Chef Simon Kattar

The most beautiful beach EVER!

No words are enough to describe the beauty of the turquoise colored water and the soft white

sand.

One could see their feet in the crystal waters of the sea as clearly as in the swimming pool.

The air is humid but the clean waters blended with the occasional cocktail serve as a cure to all.

Running away from the cold weather for a brief vacation, in less than four hours we arrived at a

beautiful house situated on the edge of a white sandy beach, tucked in among the tall palm

trees and far enough from the strong ocean waves. A culinary beach house experience begins

Wow ! most certainly, it is an awakening.

One day at a time!

After a relaxing morning walk, we arrived to relish a delightful breakfast that was prepared by

our chef Eric.

Fresh squeezed juices alongside organic poached eggs on a bed of Spinach five days of

Paradise Island wonder!

Chef Simon Kattar

Midmorning, relaxing at Coral House, Gentle

Caribbean breezes and sun-kissed beaches of

Grace Bay, with a virgin cocktail created by the

house attendants and served to us each in our

own dedicated spot .

Lots of activities going on all the time!

From Yoga to hobie catamaran, kayaks & wind

surf boards exercises in the ocean throughout the

day. My favorite sports were– beach volleyball &

tennis.

The early afternoon was dedicated to body and

soul, a wellness delicacy on the terrace of our

room deep muscle therapy to heighten the

enjoyment even further.

The time is passing by quickly!

Chef Eric preparing a very tasty meal is sharing his inner most secrets. He honors us with a mini

cooking demonstration. With fresh local ingredients: of avocado &

lobster spring roll and zesty mango salad. Under a semi covered

gazebo we devour this absolutely delicious appetizer while we

sip on our martini beside the pool , Before the sunset .

A colorful martini that is not like the martini I am used to: ( Turktini )

a mixture of:

1 oz. Orange Vodka

1 oz. Cointreau liqueur or Tequila

1/2 oz. pomegranate Juice

Shake ingredients with ice in a cocktail shaker, pour in martini glass

Top with a splash of ginger ale and garnish with lemon and lime

twists

That was the perfect way to welcome the sunset

After sunset and this is when the

true magic begins an evening of

culinary adventures where chef

Eric took us into a themed

tasting menu and each course

unlike the next, embodies the

flavor of the island. An

experience that reveals farm

and sea to table with

uncompromising dedication to

fresh ingredients,

He said to me the only frozen

things I have in this kitchen are

ice cubes, for the cocktails.

Moving along to the dining table we started with Mediterranean first course of saffron bass with

couscous and olive tapenade with followed by a Filipino chicken dish and risotto and finish off

with pear almond frangipane

Chef Simon Kattar

Avocado & Lobster spring Rolls with mango salad

For spring roll:

10 rice spring roll wraps

3 cooked 10 oz. lobster tails

1 whole egg beaten

1 ripe avocado

1 whole lemon juiced

1 tsp. cayenne pepper

10. Oz cornstarch

Chopped coriander

Salt& pepper to taste

Oil for frying

Method:

Slice the lobster meat season with cayenne

pepper and chopped coriander and set aside

Slice the avocado and season with lemon juice salt and pepper to taste and set aside

Place the spring roll wrapper on flat surface, spoon a small amount of lobster and two slices of

avocado in the middle

Bring the bottom of the wrap up to the top, fold in both sides and upward brushing with egg

mixture and dusted with cornstarch to seal the roll

Repeat until all finished place in the refrigerator until ready to cook

In deep frying pan fry the spring roll until crispy golden brown

Mango salad

Ingredients

1bunch fresh coriander leave picked

and Some for garnish

5 oz crushed peanuts

1/2 red and green pepper thinly sliced

1/2 thinly sliced red onion

2 whole stalk green scallions

2 mangos julienned

Method:

In a mixing bowl combine all ingredients

toss with the Thai dressing and garnish

with crushed peanuts

Chef Simon Kattar

Thai dressing: Ingredients

1cup lime juice

3 clove garlic crushed

3/4 cup fish sauce

3 tbsp. brown sugar

3 tbsp. soya sauce

3 red chilli seeded and finely chopped

Method:

Mix all ingredients until sugar has dissolved

For presentation:

On dinner plate placed the mixed salad in the middle of the plate with two lobster spring roll

while they are hot:

Enjoy!

