Exporter of Fresh Chilled & Frozen Fish Products
Sea Pride LLC PO Box 627, PC 411, Sur, Sultanate of Oman Tel: +968 25543083, Fax: +968 25543048 Email: mdameen@omantel.net.om, www.seapridellc.com
FOREWORD
The art of cooking While, food is a universal necessity, it’s only us who endeavour to transform it into something more. Food has not only stimulated mastery over the stove but also necessitated innovation in cooking techniques. By eating good food, we are able to increase our energy output for other creative pursuits. The preparation and sharing of food also defines relationships within the family and larger communities. Food is central to all community celebrations. What is Eid without Kheer and Christmas without plum cake? Keeping in mind that food is inextricably linked to occasions and memories, Cuisines is all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, the book gives guidance for all your culinary quests. All of Cuisines’ recipes are created by experts, to make sure they’re suitable for your kitchen. We know many of you are concerned about healthy diets, so we put together a section for that too. These recipes have been analysed by nutritionists. A chef’s creative canvas knows no boundaries. And as much as you’d love to be home and experiment with recipes, getting out and experiencing food from Oman’s renowned chefs leads to discoveries and appreciation of great food. Therefore our restaurant reviews give you that encouragement to go on a culinary adventure. With Cuisines, we hope to make cooking and eating a truly spiritual and introspective experience. We leave you with the words of an American columnist and film critic Harriet Van Horne, “Cooking is like love. It should be entered into with abandon or not at all.”
Produced by
DEENAR PRESS & PUBLISHING PO Box 139, PC 102, Al Qurm Sultanate of Oman T +968 24696868, F +968 24693569 E info@deenarmedia.com
CREDITS Hatim al Taie, Abdullah al Taie, Rathish Ramachandran, Farook Shaikh, Shyniben Koyakkil, Deepali Kumar, Susmita De, Maham Hassan, Leticia Meneses, Bhavana Sinkar
© All rights reserved. This publication may not be reproduced or transmitted in any form in whole or in part without the written permission of the publishers. While care has been taken in the preparation of this book, the publishers cannot be held responsible for the accuracy of the information herein, or any consequences arising from it.
Printed at Ruwi Modern Printers
Contents
10 MOCKTAILS & SHAKES
Whether planning a brunch or dinner, begin you meal with these fun, fizzy and refreshing drinks
20 MAINS
The main course deserves as much passion as the rest of your meals. Enjoy cooking these no-brainer recipes
48 APPETISERS & SIDES Flavourful, filling and full of good-for-you ingredients, these widely appealing dishes bring entrĂŠe to life
70 DESSERTS
Finish your meal on a sweet note with a luscious collection of dessert recipes
92 QUICK & HEALTHY
Perfect for a mid-week meal, these recipes are fast and filling without the side helping of guilt
122 RESTAURANT REVIEWS We take a tour of a few of Oman’s popular restaurants and cafés
134 DIRECTORY
Leading Importers and Distributors of Frozen Meat, Poultry, Eggs Fresh Fruits, Vegetables Providers of Cold Storage and Warehouse Facilities
PO Box 1375, PC 112, Ruwi, Sultanate of Oman Tel: (968) 24815658 / 24815918 Fax: (968) 24816002 Email: afcsmt@omantel.net.om www.afmnc.com
12
Tart ‘n’ Bubbly Celebration Punch
13
Mojito
14
Strawberry Julius
15
Apple Julep
16
Cherry Lime Ricky
17
Neapolitan Malted Milkshake
18
Shamrock Shake
19
Mocha Frappe
MOCKTAILS & SHAKES
Tart ‘n’ Bubbly Celebration Punch Preparation time: 10m Serves: 24 Per-serving calories/fat: 170kcal/0.2g
INGREDIENTS Frozen pink lemonade concentrate 350ml Frozen pineapple juice concentrate 215g Cranberry juice 3l Cranberry ginger ale 2l Crushed ice 950ml
DIRECTIONS 1
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice.
2
Add ice and slowly pour in the ginger ale.
3
Garnish accordingly.
14 MOCKTAILS & SHAKES
Mojito Preparation time: 15m Serves: 14 Per-serving calories/fat: 120kcal/0.5g
INGREDIENTS Water 475ml Lime juice 235ml Softened lime sherbet 475ml Club soda 2l Water 235ml White sugar 300g Chopped mint leaves 50g A few lime slices
DIRECTIONS 1
Combine 475ml of water and the sugar in a bowl and heat in the microwave on high for five minutes.
2
Stir the mint into the water; let it stand for five minutes. Strain and discard the mint leaves from the syrup and set it aside.
3
Stir the lime sherbet, lime juice and 235ml of water together in a large pitcher until well combined.
4
Pour the mint-infused syrup into the mixture. Add club soda and stir.
5
Serve over ice. Garnish with lime slices.
MOCKTAILS & SHAKES 15
Strawberry Julius Preparation time: 5m Serves: 2 Per-serving calories/fat: 162kcal/2.5g
INGREDIENTS Sliced strawberries 125g Milk 120ml Water 120 ml Caster sugar 50g Vanilla extract
DIRECTIONS
16 MOCKTAILS & SHAKES
1
Add the sliced strawberries to a blender and blend until smooth.
2
Add the rest of the ingredients and blend again.
3
Garnish with sliced strawberries and serve with a stirrer.
Apple Julep Preparation time: 5m Serves: 6 Per-serving calories/fat: 121kcal/0.3g
INGREDIENTS Apple juice 945ml Orange juice 235ml Pineapple juice 235ml Lemon juice 60ml Fresh mint leaves 2 sprigs
DIRECTIONS 1
In a large pitcher, mix together the apple juice, orange juice, pineapple juice and lemon juice.
2
Stir and pour into glasses full of ice to serve.
3
Garnish each serving with a few mint leaves.
MOCKTAILS & SHAKES 17
Cherry Lime Ricky Preparation time: 5m Serves: 2 Per-serving calories/fat: 81kcal/0.5g
INGREDIENTS Tart cherry juice 240ml Freshly squeezed limes 2 Sweet’n Low sugar substitute 2 packets Club soda 2 bottles Lime wedges & cherries a few
DIRECTIONS 1
In a measuring cup, combine the cherry juice, lime juice and Sweet’n Low. Stir to dissolve the sugar.
2
Fill a tall glass with ice, pour in the cherry juice mixture and top with the club soda.
3
Toss in some cherries and garnish with the lime wedge, if desired. Serve with a straw.
18 MOCKTAILS & SHAKES
Neapolitan Malted Milkshake Preparation time: 5m Serves: 3 Per-serving calories/ fat: 250kcal/10.5g
INGREDIENTS Low-fat buttermilk 120ml
Strawberry ice-cream 180ml
Low-fat chocolate milk 120ml
Vanilla ice-cream 130ml
Chocolate ice-cream 180ml
Malted milk powder 15g
DIRECTIONS 1
Combine vanilla ice cream, chocolate ice cream, strawberry ice cream, buttermilk, chocolate milk, and malted milk powder in a blender.
2
Blend on high speed until smooth for two minutes.
3
Pour into glasses and garnish as desired.
MOCKTAILS & SHAKES 19
Shamrock Shake Preparation time: 5m Serves: 2 Per-serving calories/fat: 350kcal/17.5g
INGREDIENTS Vanilla or soy ice-cream 475ml Low fat or soy milk 300ml Mint extract Green food colour
DIRECTIONS
20 MOCKTAILS & SHAKES
1
Combine all the ingredients and blend on high speed until smooth.
2
Pause blender to stir with a spoon if necessary, to help blend the ice cream.
3
Serve with green sprinkles on top.
Mocha Frappe Preparation time: 10m Serves: 1 Per-serving calories/fat: 400kcal/15g
INGREDIENTS Water 75ml Milk 125ml Chocolate ice-cream 250ml Strong coffee 50ml Cocoa powder 14g Sugar 10g
DIRECTIONS 1
Heat the water and pour it in a blender. Add the coffee, cocoa powder and sugar. Blend on high speed.
2
Add the milk and icecream. Blend again until smooth.
3
Serve with chocolate syrup or whipped cream over ice.
MOCKTAILS & SHAKES 21
22
Black Beans and Tortilla Bake
24
Classic Baked Ziti
26
Kung Pao Chicken
28
Mutton Rogan Josh
30
Baked Dijon Salmon
32
Grilled Tiger Prawns
34
Sri Lankan Lamprais
36
Chilli Con Carne with Beans
38
Chicken Adobo
40
Gratin Dauphinois
42
Chicken and Shrimp Jambalaya
44
Palak Chicken
46
Slow-Cooker Beef Short Ribs
MAINS
Black Beans and Tortilla Bake Preparation time: 10m Cooking time: 30m Serves: 6 Per-serving calories/fat: 270kcal/4.6g
24 MAINS
INGREDIENTS Minced garlic clove 1 Chopped onion 120ml Chopped tomato 240ml Chopped green onion 120ml Chilli powder 2.5ml Cumin powder 10ml Tomato sauce 230ml Black beans 455g Chopped cilantro 15ml Salt & pepper Soft corn tortillas 12 Low fat cheddar cheese 230g
DIRECTIONS 1
Preheat oven to 180 C.
2
Spray a large skillet with cooking spray. Add garlic, onions, tomato, green onion, cumin and chilli powder.
3
Cook on medium heat until onions are tender. Add tomato sauce and cook for five more minutes.
4
Stir in the beans, cilantro, salt and pepper.
5
Spray a nine-inch square baking dish with cooking spray. Layer four tortillas, 1/3 cheese and 1/3 of the bean mixture; repeat twice.
6
Top with the two tablespoons of reserved cheese.
7
Bake for 20 minutes, covered and then ten more minutes uncovered or until bubbly.
MAINS 25
Classic Baked Ziti Preparation time: 20m Cooking time: 30m Serves: 8 Per-serving calories/fat: 380kcal/10g
26 MAINS
INGREDIENTS Lean ground beef 455g Chopped onions 240ml Minced garlic cloves 2 Canned spaghetti sauce 907g Chicken broth 235ml Dried oregano leaves 5ml Ziti pasta, cooked and drained 455g Shredded mozzarella cheese 235g Grated parmesan cheese 235ml
DIRECTIONS 1
Preheat oven to 180 C.
2
In a large skillet, cook the ground beef, onions and garlic over medium-high heat for six to eight minutes or until beef is brown; stirring frequently.
3
Stir in the spaghetti sauce, chicken broth and oregano. Reduce the heat and let it simmer for ten minutes.
4
Stir one cup of the sauce into the cooked ziti noodles.
5
Spread half of the ziti mixture into a 13x9x2-inch baking dish.
6
Sprinkle with 3/4 of the mozzarella cheese and 1/2 of the parmesan cheese.
7
Top with two cups of the sauce, followed by the remaining ziti mixture and the remaining sauce.
8
Cover and bake for 20 minutes.
9
Sprinkle the remaining mozzarella and parmesan cheese over the dish.
10
Return the dish to the oven and bake again, uncovered for ten minutes or until the cheese is thoroughly melted.
