SQUID AND BOURDETTO

karenansell1 · August 23, 2009, 01:09:45 PM

hi all...have asked on one of my other posts but thought i'd be more specific...my son, aged 8, thinks corfu means squid...he loves it so recommendations for the best squid in town would be very welcome...best in san stef is at yiannis...fantastic.
other question is what is bourdetto...have had it suggested as a meal at brouklis and i'm intrigued...also, what is stamna?
many thanks you fantastic lot...even though i have a few doubts about staying at the christos apts i'm looking forward to the atmosphere, the beach and, of course, the food....sounds like a foodies paradise
sincere best wishes to all who have been contributing
karen

Jersey Bean · August 23, 2009, 02:16:36 PM

Hi Karen,

I love the grilled squid at Brouklis and always order it when I am in Arillas.

Another dish that I tried was stuffed squid at the Portofino which looked very strange
but was absolutely delicious.

If ever you go South the best squid I have ever had was the chargrilled squid at Taverna Kafesas in St George South.

Very jealous that you will be in Arillas soon. Have a great time.

justphil · August 23, 2009, 06:45:04 PM

When you get to Brouklis just enjoy. Roula must be the best chef in Arillas. And there are plenty to compete. It is no wonder that Brouklis is always full of happy people. That was us a few weeks ago. It wasn't squid (but when available your son will love it) but as usual the food was good enough to die for. And the company was even better. (You know who I mean yous two....)

Phil

Jo Wissett · August 25, 2009, 11:23:01 AM

Why ANYONE would eat squid is beyond me!! My sister's boyfriend had some at the Marina and it actually had tentacles (vomit!!) Each to their own but never in my lifetime, thank you very much!

Sandy x · August 25, 2009, 11:25:25 AM

Oh no Jo.....I have it grilled at Brouklis and it's gorgeous....one of my favourites. Washed down with some ice cold retsina. Roll on tomorrow. Better get some work done....

Erja · August 25, 2009, 12:29:11 PM

Quote from: Jo Wissett on August 25, 2009, 11:23:01 AM
Why ANYONE would eat squid is beyond me!! My sister's boyfriend had some at the Marina and it actually had tentacles (vomit!!) Each to their own but never in my lifetime, thank you very much!

I love squid and especially crispy grilled tentacles

Karen,

Here is Bourdetto recipe: http://www.corfunet.com/corfu/cuisine/psari_bourdetto.php

That should give you an idea of the ingredients but I can heartily recommend it

justphil · September 05, 2009, 05:15:44 PM

Here is my own (not authentic) take on Bourdetto.

1 kg of firm white fish fillets (cod, monk etc)
1/2 kg of waxy potatoes peeled and cubed
1 large onion chopped very small
6-7 cloves garlic crushed
1 stick celery chopped very finely
1 kg of tomatoes skinned and chopped
large glass red wine
4 cloves, powdered
1 teaspoon cinnamon
1 teaspoon oregano (should be greek and wild but dried supermarket will do)
Fish stock
1 teaspoon sugar
olive oil

1. Fry the onion, garlic and finely chopped celery, in plenty of olive oil until just soft.
2. Add in powdered cloves, oregano and cinnamon during the frying.
3. Grind in plenty of black pepper and a teaspoon of sugar
4. Add the tomatoes (no skins) the small pieces of potato and the red wine and simmer over low heat until the sauce is really thick and everything is combined. This may take quite a long time.
5. Stir in enough fish stock (oh all right, a stock cube dissolved in hot water) to make a coating sauce.
6. Add in the fish fillets and cook in the sauce until just opaque and lightly cooked.

Serve immediately with green vegetables and crusty bread to mop up the sauce. (If there isn't olive oil on the table, sprinkle the fish with it before serving.)

Phil

riggers · September 05, 2009, 05:47:56 PM

Licking mi lips here Phil, glad my dinner is nearly ready.

justphil · September 05, 2009, 06:16:41 PM

riggers mate, we have really missed yous both this year. And Sandy of course. At least you will get another Arillas fix in October. We are still searching for the right deal for my half term.

Bourdetto is one of Roula's best dishes - she wouldn't give me the recipe (surprise surprise) so I made up my own based on what it tasted of.

Please give Sue our very best love and wishes. We still talk about when she came into the Nut to chat with us - you were darting with Negg, the weather had turned thundery, and she was c-o-l-d and going to get a cardi from room in Kaloudis. About a shivering hour later she headed off to get warm... So enjoyed

Sorry folks - totally off thread. Jen is squid and Phil is bourdetto...

Eileen · September 05, 2009, 06:42:51 PM

Thanks Phil (who should be Greek but is most definitely wild!) I'll give your recipe a try.

Eileenxx

Eggy · September 05, 2009, 06:48:44 PM

Quote from: justphil on September 05, 2009, 06:16:41 PM

. Jen is squid and Phil is bourdetto...

So , Phil, If Jen is not very well she's worth a few bob then!

At Least Sick Squid ! - ( Maybe think about that one ! )

Dont yer just luv the way things go off topic?

Negg

justphil · September 05, 2009, 07:34:06 PM

Jen is priceless Eggy. Deffo more than sick squid...

Eileen - it isn't tested yet. But am sure it will work. Have you a vacancy for villa Linakis cookery teacher? Can send you my CV. I am very cheap, as everybody already knows!!!

love to both
Phil

Eileen · September 05, 2009, 07:38:20 PM

Quote from: justphil on September 05, 2009, 07:34:06 PM
Have you a vacancy for villa Linakis cookery teacher? Can send you my CV. I am very cheap, as everybody already knows!!!

love to both
Phil

What a lovely offer Phil but we have the chef sorted..but it's always handy to have someone on standby...lol...by the way that's standby not staggerby!!

Eileenxxxxxxxxx

justphil · September 05, 2009, 08:04:22 PM

Don't know what you mean Eileen dear. I strut but never stagger, I just fall over these days. Ask PaulC's lovely wife Di....

I so love your and Keith's new initiative with Villa Linakis. We may well end up as customers. But your poor chef will be up against it with me. I have my ideas and heaven forbid she dares to tell me how to cook... Er, wasn't that the point of the course?

Realise I'm barred now, must go and see to my salmon and asparagus. Many a true word spoken in jest. That is our dinner today.

PhilandJen doing what comes naturally to them - sadly 1000 miles from where we want to do it.

Phil

Eileen · September 05, 2009, 09:12:00 PM

Phil you are most welcome to practice your Greek cooking at our place!

I (note the emphasis on I...Keith stays well clear!) shall vacate the kitchen - of course leaving copious supplies of liquid refreshment...then Keith, Jen, me and any Arillas mates who are around shall retire to the pool whilst you conjure up a Greek feast.

Eileenxx