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SALADS & VEGETABLES |
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Tomato Salad
with Fried Feta (Domatosalata me Feta) |
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Salad
of Griddled Garfish Fillets with Sun-dried Tomatoes and Fennel Seeds |
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Potato
Salad with Bacon and Sour Cream |
Savoury Cabbage and Savoury
Cabbage Roll |
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From the Kitchen of Katina Peel 4 large parsnips and cut into pieces. Cook in salted water until
tender. Drain well, put through a moulin or blend
until a puree.
While the puree is warm add the butter cut in small pieces, cream, nutmeg, egg, and salt and pepper. Spoon into a buttered ovenproof dish. Topping
Sprinkle
the bread crumbs over the top, then lastly the melted butter. Reheat in
moderate oven, 180-190C (350-375F), for 20 minutes. This can be prepared in
the morning and reheated at dinner time. Katina's Comments: |
From the Kitchen of Katina
Top, tail and string the beans if necessary. Either leave whole or cut each bean into about 3 pieces. Cook them in a pan of salted water until just tender. Drain well. Melt the butter, add the spring onions, garlic and cook until the onions are tender. Add the almonds and cook until they are golden. Add beans, season with salt, pepper and lemon juice. The beans can be cooked beforehand and heated through again with the spring onion and almond mixture. Katina's Comments: |
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Monica's
Tomato Salad in Fethiye From the Kitchen of Katina
Mix
and serve on shallow dish. Sprinkle with paprika, lemon juice and a little
bit of olive oil. Katina's Comments: |
From the Kitchen of Katina
Katina's Comments: |
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From the Kitchen of Katina
Cook
the potatoes in boiling water until just tender. Drain well. When cool enough
to handle, peel the potatoes if desired and cut them into thick slices. Keep
hot. Cook the bacon in a skillet until crisp and browned. Drain the bacon on paper towels, then crumble. Set aside. Pour off all but 3 tablespoons bacon fat from the skillet. Lightly beat the egg with the wine, vinegar, sugar, pepper flakes, and salt and pepper to taste. Add to the bacon fat in the skillet and cook very gently until just thickened, whisking constantly. Add the dressing to the potatoes with the scallions and toss gently. Sprinkle the bacon on top and serve. Katina's Comments:
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Salad
of Griddled Garfish Fillets with Sun-dried Tomatoes and Fennel Seeds From the Kitchen of Katina Serves 4
Katina's Comments: |
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From the Kitchen of Katina Cook 1 kg lentils in oil with onion, carrot, celery, parsley and thyme. Cover to 2 cm with water after adding puy lentils. Cook till tender. Drain and discard herbs. Add lemon juice and oil to lentils. Season with cayenne, salt. Add feta, coriander and tomato. Sprinkle with lemon
zest.
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Tomato Salad with Fried Feta (Domatosalata me Feta) From the Kitchen of Katina The addition of fried feta turns this popular Greek salad into a light lunch or supper dish. Make it when tomatoes are at their best. SERVES 4
Katina's Comments: |
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From the Kitchen of Katina SERVES 4
Preheat oven to 190. Put all ingredients into a bowl. Toss the pumpkin until well coated. Choose a shallow dish into which the pumpkin will fit snugly and brush with olive oil. Pile in the pumpkin and bake for about 40-60 minutes. If cheese browns before pumpkin is tender, cover the dish with foil for the last 15 minutes of cooking. I added some cloves of garlic - couldn't resist! She also suggests some leftover tomato sauce can be stirred through the pumpkin and, as well some caramelised onions. 20 small pickling onions, peeled and quartered, 1/2 cup good olive oil, bay leaf & rosemary. Put all ingredients into a heavy-based frying pan. Cook, covered over a moderate heat for 15 minutes until onion has begun to soften, stirring frequently. Don't worry if they look very dark. (I have used sliced Spanish onions an added some balsamic vinegar to it) I often cook these different vegetables while I am doing something else in the kitchen. It's fun seeing what's in the fridge or freezer and using it a suggested above. Katina's Comments: |
