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Category Archives: Greek Food

Greek Cuttlefish recipes

Cuttlefish with Wine sauce (Soupies Me Krassi)

Cooked this way, with the sweetness of the onions added and the smoothness of the white wine, it becomes a delicacy which wins over even the sceptics. Served on its own with fresh bread, it makes an unusual but excellent first course for four, or served on a plain white rice it can be a main course.

1 or 2 cuttlefish, about 3 lb (1.5 kg before it is cleaned)

10 oz (275g) sliced onions

4 oz (120ml) olive oil

1-2 glasses white wine

1/4 pint (150ml) water

1-2 inkbags from the cuttlefish

salt and black pepper

4 tablespoons finely chopped parsley

Wash and strain the cuttlefish. Keep inkbags in a small cup separately.
saute the onion in the olive oil, in a saucepan.Add the cuttlefish pieces as soon as the onion starts to change colour. Saute, stirring all the time as it easily sticks, until all the water it produces evaporates and the cuttlefish start to change colour too. This process takes about 15 minutes all. Add the wine slowly and when the steam subsides, add the water and the inkbags and stir to dilute them. Season cover and cook very slowly, stirring occasionally, for about 30 minutes. If it becomes too dry in the meantime and sticky, add a little water. It should be left only with its oil and a sweet pulp that the onions have disintegrated to.

Sprinkle the parsley at the end of the cooking, stir and serve, either its own or on top of plain, white rice.

Cuttlefish with rice

Alternatively, cook the rice with the soupies, whereupon it becomes impregnated with the delicious sea juices and acquires an almost smoky flavour. In this case there are two versions. One with tomatoes and the other without. Both are exquisite.

Proceed exactly as above up to the stage that you add the wine. Once it has evaporated, Add 2-3 small sliced tomatoes (if you want to use them) and 1/2 pint (300ml) hot water.Cook for 10 minutes and add 4 oz (100g) long grain rice or yellow Italian rice, the parsley and more seasoning, stir, cover and cook slowly until the rice has absorbed  all the water, about 20 minutes.

Cuttlefish with spinach

A very unusual but absolutely delicious dish, which in Greece is served as a main course.

1 1/2 lb (675g) fresh spinach

1 cuttlefish, about 2 lb (1kg) or over

1 medium onion, finely sliced

4oz (120ml) olive oil

1 glass white wine

1/4 pint (150ml) water

1-2 inkbags from cuttlefish (optional)

salt and pepper

Wash the spinach and strain squeeze it very lightly and shred coarsely. Keep aside. Clean and wash the cuttlefish slice it into 1 in wide elongated strips and divide the tentacles into smaller sections. Strain.

Saute the onion in the olive oil for few minutes until it starts to change colour, add the cuttlefish and saute until all the water it produces has evaporated. Stir continuously as it sticks easily at this stage. When the cuttlefish starts to change colour, Add the wine slowly and shortly afterwards the water and the inkbags. Season, cover and cook slowly for 20-30 minutes. Stir occasionally, in order to avoid sticking.When the cuttlefish tender enough, at the end of its cooking time, add spinach, more seasoning, stir to amalgamate the taste and juices, cover and cook for 6-8 more minutes. Serve with fresh brown bread and some white feta cheese.

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Posted by on October 28, 2011 in Greek Food, Seafood

 

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Melitzanosalata (Aubergine puree salad)

With the touch of exoticism in its taste, this dish makes an unusual starter. It can be prepared day before and served cold with a green salad. Very simple to prepare but make sure the aubergines are properly cooked. Traditionally  the Aubergines are cooked on charcoal and bear that unmistakable scorched aroma in the dish.

