Tuesday, March 24, 2015

Cured Wagyu Beef Salad

As promised I am busy again with new dishes and recipes and am happy to share some of the new dishes. I know it took a little longer than expected, but finally I have some time to share the recipes. I am trying to get back into the routine of writing 4 to 5 blogs a month, so that there is a steady flow of recipes and stories

Live here is amazing, the 7 restaurants and 2 bars are keeping me busy, but working with the 60 chefs here is an absolute pleasure. I like when the chefs are creative, I push them to be creative because to be quite honest, to put out daily specials and more for all the outlets, then menu changes, new buffets and more, that is something one single chef can't do, but with a team like I have here, it works really well.

Today we do a nice cured Wagyu beef. Something that sounds so expensive but if you take the right cut, it is actually not that expensive. For a marble grade 8/9 Fillet one can easily pay 120 to 220 $ per kg.....for proper Kobe it can be even more. But to be quite honest, you don't need the most expensive cut of meat. A nice Wagyu rump will do the same, just make sure it is nicely marbled. Then you will be able to get the meat for around 20 to 25$
To make cured beef is actually vey simple and similar to Gravad Lax, the main ingredients are salt and sugar and spices. I usually marinate it over night or just a little longer, like this it is nicely flavored but still not too strong in flavor

So here is the recipe for the dish. This is enough for 10 friends

Cured Wagyu
800 g Wagyu Topside
75 g Sugar
100 g Salt
25 g Pepper Black, coarse
10 g Juniper Berries, crushed
2 ea Lemon Rind

250 g Green Asparagus
250 g Artichokes (from a pack of Antipasti Artichokes, so they are already marinated)
100 g Parmesan shavings
100 g Grapes
150 ml Balsamic Vinegar
25 ml Honey
75 ml EVOO
Micro Greens

For the beef just mix all ingredients and rub evenly of the meat.
Wrap the meat in cling film and keep refrigerated for 12 to 18 hours.
From time to time turn the meat around to ensure it is evenly marinated

The cut it as fine as possible and plate like a Carpaccio

Cook  half the green asparagus al dente
Cut the artichokes in halves or quarters
Cut the Parmesan in fine slices with a truffle cutter
Do the same with the uncooked asparagus
Reduce the Balsamic with the hone to half

Plate and enjoy

Monday, February 9, 2015

Anantara Maldives

It has been very quiet lately on my Blog. The reason for this is my new job, Cluster Executive Chef at Anantara Maldives.

As you can imagine, the cluster stands for more than one hotel, and yes in fact there are three hotels which are very close together and I am currently looking after all the culinary aspects. So the time for writing on my Blog is very much limited, but I am sure over time I will find more time to share recipes and stories again.

The hotels here are absolutely amazing. Each island/hotel has its own identity.

There is Anantara Dhigu, the biggest of all with 110 villas, some over water and some on the beach, but all are absolutely beautiful. Here we cater more for families, there is a kids club and kids are allowed everywhere. On this Island we have a couple of Restaurants, there is Fushi Cafe where we serve breakfast and an international dinner buffet. We have Terrazzo, our Italian restaurant which offers authentic Italian cuisine from our Chef de Cuisine Alessandro. It is an eclectic mix of traditional and modern cuisine. We have Fuddan, our Fusion restaurant...but this one will soon change to a different restaurant, stay tuned for more news about that soon. We have Aqua serving light snacks from 10 till 6 pm and drinks till late
The there is Anantara Veli, the romantic island, no kids during the evening, loads of honeymooners and couples are staying here. Here we have Origami, Japanese, then 73 Degrees with Breakfast and daily changing theme evenings and we have Dhoni bar for drinks and snacks

On the way to the last island you will pass Baan Huraa, our thai restaurant. I always love stopping here as everything is Thai, service, chefs and of course the food. We fly in all ingredients from Bangkok....yes we like to do the real thing.

