A Flourishing Kitchen

A FLOURISHING KITCHEN

RAJIV RANJAN SINGH

A FLOURISHING KITCHEN A soulful hotel food journey

RAJIV RANJAN SINGH

A FLOURISHING KITCHEN

A FLOURISHING KITCHEN

BECOMING A CHEF...

Born in a remote town in Uttar Pradesh, India, I grew up in a family deeply connected to farming, surrounded by fields of fresh produce. My fondest memories are of the farmhouse near the paddy fields and mango orchard, where the taste of organically grown tomatoes and herbs left a lasting impression.

Despite societal expectations for me to become a doctor like my parents, my journey took an unexpected turn. Enrolled in military school, I learned invaluable discipline, which later shaped me as a chef.

Against everyone’s wishes, I joined a renowned hotel management school in Lucknow. The turning point came when I was chosen for a national chef competition, opening my eyes to the boundless creativity in the culinary world. Driven by the desire to excel, I started my career at Wild Flower Hall Oberoi, where I honed the fundamentals of cooking.

Driven by a hunger for knowledge, I travelled across four continents, seeking inspiration from renowned chefs and immersing myself in diverse cultures. Attending the World Gourmet Summits in Singapore for six consecutive years expanded my horizons.

Joining Mövenpick in Dubai marked a new chapter, where I aimed to deliver exceptional culinary experiences. However, creating ‘good food’ is a formidable challenge, as we often fall into the trap of commercialisation and forget the essence of flavour and quality.

What can we do differently? That question has been constantly posed to me by mentors and managers, pushing me to raise the bar and strive for excellence. Yet, despite these challenges, we often struggle to fully embody our vision of ‘good food’.

Many chefs have successfully translated their food styles onto plates, but when it comes to buffets, the wholesome and flavourful elements are often overlooked. We must break free from repetitive guidelines and budgets, and instead focus on beautiful, simple-to-cook dishes using seasonal produce and techniques that resonate with comfort food. Ultimately, it’s about creating meals from the heart.

Good food is an art that surpasses boundaries. It’s an expression of passion, flavours, and simplicity that leaves a lasting impression on those who savour it.

A FLOURISHING KITCHEN

A FLOURISHING KITCHEN I am a firm believer that the foundation of quality food begins with a strong team, and I have been fortunate to have such teams throughout my various workplaces. Equally important is cultivating a learning atmosphere around them, fueling their eagerness to expand their knowledge. I noticed that by openly sharing recipes and guiding each step, my team became more driven to excel, learn, and keep growing – this is what I call flourishing.

All these recipes were documented in their notes, yet these notes often remained unused, stored away unless they were featured on menus or buffets. I firmly believe in sharing these insights with every team member, fostering collective growth. As we work together, we not only enhance the business and guest satisfaction, but we also elevate our own levels of motivation. This is how we keep flourishing as a united team.

I have always believed that sharing knowledge enhances its value, and I hold a deep sense of gratitude towards the chefs who imparted to me the fundamental skills that are evident in these recipes.

There are moments when we don’t realise our own capabilities.

It’s often someone inspiring who helps us recognise and bring out our hidden talents to share with others. In my case, it was our general manager, Fabien Chesnais, who encouraged me to share my knowledge through this book.

Writing this cookbook helped me know myself better as a chef, collecting recipes from my past experiences and sharing them with the new generation of kitchen heroes – chefs, food lovers, and home cooks.

These recipes are the result of my hard work, travels, learning alongside chefs, and hands-on experience in busy kitchens. In short, they have been put to the test and are guaranteed to deliver. You can count on them.

As a chef or a home cook, you inherit a style that you absorb from the people you have worked with. You like a way of cooking, and you follow it.

This book features recipes that showcase my cooking style and have been shared with me by talented chefs and fellow food enthusiasts, I have had the privilege to work with.

Taking a health-conscious approach to food is vital. It’s up to the next generation of chefs and home cooks to prioritise expertise and a genuine commitment to crafting nutritious and tasty dishes.

I think that constantly monitoring calorie intake can take away the joy of occasional indulgence, as it shifts the focus to numbers. Caloric values don’t educate us about proper nutrition, balanced eating or cultivating a healthy relationship with food.

To me, it’s more about savouring freshly prepared meals, using quality ingredients, and practicing controlled indulgence. While I have included nutritional details for selected healthy lifestyle dishes, I consider brunch, street food, and desserts to be moments of indulgence.

GOOD FOOD NEEDS

TIME

and

PRACTICE In my kitchen, I keep working on my liver pâté until it’s just right. Learning these consistencies took time and practice. The recipes may seem detailed and a bit long, but as you start practicing, you will get better over time.

Overall, it’s about understanding your cooking style and using fresh seasonal ingredients from the market. It’s a satisfying feeling when your dishes turn out well and are appreciated. Making good food requires imagination, care, and a love for cooking.

A FLOURISHING KITCHEN

WELCOME NOTE FABIEN CHESNAIS Dear Culinary Enthusiasts, Welcome to the extraordinary gastronomic world of Mövenpick Resort Al Marjan Island, Ras Al Khaimah!

I am absolutely delighted to introduce the ‘Flourishing Kitchen’ cookbook, a heartfelt tribute to the culinary wonders crafted by our exceptionally talented Executive Chef, Rajiv Ranjan, with whom I have had the pleasure of working closely for many years. His creativity knows no bounds, and he has an incredible gift for presenting dishes that are as visually stunning as they are delicious.

In this book, you will discover a delightful array of flavours, expertly curated from locally sourced ingredients, and infused with a harmonious blend of Chef Rajiv Ranjan’s boundless creativity. From beloved classics to daring and innovative creations, the culinary artistry at Mövenpick Resort Al Marjan Island truly shines, leaving a positive impact on both your taste buds and the planet.

Beyond his unparalleled skills in the kitchen, Chef Rajiv Ranjan possesses a rare and humble genius. He is not only an outstandingly talented chef but also a warm, friendly, and approachable individual, making every dining experience with him an absolute joy.

I want to extend my heartfelt gratitude to Chef Rajiv Ranjan and the entire culinary team for their unwavering dedication in creating memorable dining moments that guests like you will cherish for a lifetime.

May the ‘Flourishing Kitchen’ cookbook serve as a source of inspiration and a catalyst for countless remarkable dining experiences.

Bon appétit!

Warmest regards,

Fabien Chesnais General Manager, Mövenpick Resort Al Marjan Island Boulevard, Ras Al Khaimah.

A FLOURISHING KITCHEN

CONTENT A soulful hotel food journey

01

Cooks measure

02

My pantry

04

Kitchen helpers

06

Essence of breakfast

08

Hearty soups

24

Inspiring salads

34

From my street food diary

50

Brunch

64

Sustainable eating

82

Stressed (desserts)

96

Waste not

84

Basic recipes

108

Basic kitchen hygiene

116

Glossary

117

Index

121

Vegan index

122

Gluten-free index

122

A FLOURISHING KITCHEN | 01

USING THIS BOOK Anyone and everyone who loves cooking can use this book. It is intended for those who find cooking a pleasure and wish to explore the recipes at home or in a professional kitchen.

Most of these recipes are composed of several elements, mirroring the way we cook in the hotel kitchen, so it’s recommended to read the recipes carefully and gather ingredients in advance. Preparation is essential to accomplish the recipes. Focus on every step being done correctly and note that all prep can be done beforehand and can be stored in chiller i.e., sorting leaves, preparing vegetables, marinating meat etc.

You can always be creative and substitute ingredients in a way that doesn’t make much impact on the dishes, such as using garnishes, edible flowers, micro greens etc.

You may also find helpful to read the glossary (page 120), to get familiar with some of the terms we use in the hotel kitchen.

There is a page on useful tricks and tips which could improve working processes and promote efficiency.

In hotel kitchens, we often follow recipes to streamline efficiency, especially when it comes to ingredient amounts. We use grams for dry ingredients and milliliters for liquids. With experience, chefs start cooking based on intuition, like how we observe our moms cooking at home.

I recommend measuring using the spoons and cups, mostly in grams and milliliters; I have provided a conversion table which will help to achieve maximum consistency in recipes.

Measuring cups and spoons might have slight variations from one country to another, but these differences are usually small enough to not significantly impact a recipe.

When measuring dry ingredients, add the ingredients loosely to the cup and level it with a knife. Don’t tap or shake to compact the ingredients unless the recipe requests ‘firmly packed’.

02 | A FLOURISHING KITCHEN

TSP

TBSP

FL OZ

CUP

PINT

QUART

GALLON

3

1

1/2

1/16

1/32

-

-

6

2

1

1/8

1/16

1/32

-

12

4

2

1/4

1/8

1/16

-

18

6

3

3/8

-

-

-

24

8

4

1/2

1/4

1/8

1/32

36

12

6

3/4

-

-

-

48

16

8

1

1/2

1/4

1/16

96

32

16

2

1

1/2

1/8

-

64

32

4

2

1

1/4

-

256

128

16

8

4

1

Milliliterrs

(ROUNDED TO THE CLOSEST EQUIVALENT) OZ

G

LB

2

58

4 6

OZ

ML

-

2

60

114

-

4

115

170

-

6

150

8

226

1/2

8

230

12

340

-

10

16

454

1

Grams

(ROUNDED TO THE CLOSEST EQUIVALENT)

Spoon and cups

CUP

ML

1/4

60

1/2

120

2/3

160

285

3/4

280

12

340

1

240

TSP

ML

TBSP

ML

1/2

25

1

5

1

15

A FLOURISHING KITCHEN | 03

THE WHOLESOME Breakfast PANTRY

free-range eggs, quality maple syrup, locally sourced honey, homemade or sourced organic jams.

Fresh herbs

parsley, thyme, coriander, chives, rosemary, and basil.

In an efficient hotel kitchen setup, we handle our own inventory. It’s essential to actively search the market for suppliers who offer top-quality ingredients. Our goal is to strike a balance between selecting fresh produce and maintaining a stock of essential pantry items that we can’t do without. Similarly, at home, it’s important to plan perishables according to your needs while ensuring you have a stock of dry essentials.

Micro greens

hydroponically grown, very handy to keep some micro herbs, Sakura mix, and edible flowers.

Essential salt

Fleur de sel, Maldon, and kosher salt.

Spice mix

zaatar, garam masala, smoked paprika, ras el hanout, and togarashi.

SOME OF OUR MUST - HAVES IN Olive oil THE KITCHEN Stocks

Mustards

we always have a range of quality mustards in stock, including a good Dijon and grain mustard.

a basic virgin olive oil for cooking and extra virgin for garnishing, sesame oil, walnut oil, peanut oil, and grapeseed oil for dressings.

at the start of his shift, my à la carte chef relies on a well-prepared vegetable stock from his prep.

Additionally, we ensure we have high-quality beef, chicken, and fish stock stored in our chiller and freezer.

Leafy goodness

lettuce, baby spinach, wild rocket, local Rocca, watercress, and kale.

Seasonal vegetables and fruits

it’s sometimes tough to identify what’s truly in season because many items are available year-round. Nonetheless, I always keep tomatoes, beets, squash, peppers, eggplant, berries, and assorted fruits in my pantry as these are ingredients I rely on consistently.

Meats and poultry

always choose grass-fed when it comes to meat. In our chillers our must-haves are ribeye, striploin, rack of lamb, lamb loin, flank, free-range chicken, and spatchcock.

Fish and shellfish

our fishmonger always goes for locally caught fish, and we also opt for farmed salmon and Gulf prawns.

04 | A FLOURISHING KITCHEN

Cheese

goat cheese, brie, cheddar and ricotta, good blue cheese, and cottage cheese.

Seeds and nuts

pumpkin, sunflower, and flax seeds are rich sources of minerals and essential oils. They combine well to create a nutritious mix for sprinkling over salads or incorporating into granola. Personally, I have a fondness for almonds, walnuts, and cashews – these are my top choices.

Grains and pulses

quinoa, buckwheat, variety of beans, rice varieties, a good range of flours as needed.

Asian grocery

these items are handy to keep on your shelf and can be used in various home-cooked recipes, like palm sugar, light and sweet soy sauce, tofu, Korean chili paste, shrimp paste or belacan, sambal oelek, and gochujang paste are all great additions to your kitchen.

A FLOURISHING KITCHEN | 05

06 | A FLOURISHING KITCHEN

KITCHEN HELPERS Staying connected to your kitchen is vital. Having the necessary and preferred kitchen tools, along with maintaining organisation, can transform your time spent in the kitchen from a tiring task into a rewarding and pleasant experience.

Create a personalised area using your preferred and efficient equipment.

The array of equipment utilised in a hotel kitchen is extensive. My chefs consistently compile a list every quarter, always on the lookout for their trusty tools that simplify their work. These indispensable companions aren’t necessarily the larger appliances; often, it’s the smaller, convenient items like peelers, zesters, colanders, and garlic presses that they rely on.

My goal is to provide a list of essential items that can enhance efficiency and make cooking an enjoyable experience.

A good set of knives and a hard fiber cutting board. A few sets of thick dusters and aprons to keep you safe.

Useful small equipment like colanders, sieves, nylon sieves for vegetable purées, can openers, garlic, and lemon press.

Enamel heavy-based pans, cast iron skillets, cast iron wok with a lid, and a bamboo steamer. Bamboo baskets of various sizes are good to steam and present food.

Earthenware cooking and serving equipment like tagine pots, clay bowls, and terracotta plates.

A small food processor (with a wand blender attached) is handy for making purées and spice powders.

Lava stone mortar pestle - I love them as they bring earthiness to the pastes and grinds in a traditional way. It also acts as a great serving pot.

Clip glass jars, mason storage jars and spice jars are a great way to store your loose ingredients, while also imparting visual appeal. A small handy vacuum pack machine helps to prolong storage.

An immersion blender with a metal stem, good for blending soup and liquids.

A mallet hammers for patting meats, shaping, and becoming your own butcher.

A good kitchen twine and a pair of scissors.

A mandolin for slicing and shaving different shapes of vegetables, a few sizes of rings to shape up.

A set of measuring jars, cups, spoon measures, and a digital weight scale. These tools ensure accurate measurements when following recipes.

Having a few glass bowls is practical and versatile. They allow you to see and feel the process while folding and tossing ingredients. Plus, they double as excellent serving dishes for salads.

Having a few pairs of palette knives and tongs is practical. They assist in keeping food orderly on the plate, and palette knives are particularly useful for shaping and spreading cream or icing on cakes.

A FLOURISHING KITCHEN | 07

08 | A FLOURISHING KITCHEN

THE ESSENCE OF

breakfast

Breakfast is a big deal in the food industry. It sets a healthy tone for the day. Our online ratings often focus on breakfast, highlighting its importance.

When I think of breakfast, I see it as an exciting opportunity to mix things up while sticking to the basics.

Every country typically includes essentials like cereals, eggs, yogurt, fruits, tea, coffee, and breads in their breakfast offerings. Breakfast is a substantial topic, often occupying a significant portion of a hotel’s menu and guests’ expectations. I have included 6 recipes that have consistently garnered positive feedback. I hope these recipes pique your interest and encourage you to give them a shot.

My breakfast top 10 1.

Free-range eggs

6.

Hash

2.

Homemade cereal mix

7.

Greek yogurt

3.

Cold pressed juice

8.

Cottage cheese

4.

Fresh seasonal vegetables and leaves

9.

Seasonal fresh fruits

5.

Nuts and seeds

10.

Home cooked staples

A FLOURISHING KITCHEN | 09

Serves 4 (120 ml jar)

yogurt

VEGETABLE

Yogurt is a fundamental element of breakfast. Usually, fruit yogurts consist of canned fruits, berries, and often include out-of-season produce along with added sugar.

Why not try crafting your own savoury vegetable yogurt? It’s a simple process that doesn’t require many ingredients, but I assure you, you will appreciate the delightful combination with minimal effort.

Beetroot yogurt

Carrot yogurt

• • •

• • •

280g low fat Greek yogurt 200g beetroot purée, cooked 4 tsp Manuka honey

280g low fat Greek yogurt 200g carrot purée (2 medium carrots), cooked 4 tsp Manuka honey

METHOD

METHOD

Steam 1 whole beetroot in a closed lid steamer until cooked. Peel, cut into small slices and purée while it is still warm. Chill and store in a bowl. How to cook beetroot (page 112)

Peel carrots, cut out the core, and place in a pan covered in water to cook. Cut into small slices and purée while it is still warm. Chill and store in a bowl.

To make beet yogurt fold in 120g beetroot purée with Manuka honey and Greek yogurt. Pour into 120 ml glass jars.

To make carrot yogurt, fold in the carrot purée with Manuka honey and Greek yogurt.

Ready to eat for breakfast on its own, or serve with granola, berries, or mixed seeds.

Ready to eat for breakfast on its own, or serve with granola, berries, or mixed seeds.

1 medium size beetroot will produce about 350g beetroot purée.

Similarly, you can make other vegetable yogurts - sweet potato and spinach work very well. It can be stored in the refrigerator for 2 days.

Freeze the rest of the beetroot purée.

Sweeten the yogurt by adding agave syrup or coconut syrup.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

117

2

0.3

10.9

10.7

DAIRY

117

2

0.3

14.9

10.2

DAIRY

10 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 11

Serves 2

SPINACH, COTTAGE CHEESE,

Egg sandwich

This breakfast sandwich promises one nutritional bite packed with taste and different textures.

Spinach, cottage cheese, smoky roasted red pepper, and eggs cooked on an English muffin, served with avocado for a complete breakfast.

INGREDIENTS

METHOD

•

2 free-range eggs

•

1 medium red pepper

Cut the English muffin in half and cut out a round from the top half of the muffin.

•

100g baby spinach

•

80g cottage cheese

•

2 pcs English muffin

•

180g avocado

•

8 sprigs chervil

•

30ml olive oil

•

sea salt - to taste

•

freshly ground pepper

Place the muffin with round cut on a flat nonstick pan greased with olive oil. Crack an egg in the muffin whole, cook the egg until the white is set.

In a sauté pan, add some olive oil, wilt the spinach, and keep at a low heat.

Roast the red pepper and peel off the skin. Deseed and cut into 4 pieces.

Remove the avocado pit and cut it into slices.

To arrange, spread the cottage cheese layering with spinach on the toasted English muffin base, top up with 2 slices of roasted red pepper, slices of avocado, chervil, and cap it with the egg toast. Enjoy!

A seeded bagel bread or multigrain toast can be used instead of English muffin, poached egg instead of fried egg

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

427

24

3.8

33.7

19.9

GLUTEN, DAIRY

12 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 13

Serves 8 (220ml jars)

SWISS BIRCHER

Muesli

In our Swiss brand, it’s essential to uphold our signature dishes. One of our timeless breakfast classics is Swiss Muesli, known for its traditional roots and longstanding reputation. I prefer to maintain its originality rather than attempting to reinvent something that’s already exceptional in many aspects.

INGREDIENTS

METHOD

•

100g fine oat flakes

Add oat flakes into a bowl and add honey.

•

100g local honey

•

40g raisins

•

100ml full fat milk

•

50ml lemon juice

•

650g | 4 red apples, cored and grated

•

300g frozen mixed berries

•

100g fresh mixed berries

•

250g whipped cream

Wash raisins under warm water. Add milk and lemon juice.

Wash red apples with the skin on, and grate with rösti-grater.

Add frozen berries into the mixture.

Cover the mixture and store in refrigerator overnight below 5 degrees Celsius (23 degrees Fahrenheit).

In the morning, or before serving, stir gently, add freshly whipped cream, and serve with fresh berries.

Fresh Greek yogurt can be added instead of fresh whipped cream for a healthier touch.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

371

19.2

2.8

42.6

8.2

GLUTEN, DAIRY

14 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 15

16 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 17

Serves 3 to 6 parathas

RICE FLOUR GREEN PEAS

Paratha

Here’s a nutritious and hearty Indian breakfast recipe that holds a special place in my heart. It’s a dish I enjoyed while growing up, and it remains a personal favourite. Those who try it tend to develop an affection for it as well. This recipe is especially wholesome when fresh green peas are in season. Using rice flour instead of wheat makes it even more enjoyable.

INGREDIENTS

METHOD

•

300g | 2 cups rice flour

•

460ml | 2 cups hot boiling water

•

400g fresh green peas pods or 200g young frozen peas

•

20g fresh green coriander, finely chopped

•

5g cumin seeds, toasted and crushed

Combine the rice flour with a pinch of salt in a deep bowl and work with a wooden spoon by pouring hot boiling water slowly incorporating water into the flour to form a dough. Wait for a few minutes until you find the dough warm enough to handle with hand and knead well until it comes together to form a soft dough. Rub a bit of oil in hand as you find dough being sticky.

•

20g spring onions, finely snipped

Peel the pea pods and the reserves green pea kernels.

•

20ml olive oil

Wash and keep aside.

•

tomato onion seed chutney | see recipe on page 108

•

salt - to taste

In a shallow pan, heat olive oil, temper with cumin seeds, stir in the young peas and sauté on a medium slow heat.

