Kατσικάκι με κρεμμύδια Σάμου από τον σεφ Stephen Cirillo.
Ingredients for 4 people
- 4 large Kokkari onions from Samos
- 400g goat meat (Katsikaki )
- Samos wine Nectar
- Mitilini Ouzo
- 1 tbsp dill flowers
- 2 big garlic cloves
- 10 Bahari pepper corns
- 2 small branches of rosemary
- 1 flat tbsp Bahari pimento in powder form
- 1 flat tbsp of Turkish spicy mixture
- Salt and extra virgin olive oil
- 3 tbsp tomato paste
- Samos dry oregano
- 1 pinch of paprika
- 1,1/2 tbsp tomato vinegar Mutti
- 1 tsp corse sea salt
- Fresh marjoran leaves
- 1 small clove of garlic
Marinate in a big bowl the meat of goat (Katsikaki) with Nectar Samos wine and Mitilini Ouzo (1-1/10), together with dill flowers, 2 big cloves of garlic, pepper corns of Bahari pimento and 2 small branches of rosemary. Cover and set aside in a fridge for minimum 1 hour.
In the meantime, with the help of a hand culinary tool, create a longitudinal hole from the large side of any fresh Kokkari onions from Samos (the Princess), without break the opposite side.
Do not throw away the hearths of onions. Coarsely chop them and set aside in a small bowl.
Drain the meat from the marinade. Cut it in small cubes and dry roast in an anti stick skillet at high heat with Bahari pepper corns, garlic and rosemary. Turn off the heat; add Bahari pimento in powder form, a flat tablespoon of Turkish spicy mixture, salt and extra virgin olive oil. Set the meat and its condiment aside in a bowl; throw away the big garlic cloves, Bahari pimento corns and rosemary.
In the same skillet dry roast the chopped hearts of onions, at high heat, without any condiment. As soon as the onion gets translucent, pour the filtered marinade into the skillet. Lightly evaporate the liquid of the marinade, stirring everything with a wooden spatula and turning the heat to minimum. Add these hearths of Kokkari onions, dry roasted, into the bowl with the roasted meat, add a little more of extra virgin olive oil, one tablespoon of tomato paste and mix everything together.
Flip now the meat, with its condiment, in the anti stick skillet, over high heat, for 2 minutes.
Turn off the heat and pour in a little of Samos wine and Ouzo (1-1/10). Set aside to cool.
Stuff any onions with part of meat cubes and its condiment. Pour the Kokkari onions, so stuffed, into a square steel pan, over an oven paper. Cook them for 30 minutes at 180 C°.
In the meantime, blend the rest of the meat mixture with a pinch of coarse sea salt, water, a little dry oregano from Samos, paprika, 2 tbsp of tomato paste, tomato vinegar and some extra virgin olive oil till create a smooth sauce. Set it aside in another bowl and keep it warm. As soon as the onions are cooked, serve 1 onion for each person, over a bed of warm blended sauce.
Decorate any dishes with fresh marjoram leaves and few drops of extra virgin olive oil (5 tbsp) blended with one small fresh garlic clove, 1 marjoram branch, 4 grain of coarse sea salt and ½ cup of Samos wine.