MAINS 27
Kung Pao Chicken Preparation time: 30m Cooking time: 30m Serves: 4 Per-serving calories/fat: 437kcal/ 23.3g
28 MAINS
INGREDIENTS Skinless and boneless chicken breast halves, cut into chunks 455g Soy sauce 30ml White vinegar 5ml Brown sugar 9g Sesame oil 30ml Corn-starch dissolved in a little water 15g Hot chilli paste 30g Chopped green onions 4 Chopped garlic 8g Water chestnuts 225g Chopped peanuts 115g Green and red bell peppers 4
DIRECTIONS Marinade: 1
Combine one tablespoon of soy sauce, one tablespoon of oil and one tablespoon of the corn-starch/water mixture and mix together.
2
Place chicken pieces in a glass dish or bowl and add the marinade. Toss to coat.
3
Cover the dish and place in the refrigerator for about 30 minutes.
Sauce: 4
In a small bowl combine one tablespoon of soy sauce, one tablespoon of oil, one tablespoon of the corn-starch/water mixture, the chilli paste, vinegar and sugar. Mix until they’re well blended.
5
Then add the green onion, garlic, water chestnuts and peanuts.
6
In a medium skillet, heat the sauce slowly until it gives out an aromatic smell.
7
Meanwhile, remove chicken from the marinade and sauté in a large skillet, until the meat is white and its juices run clear.
8
When the sauce is ready, add the sautéed chicken to it.
9
Let it all simmer until the sauce thickens.
10
Serve with sliced green and red bell peppers.
MAINS 29
Mutton Rogan Josh Preparation time: 30m Cooking time: 1h 30m Serves: 4 Per-serving calories/fat: 876kcal/64.6g
30 MAINS
INGREDIENTS Cubed lamb meat 2,000g Fennel powder 15ml Whisked plain yoghurt 769ml Oil 89ml Cinnamon stick 1 Garlic clove 2.5ml Asafoetida powder 0.25ml Paprika 20ml Garam masala – all spice 1.25ml Cayenne pepper 2.5ml Ginger powder 7.4ml Water or beef broth 868ml Salt
DIRECTIONS 1
Heat oil in a large saucepan and add the cinnamon stick and garlic cloves to it.
2
After a minute, add the asafoetida, meat and salt. SautĂŠ the mixture for five minutes.
3
Add the paprika and cayenne pepper. Stir continuously.
4
Then slowly add the yoghurt and stir till all the liquid evaporates and the meat turns brown in colour.
5
Now, add the fennel and ginger powders and stir again.
6
Finally, add the water or broth, cover partly and let it cook on medium heat for 30 minutes.
7
After that, cover completely now and let it cook again on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
8
Uncover the pan and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
9
Serve hot and garnish with coriander or mint leaves.
MAINS 31
Baked Dijon Salmon Preparation time: 20m Cooking time: 15m Serves: 4 Per-serving calories/fat: 422kcal/29g
32 MAINS
INGREDIENTS Melted butter 55g Dijon mustard 45ml Honey 20ml Dry bread crumbs 25g Finely chopped pecans 25g Chopped fresh parsley 5g Salmon 450g Salt and pepper to taste Lemon for garnishing
DIRECTIONS 1
Preheat oven to 200 degrees C.
2
In a small bowl, stir together the butter, mustard and honey. Set aside.
3
In another bowl, mix together the bread crumbs, pecans and parsley.
4
Brush each salmon fillet lightly with honey mustard mixture and sprinkle the bread crumb mixture on top of the fillets.
5
Bake the salmon for 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork.
6
Season with salt and pepper and garnish with a wedge of lemon.
MAINS 33
Grilled Tiger Prawns Preparation time: 30m Cooking time: 30m Serves: 2 Per-serving calories/fat: 400kcal/6g
34 MAINS
INGREDIENTS Tiger prawns 4 Chopped garlic 3.5g Parsley 3.5g Olive oil 14.5g Black linguine 100g Vegetable stock 60ml Thyme 3.5g Chives 3.5g Dill 3.5g Butter 25g Cherry tomatoes 4 Lemon juice 20ml Fresh cream 50ml Salt Pepper
DIRECTIONS
Courtesy of Chef Varun Varghese, Al Sabla, Sifawy Boutique Hotel
1
Marinate the tiger prawns with chopped garlic, parsley and olive oil.
2
Keep them at room temperature for five minutes and then grill the prawns till they’re getting golden in colour.
3
Meanwhile, take a pot and soak the linguine pasta in boiling hot water for about six to seven minutes.
4
Place a fry pan over medium heat and add the vegetable stock, butter, chopped thyme, chives and dill. Mix this all with the pasta.
5
Make a dip with fresh cream, lemon juice, salt and pepper to serve with the prawns.
6
Garnish with cherry tomatoes and fresh dill.
MAINS 35
Sri Lankan Lamprais Preparation time: 30m Cooking time: 1h Serves: 4
INGREDIENTS Rice 450g
Cutlet 4
Lamprais Curry 300ml
Fried Ash Plantain Curry 300ml
Meat Balls 4
Wambatu Moju 300ml
Seeni Sambol 60g
Boiled Eggs 4
DIRECTIONS 1
Although the original recipe includes a mixture of meats, you can make it with one meat or a vegetarian version.
2
Once you have all your dishes ready, heat banana leaves to make them pliable.
3
Serve a rice portion onto a banana leaf that is about a 50cm square. Serve the rest of the curries around the rice.
36 MAINS
4
Fold the banana leaf into a rice packet; avoid tearing the leaf.
5
Bake in a 350F oven for 30 minutes.
6
Deep-fry the boiled eggs until golden brown.
7
Serve hot. Courtesy of The Catering Partner, Al Khuwair Kitchen Toll Free 800 500 44 www.thecateringpartner.com
Chilli Con Carne with Beans Preparation time: 20m Cooking time: 2h Serves: 6 Per-serving calories/fat: 628kcal/24g
38 MAINS
INGREDIENTS Ground beef 910g Large chopped onion 1 Minced garlic cloves 2 Canned tomato sauce 425g Canned tomato paste 170g Canned tomatoes 425g Canned and diced tomatoes with green chillies 425g Ground cumin 5ml Paprika 5ml Chilli powder 10ml Oregano 5ml Salt 5ml Pepper 2.5ml Worcestershire sauce 5ml Canned chilli beans 795g Corn chips Grated cheddar cheese
DIRECTIONS 1
SautĂŠ the meat, onions and garlic until the beef is slightly tender.
2
Add the remaining ingredients and let the mixture simmer for two hours.
3
Serve hot with corn chips at the bottom and grated cheddar cheese on top.
MAINS 39
Chicken Adobo Preparation time: 15m Cooking time: 45m Serves: 4
INGREDIENTS Canola oil 15ml
Water 45ml
Bone-in, skinless chicken thighs 8
White vinegar 45ml
Chopped onion 2 cups
Honey 30ml
Garlic cloves, minced 5
Black pepper
Low-sodium soy sauce 90ml
Bay leaf 1
DIRECTIONS soy sauce and rest of the ingredients and bring to a boil.
1
Heat oil in a large nonstick skillet over medium-high heat.
2
Add chicken to pan and sauté for four minutes on each side or until brown.
6
Reduce heat to medium; cover and cook for 12 minutes.
3
Remove chicken from the pan; add onions and sauté for three minutes.
7
4
Add garlic, sauté for a minute while stirring frequently.
Uncover and simmer until chicken is cooked and gravy thickens. Discard the bay leaf.
8
Serve with rice.
5
Add chicken back to the pan. Add
40 MAINS
Courtesy of Palayok
Gratin Dauphinois Preparation time: 15m Cooking time: 1h 30m Serves: 4 Per-serving calories/fat: 805kcal/53.5g
42 MAINS
INGREDIENTS Peeled and thinly sliced waxy potatoes 1,360g Gruyere cheese 170g Double cream 355ml Salt and black pepper Crushed garlic cloves 2-4 Fresh thyme sprigs 2 Butter 28g Cheese
DIRECTIONS 1
Preheat the oven to 150 C.
2
Grease an ovenproof gratin dish with some butter.
3
Layer the potato slices in the dish, slightly overlapping each other, while seasoning lightly with the salt and pepper. Sprinkle liberal amounts of cheese on each layer, including on top of the last.
4
Mix the double cream, garlic and sprigs of thyme in a pan and gently bring them to a boil.
5
Remove the thyme and pour the hot cream mixture over the potatoes.
6
Dust the top of the gratin with the remaining butter and some extra cheese, according to your preference.
7
Bake for about one to one and a half hour, or until the potatoes are soft and the top is crispy and golden brown.
8
Sprinkle thyme on top and serve while it’s bubbling hot.
MAINS 43
Chicken and Shrimp Jambalaya Preparation time: 10m Cooking time: 55m Serves: 8 Per-serving calories/fat: 500kcal/23g
44 MAINS
INGREDIENTS Olive oil 30ml Boneless and skinless chicken thighs 680g Large chopped onion 1 Diced celery ribs 2 Diced green bell pepper 1 Diced red bell pepper 1 Dried thyme 2.5ml Dried oregano 1.25ml Sweet paprika 1.25ml Salt 2.5ml Long grain rice 355ml Chopped and canned tomatoes with juice 400g Chicken broth 475ml Peeled and deveined medium shrimps 230g Chopped fresh parsley 30ml Finely chopped green onions 3
DIRECTIONS 1
Preheat oven to 180 C.
2
In a large pan, brown the chicken in hot oil on both sides; remove and drain.
3
Add the onion, celery, bell pepper, thyme, oregano, paprika and salt to the pan; cooking and stirring for about five minutes until the onions are tender.
4
Add rice, tomatoes with juice and the broth; bring to a boil.
5
Place the rice mixture in a baking dish or oven-proof casserole; top with chicken; cover and bake for 40-45 minutes or until rice and chicken are both tender.
6
Stir in the shrimp, parsley and green onions.
7
Cover and cook for about ten minutes or until the shrimps curl and turn bright pink.
8
Garnish with spring onions or coriander leaves and serve.
MAINS 45
Palak Chicken Preparation time: 30m Cooking time: 30m Serves: 6 Per-serving calories/fat: 327kcal/ 17.9g
46 MAINS
INGREDIENTS Skinless chicken 1,000g Chopped spinach 1,200g Green chillies 60g Salt Red chilli powder 7.5ml Cumin powder 7ml Coriander powder 7ml Garam masala – all spice powder 7ml Turmeric powder 3.5ml Ginger and garlic paste 45ml Oil 90ml Chopped onions 2 Chopped tomatoes 2
DIRECTIONS 1
Boil water in a pan and add the chopped spinach in it.
2
Let it simmer for five minutes and then remove the remaining water by straining it. Set the boiled spinach aside to cool.
3
Once it has cooled, blend the spinach into a smooth paste.
4
Meanwhile grind onions, ginger, garlic, green chillies and tomatoes to make a fine spice paste.
5
Heat the oil in a pan; add the spice paste and sautĂŠ it till it turns brown.
6
Now add the salt, pepper, cumin, garam masala, turmeric and coriander powder to it. Let the mixture cook for ten minutes.
7
Add the spinach paste and mix well. Then cook for ten more minutes.
8
Add the chicken now and mix again. Cover the pan with a lid and cook for for 20 to 30 minutes.
9
Remove from heat as soon as the chicken is tender.
