Private Chef

All posts tagged Private Chef

The book has shipped

Posted by Chef Remo Maute on January 12, 2021
Posted in: Photos, Recipes. Tagged: , , , . Leave a comment

Last year I made a promise to my client. For her birthday in May, I was planning to birthday gift her a recipe book with most of her favourite dishes.

Let’s say, if I’d have a restaurant, most creations wouldn’t be on the menu. Not because there are not good, but when I cook for a client, I adapt to their specific taste and preferences.

But I think it is my strength to adapt. As a private chef, you have to cook what the boss wants. In my career it always has been the challenge. Cook what they want, but better than anybody else. And then they trust you!

Little by little they start to try new things. Within the guidelines of course. For example: gluten free, vegan, lactose intolerant, weight loss, keto diet etc etc.

So, some dishes have become classics already and I’m happy to share them. In the meantime the list of new dishes is growing rapidly in my head.

Obviously the example recipes are in German. But I’m working on a free English e-book format.

Stay tuned

In need of comfort food after an amazing trip to Marrakech

Posted by Chef Remo Maute on September 28, 2017
Posted in: Photos, Recipes. Tagged: , , , , , , , , , , , , . 1 Comment

It will take another day or two, to digest the countless “wow” moments I had during my trip to Marrakech. After a short flight from my base in St. Tropez / Nice my senses were on overload.

I always enjoyed Moroccan food, the subtle combination of savory, sweet and spicy ingredients. Unfortunately lots of ethnic restaurants in my area are missing the love and creativity in the food. Mostly they do a great job in decorating and creating a Riad atmosphere, but as a chef I always want to be impressed by the menu.

I’ve played around with some recipes from a Persian cookbook lately. The cuisine is very similar but some of the dishes I’ve tried in Marrakech are on an another level.

Of course, everybody had a great Tajine or Cous Cous. The slow cooked stews with lamb / goat, or fish or wholesome vegetables. But there is another approach to it. Refined salads or Pastillas always had those impressive layers of spices, saffron, citrus, dried fruits, nuts etc.

The local markets are simple. Only foreigner hotels are importing produce and animal products. But what you see is local, in season and fresh! I always say, everybody can cook well when you have access to pretty baby vegetables, truffle, foie gras and exotic fruits.

Here are a few impressions from wandering the streets of Marrakech.

IMG_4322IMG_4271IMG_4325IMG_4329IMG_4330IMG_4313

You will see a few dishes soon that are inspired by Moroccan cuisine. But on the plane home, I was craving something simple and comforting. So the next day I was planning to make good old fried chicken!

But I couldn’t help it and added a little twist to it. First I replaced normal boring white flour with a mix of chickpea and gluten free flour. The marinade is made with lactose free sheep milk yogurt.

But the slaw has a whole different approach then the classic. I’ve used toasted sesame oil,  ginger, turmeric, cayenne, agave and cinnamon! Again, just by adding some of those healthy and tasty flavors, the slaw transformed to an amazing side dish.

Thanks for reading and enjoy!

IMG_4440 2

Fried Chicken with Chickpea Flour and Sesame Turmeric Slaw

Fried Chicken

  • 1 Organic chicken, divided in 12 pieces (legs, wings, breast)
  • 1 cup sheeps milk yogurt
  • 2 cloves garlic, peeled
  • ½ lemon zest of
  • ½ lemon juice of
  • ½ cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 ½ cups gluten free flour, Schaer or Cup4Cup
  • 1 ½ cups chick pea flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon sea salt
  • ½ tablespoon freshly ground black pepper
  • Oil for deep frying
  • Fleur de sel, lemon wedges, rosemary and thyme sprigs for garnish

Sesame Turmeric Slaw

  • 4-5 large carrots, julienned with a Japanese mandoline
  • ½ head cabbage, julienned
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons agave syrup
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • White and black sesame seeds
  • Chopped chives
1.Fried Chicken: Combine the yogurt, garlic, lemon zest and juice, white wine, olive oil, thyme leaves, salt and pepper in a blender and puree until smooth.
Toss the chicken pieces with the marinade and let sit for minimum one hour.

In a large bowl combine the two flours, garlic and onion powder, cayenne, salt and pepper until no lumps remain.

Preheat a deep fryer or a large pot with oil to 160C / 320F.
Take one chicken piece at the time, with some marinade still sticking to it and dredge trough the flour mixture, tap away excess flour.
Deep fry the pieces until golden, about 8 – 10 mins until cooked trough and crispy.

Garnish with the herbs, fleur de sel and serve with lemon wedges.
2.Slaw: In a large bowl combine the julienned carrots and cabbage with the rice vinegar, sesame oil, agave, salt, pepper, cayenne and cinnamon.
Taste and adjust seasoning if needed. Let the slaw marinate for at least 30 mins.
Garnish with the sesame seeds and chives.
Source

Remo Maute
Servings: 4

 

Lunch Dishes and Creations

Posted by Chef Remo Maute on March 5, 2014
Posted in: Menus. Tagged: , , , , , , , , , , , , , , . Leave a comment

 

 

Appetizers and Salads

Watermelon Gazpacho, Shrimp, Kumquat, Thai Basil

Grilled Fingerling Potatoes, Marinated Cucumber, Shallots and Herbed Crème Fraîche

