KOUZINA

RECIPES

YOU SAID THAT YOU WANTED MORE RECIPES IN OPA! SO FROM THIS ISSUE FORWARD WE ARE GIVING YOU WHAT YOU WANT. THIS MONTHS RECIPES ARE FROM THE WORLD REKNOWNED KALOFAGAS.CA. IF YOU FINISH THESE AND ARE STILL HUNGRY FOR MORE THEN WHY NOT CHECK THEIR SITE FOR SOMETHING NEW?

RECIPES BY: WWW.KALOFAGAS.CA

Taste Summer!

KOUZINA
RECIPES

Taste Summer!
FOR THE SYRUP 2 cups of water 1 cup sugar 2-3 strips of lemon or orange peel 1 cinnamon stick 4-5 whole cloves 1/2 cup honey SANGRIA MIX 1-750 ml bottle of red wine 1/2 cup Metaxa brandy 1 ripe peach, sliced 1 orange, sliced 2 cans of ginger ale (or 7-UP/Sprite) HOW TO To make the syrup, first add the water, sugar, cinnamon, cloves and lemon peel in to a small pot and bring to a boil. Then lower to a simmer and boil for another 6 minutes. Take off the heat and add the honey and allow to cool. Remove rind, cinnamon and cloves. Add your wine, sliced fruit, ginger ale and brandy and stir. Add the syrup in increments, stir and make as sweet as you wish. Cover and place in the fridge overnight. To serve, place some ice in each glass and pour the sangria.

KOUZINA
RECIPES

S ITH FI

A W IER V GRA

D AGS AL

INGREDIENTS ( ) (serves 4-6) approx. 5 handfuls of rocket (arugula) 1 small clove of garlic, minced 1 tsp. of Dijon style mustard 1 Tbsp. of honey 3 Tbsp. balsamic vinegar 9-10 Tbsp. extra virgin olive oil fine sea salt and fresh ground pepper 12 fresh (ripe) figs, quartered 1 cup walnuts, roughly chopped grated Graviera cheese

HOW TO Pick and tear-off any brown or wilted parts of the salad and wash in cold water. Dry your greens in a towel or use a salad spinner then reserve. In a large bowl, add your honey, mustard, balsamic, vinegar, garlic, salt and pepper and whisk into a paste. Continue whisking while pouring a slow stream of olive oil until your desired consistency is achieved and the dressing has emulsified. Taste dressing and adjust seasoning. Add your salad greens and figs and gently toss until well coated. Top with chopped walnuts and grated Graviera cheese and serve. Recipe courtesy of: www.kalofagas.ca

KOUZINA
RECIPES

INGREDIENTS ( setves 4)

NGY TA LE MAP TARD MUS

2 racks of lamb loin or approx. 1 1/2 kg. of loin or shoulder chops 1/4 cup of olive oil 2 Tbsp. chopped fresh rosemary 2 cloves of minced garlic 1 tsp. black pepper 1 Tbsp. Dijon mustard 1/4 cup of Maple syrup 1 tsp. orange zest 1 tsp. sea salt

MB A

HOW TO Pre-heated oven, set to broil Rinse and pat-dry your lamb. If using racks of lamb, turn them to their underside and using a knife, scrape some of the silver skin to loosen enough of it to be held by your fingers. Tear if off the racks and discard it. In a bowl, add all the ingredients together, mix with a spoon and reserve about 1/3 cup for coating the lamb when its cooked. Spread the marinade all over your racks of lamb or lamb chops. Marinate at room temperature for an hour or better yet (recommended), overnight in the fridge. If cooking indoors, pre-heat your broiler and place your oven rack to the position closest to the broiler. Season your lamb racks with some coarse salt and fresh ground pepper. Set your racks of lamb face up (bone side down) on the tray and place under the broiler for 5 minutes a side for medium-rare. Brush reserved warm marinade over the top of the racks of lamb. If using gas or charcoal grill, pre-heat your grill to a high heat. Brush the grill surface with a grill brush and just before grilling, wipe the grill surface with a towel dampened with some vegetable. Grill for 3 minutes a side for medium rare, 4 minutes for medium. Allow your lamb to rest for 5 minutes before serving. Present on a platter with sprigs of rosemary and wedges of lemon. Serve with rice pilaf, grilled vegetables and pair with this Cypriot white from Paphos, a Kamanterena Xynisteri.