MINT AND HEALTH • SPICED COCKTAILS •  SKIATHOS GREECE • EXCITE YOUR SALAD • DISCOVER KUKANAIRES • DOLMADES • SKIATHOS TOWN • TANDOORI CHICKEN FLATBREADS

• STRAWBERRY AND MINT • THE SECRET ISLAND

THE MINTY ISLAND ISSUE

aug. 2013

THE ‘ALTERNATIVE’ GUIDE TO CUISINE & CULTURE

aug. 2013

‘the alternative guide to the beautiful cities of our world, through the eyes of cuisine and

culture.’

mint and health

spiced mojito

skiathos greece

EXCITE YOUR SALAD

discover kukanaires

dolmades

SKIATHOS TOWN

tandoori chicken flatbreads

strawberry and mint

THE secret ISLAND

THE minty island ISSUE

page two

the minty island • contents page

‘take your senses on a trip to skiathos the home of crystal seas and minty greek cusine ’

The mint plant is native to the Mediterranean. Mint can grow 10 to 120cm tall. The leaves are green and grow crosswise on the stem. The leaves are oblong and egg-shaped. There are 25-30 varieties of mint. All mint contains the volatile oil menthol, this is the ingredient which gives mint that characteristic cooling, cleansing feeling.

Mint is frequently used in Greek, Turkish, and Middle Eastern cooking. It blends well with fruit, meats, and other herbs, it is also a common ingredient in yogurt sauces. In Western cooking, mint is mostly paired only with lamb, or used for tea. We all know mint (also known as pudina) provides a unique zing to many dishes. However it is much more than just a garnish, the humble mint leaves have a number of health benefits that you may not have been aware of.

Indigestion ReliefPudina is packed with antioxidants and phytonurients which does wonders for

M I N Tyour stomach. The menthol present in pudina helps encourage the production of the enzymes necessary for digestion.

Fights aches and painsA number of pain balms use mint extracts as the main ingredient in their product. When the mint extract is used on an area that is hurting, it immediately produces a cooling effect that partially numbs the area. This helps in reducing the pain.

Boosts immunityMint leaves are packed with nutrients such as calcium, phosphorous, vitamin C, D, E and small amounts of vitamin B complex. When put together these compounds help to improves the body’s immune system.

Beats stress and depressionIn aromatherapy, mint extract is used to reduce stress and rejuvenate the mind. Inhaling in the essence of mint helps to relax the body and calm the mind, and enhance the senses which in turn is said to reduce the symptom of stress.

the minty island • health • feature information

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the minty island • spiced mojito • recipe

SPICED MOJITO

sprinkle of brown sugar2 mint leaveshalf fresh lime

1 measure of spiced dark rum (recommended captain morgans or sailor jerrys)

glass of ginger beer

Combine the brown sugar, quarter of the lime and mint leaves in the bottom of a tall glass or jar, depending on presentation. Using a cocktail muddler, press the ingredients together in the bottom of the glass so they infuse and combine. Pour in the dark rum and top up with ginger beer. Stir until ingredients are well mixed. Squeeze a quarter of lime to finish and add a straw. Enjoy with caution, of course.

MINT JULEP

double measure sugar syrup2 Mint leaves

1 measure BourbonGarnish: Bitters, mixer (optional) and mint sprig

Glass: Julep or rocks

In a Julep cup or rocks glass, lightly muddle the mint and syrup. Add the bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a few drops of bitters, a mixer if desired, and a mint sprig.

M I N TC O C K T A I L S

‘add a fresh hit, with a spicy under tone to your cocktails this weekend.’

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the minty island • skiathos • island

SKIATHOS, SKOPELOS ISLANDS, GREECE

‘paradise of the greek islands’

Skiathos, Greece is a small picturesque island of 50 km2 located in the Aegean Sea. There are over 60 sandy beaches, including the highly acclaimed Koukounaries Beach, along 40 km of coastline. Inland, pine trees abound with forests located in the southwestern and northern regions. Natural beauty with stunning views of neighbouring islands, secluded beaches even in high season, and superb Greek and international cuisine.

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the minty island • salad • recipe

excite your salad

LEMON AND MINT DRESSING

‘transform your leaves into a fresh, zingy delight’

INGREDIENTS

100ml olive oil2 tablespoons lemon juice

1 1/2 tablespoons fresh mint leaves

Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Season. Set aside for 2 hours. Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves, season and serve.

