Mango Salsa ©
Now that we have a little Mango fever going here, here is another unusual recipe which is also delicious!
It goes well with hot curries and wraps, it is ultimately sweet!
I’ve had fun photographing this one, using colored backgrounds to some of the photos, pretty cool hey?
I am planning on developing this idea further……
Easy
4 persons
Ingredients
1 ripe Mango
1 small onion finely diced
1 fresh chili, finely sliced seeds removed
2 tbs chopped fresh coriander
Juice of 1 lime and finely grated zest
salt pepper freshly ground
Slices of lime to garnish
Method
1. Wash and cut open your mango. To do this hold the mango in front of you long ways, i.e. stalk end nearest to you. It is from one end to the other that the thin seed lies, about 1 cm in thickness. Make two long ways cuts, leaving a 1 cm gap between them and cut through, as if you are cutting off the two cheeks. See photograph.
2. Cut diagonal lines into the two halves, turn skin side upper most and press with your two thumbs inside out, as we did for the ‘Hedgehog’ mangoes. Now cut away the cubes into a serving bowl.
3. Add finely chopped onion and chili ( seeds removed , slit open chili longways, holding the stalk and under the running tap, scrape out seeds with the sharp point of a knife. I do this with the window open as the chili can make one cough, or I hold my breath! so do it quickly! Try to avoid touching the read part, or wear gloves.)
4. Add the chopped fresh coriander, lime juice and zest, season and mix gently with two forks, so that the mango doesn’t go mushy.
5. Garnish with slices of lime.
Wash and gather together your ingredients.
Hold mango, stalk end nearest to you and cut either side of the center, leaving a 1 cm section in the middle
where the thin seed is.
Here I have cut off either side of the mango, leaving the center section, where the seed is.
Cut diagonal lines across your mango halves.
Holding halves skin uppermost, push down with your thumbs to push inside out. This is a good opportunity
to practice your ‘ Mango Hedgehogs’……
Once you have your halves looking like the above, cut away with a sharp knife into your serving bowl.
Finely chop the rest of your ingredients and add to mango.
Mango, finely chopped onion and sliced red chili. The red chili, gives it a nice color as well as heat!
Add chopped fresh coriander, lime juice, salt and pepper.
Garnish with slices of lime and just before serving, finely grate a little lime zest. I do this at the last minute,
because you don’t want your zest to go brown.
Final result! Just looks mouth wateringly good!
Beautiful Mangoes ! ©
An extra Sunday special, because I can’t hang on to this one any longer!
There is nothing more delicious than a perfectly ripe Mango! Starting from its shape and weight, too its smooth skin, the smell of the fruit and the radiant color inside. That first spoon full in your mouth which fills your taste buds with flavor and all the different things you can make out of this delectable fruit!
I have decided to make a special section just for Mangos and I will begin with two simple recipes and welcome all your suggestions for other recipes here after.
Mango trees have an interesting history and I include these links, for those of you who would like to know more about the wonderful Mango Tree !
1. History of the Mango Tree:
http://en.wikipedia.org/wiki/Mango
2. What a Mango Tree and Fruit look like:
3.How to grow a mango tree:
http://www.tropicalrainflorist.com/mango_trees.htm
Easy
1-2 Persons
Ingredients
1 ripe mango
1 lime
Method
1. Choose a nice ripe mango, just giving when pressed at the stalk end with your thumb.
2. Placing your fruit on a wooden cutting board, cut the right half off, followed by the left half, leaving the thin stone in the center section, which is a width of about a centimeter. See photos.
3. Using a sharp pointed knife cut diagonally across to the right and then to the left, cutting as far as the skin, but taking care not to cut the skin as well.
4. Now turning the halfs with the flesh downwards, press with your thumbs on the skin side and turn slowly and carefully inside out.
5. Place in suitable serving bowl and decorate with slices of lime and edible flowers.
Holding your mango long ways, with the stalk end pointing towards you, cut down either side, leaving
a centimeter section in the middle. This is where the flat shaped stone lies.
You will be left with a center piece looking like this…..feast off the ripe fruit surrounding the seed!
Taking a sharp knife, cut diagonal lines carefully across and down into your mango halves….this is a very
ripe one! Take care not to cut into the skin!
Now take your halves and gently push them inside out, by turning them skin uppermost and gently pushing
your thumbs downwards. Magically your mango half will spring into a “Hedgehog” like fruit!
Decorate with lime slices and squeeze a few drops over your mango halves.
And they are ready!
Greek Meatballs. “Keftedakia.” ©
Greek Keftedakia, when well made are the ultimate treat! They are filled with flavor, and are either eaten hot or cold, both are equally delicious.
