In the kitchen with Susantha Bon Weeraman Disanayaka

July 01,2022 0 Rita Ghantous

The Middle East is bursting at the seams with talented chefs who are making their culinary mark. We sat with chef Susantha Bon Weeraman Disanayaka from Batteel Bakery, Qatar, to talk about healthy eating and much more.

What can you tell us about your career journey so far?
My journey began 10 years ago, when I graduated from hospitality school. Since then, I’ve been working with skilled chefs from a variety of backgrounds. It’s been a wonderful adventure so far!

How has your professional experience helped shape you into the chef you are today?
Working alongside talented chefs from different cultures has encouraged me to be more creative in my cooking. I have also become calmer in the kitchen, which comes with experience.

What are you cooking today?
Well, I am preparing one of my favorites: steak with mashed potato, mixed vegetables and a demi-glace sauce. It’s a mouth-watering medley of beautiful flavors.

What are the main ingredients and products you are using these days?
I’m using organic seasonal vegetables, quinoa, beef, chicken, risotto and rice. Fruits purees, sponge mixes, vanilla, fresh fruits, Nestlé® condensed milk and chocolate are also featuring in many of my creations.

What important food trends have you noticed lately?
The pandemic accelerated demand for healthy and nutritious foods and drinks, and this trend is rising. People are more conscious about their bodies, especially what they consume. Organic, plant-based and vegan ingredients are being requested more and more, so it’s important to keep abreast of market needs to tailor dishes accordingly.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
The golden rule is to maintain a high reputation and not lose touch with the market. Finding the right price point is also crucial.

RECIPE: ROASTED BEEF MEDALLIONS WITH VEGETABLES

Ingredients for one portion

Roasted beef medallions with vegetables

200g USA beef
20g Nestlé culinary cream
2g Parmesan cheese
150g potatoes
5g cherry tomatoes
20g broccoli
20g asparagus
15g steak sauce
20g mixed mushrooms
2g chicken cream
2g coarse ground pepper
2g beansprouts or soya bean leaves

Madeira jus

250g demi-glaze sauce
1 tbsp. butter
200ml beer
10ml Madeira wine

Preparation

Beef medallions

Portion the filet mignon (two steaks). Season each steak with salt and pepper then rub with olive oil. Set aside.
Grill the steak and onions for seven minutes, then flip. Continue to cook the onion for another 7-10 minutes or until tender and golden brown.
Continue to cook the steak until the internal temperature reaches 110 degrees then remove the steak to a clean plate. Turn that section of the grill to medium-high and allow it to heat up for 5 minutes to heat. Sear all sides of the steak over direct medium-high heat for about 60 seconds per side. Check for an internal temperature of 125 degrees and allow it to rest 5 minutes before serving.

Creamy mashed potatoes

Boil the potatoes. Scrub and peel then cut into half-inch chunks. Place in a saucepan, cover with cold water. Cover with the lid and bring to a boil. Once boiling, remove the lid and decrease the heat to simmer. Once soft, drain the potatoes and return to the warm pan.
Add the other ingredients. Add cream cheese and butter to the pan, stirring until melted.
Transfer to your stand mixer and add milk. Using the wire whisk attachment, start on low and mash the potatoes, increasing the speed to whip until smooth.
Add salt and pepper to taste before serving.

Vegetables

Steam the seasonal vegetables in a basket over an 80-degree heat for a few minutes. Add the mushrooms and broccoli and continue steaming for a further few minutes.

Add to Favorites

In the kitchen with Sohail Shamsuddin

F&B

Changing the junk food narrative with Tamer Elkhayat, CEO of KCG and co-founder and managing director of PINZA!

About author

Rita Ghantous

Publication Executive

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.