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CONTENTS

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30

MAIN COURSES

32

Master of Main Courses

34

Pan Seared Lamb Loin with Coconut Mash, Vegetables and Thyme Jus

36

Antipasti Seafood

38

Braised Lamb Shank with Egyptian Rice and Spinach Mushroom Cake

40

Grilled Beef Tenderloin with Sun Dried Tomato Pumpkin Mash and Mushroom FricassĂŠ

42

Grilled Hammour with Olive Mash, Aubergine Cannelloni and Curried Coconut Sauce

5

INTRODUCTION

5

Foreword

6

The Judges

8

The Judging Process

10

STARTERS

12

Master of Starters

14

Cajun Spice Tuna with Couscous Raita and Tomato Orange Chilled Soup

16

Duo of Duck Liver

18

Seafood Symphony with Buffalo Tomato Coulis

44

20

Orange Shisha Smoked Duck and Foie Gras with Tomato Berry Relish

Harissa Braised Lamb Croquettes with Orzo Eggplant Caviar

46

22

Asian Seafood Platter

Herb Crusted Hammour with Black Lentils, Grilled Vegetables, Rocca Salad and Tahina Sauce

24

Reverse Gnocchi Bolognaise

48

26

Lobster Trio

Lamb Shank with Freekeh and Tomato Ragout

28

Grilled Baby Scallops, Watercress and Flower Salad with Basil and Lemon Sorbet

50

Mint and Pepper Crusted Lamb Rack with Coconut Mint Mash and Spicy Tomato Fritter

52

Pan Fried Sea Bream with Coconut Lemongrass and Crushed Potatoes

54

Smoked Lamb Rack and Braised Lentils with Red Pepper Harissa Piperade

56

Thyme Crusted Lamb Rack with Potato Carrot Puree, Roasted Beets and Lamb Jus

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58

DESSERTS

60

Master of Desserts

62

Date Textures

64

Chocolate Malua Pudding with Date Macaroon, Coconut Agar Agar and Nescafé Milk Foam

66

Coconut and Sweet Corn Pudding with Mango Parfait and Pandan Sauce

68

Dream of NESTLÉ®

70

Equilibre

72

Frozen Banana Glacé

74

Jasmine Green Tea Bavarois

76

Mango in Fashion

78

Tofu Cheesecake with Passion Fruit Lolly and Tomato Star Anise Caviar

80

White and Dark Chocolate Mousse, Chocolate Cake with Toffee Ice Cream and Cherry Sauce

82

ACKNOWLEDGEMENTS

83

The Emirates Academy

84

Creative Team

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FOREWORD With great pride, Nestlé Professional brings to you our sixth edition of Menus of the Masters ­ an inspirational collection of winning menu dishes prepared by professional chefs for professional chefs. Through Menus of the Masters, we aim to stimulate further development of the food service industry, demonstrate our range of value­added products and solutions, encourage applications of new and exciting recipes and, most importantly, interact closely with our valued customers and partners. For this new edition, the response from the chefs has been simply overwhelming. Across the three categories (starters, main courses and desserts) we received very creative and inspiring recipes. It was great to see the enthusiasm and passion of the participating chefs. This support from the industry professionals proves the great value of organising Menus of the Masters. The winning creations in this book showcase variety in terms of original presentations as well as the use of innovative methods, thus reinforcing the ongoing advancement of the dynamic Middle East foodservice industry.

Finally, as a global leader, at Nestlé Professional it is our vision to be an inspiring growth partner that delivers creative branded food and beverage solutions, enabling operators to innovate and delight their consumers. As a nutrition, health and wellness company with a strong commitment to science and research, we will continue our support to the industry professionals by offering renowned, reliable brands and high quality, !"#$%#&%#'()$*+,%-*..%.)/0".,!'1)*#.)1"+,'&"#1)1,&'%.)'")'2%)1/%!&3!) channels in out­of­home. I am certain this book will add to your collection of inspiring culinary delights and I look forward to your feedback and support to make it as successful as previous editions. Leonid Vereshchagin Country Business Manager Nestlé Professional – Nestlé Middle East FZE

The screening process of entries into the competition this year was much stringent as we aimed for truly unique, original recipes and upgraded the quality by carefully scrutinising the resume of each participant. Despite this, "$%0)455)%#'0&%1)6%0%)0%!%&$%.)7*8&#9)&')%$%#)7"0%).&:3!,+')'")1%+%!')'2%) best of the best. I would therefore like to thank and congratulate every single chef who sent in their entries. We would also like to express our appreciation to the managers of the hotels and restaurants for their continued support and encouragement to all their participating chefs. My special thanks to the judges for completing the challenging task of selecting the very best recipes to make Menus of the Masters such an exciting compilation of culinary masterpieces.

PANTONE 872 CVC

NOIR

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THE JUDGES Zain Sidhu Advisory Chef Nestlé Professional Middle East Chef Zain started his apprenticeship at a young age of 17 at Maxim’s de Paris in London in 1983. He then joined the Hyatt Regency Churchill Hotel London. Later, he joined The Four Seasons Hotel, Inn on the Park, Park Lane London, where he worked under the guidance of Chef Bruno Loubet in the 1­star Michelin Four Seasons Restaurant. He then moved to the Institute of Directors, Pall Mall, London. Then it was Morton’s, Berkeley Square, London. In 1993, Chef Zain then decided to gain some culinary experience in the USA, where he started ",')&#);"1)<#9%+%1()=*+&:"0#&*>)?&1)301') position was at Universal Studios. Then later worked for actor Eddie Murphy and singer Rod Stewart. Chef Zain returned back to London in 1996 and joined Directors Table in London. And later joined the Residence of Royal & Sun Alliance, London. In 2002, Chef Zain joined Crowne Plaza Jeddah, Saudi Arabia then the UAE. Chef Zain has been in the UAE for the past 8 years, 62%0%)2%)301')1'*0'%.)2&1)/0":%11&"#)*1) Executive Chef at Sheraton Khalidiya Hotel in Abu Dhabi then moved as

Executive Chef to Coral Beach Resort Sharjah (part of the Coral International Group) where he was involved in 4 openings. Firstly Coral Deira Dubai then Coral Ajman Suites then Coral Al Barsha Dubai and also Casa Samak (Seafood Restaurant) which was a brand new concept on the beach at Coral Beach Resort. Chef Zain has also been associated to The Emirates Culinary Guild for the past 7 years as a Senior Member. During this time, he has been involved in the Salon Culinaire and the Junior Chef of the Year. Chef Zain joined The Sydney International Culinary School Dubai in 2006 and was part of the opening team as well as appointed Executive Chef/ Lecturer. In 2007, Chef Zain joined Nestlé Professional as Consultant/Advisory Chef for the Middle East. He is also a Senior Member of the Saudi Arabian Chef Association, the Craft Guild of Chefs, England and he is a @<=A)=%0'&3%.)B,.9%> During his time at Nestlé Professional, he has been involved in events such as: mla Black Box, Horeca, IHF, Al Diyafa, Hot Chef and Culinary Arts, just to name a few.

Raman Khanna Director of Business Development and Commercial Hotels and Hospitality, ALDAR Properties

Raman Khanna began as a culinary apprentice with Oberoi Hotels in 1983. In 1986, he went to study at the prestigious Culinary Institute of America, where he received his Associate Degree in Culinary Arts with honors in 1989. Upon graduation, Raman joined Hilton International through the New York Vista Hotel. In 1990, he had the opportunity to work under renowned Chef Albert Schnell as Junior Sous Chef at the Toronto Hilton. He then accepted a new challenge as Senior Sous Chef at Hilton International Hotel in Washington DC. In 1994, Raman was asked to move to Abu Dhabi Hilton Hotel as Executive Sous Chef, becoming Executive Chef in 1997. He stayed until 2004, having designed successful restaurant concepts including Vasco’s and Jazz Bar, organized numerous royal functions, cooked for various world personalities and led his team to two consecutive titles of ‘Best

Culinary Team’ at Dubai Salon Culinaire in 1999 and 2001. After a brief stint as Director of Catering and Banqueting for Emirates Palace Hotel, in 2005 Raman was approached by ALDAR Properties PJSC for the development of their Hospitality Division. This meant going back to school and completing a !%0'&3!*'&"#)&#)?"'%+)C%*+)D1'*'%)*') Cornell University in the US. Now Director of Business Development and Commercial, he is tasked with negotiating over 30 hotel agreements in such projects as Yas Island and Raha Beach over the next 10 years. To date, he has successfully negotiated 24 of them. Additionally responsible for the F&B development of ALDAR Hotels and Hospitality, he serves as advisor on all related issues and works with his team on all aspects of its F&B outlets. Concepts for F&B outlets at Yas Hotel and Golf Plaza Hotels were developed under his guidance.

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Michael Kitts Director of Culinary Arts The Emirates Academy of Hospitality Management

British born Michael Kitts joined The Emirates Academy of Hospitality Management in 2001 as Lecturer and Executive Chef. Michael was previously at the renowned Butler’s Wharf Chef School in London, where he held the position of Culinary Director and Executive Chef since 1999. After completing his formal training at Thanet Technical College in Kent, UK, he started his career at Claridge’s Hotel in London where he 9*&#%.)2&1)301')/0*!'&!*+)%E/%0&%#!%>)F,0&#9)2&1 far­reaching culinary career, Michael has worked in some of the UK’s leading establishments including Les Ambassadeurs Club, The Swallow Royal Hotel Bristol, Hotel InterContinental London and The Ritz Casino. During his career, he has won many prestigious awards and accolades, including the Prince Philip Special Award in 1996 presented at Buckingham Palace and runner­up for National Chef of the Year in 2000. Having had a varied career in hotels, bank directors, restaurant kitchens and teaching – he feels his biggest attribute is that he is able to motivate and inspire – a quality that is paramount in the development of a successful business and particularly in the career of a good chef.

Alan Pedge Executive Chef Al Raha Beach Hotel Abu Dhabi

Alan Pedge started this trade as an apprentice chef in his home town of Lincoln in England before working in country house hotels in Norfolk, Winchester including the 15th century Great Fosters Hotel in Egham, Surrey. After joining the Palm Beach Casino in Mayfair, London, he was then invited to join the opening team of the Marlborough Hotel in Bloomsbury, London as Executive Sous Chef. Taking over after two years as Executive Chef. After leaving Britain, he has enjoyed stops on the way to the UAE in Bahrain where he spent most of the First Gulf War catering for troops stationed in the Gulf Hotel there. Sri Lanka with Renaissance, as well as Abu Dhabi and Lebanon was to follow before then traveling to Kazakhstan. While Executive Chef of the InterContinental in Astana Kazakhstan, he was privileged to be able to cater for many world leaders including Pope John Paul II as well as 3 former and serving Russian presidents, the King of Spain and Prince Andrew of England.

He has been back in the Emirates 1&#!%)G554()301'+H)*1)DE%!,'&$%)=2%:) of the Millennium Hotel in Sharjah then opening the Samaya Hotel in Deira before joining Al Raha Beach Hotel in 2010. Since returning to the Emirates, Alan has held the position of Chief Marshal for the Emirates Culinary Guild and is most likely '2%)301')/%01"#)62"7)*++)'2%)=2%:1) meet when they participate at the annual Salons held at the Gulf Food and the Junior Chef of the Year. The main motive for this is being able to help the next generation of young chefs in the Emirates achieve their own dreams within the trade.

