kalofagas recipes in opa magazine march 2012

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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TasteSummer!


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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


4/5

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


5/5

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

kalofagas recipes in opa magazine march 2012

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