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FOOD & DRINK

Local Specialties  

 

Kefalonian Meat Pie

 

For the filling:

     1     kg. Veal
            kg. Pork
      500   grms. uncooked rice
      1       cup olive oil
      1       full head of garlic
      1       large onion
      2       bunches parsley
      1       tomato finely chopped
            tsp. of marjoram

               salt & pepper
For the pastry:
    
       kg. Flour
      1        egg
      1        cup white wine
      1        cup olive oil
      1        tsp. of salt

 

For the filling: Cut meat into cubes and place in a large saucepan with all other ingredients except for rice. Simmer until meat is tender. For the pastry: Place all ingredients and a large bowl combine together to form a soft dough. Divide into two balls, on a little larger than the other one. This you roll out on a floured surface and place on the bottom of an oiled baking pan leaving 2 cm dough hanging over the sides. Mix filling with rice and empty into pan. Add a little water so the rice will cook in the oven. Cover with remaining rolled dough. Bring the dough hanging over the outer sides toward the inner sides of the pan together and roll carefully sealing the edges. Pierce with a fork to allow steam to escape and bake at 2000 C for one hour or until cooked.

Kefalonian Cod Pie

 

For the filling:
      
  kg. Salt cod
      1       cup olive oil
      2       onions finely chopped
      150   grms. uncooked rice
      2       cloves of garlic chopped
      2       small ripe tomatoes or      

               equivalent of chopped

               tinned tomatoes
               chopped parsley

               pepper
For the pastry:
   
500    grms. flour
     1        cup olive oil
     1        cup of lukewarm water
     1        tsp of salt

 

 

For the filling: Put the cod in water to soak the day before cooking, changing the water several times. The cod must soak for at least 18 hours. Remove the bones and skin, cut into small pieces. Peel the tomatoes, remove the seeds and chop. Heat the oil brown the onion and add remaining ingredients, except the rice. Stir for a few minuets over a medium heat, add the rice and cook for 1 -2 minutes longer. For the pastry: Place all ingredients and a large bowl combine together to form a soft dough. Divide into two balls, on a little larger than the other one. This you roll out on a floured surface and place on the bottom of an oiled baking pan leaving 2 cm dough hanging over the sides. Line an oiled baking pan with one of the pastry sheets and fill with the cod mixture. Cover with remaining sheet brushing the top with a little oil. Bake in a moderate over for 1 hour or until the top crust is golden brown.

Note: Fresh or frozen cod may be used and will not be as salty, so you may need to check the filling for salt before cooking.

 

Kefalonian Rabbit or Hare Stew

 

      1      Rabbit or hare skinned &    

               chopped into portions
      2       cup olive oil
      2       onions finely chopped
      150   grms. uncooked rice
      1       full head of garlic minced
      2       tbsp. tomato puree

      3       cups of wine vinegar
      3-4    lemons
                salt & pepper
                water

 

 

Wash hare well and cover with the vinegar and water and marinate for two hours. Rinse well. Heat oil in a frying pan and cook hare until tender. Place meat and cooking oil into a large saucepan adding the minced garlic, tomato paste, salt and pepper. Add more water if necessary until meat is completely covered. Cook for approximately 1 hours adding the juice of the  lemons for the finally minutes of cooking.

 

Sofigado

      1       kg. Beef or Veal
      2       tbsp. of olive oil
            kg. pearl onions or large

               onions

               finely sliced
      3       cloves of garlic
      2       tbsp. of wine vinegar

               salt & pepper
      1       cinnamon stick (optional)

 

 

Cut meat and cut into cubes. Heat olive oil in a saucepan, add meat and cook on medium heat until juice is evaporated. Add onions and peeled whole cloves of garlic, soften for 5 minutes. Stir in vinegar, salt, pepper and cinnamon add 3 cups of warm water. Cover and simmer for 2 hours, until meat is tender.

 

Aliada also known as Skorthalia

     1       kg. potatoes
     1-2    full head of garlic
     1       cup of olive oil

     1-2    tbsp. of lemon

              salt & pepper

 

 

Boil potatoes and before they go cold blend with garlic, salt olive oil and lemon juice. Sometimes a little stock from the fish that this dish usually accompanies is added. This also goes well with fried vegetables for vegetarians.

 

Riganatha

      2        slices of village bread
      2        ripe tomatoes
                olive oil

                vinegar

                salt & pepper

                feta cheese & oregano      

                (optional)

 

 

Slightly dampen bread with water and squeeze. On top of each slice squeeze juices of tomatoes, sprinkle with olive oil, salt and pepper and a little vinegar. Oregano and feta cheese is also sometimes used for a more substantial lunch. Rusks can also be used instead of bread.

 

Tsigaridia - Cooked Wild Greens

      1        kg. various wild greens

                 (see below)
      1-2     tbsp. of olive oil
      2        fresh tomatoes

                salt & pepper

 

 

Pick or buy all greens cull into small pieces. Cook until they soften about 10 minutes in a covered saucepan turning them one or twice. Drain or squeeze all liquid out add oil, tomato and seasoning. Simmer gently adding more water if required. Note: Wild greens and herbs used are borage, thistle, chicory, dandelion, dill dock fennel, wild leek, garlic nettles, mustard. But a good mixture to use for some city dwellers is as follows:

   1 kg. spinach, 1 leek, 1 bunch of celery, 1 bunch of dill, 1 bunch

    of parsley, 2-4 spring onions, garlic and a pinch of marjoram.

This mixture can also me turned into a pie Lahanopita..

 

Amygthalopita - Almond Cake

       12       tbsp. Sugar

      12       tbsp. Finely chopped 

                 almonds
      12       eggs separated
      12       tbsp. fine bread crumbs
      1         tsp. ground cloves
      1         tsp. cinnamon
      2         tsp. vanilla extract

For the syrup:
      2         glasses of water

      3         glasses of sugar

      10       whole cloves
      2         sticks of cinnamon
 

 

 

Beat by hand or with an electric mixer the egg whites until stiff peaks form then set aside. Beat together the sugar, egg yolks and vanilla extract until light and fluffy, then slowly add the almonds, breadcrumbs, ground cloves, cinnamon and egg whites. Pour mixture into a lightly buttered baking dish. Bake for 30 minutes at 200o C or until the blade of a knife inserted into cake comes out clean. Boil all the syrup ingredients together for 10 minutes and set aside to cool completely. Pour over hot cake when cool cut into serving pieces.

 

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