A supplement to The Pro Chef Middle East.

Publication licensed by IMPZ

Issue 2 / 2015
Recommended Recipes
Asian salmon Lobster ravioli
gavelax with banh 22-23
xeo rice wraps
06-09

Duck breast, plum Oriental spiced

and foie gras pâté roasted pigeon
10-13 with risotto style
freekeh and orzo
24-25

Duck foie gras Pistachio mousseline

terrine with cream with white
capsicum jam chocolate and cookie
14-15 crumb
26-27

Gianduja ganache Sicilian cannoli

nougatine torte 28-29
with poached pear
16-17

Grilled king crab on White chocolate

magnolia leaf (Taraba- bavarois
gani hoba yaki) 30-33
18-21
 The RAK annum. All our products meet stringent US
and European certifications.

Porcelain Alongside its aesthetic and functional

aspects, the brand’s quality/price ratio

story constitutes one of its main propositions.

All RAK Porcelain products are made from
premium raw materials using world class,
state of the art machinery from Europe for the
In the 10 short years since its establishment manufacture of top-of-the-range porcelain.
as a new initiative by the world’s largest Supported by a team of table art
ceramics manufacturer, in Ras al Khaimah experts and world-renowned designers
in the UAE, RAK Porcelain has grown to and surrounded by a solid network of
become one of the world’s largest and most professional distributors, RAK Porcelain
Renu Oommen
Chief Marketing Officer accomplished tableware manufacturers. creates collections that can withstand
With a philosophy of excellence and vision sustained handling both in the kitchen and
of supplying the world’s most discerning on the table. Recognized manufacturing
customers, RAK Porcelain has built a expertise combined with precise firing
presence in more than 135 countries globally. temperatures, the vitrification of the material
Being a sister company of RAK Ceramics, and the composition of the porcelain
the world’s largest ceramic manufacturer, elements combine to strengthen the enamel,
RAK Porcelain was able to draw on a core delivering increased chip resistance and
of professional talent in its drive to offer a greater resistance to repeated industrial
superior quality products to the HORECA dishwashing cycles. Products in the RAK
segment at value for money prices. Porcelain collections are perfectly suited
As part of our vision, we have grown our to the demands of the Horeca industry.
production capacity to 25 million pieces per The enhanced durability of RAK Porcelain

4
products ensures greater longevity – a fact and inclinations showcasing the design’s
appreciated by professionals throughout the dexterity and originality.
hotel and catering industry. Franciouse Boeur has an extensive track
Amongst the company’s key designers record in graphic design and is actively
are some of world’s finest. Gemma Bernal is involved in creating deigns for the top hotels
one such, and is one of RAK Porcelain’s key in Europe and the Middle East. Francoise has
designers. She spends her professional life always been guided in her work by producing
in design, thinking of products in a different unique and realistic art. She is active in
light. In her opinion, ideas and design creating and fully developing custom designs
proposals arise out of multidisciplinary on porcelain tableware for prestigious clients
conception and a close relationship with around the world.
the right people. She splits her work life Renu Oommen, Chief Marketing Officer
between design creation and design teaching, of RAK Porcelain, is proud of the company’s
an endeavor that requires her to analyse, achievements and excited about the RAK Porcelain
explain and communicate her own vision. future. “The success of RAK Porcelain is United Arab Emirates

Gemma has worked with various renowned due to our ability to respond to evolving PO Box 30113, Ras Al Khaimah
United Arab Emirates
chefs sharing a Mediterranean vision, market demands and to offer a world class
and she has found inspiration in young product using cutting edge technology.
T: (+971) 7 243 4683
chefs and professional reviewers seeking Created in collaboration with chefs, table
F: (+971) 7 243 4220
different approaches in culinary activities. top designers and industry technical
E:[email protected]
Gemma designed two beautiful collections, teams, each piece of RAK Porcelain is
named Marea and Giro, developed by RAK manufactured with great attention to detail. www.rakporcelain.com
Porcelain. Marea is designed to enhance We consider every aspect from reliability
culinary presentation and Giro is based on during use, Innovation in shape and quality
geometric shapes and forms. The result is an of craftsmanship, to offer our customers a
appearance of different sizes, tilted planes vivid and immersive dining experience.”

