When Nick Alvis and Scott Price came up with the concept for the food at Folly by Nick & Scott, the award-winning restaurant that they run in Madinat Jumeirah, they did so with a view to doing something a bit different. Moving away from the now ubiquitous sharing plates concept they instead created a menu made up of small plates (starters are smaller than average, as are mains and the prices reflect this) which essentially frees you from the rigors of a traditional three course meal and encourages diners to put together their own tasting menu.
As you can imagine, an almost complete revamp of the entire menu like the one they implemented at the tail end of 2017, is months in the making. Following the initial conception of a dish, which might come from a few notes jotted on a piece of paper or a hastily drawn sketch, followed by weeks of recipe testing, tweaking and development. The different elements are reworked, ingredients experimented with and changes made until both chefs are happy that the dish deserves a place on the Folly menu.
Here Nick and Scott have given Food and Travel readers exclusive access to the recipes for some of those new dishes and also shared their favourite meals when cooking at home.
JASMINE RICE, MARMITE AND COURGETTE
Nick: This recipe is deliberately a vegan one. We always try to have one or two completely vegan dishes on our menus, as well as a few others that can be made vegan if necessary – that way we know we’re still offering guests with dietary requirements plenty of choice. I really wanted to use Marmite here as it provides a huge flavour hit in the same way that a concentrated meat reduction does. The jasmine rice mousse brings lightness to the dish, the courgettes provide a clean burst of flavour and the crispy job’s tears add an integral chewy-crunchy texture.
Did you know /Insider info
Job’s tears might just be the next big thing in the culinary world. This naturally gluten-free grain has a chewy, vaguely sweet, earthy taste and can also be added to soups and broths, served in salads or offered in place of rice or cous cous.
GOATS CHEESE, TAMARIND AND CORIANDER SEEDS
Scott: This is a really good example of the way we put our dishes together so that the textures and flavours complement each other on the plate: smooth, rich goats’ cheese, tangy-sharp tamarind and then the crispy coriander-infused crouton that’s almost like a piece of fried bread.
The quantities for the tamarind chutney will yield more than you need, but that’s a good thing; it will keep in the fridge in a sealed jar or container for a couple of weeks and tastes fantastic with a piece of aged cheddar.
Remove the piping bag with the goats’ cheese from the fridge 30 minutes before serving. This allows the flavour to really develop and means that it can easily be piped onto the plate as well.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE