Akis’ Food Tour – Evia Episode 1

Akis’ Food Tour – Evia Episode 1

February 25, 2020 69 By William Morgan


You are probably wondering
if I am on a boat. I am not on a boat,
I am in Chalkida. Chalkida is the gateway to Evia. You essentially come to this point,
you ring the bell… the door opens so you can enter
and enjoy Evia in its entirety. For some, Evia is the second largest island in Greece… for some, Evia is a place
to enjoy the best seafood… and for others,
Evia is the best place to go for a swim. For me, Evia is the place to find
the best ingredients for cooking… and the best products to taste. I begin my journey
with a hike towards Xirovouni. It’s the second highest mountain in Evia. It might not be as well known
as Mount Dirfis… it is, however, an area very well known
to hikers and wild mushroom foragers. Two friends of mine
are waiting for me there. So, this is Sissy and that is Frieda… and of course our next meeting
isn’t with Frieda and Sissy, it is with our friend Dimitris. What are we going to do today? Today we are going to collect truffles. These dogs know how to find truffles
in the mountains better than any of us. Chalkida – Setta, Dimitris Stamatakos
Mushroom forager & wild truffle hunter. -Hello Akis, Welcome!
-How are you, Mr. Dimitris? It’s all good, thankfully. -So we have started, right?
-Yes, they have started to sniff… but there has been a prolonged drought. I believe that we will find some truffles,
even if they are small. Frieda, Sissy! Let’s go!
Search! Frieda, Sissy! Here! Go, go! Dimitris, how does this work?
We follow the dogs and… We follow the dogs and pay attention
to where they are sniffing and digging… -So they scan the area.
-Yes. They are a GPS for truffles. How much does a kilo of truffles cost? It depends on the type. Summer truffles
cost about 250-300 Euros. Autumn truffles
go for 400-500 Euros. Winter truffles go for a lot more,
because there is a lot of snow… and the fewer the truffles
the higher the price rises. White truffle, Magnatum,
which is foraged in autumn… is very expensive.
The price starts at 3000 Euros. So in a way
you are mountain gold-miner. You gather the gold of the mountain… which is the truffle. Yes. Where is it Sissy? Sissy, you always want to be pet! Sissy, you are awesome! So cute! Frieda might be finding truffles
over there now. Frieda is circling this area. Yes she is smelling something,
she might find something. She found something. Drop it. Good job! There you go! We found our first truffle! Yes! They get their treat know, right? Frieda, come here! -Good job, Frieda!
-Here you go Sissy. So, this is our first truffle. It’s not very big, but… it’s the first truffle I have foraged. It’s of the mesentericum variety
which can be found under Fir trees. -Will you charge me?
-Of course not! I am taking it!
I’m putting it in my pocket. Don’t ask for it back, later.
It’s mine now. Search! Drop it! I’ll take it. She ate it! -She got it!
-Good job! Our second truffle!
Yes! She is eating it!
Run, run! Don’t! There goes the other truffle,
we lost it, Dimitris! Her meal today has cost 1000 Euros. Let’s move on. Ok, we got something. We found a lot,
but they are all small. A lot of small ones. Some of them have dog bites,
but that is normal. Have you ever had an omelet
on a pick-up truck? Because we are up on the mountain all day,
we always have eggs with us… some cheese, tomatoes… and we prepare something simple,
so we can have a short rest. We are going to make
a very nice omelet… -It won’t be…
-A simple omelet, with truffle… It’s not exactly a simple omelet,
it has truffles. This omelet costs more than a rib eye. Am I right? -So, we are going to use some butter…
-What kind of butter is this? This is butter from a Monastery,
it is goat butter. Do you need help? -No, ok.
-Eat your apple. Ok I am taking it off the burner
so it doesn’t overheat. Do your thing. These are eggs from the village. Of course! Salt? Very nice. Pepper? We are ready to… We are ready to… to immediately add the truffle. Look at that! Quite a bit of truffle. We will add some fresh oregano… which I picked from the mountain. Wow, look at this! And a bit of thyme. Smell this. This thyme smells like oregano. -Will we flip it or not?
-We will flip it. Very nice! Now we are going to add
some more truffle. What do you mean? -On the other side.