5
 Asian salmon
gavelax with banh
xeo rice wraps

6
Range
Neo Fusion stone
29cm couple plate
Grey matt

Product Number
NFSPCP29GY

7
8
Asian salmon gavelax
with banh xeo rice wraps
Serves 10

Ingredients
Rice wraps 1 tbsp oyster sauce
85g rice flour salt, to taste
15g tapioca starch ground black pepper, to taste
Mai Nguyen 1.5l coconut milk 650g salmon fillet, skinless
Chef de Cuisine 500ml vegetable oil 1/2 cup sugar
Lao 1/2tsp turmeric powder 1/2 cup salt
Waldorf Astoria Dubai Palm Jumeirah 1/2tsp salt 325ml light soy sauce
200ml water 2tbsp dark soy sauce
Born and raised in Vietnam, she 150g button mushrooms 100ml sesame oil
started her culinary career in 100g red capsicum 50g sugar
Germany, Thailand and Egypt. Her 20g shallots 25g laksa leaves
inspiration deriveds from her family 20g bean sprouts salmon crisp, mint and dill to garnish
and team, believing that cooking is 10g spring onions
not only about one experienced chef
but is a result of an entire brigade
working together as one in harmony.
The quote that she lives by is ‘Always
smile no matter what happens’. Method
Positive energy is the key to her food
and life. Combine the rice flour, tapioca remove from heat and let rest and cool.
starch, coconut milk, vegetable oil,
turmeric powder, salt and water. Finely chop all herbs and combine all
ingredients for the marinade.
Mix well. In a non-stick pan, ladle
one ounce of mixture and cook until To cure the salmon, combine the sugar
the sides brown. Turn the wrap over, and salt. Liberally sprinkle the mixture
brown the other side, remove from over the raw salmon, wrap and place in
heat and rest. the fridge for two nights.

For the filling, in a sauté pan on After two nights, remove excess liquid
medium heat with one tablespoon of and pat the salmon dry, add marinade and
oil, cook shallots, red capsicum, place back in the fridge for one night.
button mushroom, spring onions and
bean sprouts. After one minute, add Assemble the dish.
oyster sauce and season to taste,

9
 Duck breast, plum
and foie gras pâté

10
Range
Marea (Circus)
30 cm round plate

Product Number
MRFP 30

11
12
Duck breast, plum and
foie gras pâté
Serves 10

Ingredients
250g foie gras 40ml olive oil
20g salt 250g plums
200ml cream 100g sugar
Sven Schmidt 6g gelatin 4g agar agar
Junior Sous Chef 1.2g duck breast 50g sakura
Pure Sky lounge 230g salt 400g muesli
Hilton Dubai The Walk 150g sugar
60g cardamon
Chef Schmidt started his culinary 40g coriander seed
career in 2007 when he started his
apprenticeship in the Hilton Berlin,
followed by a spell as a Commis.
During this time, he entered
many culinary competitions, not
just in Germany but also Austria, Method
the USA and South Africa, which
prompted him to leave Germany Clean and cut the foie gras in small Wash, cut and boil plums with sugar and
to keep developing his experience pieces, then cook it with cream and water. When smooth, blend them and
and knowledge. He joined Hilton salt until it has melted. Add gelatine add agar agar. Spread half of the mixture
Jumeirah Resort as a Commis in and pass it through a strainer, then in the dehydrator for 24 hours to get a
Pastry, then moved to Pachanga pipe in the desired shape and set in chip; keep the other half in the chiller
before taking over Pure. the chiller. until it has set then blend with water
until you get a smooth consistency.
Clean and cure the duck breast with
salt, sugar, cardamon and coriander Plate together with muesli and garnish
seeds. After eight hours, wash the with sakura.
duck breast and pan sear it on the
skin side. Store in chiller and cut in
thin slices.

