BAKALIAROS SKORDALIA.
Fried salted cod served with potato and garlic dip. A dish traditionally enjoyed on March 25th as the Annunciation of Virgin Mary and Greek Independence Day are celebrated. It’s the 1 of 2 days during Lent that fish is permitted.
Personally, I am not the greatest fan of salted cod. I always use fresh blue eye cod instead, coated in a thin and light batter.
Χρόνια πολλά! και Ζήτω η Ελλάδα!
COD.
1 cup self raising flour
1 cup soda water
Salt and pepper to taste
Wash and oat try fillets of cod. Combine flour and seasoning to a bowl. Dip fillets in the flour and set aside.
Heat enough oil in a pan to shallow fry on medium high heat.
Pour the soda water into the flour mixture and whisk well. Dip the flour coated fillets into the batter shaking off any excess. Place into hot oil carefully and fry for approximately 3 minutes each side or until golden. Place on an absorbent towel and season with salt.
SKORDALIA.
6 white washed potatoes
3 cloves of garlic
1/3 cup extra virgin olive oil plus more for serving
5 tbsp white vinegar (or to your liking)
Salt to taste
Wash, peel and roughly chop potatoes and boil until soft. Drain then return to the pot. Grate garlic and pour in the oil and vinegar. Add salt and mash well. Taste and adjust to your liking. Serve and add an extra drizzle of olive oil.
Kali orexi!
@marys_kouzina .
.
#maryskouzina #seafood #seafoodlover #seafoodheaven #mash #mashedpotatoes #garlic #delish #delicious #recipes #recipe #greek #greekfood #greece #australia #tradition
BAKALIAROS SKORDALIA.
Fried salted cod served with potato and garlic dip. A dish traditionally enjoyed on March 25th as the Annunciation of Virgin Mary and Greek Independence Day are celebrated. It’s the 1 of 2 days during Lent that fish is permitted.
Personally, I am not the greatest fan of salted cod. I always use fresh blue eye cod instead, coated in a thin and light batter.
Χρόνια πολλά! και Ζήτω η Ελλάδα!
COD.
1 cup self raising flour
1 cup soda water
Salt and pepper to taste
Wash and oat try fillets of cod. Combine flour and seasoning to a bowl. Dip fillets in the flour and set aside.
Heat enough oil in a pan to shallow fry on medium high heat.
Pour the soda water into the flour mixture and whisk well. Dip the flour coated fillets into the batter shaking off any excess. Place into hot oil carefully and fry for approximately 3 minutes each side or until golden. Place on an absorbent towel and season with salt.
SKORDALIA.
6 white washed potatoes
3 cloves of garlic
1/3 cup extra virgin olive oil plus more for serving
5 tbsp white vinegar (or to your liking)
Salt to taste
Wash, peel and roughly chop potatoes and boil until soft. Drain then return to the pot. Grate garlic and pour in the oil and vinegar. Add salt and mash well. Taste and adjust to your liking. Serve and add an extra drizzle of olive oil.
Kali orexi!
@marys_kouzina .
Featured is my Lemonia tea towel, designed by me available worldwide from Maryskouzina.com.au 💖
.
#maryskouzina #seafood #seafoodlover #seafoodheaven #mash #mashedpotatoes #garlic #delish #delicious #recipes #recipe #greek #greekfood #greece #australia #tradition #reels #reelsinstagram #reel
KRITHAROTTO THALASSINON
As the weather warms up, I steer closer and closer to seafood for dinner. And as the days get hotter in summer I’m the type who’s happy with a plate of cold prawns for dinner.
This dish is a exceptional in flavour. I’ve mentioned it many times. With seafood you don’t need much. It carries so much flavour into whatever you’re cooking it with, and in this case it’s a light tomato and white wine sauce. Hope you enjoy!
1kg fresh assorted seafood
1/4 cup extra virgin olive oil
1 brown onion - chopped
3-4 cloves garlic -chopped
1/2 cup dry white wine
250g cherry tomatoes
150g tomato passata
1/2 tsp dried oregano
400g kritharaki aka orzo pasta
1 Tbsp vegetable stock paste or 1 stock cube
4 cups hot water plus more when needed
Salt and pepper to taste
Parsley to garnish
Begin by diluting the stock paste or stock cube in the hot water and set aside.
Place a large deep pan over medium high heat and add olive oil and onions. Constantly stir to sweat off the onions then add the garlic and stir for another minute until fragrant. Add the cherry tomatoes then the white wine. Allow the white wine to cook off for approximately 2 minutes.
Add the kritharaki to the pan and pour in the stock, tomato passata, add the dried oregano, and stir everything well. Allow it to come to a simmer. As the kritharaki starts to cook you may need to add some more water. 5 minutes before the kritharaki is ready and has developed a risotto like consistency, add the seafood and stir it through gently as it cooks. Season to taste and garnish with fresh parsley.
@marys_kouzina .
.
#maryskouzina #seafood #seafoodlover #sea #greek #greekfood #love #greece #recipes #recipe #prawns #octopus #calamari #tomato #fresh #mussels #dinner #easy #simplerecipes #simpledinner
ASTAKOMAKARONADA.
