Surprise ingredients
What can the chef come up with?
Some people often express surprise when I mention that I have cooked a meal … “You cook?!”, they exclaim. I am not sure what they think I do when it comes to feeding myself. I suppose it is true that, there are times when I do go “out to dinner” more than I eat at home … and, it is true that there are times when there doesn’t seem to be enough time to prepare a meal properly.
Because I am busy most weekdays, I tend to follow the example of my mother and do a “weekly shop”. In her case, she went shopping on payday … my father was a postman and paid weekly. When I began work as a teacher, we were paid monthly but, although some of my colleagues did go on a monthly shopping expedition, (topping up with with a trip to the local store for “fresh food” as and when needed), I tended to go shopping on Saturday mornings … unless there was a Rugby match in which case I’d later.
I used to plan ahead … say, five meals, … and then try to pick up the necessary ingredients. I would also buy some “odds and ends” that could be easily adapted to several recipes.
As it happens, a lot of people here seem to shop daily … they decide what it is that they want to eat that day … and go out to buy the ingredients that they don’t already have.
Old habits, however, die hard, and although I still tend to do a “weekly shop”, these days I often find myself going to the fridge, looking at what’s there – what the kids haven’t already consumed – and asking myself “what can I make with these ingredients?”
A lot of the dishes, therefore, are often a “mish mash” rather than a planned menu.
Last week a group of chefs from Kyrgyzstan apparently had exactly the same problem … normally they would have a larder stocked with ingredients suited to their menu … but not on this occasion. They were taking part in a competition … in Almaty in neighbouring Kazakhstan.
Organized by the Association of Chefs of Kazakhstan, in order to raise the profile of the profession, and as an opportunity for experienced chefs to share their experience with their younger colleagues.
The competition attracted a field of over a hundred chefs from Kazakhstan, Kyrgyzstan, Russia, Saudi Arabia and the Ukraine. There was a section for the “Best Chef of the Year” for participants from Kazakhstan, but for the main event competitors were organized into teams of three.
They had no idea what dishes they would be called upon to prepare … or what ingredients they would to work with. Each team was presented with a “black box” of ingredients and they had just 110 minutes to decide what to do with them – and then prepare and serve up a dish using them.
A team of chefs from Kyrgyzstan looked at the contents of their box and came up with a Fish Carpaccio as an appetizer, (an Italian dish made with raw meat or fish thinly sliced or pounded thin, with a marinade made from lemon juice, vinegar, olive oil, and seasoning – salt and pepper), Carré d’Agneau for the main course, (otherwise known as a Rack of Lamb) and a Chocolate Mousse dessert.
That was enough for them to be awarded the Grand Prix.
I think that Congratulations are in order.
In the meantime, I wonder if this means that we are likely to see a Kyrgyz version of Masterchef on Kyrgyz TV in the near future.
Next year the Association are holding the competition in Astana and they are promising a bigger and better event. It would nice to think that the team might be there to defend their title …
Bishkek
Here’s an extract from a report from Vecherniye Bishkek newspaper, (the original is in Russian):
And in the black box was hidden gold!
The Kyrgyz chefs who participated in the first International Food Festival in Kazakhstan were showered with awards. They collected a sumptuous collection of medals won “gold”, “silver” and “bronze”!
Regina and her team
The Culinary duel took place in Almaty, and was organized by the Association of Chefs of Kazakhstan, headed by Alexander Tregubenko, who, by the way, recently attended at a reception in honor of the establishment of the Guild of Chefs of the Kyrgyz Republic. By the way, he also suggested that our professionals participate in the culinary competition.
To represent the country and showcase their abilities in Almaty went Chef Oleg Kuvshinov, Andrew Burenko and pastry chef Daria Kozhuhov, and the team-leader Regina Smanova. She was one of the founders of the Kyrgyzstan’s Guild of Chefs.
– It was our first culinary duel, and, of course, we are happy that we returned victorious, – says Andrey Burenko.
– The competition was held in six categories: fish, lamb, bread table, fitness dish, pasta and the “black box” – says Oleg Kushinov.
