76 June 2015 www.womanthismonth.com LIFESTYLE | food CHEF’S SPECIAL Bahrain is filled with foodies and with some specialised culinary institutes, islanders can even learn to cook exquisite dishes from the experts. For those who thought the only gateway to the hospitality industry was through study abroad, here’s some good news. Bahrain Institute of Hospitality and Retail (BIHR) and HTMi (Hotel and Tourism Management Institute) have come together to introduce Bahrain’s first ever Swiss hospitality diploma programme. At the helm of the culinary department is chef Alain Caminade, who brings his wealth of knowledge and experience to BIHR’s kitchen. He graduated from the Occitania Chef’s School in France and has worked for over three decades across the world, picking up skills from the various countries he has resided in. He’s been enjoying his current stop over in Bahrain for the past 12 years. Chef Alain combines both nouvelle and traditional French cuisine, and his repertoire extends from delicious desserts to sophisticated main course dishes. He specialises in the flavours of the French Riviera and Tuscany. “I focus essentially in using seasonal ingredients in my cooking, and I am delighted that the lovely Kingdom of Bahrain has an abundance to offer of these,” he says. Chef Alain’s Portobello & Fresh Tuna Steak Lasagna Ingredients (Serves four) • 12 lasagna sheet • 600gm fresh tuna fillet • 2 Portobello mushrooms • 4 fresh ripe tomatoes • 1 red pepper • 1 bunch of rocca leaves • 1 tbsp chopped chives • 4 tbsp olive oil • 1 tbsp balsamic vinegar • 1 tbsp coriander leaves • 1 tbsp parsley leaves • 1 tbsp basil • 1 tsp dry thyme • 1 lemon – juiced • 50ml water • Salt • White and black pepper Method • Make the dressing by mixing balsamic vinegar and olive oil. • Blend together coriander leaves with parsley, basil, lemon juice, water, salt and white pepper to make the green sauce – keep aside. • Cook lasagna sheets in salted water for five minutes and transfer them immediately into a bowl of cold water. • Slice the Portobello mushrooms to about 0.5cm thickness and season them with black pepper and salt. • Grill them till slightly brown and set aside. • Cut the red pepper into very small cubes, boil and then strain them. • Peel and dice fresh tomato. • Season fresh tuna with dry thyme, salt and pepper and pat it with olive oil. Cook on the grill for about three minutes on each side. Keep it in a warm place. • Meanwhile, heat the pepper, tomatoes and Portobello mushrooms in a frying pan with a little olive oil. • Reheat the lasagna sheets in hot water for a minute. Brush them with a little olive oil and keep the sheets aside. • Make thin slices of tuna (you will need 12 slices – one per lasagna sheet). • Fold the tuna into the lasagna, and keep it covered in a warm area. Presenting the dish • Place the fresh small rocca leaves on a plate, and drizzle them with the green sauce. Sprinkle with some rock salt. • Arrange the lasagne-tuna folds on the leaves. • Top with a thin mixture of pepper, tomatoes and Portobello mushroom. • Drizzle the dressing on top. Add a lemon wedge and some green leaf herbs; coriander and basil.
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