Μόλις μαλακώσουν τα μακαρόνια σβήνω τη φωτιά, προσθέτω τον μαϊντανό και το βασιλικό, ανακατεύω καλά, και προσθέτω λίγο ελαιόλαδο.

moschioi_served_detail.jpg

Προτιμώ να χρησιμοποιώ τα μακαρόνια που είναι σαν σωλήνες επειδή όλη η σάλτσα και η νοστιμιά εισέρχεται και παραμένει εις την κοιλότητα τους.

Σερβίρω μακαρόνια με μοσχιούς μαζί, με ένα δροσερό ροζέ, για παράδειγμα το “ΓΕΝΕΣΙΣ” του ΚΕΧΡΗ,από σταφύλια Gewurztraminer και Ξινόμαυρο. Και μετά δεν ζητάω να πάω στον Παράδεισο, για λίγο είμαι ήδη εκεί.  Τι παραπάνω μπορεί κανείς να ζητήσει από την μαγειρική;

 

Telemachus Art Grill: A meat eater’s dream in Kifissia, near Athens, Greece

Telemachus was the son of Ulysses. George and Kostas Tsiligiris are the grandsons of Telemachus Tsiligiris, the best butcher the wealthy suburb of Kiffisia in the north of Athens has ever known. In their “Telemachus Art Grill”, located in the building of their grandfather’s shop, they serve excellent quality meat, expertly prepared and served.
During my visit I indlulged in offal, and bypassed the “standard” offerings like steak tartare and lamb kebab, leaving them for the next visit.
When I eat offal I have the urge for a nice fresh green salad that will counterbalance the intensity of the offal.

Nothing could better serve such a pupose than the rucola and grana salad that was served with pomegranate seeds.

The salad was accompanied by a delicious Greek white cheese, mastelo, grilled on charcoal.

The “kokoretsi” that followed was without any reservation the best I have tasted in my life to date, and I can tell you, I have tasted quite a few.

For the uninitiated, kokoretsi is an offal delicacy, grilled on a spit. It is a long cylinder, the center of which comprises lamb’s liver and lungs and sweetbreads. The core is surrounded by  a thin layer of fat to keep it moist and juicy, and an outer layer of lamb’s intestine.

First of all, it was juicy and moist, and served at the right temperature.

It was sweet and tender. The salt and pepper was just right, providing support to the bouquet of offal tastes, rather than dominating them.

The fat layer next tot he intestine was an absolute gastronomic marvel.

It had kidneys in it! First time I tasted kokoretsi with kidney!

Absolutely delicious!

I must confess I did not want anything more after the tasting of the kokoretsi. but as it happened, I had one. And it was, oddly enough, a delicacy I was thinking about a couple of days ago. Lamb kidneys on the grill.

Expertly cooked, pink on the inside, with just a touch of salt, pepper and oregano, these kidneys are the epitomy of an offal delicacy.

The wine that accompanied this delicious meal came from South Africa. It was a shiraz with strong body and deep bouquet.

The service is excellent.

Thank you George and Kostas for a delicious meal, and your authentic hospitality.

 

 

 

 

First day of the year 2016 – Lunch

 

snow

The day started with snow on the ground and the trees, the bushes, the table, the umbrella, and so on.

The concept of this menu was developed by my alter ego, Niccolo Spiro Salvatore Domenico Francesco Morosini. I confess I have an affinity to the Venetian Republic, la Serenissima, Florence, and Italy in general.

bread
Home made bread

Home baked bread

Made with flour from the region of Macedonia, Drama.

salami

Smoked salami from Corfu

There are still some artisans producing delicious food. This salami is spicy and rich. The best antipasto for a cold day. I can see the traces of the influence of Venetian rule on the island of Corfu. Corfu has never been ruled by the Ottoman Turks.

