Pork Jowl, smoked lardo and pea

Jowl:
Grey salt
All the spices
5% salt overnight
Wash, bag, steam 82c overnight

Langoustine:
Prep
Tie 2 together
Blanch 1 minute, ice water

Black garlic ketchup:
Peeled black garlic
Caramel
Cab Sav vinegar

Smoked Lardo

Langoustine foam:
Shells
Mirepoix
Brandy
White wine
Aromats, Spices
Fresh tomato
Water

Method
Jowl:
Remove cheeks. Trim any excess fat and sinew.
5% salt for 12 hours.
Rinse, dry, vacuum seal and steam at 83c overnight.
The next morning, press well in the fridge. Remove from the bag and render at the back of the stove until golden and crisp, transfer to a 165c oven for 20 minutes. Press again once removed from the oven.
Langoustines:
Remove heads and claws and reserve for the stock.
Remove digestive tract. Tie together, blanch in highly seasoned boiling water for 1 minute. Chill in ice water.

Stock:
1kg lango shells
1 onion, 3 carrots, 1 head of celery, 2 head of garlic Thyme, rosemary and bay Coriander seed, fennel seed, star anise and peppercorns
20 fresh tomatoes
500ml Brandy
500ml white wine
6l water

Blend shells to a paste. Sweat in a pan with lots of EVOO until red, roasted and starting to give a sweet aroma. Add the mirepoix and aromats and sweat for a further 10 minutes. Add the tomatoes and use the juice to deglaze the pan. Add the brandy, reduce to glacé, followed by the white wine. Once reduced, cover with water and cook for one hour.
Strain through a chinois.

Reduce to a dark glaze.

To 100ml of base, add 500ml double cream, 500ml milk, salt and lemon juice to taste.

Pea purée:
750g frozen peas

Blanch for 6 minutes in rapidly boiling seasoned water.
Drain, blend in a high speed food processor using some of the cooking water to assist blending.
Pass over ice and chill immediately.

This purée is used to bind double shucked fresh peas.

Lardo:

Block smoked lardo into 3cmx11cm pieces. Freeze, slice 1mm thick and reserve in the fridge.

Black garlic ketchup:
2 heads peeled black garlic
700g dark caramel

Cook the garlic down in a dark caramel for 20 minutes.

Transfer to a blender, using 350ml Cabernet Sauvignon vinegar to assist blending until a shiny ketchup consistency is achieved.
Balance salt, sugar and acidity to taste.

A touch of forest with smoked egg yolk

Fried mushrooms:
Cep
Oyster mushrooms
Deathroms mushrooms
Red Oyster mushrooms
Chanterelle
Method:
Clean all mushrooms and cut evenly. All together the portion is 50gr mushrooms. Fry these mushrooms in a frying pan with some sunflower oil and salt. Place on a cloth and place in the center of the plate

Mushroom jus:
2 whole garlic
10 onions
10lt water
5kg brown champignons
3kg oyster mushrooms
2kg cep
Method:
Heat some oil in a large sauce pan, halve the garlic in half and brown on the cut side dark brown. Cut the onions int small strips to the garlic and as dark caramelize. Cut the mushrooms into the pot and cook until the mushroom juice is boiled and the mushrooms take color. Continue to roast a little and then pour in the water. Cook for 6 hours, roughly pass. Cook until a dark background is formed.

Garlic blossoms fermented:
Garlic blossoms
Pear vinegar
Method:
Garlic blossoms: brush, wash and fill with a pear sauce in a rinse and allow to ferment for at least 4 weeks
Smoked egg yolk:
10 egg yolks
1lt sunflower oil
Smoking gun
Method:
Put the sunflower oil in a tin, cover with foil and once vigorously smoke with the smoking gun. Separate the egg yolks from the egg white, place in small cups of smoked oil and leave to stand for 24 hours. 4 hours before service in the oven, if necessary, get out of the oil and drain a little.

Herbs for the mushrooms:
Pimpinelle Mallow
Gundermann
Meadow limb
Birdworms
Fried basil
White and blue cornflowers
Garlic blossoms
Method:
Wash all the herbs and place 3-5 leaves each in a lock box. These come late on the fried mushrooms on top of it. Wash the basil, deep-fry and place on a kitchen crep to dry. Just garnish with the flowers.

