Issuu on Google+

A supplement of The Pro Chef ME


Adobo spiced pressed short ribs with polenta, papa frittas, green pea puree, baby vegetables, vine tomato 04-05

Langoustine and asparagus 14-15

Pistachio mousse with     red wine sorbet and red wine syrup, with poached pear 16-17

Brownies and cheesecake 06-07

Butter poached lobster on citrus polenta 08-09

Roasted pineapple     butter 18-19

Fish and chips 10-11

Herb crusted lamb loin with butternut squash velvet, artichokes and lamb jus 12-13

Trio of rack of lamb with risotto with porcini and blueberry reduction, baby carrots sauteed in olive oil 20-21 Trio of starters 22-23

A supplement of The Pro Chef ME


RAK PORCELAIN UNITED ARAB EMIRATES PO Box 30113, Ras Al Khaimah United Arab Emirates T: (+971) 7 243 4683 F: (+971) 7 243 4220 E:rakporcelain@rakporcelain.com www.rakporcelain.com

RAK Porcelain collections are perfectly adapted to enhance a table setting with its perfect symmetry and graceful clear lines, offering a intuitive experience while at the same time designed to be durable.


The RAK Porcelain story RAK Porcelain is a subsidiary of RAK Ceramics, world leader in the production of high quality ceramic wall, floor tiles and sanitary ware. Within a short span of time RAK Porcelain has left its mark in the Horeca industry by supplying high quality porcelain tableware which is now exported to more than 130 countries worldwide from its state of the art production facility at Ras Al Khaimah, United Arab Emirates. Strategically located close to Jebel Ali port in Dubai, major destinations by sea are just two to four weeks away ensuring fast reaction time and quick service for customers at a local level. The factory produces 21 million pieces of tableware every year, meeting stringent US and European certifications. Alongside its         quality-price ratio also constitutes one of its main characteristics. These products are made from premium raw materials using world class, state of the art, latest machinery from Europe manufacturing top-of-the-range porcelain. Supported by a network of table art experts and advisors and surrounded by a solid structure of professional distributors, RAK Porcelain creates collections that can withstand sustained handling both in the kitchen and on the table. A recognised expertise combined with precise firing temperatures, the vitrification of the material or the composition of the porcelain elements all enable a strengthening of the enamel, an increase in chip resistance and a greater resistance to repeated industrial dishwashing cycles. The products of the RAK Porcelain collections are perfectly adapted to the constraints that accompany their use in the Horeca industry. The optimal resistance of the RAK Porcelain products

ensures a greater longevity - a fact appreciated by professionals of the hotel and catering industry.                      is a world famous village in France, close to Lyon and next to the international institution, the 3-star Michelin restaurant of Paul Bocuse. Close friends of the famous chef, tableware designers Alain and Dominique Vavro continually create designs for the leading gastronomic destinations of Lyon and beyond. Amongst their work are collections for RAK Porcelain which are already widely used by the hotel industry and leading restaurants worldwide. These include the Allspice range with its unique and amazing pieces, Nordic with its 1960s inspiration, the neo-retro collection Ska and the timeless but ever contemporary collections Fine Dine and Classic Gourmet. Mikaela Dorfel, another designer with a great reputation, develops each product line around a concept enabling its identification to the brand for which it is destined. RAK Porcelain charged her with the design of Lyra, a very elegant line that plays with the contrasts of heightened volumes and soft curves which underline with precision and fineness the contours of the object and also  !!    "        presentations. Her work is identified by high demands in a clear formal language. Together with an excellent functionality this ensures an outstanding longevity of the design. Working within the tradition of Scandinavian design, her shapes are inspired by nature delivering a modern and elegant signature range. #      

  #$ Porcelain, is proud of the achievements of this

Renu Oommen Chief Marketing Officer

young and vibrant organisation and says “The success of RAK Porcelain is due to our ability to be flexible to market demands and to offer a world class product using cutting edge technology. Created in collaboration with chefs, table top designers and industry veteran technical teams, each product of RAK is manufactured with great attention to detail, considering each aspect from reliability during use, Innovation in shape and quality craftsmanship to offer our customers a vivid and immersive dining experience.�


