Appetisers
The slight saltiness of the Feta cheese, the sweetness of the tomato and green pepper, the sourness of the capers topped by the umami of the Thai sweet chilli sauce creates an unbeatable balance of flavours!
A bit of local village loaf to mop up the juices!! Beautiful. A summers evening on a plate.
A bit of local village loaf to mop up the juices!! Beautiful. A summers evening on a plate.
One of my pet hates is tinned mushrooms. “Yuk” So, only the best locally sourced mushrooms are used in these dishes.
Our creamy pepper sauce is handmade daily (no packet stuff here) and delicious.
Our “almost” famous Garlic Butter gives this dish a Gluten Free option and both dishes are Vegetatian.
Some local Village Bread to mop up those juices.
Our creamy pepper sauce is handmade daily (no packet stuff here) and delicious.
Our “almost” famous Garlic Butter gives this dish a Gluten Free option and both dishes are Vegetatian.
Some local Village Bread to mop up those juices.
These tender flavoursome Southern Fried Chicken Strips took a whole year of experimentation and tasting! My word the family were looking like them! We wanted a coating that was as good as the famous one but with our own unique taste and eventually we found it.
The Strips are now named after a guy who eats so many of them that when he is over all the chickens on the island run and hide.
Served with a choice of : Sweet Chilli, Curry Ketchup, Garlic Mayo, Louisiana BBQ or Yoghurt Mint dips.
The Strips are now named after a guy who eats so many of them that when he is over all the chickens on the island run and hide.
Served with a choice of : Sweet Chilli, Curry Ketchup, Garlic Mayo, Louisiana BBQ or Yoghurt Mint dips.
Some years ago I was given a pack of genuine Ruby’s Rub for Ribs. It was amazing. Louisiana Style BBQ is more of a dry rub style with the sauce on the side. The bbq sauces I tried were vinegar based and not over smokey and really complimented the meat.
I have emulated and added my own twist to the rub and sauce but I like to serve ribs to this style and it is very popular.
I am now working on Sous Vide applications to perfect the cooking process and hope to make the best ribs I have ever tasted. I am getting there.
This appetiser portion is a chance to sample the flavours and textures of this meal.
I have emulated and added my own twist to the rub and sauce but I like to serve ribs to this style and it is very popular.
I am now working on Sous Vide applications to perfect the cooking process and hope to make the best ribs I have ever tasted. I am getting there.
This appetiser portion is a chance to sample the flavours and textures of this meal.
Slow and low is the method we use. The same principle as we adopt on the ribs, dry rubbed pork and sauce on the side except of course, if it is served in a bun or Pitta. 24 hours from marinade rub to end of cook, leaving the pork juicy and fall apart tender.
The thing that I like the most about this method, is that although it is soft, it still has the characteristics of Pork which makes it kinda special as most of the pulled pork I have eaten in the UK has been bland and tasteless and could be anything.
Again, this is a great chance to sample the dish.
The thing that I like the most about this method, is that although it is soft, it still has the characteristics of Pork which makes it kinda special as most of the pulled pork I have eaten in the UK has been bland and tasteless and could be anything.
Again, this is a great chance to sample the dish.
Not much to say about this one. It’s a Classic Prawn Cocktail. Great fresh flavours that combine so well that this appetiser has never really died. A must on any menu I feel.
Mains Greek
it is essential as far as I am concerned, having such great local produce and great tasting food, to include some classic Greek dishes on the menu. The trouble is, and if you know me you’ll know, that I will not put anything out until I am satisfied that it is authentic. A lady who has lived in Greece for all of her 76 years and has been brought up with, and cooked these recipes for her family had the patience not only to cook them for me but to show me a few tricks with the flavouring of these meals. Recently, 8 years after her showing me how to make it, I made her a Beef Stifado. That was the ultimate test. Her face told the story, I had pleased my teacher and many people have enjoyed it over the years that we have served it.
I've always had issues with Lamb Kleftico wherever I have eaten it. It should be the ultimate meal for me, other than the cheese! It has Lamb, my favourite meat. So juicy and tender and the punch packing flavour, well, I need say no more. Mediterranean vegetables and oven potatoes, oh my I’m dribbling thinking about it.
