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Crispy Tomato Puff With Fava Mayonnaise

Tomato fritter:
-150gr tapioca powder
-4-5 scallions
-1 cup of spearmint leaves
-1 cup of parsley leaves
-1 dry onion (small size)
-1 fresh tomato
-1 can of mini tomatoes Santo (400gr)
-sunflower oil for the pan
Blend onion, scallion, tomato and mini tomatoes. Put the blende mixture in casserole. Leave it to start boiling. Low down the fire and add the tapioca, 1 table spoon of the tomato paste and keep stirring all the time until it becomes a thick puree. (Be careful the mixture because it sticks easy). Remove the casserole from fire, add the herbs (finely chopped), add salt and pepper. Suffuse the mixture on a silicon sheet. Place it in the dehumidifier to dry it totally. Slice it in small pieces and deep fry them with sun flower oil.

Fava mayonnaise:
-100gr boiled fava Santo
-500gr sun flower oil
-1 egg yolk
-2-3 pieces of saffron
-1 teaspoon mustard Dijon
-white wine vinegar

Make the mayonnaise. Put in the thermo mix fava with saffron and at the end place the mixture with mayonnaise in a bowl and bond them by using a beamer.

Serves 10

 

Crispy Feta With Extra Virgin Olive Oil Marmalade

 

Feta cheese chips:
-150gr tapioca powder
-70gr feta cheese
-50gr aged kefalotyri or parmesan
-sun flower oil for the pan

Blend feta, brine, milk and grated parmesan to get a loose gruel. Place the gruel in a pot on fire until it starts boiling. Low down the fire and add the tapioca stirring all the time to make a thick puree. Suffuse a thin layer of the puree on a silicon sheet, place it in the dehumidifier to dry totally, slice it in small pieces and deep fry them with sun flower oil.

Extra virgin olive oil marmalade:
-1 egg white
-300gr extra virgin olive oil
-80gr castor sugar
-1 tablespoon fresh oregano

Place all the ingredients in a bowl and beat them with a beamer to homogenize them.
Serves 10.

 

Mussels’ Saganaki

-10-12 fresh mussels (large size)
-1 red sweet pepper
-2 fresh tomatoes
-1 celery stick
-100gr feta cheese
-1 tablespoon fresh basil leaves
-1 tablespoon tomato paste Santo
-1 dry onion (small size)
-a little bit of extra virgin olive oil

Crust’s gruel:
-15ogr wheat flour
-50 gr corn flour
-25gr baking powder
-1 can of soda water
-sun flower oil for the pan

 

Place the solid ingredients in a bowl and add one by one and slowly the liquids to make gruel.
Add onion, garlic, sweet red pepper, celery, 1 table spoon of tomato paste, bay leaf, chicken stock and tomatoes in a pot and boil them. After we have boiled the above ingredients add feta cheese. Remove the pot from the fire, remove the bay leaf and place the mixture in the thermo mix. Start to blend it and add gradually extra virgin olive oil, salt and pepper.

Dip the flesh of mussels in the gruel and deep fry them.

Serves 10.

 

Red Mullet Stuffed With Herbs On Top Of Fricassee Of Fava Flavored With Lemon

 

-10 red mullets (250 gr per piece)
-1 kgr mussels
-10 clams
-10 “yalisteres” (shellfish type)
-1kgr wild greens (spinach, white beet, fennel, scallion, basil, mironia)
-2 fresh tomatoes
-1 dry onion
-2 cloves of garlic
-1/2 lt white wine
-1 fresh lemon
-100gr fava Santo
-sun flower oil for the pan
-extra virgin olive oil for the fricassee

Remove the scales, the head and the intestines from the red mullet. Debone the fish and leave the tail. (We need the two fillets to be united).
Steam the shell fish and keep their liquids after you stain them.
Sautee onion, garlic, and fennel, add spinach, add the strained shell fish liquids and at the end add tomato chopped in cubes. Cook the above ingredients, add the puree of fava and bond the mixture with butter (on top of fire). Remove the pot from fire and add fresh lemon juice, lemon gest, herbs, salt and pepper. Put it in a strainer and keep the liquids which you must put in another strainer since will be used as sauce.
Stuff the red mullet with the above mixture and sautee the fish both sides.
Place the fish on a plate, then the shell fish and spread the sauce.

