Food Glorious Food – it’s all in “Androula’s Kitchen”

Following my last post of pictures of lovely food, my cousin asked me if I cooked any of the dishes and my reply was of course- I have been working my way through the recipes I collected for my book “Androula’s Kitchen” . I posted on July 27th the recipe for koupebia, – stuffed vine leaves, at a time when I was picking fresh vine leaves from my garden and using some fresh and freezing some for later use in the winter months, when fresh ones would not be available.

Good meat is essential in all the recipes to get the full flavour experience and I am very lucky to live near an organic farm that has exceptionally tasty lamb which I use minced for the koupebia and yesterday for moussaka.

In Cyprus all the meat has a wonderful flavour and I guess this must be in part due to the wild herbs and grasses on which the animals graze, as honey tastes differently depending from where the bees collect the pollen.

Even chicken eaten in Cyprus has a  beautifully full flavour. Is this maybe because the chickens are all free range?  I have no evidence of this at the moment, or maybe the chicken is a little more mature before killing and cooking it which will give the meat a fuller flavour.

The chickens we have in our local community garden, are two years old and as their egg laying value  is dwindling, discussions have taken place about them possibly getting the chop to make way for a fresh lot in the spring who will hopefully lay plenty of eggs for us. Once it has been decided who will do the deed, I only know it won’t be me, the meat will be put to good use in a tasty chicken dish which we will enjoy at our Christmas get-to-gether. So I will be interested to see what kind of flavour Tangmere chicken has. For the past month they have been pecking away in the strawberry bed, clearing away all the weeds. But will this mean they’ll taste of strawberry? What an extraordinary idea.

Ahh! food glorious food.


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