SIX OF THE BEST FROM AROUND THE MED

Pa­trick Skin­ner, our man with the pans, of­fers…

Financial Mirror (Cyprus) - - FRONT PAGE - FOOD, DRINK and OTHER MAT­TERS with Pa­trick Skin­ner

It was a French­man who said: “If there’s noth­ing for you to eat…. you should talk about eat­ing”, to which I add, “And if there’s no-one to talk to, read about it”. I am never hap­pier than when I am at my stove – and when I am not, the next best thing is ei­ther read­ing or writ­ing about it. Af­ter rather many years cook­ing for my­self and my fam­ily, I still en­joy all this as much as I ever did.

In win­ter, yes, I do cook more northerly Euro­pean stews and casseroles, but my heart is in the Mediter­ranean. The va­ri­ety of in­gre­di­ents, the sim­ple cook­ing meth­ods and the de­lights of ap­pear­ance and flavour com­bine to make it Nu­mero Uno for me.

From my photo al­bum, here are six of the dishes I love to cook and eat. All are very sim­ple to make – and as you can see, toma­toes are an im­por­tant in­gre­di­ent for me. Just think, they’ve only been grow­ing in the Mediter­ranean for 400 years. 2. Gen­tly add iced liq­uid 3. Stir, but not too much, mix is bet­ter slightly lumpy 4. Sea­son to taste, then dip in­gre­di­ents into bat­ter mak­ing sure each piece is cov­ered all over.

5. Deep fry in hot oil un­til crisp and golden

Cour­gettes with Egg:

Stir-fry cour­gette pieces un­til cooked through and then add the beaten eggs stir­ring as you would scram­bled eggs, un­til you have the con­sis­tency you want. Do this quickly be­cause cour­gettes “throw” quite a bit of mois­ture.

Start by stir fry­ing sliced onion (and gar­lic if you like) un­til translu­cent. Stir in chopped fresh toma­toes and cook through, then add the fen­nel or beans, cover and gen­tly sim­mer un­til done.

Buy FRESH. Keep in a cool place. Don’t wash un­less you feel you must. Cut up in­gre­di­ents as fine or as coarsely as you like. I like it like the salad in my pic­ture.

Fen­nel or Green Beans with Toma­toes:

Cyprus Salad:

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