Camel Milk Peppery Panna Cotta 

Ingredients

This panna cotta has a beautiful aroma, is delicate on the palate and is strangely light.

1000 ml of thickened cream

150grams of icing sugar

300ml of milk

1 pinch of salt

10grams of freshly ground pepper

1 vanilla bean / pod

6 sheets of gelatin,

30gr of lemon zest

Method

In a heavy bottomed pan add 800ml of thickened cream, the pepper, the vanilla bean sliced in half at length and the lemon zest that you have peeled off the lemon trying to avoid has much white as possible. Simmer until it has reduced by about a centimeter and lower the heat, in a small pot, warm the milk and then pour it over the gelatin, leave to soften. Whisk the icing sugar and the remaining cream to form soft peaks, add the gelatin and the milk to the mix on the stove and then fold in the whisked cream, strain with a sieve and remove all the beans from the vanilla and discard the rest. Pour into moulds and let sit for at least 3 hours.

 A Twist of Lime

Ingredients for 4 pax

Chicken                                                                                                                                                                                                                       4 large chicken thighs, skin on boneless                                                                                                                                                            salt / pepper / dry chilli (optional)

Curry Sauce                                                                                                                                                                                                                   10gr of fresh ginger
2 fresh red chillies
kaffir lime leaves
50gr of fresh coriander
4 cloves of garlic
1 small stalk of lemongrass
a small bunch of spring onions
corn oil
300ml of chicken stock
200gr of green peas                                                                                                                                                                                                   200gr of small diced potatoes                                                                                                                                                                                   100gr of cherry tomatoes cut in half
400ml of coconut milk
lime juice
soy sauce

Wokinslaw                                                                                                                                                                                                                           50gr of white radishes
50gr of red onion sliced thinly                                                                                                                                                                                     50gr of thinly sliced carrot                                                                                                                                                                                               50gr of red cabbage                                                                                                                                                                                                              10gr of coriander fresh                                                                                                                                                                                                      10gr of basil fresh                                                                                                                                                                                                                30gr of thinly sliced spring onion
1 fresh red chilli sliced thinly
15ml fresh lime juice
5ml sesame oil

Noodles                                                                                                                                                                                                                                  300gr of Rice noodles

Method

Crispy Chicken…..Place the chicken thighs in a large bowl and season well with coarse salt, pepper and a pinch of dry chilli (optional), add a little oil to a frying pan once hot, sear the chicken well on both sides, turn over every few minutes and apply a little force on it to get as crispy as possible, remove for the tray slice in equal parts and keep warm
Curry….. Place the peeled ginger with the chilli, kaffir lime leaves, most of the coriander the peeled cloves of garlic, lemongrass and spring onion and Pulse until you have a smooth paste, if it is dense add a drizzle of corn oil. Add the curry paste into a hot saucepan with a little oil and cook by stirring continuously for a few instances, once the aroma is intense add the chicken stock and cook for 5 to 7 minutes. Add the green peas. Turn up the heat under the saucepan.  Add the potatoes and cherry tomatoes, add the coconut milk, combine well. Bring to a gentle boil, check the seasoning add a dash of soya sauce and let thicken.                                                                                                                                                           Soaking the noodles…… place the noodles in a bowl deep enough to accommodate all without being too squashy, add a pinch of salt and sesame seed oil (optional) add 1 litre of boiling water and let soak for a few minutes……once they are soft, drain and place in 4 equal bowls,
Wokin Slaw….Place all the ingredients in a bowl and combine well without bruising too much, 
To Bowl up….Place some of the chicken slices on top of the noodles, add the curry sauce to cover top of the noodles but not the chicken, place a some of the Wokin slaw on top and serve at once …optional a good squeeze of lime………..

Sughetto di Pomodoro alle verdurine

Who said, cheating or lying is not good or should not be done…….well in my case, I do and I am proud of it as it is gives me great pleasure in knowing that my Creations from cheating help me feed my kids amazing meals with all the nutrients they need without fuss or silly tantrums………As most parents always find themselves fighting through the most frustrating dinner experiences with their kids because of lack of appetite!! or don’t like this!!!, it is too hot!!!! i do not like green bits, it smells funny, my friends eat chicken nuggets every night, why do i need to eat a bowl of pasta!!! why do need to eat fish, well let me tell you, being a chef has its advantages and I use my skills to, as i said, Cheat my way into their tummies.