Finish with some salt and cook a bit in its own steam.

Add spring onion and fresh coriander. Roughly crush the green peas in a blender pulsing it 3 times to a coarse consistency or with the back of the spoon until crushed well.

In case of working with frozen green peas, defrost the green peas and follow the same process of cooking.

Split the dough into 6 even portions and flatten each portion into round discs measuring about 4 inches (10 centimeters) in diameter.

To prevent sticking, lightly dust your work surface with dry rice flour as you roll out the dough. Roll it into a small circle and stuff with the spoonful of green pea mix to make a ball. Shape the stuffed balls into a small paratha by rolling it out as thinly as possible using a rolling pin.

Remember to frequently sprinkle rice flour to prevent sticking. Don’t worry if the paratha develops small cracks and some peas start showing through. Focus on one paratha at a time.

Heat a non-stick griddle on a medium high heat, and cook each paratha, using a little oil. They are ready when they turn little golden brown on both sides. Rice flour does not impart the same golden color as wheat flour.

Serve immediately with tomato onion chutney.

Multigrain or whole meal flour can be used instead of rice flour ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

422

9.9

2.3

56.4

9.6

GLUTEN-FREE

18 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 19

Serves 24

MY ANYTHING

Granola bar

Granola is wonderfully straightforward - a must-have for breakfast or a satisfying all-day snack. Creating it at home is a breeze. It’s a delightful experience and it is more budget-friendly than buying pre-packaged granola. While the recipe image showcases my personal preferences, feel free to use this recipe as a base and let your creativity shine by adding any ingredients you enjoy.

INGREDIENTS

METHOD

•

1 cup of honey or a mixture of half maple syrup and half honey *alternatively, you can replace maple syrup with agave syrup or coconut syrup.

•

6 cups of rolled oats or half rolled oats and half quinoa, pops, puffed rice, or amaranth pops.

•

1 cup of mixed nuts *choose any 3 equally from almond flakes, pecan nuts, hazelnuts, cashews, walnuts, or pistachios.

•

1/2 cup mixed seeds *choose any 2 equally from sunflower seeds, pumpkin seeds, flax seeds, melon seeds

•

1 cup of dried fruit *choose from black raisins, raisins, cranberries, or goji berries – mix any one, 2, or all 3.

•

1 cup of sliced dry fruit *choose from dried figs, dried apricots, prunes, or dates – mix any 2 and use equal amounts.

•

2 tsp ground cinnamon

•

400g peanut or almond butter

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit). Spread oats, almond flakes, walnuts, pistachio, pumpkin seed, sunflower seed separately and toast oats for about 20 minutes, nuts for about 12 minutes until they darken a shade, and seeds for 8 minutes. Stir occasionally while toasting.

Let the toasted ingredients cool.

Mix black raisins, cranberries, sliced dried apricots, and chopped dates.

Mix in peanut butter, ground cinnamon powder, and honey. Add all toasted seeds, nuts, dry fruits, oats and mix thoroughly.

Prepare a baking tray with edges of approx. 3 inch (8 cm) and spread the granola mix evenly on the tray, pressing with your hands. Place a butter paper on top covering the granola, to set all the ingredients together. Press it with a similar size tray and keep a bit of weight on top to allow even pressing.

Chill overnight.

To serve, remove from the chiller, remove the tray and butter paper, cut with a knife as required. Serve as a granola bar or break it in a bowl of milk and enjoy.

Granola bars can be frozen if you are not planning to consume them for a few weeks. Can be individually wrapped in waxed paper, then stored in a covered container. Stays good frozen for up to 3 months.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

220

9.8

1.2

23.4

5.8

GLUTEN,NUTS

20 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 21

Serves 1

ROOT VEGETABLE HASH WITH

Poached egg

A basic hash crafted from root vegetables adds a delightful burst of colour and flavour to your morning plate. The inviting warmth and crispiness of roasted root vegetables complement eggs perfectly, while also serving as an excellent side dish for any meal.

INGREDIENTS

METHOD Preheat oven to roast at 180 degrees Celsius (356 degrees Fahrenheit).

•

75g heirloom carrots

•

80g celeriac

•

75g parsnip

•

25g leeks, thick sliced

•

75g turnips

•

1 tsp garlic, minced

•

1 tsp fresh thyme, minced

•

2 tbsp extra virgin olive oil

•

65g vine tomato

•

1 tsp salt and pepper - to taste

•

5 poached quail eggs | see recipe on page 114

Rinse root vegetables and cut into chunks, diced bite-size pieces.

Toss vegetables with the olive oil. Evenly spread vegetables onto a large baking sheet. Season with salt, pepper, and chopped thyme.

Roast for 20 minutes, then add minced garlic, stir, and roast for an additional 10 minutes.

Root vegetables will be ready when they are crispy around the edges.

Roast vine tomatoes separately for 10 minutes until skin is blistered.

Serve eggs over the root vegetable hash.

Keep the cut vegetables evenly, roughly 1 inch (approx. 2 cm) to avoid burning.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

345

14.8

3.2

43.4

12.8

DAIRY

22 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 23

24 | A FLOURISHING KITCHEN

HUG IN A MUG

Hearty Soups

On one occasion, during a discussion about the fundamentals of soup, my chef de cuisine emphasized the importance of starting culinary training with soup. Her point was that infusing flavour into a liquid and achieving a harmonious blend of ingredients while maintaining integrity and balance is a challenging task in soup-making.

Soups traverse through various seasons, continents, and a wide array of ingredients and cooking techniques. They can transport us to distant and exotic destinations like Vietnam, France, Thailand, or Italy, whether in a warm or chilled form. Soups are versatile enough to fit any occasion, presenting a staggering range of colours, consistencies, and textures.

In our kitchen, we follow some basic elements to make the perfect soup.

Aromatics and seasoning

The stock and flavourful liquid

In French, it’s known as mirepoix, while the Italians call it sofrito, and the Spanish refer to it as sofrito.

Among all the components of a soup, none holds as much power over its flavour as the choice of liquid.

Basic mirepoix

Dashi, kombu, bean cooking broth, juices that come with canned tomatoes, cream, and coconut milk.

2 parts onion and 1 part each of carrot, celery, and leeks. Cut evenly and sweat in butter and oil. For brown stock caramelise and add a bit of tomato paste. For a creamy white sauce or gravy remove the carrots.

In my kitchen, there is a policy of zero waste – everything gets used, from broccoli stems, carrots and onions ends to herb stems.

The main ingredients

Basic sofrito For a sofrito start with olive oil instead of butter. Add garlic and some pancetta or prosciutto to the mirepoix mix. For the Spanish version, sauté tomatoes, parsley stalk, and garlic in olive oil.

The key components include ingredients that create the main structure of soups, like meat, grains, pasta, noodles, beans, and vegetables. Toss them all into the pot while raw, so that their flavours can mix into the soup.

The garnish and accompaniments

Asian aromatics Lemongrass, galangal, ginger, shallots, chili, and garlic.

Bouquet garni A bouquet garni is a bundle of aromatic herbs. It adds flavour to stocks and soups. Combine a mix of parsley stalk, thyme sprig, and bay leaf.

Tie in a muslin cloth or with an unwaxed string.

These add an extra bite, crunch, and vibrancy to the soup.

When the soup is ready, finish the bowl with a bright garnish.

Sour cream, yogurt, crème fraiche, toasted nuts and seeds, crumbed cheese, olive oil, or accompaniments like toasted bread, vegetable chips, crackers and lavash.

A FLOURISHING KITCHEN | 25

Serves 4

soup

CREAMY ONION

This recipe marked my initial lesson during my tenure at a Himalayan resort. The profusion of apples thriving in this locale inspired us to infuse them into our creations, offering our guests a delightful sampling.

Over time, a fantastic soup came into being, and to this day, we hold this recipe dear. It offers a unique spin on the traditional French onion soup. Caramelised onion serves as the fundamental sofrito, while apple adds both body and a delightful crunch to the soup. This represents an exceptional vegetarian interpretation of the classic soup.

INGREDIENTS

METHOD

•

900ml vegetable stock | see recipe on page xxx

•

100g caramelised onions | see recipe on page xxx

•

2 medium size granny Smith apples, peeled and sliced

Place the vegetable stock in a heavy bottom deep pan with 20g of caramelised onion, sliced apple and 3 sprigs of chopped thyme leaves.

Bring the stock to boil and simmer for about 8 minutes until the apple slices are cooked.

•

6 sprigs fresh thyme

•

60ml | ¼ cup fresh cream

•

apple chips - 4 pcs per serving | see recipe on page 111

•

sea salt - to taste

•

cracked white pepper - to taste

Strain the stock, discarding the thyme sprig. Blend the strained caramelised onion and apple to a smooth paste while warm.

Put back the strained stock in the pan with onion and apple purée, 80g of left-over caramelised onion, 3 sprigs of thyme, and simmer for about 5 minutes. Finish it with fresh cream, stirring until mixed well. Season with sea salt and crushed black pepper.

Serve it in a warm cup with apple chips.

Soup should be on the lowest heat setting while adding any dairy product. Slowly add the cream and stir with a ladle until fully incorporated to avoid curdling.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

342

12.2

4.4

28.6

6.8

DAIRY

26 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 27

Serves 4 portions (in 250ml bowls)

BAKED

Ribbollita

Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations, but the main ingredients always include leftover bread, cannellini beans, kale, cabbage, and inexpensive vegetables such as carrot, celery, chard, and onion.

It’s a great wholesome soup.

Baking it in bread dough takes it to a different height. Finish with top-quality extra virgin olive oil and some freshly grated Pecorino Romano.

METHOD

INGREDIENTS

Rinse and cover the cannellini beans in cold water and soak overnight.

•

170g | 1 cup dried or canned cannellini beans

•

40g yellow zucchini, sliced thin roundels and halved

•

40g medium green zucchini, sliced thin roundels and halved

•

1 medium red onion, diced

•

3 pcs bay leaves

•

25g | ½ cup celery, thinly sliced

•

2 rashers pancetta or smoked turkey bacon, diced

•

80g carrots, peeled and halved

•

2g | 4 cloves garlic, thinly sliced

•

2 pcs canned plum tomatoes, chopped

•

1 cup tomato juice from the can

•

80g Savoy cabbage, cut in to ½ inch (approx. 1 cm) dices

•

20g kale leaves, torn

•

½ cup Pecorino Romano

•

10 fresh basil leaves

•

4 spring thyme

•

1 tsp dry oregano

•

4 tbsp extra virgin olive oil

•

4 tsp virgin olive oil

•

sea salt - to taste

•

crushed black pepper - to taste

Drain the beans and place them in a heavy bottom saucepan with 5 cups of water. Add 4 thyme sprigs and 2 bay leaves. Cover and cook, simmer for 1 hour or until cooked well.

Add 1 tsp of salt and continue cooking for another 30 minutes until the beans become tender. Mash the beans with the back of the spoon for some to split. Cool at room temperature.

In a heavy bottom pan, put olive oil over medium heat and add bay leaf, pancetta and let it render.

Add zucchini, onion, turkey bacon, celery, carrots, cabbage, and sauté for about 10 minutes until softened. Add the tomatoes with tomato juice and continue to cook for another 10 minutes.

Add the beans with the cooking liquid into the soup pot and simmer for another 5 minutes. Add an additional 4 cups of chicken or vegetable stock and simmer for another 5 minutes. Add hand torn basil, oregano, ¼ cup Pecorino Romano then season with salt and pepper.

Dish out 4 bowls of soup into heatproof bowls and let them cool at room temperature.

For the dough, put all the ingredients and pulse. It will be a bit soft at this stage.

Add the remaining ½ cup flour and pulse again to mix everything together. Remove the dough from the food processor and roll it into a ball. Cover with a wet cloth and let it rest for 20 minutes.

FOR BREAD CRUST •

1 ½ cup self-rising flour

•

½ cup water

•

1 tbsp extra virgin olive oil

•

¼ tsp salt

Roll out the dough to half an inch (1 cm) thickness and cut 4 rounds bigger than the rim of soup bowls. Position the sliced rounds of dough onto each soup bowl, using a bit of water to dampen the edges and then seal them shut from the sides.

Bake all the pastry covered bowls at 180 degrees Celsius (356 degrees Fahrenheit) for 12 minutes. Serve hot, drizzled with olive oil, and sprinkled with sea salt. Serve the remaining parmesan cheese on the side.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

231

10.7

2.4

22.4

13.1

GLUTEN,DAIRY

28 | A FLOURISHING KITCHEN

Make the most of extra beans by adding them to salads or mashing them with potatoes for added plant-based protein. Leftover bread can be transformed into a tasty side by toasting and drizzling with olive oil

A FLOURISHING KITCHEN | 29

Serves 4

LEMONGRASS, CORN AND PEAS

Soup

A great combination of East and West with the aroma of Asian cooking - lemongrass, ginger, coriander and ingredients like corn, green peas and celery to form the body of the soup.

A very flavoursome blend where each ingredient is blended in a smooth liquid. Shrimp relish san choi bao complements it very well.

INGREDIENTS

METHOD

•

175g | 1 cup American frozen sweet corn

•

350g frozen green peas

•

1 medium red onion, peeled and chopped

•

2 cloves garlic, chopped

•

120g leeks

•

2 sticks lemongrass

In a heavy bottom pan put oil on a medium heat then add onion, garlic, coriander root, celery, lemongrass and sweat for about 10 minutes.

Add corn and sweat together for 5 minutes, add coconut milk, and cook together for another 5 minutes.

Add frozen green peas along with 2 cups of chicken stock, cook for another 5 minutes on a medium heat.

*remove hard parts and tie like a bundle; soft inner part chopped •

40g coriander root, chopped

•

50g coriander leaves, chopped

•

100g celery, chopped

•

300ml fresh or canned coconut milk

•

900ml chicken stock | see recipe on page 110

•

20ml peanut oil

•

table salt - to taste

Remove the pan from the heat and add coriander leaves. Let it cool for 8 minutes at room temperature.

Blend the soup in a blender, strain it*, and return it to a clean pot. By now, you should have achieved a smooth purée consistency.

Pour in another 6 cups of chicken stock and let it simmer for about 5 additional minutes. Adjust the seasoning with salt according to taste.

Serve immediately.

For shrimp relish san choi bao Make a quick stock by simmering the tough parts of lemongrass and coriander stems in water for 30 minutes. Poach the shrimp until cooked, then cool and store in the fridge for later use.

SHRIMP RELISH SAN CHOI BAO •

4 pieces of iceberg lettuce hearts | baby gem leaf | romaine hearts

•

8 medium size shrimp

•

20g cucumber, diced

•

30g red capsicums, diced

•

20g red onions, diced

•

½ tsp lemon zest

•

1 tbsp lemon juice

•

1 tsp sesame oil

•

½ tsp black sesame seeds

•

15 sprigs coriander cress

•

lemongrass and coriander stems, (leftover hard parts)

•

sea salt - to taste

Cut chilled shrimps into 2 or 3 pieces, mix all the ingredients in a bowl.

Spoon the shrimp relish into 4 lettuce cups and sprinkle with black sesame seeds and sea salt. *note - at this stage the purée can be frozen for further use

Sauté on a low heat without browning the soup ingredients to bring out the sofrito flavour and natural sweetness of vegetables.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

332

8.2

3.6

31

10.7

PEANUTS, SOY

30 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 31

Serves 4

BUTTERNUT SQUASH

Laksa

Laksa is a widely known soup enjoyed primarily in Malaysia, Singapore, and Indonesia. It boasts distinctive flavours from ingredients like shrimp paste, coconut milk, red chili, ginger, and lemongrass. Opting for butternut squash adds a unique twist, resulting in a flavourful soup that maintains the essence of the renowned laksa.

INGREDIENTS

METHOD

•

230g | ¾ cup laksa paste | see recipe on page 108

•

600g butternut pumpkin (squash), peeled, seeded and diced

•

400ml canned coconut milk

•

3 cups boiling water

•

800g large green raw shrimp, peeled, tails intact

•

2 tbsp fish sauce

•

2 tbsp lime juice

•

200g flat thin rice noodles, soaked as per packaging instructions

•

2 cups bean sprouts

•

½ cup coriander (cilantro) leaves

•

½ cup roasted salted peanuts, chopped

•

1 tbsp red chili, sliced

Place a large saucepan over high heat. Add the laksa paste and cook, stirring frequently for 2 minutes or until fragrant. Add the pumpkin, coconut milk and water, cover with a lid and bring to the boil. Remove the lid, reduce the heat to medium, and cook for 5 to 6 minutes or until the pumpkin is tender.

Add the prawns, fish sauce and lime juice and cook for 2 to 3 minutes or until the prawns are just cooked through.

Soak noodles as per packaging instructions in hot water. As the noodles become soft, drain the water, and keep noodles aside in a serving bowl. To finish the soup divide noodles into 6 bowls. Divide the laksa between serving bowls and top with the bean sprouts, coriander leaves, sliced red chili, and peanuts to serve.

You can be creative with your own toppings like tofu, chicken or just any vegetables

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

556

20.8

5.4

48.6

18.4

SEAFOOD, PEANUTS

32 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 33

34 | A FLOURISHING KITCHEN

INSPIRING

Salads

Salads not only contribute to a balanced diet but also convey a commitment to health. The realm of possibilities in salad creation is vast and limitless, allowing for boundless creativity. Ingredients, seasonality, and variety offer endless versatility. I have included recipes that have earned recognition for their flavour and put a unique spin on some beloved classics.

Choosing and storing salad leaves Leaves and herbs form the essential foundation of any salad.

Mastering the selection, handling, and proper storage of these elements is crucial for achieving optimal results. In my kitchen, when it comes to salads, I initiate training by teaching how to properly sort lettuce and maintain its crispness and freshness.

When picking salad leaves, keep ‘fresh is best’ in mind. We also consider locally grown options like arugula, different kale types, spinach, and hydroponically raised lettuces, herbs, and microgreens.

This provides plenty of variety and ensures long-lasting freshness.

Storing leafy greens to keep fresh It’s important to handle leafy greens with the same care as any other food. Certain cases of foodborne illnesses have been linked to fresh leafy greens. Rinsing the produce helps eliminate some of the dirt and potential germs that might be present.

Leafy greens have an extended shelf life if you give them a rinse, even if they come prewashed. It’s a good practice to give them another rinse when you bring them home, regardless.

Once you have washed fresh greens, a useful tip is to place them in ice water for around 15 minutes. This step enhances their crispness and vibrant appearance. Afterward, gently remove and pat them dry using paper towels, a clean kitchen towel, or a salad spinner to eliminate any extra moisture.

Storing leafy greens is an important step to keep them fresh longer.

For a large amount of leaves it is good to store them loosely in a full-size fiber food pan with clean, dry romaine lettuce. A drain tray placed on the bottom of the pan will prevent any remaining water droplets from pooling around the produce. Place a couple of clean paper towels in the pan to absorb any moisture left behind. Cover the pan with a loose-fitting lid.

For storing smaller amounts of lettuce leaves, the rolled towel technique is effective. Spread out the lettuce on a clean flour sack towel, then roll it up into a tube with the leaves inside. Seal the open ends of the towel roll by twisting them or using clips. Keep the roll in the fridge and use the leaves as required.

The first step in preparation of fresh greens, whether produced organically or conventionally, purchased from a farmers’ market or supermarket, served cooked or raw, is to wash them properly.

Here’s how: Always start with clean hands. Cut away any damaged areas on leaves or stems before preparing or eating the greens. If something seems rotten, discard it. Avoid cross-contamination by using a clean knife to chop or shred the leafy greens after they have been washed and dried.

If lettuce has a core, such as iceberg lettuce, remove it before washing.

When you have loose leaves, such as mesclun, that can’t easily be held under cold running water, use a colander or a salad spinner. Toss them around under the running water and repeat.

A FLOURISHING KITCHEN | 35

A CREATIVE

Salad bar

A fresh salad bar offers an engaging experience, allowing you to select from a variety of vegetables, leaves, and dressings to mix and enjoy.

A salad bar can get monotonous if it looks the same every day. I like to add variety by giving it a theme and using ingredients that match the theme. This makes it interesting and educational for our guests and friends. It’s especially useful for events like get-togethers, weddings, or light lunches when a healthy section is needed.

Some of my salad bar themes include antioxidants, detox, anti-ageing, and organic. Using glass bowls and jars adds a nice visual touch and helps guests easily identify the ingredients.

36 | A FLOURISHING KITCHEN

DETOX

Salad bar INGREDIENTS

DRESSINGS PUMPKIN SEED OIL DRESSING

•

4 cups baby spinach

•

4 tbsp pumpkin seed oil

•

2 heads romaine lettuce hearts

•

4 tbsp olive oil

•

2 medium limes, juiced

•

4 tbsp apple cider vinegar

•

2 tbsp chives, finely snipped

•

sea salt

•

4 cups rocket leaves, rinsed and spun dried

•

2 heads Lollo Rosso

•

1 large red or yellow pepper, cut in ½ inch (approx. 1 cm) thick strips

Whisk everything together to make dressing.

