ΚΩΣΤΑΣ ΚΩΒΑΙΟΣ: «Η ΛΕΣΧΗ ΑΡΧΙΜΑΓΕΙΡΩΝ ΑΤΤΙΚΗΣ «ΑΚΡΟΠΟΛΙΣ» ΣΤΟΧΕΥΕΙ ΝΑ ΠΡΟΒΑΛΛΕΙ ΜΕ ΣΕΒΑΣΜΟ ΚΑΙ ΣΟΒΑΡΟΤΗΤΑ ΤΟΝ ΓΑΣΤΡΟΝΟΜΙΚΟ ΠΛΟΥΤΟ ΚΑΘΕ ΕΛΛΗΝΙΚΗΣ ΠΕΡΙΦΕΡΕΙΑΣ»

Source: ΚΩΣΤΑΣ ΚΩΒΑΙΟΣ: «Η ΛΕΣΧΗ ΑΡΧΙΜΑΓΕΙΡΩΝ ΑΤΤΙΚΗΣ «ΑΚΡΟΠΟΛΙΣ» ΣΤΟΧΕΥΕΙ ΝΑ ΠΡΟΒΑΛΛΕΙ ΜΕ ΣΕΒΑΣΜΟ ΚΑΙ ΣΟΒΑΡΟΤΗΤΑ ΤΟΝ ΓΑΣΤΡΟΝΟΜΙΚΟ ΠΛΟΥΤΟ ΚΑΘΕ ΕΛΛΗΝΙΚΗΣ ΠΕΡΙΦΕΡΕΙΑΣ»

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CHEF ΚΩΣΤΑΣ ΚΩΒΑΙΟΣ: «ΕΧΩ ΜΕΓΑΛΗ ΑΓΑΠΗ ΓΙΑ ΤΗΝ ΕΛΛΗΝΙΚΗ ΚΟΥΖΙΝΑ ΚΑΙ Η ΜΕΤΑΔΟΣΗ ΑΥΤΗΣ ΤΗΣ ΑΓΑΠΗΣ ΣΤΟΥΣ ΕΛΛΗΝΕΣ ΚΑΙ ΣΤΟΥΣ ΞΕΝΟΥΣ ΕΠΙΣΚΕΠΤΕΣ ΣΤΗ ΧΩΡΑ ΜΑΣ ΑΠΟΤΕΛΕΙ ΣΤΟΧΟ ΖΩΗΣ»

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Αστείρευτη αγάπη, αέναη δημιουργικότητα, αδιάκοπος ενθουσιασμός, ασίγαστο μεράκι, συνεχής επαγρύπνηση και αδιάλειπτη ενημέρωση για τις νέες τάσεις και εξελίξεις στην ελληνική γαστρονομία. Οι λέξεις αυτές βγαίνουν αβίαστα για να περιγράψουν τη φιλοσοφία που υιοθετεί στη μαγειρική τέχνη και τις αρχές της κουλτούρας που επιδιώκει και μεταλαμπαδεύει στην κουζίνα του αθηναϊκού ξενοδοχείου London ο chef Κώστας Κωβαίος. Φύση και θέση «παθιασμένος» με την ελληνική κουζίνα- όπως θα διαπιστώσετε διαβάζοντας τη συνέντευξή του Business Travel blog- δηλώνει χωρίς περιστροφές ότι «η μαγειρική δεν είναι για μένα απλά ένα επάγγελμα αλλά διαδραματίζει καταλυτικό ρόλο στη ζωή μου καθώς τη μαγειρική τέχνη την αγαπάω, τη μελετάω καθημερινά και συνεχώς θέλω να βελτιώνομαι και να εξελίσσομαι».

Εξιστορώντας το πώς αποφάσισε να ασχοληθεί επαγγελματικά με τη μαγειρική τέχνη και αναδεικνύοντας τους σημαντικότερους σταθμούς στην έως σήμερα επαγγελματική του πορεία- μεταξύ των οποίων περιλαμβάνεται η εργασία του σε πολυτελή αθηναϊκά ξενοδοχεία, σε δημοφιλή σε όλη την  Ελλάδα…

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Mushrooms with thyme & baby spinach

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Ingredients:

  • 4 white mushrooms
  • 4 brown mushrooms
  • 200 gr oyster mushrooms (pleurotus)
  • 1 garlic clove finely chopped
  • 2 spring onions finely chopped
  • 50 ml white wine
  • 2 tbs olive oil
  • 3-4 thyme sprigs
  • 50 ml vegetable stock
  • Sea salt-black pepper
  • Balsamic vinegar cream for garnish
  • Baby spinach for garnish
  • Sesame seeds for garnish
Mushrooms
Mushrooms variety
oyster-mushrooms
Oyster mushrooms
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Cooking process

Cooking instructions :

  • In a big frying pan,pour olive oil ,add the garlic and spring onions and cook for 2-3′ in medium heat
  • Cut the mushrooms in halves,add them to the pan and cook for 5′
  • Pour the white wine and simmer until it evaporates
  • Add the vegetable stock,salt,pepper and simmer for 3′
  • Remove from heat & sprinkle with thyme and sesame seeds
  • Serve in a big plate and decorate with baby spinach,balsamic cream and sesame seeds

Mushrooms with haloumi cheese,tomato and thyme

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Ingredients:

