Fairmont Zero Waste Christmas

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Zero Waste Christmas HOW TO CELEBRATE A WITH FAIRMONT HOTELS & RESORTS

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Zero Waste Christmas HOW TO CELEBRATE A WITH FAIRMONT HOTELS & RESORTS

CONTRIBUTORS

The Savoy, a Fairmont managed hotel, London

Matthaios Tsistrakis, Head Chef Belinda Bowles, Head Designer Florist

Fairmont St Andrews

Chris Niven, Executive Chef

Fairmont Le Montreux Palace

Frederic Breuil, Executive Chef

Fairmont Quasar Istanbul

Soner Kesgin, Executive Chef

Fairmont Waterfront

Michael Pagnacco, Executive Chef

Fairmont Royal York Hotel

JW Foster, Executive Chef

Fairmont Banff Springs

Robert Ash, Executive Chef David Ryc, Sous Chef

Fairmont Pacific Rim

Glenn Thompson, Executive Chef

Fairmont Singapore

Chef Robert Stirrup, Director of Culinary Operations

This year, Fairmont Hotels & Resorts has expanded its sustainability practices beyond the walls of its hotels to help you have a greener festive season.

Fairmont’s culinary teams are highly committed to creating sustainable dishes that minimise food waste, use local produce and ingredients to their fullest to enhance the flavours.

Now, Fairmont chefs from across the globe are sharing their expertise with a selection of delicious recipes that help you make the most your winter leftovers and reduce your food waste at this indulgent time of year. From leftover turkey ragout and turkey and brussel sprout spring rolls to Eton mess and strawberry rhubarb cobbler, these recipes will delight both your taste buds and your conscience, as they help you reduce your food waste this festive season!

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Fairmont Hotels & Resorts is not only committed to sustainability and guest experience, it is also dedicated to understanding the changing needs and desires of travellers, in order to continually enhance its service. Offerings like this Zero Waste Christmas recipe book, follow its second Luxury Insights Report, which focused on Gateway to Home – Hotels as the Heart of their Communities. The report provided further insights into what today’s luxury travellers are looking for from their hotel and travel experiences, including:

FAIRMONT LE MONTREUX PALACE

“Fairmont understands that sustainable travel is not about giving something up; it is about gaining something more - a great vacation that also helps to make the world a better place.” Costas Christ, Global Sustainability Strategist, Virtuoso Travel Network and Senior Advisor for Sustainable Tourism, National Geographic Travel

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Matthaios Tsistrakis Head Chef - Simpson’s in the Strand at The Savoy, a Fairmont managed hotel, London

“This recipe is a perfect way of helping to reduce food waste right from the beginning. By utilising every part of a particular cut or section of meat, we can ensure that food waste from preparations is reduced, while adding another delicious dimension to the dish.”

The Savoy’s Organic Lamb Loin with Mint-Parsley Pure and Traditional Shepherd’s Pie

For this recipe we are going to need the top part of a whole lamb (neck to saddle). After butchering the lamb, we are getting: 1kg neck fillet, 1.3kg of lamb loin. Some second cuts from the shoulder that we are going to dice small and use it for the pie. The loin we portion at 110g. The bones and the fat we are going to use for the stock. (Serves 4)

LAMB STOCK (YIELD 6 LITRES)

6kg 0.2kg 0.2kg 0.1kg 15g 0.1kg 15g 0.15 litres 0.3g 0.4

lamb bones small cut onions (mirepoix) carrots (mirepoix) celery (mirepoix) garlic (mirepoix) leek, white part (mirepoix) tomato paste litres dry red wine black peppercorn bay leaves (bouquet garni)

1 Roast the bones in the oven until nice brown colour around 45 minutes at 190°C.

2 Once the bones are roasted, strain and keep the lamb fat for later use, also deglaze the baking trays with water.

3 In a pan start to roast the mirepoix (onions, carrots, celery, garlic and leek).

1/4 1/4

bunch of thyme (bouquet garni) bunch of rosemary (bouquet garni) 9 litres water

4 Once roasted, add the tomato puree and the bouquet garni (bay leaves, thyme and rosemary) and roast for 6 minutes.

5 Deglaze with the red wine. Add in the bones and fill it with the water and bring to the boil to start skimming the top.