•

2 cups red radishes, cut in halves

•

1 cup red and yellow cherry tomatoes, each cut in half

WASABI VINAIGRETTE

•

2 large carrots, thinly shaved with a mandolin

•

1 tbsp wasabi paste

•

2 medium beetroots, thinly shaved with a mandolin

•

4 tbsp mirin

•

6 tbsp grape seed oil

•

2 tbsp rice vinegar

•

sea salt

•

1 head broccoli, cut into florets and cooked

•

2 medium cucumbers, thinly sliced

•

3 sticks celery, peeled, cut in to sticks and leaves reserved

•

1 cup each mint, parsley, basil, coriander, and tarragon

HEALTHY FAT

Whisk everything together to make dressing.

FAT FREE RANCH •

2 cups fat free yogurt

•

1 clove garlic, finely chopped

•

2 tbsp cider vinegar

•

2 avocados, sliced

•

1 cup walnuts, toasted

•

1 tbsp lemon juice

•

½ cup pumpkin seeds

•

2 tsp Dijon mustard

•

½ cup sunflower seeds

•

1 tbsp honey

•

½ cup almonds, sliced and toasted

•

8 basil leaves, shredded

•

2 cups edamame beans, shelled

Blend everything together to make dressing.

DETOX AND SUPER FOODS

METHOD

•

½ cup chia seeds

•

½ cup pickled ginger

Clean all leaves well and refresh in iced water, spin dry and place it individually in glass jars.

•

½ red cabbage, thinly sliced

•

3 heads kale, torn in small leaves

•

1 cup blueberries

•

½ cup goji berries

•

½ cup cranberries

•

1 cup grapefruit segments

Place the prepared dressings in bowls.

•

1 pomegranate

Place the salad bar mixing instructions.

Prepare all the vegetables as per instruction and place individually in glass jars.

Place all healthy fats individually in glass bowls and do similarly with all the other ingredients.

Keep a mixing bowl with wooden mixing spoons to toss as you like and enjoy.

A FLOURISHING KITCHEN | 37

Serves Serves 12-15 2

MY GLORIOUS

Cobb

This salad is incredibly adaptable, allowing room for experimentation. I enjoy giving it a unique twist each time, and it's consistently in high demand, with my chefs making sure it's always well-stocked on the buffet. It's a fantastic option for brunch and any occasion.

INGREDIENTS

METHOD Slice tomatoes into wedges, slice the avocado, cut chunks of Roquefort cheese, and keep aside. Rinse the Alfalfa sprouts in chilled water and let them drain on paper towel.

•

120g romaine heart, cleaned and spun-dried

•

30g rocket lettuce

•

400g | 4 medium heirloom tomatoes, cut in small wedges

•

1 ripe avocado

•

2 cups baby spinach, cleaned and spun-dried

•

60g alfa sprouts

•

200g chicken breast, grilled

•

6 thin slices beef bresaola or air-dried beef

•

2 free-range eggs

•

65g cherry tomatoes

•

40g Roquefort, or any other blue cheese

To prepare a poached egg, grab a small ramekin and cover its interior with a piece of plastic film, giving it a light brush of olive oil. Crack an egg into the ramekin and secure the egg by tying the film. Place the egg into gently simmering water for approximately 6 minutes, then transfer it to a bowl of chilled ice water. Gently cut open the plastic film and delicately remove the poached egg.

To make the dressing, take a mason jar with a lid, add all the ingredients for the dressing and shake well.

To assemble the salad, carefully place all the ingredients in the bowl, and top it with the poached egg. Drizzle with dressing and sprinkle kale chips on top.

FOR DRESSING

Squeeze a bit of fresh lemon or lime juice on the cut avocado to avoid browning.

•

2 tbsp red wine vinegar

•

4 tbsp extra virgin olive oil

•

½ tsp Dijon mustard

•

sea salt

•

cracked black pepper

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

450

22

5.6

28.3

17.5

DAIRY

38 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 39

Serves 4

CRAB, MANGO AND

Avocado

This salad is a top performer on our menu. I picked it up from one of my dedicated general managers who has a knack for giving classics a contemporary twist. It is a fantastic and health-conscious pairing.

INGREDIENTS

METHOD

•

250g frozen chunks or fresh crab meat

Make a dressing with lemon juice, olive oil, sea salt, and crushed pepper.

•

360g | 2 medium hass avocadoes

•

300g | 1 medium mango

•

30g baby spinach

•

30g purple spinach

•

30g rocket, washed and spun dry

•

30g frisée, washed and spun dry

•

50g baby gem | romaine hearts

•

1 medium Spanish red onion, thinly sliced rounds

•

1 lemon, juiced

•

40ml extra virgin olive oil

•

¼ tsp sea salt

•

¼ tsp crushed black pepper

Cut the mango and avocado in chunks, then marinate the cut avocado with lemon juice to prevent them from turning brown due to oxidation. Thinly slice the red onions. Clean the spinach, rocket, frisée and crisp it in chilled water.

Lightly mix all the ingredients in a bowl and add the lemon dressing.

Serve right away with Marie Rose dressing and a touch of sea salt.

Soak thinly sliced red onion in iced water for about 10 minutes to remove the strong taste and make it crisp.

For Marie Rose sauce | see recipe on page 110

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

556

20.8

5.4

48.6

18.4

SEAFOOD, PEANUTS

40 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 41

Serves 4

BEETS RADISHES, RADISHES, AND

Goat cheese

This salad is at its best when heirloom beets and radishes are in season. The earthy flavour with ash goat cheese is divine and has a magnificent colour.

INGREDIENTS

METHOD

•

200g | 1 beetroot cooked, peeled and cut in to wedges

•

20g | 1 beetroot, shaved on a mandolin

•

10 heirloom carrots, cooked, cut in 1 inch (approx. 2 ½ cm) angles.

•

4 heirloom carrots, scrubbed and shaved on a mandolin

•

110g | 1 yellow beetroot cooked, peeled and cut in to wedges

•

100g | 1 red beet radish, scrubbed and shaved on a mandolin

•

8 pieces baby beets, cooked, peeled and cut in to wedges

•

12 local radishes with leaves cut in halves

•

200g goat cheese, cut in half an inch (approx. 1 cm) rounds

•

40g baby beetroot leaves

To make the dressing add honey in a pan with thyme, quartered figs and heat until it starts bubbling. Add ¼ cup of water, cover the pan with aluminum foil and bake in an oven at 150 degrees Celsius (302 degrees Fahrenheit) for about 8 minutes.

Take out of the oven and let it cool down at room temperature. In a jar blender place the baked figs with syrup, balsamic vinegar, and extra virgin olive oil. Blend to make a great dressing.

Place the prepped vegetables and beet leaves on a plate, alternating as you go. Place sliced goat cheese on top and then drizzle with the dressing to finish.

FOR DRESSING •

2 tbsp honey

•

4 fresh figs, quartered

•

1 tbsp balsamic vinegar

•

6 tbsp extra virgin olive oil

•

¼ cup water

•

4 sprigs fresh thyme

•

sea salt

•

cracked black pepper

You can swap ash goat cheese with feta or any other goat cheese.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

357

12

3.8

33.2

15.1

DAIRY

42 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 43

Serves 4 (makes 4 pieces)

CREAMY AND CRUNCHY

Ceviche

Ceviche offers a lot of creative freedom; in my kitchen, we experiment with various approaches. It’s vibrant, zesty, and perfect for lunch or brunch.

Alaskan salmon and yellowfin tuna are excellent choices. The cucumber and spring onion add a satisfying crunch. The spiciness of the sriracha sauce is harmonised by the creamy avocado, making it a top seller at Beach House in Mövenpick Resort Al Marjan Island, where guests can enjoy tasty Mexican classics.

INGREDIENTS

METHOD

•

120g fresh wild Alaskan salmon fillet, skin off

To make the sauce blend all the ingredients in a food processor until smooth.

•

120g tuna saku block

•

2 medium avocados

•

50g cucumber

•

30g spring onion

•

50g salmon roe

•

6g edible flowers

•

1 lime, halved and juiced

•

50g Coarse Sea salt (for presentation, optional)

Choose a ripe avocado that’s firm. Cut it open, remove the pit, and scoop out the flesh. Keep the pulp from one half for later. Dice half of the other half and use the remaining half to make a smooth paste with a little lime juice using the back of a spoon.

Dice the cucumber, salmon fillet, and tuna fillet in a manner similar to the avocado.

In a bowl mix diced salmon, tuna, cucumber and avocado, fold in the sauce lightly.

For serving, spoon the ceviche into the avocado halves, then use a palette knife to spread the avocado paste over the halved avocados, ensuring even coverage.

FOR SAUCE •

1 medium red pepper, roasted and seeded

•

1 tbsp Sriracha sauce

•

1 tbsp soya sauce

•

8g ginger, chopped

•

1 tbsp orange juice

•

1 tbsp honey

•

1 tbsp extra virgin olive oil

•

1 tbsp lemon oil | see recipe on page 113

•

juice from 1 lime

•

salt and pepper

Spoon salmon roe in the middle of ceviche and garnish with edible flowers. Crush some black pepper over the top to finish.

To cream avocado, mash in bowl using back of the spoon until creamy.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

288

14

2.1

22

29.8

FISH, SOYA

44 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 45

Serves 2

CRACKING

kale salad

Not everyone may be fond of kale, but my perception shifted when I encountered it thriving in a local garden. Trying it fresh from the plant, I found it had a nutty, earthy taste with a touch of bitterness. This salad, combined with apple and pomegranate, evens out those flavours. The creamy tahini and lime dressing complements it nicely.

INGREDIENTS

METHOD

FOR THE SALAD To toast the pecan nuts, preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Spread the pecans in an even layer on a large, lined baking sheet. Toast until fragrant and a slightly darker shade of brown – about 7 to 8 minutes. Set aside to cool.

•

80g | approx. 4 heads mixed variety

•

40g pecans

•

2 medium apples, sliced

•

70g pomegranate seeds

•

50g celery stalks, shaved and soaked in iced water

•

1 lime

•

kale chips

•

50g Coarse Sea salt (for presentation, optional)

•

salt and pepper - to taste

Prepare the dressing by whisking all the ingredients together in a bowl and set it aside.

Hand tear all the washed and spun-dried mixed kale leaves, slice apples and dip in water with lemon juice, harvest the pomegranate seeds, shave celery with a peeler and keep in iced water.

To assemble the salad, place all the ingredients in a wooden bowl, top it with shaved celery, and crunchy walnuts.

Top it with crispy kale chips and drizzle with tahini dressing.

FOR THE DRESSING

You can swap kale with local rocket or mixed leaves.

•

1 clove garlic, grated or finely chopped

•

½ tsp kosher salt, plus more to taste

•

2 tbsp lemon juice

•

2 tbsp apple cider vinegar

•

½ cup tahini

•

1 ½ tbsp maple syrup or honey

•

2 tbsp olive oil

•

¼ cup of water, more or less as needed

•

black pepper - to taste

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

251

18

2.6

12

6.2

SEASME

46 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 47

Serves 2

QUINOA, POMELO, AND

Pomegranate

This salad was born from a wellness perspective, crafted with a blend of local and organic ingredients that offer freshness and fantastic flavour.

It’s perfect for sharing as a communal salad bowl.

INGREDIENTS

METHOD

FOR THE SALAD Deseed the pomegranate – I find the easiest way to do this is to quarter it and then hold it under water in a big bowl and remove the seeds to avoid splashing yourself with juice. Peel the pomelo, remove the flesh from the membranes and break it up.

•

240g quinoa

•

½ medium pomegranate

•

50g pink pomelo flesh

•

6g edible flowers

•

40g pumpkin seeds

•

12g pea shoots

•

10g dill leaves

•

10g chervil

•

40g cherry tomatoes on the vine, oven dried

•

1 tbsp lemon juice

•

1 tbsp local honey

•

1 tbsp preserved lemon, chopped

•

2 tbsp extra virgin olive oil

•

salt - to taste

Boil the quinoa in enough water for around 10 minutes or follow the package instructions. Allow it to cool. Meanwhile, chop the herbs.

Toast the pumpkin seeds – put them into a dry pan for a couple of minutes and keep them moving over a medium heat to brown them – this boosts the flavour and texture.

To make the preserved lemon dressing, place the lemon juice, oil, preserved lemon, honey, salt, and pepper in a bowl and whisk to combine. Set it aside.

Mix everything, other than the pumpkin seeds, with the preserved lemon dressing. Toss in the toasted pumpkin seed just before serving, to plate neatly place the salad mixture molded on a plate.

Sprinkle crisp pea shoots, dill, and chervil on top. Arrange pomelo, oven-dried cherry tomatoes on the vine, and pumpkin seeds around.

Finish by drizzling the remaining dressing around the salad.

While peeling the pomelo, remove the white pith it as it will add bitterness, white pomelo or blood orange can be used instead.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

325

6

1.2

14

16

NUTS

48 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 49

50 | A FLOURISHING KITCHEN

FROM MY

Street Food Diaries

Street food is a rich and diverse world found in nearly every country, offering a wide array of dishes sold right on the streets. These vibrant street food hubs become lively centers of city life, especially as night falls. People of all ages gather, filling the atmosphere with laughter and enjoyment.

The twinkling fairy lights above create a starry backdrop, captivating anyone passing by.

Incorporating excitement and variety into our hotel menus is essential. Our team is dedicated to bringing in new elements. We wanted to capture the genuine essence of street food and deliver it in our restaurants, maintaining the same authentic flavours found on the streets.

Throughout this process, I had the chance to travel, dine, and explore various places, uncovering traditional tastes and distinct styles. From these experiences, I have selected popular dishes from my travels, allowing you to bring the authentic street food vibe into your dining room.

A FLOURISHING KITCHEN | 51

Serves 4

SALMON

Ikan bakar

On my visit to Malaysia, I was very fortunate to see preparation of Ikan bakar in Kampang Baru, which is a famous street food market.

Ikan bakar is a dish where a whole fish or seafood is grilled or pan-grilled. It’s often served with sambal belacan. The fish is marinated, wrapped in banana leaves, and then cooked on the grill. The banana leaves prevent sticking, retain moisture, and add a unique sweet and herbal aroma to the food. This recipe, perfect for barbecues, also works well with salmon.

INGREDIENTS

METHOD

•

4 pieces wild salmon darne, cut each 300g

To roast belacan cut in to slices, wrap it in tinfoil and put on the grill for about 2 minutes. Let it cool down at room temperature.

•

80ml vegetable oil

•

2 pieces large banana leaves

For preparing spices, blend all the ingredients listed in the marinade section including belacan, add a bit of water if it is too dry and blend until everything comes together as a paste.

FOR MARINADE

Use 4 pieces of ready cut salmon darne cut fillet from the fishmonger or prepare a fillet in to 4 pieces each of 300g with skin on.

•

4 shallots, sliced

•

2 medium onions, sliced

•

½ inch | 2 tsp fresh ginger, chopped

•

1 stalk lemongrass, soft part only

•

1 tbsp fresh galangal, sliced

•

2 stems fresh turmeric or 1 tbsp turmeric powder

•

1 tbsp chili powder

•

45ml | 3 tbsp | 1 lemon, juiced

•

4g | 1 tsp roasted belacan or dried shrimp paste

•

½ tsp sea salt

•

1 tsp sugar

•

1 tbsp belacan

•

sambal belacan | see recipe on page 108

•

pickled shallots | see recipe on page 110

Sprinkle salt evenly on the fillet and rub the blended marinade onto the salmon then refrigerate for 2 hours in a chiller.

Preheat a grill pan and oil the pan lightly with cooking oil. Cut a piece of banana leaf to fit the pan.

Place the marinated salmon on the banana leaf. Drizzle 1 tsp of oil on to each fillet and grill on both sides for about 10 minutes until the fish is cooked on each side leaving the skin a bit brown and crispy.

Serve on freshly cut banana leaves with sambal belacan, and pickled shallots.

While using a whole fish make deep slits on both sides with a sharp knife, this allows the marinade to permeate the fish evenly.

A whole fish (between 1 to 2 pounds or approx. half a kg) is good for this dish.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

425

6

1.2

14

16

NUTS

52 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 53

Serves 8

CHICKEN TAGINE WITH

Almond and prunes

Tagine is an adaptable dish, especially when it comes to chicken. There are various versions to choose from. During my visit to Marrakesh, I encountered and later replicated a fantastic chicken tagine version in our restaurant, which gained popularity.

INGREDIENTS

METHOD

FOR MARINADE •

2 whole baby chickens with skin, about 800g each

•

½ tsp ground ginger

•

½ tsp ground turmeric

•

½ tsp ground cinnamon

•

½ tsp nutmeg, grated

•

½ tsp freshly ground white pepper

FOR PREPARATION •

200g prunes

•

2 cinnamon sticks

•

2 bay leaves

•

2 large onions, thinly sliced lengthways

•

1 tsp ground cumin

•

1 tsp ground cinnamon

•

1 tsp ground turmeric

•

½ preserved lemon, chopped, seeds removed

•

1 tsp ground ginger

•

50g whole green olives

•

150g blanched whole almonds

•

80ml olive oil

•

5g Coarse Sea salt

•

6 lemon slices (for presentation, optional)

54 | A FLOURISHING KITCHEN

Rinse the chicken and pat dry, trim away excess fat. Cut the chicken in to 4, separating the legs and breast. Trim off the winglets and backbone carcass. Marinate the chicken with the spice mix by rubbing it in to the skin. Place in the refrigerator for 2 hours.

In a small saucepan put prunes and cinnamon sticks and cover with water. Bring it to a boil and simmer for 10 minutes. Reserve the remaining water and set prunes aside.

Toast the almonds in a pan with a little oil, remove with a slotted spoon and drain on a paper towel.

Place a heavy bottom pan into a medium heat, add oil and sear the chicken on each side until the skin is golden brown. Keep the chicken aside.

In the same pan add onions with cumin, cinnamon, turmeric, and ginger.

Sauté for 2 minutes. Add 8 tbsp hot water with the chopped preserved lemon and simmer for 5 minutes.

Prepare a tagine dish and place the seared chicken inside with the skin facing up. Pour over the onion sauce, reserved prunes liquid and green olives. Cover with a lid and place the pot on a low flame for about 30 minutes.

Before serving, let it rest for 10 minutes. To serve, remove the lid, sprinkle with toasted almonds, stewed prunes, and a little sliced lemon.

Traditionally tagine should be cooked over coal or heated flame, but you can do it over gas flames, electric elements or even in the oven.

Traditionally tagine should be cooked over coal or heated flame, but you can do it over gas flames, electric elements or even in the oven.

A FLOURISHING KITCHEN | 55

Serves 4

CHAR

kuey teow

Char kuey teow literally means ‘stir-fried rice cake strips’. It is a popular street food in Malaysia and Singapore. ‘Char –red’ stands for the charred taste due to a very hot cast iron wok and for kóe-tiâu for rice cake strips. The key to this is fresh ingredients, very high heat, and a well-seasoned wok, which gives the dish ‘wok hei’ - the breath of the wok. To make it at home you can use a cast iron wok and make 2 portions at a time. It is best when it is made fresh in small portions.

INGREDIENTS •

600g dried flat rice noodles, 1mm thickness

•

6 tbsp peanut oil

•

4 tbsp garlic, peeled and finely chopped

•

400g medium size shrimps, shelled and deveined, tails intact

•

2 lap cheong (Chinese sweet sausages) *or 2 beef chorizo 50g each, cut diagonally in to thin slices

•

3 large eggs

•

400g bean sprouts

•

50g fresh Chinese chives

•

3 tbsp thick dark soy sauce

•

4 tbsp light soy sauce

•

1 tbsp sugar

•

3 tbsp chili paste | see recipe on page 109

•

white pepper powder

•

salt - to taste

METHOD To prepare the dried rice noodles soak them in hot water covering them completely. Soak until just al dente, which will take about 10 minutes. Drain the hot water from the noodles and run in cold running water. Drain well and set aside.

In a small bowl, mix the dark soy and light soy, sugar, and white pepper powder.

Heat a cast iron wok on high flame, preferably to smoking point, add 6 tbsp peanut oil, garlic and fry a few seconds, then add sausages and fry for half a minute.

Toss in shrimps and stir fry for 1 minute. Add noodles, sprinkle half of the soy sauce mix and stir-fry for about 3 minutes. Make circular empty spaces in the middle of the wok by pushing the noodles up.

Add remaining 2 tbsp of peanut oil by making space in middle of the wok pushing the noodles up, break 3 eggs, add salt and pepper to your taste and roughly scramble the egg. Be careful using salt as it may not be needed with soy sauce.

Add 3 tbsp of chili paste and stir-fry the noodles for 3 more minutes.

Finally, add the bean sprouts, fold the noodles over and give a good stir-fry for a minute.

Turn off the heat and serve it on a banana leaf with a wedge of lime for each portion and a good sprinkle of spring onion, bean sprouts, and chives.

Before starting to heat up your wok it is important to keep all items ready for cooking as it’s a quick make and serve dish.

