Village has pub where you can eat amazing seafood by one of Wales' best beaches
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Daily Mail
7 minutes ago
- Daily Mail
Six delicious Greek dishes made for sharing
PORK SPARE RIBS WITH LEMON AND OREGANO During winter, Thessaloniki, the second-largest city in Greece, becomes lively with festive barbecues and street parties. Our friend Yihao always cooks the best pork spare ribs – he is an absolute master. His mum will make a couple of salads and everyone else will bring something sweet. 1 bunch of oregano salt flakes and freshly cracked black pepper 1kg pork spare ribs (bone-in pork belly), cut into 1.5cm thick slices lemon wedges, to serve For the lemon and oregano oil 125ml olive oil zest of 1 lemon, plus extra to serve 1 tbsp dried Greek oregano 1 Using kitchen twine, tie the oregano bunch together to serve as your basting brush. 2 In a bowl, combine all the ingredients for the lemon and oregano oil and then season with salt flakes and cracked pepper. 3 Season the pork slices with salt flakes and cracked pepper. Heat a barbecue, or a chargrill pan over a high heat. Grill the pork for 5-6 minutes on each side until the meat is charred and cooked through, basting every minute with the lemon and oregano oil (using the bunch of tied oregano as your brush). 4 Remove the pork from the grill, cover with foil and leave to rest for 5-10 minutes. Serve with a good squeeze of juice from the lemon wedges. A note on prep Ask your butcher to slice the spare ribs for you. To enhance the flavour, you can marinate them overnight in the lemon and oregano oil, then brush with a fresh batch of lemon and oregano oil during grilling. CHICKEN SOUVLAKI Souvlaki is one of Greece's most popular street foods and our favourite to eat all year round. Traditionally pork is used, at other times chicken, lamb or beef. Our souvlaki recipe uses chicken thighs, marinated in the classic Greek marinade for most meats: freshly squeezed lemon juice, crushed garlic, dried Greek oregano, olive oil and a good seasoning of salt and pepper. Avoid using chicken breast, as the meat becomes too dry on the grill. You will need six metal skewers for this recipe; if using wooden skewers, soak them in water for 1 hour before cooking, so they don't burn. SERVES 4 4 garlic cloves, crushed zest and juice of 1 small lemon 1 tsp dried Greek oregano 60ml olive oil salt flakes and freshly cracked black pepper 1kg boneless, skinless chicken thighs, cut into 4cm chunks To serve tzatziki Greek fries (see below) 1 In a bowl, combine the crushed garlic, lemon zest and juice, oregano and olive oil and season with salt flakes and cracked pepper. Add the chicken and toss to coat. Cover and leave to marinate in the fridge for at least 1 hour, or overnight. 2 Preheat a barbecue, or a chargrill pan over a medium-high heat. Thread 5-6 chicken pieces onto each skewer. Grill, turning frequently, for 15 minutes or until golden brown and cooked through. 3 Serve the skewers with the tzatziki and Greek fries. SWORDFISH WITH ROASTED GRAPES AND GREEN OLIVE SALSA In our family, cooking fish isn't just about preparing a meal, it's a way of honouring our dad's deep love of fishing. Growing up, we always had our boat in the driveway – a constant reminder of the countless hours Dad spent on the water in fishing tournaments, creating memories that became stories shared around the dinner table. For this particular dish, we have added the grapes as our own little touch. We reckon Dad would have thought this crazy, yet once roasted, their sweetness is lovely with the swordfish and the tang of the green olive salsa. SERVES 4 300g white grapes, on the vine 2 tsp honey 60ml olive oil salt flakes 4 swordfish fillets, 200g each, skin off, bones removed 100g small red grapes, halved For the green olive salsa 150g green olives, pitted and chopped 60ml extra virgin olive oil 2 tsp white wine vinegar 1 tbsp fresh oregano leaves, chopped 1 Preheat the oven to 200C/ 180C fan/gas 6. Line a baking tray with baking paper. Put the white grapes on the baking tray and drizzle with the honey as well as 1 tablespoon of the olive oil. Season lightly with salt flakes. Bake for 20 minutes, or until the grapes are lightly roasted but are still holding their shape. 