by Marilyn Harding

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by Marilyn Harding

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Greek Mushrooms with Olives

Greek olives, herbs and high phenolic olive oil makes this mushroom medley a colourful, flavourful and healthful side dish.

From the Kitchen of Theresa James

There weren’t too many cooks in the kitchen this night. Our friend, Patrick Trodden*, visiting from England, chef and food and wine writer was our guest chef. My son Sebastian** worked alongside and offered up his own Greek Mushroom Medley. The main dish was the complement of Greek Ragu with Poor Man’s Pasta and a second side dish of Broccoli Parmesan. We enjoyed using Pamako Monovarietal Organic High Phenolic EVOO from Crete.  TJ

Ingredients (for 8 persons)

Flavours of Greece

2 tablespoons high phenolic olive oil and
4 teaspoons high phenolic olive oil to mix with lemon juice.
150 grams mushrooms halved and quartered
1 pointed red pepper
6 spring onions chopped
Juice of 2 lemons
2 thumb sized pieces of fresh ginger cut into slivers
1 teaspoon dried thyme
1 teaspoon oregano
2 cloves garlic cut into slivers
200 grams mixed olives
25 grams sun dried tomatoes, halved

 

Method

Pour 3 tablespoons high phenolic olive oil in a large roomy frying pan, over medium heat
Add mushrooms, spring onions, pepper and ginger and fry for about 5 minutes.
The mushrooms will absorb the olive oil.
In a separate bowl mix the juice of the two lemons with 4 teaspoons of high phenolic olive oil together.
Remove frying pan from heat and put mushroom mixture into serving dish
And pour in high phenolic olive oil and lemon juice and mix well.
Add the mint, oregano, thyme and stir in olives and sun dried tomatoes
Season with black pepper and sea salt.

 

Perfect side dish with a medley of Greek flavours.

* Patrick Trodden

Food and Wine writer, catering consultant and Salford Lecturer, Patrick is a young man with a thriving career in the popular field of gourmet journalism. He has written several books, most recently “Eating for One” for Age Concern, is a regular contributor to specialist catering magazines and contributes a regular food and wine column to the Bolton Evening News. A member of the celebrated Association Culinaire Française and of the Hotel and Catering Institute Management Association, Patrick has a string of professional qualifications and experience behind him, including cooking for the Royal Household and post-graduate training at the Savoy. Always searching for new ideas and flavours in food and drink, Patrick has visited many of the great restaurants of Europe and America in his quest to learn and write about what he considers the most sociable of human skills: the cooking, serving and enjoyment of food and drink.

** Sebastian Tombs

My son, Sebastian, also loves food. It must be in his genes! As a child my mother would put him on a stool in the kitchen and show him her Spaghetti Neapolitan recipe, which although was the basic tomato sauce, she would often add back bacon, instead of pancetta, as wasn’t available in England in those days. My two brothers and I also learned this dish and we loved it heated up the next day for breakfast or lunch!

Sebastian has worked in the family hotels for the last fifteen years. My parents came from London to Bournemouth in 1970 and we had four hotels in Bournemouth with a total of 350 rooms. Over the years the hotels have been sold and others purchased, but still within the same family. At the present we have three hotels in Bournemouth.

Ours was a family business where everyone had his or her duties. From a young age, Sebastian worked his way up in a busy hotel kitchen with covers of 250, from doing vegetables up to second chef.

Sebastian has decided to follow his passion and family traditions to explore Mediterranean food of his ancestors, the Italians and Greeks.

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