GREEK:DELICIOUS V3

THE REAL GREEK feast IF HERE YOU THINK THAT GREEK FOOD IS ALL ABOUT DUMMY COPY HERE AND THENO PUT THAN SEVENER INGREDIENTSA EACH ABOUT DUMMY COPY HERE AND THENO PUT FEWER THAN SEVEN INGREDIENTS EACH OTHER HER T aste of Greece could have been called For the Love of Greece, as it became a project that brought together well known personalities from across the world who all share a special bond with this beautiful, everfascinating Mediterranean country. They gave us their favorite recipes, told us of their much-loved foods, and opened their hearts as they shared their memories and revealed what Greece means to them. They gave us their favorite recipes, told us of their much-loved foods, and opened their hearts as they shared their memories and revealed what Greece means Mediterranean country. They gave us their favorite recipes, told us of their much-loved foods, and opened their hearts as they shared their memories and revealed what Greece means to them. They gave us their favorite recipes, told us of their much-loved foods, and opened their hearts as they shared their memories and revealed what Greece means their memories their memories to them. ➜ SMALLworld Photographs by Anna Gyseman delicious. | October 2020 | 03

paHapaspztleerly&ncutitag,hairnsi PETIMEZI IS GRAPE molasses. TIPCOOK’S feast Drizzle it over pancakes or yogurt. Buy it CALORIES: 120KCALS | FAT: 6.9G | (0.8G SATURATED) at oliveology.co.uk. If you can’t find grape TMHaEkeSPthEeLThSazOelAnKutS PROTEIN: 2.6G | CARBOHYDRATES: 11.3G (8.2G SUGARS) | fillUinPgTuHpEtoLI4Q8UhIDou, rs FIBRE: 1.1G | SALT: TRACE | molasses, you can use pomegranate SOaYhOeaUd aDnOd Nsto’TreNinEED molasses instead. aTnOaiCrtiOghNt ScoTAntNaiTnLeYr Makes: 24 Cook Time: 45 mins STIRinTHthIeS fVriEdRgSeI.ON Easy! Prepare filling in advance SHOWstopper! A rich and chewy mix of hazelnuts, tahini, dried fruit and honey are rolled up in filo pastry and baked until crisp. Serve with extra honey for dipping. This recipe comes from Greek cookery school, Oliveology in Borough Market. INGREDIENTS 75g currants or sultanas (ideally Greek) 45g petimezi 25ml orange blossom water 100g toasted hazelnuts, finely ground 100g tahini, plus extra for drizzling 100g Greek fir honey (from oliveology.com, Sainsbury’s or good delis), plus extra for drizzling Grated zest and juice 1 orange 1 tsp ground cinnamon, plus extra for sprinkling 200g cox apple, grated 6 filo pastry sheets Olive oil for brushing METHOD 1. Heat the oven to 180°C/160°C fan/ gas 4. Line 2 baking sheets with baking paper. Put the currants or sultanas in a large bowl with the petimezi and orange blossom water, then leave to soak for 30 minutes. 2. Stir in the hazelnuts, tahini, honey, orange zest and juice, cinnamon and apple. 3. With the long side facing you, cut the filo sheets vertically into 4 even strips. Keep covered under a damp tea towel. 4. Brush one strip with a little oil. Spread a spoonful of filling onto one end of the strip, leaving a 1cm border. Fold the bottom of the sheet over the filling and roll up the pastry, tucking in the sides as you go. Transfer to a prepared baking sheet and brush with a little extra oil. 5. Repeat with the remaining pastry strips, then bake for 15-20 minutes until golden brown. Allow to cool on the baking sheets. Pile the cigars into a bowl, drizzle with tahini, honey and a sprinkle of cinnamon. ▶ 03 | October 2020 | delicious.