-More truffle? Truffle should never be cooked,
only heated… so its aromas can be released. You added more truffle than egg. Now we are going to fold it
like they do in France. They do this in France. A Frenchman in Evia. Dimitris, up to this point,
your omelet is worth 50 Euros. We are going to add more truffle. Sixty… Seventy… I’m not even looking. Eighty… Ninety… One hundred! You ‘re the man! Try it. To be honest, I have never eaten anything
with this much truffle. This is a first. We added a bit more
because they are not ripe yet… and their aroma is not that strong yet. If we had a large mature truffle,
we would have used a bit less. How is it? Out of this world. In addition to being the most expensive
omelet I have ever eaten… I am eating it in the appropriate setting,
on a pick-up truck. I think you should
turn this into a restaurant. And know that I will be
one of your best customers. Mind blowing. It really is perfect. I want to thank you very much… for today… for the tour of the mountain,
I really enjoyed it… I have never done this before,
I really enjoyed the experience… and of course for the incredible
omelet you made for me. It was my pleasure. It fell, but I am still going to eat it. Each bite is ten Euros,
so we can’t leave anything. Look at this beautiful color. You have to get some noodles… It is incredible, it is amazing. Hello! Go for your stroll!
There is food in the garden. -Try this.
-I think you have made wonders. Sweet potatoes… I am going to propose
to my girlfriend with this. Will you marry me? I am in Amarynthos,
close to Eretria… where Stavros
is dedicated to Macrobiotic diet. Here, he prepares
his own fermented products… that we all know
from Asian cuisine. Setta – Amarynthos.
Stavros Karagilanis.
Miso Producer, Macrobiotic Food consultant. Stavros! Hello Akis! -How are you?
-All is well. You picked a great day to come! Not only because
the weather is nice… but because I am preparing
something interesting in my lab… inspired by Japan. -Shall we?
-Let’s go. Straight ahead. Over here, Akis. So, as I said, today… we are going to make Miso. It is fermented paste from beans,
in Japan they make if from soy. It is a seasoning,
because it contains salt. -Which is very tasty.
-Very tasty. Whatever you add Miso to,
becomes very flavorful. My idea was to “Greekify” it a bit. So I will make Miso from chickpeas,
instead of Soy beans. We will use three ingredients. Chickpeas… Koji rice… and salt. -You make your own Koji rice.
-Exactly. He adds a fermentation culture to the rice,
after it is soaked… and the culture essentially
breaks down the carbohydrates… -Is that right?
-Yes, perfect. It is the foundation
of Japanese cuisine. So we have the chickpeas here,
all you have done is boiled them, right? I have boiled them
with a piece of kombu seaweed… and now we are going to grind them up. This bowl has a special name,
what is it called? It is called Suribachi.
It has these grooves here… which help in grinding up
nuts and seeds. -It’s my turn.
-Will you take over? Yes, I have positive energy, really. Good.
Now, I am going to take the koji rice… and I will add the salt. This is also the base for a seasoning
which has become very popular… It is called Umami salt… or Shio Koji, in Japanese. I have added all my positive energy. Great. So, now we will combine them. The umami salt… with the grinded chickpeas. Exactly. That’s it? -We will add some of the water…
-From the boiled chickpeas. -Aquafaba.
-Aquafaba, yes. The water from the chickpeas… is really something amazing. We didn’t know about it in the past… but now the water from the chickpeas
is used similarly to egg whites. in both baking and cooking. So, the secret to miso
is the following… Air must not be trapped inside. So, what do we do? we form large balls… and you pound them. Awesome. So, it mustn’t breath at all? It only needs a little bit of air. I am also going to add
some salt on top… in order to protect it from “invaders”. It’s an amazing process.
Thank you very much for showing me. And what is most incredible
is that all this is produced in Evia. -Who would of thought.
-True. So, when will this be ready? If you add a small quantity of salt,
it will be ready in six months. What we just prepared has 13% salt
and will be ready in about one year. Very nice. So… Take it home. -You are giving it to me?
-Yes, of course. I am going to have
a lifetime supply of miso. In addition to the Miso,
I will also give you some Tamari. Tamari, is the liquid
that emerges from the miso. I made shiro miso from white beans… and quite a bit of tamari emerged. I will give to you
and you can use it however you want. -So I will have Tamari from white beans.
