|
Culinary trip around the world in Kraków |
Daniel Mayor, Swiss Executive Chef of Sheraton Kraków Hotel
Daniel Mayor, Swiss Executive Chef of Sheraton Kraków Hotel, began his
career 20 years ago with the Baur au Lac Hotel in Zürich and the
Badrutt’s Palace Hotel in Switzerland’s renowned ski resort, St.
Moritz. His first international experience was in London at the Hilton
Park Lane and he has remained abroad ever since.
After the re-opening of the Royal Meridien Bristol in Warsaw, Daniel
worked at The Hotel Al Khozama in Riyadh followed by five years in
Qatar at the Doha Sheraton Hotel & Resort and the prestigious Al
Dana Club. There he took care of all visiting Heads of State with the
Emir’s private chef. Enjoying the sand dunes, Dubai came next on the
agenda with Le Meridien Dubai and lately the Sheraton Jumeirah Beach.
All those years travelling have given him the taste of the Orient and
the desire to discover new regions and products. He has enormous
experience in training and coaching multinational kitchen teams from
around the world.
Please join this culinary trip around the world, with some tastes from
the New Menu in The Olive Restaurant at the Sheraton Kraków Hotel.
Warm prawn salad with orange yoghurt dressing
serves 4
16 prawns
16 leaves of Belgian endives
4 bouquet of lollo rosso
Seasoning, pink peppercorn, chive
100g sugar, 100ml water for syrup
2 oranges
1 plain yoghurt, Tabasco, salt
Candied orange zest:
Peel one orange with peeler, dice thinly in fines stripes, and boil in syrup.
Orange yoghurt dressing:
Press both oranges, boil to reduce by half, strain, and cool down. Mix
with yoghurt and season to taste with Tabasco & salt. Arrange lollo
rosso in the plates, sprinkle with candied orange zest. Add the orange
dressing around and top with pink peppercorn. Season the prawns, pan
fry and serve on the Belgian endives.
|
Pork mignon with spicy peanuts sauce and Parma ham chips
serves 4
8 x 70g pork fillet mignons, salt & pepper
50g Parma ham in thin stripes
30ml olive oil
400g broccoli roses, 8 cherry tomatoes
300ml cream
30g peanut butter (about a spoonful)
30g finely chopped peanuts
5g sambal olek (chilli paste)
or 1/3 teaspoon
Sweet paprika powder
Fry the Parma ham strips in oil until crispy. Season the mignons, pan
fry and keep in a warm oven. Cook the broccoli roses, and when ready
keep warm. Next bring the cream to boil and add the chopped peanuts
& peanut butter. Then whisk – the sauce will become thicker while
reducing. Season to taste with sambal olek and salt. Fry the 8 cherry
tomatoes in the same olive oil as the Parma ham. Arrange the pork
mignons topped with Parma ham chips, broccoli, fried cherry tomatoes
and sauce around, with a dash of sweet paprika powder.
Warm marinated berries with vodka on biscotti and vanilla ice cream
serves 4
Almond biscotti:
1 egg white
60g sugar
80g flour
3g baking powder
65g almond flakes, 1g almond essence
Beat the egg white with sugar and add the almond essence. Add sieved
flour, baking powder and almond flakes. Pipe onto a baking sheet with a
piping bag and bake at 180şC for 20 min. Remove from the oven, cut in
2cm diagonal stripes and then bake again in the oven for 8-10 min.
Marinated berries:
350g of assorted berries (fresh / frozen as per season)
80g icing sugar
100ml vodka
4 mint leaves
4 scoops of vanilla ice cream
Heat up the berries, add icing sugar and when the sugar is dissolved
add vodka (at the last minute). Serve warm. Arrange the almond biscotti
over the mix, add a scoop of vanilla ice cream on the top and garnish
with mint leaf.
Et voila!
© This article was originally published in "Contact International Business Voice" no. 3/05 (69)
All rights reserved, June 2006
tresc |
|
