The Pro Chef ME Top10 Recipes, October 2013

A supplement of The Pro Chef ME

72 ro p ha 04

L 08

R le ro cl 12

01 Contents.indd 2

9/9/13 1:54 PM

Best end of lamb with roasted veg, boulanger potato, rosemary jus 04-05

Mango 14-15

Seared Wagyu beef with citrus marinated mackerel, golden beets and green chilli 16-17

Chiles en nogada 06-07

leche fondant 08-09

Slow-roasted oyster blade with date and pistachio crust 18-19

Grilled beef tenderloin and porcini mushrooms with red wine, juniper berries reduction, roasted potatoes and crispy pancetta 10-11 Lifestyle herb roasted sea bass, mustard dressing 12-13

Trio of tapas 20-21

and foie gras, with pumpkin puree, apple, crispy brioche, cardamom jus and thyme espuma 22-23 A supplement of The Pro Chef ME

01 Contents.indd 3

10/17/13 1:25 PM

T

RA wo ce W lef hig ex fro Al loc de aw se

ta an

qu ma fro sta ma

an of cr ha re te th en in re pr ar ac op

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.

02-03 RAK.indd 2

10/17/13 1:26 PM

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

02-03 RAK.indd 3

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

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.�

10/17/13 1:26 PM

RANGES FINE DINE Flat plate NABUR Creamer

B b

PRODUCT NUMBERS FDFP29 FBCR 15

SE

IN 2 60 4 2 1s 3c 2s 90 10 12 12 12 50 60 3c 60 30 mi sa

M 1

2

04-05 MOVENPICK.indd 4

10/17/13 1:27 PM

Best end of lamb with roasted veg, boulanger potato, rosemary jus SERVES 4 INGREDIENTS 2 racks of lamb 60ml olive oil 4 large potatoes (1kg) 2 medium onions, sliced 1 sprig of chopped rosemary 3 cloves garlic 2 sprigs of thyme, picked 90ml chicken stock 100g butter 120g carrots 120g parsnips 120g beetroot 500ml demi-glace 60g fresh tomato 3 cloves of cardamom seeds 60ml honey 30ml soy sauce mirepoix salt and pepper to taste

METHOD 1 Debone the lamb racks, keeping the bones aside for the sauce. Marinate the lamb loins with the olive oil, thyme and garlic cloves and keep refrigerated for 24 hours.

2 Melt a spoon of butter in a large pan, add the sliced onions and sautĂŠ until they turn golden brown. Peel and slice the potatoes thinly then plce them in a large oven-proofed serving bowl lined with butter and add the picked thyme, chopped rosemary and sliced garlic. Season. When the onions are ready add them to the potatoes and mix well.

Pour over the chicken stock and a few small

04-05 MOVENPICK.indd 5

3

4

5

flakes of butter, then gently stir so it spreads evenly around the potatoes. Place in the oven and cook at 180C for 20-30 minutes until golden brown. If they look dry add a touch more stock; if they start to go too brown cover with foil and continue to cook.

Peel all the vegetables and cut it into 3cm lengths, then place a heavy stainless steel sautĂŠ pan on medium heat, add a spoon of olive oil and caramelise the vegetables until golden brown, then add the thyme, salt and pepper and spoon of butter. Cook until the butter is turning into brown butter and then add the soya sauce and glaze with honey.

Chop the lamb bones and roast in the oven until turning brown. While roasting the bones, sautĂŠ the mirepoix in small saucepan until caramelised and then add the bones and keep glazing with white wine, reduce the wine all the way down and then add the demi glace. Bring it to boil and add the thyme, fresh tomato and cardamom seeds. Cook it for about 45 minutes. When it is ready strain the sauce through a fine chinoise and keep aside.

Place heavy stainless steel pan over medium heat. While waiting the pan to get hot, season the lamb then place into the

roasted all around, and then add the butter.

Cook it to your preferred temperature and rest it for about five minutes. While resting the lamb, place the boulanger potato and the roasted vegetables in the oven.

Bring the rosemary jus back to heat in the saucepan. Assemble all the ingredients

EDI PANCAMALA Chef de Cuisine, Chinwaggery MĂśvenpick Hotel Jumeirah Beach Javanese Chef Pancamata was educated at tourism college in Indonesia and came to Dubai in 2002 as Commis 1 in Hilton Dubai Creek, gradually working his way up the ranks to Junior Sous Chef in Verre. After 16 months in Beirut, he returned to Dubai in August.

