Mediterranean Summer Table E-Book

Kathy Kordalis

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Seitenzahl: 181

Beschreibung

A collection of timeless and versatile recipes inspired by the food of the Mediterranean countries, for every day, every occasion and every appetite.Take a journey with through your favourite flavours from the Mediterranean, with over 100 recipes influenced and inspired by the food prepared and enjoyed in France, Spain, Greece and Italy. This is crowd-pleasing, life-giving food, designed to be shared and that you will make time and time again, favourites that stand the test of time. ALL are welcome at Kathy Kordalis' table, as traditionally, the Mediterranean diet was based on mainly vegetarian meals and protein for celebrations, the perfect basis for a 'flexitarian' approach. In a meal-planning section there are recommendations on how to create a meal for people with specific dietary needs. Being mindful of seasonality and food availability is important, but without it affecting your joy, because as well as providing nourishment, food should bring you happiness. This super-versatile recipe collection features sauces, pickles and ferments for the fridge and store-cupboard, recipes for easy home-made breads, seasonal vegetable dishes (including salads, sides and mains), fish plates from the sea and meat plates from the land, plus deliciously indulgent sweet things. In addition, Mediterranean Summer Table is peppered with vignettes on key Mediterranean ingredients, from olives and olive oil to honey and saffron, to create a beautiful cookbook, and a reference to treasure and revisit time and time again.

Leseprobe

Mediterranean

SUMMER TABLE

Mediterranean

SUMMER TABLE

TIMELESS, VERSATILE RECIPESFOR EVERY OCCASION & APPETITE

KATHY KORDALIS

PHOTOGRAPHY BY MOWIE KAY

DedicationFor Mum, Dad and Matthew x

Senior Designer Megan Smith

Senior Editors Abi Waters & Gillian Haslam

Production Manager Gordana Simakovic

Creative Director Leslie Harrington

Editorial Director Julia Charles

Food Stylist Kathy Kordalis

Prop Stylist Lauren Miller

Indexer Hilary Bird

First published in 2023by Ryland Peters & Small20–21 Jockey’s FieldsLondon WC1R 4BWand 341 E 116th StNew York NY 10029www.rylandpeters.com

Text copyright © Kathy Kordalis 2023Design and photographs copyright© Ryland Peters & Small 2023

ISBN: 978-1-78879-509-8E-ISBN: 978-1-78879-535-7

10 9 8 7 6 5 4 3 2 1

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China.

CIP data from the Library of Congress has been applied for. A CIP record for this book is available from the British Library.

• British (metric) and American (imperial plus US cups) measurements are included for your convenience; however, it is important to work with one set of measurements and not alternate between the two within a recipe.• Ovens should be preheated to the specified temperatures.• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using.• To sterilize screw-top jars, preheat the oven to 160°/150° fan/325°F/gas 3. Wash the jars and their lids in hot soapy water then rinse but don’t dry them. Remove any rubber seals, put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes.

CONTENTS

Introduction

Small Bites & Drinks

From the Sea: Fish & Seafood

From the Land: Meat Desserts & Cakes

From the Garden: Vegetables

From the Field: Grains & Pulses

From the Dairy: Cheese & Yogurt

From the Larder: Sauces, Condiments & Pickles

From the Fire: Breads

Desserts & Cakes

Index

Acknowledgments

INTRODUCTION

Whether you are serving up a lazy weekend brunch, hosting a last-minute al fresco lunch in the garden, throwing a summer drinks party or staging a stylish celebration dinner under the stars, the ingredients and recipes in this book will transport you to the shores of the Mediterranean wherever you find yourself. This collection of easy, versatile and elegant recipes will provide you with endless inspiration for all your summer eating occasions, and cater for every taste and appetite.

For this book, I have gathered together my most trusted and reliable Mediterranean-inspired recipes, the ones that I return to again and again, in the hope that they will become firm favourites in your repertoire too.

