CHEF and blogger Paul James writes for our paper.
I’ve been visiting the Limani bar, Kassiopi Corfu for a couple of years now.
It’s picturesque setting overlooking the bay is probably one of the most enviable locations in Corfu.
I was asked to pop along by the owner and good friend of mine while I was visiting Kassiopi a few weeks ago.
Kassiopi as you may know, especially if you are a frequent visitor to my food and travel page ‘Recipes From My Travels’ and my business directory, is a place I hold closest to my heart.
‘Limani Bar’ lies beneath the oldest Byzantine fort in Corfu which has a wealth of history and mythology to it.
Some of the world’s most notable figures have frequented Kassiopi over the years and none more so than ‘Princess Margaret’ whose evening visits to ‘Limani Bar’ in the early 80s became a regular occurrence, sipping her favourite whiskey while watching the sunset over the harbour.
It was here that gave me the inspiration to create my next dish, Nouboulo and Apricot salad.
‘Nouboulo’ is known locally as the prosciutto of Corfu, the traditional cured meat of the island. A delicacy made from boneless pork steak marinated in red wine, seasoned with black pepper and oregano, wrapped in a ‘bolia’ (sheep’s intestines) and smoked over aromatic herbs. Rich and aromatic, the secret lies in the smoking where the meat absorbs the aroma of the herbs.
You can purchase ‘Nouboulo’ from any Greek delicatessen, if not you can use pork fillet, wrapped in smoky bacon and put in the oven until thoroughly cooked – it will not have the same smoky taste as Nouboulo but it will go well with this salad.
Visit recipesfrommytravels.com for more of Paul’s recipes and his blog.
Nouboulo and apricot salad with liquor dressing
Cherry tomatoes quartered
Cucumber cut into ribbons
50ml Apricot liquor or Brandy
1tbsp of Honey
1tsp of lemon juice
Ground black Pepper
1 tbsp of oil.
Pea shoots and rocket leaves
1. Get your apricots and remove the stones.
2. Cut into quarters and place in a container and pour over the apricot brandy or liquor.
3. Fit the lid and leave in the fridge overnight to soak in all of the flavours.
4. If you have a whole piece of Nouboulo, slice it about 1cm thick. Season with a touch of black pepper.
5. Heat a frying pan up and add the oil.
6. Nouboulo is already smoked and cured when bought, but it does have a soft texture, so I always find frying it removes the texture some people don’t like.
7. Now you can prepare the apricot salad.
8. In a bowl add the pea shoots and rocket leaves.
9. Remove the apricots from the container and roughly chop into small pieces. Reserve the apricot liquor for the dressing.
10. Add the apricot pieces to the salad leaves.
11. Add the honey and lemon juice to the apricot liquor and stir well.
12. Pour over the leaves and mix gently with your hands.
13. Use a potato peeler to ribbon the cucumber and roll up into small petal type pieces.
14. Quarter your tomatoes.
15. Now you can assemble the dish.
16. Place salad leaves onto a plate, carefully add the cucumber ribbons and tomatoes.
17. Remove the Nouboulo from the pan and carefully arrange it on the plate alongside the cucumber and tomatoes.
18. To give the dish a final personal touch add a pinch of sea salt to each individual tomato quarter and drizzle some of the last remaining dressing over the Nouboulo.
19. Serve up this perfect little summer starter.