10/17/13 1:27 PM

RANGE NANO Coupe flat plate

C

PRODUCT NUMBER NNPR27

SE

CH IN 2 50 50 M 1 1

FI IN 30 1g 1s 10 10 10 40 20 2c 50 cr 3

06-07 FUEGO.indd 6

10/17/13 1:27 PM

Chiles en nogada SERVES 2 CHILLIES INGREDIENTS 2 poblano chillies (250g) 50g fresh cheese 50g Manchego cheese METHOD 1 Roast the chillies until blackened, peel and dessed.

1 Stuff with meat filling and close carefully.

FILLING INGREDIENTS 300g minced beef or chicken 1 garlic clove 1 small onion 100g apple 100g pear 100g peach 40g almonds 20g raisins 2 cinnamon sticks 50ml olive oil crushed salt and white pepper, to taste 3 bay leaves

METHOD 1 In a large skillet, saute in olive oil the meat, onion, garlic, apple, pear, almonds, raisins and cinnamon sticks. When the meat loses its pink colour remove the cinnamon sticks and add the peach, salt and pepper.

2 Cook and mix evenly. Remove from the heat and allow it to cool.

3 Add the cheese and mix well.

SAUCE AND GARNISH INGREDIENTS 25g walnuts 500ml whipping cream 1 garlic 1/2 onion 50ml olive oil white pepper to taste pomegranate seeds parsley 50g goat cheese METHOD 1 Soak the walnuts overnight in fresh milk.

2 Sautee the chopped onion and garlic until golden. Add walnuts, cream and white pepper.

Stir and then make a puree in a blender.

JOSE MANUEL CHEF DE CUISINE Fuego Mexican born Chef Manuel learned recipes from his family and is passionate about authentic regional Mexican food.

06-07 FUEGO.indd 7

10/17/13 1:27 PM

RANGE ALLSPICE Pepper presentation tray rectangular

PRODUCT NUMBER SPRP30

SE

FO IN 50 50 2w 1e 10 30 1d M 1

2

08-09 GAUCHO.indd 8

10/17/13 1:28 PM

SERVES 4 FONDANT INGREDIENTS 50ml double cream 500g dulce de leche 2 whole eggs 1 egg yolk 100g plain flour 30g caster sugar 1 dspn of butter METHOD 1 In a glass bowl over a boiling pan of water (bain marie) melt the dulce de leche.

Whilst this is melting, cream together the eggs, egg yolk, caster sugar and the double cream in a mixing bowl. Add the butter to the dulce de leche. When the butter melts, remove from the heat. Add the egg mixture to the dulce de leche mix. Sieve the flour in next and combine thoroughly.

2 Prepare four 8oz ramekins by greasing with butter and dusting with flour. Pour equal amounts into each ramekin. Then bake in the oven at 180C for eight minutes. Remove from the oven, turn out of the ramekin immediately and transfer to plates. Serve with vanilla ice cream and a swirl of chocolate sauce.

08-09 GAUCHO.indd 9

AMARETTO CURD INGREDIENTS 50ml amaretto 200g butter 8 eggs (6 whole eggs and 2 yolks) 50g caster sugar METHOD 1 Dice the butter into 2cm cubes and place into a bowl with the eggs and caster sugar. Over a bain marie, gently stir the mixture until it begins to come together. It is important to keep the mix moving so the eggs cook evenly. Keep cooking until it reaches ribbon stage, add the amaretto, then chill.

JAMIE ROBERTSON

Gaucho Dubai

as Head Chef of Alma de Cuba, Chef Robertson spent close to two years as

International before being headhunted for his current position at Gaucho Dubai.

10/17/13 1:28 PM

RANGE LINE-Z Square flat plate

G m b c

PRODUCT NUMBER LZSP30

SE

IN 20 15 20 de 60 30 40 80 60 sa pa mi ga jun 1c sa

10-11 MEDIA ROTANA.indd 10

10/17/13 1:28 PM

Grilled beef tenderloin and porcini mushrooms with red wine, juniper berries reduction, roasted potatoes and crispy pancetta SERVES 4 INGREDIENTS: 200g beef tenderloin 150g fresh porcini mushrooms 200ml red wine demi glace 60g baby asparagus 300g potatoes 40g sugar 80g beef bacon 60ml extra virgin olive oil salt and pepper to taste parsley mixed herbs garlic juniper berries 1 cherry tomato sakura mix

10-11 MEDIA ROTANA.indd 11

METHOD 1 Marinate the tenderloin with fresh herbs and some olive oil. Clean the porcini mushrooms and marinate with olive oil, salt, pepper and a bit of chopped garlic.

