Hi everybody and happy Fiesta Friday #24!
A few days after our wonderful morning with Georgia learning how to make local cheese pies (really much too good), her husband Demetris took us to his farm. We came back loaded with organic fruit, eggs and vegetables. Check out the photo at the end of this post.
Our outside table was groaning under the weight of all the onions, eggs, beans, tomatoes, melons, eggplant (aubergine), zucchini (courgette), garlic, figs, peaches, beets, plums, lemons etc etc. Amazing! They also grow pomegranates, capers, olives for oil and olives for eating, oranges, mandarins, potatoes and a whole bunch of other stuff all irrigated with water from their own underground spring. They raise chickens, turkeys, rabbits and pigs and of course, make their own honey and wine. When he’s not at the farm, he goes out in his boat and fishes. Talk about self-sufficiency!
So much wonderful produce to use! I cooked the beans first off. It would have been a crime not to and did eggplant in the oven with fresh tomatoes, garlic and onions. All very simple and oh so delicious.
Next day, zucchini and eggs. The aim of this recipe was to capture the flavours of the zucchini balls we get at Yalos restaurant in Pollonia: one of our absolutely favourite dishes on the island, a first night back must-have.
I was pretty thrilled with the results, so here you go!
What you need: for two people or more if you serve other things as well. I made married fava (recipe next time) and a plain tomato and black olive salad.
500 grams (1 pound) zucchini (courgette)
1/4 cup grated hard goat cheese
1 spring onion sliced thinly (green and white parts)
1 teaspoon crumbled dried mint
1 handful chopped fresh dill
fresh goat cheese
What you do:
Roughly grate the zucchini into a colander. Sprinkle with a little salt and let sit and drain for half an hour. Break eggs into a bowl. Add the grated cheese, spring onion, mint and dill. Grind some black pepper into the mixture and a pinch of salt. You will have to judge how much salt based on how salty your cheese is. Set aside.
Drain and dry the zucchini. Put a swirl or glug (i.e. about a tablespoonful) of olive oil in a heated medium sized stick free frying pan. Add the zucchini. Let it cook over low heat for about ten minutes. If there is still liquid in the pan after this time, strain it off. The zucchini should get dry in the pan-even brown a little. Add the egg mixture and let it cook without stirring. You will see that the mixture is thickening up. Lift the edge a little to check. When it will hold, turn the whole mixture over with a lifter. You don’t have to get all fancy about flipping it or anything. Don’t worry if it comes up in two parts, it will all gloop together if you didn’t wait too long to turn it. Cook another few minutes until you have a nice browned surface on both sides. That little crust gives a bit of ‘fried’ sensation.
Slide out of the pan and cut into quarters. Sprinkle with the fresh cheese or you could use a little Greek yoghurt. Dig in.