CSF International - Christmas Recipe Edition '22

Chefs sans Frontieres

Christmas Recipe Edition

CSF-int Registered association number W241006753

ISSUE NO.3

CSF international

Media made simple hello@runawaymedia.co.uk

WELCOME Dear All Whilst I appreciate that Christmas is celebrated by around 31% of the world, I also respect that the majority of people do not participate in this festival.

As “CSF int” is a global organisation I try to keep it nonreligious and non-political and happy to include and incorporate all and any celebrations from around the world ( as long as food is involved) naturally!.

CSF int is about sharing on a global platform, learning from one another, nurturing new friendships around the world and working together to make a real difference on the ground.

The aim of this Christmas magazine is not only to share some joy between chefs around the world with a diversity of recipes and exposing a little more cultural culinary diversity, it is also to help bring sponsors and advertisers to CSF int, and where the advertisers contributions are helping to raise funds for those that need it most.

I would like to take this opportunity to send a big thanks to all the chefs and nonchefs that have contributed articles and shared recipes.

Last but not least, to Jacqui for all her hard work in bringing this magazine to life for us all to enjoy, giving her time, skill and knowledge in support.

To the chefs that have joined forces to create events and help raise funds as well as all those that have been truly active in their membership.

Thank you all.

You all have the power to make a difference however big or small.

To all the advertisers featured in this magazine for their support and hope that by supporting “CSF_int” the readers of this magazine will in turn support the advertisers.

And a final note, I would like to wish you all the very best wherever you may be around the world and look forward to new, exciting, creative opportunities, continued growth and working together for the benefit of artisan food producers, cultural gastronomy, culinary heritage and traditional skills around the world.

Merry Christmas CHEF ALAN COXON www.alancoxon.com www.csfint.com

INSIDE THIS ISSUE....

PG 6. Gishyan Ceramics - Pomegranate of life also available in our online store! www.csfint.com/shop

Alina Gishyan uses her cultural Armenian and Croatian influences in her creations PG 8. The spirit of Christmas in war torn Palestine - Taylor Widrig

Share in the magic and festivities of Christmas with recipes from around the world

Ambassador Jean Nassar from Qatar shares his favourites PG 40. Lebanese Christmas roasted Leg of lamb and oriental rice

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PG 26 Contact Us Nordic inspirations from Chef Dragan Unic this season - A Swedish Christmas

Chefs Sans Frontieres International Studio 210, 134-146 Curtaiin Road, London, England, EC2A 3AR info@csfint.com www.csfint.com

Editorial Runaway Media hello@runawaymedia.co.uk

Chef George Alain shares delectable dessert!

Chef Franck Pontais Koppert Cress shares delicacies of the sea..

PG 21

PG 52

Christmas in New York New York! A magical time of year in the big apple!

PG 10 PG 56

Become a member Chefs working together as a global united front CAN make a difference.

Help support small artisan food producers that have lost their livelihoods through natural disasters.

Help retain Cultural Gastronomy, Culinary Heritage, Traditional Skills and Food Tourism around the world.

Annual membership 50 Euro will also include a Certificate and Pins sent directly to you and includes worldwide postage .

Email: Alan Coxon info@csfint.com

Chef Vivek Chauhan Le Meridian

© CSFint (Chefs Sans Frontiers International) is Copyright and trademarked.

Chefs Sans Frontieres International (CSF_int) Official registration number Declaration de creation de association W241006753 Chefs Sans Frontieres (CSF_int) Copyright and trademark registration 284744699

Join Chef Vivek Chauhan from Le Meridian Hotel - New Dehli as he shares his take on Christmas sweet treats!

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FEATURE

GISHYAN CERAMICS Pomegranate OF LIFE Pomegranate has a long journey as a symbol of fertility, abundance and love. It appeared in Jewish manuscripts and Greek mythology, Medieval painting and Indian ornaments, Shakespeare’s poetry and Picasso’s still life.

Tracing its history back to the ancient Mediterranean and Persian civilizations, pomegranate did hardly influence any culture as deeply as Armenian, becoming an essential element of wedding rituals and decorative art.

It was the genius Armenian film director Sergei

namesake ceramics brand recently got huge success at Art Zagreb. Known for the strong combination of decorative and functional aspects of her art projects, Alina is trying to breathe new life into an ancient practice: the ceramic wedding pomegranates reveal their shining seeds without cracking, and will keep the dearest memories for years.

Pomegranate is not just an attractive wild form or a way of tracing cultural Armenian evolution for Gishyan Ceramics. It was pomegranate – and love – that helped Alina start her global career on

Parajanov who re-introduced the old symbol to contemporary art with his “The Color of Pomegranates” film launched in 1969. Since then the pomegranate became Parajanov’s creative mascot and a sign of deepest devotion to his motherland. The impressive red ceramic pomegranate, made by Ruben Stepanyan in mid 1990s for Sergei Parajanov’s Museum, marked the beginning of a new era for the local ceramists – plenty of artists started following Stepanyan’s steps. Now the next generation of Stepanyan-Gishyan family evolves the initial approach, bringing the Armenian ceramic pomegranates far beyond the national border – yet never forgetting the

new grounds. Being married to a Croatian, Alina made the country her second home, and soon the signature glazed pomegranates transformed into fresh and bright Adriatic coastline colours – turquoise, blue and white – which seemed more appropriate for the artist in her new surroundings.

meaning and great idea behind it.

“In Western Armenia there is an old wedding ritual: a bride would throw a pomegranate and break it into pieces. Its appearing seeds ensured that she will bear a child. This lovely tradition inspired me a lot!” – says Alina Gishyan, whose

The expanding of colour palette – from intensive ruby red or lava red to calm and deep colours – came together with a growing interest in abstract and minimalist ceramics, being the new directions Alina is leading her brand to. Thus appeared a collection of white pomegranates with a splash of scarlet or gold – pure and strong, just as a bride’s dress.

The process of creation takes from 5 to 8 stages and lasts up to 10 days. The prototype form is made on a pottery wheel, then it takes some time for the earthenware clay to get harder. Thereafter Alina starts working with her hands, giving each fruit its unique shape, making the sides and the crown, carving the seeds and the cracks. The work may last for hours, yet it’s the only process that doesn’t make the artist feel tired. “I can start making pomegranates in the morning and let them dry the very next morning. It’s such a great energy! I can do tons of it” – Alina says.

The pomegranates can be as tiny as the smallest fruit – about 10 cm – or reach the height of 40 cm. Since all the colors are obtained with powder glaze through the extremely precise chemical and creative process, the introduction of a new color upon request will take more time – the artist will have to do lots of glaze testing. However the result is worth the effort, since the glaze deepens the color and adds a particular 3D effect to it. The painted pomegranates will get 1 or 2 firings. Some parts of the fruit can be done in 10% gold, which adds one extra firing and makes the gift even more precious.

Each pomegranate is unique, yet there is also a personalization option. Bride and groom can get their initials, or date, or a small wish carved on the bottom side of the fruit. Moreover, the wedding gift can become the first piece of art in a beautiful future

Alina Gishyan Alina Gishyan is an Armenian visual artist who has been living and working in Croatia for five years. She uses both of her cultural influences to create pieces that are certainly Croatian and also undeniably Armenian. Her avant-garde style of ceramics has attracted buyers from all over the world, including local buyers who have commissioned her work to be displayed as part of corporate collections.

Alina Gishyan comes from a distinguished Armenian family of ceramic artists; over the past sixteen years she has built up an enormous amount of experience and developed her own style of unique ceramic functional pottery. Her artistic mission is to create sustainable art through food safe materials that are functional and stylish.

Alina is constantly gaining exposure through exhibitions and art symposiums across the world. Her artwork has been collected all over the globe, from USA to Japan and from UAE to Russia. Alina frequently participates in art exhibitions and expositions around the world.

She has many collectors who enjoy owning pieces of her art works, including those living in USA, Japan, UAE, Russia and in Europe. Besides participating in exhibitions she is organising art exhibitions in Croatia which are becoming increasingly popular year in year out.

In 2019 Alina Gishyan has earned the title of Folk Master of Republic of Armenia and represents modern Armenian art on a global stage.

pg 7

THE SPIRIT OF CHRISTMAS IN WAR TORN

Words: Taylor Widrig - Entrepreneur and award winning cookbook and folklore author

PALESTINE ith the Christmas season upon us, approximately 2 billion people are preparing for one of the most popular and celebrated holidays in the world - a holiday that originated in a region now devastatingly affected by war. Palestine is located in the West Bank within the country of Israel, and referred to as the ‘Cradle of Christianity’. It contains one of the most famously known aspects of the story of Christmas, the city of Bethlehem, known to many as the birthplace of Jesus. We recognise this story and Bethlehem when we see nativity sets displayed at Christmastime. The oldest recorded language to use the word ‘Bethlehem’ is the Hebrew/Aramaic language.

