it's all greek for me - stainless steel drink cubes
The talented young gunman has changed the face of Greek cuisine in Melbourne.
You can't do this at home, this is George Kalomba's first recipe, News Club, a bold statement about rabbit grilled tortillas in modern Greek cooking.
"This is a chef's dish: a dish that contains our own.
"So what do the chefs at home do if they are not very good at giving rabbit bon bones?
Calombaris proposed a change in the subject: perhaps stewed rabbits with pasta.
"The whole idea behind this book is to make it versatile," he said . " "I would like the book to appear on people's coffee tables and have the chef come and have it used in the kitchen by those interested in cooking Greek flavor.
"Calombaris is a few years away from the age of 30, but since he completed his apprenticeship at Sofitel Melbourne and won the award for the best young chef of the year in 2004, he has come a long way.
This is his first performance as head chef at the now-closed Reserve restaurant.
In the 2008 edition of the guide, the news Club won the best new restaurant and Calombaris won the best chef award.
Tour of the news Club (the restaurant)
"It's a whirlwind, and the recipes not only talk about my development as a chef in the last 10 years, but also point out where I am now," he said . ".
"In addition, we should all buy a modern Greek recipe.
Calombaris says he is trying to interpret the Greek cuisine "soul, Grace, substance and technology.
This is a true representation of classic and simple Greek cooking.
You can't get it wrong or it will be a disaster!
This is a great ouzo meze (
Its purpose is to replenish drinks)
Put it in the refrigerator for a few weeks.
Ask the fishmonger to hit the octopus.
INGREDIENTS 1 kg large, 4 garlic cloves of washed octopus, 1/2 tbsp thyme after crushing, chopped 150 ml red wine vinegar 150 ml olive oil 1/2 teaspoon smoked pepper 1 tablespoon ground cumin 1/2 teaspoon freshly ground white pepper salt taste chickpeas parsley, cook the octopus in a large pan with 3/4 cups of water and cover it for an hour.
* Remove the octopus and liquid from the pan, put it in a large bowl, cover the plastic wrap and refrigerate.
* Once cold, remove the octopus from the liquid and cut it into thin slices.
* Add garlic, Baili, red wine vinegar, olive oil, pepper, cumin to the octopus slices (see note).
Taste with salt and white pepper.
* Note: when buying an octopus, ask the fishmonger for the "hit octopus" because it will be tender.
In addition, before cooking, be sure to peel off the skin of the octopus.
* Smoked peppers are generally available in local supermarkets.
If this is the first time you use it, I would recommend starting with a mild pepper (
It's sweet, halfsweet and hot)
Until you get used to the taste of it.
Martanaki's feeling is that this is the name of the fried cheese.
But it really comes from the name of the special frying pan cooked by the fish.
Once cooked, the Greeks remove the fish, then cook the cheese and bread, and absorb the taste of the remaining fish in the pan.
Please note that the olives take a long time in the oven.
You can make them a few weeks in advance and store them in a closed container in the refrigerator until you need them.
INGREDIENTS 200g kalamata black olive 1 tbsp castor 200g haloumi cheese 50g tomato 20g cucumber 1 tbsp leek 1/2 cup tomato Gin Tea (see recipe)
Remove the seeds and fine dice from the olives.
Placed on a flat tray lined with oil-proof paper.
Dust gently with sugar and place it in a very low oven at 80 °c for 12 hours.
* Cut haloumi into 1 cm squares and apply three cubes on each skewer.
* Cook tomatoes in boiling water for 10 seconds, take them out and refresh them in ice water immediately.
Peel it with a knife.
Cut the tomatoes into a square of 2mm x 2mm, then remove the seeds and cut the meat. Set aside.
* Peel the cucumber, then cut it vertically, remove the seeds, and then cut it into a square of 2mm x 2mm. Set aside.
* Finely cut leeks.
* Place tomatoes, cucumbers, honey olives and chopped leeks in a bowl, mix evenly and evenly split into the bottom of four cups of Martini.
* Three cups per martini-
Rooms full of tomato gin tea with black car water or tarragon.
* In a frying pan, fry the haloumi skewers until both sides turn golden brown.
* Put a skewer on each glass and serve.
1/2 cup coffee-four tomato gin tea servedbag filter (paper)1kg over-
Cooked tomato 10 basil leaves 1/2 small red onion, peeled 1 garlic clove 20 ml Worcester County sauce 5 drops Tabasco sauce 1/2 cup gold method * placed filter bag (
Or thin, clean cloth)
Put in a spoon on the container.
* Put all the ingredients except gin into the blender and stir for a minute or until it is completely smooth.
* Pour the mixed liquid into the filter bag and allow overnight.
* Discard pulp and filter bags and add gin.
Greek doughnuts pinch each salt and sugar with 160 grams of plain flour, and 9 grams of fresh yeast 2/3 cup of warm water method * Put flour, salt and sugar into a large bowl.
* In a medium bowl, dissolve the yeast with warm water, then pour on the dry ingredients and stir until smooth.
Cover with plastic wrap, proof in a warm place (rise).
* Preheat the fryer to 80c.
* Once the size of the dough has doubled, squeeze the golf with your hand-
Ball-sized donuts placed directly into the fryer (see note).
Stir well until golden brown.
* Serve and eat immediately with soaked strawberries (
See recipes right).
Don't let them get wet.
* Note: Take the batter needed for a donut with your fingertips.
Flick your wrist and use your arm to pop the batter into your palm in the fryer (from a height)
Be careful not to burn yourself, start with your index finger, then gradually grip your fist with the rest of your finger, quickly squeeze out the batter, making the doughnut shape when it hits in hot oil.
Snap technology comes with practice. Serves 4 (makes about 20)
Soaked strawberry Ingredients 1x250g punnet fresh strawberry 100g icing 175 ml pink sparkling wine method * Put all ingredients in a 2 liter stainless steel bowl tightly with plastic wrap
* Place the bowl on a large basin of simmering water for about an hour until the strawberries soften.
Allow cooling before serving.