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Menu Plan for the week of July 26, 2013: Friday's Recipes

Greek Olive and Feta Frittatas
Grilled Barbecued Tuna
Couscous Feta Pilaf
Sautéed Zucchini (Courgette) with Balsamic Vinegar

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     Have the couscous and courgette done, take the Frittatas, a glass of Rosé and stand around the grill, nibbling and cooking the tuna - easy summer meals....

Greek Olive and Feta Mini Frittatas

Total time: 25 minutes
    These are delicious warm or cold, right from the fridge.  If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.

Greek Olive and Feta Mini Frittatas Ingredients:


Grilled Barbecued Tuna

Total time: 30 minutes  
    If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).  Regular tuna we normally have medium.  We cook a 1 inch (2.5cm) thick piece for 10 minutes on hot charcoal, indirect heat, cover closed.

Grilled Barbecued Tuna Ingredients:


Note:  A grill basket, skillet or mat makes working with fish easier.

Couscous Feta Pilaf

Total time: 15 minutes
    The best thing about couscous (besides the taste) is that it requires no cooking - just hot stock. Then add anything that suits your fancy!

Couscous Feta Pilaf Ingredients:


Note:  The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm.  The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.

Sautéed Zucchini (Courgette) with Balsamic Vinegar

Total time: 25 minutes 
      Sliced zucchini, sautéed in garlic oil and finished with a bit of good Balsamic vinegar and some fresh herbs; simply delicious!  If you like, rather than discarding the garlic, you could mince it and sprinkle on the finished veg.

Sautéed Zucchini (Courgette) with Balsamic Vinegar Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, whisk, muffin pan, baking dish
(for marinating), small bowl, medium bowl and lid or
foil, medium skillet, small saucepan, barbecue grill

Turn on/light barbecue grill if using
Turn oven on, 400F (200C)
Make sauce, spoon over tuna, set aside
Snip all herbs, divide
Oil/butter muffin pan if needed
Crumble feta, divide between muffin cups
Pit and cut olives, add to feta
Add herbs to feta
Whisk eggs, divide between cups

Start to bake frittatas
Slice zucchini
Peel garlic, sauté in oil
Slice tomatoes, olives for couscous
Heat stock for couscous
Put couscous in bowl
Remove garlic, sauté zucchini
Remove frittatas
Pour stock over couscous, cover
Serve Mini Frittatas
Done?   Stir zucchini
Start to cook tuna
Finish couscous
Finish zucchini
Remove tuna, Serve

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