6 Once the skimming is done, simmer covered at 94°C for 8 hours.

7 Strain by passing through a fine chinois.

1 In the pan, roast the red onions and mushrooms in 100g of lamb fat.

LAMB JUS (YIELD 0.5 LITRES)

5 litres 1.3kg

Lamb stock Lamb fat Dry red wine Port wine Red onions Button mushrooms Fresh tomatoes Dry red wine half bunch rosemary

2 Deglaze with red wine by adding it gradually so it doesn’t boil. Reduce until the alcohol is gone and looks like a glaze.

3.5 litres 1.5 litres 1.5kg 1kg 0.5kg

3 Add the halved tomatoes with the lamb stock and reduce it down to sauce consistency, 10 minutes before the end infuse with the rosemary.

4 Checking seasoning. Strain it and at this point mix the lamb fat with the sauce in a blender until they are completely emulsified.

0.75 litres

THE SAVOY, A FAIRMONT MANAGED HOTEL

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1 Pick and wash all herbs.

1 Melt the lamb fat in the pan and sear the meat until brown.

PARSLEY AND MINT PURÉE (YIELD 450G) (If you do not have a Pakojet machine, the dish can be served without this purée)

SHEPHERD’S PIE (YIELDS 4 PORTIONS OF 230G)

2 Bring 5 litres of water to the boil with the salt.

2 Once the meat is brown, powder with the flour, add the salt and keep roasting the meat for another 5 minutes.

0.9kg 80g 15g 20g 60g 20g

Lamb neck diced small (0.5 X 0.5Cm) Grated carrot (fine, mirepoix) Grated onion (fine, mirepoix) Grated garlic (fine, mirepoix) Grated celery (fine, mirepoix) Flour Port wine Red dry wine 80G lamb fat for searing Concase fresh tomato Fresh chopped rosemary (fine) Thyme, rosemary, bay leaf (Bouquet garni) Table salt Lamb stock

Flat leaf parsley Mint Extra virgin olive oil Salt

170g 170g 100g 10g

3 Blanch herbs for 1 minute and chill it down in iced water.

3 Add the mirepoix (carrot, onion, garlic and celery) and keep searing for another 5 minutes or until the juices have all evaporated.

4 Wring out well using a clean J-cloth, chop roughly and place in a freezable container with the oil.

4 Add gradually the port wine first in small doses so the meat doesn’t boil in it.

5 Freeze for at least 24 hours.

0.3 litres 0.5 litres 80g 400g

6 When ready to serve, purée in a Pakojet until the mixture is of a purée consistency.

5 Add the bouquet garni (thyme, rosemary and bay leaf).

6 Once all the port wine has been added and reduced, follow the same process with the dry red wine.

4g 2g

7 When all the red wine is reduced turn the heat on low and cover the meat with the lamb stock.

1 Peel and cut salsify into 30g cylinders, soaking in water with lemon (to stop going brown).

BRAISED SALSIFY

2g 1 litre

Salsify Butter Veg stock

210g 125g 420g

8 Let it slow cook until the juices are reduced to the right consistency.

2 Melt butter and add veg stock, bring to the boil, add the salsify into mix.

9 Taste the seasoning and consistency.

3 Cover with tin foil and cook in oven at 160°C for 20 to 30 minutes.

10 Add the fresh concasse tomato and keep slow-cooking for another 10 minutes.

4 Remove from liquid (keep liquid for next time) and leave to cool.

11 Add the finely chopped rosemary remove from the pot.

5 Just before plating the full dish, sauté the salsify until golden brown.

12 Place in an oven dish, ready to top with the duchess potato, while still hot.

1 Use up all trimmings from previously peeled salsify.

PICKLING LIQUID (YIELDS 3 LITRES)

1 Boil the potato for 20 minutes, until just tender. Drain, then return the potatoes to the pan over very low heat for 1 to 2 minutes to dry out the potato. Transfer to a bowl and mash well.

