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 menus...so 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

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.

Recipe

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

Method
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

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

Recipe

Omelette
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

Method
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

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

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

Method
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

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

Recipe

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

Filling
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

Method
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

Sunday Brunch at the Peninsula in Makati

Sometimes you have to treat yourself to something very special, something like a Sunday Brunch at The Peninsula in Makati, Manila. There are of course many great places to have a Brunch, but we thought to start with the Peninsula.

The hotel is already impressive but what impressed me most was that when we drove into the garage, the security came immediately as our car was too high, they guided us in a special parking slot that we could after our Brunch drive out again the same way......which we did and they made sure nobody would drive down while we are on the "wrong" road......now that is service and friendliness, the Brunch already started really good.

We were a little early so had time to browse through hotel, shopping is not great and sort of done like an after thought.....but there is a small pastry shop with home baked goods, yummy that is for sure.

While browsing we walked into the most amazing cupcake trolley and they had these little lollipops....chocolate pralines on stick, just amazing

The buffet is huge, the choice is amazing. It actually spreads over 2 restaurants, one having the more traditional Asian and Filipino dishes and the other the more continental, international dishes

There are plenty of action station, the chefs are busy at work, but at the same time looking well after the guests. They still have time to explain the food and chat to the guests.

The Pizza Station is another highlight, there is not just the normal Pizza but a sweet one as well and it looked absolutely delicious

Eating Brunch is a long and slow affair. You don't go there to have a quick bite to eat, no; you want to take your time and sample a bit of everything. I started with some continental cold meats, Oysters and smoked Salmon, all was of top quality, the cold meat on the photo is Bresaula, one of my absolute favorites!!!! It comes from the Valtellina region and is air dried beef.

Then I went on to try the Sashimi. There is a swell Sushi, but for me the rice fills my tummy too fast, so I skipped the Sushi. Sashimi was delicious with really fresh Tuna and Salmon

Then a main course, roast Prime Rib was so juicy and tender and a little Pork Belly, nice and crispy.

Then a bit of Tempura, Calamari were tender and overall great and crispy

No meal is complete with some cheese. I love cheese but have to say that the cheese selection was a bit disappointing. Never mind, it was still nice and the Croissant was fantastic. I love a good Croissant with a bit Brie

And then of course the desserts. I do have a sweet tooth and must say that I could have gone wild and have a lot more, but after all the great food I already had, I think I would have popped

There was still a little space, so I did go for seconds.....with a lovely cup of coffee, the Berry Panna Cotta was super light and delicious

So overall it was amazing. If you go, take the Champagne Brunch package, then you can wash down the delicacies with Moet et Chandon, something that is hard to beat. 

Cheese Room at Soneva Fushi

I think it is time to brag a bit again. It has been a while since I last wrote about the resort I am working for as Executive Chef. This time I like to show you some photos of our cheese and cured meats room.

Like the chocolate room, the cheese room is always open and mostly it is included in the room price. Mostly meaning during breakfast and lunch you can go wild, but if you feel like a nibble some artisan cheeses and cured meats during dinner or late afternoon, then we charge a small fee.

I spend a lot of time with the sourcing of these cheeses and meats. We have one main supplier, called Vanilla Venture where we buy most of our products from, but from time to time I can find something else that is special and I will put it in the Deli Room.

From time to time we have as well the owner of Vanilla Venture coming out here to do some training with the chefs. This is really important as most of the cheeses are really special. They are made in small batches, many times from raw milk. One of my favorite cheeses is the Tomme that is made from Goats milk, something really special.

The same is for the cured meats. We don't just have Parma Ham, no, we have different types of Pata Negra, the famous Spanish ham, we have the Ham from Bayonne, one of the best available, everything is local, the meat, the herbs and even the salt for curing comes from the River that is in that region.

Of course we have Asagio Speck from South Tyrol, a cured ham that is smoked as well for a wonderful intense flavor. We have about 5 types of salami, from Italy and Spain, I could not tell you which one is the best, they all taste fantastic

We have the possibility that you cut your own meat or we have a couple of plates of pre-cut delicacies. One of them I just have to mention is the Truffled Mortadella....it is just so sexy, the smell of the truffles, the finesse of the meat, all just too good to eat!

