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June 18th Mediterranean Workshop Recipes for you

June 20th, 2014

lucette

Briam

If you didn’t make it to the workshop, you still have an opportunity to try your hand at more delicious mediterranean recipes!

Greek Salad

GREEK SALAD (Xoriatiki)
(Serves 4)

Ingredients
4 ripe tomatoes cut in wedges
½ cucumber sliced
2 pale green peppers, cut in rings or 1 green pepper cut in long strips
½ red onion thinly sliced
A large slice of feta cheese
A handful of Kalamata Olives
Good quality olive oil
Season with dried oregano, salt and pepper (to taste)

Directions
Put the prepared vegetables in a bowl and season with salt. Garnish the vegetables with olives and feta.
Be sure to pour over plenty of olive oil. Sprinkle with oregano.

TZATZIKI (Cucumber Yogurt Dip)

Ingredients
1 container (750g) of plain yogurt
2 cloves of garlic crushed
Half a cucumber (wash and save some peel for texture and color)
1 tablespoon of olive oil
A pinch of salt (or to your taste)
1 tablespoon of fresh lemon juice
Chopped dill or mint (optional and to taste)

Directions
Place a few sturdy paper towels on a strainer and place the strainer in a bowl. Pour the yogurt into the strainer.

Allow the yogurt to strain for at least 8 to 10 hours in the fridge.

Add the crushed garlic to the yogurt. Slice the cucumber in half, remove the seeds, if needed and shred the cucumber using a cheese grater.

Squeeze out any excess water from the cucumber and add it the yogurt mixture. Add the olive oil, salt, and fresh lemon juice (and herbs if using). Stir the mixture well. Garnish with an olive or a slice of lemon.

DOLMADES (Stuffed Grape Leaves – Meat)
Serves 4

Ingredients
½ pound of ground beef
1 medium onion (chopped)
¼ cup of chopped parsley
¼ cup of chopped mint
1/3 cup of chopped dill
1 egg
3 tablespoons of olive oil
Juice of half a lemon
½ cup of washed and strained uncooked long grain rice
1 teaspoon of sea salt
1 teaspoon of black pepper
20-30 grapevine leaves

Directions
Fresh Leaves:
Wash each leaf and remove stems. Blanch them by placing them in a pot of boiling water for about 2-3 minutes then rinse with cold water and pat dry.

Jar Leaves:
Carefully remove the grape leaves from the jar. Rinse each leaf very well under cold water to remove much of the salty flavour of the brine.
Blanch them by placing them in a pot of boiling water for about 4-5 minutes then rinse with cold water and pat dry.

In a large bowl, mix together the ground beef, onion, parsley, mint, dill, egg, olive oil, lemon juice, rice, and salt and pepper.

Place the leaf vein-side up. Add 1 teaspoon (or more depending the size of the leaf) of filling on the bottom center of the leaf. Fold the leaf over, so the mixture is partly covered. Fold the sides of the leaf into the middle and continue rolling toward the end.

On the base of the pot, cover with some rejected leaves. Place each dolmades next to one another, seam side down (tightly packed). Might be in layers depending how many dolmades you have. Repeat until all the mixture has been used up.
Sprinkle salt on top of the dolmades. Drizzle some olive oil, juice of 1 lemon, and water just cover the dolmades. Use a plate to press the dolmades, to prevent them from opening during cooking. Cook over low heat for 40 minutes until the water has been absorbed and the rice is cooked. Remove and serve hot or cold.

Dolmades (Vegetarian)

Ingredients
2 cups of washed and strained uncooked long grain rice
Juice of 2 lemons
1 cup finely chopped scallions
1/3 cup of chopped fresh mint
1/2 cup of finely chopped parsley (flat leaf)
1 cup of finely chopped dill
1/2 cup of olive oil
1 small red onion finely chopped
20-30 grapevine leaves

Directions
Fresh Leaves:
Wash each leaf and remove stems. Blanch them by placing them in a pot of boiling water for about 2-3 minutes then rinse with cold water and pat dry.

Jar Leaves:
Carefully remove the grape leaves from the jar. Rinse each leaf very well under cold water to remove much of the salty flavour of the brine. Blanch them by placing them in a pot of boiling water for about 4-5 minutes then rinse with cold water and pat dry.

In a large bowl, mix together lemon juice, olive oil, scallions, onion, dill, and parsley.
Season the mixture with salt and pepper. Leave to stand for 2 hours.

Place the leaf vein-side up. Add 1 teaspoon (or more depending the size of the leaf) of filling on the bottom center of the leaf. Fold the leaf over, so the mixture is partly covered. Fold the sides of the leaf into the middle and continue rolling toward the end.

On the base of the pot, cover with some rejected leaves. Place each dolmades next to one another, seam side down (tightly packed). Might be in layers depending how many dolmades you have. Repeat until all the mixture has been used up.

