September 17, 2014 by Varga László
As i told in a previous article, I had a short summer holiday in Greece where I ate quite a few seafood dishes, one of the favorite being the following – Shrimp Saganaki or as the Greek call it – Garides Saganaki.
I bought and brought back from Greece lots goodies – feta cheese, Kalamata olives and extra virgin olive oil.
A week a go, Shuang, a friend from China, stayed over so I cooked her the following dish. She licked her fingers
Ingredients (4 servings):
- 500 g medium shrimps (about 15-20 pieces)
- 50 ml ouzo
- 400 g cherry tomatoes, but you can use also plum ore other kind of tomatoes
- 200 g Greek feta cheese
- 2 tablespoons olive oil
- 6 garlic cloves
- 1 medium onion
- 1 tablespoon dried oregano
- 1/2 tablespoon chili flakes
- 1 teaspoons red peppercorns
- salt to taste
- a few bread slices for the side
- a handful of Kalamata olives for the finishing
- Chop the garlic and onion.
- Halve the cherry tomatoes, or if using bigger tomatoes, dice them.
- Heat the olive oil in a smaller pan over medium heat.
- Add the chopped onion, garlic and red chili flakes and fry until translucent and softened.
- Add the cherry tomatoes, stir and simmer over medium heat about 5 minutes, the sauce has formed.
- Add the whole shrimps, ouzo and the red peppercorns to taste and simmer for 2 minutes.
- Crumble or cut the feta cheese into cubes.
- Add the feta cheese and oregano. Cover it with a lid and simmer for another 3-4 minutes until the cheese has melted.
- Meanwhile in a different pan heat some olive oil and fry some rye bread to toast.
- Serve while shrimps still hot.
Category Greek, Seafood | Tags: cheese,cherry tomatoes,garlic,Greek,oregano,seafood,stew | 1 Comment
September 2, 2014 by Varga László
I had the idea of this recipe from my holiday in Greece: they have very good wines and plenty of figs, and a lot of yummy seafood, but that will be the focus of other posts.
So, on the way back from Lefkada we stopped at a market and between other goodies bought some figs, a Greek red wine and a big can of extra virgin olive oil. A friend helped me pick the right kind of olive oil because it was only labeled in Greek 😉 .
Back home, I only needed the chicken and on a late August night I cooked the following dish. It was one of the tastiest I cooked or tested lately.
Ingredients (3-4 servings):
- 700 g chicken breasts
- 8-10 fresh figs, even a bit overripe
- 250 ml Imiglykos Greek red wine
- 2 bay leaves
- the juice of half lemon
- 2 tablespoons Greek virgin olive oil
- Salt and pepper to taste
- Halve the figs., set aside some halves for decoration.
- Wash the chicken breasts and cut each of them into 4 smaller pieces. Salt and pepper them and leave them 5 minutes.
- Heat the olive oil in a frying pan and, over high heat lightly, fry the chicken breasts on both sides.
- Turn heat to medium low and add the halved figs, wine, lemon juice and bay leaves.
- Simmer for around 20 minutes until sauce reduced and the figs are mostly dissolved in the sauce.
- Serve with rice or potatoes, garnish with the fresh fig halves and some mint leaves.
Category Chicken, Greek | Tags: chicken,figs,Greek,lemon,light,wine | No Comments
July 6, 2012 by Varga László
Ingredients (2 persons):
- 2 whole medium-to-small gilthead bream
- freshly ground salt and pepper
- 2 lemons
- 2-4 garlic cloves
- 1/2 cup extra virgin olive oil
- 2 large carrots
- 250 g celery stalks with leaves
- 500 g smaller new potatoes
- some larger button (champignon) mushrooms
- 2-3 thyme branches
- Egg and Lemon Sauce (Avgolemono)
- 2 large eggs
- Juice of 1 large lemon
- about 1 cup of meat or vegetable stock,
- Scale, gut and clean carefully the fishes.
- Salt and pepper the fishes both on their outside and their inside.
- In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
- Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
- Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
- Depending on the size of the new potatoes halve them or cut them into quarters.
- Remove the fish from the marinate bowl and place into an oven tray.
- Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
- Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
- Meanwhile prepare the avgolemono (egg-lemon) sauce:
- Bring the stock to boiling temperature and keep it warm.
- Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
- Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
- Serve the fishes on each plate accompanied by the vegetables.
- Pour over the still hot avgolemono sauce.
Category Fish, Greek | Tags: bream,carrots,celery,easy,eggs,garlic,Greek,healthy,lemon,olive oil,oven,potato,roasted,sauce,vegetables | 2 Comments