Wines of the Peloponnese

On Sunday we spent a pleasant afternoon at the annual tasting of wines from the Peloponnese. This event is free to the public so that they have a chance to taste different wines and talk with the producers.
One of my favourites was the "Argilos" made by the Harlaftis Winery. this shows all the best characteristics of the Aghiorghitiko grape.
I revisited the unusual variety "Kythonitsa" which grows in Laconia.  

Chestnuts

Some time has passed, it is now Autumn. My great friend and winemaker haridimos spent three days at Tsangarada on Mount Pelion and brought me back a present of two kilos of chestnuts.I set to work immediately, cleanig them then cut an insert on the flat side and then boiling them. the sting in the tail is then removing the skin, a long procedure. However , a friend has since told me that I should have roasted and then steamed them for a couple of minutes.
The final result was a stash of beautiful sweet chestnuts which I immediately turned into chestnut puree, freezing half and turning the other half into chestnut ice cream
A take on Delia Smiths recipe , but I added to the puree blended with whipped cream and brandy broken up with home made meringues.
A "Mont Blanc " icecream.

Acropolis View with Dinner

We had dinner a couple of evenings ago at "Strofi" a traditional restaurant / taverna with the most stunning roof top terrace where you feel you can almost touch the Acropolis.
The food was a delightful surprise and was absolutely lived up to the view as did the service.

We started with complimentary dips and a glass of raki , followed by salad and kefetedes (tiny meatballs)

We both chose roasted kid with a delicious tomato sauce with roast potatoes on the side. The portions were huge and it was absolutely stunning food.

This is a superb traditinal Greek restaurant with a modern twist and great value for
money
The mark up on the wines was very sensible too.
All in all a great evening

Blush Apricots

Ambelo Fasoula

I added this photo , so that you can see what they are like. Almost like dark green spaghetti. In fact some times I steam them and serve with freshly chopped tomatoes, basil , a slug of Olive Oil and some vinegar

Traditional Meat Taverna

We spent last weekend with some friends on the island of Evia and enjoyed a fabulous Sunday lunch at the above taverna .
We had baby kid in lemon sauce, the meat just fell off the bones!
Half a chicken in tomatoe sauce with home made chips mmmm
A traditional home made pasta with tomato sauce and cheese on top
Grilled steak
A village cheese pie about the size of a calzone
Fresh greens with lemon juice and ambelo fasoula a very unusual variety of dark green beans , long and thin , that are very highly prized
Several beers and it came to 15 euros a head , a perfect Sunday.
 All eaten under the shade of a huge mulberry tree

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.