Asian Food Channel's Nordic Flavors with Tareq Taylor

The host of Asian Food Channel's Tareq Taylor's Nordic Cookery, Tareq Taylor recently concluded his Asia Tour with stops in Singapore, Malaysia, and the Philippines.  

The third in a series of Asian Food Channel's celebrity chef tours, which included Rebel Without a Kitchen's Matt Basile and Bal Arnesson from Spice Goddess and Spice of Life with Bal Arnesson, Tareq Taylor shares his passion for sustainable food principles, organic produce, and locally-grown food in one memorable lunch.

Tareq Taylor's passion and commitment for locally-grown and organic produce is evident in his Slottstradgards Cafe (or Castle Garden Cafe) located in the Royal Park in Malmo, Sweden, where bulk of the ingredients are sourced exclusively from the cafe's very own garden. An emphasis on the best and freshest ingredients can make even the simplest dish come alive with so much clean and bold flavors, a signature of classic Nordic cuisine.

Tareq Taylor then heads back to the Sage Bar's kitchen and prepares the first course. Each component of the first course is meticulously arranged and plated, and only the freshest ingredients are used for maximum flavors. With Tareq Taylor's approval, the first course is then served...

Tareq Taylor's elegantly plated Beetroot and Potato Cake with Goat Cheese, Sweet and Sour Honey and Walnuts is a visual representation of his culinary philosophy, perfectly illustrating that even the simplest dish made from the freshest ingredients can deliver rich and upfront flavors.

The fresh beetroot's refreshing and subtle sweet note is enhanced by the sharp yet light layer of acidity from the cider vinegar, and the creamy freshly made mustard mayonnaise completes the medley of flavors. The fresh herbs and micro greens add both texture and minty flavors, along with the pumpkin seeds, walnuts and creamy goat cheese.

For the main course, guests can opt for the Cod with Apple and Edelflower...

...or the Lamb, Lavage, and Dried Apricots. I go for the Lamb...

Perfectly cooked, tender and juicy, without the usual gamey flavor. The richness of the lamb contrasts with the intense flavors from the dried apricots for balanced flavors. Almost fork-tender, I almost thought the lamb was slow cooked like a sous-vide. But Tareq Taylor simply smiled and said the lamb was just lightly seared on the bone and finished in the oven before carving the serving portions. The simplicity in the cooking method says it all, and this is probably one of the best lamb dishes I've had in a long time. Seriously good.

For dessert, Tareq Taylor's Deep-Fried Crepes with Berries, was served, yet another dish with contrasting textures and flavors. The comfortingly crisp crepe, the rich and smooth vanilla ice cream, and the sweet and tart notes of the fresh berries blend together in an indulgent dessert.

Simple yet flavorful, with the best and freshest ingredients, highlighted in an elegant three-course lunch by Tareq Taylor at Makati-Shangri-La's Sage Bar.

Tareq Taylor then joins us as I happily go through my dessert. "Having travelled the world, the distinct flavors of Asian cuisines continue to fascinate me. There is something special about Asia's love and passion for food that reminds me of home," said Tareq. The Asian Tour includes a stop in Singapore where Tareq Taylor meets the Asian Food Channel's Food Hero winner, Sarah Benjamin. "I have heard so many great things about Singapore, Malaysia, and Manila, and I am excited to learn more about some of Asia's culture and cuisines with Asian Food Channel's homegrown Food Hero, Sarah Benjamin. I look forward to sharing my passion and commitment for sustainable food principles, organic produce and locally-grown food with her and Asian Food Channel fans." Simplicity, freshness, bold flavors and a pure approach to cooking. And one of the best dining experiences yet.

A memorable weekend lunch at Sage Bar, with Asian Food Channel's Tareq Taylor joined by Makati Shangri-La's chefs. And just in case you want to recreate some of Tareq Taylor's Nordic flavors, here are the recipes...

Beetroots and Potato Cake with Goat Cheese, Sweet and Sour Honey and Walnuts
Ingredients (Serves 4)
250g potatoes
250g beetroots
2 tbsp. butter
2 tbsp. honey
2 tbsp. apple cider vinegar
200g goat cheese (chevre)

Garnish
Watercress, flower cress
100ml walnuts
Mache, corn salad
1 chioggia beet
1 yellow beet

Wash the beets and cut away the leaves. Cook in unsalted water until soft. Place the cooked beets on cold water for ten minutes and then peel and cut in half.

Pickled Mustard Seeds
3 tbsp. yellow mustard seeds
1 tbsp. brown mustard seeds
300ml water
50ml acidic vinegar 12%
150ml caster sugar

Place all ingredients in a small pot and bring to a boil. Put in a bowl and set to cool down.

Pumpkin Seeds
100ml pumpkin seeds
1 tbsp. virgin olive oil
1 tsp. salt
50ml finely chopped shallots
Roast the pumpkin seeds in olive oil and add salt. Place in a bowl and cool down. Add shallots and pickled mustard seeds to the pumpkin seeds.

Mayonnaise
2 egg yolks
1 tbsp. hot mustard
2 tbsp. apple cider vinegar
1/2 tsp. salt
200ml virgin rapeseed oil

Beat egg yolks, mustard, vinegar and salt. Add the oil slowly while continuously beating until you get a nice thick and smooth texture.

Lamb, Lavage and Dried Apricots
Ingredients (Serves 4)

2 tbsp butter
salt and black pepper
800g tender lamb (ribeye or tenderloin)
8 twigs of lemon thyme

8 spring onions
10 dried apricots
20-30 leaves of fresh lavage

2 tbsp. virgin olive oil
4 leaves of pointy head cabbage or 4 leaves of char
100ml hazelnuts
salt and black pepper
1 lemon

Cod with Apple and Elderflower
Ingredients (Serves 4)

Elderflower Gel
100ml elderflower cordial
100ml elderflower or apple cider vinegar
3 gelatine leaves

Apple and Cress Salad
2 Granny Smith apples, diced
1 bunch of watercress
1 tbsp. apple cider vinegar
1 tbsp. rapeseed

Cod
700g cod loin (if possible, tongue and cheeks)
butter for cooking
salt to taste

Garnish
Dill
Cress
Chervil

Start with the elderflower gel. Mix the liquid in a bowl and let the gelatine leaves soak until soft. Remove the gelatine from the liquid and melt in a Bain Marie or in a pot on slow heat. Pour the gelatine back into the cold liquid and allow to set in the fridge for about 1-2 hours.

Prepare the salad. Combine apples, vinegar and oil in a bowl. Dress the salad with watercress. Cut the cod in portion sizes and cook in a generous amount of butter. Baste the cod continuously until done (approximately 10 minutes). Add salt to taste.

Serve the cod together with the apple salad and top with elderflower gel.

Deep-Fried Crepes with Berries
Ingredients (Serves 4)

2 eggs
400ml Milk
200ml plain white flour
1 tsp. salt
butter for frying
400g fresh berriesm raspberries, strawberries, sea buckthorn, blueberries
500ml oil, for deep-frying
Icing sugar for serving
Vanilla Ice Cream

Catch Tareq Taylor on the Asian Food Channel in Tareq Taylor's Nordic Cookery, Monday to Friday, at 12am now through the 24th of October.

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