Category: Mediterranean Recipes

June 19, 2014 Barbecue, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

June 11, 2014 Cheese, Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Parmesan Crusted Baby Sole

Parmesan Crusted Baby Sole Recipe. Baby sole fried in butter with a crispy parmesan crust.


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Parmesan Crusted Baby Sole
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Parmesan Crusted Baby Sole. This simple recipe will receive accollades from your friends and family. Bay sole lightly coated in parmesan and lemon pepper, then butter-fried to crispy perfection fits the bill as the perfect starter, or as a main course by doubling the recipe.
Ingredients
  • 4 x Baby sole, 60-80g each
  • 1 Egg lightly beaten
  • 20g Parmesan, finely grated
  • 2½g Lemon pepper
  • 50g Butter
Instructions
  1. Pat the sole dry with kitchen paper, then paint with the egg.
  2. Combine the lemon pepper and parmesan, then sprinkle a thin layer of the mix onto a plate.
  3. Working with one sole at a time, press the sole into the mixture to get an even coating on each side of the fish. Repeat this with the remaining fish.
  4. Heat your pan over medium high heat, add the butter and fry the sole for 2 minute per side until crispy and golden.
  5. Transfer the sole to platters and serve with lemon wedges and the accompaniments of your choice.

 

June 9, 2014 Chicken Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Poutry

Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes


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Chicken Schnitzel la Med
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
Ingredients
  • 2 Boneless, skinless chicken breasts
  • ½ Cup tapioca flour (can substitute cornflour)
  • 2 Eggs lightly beaten
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Green pepper, diced
  • ½ Red pepper, diced
  • ½ Yellow pepper, dised
  • 12 Calamata olives, pitted
  • 6 x Cherry tomatoes
  • 6 x Herbed ricotta balls, or herbed feta cut into cubes
  • 2 x 50g Butter
Instructions
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.

 

 

April 30, 2014 Fish Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Crisp Deep-Fried Calamari Rings

Crisp Deep-Fried Calamari Recipe


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Crisp Deep-Fried Calamari Rings
Author: 
Recipe type: Seafood
Serves: 2-4
 
The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success!
Ingredients
  • 500g Calamari rings
  • ⅔ Cup Corn Flake crumbs
  • 2 Cups strong flour
  • 1 Tbs Salt
  • 1 Tbs sugar
  • 2 Tsp Cayenne pepper
  • 1 Tsp Garlic powder
  • 1 Cup cornflour
  • 2-3 Eggs lightly beaten
  • Lemon wedges to garnish
  • Oil for frying
Instructions
For the Coating
  1. Combine the corn flake crumbs, flour, salt, sugar, cayenne and garlic powder in a large bowl
  2. Measure a cup of cornflour into another bowl
  3. Lightly beat 2-3 eggs in a third bowl
To Coat the Rings
  1. Working with a few rings at a time, drench the rings in the cornflour
  2. Dip the rings in the egg, and then drop them into the coating mixture
  3. Shake them around until they are coated, then transfer them to a flat platter. Make sure the rings are not touching.
  4. Repeat until all of the rings are coated.
  5. Allow the rings to stand for at least 20 minutes before proceeding
  6. Half-fill your frying pan with oil. Heat the oil to 180c / 350f
  7. Using a skewer, scoop the rings up one by one and lower them into the oil. Repeat until the surface area of the pan is covered with rings.
  8. Fry the rings for 90 seconds per side, then remove and drain on kitchen towel.
  9. Repeat with the remaining rings
To Serve
  1. Arrange the calamari on platters, garnish with the lemon wedges and serve with the accompaniments of your choice

 

 

April 24, 2014 Accompaniments, Cheese, Italian Recipes, Mediterranean Recipes

Mediterranean Garlic & Herb Cream Cheese in Olive Oil

How to make Mediterranean cream cheese


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Mediterranean Garlic & Herb Cream Cheese in Olive Oil
Author: 
Recipe type: Cheese
Cuisine: Mediterranean
 
