SMALL TOWN CHEF, BIG AMBITION

Born in Hrajel, a small town in Mount Lebanon, Chef Youssef Akikiis began his culinary training at the age of 18. To improve his skillset, Chef Akikiis headed to Paris for workshops at L’Atelier of Joël Robuchon and l’Ecole Nationale Superieure De La Patisserie. An advocate for sustainable food, here Chef Akikiis shares two contemporary Mediterranean recipes served at the newly launched BASKO at Opus by Zaha Hadid

Chef Youssef Akikiis has a wealth of experience under his belt, having apprenticed with the acclaimed Nicolas Le Becin Lyon, Michelin-starred Chef Alain Ducasse, three Michelin-starred Chef Jacob Jan Boerma, De Leest in the Netherlands, Michelin-starred Chef Bart De Pooter at Pastorale in Belgium and Jerôme Ferrer par Europea. Chef Akikiis has even hosted national and international cooking shows at Tomorrowland in Belgium, Montreal en Lumiere in Canada and Beirut Cooking Festival to name a few. His approach to Haute cuisine led him to become a member of Les Toques Blanches du Monde, and the Managing Partner at Oh Bake House and Paname restaurant.

Eggplant & Piquito Tartare

1 eggplant 1 avocado 30g cucumber 10g radish 14g roasted almonds 10g shallots 12g pomegranate molasses 5g salt 2g espelette pepper 10ml olive oil 2g chives 6g lemon juice

For the balsamic vinegar

30ml white balsamic vinegar 60ml olive oil

Method

1 In a measuring jug, add the white balsamic vinegar followed by the olive oil gradually, blending using a hand mixer. Once well combined, reserve in a chiller. 2 Start by charring with the eggplant, over direct heat until soft. Once cooked, peel and reserve in a strainer to get rid of excess water. 3 Blend the avocado with a teaspoon of lemon juice and salt. 4 Cut the cucumber into 2 mm cubes, as well as the shallots and chives very finely. 5. Cut the roasted almonds into smaller chunky pieces (do not blend). 6 Combine the eggplant, cucumber, shallots and half the chives, and mix with a fork. Season with white balsamic, salt and pepper. 7 Plate and garnish with radish slices, avocado puree, chopped almonds, espelette pepper, chives, olive oil and pomegranate molasses.

Pappardelle Camarones

150g dry uncooked pappardelle 10g garlic 4g parsley 15g cream 2g pepper 2g salt 20ml non-alcoholic white wine 20ml olive oil 100g Camarones 1 piece orange zest

For the tomato sauce

200g ripe cherry tomatoes 4g garlic 10g basil 2g dill 50g tomato puree 6g salt 2g pepper 25ml olive oil

Method

1 Slice the ripe cherry tomatoes in half, smash the garlic clove, slice the basil into fine strips and finely chop the dill. 2 On low heat, in a frypan, add the olive oil and garlic and let the garlic infuse in oil. Bring the heat up, add the tomatoes and half the basil and season with salt and pepper. 3 Cook the tomatoes until extremely soft - can be mashed with a fork. Remove the garlic, add a couple of tablespoons of water and tomato puree. Cook for 2 minutes on low heat and finish with the remaining chopped basil. 4 For the pappardelle plate, cook the pasta in a large pot of hot boiling water till al dente. 5 On medium heat, add olive oil and garlic and keep stirring so the garlic doesn’t get caramelized. Add the Camarones and toss for a few seconds before deglazing with non-alcoholic white wine. Add the previously prepared tomato sauce and simmer for a couple of minutes. Add a bit of cream, salt, pepper, pappardelle, a bit of pasta water and toss again. Finish the dish with parsley and orange zest.