Chef Erwan

Kounafa cream, Four Seasons Hotel Cairo at The First Residence

SERVES 6 pax

  Erwan Laurenceau, Executive Chef

Ingredients:

500 g Kounafa

500 g cream

50 g corn flour

50 g ghee

50 g of water

20 g of icing sugar

300 g of syrup

    Method:

1. Boil cream

  2. Add corn flour and spread ghee

  3. Bake till golden grown

  4. Pour on syrup while hot

  5. Serve

      Kounafa Pistachio, Four Seasons Hotel Cairo at The First Residence

SERVES 6 pax

  Erwan Laurenceau, Executive Chef

  Ingredients:

500 g Kounafa

200 g of pistachio

300 g ghee

200 g of pastry cream

80 g of pistachio paste

20 g of icing sugar

100 g of cream whipped

    Method:

1. Fill Kounafa with pistachio

  2. Spread ghee

  3. Bake till golden grown

  4. Pour on syrup while hot

  5. Serve

  Kounafa Pistachio Nutella, Four Seasons Hotel Cairo at The First ResidenceSERVES 6 pax

  Erwan Laurenceau, Executive Chef

  Ingredients:

500 g Kounafa

200 g of pastry cream

80 g of pistachio paste

80 g of cream whipped

50 g of Nutella

50 g ghee

    Method:

1. Cook Kounafa in toaster machine

  2. Make cream with pastry cream, pistachio paste and cream

  3. Fill the Kounafa while alternate layers with Nutella and pistachio paste 

  4. Serve

  Kounafa Mango, Four Seasons Hotel Cairo at The First Residence

SERVES 6 pax

  Erwan Laurenceau, Executive Chef

  Ingredients:

500 g Kounafa

400 g of mango

50 g of sugar

100 g of ghee

300 g of syrup

30 g of butter

      Method:

1. Peel mangoes and slice  

  2. Cook with butter and sugar  

  3. Fill kounafa with ghee  

  4. Pour on syrup while hot  

  5. Cool and serve  

  Kounafa Tomato, Four Seasons Hotel Cairo at The First Residence

SERVES 6 pax

  Erwan Laurenceau, Executive Chef

  Ingredients:

500 g Kounafa

400 g of tomato cubes

200 g of orange juice

100 g of sugar

5 g of cinnamon ground

2 g of cloves

2 g of nutmeg

2 g of ginger

5 g of vanilla

      Method:

1. Make a caramel with the sugar

  2. Deglaze with orange juice 

  3. Reduce and add tomato.   

  4. Cook for 2-3 minutes  

  5. Fill the Kounafa (cooked) 

  Kounafa Chicken Wings, Four Seasons Hotel Cairo at The First Residence

SERVES 6 pax

  Erwan Laurenceau, Executive Chef

  Ingredients:

500 g Kounafa

200 g of tomato cubes

300 g of Chicken wings 

10 g of salt

600 g of vegetable oil

      Method:

1. Cook chicken wings in boiling water with a pinch of salt

  2. The after that cooled wrap in kounafa and fry in oil  

  3. Serve with tomato sauce    

  Kounafa Shrimps, Four Seasons Hotel Cairo at The First Residence

SERVES 6 pax

  Erwan Laurenceau, Executive Chef

  Ingredients:

500 g Kounafa

20 g of Salt

600 g of vegetable oil

50 g of garlic

50 g of soy sauce

50 g of sesame oil

50 g oyster sauce

30 g of minced ginger

20 g of pepper

30 g of coriander

30 g of minced onions

20 g of lemon juice

10 g of salt

50 g of minced mangos

50 g of mango juice

      Method:

1. Seasoned shrimp in half the amount of ingredients except mango and mango juice

    2. Leave it for an hour   

  3. Then, filter the shrimp wrapped in marinade piece by piece in the kounafa      

  4. Then fry in oil   

  5. After that add the rest of the ingredient and mix together in a mixing bowl to let the sauce add flavor

My good friend Chef Nadal would like to share with you his specialty from Aura Restaurant on 35 giza street. Cairo it is his take on the amazing Chicken Fettah, As you know Ramadan in Egypt is coming so we are getting ready to have you over for Iftar and Sohour 4th floor Aura Restaurant, Enjoy a DIY version below:

MAIN COURSE

Chicken Fattah (Recipe serves 4 )

  Ingredients :

  1 whole chicken                                                                2.425 lbs

carrots  dice                                       1 pcs

 White Onion dice                                         1 pcs

Black pepper corn                                            1 tsp

Tomato paste                                                    2 TBs

Basmati rice                                                  1 cup

Chicken stock bouillon                               2 cup

Lebanese Bread                                                             2 pieces

Garlic chopped                                                  2 tsp

Green coriander chopped                            2 tsp

Butter                                                                   2 TBs

Tahina                                                                   ½ cup

Yoghurt                                                                                1 cup 1/4

Pine nuts                                                             1 TBs

Olive oil                                                                2 TBs

  Method:

  Wash the chicken thoroughly, paying special attention to cleaning the inside cavity.  Stuff the chicken with the onions and carrots, black pepper corn, olive oil , tomato paste and salt.  Roast the chicken in the oven at  200 degree Celsius for 35 minutes.

