Flavours Of Ramadan : Chef John Bakker’s Ifatr Recipes

Dubai, United Arab Emirates-: In the blessed month of Ramadan, Chef John Bakker, Culinary Director of Patina Maldives has revealed the perfect recipes to add to your iftar spread. From a hearty Wild Mushroom dish to a refreshing Watermelon Carpaccio, these recipes reflect a deep appreciation for the flavors of the season.

WILD MUSHROOM

Ingredients

For Mushroom Ragout

• 10 Grms Morel
• 10 Grms Portobello
• 10 Grms Chanterelle
• 10 Grms Porcini
• 30 Grms Shallots
• 4 Grms Garlic
• 1 Grms Thyme
• 1 Grms Maldon
• 5 Grms Olive oil
• 2 Grms Crust Peppercorn

For Polenta

• 110 Grms Polenta
• 20 Grms Vegan Butter
• 150 Grms Oat milk (un-sweeten)
• 2 Grms Chopped parsley
• 2 Grms Salt and pepper

Stuffed Morel

• 3 No. Morel mushroom
• 10 Grms Hazel nut (crusted)
• 20 Grms Vegan cream
• 10 Grms Truffle paste
• 1 Grms Lime juice
• 1 Grms Salt & pepper

Crispy Lentil

• 100 Grms Black lentil (overnight soaked)

Mushroom Broth

• 120 Grms Mixed mushroom
• 60 Grms Onion
• 40 Grms Leeks
• 40 Grms Celery Sticks
• 40 Grms Carrot
• 10 Grms Garlic
• 5 Grms Thyme
• 5 Grms Rosemary
• 200 Grms Mushroom stock
• 3 No. Bay leaf
• 1.5 Ltr.         Water

Instructions

Ragout

1. Slice the mushrooms, shallots, and garlic.
2. In a pan put some olive oil in a over moderate heat.
3. Add shallots and garlic stir it for a while or until it become soft and translucent.
4. Add mushrooms and herbs, salt, and pepper.

Polenta

1. In a thick bottom pan put polenta and roast it for 2 minutes and add oat milk.
2. Stir continuously with silicon spatula to avoid lumps.
3. When it gets to a desired consistency add vegan buster, chopped parsley, salt & pepper.

Stuffed Morel

1. Soak the morel in a warm water for 10 minutes.
2. Meanwhile mix vegan cream, crusted hazelnut, lime juice, salt & pepper.
3. Dry out the soaked morel on a paper towel then fill the stuff with the hazelnut cream.

Crispy Lentil

1.         Soak the black lentil for 8 hours or overnight.
2.         Strain through the sieve and deep fry it until crispy.

Mushroom Broth

1. In a stock pan put little oil and all the vegetables and herbs.
2. Roast the vegetables fully until it turns golden brown.
3. Add cold water and simmer it until it reduced to ¾.
4. Check the seasoning and serve hot.

WATERMELON CARPACCIO 

Ingredients

160 Grms Watermelon brunoise (Deseeded)

Coconut Yuzu Sauce (Serving 4)

60 Grms Coconut Yoghurt

10 Grms Yuzu Juice

1 Grms Lemon zest

2 Grms Vanilla pod

2 Grms Honey

Hebiscus Dust (Serving 4)

10 Grms Dehydrated hibiscus leaf

Instructions

Watermelon Carpaccio

1. Peel and do the brunoise of red watermelon (without seeds).
2. Wrapped it in a muslin cloth and squeezed out the juice as much as possible.
3. Spread it out in a butter-paper in to a desired shape you want to place into the plate.
4. Let is set in a freezer for about 20 minutes before serving.

 Coconut Yuzu Sauce

1. Measure all the ingredients in a mixing bowl.
2. Add vanilla pods.
3. Whisked it until it gets frothy cream.
4. Then add lemon zest.

Hebiscus Dust

1. Put the hibiscus leaves in a dehydrator overnight.
2. Crust them in your palm and tie it into muslin cloth like a pouch.