-Yes. Wow, I am way ahead of the game! So you know,
I am going to cook with this. Great. Amarynthos – Manikia
Recipe: Ramen Today I am going to take
an unconventional route. I am surrounded by nature… and I know you are all expecting
me to make something from Evia… but I will go a bit more to the… East. I am going to make something Asian.
I am going to make Ramen… because I have Tamari sauce from Stavros… and I think this is the ideal place
to utilize this sauce… and of course to make Ramen. Let’s begin. I have a pot with water here. I am going to pour the Tamari in. I will add some Sake, and some Mirin… about two tablespoons of each. Both Mirin and Sake… are very characteristic ingredients
that we use in sushi. I am going to add
a little Worcestershire sauce… because I like it. Of course,
I will add some sesame oil… and some five spice powder. This is a mixture of five spices
which is used in Asian cuisine. Now… I am going to stir it a bit. Of course if you don’t have
Tamari sauce at home… you can use Soy sauce
and it will work just the same. I am going to take
some of my broth… and put it in a bowl. Perfect. I have boiled 4 eggs.. and while I am preparing the Ramen,
I will let the eggs to marinate. Now… while I am adding the eggs,
I will warm up the broth. Where is my lighter?
Here it is, good. It is heating up,
while I continue preparing the eggs. Soft boiled eggs
need six minutes. If you want something more “Gourmet”,
and you want a very runny yolk… that will take
about 4,5 -5 minutes. It’s time to go back to our broth. I will add
a few more goodies to the broth. which are: Garlic… and… ginger. I want a generous portion of ginger. I will chop the ginger
into large pieces… and I will add it to the broth. After adding
the garlic and the ginger… I will wait 2-3 minutes for it to boil. As you can see
the broth is coming to a boil… so now it is time
to add the chicken. I will cut it up… and drop it in. I have some spring onions… and carrots. Nice, thin strips. They are very impressive. Chives, thinly sliced as well. In the time needed
to chop your vegetables… the chicken will be ready. Look at this beautiful color. I will put it on the chopping board. In essence, what you are doing is… adding whatever you prepare in the broth
and it’s infused with all the aromas. Now, I am going to add the noodles. While they are boiling… I slice this. Wow! Look at how beautifully
it has boiled. It’s time to plate. We put the chicken as is,
in each bowl. Then we add the noodles… with a little bit of broth. We want the broth to cover our food. Now it’s time to add
the rest of our ingredients. We want the carrot
here on the side… we want chives… fresh coriander… large pieces… here… the spring onions… on this side… and, of course,
our last ingredient… which I think
you have forgotten about… but it is here. What is it? Our beautiful marinated eggs.
Look at how amazing their color is. And this, Ladies and Gentlemen,
is the perfect Ramen. It’s time to taste it. You have to get some noodles… with the chicken
and some vegetables… It is incredible. Amazing! I don’t need to top the dish
with anything else… salt, pepper, olive oil… like I usually do in recipes… because everything this recipe requires,
is in the broth we prepared. Bon Appétit! Although, most of us
have connected Chalkida and Evia… with seafood and shellfish… this place is a paradise
for fresh produce and vegetable growers. Do you know what Topinambur,
Moringa and Lemongrass are? Some of you might know them,
and others do not. What nobody knows is that
they are all produced here! In Evia, by Petros. Manikia – Mandraki
Petros Zarganis
Bio-farm owner. -Welcome, Akis.
-Thank you. We are a bit busy right know,
so we need you to lend a hand. What do I have to do? Let the chickens out,
so they can go eat. Hello! Go for your stroll!
There is food in the garden. Go! Hello! Excuse me!
Coming through! I am coming. I came to an organic farm,
and all I see is chickens. Organic chickens. There weren’t that many in the beginning,
we started off with 150… then 300, 500… and now there are 3000. The vegetables feed the chickens… and the chickens feed the vegetables. The manure from the chickens
is used to grow the vegetables. -So everything is recycled.
-Exactly. When we found this area,
it was not fertile. and we made it fertile… by using “EM” – active micro-organisms. They cleanse their environment
from any form of contamination… they breakdown organic matter… and at the same time they ferment it. -So you spray them around?