feast K a k av i a ORZO IS SMALL, rice-shaped pasta fEweaittsayhaoonrrdzeogtoapanmsoat,tao (buy it in most supermarkets). Any short pasta sauce CALORIES: 681KCALS | FAT: 53.3G | (7.6G SATURATED) will do for this recipe but check the cooking PROTEIN: 32.5G | CARBOHYDRATES: 15.6G (5.9G SUGARS) | CALORIES: 532KCALS | FAT: 19.7G | (6.8G SATURATED) FIBRE: 4.8G | SALT: 0.5 | time as it may need longer. PROTEIN: 18.5G | CARBOHYDRATES: 66.2G (12.7G SUGARS) | FIBRE: 8.1G | SALT: 1.9 | Serves: 6 Cook Time: 45 mins DAIRYf r e e Medium difficulty Serves: 4 Cook Time: 25 mins A fresh, lemonyWPIETRFHECT I’m Easy! You don’t have to eat the fish head in Greek wine (they’re in TIPCOOK’S Make a change to your midweek bowl Marianna Leivaditaki’s traditional Cretan supermarkets now) or of pasta and use tiny rice-sized orzo to make stew, but cooking it with potatoes, herbs crisp Provence rosé. this Mediterranean-style recipe – a great and tomatoes adds fantastic flavour to the quick dinner for vegetarians. silky broth. If you love seafood, then this Tinned tomatoes Cioppino fish stew ticks all the boxes. INGREDIENTS can be quite acidic, so Oil for frying INGREDIENTS taste the tomato sauce 1 large onion, finely chopped 400g cyprus potatoes, cut into 3cm chunks and add a pinch of sugar 3 garlic cloves, chopped 150g fennel bulb, trimmed and chopped, if you think it needs it. 1½ tbsp tomato paste fronds reserved 4 fresh oregano sprigs, finely chopped 250g carrots, finely chopped Small bunch fresh parsley or fresh dill, 200g celery, finely sliced chopped, plus extra to serve 200g ripe tomatoes, roughly chopped 2 x 400g tins plum tomatoes 1kg hake steaks on the bone, plus a hake 150g black olives, pitted head – about 400g 300g orzo 1 tbsp roughly ground fennel seeds 150g feta 400ml extra-virgin olive oil Lemon wedges to serve 200ml freshly squeezed lemon juice, METHOD plus wedges to serve 1. Heat a big glug of olive oil in a Small bunch fresh parsley, roughly large frying pan over a low-medium heat, chopped, to serve then gently fry the onion and garlic for Barley rusks or sourdough bread to serve 10 minutes until very soft. Increase the heat to high, add the tomato paste and METHOD herbs and cook for 1 minute, stirring. 1. Put the potatoes in a large pan with Add the plum tomatoes and olives and a lid (they should fit snugly in a single layer). reduce on a medium-high heat for 15-20 Top with the fennel, carrots, celery and minutes until thick – crush the tomatoes tomatoes. Add the fish head and the fennel in the pan with a wooden spoon. seeds and a little salt. Pour in the olive oil 2. Meanwhile, cook the orzo in a and 1 litre water, then put over a high heat. large pot of boiling salted water until 2. Bring the soup to the boil, cover with very nearly cooked (about 8 minutes). a lid, then cook over a high heat for 25-30 Rinse the orzo under warm water and minutes, shaking the pan regularly to drain well. Add the orzo to the tomato prevent sticking. sauce, and season lightly. Crumble over 3. Remove the fish head with a slotted the feta and serve with extra herbs and spoon and discard. Add the hake steaks to lemon wedges, if you like. ▶ the pan with the lemon juice and cook for 5 minutes, then turn off the heat. Taste and season. Let the soup sit before serving – it’s not supposed to be eaten piping hot. Use a fork to flake the hake off the bone. Scatter with the parsley and reserved fennel fronds, then serve with lemon wedges and rusks or crusty bread. 05 | October 2020 | delicious.