Serves 10.

 

Cold Tomato Soup In A Glass

-1 kgr fresh tomatoes
-1 cucumber
-2 celery sticks
-1 tablespoon basil
-1 tablespoon fresh spearmint
-1 tablespoon tomato paste Santo single consetration
-100gr extra virgin olive oil
-a few drops of aged red wine vinegar

Put all the ingredients in the thermo mix, add gradually the extra virgin olive oil, vinegar, salt and pepper. Put the soup in a glass and decorate with celery leaves and extra virgin olive oil.

Serves 10.

 

Lamb Confit With Spring Vegetables And Herbs And Melted Ladotyri Cheese

Lamb confit:

-3 kgr shoulder of lamb with the bone
-1 tablespoon fresh thyme
-extra virgin olive oil for the confit preparation

 

Spring vegetables and wild greens:
-3 fresh artichokes (large size)
-1/2kgr peas
-1 celery root
-2 garlics
-10 scallions
-1 white beet
-10 baby carrots
-10 baby leeks
-1tablespoon mironia or a substitute herb
-1tablespoon fresh spearmint
-1tablespoon fennel
-1 tablespoon chives
-2 fresh lemons
-100gr butter (sheep’s butter preferably)
-1/2 kgr ladotyri

Put the lamb in a deep baking sheet (pot), cover the meat with extra virgin olive oil, add bay leaves, pepper corns and thyme. Cover the pot with parchment paper and foil and bake for 4 hours at 100C.
Rinse the vegetables in boiling water, place them in a hot pan and add chicken stock. Bond the ingredients with butter and add herbs and lemon gest.
Slice ladotyri cheese by using a slicer with 1-1,5 milimeter thickness.

 

Candid Fava Cream Flavored With Mastic And Mini Tomatoes And Strawberries Poached In Vinsanto

Fava Cream:
-100gr fava Santo
-1lt fresh milk
-1 drop of mastic oil
-200gr fresh cream

Tomatoes and strawberries poached in vinsanto and caramelized pistachios:
-20 mini tomatoes (cherry tomatoes)
-20 strawberries
-1lt vinsanto or mavrodafni
-1 cinnamon stick
-200 gr of peeled pistachios

 

Beat fresh cream to whipped cream.
Wash fava with water and boil it with milk and sugar. Put the mixture in the thermo mix. After it is blended, put it in a bowl and fold the whipped cream.
Boil vinsanto with spices, peel the mini tomatoes and poach them and the strawberries also.

Serves 10.

 

Santorinian Salad

By: Vassilis Zacharakis, Nychteri Restaurant, Kamari Beach, Santorini

Ingredients:
(for 4 persons)

30 santorini’s cherry tomatoes
 1  cucumber seeded and cut
 “Chloro” cheese (fresh goat cheese from santorini or Feta)
 8 Rusks (dried bread) broken into pieces
 ½ Onion sliced
Capers
Caper leaves
Olives
Olive oil
salt and pepper
pinch of oregano

Cut tomatoes in half and place in a large bowl. Mix in all ingredients except cheese and let sit together an hour or so. Before serving add cheese.

