If you have tasted our rabbit stifado and have ever wondered what’s in it that makes is so good, here it is:

1 large rabbit
2 bay leaves
4 tablespoons red wine vinegar
1/2 cup olive oil
2 tablespoons tomato paste
1/3 teaspoon sugar
4 garlic cloves, roughly chopped
1 small cinnamon stick (about 7.5 cm length)
1 sprig rosemary
2/3 cup red wine
1 1/4 cups hot water
salt and black pepper
1 1/2 lbs white onions, peeled, left whole

Directions:

1. Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
2. Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves (left over from the marinade), garlic, wine and the hot water.
3. Season with salt and pepper.
4. Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
5. Meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, and rosemary sprig.
6. Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but our personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.

Enjoy!

This is a recipe that gives you the opportunity to re-create some of your favorite Corfiot taverna recipes at home. It is called Sofrito – a classic Corfiot dish.

Ingredients

1.5 kg of round steak, thinly sliced. 4 cloves of garlic, chopped. 1 shot glass of vinegar. 1 shot glass of dry white wine. 1 bunch of fresh parsley, chopped (leaves and tender stems). 1 stalk of rosemary with leaves. 1 teaspoon of salt. 1 teaspoon of freshly ground black pepper. 2 tablespoons of olive oil. Olive oil for frying. Flour for dredging.

Instructions

In a frying pan large enough to hold the strips of meat lengthwise, add a little oil and bring it to a high heat. Put the flour on a large plate, dredge the strips of meat, and brown on both sides. Place in a large pot and set aside. In a clean frying pan, add two tablespoons of oil and bring to a medium heat. Saute the garlic and parsley. When the garlic starts to change color and the parsley wilts, add the pepper, salt, wine, and vinegar. Stir well and pour over the meat. Add enough water to the pot to barely cover the meat. Holding the handles, shake the pot gently to mix the ingredients without stirring. Cover and cook over a medium-low heat for about 1 hour and 15 minutes. At the point where it comes to a boil, add the rosemary and shake the pot gently.

Enjoy!

Lobster

This is  our Astako-Makaronada-Lobster Pasta, a summer pasta favorite in the greek islands, and especially here at our establishment: sauteed lobster, shallot, garlic, and white wine tossed with grated kefalograviera cheese. A recipe for it will be posted here soon.