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THE JUDGING PROCESS The Menus of the Masters Volume VI 2010 is an individual chef competition, showcasing their talents using our Nestlé Professional products, by professional chefs in the culinary world. Chef Zain says, “The whole judging process was very interesting and quite !2*++%#9&#9>)I#)'2%)301')1'*9%()'2%) participants sent us their CVs and we ensured that the level of chefs entering prove a consistent career record with sound experience in their respected positions. After reading through hundreds of CVs, our judges selected 100 candidates who were suitable for the next stage of the selection process. At the second stage, I contacted the selected participants to request their recipes and photos, keeping in line with our Nestlé Professional Menus of the Masters competition rules of which the ingredients must consist of one or more Nestlé products. After receiving 100 entries, the judges had the task of selecting the best recipes and thirty

participants were chosen for our Menus of the Masters Volume VI 2010 edition. From the thirty chefs selected, three categories were created: starters, main courses and desserts; with eight starters, twelve main courses and ten .%11%0'1>)<')'2%)3#*+)1'*9%()6%)&#$&'%.) chefs to prepare, cook and present their dishes at the kitchens of the Emirates Academy Dubai. The judges had scoring sheets setting out the criteria as follows: presentation/innovation, taste, correct professional preparation, mise en place and cleanliness during the preparation, with a total possible score of 100 points. The judges observed cooking techniques, skills and practicality of '2%)3#*+).&12>)<:'%0)'2%)J,.9%1)3#&12%.) scoring and decided upon the winners (three chefs ­ one from each category), I informed them of their success and the judges gave them positive and encouraging feedback.” Chef Alan said, “Always apply your critique to real life and give them practical advice that they could use in a professional kitchen.”

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STARTERS

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Master of Starters

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Chef Buddika is from Sri Lanka in a town called Ambalangoda (down south). He studied at Ambalangoda Darmashoka College. He later joined Dubai Marine Beach Resort in Dubai in 2000, where he worked in the main kitchen. After 4 years, Chef Buddika joined the Renaissance Dubai Hotel in 2004. He started in the cold kitchen. Later, he got promoted to Demi Chef De Partie in charge. Chef Buddika was very interested in culinary competitions. In 2002, he achieved 5 silver medals, 4)K0"#L%)7%.*+1)*#.)M)7%0&')!%0'&3!*'%1>)N2%)O%1'+P) Professional â&#x20AC;&#x153;Menus of the Mastersâ&#x20AC;? competition was '2%)301')'&7%)2%)%#'%0%.)*#.)2%)6*1)2"/&#9)2%)!*#) do his very best at this high level. He enjoys his profession at The Renaissance and he wants to learn more from the culinary team so that he can develop more and gain further knowledge in the future.

Chef Buddika Waduge Renaissance Dubai Hotel

Chef Buddikaâ&#x20AC;&#x2122;s hobbies are collecting culinary pictures, playing cricket and watching sports on television. He is married to Nisansala, who is motivating him all the time in his career and wants him to reach his goal. When he returns to Sri Lanka one day, he hopes to have his dream Sri Lankan restaurant.

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Cajun Spice Tuna with Couscous Raita and Tomato Orange Chilled Soup

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METHOD

Chef Buddika Waduge Renaissance Dubai Hotel

SERVES 4

CAJUN SPICE TUNA WITH COUSCOUS RAITA: Marinate the tuna with the spices, salt, pepper and lemon juice. Sear the tuna in a pan and allow to rest.

SAVOURY BISCUIT: Grind the biscuits then mix with soft butter. Add the paprika. Place into a tray sheet ¼ cm thick. Place in a chiller to harden the butter.

Mix the couscous with the prepared MAGGI® chicken stock as per manu­ facturer’s instructions. Season to taste. Keep it aside to cool down. Add the plain yoghurt and other ingredients and mix well.

Garnish with coriander leaves and crispy bread stick. Assemble and present the dish as shown in opposite picture.

INGREDIENTS CAJUN SPICE TUNA WITH COUSCOUS RAITA 400g tuna 1tbsp cajun spices 1tbsp lemon juice 50g couscous 2tbsp plain yoghurt 50ml MAGGI® chicken stock powder (prepared)

ASPARAGUS PANNA COTTA 300g asparagus 150ml NESTLÉ® sterilised cream 1tbsp agar agar seasoning to taste SAVOURY BISCUIT 100g savoury biscuit

1tbsp tomato

1tbsp butter

1tbsp cucumber

5g paprika

1tbsp onion

seasoning to taste

1tsp coriander

TOMATO ORANGE CHILLED SOUP: In a saucepan, add the MAGGI® peeled, diced tomatoes and orange juice, bring to a boil. Add the star anise and simmer. Once done, remove the star anise and blend the soup. Add the NESTLÉ® sterilised cream and season to taste. ASPARAGUS PANNA COTTA: Blanch the asparagus then puree to make the mousse. Add the NESTLÉ® sterilised cream and agar agar, season to taste. Fill into *).%%/)'0*H()+&#%.)6&'2)!+&#9)3+7)*#.) refrigerate for at least one hour.

seasoning to taste TOMATO ORANGE CHILLED SOUP 100g MAGGI® peeled, diced tomatoes 150ml orange juice 2pc star anise 15ml NESTLÉ® sterilised cream seasoning to taste

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Duo of Duck Liver

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METHOD Prepare the foie gras, marinate it with the

ONION DUST: Peel and slice the onions

red wine, herbs, salt and sugar. Leave

then fry it until golden brown. Put the

overnight in the chiller. The next day,

onions in a tray and place it into a low

Chef Fabio Pineda

remove the herbs and roll it into a cylinder

temperature oven for 2 hours, until crispy.

Fairmont Dubai

shape using a muslin cloth. In a large heavy

Q+%#.)'2%).0&%.)"#&"#1)'&+)3#%>)F0*&#)'2%)

pot, prepare the MAGGI chicken stock

excess oil and press overnight.

®

as per manufacturer’s instructions then

SERVES 4 INGREDIENTS DUO OF DUCK LIVER

CANDIED PITA

250g foie gras

½ea pita bread

25ml red wine (non­alcoholic)

½ cup water

½ small bunch rosemary

¾ cup sugar

½ small bunch thyme

simmer. Poach the foie gras in the stock

SPICY DATE COMPOTE: In a small pot,

for approximately 90 seconds. Let it cool

caramelize the shallots until dark brown

and roll it again to achieve the right

then add the dates and the chili. Cook

cylinder shape then place inside

for a further 4 minutes. Add the white wine

the chiller.

*#.)!""8):"0)3$%)7&#,'%1>)N2%#)*..)'2%) date juice and bring to a boil. Simmer it

FOIE GRAS: Gently sear the foie gras in

for 30 minutes. Allow to cool, blend then

a hot pan, season then gently remove.

/*11)&')'20",92)*)3#%)1'0*&#%0>)

Allow to rest before serving.

1 bay leaf

ONION DUST

TAHINI CREAM: In a mixing bowl, add

¼tsp sugar

150g white onions

all ingredients and whisk until a smooth

1lt MAGGI® chicken stock (prepared) 5g seasoning

consistency. Check the seasoning. SPICY DATE COMPOTE 50g seedless dates

CANDIED PITA: In a small pot, add the

FOIE GRAS

½ea fresh red chili

water and sugar. Simmer on a low heat,

160g foie gras sliced portioned

100ml date juice

keep whisking until the sugar is completely

5g seasoning

10ml white wine (non­alcoholic)

dissolved. Soak the pita for 30 seconds in

TAHINI CREAM

5ml red wine vinegar (non­alcoholic)

and put it in a low temperature oven at

15ml sour cream 10ml tahini

Assemble and present the dish as shown in opposite picture.

20g shallots

the syrup. Then place the pita on a tray o

100 C for about 4 hours.

30ml NESTLÉ® sterilised cream 5g seasoning

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Seafood Symphony with Buffalo Tomato Coulis

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METHOD Put all the ingredients for the lobster in a vacuum bag and cook for 5 hours o in hot water at 65 C. Cool down and keep aside.

Chef Amila. S. Rupasinghe Radisson Blu Hotel Deira Creek Dubai

SERVES 4 INGREDIENTS LOBSTER 2ea small lobster tail 2g tarragon 1tbsp sesame oil 1 clove garlic 10g carrots, diced 5g onion, chopped 5g celery, diced seasoning to taste CALAMARI 2ea small calamari tubes 50g of bok choy 4g ginger, grated 1 clove garlic, chopped 15g butter 1 egg yolk 4ea small shrimps 10g parmesan, grated 1tbsp olive oil 2g mixed herbs, chopped

Separately sauté in a pan, the butter, ginger and garlic. Then add the chopped blanched bok choy. BUFFALO TOMATO COULIS 30g buffalo mozzarella 20g MAGGI® tomato coulis 5g MAGGI® peeled, diced tomatoes 3g basil leaves 5g pine seeds, toasted 1tbsp olive oil 1pinch oregano seasoning to taste POTATO CAKE 80g of MAGGI® mashed potatoes (prepared) 5g parmesan, grated 80g carrots, blanched seasoning to taste

Put all the ingredients for the buffalo tomato coulis in a blender and blend until smooth and creamy. Add this mixture to a small saucepan and gently heat before serving. Assemble and present the dish as shown in opposite picture.

Mix the bok choy with egg yolk, chopped shrimps, parmesan and seasoning. Stuff the calamari tube and seal with a tooth pick. Sauté the calamari in a non­stick pan with some oil and the chopped herbs until golden and crispy, keep aside. Separately mix the prepared MAGGI® mashed potatoes with cream, parmesan and egg yolk. Add a little yellow colour with the turmeric. Alternate in a mould, the cooked carrots and MAGGI® mashed potatoes. Bake for 5 minutes in a o preheated oven at 160 C.

GARNISH squid black ink 1tbsp NESTLÉ® sterilised cream 1 egg yolk 1g turmeric powder seasoning to taste

seasoning to taste

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Orange Shisha Smoked Duck and Foie Gras with Tomato Berry Relish

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METHOD

Chef Than Htike Aung Shangri­La Hotel, Qaryat Al Beri Abu Dhabi

SERVES 4 INGREDIENTS ORANGE SHISHA SMOKED DUCK

FOIE GRAS TERRINE

500g duck breast

100g foie gras

8g MAGGI® chicken stock powder

2ea gelatine leaves

7g cinnamon stick 1g star anise 10g sugar 8g spice salt 5g salt smoking set ORANGE SHISHA, RICE, CINNAMON, STICK, STAR ANISE, CLOVES MAGGI® tomato and wild berry relish 20g MAGGI® tomato coulis 20g mixed wild berries

15ml red wine (non­alcoholic) 8ml NESTLÉ® sterilised cream

ORANGE SHISHA SMOKED DUCK: Put all the spices, salt and MAGGI® chicken stock powder together in a bowl. Using a heavy mallet, crush into small pieces.

two thirds then add the NESTLÉ® sterilised

Rub the duck breast with the spice salt. Refrigerate for 6 hours. Wash the duck breasts in iced water, drain and dry them well. Slowly sear the skin side of the duck breast in a hot pan until the skin is crisp and most of the fat released. Rest for 5 minutes.

Pipe the chilled foie gras mixture into desired moulds. Rest in the refrigerator until ready to use.

To smoke the duck breast, mix a good 2*#.:,+)":)0&!%)6&'2)'2%)R*$",0&#9) ingredients. Heat the pan until smoke appears. Sit the duck slightly elevated on top of the smoking mixture until cooked.

cream and seasoning. Lastly combine the foie gras, soft butter and NESTLÉ® sterilised cream and mix together. Chill well.

ONION TUILE: Slice the onion on the slicing machine. Brush both sides of the onion with the sugar and vinegar syrup. Lay the "#&"#)1+&!%1)"#)#"#-1'&!8)R*')'0*H1>)F0H)&#) o the oven at 85 C until crisp. Assemble and present the dish as shown in opposite picture.