13
 Range
Neo Fusion (Volcano)
35x15cm sandwich tray
Black Matt

Product Number
NFOPSP35BK

14
Duck foie gras terrine
with capsicum jam
Serves 10

Ingredients
500g duck liver foie gras terrine
250g duck foie gras frozen slice
100g wild berries, frozen
1kg capsicum, red
Fernando Galbiati 200g sugar
Head Chef 100g salt
Bice 500g pepper
Hilton Dubai Jumeirah Resort 300g capsicum, yellow
10 eggs
Born in Milan, Chef Galbiati began 200g sugar
his career watching his mom
cooking to family and friends.
He cooks with style and passion,
while being dedicated to his craft
and focusing on using the freshest Method
and best regional ingredients. He
holds the Diploma of Chef Patron Peel and cube the red capsicum, put Sear the foie gras slice and cook in
from Collegio Ballerini in Milan into a large pot with sugar and cook the oven.
and has wide experience working over a slow herat until soft.
in celebrity restaurants in Milan, Pass the terrine in the berry powder.
London, Atlanta and Dubai. He Cut the terrine into a circle.
describes his cuisine as simple Make a line on the plate with the
and authentic and his favourite Mix the berries, eggs and sugar then yellow pepper sauce and then
ingredient is basil. cook on a tray in the over at 160C arrange the two foie gras elements.
for4 25 minutes, then cool and
make it into a powder.

Roast the yellow capsicum, peel

and cream.

15
 Range
Neo Fusion (Amber)
30cm Coupe bowl
Dark Red matt

Product Number
NFBUBC30BR

16
Gianduia ganache nougatine
torte with poached pear
Serves 10

Ingredients
200g chocolate Gianduia
30g whole hazelnut
Nicole Vincent 600ml whipping cream
Senior Chef de Partie 40g pears
Bice 310g sugar
Hilton Dubai Jumeirah Resort 10 whole eggs
3 vanilla beans
After her education in Kolkata and
New Delhi, Chef Vincent began
her career in Bangalore before
moving to Dubai to work at Hilton
Dubai Jumeirah Resort. She then
moved to Kempinski Residences & Method
Hotel Apartments, Palm Jumeirah
Dubai and Meydan Beach JBR Prepare a sabayon, mixing egg yolk
before returning to Hilton Dubai and sugar syrup. Melt the chocolate
Jumeirah Resort to join the Bice and mix into the sabayon.
team.
Whip the cream and add to the
mixture then pour into individual
moulds and put in the freezer.

Peel and cut the pears into wedges.

Make a syrup with sugar, water and
vanilla beans then poach the pears
in it.

Make a praline with caramelised sugar

and the hazelnut. put it into a Silpat
then crush when cold.

17
 Grilled king crab on
magnolia leaf (Taraba-
gani hoba yaki)

18
Range
Neo Fusion (Stone)
31cm Rimless flat plate
Grey matt

Product Number
NFNNPO31GY

19
20
Grilled king crab on magnolia leaf
(Taraba-gani hoba yaki)
Serves 1

Ingredients
230g king crab leg, including shoulder
2 shiitake mushrooms
25g yellow zucchini
Yukitaka Kitade 25g green zucchini
Chef de Cuisine 2 green asparagus
Umi 1/2 dried magnolia (or bamboo) leaf
Waldorf Astoria Ras Al Khaimah 100g QP mayonnaise
15ml Japanese soy sauce
Chef Kitade trained in his native 20g flying fish roe
Japan before continuing his training 15g shichimi pepper
in the USA. He has introduced 15ml chilli oil
Washoku, a traditional Japanese 2g garlic, grated
cuisine that has recently been 30ml ponzu soy sauce
added to UNESCO’s Intangible 10g unsalted butter
Cultural Heritage list, to Umi. Fluent
in English and Japanese, he enjoys
frequenting the local fish markets
in search of the freshest seafood
for his Washoku dishes which are Method
associated with an essential spirit
of respect for nature that is closely Prepare the gratin sauce (spicy zucchini into a leaf shape, then precook
related to the sustainable use of mayonnaise) in advance. Mix well the them in salted boiled water.
natural and local resources. QP mayonnaise, Japanese soy sauce,
flying fish roe, shichimi pepper, chilli Open the crab leg shell carefully with
oil and garlic then chill for a time. kitchen scissors then remove the thin
bone from each joint. Preheat the oven
Ponzu, Japanese citrus flavoured to 200C.
sour soy sauce, goes well with sweet
grilled king crab meat. Slowly heat Spread the gratin sauce on the naked
and mix unsalted butter well with crab meat evenly. Place the king crab
ponzu soy sauce - do not boil as you on a porcelain magnolia leaf and
will lose the fresh citrus aroma. baking tray. Cook in the oven for five
to six minutes. Roast all garnishes you
Cut off the stems of the shiitake prepared together.
mushroom. Cut the bottoms off
asparagus to remove strong fibre and Serve the dish with butter ponzu to dip
adjust to the same length. Trim both the meat into.

