Floyd Around the Med. Keith Floyd
you will, is very versatile. It can be used as an accompaniment to simple lamb souvlakia (kebabs), spread on little squares of bread as a snack with your apéritif, or served as a dip to go with mixed, raw vegetables (crudités) such as crisp batons of carrot, celery, spring onion etc.
| 1 | cucumber, unpeeled |
| 500g/1lb 2oz | best-quality Greek yoghurt |
| 6 | garlic cloves, very finely chopped, then crushed into a paste |
| olive oil | |
| wine vinegar | |
| sea salt |
Cut the cucumber lengthways in half, remove the seeds with a teaspoon and discard. Grate the cucumber on a cheese grater, put into a colander and sprinkle with sea salt. Leave to drain for 30 minutes-1 hour. Give it a good shake to make it as dry as possible.
Put the yoghurt into a bowl, whisk in the garlic paste and add the cucumber. Stir in well, then stir in a dash of olive oil and a dash of vinegar. Taste it and add a little more olive oil and vinegar if necessary (it must not be too runny). Refrigerate until required.
taramosalata
It is hard to find good taramosalata even in Greece. It is invariably made with anonymous fish roe, potatoes, ordinary oil and pink colouring and is, quite frankly, revolting! My version is expensive, excellent and simple. As with all the preceding mezze, this goes well with nicely charred, grilled pitta bread. It will taste even better if you can toast it over a charcoal grill.
| 2 | fat cloves of garlic, peeled |
| 100g/4oz | smoked cod’s roe – the best has the skin still attached, which needs to be painstakingly peeled off |
| finest-quality olive oil | |
| lemon juice | |
| some fine, fresh white breadcrumbs |
First purée the garlic in a food processor, then add the cod’s roe little by little until they are combined. As the food processor goes whizzing around, slowly and evenly pour in a thin stream of olive oil until you have a smooth paste. Next add some lemon juice to taste. Switch off the machine; you may find some olive oil has floated to the top. Switch on the machine again and add some breadcrumbs, a few at a time, until the excess oil has been absorbed.
stuffed vine leaves
Because these are fiddly to prepare, and because they are best eaten cold, it is wise to make them the day before you plan to eat them.
You could add finely minced lamb or beef to the filling, cooked with a little tomato sauce like a dry bolognese sauce.
| 50-60 | vine leaves (available in vacuum packs or, if you are lucky, loose in brine from a good specialist food shop) |
| 2 | large onions, finely chopped |
| 1 | bunch of peppery spring onions, very finely chopped. |
| 1 | good bunch of fresh dill, very finely chopped |
| 1 | bunch of fresh mint, finely chopped |
| 1½ cups | rice, well rinsed, drained and dried olive oil |
| juice of 4 | lemons |
| 500ml/18fl oz | tomato passata |
| sea salt and black pepper | |
| lemon wedges, to serve |
Blanch the vine leaves a few at a time in lightly salted boiling water, then cool them in a bowl of cold water. Drain and lay out flat on a work surface.
Mix together all the remaining ingredients except the lemon juice and tomato passata, adding a dash of olive oil. Place a small amount of the mixture on each leaf, turn in the sides and then roll them into little sausage shapes. Next, coat the base of a large saucepan with olive oil and cover the bottom with spare vine leaves, unfolded. Then arrange the stuffed vine leaves in circles to cover the bottom of the pan and build up layers until you have used them all up. Add the lemon juice and enough water just to cover the vine rolls. Find a plate or bowl that fits exactly inside the saucepan. Put this on top of the vine rolls to stop them floating up during the cooking process.
Bring to the boil and then simmer gently until the liquid has disappeared and the rice is practically cooked. If there is any liquid left at this stage, carefully strain it off. Now add the tomato sauce and continue to simmer until the rice is fully cooked. Leave to cool and then refrigerate overnight in the saucepan (do not attempt to turn them out while they are warm as they will break up into a shambolic mess!).
Next day, arrange the stuffed vine leaves on a serving dish in a single layer and pour the sauce over. Grind some coarse black pepper over the lot and serve with wedges of lemon.
marinated fish
Here’s one for those of you who happen to like a spot of fishing. If you catch a couple of fish, it doesn’t matter what sort they are at all (of course, you can buy fish from the fishmonger, ho, ho, ho!). But remember that the fish must be very fresh, since it isn’t cooked.
Fillet and skin the fish. Cut the fillets into bite-sized pieces, wash them and dry very carefully. Put them into a shallow earthenware or similar dish, squeeze over some lemon juice and add a dash of white wine vinegar so that the fish is half covered. Chuck in some finely chopped garlic, a couple of crushed peppercorns, a couple of very finely chopped chillies and a dash of olive oil, plus a bit of salt and pepper. Leave in the fridge for one hour and then turn the fish over to marinate the other side. Leave it in the fridge for a minimum of 4 hours (preferably overnight). Serve with fresh bread. The fish is raw but ‘cooked’ by the marinade.
aubergine salad
Another dish that benefits from being prepared the day before as