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Ouzo

Time of togetherness

OUZO TIME DICTATES RELAXATION, AND IT IS A TIME OF TOGETHERNESS AND SHARING, A PLACE OF EXTREME CAMARADERIE. THE ASSEMBLED DINERS, UNDER THE INFLUENCE OF ALCOHOL, WILL SOON BECOME CHEERY AND ENGAGE IN TEASING BADINAGE, THE SENSES AND THE MOOD SET JUST RIGHT FOR WARM HUMAN COMMUNICATION

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A drink of great sensual pleasure, intangible sweetness and an infinitely refreshing quality, Ouzo occupies a distinctive place in Greek culinary and social culture. Here is a short Sympossio guide to the ritual of ouzo drinking.

Sit in the Sun and take in the sunshine, literally and figuratively Set yourself in relax mode and lose track of time Sip your ouzo slowly, in a shot, or with water or ice to enhance full flavour Savour an array of ‘mezes’ (small dishes) with contrasting flavours: sour/salty, sweet/bitter, spicy/refreshing Share the food sampling everything from the middle of the table in the company of good friends

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Ouzo

The cloudy-white drink that smells of anise and Greece itself Ouzo is the Greek aperitif, its origins dating back to ancient times. Historical record does not reveal exactly when or where the production of ouzo began. What is important though, is that it is a completely authentic Greek product manufactured in many areas of our country. Lesbos, Chios, Messolonghi, Thessaly, Thrace, Kalamata, Thessaloniki, Serres, and Piraeus are cities or regions where some of the most iconic distilleries are located.

Herbs and spices Ouzo is a beverage derived from the distillation of flavored alcohol. The herbs used are fairly well known, except for the fact that each firm follows the family recipe, which inevitably determines its signature taste. Anise is the dominant spice; the list may include fennel, mastic, cinnamon, nutmeg, ginger, star anise, coriander, cardamom, mint, angelica, or linden tree flowers.

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the flavours

Simple, Natural, Inspiring Our ingredients for Sympossio’14 10


“Ouzeri” Sympossio ‘14

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Aubergine with manouri cheese and chopped vegetables

cold “mezédhes” Tomato with salt

Tirokafteri (Spicy Cheese Dip)

Taramasalata (Fish Roe Dip) “Fava” (Yellow Split Peas) with capers


“Ouzeri” Sympossio ‘14

Olives

SMALL DISHES SPREAD ON THE TABLE TO ACCOMPANY THE FIRST SIP OF OUZO. COOL AND SIMPLE TASTES IN COMBINATION WITH STRONG AND SPICY FLAVORS SET THE TEMPO OF THIS CULINARY RITUAL.

Fresh Cabbage with salt & lemon

For method of preparation see pp. 28 - 29

Cucumber with salt & lemon


Apaki with carob syrup or grape molasses

hot “mezédhes” Cuttlefish Pilaf


“Ouzeri” Sympossio ‘14

Shrimps with Orzo

FRESHLY COOKED SEAFOOD AND MEAT DISHES, IN SMALL PORTIONS AND CONTRASTING FLAVOURS ACCOMPANY THE RELAXED GATHERING OF DEAR FRIENDS, WHILE OUZO HAS ALREADY BEEN CROWNED KING OF THE TABLE!

For method of preparation see pp. 30 - 31

Cheese saganaki

Pork tigania meze


desserts

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“Ouzeri” Sympossio ‘14

Semolina Halva with raisins or almonds

A DESSERT ALWAYS SIGNIFIES THE END OF A GREAT MEAL. IN OUR GREEK OUZO CULTURE A DESSERT IS SIMPLY THE SWEET MOMENT WE SET THE NEXT OUZO DRINKING SESSION WITH OUR FRIENDS!