My wife is very regimental and well organized in planning meals that cover the entire food chart because she cares, she loves them and because they need to grow healthy and strong……what can you say to that!!!!!!!!

well this a recipe that I have created to encompass a well balanced dish with lot’s of good things without them knowing and trust me Adults will love it more than the little rug rats

For the sauce

For 6 pax….

Ingredients

1000ml of Italian peeled tomato

50gr of diced white onion

50gr of diced carrot

50gr of celery

50gr of spinach frozen or 100gr fresh washed and pat dried

30gr of zucchini

30gr of cauliflower

5gr of crushed garlic

5gr of basil leaves

50gr of parmigiano cheese

50ml of olive oil

salt and pepper to taste

Method

Place the olive in a pot large enough to accomodate all the ingredients and once the oil is hot but not smokey add the onion and garlic and sautee for a minute or two, add the celery, carrot and cauliflower and sautee for a furtehr 4 to 5 minutes or until very fragrant. At this stage add teh zucchini, spinach and basil and combine well, cook for a further 4 to 5 minutes ensuring all the ingredients are some how browned a little and omitting a delicate aroma. add the peeled tomato and simmer for about 30 minutes, add 1/2 of the parmigiano cheese, stir the sauce to incorporate and simmer for another 5 minutes. remove from the heat and with a hand / pulse blender, blend the sauce until a dense consistency is reached. Season well with salt and pepper and pass through a sieve, toss with their favorite pasta andserve at once….You will be amazed at the results…….for the adults garnish with a little Parmigiano and a sprinkle of chili…….Wow!!!!!!!!!! Buon Appetito

Wokin Vietnamese Chicken Salad

For 4 pax

For poaching the Chicken

Ingredients 

 400gr of chicken breast

2 cloves of garlic

10gr of ginger whole peeled

3gr of coriander seeds

1 carrot whole peeled

Salt / peppercorns /

For the salad

Ingredients

40gr of Bean sprouts

20gr of Mint leaf

60gr of fresh Tomato cut very thinly, seeds removed

5gr of fresh thinly sliced red Chili

10gr of fresh coriander

40gr of thinly sliced Celery

Dressing for the salad

 Ingredients

 30gr of Chili Red

20gr of fresh Coriander

10gr of fresh basil leaf / green or purple

10gr of garlic

50ml of fish sauce

120ml of red wine vinegar

30ml of lime juice

15gr of sugar

 Method

Place all the ingredients for poaching except the chicken in a small pot and bring to a gentle simmer, add the chicken and simmer for about 8 to 10 minutes, turn the heat off and let rest for about 5 minutes. Remove the chicken from the stock and let cool down. Once cooled slice the chicken very thinly.

For the dressing…… place all the ingredients in a large bowl and let the flavors infuse for a few hours. Strain and keep the aromatic vinaigrette

For the salad place the chicken and all the ingredients in a bowl dress with vinaigrette let marinate for a few minutes then serve by dividing in 4 equal serving bowls with fresh coriander, red chili, mint and basil

Curried Noodles…….delectably spicy……

Ingredients

Chicken

8 chicken thighs, skin on and bone in

salt / pepper / dry chilli (optional)

Curry Sauce

10gr of fresh ginger

2 fresh red chillies

kaffir lime leaves

50gr of fresh coriander

4 cloves of garlic

1 small stalk of lemongrass

a small bunch of spring onions

corn oil

300ml of chicken stock

200gr of green peas

200gr of small diced potatoes

100 cherry tomatoes cut in half

400ml of coconut milk

lime juice

soy sauce

Wokin Slaw

50gr of white radishes

50gr of red onion sliced thinly

50gr of thinly sliced carrot

50gr of red cabbage

10gr of coriander fresh

10gr of basil fresh

30gr of thinly sliced spring onion

1 fresh red chilli sliced thinly

15ml fresh lime juice 5ml

sesame oil

Noodles 

250g Rice noodles

Method

Crispy Chicken…..Place the chicken thighs in a large bowl and season well with coarse salt, pepper and a pinch of dry chilli (optional), add a little oil to a frying pan once hot, sear the chicken well on both sides, turn over every few minutes and apply a little force on it to get as crispy as possible, remove for the tray slice in equal parts and keep warm

