A supplement of The Pro Chef ME
asparagus and ponzu 04-05
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roast duck 06-07
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A supplement of The Pro Chef ME
RAK PORCELAIN UNITED ARAB EMIRATES PO Box 30113, Ras Al Khaimah United Arab Emirates T: (+971) 7 243 4683 F: (+971) 7 243 4220 E:rakporcelain@rakporcelain.com www.rakporcelain.com
RAK Porcelain collections are perfectly adapted to enhance a table setting with its perfect symmetry and graceful clear lines, offering a intuitive experience while at the same time designed to be durable.
The RAK Porcelain story RAK Porcelain is a subsidiary of RAK Ceramics, world leader in the production of high quality ceramic wall, floor tiles and sanitary ware. Within a short span of time RAK Porcelain has left its mark in the Horeca industry by supplying high quality porcelain tableware which is now exported to more than 130 countries worldwide from its state of the art production facility at Ras Al Khaimah, United Arab Emirates. Strategically located close to Jebel Ali port in Dubai, major destinations by sea are just two to four weeks away ensuring fast reaction time and quick service for customers at a local level. The factory produces 21 million pieces of tableware every year, meeting stringent US and European certifications. Alongside its quality-price ratio also constitutes one of its main characteristics. These products are made from premium raw materials using world class, state of the art, latest machinery from Europe manufacturing top-of-the-range porcelain. Supported by a network of table art experts and advisors and surrounded by a solid structure of professional distributors, RAK Porcelain creates collections that can withstand sustained handling both in the kitchen and on the table. A recognised expertise combined with precise firing temperatures, the vitrification of the material or the composition of the porcelain elements all enable a strengthening of the enamel, an increase in chip resistance and a greater resistance to repeated industrial dishwashing cycles. The products of the RAK Porcelain collections are perfectly adapted to the constraints that accompany their use in the Horeca industry. The optimal resistance of the RAK Porcelain products
ensures a greater longevity - a fact appreciated by professionals of the hotel and catering industry. is a world famous village in France, close to Lyon and next to the international institution, the 3-star Michelin restaurant of Paul Bocuse. Close friends of the famous chef, tableware designers Alain and Dominique Vavro continually create designs for the leading gastronomic destinations of Lyon and beyond. Amongst their work are collections for RAK Porcelain which are already widely used by the hotel industry and leading restaurants worldwide. These include the Allspice range with its unique and amazing pieces, Nordic with its 1960s inspiration, the neo-retro collection Ska and the timeless but ever contemporary collections Fine Dine and Classic Gourmet. Mikaela Dorfel, another designer with a great reputation, develops each product line around a concept enabling its identification to the brand for which it is destined. RAK Porcelain charged her with the design of Lyra, a very elegant line that plays with the contrasts of heightened volumes and soft curves which underline with precision and fineness the contours of the object and also !! " presentations. Her work is identified by high demands in a clear formal language. Together with an excellent functionality this ensures an outstanding longevity of the design. Working within the tradition of Scandinavian design, her shapes are inspired by nature delivering a modern and elegant signature range. #
# $ Porcelain, is proud of the achievements of this
Renu Oommen Chief Marketing Officer
young and vibrant organisation and says “The success of RAK Porcelain is due to our ability to be flexible to market demands and to offer a world class product using cutting edge technology. Created in collaboration with chefs, table top designers and industry veteran technical teams, each product of RAK is manufactured with great attention to detail, considering each aspect from reliability during use, Innovation in shape and quality craftsmanship to offer our customers a vivid and immersive dining experience.�
RANGE BANQUET Mezza bowl big PRODUCT NUMBER BAMB17
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SERVES 2 INGREDIENTS 2 burrata cheese 200g Peruvian ssparagus 1 red onion 1bunch chives 70ml ponzu vinegar 210ml olive oil black truffle, to taste 50ml truffle oil 100g rocket
METHOD 1 Cut the asparagus in brunoise, then blanch in salted water for a few second before quickly cooling down in an ice bath. 2 For the dressing, cut the onion in brunoise, chop the chives and mix with the blanched asparagus. Add one part of ponzu, three parts of olive oil and one part of truffle oil. 3 To serve, cut the burrata cheese in two, top with the dressing and freshly sliced truffle on top, garnishing with some rocket.
