Australian Gourmet Traveller Magazine, October 2011: Big Fat Greek Issue

  • Braised calamari with pine nuts and currants (page 42)

    from Australian Gourmet Traveller Magazine, October 2011: Big Fat Greek Issue Australian Gourmet Traveller Magazine, October 2011

    • Categories: Stews & one-pot meals; Snacks; Main course; Greek
    • Ingredients: long grain rice; onions; dry white wine; fish stock; pine nuts; dried currants; parsley; mint; dill; calamari; crusty bread; red capsicums; garlic; ground coriander; paprika; canned tomatoes; fresh bay leaves; caster sugar
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  • Mussels cooked in a tomato and rice pilaf with dill

    • hewlettn on February 07, 2024

      Delicious! Substituted three sliced zucchinis for okra (pan fried and browned before adding to dish in the oven). NOTE: the rice to liquid ratio is incorrect in the recipe online. I reduced stock to 1 litre, cooked all for 10 in a shallow le creuset and rice was perfect, slightly al dente. Served with extra dill and EVOO. Next time I would add extra tomatoes.

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  • Published Oct 01 2011
  • Format Magazine
  • Page Count 218
  • Language English
  • Countries Australia