56 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 57

Serves 4

PHỞ BÒ

Slurp bowl

Phở is a well-loved Vietnamese street food, featuring a rich broth, flat rice noodles known as ‘banh pho,’ fresh herbs, and meat, often beef or chicken.

The most authentic and flavourful versions are often found in bustling street-side eateries. This hearty and delicious soup is enjoyed throughout the day, from breakfast to dinner.

While you can make pho with different kinds of meat, the classic version is made with beef, or phở bò. The version I am sharing here uses a few different kinds of beef, but the one that makes a real difference is oxtail. Rich in bone marrow and connective tissue, oxtail is responsible for the ultra-rich beef broth.

INGREDIENTS FOR PHO STOCK •

500g beef bones, joint or marrow bones preferred

•

300g brisket or chuck *if using chuck, cut in to 1 inch (approx. 2 ½) thick slabs

•

300g oxtail

•

4l water

•

4 inch (approx. 10 cm) ginger

•

1 large onion, peeled and halved through the root end

•

8 peppercorns

•

4 cinnamon sticks

•

4 cloves

•

2 pc star anise

•

40g coriander stem

•

1 tsp fine grain salt

•

2 tbsp sugar *or 30g rock sugar

•

METHOD Wash the beef bones to remove any impurities from the carcasses. In a stock pot add 4 liters of water and bring to a boil, immerse the beef bones into the stock pot and boil for 5 minutes.

Grill the ginger and the onion on a gas or charcoal grill until the peel is charred, then rub the charred peel in running water and remove it.

Make a spice bag by putting all the spices in a muslin cloth.

Prepare a new stock pot with 4 liters of water and add the bag of spices, beef brisket, beef bones, oxtail, coriander stem, onion, ginger and bring it to the boil. Simmer for about 2 hours or however long it takes for the largest piece of meat or oxtail to be fork tender and remove the impurities that float on the surface (every 15 minutes).

Remove the brisket. If serving right away, slice into thin pieces once it’s cool enough to handle then arrange on a serving platter. If not serving right away, soak in cold water for 5 minutes to cool it down then refrigerate in a covered container; this will prevent it from drying and turning dark. Leave the oxtail in the broth.

2 tbsp fish sauce Strain the stock through a muslin cloth. Finish with fish sauce and salt.

FOR BOWLS •

400g hotpot-style beef, thinly sliced or lean tenderloin

•

400g small dry rice flat noodles

•

1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained

•

3 or 4 scallions, green part only, thinly sliced

•

1/3 cup fresh coriander, chopped, leafy tops only

•

100g bean sprouts

•

10 - 12 sprigs Vietnamese mint, picked and washed

•

10 - 12 sprigs Thai basil, picked and washed

•

3 Thai or Serrano chilis, thinly sliced

•

3 limes, cut into wedges

•

40g pea tendrils or sunflower sprouts

•

black pepper - to taste

To assemble Cover the dried noodles with hot water and let them soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander.

Prepare the yellow onion, basil, mint, scallions, and sprouts to be added to the bowls. Arrange the garnishes on a plate and put them on the table.

For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water.

As soon as they have collapsed and lost their stiffness (10 to 20 seconds), empty the noodles into a bowl.

Place a portion of noodles in each bowl and arrange beef slices on top. Increase the heat and bring the broth to a vigorous boil.

Do a final taste test and make any necessary flavour adjustments.

Ladle approximately ½ cups of broth into each bowl, ensuring even distribution to warm all the components. Serve immediately, accompanied by basil, mint, and bean sprouts.

Star anise, cloves, peppercorn, and cinnamon can be toasted for more fragrance and tied up in a muslin bag while making your stock.

58 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 59

Serves 4

SOFT-SHELL

Crab bao

Bao, also known as ‘Taiwanese hamburgers’, are a well-liked snack in Taiwan. They typically consist of a tender, steamed bun filled with slices of braised pork belly. On my trip to Taipei, I had the chance to explore the renowned Shilin night street market. Amid various options, the bao with crispy soft-shell crab caught my attention as an exciting twist. I believed it would be a fantastic addition to our hotel’s brunch and lunch offerings.

Indeed, our guests have embraced this delightful creation.

INGREDIENTS •

60-80g | 4 pcs per piece soft-shell crabs, thawed and dressed | see page xxx for how to dress soft shell crab

•

4 egg whites

•

½ cup ice water

•

1 cup all-purpose flour, sieved

•

½ tsp salt

•

½ tsp togarashi powder or ½ tsp paprika

•

1 tsp garlic powder

•

8 pcs frozen Bao buns (can be procured from any Asian supermarket)

•

1 medium cucumber, thinly sliced on mandolin

•

2 spring onions, thinly sliced white and green parts

•

16 fresh coriander sprigs

FOR SRIRACHA SAUCE •

½ cup Japanese mayo

•

2 tbsp store-bought Sriracha chili sauce

•

1 tbsp lime juice

•

½ tsp soy sauce

60 | A FLOURISHING KITCHEN

METHOD Whisk egg white and mix with chilled water. Set it aside and keep cold.

Mix the flour, garlic powder and togarashi powder.

Coat the soft-shell crab by dipping it in the egg white batter and then rolling it in the flour mixture for even coverage. Carefully place each crab individually into a preheated deep fat fryer or wok filled with oil at a temperature of 190 degrees Celsius (374 Fahrenheit).

Turn the crabs while cooking. Fry until golden brown and crispy, place on a paper towel-lined tray for a minute to drain.

Defrost the bao buns and steam them in a preheated steamer for approximately 3 minutes until they become soft.

To make the sriracha sauce, mix all the ingredients in a bowl.

To serve, cut the fried soft-shell crab into 2. Take a bao bun, spread the sriracha sauce inside, then place the half crab, a little shaved cucumber, sliced green onions, top with some more sriracha sauce and sprinkle some sliced spring onions.

Serve 2 pcs for each portion.

The best thing about bao buns is their versatility - you can serve them with whatever you like! You can be creative with filling and spread.

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Serves 1

GRILLED SEAFOOD WITH

Thai seafood sauce

Our seafood nights and brunches used to be very popular, much like the lively street and night markets where fresh grilled or steamed seafood is a hit. Thai people pay special attention to the seafood sauce, which plays a significant role in judging culinary expertise.

In Thailand, there are various ways to enjoy seafood, but one of the simplest and most popular methods is to boil or grill a variety of fresh seafood and serve it with nam jim sauce - a Thai-style chili garlic dipping sauce.

INGREDIENTS

METHOD

•

400g | 1 blue crab

Wash the chili peppers and coriander. Peel the garlic and remove the stems from the peppers.

•

2 whole squids, about 120g each

•

approx. 100g | 4 local prawns

•

4 half shell New Zealand scallops

•

4 half-shell New Zealand mussels

•

200g | 1 local red snapper

•

4 tbsp peanut or vegetable oil

FOR THAI SEAFOOD SAUCE •

20g Thai green chili or small green chili

•

15g large red chili

•

30g small red chili

•

25g garlic

•

50ml lime juice

•

50g palm sugar

•

15g coriander root

•

10ml fish sauce

62 | A FLOURISHING KITCHEN

Add the peppers, garlic, and coriander to a food chopper or processor.

Pulse until everything is broken down.

Transfer to a bowl and add palm sugar, lime juice, and fish sauce. I also added a little water. Taste and adjust to your liking.

Prepare a grill or flat griddle.

Coat the grill or flat griddle surface with oil using a grill cloth to season it. Cook the prepared seafood on the grill separately, flipping as necessary, until it is cooked just right.

It is recommended to make the seafood sauce fresh; it can be stored for a day in chiller.

A FLOURISHING KITCHEN | 63

64 | A FLOURISHING KITCHEN

THE ART OF

Brunch

‘Hakuna mimosa’! (Translated: ‘It’s brunch time’!) It’s yet another reason for food enthusiasts to don their brunch attire and relish a leisurely meal.

Brunch encourages a relaxed and informal atmosphere, although it can also be a joyful occasion.

Culinarily, brunch offers chefs ample room to experiment with fresh concepts and introduce high-quality ingredients. Our approach has always been to prioritise a quality-focused spread over an excessive quantity, embracing the philosophy of ‘less is more’ rather than a sprawling a 5-mile brunch.

Brunch is a cherished part of our culinary heritage that has evolved over time. Our approach has always focused on creatively presenting food, weaving an engaging and enjoyable story around each dish. We have been willing to take innovative and sometimes unconventional approaches, using equipment that might seem unusual. However, the ultimate measure of success is the delighted reactions of our satisfied guests.

We have had some playful moments, like serving seafood boil from a wheelbarrow onto newspaper-covered tables with a spade, creating a fire in the restaurant for smoked oysters, presenting tawa murg in traditional Bombay-style tiffin boxes, live flambé on a sushi dragon roll, a dessert spectacle with liquid nitrogen, and sliders served on slides for kids to enjoy while ‘surfing’.

In every hotel I have worked in, we have had standout dishes that have become our signatures and are always well-received. While I can’t include all of them here, I am sharing some tried-and-true recipes that have brought immense satisfaction to our guests on various occasions.

A FLOURISHING KITCHEN | 65

Makes 8 to 10

POTATO AND HERBS

Tear and Share bread

Brunch is all about enjoying shared meals, and this bread makes a memorable introduction to your dining experience. With its blend of light potato and fresh herbs, it’s a delightful morning baked treat. To enhance its flavours, it’s wonderfully accompanied by schmaltz – a spread crafted by rendering chicken skin fat and onions together until achieving a buttery consistency.

INGREDIENTS •

1kg rock salt

•

1.5kg Sebago (starchy) potatoes

•

375ml | 1 ½ cups milk

•

75g unsalted butter, chopped

•

1 ½ tbsp caster (superfine) sugar

•

3 tsp dry yeast

•

675g | 4 ½ cups plain (all-purpose) flour

•

½ tsp sea salt flakes

•

3 eggs

•

3 cups flat-leaf parsley leaves, finely chopped

•

¼ cup rosemary leaves, finely chopped

•

¼ cup thyme leaves

•

80ml | 1/3 cup extra virgin olive oil

•

schmaltz | see recipe on page 115

METHOD Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit). Place the rock salt on a baking tray and top with the potatoes. Prick the potatoes all over with a metal skewer and roast for 1 hour or until soft.

Allow to cool slightly. Cut the potatoes in half and scoop the flesh into a medium bowl, discarding the skins, and set aside.

While the potato is cooling, place half the milk in a small saucepan over high heat and bring to just below the boil. Remove from the heat, add the butter, sugar, and stir until the butter is melted. Add the yeast and the remaining milk, and stir to combine. Set aside in a warm place for 5 minutes or until the surface is foamy.

Place the flour, sea salt, eggs, and the yeast mixture in the bowl of an electric mixer fitted with a dough hook and beat for 5 minutes or until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 30 minutes or until doubled in size.

Sprinkle the dough with the potato and gently knead to combine.

Divide the dough into roughly 34 x 1 tbsp portions and roll into balls.

Line a 10 inch (approx. 24 cm) round cake tin with non-stick baking paper, allowing approx. 1 inch (3 cm) of the paper to sit above the edge. Lightly grease a 3 inch tall x 3 inch wide (8 x 8 cm) ovenproof ramekin and position it in the center of the tin. Place the parsley, rosemary, thyme, and oil in a small bowl and mix to combine.

Roll the dough balls in the herb mixture and place in the tin.

Cover with plastic wrap and set aside in a warm place for 30 minutes or until risen. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the bread for about 25 minutes or until it turns a golden-brown hue and is thoroughly cooked. Once it’s out of the oven and still warm, carefully remove it from the ramekin and let it cool in the tin for approximately 5 minutes.

Afterward, gently turn it out and serve with schmaltz.

Tear and share style breads can be a baker’s playground by creating different shapes and ingredients. Don’t be afraid to get creative.

66 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 67

Serves 12

BEETROOT CURED

Salmon

I have learned various methods of salmon curing, including using beetroot. Adding juniper is a unique approach that adds a standout flavour.

The beetroot’s earthiness and sweetness pair well with the fatty fish, creating a beautiful colour and taste.

INGREDIENTS

METHOD

•

1.2 kg wild or farmed salmon fillet, skin on

Mix grated beetroot root, lemon zest and juice, salt, sugar, dill, crushed juniper berries, and grated horseradish in a bowl.

•

2 large beetroots, skin on

•

3 lemons, zest and juice

•

1 cup rock salt

•

½ cup sugar

•

10 pcs juniper berries, crushed roughly

•

1 small bunch fresh dill, finely chopped

•

5 tbsp horseradish root, grated

Lay the salmon, skin side down, in a large baking tray. Evenly cover the salmon with the beet mixture. Wrap the salmon in 2 layers of waxed paper and then cover the tray tightly with cling film.

Leave it for 48 hours, gently unwrap the salmon and remove the beet mixture. Gently rinse off any cure.

Thinly slice the salmon and serve it as you like. Recommended accompaniments are seeded bread, crème fraîche, capers, berries, shaved crisp fennel, lemon, mixed greens, and mustard.

Start at least 2 days ahead to cure the salmon. The cured salmon keeps well, wrapped, and chilled, for up to 1 week.

68 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 69

Serves 4

SALT STONE

beef

This dish is influenced by Japanese flavours. It includes prime beef, usually rib eye fillet, seared on a Himalayan salt stone, then cooked and presented on the same stone. These salt stones are eco-friendly cookware, natural and serve as a stylish serving tray. We usually offer this as a starter, and it can be enjoyed hot or cold.

INGREDIENTS •

4 rib eye steaks of 150g each, about 1 inch (approx. 2 ½ cm) thick

•

1 tsp togarashi or crushed black pepper

•

½ cups edamame beans, shelled

•

2 tbsp chives, finely chopped

•

8 red radishes

•

8 Shiso cress or pea shoots

•

Himalayan salt cookware-graded,

METHOD To prepare the sauce, combine shallots, garlic, ginger, and the remaining ingredients. Let the sauce mature in the fridge for 12 hours; it can be stored in the chiller for up to 5 days.

Sprinkle togarashi on the steaks evenly and bring to room temperature. Place 2 steaks on the stone and sear each side for about 3 minutes to achieve medium rare. Repeat with the other 2 steaks and rest on a wire rack.

Take the stone off the gas range and let it cool for 5 minutes. After 5 minutes place it on a hard-wooden board to make a serving platter with a duster or a tong.

block 8 x 12 x 2 inch (30.48 x 20.32 x 5.08 cm)

FOR SAUCE •

½ cup shallots, finely chopped

•

2 tbsp garlic, chopped

•

2 tbsp ginger, chopped

•

4 tbsp soy sauce

•

1 tbsp sesame oil

•

1 tbsp peanut oil

•

1 tbsp mirin

70 | A FLOURISHING KITCHEN

Slice the steaks thinly and place them on the warm stone, smear the sauce over the sliced beef, sprinkle edamame beans and garnish with thinly sliced radishes and snipped chives. approximately 5 minutes.

Afterward, gently turn it out and it’s ready to be served.

The sauce has an umami flavor that works well with tuna too, the sauce needs about 2 hours standing in chiller to come together.

A FLOURISHING KITCHEN | 71

Serves 8

CHICKEN LIVER

Pâté

This unique recipe, shared by a French chef, was a top seller on our wine bar tapas menu. The creamy pâté pairs perfectly with the warm, crispy brioche toast. When preparing this dish, careful blending of the livers, maintaining the right temperature, and precise slow poaching are crucial.

INGREDIENTS •

300g chicken liver, veins removed and cut in to 1 inch

•

200g foie-gras or chicken liver, deveined and cut in to ½ inch

(approx. 2 ½ cm) pieces at room temperature

(approx. 1.2 cm) pieces at room temperature •

4 shallots, finely chopped

•

3 cloves garlic, finely chopped

•

4 sprigs thyme

•

3 egg yolks, at room temperature

•

4 whole eggs, at room temperature

•

1 cup full bodied red wine

•

450g | 2 cups salted butter, melted, just warm

•

1 tsp pink salt

•

1 tsp sea salt for pâté and 1tsp for serving

•

2 cast iron or ceramic pâté terrine mold 10 x 4.5 inch (approx. 25 x 11 cm)

•

crushed white pepper

•

brioche toast, to serve

•

bacon jam | see recipe on page xxx

METHOD Create a mixture by combining shallots, garlic, thyme sprigs, and red wine in a pan. Reduce it until the wine evaporates completely. Set the mixture aside.

In a sturdy blender, purée the chicken liver until smooth. Add the duck liver and blend once more to combine both livers. Add whole eggs and pulse to blend again. Incorporate the yolks into the mixture and blend until well combined.

Add warm butter pouring in one stream in the jar while blending the custard, until all the butter is incorporated. Add the pink salt and a good amount of crushed pepper and 1 tsp sea salt.

Prepare a container with a medium strainer and strain the custard into a bowl.

To prepare, divide the custard into 2 molds. Put the lid on or wrap tightly with cling film. Prick the plastic film with toothpick in a few places.

For cooking, place the 2 molds in a warm water bath at about 80 degrees Celsius (176 degrees Fahrenheit) covering 2/3rd of the mold.

Poach for about 1 hour and 15 minutes until the pâté's internal temperature reaches 63 degrees Celsius (145 Fahrenheit) with a thermometer. It can be checked using a toothpick to test. If after inserting it into the pâté it comes out clean, it means it is cooked thoroughly.

Cool the pâté at room temperature in the same water bath. Keep it in the chiller overnight for best results. It can be used for 5 days.

To serve, use a warm spoon to scoop the pâté as needed, sprinkle with sea salt and serve on toasted buttered brioche, with pickles and bacon jam.

You can use any baking glass, ceramic or enameled cast-iron dish to poach the pâté, depending on the height of dish you should check using a thermometer to determine cooking time.

Use the leftover pâté as a spread for sandwiches or canapés.

Pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.

72 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 73

Serves 6

LA GALBI

Korean ribs

We always aim to explore diverse cuisines to offer our guests a memorable experience. Learning about popular Korean dishes was a delightful endeavour. Working together with a Korean chef allowed us to acquire some of his authentic recipes. Essential ingredients can be sourced from Korean or Asian supermarkets.

Galbi, which translates to ‘rib’ in Korean, is a beloved Korean delicacy. It features thinly sliced beef short ribs, cut both across and along the bone, then barbecued. These ribs can be conveniently obtained frozen from Korean supermarkets or prepared by your local butcher. Their quick cooking time makes them ideal for a flavourful barbecue.

INGREDIENTS

METHOD

•

1.5 kg beef short ribs, cut laterally

Soak the ribs in cold water for 10 minutes to remove the blood and bone fragments, take out, and pat dry.

•

1/3 cup light soy sauce

•

¼ cup honey

•

1/3 cup water

•

1 tsp black pepper

•

170g | 1 pear

•

8 cloves garlic

•

1 medium onion,

•

28g ginger, peeled, chopped

•

1 tbsp sesame oil

•

1 tbsp sesame seeds

•

cucumber kimchee | see recipe on page 109

To make the marinade, add soy sauce, water, honey, black pepper, mix and keep aside.

Blend pear, onion, garlic, and ginger until creamy and mix into the soy sauce mixture.

Smear the short ribs with the marinade and keep in the chiller for about 2 hours or overnight.

To cook the ribs, they can be grilled, pan-fried, or barbecued. Cook for about 3 minutes on each side and you will see great caramelisation on the surface.

Serve immediately with cucumber kimchee.

You can grill the marinated short ribs over charcoal, broil them in the oven, or pan-fry.

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Serves 4

TAWA

Murg

I have encountered numerous chicken curry recipes with varying flavours and textures, but this recipe stands out as an award-winning gem from an authentic Awadhi kitchen. The head chef’s commitment to preserving authenticity and presenting home-cooked and street-style recipes led to the popularity of this version. Notably, it involves cooking on a flat cast iron griddle, ensuring thorough coating of the chicken with the aromatic curry spices.

INGREDIENTS •

600g chicken thighs

•

10g red chili powder (deghi mirch powder)

•

20g ginger garlic paste | see recipe on page 114

•

10ml lemon juice

•

50g hung curd

•

20ml mustard oil

•

6g cumin powder

•

2g garam masala powder

•

20ml sunflower oil

•

200g red onions, chopped

•

400g tomatoes, chopped

•

20g green coriander

•

5g coriander seeds

•

2g crushed black pepper corn

•

20g cashewnut paste, boiled | see recipe on page 114

•

20ml cooking cream

•

5g dried fenugreek leaves

•

10g tomato paste

METHOD Begin by marinating the chicken thighs. Combine yogurt, salt, lemon juice, ginger garlic paste, red chili powder, coriander powder, and garam masala in a bowl. Mix these ingredients thoroughly to create a marinade.

Marinate overnight preferably or for minimum 4 hours.

Heat mustard oil on a thick flat griddle and pan-fry the marinated chicken on medium flame, turning each side until fully cooked. Be cautious of the heat to avoid burning the marinade and use a spatula to scrape as needed while turning the chicken pieces. Once cooked, set the chicken aside. This cooking process can also be accomplished using a tandoor or charcoal grill for added smoky flavor.

