Fig Ice cream

Ingrediance:



350 g ready-to-eat dried figs

25 g soft brown sugar

570 ml milk

4 large egg yolks

1 rounded teaspoon custard powder

110 g caster sugar

1 vanilla bean split

2 tablespoons brandy

150 ml double cream





Method:



First, place the figs and brown sugar in a medium-sized saucepan and add 275 ml water. Bring this up to simmering point and simmer gently with a lid on for about 5 minutes, then uncover and continue to simmer for a further 5 minutes or until the figs are plump and tender. Now remove from the heat, replace the lid and leave them until they're completely cold.



The next stage is to purée the figs, so drain off the cooking liquid, snip off and discard the tops of the figs, then place them either in a liquidiser or a food processor, along with the milk, and blend them until they have become smooth and uniform. Now press the mixture through a sieve to extract any tough, resistant pieces of skin.



Next, make the custard by whisking the egg yolks, caster sugar. Now bring the milk, vanilla bean and fig mixture up to the boil, and then pour it on to the egg yolk mixture. Return the whole lot to the saucepan and bring it back to the boil gently, still stirring with a whisk to keep it smooth. If it looks like curdling, don't worry: just whisk it together again as it cools.

Now let the custard cool before combining it with the brandy and the double cream (lightly whipped until it just holds its shape). Place the mixture in an ice cream maker and churn according to the maker's instructions – you will probably have to do this in two batches. If you don't have an ice-cream maker then whip it by hand as soon as it freezes. Pack the ice cream into a storage container and store in the freezer until ready to use. Before serving remove it to the fridge for 30 minutes to soften.

Greek Honey-Dipped Spice Cookies (Phoenikia)

FOR THE DOUGH


12 cups 1.5 kg of all-purpose flour

3 cups of olive oil

2 cups of sugar

1/4 cup of brandy

1 cup of lukewarm water

juice and grated peel of 1 lemon

2 teaspoons of baking powder

1 teaspoon of baking soda

1 tablespoon of ground cinnamon

1 1/2 teaspoons of ground cloves

1 cup of coarsely ground walnuts



FOR THE SYRUP

1 cup of honey

2 cups of sugar

2 cups of water

1 cinnamon stick

juice of 1/2 lemon

10 whole cloves



FOR THE TOPPING

2 1/2 cups of toasted sesame seeds

1 2/3 cups of walnut pieces

1 teaspoon of ground cinnamon



Preparation:

Dissolve baking soda in the lemon juice. In a bowl, combine the flour, sugar, and baking powder, and whisk until well blended.



In a large mixing bowl, combine the oil, water, lemon juice (with baking soda), cinnamon, cloves, brandy, and grated lemon peel. Beat for 2 minutes until thoroughly combined. Continue beating and add two-thirds (8 cups) of the flour mixture, 1 cup at a time, beating on low speed. (If using walnuts, add now.)



Gently knead in remaining flour 1/2 cup at a time. Knead gently for about 5 minutes. The dough will be oily.



Notes: Don't overwork the dough or beat in the flour at high speeds or the cookies will be too dense. The cookie shape should be rounded, not flat or they will harden during baking.



Preheat oven to 180°C.



To shape the cookies, take a fistful of dough and squeeze 5 times to compress. Roll into a log shape between palms of hands. Press the dough gently with your fingers on one side to flatten slightly. The traditional shapes of the cookies are slightly rounded circles or ovals. (How to shape the cookies with photos)



Place the cookies, finger-marked side down, well spaced on a greased cookie sheet (or on parchment cooking paper, or on a non-stick cookie sheet), place on the middle rack in the oven and bake at 180°Cuntil browned (about 30-35 minutes}.



Remove from the oven and allow to cool completely on paper towels.



Combine all topping ingredients and grind coarsely.



The cooled cookies will be dipped in the hot syrup, so don't start the syrup until the cookies have cooled.



Place all syrup ingredients in a wide pot (like a deep frying pan) and bring to a boil over medium heat and boil for 10 minutes. Turn the heat down to lowest possible setting. Remove the cinnamon stick and cloves.



Put cookies (as many as will fit on the bottom in one layer) into the hot syrup and use a spatula to hold them down for about 30 to 45 seconds. Once the cookies have been soaked, remove them with a slotted spoon, letting excess syrup drip, place on a large serving plates or platter, sprinkling liberally with the mixture of ground sesame seeds, walnuts, and cinnamon. (The cookies will darken from the syrup.)



