Nothing could be better than the lunch I had last Sunday.
Having walked up the Anidri Gorge near to Paleochora, Crete, with my sons, we installed ourselves in The Old School House Cafe in Anidri for some much needed fortification before setting off back down the gorge.
Whilst the kids did their thing, my choice for lunch was a plate of the excellent Spetsofai they make there with some fresh crusty bread and washed down with a couple of bottles of cold Mythos.
Let me tell you it really hit the spot and, although its considered a winter dish, it makes for a pleasant lunchtime meal at almost any time of year.
The following is not their recipe but my best guess.
But it works.
To make this properly, you will need to find typical greek village sausages.
The smaller, chipolata sized ones tend to work best.
If you can't find these, use pepperoni suasages or even chipolata sized Lincolnshire sausages.
One kilo (two pounds) Greek village sausages (or pepperoni style sausages) One tin tomatoes (400 grams, a little less than one pound) or tomato passata One large onion cut into large slices Two Garlic cloves, finely chopped Two big sweet peppers, one red and one green, cut into large slices or chunks One small chili pepper, finely chopped (optional) One glass dry red wine A pinch of oregano or thyme and a bayleaf.
Olive oil Salt & pepper Slice the sausages and fry them in a couple of glugs of olive oil a deep frying pan or saucepan.
When the suasages are about done, add chopped garlic (and chilli if you want it) and saute for a minute or two - don't let it brown.
Add the onion, peppers and chili pepper.
Fry gently for a few minutes to soften them.
Add tomatoes (or passata...
actually I prefer passata in this), wine and the herbs.
Leave to simmer on a very low temperature for about 20 minutes.
You can add aubergine (small chunks) which you would throw in and saute before the adding garlic stage.
Serve with some nice fresh bread and imagine you are sitting on the shady terrace of a mountain cafe with the sea glinting in the distance.
Having walked up the Anidri Gorge near to Paleochora, Crete, with my sons, we installed ourselves in The Old School House Cafe in Anidri for some much needed fortification before setting off back down the gorge.
Whilst the kids did their thing, my choice for lunch was a plate of the excellent Spetsofai they make there with some fresh crusty bread and washed down with a couple of bottles of cold Mythos.
Let me tell you it really hit the spot and, although its considered a winter dish, it makes for a pleasant lunchtime meal at almost any time of year.
The following is not their recipe but my best guess.
But it works.
To make this properly, you will need to find typical greek village sausages.
The smaller, chipolata sized ones tend to work best.
If you can't find these, use pepperoni suasages or even chipolata sized Lincolnshire sausages.
One kilo (two pounds) Greek village sausages (or pepperoni style sausages) One tin tomatoes (400 grams, a little less than one pound) or tomato passata One large onion cut into large slices Two Garlic cloves, finely chopped Two big sweet peppers, one red and one green, cut into large slices or chunks One small chili pepper, finely chopped (optional) One glass dry red wine A pinch of oregano or thyme and a bayleaf.
Olive oil Salt & pepper Slice the sausages and fry them in a couple of glugs of olive oil a deep frying pan or saucepan.
When the suasages are about done, add chopped garlic (and chilli if you want it) and saute for a minute or two - don't let it brown.
Add the onion, peppers and chili pepper.
Fry gently for a few minutes to soften them.
Add tomatoes (or passata...
actually I prefer passata in this), wine and the herbs.
Leave to simmer on a very low temperature for about 20 minutes.
You can add aubergine (small chunks) which you would throw in and saute before the adding garlic stage.
Serve with some nice fresh bread and imagine you are sitting on the shady terrace of a mountain cafe with the sea glinting in the distance.