Pop -up supper July 2018

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