I’ve included ideas for refreshing drinks with accompanying flavour-paired small bites, ideas for sharing platters to graze from at your leisure, impressive recipes that showcase the freshest fish and seafood, classic and full-flavoured meat dishes, an array of vegetable dishes and recipes that make the best use of nutritious grains and pulses. I also share with you some simple ideas for cooking with, and plating, fresh cheeses and other dairy, from feta and labneh to burrata, plus some simple recipes for homemade condiments, pickles and dressings that will add the perfect finishing touch to your dishes. Also included are some easy-yet-satisfying breads to bake, such as pita and focaccia, and of course the all-important decadent desserts and cakes.

I shine a spotlight on classic Mediterranean ingredients in essays that explore the role of seasonings such as salt, mustard and spices, as well as ancient foods such as olive oil, vinegar and honey, as these are the cornerstones of so many recipes enjoyed in the Southern European countries.

All the ingredients I have used in my recipes are easy to source in most supermarkets, delicatessens and farm shops. And remember, the beauty of Mediterranean-style food is its simplicity – you should be prepared to let your good-quality ingredients do most of the work, treat them with respect in your kitchen, then relax and share the stunning results with your friends and loved ones all summer long.

aperitivo

SMALL BITES

& drinks

BLUE CHEESE ARANCINI & GRIDDLED OLIVES with an amaretto sour

A trio of taste explosions! Blue cheese, charred olives and a zingy drink. This is the perfect pre-dinner small bite and drink selection. Something really special happens to olives when they are griddled – the best type of olive to use is a large buttery type like a Halkidiki as it chars beautifully and pairs well with the blue cheese in the Arancini.

Amaretto Sour (see page 15), to serve

BLUE CHEESE ARANCINI

400 g/2 cups arborio rice

100 g/11/3 cups finely grated Parmesan

6 eggs, lightly beaten

100 g/3½ oz. blue cheese

75 g/generous ½ cup plain/all-purpose flour, seasoned

100 g/1¼ cups fine dried breadcrumbs

vegetable oil, for deep-frying

sea salt and black pepper

GRIDDLED OLIVES

200 g/7 oz. large buttery green olives in brine, stoned/pitted and drained

2 tablespoons olive oil

1 teaspoon mixed dried herbs

pinch of dried chilli/hot red pepper flakes

1 garlic clove, crushed

100 g/3½ oz. semi-dried/sunblush tomatoes

wooden skewers

MAKES 24

Cook the rice in a large saucepan of boiling, salted water for 15 minutes or until tender, then drain well, place in a large bowl and leave to cool. Add the Parmesan, two-thirds of the eggs, season generously with salt and black pepper and stir to combine. Spread the rice mixture out on a baking sheet and refrigerate until cold.

To make the arancini, place 1 tablespoon of the chilled rice mixture in the palm of your hand and flatten with a spoon. Place ½ teaspoon of the blue cheese in the centre of the rice and gently form the rice mixture around the filling to create a ball. Transfer the arancini to a large plate. Repeat with the remaining rice mixture and blue cheese – you should make about 24 arancini.

Place the flour, remaining egg and breadcrumbs in separate bowls. Roll each arancini gently in the flour, then dip in the egg, then finally roll in the breadcrumbs. Place them on a tray and refrigerate until needed.

Heat the vegetable oil in a deep saucepan or deep-fryer to 180°C/350°F. Deep-fry the arancini in batches for 3–5 minutes or until crisp and golden brown. Drain on paper towels and serve immediately.

For the griddled olives, place all the ingredients in a bowl, except for the semi-dried tomatoes. Mix the olives with the oil and seasonings, then thread the olives on to wooden skewers, place them on a flat surface and press them with something heavy to flatten them.

Heat a griddle pan until hot. Grill the olive skewers on the hot pan, while pressing them again with something heavy. After the grill pattern is printed on the underside of the olives, turn the skewers over and press them again with the weight. Remove the olives from the skewers and transfer to a bowl with the garlic and semi-dried tomatoes. Serve with the hot arancini and an Amaretto Sour, if liked.