Poached Sea Bass in Saffron broth, with Chorizo couscous

Tomato Confit & Black olive tapenade

I love olives and Tomato, so I absolutely

loved this recipe "the combination of

the ingredients is phenomenal" and

really make the dish Delicious! Great

flavor with saffron poach sea bass

Poached sea bass Ingredients

4 sea bass fillets, approximately 6

ounces each

1 cup white wine

2 cups fish broth or clam juice

¾ cups Pernod

1/8 teaspoon saffron threads

Salt and pepper to taste

Method for poaching fish:

Combine all ingredients except fish and bring to a boil season

with salt and pepper to taste

Place the fish filets into the stock making sure that the fish is

covered Cook gently for 4-5 minute.

Presentation plate

Chef Simon Kattar

For the tomato broth

Ingredients

4 pound vines ripe tomato

1 cup chopped shallots

2/3 cup garlic

6 oz. balsamic

2 fresh chilli peppers

5 bay leaves

3.5 oz. fresh thyme

3.5 oz. fresh rosemary

White Pepper and salt to taste

Method

Chop all ingredients and blend to sauce consistency

Strain in cheese cloth or very fine sieve so the tomatoes can release the clear broth

Tomato Confit Ingredients

4 whole vine ripe tomatoes cut into wedges

1 tbsp. Garlic

2 tbsp. Shallots

5 tsp. Thyme

2 tbsp. extra virgin olive oil

Salt &peppers to taste

Method

Wash and cut the tomato into wedges And Drizzle with

olive oil

Place the tomato on baking tray sprinkle with fine

chopped garlic shallots and thyme

Bake on very low heat for 45minute to an hour

Season with salt and pepper and set aside

Chef Simon Kattar

Chorizo couscous

Ingredients

1 cup couscous

2 cup chicken stock

3.5 oz. chorizo sausage chopped

1 table spoon chopped fennel

1table spoon of capers

1 tsp. finely minced garlic

1 tsp. shallots

1tsp fresh rosemary chopped

1 tsp. chopped parsley

1 1sp orange zest

1tsp lemon zest

3 table spoon of extra virgin olive oil

Salt & pepper to taste

Method

Heat up the extra virgin olive oil, add the chopped chorizo sausage add in the garlic and the

shallots, capers and fennel

Stir in the couscous and add the chicken broth. Season with salt and pepper to taste, bring to

boil, remove from the heat add in the zest of lemons and oranges and let it sit to absorb the

moisture

Chef Simon Kattar

Olive tapenade

Ingredients

1 cup of black Kalamata olive pitted

¼ cup of pine nuts

1tsp.Fresh thyme

1tsp.Fresh rosemary

1tsp.Garlic

1tabp. Shallots

1tsp. Parsley

1tsp. Orange and lemon zest

Method

Roast the garlic shallots and pine nuts then blend all

ingredients together until becomes a smooth paste

Chef Simon Kattar

Chicken Adobo with herb risotto

Preferably (for the white vinegar DATU PUTI– For the soya sauce MARCA PINA) Filipino Brand)

Ingredients

4 lb. Boneless chicken, cut in chunks

½ cup vegetable oil

3 pieces shallots, sliced

5 cloves garlic, crushed

3 pieces bay leaves

1 tsp. Ground black

peppercorn

1 tbsp. brown sugar

2 pieces green chilies, chopped

2/3 cup white vinegar

1/3-cup soy sauce

One Sliced ripe mangos for garnish

Method

In a Dutch oven or a stainless steel pot, heat oil on a medium heat. Add garlic, cook until

Colden brown.