-We add them to the water. These chickens will never get sick. Really? Wherever there are EM
there are no diseases. Similarly the vegetables
never get sick. -Where are we going now?
-To see various vegetables. Let’s go. Through the chickens, of course.
Mind the gap! Mind the chick! Here we have Topinambur. Jerusalem artichokes. We will pull this out
so we can see them. What do you mean? They are still small,
they have not matured… -This is where the artichokes grow?
-Yes. -How many grow on one root?
-A kilo. We are going to replant this right?
It’s a pity. It can’t be replanted. -The chickens will eat it.
-Yes. Let’s go. I am the only one picking. I am lending a hand. You have a lot of cherry tomatoes.
Look at this! A lot! Their aroma is incredible! -You should make “Giouvetsi”…
-With cherry tomatoes? With cherry tomatoes.
It will blow your mind. Now we are going to see
the Lemongrass. Oh my god! I can smell it.
This whole area smells like lemongrass. Wait… Topinambur, Lemongrass,
what other surprises do you have? -Moringa Oleifera.
-What else? Dolichos beans,
which are ancient Greek-Egyptian. What else? Do you expect me
to remember everything, Akis? -You have that many?
-Sixty. Have you become obsessed with growing
the strangest things you can? Exactly. Here we can see
different varieties of lettuce. These are the most sensitive varieties
we can find in the market. For example, Butterhead lettuce, is risky. So? They have great sustainability,
because they are full of antioxidants. Do you mean that if I get
a butterhead lettuce, it will last a week? Two, three. If it lasts three weeks, I will
propose to my girlfriend with this. Will you marry me?
No? Ok. I will give you a red one.
You can give that to her as well. This will be for my second marriage.
Will you marry me? I hope this lasts till the second one. Perfect, let’s go next door. Here we have
our ready organic vegetables. Peppers, cherry tomatoes… This is how they are distributed. I will take some vegetables,
because I want to cook later on. I will give you everything. -It’s so much.
-We don’t do “a little”. -I must…
-No you don’t. We call the shots here. Thank you very much.
Thank you for the tour. Let me give you a warmer farewell.
There goes my hat! That’s ok. I really liked the whole thing. I really like you… and I think that the most important
part of what you do… is your personality. Petros is an incredible guy! I never expected to learn so much
from a visit to a farm. It’s time for the “Tseligas” tavern. However, in order to eat there… you have to go up and down
the entire Mount Dirfis. That’s what I am doing
and I am on my way down. Mandraki – Kotsikia
Athanassios Hasandras
Owner of “Tseligas” tavern. -Hello, Mr. Thanassis.
-Welcome, Akis. It was a long drive,
I worked up an appetite. Today we have spit roasted beef… -wild boar pancetta.
-I will have that. -Feta cheese?
-Feta cheese. -And a salad.
-One salad. Now you have to say the phrase… -Coming up, Mr. Akis.
-You said it. Roasted beef… Wow! -Salad…
-You have large portions. These are shepherds portions. I like what you do,
because others cheat. They add potatoes, tomatoes, etc.
and serve less meat. You don’t joke around. If we are going to eat,
we should eat. I think I am going to eat
the pancetta with my hands. It is crunchy on the outside,
it has formed a crust… and it melts on the inside. You can hear it, it crunches. You make the feta yourself right? Yes, it is made from 100% sheep’s milk
but it is curdled with goat rennet. I know that this building
used to be a school. Yes. It is an abandoned school. The roof had caved in… so we restored it,
with the help of the township. So you turned a school
into a tavern. Then I got tangled up
in all the red tape… as usual, in Greece… and it took a long time
to convince them… that it will not operate
as a school again… and if it stays the way it is
it will turn into ruins. It finally took about 3-4 years… However, truth be told,
you deceived them… because
you created another school… A school of taste. In what grade
did you learn all these secrets? After I returned
from military service… because before I went to the army
I was a shepherd up on the mountain… I didn’t know what the city was like. -When I went to the city…
-To Athens? No, I don’t like to go
beyond the Chalkida bridge… I went to Chalkida and the outskirts. I came to love what I do… and that’s why I appreciate the people
who come from Athens to eat here. I want them to enjoy
something special. I have so much meat here,
it’s a pity for it to go to waste. I will take the leftover roasted beef
so I can cook with it. -How does that sound?
