CHEF'S PROFILE AND RECIPE – FEBRUARY 2020

Roxanne Lange

ROXANNE LANGE

CHEF DE CUISINE

Roxanne Lange is a Dutch national who trained at culinary school in Rotterdam and gained practical experience working for noted Michelin-rated restaurants in Europe before coming to Thailand. She worked with Michelin star chef and fellow Dutch national Henk Savelberg in Holland, where she was sous chef, and later at Savelberg Bangkok, where she was the greatly admired chef de cuisine. Chef Roxanne uses experiences from her own background and world travels to prepare highly individual modern interpretations of French cuisine with an emphasis on sustainable produce. She is one of Marriott International's youngest female chefs de cuisine and she sources only the finest of European ingredients in combination with locally grown organic produce, and she also uses botanicals grown in the herb garden on the deck outside the restaurant. 

 


ROXANNE LANGE SHARES A RECIPE

THAI MUD CRAB AND CUCUMBER

THAI MUD CRAB AND CUCUMBER

SERVES 1 PERSON

 

? PREPARE THE BONITO MAYONNAISE:

25 grams Egg Yolk

25 grams Bonito Powder 

16 grams Sushi Vinegar

10 grams Mustard Dijon 

40 grams Water 

5 grams Salt 

450 grams Canola Oil 

METHOD:

Mix all ingredients together and slowly add the oil to make the mayonnaise

 

? PREPARE THE MUD CRAB:

500 – 600 grams per piece Mud crab

Steam the crab at 90 degrees (8 minutes for the body/ 12 minutes for the claws) 

METHOD: 

Prepare a bowl filled with ice water, just enough to cover the mud crab. Once the mud crab is cooked, immediately place in the ice water to cool. Once cool, crack the shells and remove the meat. 

 

? PREPARE THE CRAB SALAD:

30 grams Crab Meat 

3 grams Chopped Shallot 

3 grams Bonito mayonnaise 

2 grams Sour Cream

Lime zest & lime juice (to taste)

Pepper & Salt (to taste)

METHOD: 

Mix all the ingredients together and place aside. 

 

? PREPARE THE PICKLED BABY MELON:

1 medium Baby Melon 

250 ml Water

250 ml White vinegar 

125 grams Sugar 

2 grams Salt 

Coriander seed, bay leave, thyme

METHOD: 

In a pan, bring all ingredients to a boil, add the baby melon and switch off to let it cool. Then dice the baby melon into small pieces. 

 

? PREPARE THE CUCUMBER CONSOMMÉ:

2 pieces medium Cucumber 

½ pieces Shallot 

½ piece large Green Chili 

1 piece medium Tomato 

2 small Basil leaves

Lime juice (to taste) 

Pepper & salt (to taste) 

1 teaspoon Xantana 

METHOD: 

Mix all the ingredients together and marinate for 30 minutes. 

Blend the mixture in Thermo Blender until very smooth and pass through a towel. 

Keep the liquid and add the Xantana.

 

PREPARE THE CUCUMBER SPAGHETTI (Spaghetti machine no. 4)

Slice the cucumber through the machine into spaghetti strips. 

Leave for 2 hours in green parsley oil, just enough to cover the cucumber.

 

? EXTRA INGREDIENTS FOR GARNISHING: 

Roasted watermelon seeds

Crispy sourdough bread croutons 

Edible flowers 

Micro greens 

Tarragon

 

? PLATING: 

Place the crab salad in the middle of the plate; nicely decorate with the cucumber spaghetti.

Carefully put all the other ingredients on top and decorate with flowers and micro green.

Add the cucumber consommé when ready to serve.