– Before that, we were preparing hard, trying to come up with something original. A few times, so to speak, we rehearsed for the competition “black box.” Its feature is that the team does not know what products are in the box until the last moment. From these ingredients we have to come up with a full menu, (appetizer, main course and dessert) in ten minutes, and then cook everything on the menu within 110 minutes. Regina several times rehearsed us for this competition, so we were prepared for the main action. And efforts were not in vain. Our team won the gold medal is in the “black box”!
– It took us about 10 minutes to unpack products. While there have been other small force majeure, but it all ended well – laughed Daria Kozhuhov. – I remember when I unpacked the products in the box, the first thing that came to hand – mozzarella cheese! I will not say I was happy. This is a product that can hardly be called universal. But how was glad I was when I found the eggs! This meant that I could prepare dessert. But in general, the composition of the black box was varied, which allowed us to dream. This berries, vegetables, meat, fish, herbs, mushrooms, cheese, spices, flour …
– The menu was prepared in the same breath, because we worked as a team. And felt the team spirit. Everyone is responsible for his work, and ultimately that is what led us to victory, – said Andrey Burenko.
Perzola with spinach roll of red mullet, berry mousse – gusto
According to Regina Smanova, the chefs decided to cover all the nominations and therefore participate in all competitions. In the end, it allowed each participant to demonstrate their talents. For example, Oleg has proven that he knows all about lamb.
– He cooked lamb fillet in a spinach shell. Served in a sauce of dried apricots and fresh grapes. He specifically chose this combination to showcase the wealth of our land. And on a side dish of zucchini rolls with soft cheese. I think that unlike the rest of the participants in that rib filed separately from meat, but as an element of decor – suggested the chef. He also prepared for the contest judges and spectators a multicolored ravioli. Coloring the dough with the juice of vegetables – carrots (orange), beets (red) and spinach (green). The filling consisted of spinach with Riccota (cottage cheese). Plus a sauce with zucchini, sun-dried cherry tomatoes and grated Parmesan. It turned out a classic Italian dish.
Andrei presented a fitness dish of scallops on a bed of pumpkin, accompanied by a green sauce with cream and shrimp in a glass – an original submission. It looked very appetizing!
– And it tasted good, too – laughed Burenko.
Daria prepared a sumptuous bread table. The abundance of baking was very different: a spinach bread, rolls with curry, a classic bread … The form was also varied, with patriotic overtones, for example a tyundyuk.
And our team has filed Perzolu with Ratatouille under an onion sauce flavored with fatty tail – a good mix of European and national cuisine. Roulette with chocolate mousse and a light berry-cream souffle and appetizers – Carpaccio mde with fillet of red mullet sprinkled with lemon juice, olive oil, salt and pepper.
– The jury consisted of masters, (The director of the Association of Community chefs cooking the World Communities (WACS) in Africa and the Middle East, Thomas Googler, the President of the Russian Association of Culinary, Viktor Belyaev, who for 30 years was the chef in the Kremlin, the President of the Turkish Association of Chefs, Tekin Gyunadin … and four other famous chefs from Romania, Croatia, from Cyprus and Kazakhstan), – said Regina Smanova.
– And so it was nice to hear from true professionals the many good words about us. Many noted our cohesion, training and discipline. By the way, the jury awarded our guys bronze medals and diplomas in the category “Fish” and “Pasta”.
Smanova adds that victory inspires, giving us even more confidence in our chefs, this triumph is only the first step on the way to more achievements. If only there were more sponsors willing to support a professional to participate in international competitions, it would be great!
On the basis of all competitive nominations Oleg Kushinov won the silver and bronze medals. Andrew Burenko received a “bronze” in the category “Healthy course.” And Daria Kozhukhovo awarded a silver medal for her “Bread board”. Gold medals were awarded to the chefs in the team standings.
Another bronze medal in the category “Lamb” was awarded to the Chairman of the Association of Kyrgyz Chefs, Shukhrat Sharipov. He also participated in the competition, but outside of the team.
More photos online http://www.vb.kg/249818