Stuffed onions “dolma”

Served for 6-8

Ingredients
2kg long onions suitable for stuffing
150gr extra virgin olive oil
2 finely chopped onions
2 cloves of garlic
250gr of minced meat (half beef half pork)
250gr of white rice
1 table spoon of tomato paste
Salt – pepper
1 teaspoon of spice
1 bunch of parsley finely chopped
½ bunch of fennel
1lt chicken or vegetables stock (maybe a bit more needs to be prepared)
2 bay leaves
“armogalo” cheese or “katiki” cheese or “galotyri” cheese for service

Method
We clean all the onions and incise them all way long till their core
We add onions into boiled and salted water and we let them boil for 10-15 min, till their leaves separate
We take out all the onions from the pot with a perforated spoon, rinse them with cold water and stock them on the side
We start to prepare the stuffing
We pour extra virgin olive oil into the pot and we heat it
We add the finely chopped onions and the garlic and we sauteed for 3 min till they get shinny
We add the minced meat and we also sauteed for 8-10 min till gets more dark color
We add the rice and we sauteed again for 3-4 min, in order rice to get shinny too
We add the tomato paste, salt-pepper, bay leaves, spice, parsley, fennel and we blend
We add half a glass of water and we continuously blending until rice with soak the water
We take the pot aside and leave it there
We place in the bottom of a wider and longer pot, carrots, onions, some parsley stalks, two slices of lemon, some gruyere pieces for extra flavor and we keep it aside
We separate all the onion leaves
We take each leave and we add the stuffing and we gently fold it without applying many pressure
We close the onion “dolma” and we layer them into the pot over vegetables, one next to the other with their way out on the bottom
We add as much stock as its needed till our onion “dolma” covered, we add salt and pepper and we add a few drops of extra virgin olive oil
We add on top of the pot a plate, in order all our onion “dolma” to get covered and we add the pot lid in the end
We cook them in medium heat for 40 min approx.
We let them for 30 min into the pot after they are ready and then we serve
We serve the onion “dolma” with “armogalo” cheese or any other soft Greek cheese we prefer

*Small tips:
• two pork chops on the bottom of the pot, while onion “dolma” is cooked, will give you the extra mile in taste
• the plate we add on the top of onion “dolma” does not let them “open” and lose their stuffing

Octopus carpaccio with fava beans puree and sweet red pepper vinaigrette

Ingredients for 4 persons
For octopus
2kg octopus
2 carrots
2 celery sticks
1 onion
3 bay leaves
Thyme
5 cloves of garlic
100ml vinegar
For fava beans
200gr fava beans
200gr onion
1 bay leaf
500ml vegetables broth
2 cloves of garlic
80ml white wine
For vinaigrette
80gr pickled sweet red pepper
50gr pickled cucumber
40gr finely chopped onion
80ml extra virgin olive oil
50gr white balsamic vinegar
15 bay leaves

Preparation & Method

For octopus
We separate the tentacle from the main body of the octopus and we make skewers in wooden sticks, in order to maintain straight body structure. We add in a pot some water, vinegar and vegetables to boil. We add the tentacles and we cook for 25-30min in medium heat. We take out the tentacles from the pot and we remove the skewers.
We lay some cling film, we add on top of the film half of the tentacles and we tightly wrap, in order air to be removed and get a cylindrical shape. We put them in the fridge, we let them for 2-3 hours and then we cut in thin slices.

For fava beans
We sautéed the onions, the garlic and the bay leaves in extra olive oil, till onion starts getting darker, we add the fava beans and we also sautéed for 2-3min. then we add the wine and we start slowly every 1-2min to add the broth. When fava is ready we put it in the blender and we make it puree.

For the vinaigrette
We finely chop all the ingredients and we blend them.

Chocolate – Halva Ice Cream

The marriage of chocolate and halva is one that Greg features regularly on dessert menus. It works very well in this delicate chocolate-flecked ice cream. There are plenty different kinds of halva – for this recipe we like vanilla or pistachio best.