The word ‘Bethlehem’ in Hebrew/Aramaic means “House of Bread”, and is thought to be due to the region’s suitable and fertile soil for growing wheat. Bread is also a symbol for Jesus in Christianity. The main crops of ancient Israel were wheat, barley, olive, grape, pomegranate, date palm, and fig. These crops still thrive in the region today and represent the earliest known domesticated crops in the Middle East, also known as the ‘7 Plant Species’.

Every year thousands of people travel to Palestine to celebrate one thing together: Christmas, bound by a common piece of mistletoe which is the joy of Christmas. Festivities include a massive parade, Christmas tree lighting, Christmas markets, and what everyone, everywhere really loves about Christmas

Top Right: Christmas in the state of Palestine Left: Ma'amoul_Fadi

which is the food we grow to remember during the Christmas season. It is this binding thread of joy, finding comfort in familiar festive foods and the people around us regardless of where they come from which represents the enduring spirit and power of Christmas.

According to the United Nations Official for the Middle East Peace Process, “...2022 is on course to be the deadliest year for Palestinians in the West Bank since the Office for the Coordination of Humanitarian Affairs began systematically tracking Palestinian fatalities in 2005…” To date not war, or a global pandemic can stop the celebration of Christmas in Bethlehem, with a reported 10,000 people celebrating Christmas Eve in the city in 2021 while Israeli covid-19 restrictions were in effect. The majority control of the movement of goods and people in and out of Palestine has alternated over the years. So how can it be that the most popular holiday in the world, which celebrates joy and togetherness originated and remains in a region so

Bethlehem Roasted lamb neck with stuffing made of rice, chickpea, and pine nuts.

Mamoul; Christmas butter cookies made with semolina flour and often with a date paste filling.

Whole grain wheat or barley bread

Western Hemisphere Roasted turkey, chicken, or duck with stuffing made of bread, egg, vegetables and sausage.

Christmas butter cookies using cookie cutter shapes, decorated with icing and sprinkles.

Processed white flour dinner rolls

affected by war? Maybe this is again, an example of the spirit of Christmas - that one of the most binding and powerful things as humans is finding joy in the food and people around us. Here are a few traditional Christmas foods of Bethlehem compared to their Western versions which have evolved over centuries and thousands of Christmas Eves travelling from Bethlehem slowly to the Western Hemisphere.

Above Photo: Christmas dinner in Bethlehem: Stuffing and puddings with Palestinian flavours | Middle East Eye

pg9

A BITE

of the big apple We explore New York in winter and discover what this epic city has to offer over the festive season.

Nowhere in the world says ‘Lights.

Camera. Action’ quite like New York.

And so it should. With the likes of Broadway running multiple shows daily and being the world leader in independent film production, you can almost smell the hopes and dreams of the millions of people that cross its borders annually. Within these borders lies New York City, home to more than 8 million people and 40% of the population of New York State, with roots tracing back to 1624 it is now referred to as the cultural, financial and dance capital of the world. There’s something electric that draws you to the sights, sounds and energy of all the city has to offer.

Christmas and New Years’ is a magical season, especially in one of the greatest cities in the world. Department stores get into the festive spirit with over-the-top decorated window displays, the ice rink comes to life with young and old alike, whilst holiday markets open their doors to share with you their wares. Songs are sung and spirits are high. At Rockefeller Plaza the famous Rockefeller Centre Christmas Tree lights up on December 3rd and will be on display until January 7th , definitely worth a visit. Many restaurants will be open on Christmas Day, don’t be surprised if their idea of a Christmas meal doesn’t match your own. Americans prefer to enjoy the more traditional meal on Thanksgiving.

Whatever you do, make sure you pack for an adventure, because New York City will deliver nothing less. Consisting of five boroughs, each of which is a county of the New York State, they include the Bronx, Brooklyn, Manhattan, Queens and Staten Island.

All names that need no introduction, it’s no wonder that this is the most photographed city in the world. Follow the hustle and bustle of the crowds leading you to sites such as Times Square, THE place to be for New Years’ celebrations, where more than 750 000 people gather to watch the ball drop and herald in new beginnings.

For a more relaxed feel, in the heart of Manhattan lies an oasis of calm and tranquility; that is Central Park. Strolling through the gardens, you are fully aware of the irony of being encircled by skyscrapers and deadline-driven people, and yet enveloped by the complete calm of nature surrounding you. In the winter months there are ice-skating, sledding, winter festivals and even horsedrawn carriages. Should you find yourself there in the summer months, you can enjoy the free concerts held at the park’s public theatre, whilst the ice rink from winter has transformed into swimming pools, with city dwellers basking in the sun and making the most of the weather.

From grass roots to what was the tallest building in the world between 1931 to 1972, more than 110 million people have visited The Empire State Building since it’s completion. The 86th floor, as long as you do not have vertigo, gives you a sense of being on top of the world. It’s not just the 360° degree view that gives you a sense of euphoria, but the opportunity to stand so high up and gain a

new perspective of things, literally. Life seems to take on a new meaning when seen from that high up, as though anything in life can be made possible.

On a more somber note, taking a trip a few blocks south will find you coming across the 911 World Trade Centre Memorial in lower Manhattan, a touching tribute to the more than 2600 people that lost their lives.

Leaving the city behind you, you can find yourself getting ready to sail across the sea to Staten Island, it’s free and a mere 25 minute boat ride. They even allow you to take a bicycle along if you wish to explore further on your 2-wheeled transportation. With a renewed sense of freedom as you sail over the ocean, take a moment to capture the beauty of the infamous Manhattan skyline, or behold the Statue of Liberty in all her glory, standing tall and proud, and a symbol of freedom from the people of France that somehow holds more hope for the people looking up to her once shackled feet.

Should you wish to appreciate historic and modern artifacts, the must-see museums include the Metropolitan Museum of Art, one of the biggest and most impressive museums in the world, and the Museum of Modern Art, considered to be the most important museum of modern art in the world. Both offer something for everyone to enjoy.

Thanks to the diversity of the cultures found in and around the city, the cuisine is influenced by the city’s immigrant history. From street vendors to fine dining, New York City is also home to many of the finest and most diverse haute cuisine restaurants in the United States. So whether you are in the mood for a slice (of pizza), would like to try a pretzel from a hotdog stand, or indulge in freshly baked bagels or New York cheesecake, there is something to suit everyone’s tastes.

Once the sun goes down on another day of the beautiful city, you are aware of the sights & sounds continuing. The pulse of the city beats on the city that never sleeps.

Once the sun goes down on another day of the beautiful city, you are aware of the sights and sounds continuing, the pulse of the city beats on in the city that never sleeps. If you want to party there is an endless supply of bars, least of which can be frequented during a visit to the Greenwich Village. From live music to themed bars, your nights out will most definitely give you something to write home about. Should you be fortunate enough to be in the Big Apple at the stroke of midnight on New Years’ Eve, there are oodles of events and celebrations taking place, and for the more energetic type, there is even a midnight run after the traditional costume parade and firework display.

One thing is for sure. There is no place like New York.

pg 13

A FESTIVE CULINARY TRIP BACK IN TIME TO MEDIAEVAL OLD ENGLAND AND THE 1500`S

During the height of festivities It was not uncommon for nobility to eat and eat until at a point they would have to vomit in order to allow space for continuous eating!.

Sheep and Oxen were roasted whole and served upon enormous wooden boards, roasted swans and peacocks were favourite delicacies as were geese, ducks and chickens , all of them well-seasoned with pepper (an expensive and important commodity back then) as well as ginger, that was also widely used.

Pigs ears stewed in ale, herons, cranes were roasted in mustard, whilst carps tongues and even seagulls had pride of place.

Pieces of whale , a fat porpoise and tartlets of plump snails added to the gastronomic delights!.

Nobility back then ate very few vegetables as these were left for the workers and farmhands who couldn't afford or have access to meats.

Potatoes were unknown until the Elizabethan period, and items such as carrots, turnips or cabbage did not come into general use until the Stuart times ( 1603 to 1714).

Other imported luxuries back then included oranges, that were returned with the Crusaders from the East and were naturally very expensive - only the very wealthy could afford to buy an orange , whilst Quince, mulberries, and meddler fruits were relatively common A prominent feature to the festive tables of Old England was the much-celebrated Great Pie!. The Great Pie was mentioned by Shakespeare and for centuries would have a place of honour at the centre of the table.

The pie would consist of four geese, four wild ducks, four snipe, six pigeons and eight blackbirds.

Other pies included the Mince pie or as they were known back then “Shredded Mutton Pies”, made up of a variety of meats, raisins, sugar and spices. Originally they were oval shaped or coffin shaped as it was referred to, alternately could also be described as cradle shape to represent a baby’s cradle, in which the holy child was laid.

