Corfu Greece

Corfu may be a Greek island, but it has its own local cuisine with dishes that cannot be found anywhere else in Greece. Corfu’s gastronomy tradition is unique because it has been influenced by a variety of cultures such as the British, the French and the Italians. They all have left their mark on the island’s culinary evolution and Corfu’s food is therefore truly multicultural! Generally speaking, Corfu dishes are Mediterranean based on the same ingredients as the Italian cuisine but they are much spicier, they contain more calories, and are cooked with lots of spices and herbs such as oregano, garlic, onion, parsley, basil, dill, peppermint, and spearmint. Fresh, locally grown ingredients...

Kumquats (or cumquats in Australian English, Citrus japonica) are a group of small fruit-bearing trees in the flowering plant family Rutaceae. They were previously classified as forming the now-historical genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles the orange (Citrus sinensis) in color and shape but is much smaller, being approximately the size of a large olive. Kumquat is a fairly cold-hardy citrus. Origin The kumquat plant is native to China. The earliest historical reference to kumquats appears in Imperial literature from the 12th century. They have long been cultivated in India, Japan, Taiwan, the Philippines, and Southeast Asia. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter were taken to North America. Description Illustration...

  Noumboulo (from Venetian nombolo: loin) is a traditional charcuterie product of the Island of Corfu. It is made from whole pork tenderloin, cured with salt and spices and marinated in wine. It is then encased in natural intestine, usually together with a strip of fat, and smoked over a mixture of herbs, including sage, bay laurel, thyme, terebinth and myrtle. It is consumed thinly sliced, usually on fresh bread. Although it is enjoyed all year round, it is traditionally served as an hors d’oeuvre on Christmas and New Year's days.Add your business here

Ingredients 2,5 pounds / 1 – 1 ¼ kg fresh preferably mixed tender greens, such as spinach, sorrel and dandelion, trimmed and washed well ¼ cup extra virgin Greek olive oil 2 large onions halved and sliced 2 leeks washed well and finely chopped 1 ¼ cups snipped fresh wild fennel leaves or mint leaves 2 garlic cloves minced 2 teaspoons sweet paprika powder 1 cup plum tomatoes peeled and finely chopped 1 ¼ cups snipped fresh dill Salt and freshly ground pepper to taste 1 teaspoon cayenne pepper 1 – 2 tablespoons tomato paste  Instructions Blanch the greens until wilted,...

  Fish Bianco, Corfiot! Traditional dish from Corfu, fish in white sauce. An alternate suggestion for cooking fish!   Ingredients Slices fish (red snapper, grouper, or something relevant. You can also make it using desalted cod) slices Potatoes in 4-5 cloves garlic 1/2 cup oil Salt, white pepper, oregano, ground rosemary Juice of two lemons   Steps Sauté the potatoes in the oil, adding the garlic, oregano, rosemary, salt and pepper. Add hot water, as much as is needed to cover the potatoes and then add the fish. Let it boil until it has a little juice left and then add the lemon juice....

  Bourdeto is a dish from Corfu. It comes from the Venetian word brodeto which means broth. It is fish cooked in tomato sauce with onion, garlic and red spicy pepper. The best fish for bourdeto is scorpion fish. One can also find the same dish containing fillet of a bigger kind of fish. A similar dish found on the eastern Adriatic coast is called Brudet. Ingredients 4 medium-sized fish fillets 1/2 carton passata 1 medium beef tomato skinned and chopped 1 red onion, chopped Chilli powder Juice from 1/2 lemon Chopped parsley Extra virgin olive oil Instructions Fry the onion in the oil for a minute to soften. Add the...

  Ingredients 800 g beef, veal salt pepper 70 g all-purpose flour 50 g olive oil 3-4 clove(s) of garlic 100 g balsamic vinegar, white 100 g white wine 1 chicken bouillon cube 500-600 g water, boiling 1 level tablespoon(s) granulated sugar 50 g capers lemon zest, of 1 lemon lemon juice, of 1 lemon 1/2 bunch parsley For the potatoes 1 kilo potatoes, boiled 2 tablespoon(s) vinegar, white 2 tablespoon(s) olive oil salt pepper To serve parsley slices lemon   Method For the sofrito Place a pan over heat and let it get very hot. Cut the meat into little pieces...

A traditional chicken recipe from the healthy cooking of Corfu. Kids and adults love it equally. To see recipe, press the more button. Chicken Stewed in Fragrant Tomato Sauce with Thick Pasta from Corfu / Chicken Pastitsada 4-6 servings ½ cup/120 ml extra-virgin Greek olive oil One 3- to 3 ½-pound/1.35-1.6-kilo chicken, cut into stewing pieces (fat trimmed and skin removed, if desired) 3 cups coarsely chopped red onions 4 garlic cloves, finely chopped 1 cinnamon stick ½ tsp. ground cloves 1 tsp. sweet or hot paprika 1 tsp. freshly grated nutmeg 1 tsp. curry powder 1 tsp. ground cumin...