Wednesday 10 June
To clear our palates of the recurring smoke and
chicken, we defrosted a package of TJ's swordfish steaks, marinating them in
oil, lemon, dried oregano, and salt briefly before throwing them onto the hot grill
pan.
That conjured up the spirit of
Greece, so to accompany the fish, we made a tzaziki: drained yogurt, one de-seeded
and grated Persian cucumber (which gave up its skin like a glove against the
grater), a clove or two of smashed and chopped garlic, a handful of chopped
garden dill, and salt.
We liked this mode of tzaziki even
better than the painstakingly-cubed variety.
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