Starter: Greek Salad
Greek Salad originated from the Mediterranean area from countries such as Greece and Cyprus. This dish normally uses a lot of Feta cheese, as it is a popular ingredient in various countries around Europe. They normally use this ingredient from breakfast to dinner.
Red capsicum - 20 gm
Yellow capsicum - 20 gm
Green capsicum -2 0 gm
Table tomatoes/cherry tomatoes - 15 gm
Cucumber- 15 gm
Lettuce - 5 gm
Feta cheese - 40 gm
Olives - 15 gm
Red onion -10 gm
Lemon juice - 5 ml
Olive oil - 15 ml
Seasoning to taste
Parsley - 2 gm
Prepare all the vegetables by cutting them into small cubes.
For the dressing, used lemon juice, olive oil, seasonings and chopped parsley and whisk together until combined.
Combine together the vegetables and the dressing.
Arrange and place the salad in a plate and add small pieces of feta cheese with olives on the side.
Ready to serve
Main Course: Black Rice with Prawn
Black Rice with Prawn is similar to Risotto as both the dishes are made in similar ways but the Chef has tried to change it by giving a new taste to it adding new ingredients to enhance its flavors.
Black Rice (organic) – 80 gm
Jumbo prawns – 8 pieces
Chopped onions – 5 gm
Chopped garlic – 3 gm
White wine – 5 ml
Butter – 5 gm
Parmesan cheese – 5gm
Lemon juice – 3 ml
Olive oil – 3 ml
Parsley – 3 ml
Fresh cream – 3 ml
Broccoli – 10 gm
Garnish according to food
Marinate the prawn with lemon juice, olive oil, chopped parsley and garlic for 1 hour to make it tender and juicy.
Take a pan and add olive oil, chopped onions, white wine, black rice and seasonings and cook till the rice is tender using vegetable stock.
Add the Parmesan cheese and butter on top of the rice with the heat turned off.
Grill the marinated prawns till it gets tender.
Arrange the rice in a plate and add the prawns and broccoli on it.
For the garnish, stuff lemon segments and rosemary into the olives and place around the main dish.
Place lemon and butter on the plate to eat with the prawns.
Ready to serve.
Dessert: Crème Brûlée
Crème Brûlée is a classic dessert that can be found anywhere in the world with its well-known rich egg and custard like taste with a layer of caramelized sugar but originally comes from France, Spain and England.
Egg yolk – 5 yolks
Cream – 1 liter
Sugar – 200 gm
Vanilla essence – 5 ml
Berry – 10 gm
Chosen fruit – 10 gm
Combine cream and sugar and let it simmer.
Add the egg yolks and vanilla essence to the cream and sugar mixture and combine it together.
Strain the mixture until it gets smooth.
Use the double boiler method to cook the mixture for 20 min in ramekins.
Set aside until the mixture is cooled down and then put it into the fridge to chill.
Add icing sugar on top of the custard and use a hand gas lighter to lightly heat up the sugar until it gets golden brown.
Garnish the dish with fruits, berries and mint.
Ready to serve.
Executive Sous Chef Sudip Marahatta who recently joined Hotel Annapurna, started his career from Soaltee Crowne Plaza in 2000. Since then he has worked in various restaurants around Kathmandu such as the Cucina Italian Restaurant and Akama Hotel. His career took him to many restaurants and hotels outside of Nepal in distant places such as Doha, Shanghai and Macau to expand his culinary skills. As a result of his achievements in the culinary field he was awarded the Best Continental Cuisine Award and has also worked at the Michelin Star Gosto Resturant in 2016.