Cooking

Glorious Food @ Shangri-La

There is a lot of emphasis on having home grown and organic food to reach the various kitchens at Shangri-La’s Fijian Resort and Spa on Yanuca Island in Nadroga. Running
11 Dec 2016 10:53

There is a lot of emphasis on having home grown and organic food to reach the various kitchens at Shangri-La’s Fijian Resort and Spa on Yanuca Island in Nadroga.

Running a busy resort with 442 rooms with guests over thousand on full house days means a lot more demand.

Consensus of opinion among their guests was that the restaurants at the 5-star property offer one of the best choices of cuisine such as Takali Cabana/Takali Terrace taste of authentic Asian cuisine (Chinese, Indian, Malay, and Thai).

Lagoon Terrace Restaurant is an ‘action stations restaurant’, The Black Marlin Bar, Bilo Bar, Cafe Coral, and Yanuca Island Café.

Edited by Paula Tuvuki

Feedback:  waisean@fijisun.com.fj

Restaurant:

Golden Cowrie,  Shangri-La’s Fijian Resort and Spa, Yanuca Island

Chef: Sous Chef Mohammed Asif, 38

Experience: He came from a very poor background and couldn’t afford university studies. He started his journey at the resort in 1997 as a kitchen hand.

He has been given more opportunity there in past to further his studies. Last year, he went to study in Wellington, New Zealand.

Last month Mr Asif was named the chef of the year in the Moffat Salon Culinaire held at Sheraton Fiji Resort.

He was promoted to Sous Chef from being a Commis Chef in April.

“There’s a lot emphasis on having home grown foods and organic foods and Fiji is very fortunate. We’ve got very good soil and have a variety of fresh fruits and vegetables. It’s evident because when tourist comes in to Fiji they want to try tastes of Fiji,” Mr Asif said.

Background:  He was born in Namuka, Nadroga. He completed year 11 at Lautoka Muslim College and Cuvu College respectively. His father was a former staff member of the resort.

Inspiration: He observes other chefs’ work and watches TV food shows.

Meal: Pistachio and herb crusted rack of lamb with mint pea puree and truffle mashed potatoes

Pistachio and herb crusted rack of lamb with mint pea puree and truffle mashed potatoes:

Ingredients: 2 large racks of Lamb cut in half with 3 bones per serving, Salt, Pepper and extra virgin coconut oil

Ingredients for the Crust: 4 slices of white bread made into crumbs, 7 tablespoons grated parmesan, Sprig parsley, Sprig thyme, Sprig coriander, Sprig rosemary, 2 tablespoons Dijon mustard, splash extra virgin coconut oil, 4 tablespoons pistachio nuts.

Directions:

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife.

Next, generously sprinkle the lamb with salt and pepper.

Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some extra virgin coconut oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust: Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green.

Make sure you don’t over do it with the extra virgin coconut oil, just a splash. Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together: Remove the lamb from the oven and brush generously with mustard.

Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating.

Allow meat to rest for about 5 minutes. Place it back into the oven for 3-4 minutes when you’re ready to serve.

Truffle mash:  200 grams peeled potatoes boiled very softly, 30 grams unsalted butter, 50 ml UHT cream, 0.5 ml white truffle oil, Salt and white pepper to taste

Mash the potatoes and dry it up in a hot pan.

Heat the UHT cream and butter and mix it together with the potatoes.

Mix the   truffle oil and season to taste.

Mint pea puree: 100 gr Frozen garden peas blanched and refreshed, 250 ml chicken stock, 25 grams chopped onion, 5 grams chopped garlic, 8 grams fresh mint leaves, 20 grams unsalted butter, 30 ml UHT cream, Salt and white pepper to taste

Heat butter, sauté onion and garlic until transparent.

Add the refreshed peas and mint leaves mix well and then adds the chicken stock.

Boil once and blend. Pass through a fine sieve and put it back on stove.

Whisk the cream in and season to taste with salt and white pepper.



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