RANGE FINE DINE Flate plate PRODUCT NUMBER FDFP29

Adobo spiced pressed short ribs with polenta, papa frittas, green pea puree, baby vegetables, vine tomato SERVES 4 SHORT RIBS INGREDIENTS 200g beef short ribs 10g adobo spice 3g salt and pepper 400ml beef stock 25g carrot

10g celery 20g onion 5g garlic 15g tomato paste 15g tomatoes 20ml corn oil

METHOD 1 Clean the ribs, then marinate with salt, pepper and adobo spice. In a non stick pan, drizzle corn oil and sear the short ribs to give a nice colour on both sides. Keep aside. 2 Take a small pot and sautĂŠ the mire-poix of carrot, onion, celery and garlic. Add in the


3 4

tomatoes and tomato paste, sautĂŠ add in beef stock and let it come to the boil then simmer. Cover the ribs with aluminum foil tightly and braise in the oven for two hours at 140C. Once the beef is soft, pull out the meat, shred it and place on top of the polenta and set it in chiller for another two hours.

POLENTA INGREDIENTS 50g polenta 5g thyme 5g butter 3g salt and pepper 200ml water

BABY VEGETABLES INGREDIENTS 20g baby carrots 20g wild mushrooms 15g vine tomatoes 20g green peas METHOD 1 Wash and clean the vegetables then boil the carrot till done. 2 Cook the green peas with a little chicken stock and butter till soft. Blend in a thermomix till a smooth puree and season. Pass through a sieve and keep in a squeeze bottle. 3       mushroom then season.

METHOD 1 Take water in a pot, add in thyme and let it come to the boiling point. Slowly add in polenta by whisking gradually, breaking all the lumps and then cook it on a low heat for 35 minutes. 2 Add in butter and mix it to a thick coating consistency. 3 Take a shallow pan, place a butter paper on it and pour in the polenta. PAPA FRITTAS INGREDIENTS 60g Desire potatoes 3g salt and pepper 120ml vegetable frying oil METHOD 1 Wash the potatoes and cut into even thick batons, then par boil for seven minutes in boiling water. Drain the water and let the batons dry for five minutes under the hot pass. 2 At the time of service, deep fry the potatoes till golden brown in colour.

BIJEBDRA RAMOLA Executive Sous Chef Jumeirah Creekside Hotel       in 2002 as Demi Chef de Partie for Jumeirah Beach Club, later working at Jumeirah Beach Hotel and Jumeirah Emirates Towers. In September 2011,      Jumeirah Creekside Hotel as Chef de Cuisine for the main kitchen and room service. He was promoted to Executive Sous Chef last month. He began his career in India with the Oberoi Group and then moved to Saudi Arabia with Saudia befotre moving to Dubai.


RANGE ALLSPICE / TARRAGON Square plate with 4 basins PRODUCT NUMBER SPSP4B


Brownies and cheesecake SERVES 4 BROWNIES INGREDIENTS 115g dark chocolate 135g granulated sugar 45g flour 45g chocolate drops 1 vanilla pod 135g butter 130g liquid egg, pasteurised 5g baking powder 45g pecan nuts 40g cocoa butter METHOD 1 In a bowl, melt butter and dark chocolate together. 2 In another mixing bowl, whisk whole egg and sugar until they double in volume, then remove from the machine and add flour, baking powder and cocoa powder, folding with a spatula. Add in chocolate drops and pecan nuts then pour in the melted butter and dark chocolate mixture. Pour the mixture into a cake mold and bake at 170C in a pre-heated oven for 30-45 minutes.