SVEN SCHMIDT German born Sven Schmidt is currently taking care of the operation of Pure, after being in Dubai for two and a half years. He previously worked for three years at the Hilton Hotel Berlin.
RANGE PLAYA Rectangular flat plate PRODUCT NUMBER PLRP38
Dim sum trio: Steamed siew mai with crab roe, Crystal shrimp dumpling and Beijing roast duck SERVES 4 STEAMED SIEW MAI WITH CRAB ROE INGREDIENTS 4 wanton wrappers 75g chicken leg, boned and diced 50g shrimp meat 25g corn starch 6g salt 1g white pepper powder
3ml cooking sauce 5ml sesame oil 5g crab roe 4 coriander leaves 30g white sugar METHOD 1 Marinate diced chicken and shrimp with 25g of sugar and starch. Keep it inside the chiller for about 30 minutes and then wash in cold
2
3 4
running water. To prepare the filling, mix the marinated chicken and shrimp with sugar, salt, pepper powder, cooking sauce and sesame oil. Mould the wanton wrapper into round shape then wrap the filling in the wanton wrapper. Garnish with crab roe and coriander on top. Arrange nicely in a bamboo basket. Steam for seven minutes and then serve hot.
CRYSTAL SHRIMP DUMPLING INGREDIENTS 20g water chestnut, minced 20g bamboo shoot 100g shrimp meat 25g corn starch 3g salt 1g white pepper powder 100g refined starch 3ml sesame oil 25g white sugar METHOD 1 Marinate the shrimp with corn starch and 20g of sugar then keep inside the chiller for than 30 minutes. Wash under cold running water and then rinse. 2 Chop the bamboo shoot and parboil in boiling water, then rinse. 3 Mince the water chestnuts. 4 To prepare the filling, mix shrimps, bamboo shoots and chestnuts with all seasoning. 5 Mix the refined starch with boiling water and little ordinary starch. 6 Make a circle shaped wrapper with a diameter of 4.5cm. Wrap around the filling and arrange in a bamboo basket. 7 Steam for seven minutes and then serve hot. BEIJING ROAST DUCK INGREDIENTS 15g honey or malt 15ml red vinegar 30ml water 50g salted five spice powder 50g ginger, chopped 50g onion, chopped 30g coriander 50g leek, chopped 50ml seafood sauce 50g sweetened flour paste 50g butter 25ml sesame oil 100g wheat flour
150ml duck stock 20 round thin pancakes 100g cucumber, sliced 100g spring onion, sliced (use only white part) 10 leek brushes 2 carrot flowers 2 carrot phoenix tails METHOD 1 Clean the duck, wipe dry and tie string around the neck. 2 Stuff and marinate the duck inside with marinated duck ingredients. Close the slit of the duck belly with bamboo sticks. Blanch duck in boiling water for five seconds and then hang. Brush duck surface with duck skin sauce. Blow the duck with a fan or hang it in a windy and cool place for more than four hours until the duck skin becomes dry. 3 Place duck breast side up in the special oven preheated to 350C and roast it for 20 minutes. Turn duck and roast for 20 minutes more and turn duck breast upside for ten minutes. 4 Use a sharp knife to cut off crispy skin. Garnish the duck with scallion flowerets. Thinly slice the duck meat and duck skin. 5 Put the meat and skin with hoisin sauce, sliced cucumber and spring onion in the pancake. Roll the pancake and serve.
