Syndages 23/05/05 19:10 ™ÂÏ›‰· 1

Gourmet

ª∂£À™ª∂¡√ Ã∆∞¶√¢π (°È· 2-4 ¿ÙÔÌ·) OCTOPUS IN WINE (Servings: 2-4)

™ÙÔ È¿ÙÔ Û·˜...

™˘ÓÙ·Á¤˜ Ù˘ M·Ú›·˜ §fiË
YÏÈο:
1/2
2
1
1
ÎÈÏfi ÌÈÎÚfi ¯Ù·fi‰È
ÊÏÈÙ˙¿ÓÈ· Ï¢Îfi ÎÚ·Û›
ʇÏÏÔ ‰¿ÊÓ˘
ÎψӷڿÎÈ ‰ÂÓÙÚÔÏ›‚·ÓÔ
EÎÙ¤ÏÂÛË: ∫·ı·Ú›˙Ô˘Ì ÙÔ
¯Ù·fi‰È,
ÌÂ ÛÂ
ÙÔ ϤÓÔ˘ÌÂ, ÙÔ Îfi‚Ô˘-
ÌÂÁ¿Ï· ÎÔÌÌ¿ÙÈ· Î·È ÙÔ Ì·-
ÚÈÓ¿ÚÔ˘Ì ÁÈ· ÂÚ›Ô˘ ÙÚÂȘ
ÒÚ˜ Û ¤Ó· ÌÂÁ¿ÏÔ ÌÔÏ Ì ÙÔ
ÎÚ·Û› ÓÂڈ̤ÓÔ Î·È Ù· Ì˘Úˆ‰È-
Ingredients:
1/2

2
1
kg (1.1 lb) young
octopus
cups white wine
bay leaf
Directions: Clean and wash the
octopus and cut it into large pieces.
In a large mixing bowl, place the
water, wine and bay leaf and
rosemary. Add the octopus and
marinate it for approximately three
„ÈÏÔÎÔÌ̤ÓÔ 1 sprig rosemary,
2 ÎÔ˘Ù·Ï¿ÎÈ· ÙÚÈÌ̤ÓÔ Î¿. P›¯ÓÔ˘Ì ÙÔ ÂÚȯfiÌÂÓÔ ÙÔ˘ finely chopped hours. Then place the octopus and
È¤ÚÈ ÌÔÏ Û ÌÈ· ηÙÛ·ÚfiÏ· Î·È ÙÔ 2 tsp ground pepper the marinade in a saucepan and
·Ï¿ÙÈ ·Ê‹ÓÔ˘Ì ӷ ÛÈÁÔ‚Ú¿ÛÂÈ. MfiÏȘ salt simmer until the flesh becomes
1 ÊÏÈÙ˙¿ÓÈ ÓÂÚfi Ì·Ï·ÎÒÛÂÈ ÙÔ ¯Ù·fi‰È, ÙÔ ‚Á¿- 1 cup water tender, about 15 minutes. Remove
Ï¿‰È ˙Ô˘Ì ·fi ÙËÓ Î·ÙÛ·ÚfiÏ· Î·È ÙÔ olive oil from the saucepan and coat with salt
·Ï·ÙÔÈÂÚÒÓÔ˘ÌÂ. µ¿˙Ô˘Ì ÙÔ and pepper. Place the octopus on an
¯Ù·fi‰È Û ¤Ó· Ï·‰ˆÌ¤ÓÔ Ù·„› Î·È ÙÔ „‹ÓÔ˘Ì ÛÙÔ˘˜ 180ÆC ÁÈ· ÂÚ›- oiled pan and roast at 180ÆC (350Æ F) for approximately 30 minutes. In
Ô˘ ÌÈÛ‹ ÒÚ·. ™ÙÔ ÌÂٷ͇, ÊÙÈ¿¯ÓÔ˘Ì ۿÏÙÛ· ·Ó·Î·Ù‡ÔÓÙ·˜ ÙÔ the meantime make a sauce by combining the saucepan juices with
˘ÁÚfi Ù˘ ηÙÛ·ÚfiÏ·˜ Ì ϛÁÔ Ï¿‰È. MfiÏȘ ‚Á¿ÏÔ˘Ì ÙÔ ¯Ù·fi‰È ·fi some olive oil and set aside. When cooked, place the octopus on a
ÙÔ ÊÔ‡ÚÓÔ, ÙÔ ‚¿˙Ô˘Ì Û ÌÈ· ȷ٤Ϸ Î·È ÂÚȯ‡ÓÔ˘Ì Ì ÙË Û¿ÏÙÛ·. serving platter and pour the sauce over it. Alternatively, you may top
¢È·ÊÔÚÂÙÈο, ÙÔ ÛÂÚ‚›ÚÔ˘Ì Ì ÙÔ˘˜ ¯˘ÌÔ‡˜ ÙÔ˘ Ù·„ÈÔ‡. and serve the octopus with just the juices from the roasting pan.