21
 Range
All Spice (Cilantro)
29cm round flat
plate

Product Number
SPCP29

22
Lobster ravioli
Serves 1

Ingredients
80g Canadian lobster meat, cleaned 50g lobster shells
20g eggplant 10g tomato, chopped
5g sundried tomato 10g onion, chopped
Janeth del V 1g garlic 1g garlic, chopped
Rodriguez de los Rios 1g sage 10g butter
Sous Chef 2g basil 2g salt
Bocca 2g salt 1g pepper
Hilton Abu Dhabi 1g pepper 100g flour
5ml extra virgin olive oil 50g semolina
Chef de los Rios comes from a family 1 egg
with wide gastronomic knowledge
and has been involved with food since
she was a small child. She started her
career in the kitchen of a café in her Method
home city of Caracas before obtaining
a gastronomic diploma in Caracas and Boil the fresh lobster for five minutes, For the lobster sauce, put the lobster
a Diploma for Peruvian cuisine in Lima. then transfer into iced water and shells in a large pot with a dash of olive
Her future plans are to study Japanese separate the meat from the shell, oil, onions and garlic and cook gently for
cuisine for decoration, plating and cutting the meat into small brunoise. five minutes. Add the chopped tomatoes,
technicality and Thai cuisine for salt, pepper and a little bit of water and
flavour. Her future goal is to become Peel the eggplant and then cut into cook for 10-15 minutes. Add the butter
Executive Chef and get the chance to small brunoise, same size as the and continue to cook for another 20
work in Ireland or Portugal to gain a lobster meat. Keep the eggplant skin minutes, then strain.
better insight into European cooking. for garnish. Sauté the eggplant with
some olive oil and the chopped garlic For the pasta sheets, mix the flour with
in a pot until golden brown. the eggs and the semolina until you have
a nice dough, let it rest for 20 minutes.
Sauté the lobster meat for no longer Make raviolis in the shape you desire with
than two minutes, then put aside each 50g filling with the lobster mixture.

Chop the sun dried tomatoes in To finish, reheat the lobster butter sauce
the same size as the aubergine, add on a low heat, boil the raviolis and add to
the chopped basil and sage. Mix your sauce then slice the aubergine skin
the sundried tomatoes, the herbs, in julienne and fry, then put on top as a
the lobsters and the aubergine all garnish.
together. Flavour with extra virgin olive
oil, pepper and salt.

23
 Range
Neo Fusion (Volcano)
29cm Round flat plate
Black matt

Product Number
NFSPCP29BK

24
Oriental spiced roasted pigeon with
risotto style freekeh and orzo
Serves 4

Ingredients
4 pigeon leg and breast
250g freekeh
125g orzo
Nour Almokad 100g labneh
Chef de Partie 30g parsley
Al Maeda 45ml olive oil
DoubleTree by Hilton 15g zaathar, fresh
Dubai Jumeirah Beach 10g cardamon powder
20g garlic, chopped
Nour Almokdad is a young talent salt and pepper, to taste
from Damascus, with eight years 80g shallots
of extensive experience in Arabic 40g brown sugar
Cuisine, who completed Hotel and 30g butter
Tourism Management and started zaathar sprig for garnish
his career with Armani Hotel in
Dubai, then moved to Ethihad
Towers, Abu Dhabi and eventually
made a career progress with Hilton
Worldwide joining DoubleTree by
Hilton Jumeirah Beach.
Method
Marinate the pigeon with garlic, olive Sauté shallots in the butter and
oil, cardamom powder, fresh zaathar caramelise with brown sugar.
then slow roast in a wood oven.
Plate freekeh and orzo then place the
Prepare orzo and freekeh by sautéing cooked pigeon and caramelised shallots
in olive oil then adding labneh spoon and garnish with a fresh sprig of zaathar.
by spoon, continuously stirring to
get a creamy texture. Add chopped
parsley and season.