CHEESECAKE INGREDIENTS 170g fresh cream cheese 228g granulated sugar 250g whole egg 85g sour cream 250g digestive biscuit 50g granulated sugar 41.7g unsalted butter 300ml fresh cream fruits and berries, to garnish METHOD 1 For the base, mix the digestive biscuit and butter together to crumble and then press nto a ring or mold. Press firmly. 2 Bake the base for about three to five minutes then set aside to cool. 3 In a mixing bowl ,whisk cream cheese and sugar until soft and sugar is incorporated into the mixture - avoid mixing too long - then add eggs one at a time. Add sour cream and pour the mixture into the cake molder. Bake the molded cake mixture in a pre-heated oven at 130C for an hour. 4 Once the cake been cooked, allow it to cool completely in ba last chiller to set properly. 5 Finally cut the cake in the desired shape and garnish with fresh exotic fruits and berries.

AMIT NAKRA Pastry Chef Jumeirah Creekside Hotel Chef Nakra was a management trainee with the Taj Group before being appointed as Chef de Partie in Taj Exotica in Goa. After two years, he moved to Dubai as Chef de Partie at Park Hyatt and three years later became Pastry Sous Chef in the hotel, later serving as Assistant Pastry Chef for four years. He spent seven months as Assistant Pastry Chef in Sky City Auckland before returning to Dubai last month to work for Jumeirah Creekside.


RANGE FINE DINE Flat plate PRODUCT NUMBER FDFP31


Butter poached lobster on citrus polenta SERVES 2 INGREDIENTS butter milk 1 Canadian lobster 100g polenta 2 orange segments 2 grapefruit segments 10g dried hibiscus mayonnaise wild flowers for garnish purple potato chips

METHOD 1 Prepare clarified butter. 2 Remove lobster meat from the shell then poach in the butter until cooked. 3 Meanwhile boil the milk and then cook the polenta in it, finishing with citrus fruits. 4 To make hibiscus aioli, boil the dried hibiscus in water, reduce it and strain, mix the mayonnaise and reduction, season with salt, pepper and lemon juice.

PAUL WIESER Executive Chef      German Chef Wieser studied at culinary school in Passau (Germany), the hotel school Kermes in Munich and by examination for his master culinary diploma. He has previously served as Executive Chef in different key hotels such as Shangri-la Surabaya in Indonesia as well as Hotel Dorint Novotel and Hotel Mercure Orbis, both in Munich. He also served as Executive Sous Chef at Shangri-la Barr Al Jissah Resort & Spa in the Sultanate of Oman and, recently, he was the Executive Chef of Melia Hotel in Hanoi. He joined     


RANGE CLASSIC GOURMET Square flat plate MINIMAX Cube small PRODUCT NUMBER CLSP30 OPSD02


Fish and chips SERVES 1 INGREDIENTS 2x90g thick cod fillets, from the head end not the tail end of the fish 125g self-raising flour, plus extra for dusting salt and fresh ground black pepper 130ml beer, cold from fridge 2-3 large floury potatoes, such as Idaho

METHOD 1 Preheat the deep-frier oil to 135C. 2 Peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about eight to ten minutes, until soft but still pale. 3           sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper. Increase the heat of the fryer to 180C. 4 To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the beer to give a thick batter, adding a little extra if it seems over thick. It should be the consistency of very thick double cream and coat the back of a wooden spoon. 5 Season the fish and dust lightly with flour, then thickly coat with the batter. Carefully place in the hot fat and cook for eight to ten minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm. 6 Once the fish is cooked, return the chips to the fryer and cook for two to three minutes until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and garnish with lemon and tartar sauce.

RAJESHKUMAR KIRUPANANDAN Sous Chef Channels Media Rotana        the MGR Institute of Hotel Management & Catering Technology in Chennai, Chef Kirupanandan Began his career in the Taj Connemarr in Chennai before working in the Maldives, the InterContinental Al Ain, New Orleans, Moevenpick Bahrain and the Maldives again, before joining Media Rotana in Dubai in 2011.


