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| Kos |
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| The Town of Kos |
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| The Asclepian Columns |
In the very early hours, (1.30 am) on the 21st July a very strong earthquake, measuring 6.5 on the Richter scale, rocked the island of Kos and the neighbouring coast of Turkey. Unfortunately, a 27-year-old man from Sweden and a 39-year-old man from Turkey were killed, 115 people were injured, 13 of which are in serious condition and had to be air-lifted to hospitals in Athens, Rhodes and Crete.
The earthquake destroyed churches, an old mosque and a castle erected by the Knights Hospitalier in 1315. The main port was destroyed, as huge cracks on the asphalt made the quayside double over, so ships can not anchor. The port of Kefalos is used for the time being until the port of the town of Kos, which will be soon under repair, will be restored.
All buildings erected in Kos after 1956, in accordance with the Greek Code for Seismic Resistance Structures, which was improved in 2000, fortunately, endured the earthquake and the strong after-shocks.
Our heartfelt condolences to the relatives and friends of the victims in their profound sorrow. Our very best wishes for a speedy and complete recovery to the injured. And our deep admiration for the Koans for their resilience and courage.
Please find below a few recipes with a savour of the Aegean.
RED MULLET STUFFED WITH HERBS, PINE NUTS AND RAISINS
This is a fish dish with a taste of the Dodecanese.
8 medium-size red mullet, scaled, washed, patted dry and drizzled with the juice
1 lemon, ( reserve the grated rind for further use)*, and sprinkled with
Salt and set aside for 30 minutes
Stuffing:
1 onion, peeled, grated
1 tbsp olive oil
1 clove garlic, finely sliced
150 g (5 oz) bread crumbs
1 cup parsley, leaves only finely chopped
2 tbsp fresh basil, leaves only chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, leaves only
15 pitted Kalamata olives, chopped
1 tbsp capers. soaked in water to remove excess salt, dried and chopped
60 g (2 oz) pine nuts, toasted
2 tbsp raisins
The reserved grated lemon rind*
Salt and cracked black pepper to taste
125 ml (1/2 cup) olive oil
250 ml (1 cup) good white wine
1 small twig of rosemary
Preheat the oven to 180 C (350 F).
While the fish is marinating, prepare the stuffing. Saute the onion and garlic in 1 tbsp olive oil until soft, add the bread crumbs and cook until coloured slightly. Place them all in a bowl and add the herbs, olives, toasted pine nuts, raisins, the reserved lemon rind and salt and cracked pepper to taste. Mix all together until well combined.
Pat the red mullet dry and arrange them in a roasting tin. Divide the stuffing and fill the cavities of the fish and secure with toothpicks. Drizzle the red mullet with olive oil, pour the red wine around, place the rosemary twig in between and bake for 15-18 minutes or until the flesh separates easily from the bone.
Serve with a potato salad and a zesty green salad.
POTATO SALAD
This is a recipe for a delicious potato salad that my friend Zena Patelis gave me. Zena is from the island of Paros, so this is a salad from the Aegean cuisine.
1 kg (2 lb) potatoes, peeled cut into pieces and boiled with
2 cloves garlic and
2 sprigs of sage and
Salt
(When ready discard the sage. You could also discard the garlic if preferred. I do.)
Dressing:
1 tbsp Greek balsamic vinegar or any other of your choice
1 tbsp Greek mustard or any other of your choice
Salt and freshly ground black pepper
3 tbsp extra virgin Greek olive oil
1 tbsp or more capers, soaked in water to remove excess salt
2 spring onions, trimmed and finely sliced, optional
1 cup parsley, leaves only, chopped
Prepare the dressing by whisking the first 4 ingredients together until the salt dissolves, then add the capers and blend for 2-3 minutes, pour over the HOT potatoes and toss.
Serve sprinkled with finely sliced spring onions, if using, and chopped parsley.
BREAD DOUGH CRECSENTS WITH POSA CHEESE FILLING
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| Bread Dough Cheese and Onion Pies from Kos |
Posa is a cheese from Kos which is preserved in red wine. Do prepare these small onion-cheese pies and enjoy them with your family and friends.
For the dough:
1 kg (2 lb) plain flour mixed with
One 9 g (almost 1/3 oz) sachet of dry yeast
1/2 tsp sugar
1 tsp salt
62.5 ml (1/4 cup) olive oil
200 g (1 small tub) warm Greek yogurt
Filling:
1 kg (2 lb) onions peeled and finely sliced
1 small bay leaf
62..5 ml (1/4 cup) olive oil
1 kg (2 lb) Posa cheese, grated
2 eggs lightly beaten
Freshly ground black pepper
Place all the ingredients for the dough in a food processor and process until a ball of dough is formed around the beaters. Remove the dough, place in a bowl, cover with cling film and put in a warm, turned off oven, to prove.
