Welcome to San Stefanos (NW Corfu) > Where to eat out in San Stefanos?

Zorbas and starts with the letter 'K'

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Colin:

--- Quote from: JULES T on September 13, 2009, 07:23:21 PM ---I have put somephotos on my face book including a copy of Zorbas menu. I hope you find the one you mean on there. For my facebook profile if you want it just pm me.

--- End quote ---

I think I have seen the one on the menu Jules! it's called Krassato, all I need now is the 'know how' many many thanks!!

tonyco1:

--- Quote from: Colin on September 14, 2009, 07:17:33 PM ---I think I have seen the one on the menu Jules! it's called Krassato, all I need now is the 'know how' many many thanks!!

--- End quote ---
Colin - she even spells it wrong with a camera!! LOL = Krasato
From the web: http://greekfood.about.com/od/poultrydishes/r/kotapipperies.htm
Kotopoulo Krasato me Piperies: Stewed Chicken with Wine and Peppers.
In Greek: κοτόπουλο κρασάτο με πιππεριές, pronounced koh-TOH-poo-lo krah-SAH-toh meh pee-peh-ree-YES
This is a family favorite - both for me as the cook as well as for those who are going to eat it! It's a pretty dish - with the red and green bell peppers, and I can use parts of the chicken that are less expensive and it's always delicious.
Cook Time: 1 hour, 15 minutes
Ingredients:
4 1/2 pounds of chicken, serving size pieces
1 large onion, chopped
1/4 cup of olive oil
1 teaspoon of sea salt
1/4 cup of red wine
1 3/4 cups of water
2 sweet red peppers, seeded and chopped (bell, corno di toro, etc.)
2 green bell peppers, seeded and chopped
juice of 2 lemons
2 tablespoons of flour

Preparation:

Clean the chicken to remove any yellow fat, and rinse thoroughly. Pat dry.

Heat oil in a stew pot over high heat. When hot, add chopped onion and chicken. Stir to coat with oil and cover. When the liquid comes to a full boil, cook for 8-9 minutes or until liquid from the chicken cooks off, stirring occasionally to prevent sticking. Stir in the wine, lower heat to medium-low, cover, and cook for 5 minutes. Add water and peppers, stir to mix well, cover, and cook for 1 hour, stirring occasionally.
In a small bowl, combine lemon juice and flour with a fork until flour is dissolved.

Increase heat under the chicken to medium, and when it reaches a full boil, pour off 1 1/2 cups of the liquid into the lemon-flour mixture. Use a fork to blend well and pour back into the pot, stirring to blend thoroughly. Allow to boil for 3 minutes, turn off heat, and let sit, covered, on the cooling stovetop for 20 minutes before serving.

Yield: serves 4-6  - - Notes: Remove chicken skin before serving. This can also be made with skinless chicken.

don:
Please note the above recipe is from a cookery book!!! Don't want any confusion between fact and fiction! LOL :o ??? ::)

Colin:

--- Quote from: tonyco1 on September 15, 2009, 07:06:23 PM ---Colin - she even spells it wrong with a camera!! LOL = Krasato
From the web: http://greekfood.about.com/od/poultrydishes/r/kotapipperies.htm
Kotopoulo Krasato me Piperies: Stewed Chicken with Wine and Peppers.
In Greek: κοτόπουλο κρασάτο με πιππεριές, pronounced koh-TOH-poo-lo krah-SAH-toh meh pee-peh-ree-YES
This is a family favorite - both for me as the cook as well as for those who are going to eat it! It's a pretty dish - with the red and green bell peppers, and I can use parts of the chicken that are less expensive and it's always delicious.
Cook Time: 1 hour, 15 minutes
Ingredients:
4 1/2 pounds of chicken, serving size pieces
1 large onion, chopped
1/4 cup of olive oil
1 teaspoon of sea salt
1/4 cup of red wine
1 3/4 cups of water
2 sweet red peppers, seeded and chopped (bell, corno di toro, etc.)
2 green bell peppers, seeded and chopped
juice of 2 lemons
2 tablespoons of flour

Preparation:

Clean the chicken to remove any yellow fat, and rinse thoroughly. Pat dry.

Heat oil in a stew pot over high heat. When hot, add chopped onion and chicken. Stir to coat with oil and cover. When the liquid comes to a full boil, cook for 8-9 minutes or until liquid from the chicken cooks off, stirring occasionally to prevent sticking. Stir in the wine, lower heat to medium-low, cover, and cook for 5 minutes. Add water and peppers, stir to mix well, cover, and cook for 1 hour, stirring occasionally.
In a small bowl, combine lemon juice and flour with a fork until flour is dissolved.

Increase heat under the chicken to medium, and when it reaches a full boil, pour off 1 1/2 cups of the liquid into the lemon-flour mixture. Use a fork to blend well and pour back into the pot, stirring to blend thoroughly. Allow to boil for 3 minutes, turn off heat, and let sit, covered, on the cooling stovetop for 20 minutes before serving.

Yield: serves 4-6  - - Notes: Remove chicken skin before serving. This can also be made with skinless chicken.

--- End quote ---

Brilliant Tony! Thank you very much !! To be fair to Jules though on Zorbas menu it's...Krassato

Colin:

--- Quote from: don on September 15, 2009, 11:21:49 PM ---Please note the above recipe is from a cookery book!!! Don't want any confusion between fact and fiction! LOL :o ??? ::)

--- End quote ---

Don? I encourage you to go to 'Plastic Zorbas' and give the Krassato a try, I'm sure you won't be disappointed!  :-\

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