10
Garnish with fresh mint or coriander leaves and serve hot with steamed rice or bread.
MAINS 47
Slow-Cooker Beef Short Ribs Preparation time: 10m Cooking time: 9h Serves: 6 Per-serving calories/fat: 978kcal/76.4g
48 MAINS
INGREDIENTS Flour 80g Salt 5ml Pepper 1.25ml Chilli powder 5ml Beef short ribs, boneless if you prefer 1,200g Butter 60ml Chopped onions 235ml Cider Vinegar 175ml Brown sugar 175g Chilli sauce 60ml Ketchup 30ml Worcestershire sauce 30ml Minced garlic 30ml DIRECTIONS 1
Mix the flour, salt and pepper in a plastic bag.
2
Add the ribs and shake to make sure they’re uniformly coated with the mixture.
3
In a large skillet, melt the butter.
4
Add the ribs and cook them until they’re a brown colour all over.
5
Transfer them to a slow cooker and set aside for a while.
6
Then, in the same skillet combine all the remaining ingredients.
7
Bring the mixture to a boil, stirring continuously.
8
Pour this bubbling mixture over the ribs.
9
Cover the slow cooker and let it all cook for nine hours on low heat.
10
Serve over hot rice or with green beans on the side.
MAINS 49
50
Double Baked Bruschetta
52
Guacamole
54
Mushroom Risotto
56
Pastille bil Hamam – Moroccan Pigeon Pie
58
Spicy Chicken Soup
60
Baked Ricotta Salad
61
Penne Arabiatta
62
wBaked Buffalo Wings
64
Roasted Vegetables
66
Tangy Couscous Salad
68
Spanish Rice
69
Pesto grilled lamb loin
SIDES & APPETISERS
Double Baked Bruschetta Preparation time: 15m Cooking time: 7m Serves: 12 Per-serving calories/fat: 215kcal/8.9g
INGREDIENTS Chopped roma plum tomatoes 6
Fresh basil 10g
Sun dried tomatoes, packed in oil 55g
Salt
Minced garlic cloves 3 Olive oil 60ml Balsamic vinegar 30ml
52 SIDES & APPETISERS
Ground black pepper French baguette 1 Shredded mozzarella cheese 225g
DIRECTIONS 1
2
3
Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for ten minutes. Cut the baguette into three fourth of an inch slices.
4
On a baking sheet, arrange the baguette slices in a single layer.
5
Broil them for one to two minutes or until they’re slightly brown in colour.
6
Divide the tomato mixture evenly over the baguette slices.
7
Top the slices with mozzarella cheese.
8
Broil the prepared baguette slices for 5 minutes or until the cheese is melted.
9
Garnish with parmesan cheese, fresh tomatoes and finely cut lettuce.
SIDES & APPETISERS 53
Guacamole Preparation time: 10m Cooking time: 10m Serves: 4 Per-serving calories/fat: 262kcal/22.2g
INGREDIENTS Peeled, pitted and mashed avocados 3 Lime juice 1 Salt 6g Diced onion 80g Chopped fresh cilantro 9g Plum roma tomatoes 2 Minced garlic 3g Ground cayenne pepper 0.2g
54 SIDES & APPETISERS
DIRECTIONS 1
In a medium bowl, mash together the avocados, lime juice and salt.
2
Mix in the diced onions, cilantro, tomatoes and garlic.
3
Then, stir in the cayenne pepper.
4
Refrigerate it all for one hour to let the flavours seep and emerge.
5
Serve with lemons, carrot sticks and tortilla chips.
SIDES & APPETISERS 55
Mushroom Risotto Preparation time: 20m Cooking time: 30m Serves: 6 Per-serving calories/fat: 431kcal/16.6g
INGREDIENTS Chicken broth, divided 1420ml
White vinegar 20ml
Olive oil, divided 45ml
Sea salt
Thinly sliced Portobello mushrooms 455g
Ground black pepper
Thinly sliced white mushrooms 455g Diced shallots 2 Arborio rice 340g
56 SIDES & APPETISERS
Finely chopped chives 2g Butter 55g Grated parmesan cheese 25g
DIRECTIONS 1
Warm the chicken broth over low heat, in a saucepan.
2
Separately, warm two tablespoons of olive oil in a large saucepan over medium heat.
6
When the rice has taken on a pale golden color, pour in the vinegar and stir constantly until the vinegar is completely absorbed.
7
Now, add half a cup of broth to the rice and stir again. Continue adding the broth half cup at a time, stirring continuously for about 15 to 20 minutes or until the liquid is completely absorbed and the rice is al dente.
3
Stir in the mushrooms and fry them for about three minutes or until they’re soft. Remove the mushrooms and their liquid and set aside.
4
Add one tablespoon of olive oil to the skillet and stir in the shallots. Cook them for one minute.
8
Then, add the rice, stirring continuously to coat them with oil, for about two minutes.
Remove from the heat and stir in the mushrooms with their liquid, butter, chives and the parmesan cheese.
9
Season with salt and pepper to taste.
5
SIDES & APPETISERS 57
Pastille bil Hamam – Moroccan Pigeon Pie Preparation time: 30m Cooking time: 1h Serves: 10 Per-serving calories/fat: 300kcal/4.5g
INGREDIENTS Pigeon 4kg
Ginger powder 40g
Onions 2kg
Icing sugar 500g
Parsley 100g
Skinless crushed almonds 1kg
Coriander 100g
Filo pastry 170g
Eggs 3
Saffron Spanish 4g
Cinnamon sticks 30g
Nutmeg powder 30g
Cinnamon powder 50g
Moroccan ghee 150g
Salt 40g
Moroccan olive oil 400ml
White pepper 40g
Ras al Hanout (Moroccan spices) 50g
DIRECTIONS 7
Add the scrambled eggs, crushed almonds, cinnamon powder, nutmeg and icing sugar to the pigeon meat. Mix well.
8
Melt the butter and add corn oil to a small pan on low heat.
9
Meanwhile, take two pieces of filo pastry, put one on top of the other and cut it into circles.
10
Stuff the meat mixture in the middle of the layers and seal the edges with melted butter.
Pour the egg mixture in the sauce and stir until the eggs are cooked. Strain the mixture and separate it.
11
Put the stuffed pastries on a tray and bake in a preheated oven at 180 C for 18 minutes.
Shred the pigeon meat after removing and separating the skin and bones.
12
Sprinkle the icing sugar on top of the pastry. Garnish with cinnamon powder and fresh mint leaves.
1
Melt butter and add the chopped onions, pigeon meat, ras al hanout, saffron, coriander and parsley in it. Sauté the mixture and add salt according to preference.
2
Let it simmer and stir continuously until the pigeon is tender.
3
Keep the cooked pigeon aside for a while and reduce the heat under the sauce.
4
Break the eggs in a bowl and mix until they’re well blended.
5
6
58 SIDES & APPETISERS
Courtesy of Marc Cibrowius, Executive Chef of Shahrazad, Shangri-La’s Barr Al Jissah Resort and Spa
SIDES & APPETISERS 59
Spicy Chicken Soup Preparation time: 15m Cooking time: 30m Serves: 8 Per-serving calories/fat: 473kcal/15.3g
INGREDIENTS Water 1,900 ml
Chopped garlic cloves 3
Boneless chicken breast halves 8
Chunky salsa 450ml
Salt 3g
Peeled and diced tomatoes 400g
Ground black pepper 2g
Canned condensed tomato soup 250g
Dried parsley 3g Onion powder 7g Chicken bouillon cubes 5 Olive oil 45ml Chopped onion 1
60 SIDES & APPETISERS
Chilli powder 10g Whole kernel corn 440g Chilli beans 900g Sour cream 272g
DIRECTIONS 1
In a large pot over medium heat, combine the water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes.
2
Bring the mixture to a boil, reduce the heat and then let it simmer for one hour, or until the chicken juices run clear.
3
Remove the chicken and shred it, while keeping the broth aside for later.
4
In another large pot over medium heat, cook the onion and garlic in olive oil until they’re slightly brown in colour.
5
Stir in the salsa, diced tomatoes, whole tomatoes, tomato soup, chilli powder, corn, chilli beans, sour cream, shredded chicken and five cups of broth.
6
Let it all simmer for 30 minutes and serve hot.
7
Garnish with cheese and coriander leaves.
SIDES & APPETISERS 61
Baked Ricotta Salad Preparation time: 15m Cooking time: 25m Serves: 4 Per-serving calories/fat: 354kcal/28g
Courtesy of Executive Chef Jason P. Brotherton, Mokha CafĂŠ, Grand Hyatt
INGREDIENTS Ricotta cheese 200g
Kalamata olives 50g
Cream cheese 100g
Balsamic vinegar 75ml
Rocket leaves 25g
Olive oil 100ml
Cherry tomatoes 25g
Salt
Sundried tomatoes 25g
Pepper
DIRECTIONS 1
Start by mixing the ricotta cheese and the cream cheese with salt, pepper and a little olive oil.
6
Place the salad into a serving bowl, while creating a well in the middle of the bowl.
2
Pour the mixture into a small tart or pie shell till three fourth of it is filled.
7
Transfer the baked ricotta carefully, in the centre of the leaves.
3
Bake the cheese in a preheated oven at 160 C for 18 minutes.
8
Dress the leaves with balsamic vinegar and cherry tomatoes.
4
Once cooked remove it from the oven and allow it to cool.
9
Serve immediately.
5
Meanwhile, in a mixing bowl toss the rocket leaves with the sun dried tomatoes, olives and olive oil.
62 SIDES & APPETISERS
Penne Arabiatta Preparation time: 15m Cooking time: 20m Serves: 2 Per-serving calories/fat: 600kcal/22g
Courtesy of Chef Varun Varghese, Al Sabla, Sifawy Boutique Hotel
INGREDIENTS Penne pasta 150g
Leeks 50g
Peeled tomatoes 500g
Carrot 50g
Green chillies 14g
Thyme 3.5g
Olives 20g
Basil leaf 3.5g
Onion 100g
Salt
Garlic 20g
Pepper
Celery 100g
DIRECTIONS 1
Soak the penne pasta in boiling hot water for six to seven minutes.
4
Mix the sauce and the pasta together to thoroughly blend all the flavours.
2
Over medium heat, sauté the onions, garlic, celery, leeks and carrots until they’re all tender.
5
Finally, sauté the green chillies and olives in a frying pan and add them to the sauce.
3
Add the peeled tomatoes and continue to cook for another 20 to 25 minutes.
6
Garnish with the fresh thyme and basil leaves.
SIDES & APPETISERS 63
Baked Buffalo Wings Preparation time: 1h 15m Cooking time: 45m Serves: 10 Per-serving calories/fat: 125kcal/9.2g
INGREDIENTS All-purpose flour 95g Cayenne pepper 1g Garlic powder 1g Salt Chicken wings 20 Melted butter 115g Hot pepper sauce 120ml
64 SIDES & APPETISERS
DIRECTIONS 1
Line a baking sheet with aluminium foil and lightly grease it with cooking spray.
2
Place the flour, cayenne pepper, garlic powder and salt into a resealable plastic bag and shake it to mix.
3
Add the chicken wings to the bag, seal it and toss until they’re well coated with the flour mixture.