feast I’Mv e g e ta r i a n Ggiraenetk-bsatkyelde beans TIPCOOK’S 07 | October 2020 | delicious. CALORIES: 158KCALS | FAT: 6.1G | (0.9G SATURATED) Roasting the PROTEIN: 6G | CARBOHYDRATES: 16.6G (8.5G SUGARS) | FIBRE: 6.4G | SALT: 0.2 | aubergines whole, rather than halving them Serves: 4 Cook Time: 30 minutes and drenching them in I’m Easy! oil, means you need to This is a hearty Greek baked-bean dish use less oil and still get that I often make in big batches for work. I love the earthy herbs and greens, and the beautifully soft flesh. sweetness from the honey and cinnamon TRY SERVING THIS with some simple brings a soothing, homely element to the Whole roast FOR THE METHOD baked or pan-fried white fish. If you’re not meal. Eating it the next day lets the flavours atauhbeinrigyinoeguwritth TAHINI SAUCE 1. Heat the oven to 200°C/180°C fan/ a vegetarian, add an anchovy fillet to the pan with mingle and develop even more. 70ml tahini gas 6. Rub the aubergines all over with olive the onion for extra savoury, salty flavour. INGREDIENTS CALORIES: 847KCALS | FAT: 54.2G | (13.1G SATURATED) 50ml natural yogurt oil, put them in a roasting tray, then roast 2 tbsp olive oil PROTEIN: 24.6G | CARBOHYDRATES: 56.4G Juice 1 large lemon in the oven for 1 hour, turning occasionally, ½ red onion, thinly sliced (17.1G SUGARS) | FIBRE: 17.7G | SALT: 3.3 | 2 garlic cloves, crushed until completely softened. 150g chard, spinach or spring greens, 75ml extra-virgin olive oil 2. Meanwhile, to make the tahini sauce, finely chopped Serves: 4 Cook Time: 1 hour combine all the ingredients in a medium 400g tin butter beans, drained and rinsed I’m Easy! FOR THE bowl with 100ml cold water and stir well. (or 250g dried beans, soaked and boiled; A whole roast aubergine is a GREEK SALAD It needs to have a drizzling consistency. see pack instructions) beautiful thing. The smoky, charred 400g cherry tomatoes, halved If it’s a little thick, stir in some more water, 400g tin chopped tomatoes skin and soft, juicy flesh, drizzled with 1 red onion, finely sliced then taste and season well – aubergines can 1 tbsp runny honey tahini sauce, is perfect for an alfresco 1 large cucumber, roughly chopped take a lot of salt. Set aside. 1 small red chilli, deseeded and finely summer spread. Want something quicker? 290g jar pitted kalamata olives, 3. To make the Greek salad, combine chopped The aubergine in this sticky miso and drained and roughly torn the tomatoes, onion, cucumber and olives 1 tsp ground cinnamon tahini recipe are cut into wedges and 3 tbsp red wine vinegar with the vinegar, oil and some seasoning. 1 tsp dried oregano ready in less than an hour. 75ml extra-virgin olive oil Chill for 10-15 minutes. 10g fresh flatleaf parsley, leaves and 4 pitta breads, toasted until 4. When the aubergines are ready, toss stalks finely chopped INGREDIENTS crisp, thinly sliced the pitta, herbs and crumbled feta through METHOD 4 large aubergines 1 large bunch fresh basil, leaves the salad and season again. To serve, bash 1. Heat the oven to 200°C/180°C Olive oil for rubbing roughly chopped the aubergines with the back of a spoon so fan/gas 6. Heat the oil in a large ovenproof Finely chopped fresh chilli or a few Handful fresh oregano leaves, they collapse a little and the skins split open. frying pan or casserole over a medium heat. pinches chilli flakes to serve (we used roughly chopped, 5. Drizzle the tahini sauce generously Add the onion with plenty of salt and aleppo chilli, from souschef.co.uk or or 1 tbsp dried oregano over the aubergines and scatter with some pepper, then cook for 2-3 minutes until ottolenghi.co.uk) 1 small bunch fresh dill, fresh chilli or chilli flakes. Serve immediately softened. Toss in the greens and cook for roughly chopped another 3-4 minutes, then add the beans, 200g feta, roughly crumbled d■ .with the Greek salad and any leftover tahini tomatoes, honey, chilli, cinnamon and oregano and stir to combine. sauce on the side. 2. Bring the mixture to a simmer, then transfer to the oven and bake for 20 minutes until the edges brown and the flavours intensify (if you don’t have an ovenproof frying pan or casserole, just transfer the mixture to a baking dish). 3. Remove from the oven, scatter over the parsley and serve.