Add shallots and bay leaves. Sauté for 2 to 3 minutes until softened;

Add peppercorn and brown sugar then the chicken pieces.

Bring to high heat, stirring chicken to incorporate seasonings. And cook chicken half way.

Add in vinegar, do not stir, let to evaporate most acidity leaving on high heat; After 3 to 4

minutes start tossing and stirring chicken. Pour soy sauce then stir to incorporate well.

Cover pot, lower the heat and let it simmer. Stir in occasionally to prevent chicken from sticking

to the pot, cook until sauce thickens and flavor intensifies about 15 to 20 minutes,

Add little more soy for more seasoning.

Consistency of sauce should coat the back of the spoon and thick enough to cover chicken

pieces, yet flavorful, salty and sweet and a bit spicy.

Top with browned garlic, scallion and garnish with mango slices.

Chef Simon Kattar

Herb risotto

This classic risotto is flooded with fresh herbs at

the very end of cooking. Serve it as a main dish

or a side. Also For this recipe you can Use a

combination of sweet herbs and vivid-tasting

salad greens, like wild arugula.

Ingredients:

7 cups chicken stock or vegetable stock

4 garlic cloves, minced

2 cups finely chopped fresh herbs, such as

parsley, tarragon, chives, chervil, dill, basil,

chives and arugula (4 cups leaves)

2 tablespoons extra virgin olive oil

2/3 cup finely chopped onion or leek

1 1/2 cups Arborio rice

1/2 cup dry white wine, such as pinot grigio or sauvignon Blanc

Freshly ground pepper and Salt, to taste

1 teaspoon finely chopped lemon zest

1 tablespoon freshly squeezed lemon juice

1/2 cup freshly grated Parmesan

Method:

Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle

nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the

minced garlic cloves in a bowl, and set aside.

Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek

and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.

Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice

become separate and begin to crackle.

Add the wine and cook, stirring, until it is absorbed.

Begin adding the simmering stock, a couple of ladleful’s (about 1/2 cup) at a time.

The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.

When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is

done.

Taste now and correct seasoning.

Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and

Parmesan, and remove from the heat. The mixture should be creamy. Serve right away.

Yield: Serves six.

Chef Simon Kattar

Pear Bruschetta with almond Cream

Rustic fruit bruschetta (essentially, a fruit tart with a bread crust)

This pear bruschetta, with its layer of creamy almond

frangipane flavored with kirsch, is a comforting, late-winter

incarnation.

Ingredients

Four 1/3-inch-thick slices of sourdough bread, 5-by-3-inches (6

ounces)

3/4 cup roasted, skinned almond (3 ounces), chopped ½ for

garnish

1/2 cup confectioners' sugar, plus more for dusting

4 tablespoons unsalted butter, softened

2 teaspoons kirsch liqueur

1/2 teaspoon pure vanilla extract

1 large egg, chilled

2 large, ripe Bartlett pears

1 tablespoon fresh lemon juice

Methods

Preheat the oven to 350°. Put the bread slices on a large rimmed baking sheet and lightly toast

for about 7 minutes.

In a food processor, finely grind 1/2 cup of the roasted almond Transfer to a bowl. Add the

confectioners' sugar and butter and beat at medium-high speed until light and fluffy, about 3

minutes. Add the kirsch and vanilla and beat for 1 minute. Add the egg and beat until

incorporated.

Spread the almond cream on the toasts.

Peel, halve and core the pears. Slice each pear half lengthwise 1/4 inch thick; spread them into

fans. Brush with lemon juice. Using a spatula, transfer the pear fans to the toasts. Dust the pears

with confectioners' sugar.

Bake for about 30 minutes, or until the almond cream is set and nicely browned. Dust the toasts

with confectioners' sugar and scatter the remaining 1/4 cup of chopped roasted almond over

the top.

Serve right away.