In association with:
A supplement of The Pro Chef ME
0 COVER RAK.indd 50
7/11/13 1:55 PM
Avocado, pumpkin and quinoa 04-05
Herb crusted rack and shoulder of Welsh lamb with Summer vegetables 14-15
Baby beetroot and goat cheese pixies 06-07
Chocolate German cake 08-09
Lobster with mango, edumami liquorice and vanilla 16-17
Shrimp ceviche with aloe vera, cucumber and shaved artichoke 18-19
&ULVS\ KHQ¡V HJJ DUWLFKRNH WUXIà H DQG vinegar caramel 10-11
Fish and chips with mushy peas 12-13
Tournedos Rossini with crispy potato, mango and a rosemary veal jus 20-21
Turkish style braised lamb shank with eggplant puree 22-23
A supplement of The Pro Chef ME
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 DHVWKHWLF DQG IXQFWLRQDO DVSHFWV WKH EUDQG¡V 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. $PRQJVW WKH FRPSDQ\¡V NH\ GHVLJQHUV DUH VRPH RI (XURSH¡V ILQHVW &ROORQJHV DX 0RQW G¡2U is a world famous village in France, close to Lyon and next to the international institution, the 3-star Michelin restaurant of Paul Bocuse. Close friends of the famous chef, tableware designers Alain and Dominique Vavro continually create designs for the leading gastronomic destinations of Lyon and beyond. Amongst their work are collections for RAK Porcelain which are already widely used by the hotel industry and leading restaurants worldwide. These include the Allspice range with its unique and amazing pieces, Nordic with its 1960s inspiration, the neo-retro collection Ska and the timeless but ever contemporary collections Fine Dine and Classic Gourmet. Mikaela Dorfel, another designer with a great reputation, develops each product line around a concept enabling its identification to the brand for which it is destined. RAK Porcelain charged her with the design of Lyra, a very elegant line that plays with the contrasts of heightened volumes and soft curves which underline with precision and fineness the contours of the object and also ZLWK 0D]]D D SHUIHFW VHW XS IRU WRGD\¡V FXOLQDU\ presentations. Her work is identified by high demands in a clear formal language. Together with an excellent functionality this ensures an outstanding longevity of the design. Working within the tradition of Scandinavian design, her shapes are inspired by nature delivering a modern and elegant signature range. 5HQX 2RPPHQ &KLHI 0DUNHWLQJ 2IILFHU RI 5$. Porcelain, is proud of the achievements of this
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
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 ALLSPICE LAVENDER Square plate PRODUCT NUMBER SPLV30
Avocado, pumpkin and quinoa SERVES 2 INGREDIENTS 30g quinoa 80g carrot 40g celery root 80g zucchini 30g leek 150g tomato 300ml vegetable stock 350g butternut squash 100ml orange juice 1 avocado 1 lemon 1 pink grapefruit 10g coriander 5g pine nuts 10ml olive oil rock salt and pepper to taste
METHOD 1 Peel and deseed the pumpkin and cut it into two identical pieces. Simmer the pumpkin in orange juice, adding some water when required, until it is soft. 2 Cut the tomatoes in chunky pieces and blend them with vegetable stock or water. Strain through a sieve to remove the seeds and skin. 3 Dice carrot, celery, zucchini and leeks. Simmer in little olive oil, add the quinoa and roast for 30 seconds. Add some tomato liquid carefully and simmer on low heat. Watch the quinoa, stir once in a while and add more liquid when required. This may take around 45 minutes. Stir in the zucchini and the leeks after 40 minutes and allow them to slightly cook for the remaining five minutes. Season to taste. 4 Peel the avocado and remove the stone then slice it thinly. Cut the filets out of the citrus fruits. Pick the coriander leaves. 5 Serve the poached pumpkin topped with avocado and citrus wedges and picked coriander leaves. Drizzle with some olive oil and sprinkle with salt and pepper. Arrange the quinoa next to it.
GABRIELE KURTZ Talise Wellbeing Chef, Jumeirah Group Madinat Jumeirah Vegetarian Gabriele Kurz specialises in organic food and wellbeing. Her H[SHULHQFH DW ÀQH GLQLQJ YHJHWDULDQ UHVWDXUDQW 0DJQROLD OHG ÀUVW WR D UROH Resort Wellbeing Chef at Madinat Jumeirah, responsible for ensuring that the resort offers healthy alternatives in its restaurants. Recently, she was promoted to the same role across the whole of the Jumeirah Group.
