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    chicken breast with vegetables

    Chef Garde really cares about our readers. Which is why he’s making sure they get lots of healthy vitamins in this vege-packed chicken dish.

    PHOTO ALEXEI VIKTOROV / TEXT KITTY GEDDES feedback

    Chicken breast 160 g

    Zucchini and broccoli

    ratatouille 110 g

    Julienne of spring onion,

    red pepper and zucchini 12 g

    Rosemary sauce a splash

    Lemon-honey sauce a drizzle

    Slice of bruschetta one

    Sea salt and olive oil to taste

    1. Cube zucchini. Use only broccoli heads. Fry both in oil and add grated parmesan. Vegetables must be crunchy.

    2. Fry chicken breast until golden brown. Place the breast on top of the ratatouille.

    3. Add julienne vegetables.

    4. Heat some red wine, a cube of chicken stock in a pan and add rosemary. Reduce.

    5. Pour a mixture of honey and lemon juice onto the chicken, then pour rosemary sauce around the vegetables.

    6. Place the bruschetta on top.
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    chef

    Executive Chef Emmanuel Garde, takes his guests on a culinary tour of the world in the six restaurants inside the Ararat Park Hyatt Hotel.

    This executive chef at the Ararat Park Hyatt Hotel shared the secret to how to make a great omelet and how to prepare for hordes of guests.

    During winter people can get into a bit of a cookery rut. Can you suggest one spring ingredient that could help people spice up their cooking?

    My favorite ingredient that is available only in May and June is white asparagus. You just have to cook the asparagus in water but not for very long, maybe five minutes. It is really good when it is crunchy. Then cover it in fresh hollandaise or two poached eggs.

    Any advice on catering for large numbers?

    If you are celebrating an event with family and friends, you don’t want to be in the kitchen slaving away. A barbecue is the solution. Simply marinate your meat the day before and then put it on the barbecue. If you have any vegetarians, just put some potatoes in tin foil and put them in the coals of the fire. When I take my chefs to the dacha and we have a barbecue I give them five liters of mayonnaise and say make some sauces. They add fresh herbs to one, tomato ketchup to the other, garlic and chives to a third. It is simple but tasty.

    Are there any dishes that you serve here at the hotel that our readers could easily recreate at home?

    One of the simplest dishes is a mille feuille of avocado and crab meat. It’s just avocado cut into thin slices and crab meat mixed with mayonnaise, chives, salt, pepper and Tobasco sauce. You just build it up on the plate; avocado, crabmeat, avocado and so on like a mille feuille. Drizzle balsamic vinegar on the dish and add a few sun-dried tomatoes. It’s super!

    Some people believe that the way to test the quality of cooking at a five-star hotel is to order the omelet. Can you give any advice as to how to make five-star omelets?

    Sure. First you gently heat some butter in a pan. Mix three eggs in a bowl with chives, tarragon, parsley, salt and pepper. The seasoning must be mixed right through. Then add the mixture to the pan, making sure that it does not bubble. Allow it to sit for a while, don’t shake it. Let it cook for a while and then put it in the oven, just to let the top cook.

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