Sophia’s chilli puree
Sophia discovered chilli later in her culinary life, but since she discovered it, there has been no looking back. Mama is vehemently opposed to eating chilli seeds, being of the firm belief that they will not be digested properly by the stomach. The health benefits of chilli have not slipped past Mama and I think that is the key reason she likes to use chilli in many of her recipes. However, whole chillies are never used. Mama’s relationship with chilli only extends as far as this puree – and it’s subtle heat is a staple in her kitchen repertoire. The fridge is never without a jar and the puree is used in everything from kalamari pilaf to the marinate and stuffing for Ma’s Christmas roast turkey.
Sophia's chilli puree
Ingredients
- 2 kg long red chillies
- Extra Virgin Olive Oil
Instructions
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Remove the stems and seeds from the chillies.
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Pour water over the chiles to cover and the bring to boil over medium heat for 20-30 minutes, or until soft.
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Drain the chiles and puree them thoroughly through the finest setting on a food mill to a very smooth paste. You want to avoid any seeds heading into the puree.
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The paste can be stored, in a sterilised jar, covered and refrigerated for up to 2 weeks. Cover the top of the paste with a thin layer of extra virgin olive oil. Top up the oil as you use the paste.
Sophia’s simple tomato sauce
Greek cooking without tomato is simply unthinkable. There are probably as many recipes for tomato sauce, as there are Greek mothers. This is our Mama’s standard sauce. It is made with garlic only, no onion here please. The use of garlic only has been influenced by two things: Mama’s own Ionian palate, with its Venetian influences and the family’s longstanding Italian neighbour, Pasqua. Mama and Pasqua were friends and neighbours for over 40 years. Their friendship was built on a foundation of cooking and many recipes and tips were swapped between their kitchens over many decades. Mama’s preference for garlic based tomato sauce (and her love of Pecorino cheese – even over Greek cheeses) being just two.
Fresh tomato and its acidic zing is essential for this sauce. Mama says, if you are going to used canned tomatoes, don’t bother – make something with lemon. A colander and wooden pestle (as used by Mama) or a mouli is also essential for getting every little bit of goodness out of the tomato. Put away the stick blender, we don’t want tomato foam.
This simple tomato sauce makes a quick summer dinner with pasta and some good quality (pecorino!) cheese. It is also used as the basis for a number of classic Greek dishes, from a cheat’s version of papoutsakia (grilled eggplant filled with tomato sauce, topped with breadcrumbs and baked) to meatballs and more!
Simple Tomato Sauce
σάλτσα ντομάτας
Ingredients
- 2 cloves garlic peeled and left whole
- 5 tbsp extra virgin olive oil
- 1.5 kg ripe tomatoes
- 1 sprig fresh oregano or basil
- sea salt to taste
- Ma's chilli puree to taste
Instructions
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Wash the tomatoes and halve or quarter. Put them in a saucepan with a splash of water and let them simmer for a few minutes. Once the tomatoes have released a little liquid, remove from the heat. Place the tomatoes in a colander and push through with a wooden pestle (as mama does) or pass the tomatoes through a mouli.
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Place the extra virgin olive oil and garlic in a heavy based pot. Allow the garlic to become a little fragrant, but not burnt. Add the oregano or basil and fresh tomato puree. Stir to combine and bring to a gentle simmer for 30 minutes. Add salt and a little chilli puree to taste
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Note: depending on the acidity of your tomatoes, sometimes Sofia will add 1 glass (100mls) of dry white wine at the same time as the tomatoes. Make sure you allow all of the alcohol to evaporate.
Sophia’s basic phyllo
Basic Phyllo
Ingredients
- 4 cups of flour
- 1 tsp salt
- 2 tsp Greek wine vinegar
- 4 tbs EVOO
- 1 & 1/2 tea cups of warm water
Instructions
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In a bowl, add the flour and create a well in the centre. Add the salt, vinegar and EVOO. Gradually add the water (you may not need to add all of it) and mix all the dough ingredients. The dough should be firm and soft and easily peel off your hands. Take a seperate bowl and brush with EVOO. Place the dough in the bowl and brush the top and sides of the dough wth EVOO. Set the dough aside for at least half an hour.
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Divide the dough into two parts, the bottom sheet (2/3 of the dough) and the top sheet (1/3 of the dough).
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On a clean and floured work surface, 'open' (rollout) the two sheets of phyllo. When each sheet is nearly rolled out, drizzle lightly with EVOO.
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Fold back the corner of each sheet of dough, onto the oil drizzled part, one and a time, and roll out as much as you can, The oil should help the dough stretch a little further and become thinner, without tearing