Ingredients for approx. 1lt
500ml thick (double/heavy) cream
250ml full cream (whole) milk
150gr caster (superfine) sugar
100gr egg yolks (roughly 6-7)
150gr good quality dark chocolate (70% cocoa solids), chopped or broken into small pieces
120gr halva
¼ teaspoon fine sea salt

Equipment
Ice cream maker
Preparation & Method
Combine the cream, milk and sugar in a medium saucepan and heat gently until sugar dissolves. Bring to a simmer then remove from the heat.

Whisk the egg yolks in a large bowl until pale and creamy. Whisk in one-third of the hot cream mixture then return to the pan and cook over a low heat for 10-12 minutes, stirring all the time, until the mixture thickens. Check by running a finger through the custard on the back of a spoon; if it leaves a clean line, it is done.
Remove the pan from the heat and cool immediately in a sink of iced water. Stir from time to time to help the custard cool down quickly. Refrigerate until chilled.

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
While the ice cream is churning, melt the chocolate in a bowl set over a saucepan of simmering water. When it has completely melted, scrape into a small jug or bowl. When the ice cream has all but finish churning, remove the lid and, with the motor still running, pour the chocolate directly into the ice cream, onto the turning blades, in a slow, steady cream. The chocolate will harden on contact and form little flakes. Add the roughly crumbled halva and the salt and continue churning for another 5-10 seconds. Spoon into an airtight container and freeze for at least an hour before serving.

Variation
Set the ice cream in silicone molds for an attractive presentation.

Source: Greg & Lucy Malouf, Suqar, 2018 (page 63)
Publishe by Hardie Grant Books

Seppia inked tagliatelle with crayfish

Ingredients
For crayfish
6-7 crayfish of Halkida in medium size
Olive oil, salt
For sauce
40ml olive oil
50gr onion
1 piece of ginger 2cm (2gr grated)
3gr red curry paste
250gr crayfish stock
8gr tomato paste
70gr coconut milk
10gr panela sugar or palm sugar
Juice and zest from 2 limes
For pesto
100gr fresh coriander (only leaves)
8gr ice
40gr almond
80gr olive oil
Juice from 1 lime
salt
For tagliatelle
1 pack of sepia inked tagliatelle
For crayfish stock
250gr crayfish shells
55gr olive oil
½ carrot
½ onion
1 table spoon tomato paste
2 cloves of garlic
1 shot of cognac
2 twigs of fresh thyme

Preparation & Method
Crayfish
• Pre heat the oven at 180 Celsius
• We place the crayfish into an oven pan, we add salt and one table spoon olive oil
• Bake for 3-4 min
Sauce
• We thinly grate the ginger
• We peel and finely chop the onion
• We heat a pan in medium temperature and put the olive oil
• We add the grated ginger and red curry paste and sauteed for 1-2 min
• We add the onion and sauteed for 2 more min
• We add the tomato paste and we “burn” it at the pan for 1 more min
• We add the crayfish stock (recipe of stock in the end)
• We boil for 4-5 min and we add the coconut milk
• We take out from the heat and add juice and zest of lime and sugar by mixing well till they will be absorbed by the sauce and we add the tagliatelle into the sauce
• We cook for 1 min till tagliatelle and the sauce mixed successfully
Coriander pesto
• We wash and dry the coriander leaves
• We take the juice from 1 lime
• We add into the blender all the ingredients and blend till they get silky texture
Tagliatelle
We boil the pasta in plenty salted water according to the instruction of their package
Serving
We add the pasta into the dish, crayfish on top and one dessert spoon of coriander pesto

Crayfish stock
• We heat a pan and we add olive oil
• We add crayfish and sauteed for 3-4 min till they get nice color
• We peel and clean the onion and the carrot
• We thinly chop them and add them straight into the pan
• We sauteed for 2 min by whisking with a wooden spoon
• We add the tomato paste and blend it all over
• We add the cognac and let it steam out
• We add the thyme and cover with cold water, till it covers all crayfish
• We slow down the temperature and let it boil for 30min
• We strain
• Stock can be maintained into the fridge for 3 days or at freezer for 2 months

TIP
Coriander pesto can be maintained into the fridge for a week. Another way to maintain it is into the freezer in ice molds and use anytime the correct amount you may need.

