Theodore Kyriakous Tomato Sauce Recipes
CREVETTES WITH FETA AND TOMATO SAUCE
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) tells us that "As soon as the first warm sunshine comes after winter and the restaurants start to put tables outside, this is their star dish.... As with most prawn dishes, you should start with the largest, freshest prawns you can buy. Fresh prawns are glossy, they smell of the sea without a hint of ammonia and do not need rinsing." This recipe is from 'real Greek food', which Theodore Kyriakou co-authored with food writer Charles Campion. I am posting it for the 2005 Zaar World Tour. You may want to use Theodore Kyriakou's Tomato Sauce Recipe #142236, when making this recipe.
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/Gas 4.
- Pour the tomato sauce into a large flat oven dish and pour the tomato sauce into it, scatter the feta on top and put it into the oven for 5 minutes until the feta begins to melt.
- Heat 25 ml (just short of 1 tablespoon) of olive oil in a frying pan, add the spring onions, garlic and thyme; and gently sauté for 5 minutes or until the onions are soft, then stir them into the tomato sauce in the oven dish. Return the dish to the oven to keep warm.
- Put the pan back on the heat, add the remaining olive oil and sear the crevettes (or prawns) for 2 or 3 minutes. Then flame the pan with the Ouzo.
- When the flames have died down, add the crevettes and the pan juices to the oven dish full of tomato sauce. Season with black pepper and mix everything together and return to the oven for a further 10 minutes to allow the flavours to amalgamate.
- Remove the dish from the oven, and pour the extra virgin olive oil over the top.
- Allow the dish to cool a little before serving so that it can be eaten by hand with crisp bread.
Nutrition Facts : Calories 409, Fat 31.5, SaturatedFat 11.9, Cholesterol 92.1, Sodium 1736.9, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 16.5
IMAM BAYALDI
The culinary cousin of this dish is, of course, the Turkish Imam Bayildi. In 'real greek food', which he co-authored with food writer Charles Campion, Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) informs us that while "versions of this dish have become something of a favourite with fashionable chefs" Greeks have in fact "been enjoying it for years..." This is Theodore Kyriakou's Greek version of this recipe, which I am posting for the 2005 Zaar World Tour. The preparation and cooking times below do not include the standing time for the eggplant after it has been salted. I have posted several of Theodore Kyriakou's other recipes.
Provided by bluemoon downunder
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel half the skin away from the eggplants in long strips, so that they look stripy. With the tip of a paring knife, make a deep slash lenghtways on each eggplant. Sprinkle the eggplants with salt and allow them to stand for 30 minutes, then rinse.
- Preheat the oven to 180°C/350°F/Gas 4.
- Put the onions into a pan, preferably non-stick, with 50ml of the olive oil and the sugar. Cook very slowly for about 1 hour until the onions are completely soft and the mixture is the consistency of a light jam.
- Spread one third of the mixture over the base of an oiled casserole dish (it needs to be a casserole dish with a lid, as you'll need to use the lid later), then add a layer of chopped tomatoes and set aside.
- Add the remaining tomatoes to the fried onions in the pan; and add the nutmeg and half of the parsley; mix well and cook for 10 minutes.
- Add the water to the pan contents and stir; arrange the eggplants on the onion mixture in the bottom of the casserole and with a spoon, stuff the garlic slices into the slashes in the eggplants.
- Add the pan contents to the casserole dish and work it into the slashes in the eggplants as well. At this point, the casserole dish should be really full!
- Season to taste and pour the remaining oil over the contents; cover the casserole with a sheet of foil and then the lid. This should ensure that it is thoroughly sealed.
- Cook in the oven for 40 minutes, or until the eggplants are really soft. If you like a thick sauce, remove the lid for the last 10 minutes to allow it to dry off a little.
- Allow the dish to cool off until it is lukewarm, then sprinkle with the remaining parsley and serve.