15g butter seasoning to taste ONION TUILLE 1ea white onion 8g sugar 10ml vinegar GARNISH roasted pear and baby beet leaves

MAGGI® TOMATO AND WILD BERRY RELISH: Place the shallots and red wine in a pan and reduce the wine by half. Add the berries, MAGGI® tomato coulis, sugar and simmer over low heat to a thick consistency. FOIE GRAS TERRINE: Bake the prepared o foie gras in an oven at 85 C for 1 hour. S*11)'2%):"&%)90*1)'20",92)*)3#%)1'0*&#%0>) Set it aside. Reduce the red wine by

15ml red wine (non­alcoholic) 2g shallots 10g sugar

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Asian Seafood Platter

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METHOD FOR THE PRAWN: Clean and season the shrimps and then place in the refrigerator. To make the batter, combine the tempura R",0)*#.)U<VVI® coconut milk powder with ice cold water. Dip the prawns in the batter and dust dry coconut around the prawns, fry in the hot oil until cooked. Serve with a spicy mint dip.

Chef Chandana Priyankara Kathriarachchi Renaissance Dubai Hotel

SERVES 4 INGREDIENTS CRISPY COCONUT PRAWN

40ml teriyaki sauce

4pc prawns

8g MAGGI® chicken stock cube

T59)'%7/,0*)R",0) )

)

20g MAGGI® coconut milk powder

5g cornstarch seasoning to taste

25g desiccated coconut 30g fresh mint leaves

SHELLFISH MUSHROOM JELLY

10g fresh coriander leaves

30g MAGGI® mushroom soup

1pc fresh green chili

10g fresh shrimp and crab meat

10g yoghurt

100g MAGGI® tomato coulis

3ml lemon juice

100g fresh ripe tomatoes

500ml corn oil to fry

2ea gelatine leaves

seasoning to taste

10g onion, chopped 5g ginger­garlic paste

SALMON TERIYAKI G559):0%12)1*+7"#)3++%') 30g green beans 15ml sweet wine (non­alcoholic) 20g fresh mango

5g sesame seeds

)

FOR THE MINT DIP: Blanch the mint leaves and coriander leaves. Add green chili and lemon juice in blender, mix with yoghurt and season to taste. FOR THE SALMON TERIYAKI: Prepare small pieces of salmon, brush with teriyaki sauce then grill the salmon pieces until cooked. Serve with steamed green K%*#1)*#.)7*#9")!,K%1()3#&12)6&'2)*) sprinkle of roasted sesame seeds and some seasoning. FOR THE SAUCE: Simmer on a low heat, add soya sauce, sweet non­alcoholic wine, MAGGI® chicken stock and sugar in a saucepan, bring to a boil, thicken with cornstarch then strain the sauce.

FOR THE SHELLFISH MUSHROOM JELLY: Prepare the MAGGI® mushroom soup as per manufacturer’s instructions. Add the shrimp and crab meat. Season to taste. Soak the gelatine leaves in cold water then dissolve in the soup. Fill the mould then cool in the refrigerator. FOR THE TOMATO CHUTNEY: Chop the MAGGI® tomato coulis and the fresh tomatoes together. Keep to one side. Simmer on a low heat, add the onion, ginger–garlic paste and sugar, then the orange juice, white vinegar and spices. Finally, add the tomato mixture into it. Gently cook for 30­40 minutes and season to taste. For the cracker, grate the parmesan and melt on a silmat under the salamander until crispy. Garnish with fresh salad leaves. Assemble and present the dish as shown in opposite picture.

20g sugar 60ml orange juice 10ml white vinegar mix spices (cinnamon, cardamom, bay leaves) salad leaves and fresh parmesan cracker for garnish seasoning to taste

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Reverse Gnocchi Bolognaise

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METHOD BOLOGNAISE SAUCE: Sauté the onion,

Using pastry brush, paint the red pepper

garlic and carrot. Add the MAGGI

velvet along the plate and make 6 even

peeled, diced tomatoes then gently

dots using a squeeze bottle.

®

cook. Sauté the ground beef and brown,

Chef Chris Parsons Shangri­La Hotel Dubai

add MAGGI® tomato coulis and gently

Make 3 pools of liquid blue velvet

cook. Season to taste. Combine both

and place 1 piece of chive and 1 ball

tomato mixtures together. Roll 20g balls

on each.

&#)!+&#9)3+7)*#.)0%1')&#):0%%L%0),#'&+)2*0.>) Drizzle sauce over each ball. Using

SERVES 4 INGREDIENTS BOLOGNAISE SAUCE

LIQUID BLUE

200g beef strip loin ground 80/20

100g danish blue cheese

20g carrot, brunoise W59)"#&"#()3#%+H)!2"//%.) X59)9*0+&!()3#%+H)!2"//%.)

100g NESTLÉ® sterilised cream 100g sour cream seasoning to taste

10g MAGGI® peeled, diced tomatoes

GARNISH

70g MAGGI® tomato coulis

chive and sakura cress

GNOCCHI DOUGH: Mix all together and

the back of a spoon sauce around

make small 35g balls and rest at room

the arrangement with liquid blue.

temperature. Wrap gnocchi dough around frozen beef balls and steam for 4 minutes. Once set, rest in fridge. RED PEPPER VELVET: Cook gently on stove

Assemble and present the dish as shown in opposite picture.

top until very soft. Don’t brown. Blend, pass through sieve and season to taste. LIQUID BLUE: Mix all together and rest at

seasoning to taste

room temperature.

GNOCCHI DOUGH

GARNISH: To plate, shallow fry gnocchi

200g MAGGI® mashed potatoes (make a little dry)

balls at 180 C for 3 minutes to golden

2 small eggs

Arrange sakura on top of balls.

o

brown in colour and crisp.

M59)R",0 seasoning to taste RED PEPPER VELVET 200g red peppers, de­seeded 160ml olive oil seasoning to taste

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Lobster Trio

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METHOD Break lobster claws and tail and keep aside. Cut the head in half, wash and reserve. Marinate the claws and tail with

Chef Dannet D’Souza

salt, pepper, butter and garlic. Vacuum o pack and cook in a water bath at 65 C for 8 minutes. Plunge into ice water and let it cool completely. Roast all the shells including the head and use it to make a stock.

Hilton Jumeirah Resort Dubai

SERVES 4 INGREDIENTS LOBSTER TRIO

1ea lime

1ea canadian lobster

50ml olive oil

(300/400g)

10g butter

50g MAGGI® tomato coulis

15ml pineapple juice

100g NESTLÉ® sterilised cream

30ml lemon juice

1 habenaro chili

15ml orange juice

50g potato

15ml passion fruit puree

30g onion

30ml corn oil

30g carrot

10ml balsamic reduction

30g leeks

30g mussels

30g celery

20g shrimps

10g garlic

20g calamari

5 egg whites

20g hammour

5 gelatine leaves

1g saffron

200g rocket

5g sugar

5g red chili

seasoning to taste

¼ loaf baguette bread

Sauté the mirepoix and chili in a medium pot and add the MAGGI® tomato coulis. Cook it for 5 minutes then add half the lobster stock. Let it reduce by half then add the NESTLÉ® sterilised cream. Let it simmer for a few minutes, remove the chili and discard and continue to simmer to soup consistency. Season and strain. Before serving, add some cold butter and blend using a hand blender. Slice the baguette thin. Place the slices between 2 sheets of butter paper and place a weight on top. Roast it in the oven until it is crispy. Clarify the remaining stock with the egg whites to make a consommé. Strain and season only with salt. Add 2 gelatine leaves to the consommé. Sauté onion and garlic until translucent. Add the diced potato then the calamari and hammour and cook for 2 minutes, then add the mussels. Cook for further 3

minutes until the seafood is cooked. Finish with lemon juice and seasoning. Cool the bouillabaisse and add the remaining 3 gelatine leaves to it. I#)*)/+*1'&!)K"6+()3++),/)'")X!7)6&'2)'2%) bouillabaisse and let it set. Once set, place the lobster claw in the middle and pour the consommé to let the claw set. Once set, cover the claw with the remaining consommé. After the consommé is set, un­mould and trim the edges to get a square shape with the claw being in the middle. Cut a circle of the chili. De­seed, blanch and reserve in ice water. Do the same for the orange, lemon and lime zests. Juice the rocket. Place this juice in a shallow container and freeze. As it is freezing, scrape with a fork to form a slushy texture. Reserve in the freezer. Reduce equal quantity of the citrus juices until it is thick. Use this reduction to make the vinaigrette. Assemble and present the dish as shown in opposite picture.

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Grilled Baby Scallops, Watercress and Flower Salad with Basil and Lemon Sorbet

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METHOD

Chef Noberto Palacios The Palace The Old Town Downtown Burj Dubai

BASIL SORBET: In a pot, put sugar and

SWEET POTATO TUILE: Boil the peeled

water to boil until the sugar dissolves.

potatoes until it is soft. Blend the hot

Combine with basil, lemon juice and

potato with all the remaining ingredients.

glucose. Place in the freezer for 12 hours.

Place the mixture onto a silpat, spread

Then blend it in the sorbet machine.

evenly. Cook it in the oven at 100 C for

o

approximately 1 hour. BALSAMIC VINEGAR REDUCTION: Pour the

SERVES 4

balsamic vinegar in a pan and cook on

Assemble and present the dish as shown

a low temperature for 5 minutes until it is

in opposite picture.

thick and saucy in consistency.

INGREDIENTS BASIL SORBET

2g garlic

150g basil

40g onion

100g sugar

30ml olive oil

1ml glucose

5g salt

400g lemon 1lt water

SWEET POTATO TUILE 150g sweet potato

BALSAMIC VINEGAR REDUCTION

5g icing sugar

100ml balsamic vinegar

2ml glucose 6g isomalt sugar

WATERCRESS SALAD 20g watercress 49)%.&K+%)R"6%01 10ml olive oil 5ml balsamic vinegar 200g scallops

SCALLOPS: Pan fry the scallops for 2 minutes until golden brown in colour. Season to taste, then serve on Yajua sauce. YAJUA SAUCE: Add the MAGGI速 peeled, diced tomatoes, chopped garlic, onion K0,#"&1%()!2&+&)R*8%1()1*+')*#.)3#&12)6&'2) "+&$%)"&+>)Y"0)K%1')R*$",0()8%%/)'2%)1*,!%) in the chiller for a day. WATERCRESS SALAD: Add the watercress 6&'2)'2%)%.&K+%)R"6%01)&#)*)K"6+)*#.)7&E) with balsamic vinegar, salt and olive oil in this order until the salad soaks up the dressing.

seasoning to taste YAJUA SAUCE 49)!2&+&)R*8%1 125g MAGGI速 peeled, diced tomatoes

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MAIN COURSES

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Master of Main Courses

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Chef Rikki is currently working at The Address Downtown Dubai as Chef De Partie. He is in charge of the In Room Dining and Banqueting. Most of the time, his responsibilities are to make sure that operation runs smoothly based on the high standard set and good quality of food. N2%)301')'2&#9)'2*')&#1/&0%.)C&88&)'")K%!"7%)*)!2%:)6*1) when he was young and saw his mother preparing food with traditional cooking techniques and he really enjoyed those memories. Chef Rikki decided to choose this profession by entering The Hotel and Tourism Academy after he graduated from high school. Chef Rikki started his 301')/0":%11&"#*+)J"K)*')<0H*.,'*)?"'%+)B*8*0'*)*1)*) Commis Chef, Feb 2003. In March 2004, he joined The Grand Hyatt Dubai as a Commis Chef.

Chef Rikki Zulfikri The Address Downtown Dubai

Then he got a promotion to The Manhattan Grill, an outlet at The Grand Hyatt, as a Chef De Partie. Becoming Chef De Partie gave Chef Rikki the opportunity to excel as a chef. He then decided to move to The Address Downtown Dubai, where he was able to develop his career further and was part of the opening team. His recent achievement was 1st Prize winner of the mla Black Box Culinary Challenge 2010 in Dubai.