2 For the sauce, in a sautĂŠ pan caramelise the sugar, add red wine, juniper berries and rosemary sprig and reduce on a slow fire. Once wine is reduced, add a bit of beef jus and cook until the right consistency, then adjust seasoning.

3 Peel the potatoes, then cut them in long and thick pieces, marinate with herbs, garlic, salt and pepper and roast in the oven at 180C for 20 minutes.

4 Place the beef bacon in a baking tray and cook slowly under the salamander till becomes nice and crispy.

5 Season the beef tenderloin and grill. Cut the porcini mushrooms in half and grill them too, then add chopped parsley.

6 Blanch the asparagus and season with olive oil, salt and pepper.

7 On a plate, place the roasted potatoes and arrange on them the beef tenderloin, porcini mushrooms and the crispy beef pancetta. Drizzle with red wine sauce and garnish with the asparagus, cherry tomato and micro lettuce.

DANIELE CAPOBIANCO

Media Rotana Dubai Educated at the Istituto Professionale di Stato per i servizi Alberghieri della ristorazione e turistici in Aversa, Italian Chef Capobianco has worked as Chef de Cuisine at Crowne Plaza, Oberoi Hotels & Resorts and in Certo at Radisson Blu Dubai Media City.

10/17/13 1:28 PM

RANGE FINE DINE Oval platter

L m

PRODUCT NUMBER FDOP40

SE

IN 4f me 40 10 40 14 80 pa ta dil 45 50 10 se 20 10 35 10

12-13 FAIRMONT PALM.indd 12

10/17/13 1:29 PM

Lifestyle herb roasted sea bass, mustard dressing SERVES 4 INGREDIENTS 4 fillets of local sea bass (140g each, cut into 45g medallions) 400g fingerling potatoes 100g red and yellow oven-dried cherry tomatoes 40g capers 140g haricots verts, blanched 80g red onion, finely diced parsley stems tarragon stems dill stems 45ml olive oil 50g pumpkin, cubed and blanched 10g microherbs sea salt and milled black pepper 20ml lemon 10ml Dijon mustard 35ml olive oil 10ml chopped parsley, tarragon and dill

METHOD 1 Brush the sea bass with olive oil, place on top of the selection of herb stalks and roast in a 350C oven for eight minutes.

2 Whisk together the lemon juice, mustard and chopped herbs, drizzling in the olive oil while whisking.

3 Heat a little olive oil in a sauteuse then add the red onion and sweat until translucent.

Add the slices of blanched fingerling potato, heat through without colouring add the cherry tomatoes, pumpkin and green beans 4 When all is hot lightly toss in the dressing and season to taste. Dress with the remainder of the dressing and a touch of micro herbs

JOHN K CORDEAUX Executive Chef Fairmont The Palm From humble beginnings working in a village bakery in England, Chef Cordeaux

most widely recognised chefs, with over 25 years experience. Spending much time in Canada, he led the opening team for Fairmont Bab Al Bahr.

12-13 FAIRMONT PALM.indd 13

10/17/13 1:29 PM

RANGES NANO Coupe flat plate ALLSPICE/CHIVES Bowl

Mango SERVES 8

PRODUCT NUMBERS NNPR27 SPCB11

COCONUT DAQUOISE INGREDIENTS 260g egg whites 185g caster sugar 150g shredded coconut 45g flour T45 95g icing sugar METHOD 1 Sieve together the icing sugar and flour.

Add in the shredded coconut. Whip the egg whites and sugar to a meringue. Fold in the powders and spread or pipe on a silicon mat.

1 Bake at 190C for 10 to 12 minutes.

CO IN 10 15 50 25 56 14 44 M 1

2 3

EXTRA BITTER CHOCOLATE CREMEUX INGREDIENTS 700g whipping cremeux 35% 140g egg yolks 70g caster sugar 360g couverture Kalingo 65%

4 METHOD 1 Sieve together the icing sugar and flour.

Add in the shredded coconut. Whip the egg whites and sugar to a meringue. Fold in the powders and spread or pipe on a silicon mat. Bake at 190C for 10 to 12 minutes.

