Katsaitis Catering

Thursday, 27 May 2021

Tuesday, 4 May 2021

This Saturday 8th of May

MENU

SATURDAY 8th May

YOU CAN CHOOSE FROM

STARTERS

TABBOULEH £4.00

(Lebanese fresh salad) Vegan – Gluten Free

Quinoa, extra virgin oil , lemon juice, fresh mint, parsley,

spring onion, green peppers , cucumber , tomatoes

BABA GANOUSH £4.50

(with one home made pita bread) Vegan – Gluten Free (not the bread)

Smoky aubergine dip with lemony spice sumac, tahini,

extra virgin oil, garlic, lemon juice

MAIN

BEEF STIFADO (served with pilaph) £8.00

Gluten Free

For thousands of years Greece and the especially the Seven Islands in the Ionian Sea has been a crossroads for both people and cultures. The civilization, customs and food of this region developed by combining new ideas with existing ones – in culture, language and philosophy.
And so a thread links ancient Greek cooking (which used wine vinegar and lots of fruit and vegetables to create sweet and sour combinations), through the Romans, the Franks, the Catalans , the Venetians and the British to today’s modern Greek cooking. This creative process worked to create the Greek “stifado”. The name comes from the word “suffocate” or “suffusion” which came to us from the Venetians. This 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. The beef cooks to a delicious tenderness without losing any of its flavour. “Stifado” must be eaten soon after cooking because the flavours are lost if the food is kept for any length of time. This whole cooking process means that our “stifado” is one of my most successful and popular dishes. Try it and see.

KOLOKITHOPITA (Courgette tart) £5.60

Vegetarian (Gluten Free on request)

A traditional Greek tart with home-made filo as a base (made with olive oil and wine) courgettes, feta cheese, pecorino cheese, Greek yoghurt, eggs, onions, leek, mint, parsley, dill, extra virgin oil

DESSERTS

Greek BAKLAVA £5.00

A layered pastry dessert (made of filo pastry and butter), filled with chopped walnuts, almonds, pistachios, cinnamon, cloves, orange, sugar and sweetened with honey syrup

Two DIPLES from Mani £4.00

Greek honey dipped fried pastries (flour, eggs, vanilla, with a drop of ouzo)

sprinkled with walnuts and cinnamon

Halva Vegan £3.80

Semolina, sugar, oil, cinnamon, pine nuts

Galactoboureco (Milk Roll) £5.00

A milk based dessert (gala means milk in Greek and bourek means roll in Turkish)

made with filo pastry, eggs, semolina, butter, vanilla, sugar.

Monday, 26 April 2021

MENU Friday 30th April and Saturday 1st May

text 07378208871

MENU Friday 30th April and Saturday 1st May

YOU CAN CHOOSE FROM STARTERS

BOUYOURDI £ 4.00

Parcel of baked Feta with tomato, chilli pepper, extra virgin oil, oregano

SMOKED AUBERGINE DIP FOR TWO £ 3.80

Crushed baked aubergine , capers, garlic, spring onion extra virgin olive oil, vinegar

HUMMUS FOR TWO £ 3.50

A famous Mediterranean dip, with chickpeas, tahini, garlic , fresh lemon juice, cumin , extra virgin olive oil

MAIN

LAMB KLEFTIKO £ 8.70

The story of “kleftiko” or the thieves’ dinner Roughly five hundred years ago, a large number of poor farmers were forced to take refuge in the mountains, fleeing from the authorities because they refused to bow to a foreign occupation or to the whims of wealthy landowners. They couldn’t pay their taxes or their debts and in order to survive, they would steal a goat or else rely on the hospitality of their fellow countrymen, who gave them food.

These hunted men, whose numbers were huge at times, were known as “kleftes” or thieves, by the authorities. In order to cook their food without being detected by the patrols, they had to hide the smoke from their cooking fire and the aroma of roasting meat. Nor did their fugitive existence allow them to remain in the same place for the six or seven hours necessary to oversee the cooking of their meal. So they used to dig a hollow in the ground, light a fire in the bottom of it and then cover the embers with branches and soil. Then they placed the lamb or goat’s meat on top and covered it with more branches and soil.

They slowly roasted the meat in this earth-oven for several hours with chunks of hard, spicy cheese and the roasted meat gradually took on the aroma of its covering of bay leaves and carob leaves, as well as the flavours of oregano and thyme, lemon and wild garlic. Hours later they returned, uncovered the roast meat and enjoyed their “thieves’ dinner” or “kleftiko”.

Today, five hundred years later, we bring to your door , kleftiko wrapped in dark brown grease-proof paper. We have added pecorino cheese , mustard seeds, carrots, green peppers, potatoes and onions for a touch of luxury and voila … ladies and gentlemen, your kleftiko – succulent, aromatic and delicious.

Enjoy it!

BRIAM £ 5.20

Slices of vegetables ( potatoes aubergines courgettes) baked in the oven in tomato sauce Greek style ratatouille

DESSERTS

The authentic Greek Baklava £ 5

CHOCOLATE BROWNIE £ 3.20

With Caramel Sauce

Monday, 12 April 2021

This Friday 16th April in Kington Market

3 DIPLES (£3.80)

from Mani Greece

A traditional Greek pastry

Please text your order 07378208871

The story of this pastry goes back years in time. They say that in the Mani, when eggs were scarce, they used to make the dough out of plain flour and water. Today of course we use eggs as well.

This is a pastry found commonly throughout that region. The dough is rolled and fried in hot oil and finally dipped in syrup. Before they are served, they are drizzled with honey and sprinkled with crushed walnuts.

Diples are meant to signify the idea that all the good, ‘sweet’ things that have happened in the past should happen again in the future and so they are traditionally served at New Year, at weddings, engagement parties and christenings as a token of good luck.

This is a custom which continues in the Mani to this day. Two days before the wedding, the women of the two families gather together from early in the morning and prepare the diples, singing all the while.