Meanwhile, prepare the filling, place the sliced onions and the bay leaf in a large frying pan, pour in enough water to just cover and simmer gently until the water is absorbed. Pour in the olive oil and saute until the onions are soft but not coloured. Discard the bay leaf, stir in the grated Poza cheese and remove from the stove to cool. Then stir in the beaten eggs and sprinkle with freshly ground black pepper.
When the dough doubles in bulk, punch it down, roll it out thinly and cut it into squares or rounds with a biscuit cutter. Place a tbsp of filling on each square or round of dough, fold it over, wet the edges with water and press them together with the prongs of a fork to secure.
Arrange the little cheese pies on a baking tin, lined with parchment, brush with water and bake for 25-30 minutes until the pittakia are and golden and crusty.
LAMBROPITTA FROM KOS
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| A Delectable Koan Quiche |
This is an Easter recipe from Kos. Traditionally, small tartlets are prepared. I have adjusted the recipe for a large tart, which is easier to serve for an Easter luncheon party.
Pastry:
300 g (10 oz) plain flour
150 g (5 oz) cold butter, butter + extra for the tart dish
Salt
1 egg beaten
2 tbsp or more ice cold water
Filling:
250 g (1/2 lb) feta, thickly crumbled
250 g (1/2 lb) anthotyro or any other kind of unsalted whey cheese, crumbled
150 g (1/4 lb) kasseri or graviera from Crete or any yellow cheese of your choice, thickly grated
200 g (1 small tub) of thick Greek yogurt
5 eggs, whipped with a small pinch of salt
Freshly ground black pepper
1/2 tsp freshly grated nutmeg
2 tbsp finely chopped dill, optional
First, prepare the pastry. Rub the flour with butter and salt until the mixture resembles breadcrumbs. Add the beaten egg and enough iced water to form a soft ball of dough. Cover and ice for 30 minutes at least.
Meanwhile, prepare the filling. In a large bowl, mix the three kinds of cheese, yogurt, beaten eggs, spices, chopped dill, if using, and mix very well together until creamy.
Thinly roll out the dough, line a greased tart dish, and trim the excess pastry hanging over the rim. Spoon the cheese filling into the pastry shell and even the surface. Bake in an oven preheated to 180 C (359 F) for 45-50 minutes or until the crust is crisp and the filling puffed and golden.
Obviously, one can prepare this delicious tart all year round, served with a green salad.
PORK WITH CRACKED WHEAT AND CHICKPEAS
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| Pork Wheat with Pligouri and Chickpeas |
Pork with pligouri (which is Greek for cracked wheat) and chickpeas is a typical dish of the Koan cuisine.
1 1/2 kg (3 lb) leg of pork, all visible fat removed, cut into bite-sized pieces
Salt and pepper
1 onion, studded with 2 cloves
2 stalks celery
2 carrots, peeled
1 ginger slice, peeled
1 kg (2 lb) cracked wheat
300 g (10 oz) skinless chickpeas, soaked overnight and cooked in tasty broth until soft
1 heaped tbsp butter, heated
Boil the pork with 1 tsp salt, skim thoroughly, add the vegetables, ginger and peppercorns. Cover the saucepan and simmer gently until the meat is tender.
Remove the pork and reserve. Strain the broth into a clean saucepan and add the cracked wheat; the broth should reach 2 fingers over the wheat. Cover the saucepan and simmer until the pligouri absorbs all the liquid. Stir in the chickpeas, pour the hot butter over and swirl the saucepan. Add the pork evenly over and serve piping hot, sprinkled with freshly ground black pepper.
JULIA CHILD'S MOUSSE AU CHOCOLAT
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| A Decadent Dessert Garnished with Whipped Cream and Shredded Chocolate |
To honour the Koans, I give you below the recipe for one of my favourite desserts. I have changed it slightly by using brandy instead of rum and less sugar.
180 g (6 oz) dark chocolate, chopped
180 g (6 oz) butter, cut into small pieces
6 eggs, separated
1 vanilla
200 ml (2/3 cup) strong coffee
133.3 g (2/3 cup) sugar (remove 1 tbsp for the meringue)*
2 tbsp Metaxa brandy
1 tbsp water
A pinch of salt
Garnish:
Whipped cream and shredded chocolate, optional
Melt chocolate and butter over barely simmering water, stir until smooth and remove from the heat to cool.
Whisk the egg yolks very well. Stir the remaining sugar* into the coffee until completely dissolved, pour over the beaten egg yolks and whisk over simmering water until the mixture thickens and resembles a runny mayonnaise. Place the egg mixture over a bowl of iced water and whip until thick and cool. Stir the chocolate mixture into the egg mixture, add the brandy and keep on stirring until very well combined.
Whip the egg whites with a pinch of salt to soft peak, sprinkle the reserved sugar over and whip until thick and glossy. Fold 1/3 of the meringue into the chocolate mixture then gently fold in the remaining meringue until just incorporated, but not streaky.
Divide the mousse between 4 glasses, cover and place in the fridge for at least 4 hours. Serve plain or garnished with whipped cream, sprinkled with shredded chocolate.
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