Pie of such shapes were later banned by Oliver Cromwell declaring them to be “Popish”. Anyone harbouring mince pie ingredients within their larder was evidence enough to condemn the person of “Papisme” and were punished accordingly.

Needless to say to wash down all these festive foods there were plenty of liquid refreshments that included “possets” that were freely handed out during the meal and concluded with the famous “Wassail bowl” in which hot spiced ale, sugar and roasted cob apples would be served.

Over the centuries several of the food items have seen some culinary development such as the mince pie and today the UK consumes around 781,177,935 with the national average adult consuming 15 mince pies over the festive period , (with the exception of Liverpool where the average adult will consume 20 mince pies each over Christmas).

pg 15

Christmas together

FESTIVE FACTS

& merry myths!

Italy Marzipan originally arrived into Europe from the Middle East via the Crusades, however it was the Italians and in particular the peoples of Milan that refined the techniques of producing a very high quality product that was also excellent for turning into extravagant sculptures, once again bringing the artist out of the cook or the cook into the artist.

One such artist was Leonardo da Vinci were it was noted that he became quite despondent after making some amazing and intricate marzipan sculptures for the Milanese court as a gift, observing in pain “that they gobble up all the sculptures I give them, right down to the last morsel”.

Legend has it that the Panettone cake appeared in Northern Italy around the 15th century and probably originated in Milan. Although, the origins of the cake appear to be ancient dating back to the Roman Empire.

The word itself derives from the Italian word Panetto meaning small loaf bread. The augmentative Italian suffix one, pronounced o-neh changes the meaning to large bread.

Another story is that the word derives from the Italian court where legend suggests that during a Christmas celebration, the kitchens forgot to do a dessert.

In panic, the guests were given sweet bread baked by the kitchen boy called Toni.

The guests loved the bread so much they named it after him “Pan di toni” I will leave it for you to decide.!

United Kingdom “Fondant icing” is often used to decorate large production of Christmas cakes these days, however historically a “Royal icing” was the classic icing of choice for a traditional Christmas cake!.

It obtained its name ‘royal’ owing to it being used for the British Royal Family in their wedding cakes, and naturally if the Royals did it, then the rest of the population followed suite.

Icing has been around since the eighteenth century and mentioned in a book dating back to 1769 .

The first icing was similar to royal icing, and was spread over the top of the cake before returning the cake to the oven to set hard.

The final result was a nice flat, shiny surface like that of a frozen lake shimmering and glistening in the winters sun.

Figures possibly similar to that once carved out of marzipan were placed onto this sugared lake, creating scenes of a festive and harmonious wonderland .

Germany St. Nicholas is a much-loved character in Germany although he doesn't visit alone. To the children's dismay, St. Nicholas is assisted by a black mysterious figure wrapped up in old cloths, sacking and furs. This figure has different names all over Germany, and is known as Krampus, Pelznickel, Hans Muff or Ruprecht.

This man carries a sack containing gifts; he also carried a rod for the holy man, St. Nicholas.

Disobedient children are punished with the rod at the same time as Ruprecht growls, rattles his chains or shows his teeth Needless to say children are frightened of Ruprecht and he is used as a threat in many German families to steer youngsters in the right direction of being good and not evil.

The German Christmas fruit bread, Stollen, which is dusted with icing sugar, is said to represent the infant Christ wrapped in swaddling clothes. The nuts and fruit inside represent the gifts from the three Kings

Austria Silent Night was first sung in 1878 in the village of Oberndorf in Austria

Poland Many countries, the Christmas table was always set for an even number of guests, for odd numbers were said to bring bad luck.

pg 18

Pigs in Blanket A FESTIVE LOOK AT

Travel

Story

Pigs in Blankets is possibly responsible for the UK consuming more than 1,000 miles of chipolata sausages between Christmas day and Boxing day alone!.

As for the word “Chipolata”, whilst most know it as a small sausage, its name derived from the French, with culinary origins that date back to an ancient Italian dish known as “cipollata”.

Cipollata incidentally is predominantly an onion based dish and refers to the name of the actual onion.

It was however Auguste Escoffier that put it on the British culinary map ( or should I say menu) when it appeared in his edition of “Le Guide Culinaire” back in 1903.

Pigs in blankets are basically little chipolata sausages wrapped in bacon and were further popularised by “Betty Crockers” cook book in 1957, however “Pigs in blankets” were mentioned in the Hampshire Telegraph and Sussex chronicle back in January 8th 1887 , although the recipe was a little different, as oysters were used instead of sausages ( strangely a much cheaper option back then !).

This combination of ingredients historically had a name of their own and were called “Angels on horseback”.

These Angels were apparently created by Urbain Dubois, the head chef of the German Emperor, Kaiser Wilhelm II. The oysters were removed from the shell, drained of sea water before being wrapped in thin slices of bacon fat, secured by a wooden skewer, fried in a hot pan until the bacon fat was crisp and placed immediately onto small pieces of toasted bread. A form of canapé !.

Even in the world of food when you have Angles then you must also have a devil for even representation, and by contrast there exists “ Devils on horseback “, where sausage or oyster are replaced with dried fruit, as dark as the devil himself, the fruit in question, is a prune!.

Historically and classically a dried toasted almond was inserted into the centre of the destoned prune to represent and replace the stone, adding a wonderful crunchy texture and mouth feel.

In terms of the flavour combination, the prune and bacon actually make a great marriage, bringing out many of the desired and stimulating elements of sweet, sour and salty. A combination that also helps offset any fatty richness with the prunes acid undernotes, as well as aiding digestion, in my view making for a far more enjoyable accompaniment to the festive goose, capon or turkey.

words Alan Coxon

When the Sea meets the lands Oysters. with adji cress citra leaves

To make 4 portions Based on 3 Oysters per person.

Chef Franck Pontais for Koppert Cress

Ingredients

Method

2 punnets Adji cress 4 leaves Citra leaves 12 pieces Native oysters 1tbsp Finely chopped shallots 2 tbsp Red wine vinegar

Mix the finely chopped shallots with the red wine vinegar.

·

The idea is to eat the oysters with the cress and one petal of Citra leaves per oyster.

Open each oyster, divide the vinegar shallots mix among them and serve with Adji Cress and one leave of Citra leaves per portion.

The sourness of the Citra leaves is ideal to eat with oysters. ·

pg 21

Octopus and roasted potato twist Moai Caviar, Paztizz top, Blinq Blossom, Zallotti Blossom, Atsina Cress, Adji Cress To make 4 portions Ingredients 4 Stems Moai caviar 4 Tops Paztizz top Pieces Blinq blossom Stems Zallotti Blossom Punnet Atsina Cress 1 Punnet Adji Cress 300gr Purred red cabbage 4 Medium King Edwards potatoes 4 Pieces Small Cornish Octopus 1lit Fish stock 30g Melted butter 4 tbsp Olive oil ·Juice of ½ lemon 4 Pieces Soaked sultanas in water Fine sea salt and white ground pepper to taste

Method ·Cook the cabbage in a vegetable stock. ·Drain the cooked red cabbage into a fine sieve and keep 50ml of cooking juice for the dressing. ·Purred the cabbage and season to taste, pour in a small squeeze bottle. ·Peel the potato, trim them to a rectangular shape and cut out some fine slices using a mandolin. ·Brush each slice with the melted butter and put them back together on a spiral way.

Lift gently the potato stack, brush more butter over the top and cook in an oven at 220C. Meanwhile, plunge the Octopus in the cold fish stock, cover with a lid and bring to boil.

Boil for 5 minutes, take off the heat and leave in the stock for another 10 minutes.

Bear in mind that is a very small Octopus, so do not overcook it!

To make the dressing, emulsion together the 50ml of red cabbage cooking juice with the lemon juice and the olive oil.

Place the Octopus at the centre of the plate, add the potato stack on top.

Squeeze some cabbage mousseline dot around and add the one soaked sultana cut into two and the microgreens, cress and speciality plant.

Finish with the dressing and serve.

Scallop Sashimi

Adji cress, blinq blossom, Gangnam top, bean blossom To make 4 portions Ingredients

Method

240gr Cooked seasoned sushi rice 4 Pieces Scallop Shell 8 Pieces Scallop 1 Small Mild red chilli 1 Lime 1 tblsp Olive oil 1tbsp Sesame oil ·1 tsp Fresh ginger juice 4 Blossoms Bean Blossom 4 Blossoms Blinq Blossom 1 Punnet Adji cress 1 Punnet Gangnam tops

Using the seasoned cold sushi rice, fill up to level and flatten.

Slice the scallops into thin rounds, about ½ cm (¼ in) thick if possible.

Lay slices, in one layer on top of the rice.

Make some zest out of the lime and keep aside.

Using a mixing bowl, whisk together the juice of the lime with the ginger juice, the olive oil, and sesame oil. Let set for 5 minutes and brush the top of the scallops.

