Hilton Worldwide Resorts - Rhodes – The Food of the Gods

The Hilton Rhodes represents the very best of Greece. A proud tradition with a modern, confident twist.

Very much like the dishes prepared by the Resort’s Head Chef, George Troumouhis. George, who as a local knows where to source the island’s very best produce, has been serving some of the most delicious food Rhodes has to offer for the past four years. Indeed in this land of gods and heroes, his two dishes below are true Hellenic legends – but follow his recipes carefully; you don’t want to end up with a Greek tragedy on your plate!

For the Stuffed Lamb:
½ piece Rack of Lamb, bone in
100g. Feta cheese, grated
10g. garlic, finely chopped
30g. yoghurt
30g. caper, finely chopped
1 piece lamb fat
Salt, pepper

For the Greek herbs crust
50g. butter
50g. breadcrumbs
1 cup herbs (mint, parsley, oregano, sage)

For the Matsi Pasta
300g. flour
100g. wholemeal
1 tsp coarse salt
Water
1lt tomato consommé
Sun dried tomatoes and basil for garnish

1. Mix together feta cheese, garlic, yoghurt and caper. Season the lamb with salt and pepper. Stuff the rack of Lamb.
2. Beat the butter with breadcrumbs. Stir in the herbs.
3. Coat the lamb with the herbs and add the fat around the lamb.
4. Cook at 180º C for 15 minutes.
5. Mix together the flours with salt. Add water until firm dough is made. Wrap the dough in plastic and refrigerate for at least 1 hour. Cut into small pieces and leave to dry for 1 hour.
6. Boil the tomato consommé and cook the pasta for 3-4 minutes until just al dente.
7. For decoration slice of sun dried tomato and fresh basil.

For the Stuffed Fish
1 Fillet of Sea bream, scalded (apr. 300gr)
50g. Sea bream, boneless, skin off
50g. raw sea urchins, cleaned
50ml fresh cream
1 egg white
10g. garlic, finely chopped

Vine leaves tube
12p. vine leaves, boiled
60g. eggplant, chopped
60g. zucchini, chopped
60g. bell peppers, chopped
30g. onion, chopped
10g. garlic, finely chopped
30ml olive oil
10g. parsley, finely chopped
5g. thyme
Salt, pepper

For garnish
2 tomatoes cut into small round pieces
2 green asparagus, boiled
2 black Kalamata olives, finely chopped
10g, capers, finely chopped
10g. yellow pepper, finely chopped

Beetroot oil
300g. beetroot, chopped and boiled
3tbsp canola oil

1. Put in a mixing bowl the sea bream, sea urchins, cream, egg white and garlic. Mix to combine and place on fish fillet.
2. Roll up and secure by wrapping in tinfoil.
3. Steam for 15 minutes.
4. Place the vegetables in a large pan with olive oil, season with salt, pepper and thyme, add the parsley and toss them lightly so that all the ingredients are well-combined.
5. Put the vine leaves into a 8cm mould and stuff with vegetables, cook at 160º C for 10 minutes.
6. Strain the beetroot through a chinois. Reduce the beetroot juice in a small saucepan to 3 tbsp. Place in a blender with the oil.
7. To serve, cut the fish into slices and add tomatoes, asparagus, Kalamata olives, capers and yellow peppers on the top of vine leaves tube.

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