Chef Pericles Koskinas was born and raised on the island of Corfu and is one of the owners of Cookoovaya Restaurant in Athens. We asked him for an unusual yet festive recipe, featuring our very own Andriotis extra virgin olive oil. And he made our mouths water with an extraordinary dish!

Cockerel confit in olive oil with mashed potatoes prepared with olive oil and served with wild mushrooms “bourdeto” (a traditional Corfu recipe)

The cockerel

• 1.5 litres KOPOS Extra Virgin Olive Oil
• 1 cockerel (500-600 grams)
• 1-2 thyme sprigs
• 1-2 rosemary sprigs
• 2-3 garlic cloves
• 20 whole black peppercorns

Place the cockerel in a pot (preferably cast iron) and cook in the olive oil for approximately two hours over low heat. The oil will not reach an overly high temperature precisely because its purpose is to cover the cockerel. Raise the temperature for the last ten minutes for the cockerel to get some colour.

The mashed potatoes

• 300 ml KOPOS Extra Virgin Olive Oil
• 2 kg potatoes
• Salt and pepper to taste
• 450 ml milk

Boil and mash the potatoes, and put the mash through a sieve. Add the milk, and over low heat, slowly add the olive oil while beating with a whisk to create volume. Add salt and pepper to taste.

Wild mushrooms “bourdeto”

• 50 ml KOPOS Extra Virgin Olive Oil
• 300 gr wild mushrooms (chanterelle, black trumpet, porcini)
• 1 garlic clove
• 1 small onion, finely chopped
• Hot red pepper
• Tomato paste

Sauté onion, pepper and tomato paste in olive oil. Add the garlic and then the mushrooms. Cook over medium heat to reduce the sauce.