From the Kitchen of Katina SERVES 6
Place sliced parsnip over base of a buttered 12-cup-capacity baking dish, then top with a layer of sweet potato, fennel and celeriac, finishing with a layer of potato, scattering each layer with a little butter, and some pine nuts and seasoning with sea salt and cracked black pepper. Combine nutmeg, cream and milk and whisk well, then pour over vegetables. Scatter gruyere and any remaining pine nuts over potato. Bake at 200c for 45 minutes or until vegetables are tender and top is golden. Serve with a pear and spinach salad. Katina's Comments: |
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Risoni, Zucchini, Mint and Lemon Salad From
the Kitchen of Katina SERVES 4 or 5 Ingredients
Cook risoni in a large saucepan of boiling water, salted water for 8-10 minutes or until al dente, then drain well. Meanwhile, layer zucchini and onion in a colander, sprinkling each layer with sea salt. Stand for 30 minutes, rinse under cold water, then pat dry with absorbent paper. Heat 1 tbs olive oil in a large frying pan and cook half the zucchini and onion and half the vinegar, turning frequently over medium/high heat for 5 minutes or until tender, then transfer to a bowl. (I cook it until it caramelizes). Repeat with the remainder of the mixture. Combine the mixture with risoni, 1/4 cup olive oil, lemon rind and juice and mint, then season to taste. Katina's
Comments: |
Radicchio, Pancetta and Pecorini Salad From
the Kitchen of Katina SERVES 4 or 5 Ingredients
Heat a non-stick frying pan until very hot and cook pancetta, stirring frequently until fat is rendered and pancetta is crisp and browned, then drain on absorbent paper and cool. Combine pancetta, radicchio, olive oil and balsamic vinegar in a bowl, season to taste and toss gently to combine. Ass pecorino shavings and toss gently to combine. Katina's
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Beetroot,
Pumpkin and Spinach Salad The Advertiser Food and Wine section (Oct. 27, 2004) SERVES 4
Walnut vinaigrette
Discard beetroot stems and leaves; quarter unpeeled beetroots then place
in large shallow baking dish; drizzle with half of the oil. Serve with wedges of grilled polenta. Katina's Comments: The vinaigtrette can be made without the walnut oil. Also the walnuts can be omitted from the recipe. You can substitute pine nuts for the walnuts. I sometimes add grainy mustard to the dressing. I often roast pumpkin and beetroot when I am using the oven for something else and then refrigerate it. It's then on hand if I feel like using it in a salad or whatever. The fetta goes really well with this salad but if you don't have it, don't worry about it. This salad really compliments grilled or barbequed food. |
Carrot
with Mint and Garlic (Jazar Bil Na'na) From the Kitchen of Katina SERVES 4 These minty carrots are tasty and aromatic. Serve them hot or warm as an appetizer or to accompany grilled or roast meat or chicken.
Peel or wash and scrape the carrots and trim off the tops and tails, then
cut them into 1-cm slices. Put the carrots into a pan and barely cover with
water. Add salt and simmer, covered, for 10 minutes or until almost tender.
Then uncover to let the liquid reduce, and cook for about 10 minutes more. Katina's Comments:
For the last few years we have been picking feral olives with Syd and Jane's and friends at their property on the way to Clarendon. It is bloody hard work, but well worth the effort. We make a party of it of course! Enough excellent (priceless) oil to last till the next harvest. |
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Potato
Salad with Bacon and Sour Cream From the Kitchen of Katina SERVES 4 Of several excellent waxy potato varieties now available for potato salads, nicola, desiree, pink fir apple and bintje would all work well here.