Add some finely sliced red chillies and the zest of the lime.

Add the Adji Cress, Bean Blossom and Blinq blossom.

Serve with the Gangnam tops.

KABABI WHOLE TURKEY ROAST

Shaheda Yesmin Culinary Curator and CSFint Ambassador for Bangladesh

KABABI WHOLE TURKEY ROAST SERVES 14, PREP: 40 MINS, COOKING: 1 HOUR

KABABI PASTE

METHOD

1 ½ cups oil 2 cups onion, thinly sliced 2-inch cinnamon sticks, broken into small pieces 10 cardamom pods 1 nutmeg 3 dry bay leaves 2 teaspoons allspice powder 2 teaspoons mace blade powder

PASTE

TURKEY Reserved oil from the paste preparation 1 whole turkey (about 3 kg) 1 cup ghee (clarified butter) 3 tablespoons ginger paste 3 tablespoons garlic paste 2 tablespoons red chilli powder 1 tablespoon paprika powder 2 tablespoons coriander powder 1 tablespoon cumin powder ¼ cup poppy seed paste 2 cups sour yoghurt 1 tablespoon + 2 teaspoons salt ¼ cup Worcestershire sauce Kababi paste 15 alubokhara/dry plums 12 green chillies

Heat the oil, fry the onion to caramelised, and strain from the oil. In the same oil, fry all the whole spices.

Remove from the oil. Make a paste with all the fried ingredients, and add the mace powder. Keep the fried oil for cooking the turkey. In a big pot, heat the reserved oil. Carefully fry the whole turkey on all sides until golden brown. Remove from the oil and set aside.

ADD Ghee to the oil. Once hot, add ginger and garlic pastes and fry until aroma develops. Add a little water to prevent it from burning. Add all the ingredients from red chilli powder to Worcestershire sauce. Mix well and add water. Once the water starts boiling, slowly slide the fried turkey into the pot. Cover and cook in medium low heat until the turkey is tender and very little liquid is left.

ADD Kababi paste, and stir well to incorporate with the turkey. Add the alubokhara and green chillies. Cover and cook on low heat for 10 minutes. Taste and adjust the seasoning if needed.

9

SWEDISH CHRISTMAS TRADITIONS WE MIGHT JUST BE COPYING THIS YEAR

words: Alexia Dellner

When it comes to baked goods, minimalist design and baby names, the Swedes just do things right. So, of course we were curious about how our northern friends celebrate the holidays.

Here, nine Swedish Christmas traditions you can incorporate into your own festivities. God Jul, guys. (That’s Merry Christmas, by the way.)

1. They Build Up the Anticipation Although the main event is celebrated on Christmas Eve, Swedes know that waiting and preparing is half the fun. On Advent Sunday (four Sundays before Christmas), the first of four candles is lit to start the holiday countdown, usually while enjoying a mug of glögg (mulled wine) and gingerbread cookies. Then, every Sunday an additional candle is lit until finally, it’s Christmas.

2. Decorations Are Subtle No surprises, here. In classic Scandi style, Swedes keep their holiday decorations natural and rustic—nothing flashy or loud. Think wreaths on doors, hyacinths on tables, candles in every room and straw ornaments.

3. Presents Are Handed Out After Dark Forget jumping out of bed to tear open your gifts as soon as you wake up. In Sweden, kids and grown-ups wait until the sun sets on Christmas Eve before seeing what Santa left them underneath the tree (never in stockings hung above the fireplace with care). Of course, it helps that darkness falls around 2pm in most parts of the country, so impatient people don’t have to wait too long.

4. And They’re Wrapped with a Rhyme No store-bought tags for those crafty Swedes. Instead, wrapping is kept simple and the giver will often attach a funny poem or limerick to the package that hints at what’s inside. Hmmm… what rhymes with chunky cardigan, we wonder?

5. Everyone Watches the Same TV Show Every Year Every Christmas Eve at 3 p.m., Swedes gather around the TV to watch a series of old Donald Duck (“Kalle Anka”) Disney cartoons from the 1950s. It’s pretty much the exact same cartoons every year and even grown-ups join in. Bizarre?

Sure. Kitschy and sweet? You bet.

6. The Main Meal Is Served Buffet-style

7. They Dip in the Pot

You may be familiar with the Swedish concept of smorgasbord, and on Christmas Eve Swedes celebrate with a julbord. Fish features heavily (smoked salmon, pickled herring and lye-fish), plus ham, sausages, ribs, cabbage, potatoes and of course, meatballs. Meaning that there’s basically something for everyone (even picky Aunt Sally).

While most of the holiday menu is served buffet-style, there is one communal element of the julbord—dopp i grytan, aka dip in the pot. After cooking up the Christmas ham, the broth in which it boiled is strained and reduced then placed on the table for everyone to reach over and dunk in hunks of bread.

It's basically a very salty—and very delicious—fondue.

"God Jul och Gott Nytt År Merry Christmas & Happy New Year from Sweden!"

8. Followed by Rice Pudding in the Evening

9. The Holiday Season Ends on January 13

Because you can never have enough food during the holidays, right? After indulging in a julbord for lunch, an evening meal of rice pudding made with milk and cinnamon is served. Traditionally, the chef puts a single almond into the pudding and whoever finds it will get married in the next year. But Swedes know to save some pudding in the pot—leftovers are served for tomorrow’s breakfast after being fried in butter and topped with sugar. Back in the day, farmers would also leave out some pudding for the farm tomte, a gnome who would take care of the barn and animals if you stayed on his good side.

But if you annoyed the tomte (say, by not sharing some of your delicious rice pudding) then your animals could get sick.

Just as there’s a clear beginning to the festivities (the first advent), there’s also a defined end. On January 13th (St. Knut's Day), families take down the decorations and dance around the Christmas tree, before tossing it out the window. They also finish eating any remaining Christmas treats. (Maybe just check with your co-op before throwing your tree out.)

Gubbröra on potato with ikura Chef Dragan Unic

Gubbröra on potato with ikura A very old and must have for christmas traditional dish that goes well with Swedish schnapps Ingredients 6 potatoes turned into cylinders 50 g ansjovis (the best you can find) 50 g onion fine chopped 10 gr chives chopped 50 g creme fraiche 10 g dill chopped 1 pcs hard boiled egg chopped 30 g Ikura or other caviar Method peel and cut the potato. scoop carefully out most of the middle and bake in oven or deep fry, set aside too cool combine all the ingredients to fine mixture, taste with salt if needed (depends on the anchovies) put in piping bag and fill the potato inside, top up with the Ikura or Caviar

Grilled langoustine on crisp bread with citrus gel and herb cream Grilled langoustine on crisp bread with citrus gel & herb cream Seafood from the cold Nordic waters are the best, Scottish is fine. I love to use the langoustines for its natural sweetness Ingredients 6 large langoustine tails shelled and deveined 3 tbs yuzu juice 6 tbsp orange juice 3 tbsp lime juice 3 tbs tangerine juice 1 pcs gelatin leaf soaked in cold water 1 tbsp sugar 50 g mixed herbs 50 g creme fraiche salt to taste Method For crisp bread this is a pain in the ass to make so buy any good unsweetened crackers you can get. combine the juices, sugar and gelatin and melt on medium heat, let cool down ( make one day before and keep in fridge bliz the herbs, salt and creme until nice green color and transfer in piping bag ( make one day before) Grill or pan fry the langoustines in a nonstick pan for 1 minute on each side, season with salt. put on cracker as you like.

Photo: Grilled langoustine on crisp bread with citrus gel and herb cream

pg 29

Cream Cheese & Black Pudding Tartlet To combine black pudding with cheese is my way to have the best in one bite Method Place the grated cheese in milk and simmer until melted, season and strain, let cool down completely.

Pour the milk base in a siphon and charge with 2 CO2 chargers, shake well and keep cold Saute the diced black pudding in a nonstick pan for a few minutes until it starts to release fat, strain and keep warm.

Ingredients 6 psc small tartelette case 100 g black pudding diced 100 g Wästerbotten or aged Gruyere cheese grated 2 dl full fat milk salt to taste

Spoon the pudding in tartlets and cover with cheese foam, serve

Photo: Cream Cheese & Black Pudding Tartlet

CHEF PINO LAVAR

Crab cookies with roasted langoustine, veal trotter and truffle chocolate sauce ingredients 8 oz Jumbo Langoustine Fresh crab salad 500g King crab meat 1 avocado 50 gr Mirepoix celery 20 gr Basil 200g low fat mayonnaise 2 Cooked veal shanks.