DUCHESS POTATO

1 litre 1 litre 1kg 100g

Cider vinegar White wine vinegar Caster sugar Table salt Clove White peppercorn Leaves bay leaves Thyme

2 Bring the liquid to the boil.

850g 2 60ml

Maris piper potatoes, quartered Eggs Cream Grated parmesan cheese Ground nutmeg Egg yolk, for glazing

3 Leave to cool down.

2 Beat together the eggs, cream, parmesan and nutmeg. Season well, then add to the potato and mash well.

4 Submerge the salsify in the cold liquid and keep in the fridge for at least 6 hours before serving.

2 tbsp ¼ tsp 1

1g 3g 4 5g

3 Put the just-warm potato mixture in a piping bag with a 0.5cm star nozzle. Pipe the mixture in swirls, close together, onto the top of the pie mix. 4 Brush lightly all over with the extra egg yolk. Place it under the grill for 10 minutes or until you reach the desired colour for your pie! Serve immediately, accompanied by the parsley and mint purée, braised salsify, pickled salsify and lam jus.

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Chris Niven Executive Chef - Fairmont St Andrews

1 First, preheat your oven to 180°C. Heat both oils in a wok or frying pan until they are very hot, then add the turkey, carrot, garlic and ginger and cook for two minutes. 2 Next, add the sliced brussel sprouts, soy sauce and oyster sauce and cook for a further two minutes, before removing from the heat and adding the bean sprouts. Be sure to drain off any excess liquid to ensure your spring rolls come out perfectly crispy. 3 To fill the rolls, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. 4 Spoon approximately two tablespoons of the turkey filling in a line across the centre of the wrapper and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 2.5cm apart. 5 Firmly but gently, roll the spring roll into a tight cylinder. Be sure to roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the prepared baking trays so they don’t touch. The rolls should be about the thickness of a finger. Brush each roll with egg wash and sprinkle with sesame seeds. Fairmont St Andrews’ Turkey and Brussel Sprout Spring Rolls with Cranberry Dipping Sauce “Christmas is my favourite time of year! Being able to enjoy a crisp walk along the coastline before warming up beside a cosy fireplace with some comfort food is what it’s all about, so naturally I want to elongate the experience as long as possible. Using Christmas leftovers to create new dishes is something I try to do each year, so that the festive season can last even longer!”

SPRING ROLLS

2 tbsp 1 tbsp 200g 10 1 1 5 tbsp 50g 1 tsp 1tsp

Vegetable oil Sesame oil Cooked turkey, finely chopped Cooked brussel sprouts, finely sliced Carrot, grated Clove of garlic, finely chopped Light soy sauce Bean sprouts Grated fresh ginger Oyster sauce

6 Bake the filled rolls in the preheated oven until they begin to brown. This usually takes about 15 minutes.

1 For the cranberry dipping sauce, blend together the cranberry sauce and vinegar until smooth. Transfer to a small saucepan and add the sugar and soy sauce, before cooking until the sugar has dissolved and the sauce thickens. Serve the crispy spring rolls hot with the dipping sauce and enjoy!

CRANBERRY DIPPING SAUCE

100g 100g 100g

Cranberry sauce White wine vinegar Sugar A few dashes of soy sauce

FAIRMONT ST ANDREWS

FAIRMONT ST ANDREWS

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Fairmont St Andrews’ Curried Potato and Turkey Soup

1 Warm the oil and butter together in a saucepan and add the onion and garlic. Cover with a lid and cook over medium heat for a few minutes before adding the curry powder and cooking for a further three minutes to cook out the spices. 2 Add the diced potato and cover with milk and chicken stock. Bring to a simmer and cook for around 10 to 15 minutes until the potatoes are tender. Add to a blender and blend until the mixture is very smooth. 3 Return to the pan, add cream and bring back to boil before adding the cooked turkey. Cook for three minutes to ensure the turkey is heated through, season with salt and pepper then serve.