To make the sauce take mustard oil in a cooking pot, put bay leaf, chopped garlic and sauté to cook garlic until golden brown, add chopped onion and sauté until evenly brown, add red chili powder and turmeric powder and sauté for 1 minute over slow flame, add chopped tomatoes and cook until it comes together and leaves oil. Add tomato paste and cook again until incorporated.

Add chopped green chili, coriander powder, cumin powder, garam masala, and cashew paste to the pan-fried chicken. Toss the ingredients together and finish by adding cream and chopped coriander. Allow the mixture to cool and set it aside.

To finish put mustard oil on flat griddle and put coriander seeds until crackle, put cooked chicken pieces on flat griddle, spoon over the gravy and continue cooking until chicken coats the sauce. Finish with coriander leaves and julienned ginger Serve with flat griddled bread or rice and poppadom for some crunch.

This dish can be made with leftover tandoori chicken.

Use good quality spices.

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Serves 8

TO DIE FOR

Crêpes

This dish has become a cherished part of our brunch menu, leaving a lasting impression on our guests who often return for it. The recipe holds a special place as it was handed down from our General Manager, Fabien Chesnais’s grandmother. We honour this tradition by preparing it with care and dedication.

You can be creative with the filling.

INGREDIENTS •

500g all-purpose flour

•

8 large eggs, at room temperature

•

1l whole milk

•

1 pinch salt

•

1 tbsp rum

•

50g melted butter

•

100g granulated sugar

•

330ml beer

FOR FILLING •

4 large bananas

•

½ cup blueberries

•

1 cup strawberries

•

½ cup raspberries

•

1 cup whipped cream

•

1 cup organic maple syrup

•

2 tbsp vegetable oil

•

½ cup Nutella

•

2 tbsp ground cinnamon powder

•

½ cup granulated sugar

METHOD To create the crêpe batter, start by forming a well in a large bowl and adding the flour. Place the eggs, butter, and salt into the well, and whisk slowly while gradually pouring in the milk. Blend until the batter achieves a smooth consistency. Integrate the beer and rum by whisking thoroughly. Allow the batter to chill in the refrigerator for approximately 2 hours or overnight, ensuring it’s ready for use as required.

Heat a non-stick pan on the hot plate and grease it with melted butter. Pour a ladle of batter onto the pan and spread it evenly using a wooden spoon or crêpe spreader. Practice might be needed to get it right. Once cooked, transfer the crêpe to a plate and spread Nutella on it. Place the banana stuffing on one half of the crêpe and fold the other half over it. Then fold it in half again to make a triangle.

Our crêpe station offers a variety of fillings. You can be creative and offer different stuffing options for your guests to choose from.

As you cook the crêpes, stack them on a board or plate with a strip of baking parchment between each if you are worried about them sticking. If you need to reheat them, microwave them in a stack rather than individually.

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Serves 8 to 10

LEMON

Tart

This recipe is a must-know from culinary school. Getting the crust, meringue, and lemon curd right is essential. These elements form the basis for many pastries. Our brunch spread wouldn’t be complete without this tart. It’s hard to resist - the contrast of a sweet, crisp crust with tangy lemon filling, topped off with a sweet meringue.

INGREDIENTS SHORTBREAD CRUST •

300g plain all-purpose flour

•

175g cold unsalted butter, chopped

•

40g sifted icing sugar

•

1 egg yolk

•

30 ml iced water

•

5g vanilla essence

LEMON CURD FILING

•

2 eggs

•

2 egg yolks, extra

•

220g caster (superfine) sugar

•

2 lemons, finely grated lemon rind

•

125ml lemon juice; approx 3 large lemons

•

150g cold unsalted butter, chopped into

Use the pastry to line a lightly greased 8 ½ (22 cm) tart tin. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 15 minutes, remove the paper, weights, and bake for a further 15 minutes or until the pastry is golden and cooked through.

Allow to cool in the tin.

For lemon curd filling For the lemon curd, mix the eggs, extra yolks, sugar, lemon rind, and lemon juice in a bowl. Then, transfer the mixture to a saucepan over medium heat and cook while stirring for about 2 minutes until the sugar dissolves.

Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted. Cook, stirring constantly, for a further 4 to 6 minutes or until the curd has thickened and coats the back of a spoon.

Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

For making meringue To make the meringue mixture, place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form.

approx. 1 inch (2 cm) cubes

MERINGUE TOPPING •

225ml egg white; approx. 6 eggs

•

330g caster (superfine) sugar

•

10g corn flour (cornstarch)

•

5ml teaspoons white vinegar

METHOD For short crust pastry, place the flour, butter and sugar in a food processor and pulse until the mixture resembles fine breadcrumbs.

With the motor running, add the egg yolk, water and process until a dough just comes together. Turn out onto a lightly floured surface, gently bring together to form a ball, and flatten into a disc shape.

Roll out between sheets of non-stick baking paper to 3 mm thick and refrigerate for 1 hour. Allow the pastry to stand at room temperature for 5 minutes or until workable.

80 | A FLOURISHING KITCHEN

Add the sugar, one tablespoon at a time, whisking until each addition is dissolved before adding more. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy.

Place the corn flour and vinegar in a small bowl and mix until smooth.

Add the corn flour mixture to the egg white mixture and whisk for 30 seconds or until well combined.

To assemble, preheat oven grill (broiler) to high. Place the pastry case in a tin or oven tray. Pour the lemon curd into the pastry case and smooth the top using a palette knife. Spoon the meringue mixture over the lemon curd and grill for 2 to 3 minutes or until the peaks of the meringue are golden brown.

Alternatively use a small hand-held kitchen blowtorch to brown the meringue. Allow to cool, place the pie on a cake stand or plate and slice as needed.

If the tart dough is too soft, place in the fridge for 5 minutes or until firm.this will ease rolling.

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SUSTAINABLE

Eating

Developing these recipes was a crucial part of my wellness journey in Bangkok. It was a challenge to find the right balance between nutrition, taste, appearance, and excitement. Working with clinic nutritionists was instrumental in achieving this balance. We made sure to use locally sourced and organic ingredients to create these dishes.

A FLOURISHING KITCHEN | 83

UNSUSTAINABLE EATING IS MADE UP OF THE FOLLOWING WHY SUSTAINABLE EATING?

• High intake of meat and dairy

In response to the impact of climate change, experts have advised that people should consider reducing their meat and dairy consumption by approximately 75% and 50%, respectively, to mitigate potential climate catastrophe. Such dietary changes could lead to an 80% reduction in greenhouse gas emissions by 2050.

• Relying on imported food

To support sustainability, incorporating plant-based foods into our menus, sourcing local and sustainable meat and seafood, prioritising seasonal vegetables, and even growing our own food can make a significant difference. Each person has the power to contribute to reducing their carbon footprint.

Transitioning towards a plant-based diet can effectively lower carbon emissions, decrease global health risks, and mitigate the environmental impact of food production.

While we may not be able to completely halt climate change, sustainable eating practices can help slow its progression to more manageable levels.

Furthermore, embracing sustainable eating not only benefits the environment but also promotes healthier and more nutritious meals. We continuously introduce well-balanced dishes on our menus to encourage our guests to make choices that are not only good for their health but also for the planet.

• Eating fish that are overharvested

• Over reliance on small number of food ranges • Buying from farms which degrade soil and biodiversity • Considering animal food as luxury rather than a necessity

et, i d r u o y r o f p 'One small ste he p lanet' rt o f p e t s e g r a l one WASTE NOT It’s heartening to witness the growing activism and initiatives from companies aimed at combating food waste. Alongside adopting a plant-based diet, minimising food wastage stands as a significant step in lowering our carbon footprint.

I firmly believe that the closer you connect with the food you consume, the less likely you are to squander it, ultimately lessening your ecological impact. In our efforts to curb food waste, my team and I adhere to some fundamental practices that are applicable to any kitchen or home cook seeking to play their part in this important endeavour.

STORING FOOD BETTER

SUSTAINABLE EATING IS MADE UP OF THE FOLLOWING KEY FACTORS • Eating with a predominantly plant-based approach • Eating locally and seasonally • Supporting local communities and farmer communities when buying • Opting for a lower impact transportation for imported food i.e., shipping vs airfreight • Choosing food that has been produced sustainably by farmers, limiting chemical use • Sourcing farmed fish and locally grown livestock, poultry

We employ practicality by repurposing glass pickle jars and mason jars to accommodate a variety of ingredients. This approach offers the convenience of visibility, facilitating easy identification of contents, especially within our refrigerators.

Herbs are carefully stored in glass mason jars, their stems resting in water to uphold their freshness. In times of herb abundance, we craft purées and pesto, conveniently stored in the freezer for up to 3months. Furthermore, we craft herb-infused oils by blending them with salad oil, perfect for dressings or drizzles, and store them in freezer-friendly ice cube form.

Our choice of reusable containers extends to both dry and wet ingredients. For smaller quantities, refrigeration proves effective if consumption is not expected within 6 to 8 weeks. Opened sauces or condiments find optimal preservation within the fridge, extending their usability.

An interesting point is that certain foods traditionally kept in the refrigerator, such as onions, garlic, ginger, potatoes, and basil, often fare better with an extended shelf life when stored in a cool, dark cupboard.

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USE BEFORE DATES The use-by date signifies the point beyond which food is deemed unsafe for consumption by the manufacturer. This is particularly crucial for items that are recommended for consumption only after being frozen. Proper storage involves sealing in ziplocked bags and labeling with the date to ensure accurate identification.

For any leftover food that won’t be consumed within 2 days, it is advisable to store it in the freezer.

An effective practice is to adhere to the 'first in, first out' principle for all items. Regularly assessing your dry goods every 2 months allows for timely utilisation; items nearing expiry can be moved to the forefront for prioritised use.

DONATING TO FARMS Check within your local vicinity for farms that accept food waste for composting. Alternatively, if you have the space, consider composting on your own property to repurpose food waste.

Pig and livestock farms might also be interested in utilizing your vegetable trimmings. This helps divert food waste from landfills while contributing to sustainable farming practices.

SHARING PRODUCE In a hotel kitchen, we often practice sharing products among different kitchen areas, ensuring that items not in use in one section could be valuable to another. A similar principle can apply at home – consider sharing with your neighbours any items you might not be able to use for various reasons. This promotes resourcefulness and reduces unnecessary waste.

BUYING SENSIBLY Familiarising yourself with your fridge is akin to understanding your own pulse; a daily check ensures expiring items are utilised optimally.

Opt for loose fruits and vegetables rather than large, pre-packaged quantities.

Exercise caution with tempting offers and ‘buy 1, get 1’ deals unless you are certain you will make full use of the products.

The simplest and best way to extend life of your bread is to freeze it.

Make croutons for salads and soups, make crumbs to coat fried or baked food, breadcrumbs for gratin or use as part of cutlets or meatloaf by soaking in milk or stock and adding to the farce.

POTATOES

The best ways to use some of the most wasted food in kitchens.

Conversely, the best before date pertains to the optimal quality of a product, indicating its prime state.

BREAD

Potatoes exhibit remarkable versatility. Excess raw or cooked potatoes can be repurposed in multiple ways: sautéed with vegetables to create hash, grated for rösti or potato cakes, or mashed with customised herbs and seasonings. Leftover mashed potatoes can be frozen and later thawed, enriched with butter and fresh herbs, offering an ideal filling for pies and bakes.

MILK Purchase the required quantity of milk. If it nears its best-before date, freezing is a viable option. Freeze milk in its plastic bottle or ice trays, facilitating usage in smoothies. It also serves for making paneer, crafting white sauce, contributing to baking endeavours like scones, cakes, and rice puddings.

RICE Leftover rice can be transformed into delightful dishes. A day-old rice from the chiller yields the best fried rice. For breakfast, rice congee is a comforting option. Additionally, rice cakes can be crafted by combining tofu and scallions, then pan frying to perfection.

CHEESE Always double wrap your cheese in waxed paper, cover and put in the top shelf of the fridge where temperature is most constant.

Largely ignore the best before date and use your senses to judge if it can be used. Hard cheeses can be grated and frozen, use them mixed on flatbread or pizza, make cheese balls, use them as stuffing, use for gratin, use with white sauce to make cheese sauce. Parmesan rind can be stored in olive oil and makes a good umami oil to drizzle on your Italian dishes.

BANANAS Peel, chop, and freeze bananas that are getting older, these can be used for smoothies and cakes. We use them to make banana and walnut cake, which is part of breakfast each day.

APPLES Transform imperfect apples into delicious chutneys and relishes or utilise them in apple tarts and crumbles. By dicing and stewing apples with a touch of cinnamon, you can extend their shelf life in the chiller.

This versatile preparation can also be incorporated into stews and pies that kids will enjoy.

LEAFY GREENS To keep your salad leaves fresh, store them properly. If they become wilted, don’t throw them away. Trim the discolored parts and soak them in ice water with lemon for 15-20 minutes. Dry them well before using in stir-fries or salads. You can also make pesto or a green purée from wilted leaves and freeze it for later.

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Makes 3 pots

VEGETABLE

Flowerpots

When I worked with a wellness brand, making vegetables the main attraction was a challenge. This recipe solved that problem by showcasing raw vegetables with a tasty dip. It is nutritious and features local favourites like hummus and olive crumbs for flavour. The elegant presentation has made it a popular dish that guests love to share on Instagram.

INGREDIENTS •

METHOD In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.

1 ½ cups cooked chickpeas, drained and rinsed

•

1/3 cup smooth tahini

•

2 tbsp extra virgin olive oil

•

2 tbsp fresh lemon juice, more for taste

•

1 garlic clove

•

½ tsp sea salt

•

5 tbsp water, or as needed to blend

•

80g black olives, sliced

•

approx. 45g | 1 baby gem lettuce, leaves separated

•

3 cherry tomatoes, on vine

•

3 local red radishes with leaves

•

3 baby carrots, scrubbed, blanched and cut in halves diagonally

•

3 broccolini florets, blanched and cut in half diagonally

•

6g green pea shoots

•

approx. 40g | 1 baby red endives, leaves separated

•

6 nasturtium edible flowers, or any other seasonal edible flower

•

1 celery stick with leaves, peeled, and cut into 4 inch

For the olive soil, chop black olives finely and spread on a tray lined with baking paper. Bake at 70 degrees Celsius (158 degrees Fahrenheit) for about 6 hours until olives are crisp. Chop further and bake for an hour. Store in a tightly sealed jar if making a larger amount for future use.

Transfer to a flowerpot of desired size, fill hummus in the pot, top it with half of olive mix around it, insert and artistically place the vegetables in hummus and sprinkle the rest of black olive mix around to cover the entire surface.

(approx. 10 cm) pieces

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

86

3

0.3

6.4

3.6

SESAME

86 | A FLOURISHING KITCHEN

You can be creative with choosing your vegetable and dip. For sharing you can use a rectangular ceramic dish to make a vegetable garden.

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serves 1

BEETROOT

Tartare

Beets are a captivating ingredient with their vibrant colour and unique shape. However, many are unsure how to use these earthy gems. In our recipe, we swap red meat for red beets, crafting a vegan delight that features creamy avocado and the satisfying crunch of toasted walnuts. Roasting the beets enhances their juiciness and flavour, a departure from the traditional boiling method. The result is a dish that celebrates the beet’s natural qualities in a whole new way.

INGREDIENTS

METHOD

•

150g | 1 medium beetroot, roasted and chopped

Chop the roasted beetroot finely, either dice or roughly chop then transfer it to a bowl.

•

1 tsp extra virgin olive oil

•

2 tsp red wine vinegar

•

½ tbsp capers

•

½ tbsp flat leaf parsley

•

1 tsp chives

•

2 sprigs fresh thyme, chopped

•

½ tbsp pickled onions

•

20g walnuts

•

1 tsp honey

•

10 beet leaves

•

2 thin slices red beetroot (optional)

•

2 thin slices golden beetroot (optional)

•

mold ring 22 inch high x 18 inch diameter (approx. 9 x 7 cm)

Season with extra virgin olive oil, red wine vinegar, chopped capers, chopped pickled onions, finely chopped fresh thyme and parsley, chives, sea salt, and cracked white pepper.

Toast the walnuts in a pan over medium heat until fragrant. Add honey and let it simmer until it evaporates. Spread the coated walnuts on parchment paper to cool, then roughly chop them, reserving a few whole ones for garnishing.

For plating, shape the beet tartare neatly on the plate, then garnish with the chopped walnuts. Artfully arrange the beet leaves and the thinly shaved red and yellow beetroot slices to add vibrant colors and textures to the dish.

You can swap avocado with creamed feta cheese and serve with toast or crackers of your choice.

PVC pipes can be used as a mold; you can get a few cuts at the shops selling these, these last forever.

You can swap avocado with creamed feta cheese and serve with toast or crackers of your choice.

PVC pipes can be used as a mold; you can get a few cuts at the shops selling these, these last forever.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

118

10

0.8

5.7

4.6

NUTS

88 | A FLOURISHING KITCHEN

A FLOURISHING KITCHEN | 89

Serves 1

SWEET POTATO

Cannelloni

This dish sparked some initial confusion among my chefs, who thought it involved stuffing sweet potatoes into cannelloni shells. In reality, it’s a unique creation where sweet potato takes the spotlight.

A playful take on classic cannelloni, this version features thin sweet potato sheets instead of pasta, offering a gluten-free and flourless alternative that’s both vibrant and delicious.

INGREDIENTS

METHOD

•

500g | 1 medium orange sweet potato

•

40g cottage cheese

•

40g black quinoa

•

40g white quinoa

•

1 tbsp fresh chives, chopped

•

2 tbsp extra virgin olive oil

•

160g | 2 medium tomatoes

•

75g red cherry tomatoes, cut in halves

•

12 leaves fresh basil

To make cannelloni shells Peel sweet potatoes. Cut the sweet potatoes in half lengthwise, then using a mandolin, shave potatoes lengthwise into very thin slices until you have 4 broad slices between 3 to 4 inches (7 to 10 cm). If you do not get a fat sweet potato you can use 8 slices and overlap the sweet potato slices together to make about 4 inch (10 cm) width.

Bring a pot of water to a boil. Add the sweet potato slices and cook until tender, about 2 minutes. Using a slotted spoon, place slices on a baking sheet to cool slightly.

•

6 sprigs fresh oregano

•

1 clove garlic, thinly sliced

•

10g shallots, finely chopped

•

1 bay leaf

•

80 ml | 1/3 cup tomato juice

•

6 sprigs micro basil

•

4 borage flowers

•

salt - to taste

•

freshly ground pepper - to taste

Cook quinoa and mix with cottage cheese, 2 spring onions, 6 basil leaves, chopped chives, salt and white pepper to taste.

Place 2 heaped tbsp of filling in the center of the sweet potato slices and roll up like cannelloni. Place, seam side down in a tray. Repeat.

(Cannelloni can be refrigerated, covered, and overnight, bring to room temperature before baking.)

Brush oil over cannelloni. Bake until heated through, 6 to 8 minutes in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) To make the sauce Blanch tomatoes, peel and cut tomatoes in quarters and deseed. Dice tomato petals into big pieces.

In a heated saucepan, put olive oil, bay leaf, shallot and sliced garlic and sauté for 3 minutes. Add cherry tomatoes and diced tomatoes and cook for 4 minutes. Add tomato juice and cook for another 5 minutes.

Add hand-torn basil and chopped fresh oregano. Season with salt and freshly ground white pepper.

To plate, pour sauce neatly in a shallow dish and add the baked cannelloni.

Garnish with micro basil and borage flowers.

You can swap cottage cheese by mashing leftover sweet potatoes after slicing and combine with quinoa to make stuffing.

This will create a great vegan option.

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

177

4.2

0.9

12

9.2

GLUTEN-FREE

90 | A FLOURISHING KITCHEN

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Serves 1

MUSHROOM

Yakitori

Mushrooms are a universally enjoyed vegetable, appealing to nearly everyone. Locally sourced, well-grown mushrooms are particularly delightful when grilled on high heat or a barbecue, creating a delectable treat that pairs wonderfully with yakitori-style cooking.

INGREDIENTS

METHOD

•

approx. 80g | 1 portobello mushroom, cut in 3 triangles

•

approx. 20g | 3 shiitake mushrooms

•

1 king mushroom, cut in half vertically

•

1 tsp olive oil

Meanwhile, bring mirin, sake, soy sauce, and Zarame sugar to a boil in a small saucepan. Reduce heat and simmer until slightly reduced, 12–15 minutes. Set aside.

Prepare the grill for medium heat. Thread 3 mushroom pieces of each kind onto each skewer. Brush lightly with oil and season lightly with salt. Grill until golden brown, about 1 minute per side. Then cook, brushing with sauce and turning occasionally, until glazed and tender, about 2 minutes more. Serve mushrooms topped with thinly sliced scallion.

