Kantouni Village Sausage and Tzatziki

In this edition of the Food blog, I’m taking you on a journey to beautiful Parga in Greece – with an authentic Greek recipe and a rendition of a simple but tasty dish.

Charming and radiating a warm welcome, Parga is one of my favourite holiday destinations.  A small town on the mainland of north western Greece, the beaches and olive groves are idyllic and unforgettable.

Kantouni is a taverna in the centre of Parga’s small, winding streets.  The visitor is sat in a small square, tourists and locals milling around – it’s a wonderful location to put your feet up and watch the world go by.

The menu at Kantouni is varied and authentic, with lots of  traditional Greek food available.  My family and I have visited many times and it’s always delivered excellent food and service, in a unique setting.

Here I’m going to sow you how to recreate a basic taverna meal in the style in which it was served.  Kantouni offer many dishes that are more complex than this, but this is easy to replicate with the right ingredients – and attitude.

Kantouni Village Sausage

Ingredients:

  • Village sausage (available from Lidl in Greek week)
  • Pitta bread
  • Onion (1)
  • Tomato (beef tomato works best) (1)
  • Oven chips (French fry style)
  • Tzatziki (see below)
  1. The first step is make sure you know when Lidl are doing Greek week.  Get down there and buy a pack of the village sausage from their chiller section.
  2. Cook your village sausage in the oven for around 12 minutes.  Next, cut the sausage lengthwise (ie butterflying) and place in a frying pan to finish off for about 10 minutes.  This gives it a more char grilled flavour.
  3. Cook your oven chips in the oven as normal.
  4. Wash your tomato and cut into slices, then slice your onion.
  5. Pop the pitta bread in the toaster and toast till warm.

Yes, this is a very simple meal, but it’s all about recreating a basic dish in the authentic manner.  Serve the prepared ingredients on a plate as shown in the picture, together with mustard (American style is best) and tzatziki (we’ll discuss how to make this next).  You can eat the meal however you choose, but I recommend combining the ingredients in a pitta to make a sort of sausage gyros.

Don’t forget a glass of retsina or Mythos beer, and ensure you have some Greek music playing in the background.  I have an extensive library on Greek vinyl, all of which I’ve bought for pennies from charity shops.  So, no excuse.

And now, the really important part: a recipe for authentic Greek tzatziki…

Tztaziki (serves 2)

This is an authentic Greek recipe that was passed on to us from a Parga local.  You will need:

  • Full fat Greek yoghurt (half tub)
  • Cucumber (1/2)
  • Fresh garlic (2 cloves)
  • Fresh mint
  • Olive oil
  • Salt
  • Lemon juice
  1. First of all, peel and grate the cucumber.  Put this in a sieve over a bowl.  Then put a clean tea towel on the cucumber in the sieve – placing a heavy weight on top to draw out the liquid.  Leave for 15 minutes.
  2. Scoop the cucumber up into the tea towel, then ring it out to remove as much liquid as possible.
  3. In another bowl, put the Greek yoghurt – half a tub should do the job.  You need the full fat version, low fat doesn’t work as you need the creaminess.  Add to this the cucumber, chopped fresh mint (as much as you like), and chopped garlic.  Then add 1 dessert spoon full of olive oil, a splash of lemon juice and salt.  Mix this all together.
  4. This is best made the night before, or at least on the morning that you’re going to serve it.  Adjust quantities to suit number of people.

There you go – an easy Greek style meal to make.  If you take care to add to the ambience with music and drinks, this can be delicious and bring back holiday memories.  Pretend you’re in Greece – a little comfort as travelling is so unlikely at the moment!

Thanks to Vanessa for doing all the work, and to Christos from Irini Studios for the tzatziki recipe!

Fabulous Fish Dogs

Tell me: do you like hot dogs?  Do you like fish finger butties?  If you do, then get ready for the taste sensation that’s sweeping the nation…

FISH DOGS

I want to share this amazing new culinary marvel with my valued readers of the Virtual Hot Tub here and now, so you don’t miss out.

All you need is a packet of frozen fish fingers – and an appropriate number of bread finger rolls.  Simply cook up your fish fingers as normal, and serve within the bread roll.

Garnish the fish dog with whatever sauce you prefer.  Try mayonnaise, salad cream, tartare sauce – even tomato ketchup if you’re a bit freaky.  Let your imagination run riot and add whatever you like.

You can dish up with fries (curly recommended), or whatever else gets your taste buds bursting with anticipation.

There’s no point me writing out a detailed list of ingredients or preparation instructions, the FISH DOG really is very simple.  You’re basically replacing the sausage in a hot dog with a fish finger.  That’s it.  Simple – but oh, so clever.

Once you try this spectacular creation, you’re sure to be entranced by its immense taste.  You’ll wonder why you’ve never tried FISH DOGS before.  You’ll wonder why it’s taken so long for this obvious, yet deliciously original meal to come to your attention.

