Executive Chef Carlo Valenziano has been demonstrating how to prepare a simple home-cooked dish during the extended COVID-19 lockdown. Carlo’s spinach with garlic, onsen egg and Hollandaise sauce is a healthy option for lunch and dinner. In a separate video, Director of Food and Beverage Jakob Yamac suggests an ice-cold-brewed Moroccan tea and a vegan Greek frappé as two refreshing drinks options to beat the intense summer heat.
Spinach with garlic, onsen egg and Hollandaise sauce – by Executive Chef Carlo Valenziano
Onsen egg: 1 egg
10 egg yolks
200 grams butter
20 grams lemon juice
20 grams shallot vinegar
6 grams salt
Spinach with garlic:
120 grams fresh baby spinach
10 grams extra virgin olive oil
1 clove garlic
1 piece chilli
1 pinch salt
5 grams fried garlic
5 grams crispy chili
– Cook a chicken egg at 62° C (143° F) for 60 minutes in a water bath and then set aside.
– Mix all the ingredients into a vacuum bag, seal it and cook it in a water bath at 65° C (149° F) for 30 minutes.
– Mix the contents of the bag well and pour them inside the syphon.
– Add 2 cartridges of gas and keep it warm on the side.
– Melt the butter over medium heat.
– In a bowl, mix the ingredients and then place them in a water bath.
– Whip the eggs and vinegar until foamy, then slowly add the melted butter until the sauce becomes smooth and silky.
– Keep it warm inside a thermos flask.
Spinach with garlic:
– Heat the oil in a pan with the garlic and chilli.
– Once the garlic has slightly coloured, add the spinach and salt and then strain it to lose the excess water.
– Start forming a net with the cooked spinach in the middle of a plate, top it with the onsen egg and then cover it with a generous portion of Hollandaise sauce.
– Finish the plate with fried garlic and crispy chilli.
Drink 1: Ice-cold-brewed Moroccan tea – by Director of Food and Beverage Jakob Yamac
750 ml jar
700 ml cold or room filtered water
4 large spoons Moroccan mint tea or green tea (loose)
1 large spoon acacia honey
1 handful fresh mint
– Combine loose leaf tea and water in a jar and let the tea infuse in the water for 12-15 hours in the refrigerator.
– Strain into another jar afterwards to remove leaves.
– Pour honey into the cold-brewed tea.
– Squeeze half a lemon.
– Add the fresh mint.
– Add cubed ice and stir all ingredients for 30 seconds.
– Pour into glasses (add infused ice from the jar instead of fresh ice).
– Garnish with a mint sprig
Vegan Greek frappé – by Director of Food and Beverage Jakob Yamac
200 ml glass
150 ml almond milk
3.5 tablespoons instant coffee powder
20 ml hot water
3 tablespoons brown sugar
1/4 demitasse spoon cinnamon powder
1/4 demitasse spoon cardamom powder
1/4 demitasse spoon salt
1 dairy-free dark chocolate bar
– In a large mixing bowl, add coffee, sugar, cinnamon powder, cardamom powder, salt and hot water.
– By hand, using a round whisk, first mix the coffee, sugar and water until everything has melted. Then start whisking. It should form a stiff peak after approximately 2 minutes and 30-40 seconds (or whisk about 400 times).
– Importantly, use a large mixing bowl (having enough space for your whisk to whip air in) and around whisk.
– Fill 150 ml or 2/3 of a glass with almond milk and add ice cubes.
– Spoon the whipped coffee and add it to the top of the glass.
– Sprinkle dairy-free dark chocolate on top.
Mr. Jakob Yamac