FOR SAUCE •

1 scallion, thinly sliced

•

1/3 cup mirin

•

1/3 cup sake

•

1/3 cup soy sauce

Soak the scallion in ice water until crisp, at least 10 minutes. Drain.

•

1/3 cup Zarame sugar or raw sugar

•

kosher salt

This dish should be enjoyed when freshly grilled to avoid mushrooms losing water; you can use any other mushrooms like button, oyster, all will work well.

SPECIAL EQUIPMENT 36 inch (15 cm) bamboo skewers, soaked at least 15 minutes

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

101

1.9

0.6

9.4

6.4

SOY, SESAME

92 | A FLOURISHING KITCHEN

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Serves 1

LOCAL PRAWN

Thai red curry

Learning authentic Thai dishes from local chefs in Thailand was a valuable experience. Thai red curry, a beloved dish, stands out. While traditionally made with Thai river prawns, we use Gulf prawns. During my learning, I pounded the ingredients in a mortar for an hour to achieve the velvety red curry consistency. The readily available basic ingredients can be stored for extended periods.

INGREDIENTS

METHOD

FOR THE THAI RED CURRY PASTE

Creating the curry paste involves a step-by-step process. Begin by pounding lemon grass, peppercorn, and galangal in a stone mortar.

Gradually add chilies and the remaining ingredients, continuously pounding for about 20 minutes until a paste forms and everything melds together. It’s a meticulous task that requires dedication and patience.

•

40g Thai shallots

•

10g Thai garlic

•

½ tsp salt

•

1 tsp shrimp paste, toasted

•

5g coriander root

•

10 pcs black peppercorns

•

6 pcs big chilies, dry, soaked

•

8g lemongrass, soft part chopped

•

6g galangal, chopped

•

½ tsp kaffir lime skin

•

6g dried shrimp

To make the curry, sauté the curry paste in a heavy bottom pan with peanut oil until the oil separates from the curry paste. Add half of the coconut milk and simmer until the curry paste is incorporated well with the milk (for about 8 minutes).

Add the prawns, pea eggplants, and torn kaffir lime leaves into the mixture. Pour in the remaining coconut milk and cook the ingredients until the prawns are fully cooked. This should take approximately 5 minutes of cooking time.

Add hand-torn Thai basil, fish sauce and serve topped with fresh coriander and sliced red chili.

FOR THE PRAWN CURRY Serve with steamed jasmine rice or brown rice.

•

80g each | 5 pcs local prawns, heads on, tails on

•

200ml coconut milk

•

20g pea eggplants

•

2 pieces fresh small red chilies

•

4 kaffir lime leaves

•

6 sprigs fresh coriander

•

6 leaves Thai basil

•

1 tbsp fish sauce

•

1 tsp sugar

•

2 tbsp vegetable or peanut oil

ENERGY

FAT

SATURATES

CARBS

PROTEIN

ALLERGENS

448

20

4.1

28

23.2

SEAFOOD

94 | A FLOURISHING KITCHEN

Curry pastes can be made in big batches using a blender.

You can portion curry pastes and freeze.

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STRESSED

(Desserts)

Here’s an interesting fact: ‘stressed’ is actually ‘desserts’ spelled backwards. I learned this while working on a wellness menu with Robert Barker, our former General Manager. He cleverly mentioned ‘desserts’ as ‘stressed', which led us to add some fun and indulgent bite-sized desserts to the menu.

These desserts became a highlight on our menus, featuring familiar and authentic comfort treats. Our goal was to offer satisfying and wholesome options. For example, we believed that classic cheesecake deserved to be enjoyed in its full-sized glory, rather than as a mini portion.

The recipes I am sharing are from our pastry chefs’ diaries and are given in grams for precise measurements. These are simple, home-style recipes that can be easily recreated in your kitchen or a professional setting. Enjoy making these comforting treats yourself!

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Serves 8 to 10

CHOCOLATE

beetroot cake

INGREDIENTS • •

300g good quality dark chocolate (70% cocoa solids) 400g | 1 whole large beetroot *top and end for the crisps, 220g for the cake

•

4 large free-range eggs

•

150g golden caster sugar

•

120g ground almonds powder

•

5g baking powder

•

5g cinnamon powder

•

10ml olive oil

•

20g plain flour, for dusting

FOR CHOCOLATE SAUCE TOPPING •

100g whipping cream

•

100g dark chocolate

•

20g unsalted butter

FOR CANDIED BEETROOT CHIPS | SEE RECIPE ON PAGE 112

METHOD

Next, stir in the sugar, ground almonds, baking powder, cinnamon powder, cocoa powder, and the melted chocolate into the grated beetroot. Mix all these ingredients together until well combined, resulting in a flavourful batter that beautifully blends the earthiness of beetroot with the richness of chocolate and aromatic spices. With this mixture ready, we can move on to the subsequent steps of creating the cake.

Use an electric hand whisk to beat the egg whites until they form stiff peaks. Then, carefully fold a quarter of the whipped egg whites into the beetroot mixture to loosen it up. Once combined, gently fold in the rest of the whipped egg whites, being careful not to over-mix the batter. This method helps maintain the desired light and airy texture of the mixture, ensuring a balanced and flavourful result.

Add the mixture to the prepared cake tin and spread out evenly using a spatula.

Bake in the preheated oven for around 50 minutes, or until risen and cooked through.

To test for doneness, insert a cocktail stick or skewer into the center of the sponge. After 5 seconds, remove it. If the stick comes out clean, the cake is cooked through. If it’s slightly sticky, the cake may need a bit more time in the oven. This simple technique ensures that your cake is perfectly baked and ready to enjoy.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Lightly grease the bottom and sides of an 8 inch (approx. 20 cm) springform cake tin with olive oil. Cut out a circle of greaseproof paper using scissors, approximately the size of the tin’s bottom, and place it on the base. Lightly dust the sides of the tin with flour, tapping to remove any excess.

Allow the cake to cool slightly, and then carefully turn it out on to a wire rack to cool completely.

To prepare the beetroot, start by trimming the tail and leafy top. Scrub the beetroot thoroughly to remove any dirt.

Heat the cream on the stovetop in a small saucepan until steam just begins to rise from the surface. Occasionally use the spatula to prevent burning and don’t walk away or your cream could boil over.

Thinly slice about 20 rounds from the top and bottom of the beetroot, with approximately 10 slices from both ends and reserve it for the crisps. This will create even slices for the cake.

Now, let’s return to the melted chocolate. Make sure it’s smooth and completely melted. If needed, you can place it back over the simmering water for a short moment but be careful not to overheat it.

To continue with the recipe, use the melted chocolate and beetroot slices prepared earlier. Begin by pushing the remaining beetroot through a coarse grater and transferring it to a large mixing bowl.

Separate the eggs, placing the egg whites in a clean, large mixing bowl and adding the egg yolks to the grated beetroot.

98 | A FLOURISHING KITCHEN

To make chocolate glaze Place the chopped chocolate in a medium heatproof bowl.

Pour the hot cream over the chopped chocolate and push the chocolate down so it’s all under the surface of the cream. Let the mixture of chocolate and cream sit for 5 minutes.

Mix the cream chocolate mixture and butter together until it’s smooth.

Start with small circles in the center until the chocolate and cream start creating an emulsion. Pour the sauce over the cake and let it set.

Garnish with candied beetroot chips.

Beetroot is naturally sweet, if you like to avoid chocolate glaze you can use it as a pound cake making in a rectangular cake tin.

A FLOURISHING KITCHEN | 99

Serves 8 to 10

RASPBERRY MARBLED

Cheesecake

INGREDIENTS •

300g cream cheese

•

900ml whipping cream

•

100g icing sugar

•

5g vanilla beans

•

5ml vanilla essence

•

5g gelatin

FOR RASPBERRY SAUCE •

200g fresh raspberries

•

20g sugar

BISCUIT CRUST •

100g digestive biscuits

•

1 egg white

•

50g butter

•

75g sugar

•

2g salt

METHOD To make the crust For the graham cracker crust, start by placing the graham crackers in a food processor with the blade attachment or in a sealed bag. Pulse or crush them until they turn into fine crumbs. Transfer the crumbs to a bowl if you used a bag or leave them in the food processor bowl. Add the melted butter, sugar, and salt to the crumbs and mix well, either by stirring or pulsing in the food processor, until the mixture is evenly moistened.

Prepare a 9 inch (approx. 23 cm) springform pan by lightly greasing it with cooking spray. Transfer the crumb mixture to the pan and use a flat-bottomed glass or a measuring cup to firmly press the mixture onto the bottom of the pan and about 1½ inches up the sides. Place the pan in the refrigerator to chill while you move on to making the raspberry sauce. This crust will provide a delicious base for your dessert and keep everything together when serving.

To make the raspberry sauce Using a food processor, process the raspberries until they become smooth, which should take around 30 seconds. Pass the raspberry puree through a fine sieve into a small bowl, discarding any solids that remain in the sieve. Whisk in the sugar until it’s well incorporated into the raspberry puree. Once mixed, set the raspberry sauce aside and chill it in the refrigerator. This sauce will add a delightful fruity and sweet element to your dessert.

Make the filling In a stand mixer bowl with the paddle attachment, combine cream cheese, icing sugar, vanilla extract, vanilla beans, and soaked gelatin leaf. Mix on low until smooth and fluffy, about 2 minutes. Scrape sides and bottom of the bowl to ensure even mixing. Switch to the whisk attachment, slowly pour in the cream while mixing on low, then whip on high for about 5 minutes until thick and fluffy. Scrape sides occasionally.

Pour mixture into prepared crust, smooth the top with an offset spatula. Dot the top with chilled raspberry purée (about 1 tsp per dollop). Use a skewer to create a swirling pattern. Chill for at least 8 hours, up to overnight.

To remove from mold, run a knife around the edge of the pan to loosen crust, then remove the ring. Use a heated knife for clean slices.

Serve cold with extra raspberry purée and fresh raspberries.

Once the cheesecake is set, you can cover it and store it in the refrigerator for up to 3 days. Before serving, allow it to stand at room temperature for about 20 minutes.

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A FLOURISHING KITCHEN | 101

Serves 10 to 12

SHERRY

Trifle

This dessert puts a contemporary twist on a well-loved British classic. It was inspired by one of our team members who had a passion for wholesome desserts and creative approaches to traditional dishes. As a result, it quickly became a popular choice for our takeout desserts, served in charming glass jars.

INGREDIENTS FOR VANILLA SPONGE

Prepare the baking tins measuring 15 x 24 inch (40 x 60 cm). Grease the baking tray and line the bottom with parchment paper.

•

200g eggs

Using a hand mixer or stand mixer, begin by creaming together the

•

170g sugar

•

170g all-purpose flour

•

5g baking powder

•

80ml sherry wine to soak the sponge (optional)

sugar and eggs until the mixture becomes light and fluffy, which should take around 3 to 5 minutes. Then gently fold in the flour and baking powder using a spatula, adding them one at a time. Incorporate the vanilla beans into the mixture until well combined.

FOR FILLING •

150g fresh raspberry

•

200g strawberry

•

150g blackberry

•

100g blueberry Will be enough for 1 - 23 x 16 inch (approx. 60 x 40 cm) baking tray with edges

FOR RASPBERRY JAM •

200g fresh raspberries

•

125g granulated sugar

•

10ml lemon juice

Pour the batter evenly onto the prepared baking tray and use a spatula to level it. Bake in the preheated oven for 6 to 7 minutes, ensuring it is thoroughly cooked. Allow the baked layer to cool at room temperature before proceeding.

To make custard In a medium shallow pan, bring the milk to a boil. Reduce the heat to a simmer. In a separate bowl, whisk together the egg yolk and sugar rapidly to create an emulsion. Gradually pour in a ladle of the simmering hot milk while whisking quickly to combine.

Return the milk, sugar, and yolk mixture to the simmering milk in the pan. Continue to cook, stirring, until the milk mixture begins to thicken, which usually takes about 3 to 4 minutes. Add the corn starch and continue whisking until the mixture thickens further.

Add softened butter and give it a final whisk.

FOR CUSTARD (PASTRY CREAM) •

250ml milk

•

50g granulated sugar

•

50g egg yolks

•

12g corn starch

•

2g vanilla beans

•

400ml store bought whipped cream

•

45g unsalted butter

To assemble, choose a trifle jar with a capacity of around 2 liters, with dimensions approximately 8 inch diameter and 6 inch in depth (20 x 14 cm). Alternatively, a deep glass bowl can also be used.

Start by creating a sponge sandwich. Spread raspberry jam on one half of the vanilla sponge, then sandwich it with the other half. Cut the assembled sponge into half-inch cubes. Soak these sponge cubes with sherry.

METHOD

Layer the bottom of the trifle jar with the prepared soaked sponge cubes. Next, arrange a layer of mixed berries over the sponge as the second layer.

To make the raspberry jam In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook, stirring frequently, until the mixture comes to a boil. Reduce the heat to medium-low and let it simmer, stirring frequently, until the mixture thickens and leaves a trail behind the spoon when stirred. This process usually takes about 12 to 15 minutes.

Place the raspberry jam into a piping bag and evenly distribute it over the layer of berries. Using another piping bag, layer the custard evenly as the fourth layer. Proceed to pipe the whipped cream evenly over the custard, creating the fifth layer.

Once the jam has reached the desired thickness, remove the saucepan from the heat and transfer the jam to a clean glass jar. Allow the jam to cool completely before covering it and placing it in the refrigerator.

Finally, garnish the top layer with any remaining mixed berries.

To make the sponge Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) on convection mode.

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Repeat these layers one more time in the same sequence.

This completes the assembly of the trifle. Enjoy this delightful dessert after refrigerating for a while to allow the flavours to meld.

Instead of sherry you can use light sugar syrup, it can be garnished with toasted almond flakes or sliced pistachios

A FLOURISHING KITCHEN | 103

Serves 2 x 220 ml pots

TIRAMISU

Pots

This classic Italian tiramisu is an excellent dessert choice for preparing in advance. Its combination of rich creaminess, a touch of alcohol, and a light texture makes it truly indulgent. This homestyle dessert offers versatile preparation options, but my preferred approach is to create individual portions in small jars. It has consistently proven to be a popular choice and a best-seller at our MÖCA Lobby Lounge café.

INGREDIENTS •

200g whipped cream

•

200g mascarpone cheese

•

65g egg yolk

•

75g sugar

•

20ml espresso

•

5g gelatin sheet

•

20ml Kahlua

•

8 pcs store bought ladyfinger biscuit

•

5g unsweetened cocoa powder

FOR SUGAR SYRUP •

60g granulated sugar

•

60ml water

METHOD In a medium bowl, whip the cream until it forms soft-medium peaks.

Add the mascarpone and continue whipping until a soft, spreadable mixture with medium peaks is achieved.

To prepare the sabayon, melt the sugar in a pan with 10ml of water until it becomes syrupy. In a mixer with a whisk attachment, beat the egg yolk until frothy. Gradually pour the hot syrup drop by drop into the whisking egg yolk in a fast motion until all the syrup is incorporated and the mixture cools.

Gently fold the mascarpone and cream mixture into the sabayon.

Soak a gelatin sheet in iced water for about 5 minutes, then remove and melt it over a double boiler or in the microwave. Add the melted gelatin to the mascarpone sabayon mixture along with the Kahlua.

For the espresso, you can use an instant coffee capsule machine or an instant coffee mix like Nescafé. Combine a teaspoon of coffee with ¼ cup of hot water. Note that the resulting espresso won’t have the rich and strong taste of true espresso coffee. Mix Kahlua with the expresso.

Prepare a simple sugar syrup by boiling water with sugar and letting it cool. Mix the espresso with the sugar syrup.

Get 2 x 220 ml glass jars ready. Spoon a layer of the mascarpone cream mixture into each jar, then layer with soaked ladyfinger biscuits.

Repeat this process once more. Finally, top with the remaining cream mixture and dust with unsweetened cocoa powder.

Make this delicious dessert a day or 2 in advance and can be even frozen, defrost it overnight in the fridge as needed.

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A FLOURISHING KITCHEN | 105

Serves 8

CARROT

Cake

In my role with a Swiss brand, we hold a special place for this treasured recipe. It embodies simplicity, moisture, lightness, and fluffiness, culminating with a luxurious cream cheese frosting and a garnish of toasted walnuts.

INGREDIENTS •

375g fresh carrots

•

150g sugar

•

3 wholes egg

•

125g almond flakes

•

125g cream cheese

•

100g butter

•

80g icing sugar

•

8 ml vanilla essence

•

3g cinnamon powder

•

80 ml lemon juice

•

80 ml vegetable oil

•

140g flour

•

1 green apple

•

40g walnuts, toasted

METHOD Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit).

In a mixing bowl, combine sugar, egg, oil and mix until creamy. Wash and scrub the carrots, then finely grate both the carrots and the apple using a box grater. Add flour, cinnamon powder, almond flakes, vanilla extract, grated carrots, and grated apple to the bowl and mix well.

Prepare an 8 inch (20 cm) cake pan by greasing it with oil and lining it with parchment paper rounds. Grease the parchment paper as well.

Pour the cake mixture into the pan and bake in a preheated oven for about 30 minutes. Test the internal doneness of the cake by inserting a toothpick; it should come out clean.

In another bowl, cream the butter and icing sugar together. Add the cream cheese and gently mix again. Incorporate the lemon juice into the mixture.

To assemble the cake, slice the baked cake horizontally into 3 equal layers. Place the bottom slice on a plate and spread a layer of the cream mixture over it using a spatula. Repeat this process with the middle cake layer. Finally, place the top cake layer and spread the remaining cream on top. Garnish the cake with toasted walnuts.

Before frosting , carrot cake will keep for a week in the fridge or can be frozen for up to a month

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A FLOURISHING KITCHEN | 107

BASIC RECIPES TOMATO AND ONION SEED CHUTNEY INGREDIENTS MAKES ABOUT 1 CUP

•

3 tbsp olive oil

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500g tomatoes, chopped

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2 cloves garlic

•

½ tsp black onion seed

•

1 bay leaf

•

1 cardamom pod

•

2 red chilies, whole and dry

•

½ tsp Kashmiri red chili powder

•

1 tsp salt

•

150g sugar

METHOD Warm the oil in a sturdy pan, then infuse with flavours by adding bay leaf, black onion seeds, dry red chili, cloves, and cardamom.

Allow them to sizzle and release their aroma before introducing chopped tomatoes. Simmer until the tomatoes soften and break down.

Incorporate salt, sugar, and Kashmiri chili powder, stirring as the chutney takes on a glossy texture. Once cooled, transfer to a jar and refrigerate for up to 2 weeks.

LAKSA PASTE INGREDIENTS •

6 large red chilies, chopped with seeds removed

•

2 tsp dried shrimp paste

•

1/3 cup dried prawns (shrimp)

•

2 onions, chopped

•

1 tbsp ginger, grated

•

2 stalks lemongrass, chopped

•

1 tsp ground turmeric

•

1 tbsp ground cumin

METHOD Place all the ingredients in a small food processor or blender and process until smooth. Refrigerate for up to 2 weeks. Makes ½ cup.

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BAKED KALE CHIPS INGREDIENTS •

1 bunch kale

•

1 tbsp olive oil

•

sea salt – to taste

METHOD Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).

Place a sheet of parchment paper on a non-insulated cookie sheet.

Detach the kale leaves from the stems using a knife or kitchen shears, then tear them into bite-sized pieces. Wash the kale thoroughly and ensure it’s completely dry using a salad spinner. Drizzle the kale with olive oil and evenly sprinkle with seasoning salt.

SAMBAL BELACAN Sambal belacan is a traditional Malaysian condiment made by grinding chilies, belacan (shrimp paste), and lime juice in a mortar and pestle.

This flavourful mixture serves as an excellent accompaniment for noodles and grilled fish.

INGREDIENTS •

3 red chilies, seeded

•

2 bird’s eye chilies, seeded (optional)

•

1 tsp toasted belacan

•

⅛ tsp sugar

•

salt - to taste

•

8 tbsp water + tamarind pulp (size of a small ping pong ball)

METHOD Soak tamarind pulp in water for 15 minutes, then extract the juice by straining through a sieve.

Using a mortar and pestle or food processor, pound or blend red chillies, bird’s eye chillies, and toasted belacan.

Combine the tamarind juice, sugar, and salt with the pounded mixture.

Stir thoroughly and set aside.

For best flavour, enjoy within 3 days.

CHILI PASTE

BASIC VEGETABLE STOCK

INGREDIENTS

INGREDIENTS

•

3 tbsp peanut oil

•

2 tbsp garlic, peeled and finely chopped

•

1 tbsp dried shrimp paste

•

1 tbsp palm sugar

•

1 ½ cups chili paste

•

salt

•

white pepper powder

MAKES ABOUT 800ML

•

3 medium carrots, peeled and sliced

•

3 stalks celery, chopped

•

1 leek, white part sliced, green part removed

•

4 medium onions, peeled and quartered

•

6 black peppercorns

•

1l water Bouquet garni

METHOD

•

2 bay leaves

•

4 sprigs thyme

Heat a wok and add peanut oil, along with dried shrimp paste.

