This season, we asked some of our favourite hotels around the world for their famous festive recipes and they certainly delivered. From the classic Christmas yule log at Royal Mansour to Count Ludi’s legendary cheese soufflé at Marbella Club. We’ve even added one of own, too. Wishing you happy holidays- and happy cooking- from the entire Mason Rose team!
Count Rudi’s Legendary Cheese Soufflé from Marbella Club Hotel, Marbella
This soufflé has been served at the Marbella Club for more than twenty-five years and is a highly popular dish. It was inspired by a soufflé that Count Rudi enjoyed at London’s Le Gavroche – he liked it so much that he returned to eat it on three consecutive nights!
20ml thick bechamel sauce
50g grated Emmental cheese
20g grated Parmesan cheese
Salt and nutmeg (to taste)
Butter for the mould
Generously butter four soufflé dishes, flour them lightly and set them about two fingers apart in a baking pan.
Whisk the bechamel in a bowl. Add egg yolks and stir until the mixture is blended and smooth. Add the Emmental cheese and season with salt and nutmeg.
Beat your egg whites with a whisk in a clean, dry mixing bowl until stiff. Take a large spoonful of the whisked egg whites and stir it into the cream mixture to lighten it. Then fold in the rest of the egg whites. Scrape the batter into the prepared soufflé dishes.
Bake in the oven at 150C then remove from the oven to cool. When cold, turn out into a cocotte, pour over cream and grated Parmesan cheese and bake at 170 C until twice the volume. Serve in the same dish.
Serve with a lightly dressed green salad and a white wine from Marqués de Riscal.
The soufflé has to be served quickly, otherwise it will collapse.
Suggestion: Before baking in the over for the second time, pre-heat for one minute in the microwave. This will reduce the cooking time by half!
A Festive Cake from Chef Nathan at The Saxon Hotel, Villas and Spa, Johannesburg
200g Dried Apricots
250g Dried Cranberries
1 Cup Brandy
250g Unsalted Butter
340g Brown Sugar
4 Whole Eggs
80g Self-Raising Flour
320g Cake Flour
175g Milk Chocolate
60g Apricot Jam
Cut the dried fruits into small cubes and soak in the brandy for 1 hour
Cream the butter and sugar in a mixer with a paddle attachment until light and fluffy
Add the eggs in 1 at a time until incorporated
Sift in the flours and mix until combined
Melt the chocolate in a microwave for 10 second periods and stir after each interval to avoid burning. Then, fold the chocolate in
Melt the apricot jam and stir it into the mixture
Prepare 2x 18cm cake rings with spray and fill rings ¾ of the way
Bake at 165c for 25 min
Once the cake has been baked, leave at room temp to cool and its ready for serving
The brandy can be replaced with apple juice for a non-alcoholic version.
Any dried fruits can be used
Baking time may vary depending on the kind of oven used
To check readiness of the cake, insert a skewer and if it comes out clean the cake is ready.
Santa’s Smoked Salmon from Puente Romano Beach Resort & Spa, Marbella
300g Smoked Salmon
200ml Sour Cream or Creme Fraiche
10 ml Olive Oil
1 Tbsp Chopped Parsley
8 Cherry Tomatoes
Process the milk, egg, olive oil and flour with some salt and the parsley for the crepes batter
Heat a skillet over medium-high heat and brush with butter
Pour ¼ cup (depending pan size) of crepe batter into pan, tilting to completely coat the surface of the pan. Cook them, turning once, until golden. Make 4 and keep them by the side.
Cut the smoked salmon in small tartar cubes.
Stir the sour cream with some milk, salt and lemon juice for the sauce.
Place a crepe on a plain surface, put a tablespoon of the smoked salmon tartar on it. Carefully, make a bag and close it, by using the chive like a wire.
Spoon the sauce on each plate, then place the salmon crepes on the center.
To garnish, cut the cherry tomatoes into quarters and place with the rocket next to the bags. Use chopped chives as decoration to your taste.
Marinated Yellowfin Tuna from Dennis Kuipers at The Dylan, Amsterdam
300 gr yellow fin tuna, sashimi quality
200 gr in tempura deep-fried Nori
1 box of cress
200 gr radish
Pepper and salt
20 gr Soy Sauce
20 gr Lemon juice
40 gr Olive Oil
10 gr Nam Pla Fish sauce
3 branches basil
35 gr ginger
70 gr glucose syrup
20 gr Cane sugar
Steep the ginger and basil in boiled water. Remove the ginger from the water and add the liquid with the basil to a food processor, grins until smooth and add the glucose and cane sugar. Add Wasabi to flavor. When the sorbet mixture is smooth putt in a cream freezer.
Cut the radish in small cubes and pour boiling salt water on the radish. Add the sesame oil, mayonnaise, salt and pepper with the radish. Mix the tempura until a crumb. Cut the tuna in small cubes and add the vinaigrette. Put the radish at the bottom of the Martini glass and the tuna above. Put a quenelle sorbet and a twig of affilla cress. Finally, put the crispy seaweed over the dish. Ready to serve!
Traditional Yule Log Cake by Chef Florent Margaillan at Royal Mansour, Marrakech
Joconde Biscuit (Almond Sponge Cake):
70 g Almond Powder
70g Icing Sugar
20g Corn Flour
100g Whole Eggs
130g Egg Whites
35g White Sugar
1 Vanilla Bean
Use a mixer on 3rd speed for 3 minutes to beat the icing sugar, almond powder, eggs, vanilla and corn flour. Add the melted bugger. Beat egg whites with sugar. Stir in the mixture.
