A Mediterranean Medley

Emma Sharp, Contributor

Rumour has it that the Mediterranean diet is one of the best to follow. Of course, it goes with the assumption that fresh ingredients are always used and that food is eaten in moderation. With Christmas fast approaching, when we will more than likely overindulge in the delights of glazed ham, roast turkey, sweet potato, stuffing, fried plantain and far too much Christmas cake, we may want to consider having some healthier options. The good news is that flavour is never compromised when it comes to consuming a Mediterranean medley, and these recipes are very simple to prepare.

Emma's MediterraneanMedley

1. Greek Stuffed Vine Leaves

2. Green Split Pea, Lemon and Garlic Soup

3. Lobster and Watercress Salad

Dolmathes (GreekStuffed Vine Leaves):

60 or ³/⁴lb vine leaves ('Asian' aisle in supermarket or Harissa on East King's House Road)

6fl oz olive oil

8 stalks scallions, finely chopped

18fl oz home-made chicken or duck stock, heated in a pot

Sea salt and black pepper

6oz white rice

1 tsp cinnamon

2 tsps sumac (optional - sometimes available at Harissa)

¹/⁴ cup raisins

Juice of 2 lemons

4 sprigs of fresh mint

2 lemons, cut into wedges

METHOD

1. Place the vine leaves (drained if applicable) in a large bowl, cover with boiling water and leave for 20 minutes.

2. Heat 2tbsps. of olive oil in a large saute pan, add the scallions and cook until softened.

3. Stir in the rice, cinnamon and sumac, then pour in the hot stock, bring to a simmer and cover with a lid for 10 minutes.

4. Turn the heat off. Add the raisins, cover with a dry kitchen towel, place the lid over the top, and leave to stand for another 10 minutes.

5. Drain the vine leaves, rinsing them in cold water. Line the base of a large heavy pan with one layer of vine leaves - use the broken ones.

6. Stir half the lemon juice into the rice, as well as half the mint leaves, chopped.

7. To make each dolma, place one leaf on a board, stem facing down towards you. Spoon a teaspoon of the rice into the middle of the leaf, fold the sides in, roll up from stem end to the top.

8. Repeat for each leaf, packing them tightly, joint side down, into the heavy pan.

9. Pour the remaining oil and lemon juice into the pan, top with the remaining mint, place a dinner plate on top to weigh it down, and set the pan over a low heat for 30 minutes.

10. Cool before taking out. Serve on a platter with lemon wedges.

Green Split Pea, Lemon & Garlic Soup:

1x12 oz pack of green split peas

16 fl oz chicken stock

16 fl oz water

1 clove garlic, finely chopped

2 onions, finely chopped

3 tbsps fresh thyme leaves

Juice of 2 lemons

Sea salt and black pepper

2 cups chopped callaloo, pak choy or cho cho (optional)

METHOD

1. Place the peas, chicken stock, water, garlic, onions and thyme into a pressure cooker.

2. Lock the pressure cooker, bring to the boil, and when it starts 'whistling', cook for 10 minutes.

3. Remove from heat, leave to cool, then release the lock and allow the steam to escape.

4. Remove the lid, stir and season to taste with lemon juice, salt and pepper.

5. You may add things like chopped callaloo, pak choy and cho cho, cooking for 10 minutes more with the lid off, for a chunky soup.

Lobster & Watercress Salad:

2 lbs cooked lobster, cut into chunks

4 garlic cloves, finely chopped

8 scallions, finely sliced

Juice of 2 lemons

2 fl oz olive oil

Sea salt and black pepper

4 tbps chopped cilantro

1 large bunch/bag of watercress, washed and cut

METHOD

1. Marinate the lobster with garlic, scallions, lemon juice, olive oil, sea salt, black pepper and cilantro, for about 2 hours.

2. Toss in a large bowl with the watercress and serve immediately.

emmasharptv@gmail.com, emmadaltonbrown@gmail.comor emma@sharpactionfood.com

DINING WITH EMMA

Photo by Emma Sharp

Lobster and watercress salad.

A Mediterranean medley

A Mediterranean medley

4 sprigs of fresh mint

2 lemons, cut into wedges