The Mediterranean Pantry
This day and age we are incredibly blessed to watch recipes come to life via video. Especially if you’re a visual learner (like myself) you’ll find you are learning a lot faster and understanding the techniques much better than if you were to read sentences from a recipe. “Step One: Boil the water” - yes but how? With what pot? Big or small? “Step Two: Salt the water, put the veggies in and take them out when they’re tender and crisp” - Hold on a damn minute, you still haven’t told me the size of my fucking pot!! Recipes can be a bit like that sometimes.
Anyway,
Back in my grandmothers day they learnt through trying and failing, not knowing when the perfect time was to turn off the stove so the rice could keep cooking through the steaming method. Then again, it was something in their genetics where they didn’t need a thermometer, a meat weight or a cheese grater. They used what they had, their imaginations and ta-da, the tastiest meal you’ve ever had is right in front of you.
I for one, am not that inherently blessed so my greatest gratitude is cooks like @AndyCooks, @WhatWouldKaylaCook, @Justine_Snacks, @JoelBennetts, @AnnaSimoneEats, @SnezanaCalic_Official, @CucinaConRuben, and the list goes on…
So as my confidence rises, (and my screen time), I’ve learnt to keep the basics stocked up so they’re easy to reach for when I’m feeling a little hungry and ready to get my cook on. Specifically a proper Mediterranean pantry that makes most dishes better without any effort.
10 THINGS YOU NEED IN YOUR PANTRY, RIGHT NOW:
Extra Virgin Olive Oil (Obvi) - EVOO(O)
Buy the 4L, twice. Keep it in the pantry and buy one of those cute olive-oil bottles so all you need to do is refill it. Sorry, I shouldn’t tell you what to do - I got a little carried away. But seriously, how can you not have enough of the stuff? It’s liquid gold and used in every thing. Drizzled over salads, the base to any soffrito, mixed with vinegar to accompany your bread. The list is endless.
Maniatiko Lakonias
Extra Virgin Olive Oil
Dried Oregano
“But what do you mean you’re not Greek?” That’s okay you’ll still use it.
Reach for the oregano still on the stem, the ones that will annoy the shit out of you everytime you need to shake off some dry leaves. Rubbed between your fingers straight onto grilled meat, tomatoes, or a Greek salad. You can keep this preserved for years.
Dried Oregano
Tinned Fish
“Gross” Grow up. There is nothing better than a promising fresh Sourdough, drizzle of EVOO and Anchovies or Sardines on top, squeeze some lemon, bit of parsley then Francescos your Uncle! One of the best five minute meals going around. If you’re extra daring, a tuna pasta with capers & olives. Ooooh weeee!
The Stock Merchant
Sardines in EVOO
Honey
A good natural sweetener, drizzled over yoghurt and fruit in the morning, whisked into a dressing with mustard and white vinegar, brushed over some veggies. I love sourcing my honey from local farmers or splurging (sometimes) on that Manuka kind!
Local Farmers Market
Honey
Vegeta
Ah! The Southeastern Europe delicacy.. one of the best things to come out of the Balkans. You’ll find it in a lot of Tetas kitchens, and other European countries have taken a liking to it. It’s got everything you need (spice wise) in one condiment jar. Made up of salt, dehydrated vegetables, flavour enhances, sugar, cornstarch and other spices it makes for the perfect seasoning when you’re feeling lazy. They’ve also considered an Organic version, which features a cleaner label - no addd MSG, artificial additives, dairy or gluten.
Vegeta
Stock & Seasoning
Canned Tomatoes
Have you discovered bulk purchasing of canned tomatoes yet? Try Costco or even some local delis, specifically the Mutti brand. Made up of simply tomatoes (99%). You never know when you need to whip up a Sunday Sugo or make a shakshouka. I made a Chicken Cacciatore the other night, and thank goodness I didn’t need to run out to the shops, only my garage. If you’re really a food snob.. opt for San Marzano… Don’t say I didn’t warn you!
Mutti
Peeled Tomatoes
Sea Salt (Maldon)
I know, I know.. everybody has salt in their pantry. But do they have specialty sea salt? Flakey? No? This is awkward.
Maldon
Sea Salt Flakes
Nuts
For no special reason other than snacking between meals or when the dish is suddenly making you wonder what’s taking so long.. Or for some crunch on salads. You choose. Recently I’ve been into making my own mixed nut jar creations. You know when sometimes the mixed packets of nuts have that one nut you just don’t eat. For me it’s cashews, unless it’s in a stir-fry I don’t care to eat it on it’s own. So I’ve been buying almonds, walnuts and dried cranberries. Mix it altogether, and you’re own personal nut mix.. That one might be too niche.
Homemade
Nut Mix
Chilli Oil HOMEMADE
Key word - HOMEMADE - I even caps locked it for you. It’s so easy. Fresh chillis cut up, and everyday like a sourdough starter, keep feeding it olive oil. It’s not alive or anything but day by day it gets hotter. Look, I don’t know if that’s true or not, and if' there is a science to it. That’s just what my dad taught me. Feel free to ChatGPT that one.
Homemade
Chilli Oil
Lemons
I’m considering buying a lemon tree, I use that many. Sometimes you forget how important a squeeze of lemon is on most fish/meat dishes or salads. That extra oomph. For now, I’ll keep borrowing from Nonnas tree!
Nonnas Lemons