Foie Gras

Portion: 1
Ingredients:
Foie Gras – 90gr.
Fig sauce/puree – 1 portion
Croissant tart – 2 pcs
Pistacchio/Lime – 100gr.
Micro leaves – 2gr.
Raspberry mustard – 20γρ.

Sub-recipes
Fig sauce/puree (output: 10 portions)
Samos sweet wine – 250ml
White balsamic vinegar – 90gr.
Raspberry puree – 90gr.
Dry figs – 250gr.
Chicken stock – 750gr.
Salt
Butter – 60gr.
Raspberry Vinegar – 10ml

Method
We add all the ingredients into a pot, except butter and we boil covered in parchment paper till will be reduced to 1/3.
We strain and keep the liquids.
We reduce (reduction) into a new pot and we add butter.
We use thermomix for the final quantity and add butter.

Croissant tart (output: 5 portions)
Croissant – 20 pcs
Double cream – 750ml
Eggs – 4 pcs
Truffle Oil – 50gr
Salt
Cling film

Method
We bake croissants in order to get nice color.
We cut them in the middle lengthwise.
Then we cut long pieces of cling film and we add equally into a deep oven pan.
We put croissants with the crust in bottom side. As soon as we add the first layer we pour the mixture throughout the whole surface and we repeat for 5 times.
Finally, we cover with cling film by giving a lot of pressure onto it. We bake at 145 degrees Celsius for 40min covered!
Then we bake for 20 more min at 160 degrees Celsius uncovered.

Pistacchio/Lime (output: 10 portions)
Pistacchios – 100gr
Lime zest – 40gr

Method
We crush pistachios in a mixer and we add lime zest.

Mini Corn & Trout Roe

A fairly simple dish that Christoffer likes to make in the early period of fall, is a dish with min corn, a really lovely dish, where someone can experience the corn when it is at its peak.
The corn is poached in garlic butter and garnished with fresh heather and chives. At the table, they add a sauce made on browned butter and garum, mixed with roe from trout and pickled sea kale.
Portions: 4
Ingredients:
Big mini corn – 4pcs
Trout roe – 100gr
Butter – 200gr
Fish garum (you can use soya instead) – 30gr
Garlic – 2 cloves
Sea kale capers (normal capers ca be used instead) – 50gr
Chives fine chopped – 20gr
Heather flowers (can be left out or substitute with another eatable flower) – 20gr
Sea salt
Yarn to tie up the corn
Method
First we poach the corn with butter and garlic in a vacuum bag while it is still in its peak. Afterwards, peel back the leafs and tie them up behind the corn in a little knob and fry the corn on a pan in butter and garlic.
We cover the corn with fresh heather flowers, chives and flavor it with sea salt on top.
We add a sauce made with browned butter and homemade fish garum.
In the sauce we add some trout roe and pickled sea kale capers.
Simple but REALLY delicious!

Bengal Prawn Masaleadar
Ingredients:
Tiger Prawn – 8 pcs
Fennel seed – 1 tsp
Onion seed – 1/2 tsp
Cumin seed – 1/2 tsp
Fenugrek seed – 1/2 tsp
Black mustard seed – 1/2 tsp
Grainy mustard paste – 2 tbsp
Onion chopped – 2 pcs
Tomato chopped – 2pcs
Turmeric powder – 1/2 tsp
Slit green chilli – 3 pcs
Cooking cream – 1/4 cup
Salt – to taste
Green coriander leaves chopped – 2 tbsp
Oil – 3 tbsp

Method
Heat oil in a pan, add fennel seeds, onion seeds, cumin seeds, black mustard seeds and fenugreek seeds
Sauteed for a few minutes and add onions
Sauteed until the onions become translucent and then add tomates. Suateed until the masala separates from the oil
Add turmeric powder, sliced chilies, salt and some water. Cook for 9-10 minutes.
Add prawns and cook for 9-10 minutes more.
Add cream, mix it well and serve while its hot.