That brings us to the last hotel island, Naladhu. Naladhu is actually not an Anantara brand but we are of course looking after it as it has only 20 rooms and is super luxury. So you guess it right, our restaurant here is The Living Room where we cook fine dining, progressive cuisine or simply what the guest likes to have. The chef is talking to the guests and will then cook what they feel like.
So and then there is one more island, called Guli Fushi. We have a little pop up restaurant on there serving light foods cooked mainly on the grill and in the Tandoor.
But that is not all, we have one last island called Marina. That is where most of the staff is living and all the main offices and stores are there

So we have to get everything from Male by boat to the stores and then from the stores to the different islands....then like pastry for example, we send again to the different islands as the pastry and bakery are on Veli. Not an easy operation, but trust me it is a lot of fun.

So you can expect a lot of new stories and recipes very soon, keep tuned

Monday, October 20, 2014

Chanterelle Mushrooms on Parsnip Puree

I have just received the first fresh Chanterelle Mushrooms of the season. Not that we have a season here in Maldives, nor do we have wild mushrooms, everything is flown in. But still, it is autumn in Europe so the mushroom season has started.

Today I show you more an Amuse, a teaser, than a full portion, but of course you can just make a full portion and serve it as a main course. I served it in Just Veg, our pure vegetarian restaurant.

I have mixed the mushrooms a little with White Shimeji mushrooms, they are very tender and soft in flavor, going well with the other ingredients.

Parsnip is of course one of my favorite vegetables, it is simply delicious. It is actually very close to carrots and Parsley, just the flavor of it is absolutely tremendous. I cook it this time as a puree, but one can easily roast it in the oven or use it like any other root vegetable.

So here is the recipe for 10 friends

400 g (15 oz) Chanterelle Mushrooms
400 g (15 oz) Shimeji Mushrooms
75 g (3 oz) Shallots
75 g (3 oz) Butter

500 g (1.1 lb) Parsnip
100 ml ( 3.5 oz) Cream
Pepper, white

Micro Herbs
Cepe Powder

Peel the parsnip, put in a pot and add water till it is nearly covered. Salt slightly
simmer till nearly soft
Add cream, again till the parsnip is nearly covered
Simmer till parsnip is very soft
Blend in a Thermomix, till very fine
Put through a sieve, season if necessary

Clean the mushrooms nicely, wash them just before using them, never wash them too early
Heat the butter till slightly noisette
Add the finely cut shallots
Saute the mushrooms and season with salt and pepper

Plate the parsnip puree,than add the mushrooms
Garnish with micro herbs

Friday, October 10, 2014

Breakfast: Fried Egg Dosa with Potato Curry

Again I have taken a fabulous idea from Australian Gourmet Traveler and have implemented it here with us as an a la carte breakfast. The Fried Egg Dosa with Potato Curry. Dosa is a traditional Indian pan cake, completely gluten free which is great. The flour is actually made with rice and lentils which originally get soaked over night and then ground to a paste. Yogurt is added and then it get "fermented over night in the fridge.

Sounds like a lot of work? Yes you are right it is But luckily we live in a time of convenience products and you can buy a Dosa Premix in most good Indian Grocers. Then you just follow the instruction on the packet....hopefully there is an English translation....

The curry is a very simple curry and on top of that a dry curry, so there is no sauce. But it is delicious and fills your tummy.

I usually just fry the Dosa, do my eggs on the side, then top the finished Dosa with the eggs and potato curry, generously sprinkle with freshly grated Coconut and then put a lot of fresh Coriander on top and Voila, you got a great and different Breakfast.

Do I just eat it for Breakfast? No, for sure not. I can eat the Dosa anytime of the day, but that is just because I like it at any time of the day.

250 g Dosa Mix
170 ml Water

1 kg Potatoes
50 g Ghee
100 g Shallots
25 g Garlic

20 g Chili, green
20 g Mustard Seeds
20 g Curry Leaves
20 g Masala mix

100 g Fresh Coconut, grind
30 g Coriander, fresh
3 ea Lime wedges

10 ea Eggs

Peel and cut the potatoes in cubes
Put in sauce pan, cover with water and bring to the boil
Simmer till al dente
Pour off the water

Cut Shallots and garlic in fine slices
Heat ghee and saute shallots, garlic and chili till caramelized
Add mustard seeds, curry leaves and masala mix
Saute another 2 minutes
Add the potatoes and toss quickly

Fry the Dosa on a crepe pan
Fry the eggs separately

Put a Dosa on the plate, add egg and potato curry
Generously sprinkle with coconut and coriander
Serve with lime wedges

Thursday, October 9, 2014

Asparagus and Shiitake Omelette

You are absolutely right, I am on a complete Breakfast trip, but then I have to admit, I love Breakfast (and Lunch, and Dinner, and all the nibbles between the meals). But at the moment I am totally into Breakfast.