Greek style lobster pasta. Served exactly how you’d order it at a beach side taverna. A generous serving on a large platter to feast the eyes. When it comes to seafood, I always keep the sauce simple. Let the seafood flavour the sauce not the sauce flavour the seafood.
2 Australian lobsters or lobster tails approximately 450g each.
1/4 cup extra virgin olive oil
1 chopped onion
3 chopped garlic cloves
1/2 cup dry white wine
6 sprigs of fresh thyme
700g tomato passata
1 Tbsp chopped capers
1 cup water
Salt and pepper to taste
Fresh chilli, optional
400g pasta of your choice
Place a deep pan over medium high heat and pour in the olive oil and add the onion. Sauté until translucent then add the garlic and chilli continuing to cook for another few minutes.
Pour in the white wine and allow it to cook off for approximately 2 minutes. Add the fresh thyme, passata, water, capers salt and pepper and cook fully covered on medium heat until the sauce slightly thickens (approximately 20 minutes).
Place the lobsters into the sauce flesh side down and spoon the sauce over them. Place the lid back on and allow the lobsters to cook throughly completely for approximately 15 minutes. Timing depends on size.
Cook pasta according to package instructions. Remove lobsters from the sauce and remove the flesh from the shell reserving it for presentation. Cut the flesh into large chunks and return half the lobster back into the sauce. Add the pasta into the sauce and stir it through.
Transfer lobster pasta to a large serving dish and top with the reserved shells placing the remainder of the lobster flesh into them and on top of the pasta. Garnish with fresh thyme or parsley.
Serves 4.
Enjoy! @marys_kouzina .
.
#maryskouzina #food #foodie #yummy #seafood #lobster #delicious #greek #astakos #lobsters #greece #summer #seafoodlover #seafoodlover #dinner #recipes #recipe
ASTAKOMAKARONADA.
I’m constantly travelling to Greece via food. Only thing missing here is the beach side location but I won’t complain, especially when lobster is involved.
Get the recipe in the next post shortly or the seafood category in my website 💃🏻.
@marys_kouzina .
.
#maryskouzina #food #foodie #yummy #seafood #lobster #delicious #greek #astakos #lobsters #greece #summer #seafoodlover #seafoodlover #dinner #recipes #recipe
GYROS XTAPODI.
I would never change a traditional gyro (and I’m not here too, either). Serve me a chicken gyro with lashings of tzatziki and I’m one happy woman. It’s my favourite.
Octopus and skordalia are a match made in heaven so I was happy to put them in a pita with tomato and onion during lent this year. So you could even call it a Pitogyro Nisteias. Either way, this recipe deserves a spot on my feed and website.
For the octopus.
3-4 medium octopus - cut into thirds.
1 mashed kiwi fruit.
2 cloves chopped garlic.
Juice of one lemon.
1 tsp oregano.
Drizzle of extra virgin olive oil.
Salt to taste.
For the Skordalia.
5 potatoes - washed, peeled and chopped roughly.
1/4 cup extra virgin olive oil.
2 cloves of crushed garlic.
2 tablespoons white vinegar.
Juice of half a lemon.
Salt to taste.
Sliced tomatoes
Sliced Spanish onion
Parsley
Pita bread
Allow the raw octopus to tenderise in bowl mixed with kiwi fruit for one hour. Set aside and make skordalia.
Boil the potatoes till they’re soft then drain.
Add the oil and use a potato masher to begin mashing. Add the garlic, lemon, vinegar and salt.
Continue mashing till fully incorporated and once you serve give it another drizzle of extra virgin olive oil. Set aside and prepare to cook octopus.
Combine garlic, lemon juice, oregano, oil and salt in a jar. Rinse kiwi off of the octopus and grill or bbq the octopus fora few minutes on each side then pour over the marinade.
Spoon skordalia onto pita, add octopus on to the skordalia and place slices of tomato and onion ontop. Enjoy!
@marys_kouzina .
.
#maryskouzina #octopus #gyros #gyro #greek #food #recipe #recipes #lenten #seafood #food52 #foodie #delicious #greekfood
GRILLED PRAWN LOUIE SALAD.
Incorporating seafood into salads is a delicious way to get creative and add some variety to your Easter menu. Create delicious salads and dishes with the fresh selection available from your local @woolwoorths_au . Everything you need all in the one place.
To create this salad:
Salad.
500g peeled Woolworths green prawns.
2 heads off baby cos lettuce.
2 punnets Cherry tomatoes.
1 avocado.
1 Tbsp capers.
3-4 eggs.
Pickled Spanish onion.
Prawn marinade.
1 clove grated garlic.
5 Tbsp extra virgin olive oil.
2 Tbsp Worcestershire sauce.
1 Tbsp honey.
1/2 tsp smoked paprika.
Dressing.
3/4 cup whole egg mayonnaise.
1 Tbsp Dijon mustard.
1 clove crushed garlic.
Zest of 1/2 a lemon.
Juice of 1 lemon.
1/2 tsp Tabasco sauce.