Caramel Speculoos cake

Vanilla Financier
105gr noisette butter
135gr egg whites
30ge corn flour
1 pinch of salt
180gr sugar powder
30gr flour
180gr almond powder
1 vanilla stick

Method
We add all the powders at mixer and whisk by adding egg whites slowly. We blend with the paddle attachement and add slowly the butter. We bake at 170 celcius for 10-11 minutes.

Crispy Speculoos base
1500gr speculoos paste
600gr milk chocolate lait caramel
375ge fegientin
375gr swollen chocolate rice
260gr clarified melted butter

Method
We melt the chocolate and the butter and we blend them all together.

Caramelized chocolate mousse
500gr milk
20gr gelatin
1 vanilla stick
930gr white caramelized chocolate
1000gr double cream

Method
We boil the milk and the vanilla and add gelatin. We prepare an emulsion with chocolate and in the end we add the fluffy double cream.

Caramel Glaze
71gr milk
71gr double cream
124gr sugar
207gr glucose
373gr caramelized white chocolate
12gr gelatin
415gr neutral jelly

Method
We boil the double cream with milk. We create a dry caramel with sugar and we add glucose. Then we do “deglasage” with cream mix and add the gelatin. We create an emulsion with chocolate and finally add the hot neutral jelly.

Beetroot orzo with garlic cream and smoked mackerel

Ingredients for 1 portion

80gr orzo pasta

60gr butter

20gr beetroot puree

50gr parmesan

20ml vinegar from white wine

30ml white wine

Chicken stock

50ml double cream

1 garlic clove

15gr smoked mackerel cut in small cubes

Salt & fresh pepper

Method

We add the 20gr of butter in a pan and we sauteed the orzo pasta. We add wine and we continue cooking with the chicken stock. We continue till liquids reduced and then we add the rest of the butter, the beetroot puree, the vinegar and the parmesan. We blend it well and we serve on the plate. In another pan we have boiled the double cream with the garlic clove in order to get aromas. We lay the cream in a spiral way and on top we place the mackerel.

Open pita with apaki cured meat and mizithra cheese

Dough (1725 gr)
1 kg flour
350 gr milk
60 gr sunflower oil
130 gr melted butter
120 gr water
3 pcs eggs
Salt

Method
We add all the ingredients together to make the dough and the melted butter in the end. We cut the dough in spheres of 190gr each and we let it rest for an hour. Then we “open” each sphere in order to create pita of 2mm thick. Then we cut with coupat at 16cm and we keep them in fridge.

Beef filling
3 kg beef (flap) from Naxos
200gr Jamon Iberico
2 pcs dry onions
2 pcs carrots
2 pcs celery
10 pcs champignon mushrooms
1 pc green pepper
4 cloves of garlic
1,5 kg tomato polpa
2 tbs tomato paste
1 pc bay leave
5 twigs of thyme
1 twig of rosemary
1/3 of bunch parsley
2 lt vegetables stock
Peppercorns
Salt & pepper

Method
We clean the fibers and the fat form the beef. We cut it in 10cm wide pieces, we season them and give them color in an non stick pan. Then, we sauteed the chopped vegetables, we burn the tomato paste, we add the tomato polpa, jamon and the rest of liquids and give a first boil. Then, we add this among beef in a gastronom, we cover with wet parchment paper and aluminium foil and we cook for 7 hours at 100 degrees Celsius. Then we take it out from the oven and we pull the meat.

Tomato coulis
100 gr onion
1 clove garlic
50gr leek
1 twig thyme
20gr tomato paste
40gr olive oil
500gr whole peeled tomato
Sugar
Salt

Method
We put the vegetables in a pan in low temperature till they become tender, we add the tomato paste and sugar and we caramelize them. We remove the thyme and we add in blender among tomatoes. Then we put it in a strainer and we keep the smooth part of it. We add it in a pan and we cook it in low temperature until becomes dry. We add salt if necessary.

Garnish – serving
We bake two pieces of the dough at grill in both sides being very careful not to make any damage to the shape. We put the beef in pan to make it warm with some tomato coulis and we add in the end 2 chopped pieces of sundried tomatoes, parsley and lemon zest.
We add at the bottom of the plate the first piece of dough. We add on top the beef and grated mizithra cheese. We cover with the second piece of dough and we garnish with cherry tomatoes confit, non-cored olive pieces, champignon confit, caramelized onions, parsley, “myzithra” cheese, tomato coulis and “apaki” cured meat.

