The Halal Kitchen - Cook Book

The halal KiTchen

Cookbook SPECIAL rEPOrt MARCH 30, 2017

Whip up a

delightful

feast

Fresh and FasT recipes

Cookbook SPECIAL REPORT MARCH 30, 2017 Editor Vaman Vassudev Kamat Supplements Editor Suchitra Steven Samuel

CONTENTS

Assistant Editor Ishtiaq Ali Mehkri Reporters Farhana Chowdhury Deepa Narwani

12

treat for the senses

A mouth-watering dish that is sure to be a hit with all

Senior Designers Mohammad Ejaz Khan M A Aroos Mohamed

14

DeLeCtaBLe DeLIGhts

These tender treats make for great dinner options

Imaging Venugopal Prabhu Senior Advertisement Manager Mamta Pillai Assistant Advertisement Manager (Supplements) Bilal Saeed Graphic Designer Mohammed Yousufuddin

16

fLavourfuL meaL

8

A mix of delicious flavours make this dish a must-try

20 What’s cooking?

Here’s a look at the hottest food trends for 2017

A Publication of Galadari Printing & Publishing LLC 4

Special RepoRt | MaRcH 30, 2017

LIGht on the paLate

24

LIp-smaCkInG GarnIshes

A great mix of delicacies from the pan

26

Systems Manager Mohan Kumar Shetty

ABu DHABI P.O. Box: 3082 Tel: +971 2 6337666 Fax: +971 2 6351122 E-mail: ktimesad@eim.ae

22

Whip up these easy recipes that are big on taste

Circulation Manager Constance Louis Moraes

DuBAI HEAD OFFICE P.O. Box: 11243 Tel: +971 4 3383535 Fax: +971 4 3383345/46 E-mail: supplements@khaleejtimes.com

GaLa tuna

Well-done tuna with Japanese appetite

BakeD anD BBQ

A serving that will leave you craving for more

28

DeLICIous spreaD for the CatCh of the Day

10

Delights for your taste buDs

Get creative in the kitchen and cook up memorable dishes for family and friends

Indulge in this seafood speciality

30

for your taste BuDs

Experience a sampling of the diversity in Indian cuisine

32

rIGht from a CeLeBrIty kItChen

Selection of recipes from Greg Malouf, a Michelin-starred chef and author www.khaleejtimes.com

Cookbook

quest for memories

SImpLE, frESh food IS A Top TrEnd wITh moST pEopLE TodAy

F

ood, the thought of it just excites most of us. It appeals to our sense of taste, smell, vision and touch. Though many foodies love eating and taking photos of food presentations, there are just a few committed people who enjoy the art of cooking. When we cook, we can be certain about the ingredients, how fresh it is, what exactly goes into the recipe, and follow matters of hygiene in the preparation of food. The more you try out recipes, the more experience you get, and as time passes, through trial and error, you can personalise your dish.

Nowadays people are more health conscious because of the increasing incidence of cancer. They are looking for solutions that offer healthy living. Lifestyle diseases are also on the rise. So eating wisely becomes imperative. In this issue, we have recipes from leading chefs in the UAE. They share their secrets with us. So do set aside time to try them out. Bon AppĂŠtit!

suchitra steven samuel Supplements Editor

suchitra@khaleejtimes.com

Breville kitchen appliances now available in stores

breville.me

ÂŽ

Cookbook

What’s

cookinG? Here’S A Look AT THe HoTTeST Food TrendS For 2017

Deepa Narwani

S

ocial media seems to be changing the way we eat, with aesthetics sometimes trumping flavour. Thanks to the rise of Foodstagrammers (anyone with an Instagram account posting food images) there has been an increase in food that is colourful, which makes it great to photograph. Today, people aren’t as obsessed with food as much as they are with taking pictures of and uploading it online. Last year some of the biggest food trends were revealed on the Insta accounts of popular food bloggers around the world. Their Instagram feeds were filled with innovations such as rainbow bagels, and monster milkshakes, among others. But healthy eats swelled in popularity too. Foods such as vegetable noodles, cauliflower rice, and sweet potato fries were uploaded everywhere and it looks likes 2017 is going to be even more healthier. Here is a look at some of the most #trending food trends bound to gain popularity this year.

becoming mainstream. While purple cabbage has always been a staple, produce like radishes, purple sweet potatoes, and purple corn are gaining popularity. Also, purple hued blueberries are being included in a whole variety of dishes this year and are packed with antioxidants and vitamin C. It has been found that regular consumption of purple fruit and vegetables reduces the risk of getting high blood pressure and balances cholesterol levels.

rise of Matcha Matcha is a powder from Japan that is made from specially grown and processed green tea plants and is being used everywhere these days. It is caffeinated and is being added to desserts such as cookies and cheesecakes as well as it is being used in burger buns and pasta. The powder is proven to reduce inflammation, boost the immune system as well as lower cholesterol. alternative Pasta From zucchini noodles and quinoa-based

PurPle food Purple is one of the most attractive new colours people want to see on their plates. The purple versions of cauliflower, potatoes and asparagus are

8

Special RepoRt | MaRcH 30, 2017

GrowinG demand for halal products The UAE was recently ranked first in the global assessment of travel destinations with the best-developed halal ecosystems, according to the 2016-2017 Global Islamic Economy Report. Worldwide spending on global halal food and lifestyle products is reportedly set to increase to 10.8 per cent a year until 2019.

