Chef's Recipe

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Saganaki Cheese with Ouzo Sauce

Dining on board Celebrity Cruises is an experience for all the senses.

Choose casual or upscale, sushi or Italian, inside or alfresco under the stars. With up to a dozen specialty restaurants and an array of bars, lounges, and clubs, every experience is one-of-a-kind. Our menus, crafted by Michelin-starred chef Cornelius Gallagher, are inspired by, and locally sourced from, the amazing regions we visit.

Ingredients for Ouzo Sauce

  • 3 cups Ouzo liquor
  • 1½ cup lemon juice
  • 4½ tsp. flour
  • 3 oz. butter cubes
  • Salt to taste

Ingredients for Saganaki Cheese

  • 2 cups grated Kefalotyri cheese
  • 1 pinch fried parsley leaves

Preparation for Ouzo Sauce

  • In a medium rondo, make a roux with butter and flour, when roux is well cooked, add liquor and flambé, cook until flame stops and all alcohol evaporates.
  • Add lemon juice, seasoned to taste. Reduce until desired consistency.

Preparation for Saganaki Cheese

  • Grate the kefalotyri cheese.
  • Place into cast iron and reserve.
  • Heat in the oven set at 300C for 4 minutes.
  • Add two tablespoons of the sauce.
  • Garnish with fried parsley, lemon wedges and serve immediately with toasted bread on an appetizer plate.

 
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Aldergrove travel




Joan and Laura
Aldergrove travel

26641 fraser hwy
Aldergrove, BC V4W 3L1
604-8563676

 aldergrovetravel@telus.net
 WWW.ALDERGROVETRAVEL.COM

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