Another Great evening at Aleria

This week , it was the turn of the wines of Domaine Skouras to be matched with another inventive menu by the chef of Aleria.
We started with a bowl of cream of onion soup with just a hint of fresh apricot topped with parmesan foam, accompanied by a glass of Viognier Larsenos, this was a match made in heaven!
Probably the best of the night.
Next we had lightly grilled squid on a bed of couscous flavoured with a carbonara sauce matched with a glass of chardonnay, the saltiness in the sauce went well with the wine.
The meat course was casseroled lamb flavoured with orange peel/zest, this was fabulous , the orange turned the lamb into something really exotic on a hot summer evening. With this we enjoyed a glass of George Skouras's new wine , Fleva, a medium bodied Syrah , which worked well with the lamb.
Finally we finished with rice pudding topped with caramelised apples.
As George Skouras does not make a sweety we enjoyed a glass of Madiera to finish up with.

Aleria Wine Wednesdays

Last night we went to the beautiful Aleria restauarant to enjoy a menu designed to match the wines of Ktima Pavlides.
First course was a delicate ravioli filled with Aubergine Imam on a rich tomato sauce. the Emphasis assyrtiko , matched perfectly. Assyrtiko is one of the few grape varieties that match well with tomatoes.
Next came a petit fish burger in a mini brioche bun , garnished with chervil, very tasty. Emphasis Chardonnay was chosen to go with this dish , and it did it proud. This  chardonnay is lightly oaked and very elegant.
The meat course was rooster (chicken) on a bed of hylopittes (small pasta) mixed with raisans and hazelnuts, accompanied by the best sausage that I have ever tasted.
Well done to the chef!!! all washed down with a glass of Thema Red , a blend of Syrah and Agiogitiko , perfect.
The finale was a bitter chocolate mousse topped with caramel cream and cinnamon sugar matched with a glass of spicy Syrah.
This was a memorable evening
There are two more Wine Wednesdays at Aleria this summer and I think we might just be there.

Apricot Jam

Now is the time for apricots and the best variety is Aurora, great for jam.
take a kilo of Apricots and a kilo of sugar and one lemon
Halve the apricots remove , but save the stones.
Place the Apricots, sugar and juice of one lemon in a pan cover with a tea towel and leave over night.
Crack the stones , remove the kernals and blanch them in boiling water so that you can remove their skin.
Sterilise about 4-5 jam jars.
Bring the fruit and sugar very slowly to the boil and then boil vigourously for about 10-15 minutes until setting point is reached.
Add the kernals and then leave to cool for about 20 minutes before pouring into warm sterile jars.
This a version of one of Delia Smiths recipes and it works every time
Perfect on Greek Tsoureki  for breakfast

Wine with Food

Last week we went to a wonderful evening of food and wine at Aleria restaurant in Athens.
The wines from the Evharis estate were matched with a four course dinner.
 The food and wine were wonderful

The first course was grilled squid on a bed of raw cauliflower and fennel served with a very delicately curried sauce of pureed apple, matched with a glass of Assyrtiko.
Next came grilled fish on a bed of beetroot this was match Syrah blanc de Noir.
The meat course was beautiful belly pork served with aglass of Evharis Syrah, red 2007
The dessert course was another triumph, mandarin sorbet served with halva, served with a glass of Epilogue, a dessert wine made from botrytus effected Roditis and Sauvignon Blanc. this sweety is very unusual for Greece , and is packed full of tropical fruit flavours , absolutely world class!!!

we off to Aleria this week for another wine and food evening where the wines of Pavlides will be showcased, I can't wait
All this gorgeous food and wine for 35 euros per person , great value

Chocolate

Greece is not famous for its chocolate, but there are some very good chocolatiers here in Athens and also in Thessaloniki.
In Athens I suggest you try something from Aristokratikon. This is truly a family concern and they still use the recipes passed down from their grand father.

For cutting edge chocolates to rival anything made in Paris or London go to Sweet Alchemy. This is the brain child of Stelios Parliaros the most famous chocalatier patissier in Greece. His cakes and chocolates are divine and he makes them all himself. He only uses Valrhona chocolate in his recipes.
He made a cake for our sons birthday , chocolate and praline it was sublime.
He also publishes a magazine every month, called "Sweet Stories" devoted to all things sweet.

Wild Artichoke update

Yes these wild artichokes are bitter , but some how they are delicious and addictive, I would certainly brave the thorns again , as when cooked they are very tender

Wild Artichokes

Add caption

The photo is of some wild artichokes, aginares, that I bought in the market on Saturday.
The thorns should bare a health warning they are exceptionally sharp.The stall holder recommended that before cleaning , you take a pair of scissors and remove all the thorns. I followed her advice and after that these artichokes were tender and very easy to clean in acidulated water.(to stop them going too brown)
I then proceeded to make the classic Greek dish, "Aginares a la Polita".
You take 2-3 spring onions , 2-3 carrots and 2-3 potatoes and a bunch of dill, olive oil and lemon juice.
Roughly chop the onions and sweat in olive oil, when soft add the potatoes and carrots cut into medium size pieces. Saute with the onions then add the dill , artichokes cut in half and lots of lemon juice , salt and pepper , more oil if needed and some more chopped dill , cover the pan bring to boil , then simmer until all the vegetables are tender.
The lady in the market said that wild artichokes are more bitter than the cultivated ones, I will report back after lunch.