Yeast mixture

5gr fresh yeast
20ml water
15gr sugar

Method:

We mix all the above mentioned ingredients into a mixing ball, in order yeast to get active and we keep aside, till we pour it into the basic mixture.

Pizza dough

1.7kg Flour for Pizza “00” – Napolitana Red
1lt cold water

Method:

We start mixing with the above mentioned ingredients and as soon as the mixture will be homogenized, we add the yeast mixture that we provided above. We continue mixing and as soon as the dough is not sticky around the bowl, we add 28gr of sea salt and 28ml of extra virgin olive oil. Please, keep in mind that we need to avoid getting high temperatures on the mixture, because we want to keep the gluten at its correct texture.

The whole mixing procedure lasts 10-15 minutes. Afterwards, we keep the mixture for 3 hours off the fridge, in room temperature and we give one or two refolds to the dough. Afterwards, we cut the dough balls into 250gr pieces and we add them to the fridge for 15-20 hours, in order to rest.

This whole recipe provides 10 pizza doughs.

Grouper ceviche (sea bass or amberjack could be used instead)

Portions: 4

Tiger’s milk

2 cups fresh lime juice

150 gr fish left overs (no intestine )

1 cup fish stock (dashi)

1⁄2 large yellow onion, sliced (1 cup)

3 large garlic cloves, thinly sliced

2 celery ribs, coarsely chopped

2 tbsp. finely grated fresh peeled ginger

2 tsp. finely chopped cilantro stems

1 tsp. ají limo paste

2 1⁄2 tsp. kosher salt

140 gr mango pure

Chives oil

300 gr. sunflower + olive oil

300 chives

5 gr maldon salt

Ceviche

1 large red onion, very thinly sliced

1 1/3 lb (600 g) sea bass fillet (or your favor white fish), skinned and trimmed

A few cilantro sprigs, leaves finely chopped

1 limo chili, seeded and finely chopped

40 gr. sweet potato, cooked and cut into small cubes

40 gr. cucumber

40 gr. fresh mango

Fine sea salt

Method

Tigers milk

1. Set a fine mesh strainer over a large bowl or measuring cup. Set aside.

2. In a high-powered blender, combine the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes; blend till well combined, 30–60 seconds more.

3. Strain through the prepared sieve, reserving the liquid and discarding any solids.add the mango kombucha , Cover and refrigerate the liquids until ready to use, up to 1 day, or freeze for up to one month. Thaw completely and chill before using.

Chives oil

For the fig leaf oil, mix the fig leaves with the oil in a food processor until the oil is bright green and the fig leaves have been shredded very finely. Pass oil through a cheesecloth-lined strainer before using.

Ceviche

1.Rinse the onion and then leave it to soak in iced water for 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep the slices crisp.

2.Cut the fish into uniform square pieces of around 1 1/4 by 3/4 inch (3 by 2 cm). Place in a large bowl, add a good pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to “cook” in this marinade for 2 minutes.

3. Place the ceviche as you feel more comfortable. Add the onion, cilantro, chili, cucumber and sweet potato to the fish. Taste to check that the balance of salt, sour, and chili is to your liking, sprinkle some drops of chives oil & serv

Stuffed vine leaves with cous cous and shrimps

Ingredients for 20pcs

Vine leaves

300gr vine leaves from a jar

500gr cous cous stuffing

water

Method

We get each vine leaf with the shinny side turned down and we place 25gr of stuffing at the other side. We roll it by giving pressure to the side parts of leaf towards the center and rolling in front in order to become in roll shape. We cover the bottom of a pot with empty vine leaves and we place all stuffed rolls one next to the other. We warm the water and add salt into the pot. Then we cover with an upside down plate. We place into a pre-heat oven at 180 Celcius for 30 min. Then, we take it out from the oven and we take the lid away in order to cool the temperature down. If we want to serve them cold, we place them first onto kitchen paper and add few drops of olive oil and store them in fridge.

