Gastronomic Tours
 

 The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of Greece, Spain, Portugal and Southern Italy.
The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of meat and meat products.

Although it was first publicized in 1945 by the American scientist Ancel Keys stationed in Pioppi, Italy, the Mediterranean diet failed to gain widespread recognition until the 1990s. Objective data showing that Mediterranean diet is healthy, first originated from the Seven Countries Study.

Fresh and dried fruits, pulses, endemic wild herbs and aromatic plants, and rough cereals, whose cultivation was favored by the regional climate, were consumed in great amounts and constituted the base of the Cretan cuisine during that period. Dairy products were consumed on a daily basis in low to moderate quantities. Poultry and fish were consumed on a weekly basis in moderate quantities, whereas red meat was consumed only a few times a month.

The main supply of fat was effectuated by olive oil, which was used not only in salads but also in cooking, unlike the northern European countries which primarily used animal fat. Another essential feature of the Cretan cuisine was the moderate use of alcohol, mainly red wine which accompanied meals. Finally, the most common dessert was fresh fruits, while traditional pastry based on honey had been consumed a few times a week.

Here some plates of the Cretan cuisine:

Appetizers


Dakos (salad)
Kalitsounia
Kolokythoanthoi
Kolokythopita
Melintzanopita
Mizithropita
Paximadi

Specialities

Apaki, pork meat
Blessed thistle with lamb
Chirino me selino, pork meat with celery
Gamopilafo
Omeletta
Snails with tomato
Sofegada
Amygdalopita (dessert)
Patouda (dessert)
Portokalopita (dessert)

Drinks

Tsikoudia
Rakomelo
Wine

We recommend that you try to visit some good Restaurants and Tavernas, to enjoy its rich Greek cuisine that offers a variety of dishes.

 

Perfect Lamb in the oven with potatoes



The recipe:


A simple recipe and easy. The only secret is the raw material: the lamb should be good.
That is, small animal 6-7, a maximum of 8 kg and locally.
Ingredients (for 6 people)

3-3.5 kg lamb (ie half a little lamb), "broken" for oven from the butcher
4-5 cloves of garlic
1.5 -2 kg of potatoes (small whole in their skins or normal cut thicker but elongated, so-called "quartered")
4 tsp mustard powder
1 large juicy lemon squeezed (or 1½ -2 microns)
150 ml white wine
200 ml olive oil
2 sprigs fresh rosemary
3 tsp thyme
5 pinches salt & pepper fresoktrimmeno

Preparation:

1. Preheat the oven to 180ºC with air. If the oven has no air, just will take at least an extra half hour to cook and maybe take a little grill to finish for crisp.

2. Prepare the lamb: Wipe the lamb with paper towels (no wash EVER!) And place it in the pan.
Put gradually cloves, halved, to press the garlic and pushing them, "skordizete" whole lamb around, up and down, inside out ...

3. Place the potatoes into the pan. Pour the wine, lemon juice, mustard, rosemary and olive oil. Season to taste and pour on both sides of the lamb thyme.

4. Bazete the pan in the oven and every half hour turning the lamb side, stirring carefully and potatoes. Depending on the oven, baking will get from 2.5 to 3 hours, so you will make at least five spins. Do not remove before you see that it is perfectly crisp, the skin has gotten deep amber color while the meat is dark brown.

Note: The above procedure decreases the fat of the lamb creating an extremely tasty, crispy outside and juicy meat inside. If instead of lamb use goat, which has less fat, the total time should be reduced by approximately 30 minutes, so the meat does not dry out. In this case use of the oven without air normally.
Also, if you make the smallest potatoes, put them in the pan more slowly.


 

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