RANGE CLASSIC GOURMET Rectangular plate PRODUCT NUMBER CLRP33


Herb crusted lamb loin with butternut squash velvet, artichokes and lamb jus SERVES 4 INGREDIENTS 100g lamb loin 30g parsley 50g bread crumbs 20g parmesan 20g garlic 500g butternut squash 50ml olive oil 2 sprigs thyme 500g artichokes 20ml white wine vinegar 1kg lamb bone 1 onion 50g brie 1 sprig rosemary 10g pumpkin seed 5g paprika 30g butter salt and pepper, to taste

METHOD 1 Mix together butter, chopped parsley, bread crumbs, parmesan, salt, pepper and garlic in a food processor and make a fine paste. 2 Using a rolling pin and butter paper make a thin sheet of crust, keep in the chiller for ten minutes to get it hard. Wrap it on the lamb loin and keep back in chiller. 3 For the lamb jus, roast the bones until golden brown. Take a pot, cook diced onion and garlic until brown, then add lamb bone and rosemary. Add lamb stock. Keep on slow fire and reduce then fine strain the jus and keep on one side. 4 Roast the butternut squash at 180C for 45 minutes until soft. Remove the pulp and cook again with butter and add seasoning. Sieve the puree and keep on one side. 5 Cook the artichoke with white wine vinegar and lemon until soft. 6 Toss the pumpkin seeds with paprika power and salt. 7 Coat the brie with egg and bread crumbs then deep fry. 8 Cook the lamb at 175C for five minutes in a pre-heated oven for medium rare. 9 For plating, put one spoon of puree, cut the lamb into three cylinders and place on the puree. Cut the artichoke lengthwise and place on plate. Add lamb jus and brie.

AHMMED ALI Sous Chef The H Hotel Chef Ali wanted to be a chef from an early age and started work in a restaurant to gain experience. During his career, he has specialised in Italian, Mediterranean and Spanish cuisines as well as BBQ. Prior to joining The H Hotel, he had various positions with the Jumeirah Group.


RANGE FINE DINE Gourmet deep plate PRODUCT NUMBER FDGD26


Langoustine and asparagus SERVES 2 INGREDIENTS 8 langoustine 6 green asparagus stalks 10g Japanese mayonnaise edible flowers for garnish 1 carrot 1 zucchini 50g sorrel leaves 20ml lemon juice 60ml oil salt and pepper

METHOD 1 Remove shell, head and tail of the langoustine and keep two pieces for garnish. 2 Sear the langoustine and finish in the oven. 3 To make sorrel vinaigrette, blanch the sorrel, blend and strain. Add lemon juice, salt and pepper then whisk in the oil drop by drop. 4 Using a mandoline, slice the asparagus into thin slices, blanch and refresh with ice water. 5 Dress the asparagus with sorrel vinaigrette and follow with the other ingredients above.

THAN HTIKE AUNG Chef de Cuisine      After gaining a degree in Physics,          his native Burma and then worked at Kandawgyi Palace Hotel before joining the pre-opening team for Grosvenor House in Dubai at Buddha Bar. In 2007, he transferred to Shangri-La Qaryuat Al Beri in Abu Dhabi rising quickly from Commis 1 to Chef de Partie. In 2011, he was part of the pre-opening team of the St Regis in Doha as Sous Chef.


RANGE ALL SPICE Presentation tray rectangular PRODUCT NUMBER SPRP30

Pistachio mousse with pistachio  



  

 



  SERVES 4 PISTACHIO MOUSSE INGREDIENTS 1kg pistachio paste 50g egg yolks 150g eggs 100g sugar 150g invert sugar 40g cornstarch 75g butter 150g Italian meringue METHOD 1 Mix all the ingredients except the butter and meringue in a mixer. Bring to a boil and leave to cool. 2 Once the cream has cooled, place in a blender and add the butter. Finally, blend by hand. Add the meringue to the cream.