Melomakarona are not refrigerated. Cover them well with plastic wrap to keep for several days or store in tins so they don't dry out, and they'll last for weeks or months - if they aren't eaten by then.



Yield: about 80 cookies

Xerotigana: Honey-Dipped Spiral Pastries

Ingredients:


For the dough:

6 - 8 cups of all-purpose flour

2/3 cup of freshly squeezed orange and lemon juice

2/3 cup of olive oil

1 cup + 2 tablespoons of water



For the syrup:

1 cup of sugar

1 cup of honey

1 cup of water

1 stick of cinnamon



For the topping:

1/4 cup of toasted sesame seeds

1/4 cup of finely chopped walnuts

1 tablespoon of ground cinnamon



olive oil for frying

Preparation:

Combine 6 cups of flour and all remaining dough ingredients in a large bowl or plastic tub and knead well for at least 5 minutes. Add more flour as needed to make a smooth firm dough.



Let rest for 30 minutes.



While the dough is resting, make the syrup. Bring all syrup ingredients to a boil in a large saucepan and boil for 15 minutes. Turn the heat to the lowest possible setting to keep it hot without boiling.



Note: How to Make the Spirals with photos.

Divide the dough into equal-sized pieces, about the size of your fist. Roll out each piece of dough using the highest (thinnest) setting on a pasta machine or with a floured rolling pin, into a long strip, about 30-36 inches long and 5 inches wide, sprinkling with flour if needed to keep it dry. Cut lengthwise into strips 1 inch wide using a fluted pastry wheel. Each piece of rolled-out dough should make 5 long strips.



Loop the long strip of dough loosely around two fingers, then three, then all four, continuing to make a loose spiral shape.



Drop into 2 inches of hot oil. The dough is so thin that it will puff as it fries and will tend to uncurl. Place the tines of a fork in the center of the spiral and turn to keep the spiral shape. When lightly golden on all sides, remove from the oil with a slotted spoon or spatula. Let excess oil drip off and drain on paper towels. Do not stack the spirals.



Place one spiral at a time in the steaming hot syrup (increase heat if necessary) for 5-6 seconds on each side. Remove with a slotted spoon and place on a serving platter. Combine walnuts and cinnamon. Sprinkle with a little of the walnut and cinnamon mixture, followed by the sesame seeds. Layer spirals on top, sprinkling each with the toppings.



Tip: How much to sprinkle? At least a good sized pinch on each spiral... of the walnut/cinnamon mixture and of the sesame seeds.

Chios Mastic Panna Cotta

Ingredients:



410 ml pouring cream

60 gm caster sugar

6 gm mastic, finely ground in a mortar and pestle

200 ml milk

1 tbsp rose water

1 tsp vanilla extract

2 gelatine leaves (gold strength), soaked in cold water



Directions:



Place the cream,milk, sugar, gelatin, and mastic into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved.

Keep stirring occasionally to ensure the mixture doesn't stick to the pan - you want it to almost reach the boiling point. At that moment, remove the pan from the heat and sir in the rose water and vanilla.

Lightly coat 4 ramekins with a non flavored spray shortening and pour the mixture into the ramekins, place them in the refrigerator, approximately 2 to 4 hours and let set.

Run a knife around the edges of the ramekins and turn over onto a dessert plate, top with a drizzle of honey and fresh berries, also garnish with fresh mint leaves.

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Phil's Lamb Stifado

1 teaspoon olive oil

3 beeds of mastic

1 large onion, finely chopped

2 cloves garlic, crushed

675g lean lamb, cubed

1 x 400g tin chopped tomatoes

1 tablespoon tomato paste

rind and juice of 1 lemon

1 tablespoon dried oregano

pinch of dried thyme

1 tsp paprika

1 teaspoon sugar

150ml veal or vegetable stock

350g new potatoes, scrubbed and quartered

salt and black pepper to garnish



Method:

Heat the oil in a pan and fry the onion and garlic until soft. Stir in the lamb and cook for 3–5 minutes until the lamb has browned



Transfer to a casserole dish and add the other ingredients, stirring in. Cook at 160°C for 50 minutes and server with rice and garnished with fresh herbs.