4
Place the wings on the prepared baking sheet, place into the refrigerator and let it cool for at least one hour.
5
6
Whisk together the melted butter and hot sauce in a small bowl.
7
Dip the wings into the butter mixture and place them back on the baking sheet.
8
Bake the chicken wings in the preheated oven until the chicken is no longer pink in the centre and is crispy on the outside, for about 45 minutes. Turn the wings over, halfway during the baking time so they cook evenly.
9
Serve with garlic dip and celery sticks.
Preheat the oven to 200 C.
SIDES & APPETISERS 65
Roasted Vegetables Preparation time: 15m Cooking time: 40m Serves: 12 Per-serving calories/fat: 123kcal/4.7g
INGREDIENTS Cubes butternut squash 1
Chopped fresh rosemary 3g
Seeded and diced red bell peppers 2
Olive oil 60ml
Peeled and cubed sweet potato 1
Balsamic vinegar 30ml
Cubed Yukon gold potatoes 3
Salt
Quartered red onion 1
Ground black pepper
Chopped fresh thyme 2g
66 SIDES & APPETISERS
DIRECTIONS 1
Preheat the oven to 245 C.
6
2
In a large bowl combine the squash, red bell peppers, sweet potato and Yukon Gold potatoes.
Spread the vegetables evenly on a large roasting pan.
7
Roast for 35 to 40 minutes in the preheated oven.
8
Stir the vegetables every ten minutes or until they’re cooked through and brown in colour.
9
Serve with feta cheese.
3
Separate the red onion quarters into pieces and add them to the mixture.
4
In another small bowl, stir together the thyme, rosemary, olive oil, vinegar, salt and pepper.
5
Toss and mix the vegetables with the sauce, until they’re fully coated.
SIDES & APPETISERS 67
Tangy Couscous Salad Preparation time: 5m Cooking time: 10m Serves: 4 Per-serving calories/fat: 269kcal/9g
INGREDIENTS Couscous or bulghar wheat 300g Vegetable stock Courgettes 2 Olive oil 14ml Crumbled feta cheese 100g Chopped parsley 20g Juiced lemon 1
68 DESSERTS
DIRECTIONS 1
Cook the couscous or bulghar wheat in the vegetable stock according to the pack instructions.
6
Transfer them into a large bowl, along with the cooked couscous or bulghar wheat.
2
Trim the ends off the courgettes and then cut into slices.
7
Mix thoroughly with the remaining ingredients.
3
Heat a griddle pan or grill.
8
4
Drizzle the courgette slices with oil and then season them accordingly.
Serve at room temperature with cheese and tomatoes.
5
Cook for two minutes and then turn over and cook for one to two more minutes, until it is softened and golden brown in colour.
DESSERTS 69
Spanish Rice Preparation time: 10m Cooking time: 30m Serves: 4 Per-serving calories/fat: 270kcal/ 7.6g
INGREDIENTS Canned diced tomatoes and green chillies 200g
Vegetable oil 30ml Uncooked white rice 185g
Chilli powder 5g
Chopped onion 1
Salt
Chopped green bell pepper half Water 475ml
DIRECTIONS 1
Heat the oil in a deep skillet over medium heat.
4
Season it with the chilli powder and salt.
2
SautĂŠ the rice, onion and bell pepper until the rice is brown in colour and the onion is tender.
5
Cover and let it simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.
3
Stir in the tomatoes and water.
6
Garnish with coriander or mint leaves.
70 SIDES & APPETISERS
Pesto grilled lamb loin Preparation time: 1h Cooking time: 20m Serves: 2
INGREDIENTS Salt to taste
Sea salt
For Pesto
Prawns powder
Fresh Basil
For lamb
Olive oil
Lamb loin 150g
Egg white 1
Cashew nuts
Olive oil1tbsp
White flour 50g
Zathar leaves
Black pepper
For Oriental crunchy potato Medium-sized potato 1 White bread crumbs 50g
DIRECTIONS 1
2
Lay the lamb on a plate and sprinkle with pesto, olive oil, sea salt and freshly ground black pepper. Massage the flavours into the loin with your fingertips. Leave it to marinate for an hour. Preheat a griddle pan and cook the lamb over high heat for five minutes until cooked to medium rare.
3
Peel a medium sized potato and boil till cooked well. Coat the potato with egg white flour, white bread crumbs with herbs (Rosemary, thyme, oregano) until well coated.
4
Heat oil in an electric skillet and fry the potato for about two to three minutes or until golden brown.
5
Remove and drain out the oil on a paper towel.
6
Shave zucchini, carrot and baby marrow and blanche for a minute. SautĂŠ the strips with butter and sea salt.
7
Cube the lamb, dizzle the meat with passion fruit and mint gravy.
8
Serve with Oriental crunchy potato and ribbon vegetables.
Courtesy of The Catering Partner, Al Khuwair Kitchen Toll Free 800 500 44 www.thecateringpartner.com
SIDES & APPETISERS 71
72
Bitter Chocolate Truffles
74
Cannoli Cups
76
Chocolate Macaroons
78
Lavender and Vanilla Profiterole
80
Lemon Meringue Pie
82
Rhubarb Crumble
84
Apple Tart
86
Strawberry parfait
88
Triple Chocolate Mousse
90
Avocado Cheesecake
91
Day and night mousse with coconut baton
DESSERTS
Bitter Chocolate Truffles Preparation time: 20m Cooking time: None Serves: 12 Per-serving calories/fat: 124kcal/8g
INGREDIENTS Chopped dark chocolate 200g
Grated white chocolate
Double cream 85ml
Cocoa powder
Vanilla extract 7ml
DIRECTIONS 1
Add the chocolate, cream and vanilla to a pan and heat very gently until the mixture has melted.
4
Dust them with cocoa powder or the grated white chocolate. Serve with nuts.
2
Let it cool and then chill in the refrigerator for 90 minutes, until it becomes firm.
5
You can make these as soon as four days ahead of time and they can be frozen for one month.
3
Use a mini ice cream scoop or teaspoon to make 24 truffles.
74 DESSERTS
DESSERTS 75
Cannoli Cups Preparation time: 5m Cooking time: None Serves: 6 Per-serving calories/fat: 178kcal/12g
76 DESSERTS
INGREDIENTS Ricotta cheese 425g Sugar 30g Vanilla extract 10ml Chopped, salted and shelled roasted pistachios 60g Dark chocolate filled butter wafer cookies 170g
DIRECTIONS 1
In a large bowl, whisk together the ricotta cheese, sugar and vanilla until the sugar dissolves.
2
Divide the mixture evenly amongst six cups.
3
Sprinkle the pistachios on top and serve with the wafer cookies.
DESSERTS 77
Chocolate Macaroons Preparation time: 25m Cooking time: 20m Serves: 6 Per-serving calories/fat: 119kcal/6g
INGREDIENTS Icing sugar 125g Cocoa 14g Ground almonds 100g Medium egg whites 2 Chopped milk or dark chocolate 50g Warm skimmed milk 14ml
DIRECTIONS 1
Heat the oven to 180 C.
2
Line a large baking sheet with baking paper.
3
Sift the icing sugar and cocoa powder into a bowl and then stir in the ground almonds.
4
Whisk the egg whites until they form stiff peaks and then fold them into the dry ingredients.
5
Fill an icing bag, fitted with a plain nozzle with the mixture or transfer it in a large food bag and snip off the corner.
6
Pipe 24 small blobs about 3cm across, onto the baking sheet, leaving a little space between each of them.
7
Smooth the surface with a wet finger and then set it aside for 15 minutes to dry out completely.
8
Bake for 15 to 20 minutes or until the macaroons feel firm to the touch and peel easily off the paper.
9
Cool them on a wire rack and then set them aside to make the filling. They can be stored in a tin for up to one week.
78 DESSERTS
10
11
To make the filling, put the chocolate into a heatproof bowl and gently melt it over a pan of barely simmering water. Stir in the warm milk until the mixture is smooth.
12
Set it aside to cool and thicken a little.
13
Use it to sandwich the macaroons together by icing one and pressing the iced surface to another.
DESSERTS 79
Lavender and Vanilla Profiterole Preparation time: 20m Cooking time: 1h 15m Serves: 6 Per-serving calories/fat: 838kcal/75g
INGREDIENTS Softened butter 65g
Dried lavender 3.5g
Plain flour 75g
Golden caster sugar 25g
Lightly beaten medium eggs 2
Vanilla pod, seeds reserved 1/2
Double cream 600ml
White chocolate curls
White chocolate 200g
DIRECTIONS 1
Heat the oven to 220 C.
2
Butter a large baking sheet with some butter and sprinkle a few drops of water on it.
3
Stir together 150ml of cold water and butter into a saucepan. Heat it until the butter melts completely and then increase the heat to bring the mixture to boil.
a slit on the side of each and return them to the oven for three to five minutes to dry out. Cool on a wire rack. 11
Meanwhile, make the sauce by heating 200ml of cream and the white chocolate in a small pan, stirring occasionally until smooth.
12
Using a coffee grinder or pestle and mortar crush the dried lavender with the sugar to a fine dust.
4
Take it off the heat and quickly add the flour and a pinch of salt. Beat vigorously until the mixture forms a soft ball.
13
5
Sieve the mixture into a large bowl.
14
Set it aside to let it cool slightly and then gradually beat in the eggs until it turns into a thick and shiny paste.
Add 200ml of cream and whisk until it forms stiff peaks. Transfer to a piping bag and chill in the refrigerator.
15
Whisk the remaining cream with the vanilla seeds until stiff peaks emerge again and chill it separately.
16
To serve, pipe the lavender cream into half of the profiteroles and the vanilla cream into the rest.
17
Transfer to a piping bag and pipe the vanilla cream into the remaining profiteroles.
18
Arrange the profiteroles in a dish, stacking high. Drizzle with vanilla and chocolate sauce and serve.
6
7
Transfer the mixture to a piping bag with a large nozzle.
8
Pipe out or spoon 18 small balls, the size of a tablespoon onto the baking sheet.
9
Bake them for ten minutes and then reduce the temperature to 190 C for 20 minutes, or until they turn puffy and golden in colour.
10
Remove them from the oven, make
80 DESSERTS
DESSERTS 81
Lemon Meringue Pie Preparation time: 30m Cooking time: 10m Serves: 6 Per-serving calories/fat: 298kcal/10g
INGREDIENTS White sugar 200g
White sugar 75g
All-purpose flour 15g
Baked nine inch pie crust 1
Corn starch 25g Salt 2g Water 355ml Juiced lemons 2 Lemon zest 2 Butter 30g Beaten egg yolks 4 Egg whites 4
82 DESSERTS
DIRECTIONS 1
Preheat oven to 175 C.
Lemon Filling: 2
In a medium saucepan, whisk together one cup of sugar, flour, corn starch and salt.
3
Stir in the water, lemon juice and lemon zest.
4
Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
5
Stir in the butter.
6
Gradually whisk the egg yolks in a small bowl with half a cup of hot sugar mixture.
7
Whisk the egg yolk mixture back into the remaining sugar mixture.
8
Bring it to a boil and continue to cook while stirring constantly, until it thickens.
9
Remove from heat and pour the filling into the baked pastry shell.