RANGE CLASSIC GOURMET Rectangular flat plate PRODUCT NUMBER CLRP29
Baby beetroot and goat cheese pixies SERVES 4 INGREDIENTS: 360g hole baby beetroot 240g goat cheese 180g reen asparagus 120g by marrow 30ml honey 30ml Balsamic vinegar 100ml olive oil 300ml vegetable stock 20g black truffle 5g fresh chives Maldon salt and pepper 3 egg yolks 1/2 lemon 2g saffron 500ml olive oil 100ml sparkling non-alcoholic wine 20g clotted cream 50ml vegetable stock 1.5g soya lecite 1 can truffle pearls chervil
METHOD: 1 For the aioli, let all your ingredients come to room temperature. In a small glass bowl, soak the saffron in water with the salt until they form a paste. Add the egg yolks and whisk vigorously until the mixture is smooth. Add the olive oil very slowly as little as a drop at a time. When the emulsion starts to form, you can add the oil more quickly. When the aioli thickens, add a bit more lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon if the mixture gets too thick. Finish the aioli with the remaining lemon juice, both to add a bit of tang as well as to achieve the right consistency 2 For the stuffed beetroot, peel the beetroot and trim the base straight and flat in order to have a plain side for the plaiting. Boil the Balsamic vinegar with salt, pepper and honey to reduce by half then add the vegetable stock and olive oil. Boil slowly the baby beetroot for 20 minutes then remove the beetroot and reduce the liquid to a smooth sauce. 3 Trim and clean the asparagus then boil them for one minute in salted boiling water, then place in ice water for three minutes. Repeat for the sliced baby marrow. 4 Cut the caps of the beetroots off straight and then hollow them out, filling with cheese and slices of truffle. Top with a large truffle slice and cover with the cap. 5 Boil the vegetable stock and clotted cream with a pinch of salt and white pepper. Add the non-alcoholic wine and remove from the heat, then add the lecite. Blend the foam.foaplating. Decorate the dish with truffle pearls and chervil leaves.
FRANCOIS ROLDAN Executive Sous Chef Ocean View Hotel Toulouse born Chef Francois Roldan has worked across Europe. He now oversees all the restaurants in the Ocean View Hotel.
RANGE TWEEG 6TXDUH ﾃ．W SODWH PRODUCT NUMBER CLSP30D96
Chocolate German cake CAKE INGREDIENTS: 60g chocolate marquis 75g caramelised nut filling 65g mud cake METHOD: 1 Take a rectangle ring. Cover one side with a aluminium foil. At the bottom of the ring place the sponge, soak it lightly with sugar syrup. Layer it with the caramalised nut filling, then layer it again with the sponge. Lightly soak it with sugar syrup and then layer it with chocolate marquis. Once again place the sponge on top and then finally finish it with chocolate marquis. 2 Refrigerate it overnight thencut into a rectangle pieces, keep in chiller till required. CHOCOLATE MARQUIS INGREDIENTS: 425g dark chocolate 375g butter 75g cocoa powder 3g egg 175g egg yolk 90g sugar 500g whipped cream 10g gelatin METHOD: 1 Whisk egg and egg yolk together. Boil the sugar to 121C then add to the eggs. 2 Melt the butter, add the chocolate and cocoa powder then whisk it to a smooth consistency. 3 Whip the cream in a machine bowl. 4 Add gelatin to the egg mixture and then pour the chocolate into it. Fold the cream into the mixture.
CARAMELISED NUT FILLING INGREDIENTS: 500g sugar 100ml water 400g condensed milk 250g almonds, roasted 250g cashew nuts, roasted 200g hazelnuts, roasted 100ml cream 240g butter METHOD: 1 Cook sugar, cream, butter, water and condensed milk to 138C. Add the roastednuts and then allow to cool before use. MUD SPONGE INGREDIENTS: 30 eggs 1l milk 1.20kg unsalted butter 2kg castor sugar 20g baking soda 40g coffee powder 340ml honey 660g flour 180g cornflour 90g baking powder 460g cocoa powder METHOD: 1 In a clean sanitised bowl, cream the butter and sugar till light and fluffy. Gradually add the eggs and then alternately add the dry ingredients and warm milk. 2 Pour in baking mould and bake at 180C.
HERWIG KNAPEN Executive Pastry Chef JW Marriott Marquis Hotel Dubai Chef Knapen is passionate about chocolate creations and ice-cream, as well as the bakery side of the job including a large variety of breads, Danish pastries and croissants. He has worked on ten different countries, often as part of opening teams. He now oversees SDVWULHV DQG GHVVHUWV LQ WKH ZRUOG路V tallest hotel.
