The Pro Chef ME Top 10 Recipes, Nov 2013

A supplement of The Pro Chef ME

AWARD WINNER “Tableware of the Year 2013�

RAK Porcelain thanks all the industry leaders for bestowing this honour on this brand and will strive to continuously innovate to excel and provide HORECA professionals a brand to be proud of.

Butternut squash gnocchi with Amaretto caramelised prawns 04-05

Crying tiger sirloin of black angus beef 14-15

salmon on avocado with passion fruit and tomato relish 16-17

Caramelised white chocolate panna cotta, lemon verbena ice cream and raspberry crispy 06-07

Check mate 08-09

Pan fried sea bass

cabbage, sweetcorn puree and potato lemon croquette 18-19 Chicken mandi 10-11

Crispy soft shell crab

harissa 12-13

Roast lamb loin on ratatouille 20-21

Royal chocolate mousse 22-23

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 CLASSIC GOURMET Rectangular Flat Plate PRODUCT NUMBER CLRP21

Butternut squash gnocchi with Amaretto caramelised prawns SERVES 4 GNOCCHI INGREDIENTS 350g butternut squash, roasted 200g flour (100) 400g potato 3 bunches thyme 2 egg yolks 1 tsp grated nutmeg 1 tsp white pepper 1 tsp salt 1 tsp sage, julienned 3 black tiger prawns (16/20), cleaned 1 shot Amaretto METHOD 1 Peel and de-seed the butternut squash, cut it into chunks, wrap it in aluminum foil and bake in the oven for 15 minutes at 200C. 2 Place the potatoes (whole and with skin) in a pot of cold, salted water with the thyme and bring to a boil, cooking for about 20 minutes, or until tender. Strain and let rest for a few minutes, but not until room temperature, otherwise the final dough will not work.

While the potatoes are still more than warm, peel them and squeeze them along with the pumpkin making a small mound on your table top. Once done make a small hole at the top (like a volcano) and add the egg yolks.

Sprinkle this mound with the nutmeg, white pepper, salt and a quarter of the flour.

3 4

5

6

7

Put a pot of salted water to boil.

Now you need to be fast. With clean hands start forming the dough by pushing, pulling and pressing the mixture, until all ingredients are perfectly mixed into one and until you use the entire flour. It should be of mid-firm consistency. Cut off small pieces at a time and roll them into sausages about 3cm thick, then with a spatula cut through the dough every fourth cm, forming little rectangles.

Repeat until the entire dough is finished.

Place the gnocchi in the boiling water, give a nice and gentle stir and wait for them to rise to surface. They should float for about two minutes to reach the perfect cooking.

In a pan place a nut of butter and let it melt, add the shrimp (cleaned from head, shell and vein) laid nicely on one side, after about one minute turn them to the next side for one more minute and then pour the Amaretto di Saronno on top and let it flame.

Strain your floating gnocchi and add them to the pan with the shrimp. Place one more piece of butter and just let it melt coating all of your gnocchi. Add the julienned sage and saute for a few seconds. Serve on a warm plate

CHRISTOPHER THOMPSON Head Chef

After secondary school Chef Thompson attended one of the top private culinary schools in Brescia, Italy - Cast Alimenti Culinary Arts School. His career to date has included Casa Brusada and Ristorante da Gigetto in Italy to Armani Ristorante and At.mosphere in Burj Khalifa in Dubai.

RANGE BUFFET Coupe Bowl PRODUCT NUMBER BUBC30

Caramelised white chocolate panna cotta, lemon verbena ice cream and raspberry crispy SERVES 4 CARAMELISED WHITE CHOCOLATE PANNA COTTA INGREDIENTS 100g caramelised white chocolate 500g cream 2 gelatine leaves, bloomed METHOD 1 Bring 250g cream to boil, pour over chocolate and gelatine, then cool.

