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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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Italian Salads

Italian salads are famous throughout the world. Largely I suspect, due to the wonderful olive oils used dress them. All vegetables can be served in a salad with the traditional olive oil dressing-the dressing is an integral part of the salad and not merely an addition to it. Oranges feature in many savory Italian salads. They are in plentiful supply and their natural affinity with chicory, pinch and fennel makes them an ideal ingredient. Although often served as a side dish, a salad of raw crunchy vegetables is the idea antipasto if tossed well in a mixture of herbs,  olive oil, freshly ground black pepper and vinegar or lemon juice.

Insalata al fresco (Rice salad with Olives and Tomatoes)

serves 4

225g/8oz/1 cup arborio rice

1 onion, thinly sliced into rings

45ml/3tbsp olive oil

30ml/ 2tbsp balsamic vinegar

5ml/1tsp caster (superfine) sugar

3 stoned (pitted) black olives, chopped

salt and freshly ground black pepper

3 tomatoes, skinned, seeded and roughly chopped

4 mint leaves, chopped

Preparation

Cook the rice in plenty of boiling salted water for 15-20 minutes until just cooked but still with texture.. Drain, rinse with cold water and drain again. turn into a bowl. Meanwhile, cook the onion in the oil gently for 3 minutes until softened. stir in the vinegar, sugar, olives and some salt and pepper and simmer very gently for 5 minutes. Pour the hot onion mixture over the rice, Add the tomatoes and mint. Toss and serve straight away.

Insalata di barbabietola (Beetroot Salad)

serves 4

 

450 g/1lb beetroot (red beets)

2 red onions, chopped

salt and freshly ground black pepper

15 ml/1 tbsp oil

30 ml/ 2 tbsp tarragon or wine vinegar

50 ml/ 1 tsp chopped fresh parsley or chervil

Preparation

Cook the beetroot in boiling water for 15 minutes or until tender. Cool, peel and cut into small cubes. Gently mix with the chopped onions. Mix the seasoning with the oil and vinegar. Pour over the beetroot and onions and arrange in a dish. Decorate with the chopped parsley or chervil.

Insalata Alla Romana (Roman Salad)

serves 4-6

 

225g / 8oz young spinach, torn in pieces

2 large tomatoes, chopped

100g / 4oz white button mushrooms, thinly sliced

45 ml / 3 tbsp olive oil

15 ml/ 2 tbsp chopped fresh basil

1 garlic clove, crushed

salt and freshly ground black pepper

Preparation

Toss the spinach, tomatoes and mushrooms together. Blend the olive oil, vinegar, basil, garlic, salt and pepper and pour over the salad. Toss gently and serve.

Insalata di Araggosta (Lobster Salad)

serves 2

1 cooked lobster

1 egg

Green salad leaves

5ml / 1 tsp white wine vinegar

15ml / 1 tbsp olive oil

5 ml /1 tsp chopped fresh basil

Salt and freshly grounded black pepper

100g /4 oz peas,cooked

Preparation

Remove the meat from the lobster tail and large claws and chop roughly, reserving the washed , small claws for garnish. Boil the egg for 5 minutes and rinse under cold water. Peel, halve and slice the egg and salad leaves on a serving dish. Add the lobster meat. Blend the vinegar, olive oil and basil in a bowl and beat well. Season with the salt and pepper and pour over the lobster. Add the green peas, garnish with small claws and serve.

Insalta di Pesce Bianco ( White Fish Salad)

serves 4-6

150ml dry white wine

150ml water

1 onion, quartered

Juice of 1/2 lemon

Few springs of mixed fresh herbs

Salt and freshly grounded black pepper

450 g / 1lb white fish fillets

1 egg yolk

5 ml/ 1 tsp made mustard

30 ml/ 2 tbsp olive oil

150ml single (light) cream

30ml/ 2tbsp finely snipped fresh chives

12 olives, to garnish

Preparation

Put the wine, water, onion, lemon juice, fresh herbs,salt and pepper in a large saucepan and bring to the boil. Add the fish fillets and reduce the heat. Simmer gently for 10 to 12 minutes until the fish flakes easily.

Lift out the fish with a fish slice.Boil the fish stock until the liquid has reduce to one-third, strain and allow to cool. Flake the fish into 1cm in pieces, discarding any skin and bones. leave to cool. beat the egg yolk with the mustard in a bowl until creamy. Slowly add the oil, drop by drop and gradually beat in the strained fish stock. Whisk in the cream and season to taste. Stir in the chives and fold in the fish. Spoon into a serving dish, garnish with the olives and serve with a mixed salad.

 
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Posted by on October 20, 2011 in Italian foods, Salad

 

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Insalata di mare ( seafood salad)

250g squid

1 small onion, peeled and quartered

1 celery stick, chopped

salt

175g shelled prawns

184g tin tuna

juice of 1/2 lemon

2 tablespoons olive oil

4-5 leaves fresh basil

1 tablespoon chopped fresh parsley

1 small pimento, chopped or freshly ground black pepper

Preparation

Clean the squid. place in a large saucepan with enough water to cover, adding the onion and celery.season with salt. simmer for about 1 hour until the squid are tender. in a separate pan boil the prawns for about 5 minutes, drain and leave to cool. drain the squid , discarding the vegetables, and leave to cool.when cold,cut into strips and mix the together with the prawns. adjust the salt if necessary. reserving the oil, drain and flake the tuna. mix the tuna and its oil, basil, parsley, pimento or black pepper. mix well and serve at once.

 
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Posted by on May 30, 2011 in Italian foods, Salad, Seafood

 

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Prawn Foo Yung

This dish is also delicious made with grab meat, fish or you might try a vegetarian way.

Serves 02

500g uncooked prawns, peeled and deveined.

01 egg white, lightly beaten

01 tea spoon corn flour,

02 eggs,

01 tea spoon sesame oil,

06ml chicken stock,

02 table spoon dry sherry,

02 table spoon soy sauce,

02 table spoon vegetable oil,

03 spring onions, finely chopped,

Preparation

place prawns, egg white and corn flour in a bowl and mixed to combine. cover and refrigerate for 20 minutes.

place eggs, sesame oil, stock, sherry and soy source, in a bowl and whisk to combine.

heat 01 table spoon vegetable oil at prawns and stare for 02-03 minutes. remove prawns from pan and set a side.

heat remaining oiling pan, at egg mixture and stair for 01 minute return prawns to pan and stare for 01 minute longer. sprinkle with spring onions and serve immediately.

 
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Posted by on May 22, 2011 in Chinese foods, Seafood

 

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