On your
platter... Recipes by Maria Loy

¶§π°√Àƒπ ª∂ MYPø¢IKA (°È· 4-6 ¿ÙÔÌ·) BULGUR WHEAT WITH HERBS

(Servings: 4-6)
YÏÈο: EÎÙ¤ÏÂÛË: MÔ˘Û·ԢÌ ÙÔ
1 ÊÏÈÙ˙¿ÓÈ ÏÈÁÔ‡ÚÈ ÏÈÁÔ‡ÚÈ ÛÂ ¤Ó· ÌÔÏ ÌÂ ÓÂÚfi, Ingredients: Directions: In a medium mixing
fi¯È ÁÈ· ÂÚÈÛÛfiÙÂÚÔ ·fi 10 ÏÂ- 1 cup bulgur wheat bowl, soak the bulgur wheat in
1 ÊÏÈÙ˙¿ÓÈ Ì·˚ÓÙ·Ófi
Ù¿. TÔ ‚Á¿˙Ô˘Ì ·fi ÙÔ ÓÂÚfi 1 cup parsley, finely water for approximately 10 minutes.
„ÈÏÔÎÔÌ̤ÓÔ
Î·È ÙÔ ÛÙÚ·ÁÁ›˙Ô˘Ì Ôχ ηϿ. chopped Drain well using a colander. In
1/2 ÊÏÈÙ˙¿ÓÈ ‰˘fiÛÌÔ
æÈÏÔÎfi‚Ô˘Ì fiÏ· Ù· Ì˘Úˆ‰Èο 1/2 cup spearmint, another medium mixing bowl place
„ÈÏÔÎÔÌ̤ÓÔ
Î·È Ù· ·Ó·Î·Ù‡ԢÌ Û ¤Ó· ¿Ï- finely chopped the parsley, the spearmint, the
5 ÎÚÂÌÌ˘‰¿ÎÈ· ÊÚ¤Ûη
ÏÔ ÌÔÏ. ¶ÚÔÛı¤ÙÔ˘Ì ÙÔ ÏÈ- 5 green onions, finely onions and stir thoroughly. Add
„ÈÏÔÎÔÌ̤ӷ
ÁÔ‡ÚÈ Î·È ·Ó·Î·Ù‡ԢÌ ÛÈÁ¿- chopped slowly the bulgur wheat and mix it
1/2 ÊÏÈÙ˙¿ÓÈ ¯˘Ìfi
ÛÈÁ¿ Ì ٷ Ì˘Úˆ‰Èο. ¶ÂÚȯ‡- 1/2 cup fresh lemon juice with the parsley, the spearmint and
ÏÂÌÔÓÈÔ‡
ÓÔ˘Ì ÙÔ Ì›ÁÌ· Ì ÏÂÌfiÓÈ Î·È Ï¿- 1/2 cup olive oil the onions. Pour the lemon juice
1/2 ÊÏÈÙ˙¿ÓÈ Ï¿‰È
‰È Î·È ·Ó·Î·Ù‡ԢÌ ηϿ. T¤- salt and pepper and oil over the mixture and stir well.
·Ï¿ÙÈ, È¤ÚÈ
ÏÔ˜, Ú›¯ÓÔ˘Ì ·Ï·ÙÔ›ÂÚÔ. Add salt and pepper to taste.

