I worked from this recipe, using half the oil it called for at the suggestion of a Greek friend. Unfortunately my tomatoes looked a little anaemic this time of year, so I was unable to get the bright colour of the original recipe.
Tag Archives: potato
I used this recipe, substituting carrots for half of the butternut squash.
This can be served with cheese, as in the recipe, or without it for a vegan variation.
Here’s a recipe. I adapted it to fit what I had. There’s a courgette/zucchini shortage, so I used less of this ingredient. Partway through the cooking I decided to add two extra tomatoes because I thought it needed more. I had an extra green bell pepper so I tossed that in, too. It is an extremely forgiving dish.
Briam can be eaten plain but it is also commonly served with feta. If you are not avoiding dairy the addition of feta does improve this dish but it is quite good without it as well.
I tried a French salad which had a similar taste and tried to recreate it with significantly more cucumber and less potato.
- 3-4 fingerling potatoes
- 1 English cucumber
- 1 teaspoon Dijon mustard
- 1/2 teaspoon rice vinegar
- black pepper
- 1/4 cup Greek yogurt
Bring a small pot of salted water to boil. Boil the potatoes whole until they are soft, about 10 minutes. Rinse in cold water and set aside until cool.
Meanwhile, peel alternating strips off the cucumber and dice it. Mix it liberally with salt and set it in a strainer to drain.
In a bowl, mix together the yogurt, black pepper, rice vinegar and mustard and set aside.
When the potatoes are cool, dice them and mix them together with the cucumbers. Toss the potatoes and cucumbers with the yogurt mixture to lightly cover them.
I had some leftover pastry dough from the pithiver, so I decided to make pasties. For the filling I softened an onion and some garlic, which I mixed with potatoes, carrot and kale which I boiled until nearly cooked. Chopped mu-err mushrooms, thyme, Dijon mustard, cornstarch, salt and vegetarian Worcestershire sauce completed the filling.