Diane fixed us a cracker of a meal last night! I wanted to try a bottle of the Greek wine that I had ordered some weeks ago so Diane was sweet enough to make a quasi-Greek tasting meal as a platform from which to try the new Greek wine.
She made another batch of those delicious Kalamata olives that she warms and flavours with: peppercorns, bay leave, whole cloves and olive oil.
She continued the meal with an excellent dish of Hummus (chickpea dip) with small slices of Turkish bread as “dippers.”
The main course was special: I would describe it as a Moroccan Tagine except that it was not made in a tagine and Di added a number of new items to the dish. Rather than make it in a tagine she made it in individual baking dishes; the ingredients were: cubed eggplant, chickpeas, cubed lamb and harissa. A further change to the original recipe was the covering of each individual dish with some filo pastry she had. The resulting dish was superb! It will become, I hope, a staple around the Johnson house.
The Greek wine that we enjoyed was a real winner; it matched the food perfectly. I opened an ’03 Reserve Nemea wine from the area of the Corinthian Gulf on the Peloponissos. It is a distinctively Greek wine and can be noted as different in taste from other wines of the world. I am glad that I have two more bottles!