Research has found that halal meat tastes better, is more tender, is healthier and stays fresh longer.

spaghetti to lasagne sheets made from lentils, alternative pasta is on its way to becoming a hit among the health conscious. These legume-based pastas have high protein content and have been gaining huge popularity and are making inroads in restaurants.

Golden lattes It’s time to replace your regular latte with this elixir. The hottest drink of this season has to be the golden lattes that are made with turmeric. Some of its benefits are that it boosts immunity and aids in muscle pain, digestion and reduces cholesterol. It is also good for your skin as it reduces blemishes and acne. The golden colour also makes it snap worthy!

— deepa@khaleejtimes.com www.khaleejtimes.com

Cookbook

Delights for your taste buDs get creative in the kitchen and cook up memorable dishes for family and friends

Rami Almaket Chef, Ritz Carlton — DIFC

EMIRATI LAMB OUZI RICE IngredIents Lamb, whole Ghee Vegetable stock Yellow lentil (Chana Dal) Lemon, dry Yoghurt Green cardamom Seven spice Salt Black pepper Turmeric powder Saffron Ginger Cashew nuts Basmati rice Eggs, boiled Pine nuts

10 kg 250 gms 1 litre 1 kg 100 gms 500 gms 10 gms 30 gms 50 gms 20 gms 5 gms 1 gm 20 gms 50 gms 2 kg 5 pcs 100 gms

Method ❖ Marinate whole lamb with ghee, cardamom, 15 gms seven spice, salt, black pepper, turmeric powder, saffron, ginger and yoghurt. ❖ Cover it with aluminium foil and marinate overnight. ❖ After marinating, cover and cook it in the oven in a roasting pan/ Dutch oven with vegetable stock for four hours at 160 degrees Celsius. ❖ On another pot, boil the yellow lentils. Set aside once cooked. ❖ Sauté raisins and add boiled lentil, turmeric powder, black pepper powder and the remaining 15 gms seven spice, and cook for 10 minutes. ❖ Cook the basmati rice with saffron. ❖ Once cooked, create layers of saffron rice with yellow lentils. ❖ Transfer the saffron rice on an ouzi plate. ❖ Place the lamb ouzi in the middle. ❖ Garnish with boiled eggs, cashew and pine nuts.

10

Special RepoRt | MaRcH 30, 2017

www.khaleejtimes.com

— ADVERTORIAL

Chef Sunil Datt Rai Sugar Factory

TOMATO BEAN SALSA TEX MEX WAFFLE IngredIents

TOMATO LARGE ONION LARGE

GMS 500 GMS 40

ONION SPRING JALAPENO SLICES 6X A10

GMS 40 GMS 30

CORIANDER LEAVES LEMON JUICE FRESH

GMS 20 GMS 40 KG

WAFFLE BATTER

GMS

300

BLACK BEAN CASA FIESTA 6 X 3 KG TIN

SLICED CHEESE AMERICAN YELLOW GRILLED CAJUN CHICKEN BREAST

GMS GMS

60 200

SAUCE GARLIC CHILLY 226 GM LEE KUMKEE GMS 140 TOMATO KETCHUP HEINZ - 13 KG PACK GMS 350

CHICKEN RAGU SWEET CORN KERNELS

GMS GMS

200 30

SALT NEZO

CHEESE SAUCE

GMS

50

dIrectIons

TOMATO AND BLACK BEANS SALSA SPICY GUCAMOLE

GMS GMS

150 60

1. Chop tomato, onion, jalapenos and spring onion and place it in a large bowl.

TACO SEASNING DORITOS CHEESE CHIPS

GMS GMS

2 25

2. Add the black beans, garlic chili sauce, tomato ketchup and mix well 3. Finish with Lemon juice, salt and chopped coriander.

CORIANDER LEAVES

GMS

2

FRESH SOUR CREAM GRATED MOZERELLA CHEESE

GMS GMS

20 25

JALAPENO (SLICED) PAM SPRAY

GMS 5 EACH 2

200

GMS 7

WAFFLE BATTER WATER BUTTERMILK

GMS 400 GMS 80

MILK FULL CREAM- LONG LIFE-FULL FAT-1 LT GMS 250 dIrectIons

EGGS LOCAL ( YOLK ) FLOUR REFINED

EACH 120 GMS 750

1. Grease the top and bottom of the waffle iron with Pam spray.

Pour 300gms of batter into the waffle iron and cook.