RANGE NANO )ODW SODWH PRODUCT NUMBER 1135
&ULVS\ KHQ·V HJJ DUWLFKRNH WUXIÁH DQG YLQHJDU FDUDPHO SERVES 1 INGREDIENTS: ODUJH KHQ·V HJJV YHU\ IUHVK J IUHVK 3DQNR EUHDGFUXPEV HJJ EHDWHQ RU HJJ ZDVK J VHDVRQHG IORXU NJ -HUXVDOHP DUWLFKRNHV J FKRSSHG WUXIIOH J XQVDOWHG EXWWHU PO FKLFNHQ VWRFN PO FUHDP J WUXIIOH RLO J VDOW J VXJDU PO VKHUU\ YLQHJDU PL[HG VDODG OHDYHV VSLQDFK IULVHH VRUUHO HWF PO YLQDLJUHWWH J VDOW
0(7+2' 1 3RDFK WKH HJJV IRU IRXU PLQXWHV XQWLO WKH ZKLWH KDV MXVW FRRNHG WKURXJK EXW WKH \RON LV VWLOO YHU\ VRIW 3OXQJH VWUDLJKW LQWR LFH FROG ZDWHU WR VWRS WKH HJJV FRRNLQJ DQ\ IXUWKHU IRU D IXUWKHU WKUHH WR IRXU PLQXWHV 5HPRYH IURP WKH LFH ZDWHU DQG SDW GU\ ZLWK WLVVXH UHPRYH DQ\ ORRVH HJJ ZKLWH DQG GLVFDUG 5ROO WKH HJJV LQ D OLWWOH IORXU WKHQ WKH HJJ ZDVK WKHQ EUHDGFUXPEV DQG WKHQ UHSHDW WKH HJJ DQG EUHDGFUXPEV .HHS LQ WKH IULGJH XQWLO UHDG\ WR FRRN 2 )RU WKH YLQHJDU FDUDPHO XVH D VPDOO VDXWp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
NICK ALVIS &KHI 3DWURQ WDEOH +LOWRQ 'XEDL &UHHN 1LFN $OYLV LV RQH RI WKH PRVW SRSXODU DQG VXFFHVVIXO FKHIV LQ 'XEDL FRQVLVWHQWO\ ZLQQLQJ F RPSHWLWLRQV DV &KHI RI WKH <HDU 7RJHWKHU ZLWK ([HFXWLYH &KHI 6FRWW 3ULFH KH UXQV WKH LQGHSHQGHQWO\ GHYHORSHG UHVWDXUDQW RQ WKH VLWH RI *RUGRQ 5DPVD\·V 9HUUH
RANGE BANQUET Steak plate PRODUCT NUMBER BAOP30
RANGE LEON Salad bowl PRODUCT NUMBER BASP16D1
Fish and chips with mushy peas SERVES 4 INGREDIENTS Fish 720g haddock fillet â&#x20AC;&#x201C; skinned and boned (4 pieces) 600g allumettes (chipped potatoes) 30g flour, seasoned with salt and pepper 2 lemons, cut in half width ways Maldon sea salt, to taste Batter 170ml soda water 125g flour 10ml sunflower oil 8g baking powder salt to taste freshly ground white pepper to taste Tartare sauce 400g mayonnaise 50g capers, finely chopped 50g gherkins, finely chopped 50g shallots, finely chopped 4g flat leaf parsley finely chopped 5ml fresh lemon juice freshly ground salt and pepper to taste Mushy peas 375g frozen peas 18g white onions, finely chopped 12g mint, finely chopped 2g garlic cloves, finely chopped 50ml vegetable stock freshly ground salt and pepper to taste
METHOD 1 For the batter, prepare six hours in advance mix all the ingredients together, blend with a hand blender and pass through a sieve. Refrigerate until cooking. 2 For the tartare sauce, rinse the capers and gherkins in cold water, finely chop the capers, gherkins and shallots individually, mix with the mayonnaise, season with freshly ground salt and pepper and the lemon juice. Add the chopped parsley just before serving to retain its colour. 3 For the mushy peas, cook the peas in a pan of boiling salted water, and once they are cooked (soft but still green), remove from the water and allow to cool. Heat the butter in a pan and cook the onions and garlic slowly without colouring. Add the vegetable stock, blend half the peas with half the stock to a smooth paste, then blend the remaining peas to a coarse paste, mix together and adjust the consistency with some of the remaining vegetable stock. Add the chopped mint and season with freshly ground salt and pepper to taste. 4 To serve, dip the haddock in the seasoned flour and then in the batter, then deep fry until cooked and golden brown, drain on absorbent paper, then serve.
