Recipes for Success: Chef Mukkram Kazim Offers Tips and a Recipe for Lobster Thermidor and Potatoes Anna
DUBAI: Mukkram Kazim, chef at French haute cuisine restaurant L'ami Dave in Mansard Riyadh, began his career at 18 in the UK, where he studied culinary arts and gained experience in fine dining. Kazim worked at prestigious restaurants in London before taking on “a significant role” at a luxury cruise line under renowned US chef Thomas Keller.
That work took him around Europe, America, Asia and Australia, broadening his culinary perspective.
Dave's friend in the Riyadh loft. (Included)
Kazim then opened his own restaurant, Gusto Italian, in England, before taking over the kitchen at L'ami Dave.
Here, Kazim talks about common mistakes, his favorite dish, and his management style.
When you first started, what was the most common mistake you made?
A mistake many chefs make early in their careers is not tasting and seasoning their dishes properly while cooking. It’s easy to assume that a dish will be good without frequent adjustments, but flavors can change during cooking. Regular tasting and adjustments are essential to a balanced final dish.
What is your best advice for amateur chefs?
Focus on mastering the basic techniques. Understanding how to properly handle knives, cook vegetables, and manage heat can make a huge difference. Once you feel comfortable with the basics, experimenting with flavors and ingredients becomes much easier and more enjoyable.
L'ami Dave – crème brûlée. (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 pinch can enhance the overall dish.
When you go out to eat, do you find yourself criticizing the food? What is the most common mistake you see at other restaurants?
Yes, as a chef, I think it is natural to criticize the food when eating out. A common mistake I see is inconsistency. Sometimes dishes can be under-seasoned or unevenly seasoned, which affects the overall flavor.
What is your favorite dish?
I usually choose Arabic or Indian cuisine, especially rice and meat dishes. I love the depth of flavors and complexity of spices that these cuisines offer. Dishes like biryani or kabsa are especially appealing because they combine aromatic spices with tender meat and flavorful rice, creating a satisfying and rich meal.
What is your favorite dish when you need to cook something quickly at home?
A simple pasta aglio e olio. 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 extras.
L'ami Dave – Roast Beef Salad with Goat Cheese and Walnuts. (Supplied)
What customer behavior annoys you the most?
When they ask for excessive or frequent changes to a dish after they’ve ordered it. Accommodating special requests is part of the job, but constant changes can complicate the preparation process and impact 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 blending the 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 to make correctly?
One of the most difficult to perfect is the soufflé. It requires precise timing, temperature control, and the right technique to achieve the perfect rise and texture. Even small deviations can result in a soufflé that is flat or uneven, making it a true test of a chef's skill and attention to detail.
How are you 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 involves clear communication and a commitment to quality.
Lobster Thermidor and Pommes Anna Recipe by Chef Mukkram
(Supplied)
INGREDIENTS:
1 whole lobster (including tails and claws); 120g Thermidor sauce (instructions below); 30g unsalted butter; 180g Pommes Anna (instructions below); 2g microgreens
For the Thermidor sauce (yield = 2.4 kg)
INGREDIENTS: 150g butter; 100g flour; 900ml milk; 1 litre cream; 200g shallots; 150g leeks; 15g garlic; 200ml American malt; 750ml prawn stock (instructions below); 180g Gruyere cheese; 25g Dijon mustard; 40g Maldon salt
INSTRUCTIONS:
Add 125 g of butter to the flour and mix until smooth. 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 begins to foam, add the shallots, leeks, garlic and salt.
Wilt the vegetables until they become soft, without browning them.
Add malt and cook for a minute. Add shrimp broth.
Reduce the liquid by half, add the cream and milk and bring to the boil.
Add the softened butter.
Reduce heat to low and cook for 20 minutes, stirring often.
Add the mustard and cheese.
Strain the sauce through a chinois.
For the potatoes 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 the top and mix well.
Arrange the sliced potatoes in a pan, seasoning each layer.
Cover with baking paper and bake at 180°C for 30 minutes.
Once cooked, place a tray on top
Leave in the fridge overnight to press and firm.
For the shrimp broth
INGREDIENTS: 1 kg shellfish shells; 2 litres water; 250 g torpedo shallots, peeled and 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 ingredients to a large pot, along with the toasted shells.
Bring to the boil and cook for 20 minutes.