33

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Pan Seared Lamb Loin with Coconut Mash, Vegetables and Thyme Jus

34

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METHOD Sear the prepared lamb in a hot pan,

WALNUT CRUST: Place the bread on a

reduce heat and cook gently until

tray, spread the butter and toast in

medium­rare. Allow to rest, then slice

the oven at 120 C for 8 minutes. Then

=2%:)C&88&)[,+380&)

carefully into 2 pieces. Season to taste.

crush the toast and combine the

The Address Downtown Dubai

COCONUT MASHED POTATOES: Mix

SERVES 4 INGREDIENTS PAN SEARED LAMB LOIN 800g lamb loin Z47+)1,#R"6%0)"&+ seasoning to taste COCONUT MASHED POTATOES 60g MAGGI® mashed potatoes 20g MAGGI® coconut milk powder 2tbsp NESTLÉ® sterilised cream 6g butter 300ml milk seasoning to taste VEGETABLES 4pc endive 100ml balsamic vinegar 6g butter 60ml MAGGI® chicken stock (prepared) 6g fresh thyme 2tbsp honey few asparagus tips (for garnish) 6g butter 1ltr MAGGI® chicken stock (prepared)

o

chopped walnuts, MAGGI® chicken stock powder and parsley.

coconut powder with cream and milk,

100g pumpkin 6g butter 1tbsp honey seasoning to taste TOMATO SALSA 100g tomatoes, diced 10g shallot, chopped 6g red chili, chopped 10g coriander, chopped 1tbsp lemon juice 6tbsp olive oil 3 drops of tabasco seasoning to taste WALNUT CRUST 4 slices country loaf bread 6g butter 20g walnuts 6g parsley 8g MAGGI® chicken stock (powder) seasoning to taste

bring to boil, turn heat off. Then whisk in

THYME JUS: Prepare the CHEF® demi

the MAGGI® mashed potatoes powder

glace sauce as per manufacturer’s

until thick and creamy Add butter, season

instructions, add the thyme leaves,

with salt and pepper.

garnish with chervil and breadstick.

VEGETABLES: 4 pieces of endive cut in two

Assemble and present the dish as shown

lengthwise, sauté with butter until golden

in opposite picture.

brown. Add balsamic vinegar and the prepared MAGGI® chicken stock, thyme, gently cook and season with salt, pepper and honey. Blanch the asparagus, then sauté with butter, add the prepared MAGGI® chicken. Blanch the prepared pumpkin, glaze the pumpkin with honey and butter. TOMATO SALSA: Combine all ingredients, season with salt and pepper, gently warm the salsa in a small saucepan.

THYME JUS 6g fresh thyme 25g CHEF® demi glace powder

35

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Antipasti Seafood

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METHOD Place the honey, coriander and zest in a

AVOCADO­CILANTRO SOUP: In a food

K+%#.%0)*#.)K+%#.>)S+*!%)1"7%)!+&#9)3+7()

processor, combine scallions, cilantro

+*09%)%#",92)'")3')'2%)1*+7"#()"#)*)6"08)

*#.)9*0+&!>)S0"!%11),#'&+)3#%+H)!2"//%.>)

Chef Biswanath Bose

surface. Spread some of the mixture and

Add the cleaned avocado. Process until

Al Bustan Rotana Dubai

some of the coriander leaves on to the

smooth. Add yoghurt, buttermilk, 1 cup

3+7>);*H)"#%)1*+7"#)3++%'()18&#)1&.%)."6#)

chicken stock, lime juice and red pepper

"#)'")'2%)3+7>)="$%0)6&'2)'2%)0%7*&#&#9)

to food processor; process until smooth.

!2"//%.)!"0&*#.%0>)="$%0)'2%)3++%')6&'2)

Cover and refrigerate at least one hour,

the rest of the spices, salt and sugar

until well chilled. Correct the seasoning.

SERVES 4 INGREDIENTS CORIANDER MARINATED SALMON 4559):0%12)1*+7"#)3++%' 1pc star anise 1tbsp coriander, chopped 6ea juniper berries pinch of spice powder 25g salt 15g sugar 2g black peppercorns 50g honey 3g lemon zest 4g orange zest 50g dill 5g ginger (for garnish) MASHED POTATOES WITH FRESH HERBS 200g MAGGI® mashed potatoes (prepared) ½ cup soy milk (preferably unsweetened) 1tbsp dried oregano 2tbsp dried rosemary 5g garlic

10g fried onions 1tbsp herbs seasoning to taste AVOCADO­CILANTRO SOUP 50g scallions ½ cup cilantro leaves 1 clove garlic 80g avocado 1 cup MAGGI® chicken stock (prepared) ½ cup plain nonfat yoghurt ½ cup skim buttermilk 2tbsp lime juice 1tsp curry powder 1tsbp red pepper seasoning to taste SEAFOOD SALSA 20g MAGGI® peeled, diced tomatoes 20g chopped cooked seafood 5g onion, chopped 5g bell pepper, chopped 5g garlic 2g green chili 2g cilantro, chopped seasoning to taste

7&E>)S+*!%)'2%)"'2%0)3++%')"#)'"/()V*'2%0) ,/)'2%)!+&#9)3+7)*#.)60*/)'2%)1*+7"#)

SEAFOOD SALSA: Prepare the salsa

“sandwich” tightly. Place the marinated

by combining MAGGI® peeled, diced

salmon on a covered tray. Chill in the

tomatoes, onion, red bell pepper, garlic,

fridge for 1 day. After 1 day, remove

chili, cilantro, seafood and salt to taste.

'2%)312):0"7)'2%)3+7()1!0*/%)"::)'2%)

Place a spoonful of salsa atop each

remaining pieces of the marinade then

serving of soup.

slice thinly. Assemble and present the dish as shown MASHED POTATOES WITH FRESH HERBS:

in opposite picture.

Prepare the MAGGI® mashed potatoes as per manufacturer’s instructions, add the soy milk and herbs into a saucepan. Cream the potato mixture until you get your desired consistency. Season with salt and pepper to taste. Garnish with fried onions and herbs.

37

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Braised Lamb Shank with Egyptian Rice and Spinach Mushroom Cake

38

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METHOD Marinate the lamb shanks with salt and

sauce and check the seasoning.

pepper and mixed herbs.

Serve with Egyptian saffron and pine nut rice with the vegetables, spinach and

Chef Reetesh Purmah

Seal the lamb shanks in a frying pan

Rotana Resort and Spa Al Aqah Beach Fujairah

mushroom cake.

with a little oil until light brown in colour, remove and set aside to rest.

Assemble and present the dish as shown in opposite picture.

In the same pan add chopped onions, leeks, celery, bay leaves, herbs and stir

SERVES 4

until browned. Place the lamb shanks into

INGREDIENTS

the pan and continue to stir.

BRAISED LAMB SHANK

30g pine nuts

4 x 450g lamb shanks

2tbsp olive oil

120g peeled onion, roughly chopped

10g dill

80g leeks 80g celery 240g MAGGI® coconut milk powder 15g bay leaves 10g fresh thyme 10g rosemary 1.2lt MAGGI® chicken stock (prepared) 80g eggplant

seasoning to taste SPINACH AND MUSHROOM CAKE 200g blanched spinach 40ml NESTLÉ® sterilised cream 60g white mushroom 15g oregano

Mix the MAGGI® coconut milk powder with the MAGGI® chicken stock, put it in pan and bring to a boil. Cover and let the shanks simmer for approximately one and a half hour or until the meat is soft and tender. When the lamb shanks are cooked through, remove from the cooking liquid and set aside in a warm place. Strain the

X59)!2&+&)R*8%1 seasoning to taste

80g mixed bell pepper 80g potatoes M57+)1,#R"6%0)"&+ seasoning to taste EGYPTIAN RICE 800ml water 600g egyptian rice 10g saffron

39

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Grilled Beef Tenderloin with Sun Dried Tomato Pumpkin Mash and Mushroom FricassĂŠ

40

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METHOD Roast and peel the skin of the bell

beef with herbs, salt and black pepper.

peppers. Cut into julienne. Blanch the

Sauté medium rare.

beans. Cut into two. Slice the onion then sauté all the ingredients until just cooked.

Chef Suresh Indika Wickramarathna

Season to taste.

PUMPKIN MASH: Boil the prepared pumpkin and prepare the MAGGI

®

Renaissance Dubai Hotel

SERVES 4 INGREDIENTS

mashed potatoes as per manufacturer’s

BALSAMIC JUS: In a small saucepan,

instructions. Chop the sun dried tomatoes.

reduce the balsamic with onion, garlic,

Sauté the onion, garlic and sun dried

sugar and herbs. Add the prepared

tomatoes in a small saucepan. Add the

CHEF® demi glace, season to taste.

prepared MAGGI mashed potatoes ®

GRILLED BEEF TENDERLOIN

60ml NESTLÉ® sterilised cream

880g beef tenderloin

40ml CHEF® demi glace (prepared)

20g herbs \57+)1,#R"6%0)"&+) )

GRILLED BEEF TENDERLOIN: Season the

8g fresh herbs )

seasoning to taste

seasoning to taste BALSAMIC JUS PUMPKIN MASH

60ml balsamic vinegar

120g pumpkin

15g rosemary

80g MAGGI® mashed potatoes

40g onion

(prepared)

20g sugar

20g sun dried tomatoes

15g garlic

20g onion

80ml CHEF® demi glace (prepared)

20g garlic

120g green beans

40ml NESTLÉ® sterilised cream

5g fresh herbs

35g butter

seasoning to taste

and NESTLÉ® sterilised cream and

Assemble and present the dish as shown

season to taste.

in opposite picture.

MUSHROOM FRICASSÉ: Sauté the onion, garlic and mushrooms. Add the CHEF® demi glace and NESTLÉ® sterilised cream, herbs and season to taste.

seasoning to taste GARNISH MUSHROOM FRICASSÉ

4pc parmesan cracker

40g butter mushroom 40g oyster mushroom 30g onion 15g garlic

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Grilled Hammour with Olive Mash, Aubergine Cannelloni and Curried Coconut Sauce

42

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METHOD HAMMOUR:)U*0&#*.%)'2%)312)&#)"&+(

OLIVE MASH: Warm the milk, butter and olive oil in a pan. Add the MAGGI

salt and pepper. Place on a grill or a

mashed potatoes and whisk until smooth.

hot pan and cook for around 3 minutes

Adjust the consistency by adding some

on each side.

®

Chef Ajok A Zacharias

NESTLÉ® sterilised cream, if necessary, and

Grosvenor House Dubai

seasoning. Fold in the chopped olives and

SALAD: Cut all the vegetables into thin

keep warm. Season to taste.

slices and mix with the olive oil, salt, pepper and a squeeze of lemon juice.

AUBERGINE CANNELLONI: In a small pan,

SERVES 4

Mix together.

add olive oil, sauté the chopped garlic and

INGREDIENTS GRILLED HAMMOUR WITH OLIVE MASH

CURRIED COCONUT SAUCE

T459):0%12)2*77",0)3++%'

150g MAGGI® coconut milk powder

50ml olive oil for olive mash

few curry leaves

200g MAGGI mashed potatoes

5g mustard seeds

®

80ml milk 20g black olives, chopped 20ml olive oil 20g butter 80g NESTLÉ® sterilised cream seasoning to taste AUBERGINE CANNELLONI 8 slices from large aubergine 200g green zucchini 200g yellow zucchini 200g white onion 4 cloves garlic 40ml olive oil

5g turmeric powder 20ml coconut oil 400ml water

onion gently. Add zucchini and cook until

Assemble and present the dish as shown

tender. Add the MAGGI® tomato coulis,

in opposite picture.

MAGGI® peeled, diced tomatoes and seasoning. Slice the aubergine and lightly grill. Add the mixture inside the aubergine and roll. CURRIED COCONUT SAUCE: Heat the coconut oil in a pan and add the mustard

seasoning to taste

seeds, curry leaves and turmeric powder.

MIXED SALAD

and add to the spices. Add some seasoning

40g red onion 40g red capsicum

Dissolve the coconut milk powder in water to taste. Continue to cook until the desired consistency of the sauce is achieved.