 

Pork with Vinsanto sauce and “fava’’ puree

By: Vassilis Zacharakis, Nychteri Restaurant, Kamari Beach, Santorini

Ingredients:

(for 4 people)

FAVA
3.5 oz fava (or yellow split peas)
½ onion
1cup water

Process:
Rinse the fava beans, drain and place in heavy-bottomed skillet. Over medium heat bring to a boil and skim off any foam, turn down the heat. Put in the onion with a tablespoon of olive oil, simmer over very low heat until it gets thick, add salt and pepper and remove from the heat, add the remaining oil and make it creamy with hand mixer

MEAT
2 pork filets
1/4cup olive oil
salt and pepper
Rosemary sprig
1cup VinSanto (sweet wine from Santorini)
3oz. tomato paste

Slice the meat into medalions, season with salt and pepper,  saute in olive oil.
Add the rosemary leaves to pan and stir in the Vinsanto. Add the tomato paste in spoonfulls to pan. Cook over low heat till sauce thickens, 5-10 minutes.

 

Santorini Fava With Mastic

By: Yiorgos Hatziyiannakis, Selene Restaurant, Santorini

Ingredients:
1 lb of Santorini Fava
1 medium onion (chopped)
2 medium carrots (chopped)
1 large bay leaf
1.5 quarts water (approximately)
2 Tablespoons of Greek Extra Virgin Olive Oil
Salt & fresh Pepper (to taste)
6-8 drops of mastic oil—(if available, from Greek Island of Chios)

 

Preparation:

Boil fava in water together with vegetables and bay leaf, simmering over low heat until fava and vegetables become very soft (approx 30-40 mins) Fava beans and vegetables will be almost, but not completely broken down. Remove the bay leaf from the fava and vegetables then in a mixing boil combine them with the olive oil and mastic oil (if available). Add salt and pepper to taste. Serve either slightly warm or cold accompanied with grilled shrimp, grilled octopus, steamed oysters or some other seafood of your choice.

 

Chilled Horta Vichyssoise w/ goat’s milk, herbs & extra virgin olive oil

By: Chef Jonathon Sawyer

(served at Wines from Santorini New York Event Lincoln Center, May 2010)

4pc Leeks – thinly sliced, rinsed, whites only
2pc Shallot – thinly sliced
2 Bitter Horta Greens (curly endive, escarole, etc. …) thinly sliced
1 Fingerling potato’s peeled, diced & soaked in water
1 bu Dill – sliced thinly stems separated from the leaves
1 bu Parsley – sliced thinly stems separated from the leaves
1 bu Oregano – sliced thinly stems seprated from the leaves
½ Goats Milk Butter
4qt Vegetable Brodo
1qt Goat’s Milk
tt Greek Extra Virgin Olive Oil (highest quality you can afford)
tt Salt & Peppe

This recipe relies on the high quality sourcing of tasty local ingredients.

So, in a large heavy-bottomed stainless steel pot add butter and melt over medium heat. Add the leeks, onions & herb stems, season aggressively with S&P. This will help draw all of the vegetables natural sweetness. Cover pot and allow veg to sweat over medium heat for 20 minutes, stirring frequently. This proper cooking technique is paramount for the flavor of the soup.

Add brodo & potatoes and taste check for seasoning. Simmer for 10 minutes uncovered to fully cook potatoes.

Add horta greens and simmer until fully cooked approximately 10 minutes

Remove pot from heat and stir in herbs and goat milk, puree soup until smooth using a vita-prep blender. Taste for seasoning and garnish with Greek EVO.
Enjoy!

 

Codfish with Tomato and Garlic

By: George Gavalas

1 kg of salted codfish
0.5 kg of Santorini’s tomatoes (or cherry tomatoes)
2 tablespoons tomato paste
7–10 cloves garlic
Salt and pepper
Flour, oil

Cut the codfish into pieces and keep it in a bowl with water til the codfish won’t be salty any more by changing the water regularly. The next day, put the codfish in flour (just enough to have a slight layer of flour), fry them and let them on a piece of paper. Chop the garlic and tomatoes in large pieces. In a skillet, heat oil and then add the garlic and let it wither. Then add the tomatoes, the tomato paste and some water. When the sauce is ready, add the codfish, leave it for few minutes and then serve it.