I love Manchester, it reminds me of London-vibrant, multi-cultural, eclectic and a friendly city to boot with just so much to do and see for all the family.
As it’s half term this week I wanted to share a Saturday we spent there from a couple of weeks ago combining my passion for food with family fun for this week’s #tastytuesdays!
Lots of my relatives live in Manchester so whenever we visit, it usually involves a lot of gorgeous Greek food and a big old catch up with Aunts and cousins I’m close to!
Thanks to Joules for gifting me the dress above!
Only 1 1/2 hours away from Leeds, we jumped in the car first thing and spent a sunny Saturday in Manchester!
First up, we headed to MOSI-the Museum of Science of Industry-a museum bursting with cool exhibits and acitivites allowing you to explore where science meets industry in the modern world.
With permanent galleries spread across five listed historic buildings and collections ranging from early textile machinery to modern X-ray equipment, steam engines and more-the kids (and we) were fascinated by it all!
The ‘Presenters’-the helpers there were so friendly and welcoming and didn’t once laugh at my rubbish attempts to hand knit either! OK they might have laughed a bit!
Then it was onwards to my Aunt’s award winning Greek taverna, Kosmos in Fallowfield for a fine Greek feast!
First up, Fassoatha soup-Greek bean soup- you can find Loulla’s recipe for that HERE too!
Followed by flavoursome, delicate Greek dips of taramasalata, hummus, tsatsiki and melitzanosalata (aubergine dip). Delicious!
Oh and let’s not forget this tasty friend kalamari I could eat all day long!
The boys tucked into Loulla’s famous Greek meatballs and chips adding dollops of hummus to their plates too!
We opted for succulent seafood kebabs-recipe below, served with tabbouleh salad! If you shut your eyes you could be in Greece or Cyprus by the sea!
Thanks Auntie Loulla and thank you Manchester, we had a blast!
I wanted to share Loulla’s fish kebab recipe too-it’s so tasty and easy to make too, you have to try it!
Thalasina Souvlakia-Seafood Kebabs
These fish kebabs make an excellent starter or main course. Use a mixture of three firm types of fish such as Tuna, Monkfish, Swordfish, Halibut or Salmon.
I like to serve these kebabs with spinach rice or a salad. The herb dressing compliments the fish.
- 1.25kg (2½lb) mixed fish
- 8 large raw prawns
- 1 red pepper cut into large pieces
- 1 medium sized onion, peeled and cut into pieces
- salt and pepper
For the marinade
- ½ cup of olive oil
- juice of 1 lemon
- ½ onion , grated or blended
- 1tsp paprika
For the herb dressing
- 4tbsp chopped parsley
- 4tbsp chopped coriander
- juice of ½ lemon
- ½ cup virgin olive oil
- 2 cloves of garlic, crushed and chopped
- 1tbsp honey
- salt and pepper
Cut the fish into 4cm (1.5inch) cubes, peel the prawns but leave the tails on.
Place the fish and prawns in a bowl, mix in the marinade ingredients and leave in the fridge for 1 hour.
To make the herb dressing, blend the herbs with olive oil, lemon juice and garlic in a food
processor until smooth.
Season to taste then place in a serving bowl.
Thread the fish and prawns on flat skewers with onion and peppers in between each piece, season the kebabs and cook over a gentle fire or under a hot grill for approximately 10 minutes, brushing with marinade on both sides until cooked. (Do not overcook).
Serve the kebabs on spinach rice or with a salad, spoon some of the herb dressing on top of the kebabs and serve immediately.
Do also join Loulla’s private Facebook Group which has thousands of members: Loulla’s Recipe Share.