“ The ritual of ouzo has as much to do with sating hunger as lovemaking does with reproduction. ”

For method of preparation see p. 32 17


It’s good

for you

Vita-mini info by the Chefs of Sympossio

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Seafood BY EVANGELOS AGALOU OPERATIONS EXECUTIVE CHEF, ALDEMAR RESORTS

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Shrimps Low calorie, high protein. These are the phrases that characterize this small treasure of the sea. This popular Greek appetizer is a very good source of selenium, and also contains calcium and potassium but almost no fat. The two most distinct species found in Greece are the Mediterranean ‘gamberi’, large shrimp (prawns in British English) fished in the Gulf of Corinth and the Amvrakikos Bay, and on the west coast, the excellent smaller Symi shrimp, which are usually salted, fried and eaten whole.

Cuttlefish Many proteins, abundant riboflavin, vitamin B12, a large amount of iron and phosphorus, are just some of the “gifts” we receive from cuttlefish. This seafood meze with the wide body, has 8 arms and two tentacles, yet what makes it famous is the ink that it leaves in its wake. We come across it in various seafood recipes, such as cuttlefish with rice, grilled cuttlefish, etc.

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Natural

sweeteners BY GIORGOS CHATZOPOULOS, EXECUTIVE CHEF, ROYAL MARE

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Carob Often referred to as locust beans these pods which are rich in sugar have been used as a source of food in ancient times. In the Bible, the reference to John the Baptist surviving on locusts and honey may in fact refer to these nutritious beans rather than the insect. In the eastern Meditteranean region, carob pods have been cultivated for culinary purposes since the Ancient Greeks first prized the pods as sweet meat and used the seeds as a weight for gold. Calcium, magnesium, iron, phosphorus, potassium, silicon, and vitamins A, B1, B2, D, can all be found in carob beans, a food source used widely in Greece during WWII. Carob, together with grape molasses, were the main sweeteners, since sugar was relatively expensive. And carob flour contributed extra flavour and dietary value to biscuits and cakes.

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Greens BY IOANNIS RODOKANAKIS CHEF À LA CARTE, OLYMPIAN VILLAGE

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Peppers It’s like taking a vitamin C tablet - a raw pepper contains more vitamin C than an orange. They also contain vitamins A and B6, and red peppers are rich in the antioxidant lycopene. In Greece, apart from the well-known green bell peppers, there are also the sweet bright red Florina peppers, the elongated pale green horn type as well as several varieties of hot peppers. Chili pepper, paprika, cayenne and tabasco are just some of the derivatives of peppers.

Spring onion A vegetable that accompanies many traditional Greek recipes. It appears to have a wealth of beneficial actions such as cardiovascular protection, it boosts skeletal development and tissue health, is anti-inflammatory and last but not least, it seems to have anticancer properties. It contains a large amount of polyphenols, vitamin C, manganese, fiber and potassium. The onion is an easy plant to grow. One or two pots on the balcony are enough to provide you with homegrown spring onions.

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Precious

Basics BY PETROS LAMBRINIDES, SOUS CHEF, KNOSSOS ROYAL & MANOLIS ROUBAKIS, EXECUTIVE CHEF, CRETAN VILLAGE

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Olives

Fava (split pea purĂŠe)

The olive tree has been known since ancient times and probablyoriginated from the eastern Mediterranean. The Greeks were the firstpeople to cultivate the olive tree from the European Mediterraneancountries. The olive contains 10 times more antioxidants than olive oil, helping to maintain good brain function, to prevent certain types of cancer, to protect from cardiovascular diseases and to strengthen the immune system.

It is a food that contains no sodium and is a good source of potassium. It is also rich in B-complex vitamins, mainly folic acid, and minerals such iron, copper and magnesium which help improve memory retention. Fava is the only summer pulse, the other pulses eaten in Greece are winter crops. It is a favourite food in Greece. We find it pureed with lemon juice, together with olive oil and onion, or tomato and olives, and while it is not usually a main dish, it often accompanies fish and seafood. 27


The Recipes

cold “mezédhes”

The Sympossio 2014 Greek products were kindly offered by

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Tomato, cucumber, olives, cabbage with salt & lemon Ingredients for 4 persons • 1 medium tomato, cut into wedges • 1 small cucumber, cut into sticks • Black olives marinated in olive oil and oregano • A few chunks of cabbage • ½ lemon • Salt

Method Place vegetables on small plates, season with salt and sprinkle with lemon.

