Chef Martin Kaspar, a native of Baden, Switzerland showed his unique take on popular international dishes at The Maya Kitchen recently. A part owner of l’entrecôte Corner Bar & Bistro located at the Burgos Circle, Forbes Town Center, Bonifacio Global City, he also teaches at the Alain Ducasse Culinary Institute at Enderun College.
Try your hands at the following recipes which Chef Kaspar shared during his demo. For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
Beef Stroganoff
Good for 4 persons
Ingredients
400 gram Beef (a la minute quality)
50 gram Onion
80 gram Mushroom
20 gram Pickled cucumber
3 tbs Paprika
10 ml Cognac
50 ml Beef gravy
100 ml Cream
50 gram Butter
25 ml Olive oil
2 tbs Sour Cream
Salt & Pepper to taste
Recipe
Cut meat in cubes of 1.5 cm each side. Season with salt, pepper and half paprika and quickly sear them in hot butter and oil. Remove from pan and set aside. Add butter, onion and mushroom and sweat them without coloration then add the remaining paprika. Deglaze with Cognac and add gravy. Bring to boil and add cream. Simmer for a few minutes to correct consistency, add julienne of cucumber and season to taste. If you like it spicy, add Cayenne pepper. Add meat to the sauce and remove the pan from the stove. Serve with a dash of sour cream on top
Marinated Salmon with Lemon Risotto
Good for 4 persons
Ingredients
Marinated Salmon
500 gram Salmon filet
30 gram Dill
6 gram Mustard Seeds
15 gram Salt
15 gram Sugar
Lemon Risotto
160 gram Vialone Rice
10 grams Olive Oil
10 grams Onion fine chopped
5 grams Garlic fine chopped
0.1 liter White Wine
0.5 liter White stocks
½ pc Lemon
60 grams Chorizo
8 pcs Sherry Tomato
20 gram Lettuce
40 gram Butter
0.05 l Lemon Olive Oil
Tarragon leaves
Salt & Pepper to taste
Recipe
Boil white chicken stock. Heat olive oil in pan and add onions and garlic, sauté till transparent (no coloration) then add rice and glaze the rice till hot (no coloration). Deglaze with the white wine and let the wine evaporate. Add hot stock till rice is covered. Simmer till al dente (add constant white stock till to desired consistency). From time to time stir. Do this for 14 – 17 minutes till the rice is al dente then pour the rice on tray and cool down.
Sautee chorizo in little Olive oil but no coloration, deglaze with white wine and add white stock, bring to boil and add cooked risotto. Bring to boil and add lemon zest and juice. Monte or emulsify/deglaze with butter and Lemon Olive Oil. Add chiffonade of lettuce and sliced cherry tomato. Season to taste.
Rub the Salmon with the ingredients and marinade for 24 hours. Cut and pan-fried on skin side till half cooked. Turn and take pan away from heat. Leave for two minutes.
Serve the Salmon on Lemon Risotto and drizzle with a good Olive oil. Add leaves of tarragon and Gruyere disc.
Piri Piri
Good for 4 persons
Ingredients
360 gram Shrimps, peeled and cleaned
50 ml Olive oil
20 gram Chili
160 gram Tomato, skinless, seedless and cut in cubes
1 pcs Lemon Juice
50 ml White Wine
30 gram Sugar
40 gram Butter
Salt & Pepper to taste
Recipe
Season shrimps with salt, pepper & lemon juice and sauté quickly in Olive oil. Remove and set aside. Add chili and sauté for a bit. Deglaze with white wine and add tomato cubes, lemon juice and sugar. Cook for few minutes till not much liquid is left. Add shrimps liquid and bring to boil, reduce, then add shrimps and bring to boiling point again. Away from fire and monte/emulsify/deglaze with butter. Season to taste. Serve and sprinkle with your choice of cilantro, parsley or chives.
