Mezze

Message Bookmarked

Bookmark Removed

So Chritmas dinner at my house this year is going to be a groaning tableful of mezze (the idea being to get as far away from a traditional roast as possible - after working all Christmas in the restaurant I couldn't stand it).

All the usual suspects will be present. But do you have any favourite mezze/tapas recipes you'd like to share, to help a brother out?

― Matt (Matt), Wednesday, 17 November 2004 12:33 (twenty-one years ago)

Someone posted a link about mezze a while ago. I didn't make any of the recipes listed but it looked good enough for me to bookmark the link...

― Vermont Girl (Vermont Girl), Wednesday, 17 November 2004 13:44 (twenty-one years ago)

chorizo fried very slightly so it's only just cooked (no crusty bits - trust me here) then de-glaze the pan with amontillado. Gorgeous.

try and get brindisa chorizo it's the dog's

― Porkpie (porkpie), Wednesday, 17 November 2004 15:31 (twenty-one years ago)

Spanakopita - frozen phyllo dough makes it possible.

Greek potatoes - boil whole medium-sized red potatoes, coarsely chop. Gently stir in crumbled feta and chopped green and kalamata olives (or just use tapenade). Whisk lemon juice into extravirgin olive oil to taste, pour over the warm potato mixture and stir gently. Grind black pepper over, salt to taste (depends on your olives), serve warm or room temp.

― Jaq (Jaq), Wednesday, 17 November 2004 15:33 (twenty-one years ago)

Thanks very much, the next few weeks are going to be enormous fun trying these and others out, all the while claiming that it's legitimate research.

― Matt (Matt), Wednesday, 17 November 2004 17:02 (twenty-one years ago)

That's the attitude I'm taking towards cookie-making. It's all a warm-up for Xmas.

― Casuistry (Chris P), Wednesday, 17 November 2004 21:16 (twenty-one years ago)

The chorizo's definitely on the menu.
I shall try the Greek potatoes tomorrow, it sounds fabulous.
I was in York at the weekend, and the restaurant was knocking out an awesome beef carpaccio, which I think is also on, once I've had a crack at it.

― Matt (Matt), Monday, 22 November 2004 15:28 (twenty-one years ago)

if you can find some grade A tuna - we had a tuna carpaccio with balsamic (and I'm not the world's biggest balsmaic fan) and capers which was ace.

― Porkpie (porkpie), Monday, 22 November 2004 22:45 (twenty-one years ago)

Sounds good, I might bully my fish guy at work to sort me some out.

― Matt (Matt), Tuesday, 23 November 2004 07:23 (twenty-one years ago)

Jaq: I was knocking out those poatatoes as a salad starter today, and they went down an absolute storm, cheers!

― Matt (Matt), Thursday, 2 December 2004 15:31 (twenty-one years ago)

Excellent Matt! Glad they worked out. We are cutting back on the carbs (husband got the official "you are diabetic" pronouncement last week....), so I am missing them.

― Jaq (Jaq), Friday, 3 December 2004 01:37 (twenty-one years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.