Friday, March 1, 2013

mezze, a selection of small, in this case greek dishes, but mezze are served all over the mediterranean world, the middle east and the balkan. photo: hector sanchez

roasted beets
2 bunches baby beets, stems removed
1 tablespoon plus 1/2 tsp salt
60 ml olive oil
2 tbsp water
2 tbsp chopped fresh dill
4 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
preheat oven to 200ºc. rinse the beets and cut the stems off and reserve for a salad. in a large shallow pan mix beets, 2 tablespoons olive oil, 1 tablespoon salt and water. cover tightly with aluminium foil and roast in the oven for 25 minutes or until tender. remove beets from the oven and carefully take off the foil. when beets are cool enough to handle, peel of the skin with a paper towel. cut beets into quarters and set aside. once they are cooled, toss with 2 tbsp extra virgin olive oil, lemon juice, dill and 1/2 tsp salt. refrigerate over night and serve cold.

see more recipes down below

skordalia
3 medium potatoes, peeled and quartered
6 gloves garlic, grated
250 ml sour cream
50 gr. unsalted butter
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
2 tsp salt
boil potatoes until fork tender. drain of the water and return to pot. mash them with butter, garlic, sour cream, lemon juice, olive oil and salt.
serve room temperature with olives

taramasalata
4 slices of day old bread, crust removed, soaked in milk for 10 minutes
125 ml tarama (salted, dried and pressed grey mullet roe, available in mediterranean specialty stores)
4 tbsp fresh lemon juice
2 scallions white part only, finely chopped
2 tbsp extra virgin olive oil
white pepper to taste
squeeze excess milk from bread and add to food processor. add tarama, lemon juice, scallions, olive oil, white pepper and blend until smooth. cover & refrigerate overnight.
serve with warm pita breads

pan seared prawns
500 gr. prawns, deveined with shells and heads left on
1 tbsp rosemary, finely chopped
2 tbsp flat parsley leaves, finely chopped
1 tbsp dried sumac
1 tsp salt
1 1/2 tsp black pepper
3 tbsp olive oil
heat a cast iron skillet on high flame. meanwhile mix sumac, salt and pepper in a small bowl. pat your prawns dry and coat them with the spice mixture. toss them in 2 tablespoons olive oil and place on the grill. cook 2-3 minutes on each side or until flesh is pink and not translucent. remove from heat and transfer to a plate. sprinkle with parsley and rosemary and cover with foil for 5 minutes.
serve with lemons.

spanikopita (spinach pie)
for the dough using a 30 cm round pan (*note the dough can be made ahead of time)
385 gr. all purpose unsifted flour
250 ml warm water
1 tsp salt
120 ml. vegetable oil
115 gr. butter, melted
begin by melting the butter and set aside. in a large bowl combine flour, salt, water and oil and mix by hand. dust the work surface with flour and kneed the dough until soft and smooth. bring the dough together and cut in half. divide each half into 8 pieces and roll into 16 small balls. roll each ball into a 15 cm disk. place the first disk on a plate, brush with butter, add another disk on top and repeat. creating a crust, pull the edges of the bottom disk and inward towards the top disk. be sure to tuck in all the edges. cover tightly with plastic wrap and refrigerate for at least an hour or overnight. repeat this process with the remaining 8 balls of dough.
preheat oven to 220ºc
remove the dough from the refrigerator and let stand at room temperature until you have made the filling:
500 gr. of fresh spinach
2 bunches of scallions, sliced thin
8 eggs, beaten
115 gr. plus 2 tablespoons salted butter, melted
225 gr. feta cheese
225 gr. farmers cheese
in a saucepan on medium low heat, sauté scallions in 1 tbsp of butter until soft. remove from heat and set aside in a large bowl. add spinach to the pan, cook until it is wilted and then transfer to the bowl with the scallions. incorporate eggs, cheeses and 1 tbsp of melted butter, until well combined.

dust your work surface and rolling pin with flour and begin rolling out one of your doughs. this will be the base of the pita and must stretch at least 5 cm over the pan. lay the rolled out dough into a greased pan, pressing the dough up along the sides and over the rim of the pan. dust the surface and pin with flour and roll out the second dough. this will be the top layer of the pita. pour the filling into the pan and smooth out evenly. stretch the second dough over the top, pulling the edges of the first layer to create a crust around the pan. once the crust is assembled, pour the remaining melted butter over the top of the pita. place in the oven at 220ºc for 15 minutes. turn the oven down to 180ºc and bake for 45 minutes or until the crust is golden brown and puffed up. cool in the pan for at least 20 minutes before cutting into squares.
serve warm or at room temperature.

recipes from janine kalesis




No comments:

Post a Comment

email us: