Destination Greece - Recipe Book

Greece

A Greek Gastronomic Journey

through 11 Exclusive Recipes by Starwood Hotels & Resorts, Greece

contents

Lobster and octopus with orzo pasta “giouvetsi” (Astakos kai htapodi me kritharaki “giouvetsi”) Greek zucchini croquettes (Kolokithokeftedes) Greek fish soup with Cretan rusks (Kakavia me kritiko paksimadi) Tamus & Vryonia (Tamus & Vryonia) Rack of lamb with mint crust, warm lentil salad and hontrokatsari tomato sauce (Arnaki me krousta mentas, zesti salata me fakes kai saltsa apo hontrokatsari ntomata) Cod fish with marinated tomatoes and fresh basil (Bakaliaros me psari marinarismeno, tomates kai fresko vassiliko) Fig spoon sweet over Greek yoghurt (Gliko tou koutaliou siko me giaourti) ` with capers, spring onion and olive oil Fava beans puree (Fava me kapari, fresko kremidaki kai eleolado) Lamb caret with artichoke and wild fennel (Kare arnaki me agginares kai agrio maratho) Steamed fillet of sea bass with langoustines and asparagus fricassee (Lavraki ston atmo se frikase karavides kai sparaggia) SPG - Spinach Pie from Greece Wine Variety

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contact details Hotel Grande Bretagne a Luxury Collection Hotel, Athens

Constitution Square 105 64 Athens, Greece T +30 210 3330 000 F +30 210 3228 034 www.grandebretagne.gr info.gb@starwoodhotels.com Arion A Luxury Collection Resort & Spa

Astir Palace Resort, 40 Apollonos Str. 166 71, Vouliagmeni, Athens, Greece T +30 210 8902 000 F +30 210 8962 583 www.arionresortathens.com arion.concierge@luxurycollection.com The Westin Athens

Sheraton Rhodes Resort

Ialyssos Avenue - Ixia 851 00, Rhodes, Greece T +30 22410 75000 F +30 22410 76689 www.sheratonrhodesresort.com info.sheratonrhodes@sheraton.com Blue Palace a Luxury Collection Resort & Spa

P.O. Box 38, Elounda 720 53, Crete, Greece T +30 28410 65500 F +30 28410 89712 www.bluepalace.gr reservations@bluepalace.gr Vedema a Luxury Collection Resort

Astir Palace Resort, 40 Apollonos Str. 166 71, Vouliagmeni, Athens, Greece T +30 210 8902 000 F +30 210 8963 281 www.westinathens.com westin.concierge@westin.com

Megalohori 847 00, Santorini, Greece T +30 22860 81796 F +30 22860 81798 www.vedema.gr info@vedema.gr

The Romanos a Luxury Collection Resort

Mystique a Luxury Collection Hotel

Navarino Dunes, Costa Navarino 240 01, Messinia, Greece T +30 27230 96000 F +30 27230 96500 www.romanoscostanavarino.com info.navarino@luxurycollection.com

Oia 847 02, Santorini, Greece T +30 22860 71114 F +30 22860 71115 www.mystique.gr info@mystique.gr

The Westin Resort, Costa Navarino

Santa Marina a Luxury Collection Resort

Navarino Dunes, Costa Navarino 240 01, Messinia, Greece T +30 27230 95000 F +30 27230 95500 www.westincostanavarino.com info.navarino@westin.com

Ornos Bay 846 00, Mykonos, Greece T +30 22890 23220 F +30 22890 23412 www.santa-marina.gr info@santa-marina.gr

Join our Social Scene facebook.com/DestinationGreeceSW twitter.com/#!/DestinationGR starwoodgreece.com/blog/ youtube.com/user/DestinationGreeceSW Visit our Website: starwoodgreece.com

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hotel grande bretagne

A LUXURY COLLECTION HOTEL, ATHENS

04

Lobster and octopus with orzo pasta “giouvetsi” Astakos kai htapodi me kritharaki “giouvetsi”

Ingredients (for 4 people)

Preparation Wash and clean the vegetables.

Boil the octopus tentacles for half an hour with a bay leaf, some onion, half a carrot and half a celery coarsely chopped, a few peppercorns and a little wine.

In another saucepan heat the lobster for 2-3 minutes with the remaining bay leave, some onion, the rest of the celery, carrot and peppercorns.

Cut the lobster into 4 pieces.