Stir-fry until the shrimp paste is roasted.

•

3 fresh parsley stalks

Add garlic and stir-fry until it turns light brown, then introduce chili paste and bring it to a rapid boil.

METHOD

Incorporate sugar, salt, and white pepper according to your taste preferences.

Reduce the heat and let the chili sauce gently simmer for approximately 20 minutes, allowing it to reduce and develop a reddish-brown color.

Once cooked, let it cool down to room temperature before transferring it to an airtight container. Store the container in the fridge for up to a month or in the freezer for up to 6 months.

CUCUMBER KIMCHEE INGREDIENTS •

2 cucumbers, with skin, thinly sliced on mandolin For the marinade

•

1 shallot, finely chopped

•

2cm fresh ginger, peeled and finely chopped

•

1 tsp gochujang Korean chili paste, or 2 tsp store bought chili

Create a bouquet garni by tying the herbs together, then place all the ingredients into a stockpot. Cover them with water, bring the mixture to a boil, and let it simmer for 30 minutes. Remove from heat and allow it to cool at room temperature for 10 minutes. Strain the mixture into a large bowl and let it cool completely. Use as needed, and you can store it in the refrigerator for up to 2 days. Alternatively, you can reduce the stock by half and freeze it in ice cube trays for up to a month. When using the frozen stock, dilute the ice cubes with water to achieve the desired volume.

CARAMELISED ONION INGREDIENTS •

8 medium red onions, thinly sliced crossways

•

3 tbsp salted butter

•

3 tbsp olive oil

•

50ml cranberry juice

•

6 sprigs thyme

METHOD

sambal •

¼ cup rice vinegar

•

2 tbsp fish sauce

•

1 tbsp soy sauce

•

1 tbsp caster sugar

•

½ tsp chili powder

Heat oil and butter in a large, heavy-bottomed frying pan. Add onions and thyme, then cook and stir over low heat for 20 minutes. As the onions start to brown, pour in cranberry juice, and continue to caramelise for an additional 10 minutes on low heat until the mixture becomes sticky and caramelised.

METHOD To create the marinade, mix all the ingredients in a shallow bowl and stir until well combined. Combine the cucumber slices with the marinade and place them in a jar. Allow the cucumbers to marinate in the jar for approximately 2 hours before serving.

A FLOURISHING KITCHEN | 109

PICKLED SHALLOTS

CHICKEN STOCK

INGREDIENTS

There are many ways to make chicken stock. This recipe is tailored for pumpkin laksa but can also be used for other Asian-style broths. If you don’t have coriander roots, you can use a mix of fresh herbs like thyme, parsley, and rosemary. Just avoid using ginger and star anise for other types of soups.

•

24 shallots

•

1 tbsp salt

•

½ cup water

•

½ cup caster sugar

•

¾ cup white vinegar

•

1 bay leaf

•

5 peppercorns

•

1 whole chili

METHOD Peel the shallots and cut them into 4 wedges each, ensuring the layers remain intact. In a saucepan, create the marinade syrup by combining salt, water, sugar, bay leaf, chili, peppercorn, and white vinegar. Stir with a whisk and bring the mixture to a boil until all the ingredients dissolve. Lower the heat to a simmer and add the shallots. Turn off the heat and remove the saucepan from the stove.

INGREDIENTS PRODUCES 2 LITERS

•

4 chicken carcasses, excess fat removed

•

4 garlic cloves, crushed

•

3 celery sticks, chopped roughly

•

2 medium carrots, sliced

•

3 medium onions, peeled and quartered

•

4 bay leaves

•

2 star anise

•

6 inch Ginger (approx. 15 cm), peeled and sliced

•

1 bunch coriander root, washed and tied in a bunch

•

4l water

•

4 peppercorns

Transfer the mixture into a glass jar with a tightly sealed lid. Allow it to cool in the refrigerator for a minimum of 8 to 12 hours.

Keep the jar stored in the refrigerator for about 1 week to 10 days.

METHOD Place the chicken and all ingredients in a sturdy stock pot. Bring it to a boil and then let it simmer for approximately 3 hours, skimming the surface occasionally. Once done, strain the liquid into a large container.

You can keep it in the refrigerator for up to 3 days or store it in the freezer for up to 2 months.

MARIE ROSE SAUCE INGREDIENTS •

150ml mayonnaise

•

40ml tomato ketchup

•

1 lemon, squeezed

•

1 pinch paprika or cayenne, sweet or spicy

•

1 dash Tabasco sauce

•

salt - to taste

•

black pepper - to taste

•

few splashes Worcestershire sauce Optional

•

1 dash cognac / brandy / sherry

METHOD Whisk together mayonnaise, tomato ketchup, lemon juice, paprika, and Worcestershire sauce until well combined. Add Tabasco, salt, and freshly ground pepper, mixing thoroughly. Adjust the seasoning according to your taste preferences.

110 | A FLOURISHING KITCHEN

BALSAMIC REDUCTION INGREDIENTS •

1 cup balsamic vinegar

•

2 tbsp honey

METHOD Combine balsamic vinegar and honey in a small pot. Bring to a boil, then lower the heat and let it simmer for 10 to 15 minutes, or until the sauce thickens and coats the back of a spoon.

APPLE CHIPS

SCHMALTZ

Homemade apple chips are a simple delight that you can prepare in advance and store in an airtight jar or container. They add a delightful surprise element to dishes, making them a perfect accompaniment for salads, soups, or even as a healthy snack.

Schmaltz, also known as rendered chicken fat, enhances the flavour of various dishes, and utilises otherwise discarded parts of the chicken.

It’s a key ingredient in classic chopped liver recipes and lends its richness to cooking potatoes and root vegetables. Additionally, it offers a tasty alternative to oil when preparing stovetop popcorn.

INGREDIENTS

INGREDIENTS

•

4 green apples

•

3 to 4 cups chicken fat and skin

•

1 cup granulated sugar

•

1 medium onion, peeled, and cut into quarters (optional)

•

4 cups water

•

1 tsp mixed peppercorns, crushed

METHOD METHOD To create the sugar syrup, combine sugar and water in a pot and simmer for about 10 minutes. Let the syrup cool down to room temperature.

Using a mandolin, thinly slice the apples. Prepare a baking tray lined with a silicone sheet or parchment paper. Dip each apple slice into the sugar syrup and arrange them closely on the baking sheet.

Place the tray in a preheated oven at 80 degrees Celsius (175 degrees Fahrenheit) for approximately 1 hour, flipping the slices halfway through (around 30 minutes). After baking, carefully remove each apple slice from the sheet to prevent sticking and allow them to cool on the same surface.

Once cooled, transfer the apple chips to a tightly sealed container for storage. Enjoy them as needed – they are a versatile and delightful addition to various dishes.

BRESAOLA CHIPS INGREDIENTS •

24 slices bresaola, thinly sliced

To prepare schmaltz, begin by gathering all the necessary ingredients.

Take the fat and skin scraps and place them in a heavy-bottomed pot, ensuring it’s nonreactive to avoid altering the taste. Cook this mixture over low heat, stirring occasionally, until the scraps render their fat and take on a slight browning. If you choose to include onion, add it to the pot and raise the heat to medium. Continue cooking and stirring until the chicken scraps achieve a delightful golden-brown and crispy texture, making sure not to overcook them. Once done, turn off the heat and let the mixture cool for a few minutes. Strain the contents into a heatproof glass or Pyrex container, opting for canning jars or a fine-mesh strainer, cheesecloth, or coffee filter for optimal results.

Seal the container tightly and store your homemade schmaltz in the refrigerator for up to 6 months, ready to add rich flavour to a variety of dishes.

HOW TO USE Utilise rendered chicken fat to craft a classic rendition of chopped liver, infusing it with a distinct and traditional taste. This versatile ingredient extends its culinary prowess to the realm of root vegetable cooking, seamlessly substituting for oil or butter in numerous recipes, enriching them with a luxurious and savoury note. Boasting a moderate to high smoke point—surpassing that of butter yet slightly under that of peanut oil—it becomes an exceptional tool for searing meats to perfection or delicately caramelising onions. Furthermore, this rendered chicken fat can play a crucial role as a component in crafting delectable pâtés, adding an extra layer of flavour complexity to these culinary creations.

METHOD Arrange the bresaola slices neatly on a baking sheet lined with parchment paper. Position the sheet in the center of the oven and bake at a high temperature of 250 degrees Celsius (482 degrees Fahrenheit) for approximately 6 to 8 minutes. It’s important to monitor them closely to prevent over-browning. As they bake, the bresaola chips should gradually dehydrate. Once removed from the oven, they may still possess some softness, but as they cool, they will transform into a satisfyingly crisp and crunchy texture.

HOW TO DRESS A SOFT-SHELL CRAB METHOD To prepare the soft-shell crab, start by using sharp kitchen scissors to snip off the crab’s face just behind the eyes. Gently lift one corner of the top shell to reveal the gills, which resemble frilly beige tongues.

Remove these gills from the base on both sides. Flip the crab to its underside to find an appendage known as the apron. Carefully lift and remove the apron from the body. Give the crab a gentle rinse and pat it dry. Now it’s ready to be cooked according to your preference.

A FLOURISHING KITCHEN | 111

OVEN DRIED CHERRY TOMATOES

HOW TO ROAST BEETROOT

INGREDIENTS

INGREDIENTS

•

500g cherry tomato on vine

•

•

1tsp sea salt

•

1tbsp olive oil

1.8 kgs beets, any colour *you can roast more or less as needed

•

2 tbsp olive oil

METHOD

METHOD

Preheat the oven to 94 degrees Celsius (200 degrees Fahrenheit).

Arrange the cherry tomatoes on a baking tray lined with parchment paper. Drizzle olive oil over them and sprinkle with sea salt. Bake for approximately 5 hours.

Position a rack in the center of your oven and preheat it to 232 degrees Celsius (450 degrees Fahrenheit). If you’re using a covered oven-safe casserole dish or Dutch oven, generously coat the inner surface with olive oil. For a 9 x13 inch (approx. 23 x 33 cm) baking dish, apply olive oil to its interior.

For sun-dried tomatoes, place the desired amount in high-quality olive oil. Allow them to steep, covered, at room temperature for 24 hours.

Drain and gently pat them dry before using in your recipe. You can reserve the infused olive oil for cooking or as a salad dressing.

WORKING WITH TAGINE POTS METHOD Tajine, also known as tagine, is a North African culinary delight that takes its name from the distinctive earthenware vessel it’s cooked in.

These tagine pots consist of 2 parts: a round, low-rimmed earthenware base and a tall, conical lid. Rooted in cultural tradition, these pots were ingeniously designed to capture and condense steam, infusing slowcooked stews with rich flavours and preserving their nutritional value, vibrant colours, and taste.

Tagines are commonly prepared on stovetops, though they can also be placed in ovens. When using a tagine on the stovetop, employing a flat metal plate between the burner and the pot is crucial. It’s important to maintain low to medium-low heat settings to prevent damage to the tagine and prevent food from scorching. The goal is to achieve a gentle simmer for consistent cooking.

Alternatively, tagines can be cooked over small fires or charcoal braziers, but this method requires careful temperature control.

Starting with a small amount of charcoal or wood as a heat source and adding small quantities periodically will help maintain the right temperature and prevent excessive heat.

To preserve the longevity of your tagine, avoid exposing it to drastic temperature fluctuations that could lead to cracking. When using a clay or ceramic tagine in an oven, start with a cold tagine in a cold oven, then gradually raise the temperature to a maximum of 160 degrees Celsius (325 degrees Fahrenheit) to 180 degrees Celsius (350 degrees Fahrenheit).

112 | A FLOURISHING KITCHEN

While the oven heats up, trim the leaves and upper stems of the beets using kitchen shears, leaving about 2 inches (approx. 5 cm) of stem at the top of each beet. Leave the tails of the beets intact to retain their juicy flavour during roasting. Scrub the beets to remove dirt, ensuring you clean them without removing the skin.

Arrange the beets in a single layer at the base of the casserole or baking dish. Cover with a lid. If you’re using a 9x13 baking dish, use foil for covering. For sustainability reasons, I prefer the covered dish option.

Place the covered dish in the preheated oven and roast the beets for 45 minutes to 2 hours. Rotate the beets every 30 minutes with tongs to ensure even roasting. Roasting time depends on beet size; smaller ones are tender and cook faster, while larger ones take longer.

Start testing for doneness at 45 minutes by inserting a wooden skewer into the largest beet. If it easily glides through the center, they’re ready.

If not, roast for another 10 minutes and retest. Continue this process until the beets are tender.

Once cooked, uncover the beets and let them cool for 5 to 10 minutes until they are manageable. Remove the beet stems and tails.

While still warm, peel the beet skin. There are various methods, all a bit messy due to beet pigments that tend to stain. You might want to wear an apron for protection. Some use a kitchen towel to gently scrub off the skin, while others employ plastic gloves. I prefer using my bare hands under cold running water; the skin easily comes off this way, and a few washes remove beet juice stains from my hands. For stubborn stains, try lemon juice.

At the end of this process, you will have beautifully roasted beets! Once roasted, there are countless ways to enjoy them. Check my blog for 'beets' to find numerous delectable recipes featuring this vibrant root vegetable.

WORKING WITH HIMALAYAN SALT STONES When cooking on a salt block, I recommend using a grill or gas range.

To prevent cracking, it’s important to heat the block gradually in 3 stages. Start by placing the Himalayan salt stone on a gas stove over low heat for approximately 10 minutes. Then, increase the heat to medium and continue heating for another 10 minutes. Finally, raise the heat a bit higher for an additional 10 minutes. These steps will ensure that the stone reaches the appropriate temperature for effective searing.

When handling the salt block, avoid exposing it to extreme cold or heat, as this could cause damage. For cleaning the salt block, use warm water and a stainless-steel scrubbing pad. After cleaning, pat it dry using a paper towel.

CANDIED BEETROOT CRISPS INGREDIENTS •

20 slices beetroot, reserved from the beetroot

•

1 cups water

•

1/2 cup sugar

METHOD Preheat your oven to 120 degrees Celsius (248 degrees Fahrenheit).

Thinly slice the beets into rounds using a mandolin if available. Mix water and sugar in a saucepan until the sugar dissolves, then add the sliced beets. Simmer for around 5 minutes, then use a slotted spoon to transfer the beets to a baking sheet lined with a nonstick mat. Bake for about 1 hour until they are dry and slightly firm. These beet slices can enhance various dishes with their unique flavour and texture.

PRESERVED LEMON INGREDIENTS •

8 medium lemons

•

8 tbsp kosher salt

•

1 cup lemon juice, enough to cover lemons in the jar

•

2 bay leaf

•

10 peppercorns

•

2 tbsp olive oil

METHOD To sterilise your chosen jar – whether a 1-liter clip jar or one with a lid, begin by running it under boiling water, ensuring it is thoroughly clean and dry. Prepare the lemons by making 2 vertical slits in each, forming a well to hold the salt. Using kosher salt, add approximately 1 tsp to each lemon, adjusting as needed based on their size. Pack the salted lemons tightly into the glass jar, maximising space without causing them to break apart.

LEMON OIL INGREDIENTS •

1 cup olive oil

•

1 lemon thinly sliced seeds removed

•

10 kaffirlime leaf (optional)

•

5 sprigs thyme

METHOD Bring lemon, oil, kaffirlime leaf and thyme sprig in a sauce pan over a low heat and let it infuse for 30 minutes. Let it cool and store in a jar at room temperature for a month.

Pour enough lemon juice into the jar to cover the lemons completely, ensuring they are submerged. Allow the jar to sit for a week, giving it a gentle shake each day to evenly distribute the salt and encourage the curing process. After this initial week, exercise patience for an additional 3 weeks. Keep the jar in a cool, dry, and somewhat dark environment.

Once the month-long period has passed, transfer the jar to your refrigerator. This will complete the curing process, allowing the flavours to meld and develop further.

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HOW TO POACH QUAIL EGG

GINGER GARLIC PASTE

INGREDIENTS

We prefer crafting our own paste since store-bought ones can often carry an overly intense flavour and include preservatives. The homemade variant surpasses its commercial counterpart by a considerable margin. It’s convenient to whip up a larger batch and freeze it for extended periods, ensuring its availability in various recipes for months to come!

•

5 quail eggs, room temperature

•

5ml white vinegar

•

water as needed

METHOD INGREDIENTS Place a medium-sized frying pan on the stove and fill it with water, about 1½ inches (4 cm) deep. Heat the water until it is barely simmering, not boiling vigorously.

Prepare a bowl of ice water and set a sieve over it. Get ready a serrated knife. Gently cut off about 1/3 of the shell from the wider end of each egg, ensuring the yolks remain intact. Place the eggs in a medium bowl.

Stir the simmering water to create a gentle whirlpool effect, then carefully slide the eggs into the water. Cook for about 1 minute until the egg whites are just set. Use a slotted spoon to carefully lift the eggs out of the water and place them on a kitchen towel to drain.

If you are not using the poached eggs immediately, transfer them to the ice-water bath to cool and halt the cooking process. These poached eggs can be a wonderful addition to various dishes, whether served immediately or saved for later.

CASHEW PASTE Cashew nut paste serves as an excellent vegan and dairy-free option in recipes, making them suitable for those with gluten sensitivities as well. This paste contributes a luscious, creamy texture and imparts a delightful flavour to Indian curries, enhancing their overall taste and appeal.

•

40g ginger, peeled, and roughly chopped

•

60g garlic peeled

•

10ml vegetable oil

METHOD Pour the prepared ginger and garlic into a high-speed blender, add the oil, and blend for 1 to 2 minutes until a smooth paste forms.

Transfer the paste into a clean glass container and place it in the refrigerator. It will maintain its quality for around 4 weeks. For prolonged storage, freezing is an option. Employ this paste in Indian dishes as required.

HOW TO COOK QUINOA METHOD To cook quinoa, all you need is quinoa and water. Various methods suggest different water-to-quinoa ratios. Some recipes advise a 2:1 water-to-grain ratio, while others recommend 1 1/2:1. Based on my experience, the ideal balance for achieving light and fluffy quinoa lies somewhere in between.

INGREDIENTS •

100g cashew nuts

INGREDIENTS

•

60ml water (adjust according to your consistency thick or thin)

•

1 cup quinoa

•

20ml vegetable oil

•

1 ¾ cups water

•

pinch of salt

METHOD To prepare cashew nut paste, begin by soaking the cashew nuts for a minimum of 2 hours or overnight. Once soaked, place the cashew nuts in a high-speed blender along with water and oil. Blend until a smooth paste forms, adding additional water if needed to achieve the desired consistency. Your cashew nut paste is now ready to be used in various gravies. Store any leftover paste in an airtight container in the refrigerator, where it can be kept for up to a week. For longer storage, you can freeze the paste in small containers for future use.

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METHOD To prepare quinoa, start by measuring out the quinoa and water. The ideal water-to-quinoa ratio for achieving light and fluffy results is somewhere in the middle of the range you might come across in different recipes. In a medium pot, combine the quinoa and water, then bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to a gentle simmer. Let it simmer for about 15 minutes. After that, take the pot off the heat and keep it covered for an additional 10 minutes. When the time is up, remove the lid, and fluff the quinoa with a fork.

BACON JAM INGREDIENTS •

15 smoked back bacon rashers, finely chopped

•

1/2 tbsp olive oil

•

1 red onion, finely chopped

•

2 shallots, halved lengthways and thinly sliced

•

1 garlic clove, crushed

•

1 tbsp fresh thyme leaves

•

150g maple syrup

•

50ml cider vinegar

•

50g light brown sugar

•

2 tbsp balsamic vinegar

METHOD Heat a large, heavy-based flameproof casserole over high heat. Cook the bacon in 2 batches for 3 - 4 minutes each, stirring occasionally, until it’s cooked through and any excess liquid has evaporated. Remove the cooked bacon from the pan and let it drain on a paper towel.

Place the casserole back on the stovetop over low heat, and carefully pour in the oil. Introduce the red onion and shallots into the casserole, letting them cook and soften for a span of 8 to 10 minutes. Remember to give them an occasional stir. Afterward, incorporate the garlic and thyme into the mix, allowing them to cook for an additional 2 to 3 minutes.

Pour in the maple syrup and cider vinegar, then sprinkle in the sugar.

Let the mixture simmer, while gently stirring, for about 4 to 5 minutes, until the sugar completely dissolves. Once that is achieved, allow the mixture to reach a gentle boil. Reintroduce the bacon into the casserole, and let the concoction bubble away over medium heat for a duration of 15 minutes, occasionally giving it a stir.

Incorporate the balsamic vinegar and continue cooking for an additional 10 to 15 minutes, allowing the mixture to reduce until it transforms into a lusciously thick and chunky jam. As the mixture thickens, be prepared to stir it more often to prevent sticking. Enhance the flavours with a dash of black pepper, adjusting to your taste.

Carefully transfer the resulting jam into preheated, sterilised jars and securely seal them. Your delectable creation can be stored in the refrigerator for a delightful span of up to one month.

