kalofagas recipes in opa magazine march 2012
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8/2/2019 Kalofagas Recipes in Opa Magazine March 2012
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YOU SAID THAT YOU WANTED MORE RECIPES IN OPA! SO FROM
THIS ISSUE FORWARD WE ARE GIVING YOU WHAT YOU WANT.
THIS MONTHS RECIPES ARE FROM THE WORLD REKNOWNED KA-
LOFAGAS.CA. IF YOU FINISH THESE AND ARE STILL HUNGRY FOR
MORE THEN WHY NOT CHECK THEIR SITE FOR SOMETHING NEW?
RECIPES BY: WWW.KALOFAGAS.CA
KOUZINA
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8/2/2019 Kalofagas Recipes in Opa Magazine March 2012
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TasteSummer!
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8/2/2019 Kalofagas Recipes in Opa Magazine March 2012
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TasteSummer
FOR THE SYRUP
2 cups of water
1 cup sugar
2-3 strips of lemon or orange peel
1 cinnamon stick
4-5 whole cloves
1/2 cup honey
SANGRIA MIX
1-750 ml bottle of red wine
1/2 cup Metaxa brandy
1 ripe peach, sliced
1 orange, sliced
2 cans of ginger ale (or 7-UP/Sprite)
HOW TO
o make the syrup, rst add the water, sugar,
cinnamon, cloves and lemon peel in to a
small pot and bring to a boil. Ten lower to
a simmer and boil or another 6 minutes.
ake of the heat and add the honey and
allow to cool. Remove rind, cinnamon and
cloves.
Add your wine, sliced ruit, ginger ale and
brandy and stir. Add the syrup in incre-
ments, stir and make as sweet as you wish.
Cover and place in the ridge overnight.
o serve, place some ice in each glass and
pour the sangria.
KOUZINA
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INGREDIENTS
( )
(serves 4-6)
approx. 5 handfuls of rocket (aru-
gula)
1 small clove of garlic, minced
1 tsp. of Dijon style mustard
1 Tbsp. of honey
3 Tbsp. balsamic vinegar
9-10 Tbsp. extra virgin olive oil
fine sea salt and fresh ground pepper
12 fresh (ripe) figs, quartered
1 cup walnuts, roughly chopped
grated Graviera cheese
HOW TO
Pick and tear-of any brown or wilted parts
o the salad and wash in cold water. Dry your
greens in a towel or use a salad spinner then
reserve.
In a large bowl, add your honey, mustard,
balsamic, vinegar, garlic, salt and pepper
and whisk into a paste. Continue whiskingwhile pouring a slow stream o olive oil until
your desired consistency is achieved and the
dressing has emulsied. Taste dressing and
adjust seasoning.
Add your salad greens and gs and gently
toss until well coated. Top with chopped
walnuts and grated Graviera cheese and
serve.
Recipe courtesy o: www.kaloagas.ca
KOUZINA
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LAMB
TANGY
MAPLE
MUSTARD
HOW TO
Pre-heated oven, set to broil
Rinse and pat-dry your lamb. I using racks
o lamb, turn them to their underside and
using a knie, scrape some o the silver skin to
loosen enough o it to be held by your ngers.
Tear i of the racks and discard it.
In a bowl, add all the ingredients together,
mix with a spoon and reserve about 1/3 cup
or coating the lamb when its cooked. Spread
the marinade all over your racks o lamb or
lamb chops. Marinate at room temperatureor an hour or better yet (recommended),
overnight in the ridge.
I cooking indoors, pre-heat your broiler
and place your oven rack to the position
closest to the broiler. Season your lamb
racks with some coarse salt and resh ground
pepper. Set your racks o lamb ace up (bone
side down) on the tray and place under the
broiler or 5 minutes a side or medium-rare.
Brush reserved warm marinade over the top
o the racks o lamb.
I using gas or charcoal grill, pre-heat your
grill to a high heat. Brush the grill suracewith a grill brush and just beore grilling,
wipe the grill surace with a towel dampened
with some vegetable. Grill or 3 minutes a
side or medium rare, 4 minutes or medium.
Allow your lamb to rest or 5 minutes beore
serving. Present on a platter with sprigs o
rosemary and wedges o lemon.
Serve with rice pila, grilled vegetables and
pair with this Cypriot white rom Paphos, a
Kamanterena Xynisteri.
INGREDIENTS
( setves 4)
2 racks of lamb loin or approx. 1 1/2
kg. of loin or shoulder chops
1/4 cup of olive oil
2 Tbsp. chopped fresh rosemary
2 cloves of minced garlic
1 tsp. black pepper
1 Tbsp. Dijon mustard
1/4 cup of Maple syrup
1 tsp. orange zest
1 tsp. sea salt
KOUZINA
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