Mediterranean Summer Table – This glorious cookbook is the perfect tonic for anyone who’s not going to the Mediterranean imminently (or, indeed, anyone who has just returned). With Mediterranean Summer Table, author Kathy Kordalis has produced a fabulous collection of timeless and versatile recipes – all inspired by the food of the Mediterranean countries. The collection has something for every day, any occasion, and all appetites. It features sauces, pickles and ferments for the fridge and store cupboard, recipes for easy homemade breads, seasonal veg dishes, fish plates and meat plates. Oh, and there are also some deliciously indulgent sweet things! Add to this, the fact that Kathy has peppered vignettes on key Mediterranean ingredients (most incidentally are available from our lovely local Mediterranean Supermarket here in Twickers).
Kathy was raised by Greek parents in Australia, and her food style draws inspiration from her Aussie and Med heritage. She’s a graduate of Leith’s School of Food and Wine and now works as a freelance food stylist and gastronomic tour guide in London. Mediterranean Summer Table by Kathy Kordalis, is published by Ryland Peters & Small (£20) Photography by Mowie Kay © Ryland Peters & Small
Here are some recipes to tempt you into buying the book. A delicious starter or side dish and a truly wonderful Walnut & Espresso Cake that will prove very popular indeed:
Aubergine Tartare with flat-leaf parsley salad (Serves 4 to Share)
‘A flavour-packed super tasty alternative to steak tartare. A great side or starter or serve as canapés for a crowd. It is also nice piled into a bowl with the bread on the side, for people to help themselves family style. ‘
2 aubergines, cut into small cubes.
2 tablespoons olive oil, plus extra for brushing
20 thin baguette slices
2 tablespoons finely chopped mixed fresh herbs (chervil, parsley, tarragon)
1 teaspoon cornichon, finely chopped
1 teaspoon capers, finely chopped
1 teaspoon Dijon mustard
freshly squeezed juice of 1 lemon
Tabasco sauce and parsley oil, to taste
Sea salt and black pepper.
Parsley Salad
50 g fresh flat-leaf parsley, coarsely torn.
15 ml extra virgin olive oil
3 spring onions thinly sliced.
freshly squeezed juice of 1⁄2 lemon
Preheat the oven to 160°C fan/180°C/350°F/gas 4. Line a baking sheet with non-stick baking paper.
Place the aubergine in a single layer on the lined baking sheet, season well with salt and pepper and drizzle with olive oil. Bake in the preheated oven for 20–25 minutes until golden brown.
Brush the baguette slices with olive oil, season to taste and bake, turning once, for 5–7 minutes until golden and crisp. Set aside to cool.
For the parsley salad, combine all the ingredients in a bowl, toss lightly to combine and set aside.
Put the roasted aubergine in a large bowl with the remaining ingredients, stir to combine and season to taste. Pile the onto the toasted crostini, top with parsley salad (or serve alongside) and serve.
Walnut & Espresso Cake (serves 6)
‘A favourite afternoon pick-me-up or a great cake to serve to a crowd. Incredibly moist and tasty with the classic combination of coffee and walnut, this will become a family favourite.’
220 g golden caster sugar
4 eggs, separated, plus 1 extra egg white.
130 g walnuts, finely chopped, plus extra to finish.
100 g plain flour, sieved sea salt
Espresso Cream
100 g pure icing sugar, sieved.
100 g softened butter
30 ml espresso
100 g dark chocolate, melted.
22-cm/83⁄4-in. round cake pans
Preheat the oven to 160°C fan/180°C/350°F/gas 4. Line the cake pan with non-stick baking paper.
Whisk the sugar and egg yolks together in an electric mixer for about 4–5 minutes until very thick and pale and the mixture resembles frosting. Transfer to a large bowl, stir in the walnuts, then the flour, a little at a time, until combined (the mixture will be very stiff).
Whisk the egg whites and a pinch of salt in an electric mixer for about 2–3 minutes until firm peaks form, then stir half of this into the walnut mixture. Fold through the remaining egg white and spoon into a lined cake pan.
Bake in the preheated oven for 20–25 minutes until lightly golden and firm to touch. Cool in the pan, then turn out, trim the sides and cut in half horizontally.
For the espresso cream, beat the sugar, butter and espresso in an electric mixer for about 6–8 minutes until pale and fluffy. Swirl the melted chocolate through the cream. Spread the bottom half of the cake with half the espresso cream, sandwich with the top half and set aside to set for 20–30 minutes.
To serve, pile the remaining espresso cream on top and scatter with extra chopped walnuts.
The Seasoned Gastronome