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What's Cooking in our Corfu Kitchen?
New!!!
Guide to Fashion & Design
on the Island of Corfu
www.corfumode.com
Vol. 1, No. 3; March 15, 2005
Easter Soup
(Mayaritsa)
Wash the lamb innards well, put them into boiling water and let them boil awhile. Take them out of the water, strain and chop into small pieces. Put the butter and the oil in a saucepan. When the butter melts, add the onions and herbs, sseason with salt and papper. tirring until soft. Add the innards, stir, then add 1 litre hot water. Cover the saucepan and simmer about 1 hour. Add a little water if necessary. Add the rice and season with salt and pepper. Cover saucepan and simmer 1 hour longer. Add water if necessary. Remember: the longer the soup boils, the tastier it becomes.
Prepare the egg-lemon sauce as follows: Beat the eggs well, adding the lemon juice. Gradually ladle some broth into the egg-lemon sauce, whisking continuously. Pour this mixture into the soup, stirring continuously. Serve immediately. *The flavor can be improved by boiling a lamb's head along with the rest of the ingredients, but before adding the reast of the ingredients, remove the head from the saucepan and serve it separately.
Ingredients
- Innards of 1 lamb (liver, heart, kidneys, etc.)
- 3 bunches spring onions
- 4 tbs. onion (finely chopped)
- 1.5 cups dill (finely chopped)
- 1.5 lcups parsley (finely chopped
- 100 gr butter
- 1/2 cup olive oil
- 1 lt. hot water
- 1/3 cup short grain whiter rice
- 2 eggs
- juice of 1 lemon
- salt & pepper
Stuffed Aubergines
Wash and clean the aubergines. Remove the thick slice from each aubergine., cutting it lengthwise, and scoop out a little pulp (leaving the 'walls' firm). Brush the aubergines with oil and arrange them in a baking pan. Bake the aubergines briefly, until they soften. Meanwhile, prepare the stuffing. Saute the onions and the garlic in the oil in a large frying pan, stirring a few times, until they change color. Dice the pulp and the slices you have removed from the aubergines, and add them to the onions. Brown, stirring continuously. Add the tomatoes., the parsley, salt and pepper. Boil about 15 minutes, until the liquid evaporates. Remove the aubrgines from the oven and fill them with stuffing. Sprinkle the Gruyere cheese over the top and bake at 180 degrees C for about 40 minutes or until the aubergines are fully cooked.
Ingredients
- 8 aubergines (long narrow variety)
- 3 cups onions, thinly sliced
- 1 cup parsely, finely chopped
- 1.5 cups olive oil
- 4 rip tomatoes, finely chopped
- 8 cloves garlic, sliced
- 1/2 lcup Gruyere cheese, grated
- salt & pepper
Lamb With Mint
Melt butter in a saucepan and saute the spring onions until soft. Add the lamb and saute, turning a few times, until golden brown. Add hot water and cover.
Simmer lamb until tender. Turn the lamb and the broth into a baking pan, seaso with salt and pepper, and put into a pre-heated 180 degree C oven. When broth begins to boils, add rice and mint. Bake for about 1/2 hour or until rice is done, adding a little hot water, if necessary.
Ingredients
- 1 kg. ribs, cut into serving ieces
- 2 cups rice
- 1/2 cup fresh mint, finely chopped
- 1/2 cup butter or margarine
- 6 spring onions, finely chopped
- salt & pepper
Orzo With Walnuts
Ingredients
- 500 grams orzo pasta
- 300 grams walnuts
- 1/2 cup olive oil
- 1 slice stale bread
- 2 cloves garlic
- salt & pepper
- 2 tbs. parslet, finely chopped
- 2 tbs. vinegar
Boil orzo in salted water.
Meantine, combine oil, walnuts, vinegar and garlice in a blender. Process briefly and add the bread (soaked in water and squeeze dry). Beath the ingredients well, seasoning with salt and pepper. If the mixture is too thick, add water from the pasta. When orzo is cooked drain and mix with parsley. Sprinkle with the walnut sauce and serve immediately.