SCOTT STOKES Head Chef Rivington Grill Scott moved from the UK to Dubai in 2003 as Commis de Cuisine at Burj $O $UDE¡V $O 0XQWDKD UHVWDXUDQW 7ZR years later he was promoted to Senior &KHI GH 3DUWLH DW WKH KRWHO¡V VHDIRRG restaurant, Al Mahara. In October 2008 he joined Rivington Grill as Chef de Partie, working his way up to Sous Chef and then Head Chef. Scott serves back to basics British cuisine focusing on IUHVK VHDVRQDO SURGXFH XVLQJ WKH Ă&#x20AC;QHVW quality ingredients.
RANGE PIXEL Oval plate PRODUCT NUMBER PXOP36
Herb crusted rack and shoulder of Welsh lamb with Summer vegetables SERVES 4 INGREDIENTS: Lamb rack and crust 1kg trimmed whole lamb rack 50g breadcrumbs 5g fresh rosemary, finely chopped 5g fresh thyme, finely chopped 10g fresh mint, finely chopped 30g fresh parsley, finely chopped half clove garlic, finely chopped 1 tbsp Dijon mustard 50ml vegetable oil salt and pepper to taste Lamb shoulder 400-500g lamb shoulder, bone out 2-3l veal or beef stock 1 large carrot 1 stick celery 1 large onion 1 medium leek 4 cloves garlic 20g rosemary 20g thyme 2 bay leaves 1 glass non-alcoholic red wine Summer vegetables 100g fresh peas (frozen can be used) 100g fresh broad beans (frozen can be used) 4 sticks green asparagus 4 sticks white asparagus 8 vine cherry tomatoes, smoked (optional) 15g butter 10g shredded mint ice water salt and pepper to taste
METHOD: 1 Trim lamb shoulder, season and sear. Remove from the heat, drain excess oil into large saucepan and leave to cool for a few minutes. 2 Place a large saucepan with the retained oil on the heat. Roughly chop vegetables and add to pan till golden then add shoulder, garlic, rosemary, thyme, bay leaf and stock. Bring almost to the boil, reduce to lowest heat and cover, cooking until tender, then remove from stock and allow to completely cool down. 3 Place frying pan used to seal on a high heat and deglaze. Once reduced by two thirds, add half the shoulder cooking stock and reduce on low heat then set to one side as the finishing jus. Keep remaining stock to warm shoulder when serving. 4 Once shoulder has completely cooled, cut into eight even pieces and place in chiller. 5 Prepare vegetables and boil for one minute, strain and refresh then chill. 6 Heat oven to 190C. Blend chopped herbs, garlic and breadcrumbs and set aside. Season rack and carefully place in pan skin side down till golden. Turn and seal. Repeat then cook in oven. Finish in remaining stock and warm through.Gently heat jus and add butter plus tablespoon of stock to make emulsion, then reheat vegetables in this. plus shredded mint at end. Loosen 'LMRQ DQG EUXVK RQWR ODPE路V VNLQ VLGH then coat with the herb breadcrumb. Flash rack in oven for one minute, slice and plate with vegetables and drizzle of jus.
BEN TOBITT Head Chef The Ivy, Dubai Following the lead of the classic Ivy in London, Ben Tobitt combines old favourites with new twists on iunternational dishes given the Ivy touch.
