Kevin Woodford’s 60 Best Holiday Recipes: Recreate the dishes you loved eating on holiday From Ready, Steady, Cook’s popular chef. Kevin Woodford
This dish is also lovely as a snack, served with a large bowl of garlic mayonnaise and plenty of fresh crusty bread.
Sarthelles sto Foúrno
This simple recipe relies on the freshest possible ingredients, particularly the sardines, so that a perfect marriage of flavours can take place. Be sure to buy sardines that have not been previously frozen. Serve as a starter or a light meal.
preparation time 15 minutes
cooking time 30 minutes
serves 6
Ingredients
1 kg (2 lb) fresh sardines, cleaned and gutted
finely grated zest and juice of 1 lemon
6 garlic cloves, crushed
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
125 ml (4 fl oz) dry white wine
salt and freshly ground black pepper
1 Preheat the oven to 180°C, 350°F, gas mark 4.
2 Rinse the sardines thoroughly and then pat them dry on kitchen paper. Place them in a lightly greased shallow baking dish large enough to hold them in a single layer.
3 Sprinkle the grated lemon zest, garlic, dill and parsley over the sardines, then season generously with salt and pepper.
4 Pour on the lemon juice and white wine, then cover the dish with a tight-fitting lid. Bake for 30 minutes or until the sardines are cooked through. Serve hot or warm.
Kevin’s Tip
If like me, you are conditioned to think that sardines should be cooked al fresco on the barbecue, and this recipe appeals to you, then simply omit the white wine and follow your heart! Be sure to serve it with plenty of crusty white bread. This is a great help if you get those annoying little bones lodged in your mouth.
Melitzánes sto Foúrno
I like to make this dish the day before serving to allow the flavours to infuse and then reheat it. It’s substantial enough to serve as a vegetarian main course with crusty bread and a green salad, and also makes a good accompaniment to plain grilled meat or fish.
preparation time 30 minutes, plus 30 minutes’ salting the aubergines
cooking time 50 minutes
serves 6
Ingredients
1 kg (2 lb) large aubergines, thinly sliced
vegetable oil for shallow-frying
4 tablespoons extra virgin olive oil
175 g (6 oz) onions, thinly sliced
4 garlic cloves, crushed
1 tablespoon chopped fresh fennel herb
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
750 g (11⁄2 lb) tomatoes, skinned, deseeded and chopped (or use a 400 g/14 oz can of chopped tomatoes)
1 tablespoon tomato purée
1 glass of dry white wine
2 drops of Tabasco sauce
1⁄2 teaspoon Worcestershire sauce
a pinch of caster sugar
125 g (4 oz) fresh Parmesan cheese, grated
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper
1 Put the aubergine slices on kitchen paper, sprinkle with salt and leave for 30 minutes.
2 Preheat the oven to 180°C, 350°F, gas mark 4. Rinse off the salt from the aubergines under cold running water, allowing the discoloured water to drain away. Gently pat the aubergines dry.
3 Heat a thin layer of vegetable oil in a large frying pan until very hot and add the aubergines (don’t overcrowd the pan; cook them in batches if necessary). Season with salt and pepper and fry until golden on both sides. Transfer to a shallow ovenproof dish.
4 Heat the olive oil in a saucepan, add the onions and garlic and cook gently for 5 minutes, until softened. Stir in the herbs, tomatoes and tomato purée. Pour in the white wine and season with the Tabasco, Worcestershire sauce, sugar and some salt and pepper. Mix together well and simmer gently for 10 minutes.
5 Pour the sauce over the aubergines and sprinkle with the Parmesan cheese and parsley. Bake for 30–40 minutes, until golden brown on top, then serve immediately.
Kevin’s Tip
Greek cheeses are readily available these days but I actually prefer the flavour of fresh Parmesan in this dish. It’s well worth stealing an ingredient from another country in order to get a superb finish.
Spanakotyropitta
Pies of all sorts are an important element in the gastronomic history of Greece. For me, this spinach and feta pie brings back wonderful memories of a three-hour lunch in a quaint, whitewashed taverna, while sheltering from fierce midday sun on the unspoilt island of Lipsoi.
preparation time 45 minutes
cooking time 40 to 50 minutes
serves 4 to 6
Ingredients
4 tablespoons olive oil
1 large onion, thinly sliced
75 g (3 oz) spring onions, finely diced
1 kg (2 lb) fresh spinach, washed
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
4 eggs, beaten
250 g (8 oz) feta cheese, crumbled into small pieces
175 g (6 oz) butter, melted
500 g (1 lb) filo pastry
salt and freshly ground black pepper
1 Preheat the oven to 190°C, 375°F, gas mark 5.
2 Heat the oil in a deep pan, add the onion, spring onions and spinach and season with salt and pepper. Cook for 2 minutes.
3 Add the dill and parsley and cook, stirring constantly, for 2 minutes. Remove from the heat and leave to cool.
4 Mix together the eggs and feta. Using a slotted spoon, remove the spinach and onion mixture from the pan, leaving any liquid behind, and add to the eggs and cheese.
5 Use a little of the melted butter to grease a 25 cm (10 inch) flan tin with a removable base.
6 Lay a sheet of filo pastry out on a work surface and brush with melted butter, then put it over the base of the tin. Repeat with half the filo sheets, layering them over the base and sides of the tin and allowing them to overlap the sides. Keep the rest of the filo covered