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BASIC FOOD SAFETY AND HYGIENE Food safety, like any other chef, is a paramount concern for me. As we cater to a significant number of guests, it’s not only about delivering exceptional flavours, but also about ensuring their well-being. I view food safety from a chef’s perspective.

PROCURING

COOKING

Food safety begins at the procurement stage. Trustworthy suppliers are essential for crafting excellent recipes and food safety is seamlessly intertwined with this process. A proud supplier prioritises product integrity from processing to packaging and transportation. Personally, knowing my suppliers’ facilities mean acquiring the finest market products.

Cooking, a practice passed down through generations, aids in food breakdown and digestion. This skill is pivotal for chefs, holding a central place in food safety. Accomplished chefs employ techniques such as steaming, baking, roasting, and braising, attaining precise textures and flavours by hitting the optimal temperatures. Perfect cooking entails reaching the right temperature, eradicating pathogenic bacteria and ensuring food safety. Although honed over time, employing a probe to verify temperatures is a prudent measure.

STORAGE Proper food storage is pivotal for chefs, aligning seamlessly with food safety practices. Organised storage translates into menu planning and operational efficiency. I recall navigating a chiller blindly and easily finding what I needed. Segregation is vital - raw chicken, prepared sauces and veggies have dedicated spaces, adhering to food safety guidelines. As a chef tracking items exceeding 2 days and prioritising usage with FIFO is crucial. Respect for ingredients naturally guides me to store them at optimal temperatures.

PREPARATION Preparation is vital for chefs, serving as a cornerstone for both culinary excellence and food safety. The act of preparation involves meticulous cleaning of vegetables, precise meat trimming, and more. Working in batches of 30 minutes is crucial during this phase. It curbs bacterial growth and preserves quality by averting oxidation-driven discoloration. Cross-contamination risks are highest here.

To counter this, designated areas for veggies, meat, fish, and poultry are maintained. Colour-coded knives and cutting boards further prevent cross-contamination.

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SERVICE Ready-to-eat prepared food presents high susceptibility to bacterial growth, amplifying the importance of safe service practices. Ensuring proper temperatures is critical: hot foods must remain hot to prevent bacterial proliferation and maintain quality, while cold foods must stay cold. A chef’s responsibility extends to serving guests food at the right temperature, safeguarding flavours and health. Buffets pose challenges, addressed through hot / cold holding techniques and timely replenishment. Portion control and regular replenishment bolster safety and quality.

Food safety intertwines seamlessly with quality in a chef’s role. Ignoring it is unthinkable, as guest satisfaction fuels a chef’s motivation.

Stay safe, stay delicious.

GLOSSARY A AGAVE SYRUP It’s a natural sweetener similar to honey, derived from a plant that looks like aloe vera, that is used in making tequila. This sweet syrup is a great alternative to sugar and offers health benefits from weight loss to natural healing of wounds. Due to its light consistency, it can be served as a topping for fruit salads, pancakes and ice cream.

BLANCHING Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavour, colour and texture.

C

ALFALFA SPROUTS Alfalfa sprouts are the shoots of the perennial flowering plant in the pea family, harvested before they become fully grown plants. The sprouts contain a concentrated amount of calcium, vitamin K and vitamin C. Great for salads and topping sandwiches.

ASH GOAT CHEESE The tradition of ash cheeses comes from the method of preserving the milk curds overnight by covering it with a layer of ash. This isn’t an issue any longer with fridges available, but the tradition of ash-covered cheese remains. Additionally, cheese with ash also neutralises the acidity during ripening. The ash used is totally edible.

B BERRIES FROZEN, MIXED The wonderful thing about frozen berries is that they are consistently available and fresh year-round. Because frozen berries are processed immediately after harvest, you can enjoy their flavour and nutrients any time, even (or especially) during the winter when fresh berries are expensive or unavailable. Typically, frozen berry mixes include a blend of blueberries, raspberries, blackberries, cherries, and/or strawberries.

BEEF BRESAOLA Bresaola is made from beef instead of pork. More specifically, it typically is made with meat from the eye of the round cut of the cow, a very lean and tender cut. Visually, it carries a deep ruby red shading and has very thin lines of marbled fat scattered through it.

CAGE-FREE EGGS ‘Cage-free’ marked on a carton of eggs means quite simply that the hens laying those eggs are not kept in cages. Again, that sounds good, but the label has a limited legal definition and the practices of some farmers only following the letter of the law make this question more complicated than you might think.

COTTAGE CHEESE Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose.

Cottage cheese can be low in calories compared to other types of cheese.

CORIANDER CRESS Coriander cress is milder than coriander, with notable citrusy notes.

Generally grown hydroponically and in vertical farming. For the best flavours and nutrition, consume them raw in salads, soups, smoothies, and sandwiches, it is available year-round and can be stored in the fridge for a week. This can be procured from online farmers and some specialized vegetable stores.

CONFECTIONERS’ SUGAR Confectioners' sugar tastes just as sweet as granulated sugar. Its fine texture gives it a smoother mouthfeel that is like eating powder.

Confectioners' sugar is regular granulated white sugar that’s pulverised to a powder so fine that it’s basically sugar dust. On its own, this powder will draw water from the air and clump, so cornstarch is added to prevent this (but don’t worry, you won’t taste it). If you pop plain powdered sugar into your mouth, it will feel dry and then melt away on your tongue, leaving a sweet flavour.

BAO Bao is a steamed bread typically 2 - 3 inch (approx. 6 - 8 cm) in size, semicircular and flat in form, with a horizontal fold, that when opened, gives an appearance that it has been sliced. You can be creative with filling and spread. This can be procured frozen from Asian supermarkets.

CACAO POWDER Cacao comes from the beans inside pods that grow on the cacao tree.

These beans are harvested and processed into cacao products. Cacao powder is the raw version of cacao, it is the least processed version and is more nutritious than other products made from cacao.

BLACK OLIVES Black olives are olives that have been allowed to fully ripen on the tree before harvesting. There are many different varieties, based in part on geographic origin and tree species, but also influenced through storage and curing techniques. Nearly any ripe olive is considered 'black', even if its true colour is more reddish or purple. Black olive varieties can be procured from any supermarkets in different forms, lose or canned.

D DARK CHOCOLATE Contains 58 to 70% cocoa solids, making it less sweet. It is often used in cooking and baking to add an intense chocolate flavour.

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GLOSSARY DEGGI MIRCH

GLASS NOODLE

Deggi mirch, Indian red chili powder, mild-hot quality. This chili is particularly used for its red coloring power, especially in Indian curry dishes. Sold in packs of 100g with brands like MDH, Everest.

Cellophane noodles, sometimes called glass noodles, are a type of transparent noodle made from starch, such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch and water. Many Asian dishes call for glass noodles, which can be great in dishes with vegetables, stuffed into rice paper to make spring rolls, and put into a variety of soups. Serve them cold and in a hearty noodle salad.

E ENGLISH MUFFIN An English muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 inch (10 cm) round and 1.5 inch (3.8 cm) tall. It is generally sliced horizontally and served toasted.

GOCHUJANG Gochujang is a red chili paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It’s a thick, sticky condiment that’s spicy, very concentrated, and pungent in flavour. The thick texture of gochujang means that it’s difficult to use straight up, so it is usually thinned out with a liquid of some sort. Once opened, gochujang should be stored in the refrigerator.

F FOREST HONEY Forest honey tends to have stronger, bolder more distinctive flavours, a darker colour and it isn’t very sweet. It is less vulnerable to crystallisation than regular honey, with a lower glucose content and higher mineral content. Look for a good source at your local market.

FRESH TURMERIC Turmeric is a perennial plant of ginger family native to southeast Asia, commonly used as a flavouring and colouring agent in curries as well as dyeing. It has a peppery, slightly bitter flavour with a deep yellowish orange colour. It is highly regarded for its anti-inflammatory and antioxidant medicinal properties.

FRISÉE Frisée lettuce is a variation of endive, also referred to as curly endive.

This endive has an open head with curly leaves. The heart of the lettuce is yellow, and the outer leaves are green. The outer leaves of the head of frisée lettuce tend to have a stronger bitterness than regular endive. The bright internal heart tastes especially good in salads.

FISH SAUCE Fish sauce is a liquid condiment made from fish or krill that has been coated in salt and fermented for up to 2 years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Fish sauce is salty, savoury, and earthy in flavuor with notes of umami and sweet undertones. It has rich, translucent, reddish-golden brown colour and gives off a distinct aroma.

G GREEK YOGURT Greek yogurt is essentially the same as regular yogurt with the addition of one critical step – straining! At the very end, the yogurt is strained to remove the excess watery whey, creating a thicker, more protein dense yogurt.

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H HASS AVOCADO Though there are hundreds of varieties of avocados, the Hass avocado has become the benchmark avocado for commercial production. Its long growing seasons, prolific fruit production and shipping tolerance are virtues that make hass the standard market avocado. It is the avocado that the public identifies as simply an avocado. The Hass avocado is known for its tumbled, leathery, thick skin that turns nearly black when fully mature. Hass avocado›s flavor reflects its texture - creamy and smooth with a nutty, sweet finish.

HORSERADISH Horseradish is believed to have originated in Eastern Europe. It is a cruciferous vegetable, alongside mustard, wasabi, cabbage, broccoli, and kale. It has a long, white root and green leaves. The root is typically grated and preserved in vinegar, salt, and sugar for use as a condiment. This is known as prepared horseradish.

J JUNIPER BERRIES Juniper berries are tiny pinecones from the juniper bush. They have a pungent, pinelike flavour. To use them, toast to bring out the essential oils and crush to use in stew, sauces or rub on meats to impart flavour.

Use in a very small amounts, as it might make the dish bitter. Juniper has a long history of medicinal use - it’s a great antioxidant with cleansing, detoxifying properties.

GLOSSARY K KALE Kale is a green, leafy, cruciferous vegetable that is rich in nutrients.

Kale can be good for adding fiber and antioxidants to the diet in many savoury dishes, salads, and smoothies. It is a member of the mustard, or Brassicaceae family, as are cabbage and Brussels sprouts. Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. There are many kale varieties colourful and different curls which makes the interesting to use.

L LAP CHEONG SAUSAGE Lap cheong are Chinese pork sausages with a sweet-salty flavour and a beautiful reddish-pink colour. Lap cheong is eaten hot or cold but always cooked in a wok. These sausages can be found almost everywhere in Asia.

It is made most popularly from pork and fat. You can also find Chinese sausage made from duck liver or other versions too.

ONION SEED Belonging to the same family as black cumin, onion seed is also known as kalonji, black onion seed, black caraway, etc. Onion seed constitutes 38% of oil that is responsible for its aromatic flavour. The seeds are used as flavouring agents while cooking.

P POMELO The pomelo, from the family Rutaceae, is the largest citrus fruit, and the principal ancestor of the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly consumed and used for festive occasions throughout Southeast Asia.

Q QUINOA

M

Quinoa is a whole grain that is rapidly growing in popularity due to its many health benefits. Although people can cook and eat quinoa seeds in a similar way to most grains, the quinoa plant itself is more like beetroots and spinach. The most common versions available in grocery stores are white, red, and black quinoa.

MANUKA HONEY

QUINOA POPS

Manuka honey is produced from the nectar of the manuka tree, widely found in Australia and New Zealand. Its components have antibacterial properties. It is good to stir into your favourite tea or combine with oil and vinegar for a zesty dressing.

Puffed quinoa is the popped-up form of the plant-based seed that gives you an incredibly crunchy and nutty flavour. It is more of a light version of quinoa in a popped-up form that can add much-needed crispness to your cereal, smoothie, salad, or anything you like.

MIRIN

QUAIL EGG

Mirin is clear, golden-tinged liquid and a common condiment used in Japanese cooking. It contains about 14 percent alcohol and adds a mild sweetness and pleasant aroma to many Japanese dishes. The sweetness is derived from the fermentation process, where the rice starch converts into sugar.

Quail eggs are rapidly gaining traction in cooking as a tiny and cute alternative to chicken eggs. They taste remarkably like chicken eggs but are small — typically just 1/3 the size of a standard chicken egg. They have cream-colored shells with brown splotches and deep-yellow yolks. For their size, they are packed with nutrients, but there are some precautions to take when dealing with them, especially if you are pregnant or have an egg allergy.

MICRO BASIL Basil micro greens are the baby shoots of new basil plants. Tiny basil seeds are sprouted in potting soil until they grow a few inches high and produce a few tiny little leaves. Basil micro greens are wonderful to enjoy in salads, sandwiches, or as a beautiful garnish on a meal.

R RED BEET RADISH

O OAT FLAKES Oat flakes and rolled oats are the same thing. They are made from oat groats that have been steamed and flattened with large rollers. The term oat flakes and rolled oats are used interchangeably in many countries.

They are good source of fiber, protein, and other nutrients.

These are large beet size radishes with a reddish pink center.

RICE FLOUR Rice flour is fine powder we get from grinding white rice. White rice is standard when it comes to rice flour, while you do have milled brown rice and flour we get from glutinous rice or sticky rice. It can be milled at different levels coarse, fine, semi course and superfine.

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GLOSSARY S

TOGARASHI

Savoy cabbage is a winter vegetable and one of several cabbage varieties.

It has crinkled, emerald, green leaves, which result crunchy and tender to the palate. It is great for using in stews, stir-fries, soups, and salads.

Shichimi togarashi is a Japanese spice blend that translates to '7-flavour chili pepper'. Sometimes called 'Japanese 7 spice', shichimi togarashi is typically made from 7 ingredients: red chili pepper, sansho pepper, hemp seeds and/or poppy seeds, white sesame seeds and / or black sesame seeds, ground ginger, yuzu or mandarin orange peel, and nori. Believed to have originated in 17th century Tokyo, this spice mix is now a Japanese pantry staple.

SILKEN TOFU

THAI CHILI

Silken tofu is tofu that has not been drained or pressed after the soy milk has coagulated. It has a very high moisture content, smooth texture (almost like custard) and falls apart easily. Silken tofu does not necessarily have to be cooked, as it is already cooked during the tofu-making process.

Silken tofu is often used in raw or uncooked recipes, such as smoothies, puddings, dips, and dressings.

Thai chili peppers are also known as bird's eye chili peppers. While they are not as widely available as other types of chili peppers, Thai chili peppers can be found in Asian markets or online. Thai peppers are typically used fresh, either whole or diced, and are often used as a garnish or added to sauces and stir-fries. When cooked, it can add a significant amount of heat to a dish, so it is important to use them sparingly.

STAR ANISE

TAHINI

Star anise originated in southern China and has been used as a medicine and spice for more than 3,000 years. Star anise has a very strong, distinct flavor that is warm, sweet, and spicy, like licorice, fennel seed, clove, and anise seed, of course. Although the flavour of star anise is generally thought of as sweet, it is commonly used in savoury dishes; it pairs well with citrus, onions, poultry, beef.

Tahini or tahina is a Middle Eastern condiment made from toasted, ground, hulled sesame. It is served on its own or as a major ingredient in hummus, baba ghanoush.

SAVOY CABBAGE

SHALLOTS Shallots are not merely small onions; they are totally separate relative of onions known as Allium ascogonium. The shallot has a bit of a bite; it is smoother and less pungent than the onion, but not as mild as a leek or as strong as garlic. Often, the shallot starts its life in a recipe finely chopped and sautéed with butter or olive oil, as a way to build flavour in dishes without making the kind of bold statement that an onion or garlic would.

SAVOIARDI FINGER BISCUITS Savoiardi biscuits also known as ladyfinger biscuits are delicious Italian sponge fingers. They are a little crisp to bite into but soft and airy inside.

We use them in layer fruit cakes as they absorb the juices from liquids very well and bring out great flavours. It is popularly used for making tiramisu.

SHRIMP PASTE Shrimp paste is widely used in southeast Asian cuisine, and it is primarily made from crushed shrimps with salt and then fermented for several weeks. It comes in several forms as liquid, rectangular blocks or paste. It is usually used for sambal pastes, and as a condiment. It is high in nutrients such as iron, calcium sodium, vitamin B6 and B 12.

T THAI BASIL A type of basil native to Southeast Asia and its cuisines, Thai basil is savoury, spicy, and anise-like, adding a distinct pungency to dishes. It is a vibrant, irreplaceable addition to many dishes, providing the herbaceous and savoury notes that round out a dish.

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INDEX A

D

L

Apple Apple chips

Detox and superfoods

Laksa paste Lapcheong sausage Lemon curd filling

B Beetroot Beetroot yogurt Beetroot cured salmon Beetroot tartare Carrot radishes and goat cheese Candied beetroot chips How to roast beetroot Beef Salt stone beef Lagalbi Korean ribs Bacon jam Balsamic reduction Bresaola chips Bread Bread crust Potato and herbs tear and share bread Brunch The art of brunch

Desserts To die for crêpe Lemon tart Chocolate beetroot cake Raspberry marbled cheesecake Sherry trifle Tiramisu pots Carrot cake Dressings Pumpkin seed oil dressing Wasabi vinaigrette Fat free ranch Marie rose sauce Carrot, radishes and goat cheese Creamy crunchy ceviche Quinoa pomelo, pomegranate

E Essence of breakfast

Cheese Spinach cottage cheese, egg sandwich Carrot, radishes, and goat cheese Raspberry cheesecake Cracking kale salad Caramelised onion Chicken liver pate Chicken Cracking cobb salad Chicken tagine with almonds and prunes Chicken liver pate Tawa murg Chicken stock Chili paste Chocolate ganache Cucumber kimchee

Meringue Mushroom yakitori

O Oven dried cherry tomatoes

P Pickled shallots Pastry creams Preserved lemon

Egg Spinach cottage cheese, and egg sandwich Vegetable hash with poached egg How to poach quail egg

Q

G

Quinoa Quinoa, pomelo, and pomegranate How to cook quinoa

C Carrot Carrot yogurt Cashewnut paste

M

Ginger garlic paste

H Healthy fats Hummus

K Baked kale chips

R Raspberry jam Rice flour green peas paratha

R Spinach cottage cheese, egg sandwich Soups Hearty soups Creamy onion soup Baked ribbolita Lemongrass corn and peas Butternut squash laksa

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S

V

Spinach cottage cheese, egg sandwich

Vanilla sponge

Soups Hearty soups Creamy onion soup Baked ribbolita Lemongrass corn and peas Butternut squash laksa

Vegetable Vegetable yogurt Vegetable hash with poached egg Vegetable stock Vegetable flower pots

Shrimp relish san choi bao

W

Shrimp paste Butternut squash laksa Ikan bakar Samble belacan Schmaltz Salads Inspiring salads A creative salad bar Crab mango and avocado salad Carrot radishes and goats cheese Cracking kale salad Sustainable eating Beetroot tartare Vegetable flower pots Sweet potato cannelloni Mushroom yakitori Local prawn thai red curry Sugar syrup Salmon Creamy crunchy ceviche Ikan bakar Beetroot cured salmon Street food Ikan bakar Chicken tagine with almonds and prunes Char kuey teow Pho Bo Softshell crab bao Grilled seafood with thai seafood sauce Sauce Sriracha sauce Thai seafood sauce Salt stone beef Mushroom yakitori Raspberry sauce Marie rose sauce

T Tomato and onion seed chutney Thai red curry Tagine pots

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Working with salt stone

VEGAN INDEX Beetroot tartare Cracking kale salad Detox salad bar Rice flour green peas paratha My anything granola bar Ribollita Quinoa, pomelo, and pomegranate Vegetable flower pots

GLUTEN FREE INDEX Beetroot yogurt Carrot yogurt Rice flour green peas paratha Cracking kale salad Vegetable hash with poached egg Creamy onion soup Lemongrass corn and peas soup Crab mango and avocado salad My glorious cobb Beets, radishes and goat cheese Creamy and crunchy ceviche Grilled seafood Beetroot cured salmon La galbi Korean ribs Sweet potato cannelloni Vegetable flower pots Beetroot tartare Mushroom yakitori Local prawn thai red curry

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“We simply do ordinary things in an extraordinary way.”

This ethos rings as true to Mövenpick today as it did when Ueli Prager opened the first Mövenpick restaurant in Zurich in 1948. Believing that everyone should be able to enjoy a taste of the good life, he made high quality food and drink available and affordable to a much broader group of people, through ingenious innovation (such as à la carte dishes and fine wines by the glass).

Mövenpick became synonymous with a new definition of fine dining infused with a sense of fun and adventure and without the pretension. Today, this ground-breaking and innovative approach to food translates to a premium international hotel brand, with culinary excellence and human connection at its heart.

The talent and culinary artistry of Chef Rajiv Ranjan are a shining example of our belief that a good meal serves more than just those around the table.

It extends to positively impact other people, places and the planet.

We hope you will savour this book and that the recipes shared will inspire connection, creativity, & curiosity for you and everyone you gather around your table.

© Mövenpick Hotels & Resorts 2023 | www.movenpick.com

124 | A FLOURISHING KITCHEN