Chef Gikas Xenakis stocks his Red meat Cheeks with bitter Trahana recipe | The Kitchen

Gikas Xenakis is the pinnacle chef of Aleria, an award-winning eating place in Athens serving trendy Greek delicacies.

Born and raised within the Greek geographical region, Chef Xenakis’ delicacies revolves round recent and native merchandise, evoking the good variety of no longer best the Greek geographical region but in addition his mom’s cooking. He stocks with The Kitchen his recipe for beef cheeks with bitter Trahana (frumenty) recipe, a scrumptious dish made that includes the traditional Greek pasta-like Trahana. It’s decadent, subtle, and best possible for the chilly months of the yr.

Trahana is a kind of historical wheat product that is eaten in Greece and the jap Mediterranean. Regarded as the primary Greek pasta, this can be a wholesome and nutritious factor that pairs exceptionally neatly with braised meat. Each and every area has its personal native recipe with Trahana.

Gikas Xenakis’s Red meat cheeks with bitter Trahana (frumenty) recipe

Cooking time: 2.5 hours

Serves: 4

Components:

  • 1 kg of beef cheek Iberico
  • 100 grams of flour
  • 50 grams of carrots
  • 50 grams of celery
  • 50 grams of onions
  • 100 ml purple wine
  • 1 garlic clove
  • Recent thyme
  • 600 ml rooster demi-glace (Demi-glace is solely a wealthy inventory and a standard component of French delicacies. Demi-Glace is made by means of decreasing broth till it is thick and full of flavour. You’ll be able to get use a excellent high quality store-bought, however in fact, it’s going to be higher if you’re making it your self. There are lots of Youtube movies explaining the way to. It isn’t a lot paintings, but it surely does require time at the range)
  • Salt
  • Pepper
  • 200 ml olive oil
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For the bitter Trahana (frumenty):

  • 200 grams of bitter Trahana (frumenty)
  • 700 grams of rooster inventory
  • 60 ml of olive oil
  • 50 grams of grated Greek graviera cheese
  • 30 grams of butter
  • 5 grams of chives
  • Salt
  • Pepper

Manner:

For the beef cheeks:

  1. Preheat the oven to 160 Celcius.
  2. Sauté all greens in a big oven-proof pan with 100 ml of olive oil till comfortable, about 6-8 mins.
  3. Upload purple wine to the veggies and cut back (the alcohol will evaporate and a thicker liquid from the greens and the wine will stay. Don’t let it totally cut back, it’s going to burn if no longer!)
  4. Set a plate with the flour, coat the cheeks on all sides, then season with salt and pepper.
  5. Set every other saucepan to prime warmth, upload 100 ml of olive oil and brown the beef cheeks on all sides.
  6. Now upload the beef cheeks to the vegetable oven-proof pan, upload the rooster demi-glace, duvet it (oven-proof duvet or aluminium foil) and bake for two hours.

For the Trahana (frumenty):

  1. Heat up the rooster broth till simmering.
  2. Position a big pan to medium-low and upload 60 ml of olive oil. Now sauté the Trahana for approximately 2 mins.
  3. Now stir sufficient simmering inventory to only duvet the Trahana. Cook dinner, stirring frequently and vigorously till inventory is near to absorbed.
  4. Repeat. You should proceed so as to add the rooster broth (step by step, simply as you may with a risotto) till Trahana is cooked, about 12-Quarter-hour. When it is in a position it must be comfortable and creamy. Upload butter and grated Graviera cheese.
  5. Serve with the beef on best.
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Pair with a Xinomavro, probably the most well-known purple selection in northern Greece. Best for braised meat. I like to recommend Ramnista wine from Kir-Yianni vineyard in Naoussa.