2 Meanwhile, add all the ingredients for the green olive salsa to a bowl and stir to combine. Set aside. 3 Heat a large chargrill or griddle pan over medium-high heat. Drizzle the swordfish fillets with the remaining olive oil and season with salt flakes on both sides. 4 Cook the swordfish for 2-3 minutes on each side, until lightly charred and done through. 5 Divide the swordfish among four serving plates, along with the roasted grapes and fresh grapes, then drizzle with the green olive salsa and serve. AUBERGINE AND ROASTED RED PEPPERS Spiked with garlic, fresh parsley, lemon juice and extra virgin olive oil, melitzanosalata, as this mezze dish is called, is lovely with warm pitta bread. Cooking aubergines over an open flame will give them a smoky flavour and creamy texture. If that method isn't an option, you can achieve a similar result by baking the aubergines in a 200C oven. Coat in some olive oil, sprinkle with salt and roast for 1 hour, or until the skin is slightly darkened. 2 large aubergines, about 850g in total 1 red pepper vegetable oil, for shallow-frying 2 pitta breads, cut into large wedges 1 small red onion, finely chopped 1 garlic clove, crushed ¼ bunch of parsley, finely chopped zest of 1 lemon, plus 2 tbsp lemon juice 125ml extra virgin olive oil, plus extra for drizzling 1 tsp salt flakes and freshly cracked black pepper 1 Carefully place a small flame-resistant rack over an open flame set to medium heat. Arrange the whole aubergines on the rack and cook for 15-20 minutes, rotating them occasionally until dry and blackened on the outside and soft in the middle. Set aside until cool enough to handle, then slice the aubergines in half and place them in a sieve over a bowl to allow any excess liquid to drain out. 2 Pierce the red pepper with a skewer and place over the open flame for 15 minutes, turning occasionally, until softened and charred. Put in a bowl, cover with clingfilm and leave to sweat for 20 minutes. The charred skin should now pull away from the flesh easily. 3 Heat 1cm of vegetable oil in a large saucepan until the oil reaches 180C on a kitchen thermometer. Fry the pitta bread wedges in batches for 2 minutes on each side, until golden brown and crispy. Drain on paper towel. 4 Using a large spoon, scoop the flesh from the aubergines into a bowl, then mash with a fork. Chop the red pepper and add to the bowl. Stir in the remaining ingredients, season and drizzle with a little extra olive oil to serve. A note on prep To enhance the smoky flavour, make the melitzanosalata the day before; it will keep covered in the fridge for up to 1 week. GREEK FRIES WITH GOAT'S FETA AND OREGANO On most taverna menus, patates tiganites, as Greek fries are known, will be the first dish to request – and a second (sometimes third) helping will likely be ordered. Every time we smell fried potatoes it takes us right back to our yiayia Koula's kitchen. It's a truly magical aroma. 1kg potatoes (the floury variety are best for this) olive oil, for deep-frying, plus extra to serve 1 tsp dried Greek oregano salt flakes 60g goat's (or alternatively cow's milk) feta 1 Peel the potatoes and cut into chips about 1cm thick. In a large bowl, cover them with cold water and soak for 30 minutes. (This draws out the starch and helps achieve crispier chips during frying.) Drain well, thoroughly pat dry a with paper towel or a clean tea towel and set aside. 2 Half-fill a saucepan with olive oil and heat to 180C (on a kitchen thermometer). Deep-fry the potatoes in batches for 3-4 minutes, until golden and crispy. Drain on a paper towel to remove any excess oil. Season with the oregano and salt flakes and crumble the feta over. STICKY FIG AND HONEY SEMIFREDDO Whether fresh or dried, figs are an essential part of the Greek culinary experience – especially in summer, when they are ripe and ready to be eaten straight from the tree. Here, sweet and jammy figs star in our semifreddo – one of those fabulous desserts you can make ahead and have ready to go when guests arrive. SERVES 4 6 figs, stems removed, roughly chopped 230g caster sugar 500ml double cream 1 tsp vanilla-bean paste 4 egg yolks Greek honey, to serve 1 Put the figs and half the sugar in a small saucepan over a low heat. Cook for 15 minutes, or until the figs are softened and jammy, stirring occasionally. Scoop the figs and syrup into a bowl, then leave in the fridge for 15 minutes to cool completely. 