olives

Olives from Amfissa

I served two types, the juicy salty big ones, and the sweet wrinkled (hamades), the ones made from olives that have fallen on the ground and not picked.   Amfissa is a provincial city 10 km away from Delphi. The breathtaking valley of olive trees that you see from Delphi belongs to the area of Amfissa. That’s where the olives come from.

cabbage

Rolled Cabbage with pork sausage cooked in duck fat

I had some sausages from the Basque country and used them as filling in the cabbage rolls. I served them with a light sauce of coriander and lemon juice.

sauage

The sausage and duck fat were produced by the artisan ANNE ROZES on France, Basque Country. The cabbage is locally produced in Marathon, and it is like silk. Very tender, sweet, the perfect companion to duck fat.

baked.jpg

Tourte with Ewe

I roasted the ewe, cut it to small cubes and then marinated it in a mix of herbs and spices. The tradition of preparing a tourte with meat comes from the island of Crete, another place in Greece that has been ruled by the Venetian Republic.

served1

Cheeses

Both the fresh cheese and the Gruyere come form the island of Crete.

cheeses

New Year’s Gateau

A traditional gateau of the north of Greece, with butter, flour, eggs and lemon zest.

gateau

Wines 
Patrimo, 2001
Feudi di San Gregorio

La Poderina
Poggio Banale 1997
Brunello di Montalcino

Champagne Laurent – Perrier
BRUT

 

Vegetables from Marathon Greece, and more…

“Gastronomy begins in the (market) stalls” old saying

In the middle of Greek winter, and as we are bracing ourselves to elect or not elect a new President of the Greek Democracy (?), surrounded by a multitude of enemies and hostile elements, I reminisce about how good the vegetables are in my hometown, Marathon, Greece. This is a natural reaction from a psychological point of view. When you drown in your own blood and bodily fluids, you need an uplifting element to cheer you up. As the Monty Python song goes, “always look on the bright side of life”.

Most of the vegetables presented here are from Marathon. There are a few exceptions which will be noted. They are included because on the one hand they are important, and on the other hand it is always good to violate a rule, especially one that you have set.

Vegetables are presented first, and then a relevant dish, if available.

A reminder regarding Greek cuisine is due here. What I know as Greek cuisine belongs to the “pastoral” tradition. Simple food, prepared with few means and always with local ingredients. I am not – because I know nothing about it – talking about the cuisine of Ancient Greece, or the cuisine of Byzantium.

Cucumbers
Cucumbers

Cucumbers came to Greece from India, where it was known since 3000 BC.

Marathon’s cucumbers are very tasty. They are not as big as the cucumbers from the rearby area of Kalyvia Attika, but size is not everything. Their skin is so thin and soft that there is no reason the peel it off. Assuming that you know the producer and you know that they do not use substances that might make the skin harmful.

Tomatoes
Tomatoes

The tomato came to Europe from Central and South America on 1544 and to Greece on 1818.

Their taste and aroma of Marathon tomatoes is unsurpassable. My friend Michalis, the producer from whom I purchase most of the vegetables, has explained to me that it is the combination of two distinct factors that make the Marathon tomatoes unique. The soil and the water. As a matter of fact, the tomatoes growing on the slopes of the hills are more tasty than the tomatoes on the flatland.

Red Radishes
Red Radishes

Red radishes are super boosters of the body’s metabolism. We eat them raw, with a touch of salt. Nothing else.

Rumours that radishes are aphrodisiac have not been substantiated by scientific research. To be on the safe side, keep eating at least three or four red radishes prior to your main meal every day, and you might be the lucky winner! The important thing is to be ready when opportunity knocks.

Beetroot from Marathon, Greece
Beetroot from Marathon, Greece

Marathon beetroots are incredible. Not just the roots but also the leaves.

beetroot2
Sliced and dressed beetroots

I boil the roots, slice them, season with chopped garlic, apple vinegar, salt and pepper. Absolutely delicious!

