Welcome to Niko’s with Martin Witenshaw
Dimitra and Aris Moutsatsos immigrated to Canada in 2019. After a brief time in Montreal, they purchased Niko’s Restaurant in Parkhill in 2020 from a friend who had run the restaurant for 30 years.
Aris is a professionally trained Chef who had worked in Greece for 17 years as a Chef at a couple of restaurants and as a personal Chef for a prominent millionaire. Now he is sharing his culinary talents at Niko’s. I had a couple of delightful telephone conversations with Dimitra when she shared the recipe, Greece Chicken Stuffed Eggplant, which is a traditional Greece recipe and but more importantly a family favourite. On one occasion during one call Dimitra unsure of something checked with Aris who was very close at hand. This is a must try recipe. Here is an online review I came across, “Exceeded my expectations. I love to stop at country restaurants, but I have to be honest: most of them aren’t great. This one is fantastic. On point with the taste and portion size. Left very satisfied and will definitely return.” July 2022 For the eggplants 4 eggplants 4-5 tablespoons olive oil salt pepper For the stuffing 1 onion 1 cloves of garlic 2-3 tablespoons olive oil
For the stuffing 1) Place a frying pan over high heat and add the olive oil. 2) Finely chop the onion, the garlic, and add them to the pan. Add the thyme, the oregano, and sauté. 3) Cut the pepper into small pieces, add it to the pan, and mix. 4) Add the ground chicken and sauté for 2-3 minutes until golden brown. 5) Add the tomato paste and mix. 6) Deglaze the pan with the wine and add the canned tomatoes, the water, the stock, and simmer at low heat for 15-20 minutes until the whole moisture evaporates. To assemble 1) With a spoon, press the flesh of the eggplants to create a pocket. 2) Share the filling among the eggplants and sprinkle with the feta cheese. 3) Serve with rocket, olive oil, pepper, and oregano. Definitions:
1 tablespoons thyme 1 teaspoons oregano 1 green bell pepper 500 g ground chicken 1 tablespoons tomato paste 50 g red wine 400 g canned tomatoes 200 g water 1 tablespoon chicken stock 200 g feta cheese To serve rocket olive oil pepper oregano For the eggplants 1) Preheat the oven to 390° F. 2) Cut the eggplants lengthways and with a knife score their flesh crosswise. 3) Transfer to a baking pan lined with parchment paper and add olive oil, salt, pepper. 4) Place the eggplants with the skin side up and roast them for 25-30 minutes.
Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release What is rocket? Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It has a strong, peppery flavour, and the leaves have a slight ‘bite’ to them. If you see ‘rucola’ or ‘arugula’ for sale or on a restaurant menu, it’s the same the thing.
PRIDE Villager
Page 11 Issue 9 • Fall 2022
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