Curry….. Place the peeled ginger with the chilli, kaffir lime leaves, most of the coriander the peeled cloves of garlic, lemongrass and spring onion and Pulse until you have a smooth paste, if it is dense add a drizzle of corn oil. Add the curry paste into a hot saucepan with a little oil and cook by stirring continuously for a few instances, once the aroma is intense add the chicken stock and cook for 5 to 7 minutes. Add the green peas. Turn up the heat under the saucepan. Add the potatoes and cherry tomatoes, add the coconut milk, combine well. Bring to a gentle boil, check the seasoning add a dash of soya sauce and let thicken.

Soaking the noodles…… place the noodles in a bowl deep enough to accommodate all without being too squashy, add a pinch of salt and sesame seed oil (optional) add 1 litre of boiling water and let soak for a few minutes……once they are soft, drain and place in 4 equal bowls,

Wokin Slaw….Place all the ingredients in a bowl and combine well without bruising too much, To Bowl up….Place some of the chicken slices on top of the noodles, add the curry sauce to cover top of the noodles but not the chicken, place a some of the Wokin slaw on top and serve at once …optional a good squeeze of lime………..

Ingredients for 5 pax….

30ml of olive oil

50gr of unsalted butter

1000gr of beef brisket or chuck steak

50g of all purpose plain flour

700ml of apple juice

3 large onions, thinly sliced

500ml of beef stock

10gr of Brown sugar

10ml of strong balsamic vinegar

5gr of fresh chopped rosemary

1 cinnamon stick

2gr of freshly ground nutmeg

Salt and freshly ground pepper to taste

Method

Apart from the fact that I work and live in the Middle East (Dubai) so I hardly use alcohol when I cook, I have three small girls whom love sitting around the table and enjoy a home cooked meal. Being a Chef and a father at the same time it gives me great pleasure to cook for them things they enjoy best and I try to convene my passion and love for both, them and food through the dishes I prepare when I am at home. Beef, especially braised is one of their favourite and I try to cook a braised cut of meat whenever I have adequate time. I am a great believer in secondary cuts of meat, because if cooked correctly they will give you a fantastic finished dish. I always by the meat in one large piece and then cut it or dice it myself. This process helps me cut it as I need it and rid of excess fat. Plus it is a ritual to start the cooking process. When ever Braising always use a heavy bottom sauce pan this will help with an even distribution of heat. Add the oil and butter to the pan and whilst waiting to get hot, season the meat well, this will impart flavour at the beginning and release the flavours later during the slow cooking process. Add the meat to the pot and brown nicely. Add the onions to the pot and brown them lightly in the fat used to brown the meat. Add the rosemary, cinnamon and nutmeg and stir to combine. Remove the onions and set aside. Add the flour to the pan and stir over low heat until the resulting roux is a golden colour. Pour in the apple juice the stock, sugar and vinegar. Season to taste and bring to the boil, stir and simmer over a very low flame for 15 minutes or until slightly reduced and thickened Preheat the oven to approximately 175 degrees celsius. Place the meat and onion in the dish, Strain the sauce through a very fine sieve over the meat mixture, then cover and cook in the oven for about 2 hours or until the beef is tender and the sauce has reduced and slightly thickened even more, remove from the oven, place the meat on a chopping board and slice to the thickness desired. Place a large quenelle of potato mash in the middle of a semi deep bowl, place some brisket over it and dress with some jus

 Roast Vegetable Bruschettone…….