DEJUN FU Chef de Cuisine China Club Restaurant Radisson Blu Dubai Deira Creek From Nanjing, the capital of Jiangsu province in eastern China, Chef Fu was the pre-opening chef in China Club a decade ago. He studied at the Nanjing Tourist School specialising in Chinese cuisine, with an emphasis on dishes from Shanghai and Schezuan. After two decades of experience in China, he worked in one of the top ten Chinese restaurant in Turkey before moving to Dubai.
RANGE ALLSPICE / CAYENNE Flat plate oval PRODUCT NUMBER SPEG19
Herbed Chilean sea bass, carrot mousse, rosti potato nest and lobster sauce SERVES 4 INGREDIENTS 140g Chilean sea bass 50g potato 50g carrot 1 egg 20ml fresh cream 30gm asparagus 10g thyme 10g parsley 10 garlic 20g butter 10g breadcrumbs 10ml lemon juice 10ml extra virgin olive oil 50ml lobster stock 20ml tomato puree 20ml white wine (eg Pinot Grigio) 100ml corn oil salt and pepper to taste
METHOD 1 Peel, cut and boil the carrots in salted water. Blend with egg and cream and bake in a pre heated oven for 15 minutes in a suitable mold. 2 Clean and cut potatoes into very thin strips. Season and fry in heated oil until golden brown. 3 Marinate the fish with chopped garlic, lemon juice salt pepper and olive oil. Prepare a herb crust with chopped parsley, thyme and breadcrumbs. 4 Reduce the lobster stock to a half. Add tomato puree and white wine. Season and pass it through a fine strainer. 5 Pan fry the fish in both sides, dip into herb crust and cook in a pre heated oven for four minutes at 180C. 6 Finally, blanch asparagus, sautĂŠ in butter and season. Arrange in a plate with baked fish, carrot mousse, potato nest and lobster sauce.
SAKEER HUSSAIN THEKKETHIL Junior Sous Chef Pax Dusit Thani Dubai Indian Chef Thekkethil was born into a restaurant family and, after gaining his culinary diploma in Kerala, he worked in Saudi Arabia from 1997 to 2004 before moving to Dubai with MĂśvenpick. He joined Pax in Dusit Thani Dubai in 2008 and was promoted two years later to the Californian restaurant, promoted
before transferring to Pax.
RANGE MAZZA Flat square plate MIMIMAX Spoon for sauce cup PRODUCT NUMBER MZSP20 OPSP12
Lobster spring roll with caviar and crème fraiche SERVES 4 INGREDIENTS 5g red pepper 5g yellow pepper 5g green pepper 10g Chinese cabbage 10g carrot 10g celery 10g leek 2g ginger, chopped 2g of garlic, chopped 1 tsp cilantro, chopped 40g Canadian lobster salt and pepper to taste caviar spring roll wrappers
METHOD 1 Julienne all vegetables and lobster meat. SautÊ all of the vegetables till al dente, then add lobster, garlic, ginger and cook for one more minute. 2 Allow the vegetables and lobster to fully cool in the fridge. When cold add chopped cilantro and adjust the seasoning with salt and pepper. Place the cold lobster and vegetable mixture into the bottom half of a spring roll wrapper, then fold the left and right sides of the wrapper over the filling then roll it into and cylinder and secure the end by brushing the edge with some water to seal it shut. 3 Deep fry the spring roll till golden brown. 4 Place some caviar in a small spoon and mix a little caviar with the crème fraiche. 5 Cut the spring roll and arrange on the plate, place the caviar crème fraiche on the plate for dipping and serve some extra caviar in the spoon for an extra garnish.
TREVOR GREENE Chef de Cuisine The Address Dubai Marina Canadian Chef Greene began his career more than a decade ago at the Horseshoe Valley Resort near Ontario, earning promotion to Senior Sous Chef after six years. He joined The Address Dubai Marina in 2013.