2 Whip 250g cream to soft peak, fold into chocolate mixture and set in chiller LEMON VERBENA ICE CREAM INGREDIENTS 250g full cream milk 150g cream 35g milk powder 30g dextrose 100g caster sugar 20g trimoline 10g fresh lemon verbena

METHOD 1 Heat milk, cream, trimoline and milk powder up to 50C. 2 Whisk in dextrose and caster sugar and heat to 80C. 3 Infuse ice cream base with lemon verbena over night, paco and freeze.

RASPBERRY CRISPY INGREDIENTS 300g caster sugar 300ml berry tea liquid 300g egg whites 10g gelatine, bloomed 50g egg white powder 10g dehydrated raspberry powder METHOD 1 Dissolve gelatine in chamomile liquid.

Blend in egg whites, egg white powder and raspberry powder, strain through fine strainer then reserve in freezer.

2 Whisk desired amount until light and fluffy, spread onto a tray and dehydrate overnight at 60C. RED TEA LIQUID INGREDIENTS 300ml water 10ml red berry tea 45ml lime juice 65g honey 1.6g xantana METHOD 1 Boil water, chamomile, lime and honey for three minutes.

2 Add xantana, strain and reserve.

LEMON GEL INGREDIENTS 100ml lemon juice 50ml stock syrup 2g agar METHOD 1 Bring all ingredients to boil, simmer for two minutes then set in chiller.

2 Blend and pass through a fine strainer.

ALMOND CRUMBLE INGREDIENTS 100g unsalted butter 100g caster sugar 100g almond powder 100g flour METHOD 1 Cream butter and sugar until pale then beat in flour and almonds to form a dough. Set in chiller.

2 Grate dough onto a lined baking tray and bake at 180C for ten minutes.

WHITE CHOCOLATE CAKE INGREDIENTS 112g Valrhona Dulce 93g unsalted butter 19ml glucose syrup 56g egg yolks 93g egg whites 49g caster sugar 49g flour 4g baking powder METHOD 1 Melt chocolate, butter and glucose over double boiler then whisk in egg yolks.

2 Make French meringue with whites and sugar.

3 Whisk dry ingredients into chocolate mixture, then fold in meringue.

STEWART BELL Pastry Chef Ossiano Atlantis The Palm Before moving to Atlantis The Palm some year and a half ago, Chef Bell worked at the One&Only in Cape Town, South Africa.

RANGE ALL SPICE Square Plate

METHOD 1 Mix raspberry puree and albumin egg white powder then beat slowly in a mixer.

1 Boil water and liquid glucose to 130C then beat it.

1 Melt gelatin and add both mixes, beating.

!

cut, garnishing with a raspberry.

PRODUCT NUMBER SPSP29

LIME AND WHITE CHOCOLATE CURD INGREDIENTS 200g whole eggs 135ml lime puree 135g sugar 150g white chocolate Csivoire 35% 3g gelatin METHOD 1 Mix lime puree and sugar and heat to 92C. 2 Mix whole eggs to 85C to produce glaze.

3 "## ! !

4 Fill a chcolate cup and garnish with avocade or lime syrup.

Check mate RASPBERRY BROWNIES WITH SALTED CARAMEL FILLING INGREDIENTS 210g sugar 210g soft butter 125g chcolate 72% 160g eggs 2g salt

25g cocoa powder 2g frozen raspberry 500g sugar 100g butter 600g cream

METHOD 1 Mix butter and sugar to a cream then add melted chcolate and eggs, mixing slowly.

a tray and top with raspberries, Bake for 20 minutes at 170C then cool and chill.

2 Make the caramel by melting sugar then adding cream and cool till golden brown. Take off heat and add salt and butter. Cool then chill and then add to top of the brownie.

RASPBERRY GANACHE INGREDIENTS 550g milk chocolare 45% 380ml raspberry puree 30g invert sugar 15g sorbitol 50g butter 25g cocoa powder METHOD 1 Mix raspberry puree, invert sugar and sorbitol, then add chocolate, butter and cocoa powder, mixing slowly. Cool and then chill.