25g capers 1 hard boiled egg 3 salted anchovies 35 ml Sherry vinegar 25 ml Shallot oil 10g Finely shredded Chives Green Beans Puree 600g Raw French Green Beans M 250g Brunnoise button mushroom 75g Butter 100g Brunnoise of Carrot 100g Brunnoise of Celeriac 200g Double Cream Truffle Sauce 2 Litres White Chicken Stock Reduced to 400ml 400g Chiffonade of White leek 125g Butter 1 tin Truffle Juice 390ml 250g 10year old Madeira 350g Red Port Cocoa powder and xanthan to taste Crab tuile mix: 200g Beurre noisette 200g Flour 200g Egg Whites 100g of Crab reduction to taste

Michelin starred chef- Pino Lavar CSF Int. Qatar Ambassador

method Crab salad Poach a leg of king crab, remove the pulp and season with basil and diced celery, diced avocado and a spoon of mayo. Make a disk the same diameter of the cookies and fill one cookie with the mix.

Green Beans Puree Cook the Green Beans until cooked through. Refresh in ice-cold water. Drain the beans and blend in thermomixer. Pass through a fine Tamis sieve.

Re weigh 400gms.

Cook the brunnoise mushroom in the butter (duxelles), until cooked down with no colour. Mix the two vegetables in a pan with the cream and cook until soft, always stirring with a whisk. Allow to cool and mix in the mushroom Then mix brunnoise mix and bean puree together Then season with langoustine oil, white pepper and salt.

Finally add a few drops of lemon juice to give it balance.

Truffle Sauce Chiffonade the leek and sweat in the butter until translucent, about 5 minutes, then add the hot reduced stock. Simmer for 2 minutes, then add the truffle juice and simmer for a further 2 minutes. Blend in the thermomixer on high for a few minutes and pass through the fine chinois.

Flame and reduce the alcohols, once both reduced to heavy syrup pour into the sauce and blend.

Cool down over ice, whisking to emulsify. Adjust with cocoa powder and xanthan to obtain a velvety mayo texture Salad of veal trotter: Cook the legs of veal in a broth. Once cooked, clean and dress the meat with olive oil, salt, pepper and lemon juice and put in a mold for bowl. Once coagulated, cut into small cubes and add it to a brunoised of boiled eggs and a light chopped capers and anchovies. Season with sherry vinegar, chives and shallot oil and stew Crab Tuile Pre heat oven to 120°C (no 1) 1. With a hand blender mix the butter and egg whites Add the flour, a little at a time until smooth Add the crab reduction to taste Take 100grams of the above mixture and add 150 grams of maple syrup and mix well. Spread thinly onto a nonstick mat Half of the biscuits need to be sprinkled with coral powder baking Bake in the preheated oven until slightly holy in appearance

with love from Qatar

Chef Evi Chioti Cyprus

PRUNE & APPLE STUFFED

Quail INGREDIENTS Quails 8 quails off the bones for stuffing 1 green apple, tiny chopped 1 small celery heart, tiny chopped 1 small leak, tiny sliced 150 gr. chicken breast, in cubes 1 spoon olive oil Salt, pepper, rosemary Marinate 20 dried prunes 20 small onions 50 gr. butter 4 s. spoons balsamic vinegar 150 ml sweet red wine Star anis, salt, pepper for the sauce 100 ml. red wine mixed with 1tsp spoon corn flour 1 small cube of butter

Method Cook stuffing for 10 minutes Stuff the quails and cook into marinate for 10 minutes at 200 deg. And 20 min at 160 deg. covered When cooked reduce juice and prepare the sauce by adding the corn flour and butter Serve the quails dressed with onions prunes and wine sauce

pg 33

H U N G A R I A N C H R I S T M A S

by Chef Alan Coxon

Hungarians from Eastern Transylvania who settled down in Hungary at the beginning of 1940’s have always kept a special version of their nativity play during their 150 years of isolation.

Its words have hardly changed and it is very different to the 18th century style nativity play we see today. It is believed to have been written by a monk from the Franciscan monastery in Csiksomlyo and is performed not by children, but by men.

King Herod makes an appearance with the holy family, whilst fur cloths and masks add to this unique historic drama.

Shepherds and an angel bring gifts consisting of cheese, lamb and little belts that are offered to the newborn Jesus. The tradition also dictates that the men re-enacting this antique nativity play are rewarded with a small barrel of wine.

Prior to Christianity, Hungarians celebrated the winter solstice and through the long dark winter days, magic rituals used to take place.

Some of these old rituals are still practiced at Christmas time when honey and fruits are served at the festive table whilst straw is placed beneath it.

The belief being that the family will benefit from a fruitful harvest during the forthcoming year, as well as good health and continuity of life.

For any member of the family that may have died during the year, they will still receive a place at the Christmas table where the leftovers from the meal will be left out for them throughout the night.

pg 34

Chef Alan Coxon President CSF Int

R O L L E D

&

S T U F F E D

T U R K E Y

B R E A S T

Ingredients 1kg (2lb 4 oz) turkey breast, skin removed 10 cloves of garlic, thinly sliced 6 slices of smoked bacon 100ml (3 ½ fl oz) dry white wine 1 onion, sliced 1 tsp smoked paprika 1 tsp dried rosemary 3 large carrots, peeled and sliced 2 leeks, washed and trimmed and sliced Salt and pepper

Method Pre heat the oven to 180C 1/ Make a deep incision along the length and centre of the turkey breast but do not cut through.

2/ Season all over with salt, pepper and paprika 3/ Place the thinly sliced garlic in the centre of the turkey, roll up and 4/ Wrap the turkey breast all over with the bacon and place in a lightly buttered baking dish 5/ Add the white wine, onion, leek, carrot, and rosemary and cover 6/ Cook in the oven for approx 50 minutes then remove the lid, 7/ continuing to cook for an additional 30 minutes basting occasionally with the wine and juices 8/ When ready, leave to cool for 10 minutes before carving Serve the dish with the vegetables and its juice

Café 424 Christmas Lunch the onions are very soft. Stir in the tablespoon of brown sugar. Cook for a further 5 minutes. Set aside to cool.

When assembling the tarts, add a tablespoon of the onion mixture in every tart shell. Mix together the cream and one egg. Spoon two tablespoons of the cream mixture into every tart shell. Place in the oven at 150°C for 16 minutes. Allow cooling for a few minutes before serving.

Located at 424 Harris Street Ultimo 2007 NSW Australia

Stuffed pork loin roast with roast potatoes, zucchini 1.6kg roast pork loin

Serves 6 Entree: Caramelised onion tartlets ½ packet filo pastry 3x brown onions 1 tablespoon brown sugar 300ml fresh cream Method Preheat the oven to a hot 200°C. Melt a tablespoon of butter. Cut the filo pastry into 10cm squares. Grabbing one sheet of filo pastry at a time, butter one side and place butter side down in a 12-hole muffin tin. Every muffin hole should have three pieces of filo. Place in the oven and bake for 15 minutes or until golden.

For the caramelised onions, slice the onions into skinny rings. Heat a frypan on medium heat and add the onions. Stir well every few minutes. Cook for 20 minutes or until

½ cup plum jam 1kg potatoes ½ pumpkin 1 zucchini 500g frozen peas Method Preheat the oven to a hot 200°C. Place the pork loin roast into a baking tray. Place peeled and sliced potatoes and pumpkin around the roast. Bake at 200°C for 20 minutes or until the crackling on top starts to bubble.

Turn down the heat to 140°C. Cook for one hour. Let the roast rest before serving.

For the zucchini and frozen peas, microwave for 3-4 minutes in a microwave-safe dish covered with plastic wrap, and allow to stand before serving.

Slow cooker pavlova 6x egg whites 1¼ cups caster sugar 1 tablespoon corn flour 1 teaspoon vanilla extract 1 teaspoon white vinegar Method Preheat your slow cooker to LOW (just turn it on before you start). Line it well with baking paper. Separate the eggs, place the egg whites into a clean bowl and beat on HIGH until soft peaks are reached. While still whisking vigorously, slowly add the caster sugar. Sift the corn flour and add it to the mix, Add in the vanilla and vinegar. The mixture should be glossy and full.

Pour into the slow cooker.

Place a tea towel over the top, then place the lid on top. Cook for 90 minutes. Turn off the slow cooker. Allow the pavlova to cool forgetting that

Merry Christmas!

pg 37

CHRISTMAS IN MALTA December in Malta mainly means one thing: Christmas! As a traditionally Roman Catholic country, Christmas is a big event on the

several workers also get a few days off around

Maltese calendar, with several people eagerly

Christmas Day and New Year’s Day. This means

decorating their homes for the celebrations

that the island is busy with locals shopping,

as early as an entire month before.

drinking, dining, and entertaining themselves, alongside many visitors who come to make the

However, December is when it all comes

best of the warm Christmas.

together – with shops opening till late and offering special deals, families, friends, and

In fact, by Northern European standards,

even coworkers getting together for food and

December weather in Malta is rather warm, with

drinks, and decorations lighting up the front

sunny days and clear blue skies being common.

of houses, streets, and shops.