PISTACHIO FINANCIER INGREDIENTS 660g sugar 240g powdered almond 250g flour 6g baking powder 60g sugar 670g egg white 360g butter 100g chopped pistachio

RED WINE SYRUP INGREDIENTS 100ml red wine 25g sugar 1 vanilla pod 1 cinnamon stick

METHOD 1 Combine all the Ingredients. Caramelise the butter and set aside. 2 Add half the egg whites to the powder mixture, followed by the sugar. Add the rest of the egg whites and finally the caramelised butter. 3 Pour quickly into flexi pan molds. Sprinkle with chopped pistachio and bake at 220C for approximately 15 minutes. Be careful not to overcook the sponge cake. Set aside.

POACHED PEAR INGREDIENTS 2 fresh pears 100g sugar 150ml water 1 vanilla pod

RED WINE SORBET INGREDIENTS 75ml red wine 300g sugar 66g trimoline 1.2l water 240g glucose METHOD 1 Boil all ingredinets together and to cool. Then add to the ice cream maker. Store in the freezer.

METHOD 1 Boil all ingredients together and reduce slowly to a syrup.

METHOD 1 Boil the all ingredients except the pear. Then reduce the heat and add the pear and poach for 15-20 minutes.

DEGIRI MANOJ LASANTHA DE ZOYZA 

The H Hotel Always fascinated by pastry and confectionary, Chef de Zoyza has won medals at various culinary competitions and enjoys creating new dishes. Prior to the H Hotel, he worked at the Renaissance Dubai Hotel, InterContinental Hotel and Radisson Royal Hotel in Dubai.


RANGE ALLSPICE / CAYENNE Flat plate oval PRODUCT NUMBER SPEG36

Roasted pineapple       SERVES 4 FINANCIER INGREDIENTS 375g almond flour 500g powdered sugar 8g salt 300g cake flour 25g baking powder 125g trimoline 500g egg whites 500g brown butter METHOD 1 Make the brown butter, strain and set aside to cool. 2 Mix almond flour, powdered sugar, salt, cake flour and trimoline then add egg whites slowly scraping in between. Finish with cool melted brown butter PINEAPPLE INGREDIENTS 1 pineapple 30ml water 100g sugar


METHOD 1 Slice pineapple 1/8in thick and reserve. 2 Caramelise sugar and deglaze pan with water. 3 Place pineapple inside a cryovac bag with caramel and seal 85%. Place in steamer for 20 minutes, then remove and place in ice bath. 4 Cut into desired shape. Save the juice and reduce to athick consistency for saucing the plate. CRUMBLE INGREDIENTS 200g icing sugar 200g butter 200g almond flour 200g all purpose flour METHOD 1 Place icing sugar and butter in a mixing bowl and soften 2 Mix almond flour and all purpose flour and add to mixture being careful not to overmix. Place on a sheet pan and bake at 160C until golden brown, stiring in between times.

BROWN BUTTER ICE CREAM INGREDIENTS 375ml milk 500g light brown sugar 8g sugar 300g brown butter 25g vanilla bean 125g egg yolk METHOD 1 Make the brown butter, strain and set aside to cool. 2 Bring milk, vanilla bean and sugar to a simmer. 3 Place egg yolk and brown sugar in a bowl and slowly temper into warm milk. Cook the mixture to 84C, strain and place in cooler overnight. The next day burmix in cool melted brown butter, place in pacojet and freeze overnight then place in pacojet and run full volume.

DUSTIN BAXTER PRALINE MICROWAVE SPONGE INGREDIENTS 220g praline paste 180g egg whites 60g cake flour METHOD 1 Place ingredients in container and burmix smooth then pour into ISI canister and charge three times shaking for one minute between charges. Shoot into plastic deli cups, filling a quarter then microwave for 50 seconds and place upside down on resting rack. When cool tap on to hard surface and break into pieces.