4 octopus tentacles 1 lobster 80 ml olive oil 300 gr orzo pasta 1 onion 1 garlic clove 1 celery sprig 1 carrot 2 bay leaves 20 gr black peppercorns 80 ml white wine salt, pepper 200 gr gruyere

Cooking In a saucepan saute` some finely chopped onion and garlic with olive oil.

Once wilted, add the orzo pasta and stir for 2 minutes. Add the white wine.

When it reduces, pour some octopus and lobster broth in and stir constantly.

Then add the lobster and octopus, add a little more broth and place the pan in the oven for about 15 minutes at 180oC.

Serving Serve warm by placing orzo pasta on a plate, add a piece of lobster and octopus tentacle. Top with gruyere flakes.

Exclusively created by the Executive Chef Sotiris Evangelou 05

arion

A LUXURY COLLECTION resort & spa, astir palace ATHENS

06

greek zucchini croquettes

kolokithokeftedes

Ingredients (for 4 people)

Preparation In a large bowl grate the zucchini and then add salt.

Mix well and leave the mixture in the refrigerator for one hour.

Remove the mixture from the refrigerator. Squeeze and strain the excess water from the zucchini. Place the strained zucchini in a large bowl.

Add all the remaining ingredients except the flour and olive oil. Mix well.

Cooking In a deep fryer heat the olive oil.

On a separate plate place approximately 1 cup of flour.

Shape medium sized balls and dip into the flour. Press the balls lightly to flatten.

Set to the side. When the oil has heated well, deep fry.

When the croquettes have a golden color remove and place on a plate lined with paper towel so that excess oil from the croquettes is removed.

500 gr grated zucchini (about 4 pieces) 1/2 onion diced and sauteed 2 fresh scallions diced 2 garlic cloves diced and sauteed 3 eggs 3 tbsp of finely chopped dill 3 tbsp of finely chopped parsely 3 tbsp of finely chopped mint 100 gr feta cheese crumbled 120-130 gr breadcrumbs 25-30 gr flour salt, pepper olive oil flour, olive oil for frying

Serving Place “Kolokithokeftedes� on a platter to serve.

Accompany with a small bowl of greek yoghurt as a dip.

Exclusively created by the Executive Chef Stratos Kalathakis 07

the westin athens

astir palace beach resort

08

GREEK FISH SOUP WITH CRETAN RUSKS KAKAVIA ME KRITIKO PAKSIMADi

Ingredients (for 4 people)

Preparation To begin preparing our soup we need to dice all our vegetables; onion, ripe tomato, celery and carrots.

Set aside the vegetables.

1 kg assorted small fish 250 gr crawfish 250 gr shrimp 3 lt of fish stock 1 large onion 1 large ripe tomato 1 small bunch of celery 2 carrots 150 ml olive oil juice of 2 lemons 2 Cretan rusks 100 gr of Anthotiro cheese fresh dill salt and pepper

Cooking Heat a little bit of olive oil in a pot.

Add the vegetables and saute` them until they begin to soften.

Add more olive oil if needed. Next add the assortment of small fish, the shrimp and the crawfish to be sauteed ` with the vegetables.

Add the dill, salt and pepper.

Add the fish stock to the pot and mix well.

Next add the lemon juice.

Let the soup simmer for about 20 minutes.

Serving In a deep bowl layer a Cretan rusk, the Anthotiro cheese and top with fresh ground pepper. Strain the soup well in a separate pot.

Pour the strained soup into the bowl around the rusk.

Finish the dish by drizzling fresh olive oil.

The soup can be served with a whole wheat breadstick, a signature touch of the Westin Superfood.

Exclusively created by the Executive Chef Stratos Kalathakis 09

THE ROMANOS

A LUXURY COLLECTION RESORT, COSTA NAVARINO

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Tamus & Vryonia Tamus & Vryonia

Ingredients (for 4 people)

For the petimezi sauce: 150 ml petimezi extra virgin olive oil

Preparation

Wash and clean the asparagus.

Cut the siglino Manis - cured pork into thin slices.

Put the panko into the thermomix and blend it until it turns into dust texture.

Cooking

For the petimezi sauce:

Add the petimezi into a small sauce pan and cook it at a low temperature until it reaches 110 ml.

Pour the petimezi sauce into a small squeeze bottle to use for the serving.

For the poached eggs:

Boil 4 poached eggs and cool them immediately after removing from the hot water.