40g green capsicum 20g frisse few sprigs shisho cress 20ml olive oil squeeze of lemon seasoning to taste

120g MAGGI® peeled, diced tomatoes 40g MAGGI® tomato coulis seasoning to taste 43

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Harissa Braised Lamb Croquettes with Orzo Eggplant Caviar

44

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METHOD FETA FILLING: Mix both ingredients together in a blender until smooth. C"++)&#)!+&#9)3+7)'")7*8%)!&9*0)12*/%1) 1cm round. Place in the freezer overnight to set.

Chef Jay Williams The Westin Mina Seyahi Beach Resort and Marina Dubai

HERB CRUMB: Place all ingredients in a 0"K"')!",/%>)Q+%#.)'")*)3#%)/"6.%0() remove and pass through a sieve to remove any large pieces of herbs.

SERVES 4 INGREDIENTS FETA FILLING 100g feta cheese 35ml NESTLÉ® sterilised cream

1lt MAGGI® chicken stock powder (prepared) 1kg MAGGI® peeled, diced tomatoes seasoning to taste

HERB CRUMB 150g plain white bread crumbs

EGGPLANT CAVIAR

459)R*')+%*:)/*01+%H

½ eggplant (large)

15g fresh zaatar

X)!+"$%)9*0+&!()3#%+H)1+&!%.

pinch of sea salt

15ml olive oil

1g chili

pinch of sea salt 1 cup cooked orzo pasta

LAMB SHANK

1tbsp mozzarella (grated)

4 medium size lamb shanks

1tbsp butter

1tbsp butter X%*)K0"6#)"#&"#()3#%+H) chopped G)!+"$%1)9*0+&!()3#%+H)!2"//%. 1tbsp harissa paste 25g CHEF® demi glace (prepared)

LAMB SHANK: In a large pan, brown the lamb shanks on all sides and remove. In the same pan, add half the onions and garlic. Sauté until soft but not coloured then add the harissa. Add the lamb shanks back to the pan, deglace with the MAGGI® chicken stock. Add the MAGGI® peeled, diced tomatoes and CHEF® demi glace. Bring to boil, turn down and allow to simmer until the lamb shanks are tender and the meat falls off the bone. When the lamb is cooked, remove from the heat and allow to cool in the liquid. When the lamb is cold enough to work with, strip meat from the bones, making sure there are no bone fragments left, and place in large bowl. Sauté the remaining onions and garlic and add to the lamb meat. Reduce 150ml of the liquid left over from the braise by 2/3 and add to the lamb mixture, season to taste. Take the feta sticks from the freezer cut

'2%7)G>4)!7)+"#9>)]1&#9)!+&#9)3+7()1/0%*.) the lamb mixture 1cm thick by 8cm wide by 5 cm high. Place the feta stick in the middle of the lamb and roll over like sushi. C"++)'2%)!+&#9)3+7)*0",#.)'&92')'")7*8%) the croquette and place in the chiller for at least 6 hours to set. When set, roll in R",0)*#.)%99)7&E',0%)*#.)!0,7K1)6&'2) the herb crumb. Repeat this another 3 times. Preheat a thick bottom frying pan, add the butter and gently colour all sides of the croquette. Place in the oven o heated at 150 C for approximately 10 minutes until the croquettes are heated through. Strain the jus and reduce to form the sauce. EGGPLANT CAVIAR: Cut the eggplant in 2*+:)+%#9'2)6*H>)A!"0%)'2%)R%12()1%*1"#) with salt and olive oil. In the scores, stuff in the sliced garlic. Place in a small tray and cover with aluminum foil and roast o at 150 C until tender. Remove from the oven and leave covered to cool. When !""+)%#",92)'")2*#.+%()0%7"$%)'2%)R%12) *#.)3#%+H)!2"/>)<..)'")'2%)!""8%.)"0L") and put into a small pan. Gently heat. Add the mozzarella and butter mix until smooth and season to taste. Assemble and present the dish as shown in opposite picture.

45

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Herb Crusted Hammour with Black Lentils, Grilled Vegetables, Rocca Salad and Tahina Sauce

46

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METHOD Heat olive oil in a pan, sear the hammour, season, turn on both sides until golden

Chef Greejanand Motee Rotana Resort and Spa Al Aqah Beach Fujairah

brown. Finish in oven for approximately 5 minutes. For the herb crust, blend the Japanese bread crumbs together with the herbs. Simmer the black lentils in the prepared

SERVES 4 INGREDIENTS T559):0%12)2*77",0)3++%' 60ml olive oil 100g japanese bread crumbs 60g baby rocca 100ml olive oil 4pc baby eggplant 10g thyme 10g coriander 10g parsley 10g lemon zest 15g pumpkin 10g yellow zucchini 10g green zucchini 10g red capsicum 120g black lentils 240g MAGGI® peeled, diced tomatoes 1lt MAGGI® chicken stock powder (prepared) 160ml tahina sauce

MAGGI® chicken stock for approximately 30 minutes until soft. Remove and strain. Then sauté the lentils with MAGGI® peeled, diced tomatoes. Season to taste. Slice and grill all the vegetables. Marinate with salt, pepper and olive oil. Cut the baby eggplant in four pieces and grill. Then combine the baby eggplant and baby rocca together with olive oil, lemon juice and seasoning. S*')'2%)2%0K)!0,1')"#)'2%)312>)<++"6)'" rest in the chiller until ready to use. Cook in a hot oven for a further 5 minutes until the crust is golden brown. Serve with tahina sauce. Assemble and present the dish as shown in opposite picture.

seasoning to taste

47

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Lamb Shank with Freekeh and Tomato Ragout

48

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METHOD Gently simmer the lamb shanks in the prepared MAGGI® beef stock. Add some spices, black pepper, cinnamon,

Chef Abdo. S. Badra

!*0.*7"7):"0)R*$",0)*#.)!"#'&#,%)'")

Coral Deira Dubai

and freekeh with corn oil. Add some of

cook for at least 2 hours. Sauté the onion the prepared MAGGI® beef lamb stock and MAGGI® tomato coulis. Cook until the meat is soft and is easily removed

SERVES 4

from the bone. Add the boiled chick

INGREDIENTS

peas to the freekeh. Season and cook on

LAMB SHANK WITH FREEKEH

TOMATO RAGOUT

4ea lamb shanks

20g onion, chopped

1lt MAGGI® beef stock (prepared)

10g garlic, chopped

200g freekeh 150ml MAGGI tomato coulis ®

30g onion, chopped 15g chickpeas, cooked 20ml corn oil pinch of salt

40g MAGGI® tomato coulis 20g chick peas 10g coriander, chopped 10ml olive oil seasoning to taste

a low heat for 20 minutes. Garnish with onion rings, lime and fried mint. TOMATO RAGOUT: Sauté the onion and garlic with olive oil for 2 minutes. Add the MAGGI® tomato coulis, coriander and season to taste. Assemble and present the dish as shown in opposite picture.

10g black pepper 5g cinnamon 2pc cardamom 1pc lime wedge 1pc mint leaf 3pc onion ring (fried) seasoning to taste

49

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Mint and Pepper Crusted Lamb Rack with Coconut Mint Mash and Spicy Tomato Fritter

50

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METHOD

Chef Samson Seelan The Palace The Old Town Downtown Burj Dubai

MINT AND PINK PEPPER CRUSTED LAMB

SPICY MINT TOMATO FRITTERS:)U&E)'2%)R",0()

RACK: Marinate the lamb racks with

!"0#R",0()%99)*#.)1".*)6*'%0)'"9%'2%0)

MAGGI® seasoning and olive oil. Mix

'")7*8%)*)17""'2)K*''%0>)<..)'2%)3#%+H)

bread crumbs, soft butter and egg yolk

chopped red chili and mint leaves.

together to make a thick mixture. Place

Blanch and skin off the tomatoes then dip

it on a tray and spread it into a thin layer.

into the batter to deep fry until golden

Sprinkle crushed pink pepper corns and

brown. Season to taste.

chopped mint leaves on top. Place into SERVES 4

'2%):0%%L%0)'")9%')307>)A%*+)'2%)+*7K)

GARNISH:)S0%/*0%)'2%)+%%81)&#'")$%0H)3#%)

racks evenly and cook in the oven at

julienne and deep fry. Season.

o

INGREDIENTS

180 C for about 20 minutes. Remove

MINT AND PINK PEPPER CRUSTED LAMB RACK 4ea lamb racks 10ml MAGGI seasoning ®

10ml olive oil 100g mint leaves 10g butter

30g green zucchini 30g yellow zucchini 10g butter seasoning to taste SPICY MINT TOMATO FRITTERS 160g vine cherry tomatoes

1 egg yolk 5g pink pepper corns 50g bread crumbs seasoning to taste COCONUT AND MINT MASH POTATO WITH VEGETABLES

G59)R",0 \59)!"0#R",0 1 egg 60ml soda water 10g dry red chili seasoning to taste

100g MAGGI® coconut milk powder

GARNISH

5g mint leaves 40g green pepper

Assemble and present the dish as shown

it on top of the lamb rack and place it

in opposite picture.

under the salamander to become golden brown in colour. COCONUT AND MINT MASH POTATO WITH VEGETABLES: Prepare the MAGGI® mashed potatoes and sprinkle in the MAGGI® coconut milk powder. Mix well, 3#&12)6&'2)!2"//%.)7&#'>)<..)*)+&''+%) seasoning, prepare the vegetables into oval shape, blanch and sauté with butter.

15g mint leaves

200g MAGGI mashed potatoes (prepared) ®

from the oven, trim the crust and place

100g leeks 20g micro leaves

40g yellow pepper 40g red pepper

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Pan Fried Sea Bream with Coconut Lemongrass and Crushed Potatoes

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METHOD Sauté the shallots in a small saucepan, mix in the MAGGI® coconut milk powder

Chef KalaiseIvan Manivannan Courtyard Marriott Dubai

with the NESTLÉ® sterilised cream, add lemongrass, seasoning, reduce and keep warm until ready to use. Boil the potatoes in a saucepan, steam the crab in a steamer pot. When cooked,

SERVES 4 INGREDIENTS 800g sea bream (skin­on) 300g potatoes (cleaned) 1 whole crab 40g shallot 20g chives 80ml NESTLÉ® sterilised cream 2ea oranges 40ml olive oil 60g asparagus 40g cherry tomatoes 20g butter 6g seasoning sauce 160g MAGGI® coconut milk powder 2 lemongrass sticks 80ml NESTLÉ® sterilised cream 20g coriander

remove the white meat from the claws. Crush the potatoes then add the cooked !0*K)7%*')*#.)3#&12)6&'2)!2"//%.) shallots, chives, NESTLÉ® sterilised cream and seasoning. In pan, heat the olive oil and cook the 312)18&#)1&.%)."6#)'2%#)',0#)"$%0)'")3#&12> Strain the reduced sauce, add the !2"//%.)!"0&*#.%0)+%*$%1()3#&12)6&'2 a little lime juice and seasoning. Blanch the asparagus and serve. Blend the sauce with hand blender until it foams. Garnish with orange segments and roasted cherry tomatoes. Assemble and present the dish as shown in opposite picture.

2ea limes 10g shallot seasoning to taste

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Smoked Lamb Rack and Braised Lentils with Red Pepper Harissa Piperade

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METHOD Cold smoke the lamb racks for one hour.

PIPERADE: In a heavy based pot, sweat down the sliced onions with the oil then

BRAISED LENTILS:)A*,'P)'2%)3#%+H).&!%.)

add the sliced peppers and cook. Stir

Chef Mathew Schaeffer

ingredients in a heavy based pot for 5­7

frequently. Cook out the onions and

Grand Hyatt Doha

minutes with olive oil until the onion is

peppers until all of the moisture has gone,

transparent. Add the balsamic vinegar

approximately 15 minutes. Then add the

and reduce. Add the soaked lentils,

tomato paste, sugar and vinegar and

ensure the lentils are well drained. Then

cook a further 5 minutes until you have

add the prepared CHEF® demi glace.

reached a nice thick consistency. Season

Bring to boil then reduce to a slow simmer

to taste and keep warm.