More about "theodore kyriakous tomato sauce recipes"
THEODORE KYRIAKOU’S GRILLED SEABASS WITH A CAPER
From celebrityangels.co.uk
Estimated Reading Time 50 secs
TALKING GREEK FOOD WITH THEODORE KYRIAKOU: FIVE CLASSIC …
From luxurylifestylemag.co.uk
THE LIVEBAIT COOKBOOK: KYRIAKOU, THEODORE; CAMPION, CHARLES
From amazon.ca
Reviews 4Format HardcoverAuthor Charles Kyriakou, Theodore; Campion
CUTTLEFISH AND POTATOES: GREEK RECIPE
From foodreference.com
TRY THESE SUMMER DISHES AT HOME | METRO NEWS
From metro.co.uk
REAL GREEK FOOD: KYRIAKOU, THEODORE: 9781862054646: BOOKS
From amazon.ca
KYRIAKOU THEODORE - ABEBOOKS
From abebooks.com
THE 20 BEST MEDITERRANEAN RECIPES: PART 4 | FOOD | THE …
From theguardian.com
CAPER AND TOMATO YACHNI RECIPE - LOVEFOOD.COM
From lovefood.com
CAPER & TOMATO YACHNI - ODYSEA
From odysea.com
THEODORE KYRIAKOU’S CHICKEN YIOUVETSI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THEODORE KYRIAKOU’S MUSTARD MAYONNAISE - PLAIN.RECIPES
From plain.recipes
THEODORE KYRIAKOU | THE GUARDIAN JOURNALIST | MUCK RACK
From muckrack.com
THEODORE KYRIAKOU - ABEBOOKS
From abebooks.com
EVERY DAY FOOD: HOW TO MAKE THEODORE KYRIAKOU MUSTARD
From every-day-food.blogspot.com
KYRIAKOU, THEODORE, FIRST EDITION - ABEBOOKS
From abebooks.co.uk
RECIPES FOR SUCCESS WITH SUSTAINABLE FISH - THE MAIL & GUARDIAN
From mg.co.za
THEODORE KYRIAKOU'S LAMB KLEFTIKO | RECIPE | LAMB RECIPES, …
From pinterest.co.uk
64 TOMATO SAUCE RECIPES IDEAS - PINTEREST.CA
From pinterest.ca
THEODORE KYRIAKOU'S LAMB KLEFTIKO - WAITROSE.COM
From waitrose.com
STYLISH EVE: HOW TO MAKE THEODORE KYRIAKOU MUSTARD
From stylisheve2.blogspot.com
CAPER & TOMATO YACHNI - FEMALE FIRST
From femalefirst.co.uk
THEODORE KYRIAKOU'S MUSTARD MAYONNAISE RECIPE, BY KINDMEAL …
From kindmeal.my
A BRITISH TAKE ON THE REAL GREEK’S MENU - SIMPLY-WOMAN.COM
From simply-woman.com
THEODORE KYRIAKOU’S FRICASSEE OF GREEN DANDELION LEAVES RECIPE
From pinterest.ca
THEODORE KYRIAKOU | THE INDEPENDENT
From independent.co.uk
RECIPES BY TIMS DAIRY | SECRET SAUCE
From secretsauce.co.uk
THEODORE PORGES-KYRIAKOU - UNDERGRADUATE RESEARCH AT UNIVERSITY …
From arounddeal.com
THEODORE KYRIAKOU ARCHIVES - CELEBRITY ANGELS
From celebrityangels.co.uk
PSARI A LA SPETSIOTA (GREEK-STYLE FISH) RECIPE | DELICIOUS. MAGAZINE ...
From pinterest.com
FRIED EGGS WITH KALAMATA OLIVE TAPENADE | SECRET SAUCE
From secretsauce.co.uk
MOUSSAKA - THE ALLOTMENT KITCHEN
From theallotmentkitchen.com
FOOD WISHES: HOW TO MAKE THEODORE KYRIAKOU MUSTARD
From foodwishes2.blogspot.com
HOW TO COOK THE PERFECT MOUSSAKA - NDTV FOOD
From food.ndtv.com
RECIPES: THEODORE KYRIAKOU'S PISTACHIO BISCUITS WITH GREEK YOGHURT
From telegraph.co.uk
THE LIVEBAIT COOKBOOK: AMAZON.CO.UK: KYRIAKOU, THEODORE, …
From amazon.co.uk
HOW TO COOK PERFECT MOUSSAKA | GREEK FOOD AND DRINK - THE …
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love