Boil potatoes until tender, then peel and cut into 3cm cubes and set aside. Fry bacon gently until crisp. Retain fat in pan and drain bacon on kitchen paper. Combine sour cream, mustards, vinegar and salt, then tip into pan containing bacon fat, along with bacon, stirring to mix. Quickly add potato, lifting and stirring, and scatter with chives. Season with pepper, if you wish. Serve at room temperature. Katina's Comments:
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From the Kitchen of Katina
Remove the coarse outside leaves and any damaged ones from the cabbage. Shred, removing the core and wash. Place in a saucepan with a little salt (I add a couple of teaspoons of sugar near the end of the cabbage season to help take away any strong taste). Cook about 10 minutes or until slightly crisp. Shape the saucepan occasionally to prevent it catching. Drain any excess liquid away. Meantime melt the butter and cook the bacon and onion in this until the onion is softened. Mix with the cooked cabbage. Roughly chop the hard boiled eggs and add, seasoning with salt and pepper. Butter an ovenproof dish and add the cabbage; cover the top with the grated cheese and brown in moderate oven, 180-190 (350-375F). It should take about 20 minutes to heat through. Savoury Cabbage Roll From the Kitchen of Katina This is good served for lunch or as an entree.
When preparing the savoury cabbage, instead of covering with grated cheese mix this through. When the cabbage is cold bind with the egg. Roll puff pastry out very thinly to make a long oblong piece about the size of a Swiss roll tin. Spread down one side with the cabbage. Roll over to enclose and tuck in the ends. Brush all over with the small egg, beaten with a pinch of salt. Prick the top in several places and place the roll on a buttered scone tray. Refrigerate. It can be kept at this stage for 8 hours. Bake in a moderately hot oven, (190-200C (3753-400F), for about 20-25 minutes or until golden brown and puffed. Serve cut in thin slices with a little melted butter or a jug of sour cream. Katina's Comments: |
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From the Kitchen of Katina SERVES 4 ·
1 kg boiling potatoes, peeled and chopped ·
125 ml olive oil ·
1 tbsp mild paprika ·
1 tsp ground cumin ·
2 garlic cloves, crushed ·
Juice of 1 lemon ·
1 handful flat-leaf (Italian) parsley leaves,
coarsely chopped ·
Sea salt and freshly ground black pepper Cook the potato in boiling salted water until just
tender. Drain. Put the oil and spices in a large frying pan and
stir over low heat until fragrant. Add the garlic and cook for another 1-2
minutes, or until soft. Add the warm, boiled potato and toss to coat well.
Remove from heat, then stir in lemon juice and
parsley and season with salt and pepper. Stand for 20 minutes, to allow the
flavours to infuse, then serve at room temperature. |
Türlü | Baked
Summer Vegetables From the Kitchen of Katina SERVES 6-8 ·
2 large aubergines (about 500g), thinly sliced ·
1 large onion, peeled and thinly sliced ·
4 garlic cloves, peeled and roughly chopped ·
2 large potatoes, peeled and roughly chopped ·
4 large tomatoes, roughly chopped ·
4 green peppers, deseeded and sliced ·
6 courgettes, trimmed and sliced ·
1 tbsp dried oregano ·
1 tbsp dried mint ·
3tbsp fresh flat-leave parsley, including stems,
roughly chopped ·
3tbsp concentrated tomato purée ·
6 tbsp extra virgin olive oil sea salt and freshly
ground black pepper To
serve Slab of feta Dried oregano Olive oil for drizzling Equipment Baking dish about 30x30cm Soak the aubergines in a bowl of salted cold water
for 30 minutes to remove their bitterness. Drain them in a colander and place
them in a large bowl. Preheat the oven to 200C/Gas 6. Add the onion,
garlic, potatoes, tomatoes, peppers, courgettes, oregano, mint and parsley to
the bowl of aubergines. Season generously with sea salt and freshly ground
black pepper. Put tomato purée in a measuring jug, add 300ml of
boiling water and mix well. Pour this over the vegetables in the bowl, add
the olive oil and mix everything well. Transfer the mixture in the baking dish and bake
in the preheated oven for 11/2
hours or until the top has browned and the vegetables are tender,
stirring occasionally. (Cover the dish with foil if it looks like the vegetables
are burning but be sure to remove the foil again 30 minutes before the end).
Leave to cool before serving warm or cold with feta dried oregano sprinkled
over the top, and drizzled with olive oil. |