Taverna Agni | Taverna Agni | North East Corfu
List of recipes from Taverna Agni, all the ingredients you need and instructions on how to create these tasty foods.
page-template,page-template-template-recipe,page-template-template-recipe-php,page,page-id-13,ajax_fade,page_not_loaded,,paspartu_enabled,qode-child-theme-ver-1.0.0,qode-theme-ver-6.2,wpb-js-composer js-comp-ver-4.3.5,vc_responsive


 Serves 4-6

You will need

2 large Courgettes

A small Beer

300g plain flour

1 tbsp garlic butter

1 tbsp freshly chopped parsley

50g parmesan cheese grated

Kitchen paper towel


1. Slice the courgettes thinly.

2. Make a smooth but thick batter by adding water to the flour, while whisking. Heat the oil in a large deep frying pan to ‘chip cooking’ temperature. When ready, add half of the beer into the batter mixture and whisk firmly – the batter should foam up.

3. Dip the courgette slices into the foaming batter mixture (re-whisk with more beer if it sinks) and place in a large frying pan of hot olive oil (one at a time!) Cook for about 2-3 mins or until golden and crispy , turning over once during that time with a slotted spoon. If you are unable to fit all the courgettes in the pan at the same time, then do them in batches.

4. Dry on kitchen paper towel and brush with garlic butter. Serve on a large plate with a generous sprinkling of grated parmesan cheese and chopped parsley

Serving suggestion

You can also use Aubergines or onions thinly sliced in place of courgettes.

Serves 4-6

You will need

2 large cloves of garlic, peeled

100g/4oz smoked cod’s roe

Extra virgin olive oil

Lemon juice

Fine, fresh breadcrumbs


1. First puree the garlic in a food processor.

2. Add the cod’s roe little by little until combined.

3. With the processor still running, add olive oil in a thin stream, until you have a smooth paste.

4. Next add some lemon juice to taste.

5. Switch off the machine and you may find some olive oil has floated to the top. Switch on the machine again and add some breadcrumbs, a few at a time, until the excess oil has been absorbed.

6. Turn the Taramosalata out into a bowl and chill until required.

 Serves 6-8

You will need

2 large cucumbers, peeled

600ml Greek yogurt

5 garlic cloves, crushed

1 tbsp fresh dill, finely chopped

1 tbsp extra-virgin olive oil


1. Grate the cucumbers using a coarse grater into a colander. Place a bowl underneath the colander and leave overnight to drain. It is essential to remove all the juices or the dip will be watery and separate. If you are in a hurry then place grated mixture in a kitchen cloth, pulling up the corners to make a tight bundle. Squeeze the bundle very hard to extract all the moisture.

2. Put grated cucumber in a mixing bowl and stir in yogurt, crushed garlic, dill, olive oil and salt and pepper. Cover bowl with cling film and chill for 3 hours for the flavours to blend. The tzatziki can be left in the refrigerator for a maximum of two days before being used. Just before serving, stir.

3. To serve, place three or four tbsp on a small plate or bowl.

Serving suggestion

Serve as a starter with freshly baked pita bread or raw chopped vegetables. Or why not as an accompaniment to a lamb dish?

 Serves 4-6

You will need

200g dried chick-peas

4 large garlic cloves, peeled

7 tbsp extra-virgin olive oil

3 tbsp tahini

1 tbsp lemon juice


1. Place the chick-peas in a large bowl. Cover with water and leave to stand for at least 12 hours until they double in size.

2. Put the drained chick-peas in a saucepan and add twice the volume of water. Bring to the boil for 10 minutes.

3. Lower the heat and simmer for 1 hour, until the chick-peas are tender.

4. Drain the chick-peas. Put the olive oil, garlic, tahini and lemon juice in a food processor and blend until smooth. Add the chick-peas and blend until they are finely ground. If the mixture is too thick, add a little more olive oil.

5. Transfer to a bowl, cover and chill until ready to serve. To serve, drizzle with some olive oil, sprinkle a little paprika over and garnish with fresh coriander.

 Serves 4-6

You will need

1 kilo potatoes, peeled, chopped coarsely

1 kilo aubergine, chopped coarsely

1 kilo ripe tomatoes, sliced coarsely

2 green peppers sliced

3 onions, sliced coarsely

2 tbsp parsley, chopped

1 tea cup of olive oil

1 vegetable stock cube


1. Place chopped vegetables in a large baking tray, mixing them up. Pour over olive oil. Sprinkle parsley and crumbled vegetable stock cube over.

2. Bake for 1:30hr and from time to time open the oven and gently stir. If it becomes too dry add a little water. Try not to overcook the briam, the vegetables should still retain some body, not go soggy!

3. Serve immediately.

Serving suggestion

Eleni usually serves Briam with a meaty dish, but easily served as a healthy meal on its own.

 Serves 4-6

You will need

1kg lean beef – cubed

500g baby shallot onions – peeled

2 large onions chopped

3 juicy tomatoes – chopped

2 table-spoons of tomato paste.

1 whole nutmeg crushed (put it into a bag and hit it with a rolling pin!)

1 cinnamon stick and 3 cloves

4 garlic cloves – finely chopped

Rosemary sprig

1 small wineglass of extra-virgin olive oil

2 glasses of red wine

A good splash of vinegar

Fresh coarsely ground black pepper


1. Add beef to large frying pan, with the olive oil, chopped onions, garlic, and cook on a high heat until the meat is sealed and the onions have turned soft.

2. Next, add the chopped tomatoes, nutmeg, cinnamon, cloves, bay leaves, rosemary and a good pinch of black pepper. Keep stirring while the ingredients blend on a moderate heat.

3. Keep heating while adding the wine, vinegar and tomato paste. Stir well.

4. Turn out into a casserole dish – terracotta is best. Add warm water so as to cover the meat. Cook in oven until the meat is nearly cooked – about one hour.

5. While waiting, peel the baby shallot onions, wash them and shallow fry them in a little olive oil, until soft, not letting them burn.

6. Remove casserole from the oven, and add the shallots (but not the oil) to the simmering meat. Return to oven, and leave until the meat is thoroughly cooked (soft and tender) – add water as needed so that you end up with a thick sauce.

Serving suggestion

Best served with the whole casserole in the middle of the table. Traditionally, Stifado is simply served with plenty of fresh bread to ‘mop up’ the thick rich sauce.

 Serves 6-8

You will need

1Kg large prawns, peeled and head removed, (leave tails)

500g Fresh chopped (ripe) tomatoes

300g Feta cheese, coarsely crumbled

1 large onion, finely chopped

5 big garlic cloves, crushed

Oregano and paprika


Parsley, coarsely chopped

Vegetable stock cube

Olive oil


1. Put olive oil, onions and garlic in a deep pan and seal.

2. Add chopped tomatoes, pepper, stock cube (crumbled) 1/2 of the paprika, oregano and parsley, and cook while stirring gently for 5 minutes.

3. Add prawns, Feta cheese and cook (while stirring gently) for a further 3 minutes. (Note if your Feta cheese is not very creamy then add 150g of fresh cream during this stage.)

4. Place in a large terracotta pot (or portion sized individual ones – like the ones we use at the Taverna) and sprinkle the remainder of the oregano, paprika and parsley over. Bake for 30 minutes at 200C until starting to brown.

Serving suggestion

Eleni normally serves ‘Prawn Saganki’ with rice and fresh bread – it makes a very filling meal.