THYME & PARMESAN CHOUX PUFFSwith a negroni sbagliato

This is a winning flavour combination. The thyme and Parmesan choux buns can be made in advance and frozen before baking. Nothing smells nicer than pastry baking in the oven, so keep these in your freezer for impromptu drinks. The Negroni Sbagliato is a classic Campari cocktail and the perfect accompanying drink for these tasty morsels.

5 large eggs

80 g/¾ stick butter, cubed

1 teaspoon sea salt

150 g/generous 1 cup plain/ all-purpose flour

¼ teaspoon freshly grated nutmeg

1 teaspoon mustard powder

pinch of cayenne pepper

175 g/generous 2 cups grated Parmesan or pecorino

4 fresh thyme sprigs, leaves picked, plus extra to garnish

1 teaspoon honey

milk or water, for mixing

Negroni Sbagliato (see page 14), to serve

MAKES ABOUT 30

Preheat the oven to 200°C fan/220°C/425°F/gas 7. Line two baking sheets with parchment paper.

Crack 4 of the eggs into a jug/pitcher and beat together. Put 250 ml/ 1 cup water, the butter and salt in a saucepan over a medium heat and bring to a simmer, stirring occasionally, to help melt the butter.

Take the pan off the heat and pour in the flour, stirring until it comes together into a paste. Put the pan back over a low heat, and stir until you have a smooth ball and the dough is starting to form a layer on the base of the pan – this should take 2–3 minutes.

Take the pan off the heat and use a stand mixer or hand beaters to beat the dough for about 5 minutes until cooled.

Beat in the 4 beaten eggs, little by little, making sure each addition is well incorporated before adding the next. Stir in the nutmeg, mustard, cayenne. thyme, honey and two-thirds of the cheese. Pipe or spoon the mixture on to the prepared baking sheets (you should get approximately 30 buns from the mixture).

Whisk together the last egg with a dash of water or milk, then brush onto the buns, sprinkle with the remaining cheese and place in the preheated oven. Reduce the oven temperature to 180°C fan/200°C/ 400°F/gas 6. Bake for 20 minutes until puffed up and golden. Remove from the oven, pierce the side of each one with a small knife and put back in the oven for 5 minutes to let the steam out, before removing and devouring while they’re still warm.

These drinks are so simple and pretty to serve to your guests, whether a cocktail with a twist like the Pomegranate Martini or the Berry Gin Jug which is perfect for a crowd. All are light, delicious and look so attractive on an alfresco summer table.

Negroni sbagliato

25 ml/1 fl. oz. Campari

25 ml/1 fl. oz. sweet vermouth

ice cubes

Prosecco, to top up

twist of orange peel, to decorate

MAKES 1

Pour the Campari and sweet vermouth into a glass, add ice cubes and gently pour in the Prosecco – pouring down a bar or long spoon placed in the glass will stop the bubbles fizzing over the edge of the glass.

Stir the contents of the glass together, top up further with Prosecco if needed and garnish with the orange peel.

Amaretto sour

ice cubes

50 ml/2 fl . oz. amaretto

25 ml/1 fl. oz. lemon juice

1 teaspoon syrup from a jar of maraschino cherries, plus cherries from the jar to garnish

1 tablespoon aquafaba (brine from a can of chickpeas)

dash of angostura bitters

dash of bourbon

MAKES 1

Half-fill a cocktail shaker with ice cubes and add all the ingredients. Shake really well until the outside of the shaker is cold.

Strain the cocktail into a glass. Skewer a few maraschino cherries onto a cocktail skewer and use this to garnish the glass.

