Recipes for success: Chef Mukkram Kazim gives tips and a recipe for lobster thermidor and fries Anna
DUBAI: Mukkram Kazim, head chef of French gourmet restaurant L'ami Dave at Mansard Riyadh, began his career in the UK at the age of 18, studying culinary arts and gaining experience in fine dining. Kazim worked in prestigious restaurants in London before taking on “a significant role” at a luxury cruise line under famous US chef Thomas Keller.
This job took him through Europe, America, Asia and Australia and broadened his culinary horizons.
L'ami Dave in the Mansard Riad. (Included)
Kazim then opened his own restaurant, Gusto Italian, in England before taking over as head chef at L'ami Dave.
Here Kazim talks about common mistakes, his favorite dish and his leadership style.
What was the most common mistake you made when you first started?
A mistake many chefs make early in their careers is not properly tasting and seasoning their dishes as they cook. It's easy to assume that a dish will turn out well without frequent adjustments, but flavors can change as it cooks. Regular tasting and adjustments are crucial to a balanced final dish.
What is your top tip for amateur cooks?
Focus on mastering basic techniques. Knowing how to properly handle knives, cook vegetables, and control heat can make a huge difference. Once you're familiar with the basics, experimenting with flavors and ingredients becomes much easier and more enjoyable.
L'ami Dave – Creme Brûlée. (Included)
What ingredient can instantly improve any dish?
A high-quality sea salt. It enhances the natural flavors of the ingredients and can make a noticeable difference in taste. Just a pinch can enhance the entire dish.
Do you criticize the food when you eat out? What is the most common mistake you notice in other restaurants?
Yes, as a chef, I think it's natural to criticize the food when eating out. A common mistake I see is inconsistency. Sometimes dishes are under-seasoned or unevenly seasoned, which affects the overall flavor.
What is your favorite cuisine?
I usually prefer Arabic or Indian cuisine, especially dishes with rice and meat. I enjoy the depth of flavour and complexity of spices that these cuisines offer. Dishes like biryani or kabsa are particularly appealing because they combine aromatic spices with tender meat and flavourful rice to create a filling and rich meal.
What is your favorite dish when you need something quick at home?
A simple pasta aglio e olio. Just pasta, garlic, olive oil and a pinch of red pepper flakes. It's flavorful and filling and can be made in about 20 minutes with minimal effort. Plus, it's a great way to use up staples and can easily be customized with additional ingredients.
L'ami Dave – Roasted beef salad with goat cheese and walnuts. (Included)
What customer behavior annoys you the most?
When they request excessive or frequent changes to a dish after ordering. Accommodating special requests is part of the job, but constant adjustments can complicate the preparation process and impact meal preparation time and quality. Clear communication about preferences and restrictions means a more enjoyable dining experience for everyone.
What do you like to cook the most?
Mutton curry with spinach. I love it – the combination of tender lamb and bold spinach, enhanced with aromatic spices. The process of blending the spices and achieving the perfect balance of flavours is incredibly satisfying and the result is a dish that is both comforting and impressive.
What dish do you find most difficult to get right?
One of the biggest challenges is making soufflé. It requires precise timing, temperature control and the right technique to achieve the perfect rise and consistency. Even small deviations can cause the soufflé to be limp or uneven, making it a real test of a chef's skill and attention to detail.
What are you like as a chef?
I strive to find a balance between authority and approachability. I believe in leading with respect and setting high standards while ensuring every aspect of the kitchen runs smoothly. My approach includes clear communication and a commitment to quality.
Chef Mukkram's Lobster Thermidor and Pommes Anna Recipe
(Included in delivery)
INGREDIENTS:
1 whole lobster (including tail and claws); 120 g Thermidor sauce (instructions below); 30 g unsalted butter; 180 g Pommes Anna (instructions below); 2 g microgreens
For the Thermidor sauce (Yield = 2.4kg)
INGREDIENTS: 150 g butter; 100 g flour; 900 ml milk; 1 l cream; 200 g shallots; 150 g leeks; 15 g garlic; 200 ml American malt; 750 ml shrimp stock (instructions below); 180 g Gruyère cheese; 25 g Dijon mustard; 40 g Maldon salt
INSTRUCTIONS:
Combine 125g butter with the flour and stir until evenly distributed. This is your beurre manié. Set aside and keep at room temperature.
Heat a large saucepan over medium heat. Add the remaining butter.
When the butter foams, add shallot, leek, garlic and salt.
Steam the vegetables until soft, do not let them brown.
Add malt and cook for one minute. Add shrimp stock.
Reduce the liquid by half, add cream and milk and bring to a simmer.
Stir in the beurre manié.
Reduce heat to very low and cook for 20 minutes, stirring frequently.
Stir in mustard and cheese.
Strain the sauce through a Chinois sieve.
For the Pommes Anna
INGREDIENTS: 1 kg sliced potatoes; 220 g duck fat; 20 g Maldon salt
INSTRUCTIONS:
Peel the potatoes and cut them into thin slices.
Pour the duck fat over it and mix well.
Layer the sliced potatoes in a dish and season each layer.
Cover with parchment and bake for 30 minutes at 180 °C.
Once it is cooked, place a tray on top
Leave in the fridge overnight to set and firm up.
For the shrimp broth
INGREDIENTS: 1 kg seafood shells; 2 l water; 250 g torpedo shallots, peeled, quartered; 200 g celery; 60 g lemon slices; 100 g fennel; 10 g black peppercorns; 5 g fresh bay leaf
INSTRUCTIONS:
Roast the shells in the oven.
Place all ingredients in a large pot along with the roasted mussels.
Bring to the boil and simmer for 20 minutes.