1 Tbsp honey.
2 Tbsp Worcestershire sauce.
2 Tbsp chopped capers.
1/2 tsp smoked paprika.
Begin by marinating the prawns. Combine all ingredients in a bowl with the prawns and set aside.
Place the eggs into boiling water and allow them to cook for 5 minutes for a soft yolk.
Prepare the dressing. In a bowl add all the ingredients and mix well to combine. Set aside. Place a grill pan over medium to high heat and grill prawns for approximately 1 minute of each side or until cooked. Set aside.
Prepare the salad. Cut the lettuce roughly and keep some leaves whole for decoration. Place the whole leaves onto a large platter, then the chopped leaves.
Half the tomatoes and arrange them on top of the lettuce season lightly with salt. Arrange the grilled prawns onto the salad along with the soft-boiled eggs, avocado, and pickled onions. Spoon over the dressing and decorate with more capers.
@marys_kouzina .
.
#ad #food #easter #eastermenu #menu #seafood #prawns #prawnsalad #recipe #recipes
GRILLED PRAWN LOUIE SALAD.
Incorporating seafood into salads is a delicious way to get creative and add some variety to your Easter menu. Create delicious salads and dishes with the fresh selection available from your local @woolwoorths_au . Everything you need all in the one place.
To create this salad:
Salad.
500g peeled Woolworths green prawns.
2 heads off baby cos lettuce.
2 punnets Cherry tomatoes.
1 avocado.
1 Tbsp capers.
3-4 eggs.
Pickled Spanish onion.
Prawn marinade.
1 clove grated garlic.
5 Tbsp extra virgin olive oil.
2 Tbsp Worcestershire sauce.
1 Tbsp honey.
1/2 tsp smoked paprika.
Dressing.
3/4 cup whole egg mayonnaise.
1 Tbsp Dijon mustard.
1 clove crushed garlic.
Zest of 1/2 a lemon.
Juice of 1 lemon.
1/2 tsp Tabasco sauce.
1 Tbsp honey.
2 Tbsp Worcestershire sauce.
2 Tbsp chopped capers.
1/2 tsp smoked paprika.
Begin by marinating the prawns. Combine all ingredients in a bowl with the prawns and set aside.
Place the eggs into boiling water and allow them to cook for 5 minutes for a soft yolk.
Prepare the dressing. In a bowl add all the ingredients and mix well to combine. Set aside. Place a grill pan over medium to high heat and grill prawns for approximately 1 minute of each side or until cooked. Set aside.
Prepare the salad. Cut the lettuce roughly and keep some leaves whole for decoration. Place the whole leaves onto a large platter, then the chopped leaves.
Half the tomatoes and arrange them on top of the lettuce season lightly with salt. Arrange the grilled prawns onto the salad along with the soft-boiled eggs, avocado, and pickled onions. Spoon over the dressing and decorate with more capers.
@marys_kouzina .
.
#ad #food #easter #eastermenu #menu #seafood #prawns #prawnsalad #recipe #recipes
LOBSTER SALAD WITH CITRUS VINAIGRETTE.
Make salads 5 star and get creative incorporating seafood! This amazingly delicious recipe is a stand out way to transform a simple salad using fresh seafood available from @woolworths_au . Create a memorable menu with the convenience of shopping at the one place!
To create this salad:
2 freshly cooked Woolworths lobsters.
250g cherry tomatoes – cut in half.
2 roma tomatoes – cut into wedges.
4 celery sticks – sliced.
½ Spanish onion – thinly sliced.
¼ cup chopped parsley.
Dressing
¼ cup Extra virgin olive oil.
Juice of half a lemon.
Juice of half an orange.
5 Tbsp white wine vinegar.
½ tsp dried oregano.
Salt and pepper to taste.
On a large platter, arrange the tomatoes and celery. Prepare the lobster by pulling out the flesh from the shell and cut into chunks. Add the lobster to the salad followed by the sliced onions, chopped parsley and citrus dressing.
@marys_kouzina .
.
#ad #food #easter #eastermenu #menu #seafood #lobster #lobstersalad #recipe #recipes
LOBSTER SALAD WITH CITRUS VINAIGRETTE.
Make salads 5 star and get creative incorporating seafood! This amazingly delicious recipe is a stand out way to transform a simple salad using fresh seafood available from @woolworths_au . Create a memorable menu with the convenience of shopping at the one place!
To create this salad:
2 freshly cooked Woolworths lobsters.
250g cherry tomatoes – cut in half.
2 roma tomatoes – cut into wedges.
4 celery sticks – sliced.
½ Spanish onion – thinly sliced.
¼ cup chopped parsley.
Dressing
¼ cup Extra virgin olive oil.
Juice of half a lemon.
Juice of half an orange.
5 Tbsp white wine vinegar.
½ tsp dried oregano.
Salt and pepper to taste.
On a large platter, arrange the tomatoes and celery. Prepare the lobster by pulling out the flesh from the shell and cut into chunks. Add the lobster to the salad followed by the sliced onions, chopped parsley and citrus dressing.
@marys_kouzina .
.