Pomegranate martini

ice cubes

30 ml/1 fl. oz. citron vodka

20 ml/4 teaspoons triple sec

juice of 1 lime

50 ml/2 fl. oz. pomegranate juice

Fill a cocktail shaker with ice cubes. Add all the ingredients and shake to mix. Strain the cocktail into a martini glass.

MAKES 1

From left: Berry Gin Jug(see page 26), Negroni Sbagliato, Pomegranate Martini and Amaretto Sour.

MANCHEGO, HAM & QUINCE JELLY TOASTIES with a beer cocktail

This Spanish-inspired toastie elevates this snack to a new level, and it’s great partnered with this fun and refreshing way to drink beer. By adding the quince jelly, piquillo peppers and thinly sliced onions to the toastie, you are transported to balmy Spanish nights.

40 g/3 tablespoons butter, room temperature

4 thick white sourdough slices

200 g/7 oz. Manchego cheese, thinly sliced

70-g/2½-oz. pack of thinly sliced Serrano ham

jar of piquillo peppers, to serve

20 g/¾ oz. quince jelly

½ red onion, thinly sliced

handful of rocket/arugula

SERVES 2

Preheat a griddle pan to medium.

Butter the sourdough slices, then build sandwiches of cheese and ham. Place the sandwiches on the hot griddle and press with a foil-covered brick or weighted down with a heavy frying pan/skillet. Cook for 3–4 minutes on each side to crust and mark the bread and melt the cheese.

Serve with quince jelly and peppers on the side, and the rocket and red onion tucked inside the sandwich.

Beer cocktail

few handfuls of crushed ice

½ teaspoon sugar syrup

1 lemon wedge, plus 1 slice to garnish

150 ml/⅔ cup golden ale

150 ml/⅔ cup Prosecco

75 ml/⅓ cup Pellegrino lemonade

MAKES 1

Fill a large tall glass with a few handfuls of crushed ice, then tip in the sugar syrup. Squeeze the lemon wedge over the glass to express the oils and drop it in. Pour in the golden ale and Prosecco and stir to combine

Top up the drink with the lemonade. Make a small cut in the lemon slice and secure it onto the rim of the glass to garnish.

ANTIPASTI PLATES with chilled vermouth

Nothing says fun, casual and easy than some antipasti served with a chilled vermouth. This selection of antipasti is inspired by both Italy and Spain. The Griddled Melon with Jamón is a retro classic, the Courgette and Tomato-rubbed Bread (see page 20) is so simple yet impressive and using mini potatoes with their skins on in the Patatas Bravas (see page 21) is delicious! Serving the vermouth on ice further enhances the flavours of herbs, spices, barks, flowers, seeds, roots and other botanicals, making it the perfect accompaniment.

GRIDDLED MELON wrapped in jamón

This is an updated classic, where a little basil has been added to the inside of the ham and then it’s griddled. The flavour is further enhanced by charring both the melon and ham.

20 fresh basil leaves

1 tablespoon extra virgin olive oil, plus extra for drizzling

2 tablespoons balsamic vinegar, plus extra for drizzling

1 melon, peeled and cut into 10 wedges

10 Serrano ham slices

20 g/¾ oz. Marcona almonds, chopped

black pepper

SERVES 4–6 TO SHARE

Preheat the griddle pan to hot.

In a bowl, gently toss the basil, olive oil and balsamic vinegar until the basil is well coated. Place 2 basil leaves down, end to end, on a platter.

Lay a melon wedge on the basil. Finish by wrapping a slice of Serrano ham around the melon and the basil. Repeat for the remaining melon, to make 10 parcels.

Drizzle with olive oil, sprinkle with black pepper and griddle on each side for 1–2 minutes. Drizzle with balsamic vinegar, top with chopped almonds and serve on a platter with other antipasti (see overleaf) and chilled vermouth.