Aubergine with manouri cheese and chopped vegetables Ingredients for 4 persons • 1 medium aubergine, trimmed and thinly sliced • Manouri cheese cut into sticks (about 5 x 1.5cm), 12 pieces • 100ml extra virgin olive oil • 40ml aged wine vinegar • 1 small green pepper, diced • 1 small red pepper, diced • 1 fresh tomato, diced • ½ clove of garlic, finely chopped • 1 onion, diced • 5 sprigs of parsley, finely chopped • Salt, pepper

Method Cook the slices of aubergine on the grill with a little olive oil until soft. Set aside to cool. Roll the manouri sticks in slices of aubergine and place in a baking tin. In a bowl, whisk the olive oil and vinegar together, then add peppers, onion, garlic, parsley, tomato, salt and pepper and mix well.

Pour the mixture over the rolls and refrigerate for 6-8 hours. Remove rolls from refrigerator and once they reach room temperature serve with a little marinade. Any rolls left over should be kept refrigerated.

“Fava” (Yellow Split Peas) with capers Ingredients for 4 persons • • • • • • • • •

200gr yellow Santorini fava 1 medium onion 1 small potato 1 sprig fresh oregano 50gr pickled capers, rinsed and dried 1 spring onion, sliced 80ml Extra virgin olive oil Juice of one lemon Salt, pepper

Method Wash the split peas, and add them to 700gr water in a deep saucepan. Bring to the boil and turn the heat down to low. Add the onion and potatoes and leave to simmer gently. Skim as necessary. After 25-30min, add the oregano, salt and pepper, and continue simmering until water is almost absorbed and the mixture soft and mushy. Remove the oregano sprig and liquidize the ingredients in a blender (or use a hand blender), adding olive oil and lemon juice at the end. Sauté the capers in a little olive oil and drain. Serve the warm fava in a dish topped with the capers, spring onion and a little olive oil.

Tirokafteri (Spicy Cheese Dip) Ingredients for 4 persons • 80gr Feta cheese • 80gr Manouri (a semi-soft white cheese) • 80gr strained Greek yoghurt • 1 medium green chili pepper • 80ml olive oil • A pinch of sweet paprika

Method Let the cheeses reach room temperature, crumble or mash finely and mix well with the yogurt, chopped pepper and paprika. Alternatively place all the ingredients in a food processor and puree. Drizzle with oil and serve as a meze (appetizer). Keep refrigerated.

Taramasalata (Fish Roe Dip) Ingredients for 4 persons • • • • •

100gr white ‘tarama’ fish roe 400gr fresh potatoes 160gr olive oil Juice of 4-5 lemons Olive oil and chopped onion for serving

Method Boil the potatoes whole and peel them while still hot. Beat the roe in a food processor with a little olive oil and gradually add the potatoes and remaining olive oil. Season with lemon juice as necessary. Serve the fish roe dip as a cold ‘meze’ with a little fresh olive oil and chopped onion.

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The Recipes

hot “mezédhes”

The Sympossio 2014 Greek products were kindly offered by

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Shrimp with Orzo Ingredients, for 4 persons • 400gr medium orzo • 12 peeled and deveined No.2 shrimps • 2 fresh tomatoes, diced • 1 medium onion, diced • 50ml white wine • 1.2lt shrimp broth, approx* • 1 clove of garlic, sliced • 80gr feta cheese, crumbled • 120 ml olive oil • 8-10 fresh mint leaves • 40gr parsley • Salt, pepper

Method Heat half the oil in a small saucepan and gently sauté the onion and garlic. Add orzo and sauté for 2-3 minutes. Pour in the wine. Add the tomatoes, and gradually add the shrimp broth. Season with salt and pepper. After 6-8 minutes add the shrimps after first sautéing them in a little olive oil, and leave to simmer until soft. Remove from heat, add feta cheese, herbs and remaining olive oil. Serve hot. * For shrimp broth use shrimp heads, chopped vegetables such as carrot, celery, onion, tomato and garlic, bay leaves. Boil in 1.5 lt water for 45min, skimming if necessary. Strain and store in the refrigerator.

