Greek Hangover

Today, I choose option #4.

1. Piperies Yemistes
2. Psari a la Spetsiota
3. Scorthalia Salata
4. All of the Above

1. Piperies Yemistes (Stuffed Peppers)
Imagine:

  • The sweet yet peppery twang of the capsicums merging completely with grainy rice, earthy with the taste of mushrooms and onions
  • And the flowery aroma of sage and thyme
  • With the occasional treat of bittersweet charred bits of vegetable

2. Psari a la Spetsiota (Baked Fish “Greek Island”)
Imagine:

  • The sour and savoury created by the tease of white wine and vinegar
  • The playful wholeness of rosemary and garlic – a match made in heaven
  • How your teeth sinks into each bite, greeting a crisp crunch of breadcrumbs, followed by a plunge into the tender white fish

3. Scorthalia Salata (Garlic Sauce Salad)
Imagine:

  • All of the flavours above appropriately punctuated by nutty wild rocket leaves and clean watercress, sitting in a sour garlic peanut sauce.

Where their powers combined, a time machine was created; I am transported back to Santorini in Greece.

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