2 Line a loaf tin with clingfilm. (Ideally the tin should be 9.5cm x 20cm at the base and 11.5cm x 23cm at the top.) 3 Pour the cream into a large mixing bowl. Add the vanilla-bean paste. Lightly whip with an electric mixer until soft peaks begin to form. 4 In a separate bowl, and using clean beaters, whisk the egg yolks and remaining sugar until light and creamy. Add the cream mixture and whisk in. 5 Pour into the loaf tin and stir in the figs. Cover with clingfilm and leave in the freezer for about 3 hours, or until frozen. Cut into thick slices and serve drizzled with the Greek honey. A note on prep The joy of this dessert is that it can be prepared the day before and will keep in the freezer for up to 5 days. CLAMS WITH LEMON RICE It was on a holiday to the island of Skopelos that we first ate clams with rice. It was a warm summer's afternoon, we were sitting with friends. The rice was lemony, spiked with fresh dill, the clams were the freshest ones we had ever eaten, and we remember thinking we just had to share this recipe in our next book. The best part is when the rice sticks to the clams, and you get to suck all the delicious juices from the shells. Mussels are a great substitute here if you prefer them to clams. SERVES 4 2 tbsp extra virgin olive oil, plus extra to serve 1 tbsp salted butter 1 white onion, finely sliced 2 garlic cloves, crushed 300g medium-grain white rice, rinsed zest of 2 small lemons, plus 60ml lemon juice 125ml white wine 1 kg small clams, purged 625ml vegetable stock small handful of dill leaves, chopped 1 Heat the olive oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7-8 minutes, until the onion has softened. Stir in the garlic, rice and half the lemon zest and cook for about 2 minutes, until the rice is coated. Pour in the wine and cook for about 5 minutes, until reduced by half. 2 Add the clams and stock, cover with a lid and cook for about 30 minutes, until the rice is tender and the clams have opened. Discard any unopened clams. 3 Pour in the lemon juice and carefully stir it through. Scatter with the dill and remaining lemon zest, finish with a drizzle of olive oil and serve immediately. GREEK GIANT BAKED BEANS (gigantes plaki) This is the 'I can eat this for breakfast, lunch and dinner' meal we could literally eat every day of the week. Cooked in the oven with all the spices and tomatoes, these beans hold so much flavour and are perfect with some feta crumbled on top. SERVES 4-6 500g dried butter beans salt flakes 60ml olive oil, plus extra to serve 1 brown onion, sliced 3 garlic cloves, finely chopped 1 large red pepper, chopped 2 large tomatoes, chopped 1 tsp dried Greek oregano 1 tsp smoked paprika 350g tomato passata 100g chopped Swiss chard leaves 1 Place the beans in a large bowl and cover with 5cm cold water. Leave to soak overnight, or for at least 12 hours. The following day, rinse the beans well with water at least three times, until the water runs clear. 2 Place in a large saucepan with 3 litres water. Season with salt flakes and bring to the boil. Reduce the heat and simmer for 1½-2 hours, skimming the froth off the top as needed, until the beans are al dente but not mushy. Drain and set aside until needed. 3 Preheat the oven to 180C/160C fan/gas 4. Heat the olive oil in a saucepan over medium-low heat. Fry the onion for 8 minutes, or until slightly softened. Add the garlic, red pepper, tomatoes, oregano and paprika. Cook, stirring, for a further 10 minutes, or until softened. Stir the passata through, along with the cooked beans and chard. NOW BUY THE BOOK Our recipes are from OPA! Recipes Inspired By Greek Tavernas by Helena and Vikki Moursellas, with photographs by Bonnie Coumbe (Smith Street Books, £30). To order a copy for £22.50 until 24 August, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Daily Mail
7 minutes ago
- Daily Mail
Which sign will have love all around them this week?