CURRIED POTATO AND TURKEY SOUP

50g 3 tbsp 1 2 2 tbsp 4 500ml 500ml 100ml 200g

Butter Vegetable oil Large onion, sliced thinly Cloves of garlic, sliced thinly Medium curry powder Large potatoes, peeled and diced Whole milk Chicken stock or turkey stock Double cream Leftover picked turkey meat (white and brown) Salt and pepper

Fairmont St Andrews’ Christmas Leftover Pie

1 Melt butter in saucepan over a medium heat, add the flour and cook for two minutes. Add stock 200ml at a time, making sure you are whisking all of the time to remove any lumps and keep the sauce smooth. Then add cream in the same way as the stock. 2 Once you have a smooth sauce add the veg, turkey, ham and mustard and cook for a few minutes, season with salt and pepper and transfer to a pie dish.

CHRISTMAS LEFTOVER PIE

500g 300g 300g

Cooked turkey, cut into large dice Cooked ham, cut into large dice Leftover vegetables (parsnip, carrot, sprouts - whatever is left over will do!) Butter Plain flour Stock (ham or chicken) Double cream Wholegrain mustard Salt and pepper Store bought puff pastry Egg and a little cream to glaze pie

125g 115g

600ml 600ml 2 tbsp

3 Roll out the puff pastry on a floured surface until it is 4mm thick, making sure it is large enough to cover the pie dish.

4 Brush the edge of the pie dish with the egg wash then carefully place the puff pastry on top before piercing a hole on top to let out any steam when cooking. Brush with egg wash and bake at 180°C for around 40 minutes until the pastry is golden brown.

200g 1

FAIRMONT ST ANDREWS

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Frederic Breuil Executive Chef - Fairmont Le Montreux Palace

“Eating every edible part of an ingredient not only helps reduce food waste but also ensures we get the most out of its nutrients. Most of a vegetable’s nutrients are found within the skin, so I always seek to find different ways to include all of the vegetable in my dishes, from brushing the skin before cooking to incorporating the ends into delicious sauces.”

Fairmont Le Montreux Palace’s Veggie Pie

1 Pre-heat your oven to 200°C.

VEGGIE PIE

1kg

Potatoes Olive oil Cheese, grated Crushed garlic clove Finely chopped red onion Finely chopped celery stalks Roughly chopped fennel root Finely chopped red chilli

2 Slice the potatoes with the skin still on, before boiling for 12 minutes until potatoes become soft.

200g 1 1 3 1 1 3 1 1 400g

3 Keeping the skin on the carrots, grate them into a baking dish. Add the chopped celery, fennel root, chilli, parsley leaves and stalks, red onion, garlic, chickpeas and 100g of cheese, making sure to not waste any edible parts. 4 To reduce food waste, chop the broccoli head and grate the stalk into the baking dish. Add the zest of 1/2 a lemon and the juice of the full lemon. Season with salt and pepper. 5 Once the potatoes are boiled, mash them with olive oil or butter and add in the remaining cheese (100g) and mash until smooth. Layer the mash on top of the mixed vegetables into the baking dish and place in the oven at 200°C for 35 minutes.

Carrots Lemon Broccoli

Chickpeas - drained and rinsed Finely chopped fresh parsley

Fairmont Le Montreux Palace’s Apple Crumble

1 Preheat the oven to 170°C.

APPLE CRUMBLE

8 1

Medium apples, peeled and sliced Lemon juice Tsp cinnamon Tsp nutmeg Cup rolled oats Cup brown sugar

2 Put the apples in the lemon juice. Take a pie dish and place the apples next to each other. Then, sprinkle with cinnamon and nutmeg.

TOP TIP After collecting your winter squash for delicious soups, rinse the seeds and dehydrate or roast them with spices to make a tasty homemade snack for your aperitifs and Christmas snacks.

1/8 1/8 1/4 1/2 1/2 1/2 1/2

3 In a bowl, combine the flour, almond milk, oats and brown sugar. Then, add coconut oil and evenly blend the dry mixture until the topping looks crumbly. Place onto the apples.

4 Bake for 25 minutes until the top looks golden brown. Make sure to check that the fruit is soft before removing from the oven.