SERVES 4 INGREDIENTS

until the lentils are cooked, approximately

SMOKED LAMB RACK

2tsp tomato paste

4ea french trimmed lamb racks, smoked wood chips

2 cloves garlic, crushed

BRAISED LENTILS 60ml olive oil 250g soaked lentils

400ml olive oil 5g cumin powder 49):0%12)!2&+&()3#%+H)!2"//%. seasoning to taste

300ml CHEF® demi glace (prepared)

PIPERADE

40ml balsamic vinegar

3ea red peppers, peeled and sliced

G559)!*00"'()3#%+H).&!%. G559)"#&"#()3#%+H).&!%. XT59)+%%81()3#%+H).&!%. XT59)!%+%0H()3#%+H).&!%.

2ea red onions, sliced 3tsp tomato paste 40g sugar

15g garlic, crushed

70ml red wine vinegar (non­alcoholic)

3x thyme sprigs

45ml olive oil

2x bay leaves

seasoning to taste

30­40 minutes. Season with salt and

Seal the lamb racks then roast in the

pepper to taste. Keep warm.

oven until medium rare to medium, o

approximately 18­20 minutes at 165 C. RED PEPPER HARISSA: In a small pot, sauté

Rest well. Season to taste.

the onion, garlic and fresh chili until the onion is transparent. Add the cumin and

Assemble and present the dish as shown

sauté a further 3 minutes to cook out

in opposite picture.

'2%)R*$",0):0"7)'2%)1/&!%1>)O%E'()*..) the tomato paste and cook for a further minute then remove from the heat. In a blender, add the cooked ingredients from the pot and the red peppers, blend until smooth. Slowly add the olive oil, season to taste and keep warm.

seasoning to taste RED PEPPER HARISSA 3ea red peppers, peeled and diced 150g onion, diced

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Thyme Crusted Lamb Rack with Potato Carrot Puree, Roasted Beets and Lamb Jus

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METHOD Prepare the lamb racks and keep only

Sauté the mirepoix, add the bones and

one bone from the right of the racks. The

MAGGI® tomato coulis and cook well.

0%1')":)'2%)K"#%1().,1')6&'2)R",0)*#.)0"*1')

Add the CHEF® demi glace and

Chef Dannet D’Souza

in the oven. Vacuum pack the lamb on

reduce until sauce consistency. Strain

Hilton Jumeirah Resort Dubai

high after marinating with salt, pepper,

and season. Add the thyme and blend

olive oil, little garlic and thyme.

with the bread crumbs. Mix in little butter. Roll between 2 sheets of butter paper

o

Cook the rack at 65 C for 8 minutes in a SERVES 4 INGREDIENTS

Pan fry the rack to brown on all sides and

N")3#&12()7*8%)*)9+*L%)6&'2)U<VVI®

leave to rest.

chicken stock, butter, thyme and lamb juices. Glaze the lamb then place the

4ea lamb racks 100ml MAGGI® tomato coulis 100g MAGGI® mashed potatoes (prepared) 150ml CHEF® demi glace (prepared) 4ea potatoes 60g onion 200g carrot

Boil the prepared carrots in water. Once

thyme crust on top of the lamb and

cooked, blend and season. Add a little

3#&12),#.%0)'2%)1*+*7*#.%0>)

butter and blend until smooth. Pass through the sieve. Mix the puree with the

Assemble and present the dish as shown

MAGGI® mashed potatoes (prepared).

in opposite picture.

Season the beetroot with salt, pepper

60g leeks

and olive oil and roast in the oven until

150g celery

done. Remove the skin and scoop into

20g garlic

small balls.

2ea beetroot XG59)!*,+&R"6%0) )

and cut into long rectangles.

water bath. Take out and leave to rest.

)

80g thyme 30g bread crumbs 100ml olive oil 20g butter

Prepare the celery and sauté and season. Use the leaf of the celery for garnish. F,1')'2%)!*,+&R"6%0)6&'2)!"0#R",0)*#.):0H) '2%)R"0%'1)&#)2"')"&+)*#.)1%*1"#>

100ml MAGGI® chicken stock (prepared) seasoning to taste

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DESSERTS

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Master of Desserts

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Chef Eddie is from Kilmarnock, Ayrshire, Scotland, where he started his apprenticeship in a local 3­star hotel. Later he moved to the 5 red star Turnberry, a luxury collection resort, as Commis, where over a period of time, he progressed to Sous Chef. In 2009, Chef Eddie decided to gain some culinary experience in the Middle East where he was offered a position of Sous Chef at The Westin Mina Seyahi Dubai at the restaurant called “Hunters.” Q%&#9))2&1)301')&#'%0#*'&"#*+)/"1&'&"#()=2%:)D..&%) believes it gives him the inspiration to continue to teach and learn from all the chefs in the kitchen, where there are a number of different nationalities. Chef Eddie quotes “In my opinion, nobody knows everything and there will always be new things to learn.”

Chef Eddie Mair

In the near future, Chef Eddie would like to see himself as an Executive Chef and to gain worldwide experience.

The Westin ­ Mina Seyahi Beach Resort and Marina Dubai

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Date Textures

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METHOD

Chef Eddie Mair The Westin Mina Seyahi Beach Resort and Marina Dubai

SERVES 4 INGREDIENTS POACHED DATES 75g dry dates 100ml simple sugar syrup 1 whole star anise ½ vanilla pod, split DATE CAVIAR 100g dates 150ml water 100ml date water 1g sodium alginate DATE PUREE 100g dry dates 100ml water 40g demarera sugar DATE GEL 100g dates 200ml water 75g white sugar ½ vanilla pod, split 2g iota powder 3ml glycerin DATE ICE CREAM 125ml milk 15g milk powder 45g dates 4g instant gel

DATE ESPUMA 100g dates 200ml water 75g white sugar 3g xantana powder DATE SNOW 50g dates 100m water 40g sugar 5tbsp maltodextrin powder DATE PUDDING 150g muscovado 3ml water 50g salted butter 1 vanilla pod caramelized together then add: 200g salted butter, mix until smooth, add 50g milk chocolate 65g mixed and sieved dates 8 eggs X559)R",0 100g custard cream powder 15g baking powder 5g bicarbonate of soda DATE SABLE XG49)R",0 100g butter 25g date puree 50g brown sugar ½ egg yolk ½tsp NESTLÉ® sterilised cream

POACHED DATES: Place the sugar syrup, star anise and vanilla pod into a saucepan and bring to a boil. Add the dates and allow to simmer. Cook the dates until tender. Remove from the heat and allow to cool in the syrup.

DATE ESPUMA: Place all the ingredients in a small pan, bring to a boil and cook until the dates are soft. Blend until smooth and /*11)'20",92)*)3#%)1&%$%>)S",0)'2%)7&E',0%) into a whipped cream canister and charge with gas (nitrous oxide).

DATE CAVIAR: Blend together and pass in the etamine to extract the juice/ date water.

DATE SNOW: Place the dates, water and sugar in a small pan, bring to a boil and cook until the dates are soft. Blend in a bar blender until smooth, pass through a tami sieve. In a large bowl, place the date puree and half the maltodextrin, whisk until fully combined. Add the other half of the maltodextrin and whisk again until combined.

DATE PUREE: Place all the ingredients in a small saucepan, bring to a boil and cook until the dates are soft. Place in a blender and pulse until smooth. Pass through a sieve and place in the chiller to cool. DATE GEL: Place the dates, water, sugar and vanilla pod in a small saucepan, bring to a boil and cook until dates are soft. Remove the vanilla pod and K+%#.),#'&+)17""'2()/*11)'20",92)*)3#%) sieve and into a small pan. Add the iota and glycerin and bring back to boil, whisk continuously until all the iota is incorporated. Pour the mixture into a food pan so it is 1cm thick, place in the chiller to set.

DATE PUDDING: =""8)&#)R%E&)/*#):"0)X5) o minutes at 100 C in a steamer. DATE SABLE: Combine butter and sugar in a mixing bowl and cream. Add egg yolk, date puree, cream and beat ,#'&+):,++H)!"7K&#%.>)V%#'+H)7&E)&#)R",0>) Leave to rest in chiller. Roll out into an o 8mm thick sheet and bake at 160 C for 10­12 minutes. Assemble and present the dish as shown

DATE ICE CREAM: Blend all together and freeze in a paco jet container overnight. Blend and serve.

in opposite picture.

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Chocolate Malua Pudding with Date Macaroon, Coconut Agar Agar and NescafĂŠ Milk Foam

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METHOD PUDDING: Melt the butter and combine all the ingredients together until creamy. o

Bake in the oven for 25 minutes at 150 C in a bain­marie.

Chef M. D. Anderson COCONUT MACROON: Beat the egg

A. D. N. H Compass

62&'%),#'&+)R,::H)*#.)*..)*++)'2%) o

other ingredients. Bake at 130 C for approximately 20 minutes.

SERVES 4 INGREDIENTS

AGAR AGAR: In a saucepan, gently

PUDDING

AGAR AGAR

125g butter

250ml water

1 egg

50g MAGGI® coconut milk powder

50g MAGGI® coconut milk powder GG9)R",0) )

)

4g agar agar )

pinch of baking powder 25g cocoa powder 25g apricot jam 100ml NESTLÉ sweetened condensed milk ®

boil the MAGGI® coconut milk powder mixture, adding the agar agar, pour in a suitable mould and allow to set. Garnish with sesame crunch, fruit and berry kebab, passion fruit coulis and strawberry puree. Assemble and present the dish as shown in opposite picture.

50ml water pinch of salt COCONUT MACAROON 75g icing sugar 50g MAGGI® coconut milk powder 1 egg white few drops of vanilla essence

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Coconut and Sweet Corn Pudding with Mango Parfait and Pandan Sauce

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METHOD MANGO PARFAIT: Mix the yolks, sugar

of the top layer. Put on top of the bottom

and NESTLÉ sweetened condensed milk

mixture. Chill in the refrigerator for at least

together. Gently boil the mango puree,

2 hours before serving.

®

MAGGI® coconut milk powder. Put in the

Chef Paranee Chanchalam The Address Downtown Dubai

SERVES 4 INGREDIENTS MANGO PARFAIT 60g mango puree 25g MAGGI® coconut milk powder 60g egg yolks 55g sugar 15g NESTLÉ® sweetened condensed milk 150g NESTLÉ® sterilised cream COCONUT AND SWEET CORN PUDDING for bottom layer \'1/)'*/&"!*)R",0) G'1/)0&!%)R",0) 200ml water W7+)/*#.*#)R*$",0) 45g sugar 15g whole kernel corn 15g NESTLÉ® sweetened condensed milk for white top layer 50g MAGGI® coconut milk powder 200ml water G49)!"0#R",0 5g salt

301')7&E',0%)*#.)7*8%)*)=0^7%)<#9+*&1>)

PANDAN COCONUT SAUCE: Boil the

Put into a mixing bowl, whip until creamy

milk (with pandan leaves), NESTLÉ®

and cold. Whip the NESTLÉ sterilised

sterilised cream and MAGGI® coconut

cream until soft. Combine and mix in well

milk powder. In a bowl, whip the egg

all the ingredients. After that, put into a

yolks, sugar and NESTLÉ® sweetened

mould and place in the freezer. When

condensed milk. Take a little bit of

ready, prepare and spray with chocolate

boiling liquid to the yolk mixture and stir

yellow colour.

immediately, then add a little more.