-Perfect. Foothills of Mount Dirfis
Recipe: Roasted beef with Asian marinade
and roasted topinambur. It’s time to connect
Mr. Petros with Mr. Thanassis. I have the leftover roasted beef… and all the beautiful vegetables
I got from Petros. Bok Choy, Chinese lettuce,
topinambur… and very nice mini sweet potatoes. Olive oil. It doesn’t need anything else. Salt, pepper… a bit of thyme… where is it? Here. In between, so they are seasoned
as they roast… And of course,
a couple of garlic cloves. The garlic will simply season
the sweet potatoes as they roast. So, now I wrap them,
here and here… and here… They need about 30 minutes. The second vegetable
that needs some time to roast… are the Jerusalem artichokes,
or topinambur. We cut off the stem
on both sides… Once we chop off the top
and bottom parts of the artichoke… we should remove
some of the skin… so they are easier to eat. Once they are ready,
we cut them in half… Exactly like before,
we put the artichokes on the foil. If you have never tried these artichokes… you should.
It is an excellent choice. So, salt, pepper,
thyme… This needs a larger quantity
of olive oil… because artichokes absorb the oil… unlike the sweet potatoes. Perfect. We wrap them… and add them to the grill. For the marinade,
things are very, very simple. Soy sauce… I am going to be quite generous,
about 6-7 tablespoons… Our next ingredient… we have to add something sweet… in order to make it
sweet and sour – Asian… I have maple syrup,
but if you don’t have it… use Golden syrup or honey. I will add about 3-4 tablespoons… a bit of sesame oil… lime zest and lime juice. It has started
to have a wonderful aroma… it smells like Chinese food. I squeeze the lime. I am going to chop the lemongrass… and I will add it
to my other ingredients. I also want a piece of ginger. We slice it… and now we have added everything
we need for this sauce. I will place it on the grill… And now it is time
for our vegetables. Chinese cabbage. It’s an incredible ingredient. Since I have the grill behind me,
I am going to grill it like a steak. And… Bock Choy Simply cut them in half. If we marinate them with some olive oil,
salt and pepper… they are ready to eat… but I want to do something special… because the grill will give them
a more smoky flavor. When you grill meat, you always add
salt, pepper and oil, right? That’s what I want you do to
with the vegetables. You will discover that your vegetables
will be ten times as tasty. I take them to the grill… and put them on. While we are waiting for our vegetables… what could be better
than an ice cold coke. I think it’s time to plate. The Bok Choy…. here… and all our vegetables are here. The potatoes are steaming,
so are the artichokes. Amazing! Now… It’s time for our incredible marinade! As soon as I strain it… I take a spoon… and pour some of the marinade
on everything. On the Chinese cabbage… on the Bok Choy… on the sweet potatoes… on the Jerusalem artichokes. I am going to save
about 3-4 tablespoons of the marinade. Why? For the meat! The meat goes back on the grill. The pan is already hot,
so all I do is heat the roasted beef… that Mr. Thanassis made… and I will add my incredible glaze… this beautiful sauce. Listen to that! We want that sizzling sound. We want the meat to be glazed… and from a roasted beef… what do we have now? A sweet and sour,
Asian roasted beef. Wow! I want a bit of coriander… large pieces… on my meat… on the sweet potatoes… on the Jerusalem artichokes… and of course,
on my vegetables here. Spring onions,
only the green part…. Here. Look at that! And of course… some sesame seeds, on the meat. So now… we are open for business! Mr. Thanassis! Come and have a taste! Grilled sweet potato. First of all I have to tell you
that the smells are driving us crazy. How is that possible,
you are next to the grill everyday! For someone to achieve that
he must be a miracle worker. -Try it.
-I think these must be miracles. -Sweet potato…
-Yes. It’s good, isn’t it? Your meat… I don’t know if you are familiar
with these flavors… they are more Asian. But because your meat is incredible… they surround the meat and make it
a bit more sweet and sour… a bit more unique.. I would use a very strong word… but not that modest. -What?
-No, I can’t. -Why?
-I’m sorry, I can’t. -Why not?