Bread the poached eggs with the panko dust, 3 egg whites and the Parmesan cheese.

Deep fry the breaded poached egg in canola oil.

For the baby asparagus:

Blanch them in boiling water with sea salt. Strain the asparagus and saute` them in butter with chopped truffle and white truffle oil.

For the truffle & olive ground:

Dip the bread toast into the olive water, from both sides and remove it immediately.

Apply this for all the toast breads and place them on a tray with baking paper.

Mix together, the truffle oil, the butter and the finely chopped truffles.

Spread the truffle-butter on each slice of toast bread.

Place the trays into the dehydrator for 18hours at 58oC. Break the toast bread into big parts and blend it with the thermomix until it reaches a dust texture.

For the cured pork:

In a sauce pan heat the olive oil, garlic and thyme and saute` the pork.

For the poached eggs: 4 fresh eggs Parmesan cheese 3 egg whites panko Maldon salt canola oil For the baby asparagus: green baby asparagus unsalted butter cut in cubes chopped winter truffle white truffle oil Maldon salt

For the truffle & olive ground: 20 slices of whole wheat bread toast 100 ml water from the olive can 60 gr of unsalted butter 15 ml of white truffle oil 5 gr chopped winter truffle

For the cured pork: Siglino Manis – cured pork Maldon salt extra virgin olive oil garlic thyme

Serving

Place the sauteed ` asparagus at the bottom of a deep plate.

Place the olive ground on top of it, with the poached egg and the cured pork.

Add a few drops of the petimezi sauce together with some drops of the extra olive oil as well. Finish with few leaves of purple basil and cucumber cress.

Exclusively created by the Executive Chef Doxis Bekris 11

the westin resort

costa navarino

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Rack of lamb with mint crust, warm lentil salad and Hontrokatsari tomato sauce Arnaki me krousta mentas, zesti salata me fakes kai saltsa apo hontrokatsari ntomata

Ingredients (for 4 people)

For the hontrokatsari tomatoes confit: 10 hontrokatsari tomatoes 1 bunch of basil 1 bunch of thyme 2 garlic cloves Maldon salt extra virgin olive oil fresh peppercorn

Preparation

Blanch the tomatoes and remove the skin, cut them in petals and remove the internal part.

Remove all the leaves from the herbs.

Ensure that there is no skin left on the lamb racks.

Finely cut the celery and the onions. Wash the lentils two times with cold water.

Cooking

For the hontrokatsari tomatoes confit:

Marinate the petals with all the above ingredients.

Keep the petals in the marinade for two hours. Spread the tomatoes on baking papers and trays. Place the trays into the dehydrator for 8 hours at 65oC. Remove from the baking papers and cool them. Keep in the refrigerator.

For the green crust:

Add the leaves of the herbs into the food processor, with the bread crumbs.

Mix them at a high speed for 10 min. Spread the mix on a tray and let it dry.

For the lamb rack:

In a pan heat the olive oil, garlic clove with the skin on, and thyme.

Sear the lamb racks, until they get a nice golden brown color.

Remove from the heat and let it rest, for 4-5 minutes.

For the casserole dough:

Add all the ingredients into a big marmite and cover with water.

Bring it to boil and remove from the heat. Close the marmite with the casserole dough and marmite cover. Brush the dough with the egg yolk and place the marmite into the oven. Cook for 18 hours at 85oC. Pass it through a thin sieve. Let it cool and vacuum pack it.

For the lentils:

Add the lentils into a small casserole and cover with the tomato base.

Cook on a low heat until lentils are soft enough.

Add more liquids if needed (like chicken stock or tomato base).

Season with salt. Add fresh basil and tomatoes confit before serving.

Serving

Add some water into the mustard and spread it on the lamb racks with a brush.

Place the lamb racks into the mint crust. Cut in half and finish the lamb with some reduced lamb jus and sea salt on the top.

Serve with lentils, basil and tomatoes confit.

