SAUCES, DIPS `n PUREES

With so many favourites, how can I choose? So, I`ll upload a few, and you can decide.

Tzatziki (τζατζίκι)

1 cup full fat Greek yogurt

2 cucumbers (the short type)

4/5 cloves garlic

S & P

Splash each of olive oil and vinegar

Preparation

Crush the garlic cloves into a bowl, add the yogurt. Grate the unpeeled cucumbers and squeeze gently to remove excess liquid and add to the yogurt.  Add seasoning, vinegar and oil, stir well and it`s ready.

Having once been caught out without any cucumbers, I was forced to make it without, now I prefer Tzatziki without.  You can add chopped dill if desired.

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Pepper and Yogurt Dip

Oh my! Love this one with grilled meat, you can zap it up with more chilli if you dare!

Ingredients

1 kilo florina red pepper (longhorn, mild/sweet)

1 tub full fat Greek yogurt

4/5 cloves garlic

210 gr walnuts

1/2 tsp cumin seeds

1 dessertspoon lemon juice

2 dessertspoons olive oil

1 hot chilli

S & P

Preparation

Prick and grill peppers till browned.  Once cool enough, de-skin and deseed.  Grilling the peppers gives a different flavour.  To save time, you can prick and bake the peppers in the oven, remove them, wrap them well with cling film and leave for a few minutes.  They will peel much easier.

Put pepper flesh into a blender and zap first, then add the remaining ingredients to blend.

Serve with a sprig of mint.  Keeps in the fridge for 3 or 4 days in airtight container.

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Skorthalia (σκορδαλιά)

4 large potatoes boiled

6/7 crushed garlic cloves

Vinegar

Olive oil

S & P

Preparation

Mash the potatoes with plenty of olive oil, add crushed garlic S & P, and a good splash of vinegar. Mash well and serve warm with fried salted cod, grilled meats or vegetables.

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Aubergine Salad (μελιτζανοσαλάτα)

5 large firm aubergines (bulbous)

1 large onion

Bunch parsley finely chopped

1 tablespoon mayonnaise

Splash of olive oil

Little lemon juice

S & P

Preparation

Prick aubergines and bake till flesh gives slightly when squeezed.  Once cooled, remove flesh and discard the skins. Discard any seedy sections too.

Mash the aubergine flesh in a pestle and mortar till creamy.  Chop the onion very finely, add to the aubergine, along with the chopped parsley, S & P, mayo, olive oil and lemon juice.  It`s ready to serve.

Variations:  Add or replace with, any or all of the following: yogurt, broken walnuts, garlic, vinegar.

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Aubergine Puree

This one`s an unusual alternative to mashed potato.

Ingredients

2 large firm aubergines (bulbous)

1 dessertspoon flour

1 dessertspoon good butter

S & P

Preparation

Prick and grill or bake aubergines till flesh gives when squeezed.  Remove flesh and chop roughly. Discard skins and any seedy sections.

Make a roux in a frying pan ie, melt butter, add flour, mixing continuously.  When you have a creamy roux, add the aub flesh slowly, mixing and working the mixture constantly with the back of a wooden spoon, keep working it till it is a smooth, creamy puree  Add S & P and serve.

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Parsley Salad (μαίντανοσαλάτα)

Ingredients

1 large bunch parsley

2 thick slices bread without crusts

3 tablespoons olive oil

1 small onion

Squeeze of lemon juice

S & P (pref. ground)

Preparation

Soak the bread in water, and then squeeze out well. Beat the parsley and olive oil in the blender, adding the onion, then the bread, S & P and lemon juice.  It`s ready to serve.  Goes with crusty/crispy bread, with grilled meats.  Flavours improve overnight. Keep in airtight container.

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Fish Dressing

Juice from 1 or 2 lemons

1/2 cup olive oil

1 tablespoon brined capers

S & P

Zap all of the ingredients in a blender and serve over grilled fish.

 

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