CHEF’S SPECIALS

Rise to the top with French Cream

In pastry and other branches of the culinary arts, there is no denying that cream is an essential ingredient. As a cooking element, it adds an incredible depth of flavor.

European dairy cream, especially French cream, enhances the flavor of all preparations. It has an unparalleled melt in the mouth, and its softness on the palate is uniquely smoothing and comforting. No matter the level of the cooking skills, anyone can incorporate French cream to a range of dishes, from savoury to sweet.

Nina Métayer

is a French Chef awarded twice as best pastry chef in 2016 and 2017.

For her dessert, she put together a fruit-forward dish and whipped up a creamy grapefruit meringue, then completed the plate with vanilla tonka chantilly.

Creamy, tangy grapefruit meringue

500g Egg whites 250g Confectioner’s sugar

250g Almond powder 500g Caster sugar Using an electric mixer, beat the egg whites into peaks with the caster sugar and add the sifted powders. Form pretty, smooth balls with the mixture and bake them on a baking sheet for 30 min at 160° C then dry them at 100° C. Let them cool then scratch them with a dremel.

GRAPEFRUIT AND VANILLA SORBET

630g Water 1470g Grapefruit juice 5 Vanilla pods

210g Sugar 108g Glucose spray 12g Stabilizer Heat the water to 50° C. Add the mix of sugar, glucose spray, and stabilizer. Add the vanilla and bring to a boil. Let it cool, then mix with the grapefruit juice. Let this mixture rest for 12 hours then use an ice cream machine to create the sorbet.

GRAPEFRUIT JELLY

2100g Grapefruit juice / 200g Prepared gelatin / 3 Vanilla pods

Heat the grapefruit juice and mix in the gelatin. Spread onto a greased pan and let it set in the refrigerator for 2 hours before slicing.

TONKA VANILLA WHIPPED CREAM

5L Liquid cream 1kg Mascarpone 210g Confectioner’s sugar 1 Tonka bean 3g Vanilla pod

Grate the tonka bean and mix it with liquid cream. Let it infuse, cold, for 3 hours then strain. Combine with the sugar and mascarpone and whip it with the electric mixer.

CANDIED GRAPEFRUIT ZEST

5 Grapefruits / 500g Grapefruit juice / 500g Caster sugar

Remove the peel from the grapefruit making sure to discard all of the pith. Slice the zest into a thin julienne, blanch three times, then simmer in the syrup for around 15 min.

ASSEMBLY

30 pieces Grapefruit Dried grapefruit zest to taste 200g Marzipan Dried vanilla powders to taste Use a cookie cutter to cut the grapefruit jelly into circles and place them in the center of the plate. Place a dab of marzipan on top. Stick on the meringue shell. Garnish with grapefruit sorbet. Arrange a few fresh grapefruit slices. Use a 12mm wide plain tip pastry bag to create a pretty swirl of tonka whipped cream. Decorate with dried, candied zests, fresh grapefruit segments, and dried vanilla powder...

THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES

CHEF NAIMA TAGINE RESTAURANT, ONE&ONLY ROYAL MIRAGE

What is your favourite dish on the menu?

Definitely the traditional Moroccan couscous

Tell us about the dish.

Couscous is the most traditional food item served in any Moroccan household. It is a must-have every Friday when family members and friends gather for a sharing experience. As I did, it is also the first dish a Moroccan woman would learn to make from her mother, which is why I am very passionate about its perfection. I also feel that anyone can make a tagine, but there is an art to perfecting couscous which I pride myself in doing by steaming the semolina three times with the finest olive oil.

What makes it a standout dish?

The right couscous will complement and enhance any dish it is served with, but the best way to enjoy it is with lamb. It is the most popular dish served at our restaurant, especially ordered often by the large number of Moroccans who dine with us each evening. They really appreciate the traditional experience we provide with a range of authentic dishes, combined with the ambience and live entertainment from musicians

I love to integrate sweet and sour ingredients with Moroccan spices, to enhance flavours of the couscous in the dishes it is served with. Moroccan cuisine has recently adopted new techniques by adding a sweet touch with the use of pears, caramelised apples and figs. While I have also incorporated this with the use of pineapple, I still prefer the more authentic approach using prunes, apricots, and raisins to subtlety combine a variety of mouthwatering flavours.

Where do you source the ingredients from?

I use authentic Moroccan ingredients across all my dishes and ensure everything is sourced directly from there.