FARM TO TABLE. Chef Matt Demery brings his award-winning, farm-fresh cuisine to the tables of Grand Hyatt Jakarta’s renowned C’s Steak & Seafood Restaurant. Here, he shares some of his delectable recipes
Chef Matt Demery is the new Chef de Cuisine at C’s Steak and Seafood Restaurant at the Grand Hyatt Jakarta
Over the years, C’s Steak & Seafood Restaurant at Grand Hyatt Jakarta has satisfied meat connoisseurs with their fresh selection of seafood and the finest choice of Australian and US Prime Beef. With the appointment of Chef Matt Demery as its new Chef de Cuisine, the menu at this casually chic restaurant gets a modern makeover without losing the best imported steaks and fresh seafood it has become famous for. Chef Demery and his team have introduced lighter, funkier dishes across the menu’s selection of appetizers, main courses, side dishes and desserts. The chef ups the ante with his arrival by introducing the Farm to Table concept at C’s. This dining program focuses on sourcing locally produced ingredients from Jakarta, Flores and Bali. By doing so, diners support the local farmers and enjoy the freshest ingredients to ensure the tastiest meals. Chef Demery has honed this talent for creating farm-fresh menus through his experience at the famed Blue Duck Tavern Restaurant at Park Hyatt Washington DC. During his tenure there, the restaurant was impressively ranked at #7 in Washingtonian’s list of the “100 Very Best Restaurants” just this past January. Chef Demery now brings his vast knowledge of farm-fresh techniques to the respected establishment that is C’s, taking Jakarta’s colorful culinary scene to new and natural heights.
SHAVED VEGETABLE SALAD
Between the bright colours, refreshing dressing and playful cuts, this meal opener is a simple and charming salad that is sure to delight all who come across it.
Ingredients
- 1 easter egg radish
- 1 chiogga Beet
- 1 cauliflower
- 1 baby carrot
- 1 red pepper
- 1 yellow pepper
- 1 cucumber
- 1 asparagus
- 1 leek
- parsley
- baby lettuces
- salt
- black pepper
- 25 ml lemon juice
- 75 ml olive oil
Method
Shave vegetables as thin as possible using a mandoline. Refresh them in ice cold water. Spin dry in a salad spinner. Season with lemon juice, olive oil, salt and pepper before plating.
SEAFOOD BOUILLABAISSE
Bouilabaisse is a traditional Provençal fish stew originating from the port city of Marseille. In Chef Demery’s interpretation, hearty pieces of an assortment of fresh seafood make for a savoury and satisfying meal.
Ingredients
Bouillabaisse broth:
- 200ml of olive oil
- 2 bulbs of fennel, roughly chopped
- 2 red peppers, roughly chopped
- 10g of sea salt
- 20g of tarragon
- 4g of black pepper, crushed
- 1kg of fish bones
- 1kg of plum tomatoes, roughly chopped
- 30g of tomato paste
- 2 pinches of saffron
- 2 lemons, juiced
- 40g of butter
- salt
- black pepper
Rouille:
- 3 egg yolks
- 2g of salt
- black pepper
- 1 lemon, juiced
- 1 pinch of saffron
- 1 pinch of cayenne pepper
- 200ml of olive oil
- 200ml of vegetable oil
- 4 garlic cloves
To plate:
- 1 plum tomato
- 100g Prawn
- 100g Seabass
- 100g Sea Scallop
- 100g Yabbies
- 2g of parsley
- 2g of basil leaves, chopped
- 2g of tarragon, chopped
- 2g of chives, chopped
Method
To make the broth, put the olive oil into a large pan over medium heat. Once hot, add the fennel and cook for 3-4 minutes without colouring it. Add the red peppers, sea salt, tarragon and pepper, and cook for another 2-3 minutes. Add the fish bones and tomatoes, then cover with water to a depth of 2.5cm and bring to a simmer.
Skim off any scum from the top, add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third.
Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve, pressing the solids with a ladle to extract all the liquid. Then pour through a fine chinois, this time without pressing. Add the lemon juice then pour into a blender and add the butter. Blend. Check the seasoning and pass again through a fine sieve. Chill broth until needed.
