The rostis are surprisingly easy to make and require all of 4 ingredients. They also cook really quickly because of their size so if you have to feed a crowd, simply get two frying pans nice and hot and you can cook double the amount of rostis in half the time. I didn’t use a specific recipe so I’m just going to walk you through the process. For every 2, large potatoes, you will need half a red onion and 2 tablespoons of flour. Simply grate the potatoes (I leave the skin on) with the red onion. Add the flour and a generous seasoning of salt and mix well. Fry spoonfuls of the mixture in a hot frying pan in canola oil until golden brown and cooked through. Drain on kitchen paper and serve with dollops of Mediterranean Delicacies Taramosalata, finely sliced chilli and a mini-mint leaf. Be sure to serve these petite pleasures with lots of bubbly!
Entries in taramosalata (4)
When you plan on serving something like taramosalata, you want to be sure that whatever you are serving it with is going to be a blank canvas to carry the incredible flavour of the taramosalata without over-powering or altering it. That’s why I decided to serve the tub of Mediterranean Delicacies Taramosalata with pita chips when I had guests over recently.
The pita chips are incredibly easy to make and require no recipe. The way they go slightly crispy but still stay chewy is just wonderful and dipped into the aromatic and flavourful taramosalata, they make a great snack with drinks!
You will need:
1 pita bread per person, cut into wedges
2 tsp olive oil per pita bread
crushed garlic (optional)
Mediterranean Delicacies taramosalata, to serve
- Pre-heat the oven to 220°c.
- Combine the olive oil and garlic, if using, and brush over the pita triangles.
- Arrange the pita bread wedges on a baking sheet in a single layer and place in the oven.
- Bake for 5-7 minutes then turn the wedges over.
- Bake for another 5-7 minutes until the pitas are golden and crisp.
- Serve with bowls of taramosalata.
I’ll be honest, I’m not a fan of Taramosalata. When I was about 11 I ate two tubs of the stuff and got so sick that I haven’t been able to handle even the smell of it. I also really didn’t like the luminous pink pastiness of it and this was the one product I was nervous about working with in the Mediterranean Delicacies. That’s until I received it and saw that, in fact, there’s isn’t luminous pink at all. It’s a beautiful, light, almost baby pink.
As I opened the tub I was nervous that the smell would bring back those horrible memories again but to my surprise (and delight), the MD Taramosalata is not overly fishy and strong. The flavour is spot on (in my opinion) and quite gentle. I have become slightly obsessed with it now and find myself digging a spoon in the tub every now and then. According to Wikipedia, Taramosalata is a Greek and Turkish meze made from taramas which is salted cod roe. This roe is then blended with breadcrumbs or mashed potato, lemon juice, vinegar and olive oil. I love it showcased quite simply so that the taramosalata is the main focus and I’ll share some of those dishes with you over the next two days.
Greek cuisine has a rich history within the Mediterranean. One of the main components in Greek food is the use of olive oil. This tasty, rich oil is abundant in the area and adds flavour to dishes. Serving appetizers or better known as mezes offers people a variety of foods to eat by dipping bread, pita or vegetables. Three well-known Greek dips are melitzanosalata, tzatziki and taramosalata.
Melitzanosalata is one of the most popular Greek dips. It is an eggplant dip that also makes a wonderful accompaniment to meat or fish. It is an eggplant salad, with a rich and creamy texture. This dip offers the pallet layers of flavour. This tasty dip is made with grilled eggplant and mixed with garlic, lemon, olive oil and parsley. Using the fleshy meat of the eggplant and the garlic and parsley, the ingredients are blended into a fine texture. Adding olive oil and lemon juice creates a smooth, creamy dip that is served cold. Ouzo is the drink of choice to compliment this appetizer. Eggplants, or aubergines are grown easily in Greece. Having eggplant on hand easily allows people in the Mediterranean to use them in many recipes. Melitzanosalata can be used as a sauce over fish, chicken or lamb. It can be turned into a salad dressing by adding additional olive oil to loosen the texture.
Tzatziki is an appetizer or dip that is made of strained yogurt and mixed with cucumbers, garlic, salt, pepper and olive oil. Sometimes dill or mint is added for additional flavour. This delicious combination of ingredients creates a smooth creamy dip that is excellent on pita bread or with vegetables. It also makes a decadent sauce on Greek gyros. The cucumber gives tzatziki a cool, fresh taste. This vegetable dates back 3000 years from the foothills of the Himalayas. Its popularity spread to Egypt and then to both Greek and Roman cultures, where it became well favored. The combination of yogurt and cucumber is common in cuisines from the Mediterranean. Normally this dip is served cold, but leftover tzatziki can be made into a nice salad dressing with additional olive oil or milk or used as a sandwich spread with select meats and cheeses.
Another popular Mediterranean dip is Taramosalata. This is a Greek appetizer made from cured fish roe. The name for this dish is taken from the Turkish. The dish is made by blending the fish roe with garlic and olive oil and adding lemon juice. Mashed potatoes or wet breadcrumbs are mixed in to give the dip a thick texture. Generally the roe is used from carp or cod but other fish roe can be used for this dish. The color of the dip can range from light to a bright pink depending on the type of fish roe used. This is a salty, aromatic dip that adds a lot of flavour to whatever is used to eat it. Most people serve it with crackers or on small bits of bread or pita. This is known as Greek caviar and serves well with ouzo, a common Greek drink. Leftover taramosalata can be served over baked or grilled fish or with scallops and shrimp. It can add a lot of flavour to pizza. Creating a Greek pizza using sun dried tomatoes, fresh basil and thyme and a mixture of cheeses would compliment the salty flavour of taramosalata.
Greek cuisine shares common characteristics with Italy and Turkey and many other areas of the Mediterranean. The ancient culinary traditions of Greece date back thousands of years and has absorbed influences from other cultures. The use of olive oil, eggplant, yogurt, cheeses and wine gives Greek food depth and layers of strong flavours. The Greek way of eating came out of frugality and evolved into a rich, decadent healthy cuisine that continues to tempt discerning taste buds around the world.
What are your favourite Mediterranean Delicacies dips. As you know, we are running a competition at the moment for a coffee machine. All you have to do is pick your favourite dips and share it with your friends.