Miraggio Chef’s Table gourmet menu by “Evi Evane” | Highlights
Portofino Restaurant, August 02, 2019
Dina Nikolaou presented "Evi Evane"
Everyone loves to travel. Some travel to see new places, to know other cultures, and some prefer tasting travel. So, what better than combining them all!
At Miraggio Thermal Spa Resort, as part of the Miraggio Chef's Table, we always try to surprise you. Last Friday, 2 of August, at the Portofino restaurant we hosted Greek flavors with a French air. Responsible for the extra calories we got that night - the Brand Chef of Miraggio, Dina Nikolaou.
Did you know how our Brand Chef met with Miraggio?
Mr. Andreas Ragotis, the owner of Miraggio Thermal Spa Resort and Business Development Director, shared with us his first acquaintance with the chef: “I was walking in Paris one day and found myself in front of a restaurant named 'Evi-Evane'. I don't know ancient Greek; I didn't understand what it meant but I came in to eat because I liked the atmosphere. I ate so well that I wanted to congratulate the chef, who was ultimately Dina Nikolaou. This is how our acquaintance started and so I decided that this type of food I wanted for our hotel. Greek food, cooked with Greek products.”… and that's how a new gastronomic love began!
Andreas Ragotis and Dina Nikolaou
But in order to endure in the longer term, love must be pure, has quality and do good for your health. We expanded our partnership with Brand Chef, caring about to our clients well-being and wanting to offer something more, by providing products such as 100% 'Koroneiki' Premium Olive Oil, Cretan Honey and Petimési which is an elixir sweetener which can be consumed alone in a small amount for energy-boosting (excellent source of iron with soothing properties) or in beverages, yogurt, pancakes, etc.
Hand-picked Greek aromatic herbs mixtures provide energy, tranquility or soothing properties depending on what you choose - ENERGIA, IREMIA, PANAKIA are their names and our customers have the opportunity to try them at the Healthy Bar of Myrthia Thermal Spa.
And because everything started at "Evi Evane", at the third Miraggio Chef's Table we decided to present you dishes that "sealed" our common path. Greek and French melodies kept us company, reminding us of Ms. Nikolaou's two homelands - Atalanti of Fthiotis in Greece and Paris in France. We were especially moved by the voice of Charles Aznavour, that great singer, and the man that made history. In this way, we would like to honor his memory.
The guests of the evening had the opportunity to enjoy a 4-course menu, which closed with a delicious dessert, the "Evi Evane" galaktoboureko - traditional pastry with syrup and custard accompanied with red fruit and cinnamon ice cream, which really melted in the mouth!
Below you will find a bonus recipe of the dish which opened the culinary journey of the evening.
If, for any reason, you couldn’t attend the event, you are more than welcomed to participate in the fourth Miraggio Chef's Table on September 8, 2019 with Chef Ahlem Nguili who will prepare a Tunisian menu.
General Manager of Miraggio Thermal Spa Resort, Mr. Konstantinos Tzikopoulos, Executive Chef of Miraggio, Chef Stamatis Eleftheriou, Brand Chef of Miraggio, Chef Dina Nikolaou, Business Development Director and Owner of Miraggio, Mr. Andreas Ragotis
Crispy rolls stuffed with summer greens on tzatziki sauce with mint and sweet garlic
For the crispy rolls
4 feuille de brick or 4 yufka leaves
1.200 g of various summer greens (amaranth greens, arugula, radishes, etc.) (net weight), cleaned
100 ml of olive oil
1 leek, chopped (only the white part)
2-3 green onions, finely chopped
100 g hard feta cheese, crumbled
100 g fresh cream cheese
150 g spicy kasseri cheese, grated
2 eggs, whisked
1 tsp sweet paprika
100 g Corinthian raisins
10 mint leaves, very finely chopped
Tzatziki with mint
600 g strained yogurt
50 g roasted garlic puree
20 g honey
20 mint leaves, very finely chopped
Crispy rolls: Clean and wash the greens thoroughly, dry and chop them.
Put half of the olive oil in a large frying pan and sauté green onions and chives for 3-4 minutes until they are softened. Add the greens, salt and pepper and sauté, stirring until they are withered.
Remove from heat and let to rest for 15 minutes. Transfer the sautéed herbs to a bowl without the liquid remaining in the pan and add the cheese, eggs, paprika, mint and raisins and mix well.
Lay the leaves on the bench and cut them into three, creating 12 strips.
Brush with olive oil each leaf stripe and put on tip 2 full spoon of stuffing. Wrap in a tight roll and continue until you run out of ingredients.
Heat enough amount of olive oil in a deep wok and fry the rolls for 4-5 minutes until they turn brown. Leave them on a platter coated with absorbent paper to drain.
For the tzatziki sauce with mint: Mix all ingredients in a bowl.
Presentation: In cups “tubes”, put tzatziki with mint (about 1/3 of the height of the cups) and place in a frying roll.
…and as our ancestors used to say... «Evi Evane»!