1 lb (450g) aubergines (1-2 large aubergines)

1 small onion, thinly sliced

1 clove garlic, thinly sliced or crushed

2 oz (60ml) olive oil

1 teaspoon vinegar or juice of 1/2 lemon

1 tablespoon mayonnaise (optional)

salt and black pepper

parsley

olives to garnish

Preparation

Choose a large aubergines for your own convenience (less peeling), prick them with a fork. Put them in the oven, Gas 4 /350 F/ 180 C, on the high shelf for approximately 50 minutes. Reset them on the oven and turn them round occasionally. When cold enough to handle, peel them. Chop the flesh put in a liquidizer with all the ingredients, apart from the parsley, and blend well. Serve in a bowl. sprinkle the chopped parsley on top and garnish with a few olives.

 
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Posted by on October 27, 2011 in Greek Food, Salad

 

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Pork with Celery in Egg and Lemon Sauce

This is an outstandingly delicate Greek dish.

2 – 2 1/2 lb (1 – 1 1/2kg) lean boneless pork or 4 medium-sized pork chops

1 large head of celery

3 tablespoons of vegetable oil or 1 oz (25g) butter

1 medium onion,finely sliced

1 pint (600ml) hot water

salt and white pepper

2 eggs

1 teaspoon cornflour diluted in 3 tablespoons cold water

1 large juicy lemon

Preparation

Wash meat and strain. Discard the root end of the celery, separate into stalks and wash individually under cold running water. Using the sharp point of a knife, try to dislodge any suspicion of grit in between its ribbed back. Cut celery into 2-in pieces using its levels as well. Drop the celery into salted boiling water and boil for 5 minutes, then strain and keep aside. This should be done in a large saucepan. In the same saucepan heat the oil or butter and slightly saute the meat and then the onion. Neither should get brown but slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and pepper, add the celery and cook for further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.

Prepare the avgolemono sauce . Pour it slowly all over the meat. rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce but on no  account let it boil.

Serve with a fresh green salad and fresh bread should be enough.

 
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Posted by on October 27, 2011 in Greek Food, Pork and Bacon

 

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Avgolemono (egg and lemono sauce)

Avgolemono is a sauce made with egg and lemon. It is added to soups or casseroles in order to provide body and flavour at the same time. It can miraculously transform a particularly thin soup disguise its flats. Primarily it is added to fish soups, chicken soups and tripe soup, or casseroles like lamb fricassee, lamb with fresh green peas, pork with celery, stuffed courgettes, dolmathes, most of the globe artichoke dishes, etc.

There are various ways of making avgolemono, some adding cornflour to make it thicker, some adding tablespoon of milk to make it whiter.

once you add the avgolemono never let the dish boil.

The easiest and most common method

2 eggs

juice of 1-2 lemons

Beat the eggs with a tablespoon of cold water for 2-3 minutes with a fork, add the lemon juice and beat it together for about 1 minute. Start intruding, slowly, tablespoons of the hot (but not boiling) sauce from the casserole or soup that the avgolemono is intended for, beating at the same time. Once 4-5 tablespoons have been added we assume that the avgolemono has acquired a mild warmth, and we can add it to the saucepan. It should be poured in very slowly, while stirring with a wooden spoon at the same time.

If it is a casserole with fragile contents like artichokes, pour the avgolemono sauce slowly all over and immediately rotate the saucepan and keep the sauce moving for 1-2 minutes. This should always be done away from heat. Return the saucepan on very gentle heat for few seconds, in order to thicken a egg a little. Keep stirring or rotating in the meantime.

A safer version

Separate the eggs and use only the egg yolks. Beat the egg yolk with a tablespoon of water for 1-2 minutes, add the lemon and continue as in the previous basic method. It is in this method that sometimes it is advisable to add an extra yolk if there  is a considerable amount of food that the sauce has to cover. This does not become light and fluffy as the previous one does. It is thicker and creamier.

A complicated version

Separate the eggs and beat the egg whites until they stay in soft peaks. Add the egg yolks and beat to gether for 2 minutes until well amalgamated. Add the lemon juice, beat together a little and start adding tablespoons of the hot sauce or soup as describe in the first method. This method results in the lightest and fluffier appearance and it is preferred for soups as it makes them look frothy. Beating the egg whits first safeguards them also against the heat.

   

 
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Posted by on October 27, 2011 in Greek Food, Sauce

 

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