Greece Lightning

Sun Herald

Sunday January 11, 2009

By Karen Martini.

Mediterraneans are masters of simple cooking. Whip up this no-fuss feast of seafood and salad with all the Greek flavours you love.

1. Barbounia baked with fennel, capers and lemon

Baking in paper is an easy way to cook whole fish such as red mullet (barbounia in Greek).

4 large red mullets (about 200g

each), cleaned

sea salt and black pepper

400ml extra virgin olive oil, plus

1-2 tbsp extra

3 large waxy potatoes, peeled

4 large cloves garlic, thinly sliced

4 x 45cm lengths baking paper

2 handfuls fennel tops or flat-leaf parsley leaves, torn

1 large lemon, 1/2 sliced and 1/2 juiced

2 tbsp capers

25ml red wine vinegar

1 egg white, lightly whisked

SERVES 4

Pat dry fish cavities with paper towel, season with salt and pepper and drizzle with 1-2 tbsp olive oil. Place potatoes in a saucepan and cover with water. Bring to the boil over high heat and cook for 15 minutes or until tender. Drain and slice thickly.

Heat 400ml olive oil in a large non-stick frying pan (the oil should be about 1cm deep) over medium heat. Cook garlic for 2-4 minutes or until lightly golden. Remove garlic from pan with a slotted spoon and set aside. Increase heat to high and cook fish for 1 minute. Carefully turn fish over, then cook for another minute. Remove from pan and place on a piece of baking paper. Repeat with remaining fish.

Preheat oven to fan-forced 200C (220C conventional). Place 3-4 slices warm potato under each fish and season with salt. Divide fennel or parsley and lemon slices between each fish cavity. Sprinkle over capers, fried garlic, a splash of vinegar and a squeeze of lemon. Using a pastry brush, paint a crescent shape with egg white on one edge of baking paper. Join edges of paper to enclose fish, then fold edge over to make a curved parcel. Repeat with remaining fish.

Bake parcels for 12 minutes or until fish is cooked. Allow to rest for 1 minute, then serve with marouli salad (see opposite). Drink with rose.

2. Marouli salad

This cos salad epitomises uncomplicated Greek cooking. The light, fresh flavours are a great match for the baked barbounia.

125g plain Greek yoghurt

80g good-quality Greek feta

(such as Dodoni brand)

1 lemon, juiced

80ml extra virgin olive oil

1-2 tsp sugar

freshly cracked black pepper

2 medium cos lettuces, cut in

2cm slices

3 small Lebanese cucumbers,

cut into quarters lengthways

? bunch dill, finely chopped

? bunch flat-leaf parsley leaves, finely chopped

1/2 bunch spring onions,

finely chopped

SERVES 4-6

For dressing, place yoghurt, feta and lemon juice in a medium bowl and use a stick blender to blend until smooth. Add olive oil and sugar and blend until combined. Season with pepper.

Place lettuce in a bowl. Add cucumbers, scatter over herbs and spring onions, then drizzle with feta dressing.

3. Barbecued octopus

The secret to tender octopus lies in marinating then braising it before barbecuing.

6 sprigs oregano, leaves picked and chopped

2 tbsp dried oregano

4 cloves garlic, smashed

120ml white or red wine vinegar

100ml vegetable oil

1.5kg octopus legs (about 2-4 medium-sized legs), cleaned

(ask your fishmonger to do this)

20ml extra virgin olive oil, plus

extra for drizzling

20 semi-dried kalamata olives

(such as Coriole brand)

100g good-quality Greek feta

(such as Dodoni brand)

lemon wedges, to serve

extra sprigs oregano, to serve (optional)

SERVES 8

Combine fresh and dried oregano, garlic, vinegar and vegetable oil in a large glass or stainless-steel bowl. Add octopus and marinate, covered with plastic wrap, for 2 hours in the fridge.

Place octopus and marinade in a large saucepan over medium heat. Bring to the boil, then reduce heat and simmer for 15 minutes. Remove octopus from pan and lightly brush with 20ml olive oil.

Preheat barbecue or grill to high. Cook octopus for 1-2 minutes on each side. Serve topped with olives, feta, lemon wedges and oregano (if using) and drizzle over with olive oil. Drink with ale.

© 2009 Sun Herald

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