25
 Range
Neo Fusion (Stone)
31cm Flat couple plate
Grey matt

Product Number
NFNNPR31GY

26
Pistachio mousseline cream with
white chocolate and cookie crumb
Serves 1

Ingredients
70g whipped cream 30g granulated sugar
8g sugar 2 egg yolks
10g caramelised sliced pistachio 7g corn starch
Raj Kumar 40g white chocolate (4 pieces of thin 35g unsalted butter (cold)
Pastry Chef square bar) 20g pistachio paste
DoubleTree by Hilton Resort and 100ml milk 35g unsalted butter
Spa, Marjan Island 1/2 vanilla bean (diced - room temperature)

Chef Kumar has worked for Hilton

since the start of his career in
1995 and he remains loyal to the
company. He won the prestigious
Merit Award for Plated Dessert Method
in 2003, Silver Medal for plated
dessert in the Chef Culinary Whip up the cream with sugar and heat, add the cold, diced butter and
Challenge held in the Hilton keep aside. whisk again until it is fully incorporated.
Hotel Dubai and has achieved a
certificate for menu engineering Heat the milk with half of the sugar Chill and bring down the temperature.
work shop from Emirates Academy and the vanilla bean in a saucepan. When the cream is at around 25C, whip
of Hospitality Management as In a bowl, whisk together the egg it at medium speed in the bowl of a
well as being a Certified Hilton yolks, sugar and corn starch. mixer with the pistachio paste.
Departmental trainer.
When the milk is boiling, pour it in Incorporate the soft, diced butter little
three times over the egg mixture by little and keep on whipping for
through a strainer and mix every time around five minutes until the cream is
to prevent the yolks from curdling. soft and airy.
Put back the liquid mixture into the
saucepan and cook on medium heat Fold the heavy cream into pistachio
whisking continuously. mousseline. Pipe the cream for
each chocolate layer and spread the
Allow the pastry cream to boil for caramelised pistachio.
two minutes then remove from the

27
 Range
Minimax
35cm Sandwich
tray

Product Number
OPSP35

28
Sicilian cannoli
Serves 10

Ingredients
250g T45 cake flour 300g ricotta
35g sugar 40g icing sugar
0.4g cinnamon powder 160g candied lemon
Francesco Dimonte 25g butter 120g dark chocolate couverture
Chef de Cuisine 5 eggs 75g sugar
Ballaro 8 egg yolks 7g pectin
Conrad Dubai 10ml lemon juice 170g raspberries, fresh
20ml water 150g blueberries, fresh
Born in Barletta, Chef Dimonte 5g egg whites 75g mint leaves
moved to Dubai after gaining his
hospitality degree as part of the
opening team of the Four Seasons
Golf Club in 2007, then to the Method
opening of Armani Hotel Dubai in
2009 where he was head chef. He In a medium bowl, mix together the tubes. Roll dough around cannoli tubes,
joined Conrad Dubai in February flour, sugar and cinnamon. Cut in the sealing the edge with a bit of egg white.
2014. butter until it is in pieces no larger
than peas. Make a well in the centre Heat the oil to 190C in a deep-fryer
and pour in the eggs, egg yolks, or deep heavy skillet. Fry shells on the
lemon and water. Mix with a fork until tubes a few at a time for two to three
the dough becomes stiff, then finish it minutes, until golden. Use tongs to
by hand, kneading on. turn as needed. Carefully remove using
the tongs and place on a cooling rack
Cut in the shortening until it is in set over paper towels. Cool just long
pieces no larger than peas. Add a bit enough that you can handle the tubes,
more water if needed to incorporate then carefully twist the tube to remove
all of the dry ingredients. Knead for the shell. Using a tea towel may help
about ten minutes, then cover and you get a better grip. Wash or wipe off
refrigerate for one to two hours. the tubes and use them for more shells.
Cooled shells can be placed in an airtight
Divide the cannoli dough into thirds container and kept for up to two months.
and flatten each one just enough You should only fill them immediately or
to get through the pasta machine. up to one hour before serving.
Roll the dough through successively
thinner settings until you have To make the filling, stir together the
reached the thinnest setting. Dust ricotta cheese and confectioners’ sugar
lightly with flour if necessary. Place using a spoon. Fold in the chopped
the sheet of dough on a lightly citron and chocolate. Use a pastry bag
floured surface. Using a form or large to pipe into shells, filling from the center
glass or bowl, cut out four to five inch to one end, then doing the same from
circles. Dust the circles with a light the other side. Dust with additional
coating of flour - this will help you confectioners’ sugar and grated
later in removing the shells from the chocolate for garnish when serving.

