SAVOUR ‘CUISINE VITALE’ GASTRONOMY BY ACCLAIMED CHEF KEITH FRISLEY AT THE MONARCH HOTEL

- 27 May 2010

CHEF KEITH FRISLEY

Having grown up in the cosmopolitan city of Cape Town, Keith Frisley decided to return to his birth place Johannesburg to expand his horizons on his new found love ‘fine dining gastronomy’.

During his formative years, Keith had a passion for fast cars, the great outdoors and technical drawing and decided to study mechanical engineering. Little did he know that his employ on the Spoornet mainline trains that journeyed across South Africa and Zambia would expose him to the hospitality industry and in particular, fine-dining cuisine. The energetic pace, adrenalin charge and creative expression of cooking was a revelation for Keith; he discovered his passion and natural affinity for cuisine and instinctively knew that he was destined to become a leading chef. Inspired, Keith moved to Johannesburg and immediately enrolled into Sandton Hilton’s School Academy of Chefs. There Keith had the opportunity to be coached by Chef Luc Bollen, and subsequently proceeded to create gourmet delights at elite destinations in Johannesburg such as the Grace Hotel in Rosebank, Sandton Sun and Towers, The Michelangelo to the Hilton in Sandton.

Involved in local and international competitions, Keith became a leading player in the culinary arena and was honoured with several accolades; a double gold at Austria’s 30^th Culinary Celebration, 2nd place in the RAPS 5 Star Challenge, 3rd place in the WACS World Youth Competition in Holland, 2^nd place in the Chain de Rotissuers and first place in the Gold Hat Chef competition. Keith was also approached to represent South Africa in the Culinary Olympics in Luxembourg but declined the opportunity to take up position at the Westcliff Hotel to work alongside culinary master and Michelin Star Chef Sven Niederbremer. Working with Sven was one of Keith’s highlights; together they formed a compelling team and created many culinary successes at the Westcliff Hotel. Thereafter, they both relocated to the boutique establishment in Rosebank, the Monarch Hotel. Later on, Sven returned to Bremen in Germany to expand his horizons in the international arena, and Keith took over as Executive Chef.

Exposed to a variety of international gastronomy, the Spanish cuisine influences left an indelible impression on Keith. Over the recent years, Spanish cuisine has exploded internationally and become an ‘in fashion’ trend as it caters to healthier lifestyles. The Spanish appreciate creativity and value food as a way of life. Specialising in Cuisine Vitale, Keith conjures gourmet creations which marry gastronomy with well being. Keith Frisley is fundamentally influenced by quality, fresh local ingredients, clarity and natural infused flavours.

Chef Frisley lives up to his impressive resume by preparing high standards of fresh, simple and authentic gourmet pleasures that are not only delicious, but wonderfully prepared and artistically presented. And for those diners wishing for the ultimate culinary experience, a seven course gourmet meal paired with leading local and international wines can be savoured at the Monarch Hotel. Menus at the Monarch will change from time to time to ensure a sense of seasonality, freshness and creativity.

Known for his innovative Cuisine Vitale signature recipes, Chef Keith Frisley shares one of his latest seasonal offerings at the Monarch Hotel.

Roast Duck Breast with pear, turnip and black bean puree

Ingredients:

160g duck breast
1 bay leaf
2g sesame seed oil
20g chopped red pepper
20g baby carrots
20g chopped yellow pepper
40g plums
60g pineapple
40g pear
40g turnips
10g soya
40g beetroot
20g unsalted butter
60g black beans
20g plum sauce
2g micro leaves
2g salt
2g pepper
2g sugar
30g white Balsamic vinegar
2g fresh thyme
2g fresh rosemary
10g olive oil
60g sugar

Marinate the Duck Breast:
Score the duck breast and marinate in plum sauce for 30 minutes in the fridge.

Preparing the Black Bean Puree:

• Soak the black beans in water overnight
• Cook the black beans together with thyme and rosemary on low heat for 30 minutes.
• Remove the herbs and strain off the water
• Blend the black beans until smooth
• Set aside in fridge to chill.

Preparing the Vegetables:

• Boil the red and yellow peppers with pineapple, balsamic vinegar, sugar with bay leaf and peppercorns creating pickling brine.
• Peel the carrots, turnips and pears
• Cook the carrots, turnips and pears in pickled liquid for 10 minutes.
• Peel and cook the beetroot in a separate pot for 20 minutes

Cooking the Duck Breast:

• Pan fry the duck breast with no butter and no olive oil on a hot grill until the skin is crisp
• Place in the oven to roast for 5 minutes / allow the duck to rest for 2 minutes before serving.

Final preparation of Dish:

• Roast the carrots, turnips, beetroot and pears in the oven with herbs thyme and rosemary
• Heat the black bean puree with butter and place onto dish
• Place roasted vegetables and duck onto dish
• Mix the roast juices of duck with an emulsion of soya sauce and sesame oil, then spoon over the duck breast onto the plate
• Dress with micro leaves.