Ithacan Recipes

Honey and rice slice
loakim ‘James’ Megalogenis


Rovani by PPaxinos1

1/2 kilo short grain rice
1/2 kilo sugar
1/2 kilo honey
8 glasses of water
1 cup oil
Whole blanched
almonds or cloves

1 cup water
1 dessertspoon honey
1 cup sugar
2-3 cloves
1 —2 cinnamon sticks

Grind rice in a food processor
Combine water, oil, sugar and honey and bring to the boil.
Gradually add rice.
Stir continuously.
Continue to stir for approximately one hour until rice is cooked.
Pour mixture into a greased baking dish and allow to cool.
When cool, cut into diamond shapes for serving.
Place half an almond or a clove in the centre of each diamond.
Bake in a slow to moderate oven for approximately 21/2 hours. When rovani is removed from the oven, pour cooled syrup over hot rovani.

Combine all ingredients in a saucepan.
Bring to boil and simmer until slightly thickened.
Allow to cool before pouring onto the hot rovani.

To cut diamond shapes, make parallel cuts 5cm/2in apart and cross cut diagonally at 5cm/2in apart.

Fish piquant
George Karanges 'Fuji'


1 kilo white fish fillets
Oil for frying
3-4 cloves garlic
1 tablespoon black currants
1 tablespoon fresh rosemary spikes
1/2 cup oil
1/2 cup of brown vinegar
Salt fish overnight.
Coat lightly with flour.
Fry in hot oil until golden brown.
Arrange fish on a platter in a single layer.
Dispose of frying oil and wipe pan clean with absorbent paper.
In fresh oil, fry garlic until brown.
Add currants, rosemary and vinegar, stirring until well blended.
Spoon hot vinegar mixture over fish.
Make sure every piece is coated.



Maria Dellas (Kostopoulos)



1 kilo small fish, such as silver whiting or flathead fillets
3/4 cup brown vinegar

4 cloves chopped garlic

1/2 cup of currants
2 tablespoons fresh rosemary leaves
Plain flour
Olive oil
Flour fish and fry in hot oil.
Allow to cool.
Leave about 3/4 cup oil in fry pan and fry garlic until it changes colour.
Add currants and stir for a couple of minutes, then pour over the cold fish.
This dish is better cooked the day before. The flavour improves after several days.
Fish will keep 6-7 days in the vinegar dressing.