Ingredients

• 2 kilos lamb chops
• 1liter red sweet wine
• 100 gr balsamic vinegar
• 100 gr molasses
• 1 btsp peppercorns
• 1 btsp allspice kernels
• 2-3 bay leaves
• 50 gr butter
• I btsp chopped garlic
• a sprig of rosemary
• 50 gr raki
• 2 btsb salt
• 1 btsb oregano
• 1 bunch parsley
• 1 bunch mint or basil

Procedure

In a saucepan, put to boil, stirring over low heat, the red wine with the balsamic vinegar, the molasses, a few grains of pepper, spice, a little thyme and 2-3 bay leaves for 15 minutes (to remain liquid for almost half)
• Once the mixture has cooled, put it in and marinate the ribs for at least two hours.
• In a large frying pan (depending on how many ribs we want to make), saute in a little butter, chopped garlic and fresh rosemary with the chops until browned.
• Pour with a glass of raki, add juice from the marinade, coarse salt, fresh pepper, oregano and let it boil and remove the chops.
• Add the mint, parsley, some black sesame seeds, a tablespoon honey, thyme and stir to tie.
• Put the chops in your dish with the dressing and some sesame on top. Serve with sweet potatoes or mashed vegetables

For the first 10days of the new season (till 15/5/2011), we offer you, for every bottle of Domain Semeli Wines that you order, an extra bottle for free.

Our chef Vaso  Alefantinou, our sommelier Argiro Petrakis and all others who work in restaurant Veneto, we invite you to come and enjoy a wonderful dinner with friends

Have a nice summer!

Yannis Prokopakis

Executive manager

We tried 5 wines from the Cretan vineyard and 1 wine from the Peloponnesian vineyard combined with appropriate food for each wine, cooked  for this occasion from our chef Vaso Alefantinou.
The presentation of the wines made ​​by wine expert of the Veneto Argiro Petrakis

We thank our friends in Norway participated in our tasting, the perfect attitude shown

Ingredients  for the Dolmadakia

• 120  wine leaves
• 1/2 kg Carolina rice
• 1 cup chopped fennel
• 1 cup chopped parsley
• 1/3 cup chopped mint
• 2  big chopped dry onions
• some salt
• some pepper
• 1 cup olive oil
• juice of one lemon (boiling)

Ingredients for the snails

• 1 kilo snails
• 2 dry onions
• 3 coffee cups oil
• 2 cups water
• some parsley chopped
• 3 cups of vegetables juice
• salt, pepper, oregano

Ingredients for the sauce

• 1crocus of egg
• juice of one lemon
• 1 tsp corn flour
• 1 cup of casseroles’ juice

Procedure

We prepare the stuffing putting rice, parsley, mint and fennel all together in a bowl. We proceed with onions, tomatoes, sugar, lemon and oil. Then we add the spices and we stir the mixture once again. The stuffing is ready.

We wash the wine leaves and we put in each leave one tsp of the stuffing. We form an envelope with our hands,  closing  the edges of a leave towards the inside and then towards upper side.

We corsh the snails with hot water and we strain them. We put oil into a saucepan and we let it heat. We brown the chopped onion and then we add the snails. We salt and pepper and we stir for 1-2 minutes. We place the “dolmadakia” and the vegetables juice, we press them with a plate and we let them boil for 45 minutes in low heat.

We turn off the heat, we remove the dish from the hot plate and cover with a towel for 5 minutes, so that it drinks its juice.

Mean while we stir the crocus with the lemon juice and the corn flour in a blender.

While we continue stir, we put one cup from the juice we have in our casserole very slowly, till the cream become soft and a little thick.

We serve with the sauce, some fresh crushed pepper, chopped parsley and…it smells of Crete!