#ad #food #easter #eastermenu #menu #seafood #lobster #lobstersalad #recipe #recipes
CALAMARI ME RIZI.
Squid with rice. A staple dish growing up in mum’s kitchen. Simple ingredients such as tomato and white wine always pair perfectly with squid. And with seafood, you don’t need many ingredients to make it delicious! A great Lenten meal.
1 kg whole squid.
1/4 cup extra virgin olive oil.
1 onion - grated.
3 cloves of garlic - crushed.
1/2 cup white wine.
400g crushed tomatoes.
1.5 cup rice.
2 cups water.
Additional 1.5 cups water.
Salt a pepper.
Fresh parsley to garnish.
Refer to the video in my highlights to watch how I clean whole squid. Then cut into large chunks.
In a deep pot, combine olive oil, onion and garlic over medium high heat. Sauté for approximately 2 minutes then add the squid, cooking for an additional 2 minutes. Add the white wine and allow the alcohol to cook off. Pour in the crushed tomatoes and 2 cups of water. Stir to combine then allow to squid to simmer on medium heat fully covered for approximately 30-40 minutes or until the squid is tender stirring occasionally (you may have to add additional water if the liquid evaporates before the squid is ready).
Once the squid has tenderised, the sauce should be thick and reduced. Add the rice and additional cups of water and allow rice to cook for 20 mins or until ready. Once the rice is tender, turn off the heat and allow the dish to sit for approximately 10 minutes until it reaches a risotto like consistency.
Enjoy with plenty of fresh bread! Kali orexi!
❤️❤️ @marys_kouzina .
.
#maryskouzina #onmytable #seafood #calamari #huffposttaste #fresh #squid #seafoodlover #sbsfood #rice #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #damnthatsdelish #seafood
BOURDETO.
Each time we’ve visited Greece, we’ve made sure to allocate a 5-7 days to spend in Corfu. An island full of charm with its Venetian influence, we just love it.
Bourdeta is a simple Corfiot dish with plenty of spice. Fish cooked in a chilli, paprika tomato sauce.
Everywhere we ordered this around the island, it was different. Some restaurants served it with potatoes, others without and some with capers to garnish. Every way we tried it, we loved it!
Tonight we enjoyed Bourdeto with potatoes cooked in the rich sauce enjoyed with plenty of bread, naturally.
1/4 cup extra virgin olive oil.
1 large onion - sliced.
2 cloves garlic - chopped.
1/2 tsp chilli powder (add more if you like).
1 heaped tsp sweet paprika.
400g crushed tomatoes.
1/4 cups white wine.
2 cups water.
3-4 potatoes - cut into 1/2cm slices.
4-6 fillets of Snapper or John Dory (traditionally with scorpion fish).
Salt and pepper to taste.
Fresh parsley to garnish.
To begin remove any bones from your fish fillets (alternatively you can use whole fish smaller in size). Set the fish aside and prepare the sauce.
Place a large pan over medium high heat, pour in the olive oil and add the onion and garlic sautéing for 2 minutes. Add the chilli powder and paprika and cook the spices for another minute. Pour in the crushed tomato and white wine allowing it come to a simmer so the alcohol can cook off.
Place the potatoes in the sauce and pour in the water. Place a lid fully covering the pan allowing the sauce to simmer for 20-30 mins on a low setting. Keep a watchful eye on the sauce, it will need stirring occasionally and possibly more water if the potatoes need more cooking time.
Once the potatoes have softened, place the fish into the sauce and cook for up to 5-7 minutes or until the fish is just ready. Garnish with chopped fresh parsley and enjoy with plenty of fresh crusty bread.
Featured is my Chios inspired linen tea towel available worldwide from my website, maryskouzina.com.au .
@marys_kouzina .
.
#maryskouzina #seafood #fish #tomato #food #greekfood #corfu #corfuisland #greece #summer #holiday #recipe #delicious
Orange and fennel salad with grilled prawns.
Deliciously refreshing and perfect for summer. The addition of freshly grilled prawns make this salad even amazing, they’re my favourite!
Served in the beautifully modern Ambrosia zest salad bowl from @house.online .
250-300 grams fresh green or tiger prawns.
1 clove garlic - grated.
3 Tbsp extra virgin olive oil.
Salt and pepper.
Combine all ingredients and set it in the fridge to marinate whilst you prepare the salad.
2 cos lettuce - roughly chopped.
2 oranges - cut into segments.
1/2 a large fennel - sliced thinly.
Fennel fronds to garnish
Dressing.
1/4 cup extra virgin olive oil.
Juice of one lemon.
Salt and pepper.
Grill the prawns over a bbq or hot grill plate for 1 minute on one side and 30 seconds on the other. Allow them to become warm and add them to the salad.
In a jar add all dressing ingredients and shake well to create an emulsion. Pour over the prawns and salad then decorate with fennel fronds. Enjoy!!
#collab #houseathome #summer #entertaining #dinner #lunch #outdoors #bbq #seafood
GRILLED OCTOPUS . ΧΤΑΠΟΔΙ ΨΗΤΟ
Greek summer on a plate. Grilled octopus with a glass of Ouzo.
