Mediterranean mezze table
02:47
Today I had invited my Finnish friend for lunch. She has
also lived in London for well over 10 years. We usually meet out for lunch once
a week, once every two weeks and often go for tapas or Lebanese, Turkish or
Greek mezze. We both love the chance to try a little bit of many different
dishes at one go.
So rather than one big main course I chose to go down the
mezze route preparing a selection of Italian, Greek and Eastern Mediterranean inspired
little dishes.
Normally I wouldn’t mix Italian with the rest of it, but to be
honest I had some cute mini Mozzarella and fresh basil I wanted to
get rid of. So I thought what the heck, we could explore the north and
north-eastern Mediterranean shores in one go!
Koussa bil Tahini, Roast aubergine and pepper dip with fried pitta triangles |
I have always loved Greek food, but after our honeymoon to
Santorini it has an even more special place in my heart. The feta and tomato
shrimp was a nod to the gorgeous Saganaki prawns I had for lunch in the little fishing bay of Vlichada. Such a happy day it was riding our bike around the island with my brand spanking new husband. The saganaki prawns
were messy as hell to eat, because they came in their shells, but they tasted
just divine.
Vlichada fishing bay |
Garides Saganagki |
This was my Mediterranean mezze lunch menu
Koussa bil Tahini
Roast aubergine, bell pepper tahini dip
Baked artichoke parmesan dip
Pitta crisps and warm ciabatta slices
Pesto mozzarella tomato salad
Feta tomato shrimp
Stuffed mini bell peppers
Mushrooms a la Greque
Cucumber, dill and yoghurt salad
Koussa bil Tahini
2 mid sized courgettes (roast in oven until very soft for about 1h)
2 tbls of tahini
1 garlic glove
3 tbls of lemon juice
2 tbls of yoghurt
Salt and pepper
Put everything together in a blender and mix.
Garides Saganaki
Oil
2 shallots or 1 medium onion
2 cloves of garlic
400 grams of shelled and deveined king prawns
4 large tomatoes (or tinned - juices reserved)
1/2 cup of dry white wine
100 gr feta cheese
Fresh or dried oregano and mint or greek herb mix
Pinch of paprika and red chilli flakes
Salt and pepper
Heat oil in a pan, add onions and a sprinkling of salt, fry for 2 minutes. Add garlic and fry for another minute. Add tomatoes and white wine and simmer until slightly reduced. Add herbs, paprika and chilli. Season. Add shrimp and crumble feta on top. Cover and simmer until shrimp are pink, or place in 200C oven for about 10 min until shrimp are done and feta starts to melt.
2 shallots or 1 medium onion
2 cloves of garlic
400 grams of shelled and deveined king prawns
4 large tomatoes (or tinned - juices reserved)
1/2 cup of dry white wine
100 gr feta cheese
Fresh or dried oregano and mint or greek herb mix
Pinch of paprika and red chilli flakes
Salt and pepper
Heat oil in a pan, add onions and a sprinkling of salt, fry for 2 minutes. Add garlic and fry for another minute. Add tomatoes and white wine and simmer until slightly reduced. Add herbs, paprika and chilli. Season. Add shrimp and crumble feta on top. Cover and simmer until shrimp are pink, or place in 200C oven for about 10 min until shrimp are done and feta starts to melt.
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