RASPBERRY MARSHMALLOW AND RASPBERRY GANACHE INGREDIENTS 85ml raspberry puree 9g alumin egg white powder 250g sugar 100ml water 50ml liquid glucose 1g gelatin

CLASSIC TIRAMISU WITH AMARITO COOKIE INGREDIENTS 420g egg yolk 600g sugar 150ml water 2,500g mascapone cheese 2,500g whipped cream 28g gelatin 220ml Amarito liquor espresso

METHOD 1 Make a sabayon with water and egg yolks at 85C. Add other ingredients and pipe into a chocolate cup.

PROFITEROLE WITH GINGER CARAMEL INGREDIENTS 1l water 400g butter 30g salt 20g sugar

!! " 800g egg 30ml vanilla essence caramelised sugar METHOD 1 Boil water with butter, salt and sugar, adding "

# $ cook slowly before transferring to another bowl to add egg and vanilla essence slowly.

2 Mix then put in pie in steel pot at 180C for 30 minutes. Cool.

CANNOLI INGREDIENTS &'! " 20g butter 100g egg 20g sugar 60ml white vermouth 1 lemon peel 1 tsp cinnamon powder METHOD 1 Mix everything to a dough and let it rest for two to three hours.

2 Pass through sheeter machine and make cones.

3 Fry at 160C until golden brown.

CANNOLO INGREDIENTS tuile gruetine pastry cream caramelised hazelnut METHOD 1 Bake tuile in a steel pot in 200C for four

with pastry cream and garnish with hazelnuts.

APPLE STRUDEL INGREDIENTS

( apple breadcrumbs sugar

cinnamon powder raisins pine nuts " ) walnuts 125ml milk 125ml cream 3 egg yolks 65g sugar 1 vanilla pod METHOD 1 Mix all ingredients and cook at 180C for 20 minutes. Cut and serve with vanilla sauce.

CHERRY BALSAMIC INGREDIENTS 200ml sour cherry puree 2.4g pectin 32g sugar 200g isomalt 120g glucose 2.4g tartaric acid 26ml balsamic vinegar METHOD 1 Warm the isomalt, cherry puree and glucose to 45C, then add sugar and pectin, warming to 90C. Add acid then cool and add balsamic vinegar.

GRIOTINE CHERRY INGREDIENTS griotine cherry fondant METHOD 1 Dip cherry in fondant and keep dry for

ANDREA MUGAVERO Executive Chef

Chef Mugavero became Head Chef at a young age at La Saliere Restaurant in Monte Carlo, before moving to

star Cogeta Palace Hotel in Parma.

Headhunted by the BiCE Group, he was the Executive Chef across international locations, including Dubai.

RANGE PLAYA Square Flat Plate PRODUCT NUMBER PLSP30

Chicken mandi SERVES 2 RICE INGREDIENTS 250g sella rice 2l chicken stock (bouillon) 3 garlic cloves 1 tsp ginger 1 medium onion half green capsicum green chilli, 1 small piece 1 medium tomato 10 coriander leaves 1 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp cardamom, whole 2 cloves 1/2 cinnamon stick 1/2 tsp black pepper, whole 1 dry lemon 2 threads saffron salt and orange food colour, to taste 20ml corn oil CHICKEN INGREDIENTS 1kg chicken 2 threads saffron 1/2 carrot 1/2 celery stick 1/2 leek (white part only) salt to taste bouquet garni - mix of cloves, cardamom, cinnamon stick and dry lemon

METHOD 1 Wash and drain the rice.

2 In a skillet, add corn oil and, when heated, add onion and saute until golden brown.

Then add minced garlic and ginger. Cook for a few minutes then add tomato puree and cook for five minutes. Add all the powdered spices and cook until the raw smell goes, then add capsicum, green chlili, coriander leaves and chicken stock.

3 When the water boils, add salt and rice.

Cook until the water level reaches below the rice and starts to form bubbles, then add saffron and food colour, cover and simmer for ten minutes.

4 Marinate the chicken with saffron and corn oil.

5 Place the vegetables and stock in a boiling pot and bring it to boil. Place a strainer on the pot in the boiling stock with the chicken on it and cover it with an aluminum foil for one hour until the chicken is cooked.

