Travel Memories: Briam in Nissyros, Greece

It is hard to determine a standout meal in a holiday full of fabulous food, but one of the mostmemorablemeals I had on our recent trip to Greece, was at Kakakios Taverna on the waterfront on the island of Nissyros in the port of Mandraki.

We dined on a meal of local fried whitebait, Horta (boiled greens), Tzatziki and a dish of roasted vegetables called Briam. It was all fantastic however it was the Briam that stole the show. Most Briam recipes will include eggplant (aubergine) however this one did not and surprisingly was all the better for the omission.

I chatted to the owner about this fabulous dish, and he even kindly shared with me a little parcel of dried spearmint, which was a key ingredient in the dish.

Eager to replicate this dish whilst the taste buds could still taste it, I have cooked it up a few times since Ive been back. If only we had the same waxy potatoes as they do in Greece, but alas we dont, so I used Dutch Cream and it turned out well.

Heres s pic of the real deal, and then my version underneath. Look similar do you think ?

I served it up similar to what we had in Greece with a plate of Tzatziki and Horta, and if I close my eyes while eating it and imagine sitting by the ocean, with waves lapping at my feet I could be right back in Greece. The only thing missing is local whitebait

INGREDIENTS

4 light green zucchini
1 medium to large size Dutch Cream potato (or other waxy variety)
1 Spanish (purple) onion
1.5tblspn chopped tinned tomato pulp (I used Mutti brand)
1 tblspn finely chopped parsley
1 tsp sea salt
tsp dried rigano (Greek oregano)
tsp dried mint (spearmint preferably)
3 tblspn extra virgin olive oil

METHOD

1. Firstly chop the zucchini, potato and onion into a dice so that they are similar in size. You want the vegetables to be cut about the size of a thumbnail and cm thick.

2. Next mix through the herbs and add the tomato, salt and olive oil. Stir well to combine.

3. Place into an oven proof dish a terracotta one works well.

4. Bake at 180C for 2 hours, stirring regularly to ensure it does not dry out. Add a little extra oil if you think it looks too dry. Taste for seasoning and add more salt if necessary.

5. Serve at room temperature.

Serves 2-3

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