A Greek summer season meal in 4 dishes – recipes | Georgina Hayden

Starter: smoky aubergine and mint keftedes

Georgina Hayden’s smoky aubergine and mint fritters.

Prep 20 min
Cook dinner 1 hr
Makes 16

Three aubergines
1 small garlic clove, peeled and finely grated
1 tbsp tahini
Additional-virgin olive oil
250g Greek yoghurt
2 lemons, one zested, each lower into wedges
Salt and black pepper
Four spring onions, trimmed and finely sliced
A couple of sprigs mint leaves, finely sliced
1 giant egg
100g self-raising flour
1 tsp baking powder
Olive oil

Warmth the grill to medium. Pierce the aubergines throughout with a fork and grill for round 30-45 minutes, turning three to 4 instances, till charred, tender and cooked by. Alternatively, you are able to do this on the barbecue or gasoline hob, which can give the aubergines a wonderful smoky flavour, and they’ll cook dinner way more shortly.

In the meantime, make the dressing. Add the garlic to a mixing bowl, add the tahini, a few tablespoons of olive oil and somewhat of the yoghurt, then combine till easy. Whisk in the remainder of the yoghurt and a squeeze of lemon juice, and season to style.

When the aubergines are prepared, and funky sufficient to deal with, halve them, then scoop out the flesh into a big mixing bowl. Mash till you will have a comparatively easy puree.

Add the spring onions and mint to the blending bowl of aubergine. Add the lemon zest, season properly, then combine within the egg, self-raising flour and baking powder.

Pour a skinny layer of oil into a big frying pan and placed on a medium warmth. Fry tablespoons of the combination for round 4 minutes on all sides, till golden throughout; drain on kitchen paper.

Spoon the tahini yoghurt on to a serving plate, prime with the new fritters and end with the remaining lemon wedges.

Aspect dish: courgette salad with dill dressing and crisp capers

Georgina Hayden’s courgette salad with dill dressing and crisp capers.

Georgina Hayden’s courgette salad with dill dressing and crisp capers.

Prep 20 min
Cook dinner 5 min
Serves Four

2 courgettes, trimmed and peeled into ribbons
2 fennel bulbs, trimmed and peeled into ribbons
½ bunch dill, finely chopped
1 heaped tsp dijon mustard
2 lemons, juiced
Additional-virgin olive oil
Salt and black pepper
2 heaped tbsp capers
, drained
200g recent peas, podded
70g pea shoots
70g feta (non-compulsory)

Put the trimmed courgettes and fennel in a big bowl of iced water and hold to at least one facet.

Put the dill in a small mixing bowl with the mustard and the juice of 1 and a half of the lemons. Whisk in 4 tablespoons of oil and season generously. Style and add further lemon juice, should you like. It must be punchy, in order that when it coats the veg, it stands out.

Put a small frying pan on to a medium warmth and drizzle with somewhat oil. Fry the capers for a couple of minutes, till golden and crisp. Spoon on to kitchen paper to empty somewhat.

Drain the shaved veg and toss with the peas and pea shoots. Toss by the dressing and crumble by the feta, if utilizing. Serve immediately, scattered with the crispy capers and any remaining dill.

Predominant: grilled prawns and feta, saganaki-style

Georgina Hayden’s grilled prawns and feta, saganaki-style.

Georgina Hayden’s grilled prawns and feta, saganaki-style.

Prep 30 min
Marinate 2 hr+
Cook dinner 20 min
Serves Four

2 tbsp olive oil
Three garlic cloves, peeled and finely chopped
1-2 crimson chillies, seeds eliminated, finely chopped
1 bunch flat-leaf parsley, leaves picked, stalks finely sliced
1 x 400g tin chopped tomatoes
Salt and black pepper
20 giant king prawns, shells on
2 crimson onions, peeled
Four tomatoes
2 tbsp red-wine vinegar
A couple of sprigs mint leaves
200g feta
2 pinches pul biber

Put a medium-sized pan on a low-medium warmth, pour within the oil, then add the garlic, chillies and parsley stalks.

Fry for a couple of minutes, till the garlic is gentle golden, then add the chopped tomatoes. Half-fill the tin with water, swirl and add to the pan. Season properly, convey to a boil, then cook dinner at a fast simmer for 10 minutes, till wealthy and thickened. Go away to chill utterly, then pour into a big, non-reactive container.

Butterfly the prawns, stir into the tomato sauce, cowl and put within the fridge. Go away to marinate for at the least a few hours.

Whenever you’re able to grill the prawns, ideally on a barbecue, put together the remainder of the veg. Minimize the onions into quarters and separate a few of the petals, then lower the tomatoes into quarters. Thread the marinated prawns on to skewers, alternating with the tomato and onion quarters. Put the remaining marinade in a small saucepan and cook dinner down for a couple of minutes, including a splash of water if want be. Stir in a tablespoon of the red-wine vinegar and season to style. Roughly chop the mint and parsley leaves, and toss with the remaining tablespoon of vinegar.

Grill the prawn skewers on a excessive warmth till cooked by and charred – 4 to 5 minutes. Spoon the cooked sauce on to a platter, organize the prawn skewers on prime, crumble over the feta and sprinkle with the pul biber and end with the dressed herbs.

Dessert: pomegranate and rose sorbet with sesame brittle (pictured prime)

Prep 15 min
Cook dinner 10 min
Serves Four-6

650ml pomegranate juice
2 tbsp pomegranate molasses
100g honey
225g caster sugar
Three-Four tbsp rose water

For the sesame brittle
75g sesame seeds
1 pinch sea salt
Seeds from ½ a pomegranate
Unsprayed rose petals, to serve (non-compulsory)

Pour the pomegranate juice right into a saucepan and stir within the pomegranate molasses, 100ml water, the honey and 100g of the sugar. Placed on a low warmth for 5 minutes, stirring till the honey and sugar have utterly dissolved. Take away from the warmth, stir in three tablespoons of rose water and depart to chill utterly. Style and add an additional tablespoon, should you like.

Churn in an ice-cream machine, in response to the producer’s directions. Alternatively, pour the combination right into a tray, freeze for 3 hours, take it out of the freezer, then use a fork to crush and churn the crystals. Return to the freezer for an hour, and repeat a number of instances till you will have a easy sorbet.

In the meantime, make the sesame brittle. Line a baking tray with greaseproof paper. Put a big frying pan on a medium warmth and scatter within the sesame seeds. Toast till frivolously golden, then add the remaining sugar to the pan in a good layer. Gently soften the sugar, swirling the pan to encourage it to dissolve evenly, till it’s golden and liquid. Shortly pour it on to the greaseproof paper, sprinkle with sea salt and depart to set.

Serve the sorbet scattered with pomegranate seeds, shards of sesame brittle, and a few rose petals, should you like. Tuck in immediately.

Taverna (Sq. Peg, £25) by Georgina Hayden is out now. Order a replica for simply £22 at guardianbookshop.com

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