6 To serve, arrange the rice on a plate and place the chicken on top. Serve with tomato sauce.

ESSAM NABHAN Executive Chef Millennium Plaza Before joining Millennium Plaza, Chef Essam worked for Sheraton Doha Qatar, Tamani Hotels and Burj Al Arab, where he was Chef de Cuisine for nearly seven years at the responsible

restaurant Al Iwan. He received his training at the Ismailia Hotel Institute in Egypt.

RANGE CLASSIC GOURMENT Rectangular Flat Plate STONELEAF Rectangular Tray PRODUCT NUMBER CLRP38 SLTR33

SERVES 4 INGREDIENTS: 6 jumbo soft shell crabs, cleaned and washed 2 cups flour Maldon sea salt and freshly ground black pepper, to taste 1 cup full cream milk 2 whole eggs, beaten 2 cups panko breadcrumbs 2 baby gem lettuce 6 slow cooked tomato 2 compressed cucumber, deseeded and cut lengthways 20ml roasted garlic mayonnaise 90g spring onions, grilled and peeled 6 saj bread 100g harissa paste 100g tarrator sauce TARRATOR SAUCE INGREDIENTS: 700g tahini paste 250g yogurt 30ml lemon juice, to taste 12g cumin powder 1 garlic clove 7g Maldon sea salt, crushed to a paste 600ml iced water

HARISSA INGREDIENTS: 400g long red chillies, deseeded 70g garlic cloves, chopped 3g Maldon sea salt 6g caraway seeds, roasted and freshly ground 10g coriander seeds, roasted and freshly ground 60ml extra virgin olive oi 10g caster sugar 5ml white vinegar freshly ground white pepper, to taste METHOD: 1 For the harissa, saute the garlic without colouring in the oil, add the chillies and spices, along with the sugar and white vinegar. Cook for thirty minutes on a low heat, Once cooked, blend to a paste, correct the seasoning and chill in the refrigerator.

2 For the tarrator sauce, whisk all ingredients the together and keep refrigerated.

3 Coat the soft shell crabs using the seasoned flour, beaten egg/milk mixture then finally the flour. Place to one side.

4 Brush the hot saj bread lightly with the roasted garlic mayonnaise, then a little harissa.

5 Deep fry the soft shell crab until crisp and golden brown, season. Using a slotted spatula, transfer the crabs to a double layer of paper towel to drain and keep it warm in the oven.

6 Place the baby gem on top of the garlic mayonnaise, top with the fried crab, grilled spring onion and compressed cucumber.

Roll tightly, make sure the crab legs are sticking out of both sides, then cut into four, arrange on a plate with extra harissa and garnish lightly with herbs and cresses.

COLIN CLAGUE Executive Chef Qbara Best known in Dubai as the chef who opened Zuma and built its success, Chef Clague has recently returned from working with Jason Atherton in Asia to

complex.

RANGE CLASSIC GOURMET Rectangular Flat Plate PRODUCT NUMBER CLRP21

Crying tiger sirloin of black angus beef SERVES 4 INGREDIENTS 1 sirloin trimmed of fat, cut in half lengthwise and widthwise into four pieces 1 small white cabbage, finely shredded 4 carrots, julienned 1 bunch spring onions, cut into lozenges 1 bunch of asparagus, peeled and blanched in boiling water 1 red chilli, deseeded and sliced 1/2 bunch of coriander leaves 10 stems of purple broccoli, trimmed to 2cm pieces and blanched 2tbs tamarind juice 2tbs soya sauce 2 tbs peanut oil 1 tbs sesame oil 2 tbs lime juice 1 tbs chopped lemongrass 1 tsp chopped garlic 1 tbs palm sugar grated

METHOD 1 Season the beef well then sear in a hot pan 2 Add half the dressing and roll in cling film, blast chill until firm then cut on slicer and arrange on plate.