Cup all-purpose flour Cup of almond pulp Cup coconut oil

5 Serve lukewarm with homemade vanilla ice-cream.

© FAIRMONT LE MONTREUX PALACE

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Soner Kesgin Executive Chef - Fairmont Quasar Istanbul

Fairmont Quasar Istanbul’s Crispy Turkey Ball with Bread-Based Pasta and Mushroom Sauce “The wonderful thing about leftovers is that they can easily be transformed into another delicious meal by using ingredients that you usually keep in your kitchen cupboard. Something as simple as adding a little flour, egg and breadcrumbs to your turkey can create a crispy turkey ball that creates the perfect focus for an entirely different meal.”

This particular recipe consists of a bread-based pasta, crispy fried turkey ball, mushroom sauce with turkey jus and vegetables.

BREAD-BASED PASTA

250g 50g 20g 1

Leftover pretzel and bread Parmesan Flour Egg Lemon zest (1/4 of a lemon) Nutmeg

1 Mix all of the ingredients together to make a dough. Cut into long julienne pieces and boil in salted water for about 5-7 minutes. Mix with mushroom sauce before serving.

0.5g

1 Mix the pulled turkey meat with half of the breadcrumbs, flour and egg to make ball shape dumpling and pané with the other half of the breadcrumbs, flour and egg. Chill in fridge for about 10 – 15 minutes before deep-frying. As all ingredients are precooked, once the turkey ball is golden in colour and crispy, it can be served. Ensure food is piping hot throughout.

FRIED TURKEY BALL

200g

Leftover pulled turkey (will be used both inside the recipe and panéed) Leftover bread crumb (will be used both inside the recipe and panéed) Flour Egg Thyme Salt Black pepper

40g

15g 1

5g 5g 2g

1 Heat the pan and sauté the mushrooms before adding the turkey jus and cooking for a few minutes. Add the pasta, thyme and boiled carrots to the pan before seasoning with salt and pepper. Place them on the plate, before topping with the panéed and fried turkey ball.

MUSHROOM SAUCE

200g 70g

Turkey jus (stock) Slice mushroom, sautéed Salt and pepper for seasoning Parisienne carrot Fresh thyme for taste

CRISPY TURKEY BALL WITH BREAD- BASED PASTA AND MUSHROOM SAUCE

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Michael Pagnacco Executive Chef - Fairmont Waterfront

“I’m not sure why we only tend to eat turkey at this time of year, because it’s actually one of my favourite things to cook. Turkey is an extremely versatile meat and whilst I wouldn’t imagine there’ll be much left if you’ve cooked it right first time around, this recipe will ensure whatever is leftover doesn’t go to waste!”

Fairmont Waterfront’s Leftover Turkey Ragout

1 In a large frying pan, over medium low heat, cook butter until golden brown. Sauté the onions and garlic, before adding white wine and deglaze. 2 Add the shimeji mushrooms and cook briefly for 2 minutes then stir in flour until smooth, slowly whisk in chicken stock and cook until slightly thickened. Stir in the cream, turkey and roasted squash. Reduce heat to low and cook until thickened.

LEFTOVER TURKEY RAGOUT

2 tbsp 2 tsp 1 tsp 25ml

Butter Chopped onions Chopped garlic Dry white wine Shimeji mushrooms Plain flour

2 tbsp 1 tbsp 1 cup 1/2 cup 1 cup 3 tbsp 4 1 tbsp

3 Season with salt and pepper and add grated Parmesan. Toss your favourite pasta in with this turkey ragout and enjoy!

Chicken stock Heavy cream

Chopped cooked turkey Diced, roasted squash Portions cooked tagliatelle Grated parmesan Salt and pepper to taste

FAIRMONT WATERFRONT’S LEFTOVER TURKEY RAGOUT

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jW Foster Executive Chef - Fairmont Royal York

“As chefs, we learn from the beginning to use everything and be respectful to all foods given to us. It’s something I hope we never forget.”