Meringue: 10
In a large glass or metal bowl, whip the egg whites until they become foamy.
11
Add the sugar gradually and continue to whip until stiff peaks form.
12
Spread the meringue over the pie, sealing the edges at the crust.
13
Bake the pie in the preheated oven for 10 minutes, or until the meringue turns golden brown.
14
Serve hot or cold according to preference.
DESSERTS 83
Rhubarb Crumble Preparation time: 20m Cooking time: 1h Serves: 4 Per-serving calories/fat: 440kcal/18g
INGREDIENTS Chopped rhubarb 500g Golden caster sugar 100g Self-rising flour 140g Chilled butter 85g Light brown muscovado sugar 50g Chopped walnuts 50g
84 DESSERTS
DIRECTIONS 1
Add the rhubarb and sugar into a saucepan.
2
Cover and let it simmer on low heat for 15 minutes, adding more sugar if you want.
3
When it becomes soft and sweet enough but still holds its shape, pour the rhubarb and sugar mixture into a medium sized baking dish.
4
Heat the oven to 200 C.
5
To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.
6
Now add the sugar and nuts, kneading them together with your hands.
7
Scatter the topping over the rhubarb and bake for 30 minutes or until the top becomes golden brown in colour.
8
Serve piping hot with a big jug of thick vanilla custard.
DESSERTS 85
Apple Tart Preparation time: 1h Cooking time: 40m Serves: 8 Per-serving calories/fat: 507kcal/32.3g
INGREDIENTS Pastry:
Frangipane:
All-purpose flour 165g
Softened butter 115g
Salt 1g
White sugar 100g
Softened butter 115g
Beaten egg 1
Egg yolk 1
Egg yolk 1
Cold water 45ml
Apple juice 15ml Ground almonds 115g All-purpose flour 15g Peeled, cored, halved and thinly sliced sweet apples 550g White sugar 4g Apricot jelly 80g
86 DESSERTS
DIRECTIONS 1
In a medium bowl, stir together the flour and salt.
2
Add the butter, one egg yolk and water. Stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water.
3
Press the dough into a ball and wrap it in a plastic wrap. Flatten slightly and refrigerate for at least 30 minutes, or until it is firm. This part can be done up to three days in advance.
4
To make the frangipane, cream together the butter and sugar in a medium bowl until light and soft.
13
Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base and then overlap the previous slice. Start at the outside edge and work towards the centre.
14
Place the pie plate on top of the baking sheet in the preheated oven.
5
Gradually mix in the egg and the remaining egg yolk one at a time.
6
Stir in the apple juice.
7
Stir two tablespoons of flour into the ground almonds and then mix it into the batter. Set aside. Roll the pastry dough out to about a 12 inch circle on a lightly floured surface.
15
8
Bake it for 15 minutes, or until the filling begins to brown.
16
Fold loosely into quarters and centre the point in a ten-inch tart or pie pan.
Reduce the oven temperature to 175 C. Bake for another 10 minutes.
17
Sprinkle sugar over the top of the tart and return it to the oven for 10 more minutes, or until the sugar caramelises slightly.
18
Cool the tart on a wire rack.
19
A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.
9
10
Unfold the dough and press it into the bottom and up the sides. Prick with a fork all over and flute the edges. Return pastry to the refrigerator to chill until firm.
11
Preheat the oven to 200 C and place a baking sheet inside the oven while it preheats.
12
Spoon the frangipane into the chilled pastry and spread into an even layer.
20
Serve with vanilla ice-cream.
DESSERTS 87
Strawberry parfait Preparation time: 30m Cooking time: None Serves: 6 Per-serving calories/fat: 660kcal/48g
INGREDIENTS Biscotti biscuits 250g Fresh strawberry juice 50ml Hulled and halved strawberries 400g Golden caster sugar 50g Mascarpone 250g Softly whipped, double cream 285ml
88 DESSERTS
DIRECTIONS 1
Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky.
2
Tip the crushed biscuits into a bowl, drizzle the strawberry juice over it and give it a stir.
3
In a small bowl, use a fork to slightly mash half of the strawberries with the sugar.
4
Whip the mascarpone in a medium bowl and fold it into the whipped cream. If the mixture appears too thick, add a little milk.
5
In a one litre glass bowl, spread half of the soaked biscotti.
6
Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything.
7
Slice the remaining strawberries and scatter over the top.
8
Refrigerate and serve chilled with freshly whipped cream and cream cheese.
DESSERTS 89
Triple Chocolate Mousse Preparation time: 1h 15m Cooking time: None Serves: 10 Per-serving calories/fat: 420kcal/33g
INGREDIENTS Butter
Eggs, separated into two batches 6
Double cream 425ml
Caster sugar 75g
Milk chocolate, broken into pieces 75g
Melted plain chocolate 50g
White chocolate, broken into pieces 75g
Single cream
Dark chocolate, broken into pieces 75g
90 DESSERTS
Icing sugar
Chocolate curls
DIRECTIONS 1
Whip a third of the cream to the soft peak stage and then chill it.
2
Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.
3
Meanwhile, whisk two egg yolks and 25g of the sugar in a heatproof bowl over a pan of simmering water for about two to three minutes, until the mixture has at least doubled in volume.
4
Remove the bowl from the heat and keep whisking while adding the melted chocolate. Leave to cool for a few minutes.
5
6
12
Then carefully fold in the whipped cream.
Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse.
13
Whisk the two egg whites into soft peaks and carefully fold them into the chocolate mixture.
Gently remove the paper and open freeze it for about 10 minutes to reset.
14
To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar and then carefully fill the teardrop with cream.
15
Slice the mousse, wiping the knife after each cut and put a slice on each plate.
16
Decorate with chocolate curls and serve at once.
7
Line a terrine tin mould with grease paper.
8
Pour the milk chocolate mixture until it fills one third of the terrine.
9
Freeze it for 20 to 30 minutes, before starting the white chocolate mixture.
10
Repeat process with the white chocolate and then the dark; cover with plastic film and freeze completely.
11
To get a perfect setting, make the terrine at least eight to ten hours or up to two days before.
DESSERTS 91
Courtesy of Chef Varun Varghese, Al Sabla, Sifawy Boutique Hotel
Avocado Cheesecake Preparation time: 20m Cooking time: 45m Serves: 6 Per-serving calories/fat: 470kcal/35g
INGREDIENTS Cream cheese 1,200g
Egg yolks 3
Confectioners’ sugar 300g
Avocadoes 300g
Eggs 3
DIRECTIONS 1
2
3
Beat the cream cheese, sugar and eggs in a medium mixing bowl with an electric mixer until it achieves a soft and foamy consistency. Mix the fresh avocadoes with the soft batter. Arrange the mixture according to the mould tray you are using.
92 DESSERTS
4
Finally, bake in a preheated oven at 150 C for 45 minutes.
5
Cool the cheesecake for a few hours, immediately after taking it out from the oven.
6
Serve with strawberries, chocolate shavings or fresh lychee ice-cream.
Day and night mousse with coconut baton Serves: 2
INGREDIENTS For biscuits
For coconut baton
Butter 110g
Coating chocolate 100g
Icing sugar 60g
Coconut milk 150ml
Flour 110g
Gelatin 10g
Almond powder 60g
For white and dark chocolate mousse
Almond essence 2 drops
White chocolate 185g
Lemon zest 1
Dark chocolate 185g
Salt to taste
Fresh cream 185g
DIRECTIONS 1
For the biscuits, beat butter, icing sugar and flour, blend it well. Add almond powder along with almond essence, lemon zest and salt. Chill for three hours.
2
For the coconut baton, melt chocolate and pour on cellophane paper. Roll the chocolate film and pour coconut cream (Boil gelatine with coconut milk) using a piping bag.
3
For the white and dark chocolate mouse, double boil white, dark chocolate and fresh cream separately. Lay out each flavour to cool.
4
Apply mousse to biscuits and garnish with chocolate rings and icing sugar.
Courtesy of The Catering Partner, Al Khuwair Kitchen Toll Free 800 500 44 www.thecateringpartner.com
DESSERTS 93
94
Chicken Skewers with Satay Dip
96
Chicken Soba Noodles
98
Cinnamon Porridge with Banana and Berries
100
Fruitburst Muffins
102
Lentil Soup
104
Pea and Mint Soup
106
Salmon and Spinach with Tartare Cream
108
Vegetable Curry
110
Tacos Picadillo
112
Stuffed Mushrooms
114
Thai Steamed Mussels
116
Chicken with Harissa and Tomatoes
118
Broccoli Lemon Chicken with Cashews
120 121
Crunchy Roast Potatoes Prawn Cocktail
QUICK & HEALTHY
Chicken Skewers with Satay Dip Preparation time: 10m Cooking time: 15m Serves: 15 Per-serving calories/fat: 42kcal/2g
96 QUICK & HEALTHY
INGREDIENTS Mini chicken fillets 220g Soy sauce 28g Sweet chilli sauce 28g Peanut butter 55g Coconut milk 55ml Coriander leaves Chopped peanuts Lemon wedges
DIRECTIONS 1
Slice the mini chicken fillets into finger length sizes.
2
Mix them with the soy and sweet chilli sauces.
3
Thread the fillets onto skewers, then place them on a baking tray lined with baking parchment, cover with cling film and freeze.
4
To serve, defrost in the fridge overnight and cook at 200 C for
5
Ten to 12 minutes or until cooked through.
6
For the dip, combine the peanut butter and coconut milk.
7
Scatter the skewers with coriander leaves and chopped peanuts, if you like.
8
Serve with the dip and lemon wedges.
QUICK & HEALTHY 97
Chicken Soba Noodles Preparation time: 5m Cooking time: 10m Serves: 2 Per-serving calories/fat: 123kcal/7g
98 QUICK & HEALTHY
INGREDIENTS Soba or buckwheat noodles 170g Sesame oil Mange touts 16 Small carrots 2 Red chilli 1 Toasted sesame seeds 28g A few pieces of shredded and cooked chicken Soy sauce
DIRECTIONS 1
Cook the noodles, drain well and then toss them with a drizzle of sesame oil.
2
Finely slice the mange touts and deseed it.
3
Cut the carrot into matchsticks and slice the red chilli.
4
Add the toasted sesame seeds, some shredded and cooked chicken to the noodles
5
Follow by adding the carrots, mange touts and red chilli. Mix well.
6
Toss the noodles with some soy sauce and serve with fresh vegetables.
QUICK & HEALTHY 99
Cinnamon Porridge with Banana and Berries Preparation time: 15m Cooking time: 5m Serves: 4 Per-serving calories/fat: 266kcal/2g
100 QUICK & HEALTHY
INGREDIENTS Porridge oats 100g Cinnamon 7g Brown sugar 20g Skimmed milk 450ml Sliced bananas 3 Hulled and halved strawberries 400g Fat-free natural yoghurt 150g
DIRECTIONS 1
In a medium-sized saucepan, mix the oats, cinnamon, sugar, milk and half of the sliced bananas.
2
Bring all of it to a boil, stirring occasionally.
3
Turn down the heat and cook for four to five minutes, stirring continuously.
4
Remove from heat and divide equally between four bowls.
5
Top with the remaining banana, strawberries, a dollop of yogurt and a sprinkle of cinnamon.
6
Serve hot.
