Eat and Drink

Serves: 4. Prep: 15 minutes. Cook: 25 minutes.

Firm white fish (grouper or hake), cut into steaks

800g

Extra virgin olive oil

4 tbsp

Garlic cloves, sliced

4

Potatoes, peeled and quartered

2

Lemon, juiced

1

Salt and black pepper

to taste

Fresh parsley, chopped

small handful

1. Warm the olive oil in a wide, shallow pan and add the sliced garlic.
2. Add the potatoes with enough water to just cover them, then simmer for 10 minutes.
3. Lay the fish steaks on top, season with salt and pepper, and pour over the lemon juice.
4. Cover and simmer gently for 15 minutes, shaking the pan occasionally rather than stirring, until the fish is cooked through and the potatoes are tender.
5. Scatter with parsley and serve with extra lemon and crusty bread.

Serves: 6. Prep: 20 minutes. Cook: 2 hours.

Beef or rooster, cut into pieces

1.2kg

Olive oil

4 tbsp

Onions, finely chopped

2

Garlic cloves, crushed

4

Tinned tomatoes, crushed

700g

Tomato paste

1 tbsp

Cinnamon stick

1

Cloves

3

Allspice (spetseriko blend)

1 tsp

Red wine

200ml

Thick tubular pasta (bucatini or macaroni)

500g

Grated hard cheese, to serve

to taste

1. Brown the meat in batches in the olive oil, then set aside.
2. Soften the onions and garlic in the same pan.
3. Return the meat to the pan with the tomatoes, tomato paste, cinnamon, cloves, allspice and wine.
4. Cover and simmer gently for 1.5 to 2 hours, until the meat is very tender, topping up with water if needed.
5. Cook the pasta in salted boiling water until al dente, then drain.
6. Serve the pasta topped with the meat and sauce, finished with grated cheese.

Serves: 4. Prep: 15 minutes. Cook: 30 minutes.

Scorpionfish or firm white fish, cleaned and cut into pieces

800g

Onions, thinly sliced

2

Olive oil

4 tbsp

Hot red pepper (boukovo or cayenne)

2 tbsp

Sweet paprika

1 tsp

Red wine vinegar

1 tbsp

Salt

to taste

Water, to almost cover

as needed

1. Cover the base of a wide pan with the sliced onions and olive oil.
2. Sprinkle over the hot pepper and paprika.
3. Lay the fish on top and add just enough water to almost cover it.
4. Season with salt, then simmer uncovered for 25 to 30 minutes, without stirring, until the sauce thickens and the fish is cooked through.
5. Finish with the vinegar and serve with crusty bread.

Serves: 4. Prep: 15 minutes. Cook: 45 minutes.

Veal, thinly sliced

600g

Olive oil

4 tbsp

Garlic cloves, finely chopped

4

Plain flour, for dusting

3 tbsp

White wine

150ml

White wine vinegar

2 tbsp

Flat leaf parsley, chopped

large handful

Salt and black pepper

to taste

1. Season the veal slices and dust lightly in flour.
2. Fry in olive oil over a high heat until browned on both sides, then set aside.
3. Soften the garlic in the same pan, then return the veal to the pan.
4. Pour in the wine and vinegar, and simmer for 10 minutes.
5. Add the parsley and enough water to make a light sauce, then simmer gently for a further 20 to 25 minutes until the veal is tender.
6. Serve with rice or mashed potato.

Serves: 4. Prep: 20 minutes. Cook: 40 minutes.

Whole white fish or thick fillets

1kg

Olive oil

4 tbsp

Onion, finely sliced

1

Garlic cloves, sliced

3

Tinned tomatoes, crushed

400g

Sugar

1 tsp

Parsley, chopped

small handful

Salt and black pepper

to taste

Lemon wedges, to serve

as needed

1. Preheat the oven to 180C (fan 160C).
2. Soften the onion and garlic in olive oil in an ovenproof dish.
3. Stir in the tomatoes and sugar, and simmer for 10 minutes.
4. Season the fish and lay it in the sauce.
5. Bake for 25 to 30 minutes until the fish is cooked through.
6. Scatter with parsley and serve with lemon wedges.

Serves: makes about 1 litre. Prep: 30 minutes. Cook: 20 minutes, plus 2 to 3 weeks infusing.

Kumquats, washed

500g

Granulated sugar

500g

Water

500ml

Grain spirit or vodka (40% abv)

500ml

Orange zest (optional)

from 1 orange

1. Prick each kumquat several times with a fork or cocktail stick.
2. Place the kumquats and spirit in a large sterilised jar, seal and leave in a cool, dark place for 2 to 3 weeks, shaking occasionally.
3. Strain the kumquats from the spirit, reserving both.
4. Make a syrup by dissolving the sugar in the water over a low heat, then simmering for 5 minutes.
5. Cool the syrup, then stir it into the infused spirit to taste (start with half and add more for a sweeter liqueur).
6. Bottle the liqueur and keep the strained kumquats to serve separately as a candied spoon sweet.

Serve the liqueur chilled as a small digestif after dinner: this is the classic use of Corfu's kumquats, alongside the candied fruit as a spoon sweet.

Serves: 4, as a side. Prep: 15 minutes. Cook: 20 minutes.

Mixed wild greens or chard, washed and roughly chopped

1kg

Olive oil

4 tbsp

Garlic cloves, sliced

3

Hot paprika or chilli flakes

1 tsp

Lemon juice

from 1 lemon

Salt

to taste

1. Blanch the greens in boiling salted water for 3 to 4 minutes, then drain well.
2. Warm the olive oil in a pan and add the garlic and paprika.
3. Add the greens and toss well over a medium heat for 5 minutes.
4. Season with salt and finish with lemon juice.
5. Serve warm as a side dish.