RANGE NABUR Dinner coupe plate PRODUCT NUMBER NBFP27
Pan seared foie gras, brioche pan perdu, herb-roasted walnuts, cherries and brandy glaze SERVES 4 INGREDIENTS: 225ml milk 35g white sugar 1 tsp lemon juice 1 tsp cinnamon powder salt to taste walnuts herbs to taste 200g cherries 50g sugar 225ml water 225ml brandy 30ml cream butter 90g foie gras (per person)
DUE TO A PRODUCTION ERROR, WE UNFORTUNATLEY MISCREDITED THIS RECIPE TO THE WRONG CHEF LAST MONTH. OUR APOLOGIES.
METHOD: 1 For the pan perdu, remove the crust from the brioche and cut into slices of 3x3cm. Make up the mixture of milk, lemon juice, sugar and cinnamon powder. Keep aside. 2 For the walnuts, toss them with olive oil, fresh chopped herbs and salt. Mix well, then roast in the oven at 220C for eight to ten minutes until the herbs are fragrant. 3 To make the cherry compote, remove all the pits from the cherries, add with sugar to the water and simmer until most of the liquid is dissolved. Cool then chill. 4 Reduce brandy until sweet, add in the cream and simmer for one minute then cool slightly and add two knobs of butter. Stir constantly until completely dissolved and mixed into the sauce. 5 Devein the foie gras and portion, then sear in a hot pan without any oil or butter. Place in a 220C oven and cook until medium rare, about five minutes. Remove from the pan and let rest on a plate. 6 Dip the bread into the milk mixture and place in the same pan as the foie gras and sear until golden brown on each side. Finally, plate the dish.
COLLIN KASKEL Chef de Cuisine Spectrum on One Fairmont Dubai Hotel American Chef Collin Kaskel began work in the kitchen aged 13 and worked in numerous properties before attaining his hospitality degree. He joined Fairmont Dallas and rose to Junior Sous Chef, then moved to Grand Hyatt DFW, rated best overall F&B Division in North America as Chef De Cuisine. He joined Fairmiont Dubai in 2012.
RANGE MASSILIA Square plate PRODUCT NUMBER MSFP27
Pan seared halibut with pickled mussels, fennel puree and crispy celeriac SERVES 4 INGREDIENTS: 160g halibut salt and white peppercorns to taste 70g mussels 100ml white wine 100ml olive oil 25ml sweet and sour vinegar 1 red chili 2 bay leaves 2g garlic 1 baby fennel zest of orange and lemon 15g celeriac 100g fennel 50ml cream
INGREDIENTS: 1 Season and pan sear the halibut, then finish at the oven for few minutes. 2 Make an infusion with the oil, red chili, bay leaves and garlic for hour. Add the vinegar and white wine to finish the pickle, then cook the mussels in the liquid for one minute. 3 Cook the baby fennel sous vide at a low temperature with the orange and lemon zest. 4 Cut thin slices of the celeriac with a mandolin, coat in cornflour and then deep fry till crispy. 5 Chop the celeriac into small cubes and sautĂŠ with some butter. Add some cream, season and cook out slowly. 6 Garnish the final dish with chopped chives, fennel leaves and olive oil.
RAMON TURMO Chef de Cuisine Fairmont Dubai Hotel Spanish Chef Ramon Turmo began his career in the Spanish Pyrenees before moving to Ireland to run a speciality tapas for Four Seasons. He then worked in Dublin for six months whilst developing the concept for La Cocina pop-up. He moved to Dubai at the end of last year.
DUE TO A PRODUCTION ERROR, WE UNFORTUNATLEY MISCREDITED THIS RECIPE TO THE WRONG CHEF LAST MONTH. OUR APOLOGIES.