QUICK & HEALTHY 101
Fruitburst Muffins Preparation time: 25m Cooking time: 20m Serves: 12 Per-serving calories/fat: 243kcal/8g
102 QUICK & HEALTHY
INGREDIENTS Plain flour 225g Baking powder 10g Large eggs 2 Melted butter 50g Skimmed milk 175ml Clear honey 100ml Fresh blueberries 140g Dried cranberries 85g Seedless raisins 140g Chopped dried apricots 140g Grated orange zest 5g Ground cinnamon 5g
DIRECTIONS 1
Preheat the oven to 200C.
2
Very lightly butter a 12-hole muffin tin.
3
Sift the flour and baking powder into a bowl.
4
In another bowl, lightly beat the eggs and then stir in the melted butter, milk and honey.
5
Add the remaining ingredients and the egg mixture to the flour mixture.
6
Combine quickly without overworking it. It has to be a little lumpy rather than smooth.
7
Spoon the mixture into the muffin tin and bake for 20 to 25 minutes until it has risen and is pale golden in colour.
8
Wait a few minutes before removing the muffins from the tin.
9
When cool, they’ll keep in an airtight tin for two days and can be frozen for up to one month.
10
Serve with fresh berries and fruits.
QUICK & HEALTHY 103
Lentil Soup Preparation time: 5m Cooking time: 30m Serves: 2 Per-serving calories/fat: 198kcal/4g
104 QUICK & HEALTHY
INGREDIENTS Oil Peeled and grated small ginger 1 Cumin seeds 6g Chilli flakes Finely chopped onion 1 Peeled and grated carrots 2 Red lentils 150g Cubed or fresh vegetable stock 1l Juiced lime 1 Coriander leaves
DIRECTIONS 1
Heat 14ml of oil in a large pan.
2
Fry the ginger and spices for a couple of minutes.
3
Add the vegetables and cook for five minutes more and add the lentils and stock.
4
Bring the soup to a boil and let it simmer for 15 minutes, stirring occasionally until the lentils are tender.
5
Blend until it becomes smooth or leave chunky, according to preference.
6
Stir through a squeeze of lime juice and serve sprinkled with coriander.
QUICK & HEALTHY 105
Pea and Mint Soup Preparation time: 10m Cooking time: 20m Serves: 4 Per-serving calories/fat: 108kcal/1g
106 QUICK & HEALTHY
INGREDIENTS Bunch of spring onions, trimmed and roughly chopped 1 Peeled and diced medium potato 1 Crushed garlic clove 1 Vegetable or chicken stock 850ml Young peas in the pod 900g Chopped fresh mint 55g Caster sugar Fresh lemon or lime juice 15ml Buttermilk or sour cream 150ml
DIRECTIONS 1
Add the spring onions to a large pan with the potato, garlic and stock.
2
Bring everything to a boil, turn down the heat and let it simmer for 15 minutes or until the potato is very soft.
3
For the garnish, blanch about 42g of the shelled peas in boiling water for two to three minutes, drain, put them in a bowl of cold water and set aside.
4
Add the remaining peas to the soup base and let it all simmer for five minutes. You will lose the lovely fresh flavour of the peas, if you let them simmer any longer than that.
5
Stir in the mint, sugar and lemon or lime juice.
6
Cool slightly and then pour into a food processor or liquidiser and whizz until the mixture is as smooth as you prefer.
7
Stir in half the buttermilk or sour cream, taste and season with salt and pepper.
8
To serve the soup cold, cool quickly and then chill. You may need to add more stock to the soup before serving as it will thicken as it cools.
9
To serve hot, return the soup to the rinsedout pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
10
Serve the soup in bowls. Garnish with the remaining buttermilk and the drained peas.
QUICK & HEALTHY 107
Salmon and Spinach with Tartare Cream Preparation time: 5m Cooking time: 10m Serves: 2 Per-serving calories/fat: 320kcal/20g
108 QUICK & HEALTHY
INGREDIENTS Sunflower or vegetable oil 7ml Skinless salmon fillets 2 Spinach 250g Reduced-fat crème fraîche 28g Lemon juice 15ml Drained caper 7g Flat-leaf chopped parsley 28g Lemon wedges
DIRECTIONS 1
Heat the oil in a pan.
2
Season the salmon on both sides and then fry for four minutes on each side until it turns golden in colour and the flesh flakes easily.
3
Leave it to rest on a plate while you cook the spinach.
4
Add the spinach leaves to the hot pan, season well, cover and then leave to wilt for one minute, stirring once or twice.
5
Spoon the spinach onto plates and top it with the salmon.
6
Gently heat the crème fraîche in a pan, with a squeeze of the lemon juice, the capers and parsley and season it to taste. Be careful not to let it boil.
7
Spoon the sauce over the fish and serve with lemon wedges.
QUICK & HEALTHY 109
Vegetable Curry Preparation time: 10m Cooking time: 30m Serves: 4 Per-serving calories/fat: 103kcal/3.5g
110 QUICK & HEALTHY
INGREDIENTS Olive oil 15ml Chopped onion 1 Crushed garlic cloves 1 Curry powder 15g Tomato paste 30g Can of diced tomatoes 1 Vegetable bouillon cube 1 Frozen mixed vegetables 285g Water 355ml Chopped fresh cilantro 6g Salt Pepper
DIRECTIONS 1
In a large saucepan over medium-high, heat the oil.
2
SautÊ the onion and the garlic until they’re both golden in colour.
3
Stir in the curry powder and tomato paste and cook for two to three minutes.
4
Then, stir in the tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper.
5
Cook the curry for approximately 30 minutes or until the vegetables are soft and not crunchy anymore.
6
Sprinkle with fresh cilantro prior to serving.
QUICK & HEALTHY 111
Tacos Picadillo Preparation time: 15m Cooking time: 30m Serves: 6 Per-serving calories/fat: 390kcal/15g
112 QUICK & HEALTHY
INGREDIENTS Ground beef 455g Finely diced onions 78ml Peeled and diced medium potatoes 3 Minced garlic cloves 2 Cumin 10ml Chilli powder 30ml Ground coriander 2.5ml Pepper Salt Water
DIRECTIONS 1
Add the diced potatoes to boiling water and cook them until they’re soft.
2
Meanwhile, fry the ground beef in a pan over medium high heat.
3
When the meat is nearly cooked, add the onions and continue cooking until they become soft and are brown in colour.
4
Add the chilli powder, coriander, cumin, pepper, cooked potatoes and minced garlic to the meat.
5
Also add a quarter of a cup of water to the meat to moisten it and give it slight sauce-like structure.
6
Serve with warm flour tortillas and salsa.
QUICK & HEALTHY 113
Stuffed Mushrooms Preparation time: 25m Cooking time: 20m Serves: 12 Per-serving calories/fat: 88kcal/8g
114 QUICK & HEALTHY
INGREDIENTS Whole fresh mushrooms 12 Vegetable oil 15ml Minced garlic 8g Softened cream cheese 225g Grated parmesan cheese 20g Ground black pepper 0.5g Onion powder 0.5g Ground cayenne powder 0.4g
DIRECTIONS 1
Preheat oven to 175 C.
2
Spray a baking sheet with cooking spray.
3
Clean the mushrooms with a damp paper towel. Carefully break off their stems. Chop stems extremely fine and discard the tough end of stems.
4
Heat the oil in a large skillet over medium heat.
5
Add the garlic and chopped mushroom stems to the skillet.
6
Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.
7
When the garlic and mushroom mixture is no longer hot; stir in the cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper.
8
The resulting mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
9
Arrange the mushroom caps on the prepared baking sheet.
10
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under the caps.
QUICK & HEALTHY 115
Thai Steamed Mussels Preparation time: 20m Cooking time: 10m Serves: 6 Per-serving calories/fat: 166kcal/6g
116 QUICK & HEALTHY
INGREDIENTS Scrubbed and debearded, fresh mussels 2,270g Fresh lime juice 80ml Canned unsweetened coconut milk 1 White vinegar 80ml Thai red curry paste 25g Minced garlic 15g Asian fish sauce 15ml White sugar 10g Chopped fresh cilantro 90g
DIRECTIONS 1
In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar.
2
Stir to dissolve sugar and curry paste.
3
Bring the mixture to a boil over high heat.
4
Let it boil for two minutes and then add the mussels.
5
Cover and cook, stirring occasionally, until mussels are opened, for five to eight minutes.
6
Remove from the heat and discard any unopened mussels.
7
Pour mussels and liquid into a serving dish and toss with cilantro.
QUICK & HEALTHY 117
Chicken with Harissa and Tomatoes Preparation time: 2m Cooking time: 15m Serves: 4 Per-serving calories/fat: 184kcal/4g
118 QUICK & HEALTHY
INGREDIENTS Skinless chicken breasts 4 Harissa 12ml Olive oil 6ml Cherry tomatoes 250g Olives Oregano
DIRECTIONS 1
Heat the oven to 200 C.
2
Put the chicken into a medium roasting tray.
3
Rub the chicken with the harissa, oil and oregano.
4
Cover with foil and roast for five minutes.
5
Remove the foil.
6
Add the cherry tomatoes and olives to the tray.
7
Roast for ten more minutes until the tomato skins start to split and the chicken is cooked through.
8
Serve with boiled or roasted potatoes.
QUICK & HEALTHY 119
Broccoli Lemon Chicken with Cashews Preparation time: 5m Cooking time: 15m Serves: 2 Per-serving calories/fat: 372kcal/13g
120 QUICK & HEALTHY
INGREDIENTS Sunflower or groundnut oil 15ml Mini chicken fillets (goujons) 340g Sliced garlic cloves 2 Tender stem broccoli 200g Chicken stock 200ml Corn flour 16g Clear honey 14ml Juiced lemon 1 Lemon zest ½ Roasted cashews
DIRECTIONS 1
Heat the oil in a large frying pan or wok.
2
Add the chicken and fry for three to four minutes until it’s golden in colour.
3
Remove from the pan and add the garlic and broccoli.
4
Stir fry for a minute or so and then cover and cook for two more minutes, until almost tender.
5
Mix the stock, corn flour and honey.
6
Pour it into the pan and stir until it thickens.
7
Tip the chicken back into the pan and let it heat through.
8
Add the lemon zest, juice and cashew nuts.
9
Stir and then serve straight away with basmati rice or noodles.
QUICK & HEALTHY 121
Crunchy Roast Potatoes Preparation time: 10m Cooking time: 1h Serves: 6 Per-serving calories/fat: 233kcal/8g
INGREDIENTS Halved or quartered potatoes 1,250g
DIRECTIONS 1
Heat the oven to 220 C. Bring a large saucepan of water to a boil, add the potatoes and then boil again for five minutes.
2
Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little.
Flour 28g Rosemary 10g Pepper Garlic powder 10g Sunflower oil 55ml
122 QUICK & HEALTHY
3
Place them in a large roasting tin and sprinkle with the flour, rosemary, garlic powder, pepper and some salt.
4
Stir, drizzle over the oil and then stir again so that no dusty flour remains.
5
Roast for about 50 minutes, putting them on the bottom shelf in the oven.
6
Give the potatoes a stir and finish them on the top shelf, in 20 minutes.
6
They go well with all kinds of roast.