Pastry Chef The Ritz-Carlton Dubai Chef Baxter knew he was destined for the hospitality business when his mother taight him to make pie dough in the family restaurant. He started his career in The Ritz-Carlton Sarasota in Florida before moving two and a half years later to The Ritz-Carlton Half Moon Bay in California as Assistant Pastry Chef. Again, two and a half years later, he moved to the Peninsula Hotel Chicago as Pastry Sous Chef. He shifted to Dubai just three months ago.


RANGE CLASSIC GOURMET Rectangular flat plate PRODUCT NUMBER CLRP38


Trio of rack of lamb with risotto with porcini and blueberry reduction, baby carrots sauteed in olive oil SERVES 1 INGREDIENTS 200g lamb chop, Australian, chilled, 3 pieces 50 Carnaroli rice 6g salt 2g white pepper 40ml olive oil 40g fresh blueberries 60g porcini mushrooms, frozen 20g cherry tomatoes 60g zucchini, green 60g zucchini, yellow 30g butter 60ml whipping cream 10g chicken stock powder 10g red onion 30g grana padano cheese 60g baby carrot 300ml water 20g pistachio 20g almond 10g bread crumbs Dijon mustard, to taste 2g rosemary 2g thyme 2g sage 1g curly parsley

METHOD 1 Boil the water, add the chicken stock and cook for ten minutes. 2 Chop in a small dice the onions, then cook with some of the butter and oil. Add the porcini and blueberries, add the rice, add the stock and cook for 16 minutes until the rice is almost cooked and dry. 3 Chop together very small the pistacchios and almonts, then add the bread crumbs. 4 Sautee lighty the baby spinach with some of the oil. 5 Encrust one of the lamb chopswith the nut mix. Cover the second chop with spinach and enclose in puff pastry. Roll the third in the herbs. Bake all three for 15 minutes at 200C. 6 Shape the carrots with a small knife and boil for 15 minutes 7 Sear the tomatoes in hot water for six seconds so you can remove the skin with a small knife. 8 Sautee the remaining porcini in a pan, add salt and pepper plus the cream then reduce for five minutes. 9 Sautee the remaining blueberries with oil, add some water and reduce for ten minutes. 10 Plate the risotto with the lamb, carrots, tomatoes, the reduction of porcini and blueberries, then garnish the palte with few porcini, blueberries and parsley.

MAURO CEREDA Executive Sous Chef Media Rotana After culinary school, Chef Cereda          Venice before gaining experience in leading restaurants across north Italy, including Principe di Savoia in Milano and Regina Palace Hotel in Stresa. After a spell in Restaurant Casino         spent ten years in the US in various Italian restaurants both to gain experience and learn English. He led               years ago was promoted to his current position.


RANGE ALLSPICE / CHIVES Square plate with 3 indents PRODUCT NUMBER SPCH30

Trio of starters SERVES 4 EGG IN EGG INGREDIENTS 4 quail eggs 50g Beluga caviar 60g sour cream 50g bread crumbs 1 chicken egg 20g flour 5g chives vegetable oil for frying salt and pepper to taste METHOD 1 Boil the quail eggs in water for one minute then remove the eggs with a slotted spoon and place them into a bowl of ice water. 2 Prepare the chive sour cream by cutting the chives and add to the sour cream 3 Peel the eggs carefully. Bread them first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the bread crumbs until coated. Deep fry them in the oil at 180C. 4 Cut of the top and place caviar on the soft egg yolk. 5 Place a spoon of sour cream on the plate and place egg on top, garnish with the remaining chives. TUNA TARTAR INGREDIENTS 50g corn oil 2g fresh ginger, grated 300g sushi grade tuna 5g fcilantro, finely chopped 1g green chili, finely chopped 10g wasabi powder 15 sesame seeds, toasted