To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper. Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed. Finally, peel and seed the tomato and chop the flesh finely to make concasse. Heat 500ml of the bouillabaisse broth to a simmer, add 30g of the rouille and whisk well. Pour the broth into a medium sized soup bowl. Add the seafood and arrange to your own liking.
RED WINE GLAZED WAGYU BEEF CHEEK
One of the new stars of C’s revamped menu, the Wagyu beef cheek is cooked sous vide, ensuring that the tender meat is cooked evenly throughout.
Ingredients
- 700g of Wagyu beef cheek
- 100g of seasoned flour
- 50ml of vegetable oil
- 150g of carrots, roughly diced
- 150g of onion, roughly diced
- 1.1l of red wine
- 4 garlic cloves, chopped
- 1 bouquet garni
- salt
- pepper
Method
Gently roll the pieces of meat in the seasoned flour. Heat the vegetable oil in a large, heavy, heat-proof casserole dish until very hot and brown. Cook the meat quickly and evenly and then put aside. Add the diced carrots and onions to the dish, cover and sweat them gently for 10 minutes. Holding the lid over the casserole, pour away all of the cooking fat from the surface. Deglaze the dish with the red wine and bring to a boil. To do this, as it heats, drag a wooden spoon along the bottom of the pan to free any solids that may be stuck to it. Following this, add the garlic and bouquet garni and seasoning to the liquid.
Add the meat back into the dish, replace the lid and cook in the oven for 3 hours at a low simmer until the meat is very tender. Stir regularly, adding a little water if there is too much evaporation. Remove the casserole dish from the oven. Lift out the pieces of meat with a slotted spoon and place in another pan, then pass the sauce through a fine sieve over the meat. Discard the vegetables and the bouquet garni. Place in a wide rim bowl and garnish with sauce and herbs.
GINGER PANNA COTTA, DULCEY CREMEUX, GINGER ICE CREAM
End on a sweet note with the surprising touch of ginger for dessert. The textures and flavours of this dessert are guaranteed to charm diners at the end of a meal.
Ingredients
Ginger-vanilla panna cotta:
- 315ml of milk
- 100g ginger
- 190g of caster sugar
- 1 vanilla pod
- 500ml of double cream
- 4 gelatine leaves
- Ginger ice cream:
- 300ml of milk
- 75g of crystallized stem ginger
- 1 vanilla pod
- 2 eggs
- 50g of caster sugar
- 50g of milk powder
- 3g of agar agar
Crumble mix:
- 50g of caster sugar
- 50g of plain flour
- 50g of butter
- dulcey cremeux:
- 1 1/2 cups heavy cream
- 12 ounces best-quality milk chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1 1/2 tablespoons bourbon
- 4 egg yolks
Method
Place all of the panna cotta ingredients,apart from the gelatine, into a pan and bring to the boil. Soak the gelatine in cold water for 5 minutes, then squeeze and add to the other ingredients before they boil.
Cool the mixture using a heatproof container filled with ice, whisking continuously, then strain. Pour into a shallow clingfilm-lined tray at a thickness of 30mm and leave to set. For the ginger ice cream, heat the milk with the ginger and then split and scrape the vanilla pod into the mixture. Separate the eggs and whisk the egg yolks, sugar and milk powder together. Set aside.
Blend the infused ginger milk mixture and pass through a sieve. Pour the milk mixture over the whisked egg mixture and beat until completely combined. Transfer to a new pan, add the agar agar and heat to 85°C. Remove from the heat and allow to cool. Blend in an ice cream maker to finish.
Mix the crumble ingredients together until you have fine crumbs. Preheat the oven to 180°C Place in a thin layer on a baking tray lined with baking parchment and bake for 20 minutes or until golden brown.
To make the caramelized white chocolate dulcey cremeux, place it into a medium saucepan and bring the cream to a simmer. Remove from the heat. Add eggs and white chocolate. Let stand until melted, usually about 2 minutes. Whisk vigorously until smooth, then stir in the bourbon. Refrigerate until chilled, at least 4 hours. Following this, plate the elements of the dessert together before sprinkling the crumble over the top to finish. Bon appétit!
SHARE THIS ARTICLE