Boiled beetroot leaves
Blanched beetroot leaves

I blanch the leaves because they are very tender and serve with a lemon and olive oil dressing.

Zucchini
Zucchini

Zucchini have been in Greece since the ancient times.

What you see above are the “regular” zucchini, length up to 8 centimeters, diameter less than 1 centimeter.

What you see below is different. I woke up one morning and discovered in my garden a big zucchini.

Its length was 27 cm and it biggest diameter 10 cm.

zucchini1

I was curious to see how this abnormally big vegetable would taste.

The zucchini are so fresh and tasty that I prefer to eat them as fried sticks, either dressed with salt and pepper, or with a mild tzatziki dip (Greek yogurt, grated cucumber, squashed garlic, olive oil, salt). The “healthy” option is boiled, with olive oil and lemon.

Fried zucchini sticks
Fried zucchini sticks

My fried zucchini sticks are unbeatable. I accept bets and am willing to enter in any relevant competition in any country of the world.As it happened, the “giant” zucchini sticks tasted superb!

Zucchini flowers
Zucchini flowers

Zucchini flowers not only look beautiful, they taste great. The only secret is that they must be fresh, meaning that they have been collected in early morning, and you cook them for lunch. Always open them up to wash lightly, as various flying insects may have penetrated their soft shell.

Zucchini flowers stuffed with fresh white cheese and herbs
Zucchini flowers stuffed with fresh white cheese and herbs

There are two major ways of cooking the zucchini flowers. One is to stuff them with young white goat’s cheese with herbs and fry them, the other is to stuff them with rice and spices and then cook them in vegetable broth. I prefer the dish with the young white cheese, as it is an essay on softness and finesse.

Eggplant
Eggplant

And now we arive at the second of my produce – after the giant zucchini – eggplants! I love eggplants! As you see they are “black”.

The eggplant came to Greece in the 12th – 13th century AD from Arabia, through Byzantium.

There is nothing that can describe the aroma of the freshly cut eggplant. This is why I wash them and cook them as quickly as possible. This preserves the flavor and the richness of the taste.

aubergine_grilled_detail
Grilled eggplant

The best way to cook a freshly cut eggplant is to grill it on charcoal, after you coat it in olive oil. If you have the technique, so that the eggplant is cooked but not burned, the result is amazing. The key thing is to slice it at least one centimeter thick.

White aubergines
White aubergines

In the market you can also find white ones, which are supposedly softer and without seeds. The only major difference that counts for me is the skin. The whites’ skin is not bitter. Other than that, I would not know the difference in a blind test where the skin has been removed.

Ομορφες Τσακωνικες Μελιτζανες
Greek Eggplants – Variety “tsakonikes”

Another variety, much more common in Greece, is “tsakonikes”, originating in the area of Leonidion on the Peloponnese, some 150 km south of Marathon.

Λυωνω και μονο που σε βλεπω
Imam bayildi eggplants

These are the best for preparing one of the best dishes of the eastern Mediterranean, “imam bayildi“.

Green Pepper
Green Pepper

Here we come to the third of my produces of the summer, green bell peppers! What I wrote above about the aroma of a freshly cut eggplant holds also for the green pepper.

Peppers were imported into Europe from South America in late 15th – early 16th century. It is not known when they came to Greece.

Fried eggplants and peppers
Fried eggplants and peppers

Slicing and frying the freshly cut eggplants and peppers in virgin olive oil produces a simple meal, yet an unforgettable one.

Stuffed peppers
Stuffed peppers

My favourite green pepper dish is stuffed peppers with minced meat. I add pig’s skin (when I have it for extra flavour, oine kerners, raisins, and a touch of rice or bulgur wheat to absorb the liquids.

Stuffed pappers ready to serve
Stuffed pappers ready to serve

The bitterness and acidity of the pepper blend almost perfectly with the sweetness of the stuffing. It is a perfect dish for imperfect humans.

