CHEFS / recipe corner
Eating locally From a childhood on a small farm in Canada to his role as Executive Chef at Ritz-Carlton, Dubai, Eric Meloche has always been passionate about local produce. He still has “fond memories of eating French beans and rhubarb fresh from the soil”, as well as “planting corn and potatoes to help feed the family”. Now his new menus in Dubai reflect his desire to use locally sourced ingredients.
LOCAL FLOWER CRAB SALAD WITH WHITE RADISH, BABY CUCUMBER, LEMON AND CHILLI SERVES 4 CRAB SALAD INGREDIENTS 4 local flower crabs, steamed and meat picked 2g tomatoes, diced 15g spring onions, chopped 15g crème fraiche
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The Pro Chef Middle East / May 2014
15g mayonnaise salt and pepper, to taste METHOD ∙ Season the crab meat and mix with all the ingredients. ∙ Add a little crab salad to a sheet of radish. Fold to make a roll or cylinder shape. ∙ Place the roll on a plate and spoon cucumber dressing all over. ∙ Garnish with chillies, cucumbers and lemon zest.
BABY CUCUMBER DRESSING INGREDIENTS 1 baby cucumber 10ml rice wine vinegar 25ml rape seed oil 5g sugar salt and white pepper, to taste METHOD ∙ Blend the cucumbers with the wine vinegar and sugar until smooth. Slowly add the oil to let the dressing thicken slightly. Season with salt and pepper.
RADISH INGREDIENTS 150g radish, peeled 30ml water juice of 1/2 lemon 4 red chillis, for garnish 20g baby cucumbers, diced zest and juice of half a lemon METHOD ∙ Slice the radish into thin sheets with a knife or mandolin. Marinate with the water and lemon juice for five minutes - to let the radish soften.
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