Prawn Cocktail Preparation time: 25m Cooking time: None Serves: 4 Per-serving calories/fat: 292kcal/25g
INGREDIENTS Atlantic cooked shell-on prawns 400g Trimmed gem lettuces 4 Mayonnaise 56g
DIRECTIONS 1
Peel all but four of the prawns and reserve the rest for the tops.
2
Break the lettuces into individual leaves, and then divide the leaves evenly between four small glass bowls.
Tomato chutney 56g Worcestershire sauce 15ml Creamed horseradish 28g Tabasco sauce 5ml Squeezed lemon juice Paprika
3
4
Sprinkle the prawns over the lettuce and season with black pepper. Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together.
5
Season the mixture to taste with lemon juice, salt and pepper.
6
Then sparingly spoon them over the prawns.
7
Dust the top with a little paprika and sprinkle the chives.
8
Top with the remaining prawns and serve immediately.
9
Accompany them with brown bread.
Snipped chives 56g
QUICK & HEALTHY 123
124
Al Sabla
126
Mokha Café
128
Olivos Café
130
Shahrazad
132
The SteakCompany
RESTAURANT REVIEWS
Al Sabla
Sifawy Boutique Hotel An hour’s drive from the city is the most recent five-star hotel to come up in Muscat. Sifawy Boutique Hotel, in Sifah, is situated in the East coast of Oman with lovely camping spots along the white coast. The Sifawy Boutique Hotel has two restaurants Al Sabla and As Sammak, and a lounge aptly called The Captain’s Lounge and Bar. All of which host distinctive themes and cuisines. For a multi-dining experience both indoor and outdoor, Al Sabla, offers a great way to enjoy good food in a calm and serene environment with family or close friends. The restaurant’s name is a term used to describe the social centre of an Omani village. Dinner would be well complemented by the view of the marina with beautifully lit date palm and reflection of the moon on the sea. Although it’s probably the farthest fine-dining spot, the journey to Sifah is pleasant with idyllic views and a break from the monotony. Dimly lit and set in earthy colours, we walk through the outdoor seating area with wooden chairs and sunshades. Warm and congenial staff greeted us as they ushered us to our table for two. As we settled in, we observed that the restaurant is well lit with white and yellow canvas pendant lamps. The restaurants colour pallet consists of just Ivory and Grey, but you can’t help but notice its bold, monochromatic, patterned wallpaper. At dinner, the contrast you see is
Spaghetti arabiatta
126 RESTAURANT REVIEW
RO4.8
the purple glassware. Although the restaurant has ample space, its beams and dividers give you your share of privacy. It has wenge wood furniture that blends exquisitely with the ambience.Although Al Sabla has an Arabic name, they have the best of international dishes on their menu. It has something for everyone, and is also suitable for vegetarians. We started off with the fresh and succulent Beef Carpaccio, a Venetian dish made with thinly sliced rare beef, slivers of parmesan, arugula, pickled red radish and capers. We
Cold oriental mezzeh platter
RO3.9
also ordered the cold Oriental Mezzeh platter, perfect for two people, served with pita bread, humus, babaghanoug, fattoush and vine leaves. The vine leaves were undoubtedly the best we’ve had in Muscat. For our main course, we called for Grilled herb-garlic Tiger prawns with black ink linguini pasta, semi-dried cherry tomatoes and fresh lemon foam. The prawns were presented beautifully; they were fresh, juicy and perfectly cooked. We also ordered Pasta Arabiatta with Spaghetti, grilled vegetables, tomato sauce and green chillies. The portion was sizeable and the flavours were well-balanced. For dessert, Sous Chef Varun Varghese presented us an avocado
cheesecake with lychee ice cream. It was delectable and quite different from the other cheesecakes we tried. While one may be apprehensive about the combination, they are well-suited together. Its nutty flavour and texture truly made Al Sabla, our favourite restaurant of the ones we reviewed. Overall, Al Sabla is a great restaurant. The menu reflects an amalgamation of various Mediterranean influences. Our attendants were presentable and refined while the ambience and vibe of the boutique hotel added to our pleasant experience. The portions were generous too. We strongly recommend you try the Avocado Cheesecake.
Verdict
Service Ambience Food Price Location
Beef carpaccio
RO5.8
Avocado cheesecake
RO4.5
Overall
RESTAURANT REVIEW 127
Mokha Café Grand Hyatt Muscat
Mokha Café, Grand Hyatt’s all day dining restaurant serves international fare and also specialises in Arabic cuisine. A relaxed setting overlooking the hotels gardens is offered with both buffet and à la carte options presented by Executive Chef Marin Leuthard and his staff. The Café has also won Oman Today’s best buffet award. The restaurant hosts special theme nights throughout the year featuring cuisines from around the globe. The Friday brunch at Mokha is great for families as special activities are arranged for children to keep them entertained. Both indoor and outdoor seating is available depending on the season. As you walk down two levels from the lobby, the Café blends beautifully with Grand Hyatt’s over-the-top Arabian theme. Breakfast and lunch at Mokha is distinct as the stained-glass windows give you a bright and lovely view of the hotel’s Mediterranean exterior and garden. When seated outdoors, the sound of the sea complements well with good company and food. We began with a fresh orange juice and Piña Colada, a refreshing drink made with cream of coconut, and pineapple juice. For appetisers we called for Baked Ricotta Salad, with kalamata olives, sun dried tomatoes
Penne arabiata
128 RESTAURANT REVIEW
RO7
and rocca. The ricotta was baked to perfection and the rest of the elements of the dish blended quite well. We also ordered Sautéed Omani shrimp with lemon, garlic and capers. The highlight of our lunch, the shrimp was cooked well and the sauce was flavoursome. However, it could be less creamy. For our main course, we ordered Braised beef cheeks with cremolata and potato puree. The meat was wellcooked and the potato puree had an flawless consistency. Our other main dish, the corn-fed chicken breast was marinated beautifully although we wished it wasn’t overcooked and the meat was slightly chewy. The Penna Arabiata was plated well, however, it had too many overpowering flavours. We called for a divine chocolate fudge cake with walnuts and a strawberry cheesecake. Grand Hyatt has always
Braised beef cheeks
Corn-fed chicken breast
RO10
RO9
been popular for their pastries, and surely, Mokha’s dessert didn’t disappoint us. The café is busy with corporate groups during lunch hours, as the Mokha buffet always stands out. At Mokha Café, we had a pleasant lunch experience. The staff was warm,
Verdict
friendly and well versed with the café’s menu. We recommend that you try this restaurant as it’s calm and the service is exemplary. It weighs high in terms of both its à la carte and buffet. The ambience and vibe of the café too is unruffled. Mokha Café is one of our favourite cafés in the city and is also a must visit.
Service Ambience Food Price Location
Strawberry cheesecake
Chocolate fudge cake
Overall
RESTAURANT REVIEW 129
Olivos Café Radisson Blu
Muscat city has many cafés that offer top quality and convenience. They are all-day dining restaurants that offer tantalising breakfast, lunch and dinner buffets as well as an international à la carte. Olivos Café at the Radisson Blu hotel, Al Khuwair, is one of those few reasonable eateries. Olivos hosts themed meals throughout the week, including a delicious Barbeque Bazaar dinner on Wednesdays and a lively brunch every Thursday. The Café features a Mediterranean ambience and gives guests an opportunity to enjoy al fresco dining on a shaded terrace overlooking a beautiful garden and poolside. The restaurant lets in abundance of natural light and makes brunch enjoyable. The open, bustling kitchen adds to the café’s laid-back atmosphere as you can interact with the chef whilst watching your meal being cooked. Although the restaurant rates high on its location, vibe and themed buffets, Olivos could improve in terms of its service and à la carte. The waiters were unsophisticated
Ryan’z pineapple juice
130 RESTAURANT REVIEW
RO3
and ambivalent of what the menu had to offer. As we enquired, they were unsure of a particular dish or beverage’s availability. We started off with a refreshing Ryan’z Pineapple juice with orange juice and grenadine syrup, and an intensely sweet and syrupy Strawberry Delight with chunks of strawberry, lemon juice and diet 7Up. The Strawberry Delight was too sweet for our taste and so we called for a glass of fresh watermelon juice to wash it down.
Spaghetti al pesto
RO4.9
We requested for the Italian Bruschetta and Smoked Salmon with mascarpone on toasted bread to start with. The bruschetta’s bread was good, however, the tomato and onion topping was overwhelmingly acidic. The smoked salmon was delightful as the bread was crisp and salmon, fresh enough to melt in our mouths. For the main course, we called for Spaghetti Al Pesto with Fresh basil and parmesan cheese, and Asian Stir fried rice with vegetables. The overall presentation was excellent, however, the two didn’t taste as good as they looked. The spaghetti’s sauce was too buttery and creamy, while the stir fried rice was quite greasy. We thought our main course had overpowering flavours and was heavy.
Though our main course disappointed us, Olivos’s dessert didn’t let us down. We quickly called for the New York cheesecake, drizzled with strawberry sauce and chocolate cake with raspberry sauce. The cheesecake had perfect consistency and cream cheese texture, with a crumbly base. On the other hand, the chocolate cake tasted heavenly with rich, dark chocolate ganache that complemented beautifully with the ordinary chocolate sponge. The overall experience at Olivos Café was pleasant despite the heavy main course. The portions were generous and dishes where reasonably priced. Olivos is great for their themed buffets, but not so much for their à la carte.
Verdict
Service Ambience Food Price Location
Italian bruschetta
RO3.9
New York cheesecake
RO5
Overall
RESTAURANT REVIEW 131
Shahrazad
Barr Al Jissah Resort and Spa Shangri-La’s Barr Al Jissah Resort and Spa claims that Shahrazad offers the most authentic Moroccan food in the country and we may have to agree as Shahrazad does reflect the cuisine’s authenticity in many ways. The deep earthy colours and long tasselled drapes, mirror Morocco’s rustic beauty. The entrance of the restaurant displays the country’s spices in cane baskets and earthen pots while live Moroccan music welcomes guests. Moroccan food has been subject to Berber, Moorish and Arab influences, therefore making it extremely refined. The main characteristics of this cuisine are the infusion of Mediterranean and tropical fruits in there meat. Spices too are used extensively in Moroccan food. We thought that dining at Shahrazad was indeed a culinary adventure. Chef Mohammed Ettaib conveyed how every dish had a mythical or religious significance, and how every Moroccan is proud of their cuisine. The purpose of Shahrazad, according to Chef Ettaib, is to let one experience a Moroccan home-like hospitality and tradition. He also enlightened us that Chef Houda, who was behind it all, hails from Marrakesh and learnt all her cooking techniques from her family back home. We called for two very unique and refreshing drinks, Watermelon Lady
Harrira Marrakeshia
132 RESTAURANT REVIEW
RO5.5
and Ginger Serenade. We began with an aromatic soup, Harrira Marrakeshia, flavoured with chopped celery, parsley and Coriander. It was garnished with well-cooked lentils, chickpeas and lamb cubes served with shabbakia and dates. For our entrée, the chef suggested a famous wedding pie, the Pastille bil hamam, filled with pigeon meats, crushed almonds, scrambled eggs in a nutmeg and cinammon sauce, covered with honey and crushed almonds. Although the dish had a piecrust that was hard to bite into, the meat stuffing was savoury as the honey balanced out the flavours. The Salad marrakeshia was the star of the evening with a selection of Moroccan mezzeh, fresh parsley and coriander, lemon juice, Moroccan olive oil and a blend of spices.