Fairmont Royal York’s Strawberry Rhubarb Cobbler

1 In a medium-sized mixing bowl, combine flour and ground almonds. Mix, slowly adding cold butter a few pieces at a time, until it breaks down into pea-sized pieces. Add 75g of sugar and all the cinnamon; mix gently and set aside. 2 In a large mixing bowl, combine the rhubarb, strawberries, remaining 12g sugar, corn starch, ginger, and vanilla bean paste. Gently mix and spread out in a 9x13-inch baking dish (mixture should come halfway up the side). 3 Evenly cover the entire fruit mixture with the crumble topping. Bake in a preheated 180°C oven for 20 to 25 minutes, until the crumble is golden brown. Remove from oven and allow to cool before portioning.

STRAWBERRY RHUBARB COBBLER

150g 55g 110g 200g 1 tsp 470g 465g

All-purpose flour Ground almonds Unsalted butter, small dice Cane sugar, divided Ground cinnamon Rhubarb, large dice Fresh or frozen end-of-season strawberries Corn starch Freshly grated ginger Vanilla bean pod, split and scraped

1 ½ tbsp 1 tsp 1

FAIRMONT ROYAL YORK’S STRAWBERRY RHUBARB COBBLER

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Robert Ash Executive Chef - Fairmont Banff Springs

“This is a very simple recipe that utilizes excess pulp leftover from juicing, which would otherwise be thrown in the bin.”

Fairmont Banff Springs’ Fruit Pulp Crackers

1 Mix the pulp, flaxseeds, and any seasonings of choice. Spread the mixture out on a baking sheet lined with parchment, making sure the thickness is about 2mm. 2 You may use a cutter to cut the crackers into shapes or leave it in one slab to break up into rough shards after baking. Dehydrate at 70°C overnight or 90°C for 4 hours.

FRUIT PULP CRACKERS

750g

Vegetable and fruit pulp leftover from juicing Ground flaxseeds To taste, salt and pepper Optional seasonings: chili, cumin, lavender, sesame

250g

3 Once cool, serve immediately or keep in an airtight container at room temperature.

FAIRMONT BANFF SPRINGS’ FRUIT PULP CRACKERS

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David Ryc Sous Chef - Fairmont Banff Springs

““When our local farmer produces such an exquisite specimen like a carrot, we celebrate the hard work and passion that has gone into the product by showcasing the complete usage – from top to stem.”

Fairmont Banff Springs’ Carrot Tartare

1 Peel the carrots using a thick peeler and save the peels. Use a mandolin to thinly slice one carrot for pickling. Juice the remaining carrots, reserving the pulp. Simmer the juice in a saucepan over medium heat until reduced to a syrup; set aside. 2 Combine the sugar and vinegar in a small saucepan over medium heat until the sugar dissolves. Remove from heat, add carrot slices, and let cool to room temperature. 3 Heat 1 tablespoon of grapeseed oil in a frying pan; fry the egg until the whites are crispy. Transfer to a blender cup. Return pan to heat and fry capers; add to the blender cup. Add half the shallots, half the mustard, half the dill, and half the lemon juice and zest. Blend while slowly drizzling in grapeseed oil until the mixture is thick and emulsified (you may not need all the oil). 4 Heat 2 tablespoons of grapeseed oil in a frying pan over medium-high heat. Toss carrot peels in corn starch and fry them until crisp. Transfer peels to a paper towel-lined plate.

CARROT TARTARE (SERVES 6-8 PEOPLE)

1kg 50g 50g 50-100ml 1

Carrots Sugar Apple cider vinegar Grapeseed oil, plus more for frying Egg Capers Shallot, finely minced Grainy mustard Dill, chopped Lemon, juiced and zested Corn starch

25g 40g 35g 25g 1/2 25g

5 Combine juice pulp, remaining shallot, mustard, lemon juice, and zest; mix well. Add just enough aioli to make it bind.

6 Place a little carrot syrup in the centre of the serving plate. Scoop the tartare with 2 spoons, forming it into an egg-like shape; place it on the syrup. Scatter the crispy carrot peels and carrot pickles around the plate. Garnish with dill.

FAIRMONT BANFF SPRINGS’ CARROT TARTARE

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Glenn Thompson Executive Chef - Fairmont Pacific Rim

“Ingredients take a lot of time, passion, and at times, heartache to produce. It is our responsibility as culinarians to be creative in our techniques and utilise every morsel that comes through the door.”

