NEW RECIPES

                                         A FABULOUS SAUCE FOR MEAT

1 kg (2 lb) bones, thoroughly washed, patted dry, drizzled with olive oil and bake for 40 minutes to 1 hour

1 onion, unpeeled cut into wedges

2 garlic cloves, unpeeled and smashed

2 carrots,  cut into chunks

2 stalks celery, thickly sliced 

2 tbsp olive oil

2 tbsp tomato paste

1 bouquet garni (1 bay leaf - 2 parsley sprigs - 2 thyme sprigs)

1 tomato cut into chunks

500 ml (2 cups) or more tasty meat stock

Freshly ground black pepper

Salt if necessary 

2 tbsp butter

2 tbsp plain flour

250 ml METAXA brandy

Wash the vegetables and saute in olive oil until tender. add the bones, the bouquet garni and pour in the meat stock, cover the saucepan and simmer for 1 hour.  Then cook the flour in butter, pour in the brandy and simmer until the alcohol evaporates. 

Add the roux to the vegetables, discard the bones, and simmer gently until the sauce thickens. Sieve the sauce adding more stock if necessary.  Taste for seasoning and adjust.  

                            

                                                   CHICKEN MILANESE

1.5 kg (3 lb) chicken, skinned

12 cups (3 litres) of water

2 bay leaves

1 chicken cube

1 stalk celery

3 carrots

200 g (7 oz) rice

1 tbsp olive oil

100 ml (3.5 oz) Parmesan grated 

A pinch of Cayenne pepper

Zest of 1 lemon

1 tsp lemon juice

1/2 bunch of parsley

Salt snd pepper to taste

Sauce:

50 g (1.8 oz) butter

50 g (1.8 oz) plain flour

500 ml (2 cups) chicken stock

1/4 tsp grated nutmeg

Chopped parsley

Cut the chicken into 10 portions and boil with the bay leaves and chicken cube, over medium heat for 20 minutes.  Then cut the celery and carrots and place in the saucepan with the chicken and simmer for 40 minutes

Remove the chicken and vegetables, and sieve the stock, keeping 1 litre (4 cups) for the rice and 500 ml (2 cups) for the sauce. 

Saute the rice in olive oil for 2 minutes, pour in the brandy, and when the alcohol evaporates pour in 2 cups of stock and simmer gently until the rice has absorbed the stock, stirring occasionally.

Cut the chicken and vegetables into small pieces and place them in a bowl.  Add the butter, grated cheese, Cayenne, peas, lemon zest and juice, parsley and salt snd freshly ground white pepper to taste and stir.  Place the mixture into a 25 cm cake tin with a hole in the middle and press with a spoon all over.  Cover with cling film and refrigerate for 3 hours,

For the sauce, saute the flour in butter, over medium heat, stirring constantly. Pour in the chicken stock in doses and simmer until the sauce bubbles and thickens.  Stir in the grated nutmeg, pour into a bowl and keep hot.

Heat the rice and chicken mixture over boiling water and reverse on a heated round dish.  Serve with the sauce and chopped parsley        

   

                                                        PASTISIO

Baked macaroni with minced meat sauce is a popular Greek dish and a great meal to feed a large, hungry family.

500 g (1 lb) thick macaroni

60 g (2 oz) grated San Mihalis or Parmesan

1 tbsp hot melted butter

Minced Meat Sauce:

1 kg (2 lb) minced veal

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

2 stalks celery, threaded and finely chopped   

4 rashers of lean bacon, fat discarded and cubed

Salt and freshly ground pepper to taste 

80 ml (1/3 cup) METAXA brandy

250 ml (1 cup) dry white wine

3 ripe tomatoes, halved, deseeded, grated skins discarded

1 tsp of sugar or more

1/8 tsp grated nutmeg

1/8 tsp Cayenne pepper

Salt and pepper to taste

Bechamel Sauce:

150 g (3 oz) butter

150 g (1 cup) cornflour

1 bay leaf

1 1/2 litres (5 cups) or more hot milk

Grated nutmeg to taste

100 g (3 oz + 2 tbsp grated kefalotyri or San Mihali or Parmesan 

4 eggs separated, whites whipped to soft peaks with a pinch of salt

1 tbsp butter and dried breadcrumbs for the dish

2 tbsp of grated cheese for sprinkling over the top

A little extra butter

First, prepare the minced meat sauce.  Saute the onion, carrot, celery and bacon in olive oil until the onion is transparent.   Add the minced meat and cook for 10-12 minutes, stirring until well browned and without lumps.  Sprinkle with salt, pepper, grated nutmeg and Cayenne pepper.  Pour in the brandy and stir for a minute or two, then pour in the wine and cook for 5 minutes or until the alcohol evaporates.

Then add the grated tomato, sugar and enough hot water to barely cover and simmer, with the lid on, for about 30 minutes until the meat is cooked and dry. Taste and add salt pepper and sugar if necessary and set aside.

For the bechamel sauce.  Melt the butter and add the bay leaf and cornflour and cook for 5 minutes stirring constantly.  Pour in the hot milk, in doses, and stir for 10-12 minutes until the sauce boils and thickens.  Remove from the heat and discard the bay leaf, stir in the cheese and cool a little.  Then add the egg yolks and season to taste with salt, pepper and grated nutmeg.   Finally, gently fold in the whipped egg whites.  

Cook the macaroni in boiling, salted water until "al dente".  Drain and return to the saucepan, sprinkle with grated cheese, drizzle with hot butter and swirl. Add the minced meat sauce and 2-3 cups of bechamel sauce and mix gently but thoroughly together. 

Butter a baking dish and sprinkle with dried breadcrumbs.  Spoon in the macaroni mixture and level the surface.  Cover with the remaining bechamel sauce, sprinkle with cheese, dot with butter and bake in an oven preheated to 180 C (350 F) for about 50 minutes to 1 hour until golden brown.

Cool slightly, cut into portions and serve with a large green salad.