Spread a thin layer of the batter on a baking sheet. Bake for 7 minutes in a ventilated over at 190 C.
Vanilla Butter Cream:
2 Vanilla Pods
Heat the custard slowly, incorporate the small chunks of the softened butter. Whisk and heat gently until smooth and creamy. Spread over the biscuit and roll. Refrigerate for at least 2 hours before serving. Trim the ends of the cake. Decorate.
Roasted Duck with Red Cabbage from Ocean Restaurant at VILA VITA Parc, Algarve
1 duck (Approximately 2kg)
Freshly Ground Black Pepper
1 Large Onion
1 Sprig of Tarragon
Sprigs of Rosemary and Thyme
For the Red Cabbage:
½ Red Cabbage
¼ Liter of Red Wine
3 Tbsp of Vinegar
200ml Orange Juice
1 Small Onion
1 Small Apple
30g Duck Fat
30g Apple Puree
20g Blackcurrant Jelly
3 Grated Floury Potatoes
5 Slightly Crushed Allspice Grains
1 Pinch of Cinnamon
To prepare the duck:
Take out the offals from the duck and wash it both from inside and outside. Separate de wing bones at the first joint. Remove the excess fat, especially from the tail, and store it. At the back side from the duck, scrape the fat from the breasts. Using a sharp knife, cut, from both sides, the U shaped bone connected to the sternum and take it out with your hands.
To cook: Season the duck inside and out with salt, pepper and ground tarragon. Peel the large onion, cut the apple in quarters and take out the seeds, then dice everything. Take off the leaves from the tarragon, chop them and mix them with the onion and apple dices. Season with salt and pepper and fill the duck with the mixture.
Knot the duck legs with kitchen string and pull them from both sides over the duck’s breast fixing them at its back. Pre-heat the oven at 190 °C.
Fill a big roaster with water only until covering the bottom and heat it. Place the duck on a grate over the roaster. Let it pre-cook, covered, in the dust for 5 minutes. Then, let the duck roast in the pre-heated oven for 50 minutes, baste occasionally with the meat juice. During the last 10 minutes rise the temperature up to 220 °C. Brush the meat with the meat juice.
Meanwhile, mix the chopped cabbage with the red wine, vinegar and orange juice and let it mature for 1 hour.
Cut the peeled onion and apple in dices and pan-sear them in the duck fat. Powder with a pinch of sugar and add the drained red cabbage. Braise for a few moments, then baste with the marinade, add the other ingredients and let cook, covered, in order to remain firm to the bite.
Take the duck out of the oven and let it rest for a while. Serve the entire duck at the table and cut out the breasts. Serve with duck sauce, red cabbage and potato dumplings.
Red Onion Marmalade by Mason Rose’s Caragh Ashley
Caragh says, “I have to make this every Christmas. My family demand it!!”
3lbs Red onions (sliced)
0.5 lbs sugar
0.25 cup red wine vinegar
1.25 cups red wine
0.25 cup of port
1/8 cup soya sauce
Sweat onions in tiny amount of olive oil. Add rest of ingredients. Simmer and reduce until liquid has almost evaporated.
Duck egg custard tart & Nutmeg Ice Cream from Flemings Mayfair, London
For professional chefs!
Tart base (sable)
67g ground almonds
202g icing sugar
Mix your dry ingredients on the kitchen aid with paddle then add in soft butter & eggs until combine. Roll one tick under thickness 3. Blind bake at 165c for around 20 mins, egg wash and make sure there are no holes at the bottom.
Custard (yields 1 tart)
85 duck egg yolk only
1 vanilla pod
3 tsp vanilla essence
6 g nutmeg
Place in the thermomix and cook to 85c as per anglaise for about three mins. Pour in the tart cases til the very top.
Vanilla Pastry Cream
1 nutmeg grated
1 vanilla pod
40 custard powder
60 corn flour
Boil milk with vanilla pod and nutmeg. Mix the dry powders and after pour over the yolk and whisk til smooth (if not smooth add a little bit of the milk from the pan to help). When the milk is boiling pour it over the yolk mixture in two or three stages so to avoid lumps. Pour back the mixture in the pan passing it through a fine chinoise so to have a smooth and consistent product. Boil over happy flame for about 2 to 3 mins. Take off the fire, whisk in the butter, put in a flat tray so to cool quickly, cover with clingfilm.
Smoked blueberry sauce ( you can also make it without smoking)
2 lemons juiced
5g corn flour
250 ice cubes
50g sprigs mint to infuse
Lemon juice to taste
Cover ice with clean film & use cold smoker to smoke the blueberries on top of the ice, after 30 mins remove and place in a pan to melt the ice. Add sugar and the mint to infuse 20 mins, then remove the mint, mix the corn flour with a little water then whisk into the blueberries. Once thickened remove from heat, and then blend to a puree, cool, add lemon juice to taste.
Nutmeg Ice Cream
1 litre milk
2 whole nutmeg grated sprigs lavender
134 whipping cream
321 milk powder
118 glucose atomised
Place water and trimoline in the pan with nutmeg, when around 40c add gluco atomised sugar and stab, when around 60c add milk powder, bring to 85c. once cool. Pass through a fine chinoise.