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