Cuttlefish Pilaf Ingredients, for 4 persons • 400gr cuttlefish, cleaned and cut into chunks • 240gr ‘glacé’ rice (glutinous round-grained rice), rinsed • Vegetable broth* • 1 onion, finely chopped • 1 small green pepper, finely chopped • ½ clove of garlic, finely chopped

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100 ml white wine 1 fresh tomato, diced 5 sprigs of chopped parsley 2 bay leaves 120 ml olive oil Salt, pepper Juice of 1 lemon

Method Sauté the cuttlefish in a saucepan with the onion, garlic and a little olive oil. Pour in the wine and add the tomatoes, bay leaves, salt and pepper. Add vegetable broth and cook for 20min until cuttlefish is tender. Add the rice and green pepper, season with salt, and cook over a moderate heat until the rice is cooked. Add more stock as necessary. When cooked, add a little olive oil, parsley and lemon juice. Leave the pilaf to rest for 10min, and serve in a deep dish. * For the vegetable broth you will need: • 2lt water • 1 onion • 1 clove of garlic • 50 ml white wine • 2 bay leaves • 1 carrot • A little leek • A little celery • Boil all the ingredients together for 25-30min and strain. Keep refrigerated.

Cheese saganaki

then flour. Fry in hot oil for 1-2 minutes until golden. Serve warm, sprinkled with lemon juice and zest.

Pork tigania meze Ingredients, for 4 persons • • • • • • • • • • •

400gr pork tenderloin, cut into cubes 1 onion, sliced 1 clove of garlic 120 ml olive oil 150ml white wine 1/2 teaspoon of flour 1 fresh tomato, diced 1 small red pepper, diced 1 small green pepper, diced 1 sprig fresh oregano or thyme Salt, pepper

Method Brown the pork on all sides in hot olive oil, together with onion and garlic. Add peppers and flour and when slightly browned, add the wine. Next add the tomatoes and oregano or thyme. Simmer until the sauce has thickened and ingredients are well cooked. If more liquid is needed, add wine. Serve hot in a shallow dish, drizzled with a little fresh olive oil.

Apaki smoked pork with carob syrup or grape molasses Ingredients, for 4 persons

Ingredients, for 4 persons • 240gr Cretan graviera cheese or kefalotiri or other mature hard cheese • A little flour • Water • Juice and zest of one lemon • Olive oil for frying

Method Cut the cheese into rectangular pieces 1cm. thick. Dip twice first in water and

• 200gr apaki, Cretan smoked pork, cut into slices 1cm thick • 1 tablespoon carob syrup or grape molasses • 1 teaspoon toasted sesame seeds

Method Grill the apaki on a high heat or in a skillet until browned. Serve in a shallow dish, drizzle with carob syrup or grape molasses and sprinkle with sesame seeds.

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The Recipes

dessert

Semolina Halva with raisins or almonds Ingredients for 4 persons Halvas • 125gr fine semolina • 30gr almonds • 30gr raisins • 50 ml olive oil • 2gr cinnamon For the syrup • 600gr water • 200gr sugar • Cinnamon stick • Orange peel

Method Boil the syrup ingredients over a medium heat for 5min. Remove spices. In a deep saucepan, cook semolina in olive oil until golden. Add almonds and raisins. Carefully pour the syrup into the semolina and stir well. Place in molds of your choice while still hot. Allow to cool slightly, turn out and sprinkle with cinnamon before serving.

The Sympossio 2014 Greek products were kindly offered by

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