FILO PARCELS FILLED WITH PUMPKIN AND FETA

This is another lovely recipe from Sam Lord and his fiancée Iris who produce Eliris extra virgin olive oil in Northern Greece. The unusual range of olive varieties used in the oil seems to give a wider flavour dimension than that of oils pressed exclusively from Koroneiki which is the norm in Greece. Check out the oil in a google search.

Ingredients:

• 1 large squash or piece of pumpkin
• 500g Baby Beetroot, trimmed, scrubbed & cut into wedges
• Eliris extra virgin olive oil
• 4 cloves garlic
• Salt and pepper
• 1 tbsp. Brown Sugar
• Thyme
• 200g feta cheese, crumbled
• Sheets of filo pastry

Method:
Cut the squash in half, coat with a mixture of olive oil, salt, pepper, and thyme. Roast the squash in the oven with the unpeeled cloves of garlic at 180-200C until cooked and slightly charred Mash the flesh of the squash and garlic, excluding the peel, add seasoning to taste. Oil each sheet of filo and arrange in threes or fours. Fill squares or rectangles with the squash mixture and shape into triangles or rolls. Bake for 10-12 minutes until golden and crispy.

SPETSOFAI

This hearty stew comes from Katerina Psaltiras in Mani in the Peleponnese on the Greek mainland. Her husband Nicos produces the Psaltiras Extra virgin olive oil which is currently on sale in specialist shops in the UK. The oil is really fruity and herbaceous with good balancing bitterness and pepper.

Ingredients:

• 3 medium peppers (different colors)
• 1 aubergine
• 1 big onion
• 2 pieces of garlic
• 1 spicy farmers sausage
• 2 ripe tomatoes and one soup spoon of tomato paste
• 1 small glass of dry white wine
• 1 small spoon of sugar
• Psaltiras Extra Virgin Olive oil (one cup of the coffee size)

Method:
Trim the fish of all skin and bones and cut into small cubes. Place in a bowl and add the lime juice. Toss well together and place in the fridge. Leave overnight.
Drain the fish and place in a serving dish. Add all the remaining ingredients and stir carefully to mix well together.
Leave to stand in the fridge for half an hour before serving with more lime and a garnish of fresh coriander leaves.

MARINATED RACK OF LAMB

The first time I tasted this dish I was staying with friends on the Greek island of Crete and the herbs used were wild marjoram and rosemary. However once back in the UK I tried the recipe with locally grown mint in place of the marjoram and red currant in place of the quince jelly and the result was equally good. It would probably work with basil and thyme as well, so experiment as you will. Choose a good Greek extra virgin olive oil for the oil.

Ingredients:

• Allow one rack of lamb for two people
• 2 cloves garlic per rack of lamb, peeled and crushed
• Plenty of red wine
• Sprigs of fresh rosemary
• Wild marjoram, mint or basil
• Greek extra virgin olive oil
• Plenty of crushed black pepper
• 4 tablespoons quince, red currant or crab apple jelly

Method:

1. Clean the peppers, onion, aubergine and garlic and wipe over the sausages. Cut everything into large pieces.
2. Pour the olive oil into a pot and heat it. Add all the prepared ingredients and fry until they turn gold. Then add the wine and bring to the boil and allow to cook for a short while (just three bubbles!).
3. Skin the tomatoes and finely chop. Mix with a small spoon of tomato paste in a small cup with a little water. Add the salt and pepper ( if we want it more spicy we add spicy chilli ).
4. Cover with a lid, lower the heat and let the stew cook on the small flame for 30-40 minutes. Take care not to allow the stew to stick on the bottom of the pot by adding a little bit of water if needed.

GREEN BEANS WITH POTATOES AND FRESH TOMATO SAUCE

I make no apology for the fact that all three recipes this month come from Greece. This year Greek oil has really come into its own. Both quality and yields were good and I have tasted some extremely good extra virgin olive oils from the region. Accordingly I decided to show case just a few of them with these family recipes from the producers. This recipe comes from Susan Burke whose family owns olive groves on the island of Crete and supply some of the olives which are pressed for Cretan Rustic Gold extra virgin olive oil. The oil should soon be on sale in the UK.

Ingredients:

• 1 kilo broad runner beans (frozen can be used when fresh are not in season)
  
• 3/4 cup of Rustic Gold EVOO
• 2 large beefsteak ripe tomatoes or 3/4 kilo smaller ripe tomatoes grated or blended in a food processor
• 4 potatoes peeled and divided into two lengthways
• 1 medium size onion chopped
• 3 tablespoons of chopped parsley
• 1 tablespoon of fresh dill or 1 teaspoon of fennel seeds
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 - 2 cups of water
• Extra Rustic Gold for drizzling

Method:

1. If using fresh beans, wash and peel the strings from the beans by slicing the top and pulling the string down the side of the bean.
2. Heat 3/4 of the Rustic Gold in a large pan and gently fry the onion until it is soft. Add the beans and potatoes and mix all together. Next grate the tomatoes into the pan or add blended tomatoes with the seasoning and 1 cup of water, stirring well.
3. Cover the pan and leave to simmer on a low heat for about 20-25 minutes by which time the potatoes will be cooked and beans opened. Add the parsley, dill and oregano and allow to cook for another 5 minutes uncovered, adding a little more water if needed.
4. Take the pan off the heat and serve, drizzling a little more oil over each plate. Serve with warmed crusty bread and thick slices of feta cheese.