Cous cous and shrimps stuffing

30gr olive oil

150gr chopped onion

150gr cous cous

200gr shrimps

150gr water

50gr tomato juice

30gr chopped sun dried tomato

70gr chopped grilled tomatoes

30gr chopped spring onions

8gr peppermint

6gr salt

pepper

Method

We warm up a pot in medium temperature, we add olive oil and sauteed the shrimps from both sides. We remove shrimps from the pot and we let them get room temperature and cut them in squares. At the same pot we sauteed the onion, add cous cous and sauteed too for 2-3 min. we add water, place the lid and cook in low temperature till water will be soaked up. We remove the pot from the fire and add the cut shrimps, tomato juice, sun dried tomatoes, grilled tomatoes, spring onions, peppermint and salt. We add pepper and whisk.

Tips

1. Be sure vine leaves are accurate rolled up, without gaps and tightly placed into the pot. This will prevent opening during boiling.

2. Shrimp heads could be added under the vine leaves to enrich the flavor

Halibut, curry, romanesco, bergamot, oyster leaf
Prep 15min
Cook 45min
Cuisine: British & Irish
Wine pairing: DOMAINE FIUMICICOLI 2014, CORSE SARTENE, VERMENTINO, 13.50% CORSICA

Dietary: Diabetic, Low Sugar, Sugar Free, Gluten Free

Serves: 4

Season: spring

Ingredients
– 4 x 120 grams pieces of halibut skin on
– 1 head romanesco cut into small florets
– 12 oyster leaves

Sauce
– 1 pound halibut bones
– 1/2 cup vin jaune
– 2 litre filtered water
– 300 millilitres cream
– salt
– lemon
– 1 ounce butter

Curry
– 50 grams butter
– 1 bulb fennel
– 1/2 medium onion
– 1 tablespoon curry powder heaped, good quality
– 1 unwaxed lemonzest only
– 200 millilitres water

Bergamot Oil
– 200 millilitres rapeseed oil
– bergamot rind 1-2 bergamot

Method
Sauce
1. Cover bones in water and bring to a simmer (30-40 minutes)
2. Pass of liquid and reduce to a ¼
3. Add wine and return to a boil
4. Add cream and reduce by ½
5. Season with salt and lemon juice
6. Add butter
7. Keep hot

Curry
1. Finely slice fennel and onion.
2. Melt butter in pan on medium heat.
3. Add fennel and onion to the pan and sweat off until soft.
4. Add curry powder, stir for a few minutes on the heat to release aroma of powder.
5. Add water, bring to the boil.
6. Stir in lemon zest, simmer for 15 minutes.
7. Remove from heat and puree in blender, add salt to taste.
8. Keep in warm place until needed.

Bergamot Oil
1. Heat rapeseed oil to 80°C in a pan over a gentle heat, add rind.
2. Remove from heat, cover with cling film and allow to infuse for 30 minutes.
3. Pass oil into squeeze bottle.

To Serve
1. Cook romanesco in salted, boiling water until tender (3-4 minutes).
2. Cook fish in hot pan, skin side down.
3. Turn over and finish in hot oven (160°C) for 3-4 minutes.
4. Rest in warm place for 3-4 minutes.
5. Peel of skin and sprinkle with salt.
6. Place on hot plate.
7. Spoon curry on to plate.
8. Garnish with hot romanesco and oyster leaf.
9. Drizzle with bergamot oil.
10.Foam sauce using hand blender and spoon on to fish
Serve.

Open Pie with Tarhana

Portions: 4

Ingredients

For the dough

500gr flour

120gr water

8gr dry yeast

10gr salt

10gr sugar

25gr olive oil

For the stuffing

500gr spinach well cleaned

2pcs chopped leaks

2 bunches of chopped spring onions

250gr chards well cleaned

1 bunch of chopped “kafkalithres”

1 bunch of chopped “myronia”

½ bunch of chopped dill

½ bunch of chopped fennel

100gr sour tarhana

250gr “manouri” cheese Galanis

Olive oil

Salt

Pepper

Baby rocket leaves

Method

We first begin with the dough. We blend all the ingredients together for ten minutes, in order to become a dough. Afterwards, we transfer our dough into an inox mixing bowl. We cover the bowl with cling film and let it rest for almost an hour. Then, we cut the dough into 120gr portions and we “open” our dough in two centimeters thick. Afterwards, we straight place our dough on a grill pan or on a grill, in order to be baked from both sides and let it cold.