Exclusively created by the Executive Chef Doxis Bekris

For the green crust: 1 bunch of mint ½ basil ½ flat parsley bread crumbs For the lamb rack: 800 gr lamb rack boneless and clean thyme 1 garlic clove extra virgin olive oil Maldon salt fresh peppercorn Dijon mild mustard For the base of the tomato to cook the lentils: 2 pcs veal shank cut in pieces 160 gr tomato paste 360 gr finely chopped celery 280 gr chopped onions 12 garlic cloves 1400 gr tomato concase 2 lit chicken stock 4 gr of black peppercorn 1 bunch of basil 2 bouquet garnish 30 cl Metaxas For the casserole dough: 500 gr flour 150 ml warm water 5 gr salt 1 egg yolk For the lentils: 480 gr yellow lentils olive oil Maldon salt

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sheraton rhodes resort rhodes

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Cod fish with marinated tomatoes and fresh basil Bakaliaros me psari marinarismeno, tomates kai fresko vassiliko

Ingredients (for 4 people)

Preparation Mix the tomatoes, onion and capers in a bowl.

Add the olive oil, lemon juice, salt, pepper and fresh basil .

Cover and allow to stand in the fridge for one hour.

Cut the codfish into 4 pieces.

Season with salt and pepper and lightly flour each portion.

600 gr fresh codfish 150 gr diced tomatoes 80 gr diced red onion 30 gr small capers 100 gr extra virgin olive oil Juice of one lemon 5 leaves of fresh basil Salt and pepper 50 gr plain flour 100 gr sunflower oil

Cooking Gently pre-heat the oil in a medium sized frying pan.

Add the codfish and fry for 5 to 7 minutes until it has a nice crispy brown colour.

Remove from the pan and place on paper towels to remove excess oil.

Serving Place marinated tomatoes on a nice plate and place the codfish on top.

Decorate with chopped, fresh basil leaves.

Exclusively created by the Executive Chef Patrick Van Velzen 15

blue palace A LUXURY COLLECTION RESORT & spa, elounda

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Fig Spoon Sweet over Greek Yoghurt Gliko tou koutaliou siko me giaourti

Ingredients (for 4 people)

30 figs 1 kg sugar 3 cups of water ½ teaspoon citric acid ½ teaspoon vanilla extract juice from ½ lemon blanched almonds

Preparation Wash the figs very well.

It is advisable to wear gloves.

Remove the top and the bottom of the fig.

Cooking Take each fig and squeeze it in the palm of your hand to allow excess water to come out.

Boil the sugar, half of the lemon juice and 3 cups of water for 10 minutes.

Once the mixture has been brought to a boil, place figs in the pot.

Figs will absorb the syrup, returning to their original shape.

Let the figs boil until the syrup comes together.

Once the syrup is ready, add the almonds.

Allow mixture to cool for 24 hours at room temperature.

Next day add the vanilla extract and the remaining lemon juice and bring again to boil.

Allow it to cool again for 24 hours at room temperature.

Serving Place in an airtight, sterilized jar.

To serve, place one or two figs over a serving of Greek yoghurt.

Exclusively created by the Executive Chef Alexandros Lefkaditis 17

vedema

A LUXURY COLLECTION RESORT, santorini

18

Fava beans ` with puree capers, spring onion and olive oil Fava me kapari, fresko kremidaki kai eleolado

Ingredients (for 4 people)

250 gr fava beans 1 onion 120 gr olive oil 30 gr capers 40 gr spring onion 10 gr sage

Preparation Wash the fava beans very well.

Finely cut and dry the spring onions.

Cooking Boil 750 gr water in a pot and add the fava beans.

Remove the foam from the pot while fava beans are boiling.

Add the onion and sage.

Boil until fava beans thicken.

Reduce the heat and continuously blend it, until it becomes a soft and velvety paste.

Add salt, pepper and the olive oil and blend.

Serving Serve on a plate and garnish with capers and spring onion.

Exclusively created by the Executive Chef Melina Chomata 19

mystique A LUXURY COLLECTION hotel, santorini

20

Lamb caret with artichoke and wild fennel

Kare arnaki me agginares kai agrio maratho

Ingredients (for 4 people)

Preparation Clean the artichokes.

Finely cut the onion, garlic and fennel.

Cut the lamb in portions.

1kg lamb caret 12 artichokes 1 onion 20 gr garlic 80 gr olive oil 100 ml dry white wine 200 gr chicken broth 50 gr fennel 15 gr garlic 50 gr flour lemon juice from 3 lemons 150 ml water

Cooking In a bowl mix the flour, water and lemon juice and then add the artichokes.

Let the ingredients boil for 10 minutes, add the fennel and take the pot off the fire.

Season the lamb and bake in the oven for 15 minutes.

Serving Serve 3 artichokes on each plate, place the lamb on top of them and drizzle with the sauce from the artichokes.