•

THREE BEAN SALAD

‘the filling way to build your salad’

INGREDIENTS

3 tablespoons white wine vinegar1 tablespoon chopped mint

1 whole lemon1/3 cup extra virgin olive oil

1/3 cup crumbled feta cheesefreshly milled pepper

sea salt1 pound green beans

1-15 ounce can butterbeans, rinsed and drained1-15 ounce can cannellini beans, rinsed and

drained

Put the vinegar, squeezed lemon and mint in a small bowl. Whisk in the oil. Season with salt and pepper. Bring a large pot of water to a boil and add 1

tablespoon salt. Add the green beans and blanch until crisp-tender, around 3 minutes. Drain in a colander and cool under cold running water and drain well.

Combine the green beans, butterbeans, and cannellini beans in a large bowl. Pour dressing over the top, crumble the feta and stir to combine. Taste and adjust seasonings with salt and pepper.

•

TATZIKI

‘the perfect accompaniment to any salad, pork and fish dish’

INGREDIENTS

350g/12oz Greek yoghurt1 cucumber

2 tbsp lemon juice2 cloves of garlic, grated finely

sea saltextra virgin olive oil

It is said that best result is achieved by peeling and de-seeding the cucumber before grating. However I love the authentic, chunky texture which also creates less hassle. Grate the cucumber into a sieve in order to squeeze out all the excess liquid. Add sea salt to the cucumber to draw out the liquid and leave for 3-5 minutes.

Squeeze the moisture from the cucumber. Combine the yoghurt, cucumber, lemon juice and garlic. Season to taste and stir. Drizzle the extra virgin olive oil to serve.

‘allow no more boring salads into your life with these three minty salad accompaniments, sure to brighten your

leaves.’

Koukounaries is the most famous beach on Skiathos island and reputed to be one of the best in the Aegean if not the whole Mediterranean.

Koukounaries means ‘pine cones’, and this one-mile-long crescent of fine golden sand is fringed by dense, pine trees and lagoon.

As well as the ‘Koukounaries’ and fig trees, a large area between the road and the beach is protected sanctuary for birds and wildlife.

The beach its self is perfect for those who love to sunbathe, read a book, or enjoy a cool beer in a beautiful location and those who appreciate the beauty of crystal clear, turquoise sea. You really do feel as though you are in paradise.

A top tip is to get here early, walk as far along the beach as you can and grab a sun bed at the front of the beach under the bamboo umbrellas. You’ll find a couple of informal taverna’s on the beach, serving

perfect accompaniments to the view such as Calamari and Horiatiki (local greek salad).If this doesn’t satisfy your appetite for searching for the perfect beach; at the entrance of koukounaries there is the start of the path leading to the Banana beaches. A a walk not for the faint hearted.

Big Banana is the main beach, a beautiful location which is popular with younger tourists as the unique place to sample a chilled yes lively beach atmosphere. Big Banana has a water sports school and is the best place for windsurfing as there is a good cross shore breeze and good waves in the channel between Skiathos and Pelion. Here you can relax with an iced coffee and look out to the fabulous mountainous views of Pelion.

If you are more of a sunbathing extravert, small banana is for you, a tasteful nudist beach just a short walk around the rocks into a little cove tucked away beneath the mountain side.

K U K A N A I R E S

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the minty island • kukanaires • feature

‘glittering white sands, lined by a deep, green sea of pine trees.’

D o l m a d e s‘stuffed vine leaves are the perfect, fresh antipasti

accompaniment for any dinner party or alfresco dinner.’

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the minty island • stuffed vine leaves • recipe

INGREDIENTS

12 large vine leaves in brine75 ml basmati rice, cooked in (120 ml) water

1½ tablespoons olive oil (25 g) pine nuts

(700 g) peeled and chopped fresh tomatoes or same quantity tinned tomatoes

2 teaspoons tomato purée 1½ teaspoons fresh or 1 teaspoon dried

oregano 1 tablespoon chopped fresh mint

1 tablespoon chopped fresh parsley ¼ teaspoon ground cinnamon

3 small cloves garlic, peeled and crushed juice of ½ lemon

Salt and freshly milled black pepper

First, soak the vine leaves in boiling water for 20 minutes, then drain and spread out

each leaf flat - vein side up. Heat the oil in a frying pan and fry the pine nuts until golden. Then add the cooked rice, one-third of the tomatoes, the puree, half the oregano, the mint, parsley, cinnamon and garlic. Stir well and cook for 2 minutes. Now add the lemon juice and season. Spoon a desert spoon full of the mixture on to the stalk end of the leaf and fold once, pressing the filling into a sausage shape. Then tuck in the sides of the leaf and roll it up to make a tight parcel.

