Grilled Octopus With Grape Must and Balsamic Vinegar
Vasilis Kallidis, chef at Aneton restaurant, offers a modern spin on this Greek classic.
Ingredients:
1 octopus (approximately 2.5 pounds)
1 cup water
2 teaspoons wine vinegar
1 bay leaf
4 teaspoons balsamic vinegar
1 garlic glove
1 teaspoon finely chopped fresh rosemary
Directions:
Boil octopus in the water, vinegar, and bay leaf. Simmer for approximately 40 minutes. Cool and cut into chunks. In a food processor, combine grape must, balsamic vinegar, rosemary, and garlic to create sauce. Grill octopus in a nonstick frying pan for four minutes on each side. Serve warm with the sauce.
Servings: Serves four.
Grilled Lamb With Lemon and Caper Pesto
Vasilis Kallidis, chef at Aneton restaurant, offers a modern spin on this Greek favorite.
Ingredients:
4 slices of lamb leg (7 ounces each)
2 tablespoons olive oil
Salt and pepper
Zest of 4 large, unwaxed lemons
Juice of 2 lemons
1 slice white bread
1 pinch salt
2 garlic cloves
2 teaspoons capers
Directions:
In a food processor, combine the lemon zest and juice, bread, garlic, capers, and salt. Blend until smooth and let stand in a bowl. Brush the meat with olive oil, add salt and pepper as desired, and grill for a minute on each side. Serve with the lemon pesto, accompanied with boiled wild bitter greens.
Servings: Serves 4.
Baklava Spring Rolls With Ice Cream
Vasilis Kallidis, chef at Aneton restaurant, offers a modern spin on this Greek favorite.
Ingredients:
8 large spring roll leaves
1 egg white
1/2 cup breadcrumbs
1 cup chopped walnuts
2 tablespoons honey
2 tablespoons brown sugar
Pinch ground cinnamon
Pinch ground cloves
4 scoops vanilla ice cream
Directions:
Mix breadcrumbs, walnuts, honey, brown sugar, cinnamon, and cloves in a bowl. On a work surface, lay out the spring roll leaves and brush edges with the egg white. Evenly spread the walnut mixture on each leaf and fold. Deep fry in sunflower oil for 2 minutes until golden brown. Serve each person 2 spring rolls with a scoop of vanilla ice cream and extra honey.
Servings: Serves four.