2 Bring the cream to the boil, pour on the egg yolks mixed with the caster sugar and cook to 84C. Strain through to stop cooking and mix with a hand blender for a few seconds.

Gradually pour the hot custard on the partially melted couverture emulsifying with a rubber spatula to a smooth and elastic texture.

3 Mix with a hand blender making sure not to incorporate any air bubbles in. Set aside in the refrigerator.

14-15 STUDIO TOQUE.indd 14

10/17/13 1:30 PM

MA IN 36 20 12 8g 10

M 1

COCONUT MOUSSE INGREDIENTS 100g egg whites 150g caster sugar 50ml mineral water 25g corn starch 560g coconut pulp 14g gelatin 440g whipping cream 35%

t.

ly

METHOD 1 Cook the sugar and water to 121C, pour on the whipped egg whites and leave to cool down.

2 Soak the gelatine in cold water and drain.

3 Stir the cornstarch in the thawed cold pulp and bring to the boil. Stir in the softened gelatine and 25ml of the mineral water.

Chill down to about 40C. Fold in the Italian meringue, whip the cream supple and fold it in. Pour into 14cm rings.

4 Heat the pulp to about 50C and mix in the neutral glaze and water using a hand blender. Stir in the soaked gelatin and set aside in the refrigerator.

MANGO PASSION JELLY INGREDIENTS 365g mango pulp 200g passionfruit pulp 125g Absolu Cristal neutral glaze 8g gelatin 100ml mineral water

SPARKLING SILVER SOLUTION INGREDIENTS 50g sparkling silver powder

METHOD 1 Mix the ingredients and keep in an airtight bottle.

TO ASSEMBLE THE DISH 1 Spread the coconut dacquoise in a frame of 40x60 cm and bake at 190C for about 10 to 12 minutes. Cut out into discs of 12cm in diameter. Pipe 140g of cremeux per disc, sprinkle 60g of fresh mango cubes on top and freeze.

2 Make the coconut mousse, pour 150g per ring and centre the frozen insert. Freeze.

3 Cut out plastic strips of 45x4cm high, Temper some white coloured cocoa butter to 30/32C and stripe the strips using a comb.

Once crystallised, brush with sparkling silver powder. Keep in airtight box.

4 Mould dome moulds in Ivoire couverture to make the white chocolate spheres which will be sprayed with the silver solution using an airbrush.

5 When ready to finish the mango cakes, temper some Opalys couverture, spread a thin layer on the silvered plastic strip and stick it around. Allow to crystallise.

6 Melt the mango jelly to 30C and pour 80100g on the surface of the cake. Decorate with the silver chocolate sphere.

JEREMIE RUNEL Pastry Chef Valrhona Chef Runel is a regular visitor to the UAE where he trains pastry chefs in chocolate making and desserts. As well as his work with Valrhona, he also runs Studio Toque, which specialises in new product creation and culinary imagery.

METHOD 1

mix in the neutral glaze and water using a hand blender. Stir in the soaked gelatine and set aside in the refrigerator.

14-15 STUDIO TOQUE.indd 15

10/17/13 1:30 PM

RANGE ALL SPICE Sesame square plate

S m

PRODUCT NUMBER SPDP30

SE

IN 70 50 20 1g 1/2 1/2 5m 50 1 10 10 1/2 2g 50 10 10 2g

16-17 FAIRMONT DUBAI.indd 16

10/17/13 1:33 PM

Seared Wagyu beef with citrus marinated mackerel, golden beets and green chilli SERVES 2 INGREDIENTS 70g Wagyu cube roll 50g fresh Spanish mackerel 200g golden beetroot 1 green chilli 1/2 lemon, juice and zest 1/2 orange, juice and zest 5ml yuzu juice 50g rosemary 1 red radish 10g micro herbs 10ml extra virgin olive oil 1/2 cucumber 2g gelatin 50ml cream 10g sugar 10g Maldon sea salt 2g Szechuan pepper

METHOD 1 Cut the beef into into 3cm cubes.

