Recipes for success: Chef Mukkram Kazim shares tips and recipe for Anna's Lobster and Pommes Thermidor
DUBAI: Mukram Kazim, head chef of French fine dining restaurant L'ami Dave in Mansard Riyadh, began his career at the age of 18 in the UK, where he studied culinary arts and gained experience in fine dining. Kazim worked in prestigious restaurants in London before taking an “important role” in a luxury cruise line under the leadership of renowned American chef Thomas Keller.
This work took him across Europe, America, Asia and Australia, broadening his culinary horizons.
L'ami Dave in the attic of Riyadh. (included)
Kazim then opened his own restaurant, Gusto Italian, in England, before taking the lead in the kitchen at L'ami Dave.
Here, Kazim talks about typical mistakes, his favorite dish and his management style.
When you were starting out, what was the most common mistake you made?
A mistake many chefs make at the beginning of their career is that they don't taste properly and don't season their food while cooking. It's easy to assume that a dish will turn out well without frequent adjustments, but flavors can change during cooking. Regular tastings and adjustments are critical to a balanced final dish.
What's your top piece of advice for hobby cooks?
Focus on learning the basics. Understanding how to handle knives, cook vegetables and manage heat can make a big difference. Once you've mastered the basics, experimenting with flavors and ingredients will be much easier and more enjoyable.
L'ami Dave – Creme Brulee. (included)
What ingredient can instantly improve any dish?
High quality sea salt. This enhances the natural flavor of the ingredients and can make a noticeable difference in taste. Just a pinch can improve the overall dish.
When you go out to eat, do you feel like you're criticizing the food? What is the most common mistake made by other restaurants?
Yes, as a chef, I find it natural to criticize food when dining out. One common mistake I see is inconsistency. Sometimes dishes can be under-seasoned or unevenly seasoned, which affects the overall taste.
What is your favorite cuisine?
I usually prefer Arabic or Indian cuisine, especially rice and meat dishes. I love the depth of flavor and complexity of spices that these cuisines offer. Dishes like biryani or kabsa are particularly appealing because they combine fragrant spices with tender meat and fragrant rice, making for a hearty and rich meal.
What's your go-to dish when you need something quick to cook at home?
Simple pasta aglio e olio. Just pasta, garlic, olive oil and a pinch of red pepper flakes. It's delicious and filling and can be made in about 20 minutes with minimal effort. Plus, it's a great way to use staples and can be easily customized with additional ingredients.
L'ami Dave – Roast beef salad with goat cheese and walnuts. (included)
What customer behavior annoys you the most?
If they ask excessively or change the dish frequently after it has been ordered. Accommodating special requests is part of the job, but constant adjustments can complicate the cooking process and affect the time and quality of the food. Clear information about benefits and restrictions means a smoother dining experience for everyone.
What dish do you like to cook?
Lamb curry with spinach. Love it – a combination of tender lamb and bright spinach, imbued with aromatic spices. The process of mixing spices and achieving the perfect balance of flavors is incredibly satisfying, resulting in a dish that is both comforting and impressive.
What is the most difficult dish for you to cook?
One of the most difficult to perfect is a soufflé. It requires precise timing, temperature control and proper technique to achieve the perfect rise and texture. Even minor deviations can result in a souffle that is uneven or deflated, making it a true test of a chef's skill and attention to detail.
What are you like as a head chef?
I try to find a balance between authority and accessibility. I believe in leading with respect and setting high standards, ensuring that every aspect of the kitchen runs smoothly. My approach involves clear communication and a commitment to quality.
Anna's Lobster and Pommes Thermidor Recipe by Chef Mukram
(included)
INGREDIENTS:
1 whole lobster (including tails and claws); 120 g of Thermidor sauce (instructions below); 30 g of unsalted butter; 180 g pomm Anna (instructions below); 2 g of microgreens
For the sauce, thermidor (yield = 2.4 kg)
INGREDIENTS: 150 g butter; 100 g of flour; 900 ml of milk; 1 liter of cream; 200 g of shallots; 150 g of leeks; 15 g of garlic; 200 ml of American malt; 750 ml of shrimp broth (instructions below); 180 g of Gruyère cheese; 25 g of Dijon mustard; 40 g of Maldon salt
INSTRUCTIONS:
Mix 125 g of butter with the flour and mix until evenly distributed. This is your beurre manié. Set aside and store at room temperature.
Heat a large pot over medium heat. Add remaining butter.
When the oil foams, add the shallots, leeks, garlic and salt.
Sweat the vegetables until soft, without allowing them to brown.
Add the malt and cook for a minute. Add the shrimp stock.
Reduce the amount of liquid by half, add the cream and milk and bring to the boil.
Whisk in the beurre monnier.
Reduce heat to very low and cook for 20 minutes, stirring often.
Beat mustard and cheese.
Strain the sauce through chinois.
For Poms Anna
INGREDIENTS: 1 kg of sliced potatoes; 220 g of duck fat; 20 g of Maldon salt
INSTRUCTIONS:
Peel and thinly slice the potatoes.
Pour the duck fat on top and mix well.
Place the sliced potatoes in layers in a mold, seasoning each layer with seasonings.
Cover with parchment and bake at 180 degrees for 30 minutes.
When ready, put a baking sheet on top
Leave overnight in the fridge to push back and harden.
For the shrimp broth
INGREDIENTS: 1 kg of seafood shells; 2 liters of water; 250 g of peeled shallots, cut into quarters; 200 g of celery; 60 g of sliced lemon; 100 g of dill; 10 g of black pepper with peas; 5 g of fresh bay leaf
INSTRUCTIONS:
Bake the shells in the oven.
Add all the ingredients to a large pot along with the fried conch shells.
Bring to a boil and cook for 20 minutes.
