Hello dear friends!
-Hello from me too!
We are brothers Malliora, Andreas and Yorgos (George)
and we construct grills and ovens.
Through our channel we share with you our passion for grilling.
This time we're going to roast something very difficult and special
that is this calf head
and this way we'll introduce a new series of videos in our channel
that will have to do with the traditional oven
because this one will be roasted in the traditional oven.
Andreas will mostly cook in this series
because he's very good at it
and he also has the traditional oven in our family house.
So our company except getting together for grilling
can also get together around cooking traditonal dishes
in a traditional wood fire oven.
-Like the old times.
Happy cooking everyone!
So, happy cooking from me, too.
We cut in various places on the cheeks
and wherever there's lean meat
In these cuttings we'll tuck garlic
garlic cloves that are chopped
but also 2-3 peppercorns
in the same place, whole peppercorns.
We'll also put peppercorns in other cuttings that we'll do in the lean meat.
And wherever we cut we'll hide garlic and peppercorns.
And we'll add salt on the outside
on the entire head.
Thick salt, and we'll massage to spread it all over
thick salt, we usually use fleur de sel.
And after that we'll show you how to tie it
and wrap it in baking paper to cook it in the oven.
We wrap the calf head with 5 layers of baking paper
and then we cross tie with string in 2-3 places
loose tying though
and we are ready for the oven.
We'll wait until the oven has the right temperature
and we'll place it inside.
It's ready, we've tied it very securely
and at this point we're waiting for the oven to mature
to place it inside.
The laser beam shows a temperature around 300°C (572°F) on the base
and on the dome, Andreas?
On the dome the temperature is a bit higher (375°C / 707°F)
It needs to get down to 270°C (518°F) to roast the calf head.
Our oven is ready
we're placing the head inside
and we'll close the door to let it be cooked.
2,5 hours later
and the temperature is near 220°C (428°F)
We've placed the calf head at 270°C (518°F).
After 2,5 hours the temperature has lowered, slowly and gradually.
This is one of the main secrets to well-cooked dishes
and for cooking meat that requires a long-hour roasting.
Slow roasting with a gradually reduced temperature.
For this to happen, the oven needs to have some standard specifications
but we are to specify them some other time.
Until the roasting is complete, let me tell you about this place we are here at.
Were are at "Montanema"
that is a settlement, because it's not exactly a hotel.
Here at this area, five years ago, we created this particular oven
in order to be used by the visitors here
so they can cook their meals here by themselves with their company
Two ovens on the inside
the grill and the "gastra".
Occasionally we come here
to roast with our company.
The place is fantastic
the altitude here is 1200m (3937 ft)
it consists of many separate small houses
with lanes, passageways, pathways
It is a very unique area
and I may say it's a place with a soul.
It has the soul of its creator, Christos.
This is the soul of Montanema.
-Welcome!
We've started of with him as a customer
but now we are friends, and we're visiting this place for the company.
-Christos, I see you're very active, huh?
-Well, yes...
-Getting ready to roast tonight, huh?
What's in the menu?
-On the menu is grilling for 40 people
-Ohh....
-By the swimming pool
Sausages,
pork chops, veal chops, pork ribs
patties, everything.
-And also a calf head.
-And a calf head as well.
We will invite everyone to share it with us!
-That's for sure!
Because, as we've said, the company is what matters
we didn't came here to satisfy our appetite
-Exactly.
We came here to be close to nature
-Mostly for the company and communication.
-Exactly that.
-Right.
A small sample of the Montanema's vegetable garden.
Because here in Montanema you will taste salads and dishes that are seasonal only.
Tomatoes will be available only until the tomato season is out.
And then next year.
-Exactly.
We have other vegetables for the winter.
That are equaly rich.
-Exactly, equally tasty.
Greens, chicory, sow thistles, cabbage.
So we should learn to eat only seasonal goods.
That's the secret.
And I'm very happy, that is, that you are follow it on a certain degree.
-Amazing!
It also is on the appropriate altitude.
After 8,5 hours approximately
and with the temperature around 180°C (356°F)
we'll remove it.
We will leave it 30-45 minutes
to cool down to the right temperature,
because it's still being cooked on the inside.
The sheeps are passing by...
-Amazing taste!
It is so soft that I cannot describe it.
The best appetizer...!
The collagen has broken
it has become gellatin
and the taste is unbelievable...
Slow cooking
it can only be achieved best in a traditional fire wood oven
The fire is also ready
Christos is the leader in everything
even in the smaller things
because he trully enjoys what he's doing.
And as I've said, he is the soul of Montanema.
We will just add a bit of salt in the calf head and togue
and we are ready to enjoy it.
Somewhere around this point we need to turn off the cameras.
Because from now only the forks will speak.
Grilling is communication.
