A MEAT DISH, A POULTRY DISH AND TWO TARTS

                             BUTLER’S STEAK WITH CHIMICHURRI SAUCE

Butler’s steak is a cut of beefsteak from the shoulder of the animal. 

Remove the butler’s steak from the fridge and bring to room temperature.  Slice off the fat and membrane from the meat, then turn it over and repeat the procedure.  From the thick side of the meat cut off 1/3 of the amount, slice in half and remove the strings diligently.   The smaller piece needs more pampering as it has more strings.  Then cut into two equal slices, discarding any visible strings.

Brush the meat with olive oil, and sprinkle with 1 tsp pepper, 1 tsp onion powder and 1 tsp garlic powder. Add 1 tsp of coarse salt and massage the meat in order to distribute the seasoning evenly over, and let it rest for 2-3 minutes.

On a hot, non-stick saucepan sauté the meat for 11 minutes, on the whole, making sure to turn the meat over every single minute.  Then, add 2 tbsp butter and rub it all over the steaks.  Transfer the steaks to Pyrex dish, cover with foil and let them rest for 12 minutes. Then slice the butler steaks evenly. (This timing is for underdone meat).

For medium, cube the remaining sliced steak and sauté for 2-3 minutes more or until the desired doneness has been reached.  Serve with chimichurri sauce, smashed potatoes and a green salad.

                                                CHIMICHURRI SAUCE

 A delicious South  American sauce.

1 shallot, peeled and finely chopped

½ a chilli finely chopped and seeded

3 cloves garlic, peeled and minced

125 ml (½ cup) red wine vinegar

½ cup finely chopped fresh coriander leaves

¼ cup finely chopped parsley

2 tbsp fresh oregano

187.5 ml (¾ cup) extra virgin olive oil

Mix shallot, chilli garlic, vinegar and I tsp of salt well together and set aside for 10 minutes.  Stir in the coriander, parsley and fresh oregano and whisk in the olive oil.  Serve with roasted butler steak or any other meat or poultry of your choice.

                                CHICKEN WITH SAGE AND GREEN OLIVES

                              

 This is an interesting dish.

1½ kg (3 lbs) chicken, skinned and cut into serving pieces

Plain flour, seasoned with salt and pepper

2 tbsp butter

1 tbsp olive oil

1 large onion, peeled and cut into rings

1 clove garlic, finely chopped

250 ml (1 cup) good white wine

4 ripe tomatoes halved, seeded and grated, skins discarded

1-2 tsp sugar

1-2 tbsp fresh sage leaves, chopped

½ tsp peppercorns

1 cup pitted green olives, parboiled

Coat the chicken with seasoned flour, and set aside.

In a large frying-pan, sauté the onion rings and the garlic in butter and olive oil, until almost done.  Salt sparingly and transfer to a plate and reserve.

In the same frying-pan, brown the chicken on all sides, pour in the wine and cook uncovered for 5 minutes.   Add the tomato, sugar, garlic, sage and peppercorns.  Cover the pan and simmer gently, until the chicken is tender and the sauce thickens, for about 30-35 minutes. 

Taste for salt and sugar and adjust, if needed.  Fish out the peppercorns if you can.  Give the sauce a good stir, add the onion rings and olives, and cook 10 minutes longer.

Serve with pasta, rice or potatoes and freshly ground black pepper.

                                           

                                         

                                                COURGETTE QUICHE

This is a delectable savoury tart.

Pastry:

195 g (1½ cup) self-rising flour mixed with

½ tsp salt

½ cup soft butter

1 egg yolk

About 4 tbsp yogurt or more

2 tbsp fine dried breadcrumbs and

¼ of the grated cheese mixture

Filling:

1 tbsp olive oil

600 g (1 lb 3 oz) courgettes, thickly grated

3 medium carrots, thinly grated

1 medium onion, grated

2 spring onions trimmed and finely sliced

2 tender celery stalks, trimmed and finely sliced

Salt and pepper to taste

½ tsp grated nutmeg

500 ml (2 cups) cream, 35% fat

For the top:

90 g (3 oz) bland kasseri or Emmenthal, grated

90 g (3 oz) Naxos graviera or Gouda, grated

90 g (3 oz) Parmesan grated  

Freshly grated white pepper

For the pastry, rub the butter into the flour until it looks like fine bread crumbs. Add the egg and enough yogurt to obtain a soft dough.  Wrap in cling film and let it rest for 30 minutes.

Meanwhile, prepare the filling. Sauté the vegetables in olive oil, add salt and pepper, and nutmeg, lower the heat and let them sweat gently until they resemble a puree, pouring in a little boiling water,  when and if necessary.  Add the cream and simmer until most of the liquid has evaporated and the vegetables are thoroughly cooked.  Cool. 

Preheat the oven to 180 C (350 F).   Roll out the dough between two pieces of baking parchment and line a round, 25 cm /10-inch ovenproof dish.   Prick the pastry all over with a fork and sprinkle with bread crumbs and ¼ of the grated cheese mixture.  Carefully spoon in the filling, and level the surface.  Mix the remaining grated cheese with freshly ground white pepper and sprinkle evenly on top.  Pinch the dough around the edge into a pretty shape and bake for about 40 minutes.

                                          ONION AND CHEESE TART

A delicious first dish.

                                         

Pastry:

300 g (2 1/3 cup) flour

150 g (5 oz)) butter

 2 tbsp iced milk

 Salt

 Softened butter for the dish

Filling:

1½ tbsp olive oil

2 large onions, finely chopped

3 spring onions, finely sliced

1\8 tsp Cayenne pepper

90 g (1 cup) bland kasseri or Gruyere grated

90 g (1 cup) Graviera from Naxos or Emmenthal grated

90 g (1 cup) San Mihalis or Parmesan grated

4 eggs

250 ml (1 cup) cream and milk mixed in equal quantities

¼ tsp salt and freshly ground pepper

 Start by making the pastry.   Mix flour and salt, rub in the butter, pour the milk over the mixture and gather the dough into a ball.  Cover and refrigerate for at least half an hour.

   

 Roll out the dough to fit 27 cm (11 in) buttered tart dish.   Cover with baking parchment and beans, and bake blind in a moderate oven preheated to190 C (375 F) for about 10 minutes.  Remove the beans and parchment and return to the oven for another 8 minutes.   Cool before using.

 Stew the onions gently in olive oil and 1 tbsp of water, with a very little salt, for about 7 minutes, stirring often, until the onions are soft.  Stir in the Cayenne and set aside to cool.

Mix the various kinds of cheese together and sprinkle ½ the amount over the pastry shell.   Place the onions evenly over, and cover with the remaining cheese.    Beat the eggs with the cream and milk mixture, salt and freshly ground pepper, and spoon over the cheese. 

 Bake in the top part of a slow oven preheated to 150 C (300 F)  for 15 minutes, then increase the heat to 190 C (375 F) and bake until the filling is puffed and golden. 

                            

                 

Hotel Pentelikon During its Heyday

"Greek Noon" by Leonid Afremov