ROUND 4 2006-2008 DUBAI 9-10 June, 2007 JUMEIRAH BEACH HOTEL Winning Team RECIPE SOUP Tomato Gazpacho ENTREE Tandoori marinated Australian Lamb Pasta andCoconut MAIN COURSE Braised Australian Angus Beef Blade with Oregano Mashed Potato, Salsify and Pastille DESSERT Orange Mousse, Chocolate Pudding and Mandarin Sorbet ***** Team Manager Members Kitchen Team Service Address Contacts Wan Thim Tang Anand Ramakrishnan Dionette Monteleone PO Box 11416 T: +971 4 3480000 Bholanath Rajakdas Hanzel D' Souza Dubai F: +971 4 4868141 Jesusa Lackson Hassan Bdeir M: +971 50 8853 149 Maria Nagai E: Andrea.Strim@jumeirah.com ROUND 4 2006-2008 DUBAI 9-10 June, 2007 Winning Team Jumeirah Beach Hotel RECIPE (Yield 4 serving) SOUP Tomato Gazpacho Quantity Ingredients Preparation TOMATO GAZPACHO 800 g Tomato 100 g Celery 1 pc Yellow Capsicum 50 ml Red Vinegar 20 ml Tabasco 100 g Cucumber 5g Mint Leaves To taste Salt and Pepper TOMATO SORBET 500 ml Tomato Liquid 50 g Glucose To taste Salt GARNISH 40 g Golden fried Croutons 80 g Romaine Lettuce 20 ml Olive Oil 40 . Radish Method: 1. Mix all the ingredients together, (capsicum without skin) blend fine and strain. Seasoning. Keep the gazpacho in the fridge ready to be served. 2. For the tomato sorbet cook all the ingredients together and process through the ice cream machine and ready to be served. 3. Serve the soup with golden friend croutons, Romaine lettuce and garnish with radish sprout. Drizzle olive oil n the top. ROUND 4 2006-2008 DUBAI 9-10 June, 2007 Winning Team Jumeirah Beach Hotel RECIPE (Yield 4 serving) ENTREE Tandoori marinated Australian Lamb, Pasta andCoconut Quantity Ingredients Preparation TANDOORI LAMB 300 ml Tandoori marinate 480 g Australian Lamb Leg Meat Cube 200 g Felicetti Pasta 50 ml Cream 50 ml Vegetable Stock 20 g Parmesan Cheese To taste Salt and Pepper COCONUT FOAM 100 g Coconut Power 60 ml Coconut Cream 10 g Butter 80 ml Vegetable Stock 50 g Onions To taste Salt and Pepper GARNISH 100 g Spring Onion 50 ml Coriander Oil Method: 1. Marinate the lamb leg over night, seasoning and then slow cook in the tandoori oven. 2. Boil the pasta in salted water, strain and finish with cream and grated Parmesan cheese. Pose the pasta in mono portions rings and bake in the oven for a couple of minutes. 3. For the coconut foam boil together all the ingredients, blend and strain. 4. Garnish the plate with spring onion and coriander oil. ROUND 4 2006-2008 DUBAI 9-10 June, 2007 Winning Team Jumeirah Beach Hotel RECIPE (Yield 4 serving) MAIN COURSE Braised Australian Angus Beef Blade with Oregano Mashed Potato, Salsify and Pastille Quantity Ingredients Preparation BRAISED BEEF 500 g Beef Blade 50 g Carrot 50 g Leek 50 g Celery 10 g Garlic 1 lt Veal Jus 1 pc Bay Leave 10 g Herbs To taste Salt and Pepper 180 g Vichy Carrot 200 g Oregano Mashed Potato 120 g Boiled Green Beans 120 g Beef Kofta 80 g Sautéed Salsify Carrot reduction Filo Pastry Method: 1. Sauté the beef, seasoning and braise with the vegetables, jus and herbs. Slow cook on low flame for 3 hours. 2. Cook the carrot on low flame, Vichy style. 3. Sauté the peeled salsify, herbs and butter. Seasoning. 4. Sauté the green beans with butte, seasoning and keep hot. 5. Pan fried the beef kofta and keeps the hot. 5. Heat up the mashed potato and before serve adds the fresh oregano and butter. 6. Braise the beef trimming with the vegetables and the jus, with the filo dough create a pastille and brush the top with egg wash. 7. Garnish the plate with carrot reduction. ROUND 4 2006-2008 DUBAI 9-10 June, 2007 Winning Team Jumeirah Beach Hotel RECIPE (Yield 4 serving) DESSERT Orange Mousse, Chocolate Pudding and Mandarin Sorbet Quantity Ingredients Preparation ORANGE MOUSSE 400 g Orange Brulee 400 g Crunchy Base 20 g Gelatine 150 g Cream Bianca 150 g Milk 15 g Sugar 130 g Egg Yolk 2 pcs Orange Zest 2g Salt 600 g White Chocolate 750 g Whipped Cream CHOCCOLATE PUDDING 600 g Pain de Genes 125 g Almond Powder 80 g Sugar Icing 80 g Flour 80 g White Chocolate 80 g Butter 270 g. Egg White 120 g Sugar 320 g Mandarin Sorbet 50 ml Apricot Sauce 100 g Orange Compote 4 pcs Caramelized Cherry Apple Fresh Figs Method: 1. Boil the milk and cream with the orange zest. Cook the egg and sugar in Bain Marie, add the milk and cream on the eggs and then add the gelatins. Add the white chocolate, cold down and then add the whipped cream. Pose the orange mousse on the crunchy base and the orange brulee on the top of the mousse. Cover with the mandarin jelly and the top again with the mousse. For the pudding 2. Mix all dry ingredients with the butter and fold with the meringue and white chocolate 3. Fill half of the mixture in the moulds and insert the ganache ball and bake at 180 C. 4. Decorate with the sugar ball and orange zest. Garnish 5. Garnish with Mandarin sorbet, fresh figs, strawberries and orange compote and apricots sauce. Garnish with orange jelly and some gold leaves.