When all the leaves are filled, spoon half the leftover tomatoes into the casserole dish. Now pack the dolmades in and spoon the remaining tomatoes and oregano on top. Add seasoning and pour over 65ml of water. Put on the lid and simmer extremely gently for 1 hour.

To serve spoon over the juices and eat hot or cold.

THE LOCAL POINT OF V I E W

Mamma Mia really put Skiathos on the map. The Greek island lit up the silver screen in the smash-hit movie back in 2008. And, with its sandy bays, turquoise waters and sprawling olive groves, it’s little wonder Hollywood’s location scouts deemed it a worthy backdrop.

The leading lady in these parts, though, is Skiathos Town. The island’s capital is traditional and trendy at the same time. Its designer boutiques and cocktail bars sit shoulder-to-shoulder with whitewashed houses and taverna’s so hidden under vines you’ll blink and miss them. This is where the magic lies.

Through the air of cosmopolitan sophistication you must explore unchanged in the steep,

narrow lanes, along the pretty quayside up into the traditional and spectacular village. You are sure to see the eldest of greek relatives sat on their porch, playing the local card games, hanging grape vines and the sun rays reflecting onto the beautifully crafted shutters.

You will not find any crowds up here other than the odd exploring couple off for a romantic evening stroll or a local fisherman embarking on his journey home.

In its day, Skiathos was the St Tropez of the Greek islands and Skiathos Town still retains much of its heyday glamour. Sleek yachts are moored in the pretty harbour while their owners sample the fine restaurants.

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the minty island • hidden village • feature

‘discover the peak of skiathos town and soak in the culture.’

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the minty island • tandoori chicken flatbreads • recipe

MOROCCAN SWEET POTATO AND CHICKEN STEW

‘a heart warming, full bodied stew with a fresh mint yoghurt’

INGREDIENTS

½ teaspoon cumin seeds1 tablespoon coriander seeds

3-4 small dried chillies1 small bunch fresh rosemary

2 thumb-sized pieces fresh ginger, peeledsea salt and black pepper

4 large chicken legs4 sweet potatoes, peeled, cut into cubes

1 large red onion4 cloves garlic, peeled and sliced

1 tin chopped tomatoes2 bay leaves

1 handful dried apricotsgreen pitted olives

1 large bunch fresh coriandermint yoghurt

Preheat an over to 140 degrees. Pound up your cumin and coriander seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Smear half of this marinade over your chicken. Rub and massage it in and mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.

Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil. Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 3 wineglasses of water, olives, bay leaves and dried apricots. Cover and put in the oven for 2 hours. Uncover and turn heat up to 210 degrees for 30minutes to reduce and brown chicken. 5 minutes before cooked add the butter beans and chickpeas. Garnish with coriander and torn mint leaves and stir in mint yoghurt.

TANDOORI CHICKEN FLATBREADS

‘the gorgeous tandoori spices shines through when served with contrasting flavours such as a cooling mint yogurt and a sweet sticky

chutney’

INGREDIENTS

310g greek yoghurt2 tsp paprika

1 tsp ground cumin1 tsp ground coriander

1 tsp turmeric2 large garlic cloves, crushed

3cm ginger, grated1kg chicken breast fillets

1/2 cucumber, cut into wedges1/2 red onion

2cups basmati ricefresh coriander

handful of mint leaves2 lemons, cut into wedges

wholemeal flat breadsmango chutney

Mix the greek yoghurt with the spices, garlic and ginger in a bowl large enough to hold the chicken. Season well with sea salt and paper, add the chicken and mix. Cover and place in the fridge for at least 30 minutes.

Put your rice on to boil. Place the cucumber, red onion and chilli in a bowl and toss gently to combine. Preheat a barbecue or char grill pan on high heat. Remove the chicken from the marinade and cook for 5 minutes on each side, until cooked through.

Season and stir the fresh coriander through your rice. Slice the chicken and serve all elements in separate bowls of mango chutney, mint yoghurt, torn mint, lemon wedges, flat breads and coriander rice to let everyone dig in and create there own wraps.

