Written by Karen Watts
Photography by Chris Watts
Last week began in suitably April fashion with alternate hours of sunshine and rain. Friends in the UK said the weather was the same there. While it has been warm in the day time, the evenings have still been some what chilly leading me to cook what will probably be the last “wintry” recipes for the coming months.
Beef Rib & Rosemary Stew
Gluten and Lactose Free Recipe
2 tbsp Olive Oil
Approximately 850 gr Beef Ribs (ask your butcher to cut or saw them into chunks)
450 gr New Potatoes, halved
450 gr Carrots, peeled and cut into short lengths
2 Cloves Garlic, peeled and crushed
1 Medium Onion, peeled and finely chopped
500 ml Beef Stock, preferably home made
200 ml White Wine
Small handful of Fresh Rosemary
Sea Salt and Fresh Ground Black Pepper
Fresh Rosemary Sprigs to garnish
Heat the oil in a large pot and brown the ribs on all sides in it over a medium heat for 15 minutes. Drain off any excess fat.
Add the potatoes, carrots, onion, garlic, stock, wine, rosemary and salt and pepper, and bring to the boil.. Reduce the heat, cover and simmer for about an hour until the meat is falling off the bone and the vegetables are tender.
Garnish with rosemary sprigs.
A Chicken Soup
Lactose Free Recipe
Olive oil
2 Carrots, peeled and chopped
2 Sticks of Celery, peeled and chopped
3 Cloves of Garlic, peeled and chopped
1 Onion, peeled and chopped
1 tbsp Fresh Thyme, chopped
1.5 lt Chicken Stock, preferably home made
Approx. 300 gr Chicken Breast, sliced
100 gr Frozen Peas
60 gr Pasta Shapes (I used Farfalle)
4 tbsp, Fresh Parsley, chopped
Sea Salt and Fresh Ground Black Pepper
Coat the base of a large pot with olive oil and heat gently. Add the carrots, celery, garlic, onion and thyme and cook for 10 minutes or until the vegetables are slightly softened. Pour in the stock and bring to the boil. Reduce the heat to simmer and add the chicken, cook for 7 minutes. Add the peas and pasta and cook for another 7 minutes. Stir in the parsley, salt and pepper.
———————–
Then, on Saturday, the season changed and Summer began on Rodos in earnest. Boots and cardigans have been put away for the next six months, women from Paradisi are wandering around the town selling fresh strawberries, and my favourite thing at this time of year, the Symi Lambs are coming weekly and they are as sweet and cheap as can be. Saturday also saw the arrival of one of our closest friends and fabulous chef, Kye Lockwood. Obviously, this signalled the first BBQ of the year.
I purchased half a lamb’s worth of chops and we threw them on the barbie. Oops, sorry Phil, I meant Mediterranean Grill 😉 When the meat is this sweet there really is no need to “do” anything to it, just grill on each side for about 5 – 7 minutes each. Kye chose to make Grilled Vegetable Stacks with layers of Aubergine, Romano Pepper, Mushrooms and Tomatoes. We accompanied this with Boiled New Potatoes, a bowl of Red Cabbage, shredded and sprinkled with a little Olive Oil, some Sea Salt and the juice of 1 Lemon and a simple Salad of Lettuce, Red Onion, Tomato and Pepper.
For dessert I made another recipe inspired by Celia Brooks http://www.celiabrooks.com/
Sweet Berry Butter
Gluten Free Recipe
75 gr Strawberries, mashed at room temperature
75 gr Soft Unsalted Butter, at room temperature
150 gr Icing Sugar
Put the strawberries and butter into a bowl and beat with a wooden spoon. Gradually beat in the icing sugar until it is incorporated with the berries and butter. Do not over beat. Chill in the fridge and spread on toast, pancakes or crumpets. Deliciously sweet and possibly addictive.
The Lifting of Lent, Lindos Luxury & Leaves – is the next Kalliopi Kitchen blog. CLICK HERE