Ingredients

6 slices of Crusty Italian Bread, sliced thick on an angle

200gr of pumpkin diced 2cm x 2 cm

150gr of beetroot diced 2cm x 2 cm

150gr celeriac diced 2 cm x 2 cm

6 small tomato cut in half

2 red chilli fresh, sliced

2 garlic cloves crushed

50gr of brown sugar

50ml of apple juice

50ml of balsamic vinegar

70ml olive oil extra virgin olive oil

5gr of thyme fresh chopped

10gr of basil fresh torn

5gr of oregano dried

3 garlic cloves whole

5gr of mint leaves whole

gr of basil fresh whole

120gr of frisee salad

salt and pepper to taste

Method

Wash, peel and dice the root vegetables, place in a large bowl with the crushed garlic, chopped thyme, apple juice, balsamic vinegar, olive oil and a good grinding of salt and pepper. Let marinate for 30 to 45 minutes, meanwhile turn the oven to a moderate heat, 170 degrees celsius. Strain the vegetables and place on a rosting tray, roat for 17 to 20 minutes or until fork tender. Remove from the oven, drizzle with a little extra virgin olive oil, add a little basil and let the flavors infuse. Season the tomatoes, drizzle with extra virgin olive oil, brown sugar and oregano and roast for 5 minutes. Remove for the tray, let slightly cool, Rub the bread with garlic and toast for a few minutes, top with some root vegetables, roasted tomato, frisee salad, chili, mint and basil leaves, drizzle with a little of the oil from the tomato raosting tray and serve at once

Avocado, Roasted Peach and Peppery tomato soup

Ingredients for 4 pax

2 avocado – peeled, pitted and diced

5ml of lemon juice

5ml of lime juice

1 pinch of brown sugar

2 ripe peaches- washed, peeled and stoned

1 tablespoon chopped shallots

3 tablespoon olive oil

2 tomatoes cut in half

2 cups chicken stock

1 cup low fat cream

Salt

Freshly ground pepper to taste 

Puree the avocado and the juices in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool. Season the peaches with salt and pepper and place on a roasting tray, do the same with the tomatoes, drizzle with the brown sugar and bake for about 7 minutes in a moderate oven, bring the chicken stock and cream to a gentle simmer and turn off the heat. Let cool down completely. Remove the tomatoes and peaches from the oven let cool down and puree until smooth. In a large bowl, whisk together avocado with the creamy stock, the peaches and tomato puree and shallots until smooth. Stir in salt, pepper and adjust seasonings to taste. Chill for at least half an hour before serving. Garnish with roasted almonds and extra virgin olive oil

 What makes a good summer soup!!! It is all about the ingredients and how ripe they are, you could not possibly enjoy this soup unless the sweetness from the peaches, the mild acidity from the tomatoes, the sharpness of the fresh squeezed lemon and lime married well with the fragrant taste of avocado.

Thai Yellow Curry…………. (Gaeng Karee Gai)

 Ingredients

 400gr of chicken breast – thinly sliced

400ml thick coconut cream unsweetened

100ml light coconut milk

1 teaspoons yellow curry powder

60g yellow curry paste

2 medium potatoes – peeled and cut into small cubes and boiled in water for 5 minutes (or other vegetables such as sweet potato, taro root or pumpkin)

15gr palm sugar

30ml soy sauce

 Cucumber Salad

       60ml sugar syrup

       30ml white vinegar

       60gr cucumber, thinly sliced

       20g ground, roasted peanuts

       1 ½  shallots – thinly sliced

       1 tablespoon fresh coriander leaves – chopped

       A few slices of big, red chilli

Preparation

1. Put the thick coconut milk into a pot and fry for 3-5 minutes. Stirring continuously, until the coconut oil begins to separate. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.
2. Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the pot until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.
3. Mix the ingredients for the sauce together and serve with the yellow curry.

Thai Red Curry with Chicken & Pumpkin…………………

(Kaeng Phet Gai Sai Fak Tong)

 Ingredients

       50gr red curry paste

       4000ml of coconut milk

       300gr boneless chicken thigh in small pieces (about 3 x 4cm)

       200gr of pumpkin pieces (about 2.5 x 2.5 cm)

       1/2 cup lightly packed fresh sweet basil or 4 kaffir lime leaves

Preparation

Bring coconut milk to a boil in a pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend. Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less than 10 minutes. Check the pumpkin by piercing with a sharp knife – it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off. When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed) – it is even better the second day when the pumpkin has absorbed some of the curry spices.