The Pagan Heart Food of the Gods

April 2005 Issue

Food of the Gods: Foods of Greece By Catherine M.     I spent a wonderful month in Greece a few years ago. Some of my favourite memories revolve around the food - wandering the Plaka, meandering down the hill of the Acropolis, pausuing to snack while pottering about the markets of Rhodos...One of my treasured mementoes is a cookbook, 300 Traditional Recipes: Greek Cookery that I picked up on Poros. The following dishes are taken from it. This selection of appetisers makes a wonderful light meal to share with family and friends. To add the last touches to this array, place a couple of heated loaves of bread (preferably with thick chewy crusts, and not sweet) on the table. Nearby pour rich tasting olive oil into some shallow dishes and then carefully layer some delicious balsamic vinegar atop the oil. Grind some fresh pepper and dip the bread. A platter of marinated olives, pickled capsicum, and tasty feta with olive oil drizzled over the top rounds it off nicely! Dolmadakia - Stuffed Vine Leaves 1/2 cup white rice 1 lb ground lamb 2 cloves garlic, diced 9 oz young grapevine leaves 1 lb spring onions, finely chopped 1 cup olive oil 1 small bunch parsley, finely chopped 1 small bunch mint, finely chopped Juice of 1 lemon Blanch the leaves, rinse in cold water, and drain Saute the spring onions in half the oil until soft. Add the lamb, rice, 1 cup of hot water and all ingredients except leaves, oil, and lemon juice. Boil for 5 minutes Roll up a heaped teaspoonful of the mixture in each leaf, ensuring you tuck in the ends as you go. Place the dolmades in a pot, tightly packed. Add the rest of the oil, the lemon juice, and 2 cups of water. Cook over a low heat for 30 minutes until water is absorbed and rice tender Chill and serve with lemon slices Gigantes Plaki - Baked Giant Beans 18 oz giant dried white beans 1 large onion, sliced into rings 3 cloves of garlic 4 ripe tomatoes 1 cup olive oil 1 bunch parsley, finely chopped Salt and pepper Soak the beans 12 hours, drain, rinse and bring to boil in plenty of water. Drain again and place in casserole dish Peel and seed the tomatoes, process and pour over the beans. Add the remaining ingredients, stir well, and bake in a moderate oven for 1 hour. If necessary, add water while cooking Horiatiki Salata - Greek Salad 9 oz hard feta cheese (use goat's feta, not sheep or cow) 10 sheets of filo pastry 1 cup melted butter 2 eggs, beaten Pinch of finely chopped mint Pinch of pepper Mash the cheese, and add the eggs, mint and pepper Cut the filo into 2.5 inch wide strips. Brush with the butter and place a small teaspoon of the cheese mixture at the end. Fold up into a triangular shape Place the pies on a greased baking tray, brush them with butter, and bake in a moderate oven until golden - about 15-20 minutes Melitzanossalata - Eggplant Salad 2 lbs large purple eggplants 1 cup olive oil Juice of 1 lemon 2 cloves garlic, mashed Salt Prick the eggplants with a fork and bake in moderate oven until tender. Peel and roughly chop Use a food processor to blend the eggplant with lemon juice and salt. Gradually add the garlic and olive oil Serve chilled Midia Atmou me Aspro Krasi - Mussels Steamed in White Wine lb mussels - only select ones with shells tightly closed 1 cup white wine 2 medium onions, diced Salt and pepper to taste 1 tablespoon parsley, finely chopped Scrub the mussel shells and trim the beards. Wash in running water and let them drain Put all ingredients except salt and pepper in a pot, cover, and boil for 8 minutes. Season with salt and pepper and serve Revithokeftedes - Chick Pea Fritters 18 oz dried chick peas (gabanzo beans) 2 tablespoons baking soda 2 medium onions, diced 1 small bunch of parsley, finely chopped 1 egg 1 cup of flour Salt and pepper Soak the chick peas in warm water and baking soda - leave for 12 hours. Drain and wash well and the use a food processor to puree them Add onions, parsley, egg, salt, and pepper and mix well. Shape into patties and dredge in flour Fry in hot oil Tiropitakia - Small Cheese Pies 4 firm, ripe tomatoes 1 cucumber I medium white onion 1 green capsicum (bell pepper) 5 oz feta cheese 10 ripe olives 1/2 cup strong olive oil 1 sprig oregano, diced Salt and pepper Wash and roughly diced up the tomato. Peel and slice the cucmber, slice the onion and capsicum into rings. Place in a bowl with olives, oregano, and salt and mix lightly Slice up the feta and place atop the salad. Drizzle the oil over top and sprinkle on the pepper Tzatziki - Yoghurt Dip 2 cups full-fat yoghurt 1 medium cucumber 4 cloves of garlic, mashed 2 tablespoons olive oil Pinch salt Pinch vinegar 1 teaspoon lemon juice Grate the peeled cucumber and press out the water. Beat the yoghurt with a fork until creamy. Mix in all the ingredients and chill

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