RANGE CLASSIC GOURMET Square plate PRODUCT NUMBER CLSP24BK
Lobster, edumami, liquorice and vanilla SERVES 4 INGREDIENTS 800g x 4 lobsters 200g edumami 100g beurre blanc 10g black liquorice gel 40g mango, perfectly diced 500ml non-alcoholic white wine 500ml white wine vinegar 5 shallots, chopped 4g juniper berries salt and pepper to taste 400ml cream 400g cold butter, cubed 50g black liquorice essence 454g simple syrup 10.5g agar agar 450g uncooked edumami beans 100g unsalted butter 100g 35% cream 300g water 50g spinach salt and white pepper to taste
METHOD: 1 For the liquorice gel, combine liquoruce, simple syrup and agar agar in a pan, bring to a simmer and whisk for five minutes. Place into a baking dish and refrigerate for one hour. Once set, cut into small pieces and puree in a blender until smooth. Pass through a fine mesh tamis. 2 Place lobsters in a tight fitting container and cover with cold water to determine how much you will need. Drain off the water, measure it and place the water in a large pot. Bring the water to a boil and add 1/2 cup of white distilled vinegar to every eight quarts of water you are using. After the vinegar is added, pour the boiling liquid over the lobsters and let them steep for two to three minutes. Reserving the water, use a pair of tongs to remove the lobsters from the water. Place them on a sheet pan, detach the tails and arms, returning the arms to the hot water for another five minutes. Remove the meat, in single pieces if possible. 3 In a small pot of warm butter, poach the lobster meat until tender. Remove and place on paper tissue to absorb any residual fat. 4 To plate, take a spoonful of edumami puree and quickly draw the spoon across the plate. Do the same with the black licorice gel and then place a few cubes of mango around the plate. Finish by placing the lobster in the middle of the plate, add a spoonful of beurre blanc around the lobster and a little purple shiso and pea cress salad on top of the lobster.
MATTHEW BILINSKI Chef de Cuisine Kempinski Hotel & Residences Palm Jumeirah Canadian Matthew Bilinski combines a passion foir new cooking techniques with attention to traditional detail.
RANGE 1973 Flat plate PRODUCT NUMBER CLFP31D97
Shrimp ceviche with aloe vera, cucumber and shaved artichoke SERVES 4 INGREDIENTS: 600g shrimp, peeled and deveined, (Obsiblue) 90g aloe vera, cut into 1cm square cubes 60g cucumber, balled or diced 10g pink peppercorns, crushed 6 limes, juiced 60ml good quality extra virgin olive oil 3 baby artichokes 100ml olive oil 3 lemons micro greens for garnish
METHOD: 1 First prepare the artichokes. Remove the outer tough leaves to get to the softer greener leaves in the middle, peel a thin layer off the stalk and trim to the desired length, place them in a pot of cold water with the olive oil and lemons and their juice, season, bring to a simmer and cook until tender. 2 Place three shrimp between a heavy duty vacuum pac bag and gently flatten them out using a the flat side of a steak mallet or cling film roll to a approxomately 12cm diameter disc about 1-2mm thick and place in the center of the plate, repeat for the other three plates. Divide the lime juice between all of the plates, covering all of the shrimp, then season and leave for eight minutes. 3 Drizzle the olive oil over the shrimp and sprinkle the remaining garnishes RYHU WKH VKULPS 6HUYH LPPHGLDWHO\
GAVIN GLEESON Executive Chef :KHHOHU·V 'XEDL +HDGKXQWHG WR RSHQ WKH ÀUVW RYHUVHDV EUDQFK RI 0DUFR 3LHUUHU :KLWH·V :KHHOHU·V RI 6W -DPHV·V VHDIRRG resuarant, Gavin Gleeson is focused on quality and sustainability.
RANGE NANO Flat plate PRODUCT NUMBER NNPR31
Tournedos Rossini with crispy potato, mango and a rosemary veal jus SERVES 1 INGREDIENTS: 220g filet 1 slice mango 79g foie gras 80g crispy potato 2 tbsp rosemary veal jus 1 piece rosemary salt and pepper to taste 1 tbsp butter METHOD: 1 Add the butter to a hot pan and brown. season the fiulet and then sear it, before placing in a 200C oven. Cook to medium rare. CRISPY POTATO INGREDIENTS: 1 local potato, thinly sliced 2 tbsp clarified butter salt and pepper to taste METHOD: 1 Warm the clarified butter in a non-stick pan. Take a ring mould and place in the centre of the pan, layer the sliced potato and season, repeagting three times. Press down firmly on the potatoes and cook till golden brown on both sides - about four to five minutes.
ROSEMARY VEAL JUS INGREDIENTS: 25g sugar 25g onion, chopped 1 piece rosemary 1 bay leaf 50 ml grape juice, unsweetened 4 tbsp veal juice METHOD: 1 Caramelise the sugar and then add the onions, rosemary and bay leaf. Saute for two minutes, without burning. 2 Add the grape juice and reduce by half than add ther veal juice and bring back to the boil. Season as required. PAN FRIED FOIE GRAS INGREDIENTS: 70g foie gras 20g flour 1 pinch Malden sea salt METHOD: 1 7KLQO\ FRDW WKH IRLH JUDV ZLWK WKH Ă RXU DQG then sear in a very hot pan for one or two minute. Place in a pre-heated 200C oven for about three minutes then season with salt.
