Recipes for success: Chef Mukkram Kazim offers advice and a recipe for Lobster Thermidor and Pommes Anna
DUBAI: Mukkram Kazim, head chef of French luxury 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 a “significant role” with a luxury cruise line under renowned American chef Thomas Keller.
This work took him across Europe, America, Asia and Australia and broadened his culinary horizons.
L'ami Dave at Mansard Riyadh. (Supplied)
Kazim then opened his own restaurant, Gusto Italian, in England before taking charge of the kitchen at L'ami Dave.
Here, Kazim discusses common mistakes, his favorite food and his driving style.
When you were starting out, what was the most common mistake you made?
A mistake that many chefs make at the beginning of their career is not properly tasting and flavoring the food while cooking. It's easy to assume that a dish will look good without frequent adjustments, but flavors can change during cooking. Regular tasting and adjustments are essential for a balanced final dish.
What is your best tip 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 know the basics, experimenting with flavors and ingredients will be much easier and more enjoyable.
L'ami Dave – creme brulee. (Supplied)
What ingredient can instantly improve any dish?
High quality sea salt. It brings out the natural flavors of the ingredients and can make a noticeable difference in taste. Just a pinch can elevate the overall dish.
When you go out to eat, do you find yourself criticizing the food? What is the most common mistake you see in other restaurants?
Yes, as a chef I think it's natural to criticize food while dining. One common mistake I notice is inconsistency. Sometimes dishes can be underseasoned or unevenly seasoned, which affects the overall taste.
What is your favorite cuisine?
I usually eat Arabic or Indian cuisine, especially dishes with rice and meat. 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 tasty rice for a satisfying and rich meal.
What is your favorite meal when you need to cook something quickly at home?
Simple pasta aglio e olio. Just pasta, garlic, olive oil and a pinch of red pepper flakes. It's tasty 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 modified with additional ingredients.
L'ami Dave – Roast beef salad with goat cheese and walnuts. (Supplied)
What customer behavior bothers you the most?
When they request excessive or frequent changes to food 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 food. Clear communication about preferences and limitations means a smoother dining experience for everyone.
What is your favorite food 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, resulting in a dish that is both comforting and impressive.
What food is the most difficult for you to get right?
One of the most demanding to perfect is the soufflé. It requires precise timing, temperature control and proper technique to achieve the perfect rise 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.
What are you like as a chef?
I try to find a balance between an authoritative and approachable approach. I believe in leading with respect and setting high standards while ensuring that every aspect of the kitchen runs smoothly. My approach includes clear communication and a commitment to quality.
Recipe for Lobster Thermidor and Pommes Anna by Chef Mukkram
(Supplied)
INGREDIENTS:
1 whole lobster (including tails and claws); 120 g of Thermidor sauce (instructions below); 30 g of unsalted butter; 180g pommes Anna (instructions below); 2 g microgreens
For the Thermidor sauce (yield = 2.4 kg)
INGREDIENTS: 150 g of butter; 100 g of flour; 900 ml of milk; 1 liter of cream; 200 g shallots; 150 g of leeks; 15 g of garlic; 200 ml of American malt; 750 ml of shrimp stock (recipe below); 180 g of gruyere cheese; 25 g Dijon mustard; 40 g of Maldon salt
INSTRUCTIONS:
Mix 125g of butter with the flour and mix until the mixture is evenly distributed. This is your beurre mania. Set aside and store 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.
Steam the vegetables until soft, do not allow them to brown.
Add the malt and cook for a minute. Add the shrimp stock.
Reduce the liquid by half, add cream and milk and bring to a boil.
Whisk in the beurre manie.
Reduce heat to very low and simmer for 20 minutes, stirring frequently.
Whisk in the mustard and cheese.
Strain the sauce through a chinois.
For pommes Anna
INGREDIENTS: 1 kg of sliced potatoes; 220 g of duck fat; 20 g of Maldon salt
INSTRUCTIONS:
Peel the potatoes and cut them into thin slices.
Pour the duck fat on top and mix well.
Layer the sliced potatoes in the mold and season each layer.
Cover with parchment and bake at 180 C for 30 minutes.
After cooking, place a baking sheet on top
Leave to press and set overnight in the fridge.
To the shrimp stock
INGREDIENTS: 1 kg of seafood shells; 2 liters of water; 250 g torpedo shallots, peeled, quartered; 200 g of celery; 60 g of sliced lemon; 100 g of fennel; 10 g of black pepper; 5 g of fresh bay leaf
INSTRUCTIONS:
Roast the shells in the oven.
Add all ingredients to a large pot along with the toasted shells.
Bring to a boil and cook for 20 minutes.