This unique garlic and herb cream cheese is rolled into little balls and preserved in olive oil. This cheese compliments any table and is also a great gift for friends and loved ones. This recipe makes a full kilogram or 2.2 pounds of cream cheese at a fraction of the cost of store bought products. For more great "Learn to Cook" video demonstrations, please subscribe to our channel!
Ingredients
  • 4lt Full cream milk
  • 4Tsp Citric acid, dissolved in 250ml of hot water
  • ½ Tbs Cheese salt (or Kosher salt / non-iodated sea salt)
  • 1Tsp Garlic powder
  • Olive oil
  • Dried Italian herb mix
  • 250ml / 1 cup Cultured sour cream
  • 4 x 330ml Glass preserving jars
Instructions
  1. In a large pot, heat the milk over medium low heat until the temperature reaches 90c or 194f
  2. Remove the pot from the heat and pour in half of the citric acid solution while stirring the milk
  3. The curds will start to separate from the whey, but the whey will still be cloudy
  4. Continue to add small amounts of the citric acid, little by little, stirring continuously, until the whey is totally clear
  5. Line a large colander with cheese cloth or butter muslin and strain the curds from the whey. Discard the whey.
  6. Fold the cloth over the cheese, place a plate on top of the cloth, place a weight on top of the plate. A weight of around 2-2.5kg (4.4-5lb) will be fine. A bag of sugar, rice or salt will do.
  7. Allow the cheese to press and drain for 20 minutes
  8. Transfer the cheese to a large mixing bowl and briefly break up the curds with a spatula
  9. Pour in the sour cream and mix it in thoroughly
  10. Add the salt and garlic powder and mix them in thoroughly
  11. Sterilize the jars in your dishwasher on the hottest setting
  12. Pour a little olive oil into the bottom of each jar
  13. Sprinkle a thin layer of Italian herb mix onto a flat plate
  14. pick up a slightly heaped teaspoon of cheese with 2 teaspoon and compress the cheese
  15. Drop the cheese onto the plate and using your fingers, lightly press the cheese into a ball, then drop it into one of the jars. Repeat this until all the jars are full, topping up the oil as you go.
  16. Top all of the jars up until all of the cheese is covered with oil and close the jars.
Notes
  1. This cheese will last indefinitely in your refrigerator, and will improve with age.

 

April 20, 2014 Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Sauce Recipes, Vegetable

Fettuccine with Creamed Spinach, Crispy Bacon & Feta

Pasta with creamed spinach, bacon and feta. Creamed spinach recipe.


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Fettuccine with Creamed Spinach, Crispy Bacon & Feta
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
This pasta dish is creamy and full of awesome flavor. Creamed spinach, bacon and feta make a perfect combination.
Ingredients
  • 500g Packet of fettuccine pasta
  • 300g Spinach, stalks and main veins removed
  • 300g Streaky bacon, chopped
  • 150g Feta cheese
  • 4 Cloves garlic, finely chopped
  • 250ml Cream
  • Parmesan cheese to garnish
Instructions
  1. Follow the package instructions and cook the fettuccine. Keep warm.
  2. Heat a pan over medium high heat and fry the bacon for 8-10 minutes, stirring regularly, until it is crispy and golden.
  3. Just before removing the bacon from the pan, add the garlic and stir it in for about 30 seconds, until it is fragrant
  4. Scoop the bacon and garlic from the pan leaving as much of the fat behind as possible
  5. Add the spinach to the pan and stirfry until it is totally wilted and tender. Depending on the size of your pan, you may have to do this in 2 batches.
  6. Remove the spinach from the heat and transfer it to a large mixing bowl. Using your stick blender, puree the spinach until smooth
  7. Crumble the feta into the spinach and mix in well.
  8. Add the bacon and stir in, then pour in the cream and mix until everything is totally combined.
  9. Re-heat your pan to medium high heat, add the creamed spinach sauce to the pan, bring to the boil and boil briefly until the cream thickens slightly.
  10. Share the fettuccine among four pasta bowls, top each one with the creamed spinach sauce.
  11. Grate a little parmesan cheese over the top of each bowl and serve immediately.