  • 8 white mushrooms
  • 250 gr. haloumi cheese
  • 1 tomato
  • 1 t.s. garlic finely chopped
  • 1 t.s. fresh thyme
  • 2 t.s. olive oil
  • sea salt and black ground pepper
  • fresh green salad leaves(ruccola,baby spinach etc)
  • creamy balsamic vinegar and olive oil for the salad

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Cooking instructions:

  • Scrub the mushrooms until clean,separate stems from the caps.
  • In a baking tray drizzle a few drops of olive oil,put the mushrooms caps,add salt,pepper and the garlic
  • Cut the tomato in slices and add one slice on each mushroom
  • Cut the cheese in slices,add some thyme and put it on top of each mushroom cap
  • Bake in a preheated oven for 10′ to 160 C until mushrooms become tender
  • Serve with a green salad on side with a few drops of olive oil and balsamic cream

Great Kouzina by Chef’s club of Greece

 

Chef ‘s club of Greece presents Great Kouzina.

A new project for the identity and characterisation of Greek cuisine with respect to the ingredients of our country, presented with a modern point of view and contemporary cooking techniques

The first Great Kouzina publication presented at Food Expo Exhibition

Great kouzina logo

Great kouzina
GReat kouzina
Kopiaste (Welcome from all over Greece)
Kopiaste (Welcome from all over Greece) Freshly baked bread,capers & olives

Spring salad with whole grain pasta,baked tomatoes & vegetables

pasta salad

Ingredients:

  • 300 gr whole grain pasta
  • 10 cherry tomatoes in halves
  • 10 brown mushrooms sliced
  • 1 red pepper grilled
  • 1 yellow pepper grilled
  • 60 gr spring onion finely chopped
  • 100 ml olive oil
  • 15 ml balsamic vinegar
  • dry tarragon & thyme
  • 20 ml dry white wine
  • salt-pepper
  • sugar

Cooking instructions:

  • Season the peppers with salt,pepper and a few drops of olive oil,bake in a preheated oven and cut in small dices.
  • In an other oven tray,sprinkle a few drops of olive oil,salt,sugar and thyme and add the tomatoes chopped in halves.Bake for 20-25′ at 100°C
  • In a frying pan heat olive oil and cook the mushrooms in a high heat for 4′,add the white wine,season with salt,pepper & tarragon
  • Boil the pasta as instructed and strain them under cold water and then add olive oil.
  • Make the dressing adding 4 tbs olive oil,vinegar and mix to combine.
  • In a big bowl mix the pasta,peppers,mushrooms and the dressing.Serve with the tomatoes on top and spring onion!

New menu creations 2014

Mastic flavored pasta from Chios with marinated chicken & eggplant cubes
Mastic flavored pasta from Chios with marinated chicken & eggplant cubes
Feta wrapped in crispy crust with sesame & thyme
Feta wrapped in crispy crust with sesame & thyme
Pork cutlets with mustard sauce & poppy seeds
Pork cutlets with mustard sauce & poppy seeds
Variety of mushrooms with thyme,garlic & white wine
Variety of mushrooms with thyme,garlic & white wine
Pasta with crispy bacon and philadelphia
Pasta with crispy bacon and philadelphia
Mini burgers with spicy tomato,yoghurt and pita bread
Beef ragout in tomato sauce with noodles from Pilion,topped with flakes of Greek gruyere
Beef ragout in tomato sauce with noodles from Pilion,topped with flakes of Greek gruyere

Beef ragout with greek noodles & spicy graviera

 

Ingredients:

  • 1 kg stewing beef in 4cm cubes
  • 300 gr greek noodles(chilopites)
  • 2 onions finely chopped
  • 2 garlic cloves
  • 3 carrots diced
  • 2 celery sticks in cubes
  • 4 tomatoes diced
  • 60 ml red wine
  • 3 tbs olive oil
  • beef stock
  • cinnamon,pimento,anise,bay leaves
  • sea salt-black pepper-sugar
  • graviera cheese flakes
  • plain flour

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Cooking instructions:

  • Combine the beef with flour and shake off excess.
  • In a big casserole heat the olive oil and brown the beef on all sides for 5′.Remove the beef.
  • Add the vegetables(except the tomatoes) and cook for 5′
  • Add the red wine and the tomatoes.Stir for 5′
  • Put the tomatoes,beef stock,the beef cubes and the spices.
  • Cook for 2 hours in a low heat stirring occasionally.
  • Season with salt & pepper to taste.
  • Making sure that you have liquid to the casserole add the pasta and cook for 6′
  • Serve immediately and sprinkle the cheese flakes on top.

 

Stuffed chicken with peppers,green salad and sun-dried tomato dressing

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Ingredients:

  • 2 chicken fillets
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 20 ml dry white wine
  • 200 gr tender salad leaves(spinach,ruccola,radicchio)
  • 100 gr sun dried tomatoes
  • 50 gr yoghurt
  • 50 gr mayonnaise
  • 1 t.s. olive oil
  • 1/2 t.s. paprica
  • salt-pepper to taste

Cooking instructions:

  • Open the fillets with a sharp knife,add salt,pepper & paprika and the peppers cut in thin slices.Roll the fillets and secure with toothpicks.
  • In a frying pan heat a few drops of olive oil and cook the rolls for 2-3′
  • Add the white wine and cook for 1′
  • Bake the rolls in a preheated oven for 20′ at 160c
  • Prepare the dressing in a blender with the sun dried tomatoes,yoghurt and mayonnaise and a few drops of olive oil.
  • Serve with the salad leaves,the chicken roll in slices_remove the toothpicks) and the dressing.