-Out of respect for you. One more artichoke? -Why can’t you say it?
-It’s all good. I want to know, out of…It’s liquid sex…the sauce. Although I don’t need it… I don’t need it, but… I will leave you some in a jar
and whenever the need arises… you can do your thing! Ok?
Perfect! -Do you have it?
-Yes. Bring some. Oh my god! I think that you are all
jealous of this bite. It’s mine. Come here sweet boy,
take your Sloppy Joe. It is something so complete… it’s like eating
three burgers in one. How did I do? I am heading towards
the beautiful town of Kymi… with its impressive stone mansions… and the picturesque port… where every day the local fisherman… bring in the greatest seafood. My timing is perfect. -Hello!
-Food for the staff? Yes. -What’s your name?
-Kostas. What are you doing now? Are you preparing the nets
to go out again? Yes. Is the soup a quick snack
or lunch? Lunch. What’s your secret? Nothing. I keep it simple.
Onions, potatoes, fish… You add the fish in
from the start? I put everything in together. -How long do you boil it for?
-About half an hour. On high heat. -Have a good one!
-You too. I came to Evia
and specifically to Kymi… for one of my favorite fruits… the fig. But before that
I will make a stop… so I can try
“Galaktoboureko” and “Baklava”… at a place which is known for them. In Kymi and Evia people generally
eat almond sweets and Baklava. But I came to Spiros’s Pastry shop… because there is one sweet
which is more famous than the others. The Galaktoboureko. Why? Because Spiros makes Galaktoboureko
whenever he wants. He makes a tray,
and if you are lucky… you might try it. I hope today is my lucky day… and that they have Galaktoboureko. -Do you have it?
-Yes. Bring some. They have it. Bring some Baklava, as well. Here you go… I will be back with some water. Water, of course.
Bring two-three glasses. Four. The Galaktoboureko
does not have a lot of syrup… so it is very pleasant
and has an amazing taste. I think it is time to for the Baklava. I asked for four… so now you have to bring me
another Baklava. Done. Two glasses of water
for one piece of Baklava three glasses
for the Galaktoboureko. That’s the rule. Hello! Kymi Figs have been
internationally recognized… as a PDO product.
(Protected Designation of Origin). Kymi has approximately
25,000 fig trees. The method used
to harvest and dry the figs… has hardly changed
since ancient times. Today, I am going to meet Kostas. Kotsikia – Kaddi
Kostas Labrou
Kymi PDO Fig grower. Straight away, I can see the production. Because they have thin skin,
due to the area’s microclimate… Kymi figs do not last long. So, in the past
the people you worked with figs… in order to preserve the nutritional value,
they dried them. Kymi figs are unique. Before they take this form… they have been carved and opened
for two days… they have been placed
in the frames to dry… and then we search for one that matches
and we stick them together. -You pair them up.
-Yes. This is called “askada” Askada is name of Kymi figs… which in 1993 was recognized
as a PDO product… Protected Designation of Origin. which is what makes it so unique. There is a lot going on here! Yes, these are all our goodies. Let me guess. -This is “Pasteli”…
-Yes… It’s made with fig… with honey… and either walnuts or almonds. It’s your turn to tell me
what this is. Inspired by an old Pontian recipe… we made “Retseli” from figs. Retseli. Retseli is dried figs,
boiled with fig molasses… which are filled with walnuts. I think it is exceptional,
very gourmet. I want to note that last year Resteli
was a source of great satisfaction. It was awarded three stars
at the Great Tasty awards. I hope you discover even more flavors
so you can win even more awards. -Thank you very much.
-Thank you for everything. Can I take some figs? Of course! I am taking my figs and leaving. Next stop, Androniani! Interesting. Kaddi – Androniani
Yiorgos Dimos
Owner of “Mamoukas” tavern. Hello, Akis. -How are you?
-Fine, and you? I am a bit hungry
and I want to try your signature dish. “Vetouli”, with pasta
and local mizithra cheese. Is that goat or lamb? It’s a year old goat. I’ll have that with a salad
and a coke. -Very nice.
