One very cold night in the village, a few weeks ago now, the whole household was cooped up inside. It had been torrentially raining for days. We had the fire going downstairs, no one wanted to leave their bedrooms. By the time we all emerged, we were starving and it was late. Lucia made us a chickpea flour bread, that she served with braised greens. In Italy this bread is called...
This is the first in a few recipes I'm going to put up featuring white beans. I love white beans because they're cheap, filling and of course very delicious. Grape molasses can be bought from Middle Eastern grocers. I use it to sweeten dishes instead of using sugar as it’s just grape must cooked down.
500g dried lima beans or butter beans, soaked overnight
Fava is very sweet, and pairs well with salty or strong tasting flavours. I have two distinct memories of eating it on that first trip to Greece. In a restaurant is Thessaloniki, where it was toped with smoked fish and had been set in a cube shape and also at Ntounias where is came lathered in olive oil and sprinkled with capers and chunks of raw, red onion.
These sardines are great on top of fava, but also great on toast in summer with tomato. They became a staple for my Summer pop-up at the Gertude Enoteca. You can also bake these sardines, if you prefer a firmer texture. Picture by Bronwyn Kemp.
500g sardines, I buy mine already cleaned and butterflied
About 1/4 cup white wine or red wine vinegar, as needed
Vine leaf pesto, another moorish recipe that I defiantly ate too much of after we served this at Jess and my vegan dinner at East Elevation. It's super simple, you can find grape molasses at any Middle Eastern grocery or anywhere that sells Greek ingredients. Very different to pomegranate molasses though - it's not tart at all. Pic by Cathy Marshall.
This is one of my favourite recipes, I've cooked them for nearly all my pop-ups and people love them. They are great days after they've been made. If you have left over cut off's from the cabbage leaves and left over rice mix you can saute the cabbage in a little oil, add the rice mix and make a pilaf. Enjoy making these, they take a while but they're worth it. Email through any...