Thursday, October 21, 2021 | Rabi' al-awwal 14, 1443 H
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EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI

Jackfruit cheese nuggets with Quark cheese dip

Ever wonder what makes restaurant food so appetizing? For the high-end food outlets, it's not only because of their talented chefs but also the time and dedication each of the food handlers put into the process. Truth be told, there are some recipes that just by looking at it, you feel intimidated. This recipe is definitely one of those.


But why go through all the trouble of putting together something this complicated? Because some food is really just worth it. In today's Cook Like a Chef, Alila Hinu Bay Chef Alessandro Sandrolini may sound like flexing with this complicated dish, but his overall goal for sharing is so that you too can practice your skill and get rewarded in the end with something worth sharing with your family.


Ingredients


300gm jackfruit tender


Blanching Solution


10gm coriander seeds


10gm pepper corn


05gm fennel seeds


03gm cinnamon stick


02gm cloves


03gm star anise


30gm madras curry powder


05gm thai red chili


05gm galangal


05gm ginger


25gm garlic


20gm shallots


20gm smoked salt


20gm lemon grass


Slurry


30gm flour


10gm corn flour


10gm curry powder


05gm salt


100ml water


Coating


120gm panko crumbs


To fry


1200ml canola oil/soybean oil


Quark cheese Dip


100gm laban


05gm thyme chopped and slighted cooked in oil


05gm mint fine chopped


Mix all together


Method of Preparation:


Boil the blanching solution.


Add the segmented chunks of Jackfruit


Cook in slow fire


Once cooked take out and blast chill it.


Dip with the slurry and coat with panko crumbs


Deep fry it.


Serve it along with the dip.


About the Chef


Alessandro Sandrolini


Head Chef, Alila Hinu Bay


Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.


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