MbS made the remarks at an annual speech to the advisory Shura Council, which he gave on behalf of his father, King Salman
Prep time: 30 mins
Cook time: 3 hrs
Serves: 1
For the duck:
180 gm duck breast
250 ml Arboreum extra virgin olive oil
8 gm onion
4 gm rosemary
4 gm thyme
3 gm garlic
4 gm salt and pepper
60 gm green peas
5 ml extra virgin olive oil (EVOO)
3 gm salt and pepper
2 gm rosemary
3 gm mint, chopped
300 gm red capsicum
50 gm onion
10 ml EVOO
6 gm salt and pepper
100 gm tomato
60 gm purple potato
6 gm salt and pepper
10 gm butter
10 gm cream
Roast duck breast skin down then cook confit in extra virgin olive oil with onion, aromatic herbs, garlic, salt and pepper for 2.5 hours at 62°C.
Boil the peas for 5 minutes, then put in ice water to retain the green colour; remove skin and sauté with salt, pepper and rosemary in olive oil. When cold, season with mint.
Sauté the capsicum and onion in oil with salt and pepper. When almost cooked, add tomato and cook slowly, covered for an hour. Blend and pass through a fine strainer; season to taste and place in a piping bag.
Steam the potato and remove skin while still hot. Mash and mix with remaining ingredients till you achieve a creamy consistency.
Slice duck breast as desired or as pictured.
Arrange on a plate, along with green peas, dollops of creamy mashed potato and capsicum gel.
Finish with duck stock and green peas powder.
Prep time: 30 mins
Cook time: 40 mins
Serves: 1
For the salmon:
90 gm salmon
5 gm salt and sugar marination
8 gm beetroot
3 ml Lorenzo n.3 oil
40 gm pumpkin
3 gm ginger
2 gm rosemary
3 ml EVOO
2 gm salt and pepper
3 gm thyme
25 gm cream cheese
5 ml lemon juice
5 gm cream
3 gm salt and pepper
50 gm ginger
70 gm vinegar
2 gm salt and pepper
25 gm sugar
70 ml water
1.2 gm agar (for every 100 gm)
Cut a fillet of salmon and marinate overnight with salt and sugar. The next day, dip in beetroot juice and roll with cling film. Keep for a day in a vacuum bag.
Cut the pumpkin in half, remove the seeds and wrap in aluminium foil. Cook in the oven for 35 mins at 175°C then season with the remaining ingredients. Blend part of the pumpkin, pass through a fine strainer and store in a piping bag. Cut the other half in small cubes to be used for final plating.
Bring the cream cheese to room temperature, then mix with lemon juice, cream, salt and pepper.
For the gel, cook the ginger with the remaining ingredients (except agar) for 15 minutes; then, remove and blend. (If the flavour is too strong, you can balance it with some water and sugar.) Add 1.2 gm of agar for every 100 gm of liquid. Heat, and cool. Blend again and pass through a fine strainer before storing in a piping bag.
Cut the salmon into 10 portions. Arrange on serving plates with ginger gel, dollops of pumpkin cream, a few pumpkin cubes and parsley powder. Make a quenelle with sour cream and finish with some pumpkin powder. Drizzle Lorenzo n.3 olive oil on top of the salmon. Serve.
Prep time: 30 mins
Cook time: 3 hrs 15 mins
Serves: 2
200 gm spaghetti pasta
Cherry tomato, as desired
Parallelo 46° oil, as required
Basil leaves, fried, to serve
150 gm onion, sliced fine
10 ml extra virgin oil
8 gm salt and pepper
500 gm San Marzano
tomato, halved
300 gm Datterino tomato
500 gm Datterino tomato
20 ml EVOO
5 gm rosemary
3 gm garlic
3 gm salt and pepper
3 gm thyme
5 gm lemon and orange zest
200 gm yellow tomato
5 ml EVOO
5 gm salt and pepper
1.3 gm agar (for every 100 ml liquid)
For sauce, slow-cook the onion in EVOO with salt and pepper. At the same time, grill the San Marzano tomato. When the onion are very soft and tender, add both the tomatoes and cook for 5 mins; add some water and cook slowly till the tomato loses its acidity. Blend, pass through a fine strainer, and season to taste.
For the confit, blanch the tomato and remove the skin. Add the tomato and the remaining ingredients to a tray and cook in the oven at 70°C for an hour with less fan.
For the gel, season the tomato and cook in a pot for 30 minutes with oil; blend and pass through a fine strainer; season to taste. Add the agar and heat the mixture; when cool, blend again and store in a piping bag.
Cook the spaghetti pasta in water and salt for 7 mins. At the same time, add EVOO to a pan with quartered cherry tomatoes. Once softened, add the first tomato sauce and some water.
When the spaghetti is half-cooked, remove from the water and cook in the tomato sauce. When ready, add Parallelo 46° oil to add taste and shine to the pasta.
Decorate the serving plate with some sauce; add the spaghetti together with five pieces of tomato confit. Pipe little points of yellow tomato gel and garnish with fried basil leaves.
Prep time: 3 hrs
Serves: 4
Lorenzo n.5, as required
Mint leaf, to garnish
Raspberry, fresh, to garnish
288 ml milk
63 gm cream
50 gm milk powder
226 gm dextrose
110 gm sugar
12 gm stabiliser
750 gm yoghurt
300 gm raspberry
40 gm sugar
1 gm xantana
300 gm blueberry
30 gm sugar
1.2 gm agar (for every 100 gm of liquid)
300 gm blueberry coulis
110 gm yoghurt
30 gm sugar
150 gm sugar
180 gm butter
1 gm vanilla
2 eggs
16 gm yeast
125 gm flour 00
125 gm granola flour
Combine all the ingredients for the ice cream together in an ice cream machine.
Blend the raspberry with sugar and pass through a fine strainer; add xantana and blend until you get a liquid sauce.
Blend blueberry and sugar, and pass through a fine strainer; add agar and heat up; blend when cool and store in a piping bag.
Mix all the ingredients for blueberry yoghurt together and keep in the chiller.
For the biscuit, blend sugar and butter; then, add vanilla, eggs (one by one), yeast and flours.
When the dough is ready, add some granola and make a small ball; roll it in some granola again to give it a crunchy exterior, and cook in the oven for 12 minutes at 150°C.
Drizzle raspberry coulis on the plate, make some points around the plate with blueberry gel and add cream of blueberry yoghurt. Finally, make 3 quenelles of yoghurt ice cream, drizzle with Lorenzo n.5 oil, and serve with powdered granola biscuit, garnished with mint leaf and fresh raspberry.
MbS made the remarks at an annual speech to the advisory Shura Council, which he gave on behalf of his father, King Salman
His visit to Cairo aimed to salvage stalled negotiations mediated by Egypt, Qatar and the United States to end the conflict
The group accused Israel, which has so far refused to comment, as US denies involvement
Hundreds of pagers belonging to the armed group exploded in Lebanon on Tuesday, killed 12 people, including two children, and wounded up to 2,800 others
They view it as a pivotal move toward fostering inclusivity and diversity in corporate structures
Israel has not yet commented on the explosions
The meeting saw engaging discussions on Sinomach’s strategic initiatives and ongoing projects in the region