Fava by The Greek Larder

Yes we came into an important conclusion: Fava is one of our favourite dishes.
Some of us Matbies like it as a main dish, some as a side or a meze, but we all agree that we love it, as it brings in mind grandmothers/ holidays/ old greek cafes (kafeneia) back home.
So, following The Greek Larder's residency, we managed to get Thodori reveal his signature fava recipe and here we tried it in our kitchen with a Greek salad topping.
It was super easy and it was the perfect lunch break for busy people like us:

Ingredients for fava:
500gr Fava                                                      
1.2lt cold water
100gr shallots, (peeled and left whole)
2 clove of garlic (peeled and left whole)
3 bay leaves
300ml extra virgin olive oil
75ml lemon juice
10gr Sea salt
A good sprinkle of thyme

 and ingredients for the topping:
cherry tomatoes
feta cheese
olives
a sprinkle of extra virgin olive oil
parsley
oregano or thyme

Method:
Fava are dried yellow split peas, when boiled melt in a creamy puree.
Rinse the fava beans, then put into a large casserole & cover with the water. Bring to boil, add the onions, garlic, salt & bay leaves & simmer, partly covered for about 40 minutes. Keep skimming during cooking time. Remove the lid & simmer while stirring from time to time until all water has been absorbed & it starts glooping on the surface.
Do not remove the shallots & garlic but remove the bay leaves. Put the Fava into a liquidiser in batches with the olive oil and lemon juice.
Process until you have a very light, smooth, pale mixture.
Add the toppings.
Eat. Accompany it with tsikoudia.

 

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Greek salad by Hungry Donkey

Just before their summer residency at Maltby St. Market, things are getting hectic in Hungry Donkey's kitchen.
However, Tziovi the Chef, shared with us his simple but essential recipe for the best dish of the season: Greek "village" salad.
Voila:

Thick red vine tomatoes (Cut in wedges)                     300gr
Cucumber (Sliced with the skin on)                              70gr
Green Peppers (Sliced Thinly)                                      30gr
Red Onion (Sliced Thinly)                                             30gr
Galomizithra  (Crumbled)                                             80gr
Greek Extra Virgin Olive Oil                                          30ml
Red Wine Vinegar                                                        15ml
Kalamata Olives                                                           6-8pcs
Wild Oregano                                                               1 pinch
Caper berries                                                               3-4 depending on their size
Fleur de Mer salt                                                          1 or 2 pinches

Start with placing the tomatoes in a salad bowl, top them with the cucumber, green peppers and finally the thinly sliced onion on top.
Dress the salad with red wine vinegar - this will give the onions a nice sweetness.
Top the onions with anthotiro cheese, thick capers, and Kalamata olives.
Drizzle with the Greek extra virgin olive oil, oregano & salt.
Top it all off with two or three plum caper berries.

Tossed it all up and enjoy the salad with a nice glass of Malagouzia, Assyrtiko or a fresh Rose!

 

 

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Pop-Up Greek Summer Residencies at Maltby St Market!

We are very very excited to announce our pop-up for this summer, inspired by, what else, Greek summer!
We will be hosting at Ropewalk, Maltby St Market a line up of residencies of your favourite Greek restaurants and street food in London.

Our dear chefs from The Greek Larder, Hungry Donkey, Kalimera.London will be serving up special dishes such as dolmadakia (hand stuffed vine leaves), taramosalata, souvlaki wraps, spit roast and many more!

July and August schedule:
The Greek Larder: 2-3, 9-10, 16-17 July
Hungry Donkey: 23-24, 30-31 July, 6-7 August
Kalimera.London: 13-14, 20-21, 27-28 August
Opening times:
Saturdays 9am-4pm
Sundays 11am-4pm

So come along and live your ultimate summer experience every Saturday and Sunday in July and August at Maltby St Market.
Kalo Kalokairi!

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Spring in Athens

Acropolis and Philopappou hills were always the best spots in Athens city to have an impromptu pic nic or a casual beer without actually going to a restaurant or a bar.

 The “rendez-vous” has always been set with a vague “see you at the Vraho (meaning the sacred rock)” and somehow we all managed to meet up at the end. We would bring wine, beers and bread/ cheese or maybe a souvlaki (!) for nibbles.

