Delicious Ramadan Recipes from a Michellin-starred Chef

Renowned French Chef Marcel Ravin of Monte Carlo Hotel Bay and Resort shares his signature recipes

Looking for some culinary inspiration this Ramadan while staying at home?  Monaco’s Michellin-starred Chef Marcel Ravin has shared the secrets behind his renowned dishes including his famous roast chicken and Nutella and banana cake. In case you’ve got roast chicken leftovers, he’s also shared a recipe on how you can create a delicious dish out of it.

Marcel’s roast chicken

Ingredients for 4 people

• 1 free-range chicken 1.2 kg
• ½ lemon
• 125 g softened butter
• 2 garlic cloves, peeled and finely chopped
• Leaves of 3 sprigs of fresh thyme
• 1 squeezed lime or lemon
• 1 teaspoon of 4-spice mix
• ½ teaspoon of salt

Method

1. Rub the ½ lemon all over the inside and outside of the chicken.
2. Put the butter, thyme, garlic, lemon juice, 4-spice mix, and salt in a bowl and mix.
3. Incorporate the spicy butter mix under the chicken skin and inside the chicken.
4. Preheat the oven to 200°C.
5. Put in a roasting tray and cook in the oven for 15 minutes.
6. Lower the temperature to 170°C and baste the chicken with the cooking juice every 10 minutes until the end of the cooking time: 1 hour 20.

Preferably serve with potato purée or small new potatoes and a few green asparagus cooked in salted water.

Slices of bread with the remainder of the roast chicken with cream cheese and crunchy vegetables

Ingredients for 4 people

• Rest of the roast chicken
• 4 slices of bread
• 120 g cream cheese or Laughing Cow (whatever you have on your fridge)
• Pinch of cumin or aniseed
• 4 mint leaves
• 8 cherry tomatoes, halved
• 8 radishes, chopped
• 1 carrot, peeled and shredded with your peeler
• 1 shallot or 1 red onion, sliced 

Recipe

1. Toast the farmhouse bread under the grill.
2. Crush the cream cheese with a fork and add a pinch of cumin or aniseed and the chopped mint leaves.
3. Mix with a little of the juice from cooking the chicken.
4. Spread the mixture on to the toast and add the crumbled chicken and vegetables: tomatoes, radishes, slices of onions and shredded carrots.

Dessert:

Soft Nutella and banana cake

Ingredients for 4 people

• 200 g Nutella
• 80 g dark chocolate, previously crushed
• 1 banana, sliced 
• 100 g flour
• 1 egg
• 1 egg yolk
• 20 g softened butter

Recipe

1. Put the Nutella, flour, eggs, and melted butter into a bowl.
2. Whisk together.
3. Put into 4 cups or a 4 cm-diameter mold.
4. In each mold, incorporate 3 to 4 slices of banana and 1 soup spoon of crushed dark chocolate.
5. Bake in an oven pre-heated to 160°C for 12 to 14 minutes.

You can serve with a scoop of ice cream and whipped cream!

For more details on the chef and his restaurants, please find their websites below:

Monte Carlo Bay Hotel & Resort

Chef Marcel Ravin