RIYADH: Robert Stirrup’s culinary journey started in his household dwelling simply exterior of London. Within the bustling kitchen, he would perform fundamental duties to assist put together meals on the weekends, and this sparked a lifelong ardour for cooking.
Now, with greater than twenty years of expertise behind him, together with stints at five-star inns and Michelin-starred eating places, Stirrup is the director of culinary arts at The Ritz-Carlton Riyadh.
Right here, he discusses his favourite dish and his prime ideas for novice cooks. He additionally shares his recipe for roasted seabass with etuvée of greens and herb salad.
Once you began out, what was the most typical mistake you made?
Most likely one of many largest was to maintain making an attempt so as to add flavors. Once you’re not likely positive of the totally different flavors and the complexity of components, you retain including issues. Over time, you begin to notice what is going to work with what. One of many massive issues that one in every of my cooks taught me, once I was 19 or 20 years previous, was to really odor and eat all of the totally different herbs and perceive what the flavors had been and what you possibly can truly pair them with.
What’s your prime tip for novice cooks?
Planning. If you happen to don’t have a plan for what the dish goes to seem like or be offered as, then you definitely miss out on making a listing and realizing that rather a lot could be executed prematurely. If you happen to do quite a lot of the issues prematurely, then on the finish you’re simply doing the ending touches of cooking the meat, cooking the fish, ending the greens or reheating the sauces. Then you definitely don’t put all of the stress on your self on the final minute and panic and make a multitude of it.
What one ingredient can immediately enhance any dish?
Citrus. It may well elevate so many various dishes, and there are such a lot of totally different ways in which you should utilize it. It’s not only a case of utilizing lemon, both. You should use totally different herbs which have a citrus base. You should use limes. You should use yuzu. There are many alternative ways which you could revitalize a dish or deliver again the freshness of a dish by including citrus.
What’s the most typical mistake that you simply discover in different eating places?
I all the time test how massive the menu is. If I see a giant menu, I all the time assume that both the meals can’t be recent, or the workforce can’t be consultants at making that many dishes. For me, having a smaller menu means the workforce is extra centered, and the components will probably be more energizing as a result of they’re going to rotate them correctly. I additionally favor eating places that serve a specific fashion of delicacies, slightly than making an attempt to do all the pieces for everybody. Additionally, I believe you possibly can inform a superb restaurant earlier than you go in by how busy it’s. If a restaurant’s empty, I’m not going there.
Additionally, from a service perspective, I all the time wish to ask the workforce what they might eat. It’s so necessary to have a well-trained workforce. And it’s so tough to seek out good folks. However prepare the workforce in order that after they’re speaking to friends and explaining the menu they’re actually assured with it. I went someplace not too long ago the place they offered the dishes and didn’t clarify them in any respect. They only stated, ‘Get pleasure from’ and walked off. And that modified the entire expertise — slightly than them sharing a little bit of their information and their enjoyment of being there and of what they’re serving.
What’s your favourite delicacies?
I just like the simplicity of Japanese meals. You may’t cover behind something if you’re cooking Japanese meals, as a result of it is so easy. It’s the standard of the components that make the dish.
What’s your go-to dish when you have to prepare dinner one thing rapidly at dwelling?
I have a tendency to simply open the fridge and see what’s there. It’s one thing that all the time drives my spouse mad. I don’t love to do massive procuring journeys, I favor to purchase components regularly, after which simply see what there may be. I don’t actually assume you must put greater than three or 4 components collectively to make a dish, particularly at dwelling.
However I believe one thing straightforward that everybody enjoys might be pasta. There are such a lot of totally different dishes that you are able to do.
What buyer habits most annoys you?
I believe it’s simply being rude. Everybody’s busy, everybody’s dashing, however the one that is cooking for you or greeting you or serving you? They’re additionally people. It’s doesn’t price something to have good manners and to be well mannered to folks. And I believe you’ll have a way more fulfilling expertise and so they’ll have a way more fulfilling expertise. Even when one thing’s not going proper and also you need to speak about it with somebody, you possibly can nonetheless be well mannered (about it). Individuals instantly change into very aggressive generally, and I believe it’s very unfair on the workforce who’re making an attempt their greatest to prepare dinner for you or to serve you.
What’s your favourite dish to prepare dinner and why?
I wish to prepare dinner fish. It’s so versatile, whether or not it’s sea bass, cod, snapper… something actually. Discover an excellent piece of fish and a few recent greens, put them collectively and add some totally different seasoning. I all the time assume it’s an indication of excellent prepare dinner if somebody can prepare dinner fish nicely, as a result of it’s very straightforward to overcook it and get it unsuitable. And, like I stated, the much less components, the higher.
As a head chef, what are you want?
I’m pretty laidback. I’m used to having very massive groups; I’ve almost 150 folks within the workforce. At my final place, I had almost 300. So, I’m a workforce participant, an organizer who understands folks. I discover that to be rather more efficient than screaming and shouting. Often, sure, it’s important to increase your voice to make everybody cease and hear, however very hardly ever.
RECIPE
Chef Robert’s roasted seabass with etuvée of greens and herb salad
Serves two
For the seabass
INGREDIENTS: 2 seabass fillets (180g every); 7g cumin seeds; 5g sumac; 10g dried oregano; 10g sesame seeds; salt and pepper to style (approx. 5g every)
INSTRUCTIONS:
1. Toast the cumin seeds in a dry pan till fragrant. Switch to a mortar and grind with sumac, oregano, sesame seeds, salt and pepper to make a tremendous powder. Put aside further for future use.
2. Roast the seabass fillets seasoned with the spice mix till cooked by way of and golden.
For the etuvée of greens:
INGREDIENTS: 1/2 giant fennel bulb or 8 items of child fennel, shaved or finely sliced; 1 carrot or 4 child carrots, shaved or finely sliced; 4 child artichokes (elective), shaved or finely sliced; 2 banana shallots, finely sliced; 2 cloves of garlic, crushed; 10 basil leaves; 4 sprigs of thyme; 100ml vegetable inventory; juice of two lemons; 50ml further virgin olive oil; salt and pepper to style
INSTRUCTIONS:
1. Sweat the shallots in olive oil till translucent. Add the crushed garlic and prepare dinner gently.
2. Incorporate the carrots and artichokes (if utilizing), then add the remaining olive oil, herbs and vegetable inventory.
3. Cook dinner slowly at medium warmth, lined with a lid or cling movie, for 10 minutes. Then stir within the lemon juice and regulate the seasoning.
For the herb salad:
Mix seasonal salad greens with 2g recent dill, 2g recent basil, and 2g recent sorrel.
ASSEMBLY:
Plate the seabass on a mattress of the etuvée greens. Garnish with inexperienced greens of your selection, comparable to asparagus or inexperienced beans. Accompany together with your recent herb salad.