RANGE FINE DINE Salad bowl oval PRODUCT NUMBER FDBO27
Tagliatelle with lamb ragout and rosemary SERVES 5 INGREDIENTS 500g lamb shank 500ml veal stock 100g garlic 10g rosemary 200g carrot 200g onion 100g celery 20g orange zest 20g lemon zest 20grm 150g Grana Padano 50g butter 50g parsley 50ml olive oil salt to taste tagliatelle
METHOD 1 In a heavy bottom pot sear all sides of the lamb shank until golden brown. 2 Remove the lamb and reserve, sautĂŠ the onions, carrot, leeks and celery in the pot. 3 Transfer the vegetables and lamb into a deep container and pour the veal jus, lemon zest, orange zest and salt to taste. 4 Cover and cook in the oven at 140C for about four hours or until the meat falls off the bone. 5 Cool the lamb for 15 to 20 minutes then shred the meat and strain the stock and reserve. 6 In a sautĂŠ pan, heat olive oil then add the rosemary, the shredded lamb and the stock. 7 Cook the tagliatelle, add butter to the sauce and toss until it is well mixed. 8 Serve topped with diamonds of Grana Padano.
MATIAS AYALA Executive Sous Chef Hilton Dubai The Walk Argentinean Chef Ayala is busy at present, taking care of the operation of several outlets including Crave Italian restaurant and Pure, the latter he created a menu based on shared dishes. He created the Pure menu with the idea of socializing behind it. Before moving to Dubai three years ago to work at Burj Al Arab, he worked in both Argentina and New Zealand.
RANGE CLASSIC GOURMET Square flat plate PRODUCT NUMBER CLSP27
Three sauces of Nihong GINDARA MISOZUKE INGREDIENTS 150g gindara (cod fish) 200g miso saikyo 50ml mirin 20ml sake 8ml usukushi (soya)
METHOD 1 Mix all ingredients except gindara to make a marinade, apply to the fish and cover with clear film. 2 Keep it in a chiller for three days, then remove fish from marinade, wash under running water and cook under the salamander.
ONIGIRI (JAPANESE STICKY RICE BALL) INGREDIENTS 60g Japanese sticky rice, cooked 10ml salted water 1 noori wrapper METHOD 1 Wet hands, make a rice ball and wrap in noori.
SALMON TERIYAKI INGREDIENTS 100ml water 120ml Yamasa soy 70ml mirin 100g sugar 20ml sake 20ml honey 60g salmon METHOD 1 Boil all ingredients together except the honey and reduce the mixture until it gets the correct consistency. 2 Then glaze the sauce with honey. 3 Season the salmon with salt and coat with flour. Pan fry it and then mix with prepared teriyaki sauce. BRAISED DAIKON INGREDIENTS 4 round daikon 50g miso paste 100ml ichiban dashi 30ml mirin 20g sugar METHOD 1 Mix all ingredients and boil with daikon. When cooked, remove it from the liquid. Reduce the liquid to make a sauce to serve with the daikon. PANKO FRIED SHRIMP INGREDIENTS 2 shrimp 50g Japanese breadcrumbs 10g black sesame 1 egg 5g flour salt and pepper to taste
METHOD 1 Season shrimp with salt and pepper. Apply some flour and egg and mix well. 2 Mix sesame with Japanese breadcrumbs then coat the shrimp with the breadcrumbs and fry. JAPANESE TARTAR SAUCE INGREDIENTS 10g red bell pepper, diced 10g green bell pepper, diced 5g white onion, chopped 5g gherkins, chopped 10ml gherkin liquid 60ml Japanese mayonnaise 2g sugar 1 egg, boiled and chopped salt and pepper to taste METHOD 1 Mix all ingredients together and serve with the fried shrimps. ASSORTED TEPPANYAKI VEGETABLES INGREDIENTS 60g mixed vegetables, chopped 5ml soy sauce 5g butter 3g oyster sauce salt and pepper to taste METHOD 1 Grill all vegetable with oil. 2 When cooked, season with soy, oyster and some salt and pepper. Finally glaze with some butter.