29
 White chocolate
bavarois

30
Range
Neo Fusion (Volcano)
31cm Rimless flat plate
Black matt

Product Number
NFNNPR31GY

31
32
White chocolate bavarois
Serves 1

Ingredients
170g soft butter
200g white sugar
Budi Setiono 2 eggs
Executive Pastry Chef 5ml vanilla extract
Waldorf Astoria Ras Al Khaimah 320g all purpose flour
salt - a pinch
Chef Setiono has enjoyed a long and 120g white chocolate
distinguished career in the creative field 110g vanilla sauce
of pastry. He has been with Waldorf 20g cocoa butter
Astoria since December 2013 where 9g gelatine
he was part of the opening team for 280ml whipped cream
Waldorf Astoria Dubai Palm Jumeirah 250g raspberry puree
and now heads up the award winning 60g sugar
team in Ras Al Khaimah. He began his 9g gelatine leaf
career almost 20 years ago in his home
country of Indonesia and has traversed
the globe with his creative skills and
worked in Oman, Canada, St Lucia and Method
the Caribbean. He was silver medallist
in the uncompromising Air Berlin ‘Battle To make the sugar dough, beat butter For the raspberry jelly, heat the puree
of the Kitchens’ competition 2012 and and sugar with a paddle attachment, and sugar, soften the gelatine then add
was the pastry ‘face’ behind Dubai Air add the eggs one at a time, then salt into it, then pour into a small mold.
Show and Dubai World Cup. and flour until just combined. Rest in
the fridge for at least one hour, then To assemble, place your upside down
roll, cut into the same size and shape mold, pour 1/3 of the mold, then place
as your preferred mold and bake at the raspberry jelly, then pour until
170C for 12-14 minutes. almost full, then place the sugar dough.
Put the left over mousse into the piping
To make the white chocolate bag and pipe into small dot formation,
bavarois, melt the white chocolate, place raspberries and a sprig of mint leaf
fold into the vanilla sauce, add the randomly.
melted cocoa butter and gelatin then
fold into the cream.

33
The RAK
Porcelain Neo Fusion

Ranges Black Matt

(Volcano)

P14-15
P18-21
P24-25
P18-21
P30-33

Neo Fusion
Grey Matt (Stone)
P06-09
P26-27

Neo Fusion Amber

(Dark Red Matt)

P16-17

Marea

P10-12

Paul Godfrey ADVERTISING MANAGEMENT

Group Director of Editorial Business Development Director Dominic De Sousa
Elaine McCarrick Chairman
Head Office: Editor [email protected]
PO Box 13700, Dubai, UAE Dave Reeder +971 4 440 9112 Nadeem Hood
Tel: +971 4 440 9100 [email protected] Group CEO
Fax: +971 4 447 2409 +971 4 440 9163 DESIGN & PRODUCTION
Sr. Graphic Designer Froilan Cosgafa IV Georgina O’Hara
© Copyright 2015 CPI. All rights reserved. Deputy Editor Production Manager James Tharian Publishing Director
While the publishers have made every effort
Beth Burrows
to ensure the accuracy of all information
in this magazine, they will not be held [email protected] Printed by
responsible for any errors therein. +971 4 440 9167 Printwell Printing Press