2 Cook beetroot in 200C oven in aluminium foil with rosemary and salt.

3 Fillet and debone whole mackeral. Score skin and marinate with citrus juices and zest, sugar, Szechuan pepper and salt.

4 Peel beetroot and puree with sugar and salt. Melt gelatin in cream and continue to blend with beetroot till smooth.

5 Sear off beef on each side for one minute until lightly grilled.

6 Assemble on plate and garnish with remaining ingredients. Drizzle with extra virgin oil and Maldon sea salt flakes.

GIOVANNI PUGLIANO Executive Sous Chef Fairmont Dubai Starting his career in Sydney, Chef

in 2002 and a year later he became

restaurant in Dubai. A move to Hong Kong followed before his return to Dubai in February of this year.

16-17 FAIRMONT DUBAI.indd 17

10/17/13 1:33 PM

RANGE FINE DINE Gourmet flat plate

S a

PRODUCT NUMBER FDGF29

SE

IN 80 22 3t 24 24 1e 24 58 3g 1w 1 15 15

18-19 MLA.indd 18

10/17/13 1:33 PM

Slow-roasted oyster blade with date and pistachio crust SERVES 4 INGREDIENTS 800g beef oyster blade (flat iron steak) 225g soft dates 3 tbsp butter 240ml stock 240ml cream 1 eggplant 240g mushrooms 580g spinach 3 garlic cloves 1 white onion 1 roasted red pepper 150g cilantro 150g pistachios, crushed

18-19 MLA.indd 19

METHOD: 1 Preheat the oven to 80C. 2 Season the oyster blade then brush all sides with oil, coat with crushed pistachios then place in a hot pan to sear. Place in an oven at 80C and cook for two hours until very tender. Remove from the oven and rest covered with foil. Set aside and keep warm.

3 In a hot sauté pan, add butter and dates.

Cook on a low heat until very soft then remove half. Add half the cream and half the stock, then season and continue to a sauce consistency. Set aside.

4 Steam the eggplant whole until very tender.

Let it cool then slice the tops off horizontally leaving three-quarters of the eggplants whole.

Cover with some of the date sauce and place in a hot oven to caramelise. Keep warm.

5 In a hot sauté pan, add butter, garlic and mushrooms then sauté lightly. Increase the heat and add spinach and cilantro until wilted, then season. Keep warm.

6 Spoon some of the date sauce in the centre of the plate. Top with eggplants, onion, mushroom, spinach and the pistachio crusted beef.

TAREK IBRAHIM Business Development Manager MENA Meat & Livestock Australia (MLA) Egyptian Master Chef Ibrahim is a man of many parts. He trains and mentors extensively on behalf of MLA with chefs across the region and he is a highly visible TV chef on Fatafeat. An exrestaurant chef and owner in the US, he is currently considering opening his own restaurant in the UAE as well as writing a book on authentic Egyptian cuisine.

10/17/13 1:33 PM

RANGES ALL SPICE Chives square plate STONELEAF Round dish set

T

PRODUCT NUMBERS SPCH30 SLRD7, SLRD9, SLRD12

SE

TU IN 10 10 30 15 1t jui sa ex ch M 1

2

AS IN 1s 2 ha 1t 1t 1t M 1

2

20-21 MARTAS KITCHEN.indd 20

10/17/13 1:34 PM

Trio of tapas SERVES 4 TUNA AND BEETROOT TARTAR INGREDIENTS 100g fresh tuna loin, diced 100g beetroot, roasted and diced 30g red onion, finely chopped 15g radish, finely chopped 1 tsp Tabasco juice of one lemon salt and pepper extra virgin olive oil chopped chives

WATERMELON, TOMATO AND CHEESE INGREDIENTS 1 thick watermelon slice 2 tomatoes 1 tsp brown sugar fresh thyme leaves !

aged balsamic vinegar extra virgin olive oil Maldon salt chives

METHOD 1 Mix in a bowl the tuna, beetroot, onion and radish. Season with salt, pepper, lemon juice and olive oil.

2 Add Tabasco to taste. Serve and decorate with the chives.

METHOD 1 Start by compressing the watermelon in a sous vide machine (pressure 50). Refrigerate.

2 Peel the tomatoes, remove the seeds and cut into quarters. Preheat the oven to 120C. Place the tomatoes on an oven tray and sprinkle with the sugar, salt, thyme leaves and olive oil. Cook in the oven for one hour.