Baby Arugula, Roasted Peaches, Burrata, Macadamia Nuts and Aged Balsamic

Gem Lettuce Salad, Farm Cherry Tomatoes, Shaved Parmesan, Sherry Vinaigrette

Tomato Cous Cous Salad, Beetroot, Compressed Cucumber, Crumbled Feta, Oregano Dressing

Duck Confit and Green Bean Salad with Endives, Pickled Radish Vinaigrette

Artichokes Barigoule with Baby Vegetable Salad, Serrano Ham, Parsley Vinaigrette

Asian Greens with Shaved Peppers, Basil, Cilantro, Mint and Lemongrass Ginger Dressing

Summer Salad with Asparagus, Avocado, Heirloom Tomato, Orange, Black Sesame Seeds, Honey Miso Dressing

Baby Kale Salad with Quinoa, Tomato, Grapefruit, Jalapeño, Manchego, Pumpkin Lime Vinaigrette

Grilled Fig Salad with Pancetta, Balsamic, Arugula and Toasted Walnuts

Seafood

Hamachi Ceviche, Lime, Ginger, Soy, Warm Tostones

Crudo of Langoustine, White Peach, Passion Fruit and Lime

Lobster Summer Rolls, Chili Aioli, Vinegar Jelly, Dill, Lettuce

Sous Vide Poached Salmon Salad Niçoise, Anchovy – Caper Vinaigrette

Steamed Halibut, Mustard Miso, Bok Choy, Shiitake, Lime and Sprouts

Home Cured Graved Lax, Honey Dill Mustard Sauce, Radish and Baby Herbs

Grilled Spiced Octopus, Chorizo, Almonds, New Potato, Salsa Verde

Steamed Bouchot Mussels, Basil, Kaffir Lime, Lemon Grass and Sweet Chili

Crispy Skin Sea Bream, Confit Oranges, Tomato and Veal Jus

Meat and Poultry

Vitello Tonnato – Chilled Veal Tenderloin, Tuna Mayonnaise, Chives, Capers, Lemon, Pickles

Thai Beef Salad, Cherry Tomatoes, Cucumber, Star Fruit, Shallots, Peanuts, Chili Lime and Ginger Dressing

Kobe Beef Sliders, Boston Lettuce, Marinated Plum Tomatoes, Sweet Potato Fries, Asparagus Slaw

Grilled Lamb Kebabs, Greek Farro Salad, Feta and Mint Pesto

Sea Salt and Pepper Crusted Roasted Chicken Breast, Arugula and Lemon Honey Dressing

Pork Belly and Scallion Dumplings, Soy Broth, Shichimi, Onion Marmelade

Turkey Scallopini, Artichoke Carpaccio, Lemon, Celery and Coriander Seed Vinaigrette

Beef Short Rib Robata, Truffle Miso, Vegetable Tempura

 

Pasta and Sides

Lobster Ravioli with Prosciutto, Mozzarella, Basil, Olives and Tomato Confit

Tortellini with Roasted Pumpkin, Hazelnuts and Sage Brown Butter

Spaghetti Vongole with Chili, Italian Parsley and Crispy Pork Belly

Potato Gnocchi with Pork and Wild Mushroom Ragout, Thyme and Lemon Air

Roasted Sweet Potatoes with Almond Basil Pesto

Herb and Goat Cheese Spaetzle, Baby Zucchini, Preserved Lemon

Split Pea Falafels, Roasted Pepper Salsa and Tzatziki

Grilled Eggplant, Potato Blini, Spiced Heirloom Tomato Chutney

Vegan

Heirloom Tomato Salad, Macadamia Cheese, Basil, Extra Virgin Olive Oil

Ceviche of Avocado, Jalapeño, Cucumber, Tomato, Olives, Cilantro, Cumin Powder

Black Bean and Quinoa Salad with Shaved Vegetables, Chipotle Dressing

Globe Artichokes with Parsley Vinaigrette, Chanterelles, Smoked Cashews

Rice Noodle Pad Thai, Scallions, Pineapple, Peanuts and Bean Sprouts

Brown Rice Sushi with Mango, Cucumber and Avocado

Corn Crusted Eggplant Parmigiana, Cashew Cheese, Basil

Chick Pea Stew with Spinach, Tomato, Plantains, Chile and Coriander

Empanadas with Roasted Vegetables, Corn and Chimichurri

Sweet Potato and Lentils Sheperds Pie

Dark Chocolate Tart with Sea Salt Flakes

Passion Fruit Sorbet, Black Berry Leather, Kaffir Lime and Coconut Cream

Dessert

Fresh Strawberries, Basil Meringue, Wild Strawberry Sorbet, Mascarpone

Passion Fruit Crème Brulée

Sorbet Terrine with French Melon Soup, Cherries, Peach, Rhubarb and Ginger

Mini Apple Tart Tatin, Granny Smith Sorbet

Chocolate Mousse, Mint Ice Cream, Chocolate Chip Crumble and Whipped Yogurt

Pine Nut Honey Tart, Vanilla Mascarpone Cream and Caramel Syrup

Dried Fruit Granola, Buttermilk Sorbet, Banana Beignet with Cinnamon

 

DSC01929IMG_1189DSC01676DSC01978IMG_0755IMG_1555IMG_0754DSC00667IMG_1061DSC01930DSC01941IMG_1545IMG_1160IMG_0173IMG_1709IMG_1202IMG_0898