BUTTER ANCHOR 20 X 454GM EGGS LOCAL ( WHITE )

GMS 625 EACH 180

2. Remove after 3-5 mins or until it is golden brown. Place 2 slices of American cheese on top of the waffle.

SALT NEZO BAKING POWDER

GMS 08 GMS 15

3. Place one American cheese slice on the grilled chicken breast

VANILLA BEANS 250 GMS

GMS 5

and heat in oven, heat chicken Ragu and keep aside.

4. In center of the waffle, place the hot chicken breast, spoon on

dIrectIons

half of the chicken Ragu, sprinkle with grated cheese, top with the remaining half of the chicken Ragu. Finally top with the corn kernels, tomato &bean salsa, guacamole and sliced Jalapeno.

5. Sprinkle grated American cheese and mozzarella cheese.

6. Garnish with Doritos, sour cream, coriander sprig and taco spice, serve hot.

1. In a mixing bowl whisk the egg yolk first and add milk, water and vanilla bean 2. Add dry ingredients and mix until it combine together (do not over mix) 3. Add melted butter slowly to the mixture 4. Finally whisk the egg white until fluffy and fold in the mixture

Cookbook

TREaT foR ThE SEnSES

a mouth-watering dish that is sure to be a hit with all

Andrew Fletcher Executive Chef Mövenpick Hotel, Jumeirah Lakes Towers

RoaSTEd SaLmon WiTh bRoWn buTTER dRESSinG IngredIents Sweet corn kernels Edamame beans Cherry tomatoes, cut in half Red onion thinly sliced Garlic cloves, sliced Salted butter White cabbage, thinly sliced Red cabbage, thinly sliced Red vinegar Turkey bacon, cut into julienne Salmon fillet Lemon, zested and juiced Thyme Parsley Wild rocket leaves, a handful

12

Special RepoRt | MaRcH 30, 2017

1 tbsp 1 tbsp 5 pcs ½ pc 2 pcs 50 gms 10 gms 10 gms 40 ml 1 slice 250 gms ½ pc 1 sprig 1 sprig

Method Brown Butter vinaigrette ❖ Slowly cook half of the red onion and garlic with the bacon in 10 gms of butter until soft. ❖ in a separate pan, add 40 gms of butter and gently boil until light brown. ❖ Remove from the heat immediately and add the chopped parsley, thyme, red vinegar, lemon juice and zest. ❖ add the cooked onion and garlic to cooling butter and keep aside.

For the main dish ❖ Liberally season the salmon with salt and pepper. ❖ Preheat a frying pan and add a splash of olive oil. ❖ Place the salmon skin side down on gentle heat until the skin starts to go crisp, then turn over and put the salmon in a pre-heated oven set to 170 degree Celsius for 8 to 10 minutes. ❖ While the salmon is cooking, sauté the other half of onion and garlic, with the cabbage until it begins to wilt. add edamame, corn, cherry tomatoes and season. ❖ once the salmon is cooked, take it out of the oven and remove from the frying pan, then leave to rest in a warm place for 5 minutes. ❖ add a handful of rocket leaves to the vegetable mix and toss. Then place your vegetables in the centre of the plate and rest the salmon on top. ❖ make a quenelle of bacon mixture and add onto of the salmon, drizzle a little of the bacon butter around. www.khaleejtimes.com

www.khaleejtimes.com

Special RepoRt | MaRcH 30, 2017

13

Cookbook

DELECTABLE DELIGHTS These tender treats make for great dinner options

These cutlets take just 20 minutes to prepare and can be paired with a side of salad, rice or even added to a sandwich.

250 gms to taste to taste 1 pc to taste Enough to deep-fry cutlets 2 tbsp 2 tbsp 2 leaves to taste 1 pc

Method ❖ Cut the meat into two 1.5 cm thick slices and season with salt and pepper. Dredge the meat in flour, remove excessive flour, dip the meat in beaten egg and coat in breadcrumbs. ❖ Head the oil in a pan to 170 degree Celsius and deep-fry the cutlets for 2 minutes. Be sure to turn over the cutlets once. ❖ Slice each fried cutlet into three pieces and place on a plate with shredded cabbage. Eat with half slices of lemon, mustard and mixed sauce.

14

Special RepoRt | MaRcH 30, 2017

Try out the Indonesian dish with a Japanese twist, as Wagyu beef imparts a succulent taste when paired with warm steamy rice.