Exclusively created by the Executive Chef Melina Chomata 21

santa marina

A LUXURY COLLECTION resort, mykonos

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Steamed Fillet of Sea Bass with Langoustines and Asparagus Fricassee Lavraki ston atmo se frikase karavides kai sparaggia

Ingredients (for 2 people)

Preparation Cut the sea bass fillet in 2, season with salt and pepper.

Clean the asparagus and boil for 2 minutes, refresh in cold water.

400 gr fillet of sea bass 1 small shallot finely chopped 50 ml dry white wine 120 ml fish stock 8 green asparagus 8 cleaned langoustines sprigs of dill pepper salt juice of lemon 1 egg yolk olive oil

Cooking Sweat the shallot in oil for 2 minutes add the wine and reduce.

Add the fish stock and reduce by half, add the langoustines and poach for 2 minutes.

Remove langoustines and keep in a warm place.

Steam the sea bass for 6 minutes in the steamer.

Mix the lemon juice and whipped egg yolk, into the stock.

Heat gently but do not boil.

Liquidise until light and frothy.

Add the langoustines, season to taste.

Serving Arrange four langoustines and the asparagus on two warmed plates and divide the sauce between them.

Place the sea bass on top, garnish with dill and serve immediately.

Exclusively created by the Executive Chef Stathis Thermos 23

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Spinach Pie from Greece

Spinach pie Spanakopita

Ingredients (for 4 people)

Preparation Wash the vegetables in plenty of water. Finely chop the herbs and onions.

Cut the spinach into slightly larger pieces.

Mix the chopped vegetables and herbs in a bowl and add the grated cheese, rice, eggs, milk and olive oil. Add salt and pepper.

5 sheets of filo pastry 2 kg spinach 1/2 kg feta cheese 1/2 kg anthotiro or manouri cheese 50 gr rice 1 bunch dill 1 bunch parsley 1 bunch myronia 6 spring onions 1 onion 3 eggs 100 gr milk 100 gr olive oil salt, pepper

Cooking In a greased baking pan spread 3 layers of filo pastry sheets.

Then add a layer of spinach mixture and top with the remaining 2 phyllo sheets.

Tuck the edges of the filo pastry in.

Butter the surface of the pie and then slightly cut the surface. o Bake at 170-180 C for 60-90 minutes until browned.

Serving Leave it to cool and cut into pieces. Serve with yoghurt.

Exclusively created by the Executive Chef Sotiris Evangelou Hotel Grande Bretagne, a Luxury Collection Hotel, Athens

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When it comes to Greek Wines, the below information would be a real value for every wine connoisseur.

The climate in Greece can be described as Mediterranean with mild winters and hot summers. Rainfalls are mostly high during winter while in summer they are rare. Some of the most important Greek white grape varieties are Assyrtiko, Rhoditis, Moschofilero, Lagorthi, Muscat Blanc and Muscat of Alexandria.

It is said that the Greek port of Monemvasia gave its name to the renowned Malvasia grape. Among Greek red grape varieties, some of the most important ones would be Agiorgitiko, (Dry) Mavrodafni and Xinomavro.

One of the greatest procedures referring to the Greek winemaking is the following: The vines are pruned and kept in a wreath-shaped “basket” that encircles the grapes, protecting them from the strong winds also known as “meltemia”.

The baskets, absorb the moisture from the evening fog and store it in the purnice compound of the volcanic soil. Overnight and during the day, the well-kept moisture provides some kind of a micro-irrigation on the grapes.

And this is an idea of how the finest wines are being created. Enjoy!

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wine suggestions

Dish

Vine Variety

Lobster and octopus with orzo pasta “giouvetsi�

Mavrotragano

Greek zucchini croquettes

Moschofilero

Greek fish soup with Cretan rusks

Robola

Tamus & Vryonia

Dry Mavrodaphne

Rack of lamb with mint crust, warm lentil salad and hontrokatsari tomato sauce

Xinomavro

Cod fish with marinated tomatoes and fresh basil

Thrapsathiri

Fig spoon sweet over Greek yoghurt

Vinsanto (Assyrtiko)

` with capers, spring onion and olive oil Fava beans puree

Assyrtiko

Lamb caret with artichoke and wild fennel

Agiorgitiko

Steamed fillet of sea bass with langoustines and asparagus fricassee

Assyrtiko

Spinach Pie

Vidiano

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