Happy Holidays Corfu Magazine
Articles and Features (published quarterly) about Corfu and its many attractions
Corfu Kitchen
Vol. 2, No. 1; September 15, 2006
© 2005-2006 Happy Holidays Corfu
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Simple Greek Autumn Delights that YOU can easily make at home...
Bean Soup - Fasolia
Ingredients:
2 Medium Carrots (Sliced in Rounds)
1-2 Whole Celery Stalks
2 1/5 Cup Dried Beans
6oz Olive Oil
2 Medium Onion (Finely Chopped)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
2 Medium Tomatoes (Finely Chopped)
Directions: Soak the beans in water overnight. Drain and put in a pot with about 7 cups of cold rain water.
Add the vegetables and boil for about 1 hour. After about 50 minutes, add the oil, salt and pepper.
Add the vegetables and boil for about 1 hour. After about 50 minutes, add the oil, salt and pepper.Greek Briam
Ingredients:
2 lb. Eggplant
2 Whole Green Onions (Thinly sliced)
1 Whole Green Pepper
3 Medium Onion (Sliced)
1 Bunch Parsley (Diced)
1-2 Pinch Pepper (To taste)
2lb. Potatoes
2-3 Pinch Salt (To taste)
2lbs. Tomatoes (Ripened & peeled)
2lbs. Zucchini
Directions: Clean and chop all the vegetables in large pieces. Bake in a deep pan for about 1 1/2 hrs. (medium oven).
Greek Lemon Chicken
Ingredients:
1/4 Cup Butter
1 Whole Carrot (Sliced)
1 Celery Stalk (Or Fennel, cut into pieces)
3 1/3 lbs. Chicken (Cut into pieces)
2 1/2 Cups Chicken Broth
1 Tablespoon Corn Flour
1 Tablespoon Dill (Fresh, chopped, or sprigs of)
2 Egg Yolks
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1 Medium Onion (Sliced)
1-2 Pinch Pepper (To taste)
2-3 Pinch Sea Salt (To taste)
Directions: Heat the butter and oil in a large flameproof casserole. Season the chicken pieces, onion, carrot and celery (or fennel), add them to the casserole and saute gently without browning, for about 15 minutes. Add the broth, bring to the boil, then season to taste. Cover and transfer to a preheated oven at 170C/350F/Gas Mark 4 for 40 minutes, or until the chicken is cooked (the juices should run clear when pricked through the thickest part with a fork or skewer). Put the corn flour into a small cup or bowl, add 4 tbsp water and stir until smooth. Remove casserole from the heat, pour off the liquid into another saucepan, bring to the boil and reduce to about 300ml. Remove from the heat and let cool for five minutes. Put the egg yolks in a bowl, beat well, then whisk in one tbsp of the lemon juice. Whisk the mixture into the sauce, a little at a time, and very slowly. Taste and adjust the seasoning. Add the remaining tbsp of the lemon juice if it needs a little more acidity. Reserve a tbsp or so of the lemon zest and stir the remainder in to the sauce. Remove the chicken from the oven and pour the sauce over. Serve with chopped dill and the reserved lemon zest.
Bougatsa (Custard filled fyllo)
Ingredients:
1/2 + Cup Butter (Unsalted)
1/2 Teaspoon Cinnamon
1 Whole Egg (Room temp.)
1 Egg Yolks (Room temp.)
1/2 Package Fyllo Pastry (8 - 10 sheets)
1 (A Little) Icing Sugar
2 Teaspoons Lemon Juice
1 1/2 Cups Milk
1/4 Cup Semolina
1/2 Cup Sugar
1/2 Teaspoon Vanilla
Directions: Beat eggs until frothy. Beat in sugar until thick and foamy. Set aside. Heat milk in medium pot until hot but not boiling. Remove from heat. Whisk a small amount of the hot milk slowly into the egg mixture. Pour eggs into hot milk, whisking quickly and constantly so that eggs don't curdle. Return to medium-low heat; cook, stirring constantly, about 3 minutes. Gradually sprinkle in semolina, add a pinch of salt. Reduce heat to very low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove and stir in 2 tbs. butter. Bring to room temperature, stirring occasionally. Stir in juice, vanilla and cinnamon. (Make sure custard is cooled before continuing)· Preheat oven to 375 degrees. Unroll one sheet of fyllo pastry, place on a towel for easy folding. Brush lightly with melted butter. Place 3 tbs. of custard on lower 1/3 of pastry. Spread evenly nearly covering lower third of pastry. Fold right and left sides of pastry towards centre so that edges just meet; lightly brush folded sides with butter. Fold lower third up; brush with butter·Fold upper third down, to form an envelope; brush with butter. Lightly brush top and bottom of custard filled 'envelope' with butter and place on an ungreased baking sheet. Repeat with remaining fyllo pastry. Bake until golden-brown, about 15 minutes. Serve warm, lightly dusted with icing sugar and cinnamon.
Fold upper third down, to form an envelope; brush with butter. Lightly brush top and bottom of custard filled 'envelope' with butter and place on an ungreased baking sheet. Repeat with remaining fyllo pastry. Bake until golden-brown, about 15 minutes. Serve warm, lightly dusted with icing sugar and cinnamon.
Page Sponsor:
Gorgona Fish Restaurant
Gouvia, Corfu
Open every day during summer season &
weekends during winter
Each dish prepared from freshly-caught fish
