Corfu Food & Recipes - Corfu Magazine

Corfu Food & Recipes - Corfu Magazine - Spring / Summer 2011

Click Logo to Return to Index

Join our email list for more news and views from Corfu

Corfu Airport Code: CFU

Corfu Food & Recipes

Sumptuous Sea Food - Greek Style

Try these delicious Mediterranean seafood recipes at home...

Shrimp Feta by Sue L.

This is a delicious recipe, and one I have enjoyed many times. It makes an excellent appetizer for entertaining as well as a great dinner idea!

SERVES 6 -8

Ingredients

· 2 lbs large shrimp, uncooked

· 1 medium sized onion, finely chopped

· 2 teaspoons extra virgin olive oil

· 1 cup chopped green onion

· 2 cloves garlic, crushed

· 2 cups diced peeled tomatoes

· 1/2 cup dry white wine or non-alcoholic wine

· 1/4 cup chopped flat leaf parsley

· 1/2 teaspoon dried oregano

· salt

· pepper

· 4 ounces feta cheese

Directions

1. Preheat oven to 200 degrees Celsius. 2. Remove shells from shrimp, leaving last segment and tail intact; remove vein. 3. Rinse and dry. 4. In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more. 5. To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste. 6. Reduce heat, cover and simmer for 30 minutes until thickened. 7. Pour half the sauce into a shallow casserole, and arrange the shrimp on top. 8. Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.

9. Bake at 200 degrees Celsius for 10-12 minutes or until prawns are pink and feta is lightly browned.

10. Garnish with remaining parsley and serve.

Greek Barbeque Baby Octopus by Dropbear

The hard long work pays off. I got it from a chef mate and he got it off his grandma. He tells a story of his grandfather's Aussie neighbours couldn't believe he would cook up very cheap fish bait (baby octopus) for his family. That was until he tried it, and my family has been eating it ever since.

SERVES 6

Ingredients

· 1 kg baby octopus

· 300 ml water

· 60 g chopped garlic

· 1 teaspoon baking powder

· 150 g butter

· 50 ml cream

· 1 tablespoon worcestershire sauce

· 1 tablespoon lemon juice

· 2 shallots

· cognac, to taste

For the marinade

· 300 ml olive oil

· 1 lime

· 1 lemon

· salt

· pepper

Directions

1. Place the octopus and garlic in a pot with water and bring to boil. 2. Add baking powder and simmer for 40 minutes. 3. To prepare the marinade. 4. In a bowl add 300ml of olive oil, juice of one lemon and lime, salt and pepper. 5. When the octopus is tender rinse it in cold water, place in the marinade and leave overnight. 9. The following day, grill on a hot plate until lightly coloured. 10. Flambé cognac in a fry pan, add the butter and slowly melt, whisking constantly.

11. Add a touch of cream and worcestershire sauce and whisk till they are all combined. 12. Finish with shallots. 15. Serve on a bed of rice with the cognac sauce poured all over.

Mussels by Ginny P.

First made for us by friends, my husband has made this at home several times since. No doubt this is rich, but we can't resist having it a couple times a month when mussels are in season.

SERVES 4 -6 (change servings and units)

Ingredients

· 2kg. mussels, cleaned and debearded

· 1 cup white wine

· 4 tablespoons sweet butter, divided

· 2-3 shallots, chopped very fine

· 6-8 garlic cloves, chopped very fine

· 1/4 cup celery leaves, chopped very fine

· 1/4 cup parsley, chopped very fine

· 1 pint heavy whipping cream

Directions

1. In a large pot over medium heat, place wine and 1/4 stick butter. 2. Add the shallots, garlic, celery leaves, and parsley and simmer. 3. Place mussels in a bamboo steamer above the pot. 4. Cover and let the mussels steam until they are all open, 10 to 20 minutes. 5. When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls. 6. During this time, reduce the mixture in the pot by 1/2 and add the remaining butter. 7. When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot. 8. (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes. 9. Pour the cream sauce over the mussels and enjoy!