Fairmont Pacific Rim’s Turkey Tortellini

1 Making the filling: Heat the duck fat in a pot over medium high heat. Add the onion, carrot, and celery; sauté until vegetables soften and onions are translucent. Add garlic and lightly sauté. Add the turkey meat and sauté until everything is slightly caramelized. Deglaze the pot with wine and reduce by two thirds. Add the stock and reduce by two thirds. Remove from the heat and let it cool. Transfer the filling to a tray and refrigerate to thoroughly chill. Add the filling to a fine mincer or food processor and blend or mince the mixture. Stir in the parmesan and parsley. Taste and season with salt if needed; set aside. 2 Making the dough: Whisk together all the wet ingredients. Combine flour and salt in a bowl and make a well in the centre. Gradually add the wet ingredients to the well while slowly mixing in the flour. Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes, until smooth and elastic. Let it rest for at least 1 hour. 3 Shaping the tortellini: With a pasta maker, gradually work your way down to 1.5mm thickness (around two stops from the lowest setting). Use a round, 3inch cutter to cut out circles from the dough. Place a heaped teaspoon of filling in the centre of each circle. Brush half of the edges with a little water and fold into half-moons, removing as much air as possible. Bring the ends together and pinch to create the tortellini. 4 Making the jus gras: If there is less than 2 cups of pan juices reserved, make up the rest with turkey or chicken broth. Combine in a saucepan and bring to a simmer. Add the giblets and whisk in the butter. Pass the jus through a fine sieve and thicken with a little cornflour if needed. Season to taste with salt and pepper; set aside. 5 Making the parmesan oil: In a small pan, combine the olive oil and parmesan cheese. Stir over low heat for 10 to 15 minutes, until the parmesan melts. Remove from heat and strain. Store in a sealed, sterilised jar if not using right away.

TORTELLINI FILLING

3 tbsp 1 1 2 4 500g 1/2 1 cup 85g 1 tbsp

Duck fat Onion, finely diced Carrot, finely diced Celery stalks, finely diced Garlic cloves, finely chopped Leftover turkey meat, diced Cup white wine Turkey or chicken stock Parmesan cheese, finely grated Flat-leaf parsley, finely chopped

PASTA DOUGH

5 1 1 tbsp

Egg yolks Whole egg Olive oil Milk ‘00’ Flour Pinch of salt

1 tsp 227g

JUS GRAS

2 cups

Pan juices, reserved from roasting turkey, skimmed of fat turkey or chicken broth Turkey giblets, finely chopped

1 set 85g

Cold butter, sliced To taste cornflour To taste salt and pepper Parmesan oil Leftover parmesan rind Extra virgin olive oil Leftover sweet potato purée Hot milk Cold butter To taste salt and pepper

6 Preparing the purée: Reheat the leftover sweet potatoes with hot milk and purée with a hand blender while adding butter. Season to taste.

141g 2 cups

7 Cooking the pasta: Boil a pot of water and gently add tortellini; cook for 2 to 3 minutes, until they’re floating. Strain the tortellini and drizzle with parmesan oil. 8 Plating the dish: Divide tortellini among 6 plates and add several dollops of sweet potato purée. Drizzle with jus and parmesan oil. Garnish with sprigs of chervil and finish with grated parmesan at the table.

PURÉE

450g 150ml 80g

FOR SERVICE

To taste chervil sprigs To taste grated parmesan

FAIRMONT PACIFIC RIM’S TURKEY TORTELLINI

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Fairmont Pacific Rim’s Fruit Eton Mess

1 Preheat oven to 120°C. Whisk the egg whites and salt with an electric mixer until firm peaks form. Gradually add caster sugar and mix for 2 minutes, until glossy. Fold in icing sugar and corn flour. Spoon 8cm round dollops of meringue onto a baking sheet lined with parchment. Bake for 45 to 50 minutes, until they lift easily from the paper (do not let them brown). Turn off oven and allow meringues to cool completely in the oven before crumbling.