LEO 24 July-23 Aug Mercury turning direct in your sign is a green light from the cosmos. If you've been tongue-tied or have doubted your brilliance, that ends now. Venus and Jupiter help you soften your intensity with grace, and support you in a matter of great emotional importance. CALL 0905 789 0405* VIRGO 24 Aug-23 Sept You like logic. But this week, something, or someone, is asking you to trust a feeling instead. Mercury's forward motion brings mental peace, but it's the Venus-Jupiter glow that's opening your heart to a healing truth. A powerful connection is growing – let it. CALL 0905 789 0406* LIBRA 24 Sept-23 Oct There's something soothing about being heard – and this week, it's your turn. With Venus and Jupiter shining on your public life, you might be celebrated for something that's long been hidden. Don't play it down. You've earned this recognition and the benefits it brings. CALL 0905 789 0407* SCORPIO 24 Oct-22 Nov Something shifts in your perspective now, and it has everything to do with Mercury moving forward again. A past frustration starts to make more sense, and the Venus-Jupiter kiss helps you find joy in the bigger picture. Let go of control and trust yourself. CALL 0905 789 0408* SAGITTARIUS 23 Nov-21 Dec This week, your ruling planet Jupiter connects to Venus in Cancer and allows deep healing around an issue of trust. Mercury's clarity also brings a long-awaited decision within reach and helps you to make something right. Choose with your heart. CALL 0905 789 0409* CAPRICORN 22 Dec-20 Jan With Venus and Jupiter meeting in your opposite sign, there's love all around you – even if you're unsure what to do with it. Mercury's shift helps you unpick an emotional entanglement. You don't need all the answers, but the honesty you require is on its way. CALL 0905 789 0410* AQUARIUS 21 Jan-19 Feb Your mind has been working overtime, but now you can stop guessing and start knowing what you really need. Mercury's direct motion brings confidence back to your communication, and a Venus-Jupiter meeting rewards you for caring – even when it wasn't easy to do so. CALL 0905 789 0411* PISCES 20 Feb-20 March Venus connects to your historic ruler Jupiter in Cancer this week, so romance and excitement are in the water. Now that Mercury is no longer running rings around you, something heartfelt is finally spoken aloud. You're not too much. You're just right the way you are. CALL 0905 789 0412* ARIES 21 March-20 April Mercury moves forward from Monday and the tension between what you think and what you feel starts to ease. Love softens something that's been sore for a while. Venus and Jupiter offer a chance for warmth and closeness when you let your guard down. CALL 0905 789 0401* TAURUS 21 April-21 May You're known for your loyalty but sometimes even you question where to place your trust. This week, a conversation gets easier, and an emotional reassurance you've longed for begins to materialise. The right answers are on their way and they'll be worth the wait. CALL 0905 789 0402* GEMINI 22 May-21 June At last, words begin to make sense again as Mercury's shift helps you find your rhythm. Venus brings you the gift of someone who's finally on your wavelength. Don't be surprised if an old idea makes a comeback – with a golden opportunity. CALL 0905 789 0403* CANCER 22 June-23 July Venus and Jupiter meet in your sign this week and amplify romantic feelings. Your intuition on a matter of the heart is being boosted – so trust your instincts. Love is loud this week, and someone wants you to know how deeply you are valued and adored. CALL 0905 789 0404*
Daily Mail
7 minutes ago
- Daily Mail
Chilled red pepper soup straight from Andalusia
I have always liked the idea of chilled soup. Granted, there aren't too many occasions when I crave it in the UK. It's not as if we have an Andalusian climate that calls for gazpacho on a daily basis. But, in those odd periods when it is sticky and hot and I can't quite figure out what I feel like eating, chilled soup hits the spot. My repertoire is pretty limited, rotating between my mother's excellent cucumber soup and a spin on gazpacho that I make using cashews instead of bread. So I was genuinely pleased when reader Maureen Kennedy sent in her recipe for chilled red pepper soup, given here. It's a doddle to prepare and makes clever use of that brilliant shortcut ingredient, Boursin. I should add that I also tried the soup warm, which was rather lovely, too, so don't file the recipe away once summer ends. If you are a fan of soup, hot or cold, here's a brilliant tip from another reader, Jeanette Mahon. She recommends making broth with the leftover bones from a Sunday roast chicken by popping them in the slow cooker with some vegetables. 'Let it simmer – the longer, the tastier – for a flavoursome and nutritious broth, which makes amazing soup,' she says. I couldn't agree more: homemade stock is a game-changer, particularly as so many shop-bought versions are packed with salt, artificial flavours and preservatives. 3 red peppers, £2.07; 150g Boursin Garlic & Herbs, £2.95 10g chives, £1; 1 onion, 12p METHOD Roughly chop the onion and deseed then roughly chop the red peppers. Heat 2 tbsp olive oil in a large saucepan over a medium-high heat. Fry the onions and peppers with ½ tsp salt for 5-6 minutes, until softened. Tip in 1 litre chicken or vegetable stock and bring to a simmer. Cook for 20 minutes. Transfer to a blender (or use a stick blender) and add the Boursin. Whizz until smooth, then taste and season as required. Leave the soup to cool to room temperature then chill until cold. Serve with a few chives snipped over the top.
