Mingled Greek Cuisine, and more. 

Because, on an every day basis, any home cooked meal is better than any delivery.

Before mingling, read through directions, prepare ingredients and organize them on your bench in order of use. It helps in numerous way, not the least of which being a visual of relative quantities. While mingling, listen to music, taste everything at regular intervals, and keep that magnifying glass (salt) at a proper distance!  

 

Quick to cook and rich in protein and other nutrients, fish and seafood offer a nutritious and delicious alternative meal to earth grown protein.

Thai Shrimp Soup

Boiled Shrimp with funky cocktail sauce

INGREDIENTS AND DIRECTIONS (4 generous portions)

I have rarely come across such an easy yet incredibly flavourful recipe.

 

In a pot, bring gently, i.e over medium heat to a simmer:

 

1. Coconut Cream, 2 cups 

2. Stock (fish, shellfish, or vegetable), 1,5 cups

3. Salt, 1 tsp

Once simmering add:

4. Tamarind Paste / pulp / water (available in Asian markets, long shelf life, keep in fridge once opened), 1tbsps

5. Brown sugar, 2 tbsp

6. Fish Sauce

and whisk to dissolve tamarind and sugar. Then add:

7. Shrimps, cleaned (frozen or fresh), 2 cups

and cook for about 4 minutes (check that the shrimp is cooked). Turn heat off and add

 

8. Onion, 1 small pc, cut in thin strips

 

Leave to slightly cool, and adjust seasoning. Add:

 

9. Lime juice, 1/2 pc or more, to taste, and garnish with

10. Red Chilli, thinly sliced

11. Coriander leaves

 

I like to pair this soup with rice vermicelli noodles, when just shrimps are not enough.

INGREDIENTS AND DIRECTIONS (various portions, depending on shrimp quantity)

Such a classic. But handle the shrimps properly and funk up that sauce and it evolves from an overused classic to a real bite delight.

 

To cook the shrimps, in a pot filled with water and boiling add:

1. Shrimps, preferably fresh, shelled and deveined

and boil for about 3 minutes, depending on size and state. They will turn opaque and shrink upon cooking. Make sure you don't overcook and dry them.

For the sauce whisk together in a bowl (I give indicative quantities for a small portion):

 

2.Ketchup, 1/4 cup

3.Mayonaisse, 1/4 cup

4. Horseradish paste, 1 tsp

5. Lime juice, 1/2 tbsp

or play around with the relative quantities to your liking. add to taste:

Adjust seasoning (i.e add salt) and garnish with:

 

6. Sumac (a lemony, pungent spice used a lot in Middle Eastern cuisine)

7. Chives, chopped finely.

 

I like to serve this with a carrot slaw for a full meal.

Thai Squid Salad with fresh Herbs

INGREDIENTS AND DIRECTIONS (2 generous portions)

Exotic flavours are always welcome in my kitchen, especially if paired with classic Mediterranean ingredients.

 

To cook the squid, in a pot filled with water, taken off heat as soon as it boils add:

1. Squid, preferably fresh, 1 large pc, cleaned and cut into thin strips

and blanch for 3 minutes until just cooked. Drain.

For the sauce whisk together in a bowl:

 

2. Fish sauce, 2 tbsp

3. Lime juice, 2 tbsp

4. Brown (or palm) sugar, 1 tsp

5. Red Chilli, finely chopped, 2 pcs 

For the salad, in a bowl mix:

 

6. Fresh Mint leaves, 2 cups

7. Fresh Coriander leaves, 2 cups.

8. Kaffir lime leaves, cut in thin strips, a handful

9. Lemongrass, trimmed of outer hard layers and cut very finely, 3 stalks 

(Being in Greece, I keep kaffir lime leaves and lemongrass frozen, and handle straight from the freezer).

 

Dress salad and place on a dish, top with the squid and garnish with:

 

10. Toasted cashews, or other nut of choice.