Of course, there’s no guarantee for this, and some past December months have been the

Students will also be getting off school thanks to the seasonal holidays, along with

opposite.

Ingredients Turkey (approx 4kg) Bacon sliced (500gr) Onions (2kg) Wine dry (1l) Chicken Stock (2l) Carrots (1kg) Sausages (2kg) Oil

"Traditionally, in Malta, we eat Turkey for Christmas as the main meal after soup and lasagna.

Turkey is served with condiments and sauces such as cranberry sauce, roast potatoes and an assortment of vegetables."

Stuffing Minced Beef (500gr) Minced Pork (1kg) Boiled Eggs (4) Garlic (50gr) Salt Pepper Herbs. (rosemary, thyme, sage) Method for the stuffing In a mixing bowl, add all the mince.

Chop the eggs and place in the same bowl.

Season with salt, pepper and chopped herbs.

Add minced garlic and mix all together.

Method for the turkey Slice the onions and carrots and place them at the bottom of your baking tray.

Place the turkey on top of the vegetables and season.

Place the sausages in the turkey together with an onion.

Stuff the turkey with the stuffing you just made.

Spread some oil on the turkey and cover in bacon.

Pour in the chicken stock and wine in the tray.

Cover turkey legs in foil to keep moisture in and cover the whole tray in foil before placing in the oven.

pg 39

Lebanese Christmas Roasted Lamb Shank with Oriental Rice Recipe by Ambassador from Jean Nassar CSF Ambassador for Qatar

4 servings

2 hours, 45 minutes

ingredients 1500 g lamb Shank or 4 pcs 500 ml water 15 g vegetable oil 15 g olive oil

directions Put lamb shank in oven tray (season with salt, pepper and little of vegetable oil) and place in a 200°C preheated oven for 30 minutes or until it becomes golden brown in color. Add the stock then

125 g onion, chopped

cover with foil and return into the oven. Keep in oven for another

250 g minced lamb

2¼ hours or until the meat is tender.

8 whole cardamom pods

Meanwhile, heat oil in a large saucepan, add and cook onions with

5 g ground cinnamon

occasional stirring for 4 minutes or until almost golden.

2 g ground black pepper

Add minced lamb and cook until its brown in color then add

1125 ml Flavored Mutton or Veal Stock, Plus additional quantity 500 g basmati rice, soaked in water for 1 hour and drained

cardamom, spices and stir for few seconds.

Add rice and stir for 2 minutes then add the additional stock. Stir occasionally until it boils then cover and simmer over a low heat for 20-25 minutes or until rice is cooked.

Spoon the rice in serving platter. Remove the lamb meat from bones and arrange them over the rice and garnish with fried nuts and serve plain yogurt aside or an oriental spiced gravy sauce.

notes While roasting the lamb shank, add pieces of onion, carrot, celery and cinnamon sticks and bay leaves to enhance the flavor.

Braised Lamb Shanks, aromatic “potli spices”, vetiver roots, rose petals ( A CELEBRATORY DISH INSPIRED BY MY TRAVELS TO THE ROYAL STATELY CITY OF OLD HYDERABAD, INDIA)

serves: 4 Ingredients 2 Lamb shanks (400-450 g each) 2 no. Black cardamoms 3 no. Bay leaf 4 no. green cardamom 1 no. Cinnamon stick (2 inch) 100 g Caramelized Onion (golden fried) 3 tsp. Reshampatti/ Kashmiri chili (dried whole red chili slit) ½ tsp. Turmeric powder 1 bunch mint herb fresh ½ bunch coriander herb fresh 20 g Vetiver roots (optional/available in local regional stores) 2 lt lamb/goat trotters’ stock (gelatinous stock) 50 ml Ghee 150 g Curd 1 g Saffron 35 ml fresh cream (single, cooking) 2 tsp garlic paste 1 tsp ginger paste Salt as to taste

recipe by Chef Jolly CSF Int India

Method Put a heavy bottom stock pot (*Handi) over a medium heat and temper whole spices (cardamon, bay, cinnamon, chilies) using ghee.

Add to it the ginger, garlic, lamb shanks, caramelized onion, turmeric, herbs both mint and coriander, salt and pot roast until the shanks are seared evenly on all side.

Add yogurt and reduce it till it almost dries up, later add to it the stock, vetiver roots and seal cook/braise it. Ensure you check it at regular intervals to ensure it has enough moisture and doesn’t burn from the bottom of the pan. (Add a little hot water if need be) It may take about 75 minutes on a gentle heat to get tender. Continue more of /as needed ensuring there is enough moisture/ stock.

Once the lamb shanks have cooked through well/ become tender as it falls off the bone, then remove them from the sauce and strain all the spices off using a cheese cloth. Retain the strained stock/ In a clean pan, add the strained stock and add single cream, cook on slim flan and check for seasoning. Add saffron and lime/lemon juice to season it well.

Put the lamb shanks back in it and simmer it with the sauce napped around it evenly.

Its best served with soft kulcha, naan or even an oven baked crusty ciabatta as I love it.

Garnish with a bit of caramelized onion, mint leaf and *saffron cream (optional)

Christmas

in MALAYSIA

With its humid climate and high temperatures, Malaysia is not the typical scene for a white Christmas celebration.

Malaysia is also a mostly Islamic nation, meaning many tourists are unsure what to expect when visiting during Christmas.

The good news is that Malaysia sure knows how to get into the festive spirit. During the lead up to Christmas, and on Christmas Eve and Christmas Day, there are no shortage of things to do and ways to join the festivities if you are in Malaysia. Christmas Day is a national public holiday in Malaysia.

DEVIL’S CURRY Devil’s Curry is a Malaysian dish of chicken curry with vinegar. It is a special-occasion dish made popular by the Portuguese Eurasian in Malaysia. The recipe was brought in by the Portuguese in 1511 during the colonization era in Malacca. Many Portuguese settled down and married local women and formed the Cristang/Eurasian community in Malacca. Devil’s curry is a special occasion dish for them and of cause is served in Christmas.

PREP TIME

COOK TIME

30 minutes

1 Hour 15 minutes

20-30 dried red chilies, seeded and soaked in water for 20-30 minutes 8 small shallots, coarsely chopped 5 cloves garlic, coarsely chopped 3 stalks lemongrass, white part only, thinly sliced 1 tablespoon minced ginger

TOTAL TIME 1 hour 45 minutes 1-2 tablespoons water Other Ingredients: 1/4 cup cooking oil 1 tablespoon mustard seeds 3 lbs. (1.3 kg) chicken, cut into pieces 1 lb. (0.4 kg) potatoes, peeled and cut into pieces

1 tablespoon minced galangal

1 cup water

1/4 teaspoon ground turmeric

Salt and sugar to taste

1/4 cup cooking oil

2 tablespoons distilled white vinegar Cilantro, for garnishing

Method In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.

In a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seed and cook until you can hear the popping sound from the mustard seeds.

Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.

Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.

Mexican Christmas Salad

by Chef Miranda Guzman CSF int Ambassador for Mexico

INGREDIENTS 6 large romaine lettuce leaves, washed 1 medium sized beet, cooked and sliced ½ cup of the beet cooking water 1 ripe plantain, but still firm, cubed 1 cup of jicama peeled and sliced 1 apple in cubes 1 large orange, peeled and cut into segments ⅓ cup of roasted peanuts ¼ cup orange juice Sugar to taste INSTRUCTIONS If you use fresh beets do not remove the skin before cooking.

Cook in a small amount of water until tender about 15-18 minutes. Cooking time will depend on the size and freshness of the beets. After cooking, reserve ½ cup of cooking water.

When the beets are slightly cool, remove the skins/hulls gently with a paper towel. You will see that the skin comes off very easily.

For the first layer of the salad, place 3 large romaine lettuce leaves on a large plate. Finely slice the other 3 sheets and set aside.

Arrange beet slices (or cubes), plantain, jicama, and apples.

Top with orange wedges, finely chopped lettuce, and toasted peanuts.

For the dressing, mix the reserved ½ cup of the beet cooking water, the orange juice with sugar to taste, sprinkle over the salad. Serve immediately.

You can use canned beets if you can't find fresh ones.

Traditionally, the salad used to be presented with sliced ​fruit, but today there are many preparations. You can cut them fruits or cut them into squares. Or like I did, make a mixture of diced ingredients.

This is just a sample of the traditional salad with the basic ingredients, but the possibilities are endless using some of the other ingredients listed above. Use your creativity to improve this salad.

Mexican Christmas Turkey Mexican style CHRISTMAS TURKEY

INGREDIENTS 1 turkey of 7-8 kilos ½ k of minced meat between beef and pork 100 gr of chopped York ham 100 gr of chopped bacon 100 grams of butter 1 cup finely chopped celery 1 cup of chopped onion 1 cup fried or baked croutons or croutons.

