Guest Chef recipes

Aztec beans & beetroot hummus

Preparation time: 2 hours & execution time: 20 minutes

Ingredients:

  1. 100 gr. Chicken fillet
  2. 25 gr. Green Thai curry paste
  3. 10 gr. Coconut butter
  4. 80 gr. Coconut cream
  5. 100 gr. Coconut milk
  6. Coconut oil
  7. Balsamico di Modena pearls
  8. Sweet red pepper drop
  9. For the beans
    1. 150 gr. Aztec beans
    2. 2 Scallions
    3. 1 Canned corn
    4. 6 gr. Ginger ground
    5. Olive oil
    6. Natural lemon juice
    7. 8 fennel seeds
  10. For the tahini sauce
    1. 1 shot of beans broth
    2. 30 gr. Olive oil
    3. 50 gr. Tahini
    4. 10 gr. Natural lemon juice
    5. Garlic
  11. For the beetroot hummus
    1. 1 boiled beetroot
    2. 50 gr. Tahini
    3. 5 gr. White balsamic vinegar
    4. 25 ml. Olive oil
    5. Salt
    6. Lampong (Asia, Indonesia)
    7. 15 ml. Natural lemon juice
    8. 5 gr. Cumin ground

Instructions:

  1. Boil the aztec beans along with 1 bay leaf for 2 hours.
  2. Let them cool down and keep some juice from boiling.
  3. Take some beans and mash them.
  4. Mix the ingredients in a basin.
  5. Beat the ingredients for the tahini sauce until the mixture is homogenous and pour a little on the beans.
  6. Marinate the chicken for 45 minutes with half a spoonful of green curry paste.
  7. Dry it and sauté it in coconut butter.
  8. Reduce the heat by pouring coconut milk and coconut cream.
  9. Add the rest of the green curry and boil it until it becomes homogenous.
  10. For the hummus
    1. Beat the ingredients until they are homogenous.
  11. Garnish with balsamic pearls and sweet red pepper drop.

Enjoy…
Special credits to Pajari for their hospitality

Chef: Soulis Simeonidis

Wandering around different restaurants in Athens and getting “salty” experiences in Santorin for years (Nixteri, Niki, Mango), I came back to the city that taught me how to taste.

Motto: “Flavor belongs to the past…”

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