Guest Chef recipes

KALE’S viticulture

Category: Cold appetizer

Preparation time: 30 minutes & Execution time: 45 minutes

Ingredients for 4 portions:

  1. 300 gr. Kale, blanched leaves
  2. 500 gr. Carnaroli
  3. 4 pcs. Scallops (chopped)
  4. 10 pcs. Mussels in shell (chopped)
  5. 50 gr. Crabmeat (chopped)
  6. 50 gr. Dill
  7. 20 ml. Lime juice
  8. 100 gr. San Marzano tomato
  9. 2 gr. Seaweed bacon
  10. 2 ml. Chili oil
  11. Juice and zest from 2 oranges
  12. Zest from 1 lime
  13. 20 gr. Dried onion chopped
  14. 20 gr. Chopped scallion
  15. 2 gr. Spiruline flakes
  16. Fleur de seal I.G.P.
  17. 5 gr. Season pepper seaweed-lemon
  18. 60 ml. Olive oil
  19. 100 ml. Wine
  20. 100 ml. Fish broth
  21. 2 gr. Green siso
  22. 2 gr. Tomato flakes

For the vine leaf cream:

  1. 2 pcs. Fresh onion chopped
  2. 1/2 White dried onion chopped
  3. 20 gr. Dill
  4. 10 ml. Natural lemon juice
  5. 10 ml. Lime juice
  6. 100 ml. Vegetable broth
  7. 100 gr. Vine leaves blanched

For the egg-lemon mixture:

  1. 100 ml Mussels broth
  2. 6 Eggs
  3. 200 ml Dairy cream
  4. 40 ml Natural lemon juice
  5. Salt
  6. 2 gr. Season pepper seaweed-lemon


  1. For the mussel broth: Steam the mussels before chopping them and keep the juice.
  2. Chop all the seafood as well as the seaweed bacon to the size of a rice grain, chop all the herbs and keep them aside.
  3. Toast the rice with the olive oil until it starts to become transparent, reduce the heat by pouring wine, wait for the alcohol to evaporate, add the stock, the orange juice, the lime juice, the chopped seafood. Then, add the herbs, the zest, the seaweed bacon, the green Siso, the spirulina and a little chili oil. Season with salt and pepper and wrap the cabbage.
  4. For the vine leaf cream: Sauté all the chopped ingredients, add the vegetable stock.  Transfer them to a thermomix and beat them at low speed until they become homogenous. At the end,  add some natural lemon juice.
  5. For the egg-lemon foam, beat all the ingredients except for the lemon which we add at the end, pass them through a sieve and then into a chiffon, filled with 2 ampoules and keep it in the fridge.
  6. Arrange the vine leaf cream in a circle and place the San marzano inside after passing it through a sieve and add more “flesh” and a little water that we have kept from the passage. Put the cabbages aside and on their top add the egg and lemon foam. Finally, we decorate our plate with tomato flakes and seaweed bacon.

Enjoy your meal…
Special credits to Rigas Boutique Hotel for their hospitality.

Chef: Nikos Malamatas

Motto: “Veni Vidi Vici”