Taramosalata (fish roe dip)

Ingredients: 

120gr/4.2oz of white ‘cod fish roe’.
180gr/6.3oz of bread without the crust (around 8 slices of white bread)
1 small onion (around 60gr/2oz), chopped
5 tablespoons of fresh lemon juice
130ml olive oil (1/2 cup)

 

Method

In a bowl filled with water, add the bread and let it soak. Before using it,squeeze out the water with your hands.

Using a food processor or blender, add the onion and turn it into a thick paste. Add the fish roe and blend it with the onion, until the mix is smooth.
Add 1/3 of the bread and blend. 
Pour 1/3 of the olive oil and blend.
Continue adding bread and olive oil in the same manner until you use them all. 
Add half the lemon juice into the processor and blend.
Add the rest of the lemon, blend until emulsified and serve.

Pickled Mushrooms (serves 6 – 8)

Ingredients

215 mls red wine vinegar

2 whole cloves

6 tablespoons of cold water

5 whole black peppercorns

Half a bay leaf

1½ teaspoons salt

2 cloves of garlic peeled and crushed

1 lb small, fresh white mushrooms

1 tablespoon of vegetable oil

 

Method

Put the red vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic into a large enamel or stainless steel saucepan.

Bring to the boil on a high heat, drop in the mushrooms and reduce to a low heat.

Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.

Remove the garlic from the marinade and pour the entire contents of the pan into a 1½ pint jar.

Slowly pour the vegetable oil on top.

Marinade the mushrooms in the fridge for at least one week.

Tzatziki

Ingredients

  • 500g strained FULL FAT Greek Yoghurt
  • 1 large cucumber
  • 3 large garlic cloves, crushed
  • 4 tablespoons of olive oil
  • 2 tablespoons white wine vinegar
  • salt to taste

Method

Strain all liquid from the yoghurt and put in a bowl.

Remove skin from the cucumber and then cut in half lengthways and scrape out all the seeds.

Grate the cucumber with a cheese grater (or chop finely) and strain out as much liquid as possible.

Crush the garlic (use a a garlic press to do this if available). Use 3 clovesfor a stronger taste, if not, possibly only 1 or 2.

Add to the yoghurt along with white wine vinegar, olive oil and salt to taste.

Then add the cucumber and, if possible, let it rest for a few hours so the flavours will blend.

A little fresh mint can be added to this dish.

Carrot and Garlic Salad Dish

Ingredients:

3-4 fresh carrots

1-2 cloves of garlic

Mayonnaise

Salt to taste

 

Method:

Peel carrots and wash them in cold water and then grate carrots on the smallest slots your grater has

Grate garlic cloves on the same small slots of grater

Add mayonnaise (and salt to taste) and mix.