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Syndages 23/05/05 19:10 ™ÂÏ›‰· 3

°∞ƒπ¢∂™ ™∫√ƒ¢∞∆∂™ (°È· 4 ¿ÙÔÌ·) SHRIMP WITH GARLIC (Servings: 4)

YÏÈο: EÎÙ¤ÏÂÛË: ∆ÛÈÁ·Ú›˙Ô˘Ì ÙÔ Ingredients: Directions: Place the oil, butter
500 ÁÚ·ÌÌ. Á·Ú›‰Â˜ ÛÎfiÚ‰Ô Ì Ͽ‰È Î·È ‚Ô‡Ù˘ÚÔ Î·È 1/2 kg (1.1 lb) shrimps and garlic in a frying pan and sauté,
4 ÎÔ˘Ù·ÏȤ˜ Ï¿‰È ÂÏÈ¿˜ ÛÙË Û˘Ó¤¯ÂÈ· Ú›¯ÓÔ˘Ì ÌÈ·-ÌÈ· ÙȘ 4 tbsp olive oil slowly adding each shrimp one by
2 ÎÔ˘Ù·ÏȤ˜ ‚Ô‡Ù˘ÚÔ Á·Ú›‰Â˜. ¶ÚÔÛ¤¯Ô˘Ì ӷ ÌËÓ Â›- 2 tbsp butter one. It is important to cook the shrimps
4 ÎÔ˘Ù·ÏȤ˜ ÛÎfiÚ‰Ô Ó·È Ôχ ‰˘Ó·Ù‹ Ë ÊˆÙÈ¿. ªfiÏȘ 4 tbsp garlic, minced over low heat so that they do not turn
„ÈÏÔÎÔÌ̤ÓÔ ‰Ô‡Ì fiÙÈ ÔÈ Á·Ú›‰Â˜ ·›ÚÓÔ˘Ó 4 tsp parsley, tough. When the shrimps just turn
4 ÎÔ˘Ù·Ï¿ÎÈ· Ì·˚ÓÙ·Ófi ¯ÚÒÌ·, ÙȘ Û‚‹ÓÔ˘Ì Ì ÙÔ ÎÚ·Û› finely chopped pink, deglaze them with wine.
„ÈÏÔÎÔÌ̤ÓÔ Î·È ÙȘ ·Ê‹ÓÔ˘Ì ϛÁÔ ·ÎfiÌ· ÁÈ· 1/2 cup white wine Continue to cook for a few more
1/2 ÊÏÈÙ˙¿ÓÈ Ï¢Îfi ÎÚ·Û› Ó· ÙÔ ·ÔÚÚÔÊ‹ÛÔ˘Ó. ™ÙË Û˘Ó¤- minutes until the wine is reduced.
¯ÂÈ·, ‚Á¿˙Ô˘Ì ÙȘ Á·Ú›‰Â˜ ·fi Remove from heat and place the shrimps on a serving platter. Garnish
ÙË ÊˆÙÈ¿, ÙȘ ÙÔÔıÂÙԇ̠۠ȷ٤Ϸ Î·È ÙȘ Á·ÚÓ›ÚÔ˘Ì Ì ̷˚ÓÙ·Ófi. with fresh parsley.

