Vertisko, Northern Greece - Aug 2011.
A teeny, tiny speck of a village in the hills, 1hr north of Thessaloniki.
Dinner at To Horio (To Χωριο, meaning 'The Village').
Pork spare ribs, salted fresh water fish, village salad, pickles, local barrel cheese, woodoven bread.
Loads of tsipouro on the rocks (a.k.a 'rocket fuel') made from local grapes.
Balmy night.
Great company.
A sneak peek into the restaurant kitchen for another recipe.
This time, Haido's signature potato cake.
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| Haido's potato cake |
Serves 2
2 large waxy potatoes, peeled and
grated.
1 onion, grated
100g kefalograviera cheese,
grated
salt & pepper
EV olive oil, for frying
Put grated onion and potato into a
bowl.
Season and mix well.
Heat olive oil in a non-stick frying
pan.
Add half the mix and very lightly press with the back of a spatula.
Add half the mix and very lightly press with the back of a spatula.
Fry on high heat for 1 min, then
reduce heat and continue to cook for a further 3-4 mins on both sides.
When cooked and golden remove
from pan and repeat with the remaining mix, adding more oil to the pan.
Sprinkle grated kefalograviera
cheese on top and serve with tzatziki.
This recipe was translated from:
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