Chef Martin Kaspar, a native of Baden, Switzerland showed his unique take on popular international dishes at a cooking demonstration at The Maya Kitchen recently. He’s a part owner of l’entrecôte Corner Bar & Bistro at Burgos Circle, Forbes Town Center in Bonifacio Global City,and a teacher at the Alain Ducasse Culinary Institute at Enderun College.
Here are some of the recipes which Chef Kaspar shared during his demo. First is the Baked Mussels with Cafe de Paris Butter.
Baked Mussel with Café de Paris Butter
Ingredients
Café de Paris Butter
200 gram Butter
10 gram Garlic, chopped
½ bunch Chives, small diced
14 gram Mustard
10 gram Chili, seedless, chopped
25 gram Shallots, chopped
½ pc Lemon juice
1 pcs Egg yolk
3 gram Black Pepper
5 gram Salt
Canapés
16 pcs Baguette canapés
16 – 32 pcs Cooked Mussels (depending on size)
Cream the butter. Add the egg yolk and mix. Now gently add the rest of the ingredients. Make roulade using plastic paper, aluminum foil or wax papers. Place in chiller till hard.
Cut French bread in canapés and roast in oven till golden brown. Place one or two pieces of mussels on top of canapés. Cut the butter in half finger thick slices and place on top of mussels. Place in oven or under salamander and “gratinate” till golden brown. Serve. Serves 4.
Next is another seafood dish, Marianted Salmon with Leom Risotto.
Marinated Salmon with Lemon Risotto
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
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 marinate for 24 hours. Cut and pan-fry 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. Serves 4.
Aside from the two recipes above, Chef Kaspar also prepared and shared his recipes for Piri-piri, Beef Stroganoffas and Duck Liver on Potato aand Caramelized Onions with Calamansi and Berry Glaze. For more information on this cooking demo and course schedules, log on to The Maya Kitchen website at wwww.themayakitchen.com.
