I keep saying we will have to try our this Lord Kitchener Restaurant but somehow we just never get there…
There’s another public holiday coming up soon for Cyprus on 28th October (it’s Οχι Day) so maybe that should be the day to do it? However, I’m not sure if they’re open for lunches….
I hear about the restaurant quite a lot on BFBS Radio 1 Cyprus during my journey to and from work each day and as we’ve never yet visited the village of Psematismenos in the Larnaca district, I reckon we should combine the two together.
Their menus certainly look interesting enough.
The prices seem to be fairly similar to those at my very favourite restaurant in Limassol, Neon Phaliron on Glastonas Street. I love it there 🙂
It would be a good opportunity to see if the Lord Kitchener can give it a good run for its’ money.
There are some excellent reviews on TripAdvisor website but don’t be fooled by the Number 1 rating! It’s the only restaurant listed in the Psematismenos area of Larnaca 😉
Below is a soup recipe from Dean, the Chef at the Lord Kitchener. The recipe is taken from one of his blog posts I found:
1 medium coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chilli such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste
10 oz crab meat
Purée watermelon in a blender until smooth and transfer to a bowl. (Don’t wash blender.)
Discard 1 or 2 outer leaves of lemongrass and trim root end.
Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
Cook, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes.
Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
Remove watermelon mixture from heat, then transfer to blender along with chilli, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
Add remaining watermelon purée and blend briefly.
Season soup with more chilli, lime juice, and salt if desired, blending if necessary.
Pour soup through a sieve into a bowl, pressing on and then discarding any solids.
Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
Finish soup with seasoned crabmeat and fresh herbs