Corfu Banquet by Emma Tennant

By Emma Tennant

Corfu dinner party celebrates the tastes, smells and hues of an island the place the cooking is seasonal and the flora play adjustments at the topic of a year-round spring. An island the place lifestyles follows the ocean; from an icy turquoise in March, via autumn's olive darkness whilst mourga, (the mush of discarded olive skins from the village press) clouds the water to a claret wine, as wintry weather units in. A memoir within the rhythm of the 5 seasons of Corfu, the tale tells of the home of Rovinia, in-built the sixties via Emma Tennant's mom and dad and of Maria, the 'spirit of the house', her wisdom and knowledge. Corfu dinner party entwines recipes and unique photos with fond memories in prose. this can be a sensuous adventure, like pinching the basil that grows in nice pots on the again door or tasting the faded crimson of the home made fragole ice cream.

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1 small wineglass fresh oregano (rigani), chopped ½ small wineglass fresh rosemary, chopped 1 whole head garlic, skinned and chopped 1 wineglass olive oil 1 wineglass lemon juice 1 wineglass water salt and black pepper to season For a long time we weren’t let in to the secret of bourdeto at Rovinia: it was considered too spicy and too local, perhaps, and it was only after asking if we could share it one day when the sight of the scorpion fish and octopus and the strong aroma of paprika combined with dark, strong Rovinia oil – and of course the skordo (garlic) – was too much to resist.

Over a high heat, boil hard for quarter of an hour and then shake the saucepan again. There should not be much water left. Reduce the heat and simmer slowly for about half an hour until the sauce has reduced to a quarter of original. Serve with green salad and new potatoes. 48 SPRING FOOD When the town referred to in this magical dish is Constantinople, the journey of St Spiridon in the saddlebag of a donkey to reach his island, Kerkyra, is easier to envisage. If saints could be transported with care and determination, so could the receipt which has given so much pleasure over the years – the heart of the artichoke in a dish of purity and miraculous invention.

Did they know they looked up the sheltered hillside where Odysseus was found by the daughter of the king of the Phaeacians? Could they guess that xenoi, foreigners from a northern country, would come to Rovinia and enjoy the olive grove that must always have provided shade for walking down to the sea? The time has come to leave Rovinia and a brochure has been printed, which shows the terraces and the long room with the vaulted ceiling that leads out to a view no one ever forgets who sees it: an expanse of blue Ionian sea, a promontory like a hedgehog’s snout and a cave which looks as if it has been drawn onto the hill opposite with a charcoal pencil.

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