Dimitra’s Mediterranean delight
‘What’s cooking with NGN’ is a way for our residents and readers to share their recipes with the Northglen News.
YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The one that’s not too detailed, just simple and fast? Yes, that one…we want to hear about it and it will be featured once a month in the Northglen News.
Local residents will tell us about their favourite recipes, from the easy to the inspiring, all in an effort to help you make every day delicious. You’ll never run out of great recipe ideas again. This month’s culinary extraordinaire is Mount Edgecombe resident, Dimitra Nicolau.
NAME OF DISH: Psari Plaki (baked fish with tomato & onion)
Why is this recipe special to you?
“I grew up on the KZN South Coast and spending weekends at the beach, fishing, catching octopus or crayfish have always been fond memories. We would head home with our catch and cook up something delicious, with seafood as the main ingredient. I love fresh fish and this recipe always brings back memories of learning trade secrets from my mom, ‘yiayia’ (gran) and aunt who would often teach me how to perfect these dishes. It’s something that’s tasty, wholesome, and it’s very Mediterranean. ‘Psari’ is the Greek word for fish and ‘plaki’ basically refers to the layering of the veggies, over the fish. It’s a great meal to have in the summer because it’s healthy, light and can be served warm or cold.”
Quick catch-up with the cook
Most underrated ingredient: “I would have to say fresh lemongrass.”
Favourite cuisine: “I absolutely adore Thai food.”
Favourite ingredients: “Garlic, lemon and oregano.”
Something your palette doesn’t like: “Cream and creamy sauces.”
First meal you cooked: “I remember just cooking with my yiayia (gran), my mom and my aunt, working together in the kitchen. Tzatziki was one of the first Greek dishes.”
Ingredients:
Fresh whole fish or fillets (500g)
60 ml olive oil
2 onions (chopped)
1 stick celery (finely chopped)
5 tomatoes (chopped)
1/2 tsp oregano
3 Tbsp Parsley
1/2 tsp sugar
1 Tbsp lemon juice
Salt & pepper to taste
Optional additions– garlic, carrot, potato.
How To:
1. Preheat the oven to 180 ‘C. Heat the oil over low heat in a heavy-based pan. Add the onion, tomato, celery and cook on low heat, until soft. Add the sugar and oregano and stir in.
2. If you are using a whole fish, ensure that it has been scaled, fins removed, gutted and cleaned. Place the parsley inside the fish, salt it on both sides, fish spice is optional. Drizzle olive oil into a large oven dish and place fish into it.
3. Pour the onion & tomato mixture over the fish and cover with foil. Cook for 25mins, remove foil and grill for a further 10mins. If the fish separates easily it is ready.
4. Serve with rice and/or fresh cabbage & coriander salad.
What’s Cooking with NGN
Joanie’s perfect Portuguese pot (Chef 1)
Kevyn’s perfect pick-me-up treat (Chef 2)