  While the chicken is roasting, cook the white rice in the chicken stock.  When ready, set aside.

  When the chicken is cooked through, allow it to cool down, then debone and shred the chicken. Set aside.

  Cut the Lebanese bread into small pieces , then dry them in the oven until they turn a light golden brown.

  Mix the yoghurt with the tahina and heat slowly to prevent the yogurt from curdling.  Set aside.

  Fry the garlic along with the coriander and butter until translucent.

  In a separate pan, stir fry the oven-dried Lebanese bread with a little garlic and butter.

  To assemble the dish, warm up a serving bowl. Place the fried Lebanese bread in the bowl. Place the shredded chicken on top and cover with the white rice. Drizzle the tahina-yoghurt mix on top of the bowl and add the sauteed garlic and coriander. Sprinkle with roasted pine nuts and serve.

  Recipe provided by Chef Nidal Hani from Four Seasons Hotel Cairo at First Residence

Potato Soup and Truffle Butter , Four seasons First Residence

SERVES [4 persons]

  Executive Chef Erwan Laurenceau

  Ingredients:

700 grams Potato

300 grams Leek  

80 grams Cream

40 grams Porcini

120 grams Butter

40 grams Black truffle

20 grams Onion

30 grams Edible flower

320 grams Foie gras

      Method:

1. Clean and Peel all your vegetable

  2. Cut the leek (only white part ) as a julienne , cut the potato as cube and keep them in cold water

  3. Simmer the leek in the butter , add the water and salt on the top , add the potato cubes . Bring it to boiled , when you get a good boiled , reduce the heat and gently simmer the soup for approximately 25 minutes 

  4.  The soup is done when you can easily mash the vegetables against the side of the pot.

  5. Blend the soup until just smooth and pass through a fine sieve. Then add the cream in a low heat

  6.  Take the 80 gram of butter ( room temperature ) and mixed it with the 40 gram of black truffle

  7. Pan seared the Porcini and Foie Gras

Round one of my team Cooking Competition #FSkitchen kick off April 13th and after several rounds a winner will be announced April 27th vote for your favorite dish based on presentation and creativity on the fb album:

http://on.fb.me/1oZLSWt

I will cheer for the whole team of Chefs as they are each equally talented:

1.      Mohamed Mahmoud

2.      Tala Ibrahim

3.      Ali Mohamed

4.      Mahmoud Sayed

5.      Abdull Nasser NAbil

6.      Hassan Ibrahim

7.      Kairm Ahmed

8.      Taha Hussaein

9.      Mahmoud Mohsen

10.  Wael Kamal

11.  Abert Shawky

12.  Ahmed Gamal

13.   Khalid Behairy

14.  Ahmed  Sayed

15.  Daif Abdulla

16.   Atef Sharaby

17.  Ayman Abdull Moneim

18.  Walid Tarif

19.  Mohamed Fathy

20.   Reda Hussein

21.  Mohamed Hassan

Me & My Valentine,

Dear Friends,

This year is a very special one for me, as I get to spend it for the first time with my daughter princess Sophie. She's a warm addition to our family and our petite Valentine, who will you spend this Valentines day with? Remember it's about making memories to last together... Happy Valentines to you!

In the name of LOVE our lovely First Residence #FOURSEASONS is overflowing with our daily baked love cakes. In every corner you go grab a strawberry cheesecake, an opera cake with raspberry or a classic #Valentines tart. Tell me what you think my team and I would be delighted to hear about your experience. Visit the Tea Lounge on the 3rd floor, La Gourmandise in First mall, or call : 0235671600 to pre book your box of perfectly delicious February loving treats. 

With a warm heart I wish you a happy Valentines!

Valentines Romantic Dinner in Cairo with a special LE 1,000 Bed & Breakfast with a free 50 min massage at The Spa

Keep it between us!

They say that French is the language of love, do you agree? This upcoming month The Four Seasons Hotel Cairo at The First Residence will prepare the ultimate February Love bubble for the entire month, My team and I have put together the ultimate menu for couples of Cairo. With a 4 Course meal in #STRADA and #LAITHAI go where your taste buds take you on Valentines. A special gift for the ladies too at the end.

-Happy Love Month

STRADA Restaurant is prepping for Brunch tomorrow, Chef Riccardo and I have placed emphasis on a wide variety of treats in store for you and your family. An all day dining experience for foodies to indulge in classic dishes with a modern twist. 

Merry Christmas #Cairo ! For Reservations call: 0235671600

Christmas in Cairo is bustling at STRADA Restaurant. Enter an Italian Realm of foodie delight, The pastry team and I have worked closely to recreate your #Christmas favorites in Italian form. To Book your Brunch call: 0235671600.

This New Years Eve I worked with my team to perfect the 5 course menus at STRADA and Lai Thai to fit everyone's taste. I hope you will join us for dinner on Dec. 31st 2013 to ring in the New Year with beats by DJ LYON from Tamarai. This should be fun...

Happy New Year

Celebrate Christmas with us at the Four Seasons in Giza,

Not only did me and my team create a gingerbread house we made a whole village! All the details that went in to creating a winter smurff wonderland for Cairo, view it now in the reception of Four Seasons Hotel at The First residence spreading the #FSHOLIDAY feeling and smells across the Hotel.

Happy Holidays Egypt!