Photo by Jorge Rivera
Peináo — the title of this week’s star of CookbookCorner — is, I learn from the opening pages, the Greek for “I’m hungry” and although the subtitle promises “a Greek Feast for All”, what I particularly love about this book is that it is so very much itself, that’s to say a generous, rambunctious Australian offering — the authors come from a Greek family in Adelaide — in which tradition is fused, naturally and authentically, with the bold spirit of the New. Many of the recipes might be familiar, but so many offer a fresh take on an ancient cuisine. And I’ve made a greedy note to make quite a number of them: Tahini Pancakes with Yogurt & Orange; Lemon Thyme Psomí, a focaccia-like bread; Roasted Garlic & Fennel Tzatziki; Halloumi with Honey-Roasted Tomatoes; Fava — that wonderful split pea dip — with Pickled Grapes & Caperberries; Saganaki with Fig Jam & Fried Oregano; Yiayia’s Cheesy Garlic & Butter Makaronia; Baked Lamb Chops with Orzo; a nutty, fruity Grain Salad; and the most glorious egg and potato dish, Avgá me Patátes. Then, of course, there are the desserts, and a luscious lot of them, from which I must just mention the Bougatsa, one of my favourite puds, like a Greek custard pie; a no-churn ice cream in the form of their Honey and Salted Almond Pagotó; Portokalopita, a cake of filo pastry and orange; and Sesame & Dark Chocolate Cookies. Indeed, the recipe I’m thrilled to be sharing with you today comes from this sweet side of things, too. It’s the Coffee Baklava with Dried Figs, a gorgeous new-world take on an old favourite!
Peináo: A Greek Feast for All by Helena and Vikki Moursellas, published by Smith Street Books, £26.
Photographer: Jorge Rivera.