For me, the best tenderising method before grilling beautiful octopus is the kiwi method.
It’s as simple as washing the octopus very well, mashing up a green kiwi or two and combining the both in a bowl. The enzymes in the kiwi break down the meat over a few hours resulting in tender and soft octopus.
So how long should you let it sit for?
Amount of time spent tenderising depends on the size of the octopus or octopi.
Pictured, each octopus I grilled weighed approximately 400g and was left to tenderise for 3 hours refrigerated.
Baby octopus - up to one hour.
Larger octopus - up to 4 hours.
!! Never allow leave it overnight or any longer as the octopus can completely break down and turn the mush.
Once ready to grill, rinse off the kiwi and simply BBQ the octopus or grill on a very hot grill plate. Remove and add a showering of lemon, extra virgin olive oil and a good sprinkle of oregano and salt.
Don’t forget to enjoy with ouzo. It’s mandatory!
@marys_kouzina .
.
#maryskouzina #octopus #seafood #love #foodie #foodlover #recipe #recipes #greece #greekfood #lovefood #greek #foodstagram #travelgreece #damnthatsdelish #summer #rizesmas #ouzo
GARIDOMAKARONADA.
Prawn pasta has always been a favourite in our family. It’s quick and simple to make and you don’t need many ingredients, especially when cooking with fresh seafood. Feel free to add a selection of other seafood to this recipe such as mussels, vongole, pieces of fish and calamari. The more the better, though tonight it was all about my favourite. Prawns!
500g peeled fresh prawns.
1/4 cup extra virgin olive oil.
3 cloves chopped garlic.
1 can or 400g crushed tomato.
1/4 cup white wine.
1 cup fresh cherry tomatoes.
1 cup water.
Salt and pepper.
Chopped fresh parsley to garnish.
Spaghetti of your choice.
Place a deep pan over medium high heat. Add the olive oil and garlic and sauté till fragrant (be cautious the garlic does not).
Add the crushed tomatoes and white wine allowing it to simmer for a few minutes for the alcohol to cook off. Pour in the water and add your seasoning. Allow the sauce to simmer on medium heat until the water reduces and you’re left with a thickened tomato sauce. Whilst the sauce is simmering cook the spaghetti as per package instructions and drain reserving 1/4 cup of the water.
Place the prawns and cherry tomatoes into the sauce and cook for approximately 3 minutes. Add the cooked spaghetti and reserved liquid and incorporate well.
Garnish with fresh parsley and serve immediately.
Serves a family of 4. Kali orexi!
Featured is my Chios, 100% linen tea towel hand painted and designed by me. Available world wide from my website, maryskouzina.com.au .
@marys_kouzina .
.
#maryskouzina #seafood #food #recipe #pasta #prawnpasta #spaghetti #prawns #prawn #tomato #comfortfood #food #foodie #delish #damnthatsdelish #yummy
PSARO SOUPA AVGOLEMONO - FISH SOUP .
The comfort of avgolemono continues in my home & this version has a special place in my heart. I have so many childhood memories associated with mums recipe. It’s also the very first dish I made in the kitchen independently at a very young age. It’s so delicious, I’ve not ever changed the recipe. It’s perfect as it is. Simple.
1/4 cup extra virgin olive oil
1 large snapper or 2 plate size
1 brown onion thickly sliced
4 potatoes cut into thick wedges
2 carrots thickly sliced
4-5 celery stalks thickly sliced
500g kritharaki (orzo pasta)
Water
2 eggs
Juice of 3 lemons
Water
Salt and pepper
Fill a large pot with water half way. Add olive oil, potatoes, celery and carrot. Add salt place over medium high heat allowing the vegetables boil till soft. Remove and set side with a sprinkling of salt & drizzle of olive oil. Keep covered.
Place the snapper in the pot (you can place it in whole or cut it into pieces). Allow the snapper to boil and cook for approximately 20-25 minutes or until cooked through. Remove the snapper, pull the flesh from the bones & place with the vegetables. Cover.
Carefully pass the stock through a sieve into a large bowl collecting any small bones or fish scales that may have fallen off the fish. Return the stock back to the pot and to the heat, topping it up with more water until the pot is 3/4 full. Add the kritharaki and boil till it is fully cooked.
Once its kritheraki has cooked, taste & adjust for seasoning. Turn heat off whilst you prepare the avgolemono.
In a seperate bowl, vigorously whisk the egg whites until they are foamy, add the yolks & whisk again. Slowly stream in the the lemon juice continuing to whisk.
Using a ladle, spoon out the hot stock from the pot & gentle stream it into the avgolemono whilst whisking (don’t stop otherwise the eggs could scramble) & repeat with another 5-6 ladles. Pour the avgolemono mix with the stock back into the pot stirring gently & place the lid on for 10-15 minutes to thicken slightly. Serve with freshly cracked black pepper & a drizzle of oil.
.
#maryskouzina #seafood #soup #dinner #recipe #winter #greek #greekfood #lemon #delicious
PRAWN SAGANAKI.