ATSUSHI YONAHA Chef De Cuisine Minato Radisson Blu Dubai Deira Creek Chef Yonaha was born in Okinawa, Japan. For the photoshoot, Chef Yonaha was assisted by: Supul Maneesha Chef de Partie Minato Radisson Blu Dubai Deira Creek
RANGE PIXEL Deep plate PRODUCT NUMBER PXDP28
Tiger prawn, green mango, lemongrass SERVES 2 INGREDIENTS 60g prawns 30g red onion, diced 30g green mango, diced 15g lemongrass, chopped 5g kaffir lime leaves, julienned 5g mint and coriander leaves 5g garlic, chopped 5g chilli, chopped 25ml spicy sauce 50ml chilli paste in oil dressing
METHOD 1 Clean and remove the shells from the prawns, then grill. 2 Mix all the ingredients in a bowl and season with the spicy sauce and the chilli paste in oil dressing. 3 Arrange the prawns on the plate and pour the mixed ingredients on the prawns. 4 Garnish the dish with mint and coriander leaves.
SUPATTRA BOONSRANG Chef de Cuisine The Thai Kitchen Park Hyatt Dubai Hailing from Bangkok, Chef Boomsrang began her career with the Hyatt Group in 1993, working in Thailand, New Zealand, South Korea, Australia, Taiwan and Egypt before being headhunted in 2005 to become Thai Chef De Cuisine at Park Hyatt Dubai. Since then, it has been widely recognised as one of the best Thai restaurants in the city. She also consults as Thai Cuisine specialist for Grand Hyatt Doha and Hyatt Regency Sharm el Sheikh.
RANGE CLASSIC GOURMET Rectangular flat plate PRODUCT NUMBER CLRP38
Vegetable tikki SERVES 4 INGREDIENTS 200g potatoes, boiled 30ml oil 50g onions 3g cumin seeds 30g carrot 30g green beans 60g green peas 5g ginger 5g green chillies salt to taste 10g coriander leaves 3g turmeric powder 3g garam masala 20g red chili powder 3g chaat masala-
METHOD 1 Heat one tablespoon of oil in a pan then add cumin seeds. When they begin to crackle, add carrot, green beans, green peas, mash potatoes ginger, green chilies, salt and sautĂŠ on medium heat for two minutes. Transfer onto a plate and allow to cool. 2 Add chopped coriander, garam masala powder and red chilli powder to the the sauttĂŠed vegetables and mix well. Adjust seasoning. 3 Divide this mixture into equal portions and shape into lemon-sized balls. Flatten these balls lightly with the palm of your hands to form tikkis (cakes). Heat sufficient oil in a frying pan and shallow fry the tikkis till golden then drain on absorbent kitchen paper and serve hot with spiced green pea masala. 4 For the green peas masala, heat oil, crackle jeera, saute ginger, green chili and onions to golden brown then add powdered masala and saute till the raw flavour disappears. Add the green peas and toss then finish with garam masala, chaat masala and chopped coriander leaves.
ASIF KHAN Sous Chef MAHEC Le Meridien Dubai Born in Pakistan, Chef Khan switched from computer engineering to cooking, studying in Karachi. He joined Indego by Vineet in 2005, working in the before moving to Armani Amal. Three years ago he opened MAHEC, specialising in contemporary Indian food based on traditional recipes.
PUBLISHER DOMINIC DE SOUSA GROUP CEO NADEEM HOOD GROUP COO GROUP DIRECTOR OF EDITORIAL GROUP MANAGING EDITOR MELANIE MINGAS M: +971 56 758 7843
RAK PORCELAIN RANGES
SENIOR GRAPHIC DESIGNER, HOSPITALITY DIVISION
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PRODUCTION MANAGER, HOSPITALITY DIVISION PHOTOGRAPHER, HOSPITALITY DIVISION
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GROUP DIRECTOR OF SALES DIRECTOR OF SALES, HOSPITALITY DIVISION ! !"# WEB DEVELOPER, HOSPITALITY DIVISION LOUIE ALMA PRINTED BY DUBAI, UAE
MASSILIA 14-15
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Signature plates
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