IngredIents Japanese Wagyu, block of top round, gooseneck round Salt and pepper Salad oil Butter Coriander leaves, fresh

500 gms 2 gms each 2 tbsp 10 gms to taste

(A) Garlic, grated Ginger, grated Onion, grated Salt Chilli powder Curry powder

15 gms 20 gms 50 gms 3 gms 3 gms 10 gms

(B) Water Lemongrass stem, chopped in half, flattened Kaffir lime leaves Coconut milk Sugar

Beef CUTLETS IngredIents Japanese wagyu, block of sirloin, fillet Salt and pepper Wake wheat flour Beaten egg Breadcrumbs frying oil Worcestershire sauce Ketchup Cabbage Mustard paste Lemon

Beef Rendang

(C) Uncooked rice Butter Salt

1 cup 1 pc 2 pcs 1 ½ cup 15 gms 160 gms 20 gms 3 gms

Method ❖ Make holes in the beef with a metal skewer and dice into 3 cm chunks. ❖ Put salad oil and list of ingredients in (A) into a pan over low heat. Stir-fry for 5 minutes until the water evaporates. Add the ingredients in (B). ❖ Sprinkle salt and pepper over the beef cubes from step 1 and place them with butter in a separate frying pan over medium heat and roll the meat until the surface is well roasted. Place the beef in the pan from step 2 and simmer for 70 minutes over low-medium heat and stir occasionally. Lower the heat for an additional 20 minutes and mix the substance on the bottom of the pan. ❖ Rinse and strain the uncooked rice. Combine the rice, butter and salt from (C) with an adequate amount of water in a rice cooker and cook. Stir the rice well before serving on a plate. Top the rice with beef from step 3 and add the coriander. www.khaleejtimes.com

www.khaleejtimes.com

Special Report | MARCH 30, 2017

15

Cookbook YOunG LaMB ShOuLdER IngredIents Main dish Lamb shoulder Thyme and rosemary Salt Black peppercorn Garlic Olive oil Bay leaf Cumin BaBy Beetroot Baby beetroot in three colours Rock salt Coriander Cumin Black peppercorn Fennel seeds Cherries Cherries Sugar Balsamic vinegar Water Cherry puree Gelespessa Salt and paper Espelette pepper ParsniP Parsnip English mustard Butter Salt

1 pc

500 gms 1 kg 20 gms 20 gms 20 gms 20 gms 200 gms 50 gms 100 gms 100 gms 500 gms 1 gm

500 gms 20 gms 70 gms

ParsniP ChiPs Parsnip Frying oil Polenta Polenta Sun-dried tomato Parmesan cheese Milk Salt Confit toMato Plum tomatoes Olive oil Garlic Thyme and rosemary Salt and pepper Sugar laMB Jus

16

Special RepoRt | MaRcH 30, 2017

500 gms 200 gms 200 gms 1.5 litre

5 pc 200 ml 2 cloves

flavourful

Meal a mix of delicious flavours make this dish a must-try

Method ❖ Place the lamb shoulder with all the ingredients in a vacuum bag ❖ Seal and let it marinate for one night. ❖ Cook in the oven at 82 degree Celsius and let it steam-roast for 12 hours. ❖ Take it out from the oven and place it on a cutting board. While it is still hot, remove the bones carefully to keep the shape of the shoulder. ❖ Cover it with a cling wrap and leave it in the refrigerator to set.

Once set, cut into pieces of 120 gms.

BaBy Beetroot: Mix rock salt with the spices and a bit of water.

Place some salt in an oven tray, put the baby beetroot on top and cover it with the rest of the mix. Bake it at 180 degree Celsius for one hour or until the beetroot is smooth through. Take it out, peel and keep aside.

Cherries: Scoop out seeds from the cherries. Caramelise sugar, add cherries, water and balsamic vinegar, simmer for 5 minutes and www.khaleejtimes.com

Recipe Courtesy: 55&5th The Grill Restaurant, St. Regis Saadiyat Island Resort, Abu Dhabi

cool. Blend the cherry puree with all the other ingredients in a thermomix. Strain and transfer to a piping bag. Reserve in the refrigerator.

ParsniPs: Peel and cut the parsnip into pieces, place it in a vacuum bag with half of the butter. In the oven, steam-roast at 150 degree Celsius for 25 minutes, then change the oven setting to steam and cook for 15 more minutes. In a thermomix, blend the cooked parsnip with the rest of the butter and English mustard. Add water if necessary, until smooth. Reserve in squeeze bottle.

ParsniP chiPs: Peel and thinly slice the parsnips using a mandolin. Fry the slices in hot oil.

Polenta: Boil milk and add the polenta. Simmer for 45 minutes and keep stirring. Add Parmesan cheese, sun-dried tomatoes and salt. Place in a tray and keep in refrigerator to set.

Cut the polenta in rectangles of 10 cm by 3 cm. www.khaleejtimes.com

confit tomatoes: Peel and de-seed the tomatoes.