2 cups of chopped nuts (almonds, raisins, peanuts, walnuts, peaches, pears and dried bananas) 2 liters of fruit juice 1 cup of white wine Salt, chili and pepper to taste 2 tablespoons of flour 1 oven bag to put the turkey INSTRUCTIONS Clean and wash the turkey very well inside.

In a deep tray, pour the fruit juice and marinate the turkey overnight.

In a frying pan, fry the bacon and the ham with 2 tablespoons of butter. Reserve.

With the same fat fry the minced meat, add the onion.

Add the celery, dried fruit, croutons and white wine.

Cook over high heat for 5 minutes. Let cool.

Brush the turkey inside and out with butter, salt, chili and pepper.

This delicious Mexican-style turkey preparation, although laborious, will leave your guests delighted, it is special for a Christmas dinner or for large celebrations. If you dare, this recipe could become everyone's favorite

Fill with the preparation and close the turkey with kitchen string, and tie the legs.

In the bag empty the flour and shake. That way the turkey won't stick.

Put the turkey in the bag and close it well, making some incisions in it.

Bake at 180 ° C. It will be ½ hour for each kilo.

Serve this dish with mashed potatoes and cooked vegetables.

pg 46

CHRISTMAS IN BELGUIM

For the holidays, I enjoy fresh oysters every year, which are in abundance on the market.

Every year, together with simple fresh oysters with lemon juice and ground pepper, I create a different recipe like American or BBQ or Thai oysters.

This year I plan to do oysters in jelly I am also delighted to share a recipe from my Christmas menu.

This recipe is also my submission to the competition of "The best Fish Chef in Belgium 2023" Happy holidays to everyone

Chef Bruno Elsier CSF International member from Belgium

The best Fish Chef in Belgium 2023

FISH COOK OF THE YEAR CONTEST 2023 Mousse and flan of shrimp with sole, cherry beer and speculoos INGREDIENTS 250g unpeeled shrimp (makes 100 peeled) 500 peeled shrimp 500 sole (2x 250g gives 4 complete fillets) METHOD Peel all prawns, use 400g for the mousse and 200g for garnish.

Fry 75g of the skin, pat dry and let it cool (once cooled blend in the TM to dust) and use the rest for the fish fumet Fillet the sole and cut 2 circles (diam 7cm) from each fillet and keep fresh, the remaining sole is for the mousse and the bones for the fish fumet FOR THE FISH FUMET 50 unsalted butter 1 bottle of cherry beer 1 onion 1 branch celery METHOD Fry the bones of the sole and peel of the shrimps with the butter and add the finely chopped vegetables, let it simmer for a few minutes.

Deglaze with cherry beer, add a bunch of herbs and let it boil gently for 15 minutes, strain and season, reserve.

FOR THE MOUSSE 120g sole pieces 300g shrimp 80g protein 160g fish fumet from cherry beer

CSF Shop Online www.csfint.com/shop Enjoy our ever growing online store with premium products direct from suppliers. To add your products to the store please email: info@csfintcom

CSF-int Registered association number W241006753

LEG OF LAMB with oriental rice Master Chef Alfred Sahyoun ORIENTAL SPICES INGREDIENTS 3kg lamb leg 150g grape seed oil 15g oriental 7 spices 10g oriental sweet pepper 7g cinamon powder 5g ginger powder 10g knoor maggie beef cube 10g maggie tomatoes 10g maggie saffron 10g knoor maggie vegetables 5g cardomon seeds 5g cinamon sticks 7g black pepper seeds 5g coriander seeds 2 pieces of dry lemon 5 pieces of bayleaves 5g cloves seeds METHOD set the oven at 150 degrees clean the lamb leg properly mix the dry spices with grape seed oil until it becomes homogen paste massage the paste onto the lamb add the seeds and leaves cook for about 2 hours, then cover lamb with butter paper and aluminium foil, then continue to cook for 4 hours.

VEGETABLES 150g celery roots 100g leek roots 250g red onions 50g garlic 200g carrots 350g tomatoes METHOD cleanall the veggies cut all the veggies into macedoine cut add the veggies to the lamb before 2 hours cooking

pg 47

ORIENTAL RICE 1kg American rice 500g ground beef 100g grape seed oil 20g knoor maggie cube beef 10g knoor maggie cube veggies 10g knoor maggie saffron 5g oriental 7 spices 5g sweet pepper 5 black pepper flakes 2 bay leaves 1 stick of cinnamon 2g cardamon seeds 2 slices dry lemon 2g black pepper seeds METHOD be sure to rinse the rice several times until the water is clean and transparent. set the rice aside for 1 hour to absorb the water. in a heated rice pot, add grape seed oil then add all the spice ingredients and mix well. after 3 minutes add the balance of the ingredients and mix well. lastly, add the rice and mix well adding water from the rice and cook for 15 minutes.

GRAVY 30g unsalted butter 30g white flour 1litre lamb leg stock 10g oriental 7 spices 5g sweet pepper 5g cinamon powder 3g cardamon powder 5g black pepper 20g knorr maggie beef cube METHOD in a sauce pot, add the unsalted butter and then flour to make a roux. cook well. add seasoning to the roux and mix well. add the lamb stock gently into the sauce and mix well. cook well for about 5 minutes.

10g knorr cube veggie salt for taste strain and serve with the lamb and oriental rice

PUMPKIN & SPELT STOLLEN Day 1 Stage 1 – Marzipan Filling Ingredients Ground Almonds Caster Sugar Icing Sugar Glucose Syrup Orange Extract Amaretto

Bakers % 100 25 25 14 1.5 9 (174.50)

Grams 132 33 33 18 2 12 (230)

Method 1. Gently combine all ingredients together on a mixer with a beater attachment.

2. Wrap airtight in clingfilm and allow to rest for at least 24 hours.

Note: Do not overmix, as the oil will release from the almonds and cause the mass to separate.

Stage 2 – Stollen Spice Mix Ingredients Ground Cardamon Ground Ginger Ground Nutmeg Ground Cinnamon Ground Clove Ground Coriander

Bakers % 100 100 100 100 100 100 (600)

Method 1. Mix all spices together.

Grams 0.5 0.5 0.5 0.5 0.5 0.5 (3)

Stage 3 – Fruit Soaker Ingredients Glace Pumpkin Sultanas Lemon Zest Macadamia Nuts Rum Water

Bakers % 40.3 30.2 6.1 13.1 5 12 (106.70)

Grams 117 87 18 38 14 35 (309)

Method 1. Break up the Macadamia Nuts.

2. Stir all ingredients together, cover and soak for 24 hours.

Day 2 Stage 4 – Pumpkin Mash (pre-gelatinisation) Ingredients Bakers % Spelt Flour 30.5 Hot Pumpkin Puree 53 (83.50)

Grams 74 128 (202)

Method 1. Boil and mash the pumpkin, retaining a little of the water.

2. Liquidise down with a stick blender until smooth.

3. Reheat, stir in the flour and mix to form a stiff paste.

4. Allow to cool ready to mix into the final dough.

Stage 5 – Ferment Ingredients Spelt Flour Fresh Yeast Water

Bakers % 33.5 5 25.75 (64.25)

Grams 97 14 75 (186)

Method 1. Calculate dough temperature (DT) to 24oc and mix together for 1 minute.

2. Rest for 30 minutes.

pg 50

Stage 7 – Final Dough

Stage 6 – Butter Mixture Ingredients Bakers % Unsalted Butter (14oc) 44 Honey 12 Milk Powder 3.4 Stollen Spice 1.2 Salt 1.8 Raw Marzipan 7 Vanilla Extract 1.5 Almond Flavour 0.9 (71.80)

Grams 127 35 10 3 5 20 4 3 (208)

Method 1.

Mix all the ingredients together to form a smooth paste.

Note: Use a mixer with a beater or creamer attachment.

Ingredients Bakers % Ferment (from above) 64.25 Butter Mixture (from above) 71.8 Pumpkin Mash (from above) 70 Spelt Flour 33 Fruit Mixture (from above) 106.7 (345.75) Marzipan (optional from above)

Grams 1 86 208 202 95 309 (1000)

Method 1. Mix the Ferment, Butter Mixture, Pumpkin Mash and Spelt Flour together with a dough hook for 4 minutes on slow speed, followed by 2 minutes on medium speed.

2. Allow the dough to rest for 5 minutes before gently folding in the Fruit Mixture.

3. Mould into a Stollen shape with an optional Marzipan rope centre.

4. Prove in Stollen forms/tins for approx. 20 – 30 minutes.

5. Bake at 210oc falling to 190oc for 45 – 50 minutes.

6. Check that a minimum core temp of 94oc is reached to avoid collapse!

7. Cool slightly and brush with Rum and Melted Butter, and roll in Caster Sugar.

8. When fully cool, roll in Sweet Snow or Icing Sugar and wrap airtight.

MONT BLANC

BY GEORGES ALAIN®

BISCUIT MARRON Ingredients 1 2 3 4 5 6 7

Whole egg (420g) Pâte de marrons (360g) Crème de marrons 360g) White chocolate (310g) Unsalted butter 82% (230g) Flour T55 (110g) Dark rum (20ml)

Add the crème de marrons, the pâte de marrons and the dark rum in a mixer and mix with the pedal.

