Signature dish: Aegean Tomato kefte with marinated anchovy and coriander salad
Ingredients: For the kefte: 4 ripe Tomatoes 1 onion 1 bunch Fresh mint 1 bunch Parsley 100 g All-purpose Flour 20 g Baking Powder Olive Oil for frying Pinch of Salt & Pepper
Method: Dice the tomatoes and onion. Add the mint and parsley and seasoning. Let settle in a bowl for one hour for the flavours to infuse. Add the flour and baking powder, knead the mixture, roll into balls or patties and fry lightly until golden brown.
Ingredients: For the marinated anchovy: Fresh anchovy Coarse salt White Vinegar Carrot Garlic Fresh Basil Olive Oil 100 g fresh anchovies 1 carrot 3 cloves garlic 1 bunch fresh basil 100 g olive oil 50 g white vinegar 100g coarse salt Fresh coriander
Method: Fillet the anchovies, add the coarse salt and leave overnight in the refrigerator. The next day rinse the anchovy fillets well and add the remaining ingredients.
Presentation: Place one anchovy fillet on each tomato kefte. Marinate the coriander with olive oil, balsamic vinegar and salt, and place on top of the anchovy. Serve warm.