Etoiles' Executive Chef Dean Bouvet's Dinner Party Faves
Globetrotting gourmand Dean Bouvet Etoiles’ Executive Head Chef, and former protégé of Marco Pierre White, gives new meaning to colourful cooking with his super-tasty, yet super-healthy, recipes. “The more colours that appear on your plate, the healthier your diet will be – I think that’s the old adage,” says Dean. And his delicious Goodness Salad, a favourite with Abu Dhabi’s Etoiles diners, certainly obliges. It’s also really pretty and unbelievably easy to make, for health-conscious dinner party guests; so it’s win-win, as far as we’re concerned. Follow it with a hearty portion of Mr Bouvet’s lobster pappardelle with courgettes, lime and chilli and you’ve got a menu fit for the fussiest of friends. Thanks, Dean, we’ll take it from here.
Serves 2 to 4
1 block Greek feta cheese, cubed
1 blood orange, skinned and segmented
1 stick rhubarb
6 cooked baby beetroots, peeled, quartered and marinated in aged balsamic vinegar
A handful of walnut halves
A sprinkle of goji berries, craisins (dried cranberries) and bee pollen
A handful of assorted baby salad leaves
Splash of white wine vinegar
½ tbsp Dijon mustard
Soft brown sugar
Place all of the walnut dressing ingredients in a bowl and whisk together.
Add the sugar, to taste, to combat the acidity of the vinegar. It shouldn’t be too sweet, or overtly oily. Only a little oil is required.To serve, arrange all of the ingredients on the plate, sprinkle on the goji, craisins and bee pollen. Drizzle with the dressing.
Goji berries, craisins and bee pollen are available from any health food shop. They are all considered superfoods and are packed with nutrients.
Blood oranges and rhubarb, imported from Europe, are great right now and readily available. It’s said the more colours that appear on your plate the healthier and more balanced your diet will be, so these certainly fit the bill.
LOBSTER PAPPARDELLE with COURGETTES, LIME AND CHILLI
Serves 2 to 4
200g to 400g saffron pappardelle/tagliatelle or similar
1kg live Canadian lobster (alternatively frozen Omani lobster)
4 baby courgettes cut into thin strips
1 red chilli, thinly sliced (with the seeds removed from them – unless you want it spicier)
Roughly a dozen each of red and yellow cherry tomatoes, halved 1 clove garlic, finely grated1 lime zest and juice and 1in ginger root, grated
½ bunch scallions, finely sliced
A handful of wild rocket leaves
Fish sauce to season
Place the lobster in a pan and then cover with cold water, put on a medium heat and bring the water to around 60C.
Remove from the pan and plunge into iced water.
When chilled, remove claws and cut the body lengthways to remove the tail meat.
Crack the claws and remove the meat.
The texture will be very jelly-like as at this stage as the lobster is not yet cooked. If you’re using frozen lobster, simply defrost and then cut into chunks.
Heat either a stainless steel or non-stick pan to a medium heat.
Add a splash of olive oil then add the lobster pieces, cherry tomatoes and the grated garlic.
Stir gently until the lobster is almost cooked through.
Next, add all the ginger, chilli and courgette strips, and then the pasta.
Cook through until the pre-cooked pasta is hot, then add lime zest and juice and season using the fish sauce.
Add the wild rocket at the last second and stir through.
Place it in a sharing bowl or serve individually then scatter with scallions.
Do not overcook this dish. The ingredients should all be vivid and recognisable.
To speed things up, place your pre-cooked pasta in a colander and pour over boiling water from the kettle just before adding it to your dish.
INFO: Etoiles, Emirates Palace, 02 690 7999 email@example.com, www.kempinski.com.