For the photo shooting, we left M&G office in buzzy Praxitelous St, in down town Athens at noon in a hurry and with a busy mind. We walked through Monastiraki and Plaka and after 20 mins walking under the pleasant spring sun, we were at Dionisiou Aeropagitou, under the Parthenon.

The directions to spot the photo shooting setting were to climb up the stone footpath in front of Agios Dimitrios Loumpadiaris and turn right to Asteroskopeio. The view was breath taking and refreshing, in a very familiar way.

The idea was the same: an easy pic nic at Philopappou. The people were the same  too, as we are lucky to collaborate with our talented friends Nikola and Angie

 

We ended up choosing this photo for our Spring theme, which has a bit of everything of the day’s essence: Acropolis view, food to share with friends and Spring.

 

At the end of the day everyone was relaxed - in the middle of a busy day we managed to pause the day and express-travel in time. This is what Ieros Vrahos does- and it is a kind of magic.

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Μ&G Road Trip 2016: Day 5 Kefalonia

Arriving by ferry on Kefalonia just as the sun is setting over its steep, dark green mountains with cliffs that fall straight into the sea gives it a faintly magical air. This first impression is reinforced as we make our way across the island on tiny, windy roads through villages with crooked bell towers and buildings abandoned after one of the large earthquakes that delineate Kefalonia’s history. It’s an hour’s drive from the port to the main town and we’ve barely crossed half of it.

The next morning we once again enjoy a seafront view from our hotel balcony and then jump on an empty ferry across the bay. Travelling out of season really has its benefits and as today is a national holiday (25th of March – a double celebration of the victory in the war of independence against the Ottoman empire and the Annunciation) it’s extra quiet.

 
Waking up view


The mystic charm of travelling off season


Crossing the bay and arriving at Lixouri, Kefalonia

Our first stop is Domaine Foivos – a producer who has really embraced a lot of the obscure local varieties, resulting in a total of 17 labels.  Slightly daunting first thing in the morning with no breakfast or coffee! The Robola (the main white variety of the island) really stands out as do the sweet wines, one of which the French call liquid gold.


Sweet Muscat of Kefalonia or "liquid gold"

Theodore, the winemaker, and his wife, who is an archaeologist, have also researched ancient Greek wine-making techniques and attempted to follow these to make a mavrodaphne in large clay amphora.
The must (i.e. crushed grapes and juice) is first fermented and then added to the amphora along with wheels of cedar and myrtle that had been cut and dried in the sun for a year. These perform the same function as an oak barrel on the wine – imparting flavour and texture. One difference is that they didn’t seal the amphora so a quantity of wine leaked before the impurities in the wine gradually sealed the pores. The ancients would have usually sealed the vessel with resin – which is where the pine-resin flavoured retsina comes from. The results of an early bottling of the 2015 vintage is a wine that seems to have matured very quickly and is very supple.

Next we go to the Haritatos Estate, a beautiful stone house, with its origins in the 1860s surrounded by a patchwork of not only organic vineyards but citrus orchards, olive groves, veg patches and amongst it all sheep, chickens and turkeys. A real self-sufficient paradise. The vines are Muscat and Mavrodaphne planted from 1997 onwards, which produce just two labels, both dry. Both lovely, elegant and balanced – perfect for a lazy day on this island. Refusing the invitation to lunch with the wonderfully eccentric Haritatos family and their friends and peeling ourselves away is very difficult.


On our way to Haritatos Estate












Haritatos Estate, a real self-sufficient paradise

Time is running out to catch the last ferry of the day back to the mainland so we cut straight to our last visit of the day – Melissinos Winery. This is a seriously boutique winery with very small productions of each label, including not only excellent Robola, including a natural label, and Mavrodaphne but the intriguing Zakynthino too. All wines are organic and some of the best of the day.


On the road (again) to Melissinos Winery






Melissinos Winery, another paradise on earth

Our time is up so we catch the ferry to Peloponesse. As this is the 25th of March, there is only one option for lunch – the traditional Bakaliaros Skordalia (Stef ate his too quickly so no photo)


Leaving beautiful Kefalonia behind


And some office time..

 

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