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Fig Leaf & Vanilla-Infused Pannacotta with a Fresh Fig Ice Cream & Sherry Reduction

For the Fig Leaf & Vanilla-Infused Pannacotta




Ingredients:

410 ml pouring cream

60 gm caster sugar

3 of 4 gm Fig Leaves

200 ml milk

1 vanilla bean split

2 gelatine leaves (gold strength), soaked in cold water



Directions:

Place the cream,milk, sugar, gelatin, Vanilla bean and Fig Leaves into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved.

Keep stirring occasionally to ensure the mixture doesn't stick to the pan - you want it to almost reach the boiling point. At that moment, remove the pan from the heat, than strain liquid.

Lightly coat 4 ramekins with a non flavored spray shortening and pour the mixture into the ramekins, place them in the refrigerator, approximately 2 to 4 hours and let set.

Run a knife around the edges of the ramekins and turn over onto a dessert plate.



For Fresh Fig Ice Cream



Ingredients:

1/2 cup milk

2 egg yolks

1 1/2 cup heavy cream

1 quart ripe figs

1 tablespoons lemon juice

1/2 cup sugar

1 teaspoon vanilla



Preparation:

Scald 1/2 cup milk and stir it slowly into 2 well-beaten egg yolks. Cook the mixture in a double boiler or in a bowl over boiling water, stirring constantly, until the custard is thick enough to coat a spoon. Cool and fold the custard into 1 1/2 cups heavy cream, lightly whipped. Peel 1 quart ripe figs thinly and press them through a sieve. Sprinkle the fig purée with 1 tablespoon lemon juice, stir in 1/2 cup sugar and 1 tsp vanilla, and add it to the custard. Blend the ingredients thoroughly and freeze in an ice cream maker according to the manufacturer's directions.



& for the Sherry Reduction

Reduce down some sherry by half with sugar until syrup like consistency to drizzle over pannacotta.

SILVERBEET & LEEK PITTA (SESKOULOPITTA)

Ingredients



1/3 cup olive oil

1/2 cup vegie oil

1 cup hot water

1/2 cup milk

1/2 teaspoon salt

2-4 cups plain flour

1 bunch silverbeet washed well

1-2 large leeks

2 large onions diced

1 bunch dill (1 cup)

1 bunch mint (1 cup)

200g fetta crumbled

2 eggs beaten with 1 teasp. salt

1/2 teasp. cracked pepper



Put hot water and milk in mixing bowl with salt and start adding flour slowly until it is a sticky dough, place on floured table and roll out. It will be sticky, don’t worry if it has holes in it, roll out as far as it will go. Add vegie oil and brush with fingers, fold pastry in half and lightly oil, fold again and oil and again until you get a sticky, oily ball of pastry. Place on large dinner plate and put cling wrap on it and put in refrigerator for min 30 minutes.



Filling

wash silverbeet and leeks properly, first cutting off the stem of silverbeet and discarding, and chop into 2 inch slices. The leeks should be cut into 2cm slices then washed so the dirt comes off them.Wash the dill and mint thoroughly and chop finely. Dice onions and and in large casserole saute the onions with olive oil for 2 minutes, add leeks for 2 more minutes, then add silverbeet for another 5 mins until they wilt a bit, constantly stirring and then add herbs (dill and mint) and switch off stove. Let the mix cool down.

Next in a mixing bowl crack the eggs and beat with a fork, add salt and pepper and lastly crumble the fetta and mix well. When the greens have cooled down a bit add the egg mixture and mix thoroughly. Leave aside.



Pastry - lightly grease with vegie oil your baking tray. Take out of the fridge the dough and divide in 2, and knead for 1 minute and it should be soft and pliable. Lightly flour your bench and rolling pin and roll out the pastry finely to about 5cm bigger all round than the baking dish. Pick it up carefully but quickly and put the bottom layer on, spoon your greens mix evenly and if you want to add more fetta cheese you can on the top (optional). Then take the other half of the pastry and repeat same process but try and stretch the layer (bigger) and (finer) if you can. This is the challenge. Then place on top and fold the pastry to fit the baking tray and it will look like ruffled sheets! Get a knife and score the pastry into squares or wedges, get some olive oil and evenly pour over the pastry and bake in a moderate oven 180o for 45-50 minutes or until lightly browned.



TIP you can use mix silverbeet, spinach, leeks, onions, wild greens (horta), beetroot stems anything to make a pitta (any greens) and a mix tastes even better.