®

PANDAN COCONUT SAUCE 215ml milk 85g NESTLÉ® sterilised cream 33g MAGGI® coconut milk powder 5 pandan leaves 15g NESTLÉ® sweetened condensed milk 50g sugar 60g yolks COCONUT FOAM 10g MAGGI® coconut milk powder 35ml water 2ml milk 10g sugar 5g lecite powder ½ gelatine leaf COCONUT CRUMBLE 35g butter 35g sugar \49)!*8%)R",0) 15g MAGGI® coconut milk powder 25g dry coconut

Pour the mixture back into the saucepan COCONUT AND SWEET CORN PUDDING:

and cook slowly and keep stirring until a

Bottom: Place all the top layer ingredients

nice consistency. Do not overcook.

into saucepan. Cook the mixture over

After, put on the ice to cool.

+"6)30%()62&18)*#.)8%%/)1'&00&#9),#'&+)'2%) mixture becomes thick and translucent.

COCONUT FOAM: Soak the gelatine in

When the mixture turns translucent, cook

cold water, then squeeze out. Boil all the

for a while longer until you can see the

ingredients after putting the gelatine in.

mixture is boiling, after that put in the

Use hand blender to make a foam and

corn. Then remove from heat and pour

put it on top of the pudding.

the mixture into the mould. Assemble and present the dish as shown White top: Place all the top layer

in opposite picture.

ingredients into saucepan. Cook the mixture over low heat, keep stirring until the mixture becomes thick. Then remove from heat immediately. Avoid over cooking as it will affect the smoothness

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Dream of NESTLÉ®

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METHOD

Chef Polash. D. Gomes

1ST MIXTURE: Gently boil the NESTLÉ®

MAGGI® DICED TOMATO COMPOTE:

sweetened condensed milk in a bain­

Combine these ingredients in a saucepan

marie of hot simmering water for

and gently warm before serving.

approximately 3­5 hours. Beat the cheese

Frankie Dettori and Marco Pierre White Frankie’s Italian Bar & Grill

and NESTLÉ® sterilised cream together

MAGGI® TOMATO COULIS: Combine these

until creamy. Whisk the egg yolks and

ingredients in a saucepan and gently

boil sugar together then add to the

warm before serving.

cheese mixture. Add NESTLÉ® sweetened SERVES 4 INGREDIENTS DICED TOMATO COMPOTE

15g mascarpone cheese

15g MAGGI® peeled, diced tomatoes

2g sugar 2g egg yolks 4g NESTLÉ® sweetened condensed milk

X9)3$%)1/&!%)/"6.%0) 3g sugar

MIXTURE

in opposite picture.

milk powder with little water, white chocolate and butter in a bowl and )

gently boil over a bain­marie. Beat the egg yolks and the sugar then add the melted chocolate mixture with

2g honey

the NESTLÉ® sterilised cream and

MAGGI® TOMATO COULIS 2

the melted gelatine and pour it into

2ND MIXTURE: Add the NESTLÉ® coconut

3g butter

½ gelatine leaf ND

Assemble and present the dish as shown

the mixture.

1ST MIXTURE 15g NESTLÉ® sterilised cream

condensed milk into the mixture with

melted gelatine.

10g MAGGI tomato coulis ®

5g NESTLÉ® coconut

5g sugar

milk powder

½ lemongrass

10g white chocolate

2g ginger powder

3g butter 2g egg yolk 1g sugar ½ gelatine leaf 26g NESTLÉ® sterilised cream

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Equilibre

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METHOD TUBE CARAMEL: Cook for 2 hours the

soft caramel which is made from the

NESTLÉ sweetened condensed milk tin

prepared NESTLÉ® sweetened condensed

in boiling water. Remove from heat and

milk. Then allow to cool and rest.

®

allow to cool. Add soft butter, NESTLÉ®

Chef Franck Chocian La Cigale Hotel Doha Qatar

sterilised cream, gelatine and salt, then

QUENELLE CRÈME FOUR SPICES: Whip the

put in the tube and into the freezer.

cream and sugar then add the spice. U*8%)*)3#%)1+&!%)":):0%12)!"!"#,')*#.)

COCONUT MOUSSE: Bring the MAGGI®

cook it in the oven for a few minutes.

coconut milk powder to the simmer and

SERVES 4 INGREDIENTS TUBE CARAMEL

150g almond powder

1 tin NESTLÉ® sweetened condensed milk

50g egg whites

20g butter 2 gelatine leaves 50g NESTLÉ sterilised cream ®

pinch of salt

pinch of salt SAUCE CARAMEL 50g NESTLÉ® sterilised cream 50g sugar

COCONUT MOUSSE 125g MAGGI coconut milk powder ®

QUENELLE CRÈME FOUR SPICE 125g NESTLÉ® sterilised cream

350g NESTLÉ® sterilised cream

1g four spice powder

4 gelatine leaves

25g sugar

50g egg white

half fresh coconut

stir in the soft gelatine. Fold in the NESTLÉ®

Assemble and present the dish as shown

sterilised cream and Italian meringue.

in opposite picture.

Assemble in a rectangular mould. Combine the coconut mousse then place into the freezer. Later remove from the mould under a trickle of warm water. Cut in half, set aside in the freezer. Spray the dessert with dark chocolate. MACAROON CARAMEL: Whip the egg whites with the sugar to a soft peak. Carefully fold in the icing sugar and almond powder together. Pipe into small o

balls, bake in the oven at 160 C for 12 minutes. Assemble the macaroons, put together in the centre with the light

100g sugar 300ml water

SPAGHETTI 50g spaghetti

MACAROON CARAMEL

100g sugar

125g sugar

100ml water

100g icing sugar 1 tin NESTLÉ® sweetened condensed milk (prepared)

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Frozen Banana GlacĂŠ

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METHOD FROZEN BANANA GLACÉ: Combine egg

and bring to a boil. Slowly, add in the milk

yolks and NESTLÉ sweetened condensed

powder and bring to a soft boil. Cool the

milk in an electric mixer. Puree bananas

mixture and allow it to set in the chiller.

and stir with the mascarpone cheese and

After setting, whisk the jelly in a mixing

milk powder. Fold banana mixture into

bowl under high speed until foamy.

®

Chef Danneyien Casmiretta Casimir Shangri­La Hotel Qaryat Al Beri Abu Dhabi

yolk mixture. Whisk egg whites and sugar to stiff peak and fold into banana and

Assemble and present the dish as shown

yolk mixture. Fold in whipped cream and

in opposite picture.

nougat into banana mixture. Pour into

SERVES 4

desired mold.

INGREDIENTS FROZEN BANANA GLACÉ

RASPBERRY FOAM

4ea eggs, seperated

200g milk powder

50g granulated sugar

150ml water

2ea bananas

100g raspberry puree

236g mascarpone cheese

250g NESTLÉ® sweetened condensed milk

473g double cream 200g NESTLÉ® sweetened condensed milk 250g milk powder 150g almond nougat CHOCOLATE MOUSSE 2ea egg yolks 50g sugar

20g gelatine leaves

CHOCOLATE MOUSSE: Make a sabayon with the egg yolks and sugar in a bain­ marie until doubled in volume. Melt dark chocolate and mix into sabayon. Fold in ½ the whipped cream and NESTLÉ® Nesquik chocolate. Mix the dark chocolate to the sabayon mixture. Fold in remaining whipped cream into the sabayon to complete the mousse. RASPBERRY FOAM: Boil the water, raspberry puree and NESTLÉ® sweetened condensed milk. Soften the gelatine leaves and add into the raspberry mixture

300g NESTLÉ® Nesquik chocolate 50g dark chocolate 300g whipped cream

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Jasmine Green Tea Bavarois

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METHOD JASMINE GREEN TEA BAVAROIS: Boil the

FIG COMPOTE: In a saucepan, boil the

milk and jasmine green tea. Strain the

sugar, water, vanilla pods and orange

mixture and add the NESTLÉ sweetened

zest, reduce and allow to cool. When

condensed milk. Make the meringue

!""+()*..)'2%)3#%+H)!,')391>

®

Chef Danish Ali Khan Shangri­La Hotel Qaryat Al Beri Abu Dhabi

with egg whites and sugar. Add NESTLÉ® sweetened condensed milk mixture to

Assemble and present the dish as shown

half whipped cream and lemon zest.

in opposite picture.

Soak gelatine in cold water. When soft, add to the bavarois mixture. Put the

SERVES 4

mixture in a mould and place in freezer.

INGREDIENTS

Can be served in a glass.

JASMINE GREEN TEA BAVAROIS

FIG COMPOTE

100ml milk

100g sugar

30g jasmine green tea

50ml water

100g NESTLÉ® sweetened condensed milk

1 vanilla pod

30g egg whites 30g sugar 400g semi­whipped cream 15g gelatine leaf 2g lemon zest

2g orange zest 459)391

TOMATO LIME FOAM: Boil water and sugar with the lime juice. Soften the gelatine and add to the mixture. Pour the mixture into a tray and place in the chiller to set. When set, put the jelly in a mixing bowl and whisk for 45 minutes. Add MAGGI® tomato coulis to the mixture and continue to run for another 15 minutes. When the mixture is at a peak consistency, it is ready to use.

TOMATO LIME FOAM 270ml water 230g sugar 250ml lime juice 30g MAGGI® tomato coulis 18g gelatine leaf

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Mango in Fashion

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METHOD MANGO CREAMY: Boil the sugar and

J,1')+&8%)*)=0^7%)<#9+*&1)/0"!%11>

mango puree in a saucepan. Mix yolk

Add homemade pistachio paste and

and eggs in separate bowl. Pour over

butter. Keep it cool and pour the mixture

Chef Farid

hot mango puree into the eggs mixture.

into an ice cream machine.

The Address Downtown Dubai

until set. Add gelatine and butter.

DULCE DE LECHE: Boil 1 unopened tin

Allow to cool.

of NESTLÉ® sweetened condensed milk

V%#'+H)!""8)'2%)7&E',0%)"#)*)1+"6)30%)

for 2 hours. SERVES 4 INGREDIENTS MANGO CREAMY 80g mango puree 24g egg yolks 30g eggs 30g sugar 1ea gelatine leaf 30g butter FLOURLESS CAKE 42g butter 110g dark chocolate 50g sugar 63g egg yolk 94g egg white 18g sugar COCONUT MOUSSE 60g MAGGI® coconut milk powder 100ml warm milk 20g sugar

20g roasted dry coconut 130g whipping cream PISTACHIO ICE CREAM 312g milk 20g milk powder 35g butter 15g egg yolks 59g sugar 20g trimoline 18g pistachio paste 3g stabiliser 15g homemade pistachio paste DULCE DE LECHE 1 tin NESTLÉ® sweetened condensed milk

FLOURLESS CAKE: Melt butter and chocolate in a bain­marie or microwave.

DARK GLAZE FOR FLOURLESS CAKE:

Q%*')1,9*0)*#.)%99)H"+81),#'&+)R,::H)*#.)

Boil the NESTLÉ® sterilised cream, water,

foamy, add chocolate mix in separate

cocoa powder and sugar in a saucepan.

bowl, make a soft meringue with the

Then gently simmer for approximately 30

sugar and egg whites then fold the 2

minutes until the mixture becomes thick. Add the softened gelatine leaf. Place

mixtures together. Put into a ring and o

bake in a bain­marie in the oven at 180 C

into desired dish and chill before use.

for approximately 55 minutes. Assemble and present the dish as shown COCONUT MOUSSE: Warm the milk with

in opposite picture.

