Re: Teatime Choices
Originally Posted by Oink
(Post 12601176)
Which is it? You can't be this waffly, we need and answer. And isn't it like your summer where you are? I'd of thought that would be a factor on your decision.
Mmm. Trout. Haven't eaten one since 2009. |
Re: Teatime Choices
Originally Posted by BEVS
(Post 12604781)
Summer is waffly right now. The pizza won. All of it. Chips seemed hard work.
Mmm. Trout. Haven't eaten one since 2009. last night I made a healthy version of chilli (no red meat, no fats, no sodium, lots of veggies and beans - finely chopped mushrooms resemble meat to a degree) - very nice it was too! :D Hoping to get one of those air fryers for crimbo, then perhaps I can have a few chips for the first time in 9 months! |
Re: Teatime Choices
Originally Posted by Siouxie
(Post 12604789)
I have trout about 3 times a week.. not a whole one, just a fillet (skin removed), yum.
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Re: Teatime Choices
Shrimp Saganaki.
I made it once, many years back, not knowing how quickly shrimps cooked, using a tomatoey concoction I made up and some feta. Can't remember what I used for Ouzo...maybe a small bottle I brought back from Greece? It wasn't bad but not the wonder I'd had in a Rhodes restaurant. My mother in law makes stuffed cabbage with a wonderful tomato sauce, so I asked her to make extra sauce next time she did it and I'm using her sauce for this experiment. If I can find a vodka miniature I may add a splash. |
Re: Teatime Choices
Originally Posted by BristolUK
(Post 12605595)
Shrimp Saganaki.
I made it once, many years back, not knowing how quickly shrimps cooked, using a tomatoey concoction I made up and some feta. Can't remember what I used for Ouzo...maybe a small bottle I brought back from Greece? It wasn't bad but not the wonder I'd had in a Rhodes restaurant. My mother in law makes stuffed cabbage with a wonderful tomato sauce, so I asked her to make extra sauce next time she did it and I'm using her sauce for this experiment. If I can find a vodka miniature I may add a splash. Was it like this? Greek Shrimp Saganaki recipe with Feta cheese (Garides Saganaki) - My Greek Dish |
Re: Teatime Choices
Originally Posted by Siouxie
(Post 12605611)
https://cimg9.ibsrv.net/gimg/british...50d2d0fefb.jpg |
Re: Teatime Choices
Originally Posted by BristolUK
(Post 12605628)
There are so many different recipes and pics aren't there. The one that stood out for me in Rhodes was more of a soup. Not quite like this but the nearest I can get
https://www.closetcooking.com/shrimp...up-aka-shrimp/ Spoiler:
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Re: Teatime Choices
Originally Posted by BristolUK
(Post 12605628)
There are so many different recipes and pics aren't there. The one that stood out for me in Rhodes was more of a soup. Not quite like this but the nearest I can get
https://cimg9.ibsrv.net/gimg/british...50d2d0fefb.jpg
Originally Posted by Siouxie
(Post 12605629)
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Re: Teatime Choices
Originally Posted by Siouxie
(Post 12605629)
You mean like this?
https://www.closetcooking.com/shrimp...up-aka-shrimp/ It was very nice - with an oven warmed crusty roll, but not like what I was hoping. I under estimated the flavour my MIL's sauce takes on in the cooking of the stuffed cabbage rolls. I could have used more Feta in this one too. I was a bit reluctant to use more but my stepdaughter's not keen on it and I didn't want to overdo it. Next time I'll do a smaller one for her and use loads for me and stepson. I'm sure the ouzo makes a difference (even tho I don't like it). But is that because of the anise flavour? |
Re: Teatime Choices
Originally Posted by BristolUK
(Post 12605652)
I'm sure the ouzo makes a difference (even tho I don't like it). But is that because of the anise flavour?
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Re: Teatime Choices
Originally Posted by BuckinghamshireBoy
(Post 12605852)
You could try using some freshly ground start of anise instead? I use it in stews and soups.
I have an in built bias against ingredients that may sit unused in the cupboard for years after buying. :o |
Re: Teatime Choices
Originally Posted by BristolUK
(Post 12605916)
I have an in built bias against ingredients that may sit unused in the cupboard for years after buying. :o
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Re: Teatime Choices
It looks good and it looks easy - if I don't make it today (had shrimp last night so not sure), then I'll probably make it tomorrow.
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Re: Teatime Choices
And as the caretaker did prophesy, so it did come to pass, and on the 6th day he created saganaki, and it was very good. I looked at 5 or 6 recipes and made my own take; boiled a small carton of wing tips with peppercorns and bay leaf and salt to make stock instead of using vegetable broth, patiently let the tomato, onion, and garlic reduce down with white wine and the stock, used both parsley and dill as well as oregano, and a snurk of crushed chilies for sex appeal. Added ouzo just before the shrimp, stirred until nearly cooked then feta on top and under the broiler for a few minutes. It got a little jalapeno too.
https://cimg9.ibsrv.net/gimg/british...1ee76dde53.jpg |
Re: Teatime Choices
Originally Posted by caretaker
(Post 12606069)
<snip loads +photo> ...Added ouzo just before the shrimp... </snip loads +photo>
A very good friend was going for a TEFL interview in Athens and decided to lunch beforehand, ordered her meal with some bottled water. First up is the glass, she looks in and thinks "they haven't cleaned it properly", so she slung the content on the pavement. :o |
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