Don’t delay – treat yourself and your family to FISH DOGS today!

Questions #9: On Toast

What’s your favourite thing to eat on toast?  A simple question, yet this one offered a lot of interest and whole load of suggestions.

Toasted bread is a very simple idea (even I can cook that) – but it’s appeal is massive, judging by the response to this question.  Some of the suggestions I received are obvious, some sound delicious – others are a matter of taste.

Q: What’s your favourite thing to eat on toast?

Nathan: coleslaw

Matt R: bacon

Sian: bacon & sausage

Terry: Bacon

Jamie: butter and tomato sauce

Iain: peanut butter and jam

Sam: marmalade

Jayne: bacon

Mike R: salmon & scrambled egg

Mike Stone: mushy peas

Nick Jones: melted cheese

Mark “Hungry” Harper: peanut butter (smooth)

Lindsey Over: butter

Dan Graham: sardines

Irene Thomas: peanut butter, honey & banana

Annette Evans: spaghetti hoops

Steph Cottam: tomato puree, sliced tomatoes, sliced bratwurst, cheese (grilled)

Sarah Docherty: Branston pickle and cheese

Colin Pugh: sausage, fried egg and tomato sauce

Greeny: apple sauce

Adam Halliday: black pudding and cheese

Andrew Redman: strawberry jam & butter (on white bread)

Lisa Lord: Tomato puree, mature cheddar, Henderson’s relish and black pepper

Sarah Fickling: Dairylea and cucumber with a little black pepper

Claire Bujeaud: beans

Jayne H: sardines

Snips: Runny poached egg, fresh ground black pepper and Anglesey sea salt

Ade Cappadona: cold chilli con carne

Neil Calloway:  poached egg and lashings of marmite

Cheryl Jones: pot noodle

Mark Dutton: crispy bacon and marmalade

Adam Butler: butter

Brian Hall: HP sauce

Matt Barnes: lard

Michaela Jjones: peanut butter and raspberry jam

Laura Jones: Marmite with a poached egg and cheese on top, sprinkle of salt and pepper

Vanessa: cheese and beans

Belinda Spry: Vegemite (+ cheese)

Peter Higginson: thinly sliced haloumi with sliced green olives, dash of black pepper

Zoe Cullen: beans and cheese

Corrine Bufton-Sales: peppered mackerel

Mandy H: cheese and tomato

Donna: cold caviar on piping hot toast with Dom Perignon

Bryn: bacon lardons, red onion and cheese

Mike W: bacon and cheese

Richard Pearson: roast dinner

Me: peanut butter (crunchy) and chocolate spread

There you have it: some excellent ideas.  Some very simple suggestions – like good old butter – we often forget how good that tastes.  Then there’s the Full English options, right the way through to some that sound like they could be on a menu.  I’m also partial to sardines on toast, so nice to see that crop up a couple of times.  One or two of these “favourites” may well be jokes, but I’m not sure…

Sweet or savoury, there are some great ideas here that I would like to try.  I’ve not picked a winner, I hope this fun exercise has given you some “food for thought”.  But – roast dinner on toast?  Regular readers will be able to guess what I think of that…

Questions #2: Full English Breakfast Ingredients

Except it’s not a “full” English breakfast.  You only get to pick four items, not everything.

Remember recently we asked what five ingredients would you pick for a roast dinner?  This time we asked for colleagues favourite four items for a cooked breakfast.  Here are  the answers from the team.

Q: What would be your ideal four ingredients for a cooked breakfast?

Woody

  1. Bacon
  2. Sausage
  3. Fried egg
  4. Baked beans

Wolfie

  1. Black pudding
  2. Hash Brown
  3. Baked beans
  4. Bacon (cooked properly!)

Jack

  1. Bacon
  2. Sausage
  3. Toast
  4. Baked Beans

Dan Webster

  1. Black Pudding
  2. Hash brown
  3. Baked beans
  4. Sausage

Mark D

  1. Kippers
  2. Black pudding
  3. Crispy bacon
  4. Poached egg

Joe

  1. Sausage
  2. Bacon
  3. Hash brown
  4. Baked beans

Terry

  1. Egg
  2. Sausage
  3. Bacon
  4. Toast

Ben

  1. Fried egg
  2. Bacon
  3. Hash brown
  4. Black pudding

Jayne

  1. Beans
  2. Hash brown
  3. Sausage
  4. Bacon

Stu

  1. Sausage
  2. Bacon
  3. Fried egg
  4. Baked beans

Ashley

  1. Black pudding
  2. Hash brown
  3. Baked beans
  4. Bacon

Me

  1. Sausage
  2. Black pudding
  3. Baked beans
  4. Hash brown

Does anyone want to collect this data and create a graph?!

Please feel free to add your chosen four items by replying below.  Any other suggestions for questions? Let me know.

More questions soon.