PAUL DE VISSER Executive Chef 5XWK¡V &KULV 6WHDN +RXVH %RUQ LQ WKH 1HWKHUODQGV 3DXO¡V FDUHHU has taken hom from San Francisco and Chicago to Dubai, where he opened 5XWK¡V &KULV 6WUHDN +RXVH +H QRZ oversees two branches of the successful chain.
RANGE LYRA Deep plate PRODUCT NUMBER LRDP30
RANGE TAJINE cover for the deep plate PRODUCT NUMBER LRCV27
Turkish style braised lamb shank with eggplant puree SERVES 4 INGREDIENTS 900g lamb shank 60g butter PHGLXP RQLRQ ILQHO\ FKRSSHG 1 green pepper, finely chopped WEVS WRPDWR SDVWH PO FKLFNHQ VWRFN WVS DOOVSLFH VDOW DQG SHSSHU WR WDVWH 6 eggplants 8-10 tbsp cream olive oil 2 tbsp coriander, chopped
METHOD; 1 Brown the meat in a heavy saucepan with half of the butter. Once meat is browned, take it from the pan and put it aside. Place the onion, pepper and the rest of the butter in the saucepan. Once the onion is translucent and the pepper is tender, add meat back to the saucepan. Add tomato paste, allspice, salt and pepper to taste, and stock. 2 Let simmer for one hour and a half. When tender, remove meat from the pot, reduce the liquid by half to form your sauce, adjust the seasoning. 3 Season the eggplant with olive oil, salt and black pepper, roast in the oven at 165C until very tender, 25 minutes or so. Remove from oven and let cool until you able to handle with your hands. Scoop out the inner part of the eggplant, place in a blender, add butter, salt, pepper and cream. Puree until smooth. Remove from the blender, add the coriander, check for seasoning. To serve, place a small amount of the puree in the centre of a plate, top with a piece of the lamb shank, spoon some of the sauce around the plate and serve.
THOMAS PENDAROVSKI Executive Chef 6RĂ&#x20AC;WHO 'XEDL -XPHLUDK %HDFK Chef Pendarovki has worked in Canada, several countries in Europe, WKH &DULEEHDQ DQG WKH 8QLWHG 6DWHV +H is very passionate about culinary, new creations and looking and implementing new trends, based on the concept that cooking should be simple but elegant. +H LV FXUUHQWO\ ZRUNLQJ RQ D FRRNERRN
PUBLISHER Dominic De Sousa GROUP COO Nadeem Hood ASSOCIATE PUBLISHERS Alex Bendiouis Dave Reeder
RAK PORCELAIN RANGES 1973 P18-19
ALLSPICE P04-05
BANQUET P12-13
CLASSIC GOURMET P06-07 P16-17
LEON P12-13
EDITORIAL Editorial Director: Dave Reeder dave.reeder@cpimediagroup.com
LYRA P22-23
NANO P10-11 P19-20
PIXEL P14-15
TWEEG P08-10
DESIGN & PRODUCTION Art Editor: Christopher Howlett chris.howlett@cpimediagroup.com Production Manager: Devaprekash devaprakash@cpimediagroup.com ADVERTISING Alex Bendiouis Associate Publisher E: alex.bendiouis@cpimediagroup.com T +971 (0) 4 375 5684 Ankit Shukla Sales Director ankit.shukla@cpimediagroup.com T+971 55 2572807 DISTRIBUTION Rochelle Almeida rochelle.almeida@cpimediagroup.com PRINTED BY Printwell Printing Press LLC Dubai, UAE PUBLISHED BY
+HDG 2IÃ&#x20AC;FH PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 *URXS 2IÃ&#x20AC;FH %XLOGLQJ 2IÃ&#x20AC;FH * 'XEDL 0HGLD &LW\ 'XEDL 8$( $ SXEOLFDWLRQ OLFHQVHG E\ ,03= SXEOLVKHG DV D VXSSOHPHQW WR 7KH 3UR Chef Middle East. Â&#x2039; &RS\ULJKW &3, $OO ULJKWV UHVHUYHG :KLOH WKH SXEOLVKHUV KDYH PDGH HYHU\ HIIRUW WR HQVXUH WKH DFFXUDF\ RI DOO LQIRUPDWLRQ LQ WKLV PDJD]LQH WKH\ ZLOO QRW EH KHOG UHVSRQVLEOH IRU DQ\ HUURUV WKHUHLQ
Signature plates
In association with