Tajine prawn mchermel
RO12.5
Meshoui
RO25.5
Tajine, served in the traditional tagine clay pots, the Chef insisted that we wait until they took the lids off for us. We were recommended Tajine lamb pear, with braised lamb pieces, onions, ginger, cinnamon and saffron served with honey pears and crushed almonds. Though the gravy was too salty for our taste, we thought that the lamb was stewed beautifully and the spices didn’t overpower our taste buds. Very satisfied with Tajine, we also ordered Mechoui for two, roasted baby lamb shoulder with saffron and spices, served on fresh mint. We must say that we thoroughly enjoyed this dish. The lamb was seasoned and cooked to perfection, and went beautifully with saffron rice. The Chef
strongly suggested the Kounaffa for dessert. It’s crunchy with layers of Filo pastry, filled with vanilla cream, crushed roasted almond, icing sugar and cinnamon. While it was crunchy, it melted in our mouths. Overall, Shahrazad is the lovely place to enjoy the best Moroccan fine dining experience in the city. rest of the staff at Shahrazad were just as warm and welcoming, although, they weren’t as intuitive as we’d expect them to be. Considering Moroccan food involves slow braising, the service was well timed. The traditional music playing in the background further enhanced our dining experience at Shahrazad. The restaurant takes you out of your comfort zone yet makes you feel at an Arabic home.
Verdict
Service Ambience Food Price Location
Kounaffa
RO5.5
Pastille bil hamam
RO7.5
Overall
RESTAURANT REVIEW 133
The SteakCompany The SteakCompany is a steakhouse located in Bareeq Al Shatti Mall on the same spot as the now non-functional Abala. The SteakCompany is one of the few restaurants that not many people know about, yet those who do, keep going back. Maintaining the looks and feel of the old restaurant, it has a modern setting with sleek transparent furniture and metallic globe lights. Black and red is dominant with few colourful floral chairs. The only element that didn’t go with The Steak House’s theme was the brown pillar, as it seemed quite out of the ordinary. We recommend that you reserve one of the four booths and it’s comfortable and cosy. The restaurant does offer outdoor seating, but since it’s at the entrance of the complex and doesn’t offer the best view, dining outside almost isn’t an option. We went at lunch and the restaurant wasn’t crowded, however it does get busy at dinner.
South African sausages, grilled and served in smoked tomato salsa. The Caesar Salad was good, while the Carpaccio wasn’t the best we’ve had. The Boerewor sausages on the other hand were flavoursome, grilled to perfection and went well with the salsa. For our main course, we were recommended the signature Wagyu Rib Eye with mashed potatoes and vegetables. We requested for our steak to be medium rare and must say that the beef was cooked just the way we wanted. The other dish we ordered was flame grilled chicken breast marinated in herb and lemon, with creamy mashed potatoes and
From South African Prime to Australian Black Angus, The SteakCompany’s easy-to-read menu offers all that a steak devotee needs. To begin with, we ordered two cocktails, Planter’s Punch and She Said Red. With interesting names and flavour combinations, it was a good start. For appetisers, we went for Caesar salad, Carpaccio and Boerewors, a plate of homemade
Boerewors
134 RESTAURANT REVIEW
RO2.900
Carpaccio
RO4.900
vegetables. With a spicy sauce to go with it and well-grilled chicken, we absolutely loved its flavours. For dessert The SteakCompany offers Chocolate Fondant,
Wagyu rib eye
RO29.900
Verdict
Cheesecake, and Date Cake. We thoroughly enjoyed the Chocolate Fondant that came with ice cream on the side. Surprisingly, we were disappointed with the Strawberry Cheesecake, as it didn’t have the right consistency, neither did it taste good. Overall, we thought that the service at The SteakCompany was very good. The staff seemed to be friendly and helpful, and our food did not take a lot of time to arrive. The SteakCompany scored high in terms of its quality, service, presentation and main course. Though dessert was unsatisfactory, we are sure we will go back to The Steak Company for its steak.
Service Ambience Food Price Location
Chocolate fondant
RO2.200
Strawberry cheesecake
Overall
RESTAURANT REVIEW 135
Catering Services
Al Makarem Catering & Services
24792507
24503173
Al Marai Trading Ent
23290793
Al Jazeera Services
24706499
Al Reef
24503527
Al Madina Intn
24696515
Al Safie Food Packing
24771006
24493853
Al Sanad Trading Co
23210969
24493832
Al Watar Trading
24795599
Al Raheel Services & Catering
24605038
Ali Shaihani Group Of Ind
24817634
Commercial Catering Services
24796655
A’Saffa Food
24591800
24706420
Assarain Food Products
24698162
24600780
Baraq Ruwi Trading
24815226
Golden Oryx
24702266
Backer Suleman Jaffer Co
24714922
Jawad Sultan International
24561777
Choice Trading Est
24711039
Kabab House
24703746
Commercial Supplies Est
23295792
Madina Qaboos Services & Catering
24591111
Euro Choice Food
24812187
Mehul Enterprises
24810057
Fair Trade
24701767
Mina Hotels
24711828
Golden Grains Trading
24711256
Mumtaz Mahal Restaurant
24605907
Hamed Hafidh Al Rawas & Bros
24814857
National Catering & Services
24483701
Madhawjee Veljee & Bros &Co
24714208
Oman Catering
24590075
Mehul Enterprises
24810057
Platinum Dreams Ent
24475068
Middle East Son Trading
24503222
24769800
Mohd Juma Sultan &
24703163
24400700
Muscat Cold Stores
24704297
Tawoos Industrial Services
24700127
Najwani
24781022
The Catering Partner
22082288
Naranjee Hirjee &
24784842
24499127
National Buiscuit Ind LTD
24446034
Nestle Oman Trading
24595757
Oman Foodstuff Factory
24446480
Oman Marketing Centre
24783661
Omani Euro Food Ind
26751341
Al Athnain
Al Nahba Holding Al Naba Supplies & Catering Services
Copper Chimney Restaurants Draieh Catering & Services
Sahara Hospitality Socat
Waleed Catering & Services
Food product Manufacturers & Importers Abdullah Al Harthi Trading
24816207
Purshotam Damodar & Co
24712517
Abu Aiman Al Harasi Trdg & Cont
24837096
Quality Foods
24568599
Abu Nooh Abdul Majeed Trading
24792998
Ramniklal Kothari &
24702717
Ahmed & Fuad Darwish
24816677
Ratanshi Purshotam & CO
24714530
Ahmed Bin Sabeel Al Raeesi Trdg
24789500
Royal International Trading
24793880
Ahmed Mubarak Hussein Trdg
24845763
Saleh Khamis Al Amri Trading
24810467
Al Hamadi Trading & Cont
24795565
Shahi Food & Spices
26860402
Al Hooti Trading
24712784
Towell Unilever
24520666
Al Jufair Food Industry
24817634
Unikai & Company
24814475
Al Khan Foodstuff
24794488
United Date Processing
24596746
136 DIRECTORY
Food product Manufacturers & Importers
directory
Restaurants
Al Akhtam Restaurant
24489292
Jean’s Grill
Al Badiyeh Restaurant
24736068
Kamat
24424400
Kargeen Café
24425314
Khaboura Café
24793545
Khana Khazana
24603553
Khyber
24561611
Koliwada
Al Bahjah Hotel
Al Bashasha Restaurants
Al Dehleez Restaurant
Al Deyar
Al Elexandria Restaurant
24567666
24793335 24692269 24592900 24813496
24781901
99421778
Al Istanbuli
24480900
Le Jardin
24510300
Al Katkoot
24542883
Left Bank
24693699
Al Khanjar
26795545
Mediterranean Grill
24485775
Mirchi Restaurant
Al Reef Al Lebanani
24680000
24564443
24600667
Motif
Anand Bhavan
24799166
Mumtaj Mahal
Anand Bhavan
24799166
Musandam Café
Ananthapuri
24706226
Nando’s
Annapoorna
24810396
Neptune Bar
Arab World
24491734
Nouras Al Shatti
92558842
Odyssey
24824240
24487200
Olivos
24487777
24776666
Omar Khayyam
24568411
Palayok
24702727
Passage To India
24488478
Pavo Real
Alauddin
A’Rifaak
Automatic
Bait Al Bahar
Beirut Restaurant
Bin Ateeq
Biryani House
Blue Lagoon
99101803
Princes Restaurant
Blue Marlin
24737288
Priya Darshini Restaurant
Chicking
24489575
Punjabi Dhaba
Chilli’s
24558815
Samba
24540200
Saravanaa Bhavan
24702311
Second Avenue
24780207
Shamiana
Chopsticks
Coffe Shop
Copper Chimney
24696601 24605907 24680000
24561818
26795545
24603555
24604257
24797290
24568480
24602603
24482213 24492102
24787755
24776666 24704502
24695164
24536024
Coral Express
24540200
Shiraz
Coral Reef Café
26795545
Spicy Village
Curry House
24564076
Stomach
24692486
24693031
Sultanah
24776666
24794002
Taj Samarkand Restaurant
Dairy Queen Grill & Chill
Flavours
Four Seasons
24707207
Tarboosh
Golden Spoon
24482263
Taza
24558077
The Arabian Courtyard
92892868
The Beach Restaurant
Hamburger Nation Japengo
24660660 24700175
24582040
24565673
24489779 24524400
24524400
DIRECTORY 137
Restaurants
The Bollywood
The Chedi Pool Cabana
24565653
24524400
Seafood Processors & Exporters
The Great Kabab Factory
24478373
Al Ainkawi Enterprises
24704994
The Pavillion Restaurant
24812006
Al Arkan Trading
26840510
24524400
Al Hamadi Trading & Cont
24795565
26795545
Al Majali Industries
24475604
24776666
Al Marsha Fisheries
24446404
24502570
Asmak Quriyat Intl
24446360
24680000
Assarain Food Products
24698162
24680000
Gulf Of Oman Fishing Intl
24600435
24816388
Ideal Marine Products
24454070
The Serai Pool Cabana
The Taj The Tanoor Restaurant
Tinello
Tomato Trader Vic’s
Trivandrum Fried Chicken Tropicana
24660660
Jarjoor Establishment
24446573
Tuscany
24641234
Masirah Sea Fish Products
24810621
Woodlands
24700192
Oman Fish Fortune
24592607
Oman Fisheries
24509500
Oman Sea
24796265
Caterering Equipt & Supplies
Omani Saudi Food Canning Factory
24446569
Abdul Khalik Abdullah Habib Nazwani & Partners 24703392
Protein Products Int
24815512
Al Naba Equipment & Supplies
24493853
Sarwath FisheriesGulf Of Masirah
25524322
Juhaina Supply Services
92253080
Sea Pride
25543083
Shah Nagardas Manji & Co
24703746
United Seafood Marketing
24788566
Caterering Equipt. & Supplies
2014 Edit ion
For details contact: 97304448 or 95041146 Email: sales@deenarmedia.com
138 DIRECTORY