Читать книгу Floyd Around the Med - Keith Floyd - Страница 10

In the South of France salads of dandelion leaves are common but in Greece dandelions are more likely to be stir-fried with wonderful olive oil, lemon juice, cinnamon and salt and pepper. The bitterness of the leaves is mellowed by the sweetness of the oil and spiked with the cinnamon and lemon juice.

It is quite hard to find these dishes properly cooked. Although the Greeks have all these wonderful recipes there don’t appear to be many people interested in producing them. The basic taverna idea is a good one: a dozen or so stews, soups or ragouts, plus a selection of vegetable dishes, are cooked in the morning and kept warm all day in a bain marie. This means quick eating, plus you can see what you’re getting, but by the evening the dishes tend to be a little stale and overcooked. A good tip is to eat in tavernas at lunchtime but in the evenings go to places that cook to order on the barbecue. In this way you can enjoy barbecued octopus or a variety of fresh fish or shellfish or excellent – sometimes – lamb souvlakia (kebabs), or offal kebabs, or freshly cooked minced meat balls and delicate, tiny lamb chops simply grilled and eaten with a squeeze of lemon juice.

Of course, one of the great joys of eating in Greece is when you come across a restaurant or bar that takes trouble over its mezze. These are the Greek hors d’oeuvre, or the Greek tapas if you wish. The ancient Greeks claimed to have invented mezze, although visitors to Athens thought it was just an excuse for the Athenians’ miserliness. The ancient Greek writer Lyceus reckoned an Athenian dinner was an insult. He felt affronted to be offered five or six small plates, one with garlic, another with some sea urchins or a little piece of marinated fish or a few cockles, possibly a few olives. But it was the beginning. Today, of course, mezze can be truly pleasing. At its simplest it might be a bowl of pickled vegetables such as carrots, chillies or cauliflower and a dish of nutty, delicious olives, or it might be a mini feast of vegetables à la grecque or little filo pastry pockets filled with cream cheese and spinach, or tzatziki – a wonderfully refreshing yoghurt dip – or stuffed vine leaves, or the oddly named aubergine salad, which is in fact a beautiful purée of baked aubergines, or taramosalata which, sadly, throughout Greece is pretty insipid, artificially coloured goo. You’ll find my recipe much better than anything you will eat in Greece – ha! Or raw fish marinated with lemon juice and olive oil, or just little pieces of marinated grilled octopus. Much of Greek cooking is done by rule of thumb and experience rather than by careful measuring. Greeks (like most Mediterranean people) don’t cook dinner parties for two, or four, or six, like people in northern Europe do. They cook as much as the dish will hold for as many people as they think can eat it. So you must, I warn you, when you attempt any of these recipes bear in mind that all measurements, times and weights are approximate. Please use common sense.

Olives are indispensable to the Mediterranean table.