The new executive chef at Café Le Boulanger, Ahmed Mansour, has recently updated the menu at this popular hangout perhaps better known for its shisha then its nibbles. Chef Mansour is hoping to change that.
He describes his Noisette Le Boulanger with special sauce as “a mix from the Middle East to the Arabian Gulf”.
Ingredients
- 150 g beef tenderloin
- 150 g chicken breast
- 3 butterfly shrimp
- 1 g black pepper and 2 g salt
Le Boulanger Special Sauce:
- 20 g HP sauce
- 30 g tomato ketchup
- Dash of tabasco sauce
- 1 g white pepper and 2 g salt
- 15 g white onion and red capsicum
- Lemon zest
- 4 pcs potato balls
- 4 pcs carrot balls
- 4 pcs fresh button mushrooms
- 4 pcs cherry tomatoes
- Season beef, chicken and shrimps with salt and pepper. Set aside.
- Julienne onion, capsicum and zest lemon.
- Prepare potato and carrots using a melon baller and keep soaked in water.
- Melt butter in pan.
- Place chicken, beef and shrimps in the pan and cook at high heat until done, set aside and keep warm.
- Sauté onion, capsicum and lemon zest.
- Add ketchup, HP sauce, Tabasco, white pepper, salt and de-glaze with a little water.
- In another pan sauté the potato balls, carrot balls, mushroom and cherry tomatoes in butter. Sprinkle with sugar.
- Place sauce on plate, followed by the beef, chicken and shrimps. Garnish the potato balls, carrot balls, mushroom and cherry tomatoes on the side. Serve immediately.
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