 

March 27, 2014 Accompaniments, Greek Recipes, Italian Recipes, Mediterranean Recipes, Vegetable

Mediterranean Roasted Vegetables

Greek Roasted Vegetables


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Mediterranean Roasted Vegetables
Author: 
Recipe type: Vegetarian
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Aromatic roasted peppers with roasted onion and whole garlic.
Ingredients
  • 2 Red peppers cut into to chunks
  • 2 Yellow peppers cut into chunks
  • 2 Green peppers cut into chunks
  • 1 Head of garlic, separated but with the skin on
  • 4 Medium onions, cut into eighths
  • Olive oil
  • Salt and pepper
Instructions
  1. Cut the peppers into chunky bits (see "How to Core a Pepper"
  2. Separate the head of garlic, and cut the onions
  3. Arrange all of these in a roasting pan. Drizzle liberally with olive oil and season with salt and pepper
  4. Roast in a preheated oven at 180c / 350f for 1 hour, until the peppers are tender and have taken on color and the garlic is mushy
  5. Remove from the oven and serve immediately

 

Lamb, Main Courses, Marinades and Rubs, Mediterranean Recipes, Middle East, Sauce Recipes, Spice Mixes

Moroccan Yogurt Crusted Lamb

Roast Moroccan Yogurt Crusted Lamb


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Moroccan Yogurt Crusted Lamb
Author: 
Recipe type: Lamb
Cuisine: Moroccan / Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This roasted Moroccan Yogurt Crusted Lamb is something you will remember. Tender, succulent deboned leg of lamb in s crust of spiced lemon yogurt results in a flavor explosion second to none!
Ingredients
  • 1½ Kg / 3⅓lb Deboned leg of lamb
  • 4 Large cloves garlic, quartered along their length
For the spiced yogurt
  • 2 Tsp Ground sweet paprika
  • 2 Tsp Ground cumin
  • 1 Tsp Ground turmeric
  • 1 Tsp Ground coriander
  • 1 Tsp Ground black pepper
  • ½ Tsp Ground cardamom
  • ½ Tsp Saffron threads
  • 2 Tbs Grated lemon zest
  • 2 Cups / 500ml Plain yogurt
Instructions
  1. Preheat your oven to 180c / 350f / Gas mark 4
  2. Place all of the spiced yogurt ingredients in a mixing bowl and stir until well combined
  3. Make 16 incisions into the lamb, 4cm deep, at equal intervals and press one of the garlic pieces into each incision
  4. Place the lamb on a rack in a roasting pan. Spoon the spiced yogurt over the lamb evenly, making sure the sides are coated as well.
  5. Roast the lamb uncovered for 75 minutes. Remove it from oven and cover the pan loosely with foil. Allow it to rest for 30 minutes
  6. Slice the lamb thinly and serve with the accompaniments of your choice

 

March 22, 2014 Barbecue, Greek Recipes, Lamb, Marinades and Rubs, Mediterranean Recipes

Mediterranean Lamb Chops (Greek)

How to cook Mediterranean Lamb Chops (Greek)


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Mediterranean Lamb Chops (Greek)
Author: 
Recipe type: Lamb
Cuisine: Greek
Serves: 2
 
Succulent lamb chops, marinate in garlic and herbs, grilled to perfection. This video edmonstration will have you cooking up a storm!
Ingredients
For the marinade
  • 1Tsp dried oregano
  • 1Tsp dried basil
  • 1 Tsp dried parsley
  • 1 Tsp dried rosemary
  • 1 Tsp dried Thyme
  • 3 Large cloves garlic, roughly chopped
Other ingredients
  • 6-8 Lamb chops, cut 20mm (¾ inch) thick
Instructions
  1. Mix the marinade ingredients well
  2. Arrange the lamb chops in a shallow dish and spoon the marinade over evenly
  3. Allow the chops to marinate in your refrigerator for 24 hours, turning once and re-coating during this time
  4. Heat your griddle to medium-hot
  5. Stand the chops on the fatty side (3 or 4 at a time) and press a skewer through just above the fat
  6. Grill the chops fatty side down for 8 minutes until the fat is well rendered and crispy golden
  7. Remove the skewers and grill for 3 minutes per side
  8. Stand the chops on the bone and grill for a further 4 minutes
  9. Remove from the grill, allow to rest for 5 minutes and serve

 

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