Green peas
Green peas

I now move a bit away from Marathon, some 200 kilometers north, to the island of Evoia, where my father was born. In one of my visits there my good cousin gave me green peas and artichokes. It was late spring.

Artichokes
Artichokes

The combined dish with potatoes (and the stems of the artichokes) is just wonderful. If you exclude the potatoes, this is a dish that the ancient Greeks might have enjoyed.

Green peas
Green peas

When you do not have artichokes, you can still prepare a wonderful dish with green peas, based on the “yahni” cooking style.The dish below I cooked with green peas from the area of Livanates, some 90 km northwest of Marathon, near the ancient town of Thebes.

Green peas with pomodori, onions, chilli pepper, and parseley
Green peas with pomodori, onions, chilli pepper, and parseley

Next come runner beans from Marathon.

green_beans1
Green beans from Marathon

They are so tender, that I eat them raw with salt. When I cook them, I prefer a “deconstructed”  “yahni” dish. Instead of putting all the ingredinets in a pot, I assemble them after each undergoes processing separately.

Sliced runner beans
Sliced runner beans

The deconstructed dish is a delight.

Deconstructed yahni beans
Deconstructed yahni beans

String beans are my favourite, but they are quite tricky when you boil them.

string_beans2
String beans

Our last vegetable of the day is okra.

Baby okra from Veroia, Greece
Baby okra from Veroia, Greece

This baby okra came from Veroia, in the North of Greece near the burial area of King Philip, the father of Alexander the Great.

Okra "yahni"
Okra “yahni”

I cook it “yahni”, with onions, garlic, fresh tomatoes, chilli peppers and herbs. The okra is so tender, it melts in your mouth. Unforgettable experience.

Here our short journey ends. I hope to have been able to share with you dear visitor and reader some of the unique and distinct vegetables of MArathon and some other areas of Greece.

Skate the Magnificent – Σαλαχι το Μεγαλοπρεπες

Today I pay tribute to Skate the Magnificent! And enjoy it cooked in two ways.

Poached and served as a salad, and fried accompanied by aioli.

61238
Σαλαχι – Skate

 

Σημερα εχομε Σαλαχι το Μεγαλοπρεπες! Και το απολαμβανομεν μαγειρευμενον εις δυο διαφορετικους τροπους.

Αχνιστο σε σαλατα, και τηγανητο με σκορδαλεα.

Poached skate salad - σαλατα με αχνιστο σαλαχι
Poached skate salad – σαλατα με αχνιστο σαλαχι

It is not often that I find skate in my fishmonger. But when I do, I always enjoy it.

It is a very delicate fish, its flesh tender and juicy, and the bones are soft and tasty.

After poaching the fish, I use a fork to gently pull the flesh out of the bone complex, and let it rest. After that I mix it with chopped dill, green onions, pickled hot peppers, lemon, olive oil, salt and pepper.

I serve over a bed of crispy lettuce.

skate4
Poached skate salad detail – σαλατα με αχνιστο σαλαχι λεπτομερεια

 

Δεν βρισκω συχνα σαλαχι στον ψαρα μου, αλλα οταν αυτο συμβαινει, το απολαμβανω.

Ειναι ενα ψαρι με απαλη και ζουμερη σαρκα, ενω τα κοκκαλα του ειναι σαν μαλακοι χονδροι, και μαλιστα ευγευστοι.

Αφου αχνισω το ψαρι, το ξεψαχνιζω και το αφηνω να χαλαρωσει. Μετα το αναμειγνυω με ψιλοκομμενο ανιθο, καυτερη πιπερια τουρσι, φρεσκο κρεμμυδι, λεμονι και ελαιολαδο. Ολιγον αλατι, ολιγον πιπερι.

Σερβιρω πανω σε φρεσκοκομμενο μαρουλι.

Fried skate - Τηγανητο σαλαχι
Fried skate – Τηγανητο σαλαχι

The fried skate is a matter of knowing how to fry. The fish must be juicy inside and crispy outside.

