Cook with

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

H i guys! With the sum­mer hope­fully in full swing and hol­i­days on the hori­zon, what bet­ter time to give you a hand­ful of recipes that em­brace the beau­ti­ful Mediter­ranean coun­try of Greece. I’ve been sev­eral times and it’s an in­cred­i­ble part of the world. The peo­ple are so friendly and the food is in­sanely good — think grilled meats and sim­ply cooked fish, beau­ti­fully slow-cooked, com­fort­ing stews that just melt in your mouth and amaz­ing veg.

What I love about the Greeks is that they’re great at us­ing ev­ery type of in­gre­di­ent, from beans and greens to meat and feta cheese, and turn­ing them into the most ex­tra­or­di­nary dishes. This week, I’ve teamed up with Greece afi­cionado and won­der­ful edi­tor of Jamie mag­a­zine Andy Har­ris, to share some recipes that’ll give you a lit­tle taste of the Greek sun­shine.

First up, we’ve got this gor­geous mack­erel plaki. Mack­erel is so de­li­cious and ver­sa­tile that I love cook­ing it. Plaki means ‘baked’ in Greek and this is done to perfection with white wine, lemon juice and gar­lic to re­ally make it sing. Fas­soulada is a type of bean soup and a great com­fort food that’s easy to knock up and leave tick­ing away on the stove for a heart-warm­ing sup­per — serve it with crusty bread to mop up the juices.

Next, pork and prunes are an ab­so­lute kick-ass combo in this stew — it’s sticky, sweet and savoury all in one go. Slow-cook­ing the meat means it’ll fall off the bone while the prunes are like lit­tle sweet bombs that cre­ate an in­cred­i­ble ex­tra di­men­sion. Fi­nally for some­thing to kick-start you in the morn­ings, try this frappé to re­ally re­fresh you, Greek-style!

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