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Αρχείο

 

Photis’s favourite meal which you to try at home.

Stifado
(pronounced Stif-a-tho)

Ingredients – serves 4 - 6

1kg Top side of Beef diced into 1” cubes
4 large white onions quartered
2 tablespoons of tomato paste
4 cloves of garlic chopped
4 inches of orange peel
1 cinnamon stick
500ml of red wine
150ml of red wine vinegar
Salt & pepper
Water if necessary

Method

Place a large frying pan or casserole dish on a high heat, add the diced meat stirring occasionally until the meat is sealed on all sides.

Turn the heat down slightly, add a splash of olive oil followed by the onions and garlic and cook until the onions have caramelised.

Add the wine and vinegar and the remaining ingredients, seasoning to taste. If the stock does not cover the meat add some water to the pan. Cook on the hob for 10 minutes. Then transfer to an oven and cook at 180۫ /Gas Mark 4 for about 1 hours.

The stew tastes better if left to stand for a couple of hours or overnight then reheated to serve. Traditionally the casserole is simply served with plenty of fresh bread to mop up the thick rich sauce.

Recipe courtesy of Sokrates2, Sale.

Chef of the Month

Photis Nasaris who lives in Sale is the owner and on occasion chef at Sokrates 2 Greek Taverna in Sale. Photis bought Sokrates in 2000, then a failing Greek restaurant he turned it around to become his third successful restaurant, Photis also owns Sokrates in Bolton (Horwich) and the well know Bouzouki by Night in Manchester which was his first restaurant in the UK.

What inspired you to become a chef?
My father had a restaurant in Cyprus so I grew up in the business although it wasn’t my first choice of career. In Greece I trained to be a chemist but the type of work I was looking for wasn’t available when I qualified so I then retrained as an accountant. I helped pay for my accountancy training by working in a restaurant, I was able to employ the skills I had learned growing up with the accountancy knowledge I was learning and realized there was money to be made in the business, after 3 years I bought the business.

What did you find the hardest skill to learn?
In terms of practical kitchen skills for some reason I have never quite mastered the art of precisely dicing an onion.

What ingredient couldn’t you live without?
Onions and Tomatoes on which most Greek dishes are base.

What is the best/worst dish you have ever cooked?
I would find it hard to single out a best dish, but my personal favourite is Stifado a Beef Casserole.

Who cooks at home?
We both cook, but I tend to cook more. I have reached a stage in my career when having built up a loyal team around me I can now choose when I work. My wife has a busy life with her own career and we now have a young child so it gives me great pleasure to be able to cook for my family.

What piece of kitchen equipment did you really want then never use once you’d bought it?
I bought an industrial cheese grater 15 years ago and its sat on the shelf ever since, you never need to grate that amount of cheese in one go!

Favourite School Dinner?
Our school day started early and finished at 1pm so we didn’t have lunch. We were given a mid morning snack of milk and porridge, I wouldn’t say I enjoyed the porridge but when you are hungry you appreciate what is given to you.


Fotis Nasaris from Rizokarpso Cyprus

Is there any food you won’t eat and why?
Dog and Snake - it’s just an instinctive thing.

Is there any food you won’t cook and why?
Growing up I was more connected and comfortable with where meat came from. Since coming to the UK I have absorbed the British ability to disconnect what’s on their plate to the animal in the field and this allows me to continue to cook and enjoy meat. As part of my faith I observe the Lent & Christmas Fast, at these times of year I personally abstain from foods derived from animals containing red blood, and from dairy products, and for me personally I feel this gives me a better sense of balance in my life.

Who would you most like to cook a meal for/Is there someone or some special occasion you have enjoyed cooking for?
If I had to single out one person it would be my mother who has worked hard all her life looking after her family and working in the family restaurant. However I enjoy the pleasure that good food engenders in people. In a restaurant setting there is no better feeling than when you send a dish out and the diner sends back compliments on the food.

If you weren’t a chef what would you be?
I would have been an accountant. I have a creative side which I can express through cooking and music. I have enjoyed building up my team of staff and training them, even though some have moved on I have retained a good relationship with many who have become like an extended family. An accountant however has the ability to diagnose when a business is going wrong or needs help and can help support a wide range of businesses.

To Book at Table at Sokarates 2
Call 0161 282 0050


 

 

 


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