Enjoy classic English cuisine and innovative dishes in a laidback atmosphere
Marco Pierre White Grill brings a lively and sociable ambience to Dubai’s dining scene. The mood is set at the piano bar and lounge, where guests can mingle before enjoying classic English fare and innovative delicacies from the grill menu. Complete with an open kitchen and a private dining room, Marco Pierre White Grill is set to become an institution of quality food in a relaxed, social setting.
The Chef Chef Jenny Lorenzo As an accomplished team leader, Jenny Lorenzo’s role as head chef at Marco Pierre White Grill involves managing the kitchen and ensuring every dish is of the highest quality. As part of the initial launch team, Jenny was also heavily involved in the menu creation and is the culinary mind behind many of the restaurant’s finest creations. After graduating in international studies in 1997, she went on to pursue her ambition to be a chef and moved to Chicago where she began her career in the kitchen as demi chef de partie, looking after the daily preparation of ingredients. In 1999, Jenny was given the opportunity to work with renowned Michelin-starred British chef Gordon Ramsay at his famous London restaurant, Petrus. Jenny took her UK experience and moved backed to the United States where she was based in San Francisco for ten years, working her way up the kitchen ranks in five-star hotel restaurants such as St. Regis Hotel and Hotel Palomar. Jenny enjoys experimenting with food and strongly believes in working with a few key elements to allow her ingredients to shine.
Ingredients For the salmon cure ½ side salmon fillet, approximately 800g 1 bunch fresh dill 100g rough sea salt crystals 75g caster sugar 75g freshly ground black pepper
For the salmon topping ½ cup Dijon mustard ¼ cup fine, diced shallots ¼ cup chopped soft herbs (dill, chervil, parsley)
Method • Roughly chop the dill and mix thoroughly in a bowl with the salt, sugar and pepper.
• Put a layer of salt mixture on the base of a tray.
• Place the salmon fillet skin side down and fully cover with the salt mixture, reserving any extra for the next time.
• Wrap the salmon and refrigerate overnight for approximately 12 hours, making sure to check the salmon to ensure it is not too salty – if it is not firm with a sweet taste and slightly firm texture, return it to the fridge for further curing until ready.
• When ready, remove from the salt, wash the salmon and pat dry.
• Prepare the topping by mixing all the ingredient in a bowl.
• Spread the topping evenly over the top of the salmon, then wrap with cling film, place in the refrigerator and leave for at least a day.
• Remove the mustard from the salmon after one day and reserve for the plate
Ingredients Olive oil 3 cups crushed tomatoes (canned) 1 small, thinly sliced onion 2 stalks of thinly sliced celery 2 minced garlic cloves 1 bay leaf 500ml vegetable or chicken broth Salt and pepper ½ cup heavy cream
Method • Drizzle olive oil in a sauce pot over medium heat, then sautée onions, celery and garlic, and cook until tender. Reduce heat if necessary to prevent caramelising the vegetables.
• Add the canned tomatoes, vegetable or chicken broth and bay leaf, stew on low simmer until liquid is reduced by a quarter.
• Remove the pan from the heat, take out the bay leaf and then ladle soup into a blender while carefully securing the lid. Blend on high until smooth.
• Pour the soup back into the pot and reheat. Finish with heavy cream, salt and pepper to taste.
Ingredients Serves 4 4x 250g sirloin steaks ½ stick of butter 3 minced garlic cloves Salt Pepper
Method • Preheat an outside grill on high. In a small saucepan, melt butter over low heat with minced garlic and gently cook until the aroma of the garlic starts to come out. Remove from heat and set aside.
• Sprinkle both sides of each steak with salt and pepper, then grill steaks for 3-4 minutes on each side, or longer depending on preference. Remove steaks from the grill and let them rest for a few minutes.
• Generously brush each steak with the garlic butter, then serve.