Stuffing

We add into a pot our olive oil, in order to get the appropriate temperature and we sauteed the spring onions among leek, in order to become soaked. Afterwards, we add the chards and after five minutes we add the spinach and we blend them all well, in order to be cooked. We add the tarhana and few water, if needed. When tarhana is cooked, we add all the herbs. We blend them all well, adjusting the flavor with salt and pepper and let it cold.

Setting up the plate

We take the dough and add the stuffing on top. At the same time we crack the”manouri” cheese popping it on top. We place the pie for six minutes into the oven and as soon as its ready we add the baby rocket leaves and the olive oil.

BEEF TAIL WITH ORZO

Portions Preparation time Cooking Time
6 30’ 2.30’

Ingredients
• 2.5 kg of beef tail cut in portions
• 2 large onions cut in cubes
• 1 clove of garlic chopped
• 1 pinch of pepper corns
• 2 bay leaves
• 5 celery stalks
• 2 carrots cut in slices
• 1/2 bunch of parsley only the stems (not the leaves)
• 1 stick of Ceylonese cinnamon
• 2 pcs cloves
• 3 pcs all spice
• 500 gm orzo
• 200 gm shimeji mushrooms
• 1 cup of good quality white wine
• 80 ml extra virgin oil
• Fleur de sel and ground pepper

Preparation
In a saucepan with cold water, we place the beef tail and we leave it to boil for 5’ and then we remove it from the sauce pan, we clean it well and we boil it again in clean salted cold water.

Once it starts boiling, we add the pepper corns, the onions, the bay leaves, the celery, the carrots and the parsley and boil it for at least 2 hours or until the meat begins to come off the bone. We strain the beef and we keep the broth. We will need at least 1.5 liters broth and if necessary, we add water.
We debone the meat and we keep it hot in a pan.

In a utensil that goes in the oven we heat the olive oil and we sauté the garlic and the mushrooms and after they begin to shine, we add the orzo and we sauté for 2’-3’ and add the white wine. As soon as the alcohol evaporates, we add the broth, the cinnamon, the cloves, the spice, salt and pepper and we stir.

We cook in a preheated oven at 200C in air for about 20’-25’ and 10’ before the food is ready, we add the meat in the center of the pan and continue to cook.
We take out the food and leave it to rest for 5’ and we serve with grated Kefalotyri cheese.

NOTE: if you want the meat to preserve its original shape, wrap it in cling film and roll it into a cylindrical shape (ballotine). Place it in the pan after taking the cling film off.

AB PIZZA

4 flour tortillas, 8″ each

7½ oz. big-eye tuna, cleaned, trimmed, thinly sliced against grain

6½ oz. red onion, thinly sliced with grain, rinsed

1 oz. extra virgin olive oil

¾ oz. white truffle oil

½ oz. micro shiso mix

¼ oz. micro bulls blood

as needed, Maldon sea salt

as needed, black pepper, very coarsely ground

Ponzu:

5 oz. soy sauce

5 oz. Shiragiku vinegar

½ oz. lemon juice, fresh

Ponzu Mayo:

9 oz. mayonnaise

2¼ oz. ponzu

For ponzu: Combine all ingredients and mix thoroughly

For ponzu mayo: Combine both ingredients together and mix thoroughly.

To assemble: Brush tortillas on both sides with extra virgin olive oil and season with black pepper. Toast tortillas until very crispy in either a broiler or on a griddle. Remove to another work surface. Brush generous amounts of ponzu mayo on one side of tortilla. Garnish with red onions on top of ponzu mayo. Lay tuna over onions and mayo, making sure to completely cover the tortilla. Season tuna with black pepper and sea salt. Drizzle truffle oil over top of seasoned tuna, evenly seasoning the whole pizza. Sprinkle micro shiso and micro bulls blood over top of the pizza. Make sure greens are evenly distributed. Cut pizza into 8 even slices. Transfer gently onto plate. Serve immediately.