Author Topic: Briam  (Read 1640 times)

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Offline ellenjay

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Briam
« on: August 25, 2012, 08:25:02 PM »
Has anyone got a recipe for briam to share?

Hopefully with courgettes in it as I have a glut of them!

Offline Annie54

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Re: Briam
« Reply #1 on: August 25, 2012, 09:39:38 PM »
Hi.
I have used this recipe from Agni taverna a few times and it is lush. However I did halve the quantities.

http://www.agni.gr/food_and_wine/recipes/briam.asp

Offline Trisa

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Re: Briam
« Reply #2 on: August 25, 2012, 11:03:16 PM »
Ellenjay,

As you have courgettes to use up.....


1 kg aubergines, unpeeled, cut into chunks
1 kg courgettes, unpeeled, cut into 1cm slices
6 medium tomatoes, sliced
3 potatoes, peeled and cut into walnut sized pieces
3 large green peppers, seeded and sliced
3 medium sized onions, sliced
3 garlic cloves crushed with 1 tsp salt
1/4 ltr dry red wine
1/4 ltr olive oil
25g finely chopped parsley
Several fresh basil leaves
Salt and freshly ground pepper
1/2 tsp sugar

Combine all the ingredients in a large shallow ovenproof casserole or roasting tin.
Stirring occasionally, bake the briam in a moderate oven preheated to 190 degs C, 375 degs  for 1 1/2 hours or until the vegetables are tender. add a little boiling water from time to time if necessary to prevent sticking. Check seasoning.
Serve hot or at room temperature.

(I sometimes stir in a little passata to the finished dish. I also add green beans if we have a glut.)
This also freezes well.
« Last Edit: August 25, 2012, 11:17:59 PM by Trisa »
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Offline ellenjay

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Re: Briam
« Reply #3 on: August 26, 2012, 08:59:48 AM »
Thanks Trisa and Annie 54, I may well try both. And I do have some green beans coming along.

(I have had some good crops this year in spite of the rain, or because of it!)

Offline Bob

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Re: Briam
« Reply #4 on: August 26, 2012, 09:43:28 AM »
Hi.
I have used this recipe from Agni taverna a few times and it is lush. However I did halve the quantities.

http://www.agni.gr/food_and_wine/recipes/briam.asp

Annie,

Isn't it a shame that we and other members cannot reciprocate at agni.gr with useful information held on this forum?  ;)

Ho hum! It's their loss.

Bob
Photographers are violent people. First they frame you, then they shoot you, then they hang you on the wall.
- Anon.

Offline nafsica

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Re: Briam
« Reply #5 on: August 26, 2012, 07:43:26 PM »
Briam has long been a favourite with my family and always went down well with visitors. I have never added wine to it though.
I also used to cook it on top of the stove, in a heavy-based saucepan; the idea is to have it moist and juicy but not swimming in liquid,
I think it is best eaten tepid, the flavours really come out then, and it is wonderful with a grilled pork chop.
My ex-husband, who continues to use  my old recipes with subtle variations of his own, adds the juice of a squeezed orange - you would be amazed how delicious that is!

Nafsika

Offline Trisa

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Re: Briam
« Reply #6 on: August 26, 2012, 08:42:48 PM »
Juice of a squeezed orange...Mmmmm that sounds good! A subtle variation - a bit like the drop of wine I think! It's like the Agni variation which doesn't have courgettes as an ingredient. It's a bit of whatever you have to hand at the time!




« Last Edit: August 28, 2012, 10:39:57 AM by Trisa »
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