This Breakfast is very much with an Asian touch, the sauce served is with black bean sauce, chicken stock and then the omelet is topped with pickled cucumbers and soy bean. I haven't added any chili as I am not too much into spiciness, but if you like, just add some red chilies, it will not just look great but taste great too.

The breakfast is very easy to do, the stock can be prepared in advance and to make it easier, you can just cook the shiitake mushrooms in the stock and then pour over the omelet.

The asparagus needs to be quickly blanched, but make sure it is still nice and crisp when serving. I like to use as well white asparagus, it is just different and really, really nice.

The cucumbers are marinated a la minute, basically do them at the beginning, then make a cup of coffee, then prepare the recipe. By the time you want to serve the omelet, the cucumbers will be marinated to perfection

Of course you can always take this recipe and use it for a light lunch or even dinner, it is easily prepared and I usually keep the stock in small bags in the freezer, so it is always available


20 ea Eggs
100 g Shiitake Mushrooms
50 ml Vegetable oil
150 g Asparagus green
150 g Asparagus white
100 g Bean Sprouts

Pickled Cucumber
250 g Cucumber
25 ml Sushi Vinegar
25 g Sugar, white

Black bean Sauce
50 ml Vegetable oil
50 g Ginger
10 g Red Chili
50 g Black Beans
25 ml Rice Wine
250 ml Chicken stock
25 ml Light Soy Sauce
25 g Sugar white

Peel the cucumber and cut in thin long strips
Mix vinegar and sugar
Add cucumbers and marinate for 15 minutes

Cut ginger and chili in julienne
heat oil and toss ginger and chili quickly
Add blackbeans, stir for another minute
Add all th other ingredients and bring to the boil

Blanch the aspargus
Heat oil and toss sliced shiitake mushrooms
Add eggs and stir quickly to form and omelette
When half cooked add some asparagus in the middle
Finish the cooking gently
Roll the omelette
Plate the omelette in a deep plate
Pour some broth on it
Garnish with pickled cucumabers and bean sprouts

Sunday, October 5, 2014

Brunch: Scallops, Chorizo and fried Eggs

Something different for Breakfast, Scallops and Chorizo, something that actually goes really well together. And yes it goes really well for breakfast or a brunch.

Is it my idea? No it is not so I can't take credit for this brilliant combination. I saw it in the Australian Gourmet Traveller, a magazine that I love since many years and have found a lot of inspiration, so here it is, the credit goes to Australian Gourmet Traveler.......thank you very much

This dish is part of the new Breakfast menu, and it is already one of the favorite dishes I am happy that it sells well. The breakfast is a lot busier than expected, I thought the guests would still prefer to go to the buffet where we have a huge choice of food, but no, our guests in the pool villas seem to enjoy the tranquility of having breakfast up at Sunset Restaurant

So without further ado, here is the recipe

1 kg Sour Dough Bread
75 ml (3 oz) EV Olive Oil

20 ea Eggs
50 ml (2 oz) Oil
50 ml (2 oz) Butter

400 g (14 oz) Scallops
200 g (7 oz) Chorizo dried

100 g (3.5 oz) Coriander
Maldon Salt
Pepper black

Cut the bread in 1.5 cm thick slices and toast on both sides in olive oil

Heat the oil and butter, fry 2 eggs at the time

Grill the scallops (2 per person)
Cut the Chorizo in 7 mm cubes and fry till crisp

Put the fried egg on the toast
Top with the grilled scallops and Chorizo

Generously garnish with fresh coriander
Sprinkle with freshly ground pepper and Maldon Salt

Serves 10 friends

Thursday, October 2, 2014

Breakfast: Potato, Leek and Gruyere Tart with poached egg

Trust me, here in the Maldives we are absolutely rocking. We just opened our new Restaurant Outlet, Marrakesh, now just 2 weeks later we are starting a new a la carte Breakfast outlet. We decided that the guests of our Pool Suites should have something special, after all the Pool Suites cost nearly double of a normal suite. So we decided to have something like an Executive Lounge just for them.

