While Greek cooking has influenced and been influenced by other cultures, as have the cuisines of most countries, of all of those countries, Greece must be foremost in the ranks of having a “fusion” cuisine which offers an exceedingly rich and diverse array of foods that are the zenith to thousands of years of traditional cooking.
Overtime only few changes have taken places like names of dishes, cooking methods and basic ingredients. Some of the important elements of Greek cooking are cheese, olives, eggplant, legumes, herbs and spices. Fish and seafood are popular due to proximity of sea, but meats such as lamb, poultry, beef and pork are common part of the Greek diet.
Greek food is simple and elegant, with flavours subtle to robust, textures smooth to crunchy, fresh and timeless, healthy and nutritious. Preparing and enjoying some of the Greek food is adventurous and wholesome.
GREEK SALAD
(This healthy rustic salad recipe is delicious alone as a healthy low calorie lunch, or serve as sides with grilled fish or sandwiches)
Ingredients:
1 medium sized sliced red onion
Half cup each diced cut bell pepper (Red, yellow and green)
1 medium sized half roundel cucumber
6-8 each pitted olives (black & green)
1 medium sized diced cut tomato
A quarter of an ice berg lettuce torn with hand
Dressing:
4 cloves chopped garlic
A quarter tsp of dried oregano
Pinch of salt
Fresh milled white pepper corns
Juice of one lemon
Two tbsp extra virgin olive oil
Topping :
6 cubes of feta cheese (can substitute with good soft cheese)
Few sprigs of curly parsley
Method:
For making the salad dressing place the garlic, oregano, salt and pepper. Add the lemon juice so that the salt will dissolve. Now add the olive oil and make an emulsion by whisking it thoroughly. In this bowl add the rest of the ingredients and toss it to coat the dressing. Transfer this to a cold salad plate and top it off with the feta cheese and parsley sprigs. Do not let the salad sit for some time as the lettuce will lose its crispness.
TZATZIKI
(Popular yoghurt dip ideal as an appetiser fresh vegetable crudités or pita crisps)
Ingredients:
1 cup strained yoghurt
Half a cucumber grated
2 cloves of garlic crushed
1 tbsp of olive oil
A pinch of salt
1 tbsp of lemon juice
Sprig of dill or mint (optional)
Method:
Straining the yoghurt has to be done a day in advance. Place a muslin cloth on a strainer. Scoop the yoghurt into the strainer and allow the water to strain for at least 10 to 12 hours in the fridge. Once it is strained place the yoghurt in a bowl.
Add the crushed and chopped garlic to the yoghurt.
Peel cucumber, remove seeds and grate. Squeeze out excess water from the cucumber. Add this to the yoghurt mixture.
Add the olive oil, salt, lemon juice and stir mixture well. As an option dill or mint leaves can be copped and mixed to this mixture for your own flavour. Serve chilled as a dip or side sauce with grilled meats.
MOUSSAKA
(Casserole dish of layered eggplant with a spiced lamb filling topped with cream sauce and baked to perfection)
Ingredients:
250 gm minced lean lamb meat
2 medium sized thick sliced egg plant or brinjal
1 medium sized fine chopped red onion
2 tbsp olive oil
3 cloves of chopped garlic
1 cup tomato puree
Half tsp cinnamon powder
A pinch of salt
Freshly milled pepper corns
For cream sauce
25 gm salted butter
25 gm refined flour
250 ml milk
1 medium onion studded with 6 cloves and 2 bay leaf
A pinch of salt
Method:
Sprinkle salt on the sliced egg plant and keep aside for 20 minutes to remove water. Heat a griddle, pour olive oil and sear the egg plant. Keep aside.
In a heavy bottom pan heat olive oil and sauté the onions and garlic. Add the meat along with cinnamon powder. Sauté the meat till the water evaporates. Add the tomato puree and check for seasonings. Keep aside.
For cream sauce
Boil the milk separately. Heat a pan and melt butter. Add the flour and stir in slow flame till the flour is cooked (white roux). Switch off the fire and add the boiling milk and whisk continuously to obtain a smooth sauce. Add the onion studded with cloves and bay leaf. Keep simmering till the sauce thickness to the right consistency.
Strain the sauce and keep aside.
Assembling the casserole
Apply olive oil inside the casserole. Place the cooked eggplant on the base. Fill it with the cooked mince meat. Top it off with cream sauce (optional to sprinkle grated cheese on top of the sauce for richness)
Bake it for 35 minutes in 180 degree C for getting an even golden colour over the dish. Take it out of the oven and rest the dish for some time before serving.
(Sunil is executive chef, The Raviz, Kollam)