3 Cut the watermelon into big cubes. Add a drop of balsamic vinegar. Place a piece of tomato on top of the watermelon, as well as

"

with some Maldon salt and fresh chives.

ASIAN STYLE CEVICHE INGREDIENTS 1 sea bream fillet, diced 2 limes half a small red onion, finely chopped salt 1 tbsp sesame oil 1 tbsp chopped coriander leaves 1 tsp black sesame seeds METHOD 1 Add some salt to the fish and let it rest for about ten minutes, before adding the lime juice and letting it marinate in the fridge for around 15 minutes.

2 Finaly incorporate the rest of ingredients. Serve immediately.

20-21 MARTAS KITCHEN.indd 21

MARTA YANCI Founder

Spanish-born Chef Marta runs a boutique catering company, runs cooking classes and is about to open a casual cafe in

most popular food channel.

10/17/13 1:34 PM

RANGE WHITE GOLD Square plate

PRODUCT NUMBER GDSP34

SE

IN 40 10 30 1 br 1s 20 10 50 10 10 1t 2t thy sa ca 2t

22-23 AL MAHA.indd 22

10/17/13 1:34 PM

! " " " # SERVES 2 INGREDIENTS 400g Wagyu beef fillet 100g foie gras 300g pumpkin 1 Granny Smith apple broche, one slice 1 shallot 200ml chicken stock 100ml beef jus base 50ml apple juice 100ml cream 100ml milk 1 tbsp crème fraiche 2 tbsp olive oil, butter thyme salt, pepper and sugar, to taste cardamom 2 tbsp maple syrup

METHOD 1 SautĂŠ onion with butter, add diced pumpkin.

After six minutes add vegetable stock and cook until soft. Season then blend to get ! " # $

liquid, otherwise the puree will be too runny.

2 Peel apple, dice and poach in sugar syrup - add some vanilla and mint leaves for extra flavour, if you wish.

3 Slice brioche and roast in oven.

4 Reduce the beef jus base with some apple juice and cardamom.

5 For the thyme espuma, bring milk to a boil, remove from heat, add thyme, some cream, butter and crème fraiche. Add some salt and maple syrup. Blend to get foam. % & '(

)

be added cold to hot liquid. To get nice foamy structure base cannot be too hot and too cold, should be around 75-80C. 6 Grill steak and pan fry foie gras in a very hot skillet, season and serve.

PIOTR KAMIENICZNY

Hotelarstwa i Gastronomii in his native

the Sunrise Beach Hotel in Cyprus, before joining Sheraton as Chef de Partie. He took the same role at Burj Al Arab before moving to Al Maha in January 2012.

22-23 AL MAHA.indd 23

10/17/13 1:34 PM

PUBLISHER DOMINIC DE SOUSA GROUP COO NADEEM HOOD PUBLISHING DIRECTOR, HOSPITALITY DIVISION DAVE REEDER dave@cpidubai.com M: +971 55 105 3773 SENIOR GRAPHIC DESIGNER, HOSPITALITY DIVISION CHRIS HOWLETT

RAK PORCELAIN RANGES

PRODUCTION MANAGER, HOSPITALITY DIVISION VA DEVAPRAKASH

ALLSPICE P08-09 P14-15 P20-21

NANO P06-07 P14-15

FINE DINE P04-05 P12-13 P18-19

STONELEAF P20-21

LINE-Z P10-11 P16-17

NABUR P04-05

WHITE GOLD P22-23

PHOTOGRAPHER, HOSPITALITY DIVISION ANAS CHERUR DIRECTOR OF SALES, HOSPITALITY DIVISION ANKIT SHUKLA ankit.shukla@cpimediagroup.com M: +971 55 257 2807 SENIOR SALES MANAGER, HOSPITALITY DIVISION AJAY SHARMA ajay.sharma@cpimediagroup.com M: +971 50 419 5067 PRINTED BY Printwell Printing Press LLC, Dubai, UAE PUBLISHED BY

Tel: +971 4 440 9100 !

A publication licensed by IMPZ © Copyright 2013 CPI. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.

! "!# $% & % !

10/17/13 1:23 PM

72 ro p ha 04

L 08

R le ro cl 12

01 Contents.indd 2

9/9/13 1:54 PM

Signature plates

In association with:

OBC.indd 6

10/17/13 1:35 PM