There are few places on this planet that I enjoy visiting more than Corfu. Following are recipes for several of the very best dishes on which I have feasted there. To read about my adventures on the island, click-here.

Lobster Quenelles with Shrimp Sauce

For the Quenelles:

675 gr lobster meat (can also use trout or pike)
3 cups whipping cream, well chilled
2 egg whites, beaten
grated nutmeg to taste
salt and white pepper to taste
dash or two of cognac and Tabasco

For the Sauce:

450 gr shrimps in their shells
21/2 cups milk
1 cup chicken stock
1/2 small onion, chopped finely
1/4 cup cream
2 Tbsp. ouzo (or Pernod or Arak)
2 Tbsp. butter
1 1/2 Tbsp. flour
4 tsp. brandy
1 tsp. tomato puree
1 clove garlic, minced
salt and pepper to taste

Run the lobster meat through the finest blade of a food chopper three times. Place the ground lobster in a large bowl which sits comfortably on a bowl of ice. Using a wooden spoon, work the lobster into a smooth paste. Slowly work in the egg whites and season to taste with the nutmeg, salt, pepper, cognac and Tabasco. While still over the ice, slowly add the whipping cream, blending constantly.

To form the quenelles, have ready to moderately large spoons of equal size, a small bowl of hot water and a well buttered cookie tin. Leave one spoon in the hot water and with the other lightly scoop out just enough of the quenelle mixture to fill the spoon. Take the second spoon out of the hot water and invert it over the first to shape the quenelle. Do not press the spoons together: merely shape the quenelles.

To make the sauce, melt the butter in a large skillet and in this saute the onion and garlic until soft but not browned. Stir in the flour and continue to cook, stirring constantly, until bubbling but not boiling. Add the milk, stock, shrimps and salt and pepper to taste. Bring to a boil and immediately reduce the heat and let simmer for 5 - 6 minutes.

Remove the shrimp from the skillet and shell them. Crush the shells and add these, the ouzo and the brandy to the sauce. Simmer for 10 minutes and then strain the sauce. Stir in the tomato puree and the cream and correct the seasoning.

Arrange the quenelles in a buttered baking dish and over these arrange the shrimp. Pour the sauce over, covering generously, and bake in a medium-hot oven until the sauce is lightly browned and the quenelles have risen slightly (10 - 12 minutes). Serves 4 - 6.

Lamb in Egg and Lemon Sauce

1 lamb shoulder, about 1 kilo, well trimmed and cut into 2 1/2 cm. pieces
8 artichoke hearts, halved
1 cup chicken stock
1/2 cup butter
2 large onions, sliced
3 Tbsp. parsley, chopped finely
2 Tbsp. vinegar
juice of 2 large lemons
3 egg yolks
1 tsp. lemon rind, grated
salt and pepper to taste

In a heavy casserole dish melt half of the butter and in this saute the lamb and onions making sure the meat is browned on all sides. Add the lemon rind and parsley to the casserole and continue to saute for 1 - 2 minutes longer. Add the chicken stock, season to taste with salt and pepper, bring to a boil and immediately cover and reduce the heat. Simmer gently until the meat is tender (about 1 1/4 - 1 1/2 hours).

In a saucepan with the artichoke hearts add water just to cover and then pour over the vinegar. Bring to a boil and then lower the flame so that the artichokes cook on a low simmer, covered, until they are tender (15 - 20 minutes).

Drain the artichokes. In a skillet melt the remaining butter and in this saute the artichokes for about 5 minutes. Add the artichokes and butter to the casserole 10 minutes before the meat has finished cooking.

In a mixing bowl beat the egg yolks until thickened. Beat in the lemon juice and then beat in 1/2 cup of the liquids in which the meat was cooked, adding the hot liquids slowly during beating. Pour the mixture over the meat, lower to lowest possible flame and continue cooking, shaking the casserole gently, until the sauce thickens. Serve immediately. Serves 4 - 6.

© Daniel Rogov