Recipe of the Month – Traditional Kagianas

By Journey to Greece on November 19, 2012

Welcome to a culinary experience, tailored by Starwood Hotels & Resorts, Greece. This is a memorable journey through the most authentic locations of the Mediterranean. Every month, discover an alluring and traditional recipe.

Recipe of the Month – November 2012
presented by Chef Apostolos Demou at The Westin Resort, Costa Navarino.

Preparation

The pork belly needs to be prepared 18 hours in advance. Mix in a sauce the pan sea salt together with brown sugar, smoked paprika, juniper berries and the chopped fresh herbs of thyme and rosemary. Once you mix these ingredients, press the pork belly into this mixture to get marinated. Place the pork belly in a tray and brush it with the mixture from all sides. Keep the pork belly in the fridge for at least 6 hours.
Take the pork belly and remove the marinate from the surface with a knife. Ideally you would wash the pork belly and then place it in a vacuum bag to cook for 16 hours and 68C. Then cool and keep into the fridge without opening the vacuum bag.

Cooking

Chefs tip – Cooking the pork belly sous vide allows you to keep all the juice of the meat. Use fresh herbs and Omega 3 eggs.

Clean the fat from the pork belly and cut 3 pieces into smaller cubes.
Add in a sauce pan the chopped parsley together with the chopped garlic and spring onions and mix together.
In the mean while heat in a midium pan some olive oil and start colorize the pork belly.
Add a bit of wine to deglasser and then add the sping onion mixture.
Slowly add the tomato sauce.
Continue by adding the eggs straight in the pan and just stir gently.
You may add some more salt and pepper if you wish.
Add the sfela chees and stir again.

 

Ingredients (serves 4)
1.2kg of pork belly
2 eggs
2 tomatoes
20ml of tomato sauce
60g of sfela cheese (or feta cheese)
100g smoked paprika
100g white pepper
100g brown sugar
100g sea salt
1 glove of garlic
1 spring onion
Thyme (per choice mark)
Parsley (per choice mark)
Rosemary (per choice mark)
Juniper berries
(per choice mark)
Virgin olive oil
White wine

The “Martaki” Bracelet Greek Custom

A surprise & delight story by Hotel Grande Bretagne, a Luxury Collection Hotel in Athens, who gifted all their hotel guests with a "Martaki" bracelet on the first day of March!

A Walk in the Forest

At the Tudor Hall Restaurant in Athens, Chef de Cuisine Alexandros Koskinas takes you to a walk in the woods, through his forest-inspired menu.

The journey continues… Ironman 70.3 Greece returns to Costa Navarino on 25th of October 2020 for its 2nd edition. #MakeHistory

Following the successful first-ever Ironman 70.3 Greece, Costa Navarino last year, that brought together 1500 elite athletes and over 3000 spectators and volunteers from 61 countries and offered Greece a prominent place in modern sports history, the second edition of IRONMAN 70.3