SEAFOOD SALAD WITH BULGUR WHEAT

(Servings: 8-10)

Ingredients: Directions: Thoroughly

™∞§∞∆∞ £∞§∞™™π¡ø¡ ª∂ ¶§π°√Àƒπ 1/2 kg (1.1 lb) fresh mussels wash and clean the mussels
(°È· 8-10 ¿ÙÔÌ·) 1/2 kg (1.1 lb) shellfish, and octopus. Place the octopus
shelled and wine in a saucepan. Bring
YÏÈο: EÎÙ¤ÏÂÛË: ¶Ï¤ÓÔ˘ÌÂ Î·È 1/2 kg (1.1 lb) octopus to a boil and then simmer until
1/2 ÎÈÏfi ÊÚ¤Ûη ̇‰È· ηı·Ú›˙Ô˘Ì ٷ ̇‰È· Î·È ÙÔ 5-6 prawns, shelled tender. Using a skimmer,
1/2 ÎÈÏfi oÛÙÚ·ÎoÂȉ‹ ¯Ù·fi‰È. BÚ¿˙Ô˘Ì ÙÔ ¯Ù·- 100 gr (3.5 oz) bulgur wheat remove the octopus from the
Ì ÙÔ Î¤Ï˘Êfi˜ ÙÔ˘˜ fi‰È Ì ϛÁÔ ÎÚ·Û› ̤¯ÚÈ Ó· 1/2 cup wine pan and place the shellfish,
1/2 ÎÈÏfi ¯Ù·fi‰È Ì·Ï·ÎÒÛÂÈ. ∆Ô ‚Á¿˙Ô˘Ì fresh parsley leaves, prawns and mussels to boil in
5-6 Á·Ú›‰Â˜ Ì ÙÔ ·fi ÙËÓ Î·ÙÛ·ÚfiÏ· Î·È ÛÙÔ dash of cumin the juices from the octopus.
Î¤Ï˘Êfi˜ ÙÔ˘˜ ›‰ÈÔ ÓÂÚfi ‚Ú¿˙Ô˘Ì ÁÈ· Ï›ÁÔ salt Meanwhile, chop the octopus
100 ÁÚ·ÌÌ. ÏÈÁÔ‡ÚÈ Ù· oÛÙÚ·ÎoÂȉ‹, Ù· ̇‰È· pepper into thick pieces. Next, remove
1/2 ÊÏÈÙ˙¿ÓÈ ÎÚ·Û› Î·È ÙȘ Á·Ú›‰Â˜. Kfi‚Ô˘Ì ÙÔ the shellfish, prawns and
Ì·˚ÓÙ·Ófi ¯Ù·fi‰È Û ¯ÔÓÙÚ¿ ÎÔÌÌ¿- mussels from the pan with a
·ÌÈÓÔ ÙÈ·. BÁ¿˙Ô˘Ì ٷ oÛÙÚ·ÎoÂÈ- skimmer and place them on a plate. Add the bulgur wheat to the
·Ï¿ÙÈ, È¤ÚÈ ‰‹, Ù· ̇‰È· Î·È Î·È ÙȘ Á·Ú›- boiling juices that you used to cook the seafood and simmer with the
‰Â˜. ™ÙÔ ›‰ÈÔ ÓÂÚfi Ú›¯ÓÔ˘Ì ÙÔ ÏÈÁÔ‡ÚÈ, ÙÔ ·Ï·ÙÔÈÂÚÒÓÔ˘ÌÂ Î·È salt and pepper until all liquids are reduced. Then arrange the bulgur
·Ê‹ÓÔ˘Ì ӷ ÙÚ·‚‹ÍÂÈ ˘ÁÚfi. B¿˙Ô˘Ì ÛÙË Ì¤ÛË ÌÈ·˜ ȷ٤Ϸ˜ ÙÔ ÏÈ- wheat in the middle of a serving plate and add the seafood around the
ÁÔ‡ÚÈ Î·È Á‡Úˆ fiÏ· Ù· ı·Ï·ÛÛÈÓ¿. ƒ›¯ÓÔ˘Ì ·ÌÈÓÔ, ÛÙÔÏ›˙Ô˘Ì Ì edges. Sprinkle with cumin and garnish with fresh parsley leaves. This
ʇÏÏ· Ì·˚ÓÙ·ÓÔ‡ Î·È ·ÔÏ·Ì‚¿ÓÔ˘Ì ¤Ó· ÂÏ·ÊÚ‡ ηÏÔηÈÚÈÓfi È¿ÙÔ. is a very light and delicious summertime meal.

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