Welcome to V’s Kitchen’s UAE Chef Recipe Series.
Struggling with ideas on what to cook these days especially as we are all spending more time at home due to Covid-19? Well, over the next two months I will be sharing a selection of amazing recipes from some of the best chefs in the country to inspire you to get creative in the kitchen.
Today, Dubai’s very talented and award-winning chefs – Nick Alvis and Scott Price who worked for Gordon Ramsay for fifteen years in London, Paris and Dubai, before leaving to launch their own restaurant Folly & Scott in 2011. They are known to serve innovative dishes using high-quality produce and were kind enough to share their Crispy Hens Egg and Beef Wellington recipes with us.
Let’s get to know the chefs a little before we get started, shall we?:
~Restaurants in Dubai you love besides your own:
NICK: Ruya for the cheese pide, Akiba Dori for the pizza and Sticky Rice for their Pad Krapow.
SCOTT: 3 Fils, Ruya and Salero Tapas.
~Which is your favourite city/country for food?:
SCOTT: Ho Chi Minh
~What is the most bizarre thing you have eaten and where:
NICK: Ants that were brought into the restaurant for me to try which I actually liked as they tasted really smoky and meaty, but dried grubs and worms I just don’t like at all.
SCOTT: Raw jelly fish on a boat in Vietnam.
~What do you remember as your first food experience?:
NICK: Family get-togethers on my Dads side were home cooked Indian snacks and curries as that side of my family lived in India for a long time so that’s how we ate.
SCOTT: Making bramble jam with my Nan in Scotland.
And now to get cooking!
- 2 x large hens eggs (as fresh as possible)
- 100g fresh breadcrumbs (PANKO brand if possible)
- 1 egg, beaten for egg wash
- 50g seasoned flour
- 50g sugar
- 50ml malt vinegar
- 1 kilo Cepes (mushrooms)
- 150g Butter
- 50g Demerara sugar
- 250g Chicken stock
- 50g Cream
- 10g Salt
- 50 mixed salad leaves (spinach, frisée, sorrel etc.)
- Poach the eggs in gently boiling water for 4 minutes until the egg white has just cooked through but the yolk is still very soft. Remove from the boiling water and plunge straight into ice cold water to stop the eggs cooking any further for a further 3 to 4 mins.
- Remove from the eggs from the ice water and pat dry with tissue, remove any loose egg white and discard. Roll the eggs in a little flour then the egg wash then breadcrumbs, and then repeat the egg and breadcrumbs. Keep in the fridge until ready to cook.
- For the vinegar caramel, use a small sauté pan with a thick base, heat the sugar on high heat until a nice golden caramel is formed, remove from the heat and immediately add the vinegar, stir constantly until cooled and a runny consistency is formed, if it's too thick add a little hot water until the required consistency is achieved.
- Sauté the mushrooms in a hot pan with a little olive oil, butter and salt until golden brown, add the sugar, caramelise, then add stock and reduce, repeat with the cream.
- Purée and pass through a fine sieve checking the seasoning is correct.
- Deep fry the egg in hot oil (180 deg Celsius) for approximately 90 seconds. Remove and keep warm.
- Serve on the plate with the dressed salad, mushrooms puree and vinegar caramel.
Now, let’s give this Beef Wellington recipe a try.
- 300g Beef fillet center cut
- 35g English mustard
- 100g Mushroom duxelle
- 125g Pancake (1 whole pancake)
- 210g Puff pastry (28cm length 20cm width standard size)
- 2 x Egg yolk
- 500g Chopped button mushrooms
- 2x Large banana shallots finely diced
- 2x Minced garlic cloves
- 250ml. Cooking Cream
- 25ml. Soy sauce
- 25ml. Malt vinegar
- 100g Plain flour
- 100g Whole Egg
- 150ml Full fat milk
- 5g Chopped chives
- 3g Salt
- 500g Rib of beef in 1inch cubes
- 1x Garlic clove
- 5x Shallots
- ½ Bunch of thyme
- 2x Bay leaf
- 150ml red vinegar
- 4lt Chicken stock
- 4lt Veal stock
- Sweat the shallot and the garlic in olive oil in a saucepan then add the vinegar and soy sauce reducing to syrup.
- Add the mushroom and cook out all the moisture. Lastly, add the cream then reduce until thick.
- Mix all the ingredients together in the mixing bowl and add the chives at the end. Pre heat a 11inch (28cm) nonstick pan.
- Add a little olive oil and pour a thin layer of the pancake mix on to the hot pan, make it flat and create a thin layer, lightly coloring on both sides.
- Roast the beef until brown, add the shallots, garlic, thyme, bay leaf until caramelized.
- Add red vinegar and reduce.
- Add chicken and veal stock and reduce to desired consistency.
Images:Folly & Scott
Feel free to ask me any questions about the recipe or method and post pictures of how your Crispy Hens Egg and Beef Wellington turned out in the comments below. Also, please use the hashtag #invskitchen or tag @invskitchen on Instagram when you make a recipe from this site for a chance to be featured.