This Thursday, 9th of November, we invite you at Meraki for a food and wine storytelling experience. Over a five-course meal, Angelos Iatridis the acclaimed Alpha Estate co-owner and winemaker will dramatically showcase, talking us through glass by glass, some of Greece's top notch wines and varieties.
Apart from indulging in excellently prepared Greek dishes with a twist, paired with beautiful wine, you will have the chance to win one of two magnums of Alpha Estate Red, Syrah-Merlot-Xinomavro, 2014, signed by Angelos.
Below is the menu. And here the link to book your table.
See you there!
Here is a totally back-to-roots recipe that we got inspired by those gorgeous organic Marianna's vine leaves (guess what, you can find them here).
The recipe came from several sources such as internet, mum's phone advice and our in house M&G chef. And then, while cooking memories came in from yaya's kitchen such as wrap loosely, place tidily and circularly the dolmadakia in the pan, cover with a plate.
While following the above recipe map step by step, I realised that preparing doladakia is a pleasantly slowing down activity that didn't allow checking phone/ M&G inbox but actually gave space to focus and mindfully chop/ smell/ wrap.
And yes there were reflections on women spending most of their time wrapping in different types of leaves rice, minced meat (husband's?) and their lives at the end, but some times it really doesn't hurt to slow down and just wrap- it is messy and it is fun.
Here is the recipe:
- 250g vine leaves
- 2 bunch spring onions, finely chopped
- 1 onions, grated
- 250g short grain white rice
- 1/2 bunch parsley, finely chopped
- 1 bunch dill, finely choppe
- 1/2 mint or basil, finely chopped
- 1 cup extra virgin olive oil
- 1 1/4cup boiling water
- juice of 1 1/2 lemons
- zest of the lemons
- salt, pepper
We wash and drain the vine leaves.
We set a large pan over medium heat and add 1/4 of the olive oil. Once hot, we add the onion and cook, stirring occasionally until softened for 8-10 minutes.
We add the rice and cook, stirring constantly, for 4 minutes. We add 1 cup water and cook for 5 minutes. We add the spring onions, dill, parsley, and mint and remove from the heat and season with salt, pepper and lemon zest. We set aside until fully cooled.
We place 2-3 vine leaves on the bottom of a large pot and the used lemons to avoid burning of the dolmadakia and to add extra lemony flavour.
We place one vine leave at a time on a plate (bottom-side up with the glossy side facing the plate). We place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling and last the tip of the leaf. We place the roll, seam side down, in the lined pot in a circular manner. We continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
They look wonderful on a Sunday family table and paired beautifully with Mylonas Malagouzia.
p.s. Many thanks to Miranda for saving the day and bringing in the onions..
We found the most beautiful pub in London and we are throwing a Greek food and wine celebration.
The recently renovated pub is stunning, so the atmosphere of the venue is a tick.
And then there are our products (food, wine- tick) in a menu that we and chef Finlay Logans have been working on for a while and we are sure it will be executed with virtuosity and a twist, paired with a wine selection curated by us (tick).
You can book for the event directly here:
For the 3rd year The Greek Larder organises a celebration of Greek wine and food, where we get together at West Handyside Canopy in Kings Cross, taste and discuss wines and understand everything from origins, indigenous grapes and their characteristics, terroir and the stories behind each winery.
All the above are happening in a jubilant atmosphere with Greek food, music and dance in the background!
So, if you are the curious, the professional, the discerning or just the casual visitor who enjoys being close to Greek wine, this festival is for you.