Mediterranean ‘Feta’ Sandwich

Ingredients

Ingredients(Servings: 4)
1 vegan feta cheese, cut in slices
8 sourdough bread slices
2 carrots, peeled and ribboned
1 medium beetroot, peeled and grated
1 tsp ancho chili powder
1/2 tsp ground cumin
3 Tbsp extra-virgin olive oil, plus more for drizzling
3 Tbsp seasoned rice vinegar
fresh thyme leaves
1 Tbsp + 1 tsp fresh lemon juice
1/2 cup rocket leaves
salt & freshly ground pepper, to taste

Method

  1. In a bowl mix the peeled carrots with the rice vinegar and thyme leaves.
  2. In a separate bowl mix the grated beetroot with the olive oil, cumin, chili powder, cilantro and lemon juice. Season to taste and let sit for 15 minutes to marinate.
  3. Toast the sourdough bread slices and begin your sandwich with slices of cheese, top with the carrot ribbons, then the beetroot, the rocket and finish off with the rest of the cheese slices and bread.
  4. Cut in half and enjoy.

Makes 4 servings.

Source: Vegan Food and Living

Pan-fried Sardine with Mixed Herb

Ingredients

2 large eggs
1/3 cup all-purpose (plain) flour
1 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan cheese
3 tablespoons mixed fresh herbs (parsley, basil, oregano and marjoram), coarsely chopped + extra, to serve
1/2 teaspoon freshly ground black pepper
salt
3 pounds sardines, cleaned with guts, heads and backbones removed
1/2 cup extra-virgin olive oil
2 lemons, cut into wedges
freshly cooked couscous, to serve (optional)

Method

  1. Place the eggs in a bowl and whisk lightly.
  2. Combine the flour, bread crumbs, Parmesan, herbs, pepper, and salt on a large plate.
  3. Dip the sardine fillets into the beaten eggs. Dredge in the flour mixture, pressing the mixture firmly onto the fish.
  4. Heat the oil in a large frying pan over medium-high heat. Fry the sardines 4 at a time until crisp and golden brown, 1-2 minutes each side.
  5. Serve hot with the lemon wedges and extra fresh herbs, and couscous, if liked.

Makes 6 servings.

Source: Modern Mediterranean Cooking

Mediterranean Fish Soup

Ingredients

1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 celery sticks, sliced
2 x 14-oz cans tomatoes, chopped
2/3 cup dry white wine
2-1/2 cups boiling water
salt and freshly ground black pepper
5 cups mussels, scrubbed and beards removed
1-1/4 lb white fish fillets, skinned and cut into chunks
1 mackerel, skinned, filleted and cut into chunks
1/4 lb shelled cooked shrimp
chopped fresh parsley, to garnish

Method

  1. Place the oil, onion and garlic in a microwave-safe bowl and cook on high for 4 minutes.
  2. Add the celery and tomatoes, wine, water and seasoning. Cook on high for 15 minutes.
  3. Discard any opened mussels. Ladle a little of the soup broth into a separate large, microwave-safe bowl and place the washed mussels in it. Cover and cook on high for 5-8 minutes, stirring once. Discard any unopened mussels, then add the rest to the soup.
  4. Place the white fish and mackerel in another microwave-safe dish, cover and cook on high for 3-4 minutes, or until firm. Add to the soup with the shrimp. Cook on high for 1-2 minutes to heat before serving, garnished with chopped parsley.

Makes 4 servings.

Source: The Complete Fish & Shellfish Cookbook

Sardinian Fish Stew

Ingredients

1/3 cup extra-virgin olive oil
2 onions, sliced
2 green bell peppers (capsicums), sliced
4 cloves garlic, 3 finely chopped, 1 whole
1 (14-ounce) can tomatoes, with juice
1/2 cup dry white wine
4 pounds mixed firm white fish fillets or steaks, such John Dory, sea bass, flounder, cod, ling, monkfish, grouper, tilapia
salt and fresh, ground black pepper
4 tablespoons mixed chopped fresh herbs, such as parsley, marjoram, dill, oregano
6 slices firm Italin-style bread, toasted

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, and chopped garlic and saute until softened, about 5 minutes.
  2. Add the tomatoes and wine, bring to a boil, then simmer until the mixture reduces a little, about 5 minutes.
  3. Add the firmer seafood and season with salt and pepper. Simmer for 5 minutes, stirring frequently.
  4. Add the more delicate fish and enough water to cover and simmer until the fish flakes easily when tested with the tip of a sharp knife, about 5 minutes.
    Stir in the fresh herbs, reserving a little for the garnish.

  5. Rub the toast with the remaining whole clove of garlic and place a slice in each soup bowl.
  6. Ladle the soup over the top, garnish with the reserved herbs, and serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking

Baklava

Ingredients

2 cups finely ground almonds
1 cup superfine (caster) sugar
1-1/2 teaspoons ground cinnamon
16 sheets phyllo pastry, thawed if frozen
1 cup butter, melted

Syrup

3 cups superfine (caster) sugar
1-1/2 cups water
1 cinnamon stick
1 piece orange or lemon zest
1 tablespoon honey

Method

  1. Preheat the oven to 475°F (250°C)
  2. Mix the almonds, sugar, and cinnamon in a small bowl.
  3. Brush a 10-inch square pan with the butter.
  4. Cut the sheets of phyllo to the size of the baking pan.
  5. Brush a sheet of phyllo with butter and place in the prepared pan. Brush with more butter. Repeat with two more sheets of phyllo. Sprinkle with the nut mixture. Continue layering the remaining sheets of phyllo and nuts until all the ingredients are used, making sure the top sheet is well buttered.
  6. Cut the top layers of pastry lengthwise into parallel strips. Then cut into diamond shapes about 2 inches in length. Cut through all the layers to the bottom of the pan.
  7. Bake for 30 minutes.
  8. Lower the oven to 300°F (150°C) and bake for 1 hour.
  9. To make the syrup, bring the superfine sugar, water, cinnamon, orange zest, and honey to a boil in a small saucepan. Simmer for 15 minutes.
  10. Pour the hot syrup over the baklava. Let cool.

Makes 8 to 10 servings.

Source: Modern Mediterranean Cooking