Here one can have Breakfast in tranquility, sitting outside beside the pool, everything is possible. The best thing is, one does not have to go and choose the goods from the buffet, no, here the buffet comes to the table. Fruit, Cheese, smoked fishes and Pastries are served family style, then the hot breakfast is a la carte.

The first Breakfast is a delicious Potato, Leek and Gruyere Tart with a poached Egg and Garden Greens. Simply delicious and relatively easy to prepare.

The Gruyere Tart can actually be made in advance and can be frozen, then you just defrost the Tart and bake it up again.

Of course you can as well use this dish for a lunch or a brunch..... anything is possible. I always think of Asia where there is no continental Breakfast as we know it, yes there are breakfast dishes, but not like we have in the Western World

Anyway, let's not talk too much, here is the recipe and enjoy

300 g Flour
135 g Butter
6 g Salt
120 ml Water

150 g Leeks
30 g Onions
10 g Garlic
150 g Potatoes
100 g Gruyere Cheese
120 ml Cream
120 ml Milk
3 ea Eggs
1 g Nutmeg
4 g Salt
2 g Pepper

Poached Egg
10 ea Eggs
1 l Water
50 ml Vinegar

Garden Greens
100 g Mesclun Lettuce
50 g Baby Carrots
50 g Green Asparagus
70 ml EV Olive Oil
30 ml Balsamic Vinegar

Mix all ingredients for the dough quickly
Keep in the fridge at least 2 hours, best overnight
before using
Roll the dough 3 mm thick, cut round discs and put in Individual quiche forms, punch holes with a fork and freeze
Bake at 180 C straight from the freezer till half baked

Cut the leeks in small cubes
Cut the onions in brunoise
Chop the garlic finely
Peel the potatoes and boil till soft
Saute the vegetables in butter, add potatoes
Season with salt, pepper and nutmeg

Beat egg, milk and cream till well mixed
Season withsalt and pepper

Put the vegetables in the quiches, pour Royale on top
Bake in the oven at 180 C till golden brown and baked

Bring the water and vinegar to a boil
Take the pan off the heat
Give the water a swirl and add one egg at the time
Poach to your desired cooking temperature

Plate the tart, put the poached egg on top
Cut the carrots and asparagus in fine slivers
Plate the salad next to the tart and drizzle with oil and vinegar

Recipe is for 10 friends

Monday, September 29, 2014

A taste of Morocco: Potatoes Maekouda

We have just opened a new restaurant in the hotel, called Marrakesh. and of course being a beautiful city in Morocco, we are serving Moroccan snacks and delicacies together with traditional tea and coffee and of course Shisha.

The restaurant is absolutely beautiful, being situated next to our Liquid Bar, one can relax on the carpets and sofas, the swimming pool in front, and then of course the waves splashing against the rock, really a relaxing place to be
When it comes to the food, we went as authentic as possible, our two Moroccan chefs really worked hard to get everything ready on time and after the food tasting, a first evening with all the senior management and a pre-opening cocktail party, we are starting today with being open to our hotel guests.

To make the dish of today is really, really easy. It is basically mashed potatoes flavored with some braised onions, then crumbed and deep fried. Like this you will get a deliciously light interior with the crispy and crunchy outer part

You can easily do that in advance and freeze, just do the crumbing a la minute, then fry immediately and serve 

1 kg Potatoes
100 g Onions
10 g Salt
2 g Pepper, white, ground
3 ea Eggs
150 g Panko Crumbs
100 g Flour

Peel the potatoes and boil in salt water till soft
Dry the potatoes in the oven a bit
Put them through a potato masher
Chop the onions finely and fry in olive oil without color, then mix with the potatoes and season
Form discs of about 50 g each
Beat the eggs
Put potatoes in flour, then eggs, then crumbs
Deep fry and serve immediately
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