Welcome to Day 4 of 10 days of Christmas Spirit, counting down to the holidays with daily festive inspiration. Today’s treat: four exquisite recipes from award-winning chef Jack Yiannakou, each paired with standout wines from Vassos Eliades Ltd – Prosecco bubbles, crisp Savvatiano, robust Magiko Vouno, and sweet Commandaria.
Whether hosting family or friends, these dishes – from crab tostadas to decadent chocolate mousse – elevate your holiday table. Dive into the full menu below and get cooking!
Crab Tostada with Montelvini Prosecco
Tostada
Ingredients
- 1 tortilla
- Oil for frying
Preparation
- Cut tortilla with round cutter.
- Fry in hot oil until crisp. Drain.
Crab Mix
Ingredients
- 100g crab meat
- 10g red pepper, finely chopped
- 1g parsley, finely chopped
- 1g lemon zest
- 5g lemon juice
- 25g mayonnaise
- 15g yogurt
Preparation
Mix all ingredients.
Avocado Puree
Ingredients
- 200g avocado flesh
- 20g olive oil
- 60g lemon juice
- 2g salt
Preparation
Blend all until smooth.
Pairs ideally with Montelvini Prosecco Treviso Doc – Glera 100%.
Chicken Fillet with Spinach Risotto, Feta & Cherry Tomatoes with Papagiannakos Savvatiano
Spinach Risotto
Ingredients
- 250g Carnaroli rice
- 75g onion, finely chopped
- 75ml white wine
- 700ml hot vegetable stock
- 5g salt
- 1 garlic clove, rosemary sprig, 2 thyme sprigs, 1 bay leaf
- 130g butter
- 30g spinach leaves
- 60g spinach puree
- 60g grated Parmesan
Preparation
- Sauté onion on low heat.
- Add rice and salt.
- Pour white wine and aromatics.
- Add hot stock gradually.
- Check rice doneness when absorbed.
- Add spinach leaves, puree, butter, Parmesan.
Spinach Puree
Ingredients
- 250g spinach leaves
- 3L water
- 15g salt
Preparation
- Boil salted water.
- Blanch spinach 1 minute.
- Blend, add water if needed.
- Cool over ice bath.
Chicken Fillet
Ingredients
- 2 chicken fillets (250g each)
- Thyme sprig, rosemary, parsley (finely chopped)
- 40g olive oil
- Salt
- Black pepper
Preparation
- Mix herbs with oil.
- Season and marinate fillets 4-24 hours.
- Sear hot pan, finish oven 160°C 15 minutes.
Pairs ideally with Papagiannakos Savvatiano 2024 – Savvatiano 100%.
Beef Cheeks with Potato Puree, Mushrooms & Shallots with Magiko Vouno Lazaridis
Beef Cheeks
Ingredients
- 2kg beef cheeks
- 50g carrot cubes
- 50g celery cubes
- 50g onion cubes
- 50g leek cubes
- 200g whole mushrooms
- 200g whole shallots
- 3 crushed garlic cloves
- 40g tomato paste
- 200ml red wine
- 10 peppercorns, rosemary, 3 thymes, bay leaf
- ~4L chicken stock
- Salt-pepper
Preparation
- Season and sear cheeks until colored.
- Soften vegetables.
- Add aromatics and paste.
- Deglaze with wine, reduce half.
- Add stock to boil.
- Transfer to oven dish with beef cheeks.
- Cover parchment/foil. Bake 165°C for 4 hours.
- Remove cheeks, mushrooms, shallots.
- Strain liquid, reduce to thicken.
Potato Puree
Ingredients
- 450g peeled potato cubes
- 100g milk
- 200g butter
- Salt
- Black pepper
Preparation
- Boil potatoes 30 minutes until soft.
- Drain and mash.
- Heat with milk.
- Add butter gradually, then salt/pepper.
Pairs ideally with Magiko Vouno Red Dry 2018 – Cabernet Sauvignon, Cabernet Franc.
Milk Chocolate Mousse, Brownies, Praline, Crumble, Salted Caramel with Zambartas Commandaria
Milk Chocolate Mousse
Ingredients
- 75g cream
- 75g milk
- 30g egg yolks
- 15g sugar
- 3g gelatin sheets
- 260g milk chocolate
- 225g whipped cream
Preparation
- Soften gelatin in ice water.
- Heat cream, milk, yolks, sugar to 82°C; add gelatin.
- Melt chocolate; incorporate (≤45°C).
- Cool to 25°C; fold in whipped cream.
Praline Crisp
Ingredients
- 35g chocolate 70%
- 20g cocoa butter
- 75g praline paste
- 50g crumble
Preparation
- Melt chocolate and cocoa butter.
- Add praline and crumble.
- Spread between parchments; set.
Brownies
Ingredients
- 115g butter
- 90g chocolate 70%
- 200g sugar
- 2 eggs
- 2g salt
- 8g cocoa
- 100g flour
Preparation
- Melt butter and chocolate.
- Whip sugar and eggs until fluffy.
- Add chocolate mix.
- Sift dry ingredients; fold in.
- Bake 180°C 15 minutes.
Crumble
Ingredients
- 70g butter
- 70g flour
- 70g almond flour
- 60g brown sugar
- 1g salt
Preparation
- Mix with paddle attachment.
- Rest in the fridge for 2 hours.
- Crumble on tray.
- Bake 165°C 8 minutes.
- Crush.
Salted Caramel
Ingredients
- 185g cream
- 120g dark brown sugar
- 25g water
- 40g butter
- 3g sea salt
- 10g brandy
Preparation
- Boil all except brandy.
- Cook to desired color/thickness.
- Add brandy; cool.
Pairs ideally with Zambartas Melusine Commandaria 2012 – Xynisteri, Mavro.
Also read: Day 3: The anti-materialist Christmas traditions around the world
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