Chilled vermouth

Vermouth is a fortified wine that is flavoured with a variety of herbs and spices. It is traditionally made in two major styles: dry vermouth and sweet vermouth. Dry vermouth originates in France. Traditionally, it’s used to make Martinis and is dry and floral. Sweet vermouth usually comes from Italy, is sweet, spiced, and herbal, and is used in cocktails like Manhattans and Negronis. Perfect for a chilled aperitif.

COURGETTE & TOMATO-RUBBED BREAD

So simple! This is such an easy way to share food and it can be adapted with whatever you have in your fridge. The most important element is griddling the oiled bread and rubbing it with garlic and ripe tomatoes. Then eat it as is or topped with extras!

6 mini courgettes/zucchini, thinly sliced lengthways

1 red onion, thinly sliced

60 ml/¼ cup extra virgin olive oil, plus extra for drizzling

30 ml/2 tablespoons sherry vinegar finely grated zest and freshly squeezed juice of 1 lemon

2 garlic cloves, 1 finely chopped, plus 1 halved, for rubbing

4 thick sourdough bread slices, halved

1 very ripe tomato, halved

2 tablespoons coarsely torn fresh oregano

sea salt and black pepper

shaved Manchego cheese, to serve

SERVES 4–6 TO SHARE

Combine the sliced courgettes, sliced red onion, olive oil, sherry vinegar, lemon zest and juice and chopped garlic in a bowl. Season to taste and set aside.

Heat a griddle pan over a high heat.

Drizzle the bread with extra oil and griddle, turning once, for 2–3 minutes until toasted. Rub with the cut-side of the halved garlic clove, then rub well with the cut-side of the tomato. Season to taste.

Pile the courgette mixture on top of the toasted bread. Serve scattered with Manchego.

MINI NEW PATATAS BRAVAS

Patatas Bravas are loved by everyone, and this is such an easy version of this classic, well-loved dish (but remember to start the dish well in advance so that the flavours can infuse). Roasting the mini new potatoes in their skins and adding the sauce at the end makes for a simple and delicious sharing dish.

5 tablespoons extra virgin olive oil, plus extra for drizzling

1 small onion, chopped

2 garlic cloves, chopped

227-g/8-oz. can chopped tomatoes

1 tablespoon tomato purée/paste

2 teaspoons sweet paprika

pinch of chilli powder

pinch of sugar

800 g/1¾ lb. mini new potatoes

chopped fresh basil and rocket/arugula, to garnish

SERVES 4–6 TO SHARE

Heat the oil in a frying pan/skillet over a medium heat. Add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder and sugar and bring to the boil, stirring continuously. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours for the flavours to infuse.

Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.

Pat the new potatoes dry with paper towels and spread them out in one layer in a roasting pan. Drizzle with oil, season with salt and pepper and toss the potatoes so they are coated in oil and seasoning. Roast in the preheated oven for 40–50 minutes until the potatoes are crisp and golden brown.

Gently reheat the sauce in a saucepan over a low heat. Tip the potatoes into serving dishes and spoon over the sauce. Serve sprinkled with the chopped basil and rocket.

FETA BAKED IN VINE LEAVES WITH BLISTERED TOMATOES with an ouzotini

This is inspired by the snacks or mezedes that are served alongside an Ouzo in an ouzeri, a drinks and snacks taverna – but with a twist. The Ouzo is served in a cocktail garnished with olives and cucumber. The baked feta is semi-wrapped in vine leaves and served with blistered tomatoes. Simply take to the table with some forks and share with all.

150 g/5 oz. vine-ripened cherry tomatoes on the vine

1 teaspoon chilli/hot red pepper flakes

2 tablespoons extra virgin olive oil, plus extra for brushing

8 vine leaves preserved in brine, stems removed, rinsed

200-g/8-oz. block of feta cheese, cut into 4 thick slices

grated zest of 1 lemon

1 tablespoon runny honey

SERVES 4–6 TO SHARE

Preheat the oven to 180°C fan/200°C/400°C/gas 6. Line a baking sheet with non-stick baking paper.

