1 clove of garlic
2 small carrots
1 bay leaf
100g Plum and Honey Fruit Topping
30ml semi-sweet red wine
50ml Extra Virgin Organic Olive Oil
Slice the meat into small pieces. Finely blend the onion, carrots and garlic in a food-processor. Sauté the meat until browned on all sides. Add the onions, carrots and garlic. Pour in the red wine and let it simmer until the wine evaporates. Add the bay leaf and cover with water. Let it simmer on a low heat for about an hour. Add the fruit topping and continue simmering for another 15 minutes. Serve with a potato or vegetable purée.
He started his carrier in 2004 at NJV Plaza hotel. He traveled around the world collecting experiences and tasting flavors. He joined ASTY 68 Restuarant in December 2011 and the last 2 years he is the chef in charge. From that restaurant he started the cooperation with All Organic Greek Garden. Ena exercise which is walking on trails creatively, having as target the treatment and processing of raw materials into products that are possessed by the quality and imagination.