Marinate them in salt, pepper and sugar, and place them in an oven tray. In a pan, heat the olive oil, and add garlic, thyme and rosemary. Fry for a minute and pour the mixture onto the tomatoes. Cover with silver foil and bake for one hour at 140 degree Celsius.

Presentation â?– Sear the lamb in a pan, and then place it in another dish with lamb jus. Glaze the lamb by pouring jus on it with a spoon. Sear the polenta rectangle carefully. Cut the baby beetroot in four pieces each. Fill cherries with the blend in the piping bag, and cut confit tomatoes into slices. â?– Place the lamb on a plate with the polenta on the side.

Place the cherries, baby beetroot and confit tomatoes on top of the polenta. Add some parsnip cream on the sides of the polenta, some parsnip chips on the lamb along with tahoon cress and flowers.

Special RepoRt | MaRcH 30, 2017

17

Cookbook

GaLa Tuna

Well-done tuna with Japanese appetite

Jitin Joshi Executive Chef, Taj Dubai

SeareD Tuna anD SoBa nooDLe SaLaD IngredIents Tuna Cajun spice Soba noodles Lemon grass Kaffir lime Tamarind paste Sesame oil Honey Dark soy sauce Lemon juice Spring onions Bell pepper Coriander Salt, to taste

100 gms 1 tsp 50 gms ½ stick 1 pc 1 tsp 2 tsp 1 tsp 1 tsp ½ pc 2 pc ¼ pc 1 tbsp

Method ❖ Prepare the tuna by cutting it into a long piece and coat it with cajun spice. ❖ Blanch the soba noodles in water with lemon grass, kaffir lime and salt, and set aside. ❖ Mix the liquids and whisk them up together with the tamarind paste. ❖ Chop the coriander, bell peppers and spring onions, and mix with the dressing. ❖ Sear the tuna lightly on all sides. ❖ Dress the noodles with this dressing and serve with tuna slices on top.

20

Special RepoRt | MaRcH 30, 2017

www.khaleejtimes.com

www.khaleejtimes.com

Special RepoRt | MaRcH 30, 2017

21

Cookbook

Light on the paLate

Whip up these easy recipes that are big on taste

Jean Lteif Chef, Right Bite

MahShi BaTaTa

22

IngredIents Potatoes Olive oil Onion Pine nuts Tomato sauce* Tomato paste Lean beef mince Salt White pepper powder Cinnamon powder Sweet pepper powder

6 medium 1 tsp 1 2 tsp 2 cup 4 tbsp 150 gms 1 tsp 1 tsp 1 tsp 1 tsp

For tomato sauce*: Tomatoes Carrot Onion Chopped garlic Salt Pepper Fresh Basil

4 large 1 1 1 tsp 1/2 tsp 1/2 tsp few leaves

Special RepoRt | MaRcH 30, 2017

to prepare the tomato sauce Sauté chopped garlic, onion and carrots then add chopped tomatoes.

Cook for 10 minutes, add the basil and seasoning, then blend the mixture.

Method ❖ Peel the potatoes and core them, using a vegetable corer or the back of a spoon. ❖ heat the oil and sauté the potatoes for a few minutes.

Remove from heat and set aside. ❖ in the same pot, add onions, tomato paste, salt, pepper, cinnamon powder and sweet pepper. add the minced meat and sauté. Pour half cup of water over the mixture and cook for 15-20 minutes. ❖ Stuff the potatoes with the meat mixture, and place them on a baking tray and cover them with the tomato sauce. ❖ Bake for about 30 minutes at 180 ºC until the potatoes are cooked. ❖ Garnish with toasted pine nuts.

www.khaleejtimes.com

ChiCken MOuSSakhan ROLLS IngredIents

www.khaleejtimes.com

Method

roast Chicken Whole chicken Onion Carrot Celery Garlic Salt Black pepper Canola oil

1 1 1 3 sticks 5 cloves ½ tsp ½ tsp 1½ tbsp

Mousakkhan Mixture Onion Olive oil Sumac powder Salt.

White pepper powder Roasted chicken Juice from Markook bread

6 2 tbsp 1½ tbsp ½ tsp ½2 tsp 500 gms 1 Lemon 5 pieces

Yoghurt sumac dip Low-fat yoghurt Sumac powder Salt

2 cups 1 tsp pinch

❖ Marinate the whole chicken with salt, pepper and canola oil. ❖ Roughly chop the vegetables and place on a baking tray.

Place the chicken on top and cook in the oven at 200 ºC for 45 mins. ❖ heat olive oil in a pan and sauté the onions until slightly brown. ❖ Shred the roasted chicken and then add it to the pan. add sumac and seasoning, finally add lime juice and mix everything together. ❖ Cut the markook bread in triangles of desired sizes, add the chicken mixture in the centre and roll. Toast on an open toaster for a few minutes until the bread is lightly crispy. ❖ Prepare a dip with yoghurt and sumac. Serve on the side with the rolls.

