Moussaka (as made by Patrick Leigh Fermor’s housekeeper)

This recipe comes from Rick Stein’s TV series From Venice to Istanbul. This featured in the programme where he visited the home of the late Patrick Leigh Fermor and ate a moussaka cooked by PLF’s housekeeper, Elpida Beloyannis. Continue reading

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Tagliatelle with courgettes, tomatoes and basil

Another quick, easy and summery dish.

All you need is some pasta, fresh tagliatelle was what I used, one large thinly-sliced courgette per person, some halved cherry tomatoes, chopped parsley and basil, finely-chopped or grated garlic, olive oil, salt, pepper and some cheese for grating (I used Provolone, but Parmesan is fine). Continue reading

Monkfish and scallops in a mild curry sauce

Monkfish and scallops in a mild curry sauce

I like curry spices with fish so I tend to cook things that allow me to blend the flavours quite often. However, I don’t like the curry to overpower the fish, so I tend to use the spices sparingly.

This dish is a pretty simple one, fish cooked in olive oil, some thread noodles, seared courgette ribbons and a mild coconutty, curry sauce.

The sauce was made by softening a chopped shallot, a mild red chilli and some tomato flesh in groundnut oil and then adding some threads of saffron, salt, pepper and a half-teaspoonful of a mild curry spice blend (cumin, coriander, turmeric, ground cloves, ground cinnamon) and stirring it around until everything was coated. Then I added a small carton of creamed coconut and a small amount of milk and brought it to a simmer. When everything was nicely cooked, I liquidised it and returned it to the pan.

Overall, this worked quite well, but I think that the next time I cook something like this I will use rice rather than noodles.