Featured in Essential Magazine June 2019

Magazine Article:
Greek restaurant, opened two months ago in front of the public beach of Grand Bay. The Owners, Mike & Bazil Chronias, relies on a convivial concept based on the shared discovery of many typical dishes. by its side, The Chef Ilias Kontos is seduced by the Mauritian cuisine, varied and colourful. He started cooking in Greece at 17 years old. before falling down on our island, the two men have already held a Greek restaurant together in South Africa

Ingredients for 4 people:

-1 whole chicken (approximately 1 kg)
–4 medium carrots
-2 medium potatoes
-2 medium onions
-1 celery
-100gr Arborio rice
-2 eggs
-100ml lemon juice
-50 gr butter
-Salt and pepper to taste
-50ml lemon juice

Preparation:

In a large pot boil for one hour the whole chicken with one whole onion and the base of the celery with salt and pepper

Cut the potatoes and the onion in small cubes the carrot in thin wheels and chop finely the celery stems and leaves 

When the chicken is ready remove from the pot along with the onion and celery

Add your chopped vegetables and slow boil then for about 15 minutes when the vegetables are almost ready add the rice and cook till ready.

Separate the eggs and in bowl beat the egg white until turns white and slightly rises then add the egg yolks one my one and mix very well.

Take some hot broth from the pot add the 100ml of the lemon juice and use it to temper the egg mixture adding the broth slowly mixing constantly then add the egg mixture in the pot and bring in to boil turn off the fire and the soup is ready

Debone the chicken and add the flesh in a pan with the butter and 50ml of lemon juice salt and pepper

Pan Fry till golden

Serve the soup with the chicken on the side or mix all together

Featured in Essential Magazine June 2019

Magazine Article:
Greek restaurant, opened two months ago in front of the public beach of Grand Bay. The Owners, Mike & Bazil Chronias, relies on a convivial concept based on the shared discovery of many typical dishes. by its side, The Chef Ilias Kontos is seduced by the Mauritian cuisine, varied and colourful. He started cooking in Greece at 17 years old. before falling down on our island, the two men have already held a Greek restaurant together in South Africa

Ingredients for 4 people:

-1 cup extra virgin olive oil
–1 kg beef Rump
-250gr onion
-5 cloves of garlic
-½ cup red wine
-Salt and pepper to taste
-1 tsp paprika
-600 gr tomato pure
-100 gr tomato paste
-2 cinnamon sticks
-750 gr baby onions
-½ cup white vinegar
-50 gr sugar

For the mush:

4 medium potatoes

2 carrots

Salt and pepper to taste

50 gr butter

15 gr parsley

50 ml cream

Preparation :

In a large pot add ½ cup of olive oil and when its hot add your beef that its cut into 3cm cubed sprinkle with salt and pepper stir the meat in the pot allowing it to take a golden brown color

Add the 250gr of chopped onion and the garlic stir for approximately 10 minutes till your onion softens 

Add the wine and allow the alcohol to evaporate after that add your tomato paste and pure with one liter of water and the cinnamon cover the pot and slow cook for about 30-45 minutes depending on how tender your meet is.

In a pan add the rest of the olive oil and the baby onions peeled but left whole

Stir them in the hot oil constantly and wait till they have a nice golden color then add the sugar and the vinegar caramelizing the onion and creating a thick syrup.

When the meat is almost ready add the baby onions with the syrup in the pot and finish the cooking together binding both flavors 

In a pot boil the potatoes with the carrots when soft drain the water add the seasoning the butter and the cream crashing with a spoon leaving chunks of potatoes and carrot this way you creating a rustic mush last add your parsley 

Ready to serve.

Featured in Essential Magazine June 2019

Magazine Article:
Greek restaurant, opened two months ago in front of the public beach of Grand Bay. The Owners Mike & Bazil, rely on a communal concept based on the shared discovery of many typical greek dishes. This form of cuisine is called Meze dining. The Chef Ilias Kontos is seduced by the Mauritian cuisine, varied and colourful. He started cooking in Greece at 17 years old. before falling in love on our island, the two men have already held a Greek restaurant together in South Africa

Ingredients for 4 people:

– 800 gr. deboned leg of lamb
– 1 medium green pepper
– 1 medium yellow pepper
– 1 medium red pepper
– 500gr potatoes
– 2 medium onion
– 2 medium tomatoes
– 8 cloves of garlic
– ½ cup white wine
– ½ cup extra virgin olive oil
– 1 ½ tbsp. mustard
– 4 tbsp. lemon juice
– Salt and pepper to taste
– 1 tbsp. oregano
– ½ tbsp. paprika
– 200 gr. hard yellow cheese

Perfect for a Sunday Lunch

Preparation:
Start of cutting your Lamb and your potatoes into 3cm cubes
This recipe needs approximately 2 ½ hours in the oven so your potatoes has to be cut large in size to maintain the shape
Continue cutting all the rest of your ingredients in about 2cm cubes
Put all your ingredients except the cheese in a Lange bowl adding all spices and wet ingredients
Mix very well and allow it to marinate for 24 hours in the fridge
Remove from the fridge and allow the mixture to reach room temperature
Divide in 4 topping the mixture with the cheese cut in 2cm cubes and wrap in 4 individual parcels using greaseproof paper placing them in a large roasting pan or 4 smaller individual roasting pans.
Oven roast in a preheated oven to 200c. For 2 hours then open the parcels and roast for another 30 minutes allowing the cheese to take a golden brown colour.
Ready to serve.

Recommended to roast in a Ben Mari placing your roasting pan in a lager one with water in.