3 Dress the salad, garnish the plate and sprinkle with black and white sesame seeds.

ANDY CAMPBELL Chef for Hire Chef Campbell has been the Head Chef

restaurants including following Marco

! " # Menage a Trois and the French House $ $ % & # at 23 Romilly Street. He now cooks on command for VIP clients, acts as a consultant and, most recently, working with Yes Chef! (www.yeschef.ae).

RANGE PLAYA Round Deep Plate PRODUCT NUMBER PLDP30

SERVES 4 INGREDIENTS 4 salmon fillets (150gms each) 2 avocados 1 leek lemon juice olive oil salt and pepper crispy fried turkey bacon tempura garnish 4 passion fruit 2 medium tomato peeled and diced 2 tbsp extra virgin olive oil 1 tsp sugar (if required) 1 tbsp coriander chopped 5ml squid ink 20g tempura flour 10ml olive oil 8ml water

METHOD 1 Cut the leek into a 15 cm length. Open the leek and wash thoroughly. Blanch the leek in boiling salted water. Drain and allow to cool.

Season salmon with salt and pepper and drizzle of lemon juice.

3 Take four pieces of balanced leek measuring

string, one around each piece of salmon.

4 Pan fry the salmon in a hot pan with some olive oil and allow to cook for a few seconds on both sides then finish it in an oven at 160C for a few minutes.

Salmon should be cooked to medium because more cooking will make it dry.

5 Cut the avocados in half, remove the seeds and peel off the skin and sprinkle with some lemon juice to prevent discolouring.

6 Cut the passion fruit, scoop out the fruit and place it in a bowl.Then mix the diced tomato, olive oil and chopped coriander, season with salt and pepper and sugar if not sweet enough.

7 Slice the avocado and set it on the plate.

Place the salmon on top and garnish it with crispy fried bacon and tempura squid ink garnish. For the tempura garnish, mix the squid ink, tempura flour, olive oil and water, then add small quantities to hot oil until crispy.

RAHIL RATHOD

Creek Chef Rathod graduated from Edinburg Napier University with a BA in Hospitality Management and has since won a number of awards at a young age, including The Pro Chef Young Chef of the Year 2013 and the Burjuman Young Chef of the Year 2013.

RANGE PLAYA Round Flat Plate PRODUCT NUMBER PLFP31

Pan fried sea bass with braised Savoy cabbage, sweetcorn puree and potato lemon croquette SERVES 2 INGREDIENTS 2 sea bass fillets 25g butter 10ml olive oil 4g black peppercorns 10ml lemon 250g sweetcorn 20g shallots 75ml chicken stock 25g butter 50ml cream 250g Savoy cabbage 40g shallots 50ml chicken stock 35ml cream 20g butter 600g potato 100ml cream 40g lemon peel 20g thyme 125g breadcrumbs 3 eggs 50g flour

METHOD 1 Trim the seabass fillets to the size you require and season. Place in a frying pan with skin side down first, let golden. Turn over and baste with butter and lemon juice.

2 Cut cornels off the sweetcorn cob and chop. Saute with shallots. Add chicken stock and let cook until soft. Blend with stick blender and finish off with cream and butter. Season to tatse.

3 Julienne the cabbage and saute with shallots.

Add chicken stock and let cook at a slow temperature until soft. Add cream and butter and cook for another ten minutes.

4 Roast the potatoes whole at 220C for two hours in the oven until soft. Peel skin and mash. Add thyme, lemon, cream and salt.

Roll into desired shape, adding breadcrumbs to the mix if too wet. Once in shape (you can place in fridge till cold, this will hold the shape better) roll in flour, egg then breadcrumbs. Fry in oil until golden brown.

EMILY HERBERT Head Chef Ultra Brasserie Melbourne-born Chef Herbert worked in a number of chefs in that city like George Calombaris before relocating to Dubai for stints in Urban Bistro, Organic Foods & Cafe and Lime Tree Cafe. Her latest role is in organic, sustainable food outlet in Downtown Dubai, Ultra Brasserie.

