Archive for mediterranean

Spicy Chicken 1

Posted in broccoli, chicken, couscous, mediterranean, wheat with tags , , , , , , , , , on May 9, 2013 by oskila

For nearly three years I’ve lived under the delusion that my significant other disliked couscous. Apparently that is not the case, so to celebrate I made some with spicy chicken.

The spice blend aimed to be something that could be associated with North Africa. I don’t remember everything I put in there off the top of my head, but paprika, cumin, cardamom and cinnamon were major players.

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Spicy chicken stew with carrots and broccoli, couscous and cold sauce of a curry-flavored persuasion. Only one photo today, as I didn’t find the dish blogworthy until I started fiddling with plating.

 

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Fast Food, Only Slow…

Posted in leftovers, mediterranean, pork, side dish with tags , , , , , , , , , on May 1, 2013 by oskila

We didn’t even eat half the roast of the last post for dinner that night. I didn’t feel like just slicing and re-heating it. After some thinking I realized that the Greek fast food dish gyros is usually made with pork neck. The name comes from the broiling on a rotating spit of course, but you can’t get all the details right just for the sake of it. Pan fried is totally nice too.

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Having previously roasted the meat once, it’s much easier to slice it thinly before frying – and considering that nice pink, it badly needs frying.

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Fantasized up a nice seasoning mix, mostly from memory of previously encountered Greek food and a bit of logical reasoning. Equal parts ground coriander seeds, cumin, chili powder/paprika, dried parsley and dried garlic along with half-measures of black pepper, thyme, oregano, rosemary and sumac. Also added a dash of cinnamon after comparing to recipes found online (although most of them, except notably the one in the Wikipedia article on gyros, suggested adding as much cinnamon as oregano, which I suspect would be an overpowering amount)

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Give the seasoning mix a quick sizzle before adding the meat to the pan. (Most of the cooking fat is rendered piggy lard from the roasting dish)

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To fully imitate proper gyros, the frying has to go on for quite some time since the meat should be bordering on overcooked and charred. I kept the meat in the pan for almost the whole time it takes to cook prefab French fries in the oven (20 minutes).

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There was also some tzatziki left from last time. All things considered a really nice dish just like the ones from the fast food joints, with slightly healthier fries since they’re baked instead of deep fried and slightly less healthy meat since it’s fried in considerable amounts of fat instead of broiled. And there are four more pounds of pork neck in the freezer…

Someone complained yesterday that I don’t pay enough attention to the finished dishes in my blog posts. I’ve tried to come up with more than the above paragraph, and I realize that it’s simply not my forte. I often enjoy cooking the food slightly more than eating it I think, and by the time I’ve come to the presented plate of food-part of the blog posts I mostly want it over and done with.

Moussaka, sort of.

Posted in cheese, discount, eggplant, ground pork, mediterranean, zucchini with tags , , , , , , , , , , , on April 26, 2013 by oskila

Minced pork, button mushrooms and fresh garlic at great discounts and the refrigerator runneth over with eggplant and half-zucchinis (OK, one of each, but you get the idea). In my book that spells moussaka or something pretty similar.

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Fresh onions and garlic and a bag of shrooms.

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Frying stuff. Also making sure the seasoning has a rather strong Mediterranean feel to it.

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Slicing eggplant lengthways with the assistance of a Scandinavian cheese-slicer. Other similar tools are probably just as good. I had a nagging feeling that eggplant and zucchini often are pre-cooked in some fashion to reduce the liquid content, but didn’t bother to (which resulted in a very wet final product. Be warned!)

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Since I’ve written papers concerning both digital imaging and how the hiker should dress, I’m pretty good at working with layers. A lasagna-like structure, but without the béchamel.

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Putting a cheese sauce on top. Should have had more and thicker sauce (in conjunction with dryer sliced veg) for the best result.

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After a bit of oven time dinner is ready (but somewhat wet)

 

Shrimped Spaghetti

Posted in mediterranean, pasta, shellfish, vegetarian with tags , , , , , , , , , , , , , , , on March 9, 2013 by oskila

Here’s a really quick and simple pasta dish I had recently and subsequently altered slightly.

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Sauté finely chopped garlic and shallots.

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Cook some spaghetti or other pasta of your choice and then give it a quick sizzle together with the garlic and shallots.

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Plate and add shrimp, olives and garlic bread. I also sprinkled a pinch of chili flakes to add some zing.

With proper planning, the dish can be done inside the time it takes to bring water to a boil and cook the pasta. I’m thinking that it could be served as a starter just as well as a reasonably elegant lunch or a simple but tasty main course.

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