Mediterranean Pop-Up Supper Night
Friday 20 and Saturday 21 July 2018. From seven to nine
Sunday 22 sweet and savery pancakes
Please choose two appetizers, a main course and a dessert (per person)
and reserve your order by Thursday 19 July. Thank you! Bring your own wine or
other drinks if you wish. £20 per person
APPETIZERS –
choose two from a selection of ten appetizers
Mini spinach pie
spinach, leeks,
mint, mix of cheeses, egg, filo pastry, salt and pepper
Mini cheese pie
mornay
cheese sauce, feta cheese, parmesan, cheddar, egg, filo pastry, salt and pepper
Hummus
olive oil,
lemon, garlic, chick peas, tahini paste, salt and pepper
Two courgette rissoles
courgettes,
mint, parsley, dill, feta cheese, garlic, cumin, egg, salt and pepper
tzatziki
Greek yoghurt,
cucumber, garlic, olive oil, vinegar, ouzo, salt and pepper
Fava
orange split
peas, onions, olive oil, lemon, carrots, salt and pepper, capers
Feta parcel in filo pastry for two
feta cheese
wrapped and fried in crisp filo pastry served with sesame and nigela
sativa seeds with glazed balsamic
vinegar with Greek honey
Two borrekitas
de meredjéna (aubergine rolls with beef mince)
an old
recipe from the Sephardim Jews who had a large community for many centuries in Thessaloniki
Two shrimp pouches
shrimps,
feta cheese, cream, dill, egg, salt and pepper, puff pastry
Beetroot dip
beetroot,
mayonnaise, Greek yoghurt, garlic, salt and pepper
SALADS –
share a salad for two
Greek salad
tomatoes, cucumber,
green peppers, onions, feta cheese, olives, capers, olive oil, oregano
Ivari salad
mixed green salad, with lettuce and rocket,
avocado, grapefruit, smoked salmon, citrus fruit vinaigrette with nigella
sativa seeds
MAIN COURSES –
choose a main course from the selection below
Greek Moussaka
potatoes and aubergines fried in olive oil, with
beef mince and Mornay cheese sauce
Lamb Kleftiko
lamb, carrots, green peppers, potatoes and onions wrapped and cooked in
grease-proof paper, in a sauce with lemon and mustard seeds
Beef Stifado
the name is derived
from “suffocate” or “suffusion” which came to us from the Venetians – the dish
is “suffocated” by being cooked in a pot with the lid tightly shut; the
shallots, which are characteristic of this dish, are slowly caramelized over a
low heat without losing their shape or firmness
Mediterranean Chicken
chicken in a rich tomato sauce with fennel , basil pesto, sundried
tomatoes and feta cheese
Salmon in Wine Sauce
salmon
poached in a wine sauce with fennel, onions and capers
Briam
courgettes,
potatoes, aubergines with olive oil and tomato sauce (a Greek version of
ratatouille)
Gigantes (giant butter beans)
butter
beans, leek, celery, onions, carrots, tomato, baked in the oven
DESSERTS –
choose a dessert from the selection below
Halva with raisins
Selmolina,
olive oil, raisins, sugar, cinnamon
Crème brulée with Xios masticha
crème brulée flavoured with Xios masticha
Greek yoghurt with one of a selection of
different flavors of honey or fruit preserves (fig, cherry, bitter orange,
quince)
DeborahHi Makis, that was a fabulous meal yesterday, thank you for being such a great host and chef! Alison The menu sounds delicious