Special RepoRt | MaRcH 30, 2017

23

Cookbook

Rene Executive Chef Sheraton Grand Hotel Dubai

LiP-SMaCkinG GarniSheS a great mix of delicacies from the pan

LaMB 26

LaMB LOin: Sous-vide with Maldon salt, black pepper, rosemary, olive oil.

LaMB SaddLe: Stuffed with bread, apricot, pine nuts, olive oil, Maldon salt, black pepper and roasted.

LaMB ShOuLder: Slow-cooked and braised overnight.

Condiments and PreParation Lemon pudding: Remove the zest of three lemons, squeeze the juice out and keep aside to make the sugar syrup. Add lemon juice and zest to the lamb, reduce it, then blend together.

Curried potato fondue: Peel the potato, scoop it and cook in a pot of oil, herbs and garlic at a very slow temperature until soft. Strain from oil in a pan, add mustard seeds and let it crackle. Add turmeric and curry powder, and toss the potatoes with seasoning.

Pistachio-crusted feta: Cut feta accordingly and crush pistachios. Roll it in the feta and make sure all sides are coated properly.

Olive liquorice: Dry olives till there is no moisture left. In a processor, add olives with star anise and brown sugar and blend it into a powder.

Basil yoghurt spears: Make a basil puree, add to yoghurt and mix well. Freeze it in a sphere mould and let it set. Drop it in 2 gms algin bath for a few seconds. Take it out and place it in a bowl with one litre of water at room temperature.

Slow roasted tomato on compressed melon: Dry tomatoes in a dryer overnight with a sprinkle of herbs and olive oil. Slice melons, place it in a bag with a vanilla pod, lemon juice and olive oil and vacuum it tightly. Keep in a

24

Special RepoRt | MaRcH 30, 2017

chiller for two hours then use it.

Garlic sauce: Combine garlic in a blender with egg white and add ice until it has a smooth texture.

Smoked eggplant caviar: Cook eggplant on a griller until it is soft and the skin is loose. Scoop it and chop in a pan. Add a few chopped shallots, garlic, thyme and mix well. Then add the seasoning and few drops of sugar.

Mint bearnaise: Blanch mint and make fine puree, and add in a bearnaise.

Prawn ceviche: Cut prawns into dices and cook with orange juice, passion fruit and lemon juice.

Glazed onions: Reduce orange juice, sugar, vinegar and thyme in a pan, then cook sliced onions until soft.

Truffle polenta cake: Cook polenta in milk and add truffle oil. Place cooked polenta in a tray and flatten it to set.

Celeriac and braised cabbage puree: Cook celeriac in milk until soft. Braise cabbage in a pot. Add both ingredients in a blender and make a smooth puree.

Pickled red vinegar pears: Reduce red vinegar with sugar. Add pears and cook it slowly until soft and fully cooked. www.khaleejtimes.com

Cookbook

BakeD anD BBQ

a serving that will leave you craving for more

Chef Avinash Mohan Nezesaussi Grill The Address Dubai Marinaa

TasTy TreaTs in your kiTchen

Sink your teeth into the crunchy goodness of chicken

Rony Taouk Head of Culinary — F&B, Al-Futtaim Group

PuLLeD Beef sLiDers IngredIents Mini slider buns Australian beef rib eye Red cabbage Mayonnaise Maldon salt Roasted black pepper Cheddar cheese Smoked barbecue sauce Gherkins Extra virgin olive oil Vinegar Sugar

3 pcs 100 gms 60 gms 35 gms 4 gms 4 gms 18 gms 75 gms 15 gms 20 ml 10 ml 5 gms

PreParatIon ❖ Cook the roast on low for 8 hours with smoked barbecue sauce, or until the meat falls apart. ❖ Before pulling the beef, remove it from the pot and allow it to cool for 2 hours. ❖ While the beef cools prepare the red cabbage slaw. In a large bowl, mix the mayonnaise, sugar, vinegar, salt and pepper until well combined and smooth. ❖ Take the freshly baked slider buns, preferably the ones with sesame and parmesan topping, as it gives a subtle taste, cut it into halves and toast it. ❖ Add the red cabbage slaw on each slider base and top it up with the slow cooked beef. Add the slice of cheese on top and melt the cheese under the salamander. Cover the top of the slider. ❖ To add that extra crunch and taste, add a batter-fried sliced gherkin on top.

Now you can dig into the pure joy of smooth flavourful slow cooked sliders.

