Les régions de culture La cueillette


I developed a Greek cooking program for George Brown College. During my research and recipe testing, I discovered yet another great comfort food, Greek style. Moussakas is perfect for todays' busy life style it can be prepared ahead of time, frozen in family or single portion sizes. Served with a generous portion of fresh Greek salad, it's a healthy meal that can be ready in minutes.



serves 8 to 12 persons
cloves Garlic cloves, minced
2 cloves
8 tbs.
Parsley, fresh, finely chopped
100 ml
1 tsp.
Saffron strands
1 gm.
1 cup
Extra virgin olive oil
250 ml.
2 oz.
Cured ham, chopped
250 ml.
4 oz.
Chorizo, sliced
125 gm.
2 1/2 lb.
Chicken, cut into small pieces (about 14)
1125 gm.
1/2 lb.
Halibut, cut into small pieces
250 gm.
1/2 lb.
Swordfish, cut into small pieces
250 gm.
1 lb.
Shrimp, small or medium, shelled and deveined
450 gm.
1 medium
Onion, finely chopped
1 med.
Tomatoes, peeled and chopped
Green pepper, seeded and chopped
Red pepper, chopped
1/2 lb.
Clams, small, cooked, in their shells .
250 gm.
1 lb.
Mussels, cooked, reserve a few in shells for garnish
450 gm.
1 1/2 lb.
Short-grain rice
750 gm.
4 cups
Hot chicken broth
1000 ml.
3 cups
Hot fish broth
750 ml.
1 lb.
Large crayfish
450 gm.
Parsley sprigs and lemon wedges for garnish
1/ In a small bowl or mortar, mash the garlic, parsley, saffron and salt and set aside.
2/ Heat oil in a paella pan with a 15" (40 cm.) base. Add chopped ham and chorizo. Fry, stirring for a few moments. Remove to a warm platter.
3/ Add chicken, sprinkle with salt and fry chicken until golden brown on all sides. Remove to a warm platter.
4/ Add squid, halibut and swordfish, sprinkle with salt and fry. Remove to a warm platter.
5/ Add shrimp and sauté about 3 minutes, or until barely pink. Remove to a warm platter.
6/ Add chopped onion, tomato and peppers. Sauté until soft. Return the cooked ham, chorizo, fish and shrimp to the paella pan. Add the parsley garlic mixture. Add the cooked clams and mussels (discard any clams or mussels that have not opened). Stir in the rice, and juice of one lemon. Fry for two or three minutes.
7/ Pour over the hot chicken and fish broth while stirring. Bring to fast boil. Decorate with crayfish around the edge of the paella pan. Simmer for 20 minutes, without stirring. Turn off the heat and shake pan lightly to prevent rice from sticking. Cover with a dry towel for 10 minutes. This allows the rice to absorb any excess broth. Garnish with lemon wedges and parsley sprigs before serving.

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