• Property Rentals
• Real Estate Agents
• Business Opportunity
• Boat Sales
• Boat Charters
• Boat Brokerages
• Boat Classified
• Home Services
• Car Sales
• Car Rentals
• Dining Out
• Spas & Health
• Shopping & Services
• Accommodations
• What's On
• Social Phuket
• Sports and Activities
See the print version
online on Scribd!
- Osso bucco
- Goong Sarong
- Grilled Quail
- Sole with Parmesan Cheese
- Tropical Prawn Salad
- Spicy Seafood Ceviche
- Akami Tuna Roll
- Andaman Rainbow Lobster
- Char Grilled Australian beef tenderloin
- Lamb shank in rosemary sauce
- Snow fish fillet
- Roast Lamb Rack
- Grilled Lamb Chops
- Chu Chi Goong
- Lobster wrapped with
San Daniele Prosciutto - Rice noodle wrapped duck roll
- Homade Walnut Cheese
- Pan-Fried Tiger Prawns
- Graved cured salmon
- Miso-lemongrass Crusted Salmon...
- Red Duck Curry...
- more...
Grilled Quail
This quail recipe calls for a quick marinade in red wine,
thyme, onions and garlic.
Ingredients
- 1 quail breast
- 1 quail leg
- 20 ml dry red wine
- 1 large red onion, chopped
- 10 ml olive oil
- 2 gm rock salt
- 3 gm black peppercorns, cracked
- 1 glove crushed garlic
- 2 gm fresh thyme
- 2 gm fresh rosemary
Method
Combine all ingredients except quail and marinate the quail in the red wine marinade 2 to 3 hours.
Remove the marinated quail and pat dry with paper towels.
Prepare a non sticking frying pan of medium high.
Pan fry the quail for 4 to 5 minutes on each side nice and brown and then move them from the heat and let them rest for 2 to 3 minutes and serve.
Take the marinate and heat up with in the pan with the quail juice and let reduce until you get a nice thick sauce.
Black Olive Spread
- 45 gm black calamata olives
- 30 gm cherry tomato (no skin)
- 15 gm shallots
- 5 gm garlic
- 20 gm unsalted butter
- 3 gm cumin powder
- 2 gm rock salt
- 1 gm cracked black pepper corn
Method
- Prepare a non sticking frying pan of medium high
- Pan fry the black olives, cherry tomato, shallots and garlic for 1 minute.
- Add the cumin powder, salt and black pepper.
About Chef Robert Mujagic :
Robert Mujagic is a native of Stuttgart, Germany and has been in the culinary business since the age of 17. He started his apprenticeship as a chef at a small Gault Millau rated fine dining restaurant. With over 20 years of extensive experience, he is currently the Executive Chef for Maikhao Dream Resort & Spa, Phuket.
In his journey to become an executive chef, Robert had the opportunity to work in Germany, Russia, Maldives, Croatia, Turkey and Thailand. Also, being employed for over 3 years on luxury cruise liners and sailing around the world twice, taught him different cultures and cooking techniques.
Meeting with interesting people from all over the world and working for great employers such as Hilton International, Conrad, Maritim or Starwood was always connected with gaining lots of experience. He worked at dream destinations such as Conrad Maldives Ithaa Underwater Restaurant as Executive Chef, serving his creations to amazing people.
After extensive traveling, it was always his dream to work in a beautiful country and join Maikhao Dream, which he did two years ago. Being part of the pre-opening team for two resorts gave him the long-waited opportunity and freedom to express himself to the fullest and be creative. He states, "These valuable experiences and time spent with the warm-hearted people of Thailand along with the amazing tastes of the country are the reasons for all chefs in the world to come, experience and appreciate the moment."
For more information contact:
Mai Khao Dream Villa Resort and Spa
Tel : +66 (0)76 371371
Web: www.maikhaodream.com Email: maikhaorsvn@maikhaodream.com
