In this cookbook review, we show a top international chef who relies on the Greek flavors of her childhood, and turns them into the most artistic and interesting plates.

Raised in a restaurant owned by her Greek Cypriot father and English mother, Maria Elia knew from the early age of four that she wanted to be a chef, to surround herself with the excitement of the kitchen she had grown up in. After years working in world-renowned professional kitchens such as El Bulli and Arzack, Elia found herself returning to those flavors of Greece, saying, “They are the ones that are most emotive to me; the ones that make my heart sing.”

BACK FULL CIRCLE

She rediscovered those flavors by spending a summer cooking with her father in the Troodos mountains of Cyprus, embracing the rural life as much as the villagers embraced her in return, sharing recipes old and new. There in Cyprus with her father she rediscovered Greek ingredients through her eyes as a professional chef, and found that they were inspirational on a whole new level. Smashing Plates represents the fruits of that rediscovery, Elia’s contemporary twists on the elevated, yet still rooted in the iconic flavors of Greece.

A SHARED PLATE PHILOSOPHY

As is traditional, dishes in Smashing Plates are meant to be shared rather than individually plated, with 120 recipes divided into mezze-like small plates, more filling shared plates, salads, sides, and desserts that are all meant to be mixed and matched to enjoy amongst friends and family.

All the traditional, essential flavors and elements of Greek cooking remain—briny olives, bright lemon, luscious olive oil, vibrant herbs, juicy tomatoes, succulent lamb, and fresh seafood— but have been reimagined in creative, modern ways by Elia’s skilled touch in dishes such as Slow-Roasted Paper-Wrapped Leg of Lamb, Kalamata Olive Gnocchi, Zucchini-Coated Calamari, Carrot Tabbouleh, Sumac Flatbread, Honeyed Fried Feta, Rabbit Baklava, and Wild Greens Macaroni and Cheese.

Elia’s food is simple yet elegant, light yet lush, and absolutely belongs on your table. About $17. Enjoy this recipe from the book for a light and beautiful dessert, a twist on a traditional milk pudding.

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recipe

WATERMELON MAHALEPI

This is the only way I eat mahalepi, flavoured with one of my favourite fruits, the watermelon. Traditionally, mahalepi is made with water and cornflour – not the most enticing dessert, even when it’s served sprinkled with sugar and a glug of rose syrup! I’m in a minority, though, as the Greeks love it.

Variations: You can try various flavours – grape would be interesting, as would orange, scented with fresh basil. Just make a purée of the fruit, pass through a fine sieve and then make up to the required volume with water.

Serves 4

FOR THE ROSE SYRUP

5 oz [150ml] water
1/3 CUP [250g] sugar
2 TB rose water, or a few drops of rose essence
juice of 1/2 lemon
red food coloring
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To make the syrup, place the water and sugar in a pan and heat until the sugar dissolves. Turn up the heat and boil for 3 minutes, then take off the heat and stir in the rose water and lemon juice and taste for strength. Add a tiny drop of food coloring and pour into a sterilized jar or bottle. Once cooled, seal and refrigerate.

FOR THE MAHALEPI

4.4 LB [2kg] watermelon, cut into small pieces (discard the rind)
1/4 CUP [60g] cornflour
1/3 CUP [75g] caster sugar
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Place the watermelon pieces in a blender and blend until smooth. Pass through a fine sieve into a large jug or bowl. Do this a little at a time as you’ll need to push the purée through the sieve with a spoon. You should end up with around 600ml watermelon juice in total – make up with a little water if necessary.
Whisk the cornflour with a little of the juice to make a smooth slurry, then whisk with the remaining juice and pour into a saucepan. Whisk over a low heat until the mixture comes to the boil and thickens. Cook for 1 minute. Turn off the heat and whisk in the sugar until it dissolves.

Pour the mixture into four shallow bowls that have been sprinkled with a few drops of cold water – this will make turning out the mahalepi a lot easier, as it stops them from sticking. Allow to cool before refrigerating overnight or for at least 3 hours.

TO GARNISH

8 strawberries
around 16 chopped pistachios
rose petals or violas (optional)
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Turn the mahalepi out of their molds (they should easily slide out – add a splash of water if they don’t). Serve in deep dishes, topped with a glug of rose syrup, and garnished with strawberries, pistachios and rose petals or violas if you have them.

Buy the book: Smashing Plates: Greek Flavors Redefined>

Photo/Publisher: Credit: Taken by Smashing Plates by Maria Elia. Published by Kyle Cathie, priced £19.99. Photography by Jenny Zarins