Recipes for success: Chef Mukkram Kazim offers tips and a recipe for Lobster Thermidor and Pommes Anna
DUBAI: Mukkram Kazim, head chef at 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 on a “significant role” in a luxury cruise line under the leadership of famous American chef Thomas Keller.
That job took him across Europe, America, Asia and Australia, broadening his culinary perspective.
L'ami Dave in Mansard Riad. (Provided)
Kazim then opened his own restaurant, Gusto Italian, in England before taking over the kitchen at L'ami Dave.
Here, Kazim discusses common mistakes, his favorite dish to cook and his management style.
When you first started, what was the most common mistake you made?
A mistake many chefs make early in their career is not properly tasting and seasoning 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 tasting and adjustments are crucial for a balanced final dish.
What is the best advice for amateur cooks?
Focus on mastering the basic techniques. Understanding how to properly handle knives, cook vegetables and manage heat can make a huge difference. Once you're comfortable with the basics, experimenting with flavor and ingredients becomes much easier and more enjoyable.
L'ami Dave – creme brulee. (Provided)
What ingredient can instantly improve any dish?
A high quality sea salt. It enhances the natural flavors of ingredients and can make a noticeable difference in taste. Just a drop can lift the entire dish.
When you go out to eat, do you find yourself criticizing the food? What is the most common mistake you find in other restaurants?
Yes, as a chef, I think it's natural to criticize food when you go out to eat. A common mistake I see is inconsistency. Sometimes dishes can be under spiced or unevenly seasoned, which affects the overall flavor.
What is your favorite cuisine?
I usually go for Arabic or Indian cuisine, especially rice and meat dishes. I enjoy the depth of flavors and complexity of spices that these cuisines offer. Dishes like biryani or kabsa are particularly appealing as they combine aromatic spices with tender meat and aromatic rice, making for a satisfying and rich meal.
What is your go-to dish if you need to cook something quickly at home?
A simple aglio e olio pasta. Just pasta, garlic, olive oil and a pinch of red pepper flakes. It's flavorful and satisfying 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 – Roast beef salad with goat cheese and walnuts. (Provided)
What customer behavior annoys you the most?
When they ask for excessive or frequent changes to a dish after it has been ordered. Accommodating special requests is part of the job, but constant adjustments can complicate the preparation process and affect the timing and quality of the meal. Clear communication about preferences and limitations means a smoother dining experience for everyone.
What is your favorite dish to cook?
Mutton curry with spinach. I love it — the combination of tender lamb and vibrant spinach, infused with aromatic spices. The process of mixing spices and achieving the perfect balance of flavors is incredibly satisfying, and the result is a dish that is both comforting and impressive.
What is the most difficult dish for you to get right?
One of the most difficult to perfect is the souffle. It takes precise timing, temperature control and the right technique to achieve the perfect growth and texture. Even slight deviations can result in a deflated or uneven soufflé, making it a true test of a chef's skill and attention to detail.
As a head chef, how are you?
I strive to strike a balance between being authoritative and approachable. I believe in leading with respect and setting high standards while ensuring that every aspect of the kitchen runs smoothly. My approach involves clear communication and a commitment to quality.
Chef Bukkram's Thermidor and pommes Anna recipe
(Provided)
INGREDIENTS:
1 whole lobster (including tails and claws); 120g Thermidor sauce (instructions below); 30 g unsalted butter; 180g of pommes Anna (instructions below); 2 g microgreens
For the thermidor sauce (yield = 2.4 kg)
INGREDIENTS: 150 g butter; 100 g of flour; 900 ml of milk; 1 l sour cream; 200 g shallots; 150 g leek; 15 g of garlic; 200 ml American malt; 750ml prawn stock (instructions below); 180 g of gruyere cheese; 25 g Dijon mustard; 40 g of Maldon salt
INSTRUCTIONS:
Combine 125g of butter with the flour and mix until evenly distributed. This is 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 the shallots, leeks, garlic and salt.
Sweat the vegetables until soft, do not let them brown.
Add malt and cook for one minute. Add the shrimp stock.
Reduce the liquid by half, add the cream and milk and bring to the boil.
Beat the beurre manié.
Reduce heat to very low and simmer for 20 minutes, stirring often.
Add the mustard and cheese.
Strain the sauce through a sieve.
For poms Anna
INGREDIENTS: 1 kg of sliced potatoes; 220 g of duck fat; 20 g of Maldon salt
INSTRUCTIONS:
Clean the potatoes and cut into thin slices.
Pour the duck fat on top and mix well.
Place the sliced potatoes in a form, seasoning each layer.
Cover with parchment and cook at 180 C for 30 minutes.
Once cooked, place a tray on top
Leave overnight in the refrigerator to press and set.
For the shrimp stock
INGREDIENTS: 1 kg seafood shells; 2L water; 250 g torpedo shallot, peeled, quartered; 200 g celery; 60 g sliced lemon; 100 g fennel; 10 g black peppercorns; 5 g fresh bay leaves
INSTRUCTIONS:
Roast the shells in the oven.
Add all the ingredients to a large pot, along with the fried peels.
Bring to a boil and cook for 20 minutes.