The problem I have with it is that if the stew is not served immediately, the vegetables begin to soften and most of the time, by the time I get it they are pulp and turning to mush. I happened to order a Kleftico one lunchtime at one of our favourite spots. That Kleftico came out wrapped in tin foil. I unwrapped the parcel on the plate and saw something that gave me the idea that has changed our Kleftico for the good.
The meat is cooked low and slow. I use no herbs or spices. I always try to use fresh ingredients and pull as much natural flavour as I can. Fresh Garlic and white wine compliment the beautiful lamb shoulder. It is cooked on the bone until it is ready to fall off.
Fresh Mediterranean vegetables are grilled and added to the meat to order and served with oven potatoes. Soft juicy tasty Lamd with fresh vegetable incorporated into the dish and just a small amount of mild melting cheese. Stunning!
The problem I have with it is that if the stew is not served immediately, the vegetables begin to soften and most of the time, by the time I get it they are pulp and turning to mush. I happened to order a Kleftico one lunchtime at one of our favourite spots. That Kleftico came out wrapped in tin foil. I unwrapped the parcel on the plate and saw something that gave me the idea that has changed our Kleftico for the good.
The meat is cooked low and slow. I use no herbs or spices. I always try to use fresh ingredients and pull as much natural flavour as I can. Fresh Garlic and white wine compliment the beautiful lamb shoulder. It is cooked on the bone until it is ready to fall off.
Fresh Mediterranean vegetables are grilled and added to the meat to order and served with oven potatoes. Soft juicy tasty Lamd with fresh vegetable incorporated into the dish and just a small amount of mild melting cheese. Stunning!
Mains. Traditional British and International
Wintertime here in Alykanas I busy myself and have done for quite a few years, making butchers products. I make a range of fine quality traditional butchers sausages. I’ve always wanted to sell them at the Cosy but the summer is too demanding and time is not on my side. I also cure bacons, gamon and Wiltshire ham. I make salt beef and Pastrami too and a few other bits and pieces that you would only find in small village butcher shops.
My favourite is my Cumberland sausages followed by my Lincolnshire Golds for breakfasts.
This year, available most of the time, I use my Cumberland Sausages in what we call “Sausage Comfort “ as basically with buttery mash, fresh veg, Yorkshire puddings and gravy, it is pure comfort food.
My favourite is my Cumberland sausages followed by my Lincolnshire Golds for breakfasts.
This year, available most of the time, I use my Cumberland Sausages in what we call “Sausage Comfort “ as basically with buttery mash, fresh veg, Yorkshire puddings and gravy, it is pure comfort food.
Like it says, it’s a whole Lamb Shank in a pie! But, braised to perfection. Juicy, soft and succulent. The beautiful Lamb Gravy with all the natural lamb flavours, really accentuates this pie. Served with buttery mashed potato or fresh real chips (no frozen here), fresh vegetables and a gravy boat.
The rough puff pastry top can be substituted for a potato top creating a whole different experience with the “Whole Lamb Shank Shepherds Pie” my flavour pie!
The rough puff pastry top can be substituted for a potato top creating a whole different experience with the “Whole Lamb Shank Shepherds Pie” my flavour pie!
People often ask me what is my biggest selling meal. Well, it’s difficult to answer. Pies are a big seller but there are about 10 different ones. Our handmade Burgers are a massive seller but there are nearly 20 different ones. As a single item, without a doubt, this is our biggest seller. When I designed the recipe for this curry I wanted something, as near as I could get it, to a curry to suit every taste. Ok, that’s not possible but, I think this is as close as I could have got it. There is no doubt an appeal using traditional Indian flavours but I thought that some people might find the flavours too pungent, even without the chilli and I thought that there is something really nice about a simple well cooked Chinese curry although a little bland in flavour. I set out to try to find a balance between the two and after a couple of attempts came up with this curry that people come back for time after time. I enjoy making curries but this has become our special House curry.
Available with rice, chips or mixed and is a base curry so, mild, medium or hot too.
Available with rice, chips or mixed and is a base curry so, mild, medium or hot too.