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The Weekend Neos Kosmos : 20 December 2014
SATURDAY 20 DECEMBER 2014 15 FEATURE Alpha Ouzeri’s head chef Chris Katopodis has some simple ideas and flavoursome recipes for a memorable main meal. Why did you pick your chosen dishes? “These specific dishes remind me of a winter Christmas Stuffed turkey Ingredients: whole turkey (size of your choice)* rice sultanas pine nuts mushrooms Method: 1. Pan fry rice, sultanas, pine nuts and mushrooms. 2. Clean turkey and stuff with half cooked stuffing mix. 3. Season turkey with salt and pepper. 4. Place turkey on baking tray filled with olive oil and water and bake in oven for 180°C for 3-4 hours depending on size. Every Christmas feast needs a sweet ending. Kathy Tsaples and Vasilis Mataras have you covered. Why did you pick your chosen dish? “Masticha to me is the essence of Greece and I am always looking into how I can use it. This cheesecake recipe has masticha and is divine. For those who don’t like it, it can be substituted with lemon zest.” Ricotta cheesecake Indredients: 125g digestive biscuits 50 unsalted butter, melted 500g of ricotta cheese 1/2 cup icing sugar 1 tablespoon cornflour 4 eggs 1/2 cup thickened cream 2 tablespoons flaked almonds 2 -3 pellets of mastic that has been ground to a powder with the icing sugar Method: 1. Preheat your oven to 140°C. 2. Grease a 20cm round springform tin. 3. Process biscuits until fine, add melted butter and press into your tin. Refrigerate. 3. Beat cheese, sifted icing sugar (which has the masticha in it) and the cornflour until smooth. Beat in eggs one at a time, beat in cream, in two batches. Pour into tin, sprinkle with nuts. 4. Bake cheesecake about 1 hour. 5. Turn oven off, leave to cool completely in oven with door ajar. Cover, refrigerate 1 hour. Pig on the spit Ingredients: whole pig (size of your choice)* beer garlic fresh herbs: thyme and oregano salt and pepper Method: 1. Season whole pig with salt, pepper, thyme, garlic and oregano. 2. Pass rod through pig from its behind to its mouth. 3. Mount pig on charcoal spit, making sure the heat is strong. 4. Pour beer over whole pig while rotating and then reduce heat. 5. Cook pig for about 4-5 hours. * Measurements of ingredients required are dependent on the size of your turkey and pig. To decorate your cheesecake, have an abundance of seasonal fruit like cherries, grapes, strawberries, raspberries and stone fruit. Pile them high onto your cheesecake. Dust with icing sugar and sprinkle some toasted pistachios on top. To finish off, gently drizzle a tiny amount of honey all across the fruit. Vasilis Mataras, pastry chef at Hellenic Republic. Why did you pick your chosen dish? “The karydopita with chocolate is something different that you need to try, just to give your Christmas table a little twist!” Karydopita Ingredients: 250g butter 200g caster sugar 260g plain flour 5 eggs 100ml milk 300g walnuts (roughly chopped) 2 tsp cinnamon 1 tsp baking powder Syrup: 200g caster sugar 200ml of honey 300ml water 2 cinnamon sticks half a lemon Ganache: 600ml thickened cream 500ml water 400g caster sugar 100ml liquid glucose pinch of salt 600g dark chocolate (53%) 200g cocoa powder Method: 1. Preheat oven to 170°C and line a 24cm round springform cake tin with baking paper. 2. Place the eggs and sugar in a mixing bowl, using a whisk cream until thick. 3. Add the milk and whisk until combined. In a separate bowl sieve the dry ingredients together. Add in walnuts. 4. Melt the butter in a small saucepan. Add dry ingredients to egg mixture and fold together using a spider spoon. 5. Once combined, slowly pour the melted butter into the mixture and fold in until just combined, do not over mix. 6. Pour mixture into the tin and place in oven for 50 - 55 minutes. In the meantime you can prepare the syrup 1. Place all ingredients into a medium sized saucepan and stir over a medium heat. Bring the syrup to a boil and let it boil for 3 minutes. Remove from heat and cool. For the ganache 1. Mix together cream, water, sugar and glucose in a medium size saucepan and bring to the boil. 2. Roughly break chocolate into the mixture or use buttons if you would prefer. Stir through until melted and combined. 3. Take off heat and sieve cocoa into the mixture. Set aside to cool. Once pie is out of the oven pour half of the warm syrup over the top. You can keep it in the tin while you do this and the pie is still hot. Leave the pie for ten minutes to soak up the syrup and then pour the remaining syrup over. Cool to room temperature and take out of the tin onto a serving plate. Pour ganache over the top of the pie and refrigerate for one hour. To serve cut into slices and sprinkle with walnuts.
13 December 2014
10 January 2015