Add the melted white chocolate and then the melted butter.

Whisk softly the whole eggs and add them in the mixture. At the end add the flour.

Place in a tray with parchment paper and bake in a preheated oven at 170°C for about 12 minutes.

CREME DE MARRONS Ingredients 1 Crème de marrons (1100g) 2 Pâte de marrons (480g) 3 Dark rum (112g) Mix everything together in a mixer with the pedal.

VANILLA CRÈME BAVAROISE Ingredients 1 2 3 4 5 6

Whole milk (750g) Vanilla pods (3 Pieces) Caster sugar (186g) Egg yolks (225g) Silver gelatine leaves (9 Leaves) Whipped cream (1200g)

In a saucepan, infuse the vanilla and the milk.

In a bowl, whisk the sugar and the eggs.

Soften the gelatines in cold water and whip the cream.

Cook the infused milk with the eggs and sugar mixture like a crème anglaise at 83°C. Pass through a chinois, and add the gelatines.

When the cream has cooled down, mix in the whipped cream with a Maryse.

Mould in silicon moulds immediately and freeze.

WHITE CHOCOLATE SPRAY Ingredients 1 2 3

White chocolate (200g) Cocoa butter (200g) Silver powder (10g)

Melt the white chocolate and the cocoa butter and spray the cakes.

Place the crème de marrons in a piping bag with a vermicelli tip and decorate the inner part of your silicone moulds. Freeze them.

Then pour the crème bavaroise in the moulds and freeze again.

Cut the biscuit, same diameter as your moulds.

Unmould the crème bavaroise and place it on top of the biscuit.

Spray with the white chocolate spray.

Decorate with a marron confit and a piece of chocolate decor.

Address Konstantinou Kanari 40, Paphos, Cyprus, 8010 Mobile +357 26 422220 Email info@georgesalain.com Website http://www.georgesalain.com/

TORTA NEGRA BLACK CAKE AUTHENTICALLY COLUMBIAN MADE BY CHEF JULIANA ROMERO CSF ARGETINA AMBASSADOR

It’s no secret that Colombians love to eat an unholy amount of food year-round, but it’s extra true at Christmas and New Year’s. Traditional dishes, like torta negra, buñuelos, and natilla (read The 5 Colombian Christmas foods you have to try in December), have been around for years, passed from generation to generation in an effort to keep traditions alive. And if there’s something that unites people in this country, it’s the amazing food we have the pleasure to enjoy.

Torta negra is essentially a cake made with candied fruits and a mixture of rum and wine. It’s dense and filled with prunes, raisins, and figs, and flavored with spices. Sometimes it even has nuts, like almonds or

hazelnuts, chocolate, etc. It’s said that the recipe comes from the Welsh when they first immigrated to Argentina and Venezuela by boat. Women on board made a cake with candied fruit, honey, and rum in an effort to prepare something that could be made fast and would keep its consistency so that it could be transported later. In some Latin American countries, it’s still called torta negra Galesa (Welsh black cake), but when it arrived in Colombia, its name was changed to torta negra Colombiana (Colombian black cake).

It is an icon of Colombian gastronomy longed for wherever you want, it is delicious alone or accompanied, a rich detail to share or give as a gift, and excellent as a dessert.

The black cake is one of the most popular icons of Colombian pastry that is traditionally enjoyed with family and friends in Christmas.

Columbian Black Cake Method

Ingredients

Heat the muscovado sugar in a saucepan over high heat until it turns dark in

450g Aquafava

color, lower the heat and add the rum, mix well and set aside.

115g Muscovado sugar 90g Rum (liquor or essence )

Beat vegetable shortening and coconut sugar until creamy. Add the raisins,

450g Vegetable shortening

almonds, pistachios, plums, raspberries, and blueberries. Mix carefully, with

450g Coconut sugar 300g Raisins 150g Almonds 150g Pistachios 300g Prunes 150g Raspberries 150g Blueberries

spatula. (NB: reserve the juice from the raisins and prunes for later) Add the flour, baking powder and melao (muscabo sugar mixture) alternately to the butter mixture.

4g Pepper

Beat the aquafaba until stiff and add the lemon juice.

4g Cloves

Add the aquafaba to the flour mixture with encircling movements.

10g Baking powder 1 lemon

Finally, grease a mould and pour the prepared mixture.

Pour the prepared mixture and bake in a preheated oven at 180C, for approximately 50 minutes or until a knife inserted comes out clean.

Before you start with the preparation of the dessert, you must leave the raisins and prunes (separately) soaked in red wine or grape concentrated juice/sydra (if no alcohol is consumed) for 15 days.

Once out of the oven and still warm, pour on the rest of the juice reserve from the raisins and prunes. Cover for 20 minutes and cool down to serve.

To decorate, add some dark chocolate ganache, some pistachios and nuts on tope with a plant based custard cream. (Optional)

Christmas LE MERIDIAN WAY...

Photo: Pandoro Bread

BY PASTRY CHEF VIVEK CHAUHAN, CSF INT. MEMBER INDIA

C hristmas the festival of joy is in many ways, the pandora box of happiness with part of this happiness stems from the culture and cuisine associated with the festival.

For us in India the practice of cake mixing begins quite early, mostly in the first week of November itself. It is an age-old tradition where kilograms of dry fruits, nuts, and spices are combined together to form a mixture.

This mixture is then soaked in alcoholic blends for some days to let them soak all the flavors and aroma. Since alcohol is a preservative, the mixture is preserved for a long time period.. It is said that preserving the cake mix for a year can attract good luck and harmony.

The ceremony marks the advent of the festive season and through this we look forward to spreading the warmth of this season of merry making this ceremony which encourages.” In the end, it is food that is the thread that binds cultures, societies and festivities together.

No Christmas celebration is complete without a typical Christmas pudding and Plum cake using typical British alcohol, carefully intertwined with traditional ingredients to provide a modern twist to a festive recipe.

For cake mixing, almonds, cashews, raisins, cinnamon, cloves, nutmeg, dried ginger, candied fruits, prunes, walnuts, are mixed together. The alcohols used are Cognac VSOP and VS, brandy and dark rum to name a few.

In the spirit of Christmas, here are 2 traditional recipes with a twist.

Hotel Le Meridien Windsor Pl Connaught Place New Delhi Delhi 110001 India Tel: +91 11 2371 0101

Pandoro Bread

Christmas Pudding

Ingredients

Ingredients

60ml Warm Water 30g Yeast 5g Sugar 20g Egg Yolk 28g Flour

Dry fruits 6 Kg Currants 12 Kg Sultanas 12 Kg Raisins 5 Kg Mixed Peel 2.25 Kg Prunes 750g Stem Ginger 2.6 Kg Muscavado Sugar Mixed Spice

For Dough 680g Flour 140g Egg Yolk 30g Butter 50 ml Water 2 Eggs 1 Lemon Zest 1 Vanilla Pod Method Make the Starter with water,yeast, sugar, flour & egg yolk and Refrigerate for 2 hours.

Mix egg yolk, egg,yellow co-lour and water together.

Mix softened butter. lemon zest ,& vanilla bean in the above mix.

Finally fold in flour and knead for a few minutes.

Add starter in the above mix Knead the mix to make a dough.

Prove the dough to attain required volume.

Knock back and put the dough in the Pandoro mould.

Prove it till it comes to 3⁄4 of the mould.

Bake it at 170 C for 20 min.

Serve it with Pomegranate salad and Crème Fraiche.

Liqueur 7.5 pints Guiness 570ml Grand Marnier 1.2l Brandy 1.2l Madeira 1.2l Sherry 1.2l Dark Rum 7.5 pints London Pride/ Perroni

Fruits 4 Kg Apple(1⁄2 Cooking + 1⁄2 Braeburn) 2.250 Kg Orange Segments Orange Zest of 5 oranges Lemon Zest of 5 lemons To be added in the end 1.8 Kg Whole Egg 2.7 Kg Flour 1.5 Kg Bread Crumb 1.5 Kg Vegetarian Suet Method Mix all dry ingredients in a container. Pour liquor over mixed dry ingredients and leave to soak for 2 months in the fridge.

Churn the mix everyday so that fruit absorbs liqueur equally. Grate apples, chop oranges and mix. Mix flour, bread crumb, whole egg, vegetarian suet. Finally mix with fruit mix.

Keep the mix in desired moulds and steam it at 90c for 4 1/2 hours

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