BEVS

Summer is waffly right now. The pizza won. All of it. Chips seemed hard work.


Mmm. Trout. Haven't eaten one since 2009.

Siouxie

I have trout about 3 times a week.. not a whole one, just a fillet (skin removed), yum.

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!

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!

BEVS

Trout is my fave but if I want one here I have to buy a license & catch one myself somewhere . You can't buy trout here.

BristolUK

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.

Siouxie

Was it like this?
Greek Shrimp Saganaki recipe with Feta cheese (Garides Saganaki) - My Greek Dish

BristolUK

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

Siouxie

You mean like this?
https://www.closetcooking.com/shrimp...up-aka-shrimp/

BuckinghamshireBoy

I find the 'soupy' ones to be more authentic. Haven't tried it for absolutely ages, must give it another go soon.

BristolUK

Closer, yes. With the Feta more dissolved.

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?

BuckinghamshireBoy

You could try using some freshly ground start of anise instead? I use it in stews and soups.

BristolUK

Or aniseed balls?

I have an in built bias against ingredients that may sit unused in the cupboard for years after buying.

caretaker

A good drink of Ouzo an hour or so before eating will sharpen the appetite, Greeks use it for this the same way Germans drink Jagermeister stomach bitters. Star anise that's been in the cupboard for years will still taste and smell like licorice, but I still have some. I am out of Ouzo though.

caretaker

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.

caretaker

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.

BuckinghamshireBoy

Ouzo? You can get Ouzo? What kind of 'undercover' trade deal is occurring here?

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.