I fry it in very hot corn oil for 2 minutes and serve it with aioli. And try to chew and enjoy the bones!

skate2
Fried skate detail – Τηγανητο σαλαχι λεπτομερεια

 

Το τηγανισμα ειναι ολη η ουσια στο τηγανητο πιατο. Πρεπει να ειναι το ψαρι τραγανο απεξω και ζουμερο απο μεσα.

Το τηγανιζω σε καυτο καλαμποκελαιο για δυο λεπτα και μετα σερβιρω με σκοδαλεα μαγιονεζα.

Και απολαμβανω και τα μαλακα κοκκαλακια!

Giant lima beans
Giant lima beans

In order to have some variety on the table, I also prepared two dishes with giant lima beans, boiled as a salad and cooked in a spicy tomato juice.

Bon appetit!

Giant lima beans
Giant lima beans

Και για να μην παει το ψαρακι κατω ξεροσφυρι, ετοιμασα και δυο πιατα με γιγαντες φασολια, βραστα σε σαλατα και κοκκινιστα.

Καλην ορεξη!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stuffed tomatoes and peppers with minced meat and pig’s skin – Ντοματες και πιπεριες γεμιστες με κιμα

Some time ago I wrote about a dish that is highly satisfying: peppers stuffed with rice.

Tomatoes and Peppers ready to be stuffed
Tomatoes and Peppers ready to be stuffed

Today I write about a variation of the dish: I added tomatoes to the peppers, and the filling is minced beef and diced pig’s skin.

Pig's Skin
Pig’s Skin

The magic ingredient of the filling is pig’s skin. It gives flavour and texture to the filling.

I fry it before I mix it with the meat.

Filling with minced beef, pig's skin and bulgur wheat
Filling with minced beef, pig’s skin and bulgur wheat

I add to the mix some bulgur wheat to absorb the moisture, dill weed, dry and fresh onions and parsely.

Ready to bake
Ready to bake

After stuffing the peppers and tomatoes, I bake in 220 C for 50 minutes.

Baked and ready to serve
Baked and ready to serve

This dish is never served hot. It needs to rest for at least one hour before serving.

Served
Served

Delicious homemade bread is a flavour and pleasure booster, so here it is.

Homemade bread
Homemade bread

And a nice improvised pudding to complete a good meal, and seal a good English-Greek get together.

Pudding
Improvised Pudding

Asta la vista Compañeros!

Crispy Stuffed Zucchini Flowers

With considerable delay, I publish today one of the absolute delicacies: crispy stuffed zucchini flowers.

Zucchini flowers to die for!
Zucchini flowers to die for!

It is November, Christmas is coming, and I dream of the Summer and its delicacies!

The whole secret is to have the super freshest of zucchini, cut from the vegetable garden a split second ago!

Time is important, in case you have not noticed, not only in what we do, but also in how we prepare our food. 

Mizythra with coriander and mint
Myzithra with coriander and mint

I stuff the flowers with a soft white cheese mix. I use myzithra from Crete, add salt and pepper and some chopped coriander and mint.

Fresh ricotta would also have been perfect for the dish.

Dusted with flour
Dusted with flour

After stuffing the flowers I dip them in water and dust them with flour before dipping into the batter mix.

Bubbly batter does it!
Bubbly batter does it!

The batter has to be full of bubbles! A bubbly batter does it! Stir vigorously until you have the bubbles that will give lightness to the batter.

Crispy stuffed zucchini flowers served
Crispy stuffed zucchini flowers served

Served and ready to be enjoyed!

Crispy stuffed zucchini flower sliced and ready to be enjoyed - please use your hands!!!
Crispy stuffed zucchini flower sliced and ready to be enjoyed – please use your hands!!!

I slice them in two halves with a knife, and subsequently eat them with my hands. Totally different sensation.

sliced2

I do not know about you, but I am good for a little more!