20g scallion, finely chopped 2 limes sea salt and freshly ground pepper 1 tomato, peeled, seeded and diced METHOD 1 In a bowl, combine the corn oil and ginger and let stand at room temperature for at least two hours. Strain the oil. 2 With a very sharp knife, cut the tuna into 2cm dices. In a large bowl, combine the tuna with three tablespoons of the ginger oil, three tablespoons of the cilantro and the green chili, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season. 3 Stand a 8x6cm mold or a biscuit cutter in the centre of the plate. Fill the mold with tuna tartar, pressing gently. Lift off the mold. Repeat with the remaining tartar. 4 Drizzle the remaining ginger oil around each tartar and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lime juice. BEEF TATAKI ON THAI CUCUMBER SALAD INGREDIENTS 20g palm sugar 10ml fish sauce 20ml lime juice 5g cilantro 5g green chili peanuts 300g beef fillet 30ml soy sauce 45ml sake 30ml mirin 1 spring onion

2 garlic cloves 2 tsp sesame oil pinch of salt and pepper METHOD 1 Toss the cucumbers with the salt in a colander and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels. 2 Whisk together the sugar, fish sauce and lime juice in a mixing bowl until the sugar has dissolved. Add the cucumbers, green chili, and cilantro, tossing to combine. Sprinkle chopped peanuts on top. 3 Finally slice the spring onion and garlic. To make the marinade add the soy sauce, sake and mirin to a small bowl and stir. Transfer the marinade mixture to a pan and bring to a gentle simmer for a few minutes before adding the chopped spring onion and garlic, set aside to cool. Note: spring onion and garlic should remain quite raw. 4 Season the fillet with salt and pepper and leave it to rest for about ten minutes at room temperature. Add a splash of sesame oil to a frying pan and heat before evenly searing the beef for one minute on each side. It should be rare on the inside. 5 Add the marinade, cover and leave to chill in the fridge, then slice thinly and place on top of the cucumber salad

ANDREAS MENSCH Executive Head Chef Pullman Dubai Deira City Centre Chef Mensch started his carrier in Vienna as Demi Chef de Cuisine in the 2-star Korso, before moving to Oslo as Sous Chef in charge of banqueting. He then moved to Riga as Executive Chef at a 5-star luxury hotel. Following that, he moved to the US as Executive Chef at the restaurant Silks at Stonehedge Inn. Next he moved to the Shangri-La in Moscow in charge of over 700 staff as well as corporate pastry production for seven other properties. Before taking over at the Pullman, he worked at the     


CHAIRMAN AND FOUNDER DOMINIC DE SOUSA CEO NADEEM HOOD COO    ASSOCIATE PUBLISHER  

DAVE@CPIDUBAI.COM M: +971 55 105 3773 GROUP DIRECTOR OF EDITORIAL   

RAK PORCELAIN RANGES ALL SPICE 06-07 16-17 18-19 22-23

CLASSIC GOURMET 10-11 12-13 20-21

GROUP MANAGING EDITOR MELANIE MINGASS      M: +971 56 758 7834

FINE DINE 04-05 08-09 14-15

MINIMAX 10-11

SENIOR GRAPHIC DESIGNER, HOSPITALITY DIVISION     PHOTOGRAPHER, HOSPITALITY DIVISION  

GROUP DIRECTOR OF SALES    DIRECTOR OF SALES, HOSPITALITY DIVISION       M: +971 55 257 2807 PRODUCTION MANAGER, HOSPITALITY DIVISION

   WEB DEVELOPER, HOSPITALITY DIVISION LOUIE ALMA SUBSCRIPTIONS                

!"#$%&'()*,, -/!; <=>?*(FFF,?(,, !'=>?*(FFF*JF,? K&QRT;WXYJ,(F<<T;WXYZTZT["X;<YXQ-/<;ZXTZX![ \!"[TR##&TYY&]Z-TYX!%%-T!%R&#!<<;]#&T\!Y;&];]YX;Z \!W!^;]YXR_;<<]&Y/X<"TZQ&]Z;/<#&T!]RTT&TZYXT;]


Signature plates

In association with:


The Pro Chef ME RAK Top 10 Recipes, Apr 2014