Ballyclare Gazette - Features - Mix things up with a Mediterranean medley

Features

Mix things up with a Mediterranean medley

Tuesday, 15 November 2011

The Mediterranean lifestyle conjures images of peaceful longevity, a relaxing way of life which is widely believed to be based in a healthy diet. Many associate this reputation with Italian, French and Greek recipes; however, the Mediterranean region actually includes much more than just these two and actually encompasses more than 20 countries. While this may surprise some, in reality it means that if you're planning a Mediterranean themed menu for your next dinner party, your cooking options suddenly become much more varied. If you're in need of some hints and tips on cooking, here are three recipes to consider.

Recipe 1: Lebanese sweet and sour pork
(Serves four)
Not many will think of Lebanon as your typical Mediterranean destination, but Lebanese cuisine is making waves around the world, with Lebanese restaurants popping up in many different countries. With many different pork recipes available, try this one for a Mediterranean take on a traditionally Asian dish.

Ingredients:
• 500 g of diced pork fillet
• 1 red and one yellow peppers, diced
• 1 sliced onion
• 175 g of mange tout
• Rice vinegar
• Soy sauce
• 2 cloves of crushed garlic
• A pinch of grated ginger
• Mixed spices
• Corn flour
• Clear honey
• Tomato ketchup
• Olive oil

Instructions:
Take two tablespoons of soy sauce and rice vinegar and add them to the garlic, the ginger and your pinch of mixed spices; this will form your marinade. Add the pork and leave to marinate for at least 30 minutes. Drain your pork into a bowl and add one tablespoon of corn flour, two tablespoons each of rice vinegar and ketchup and three tablespoons of honey to the marinade.

Next, heat a tablespoon of oil in a pan on a high heat and stir fry the pork for five minutes. Remove the pork from the pan and, adding another tablespoon of oil, stir fry the onion for two minutes before adding your peppers and mange tout; stir fry for another two minutes. Add the remaining marinade and cook until the mixture thickens. Finally, add the pork, cook for a minute and serve with the rice.

Recipe 2: Italian Pesto
(Serves four)
The Mediterranean may be home to over 20 countries, each with their own distinct cuisines, but no list of pasta recipes would be complete without a traditional Italian option. You simply can't beat homemade pesto, and this easy to make recipe will taste delicious every time.

Ingredients:
• 4 handfuls of washed and dried basil leaves
• 12 medium sized garlic cloves
• 3 handfuls of raw pine nuts
• 3 cups of freshly grated parmesan cheese
• Olive oil

Instructions:
The key to this recipe is getting the mixture right. While a mezzaluna (curved chopping knife) is perfect for this recipe, a normal knife will be fine. To start, chop the garlic and a handful or so of the basil leaves, trying to distribute the garlic as evenly as possible. Keep adding basil as you chop until you've used it all.

Next, add the pine nuts and continue to chop and slice. Finally, add the parmesan and continue chopping until you have a very fine mixture. Cover with olive oil, how much is up to you, and stir. It's also possible to use a blender to make this dish.
You can chill the mixture in the fridge or serve over freshly cooked pasta immediately.

Recipe 3: Moroccan meatballs
(Serves four)
Moroccan food is known for its spice and tang, a sure fire hit at any dinner party. Try this recipe out for something that's delicious as well as quick and easy to make.

Ingredients:
• 350 g of beef or chicken meatballs
• 400 g tin of chopped tomatoes (preferably with garlic)
• 100 g of halved and dried apricots
• 1 sliced onion
• 1 cinnamon stick
• A handful of roughly chopped coriander
• 25 g of flaked almonds, toasted
• Olive oil

Instructions:
Heat a tablespoon of oil in a deep frying pan and fry the meatballs, turning occasionally, for 10 minutes. Remove from the pan and fry the onion until softened. Add half a can of water to the pan then add the cinnamon, the tomatoes and the apricots before bringing to the boil and allowing to simmer for 10 minutes. Take out the cinnamon stick and replace the meatballs, coating them with the sauce. Serve with the coriander and sprinkled almonds. Enjoy!