26

Special RepoRt | MaRcH 30, 2017

DeLuXe chicken sanDWich IngredIents Chicken fillet Wheat potato bun Butter oil, clarified Lettuce Red tomato Pickle dill, sliced egg wash Breading

150 gms

PreParation ❖ Dip the chicken fillet in milk and egg wash and ensure that it is fully coated. ❖ Spread the chicken fillet in a bowl of Super Chix™ breading mix. ❖ Then pick up the fillet and bump the base of your wrists together to remove excess breading. ❖ Ensure the fryer is at “Ready” temperature. ❖ For building the burger, place a lettuce leaf on bun base, then a tomato slice on top of lettuce. Place four pickles on top and then the fried chicken fillet on top. Finish sandwich by placing bun on top.

Chef Dilip Chef for Pepper Mill

THE NEST

METHOD OF COOKING

INGREDIENTS

QUANTITY

COOKED MINCED CHICKEN RAW MINCED CHICKEN CHOPPED GINGER CHOPPED GREEN CHILLI CHOPPED CORIANDER YELLOW CHEDDAR CHEESE (SMALL CUBES) VEGETABLE OIL SALT

1 CUP ½ CUP 1 TSP 1 TSP 1 TSP 4 TSP 1 CUP ½ TSP

2 TBSP

½ TBSP ½ TBSP 1 TBSP 1 TSP 1 TSP ½ TBSP 1 TSP 3 TBSP

❖ PLACE THE CHICKEN BALLS INTO A MIXING BALL AND COAT EACH BALL WITH TAMARIND SAUCE, THEN ROLL THE CHICKEN BALLS INTO THE CRUSHED GREEN PEAS MASALA.

GARNISH TAMARIND SAUCE CORIANDER SAUCE GREEN PEAS MASALA (CRUSHED) MASALA CHANA DAL POMEGRANATE SEED SWEET YOGHURT SAKURA MIX KATAFI FRIED

❖ FORM THE MIXTURE INTO BALLS, THEN PAT THEM FLAT AND ADD FILLING (YELLOW CHEDDER CHEESE CUBE), THEN ROLL IT BACK INTO A BALL. ❖ COAT THE CHICKEN BALLS WITH FINE BREAD CRUMB AND DEEP FRY, ONCE CHICKEN BALLS ARE FIRED, DRAIN THE EXCESS OIL BY USING OIL ABSORBENT PAPER.

COATING BREAD CRUMB

❖ MIX ALL THE INGREDIENTS TOGETHER (COOKED AND RAW CHICKEN MINCED CHICKEN) IN A MIXING BOWL.

{NOTE: 1 tsp = 5 gms, 1 tbsp = 15 gms}

Cookbook

DELICIOuS SPREAD fOR ThE CATCh Of ThE DAY Indulge in this seafood speciality

TANDOORI MIXED GRILL Gary Robinson Vogue Cafe

MONkfISh wITh RATATOuILLE DISh IngredIents Monkfish Olive oil Salt Black pepper Baby spinach Ratatouille Basil leaves Basil oil Butter Garlic

IngredIents Lamb Chicken Prawn Garlic Yoghurt Cloves Black pepper

1 kg 200 gms 200 gms 20 gms 100 gms 5 gms 5 gms

Bay leaves Oil Ginger paste Garlic paste Tomato Turmeric powder Salt

5 gms 100 ml 40 gms 40 gms 50 gms 10 gms to taste

100 gms 10 ml 4 gms 3 gms 25 gms 100 gms 3 gms 5 ml 20 gms 5 gms

Method ❖ Assemble your ingredients, and cook Monkfish sous vide for 25 to 59 minutes. ❖ Slice fish, marinate with oil, garlic and thyme. ❖ Sear the fish. Place the spinach on the top and place it in the oven for one minute. ❖ Reheat Ratatouille. Start arranging by placing the ratatouille in the middle of the plate, add the fish on top then add spinach. for a final touch drizzle with basil oil.

28

Special RepoRt | MaRcH 30, 2017

www.khaleejtimes.com

DeliCate BBQ Moti KaBaB Finger-licking kabab with the veg touch

Method ❖ Marinate the chicken, prawns and lamb with yoghurt and all the spices. ❖ Skewer them and cook separately for 15 minutes. ❖ Make sure the temperature of the tandoor is constantly at 150 degrees. ❖ Garnish with lime, onion and chilli.

IngredIents Beans Corn Carrot Peas Paneer Flour Cumin powder Coriander powder Cauliflower Breadcrumbs Cornflour Chat masala Kitchen King masala Garam masala Salt, to taste

30 gms 50 gms 30 gms 30 gms 30 gms 30 gms 2 gms 2 gms 30 gms 5 gms 5 gms 2 gms 2 gms 2 gms

Manisha Advani Executive Chef Govinda’s Restaurant

Method ❖ Boil all the vegetables until soft. ❖ Mix all the ingredients together. ❖ Put the mixture on kebab skewers. ❖ Grill in a tandoor or oven on 200 degree Celsius for 8 to 10 minutes. ❖ Serve on a platter with mint chutney.