Trim the tomatoes into bunches of 3 or 4, place them on a small baking sheet and sprinkle with chilli flakes. Drizzle with the oil, season to taste and roast for 10–15 minutes until cooked through and the skin blisters.

Meanwhile, lay 2 vine leaves slightly overlapping on a work surface, brush with a little oil, place a piece of feta on top, sprinkle with lemon zest and drizzle with honey. Loosely wrap the vine leaves around the feta to form a parcel and place on the lined baking sheet. Repeat with the other feta slices and vine leaves. Brush the parcels with oil and bake in the oven for 10–15 minutes until the feta is soft and warmed through. Serve hot with the blistered tomatoes and an Ouzotini.

Ouzotini

30 ml/1 fl. oz. ouzo

30 ml/1 fl. oz. vodka

60 ml/2 fl. oz. pineapple juice

1 tablespoon freshly squeezed lemon juice

1 teaspoon runny honey

ice cubes

GARNISH

1 mini cucumber, shaved lengthways

1 green olive, stoned/pitted

MAKES 1

Add all of the ingredients to a cocktail shaker half-filled with ice cubes and shake vigorously until well-chilled. Strain into a chilled cocktail glass and garnish with cucumber and an olive.

Serve alongside the feta baked in vine leaves.

BUTTER BEAN WHIP & CRUDITÉS PLATTERwith a florabotanica

Perfect for your vegan and vegetarian guests and all lovers of vegetables. The butter/lima-bean whip, with its citrus and garlic mix, is topped with sautéed spring onions/scallions, herbs and capers and is a flavour sensation. Arrange your vegetables and breadsticks in groups with edible flowers that can also be added to your Florabotanica – a gin-based cocktail with a botanical base, mixing rose syrup, yuzu and bitters.

400-g/14-oz. can butter/lima beans, drained

2 tablespoons olive oil

1 teaspoon sea salt, or to taste

1 garlic clove, crushed

freshly squeezed juice of 1 lemon

black pepper

crudités, to serve

TOPPING

2 tablespoons olive oil

2 fresh rosemary sprigs, leaves picked

8 fresh sage leaves

2 fresh tarragon sprigs, leaves picked

2 spring onions/scallions, finely sliced

2 teaspoons capers, drained

grated zest of 1 lemon

SERVES 4 TO SHARE

Using a food processor or stick blender, blend with the beans, oil, ½ teaspoon salt, garlic, lemon juice and pepper. Taste and add the remaining salt if necessary.

Heat the oil in a sauté pan over a medium heat. Carefully add the herbs, spring onions and capers to the hot oil and fry for 1–2 minutes until crisp. Use a slotted spoon to carefully transfer the fried topping to paper towels to drain off any excess oil, reserving the oil in the pan.

To assemble, use a spatula or the back of a spoon to spread the bean dip over a nice plate or bowl. Top with the crispy herbs and a few splashes of the infused pan oil. Sprinkle over the lemon zest and serve with crudités.

Florabotanica

60 ml/2 fl. oz. gin

15 ml/1 tablespoon yuzu juice

15 ml/1 tablespoon rose syrup

1–4 drops bitters

1 teaspoon cherry liqueur

½ egg white

edible flowers and herbs, to garnish

MAKES 1

Shake ingredients first without ice, then shake well a second time with ice. Strain into a short glass and fill with ice. Garnish with edible flowers.

BRIOCHE BITES WITH SMOKED TROUT & CRÈME FRAÎCHE with a berry gin jug

Buttery brioche lightly toasted and topped with smoked creamy zesty trout, lightly finished with some thinly sliced preserved lemon, salmon roe and peppery rocket/arugula. Served alongside a refreshing Berry Gin Jug, this combination is perfect for a crowd and pre-lunch nibbles.

200 g/7 oz. hot-smoked trout, coarsely flaked

50 g/1¾ oz. crème fraîche

grated zest and freshly squeezed juice of 1 lemon