Prawns cooked in a Greek style tomato sauce grilled with grilled feta 🦐 🍅 🧀.
6 serves
500g peeled green tiger prawns.
5 Tbsp extra virgin olive oil.
1 chopped onion.
3 crushed garlic cloves.
400g crushed tomatoes.
1/2 cup white wine (optional).
1/2 cup water.
1/2 teaspoon dried oregano.
Salt & pepper to taste.
100g Feta cheese @chelmosaustralia .
Parsley to garnish.
Over medium high heat sauté onion and garlic in olive oil. Add the crushed tomatoes, white wine, oregano & seasoning. Simmer for approximately 20 minutes or until the sauce thickens. Then turn the heat off & place the prawns into the sauce. Crumble with feta cheese & transfer your pan to the grill for approximately 8 minutes, until prawns are cooked & the feta has melted. Garnish with fresh parsley 🌿.
@mary_kouzina .
.
#Maryskouzina #seafood #prawn #food #foodie #love #tomato #feta #cheese #delicious #foodphotography #foodporn
Spanakorizo mai kalamarakia 🌿 🦑. Spinach and rice with calamari.
A little twist on traditional spanakorizo my mother would always make us and it’s absolutely brilliant. Hope you try it!
1 kg whole squid - washed, cut then washed again.
1/4 cup extra virgin olive oil.
1 sliced onion.
2 cloves chopped garlic.
1/4 cup white wine (optional)
1 can or 400g crushed tomatoes.
500g washed English spinach.
3/4 cup rice.
3 cups water.
Seasoning to taste.
Sauté onion and garlic in olive oil over medium heat. After 2 minutes add your calamari and stir cooking for an additional 2 minutes. Add your white wine and allow the alcohol to cook off.
Pour in the crushed tomatoes and add two cups of water. Allow the calamari to cook for 40 minutes fully covered, checking on it occasionally. During this cooking time, the calamari will soften and become tender.
After 40 minutes the calamari should be tender and the liquid it’s been simmering in should have reduced and thickened (if not allow it to simmer a little while longer without the lid). Add your coarsely chopped spinach with 1/2 cup water and let it wilt down.
Then add your rice. At this point you need to gauge whether the additional 1/2 cup of water is necessary as the spinach will release some of its own water for the rice to cook in. Add your rice and and allow to cook until the consistency is rich and thick. Enjoy! You can watch my video in the previous post to refer to liquid consistencies whilst you cook.
🌿🦑 @marys_kouzina .
.
#maryskouzina #seafood #lenten #spinach healthy #food #foodie #greekfood #greece #australia #dinner #recipe #vegan #love
FRIED KALAMARAKIA 🦑 .
Todays hot weather was perfect for a light dinner spread. Fried kalamarakia with skordalia (garlic potato dip), pantzaria salata (beetroot salad) and a fresh salad. Went down so well with a glass of cold ouzo too 🥛.
Here’s how to prepare the kalamarakia.
Simply wash, skin, cut and wash again your calamari (or purchase ready).
In a seperate bowl combine flour, salt and pepper. Add olive oil (enough for a shallow fry) to your pan on medium high heat.
Drop portions the calamari into the flour shaking off any excess. Carefully place them into the hot oil, frying until golden and crispy.
Remove and place onto an absorbent towel then onto your serving plate. Add a squeeze of lemon and enjoy.
Note: Avoid frying olive oil at higher temperatures this is how it develops a bitter flavour.
Kali orexi!
🍋 🍋 @marys_kouzina .
.
#maryskouzina #food #foodie #meze #seafood #delicious #greekfood #summer #yummy #greece #travelgreece #calamari #potato #beetroot #dinner #lunch #rizesmas
Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕.
We always have a variety of mezzedes on our table. Olives, taramasalata or pickled veggies to name a few. This would have to be one of our favourites. It’s brilliant alongside dishes such as Spanakorizo and Fakies and many more.
Here’s the recipe! 🐙.
1 kg baby octopus or 1 large octopus.
1 cup water.
Pickle.
1:1 quantities water and white vinegar. Depending on the size of the jar you’re using.
1 chopped carrot.
A few stalks of celery roughly chopped.
3 cloves sliced garlic.
1 teaspoon oregano.
Cracked pepper.
Enough olive oil to cover the surface of the jar once filled with the octopus and the pickle.
Add your washed, tenderised and uncut octopus to a pot along with water over medium high heat. Cook with the lid on for about 1 hour or until the octopus has softened. The octopus will release its own water as well which is why you don’t need much.
Once it has softened, remove from the pot and cut the legs of the baby octopus or if you’re using a large octopus, cut the tentacles into chunks and set aside. Once octopus has slightly cooled add it to your sterilised jar along with the carrot, celery, garlic and oregano.
Combine the water and vinegar and bring it to the boil. Whilst hot, pour the liquid into the jar of octopus and vegetables and pour a layer of olive oil approximately 1-2cm thick over the surface.
Seal your jar and allow it to cool before placing it in the refrigerator. Allow the octopus for pickle for a week before opening.
Enjoy as a meze and eat within 10 days 🐙.
