Grecian Gourmet
I do love a good British Summer, don't you?
When it finally arrives, it's a
mad rush to indulge in all its pleasures – achieving that all-important
bottle-free tan for one – and doing so before the sun quickly disappears again.
I am literally counting down the
days, the hours and even the minutes until I go away this summer, day-dreaming
of lying on a beach with a cocktail in hand - suddenly August 8th seems a
lifetime away...
Each summer, I holiday in the
enchanting ‘Mamma Mia’-style town of Parga, mainland Greece, a place that
embodies a natural beauty, tranquility and a very good strawberry daiquiri.
It's more authentic than Athens, the
real deal – Parga is the Greek’s Greece.
As a country, Greece holds a
strong sense of tradition and patriotism, yet life is a celebration for family
and friends to revel in it.
The more acquainted I become with
the Greeks, it's apparent that this is a nation that has captivated every
essence of exquisite simplicity and has inherited a strong sense of community,
which is reflected clearly in their gracious hospitality.
This becomes more seeming on
evenings such as ‘Greek Night’, where locals, young and old come together to
celebrate life and cherish laughter. The night is normally filled with
delicious Greek food, fragrant wine, live music and lots of ribald Greek
dancing.
Everybody joins in, even the
grandmothers, who put our two left feet completely to shame.
Some of us were more enthused
than others:
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| "Opa".... |
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| Key piece of advice - never take your eyes off your feet... |
Greece
is an inspirational culinary destination. The streets are filled with heady
smells of lemon, oregano and garlic – three of the key ingredients to be found
in many traditional dishes along with crumbling chunks of delicious feta
cheese.
Along
the rickety, cobbled streets, Greek women from the older generation can be
found selling generously filled bags of dried herbs; and for just a euro a bag
for such quality and quantity definitely provides you with a local bargain! To
me, this is Christmas come early, to the point each year, I am perfectly
willing to sacrifice the space in my suitcase saved for the duty-free gin!
In
Parga, the locals are so proud of their culinary origins, they have restored
the old olive oil factory and opened it up for tourists to get a firsthand
insight into the history and production method of one of the country's most
renowned cooking ingredients. If you
ever find yourself near or in Parga, it is THE place to visit and again, save a
space in your suitcase as their shop sells the best olive oil, dressings and
soaps in town.
The
Greeks are incredibly proud of their food and demonstrate an intoxicating passion
for authentic flavour in their dishes, where every mouthful is heavenly.
Many
restaurants are family-run with mothers in the kitchen cooking dishes passed
down through generations, whilst their sons and daughters welcome you at front
of house.
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| Taverna Hani |
The
recipe I’ve concocted here brings together a host of key flavours, which I hope
will titillate your taste buds and get your feet itching to visit Parga, a
beautiful place I will never tire of -www.parga.com. A truly magical experience.
Stuffed Chicken - Grecian Style
Serves 4
Ingredients
4
plump chicken breasts
12
slices of Parma ham
200g
sun-blushed tomatoes
100g
Kalamata olive tapenade
150g
Halloumi cheese (alternative - feta)
Bunch
of fresh oregano, roughly chopped
2
garlic cloves, crushed
2
lemons, juiced
Extra
Virgin Olive Oil
Pepper
Foil
Method
v Preheat oven to 170’C.
v Slice the chicken lengthways, in
half and pad it out using a rolling pin.
v Smother the inside with olive tapenade.
v Then place sundried tomatoes,
sprinkle with oregano, garlic and top with sliced halloumi.
v Close the chicken breast, making
sure you secure all the filling in.
v Wrap in Parma ham, where the ends
meet, add another slice to secure it.
v Drizzle with oil, lemon
juice, season with pepper.
v Individually wrap each breast in
foil, fold up into a sealed parcel.
v Bake in the oven for 40 minutes.
v Serve with crushed new potatoes, drizzled
with the juice from the chicken, a tomato and mint salad, with a dollop of
Tzatziki. Not forgetting a large glass of white wine or a fresh strawberry
daiquiri.
The Ultimate
Strawberry Dacquiri
By Parga's finest cocktail maker and owner of
its most popular cocktail bar, Timos Spanos
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YAMAS!!!
For
the recipe, well that's a secret, even to me. So if you want one, you've just
got to go and get one...
It’s
a long way for a cocktail but it’s definitely worth it! http://www.kaminibar.gr
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