-Perfect! We are in Androniani, so… the pace is a bit more relaxed. What I do know for a fact is that
I am going to have a great meal. Here is your pasta. Taste it. Cooking this meat
without it having a smell… requires some artistry. Oh my god! This is incredible! I think that you are all
jealous of this bite… It’s mine! It’s out of this world! Your coke. You are not at all stingy… Is that how you are
in your life as well? That’s how we are in this area. If we sit down to eat,
we eat! Are so generous with everything? The locals say: “If there is
nothing leftover, it is not enough.” I will drink some too. So, how do you make this? It’s quite simple. We sauté the meat
with onion and garlic… we also sauté a tablespoon
of tomato paste with it… then we add some tomato juice… we pour it in the pot… and add salt and pepper
and let it simmer. We wait for the sauce to thicken… and you know the rest.
The pasta is simple. It’s not simple. It has quite a gourmet feel to it… and also kind of rustic too.
Like mom’s food. This combination… is what we all try to achieve
in our restaurants and it can’t be done. You have! Congratulations! -Thank you.
-Cheers! Androniani – Petali beach
Recipe: Sloppy Joes Here we are at the most beautiful
beach you have ever seen. This beach is called Petali
and it is located in Eastern Evia… and it stands before
the vast Aegean sea. I am going to make something simple,
a beach side recipe. I am going to make Sloppy Joes,
which will contain… ground meet, sausage… No, why should I tell you?
I will show you! It is a quick recipe.
It will only take ten minutes! We need a non-stick pan,
on the burner. I am burning some coffee
to repel the bees. I will start very simply,
with an onion. Everything starts with an onion. We don’t really care, because
we are going to caramelize it… so it doesn’t matter
if you have larger pieces. Everything starts
with olive oil and onions. I am going to pour
some olive oil in the pan… and then drop the onion in. It’s time to add
a bit of brown sugar. I want to help the onions to caramelize… so a little brown sugar
will help with that. and everything is going well. Now! Country sausage… cut four ways… and diced. This is truly amazing. Being able to have a frying pan
on the beach… and doing whatever you like… is really something unique. We are the most beautiful country
in the world… and we should utilize all possible places
to make beautiful things. Once we have caramelized
the onions along with the sausage… It’s time to add…
what? Our ground meat. Beef, but you can use pork as well. And if you want something
more “gastro” and different… you can even use lamb. Now we need to have some patience… for it to get some color. Look at how amazing
this is turning out. And just like that,
the sun will disappear in no time. This is the best spot.
It is amazing. It’s time to add some mustard powder… and ketchup… some tomato… and one teaspoon of chicken broth. Stir. I will add a little bit of pepper… some Worcestershire sauce… and I will let it simmer
for 5-7 minutes… until my sauce thickens. We don’t want it to hold any liquid… because this is the filling
for a hot dog bun. What we are going to do now,
is the best part of the recipe… because it is time to add the cheddar. And when I say
we are going to add cheddar… we are not going to be stingy… 10 slices. Does anyone want some more? I won’t stir,
I will just let it melt. I will take the coriander… I will chop it into big pieces. I will add half the coriander… and as soon as I add half the herbs… I will mix the cheese with the ground beef
and the coriander. The cheese will disappear,
it will become one with the ground beef… but there will be cheese everywhere. It’s time to make our Sloppy Joes. Is there someone here interested
in having the first one? Who? Kostis! Kostis! Come here! Come here my sweet boy
and take your Sloppy Joe.I just want to eat.Wait…. Coriander, cheese… and now that it’s warm… take it, try it and tell us all
how much you like it. Should I be honest? Of course you will be honest
and you will think it is perfect. -I will have one too.
-It’s unbelievable. So, one, two, three… The country sausage has worked
really well in a adding flavor… the broth, with the ground beef,
the whole process… and of course that cheesy flavor
that comes out in the end. It is something so complete,
it is like eating three burgers in one. How did I do? This is a recipe you should make… with the coriander
and the cheese I showed you. It also the best recipe
to end this episode with… because I think that after this,
you all go running to your kitchens… Kisses! Look at the view I will enjoy
while eating my Sloppy Joe. I never expected
that only 1,5 hour from Athens… I would meet all these amazing
sites and people… that I came to know on this journey. Evia is an incredible combination
mountain and sea… tradition and innovation… history
and the future of gastronomy. It is place that is really
worth knowing and exploring… all year round.