Children love them and if you were lucky enough to have one of those wonderfully capable Greek ladies, helping out in the kitchen,or a ‘Super’ Mum, you will be smelling them as I speak! Most children in Greece, smell the frying, come into the kitchen, pinch a few and get deliciously scolded into the process!
There are two sizes, the party and picnic size, about the size of a walnut and the larger ones the size of a satsuma, which they serve in tavernas along with equally delicious, real hand cut, fried potato chips……..
This is the basic recipe and I use veal, but lean lamb can also be used and pork or a mixture of the two. The standard meat used in Greece, is Mosxari/Veal. In England you would use minced beef.
This is especially for my three children and for all the ‘Keftedakia’ lovers out there!
SEE NEW PICNIC SECTION !
First buy your perfect picnic basket…..everything remains upright in this one!
Then make your delicious picnic……From left to right, Gouda Cheese Strips, Courgette Salad with Vinaigrette Dressing, Potato Salad with Mayonnaise, Sausages and KEFTEDAKIA…….. Peach and melon fruit salad to follow and CHOCOLATE CAPRICE !!!!!
Easy and very delicious!
6-10 persons
Preparation Time: 3/4 hour
Ingredients
3/4 kilo, good quality minced beef or veal, no fat!
1/4 loaf village bread, crusts removed
1 whole egg
1 onion finely grated
2-3 large cloves of garlic finely grated
2 tbs mint and parsley and or oregano
1 tsp salt, freshly ground black pepper
4-6 tbs seasoned flour
Olive Oil for frying 300 ml or more
Parsley sprig for decoration
Method
1. Place the fresh mince meat in a large bowl. ( Always store mince in the refrigerator and use the same day.)
2. Soak bread in water briefly, 1 minute, remove crusts and squeeze out water. Add to mince.
3. Add 1 whole egg and finely grated onion and garlic. Use fine holes on grater.
4. Finely chop fresh herbs, add to mince and season. The herbs can be dried too, if fresh are not available.
5. Mix mince mixture until thoroughly blended adding a dash of olive oil. If the mixture sticks to your hands add a little more oil.
6. In a large roasting tin sprinkle your flour and season with salt and pepper.
7. Using a teaspoon, place a small portion of mince in the oiled palm of your hand and roll into small rounds between your two palms. Roll in seasoned flour and leave resting on a large plate, until you have used up all the mixture. Do not heat the oil and start frying, until you have reached this point.
8. Place oil in sauce pan, preferably with a small circumference, so that the oil is deep enough, to nearly cover your meat balls when you gently lower them in using a slotted spoon. Be generous with the oil, at least an inch/3 cm deep, they fry so much better this way and you can do about four or five at a time. See picture.
IMPORTANT :When heating oil, NEVER leave your oil unattended!!!! Test with a small cube of bread, it should sizzle rapidly when you put it in. At this point you can begin frying. Don’t get it so hot that the oil smokes. If during cooking the oil is getting too hot, turn down a little.
9. Fry meat balls in batches until golden,using a slotted spoon, place in bowl lined with kitchen paper to drain.
10. Taste for salt and sprinkle on a little more if necessary. Remove kitchen paper, decorate with a sprig of parsley and serve.
Also excellent cold or served in home made tomato sauce.
N.B. Always when frying, have the a pan lid, close at hand, in case of fire!
All kitchens should have a fire blanket for safety!
Some children are put off by seeing the green herbs in the meatballs, in which case blend herbs in herb blender until creamy….
For those who are avoiding fried food, the meatballs can be baked in the oven. Omit the rolling in the flour and place meatballs on an oiled baking tray. Cook in pre-heated oven at 170-200.C for 25-30 minutes. Try for doneness. When baking in the oven, it is best to make them a little larger. The oven version are perfect for combining with tomato sauce.
Place all your ingredients in a mixing bowl.
Mix ingredients thoroughly.
Wash and oil your hands and using a teaspoon as a measure, roll the mince into small balls.
Roll in seasoned flour and place on floured plate.
Here I have used a large based saucepan, filled it about 3 cm deep with oil and I am frying a large batch at a time. If it is your first time, I would recommend a smaller saucepan and fry about five at a time. Using two forks, turn your meatballs over, as they begin to colour. Once ready remove using a slotted spoon into a bowl lined with kitchen paper. Have the heat high enough so that the oil is continuously bubbling.
Perfect for a summer picnic! from left to right, Sausages, Cheese strips, Tuna Pasta, Eggs with oil and marjoram, KEFTEDAKIA !….Village Crusty Bread.
Greece, Summer, Keftedakia……heaven!
What's Cooking In Jane's Kitchen 