The ride from Brisbane to Gold Coast was smooth. We left behind us stormy weather with a lot of thunder and rain. Here the sky was clear with few clouds here and there. But it was very windy. I guess the wind chased away all those rainy clouds inland. The highway was dry.
And finally there it was... the exit sign on our left hand side. We went straight to the beach but waves were too high so nobody was in the water except for a few large yachts and one huge transport ship far away from the shore. Because of the wind and high waves there was no swimming today. There were only the beach patrol guards and a few people sunbathing on warm sand. It was close to lunch time; our tummies were growling.
We felt grabbing something good and tasty, for lunch, after the lengthy trip.
We stopped at small Greek restaurant situated in the shades of huge palm trees.
Well, the place was packed. We found an empty table outside with the view of the beautiful ocean and its waves crushing at the shore. "What would you like to have for lunch" she asked with a gorgeous smile looking at me with her beautiful brown eyes. I'll see was my reply. What about you? "Something I love" she responded quickly. I knew it; she loves Mediterranean cuisine. "I'll have a big glass of cool creamy yogurt with spinach pie". It was her favorite. That's it? Oh yes, and I'll have a big sugar cone of pineapple ice cream afterward. It's enough for now, she giggled childishly.
I am going to have something I really like. I feel really hungry. I'll order barley soup and Chef Kostas specialty - beef stew. And I'll have a mango ice cream in a big sugar cone. It's a mango season now. "Good choice" - was the respond from the young beauty who was taking our orders.
She was happy with her lunch and so was I. It will keep us going until the evening.
The soup was excellent and so was the stew. It was so good I've asked for both recipes. The Chef, who was also the restaurant owner, was a nice tall but very mild mannered man. He showed up at our table with recipes written on a piece of paper napkin. With a big friendly smile he added: "I appreciate you asking for the recipes and when you go home try this with it". And he handed us a bottle of his own brand of home-made red wine as a gift. This was a really nice gesture. Mediterraneans are known as exceptionally warm-hearted people.
The napkin recipes for barley soup and Chef Kostas beef stew. Mediterranean Barley Soup Recipe:
2 Table spoons olive oil
4 large plum tomatoes (about 1 1/4 pounds), cut in large cubes
3 medium carrots, peeled, cut in 1 inch long pieces (about 8 ounces)
6 ounces fresh procini mushrooms (boletus aestivalis, pinicola), thickly sliced
1 large onion, cut in half
1 red bell pepper, quartered
1 medium zucchini, trimmed, cut in large cubes
3 garlic cloves
8 cups (or more) tetra-pack vegetable broth
1 bay leaf
1 ? bunch of fresh (or frozen) dill weeds
1 cup pearl barley
*I buy fresh dill weeds, wash them under cold water. Shake them well to get rid of water. Cut in small pieces (as you would do with parsley). Put into a sealed container and freeze. Frozen they can last for months.
I've took the above recipes and this is how I prepared them.
In big cooking pot I put in 2 table spoons of olive oil. Preheat the oil to 400?F. Add tomatoes and the rest of prepared vegetables. Sprinkle with sea salt and fresh ground black pepper. Roast until vegetables are tender, stirring occasionally. Add coarse cut garlic into the vegetables.
Add 8 cups of vegetable (or chicken) broth, dried porcini, bay leaf and a half bunch of fresh cut (or frozen) dill weeds to pot. Bring to boil. Reduce heat to medium; cover and simmer until vegetables and porcini are very tender. Pour vegetables and broth into large strainer set over bowl. Transfer vegetables from strainer to processor and puree until smooth; set aside. Leave bay leaf out of strainer.
Return broth and bay leaf to pot; add barley and bring to boil. Reduce heat to minimum; cover and simmer until barley is tender.
Add reserved vegetable puree and to pot; simmer until soup thickens and flavors blend. Add more salt and fresh ground black pepper if needed. That's it; ready to serve.
Chef Kostas beef stew
3 tablespoons olive oil
1 3/4 pounds beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
2 tablespoons sweet red paprika
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel
In large cooking pot put 2 table spoons olive oil and heat on medium-high heat. Add chopped onion and simmer until golden brown. Add beef and lemon peel; simmer until nice and brown; it should have nice aroma. Keep the lid on while simmering). Add carrot and garlic. Sprinkle the content with salt and pepper. Keep the pot lid on while cooking. Cook until vegetables are soft, stirring frequently. (Take the pot lid off to stir). Add sweet red paprika (I usually add ? teaspoon hot red paprika also) and stir again gently. Add broth, olives and cilantro; bring to boil. Once the content starts boiling lower the cooking element temperature to minimum. Simmer until juices thicken. Stir gently. Once the juices are thick the stew is done.
Bon Appetite.
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