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

Steamed Haddock with Mediterranean Sauce

Ingredients

6 medium tomatoes
1/2 tsp dried oregano
1/2 tsp thyme
1/2 tsp basil
1 tsp chives
2 green onions, finely minced
1/3 cup vermouth
2 lb haddock or cod fillets
salt and freshly ground pepper to taste
1 tbsp olive oil

Method

  1. Peel the tomatoes and chop coarsely. Combine the tomatoes, herbs, green onions and vermouth in a medium-sized saucepan. Simmer for 30 minutes while preparing the haddock.
  2. Place the haddock on a large piece of aluminum foil. Season with salt and pepper. Fold the foil around the haddock securely.
  3. Place the haddock in a steamer over boiling water. Steam for about 20 minutes or until the fish begins to flake.
  4. Pour the juice from the foil packet into the tomato sauce.
  5. Rewrap the foil packet and keep the haddock warm in a very slow oven.
  6. Add the olive oil to the sauce and simmer for about 30 minutes longer or until thickened and considerably reduced in volume.
  7. Arrange the haddock on a heated platter. Pour the sauce over the haddock and serve.

Makes 4 to 6 servings.

Source: The Creative Cooking Course

Fish Tagine with Raisins and Honey

Ingredients

1/3 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered saffron
1/2 teaspoon salt
1-1/2 pounds firm white fish fillets, such as sea bass, flounder, cod, ling, monkfish, grouper
1 large mild red onion finely diced
1/4 teaspoon black pepper
1/4 cup honey
1/4 cup wine vinegar
3/4 cup raisins, soaked and drained
2 tablespoons finely chopped fresh parsley

Method

  1. Combine 5 tablespoons of oil, cumin, 1/2 teaspoon of cinnamon, cayenne pepper, saffron, and salt in a small bowl. Rub into the fish fillets on both sides. Place on a plate, cover, and chill in the refrigerator for 2 hours for the flavors to penetrate.
  2. Heat the remaining 1 tablespoon of oil in a large frying pan over medium heat and sear the fish on both sides until lightly colored. Remove immediately and set aside.
  3. Add the diced onion to the pan and saute until softened, about 5 minutes.
  4. Stir in the black pepper, remaining 1/2 teaspoon of cinnamon, honey, vinegar, raisins, and parsley.
  5. Turn the heat down to low and simmer for 10 minutes.
  6. Return the fish to the pan, spoon some sauce over the top, cover, and simmer for 5 minutes, basting occasionally with sauce.
  7. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Moroccan Chicken Couscous

Ingredients

8 bone-in, skinless chicken thighs (about 2-1/2 pounds)
3 carrots, cut into 1-1/2-inch chunks
3 onions, thinly sliced
1 (14.5-ounce) can whole tomatoes, drained
1 (1S.5-ounce) can chickpeas, drained and rinsed
1-3/4 cups reduced-sodium chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
coarse salt and fresh ground pepper
2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
Couscous, for serving

Method

  1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
  2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes.
  3. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.
  4. Divide the couscous evenly among 4 bowls.
  5. Spoon the chicken, vegetables, and broth on top. Serve immediately.

Makes 4 servings.

Source: Great Food Fast

Mediterranean Vegetable Stew with Stockfish Dumplings

Ingredients

Vegetable Stew
1 red and 1 yellow pepper
5 oz fennel bulb
4 oz carrots
3-1/2 oz celery
1 red onion
3-1/2 oz green courgettes
2-1/2 oz peas (fresh or frozen)
10 cherry tomatoes
1 clove garlic
2 tbsp olive oil
1 red chili
2 tbsp finely chopped herbs (parsley, chives, tarragon)
Approx. 32-48 fl oz vegetable or fish stock
salt and pepper as desired

Stockfish Dumplings

8 oz soaked stockfish (dried cod) without skin or bones
5-6-1/2 fl oz cream
1 egg
4 tsp sherry
1/2 tsp lemon juice
dash of tabasco

Dumpling Cooking Liquid

salted water
2 sprigs thyme
champagne or white wine vinegar

Method

  1. To make the vegetable stew, quarter the peppers and remove the stalks, seeds and white inner membranes.
  2. Trim the fennel and celery, peel the carrots and onions and cut the ends off the courgettes. Cut all the vegetables into approximately 1-1/2 inch strips.
  3. Halve the tomatoes.
  4. Peel and slice the garlic and fry in olive oil. Set aside.
  5. Remove the stalk from the chili and cut the chili into rings, removing the seeds in the process. Put all the vegetables (except the peas, courgettes and tomatoes) into a large pan with the stock and cook until soft.
  6. Add the peas and courgettes 5 minutes, and the tomatoes and chili 2 minutes before the end of the cooking time. Add the garlic and the oil it was fried in, salt, pepper and herbs.
  7. To make the stockfish dumplings, dice the fish and chop roughly in a food processor. Chill the cream and fish separately in the freezing compartment, then puree the fish, at the same time gradually adding the ice-cold cream and the egg, to produce a glossy, compact mixture.
  8. Strain through a fine sieve. Important: stand the bowl containing the dumpling mixture in a bowl of cold water throughout. Season to taste with lemon juice, tabasco and sherry. Shape into dumplings using two spoons and cook very gently in the cooking liquid for 10-12 minutes.
  9. Ladle the stew onto plates and add the stockfish dumplings.

Makes 4 servings.

Source: Mediterranean Cuisine