Thigaterra: Καλώς εσμίξαμε στην Κρήτη

Thigaterra is the daughter born in the amidst of a passion for eco-gastronomy, great food respecting nature and Greek seas. Welcome to Crete!

Cretan culture and gastronomy emerge amazingly among the team of Thigaterra restaurant in Heraklion, Crete with two recipes“stirring” your palate granting as a “gift”, the value of the art of slow food.

Good, pure & fair food

Slow food’s mission is to save the culinary tradition of each place, trying to arouse our culinary habits.

It is an eco-gastronomy movement, which, with its actions by members to every corner of the world encourages us to adopt a different philosophy in nutrition of our everyday life, seeking the gradual redefinition of our taste habits and needs emphasizing that we all are entitled to access good, pure and “fair” food.

Citadels of taste

Slow food, within the frame of its activities standing up for food diversity, undertakes, among others, to inform its members as to where they can find the so-called “citadels of taste”, i.e. food items with exceptional culinary value.

In this category, Thigaterra restaurant ‘s team discovers unique local products and wines manufactured in traditional ways that members of the movement strive for to preserve. They also discover rare species of fauna, such as breeds of cattle and black pigs, raised by farmers, contributing to the preservation of rural biodiversity.

Sorrel Dolma with egg-lemon emulsion

Ingredients

1 kg young goat meat with bone
1 piece lettuce
1/2 bunch of dill
1 bunch of parsley
4 pcs scallions
2 pcs onions
400 ml olive oil
20 gr salt
7 gr pepper
1,5 lt white wine

Egg lemon siphon

2 whole eggs and 2 egg yolks
Juice from 2 lemons
400 ml broth from the cooking
40 gr butter
4 gr espuma

Cooking Instructions

Finely chop the onions and heat olive oil in a casserole. Add the goat meat and cook in a high heat until you have a brown color. Pour the wine, let the alcohol evaporate. Add water, salt and lower the heat and simmer for about 1 1/2 hour until the meat is tender.

Add the lettuce and the remaining vegetables ( finely chopped) and cook for 5 minutes. Season with salt and pepper. Remove the bone from the meat, along with some broth and vegetables . Chop well until you get a minced meat texture.

Put the sorrel leaves in boiling water for 3 minutes, freeze immediately to preserve the color. Spread the leaves in a working table, add 1 tablespoon of the mixture in every leaf and fold like preparing a dolma.

For the egg lemon siphon, add eggs in a thermomix along with the broth, butter, salt, pepper, lemon juice and the espuma powder.Blend for 2 minutes at 95 degrees and for 2 minutes at 100 degrees. When the mixture is ready, put the sauce in the siphon, add 2 ampules and serve.

Rabbit stew with tomato and stifado foam

Ingredients

For the rabbit stew

1 rabbit boneless
2 onions
500 ml red wine
20 gr salt
10 gr pepper
250 gr diced tomato
2 tbs tomato paste

For the stifado foam

8 onions
10 gr salt
5 gr pepper
2 gr cardamom seeds
2 cinnamon sticks
4 pcs clove
6 bay leaves
8 pcs pimento
500 ml white wine
100 gr brown sugar

Cooking instructions

In a casserole heat olive oil and add the onion finely chopped, subsequently the rabbit and tomato paste and cook in a high temperature. Pour the wine, add water or stock, diced tomato and cook until the rabbit gets a tender texture.

Remove from heat and pull of the meat. When it’s cold fill the shaping forms with the meat and deep freeze. Remove from freezer and start the breading process with flour, egg and dry nuts 3 times in a row.

For the stifado foam

In a casserole add olive oil and cook the sliced onion, pour wine, let the alcohol evaporate and add all the spices, wrapped in a cloth.

Add brown sugar and cook with beef or chicken stock. When the onions are softened, put the on a thermomix , then strain, fill the siphon, add 2 gr espuma, close firmly, add 2 ampules and serve.