What was the chef’s inspiration?
Chef Kattar was inspired to create a dish that uses local ingredients in the recipe, such as dates and saffron.
Ingredients
(Serves one)
• 1.1-1.4kg bonelessturkey breast
• 200g dates
• 10g saffron
• coarse salt and freshly ground pepper, to taste
• seven spices, to taste
• 200g dried apricots
• 100g unsalted butter
• 50g honey
• 100g onion
Method
1. Heat oven to 200˚C, remove the skin from the breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage.
2. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about ½ inch). Season with salt, pepper and seven spices.
3. Sautee the onion, dates and apricot with a bit of butter and add some seven spices onto it.
4. Spread stuffing evenly (about 2cm thick) over turkey, leaving a 2.5cm border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over
the seam.
5. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine.
6. Pan-fry until the turkey is a golden colour and add/glaze with the honey.
7. Cook for 40-50 minutes (the internal temperature should rise to 75˚C).
8. Slice, serve and bon appetit!
Final presentation
Serve the turkey sliced. Place the garnish on the side and the pan jus drips on the top of the turkey.
The Chef
Name: Danny Kattar
Nationality: Lebanese
Executive chef at the InterContinental Abu Dhabi, Danny Kattar has over 16 years of experience in the hospitality industry, working around the world before his arrival in the UAE. At the InterContinental Abu Dhabi, Chef Kattar looks after seven award-winning restaurants and bars, which serve global cuisines including Belgian, Brazilian, Thai, Italian and Japanese. He also manages the famous banquet facility at the hotel that caters for weddings, galas and the outside catering service for up to 2,000 guests. Chef Kattar will soon be adding two new restaurants to the portfolio of culinary collections – Byblos Sur Mer and the Bayshore restaurant. Byblos Sur Mer is a Lebanese restaurant that will offer authentic Lebanese cuisine in an atmosphere like no other with fantastic views overlooking the Arabian Gulf.
Describe your restaurants in one sentence…
The seven restaurants at the InterContinental Abu Dhabi include the Belgian Café, Chamas Brazilian churrascaria, Fishmarket, Italian restaurant Boccaccio, Selections, The Yacht Club (offering Japanese cuisine and marina views) and the Piano Lounge Cafe. The dress code is smart casual.
InterContinental Abu Dhabi, Al Bateen (02 666 6888).
