TRADITIONAL, MODERN, LEBANESE....

Upon reading a fellow Chef blog a few days ago, I was inspired by a specific item he use on his dish, so that lead me to try his recipe and WOW, it was amazing. I had attempted a similar thing many years ago though never really needing it in my current location. I pondered on many things and uses for such an Idea and came up with many. We played with some and all were good, but as much as Chefs do not belong in the Pastry Kitchen, I made this dish in honour (and annoy) of my Pastry Chef friend I wrote about in my previous Post..

Date Kibbe, Sweet Saffron Yoghurt Spheres, Fresh Dates, Bahraini Almonds, Pistachio Macaron and Saffron Caramel

Bahrain in a mix of so many culture and influences, Traditional and Modern Cuisine is everywhere. I have adapted just a few into this creation.

Middle East Traditional: House harvested and dried Dates made into Date Cake and Burgal Kibbe, filled with roasted walnuts, pine nuts, pistachio and white chocolate.

Lebanese: The influence of Lebanese in the region is vast, and the flavours and restaurant can be found everywhere. The Kibbe is a Lebanese icon that is loved buy so many.

Modern: The use of Modern techniques to spherify the sweetened Saffron yoghurt, so the centre is still sweet liquid but holds its own on the plate.

THE TEACHER.....

Our Family :THE 4 MUSKETEERS

  Being a Chef can be a very transient career. I have personally had thousands of people come and go in my life, but there are few who truly make a great impact on one’s life forever. You learn and teach every day, but today I say goodbye to one of my true master as he leaves my kitchen, who has undoubtedly taught me more than any other. Throughout your career as you learn something and you ask yourself why it is done in that method, and if there is an easier way to get the same result. But this true master has always had every answer to any question I could have ever had, and I will miss his constant strive and innovation for the rest of my life. “Respect cannot be learned, purchased or acquired” He gains the highest respect from his peers through his skill without needing to speak a word. They say respect is earned, and this he does at the flick of a whisk and a turn on a spatula. In the words of the late great  John Lennon to describe my friend “If being an egomaniac means I believe in what I do and in my art or music, then in that respect you can call me that ... I believe in what I do, and I'll say it.” No truer words have been spoken to describe this man, though he is anything but an egomaniac,  his care for other is much more than most, but he wholeheartedly believes in is art. If I have learned just one thing from this man,” the truth is the truth, if you do not like it, do not ask for it”.. Thank you my Friend, you will always be family to me.. Bon Voyage.. 

WHEN LIFE THROWS YOU A CURVE BALL

WHEN LIFE THROWS YOU A CURVE BALL

You can plan your life and set all the goals in the World, but the World has a not so strange way of doing the opposite. Do you work for happiness or should you make happiness work for you, I think the latter. As a chef as in life you strive to always improve and learn, hoping to drive your career to meet your goal, then you start again for the next goal. Is life just a continuum for improving your knowledge/ skill and looking for the next best job with bigger salary and or job title?” Knowledge is power” they say, and I believe it is, without knowledge what are we doing with our lives. Some believe in things like Faith or Karma to guide them. But without knowledge your just waiting ... Make the changes in your life that feel right and follow your dreams, at least you tried. Is there a pot of gold at the end of the rainbow, I think not, but you can sure have a hell of a ride getting there.. 

Chicken Chebeh

These may just looklike meatballs, though a traditional Arabic Meatball at that.. Lightly spiced chicken mince, stuffed with a sweet caramelized onion, sour black lemon, poached in spiced fresh tomato and sour tamarind sauce....

TASTY MORSELS

These tasty morsels are one of the reasons why cooking is so fun. Just a few ingredients and you can have something that tantalizes the taste buds.

Hot water Chinese dumpling dough, a small piece of seasoned Foie Gras and steam....

When ready sprinkle with truffle sugar and caramelize, cool slightly and eat....

Foie Gras

Foie Gras Tart

Foie gras royale, crisp savoury pastry shell, vanilla confit apple, macerated golden raisins and crunchy caramelized sugar top.