Author Topic: Tigania  (Read 2096 times)

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megali rahi

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Tigania
« on: March 03, 2012, 07:12:20 PM »
I used to think that Tigania was a Greek dish [ silly me ] it is actually Roumanian and literally means ' pan cooked ' as in frying type pan  :)

I do all the cooking in our spiti and this method is one I favour [ not least to save on washing up  ;D ]....Rissotto is another use I put this to .

I don't often follow recipes and imrovise a lot just adding ingredients I think may compliment one and other............so here goes with something I cooked tonight , and I must say , it was delish .

Ingredients : [ Tigania ]

2 chicken breasts
half a long leak [ obviously no incontinence probs ;D ]
large clove of garlic
tbspn of capers
tbspn of mustard [ american or whole grain ]
white wine to make juice
dash of water to make up amount
ground black pepper
slosh of cream [ in our case noynoy slim ]
Lurpak butter

Method:

Fry chicken gently in butter until one side or the other is golden , add all ingredients and mix , cover pan and simmer until done .

At the same time [ me being mutitaskable ] ..thinly slice a medium red onion and add large knob of butter into a microwaveable dish and cook for 3 mins .....remove from microwave and add a large thinly sliced potato and mix together coating the potato with the butter for about 6 minutes on full power .
Remove from microwave and spread out onto a plate and sprinkle parmesan cheese all over . Put under a high grill until golden brown .

Serve all together ......enjoy

John


Offline Dizario

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Re: Tigania
« Reply #1 on: March 30, 2012, 04:06:37 PM »
Can we substitude capers?

Offline Trisa

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Re: Tigania
« Reply #2 on: March 30, 2012, 04:20:17 PM »
I used to think that Tigania was a Greek dish [ silly me ] it is actually Roumanian and literally means ' pan cooked ' as in frying type pan  :)

John, I too always assumed it was Greek purely because it's cooked in a τηγάνι - as you say John, a frying pan - therefore τηγaνιά!


Dizario, welcome to the forum!

I think John said he was improvising so I imagine that they could be left out.

I have to say that I've never had a tigania that included capers in a taverna but hey, why not? ;D
« Last Edit: March 30, 2012, 04:23:50 PM by Trisa »
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Offline yaya

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Re: Tigania
« Reply #3 on: March 30, 2012, 04:21:52 PM »
I don't use capers when I make Tigania and it's ok. :)
« Last Edit: March 30, 2012, 08:04:19 PM by yaya »

megali rahi

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Re: Tigania
« Reply #4 on: March 30, 2012, 07:19:05 PM »
Hi Dizario , Welcome to this forum , I recognise your face , who were you in ' the other life ' ;D ;)

I like to add capers purely for the slightly bitter taste , I love them on seafood pizza , but yes they can be substituted/ left out ......try cornichons instead , slightly sweeter .

Cooking a lot of Greek style recipes as I do , we tend not to have veggies as much as we did in the UK , so every week I make a vegetable stew , enough for two meals , then I can relax knowing we have had our intake as it were ...........

4 large potatoes cut into 2 inch cubes
8 carrots sliced into half inch chunks
4 leeks sliced likewise
1 large red onion sliced
4 cloves of garlic
bunch of dill chopped coarsly
handful of fresh rosemary
large fennel bulb sliced and diced
20 or so green or french beans chopped into 2 inch chunks
large red pepper sliced and diced
whole stick of celery sliced thinly including the flowers
8 rashers of bacon or a couple of greek sausages chopped
plenty of black pepper
good glug of soy sauce
good glug of lea and perrins worcester sauce
glug of mustard 
3 inch chunck of Feta

In a large non stick pan fry off onion , leek , garlic and bacon/sausage in a good glug of olive oil for a few minutes ...........add all other ingredients and add water to the top of the veg ....bring to the boil and simmer for as long as it takes for the carrots to cook [ all else will fall into place  ] ;D

About 20 minutes before cooking finishes add the feta and stir in

John

Offline Trisa

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Re: Tigania
« Reply #5 on: March 30, 2012, 08:02:08 PM »
Sounds good to me John!
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megali rahi

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Re: Tigania
« Reply #6 on: March 31, 2012, 09:29:12 PM »
Thank goodness we are going out to lunch tommorow and I'll not have to cook a main meal  ;D

Tried this tonight , again a hotchpotch , but it turned out well .

6-8 oz of elbow macaroni
3 large red peppers
4 inch slab of feta
10 plevrotous mushrooms [ oyster ] chopped to 1 cm bits
medium red onion chopped to 1 cm bits
2 cloves of garlic chopped
glug of olive oil
tin of tuna
tin of gavros [ anchovies / fresh whole ]
2 tablespoons of capers
2 tablespoons of cornichons chopped
pepper , ground from mill


Liquidize peppers and feta to make a paste and add a little water
lightly fry onion , garlic and mushrooms in olive oil for a few minutes
add all other ingredients to pan [ except pasta  ] and simmer ..........meanwhile cook pasta until aldente in seperate pan of salted water ......when cooked drain and mix in with the other pans contents .

Serve with parmesan cheese topping .............delish

John   

Offline CFU41

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Re: Tigania
« Reply #7 on: August 31, 2014, 01:16:41 PM »
This sounds delish, I also thought  this was Greek :)

 

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