Note: the octopus might produce a jelly like substance when served straight from the fridge, this turns back into liquid at room temp.
Enjoy! And kali orexi! ❤️❤️.
❤️❤️ @marys_kouzina .
.
#mykitchen #maryskouzina #seafood #octopus #pickle #huffposttaste #fresh #fish #seafoodlover #sbsfood #fishing #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #sbscolourtherapy #rizesmas
Prawns! 🦐 One of my absolute favourite things to eat. They’re delicious and so versatile, available year-round from your local Woolworths. Cook with their fresh range of prawns or enjoy their Responsibly Sourced Fresh Cooked Tiger Prawns as they are straight from the seafood counter. Create appetisers or wholesome meals out of them. I’m bringing you 3 ways you can enjoy fresh prawns this Easter from your local @woolworths_au
Be sure you check out their fresh seafood range for your Easter spread instore and online, available for all customers across the country. They’ve truly got you covered. Everything you could possible need for your Easter menu is in the one place! Prepare your celebrations this year with convenience, quality and good prices @woolworths_au .
Be sure to swipe across for the full recipes to these tasty dishes.
Happy Easter preparations!
@marys_kouzina .
#maryskouzina #ad #sponsored #easter #seafood #prawns #recipes #delicious
Htapodi mai macaronia kofto 🐙 🍅 🍝. We absolutely love octopus cooked any way possible. Cooked in a tomato sauce is definitely something special. Below are simple ingredients that create a beautiful Greek style tomato sauce that pairs so beautifully with seafood, and you can’t go wrong with the addition of pasta!
Hope you give it a go and enjoy!
Make sure to view the video in my previous post to watch how I make this.
700g medium octopus.
1/2 cup of water.
1/4 cup extra virgin olive oil.
1 chopped onion.
2-3 cloves of crushed garlic.
400g crushed tomato.
1/2 cup white wine (red is traditional, I prefer white with seafood).
2-3 bay leaves.
1 cup water.
Salt and pepper the taste.
Parsley to garnish.
1 packet macaroni (kofto).
Place a deep pot over medium high heat and add the octopus and 1/2 cup of water. Cover with the lid and allow the octopus to cook for approximately 45- 60 minutes. As it cooks, the octopus will release its water. Allow all the liquid the octopus has released to reduce. Remove the octopus from the pot, cut into smaller pieces if necessary and set aside.
In the same pot and over medium high heat, add the the oil and sauté the onion and garlic. Add the crushed tomatoes, white wine and cook off the alcohol for approximately 2 minutes. Add the bay leaves and cracked pepper (do not salt yet as octopus is naturally salty).
Return the octopus into the sauce with the water and cook with the lid slightly ajar for approximately 15- 20 minutes until a delicious thick sauce has developed. Taste for seasoning and add salt at this point.
Whilst the octopus cooks in the sauce, prepare your macaroni as per package instructions. When ready, spoon it into the octopus along with 1/4 cup of pasta water.
Stir to combine and before serving add a fresh drizzle of extra virgin olive oil and garnish with parsley.
Kali orexi, my friends! 💗💗.
❤️❤️ @marys_kouzina .
.
#Maryskouzina #seafood #octopus #pasta #food #foodie #foodlover #delicious #tomato #greek #greekfood #yummy #damnthatsdelish #lickyourphone #dinner #recipe #recipes #yum #seafood
Greek style octopus with pasta 🐙🍅🍝.
Deliciously tender octopus in a simple tomato sauce. This one took me right back to the beach side tavernas in Foinikounda 😩💙. Anyone else love this location?
Finer details regarding cooking times and the full recipe to follow shortly 💙.
💗💗 @marys_kouzina .
.
#maryskouzina #food #foodie #seafood #foodlover #recipes #recipe #video #greek #greekfood #octopus #pasta #delicous @lickyourphone
With today’s humidity the only thing I felt like was cold seafood and a salad. So here is my Greek salad with prawns 🦐 🥒 🍅 🫒 . Simply dressed with nothing but extra virgin olive oil, oregano, salt and of course lemon 🍋 for the prawns. It’s also a great way to use up leftovers after Christmas... if there are any leftovers, that is. With me around, there won’t be 🤤🦐.
What else do you add to your Greek salads? 🥗.
🪴 @marys_kouzina .
.
#maryskouzina #food #seafood #foodie #prawns #salad #fresh #yummy #delicious #tasty #greek #greekfood #recipes #taste #summer #summerfood #seafood
Grilled John Dory in the oven. Quick, simple and soooo tasty! Only a few ingredients needed so it’s great for those quick weekday meals.
Simply add cherry tomatoes, sliced Spanish onion and chopped garlic along with a generous sprinkling of @sparozahomemade seafood mix from @thegreekprovidore , salt and pepper to taste and a generous drizzle of olive oil.
Place it under a fan forced grill at 180c for approximately 20 minutes. We enjoyed it with a side of steamed veggies, rice and salad. Great for summer!
Enjoy!
💕💕 @marys_kouzina .
.