HEAT IT UP, COOL IT DOWN‘beautiful asian spices deserve to be accompanied with a fresh minty kick, either in a cooling yoghurt form or just

torn up within’

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the minty island • strawberry popsicles • recipe

match made in heavenstrawberry and mint

STRAWBERRY AND MINT TARTLET

‘easy, fresh and sophisticated after dinner-party treat’

INGREDIENTS

flour for dusting1 8 oz. sheet puff pastry, thawed

1 large egg, beaten1 tablespoon raw sugar4 ounces cream cheese

¼ cup heavy whipping cream2 tablespoons chopped fresh mint, plus 1

teaspoon for topping3 tablespoons confectioners’ sugar

2 cups fresh strawberries

Heat oven to 375 F. On a lightly floured surface, roll out the pastry into a 10×12 rectangle. Transfer to a parchment-lined baking sheet.Using a knife, score a 1 inch border around the pastry without cutting through. Brush the border with egg mixture and sprinkle with raw sugar. Bake until golden brown and puffed, 18-22 minutes.Rescore the border of the cooked pastry without cutting all the way through. Gently press down on the centre of the pastry sheet to flatten. Let cool until room temperature.Use electric mixer to beat the cream cheese until smooth. Add cream, mint, and confectioners’ sugar and blend until smooth. Spread evenly on the pastry within the scored border. Arrange strawberries

in a single layer over the filling and sprinkle with remaining teaspoon of mint.

TROPICAL STRAWBERRY SPRING ROLLS

‘light, crisp and bursting with tropical flavour only to be found on

a beach’

INGREDIENTS

12 rice paper wrappers1 1/2 cups chopped strawberries2 firm yellow bananas, chopped1 mango, cut into matchsticks

3 kiwi, choppeda bunch of fresh mint

Fill a large baking dish with warm water. I found that the easiest way to makes the rolls was to take the dry rice paper, dip it in the water very quickly (less than 5 seconds), then pat dry with a paper towel. Add your second paper on top. Add fruit in the middle of the wrap; I used mango on the bottom, then stuffed with the remaining fruit. Some mint leaves I chopped, others I left whole – it’s all on your preference.

Once the fruit is on the wrap, fold up the bottom and tuck under the fruit. Fold in each side (like you would with a burrito), then roll the wrap to the end. It should seal itself since the wrap is damp. Eat whole. Perfect served with a honey dipping sauce or a rich chocolate sauce warmed up.

‘two gorgeous treats or deserts to create your own paradise at home.’

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the minty island • the secret island • feature

THE SECRET ISLANDThis beautiful island is smothered in lush, green pine trees, edged with glittering white sands and surround by clear Mediterranean sea. You will find it half way between Achladies Bay and Tsougria Island, another fantastic small island 3 miles south of Skiathos. Here there is only one small taverna on the hidden bay, where you will find fresh calamari, wines and incredible tatziki. What preserves the beauty of this beach is that boat trips are not permitted to stop here, which means no crowds! Just the odd millionaire and his yacht. You can hire a private boat to get here or come with the excellent Eleni Excursions. Who have exclusive use of the beach reached by their small and intimate boat. The crew tempt you with wine, beer and juice and stop to catch you fresh muscles to cook up in wine and garlic for a pre beach snack.

Other beaches you must visit by boat are Lalaria, the famously photographed beach with beautiful white rock formations can be found at the north tip of the island. Then inland there is Kastro,

a medieval, fortified village with preserved churches and ruins. In the mid 14th century raids by pirates, inspired the people of skiathos to build a town here that was at the highest point of the island thus creating a natural fortress.

Also located on the north coast, however is the less known Skotini Spilia (known as the dark cave). The legendary sea cave is characterized by its low and narrow entrance where only a boat can pass through. Here the dark waters are 20 metres deep. Galazia Spilia (blue cave) is larger in size as compared to Skotini cave. Tourists find these caves irresistible and they are much preferred by the swimmers and divers who enjoy the underground landscape.The breathtaking reflections on the rocks and its rare beauty are mesmerizing. These two caves are regarded as remarkable creations of nature and are among the most beautiful sights in Skiathos and should not be missed. Both are accessible by boat and a yacht can be tied up in one of the bays whilst the vivid surroundings are explored.

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MINT AND HEALTH • SPICED COCKTAILS •  SKIATHOS GREECE • EXCITE YOUR SALAD • DISCOVER KUKANAIRES • DOLMADES • SKIATHOS TOWN • TANDOORI CHICKEN FLATBREADS

• STRAWBERRY AND MINT • THE SECRET ISLAND

THE MINTY ISLAND ISSUE

aug. 2013

THE ‘ALTERNATIVE’ GUIDE TO CUISINE & CULTURE

aug. 2013