Recipes from Sani Marina

Posted on 19th Mar 2015

Try this magnificent menu from chef Mr Karamolengos of the Tomata restaurant down at the Marina at Sani Resort. Tots Too’s own Emma Spitzer (contestant in MasterChef 2015) has enjoyed wonderful family stays at Porto Sani Village with her family, eating her way round just about every one of the amazing restaurants Sani has to offer.

STARTER

Sea bass and prawn kebab with tahini, chilli and lime vinaigrette

500 g sea bass fillet (without the skin, in chunks)

300 g shrimp tails

1 cup lemon juice

1 small bunch coriander

¼ tablespoon cardamom

1 red chilli

2 egg yolks

VINAIGRETTE

2 tbsp tahini

1 tbsp chilli sauce (sricacha)

zest and juice of 1 lemon

1tbsp olive oil

1 tbsp toasted sesame seeds

80 ml water

MAIN COURSE

Grilled soutzoukakia (Greek seasoned meatballs) glazed with soya, hoisin, honey and tomato paste and served with basmati rice

600 gr minced meat

2 tbsp. parsley

1 egg white

1 tablespoon olive oil

30 gr bread

3-4 tbsp tomato chutney

Tomato Chutney

1 large tomato concasse

1 teaspoon sugar

1tbsp vinegar

Boil all the ingredients together for about 20 minutes

Tamarind rice

200 gr basmati rice

2 tbsp butter

1 white onion, finely chopped

1 teaspoon mustard black seeds

6 curry leaves

2 small, dry chillies

½ teaspoon fenugreek seeds

3 tbsp tamarind liquid

2 teaspoons tomato puree

Soak the rice in cold water and dry. Boil the rice in 500 ml water with 1 teaspoon of salt for 10 minutes Lightly fry the onion in butter until it gets golden and soft. Add the mustard seeds, the curry, chilli, fenugreek, tamarind, tomato puree and stir well

Hoisin

¼ cups soya

2 tbsp hoisin sauce

1/3 cup honey

¼ cup tomato sauce

2 tbsp sherry, dry

2 tbsp rice white vinegar

1 tbsp five-spice powder

2 garlic cloves

2 tbsp fresh ginger, grated

1 teaspoon red pepper flakes

DESSERT

Sweet cucumber soup with ice-cream made of “Piktogalo” cheese and sweet tomato preserve prepared in Chinese black vinegar

Ice cream

120 gr sugar

140 gr glucose syrup

200 gr yoghurt

560 gr sour milk

Add the sugar, glucose syrup and half of the yoghurt and boil in low temperature until the sugar melts.

Remove from heat and add the sour milk and the rest of the yoghurt and mix in a blender.

Put the mixture in the fridge until it gets cold and then use an ice cream machine to blend it properly.

Sweet tomato preserve

470 ml wine

205 gr sugar

12 sun gold tomatoes

Chinese black vinegar

Herbs

-Heat up half of the wine and sugar in medium temperature to make the syrup

-Blanch the tomatoes for 10’ and then remove the skins

-Leave the tomatoes in the syrup for one day

-Add the vinegar and herbs

Sweet cucumber juice

15 gr basil

50 gr mint

100 gr coarsely diced english cucumber with skin and seeds

100 gr simple syrup (=65% sugar, 35%water)

100 gr iced water

-Blend the herbs for 30 seconds, then add the water for another 30 seconds. Mix with all the ingredients and drain

For more details of holidays at Sani Resort, including the dine-around option at fourteen restaurants, see here.

And if you re-create these dishes at home, don’t forget to invite us! MORE RECIPES >