Fish fillet with cinnamon, mastic and vegetables
Preparation time: 10 min
Cooking time: 20 min
Ingredients (for 6 people):
6 fish fillet of medium size (perch, cod, haddock and other)
3 medium tomatoes finely chopped
6 table spoons of olive oil (or 3 table spoons of olive oil and 1 table spoon of butter)
2 – 3 medium onions chopped
1 red pepper sliced
6 cinnamon sticks
2 pieces of mastic, crushed with 1 teaspoon of salt
1 pinch of sugar
Pour in a pan olive oil or butter and fry the tomatoes, onion, Bulgarian pepper, cinnamon, cloves, sugar and pepper for 4 – 5 min.
Put the pan aside and begin to prepare the fish.
Cut 6 large square sheets of parchment paper. In the center of each sheet put a fish fillet. Pour on each fillet the gravy and sprinkle a pinch of mastic and salt.
Close the sheets of parchment paper and put them in a baking pan and pour a glass of hot water.
Preheat the oven to 200 degrees and bake the fillets for 20 – 25 min.
The dish is served hot.
Galatopita (milk tart)
Preparation time: 30 min
Cooking time: 45- 60 min
Ingredients (for 6 people):
1 puff pastry heet
1 liter of fresh milk
5 table spoons cornstarch (corn flour)
4 -5 eggs
6 -7 table spoons of sugar
1 piece of mastic crushed with 1 teaspoon of sugar
1 pinch of nutmeg
1 pinch of cinnamon (powder)
1 pinch of cloves
1 pinch of white pepper
1 pinch (or less) of cumin
1 teaspoon of butter
Reserve a cup of milk and heat the rest of the milk in a pan. As soon as it starts to boil we add sugar and stir.
In the cup with cold milk we add cornstarch (corn flour), stir and pour into a pan with the rest of the milk. Stir constantly with a wooden spoon. Remove the pan from the heat for half an hour.
During this time, crack the eggs into a bowl and whisk smoothly. Add it into the pan with the milk. Add all the spices and stir.
Grease pie dish (diameter 37- 39 cm and depth not less than 10 cm). Decompose the puff pastry so that the edges completely cover the walls. Then pour the milk mixture. On the surface we put tea spoon of butter and the mix of mastic and sugar.
Bake at 170 degrees for 45- 60 min until the crust is golden brown.
Christmas cookies with ouzo and mastic of Chios
Mix flour with baking powder, soda and mastic. Separately, beat whites and yolks with sugar. Add to the yolks butter and ouzo. Then slowly add beaten egg whites and mix and finally add the flour. Knead the dough until it feels soft and tacky, but not sticky. Form the cookies dough and bake on an oiled paper for 20 – 25 min at 180 degrees.
Olive oil , flavored with mastic of Chios
As mastic of Chios is widely appreciated in Greece (and not only) for its beneficial properties and pleasant flavor and taste, Greek chefs often use Chios Mastiha – infused olive oil. It can be used almost everywhere: salads, meat and fish dishes.
The oil obtained by distillation of the mastic gum in contrast to the aromatized olive oil has a high concentration range and used in very small quantities.
How can you make this useful product at home?
Melt 80g (approximately ¾ of a cup) of olive oil and mastic in a pan over really low heat. Then pour the mixture in a bottle, let it cool and then add the rest of the olive oil. Store it in a dark, cool place.
Cocktails with mastic of Chios
– Cocktail “Nika”
Cocktail Blue mastic
3 oz mastic
1 oz vodka
2 oz strawberry juice
1 oz Blue Curaçao
1 oz pineapple juice
Mix all the components in a mixing glass. Then pour it in a long glass. Finally, add Blue Curaçao.
– Cocktail «Grandpa is mastic»
½ oz mastic
1 oz Kahlua
1 oz Amaretto
Place ice cubes in a cocktail glass. Then add Kahlua, Amaretto and finally mastic.
– Cocktail Martini
1 ½ oz mastic
½ oz lime juice
2 drops of Tabasco sauce
3 fresh mint sprigs
Place shaved ice in a martini glass. Add lime juice, mastic and Tabasco. Decorate cocktail with fresh mint leaves.