Saturday, January 28, 2017

Beef Tenderloin Recipe by Igor Macchia

As promised, here the first recipe in a long time. As we are talking about Igor Macchia, I have taken the liberty to share his recipe with you. It is a bit labor intensive than many others, but then, you want to cook one Michelin Star cuisine...then you have to work for it....Stars don't come just for a simple steak on the BBQ, no there needs to be more to it than that

It was so much fun working with Igor, he is totally down to earth and happy to coach the team, something they loved as the guest chefs are really changing the everyday routine, mine included. Often these chefs need specialized ingredients like the cassis and spinach powder for this recipe. Of course you can do it without it, but for us here, we want to be as close as possible to the original. So I contacted Igor and he happily shared where I can get all the special ingredients from, it took of course still a lot of mails with suppliers to get it finally delivered to us,..... but that is the fun part, the part where we have to source the best ingredients and then bit by bit actually have a web of suppliers where we can fall back with all the fancy foods....I just love that part

So here is the recipe: Enjoy!
Ingredient for cherry marinated with ginger:
  400 gr. fresh cherry
  140 gr. brown sugar
    50 gr. fresh ginger
Method for cherry marinated with ginger:
season quartered cherry with sugar and ginger. Vacuum pack and cook in steamed oven at 80°C for 3 hours. Chilled and blend. Keep the sauce for presentation of the plate.
Ingredient for mashed potatoes:
1500 gr. potatoes
                Sea salt
  150 gr. diced butter
  150 gr. mascarpone cheese
Method for mashed potatoes:
wash potatoes and pierce with a fork. Cook with sea  salt in oven at 200°C for 1 hour.
Mashed potato and add mascarpone cheese and butter. Season with salt and pepper and keep for presentation of the plate.
Ingredient for watercress sauce:
250 gr. fresh watercress
Method for watercress sauce:
Cook watercress in salted water. Chilled and blend.
Add xantana and season with salt and pepper. Keep for presentation of the plate.
Ingredient for presentation of the plate:
480 gr. wagyu beef tenderloin
120 gr. foie gras
   30 gr. cherry pure’ from boiron or capfruit
   20 gr. beef juice
   10 gr. watercress sauce
     2 gr. cassis powder
     2 gr. spinach powder
   60 gr. mashed potatoes
   40 gr. cooked cherry
   40 gr. saute fresh spinach
               Extra virgin olive oil
               Maldon salt
               Sea salt
               Fresh sprout
Method for presentation of the plate:
Season beef with salt and pepper and cook in a hot pan with olive oil. Finish to cook in oven at 200°C for 5 minutes.
Garnish the top of cooked beef with all ingredient and plate in a hot plate garnished with cherry and watercress sauce.

Use cassis and spinach powder for garnish the plate.

Friday, January 13, 2017

Cooking with a Michelin starred Chef

Lobster Carpaccio
Today I just wanted to tell you a bit about our latest event we did with a Michelin starred Chef. His name is Igor Macchia and he traveled all the way from Italy to us in Maldives to cook with us and produce 2 amazing dinners. Igor usually works in "La Credenza" a lovely Gourmet Restaurant close to Torino in north Italy
The Canapes
We have cooked together a couple of years ago and I am really happy to have Igor over again, this time in a different hotel, and show us the art of Italian Fine Dining
Chef Igor and me
Busy Plating
As the hotel is pretty full, it is not always easy for the chefs to make time and come over to Naladhu, the private island, and cook with the master chef. That is why most of the chefs actually took a day off so they have time and invest it to learn something new
Caesar Salad
We started off with a cocktail at the beach for around 60 guests. An absolutely amazing event as we had. We finished off the canapes in a make shift kitchen at the beach, the chef went around to meet the guests and everyone had a great time having some stunning food and watching the sunset. Of course the dinner was sold out within no time and we had 2 evenings with 32 guests each time....booked to capacity.
Lobster Carpaccio
The dinners were great too, the setup was outside, next to the beach under the stars....could not be any better. Igor and the chefs all busy in the kitchen we sent out course by course, accompanied by wonderful Italian wines.....yes, each wine was sent to the kitchen as well for a taster...much appreciated
Wasabi Risotto
Wagyu, Foie Gras and Cherries
I have a whole load of photos, so you can see the food a bit and I will try to post some of the recipes soon, they are absolutely easy to do, especially if one thinks that this is Michelin star level cooking
Pre Dessert
Chocolate Mousse and Spice Cake
So next will be a nice wine dinner with wines from Antinori and then there are another 3 Michelin starred chefs on the program in the next three month....something really exciting...and lots to write about.
The Brigade at work

The Brigade after work

Sunday, January 1, 2017

It has been too long

As the title says, it has been too long that I have not written a single Blog and one of my new years resolutions is that I am writing again regularly, something that I actually always enjoyed but due to a really hectic time at work totally put on the back burner.
It has been a fantastic time here in Maldives, I am not complaining, we have done a lot here at Anantara and have now culminated on a fantastic New Years Eve buffet...not just one but we had on Dhigu one buffet, then another one on Veli and 2 of the a la carte outlets served set yes we were running a bit
One of the main attractions was the ostrich eggs that we had in Dhigu....something most of the team members here have never seen nor touched. So when I got up this morning I saw plenty of photos on Face Book with the ostrich eggs
It took me more than 6 month to get them here....from the initial idea to contacting a super supplier in South Africa to finding out that the supplier actually needs an export permit for the eggs. The supplier went onto it and obtained a permit from the South African government, then got everything in place to send them to us which again is a challenge as they need to be
fresh and sent between Christmas and New Year.
 They did arrive in Male airport in the morning of December 30...then customs and yehee....arrived safely with us late in the evening, just in time for the next days events
But of course not just the Ostrich eggs were a big attraction. As usual the pastry outdid themselves and every year got better....I have attached a couple of photos as I really like these pastries very much0 In future there will be again a lot more....not just promising, but really taking the time to write a little bit

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