RANGE PLAYA Square Flat Plate PRODUCT NUMBER PLSP27

Roast lamb loin on ratatouille SERVES 4 INGREDIENTS 480g lamb loin, boned 50g red bell pepper, deseeded and diced 50g yellow bell pepper, deseeded and diced 50g green bell pepper, deseeded and diced 40g zucchini, diced 40g eggplant, cubed 1/2 cup of tomatoes, peeled, deseeded and chopped 2tbsp tomato paste 1/2 tbsp onion, chopped 1 tbsp garlic, crushed 1 tbsp fresh Italian herbs, finely chopped 200g potatoes, cut into 2 cm goujons 50g rocket 50g glass noodles, deep fried 4 tbsp olive oil lemon juice seasoning to taste

METHOD 1 Marinate the lamb loin with half of the herbs, half the olive oil and 1/2 tsp garlic.

2 Heat a pan, add remaining olive oil and cook the onion and garlic, eggplant, peppers and zucchini. Add the tomato paste and cook till almost done. Then add the tomatoes and cook slowly until the vegetables are tender and braised.

3 Cook the lamb loin in a hot pan and rest for 10-15 minutes before slicing.

4 Marinate potatoes and roast in an oven for ten minutes at 180C. 5 Mix rocket with lemon juice and olive oil.

UWE MICHEEL Director of Kitchens Radisson Blu Hotel, Dubai Deira Creek Chef Micheel is perhaps the most visible chef in the UAE, combing a longstanding role as President of the Emirates Culinary Guild, with numerous prize winning competition teams and setting culinary records for the Guinness Book of World Records.

RANGE FINE DINE Gourmet Deep Plate PRODUCT NUMBER FDGD29

Royal chocolate mousse SERVES 4 BASE INGREDIENTS 80g milk chocolate 4g white chocolate 12g praline paste 3g rice crisps METHOD 1 Melt the chocolates and praline paste in a bain marie, then add the rice crisps and mix.

2 When mixed, apply a thin layer to each mould base.

METHOD 1 Melt the milk chocolate, butter and cream in a bain marie.

2 Soak the gelatin in ice water until soft and then dry.

3 Prepare Italian meringue from the egg white and sugar, whip the cream and combine the chocolate mixture with the Italian meringue then add the whipped cream and melted gelatin leaves.

4 Fill the mould on top of the crunchy base.

MOUSSE INGREDIENTS 170g milk chocolate 60g whipping cream 75g butter 3 gelatin leaves 50g egg white 60g sugar 120g whipping cream

AMEED SAEGH Executive Pastry Chef Media Rotana Chef Saegh has worked for the Rotana group for more than 13 years. In 2011, he was part of the team that prepared the longest Yule Log cake in the Middle East - 32 meters in length and weighing 200kgs. It contained 1,500 eggs, 60 kg

essence, 24 kg of raspberry jam, 20 kg of pastry cream and 40 kg butter.

PUBLISHER Dominic De Sousa GROUP COO Nadeem Hood PUBLISHING DIRECTOR, HOSPITALITY DIVISION DAVE REEDER dave.reeder@cpidubai.com M: +971 55 105 3773

RAK PORCELAIN RANGES ALL SPICE P08-09

SENIOR GRAPHIC DESIGNER, HOSPITALITY DIVISION CHRIS HOWLETT

BUFFET P06-07

PRODUCTION MANAGER, HOSPITALITY DIVISION VA DEVAPRAKASH PHOTOGRAPHER, HOSPITALITY DIVISION ANAS CHERUR

CLASSIC GOURMET P04-05 P12-13 P14-15

FINE DINE P22-23

PLAYA P10-11 P16-17 P18-19 P20-21

DIRECTOR OF SALES, HOSPITALITY DIVISION ANKIT SHUKLA ankit.shukla@cpimediagroup.com T+971 55 2572807 SENIOR SALES MANAGER, HOSPITALITY DIVISION AJAY SHARMA ajay.sharma@cpimediagroup.com T+971 (0) 50 419 5067 PRINTED BY Printwell Printing Press LLC Dubai, UAE PUBLISHED BY

PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 © 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.

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