MAGGI® coconut milk powder, sugar and dry coconut. Then add the soft gelatine. o

Cool down until 20 C and fold in the soft whipped cream. Spread on a sheet and freeze it. PISTACHIO ICE CREAM: Boil milk, milk

DARK GLAZE FOR FLOURLESS CAKE

powder, sugar, trimoline and stabiliser. In

400ml NESTLÉ® sterilised cream

a separate saucepan, add the egg yolks,

300ml water

K,')301')*..)'2%)K"&+&#9)7&+8)&#'")'2%)H"+81)

240g cocoa powder 20g sugar 1ea gelatine leaf

1ea gelatine leaf

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Tofu Cheesecake with Passion Fruit Lolly and Tomato Star Anise Caviar

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METHOD

Chef Pravin Ramakrishnan C*:R%1 Dubai

15g almond paste 50g hazelnut powder pinch of salt

SERVES 4 INGREDIENTS TOFU CHEESECAKE 75g NESTLÉ® sweetened condensed milk 330g philadelphia cheese 112g tofu 70g NESTLÉ® sterilised cream 50g egg whole 40g egg yolk 125g biscuit crumbs 15g cocoa powder 30g butter 30g sugar 6g cinnamon powder

TOMATO STAR ANISE CAVIAR 250g MAGGI® tomato coulis 3g agar agar 150g sugar 2­3pc star anise whole 500ml olive oil COCONUT VANILLA TUILE 50g MAGGI® coconut powder 125g coconut puree 25g sugar vanilla extract \9)E*#'2*#%)_!"0#3K0%`

PASSION FRUIT LOLLY 125g NESTLÉ® sterilised cream 125g passion fruit puree 300g white chocolate 3g vanilla bean extract HAZELNUT SHORTBREAD COOKIE G559)R",0) ) 125g butter 50g sugar

RASPBERRY CREAM 250g raspberry puree 5g cornstarch 15g sugar 15g egg yolk 1g gelatine 50g butter

TOFU CHEESECAKE: Blend the tofu and keep aside. Soften the Philadelphia cheese with the NESTLÉ® sweetened condensed milk. In a mixing bowl, combine all the ingredients using a paddle. Gradually add whole eggs and egg yolk and mix well. Line the prepared rings with the biscuit mixture and prebake it. Pour in the tofu cheesecake mixture o into the rings and bake it at 130 C in a bain­marie for 25­30 minutes. PASSION FRUIT LOLLY: Boil the cream and pour it over the white chocolate pieces, stir constantly with a spatula, gradually adding the warm passion fruit puree with the vanilla bean extract. Allow the mixture to set for 4­5 hours in chiller. After, pipe it into prepared cylindrical tubes. Set it overnight in chiller. HAZELNUT SHORTBREAD COOKIE: Mix all the mentioned ingredients together in a mixing bowl to form a crumbly dough texture. Set the formed dough into the !2&++%0):"0)*0",#.)G)2",01()3#*++H)0"++)&')"$%0) the doughsheeter to a 2” thickness and bake it for about 20­25 minutes in a preset o oven at 160 C. TOMATO STAR ANISE CAVIAR: Bring the MAGGI tomato coulis and sugar to a boil infusing star anise. Add agar agar and bring to another boil. Take approximately 500ml oil and chill it in refrigerator. Fill in the tomato caviar syrup into a syringe

and gradually drop the syrup into the chilled oil to form round orange pearls. Drain the oil and add the tomato star anise caviar into the sugar with orange segments. COCONUT VANILLA TUILE: Boil the coconut puree with vanilla extract, add the sugar then sprinkle in the MAGGI® coconut milk powder. After boiling, *..)!"0#3K0%)*#.)K+%#.)'2%)6*07) mixture with a hand blender. Set aside in a chiller for 4­5 hours. Spread on silpat sheet in desired shape and bake for approximately 5­10 minutes in a preset o oven at 140­150 C. MANGO PASSION FRUIT COULIS: Boil mango passion fruit puree and sugar, allow to cool. RASPBERRY CREAM: Boil raspberry puree, combine cornstarch and sugar and beat with the egg yolk. Bring the mixture to a boil again then add in the softened gelatine. Cool down and add the soft butter and process with a blender. GARNISH: Sugar syrup, orange segments, mint leaves, star anise, vanilla bean, chocolate swirls, orange rind and raspberry cream. Assemble and present the dish as shown in opposite picture.

) MANGO PASSION FRUIT COULIS 250g mango passion fruit puree 200g sugar 79

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White and Dark Chocolate Mousse, Chocolate Cake with Toffee Ice Cream and Cherry Sauce

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METHOD

Chef Achala Sanjeewa Weerasinghe Renaissance Dubai Hotel

Put the milk and cream into a saucepan

chocolate and cream together.

and allow to slowly bring to a soft boiling

Make a caramel in a pot with water;

point. In a separate bowl, beat and mix

deglaze it with a little of the cream.

the egg yolk and caster sugar together

Add the cream into the chocolate then

until thick then stir in the cooled ‘toffee.’

mix and keep in the chiller.

Pour into this bowl the hot milk and stir well until smooth. Then pour the mixture

SERVES 4 INGREDIENTS WHITE CHOCOLATE MOUSSE

150g egg

60g egg yolk

75g dark chocolate

20g sugar

G59)R",0

15ml water

5g baking powder

25g NESTLÉ® sterilised cream

1 tin NESTLÉ® sweetened condensed milk

75g white chocolate

WHITE CHOCOLATE MOUSSE: Melt the

DARK CHOCOLATE MOUSSE: Melt the

back into the saucepan and gently

chocolate and cream together.

heat it, keep stirring until the custard

Make a caramel in a pot with water;

thickens. Transfer the cooled mixture

deglaze it with a little of the cream

into an ice cream maker. And follow the

Add the cream into the chocolate then

manufacturer’s instructions.

mix and keep in the chiller. CHERRY SAUCE: Boil syrup and sugar CHOCOLATE CAKE: Whisk and whip

'"9%'2%0)*#.)*..)'2%)!"0#R",0)'"

up the eggs and sugar until doubled

slightly thicken.

in volume. During that time, melt the

½ gelatine leaf

chocolate with the soft butter and add

Assemble and present the dish as shown

TOFFEE ICE CREAM

250g NESTLÉ® sterilised cream

the almond mixture little by little once it

in opposite picture.

50ml fresh milk

&1)!"+.)6&'2)*)1/*',+*>)N2%#)*..)'2%)R",0)

15g fresh cream DARK CHOCOLATE MOUSSE

and baking powder to the mixture. Pour

8 egg yolks

90g egg yolk

in the mould and bake in the oven at

30g sugar

96g sugar

170 C for around 35­40 minutes.

½pc vanilla stick

25ml water 40g NESTLÉ® sterilised cream

CHERRY SAUCE

160g dark chocolate

50ml cherry syrup

75g milk chocolate

15g sugar

½ gelatine leaf

49)!"0#R",0

370g whipping cream

o

TOFFEE ICE CREAM: To make the toffee, you will need to gently simmer the unopened tin in a pan of water for approximately 3 hours then leave to cool before starting to make your toffee ice cream. Do not open the tin until cooled.

CHOCOLATE CAKE 125g almond paste 40g butter

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Acknowledgements

The Emirates Academy of Hospitality Management

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The Emirates Academy is a unique and dynamic institution, dedicated to an industry that provides unequalled career opportunities now and in the future.” The Emirates Academy has a vision of

Every year the Academy attracts

providing the thriving hospitality industry

students from Europe, Asia, the Middle

with a ready supply of talented and

East, Africa and many others. The faculty

a,*+&3%.)7*#*9%7%#')/%01"##%+>

is also recruited internationally and

mla Black Box 2010 Dubai. 1st Runner­up.

%*!2)&1)*)0%!"9#&1%.)39,0%)&#)'2%)3%+.) The Academy has an academic

of tourism and hospitality. It boasts of

*11"!&*'&"#)6&'2)b!"+%)?c'%+&^0%).%)

modern infrastructure and IT facilities that

Lausanne; the oldest and one of

ensure students receive a world­class

the world’s most reputed hospitality

educational experience.

management schools. The Emirates <!*.%7H)&1)'2%)301')+&!%#1%.)2&92%0)

The Emirates Academy offers students

education institution in the UAE

three main programmes of study, M.Sc

offering accredited degree

in International Hospitality Management,

programmes in International Tourism

B.Sc (Hons.) and Masters. As part of the

and Hospitality Management.

degree courses, the students undertake a minimum 5­month long internship,

Mr. Ron Hilvert, Managing Director of

which can be undertaken both in the

the Emirates Academy, comments,

UAE and abroad.

“The growth of the travel and tourism sector around the world has been

Another main focus of the Academy is

spectacular and Dubai’s impressive

the Consulting and Training Department,

growth in this industry has made Dubai

offering business consulting services in

a natural choice as the site for a world­

tourism and hospitality, organisational

class hospitality academy. With our

development as well as operational HR

distinctive links to Jumeirah and Dubai

and training support. The Consulting

Holding, The Emirates Academy offers

and Training Department also offer

continuous integration of theory

a wide range of public professional

and practice, something that no

development programmes and training

other hospitality school can equal.

courses for employees at all levels.

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Creative Team PHOTOGRAPHER Amaresh Bhaskaran is a Dubai­based freelance photographer specialising in Food Photography. His photographic style can be best described as clean, modern and contemporary. Amaresh’s work has appeared in advertisements, packaging, cookbooks and specialty publications. Amaresh Bhaskaran graduated in Computer Engineering in 2001. He decided it wasn’t for him and around the same time took four months off to travel across India armed only with an old camera and a few thousand rupees. The pictures from that trip were nothing to write home about but this signaled a determination to learn more about photography. After hooking up a job with a Dubai­based newspaper for a year as staff photographer, he went down under to Perth, Australia to study photography full­time and he’s never looked back since. He successfully completed his course winning awards like Portfolio of the Year and Student of the Year. He was also nominated for the coveted ‘International Student of the Year’ Award.

FOOD STYLIST Gabby Atkinson is an experienced Food Stylist and Food Consultant specialising in recipe development and food styling for recipe books, advertising and packaging. She has a degree in Home Economics, a post graduate Diploma in Marketing and has attended specialised Food Styling training courses in the USA. Gabby is a New Zealander and has been working in the UAE for 6 years. Her passion for travel and all things culinary ensures that she keeps up to date with global food styling trends, knowledge that she enjoys passing on to the many chefs that she works with.

He has been working in the UAE for four years now and has varied clients across the Middle East. Amaresh has been actively involved with the Emirates Culinary Guild, work that included photography for its monthly magazine and coverage of major events in the food industry including the WACS Congress and the Gulf Food Show. Amaresh has done various other projects involving photographing oil rigs, corporate photography and events. His passion remains in documentary photography which allows him the excuse to travel the world in his spare time.

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DESIGN HOUSE Birdie is a communications agency, located in Dubai Media City, that creates engaging dialogues with the consumer. We study the client’s business plan and develop a communication that will leave an imprint in the mind of the consumer. As brand custodians, we take full ownership of the brand and talk directly to the audience through TV, print, radio, outdoor, below­the­ line and innovative media. Birdie on a wire, our online division, offers web solutions in line with the client’s marketing strategy. And Birdie talk, our public relations division, provides numerous services to be clearly heard across the market. While Birdie friendly sources the perfect socially­compliant, corporate gift '2*')0%R%!'1)'2%)!+&%#'d1)K0*#.)$*+,%1>)N")!2%!8)",0)6"08)*!0"11) diverse industries or contact us, please visit www.birdieuae.com

For more information on Nestlé Professional Menus of the Masters, please contact us at: ©2010. All intellectual property rights are reserved to Société des Produits Nestlé S.A., Vevey, Switzerland Trademark Owners. No part of this publication may be transmitted in any form or by any means, electronically or otherwise, including photocopying, recording or any information storage and retrieval system relating to all or any part of the text or photographs without the written permission of the owner.

Nestlé Professional Middle East, FZE P.O. Box 17327, Jebel Ali Free Zone Dubai, United Arab Emirates Tel: +971 4 8838000, Fax: +971 4 8839000 Email: zain.sidhu@ae.nestle.com

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Nestle Professional Cook Book