MERINGUES

100g

Egg whites Pinch salt Caster sugar Pure icing sugar, sifted Cornflour

100g 100g 15g

2 In a mixing bowl, toss fruit with sugar and let sit at room temperature for 20 minutes.

FRUIT

750g

Overripe fruits (berries, stone fruit, mango, passion fruit, any fruit) Caster sugar

3 Whisk cream, crème fraîche, icing sugar, and vanilla in a mixing bowl until soft peaks form.

110g

4 Divide a quarter of the fruit among 6 individual serving dishes, top with a quarter of the cream, then quarter of the meringues. Repeat the layers until all ingredients are used up. Finish with fresh raspberries on top.

MERINGUES

200ml 125g 55g

Heavy cream Crème fraîche Pure icing sugar Vanilla bean paste or essence Fresh raspberries

1 tsp 125g

FAIRMONT PACIFIC RIM

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Robert Stirrup Director of Culinary Operations - Fairmont Singapore

“There are so many simple methods we can incorporate into our meal planning and preparations to reduce our food waste and make the most ingredients. From freezing vegetable trimmings to use in vegetable stock and freezing fresh chopped herbs in oil to stir into pastas and sauces to pickling leftover vegetables to use later in a salads or dishes to add another dimension to the food, the little things all add up to make an impact on reducing food waste.”

Fairmont Singapore’s Simple Lemon Oil

1 Mix 200g of lemon zest with the olive oil in a pan, before warming to 60°C. Remove from the heat and allow to cool for two hours.

LEMON OIL 210g 1 litre

Lemon zest Olive oil Lemon thyme Rosemary Chilli Lemongrass Garlic Lime zest

2 Blend the oil and lemon zest mixture and pass through a chinois.

4g 2g

3 Add the remaining lemon zest, lemon thyme, rosemary, chilli, lemongrass, garlic and lime zest to the oil. Bottle and enjoy as a delicious lemon oil to use for cooking and as dressings.

14g 5g 5g

TOP TIP Buy the basics such as eggs, cheese, cream and butter so you can always prepare a simple meal.

FAIRMONT SINGAPORE

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www.fairmontmoments.com

THE SAVOY, A FAIRMONT MANAGED HOTEL

THE SAVOY, A FAIRMONT MANAGED HOTEL

Belinda Bowles Head Designer Florist - The Savoy, a Fairmont managed hotel

The Savoy’s Head Designer Florist, Belinda Bowles, has shared some additional tips to help you create sustainable decorations that are as elegant as they are green.

Fairmont Hotels & Resorts is where occasions are celebrated and history is made. Landmark hotels with unrivalled presence, authentic experiences and unforgettable moments have attracted visitors to Fairmont and its destinations since 1907. The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs and Fairmont Peace Hotel in Shanghai are but a few of these iconic luxury hotels, forever linked to the special places where they reside. Famous for its engaging service, grand public spaces, locally inspired cuisine and celebrated bars and lounges, Fairmont promises a special brand of thoughtful luxury that will be remembered long after any visit. With a worldwide portfolio of more than 75 hotels, Fairmont also takes great pride in its deep community roots and leadership in sustainability. Fairmont is part of Accor, a world-leading augmented hospitality group offering unique experiences in 4,900 hotels and residences across 110 countries.

“A simple, yet elegant way of decorating a table is to use petals from flowers. Once your flowers start to wilt remove those petals that still have a vibrancy in them, as these will look best. You can either scatter them on the table that day or, if you want to utilise them at another time, dry them in a dark, ventilated space such as an unused cupboard. This works particularly well with roses and is the perfect way to get more out of your flowers, while creating sustainable décor for the table.” “Christmas trees are, of course, the epitome of decorations at this time of year. Many are recycled or disposed of immediately after the festive season, but by buying a potted Christmas tree, you can replant it once all the decorations have come down. It’s ideal not only for reusing the tree in a sustainable way but also for supporting the environment. I personally keep mine in a patio plant pot so I can continue to bring it inside the house as our Christmas Tree every year. It truly gives the tree more life!”

fairmont.com | group.accor.com

www.fairmontmoments.com

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