#maryskouzina #food #foodie #fish #seafood #summer #summerfood #recipes #recipe #fresh #foodie #yummy #delicious @eatinghealthytoday #seafood
Καλαμάρι με ρύζι 🦑 Squid with rice. A staple dish in mum’s kitchen growing up and one you’ve seen afew times on my gram. Simple ingredients such as tomato and white wine that makes any type of seafood dish singggggg 🎶.
1 kg whole squid, clean and cut.
1/4 cup extra virgin olive oil.
1 onion - grated.
3 cloves of garlic - crushed.
1/2 cup white wine.
400g crushed tomatoes.
1.5 cup rice.
2 cups water.
Additional 1.5 cups water.
Salt a pepper.
Fresh parsley to garnish.
Refer to the video in my highlights to watch how I clean whole squid.
In a deep pot, combine olive oil, onion and garlic over medium high heat. Sauté for approximately 2 minutes then add the squid, cooking for an additional 2 minutes. Add the white wine and allow the alcohol to cook off. Pour in the crushed tomatoes and 2 cups of water. Stir to combine then allow to squid to simmer on medium heat fully covered for approximately 30-40 minutes or until the squid is tender (you may have to add additional water if the liquid evaporates before the squid is ready).
Once the squid has tenderised, the sauce should be thick and reduced. Add the rice and additional two cups of water and allow rice to cook for 20 mins or until ready. Once the rice is also tender, turn off the heat and allow the dish to sit for approximately 10 minutes until it reaches a risotto like consistency.
Enjoy with plenty of fresh bread! Kali orexi!
❤️❤️ @marys_kouzina .
.
#maryskouzina #onmytable #seafood #calamari #huffposttaste #fresh #squid #seafoodlover #sbsfood #rice #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #damnthatsdelish
I had to try this tenderising method for myself. My yiayia uses it and I’ve read about it countless times. Kiwi fruit 🥝, the simplest way to tenderise octopus 🐙.
Simply wash the octopus very well, mash up a kiwi fruit or two and combine the both very well in a bowl. I allowed mine to sit for approximately 4 hours. The octopi I had varied in size, some were medium sized and others small. The smaller ones were melt in your mouth amazingggggly soft, and the larger ones were tender but I believe they could of done with another hour or two in the kiwi.
Considering I bought these octopi untenderised, the outcome was brilliant and I can confirm this technique does work very well 💯.
Simply grill the octopus on a hot grill plate or bbq as they are after you’ve rinsed off the kiwi. Let them char over the heat and once ready, remove and add a showering of lemon, oregano and extra virgin olive oil (I added dry chilli also). Don’t forget the ouzo too, that’s mandatory with octopus👌🥛.
❤️🇬🇷 @marys_kouzina .
.
#maryskouzina #octopus #seafood #love #foodie #foodlover #recipe #recipes #greece #greekfood #lovefood #greek #foodporn #foodstagram #travelgreece #damnthatsdelish #seafood
Give me all the seafood! 🤩🦞🦑🐟🦀🐙🦐.
It is my absolute favourite of foods. We grew up eating a lot of seafood as children and this is my absolute favourite way to eat snapper. It’s nothing fancy but keeping it simple is best way to enjoy it 👌.
2x Snapper
2 garlic cloves - garlic
Plain flour
Fisherman’s herb mix from
Salt and pepper.
Olive oil for shallow frying.
Simple buy your snapper fresh, scaled and cleaned. Wash it, then pat dry with a paper towel.
Slit the skin of the fish with a sharp knife and rub with garlic, salt and pepper. Then lightly flour the fish with all purpose flour all over.
Over medium high heat add enough olive oil to your pan enough to shallow fry. I used just over 1/4 cup. Place the snapper onto the pan and cook on each side for approximately 3-4 minutes depending on the size of your dish. The fish should develop a lovely golden colour.
Once they’re ready remove the snappers from the heat and whilst they’re still hot, sprinkle a generous amount of @sparozahomemade fisherman’s herb mix from @thegreekprovidore , a little extra salt and of course fresh squeeze of lemon 🍋.
Kali orexi!
❤️❤️ @marys_kouzina .
.
#maryskouzina #fish #seafood #snapper #greek #greekfood #recipe #recipes #love #food #foodie #foodlover #dinner #lunch #seafood
Warms days mean simple meals... and seafood! My absolute favourite foods! There’s no better combination to prepare prawns with than, garlic, tomato, white wine and a garnish of fresh parsley. Simple and quick, not much time spent in the kitchen and more time to enjoy 🌅!
❤️❤️ @marys_kouzina .
#maryskouzina #seafood #prawns #summervibes #summerfood #summer #seafoodlover #tomato #simplerecipe #food #foodie
The final product! I thought I’d show you what pickled octopus looks like once it’s prepared and ready to open and enjoy🏺. Check out the post before this one for the recipe and method🐙.
.
❤️❤️ @marys_kouzina .
.
.
.
.
#mykitchen #maryskouzina #onmytable #seafood #sbscolourtherapy #octopus #pickle #huffposttaste #fresh #fish #seafoodlover #sbsfood #fishing #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