Sprinkle salt on top of the dolmades. Drizzle some olive oil, juice of 1 lemon, and water just cover the dolmades. Use a plate to press the dolmades, to prevent them from opening during cooking. Cook over low heat for 30 minutes until the water has been absorbed and the rice is cooked. Remove and serve hot or cold.

Briam & Feta

BRIAM (Roasted Vegetables)
(Serves 8)

Ingredients

4 large yellow potatoes, peeled and cut into 1 cm thick slices
3 medium sized zucchinis cut into 1 cm thick slices
3 onions, thinly sliced
3 small eggplants, thinly sliced
3 small green bell peppers, roughly chopped
½ bunch flat-leaved parsley, finely chopped
½ cup olive oil
1 tablespoon tomato paste
350 ml water
Salt to taste
Freshly ground black pepper

Directions

Preheat the oven to 350 F.
In a large baking pan, place the potatoes at the bottom of the pan.
Add the sliced zucchinis on top of the potatoes.
Add half the onions, followed by the sliced eggplants.
Add the rest of the onions and the green peppers.
Add the chopped tomatoes and parsley on top.
Season each layer with salt and pepper.
In a bowl, add tomato paste to the water and stir well to dissolve.
Pour it all over the vegetables along with the olive oil.

Using a large spoon, mix the vegetable carefully every half hour. It should be ready between 1 ½ – 2 hours or when the vegetables are cooked and have some color. The sauce should not be watery and you can see the oil.

Spanakorizo

Spanakorizo (Spinach and Rice)
(Serves 4)

Ingredients:
1 cup of olive oil
1 cup of onions, finely chopped
2 pounds of spinach, washed and finely chopped
1/2 cup of dill
1 1/4 cup of rice
Juice of 2 lemons
Salt and pepper to taste

Directions:
Heat the olive oil in a pan and sauté the onions until soft.
Add the spinach, dill, and 2 ½ cups of hot water and bring to boil.
Add rice, salt and pepper.
Reduce the temperature and simmer over low heat until the rice is cooked and most of the water is absorbed.
Pour over the lemon juice and stir.
Cover and leave until all liquid is absorbed.

nicoise salade

SALADE NIÇOISE WITH A LOCAL TWIST
(4 servings)

Ingredients:
¼ – ½ cup olive oil with 2 Tbsps. of lemon juice and/or apple cider vinegar for dressing (or ½ & ½)
4 to 6 cups of mixed dark greens, washed and spun dry
4 freshly boiled eggs (halved)
Small piece of smoked tuna (sliced thinly or broken into small morsels)
2 medium tomatoes or 1 cup of grape/cherry (sectioned or halved to bite size)
4 stalks of asparagus (steamed and chopped in 2 inch pieces)
8 pieces of marinated artichokes
Many more options, one being adding a handful of small boiled purple tomatoes when in season
½ small red onion, peeled and thinly sliced
Salt and pepper to taste
3 tablespoon chopped flat-leaf parsley or fresh chives or dill (what you have and enjoy)

Directions:
Build your salad by adding your chosen vegetables into a large shallow serving bowl lined with a bed of washed shredded dark greens. Drizzle with olive oil/lemon juice or apple cider vinegar dressing and season with salt and pepper to taste. Toss in the herbs you have on hand and serve.

Pagáto me Fruta

PAGÁTO ME FRUTÁ (Fresh Ice Cream w Fruit)
(Serves 4)

Ingredients:

2 egg, separated
4 Tablespoons of superfine sugar
½ teaspoon vanilla extract
200 ml whipping cream
½ pound fresh fruit, preferably in season, variety is more interesting, try for 3 or 4 different kinds, if necessary peeled and sliced
1 cup sweet white wine (pending on taste and sweetness of fruit, can vary sweetness/acidity of wine)
4 Tablespoons of honey (+/- to taste)
Chopped walnuts (a good handful, or substitute with a good spoonful of hemp seeds)
Ground cinnamon (optional)

Directions:

Whisk egg yolks with 1 teaspoon of sugar and vanilla extract until the sugar dissolves. Whisk egg whites with 2 Tablespoons sugar until stiff. Fold into the beaten egg yolks. Whip the cream with the remaining sugar until peaks form. Combine with the egg mixture. Pour into plastic container and allow it to set in the freezer. (approx. 1 to 2 hours, pending on desired texture)
Place the fruit in a bowl, pour the wine over the fruit and allow steeping for 30 minutes.
Divide the ice cream into 4 dessert dishes, place some of the marinated fruit into each one, and glaze each serving with a drizzle of honey. Sprinkle with walnuts and cinnamon and serve immediately.
Variation:

If you’ve no sweet wine on hand, no problem you can add some stewed strawberry rhubarb compote on top with a sprig of fresh mint. Create your and enjoy.

Bon appétit!

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