Serves 4 generously
Ingredients
1 kg Symi shrimps or any tiny shrimps.
Olive oil
Method
1. On a hot plate, or iron skillet, on high temperature, fry the shrimp in olive oil for only a minute or so, just to crisp.
2. Eat immediately and serve with a cold white wine.
Serve with horta (boiled leafy greens) and a tzatziki-filled toast coil – or just as they are, like crisps, with drinks at aperitif time
Serves 2
Ingredients
1 longish (30 cm/12”) dense loaf of bread
Olive oil
Fresh oregano
Fresh thyme
Freshly ground salt and pepper
Method
1. Slicing the loaf lengthwise, cut one thin slice.
2. Take the slice of bread and cut it in half, lengthwise (leaving you with 2 narrow pieces).
3. Place the pieces in an oven proof dish and generously drizzle olive oil over both pieces, sprinkle with the oregano, thyme, salt and pepper. Then turn over and do the same to the other side. This will have softened the bread.
4. Now roughly shape both pieces of bread into a circle and stand them upright and pop into the oven 180°C (350°F gas mark 4) for a couple of minutes, until they gently crisp up (but without browning).
5. To serve, fill them with tzatziki and top with fresh dill for decoration
Tzatziki – Combine plain Greek yoghurt, drained grated cucumber, crushed garlic, chopped mint (or dill), salt and lemon juice to taste.
Fresh leafy greens
Serves 2
Ingredients
1 large handful of greens (if substituting with spinach then use double)
1 lemon (to use some of the rind as well as the juice)
Olive oil
Freshly ground salt and pepper
Method
1. Remove and discard the thick parts of stalk, put the leaves into a pan of boiling salted water and boil for a couple of minutes until cooked.
2. Drain and put into your serving dish then drizzle it with olive oil, a squeeze of lemon, and a pinch of salt and pepper to taste.
3. Make a small spiral of lemon rind (a spiral happens automatically when you run a peeler round the lemon).
4. To serve, put your greens on a dish and place the spiral of lemon rind on top.
"Horta is just a generic term for leafy greens; I often use spinach."
Symi, Santorini, Corinth
