Written by Karen Watts
Photography by Chris Watts
Welcome to another edition of Kalliopi Kitchen ! Last week saw the official start of Rodos’ Summer Season despite the weather being some what random with temperatures in the UK over the weekend reaching highs of 27 degrees while the island had storm clouds and bouts of torrential rain. Today the skies are clear and blue and almost all of the bars and restaurants are now open for business.
After a major refurbishment El Toro – http://www.eltoro.gr/en/home/ – at the New Marina has re-opened with a very new look but the same kitchen fabulousness as ever. Chris & I are unsure about the papier maché cows decorating the ceiling but my Veal T-Bone was perfectly cooked and as stunning as ever. The men in our little party all had Sirloin Steaks which disappeared in no time at all. For so early in the season and having been closed for the last six weeks El Toro was surprisingly busy so I suggest anyone wanting to spend an evening indulging in some of the best steaks on the island should book in advance.
Herbs are sprouting everywhere so this is a good time to start thinking about Al Fresco eating every day for the next 6 – 7 months and therefore salads.
Herb Oil
500 ml of the most Virginal Olive Oil you can find
Large Sprig of Rosemary
5 Sprigs of Thyme
1 Bay Leaf
6 Black Peppercorns
Put all the ingredients in a clean glass bottle and leave in a cool dark place for 2 weeks, shaking occasionally. Use for salads and breads.
Spinach & Cheese Pots
15 gr Butter
1 Small Onion, peeled and finely chopped
365 gr Fresh Spinach, washed, stalks removed and finely chopped
150 ml Cream
2 Eggs
80 gr Cheddar Cheese, grated
25 gr Fresh Wholemeal Breadcrumbs
Pinch of Nutmeg
Sea Salt & Fresh Ground Black Pepper
Lemon slices to Garnish
Pre heat your oven to 180°.
Melt the butter in a large saucepan, stir in the onion and cook gently for 5 minutes.
Stir in the spinach and cook for a further 3 minutes, stirring occasionally until soft. Stir in the cream, remove from the heat and leave to cool for a few minutes.
Beat the eggs in a large bowl and stir in the spinach mixture, cheese, breadcrumbs and nutmeg. Season to taste. Spoon the mixture into 4 small, or 2 large, ovenproof dishes, level the surfaces, cover each one with tinfoil and place in a roasting tin half filled with hot water.
Bake for 1 hour until firm to the touch and a knife inserted in the middle of your pots comes out clean. Let the dishes sit for 5 minutes. Garnish with lemon and serve.
Enough for 4 people as a starter dish or 2 people as a main course with a salad.
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