Then of course there are all the condiments, the olives which we marinate ourselves, the Kumquat jam, the Membrillo, a Spanish quince pate and of course the freshly baked bread. Now I am sure you can imagine why I have a daily quality control here in the Deli Room, just have to make sure all the meat and cheese is top!

I think I can say that the chocolate and the cheese room are something absolutely unique here in Maldives. I have not heard about any hotel that has something similar. This is why Soneva Fushi is well known for the food, it is not just the cooking, but as well the special offering we have here for our guests.

Homemade Pork Sausage

Over 6 month ago I wanted to start making our own sausages here at Soneva Fushi and finally, the day has arrived that we have made our first batch. The sausage machine arrived about 2 weeks ago, we got finally the sausage skins, so there is no stopping anymore.

Have I made sausages before? Yes, once about 20 years ago, so I can't say that I am a master sausage makes, but what I can say is that I love sausages and that is enough.

Of course I read up a little on how sausages are made, we are going very simple here with no preservatives, my pork sausages must look like sausages and not like pink, ugly things. So off we go

First I had to clean the machine nicely, it just came out of the box and there was still a lot of wrapping on it, but then that was one. We don't have always the right pork cuts, so I just took some of the pork necks we had and put them through the mincer, that was easy. But of course I wanted a special sausage, not just a simple pork sausage, so I started to chop some onions and garlic and cut a whole load of Granny Smith apples in cubes. I took some very good EV Olive oil and sauteed the onions and garlic till glassy, but no color, than added the apples. Simmer till al dente and voila, that was it. I let the mix cool down completely.

Then I thought that in a meat loaf one always puts some bread and eggs in it. I did not want to add the eggs, but I know that old bread binds the meat nicely, so I just soaked it in some milk.

So far everything was very easy, I mixed all the ingredients together and added the seasoning, honey, salt and pepper. Of course as any good chef, I had to taste my mix, but no, I really don't want to eat raw pork......so I made a small patty and fried it, yummie, yes it was good, just a little more salt and it is perfect.

Still everything is very easy......but then cam the tricky part. I had to put the sausage skin on the machine which was a lot more difficult than expected. The skin tears quite easily and I had to be patient with my work. But at the end it was done, I had the filling in the machine and started turning.......ohhhhh I made a little knot in front to avoid the sausage mix to just come out, that did not work because now my sausage filled with air instead of meat.....Caramba.....so I cut the tip off and it worked well.

To fill the sausage is OK, one just has to be patient, not to turn the machine too fast and at the same time to make sure the skin is sliding off the nozzle easily. The result: An acceptable sexy sausage that just needed to be turned and fried.

When turning the sausage (like making the individual sausages) one sees immediately if the right amount of meat is in the sausage, if it is too much it will burst, if it is too little, then it is just not so pretty, but OK.

Finally, after more than 6 Month of waiting, I had the first homemade Pork and Apple Sausage in the pan, wow was I excited and the smell started to come up, the sausages started to take color, I turned them around a couple of times and........yes they were absolutely fantastic. I was so happy, my day was made, nothing could go wrong anymore.....

The the chefs had a try, we laughed a lot, of course some jokes were made, some really pretty and some really ugly sausages were produced, but the main reason is, we have now our homemade sausages. We will start making different sausages, beef, chicken, lamb, fish and more. We all learned a lot this morning and had a great time with our new toy, the sausage machine

So here is the recipe if you want to try at home, trust me it is a lot of fun and works

4 Kg Pork neck
500 G Onions
100 G Garlic
1 Kg Apples
500 G Bread
250 Ml Milk
30 G Honey
60 G Salt
10 G Pepper coarse

Sausage skins

Mince the pork neck in a medium to fine mincer, not too fine as otherwise there is not artisanal look

Chop onions and garlic finely
Cut apples in 5 mm cubes
Use Granny Smith or any other sour variety

Sautee onions and garlic in olive oil without color
Add the apple cubes when the onions are soft
Cook for another good 5 minutes till apples are cooked al dente

Cool down the apple mix

Add milk to dry bread and keep everything in the fridge overnight

Mix all ingredients well together, put in sausage machine
Make little breakfast sausages

The Chefs are trying out sausage making

Not as easy as it looks, but a job well done