Recipe from Ritz Carlton — DIFC

www.khaleejtimes.com

Special RepoRt | MaRcH 30, 2017

29

Cookbook

For your taste buds Experience a sampling of the diversity in Indian cuisine

Gaurav Singh Head Chef Zafran Indian Bistro

Kesari ChiCKen biryani IngredIents Chicken leg boneless, approx. 55 gms each Ghee (clarified butter) Cinnamon powder Green cardamom powder bay leaf Ginger paste Garlic paste Onions, sliced Tomato, sliced Black peppercorn, crushed Saffron few strands Basmati rice Butter Cream brown onions Mint leaves

30

Special RepoRt | MaRcH 30, 2017

Method 700 gms 80 gms 10 gms 5 gms 2 pc 60 gms 60 gms 250 gms 250 gms 15 gms 400 gms 60 gms 100 ml 10 gms 5 gms

CookIng thE ChICkEn ❖ Heat ghee in a heavy bottom pot. Add onion and fry till golden brown. ❖ Add ginger-garlic paste and fry for approximately 2-3 minutes. ❖ Add tomatoes and cook well for another 5-6 minutes. ❖ Add the chicken and sear on high heat for 4 minutes. ❖ Reduce heat and cook the pieces for about 8-12 minutes. ❖ Once the chicken is cooked 80 per cent, season with salt and crushed pepper. Flavour with cinnamon and cardamom powder.

RICE pREpaRatIon ❖ Boil water in a large pot. Add rice and boil with ample of water till the rice is half-cooked. Chef ’s note: Khansamas (traditional Indian cooks) believe that while cooking rice for biryani, there should be enough water for every grain of rice to “jump around”. ❖ Strain the rice and arrange it on top of the chicken. ❖ In a separate pan, heat the butter and cream with saffron and sprinkle over the rice. Top with mint and brown onions. ❖ Cover the biryani with a firm lid and cook in a “dum” for 15 minutes on a very low flame. After 15 minutes, allow the biryani to rest for 5 minutes. Open the lid and serve kesari chicken biryani with cucumber yoghurt raita. www.khaleejtimes.com

ZAFRAn RASMALAI IngredIents Milk Sugar Lemon juice Flour Saffron Cardamom powder

2 litre 140 gms 10 ml 5 gms a few strands 2 gms

Method ❖ Boil 1 litre milk and reduce till thick. ❖ Add saffron and 40 gm of sugar to make a thick liquid. ❖ Strain curdled milk in a strainer to get chena (cottage cheese). ❖ Add flour to the chena for binding. ❖ Roll into balls and flatten them to form a roundel ❖ Boil the other 100 gm of sugar with water to create medium-thick sugar syrup. ❖ Cook the chena roundels in hot sugar syrup. ❖ Cool and serve chilled.

TAnDooRI ALoo IngredIents Potatoes Salt Chaat masala Lemon juice Green chilli, chopped Ginger, fresh, chopped Salted butter Coriander leaves, chopped Cashew nuts, broken Raisins Garam masala

4 pc 5 gms 5 gms 5 ml 2 gms 2 gms 2 gms 2 gms 5 gms 4 gms 2 gms

Method ❖ Peel potatoes and cut it into half. ❖ Prepare barrels (shells) by scooping out potatoes from the centre. Use scooped out potato for the stuffing. ❖ Deep-fry the potato barrels until golden brown. ❖ Parboil the scooped potato and deep fry until soft, and then mash it. ❖ Add the rest of the ingredients to this mash and mix well. This now forms the stuffing. ❖ Add stuffing to the barrels. ❖ Char-grill it in the tandoor and serve hot. If a tandoor is not available, cut the potato into 2 halves and cook it in an oven at 180 degree Celsius for about 7 minutes. www.khaleejtimes.com

Special RepoRt | MaRcH 30, 2017

31

Cookbook

Right fRom a celebRity kitchen here is a selection of recipes from Greg Malouf, a michelinstarred chef and author

CousCous stew with Grilled Calamari IngredIents olive oil Onion, finely chopped Garlic, crushed with 1 tsp sea salt Coriander seeds, roasted and ground Cumin seeds, roasted and ground Allspice Chilli powder Sweet paprika Canned tomatoes, chopped Green chilli, seeded, scraped and finely shredded Honey Salt and pepper Couscous Chickpeas, soaked and cooked Parsley, finely chopped Mint, finely chopped Squid tubes, split and scored on the outside Juice of lemon

80 ml 1 pc, medium-sized 2 cloves 1 tbsp 1 tbsp 1 tsp 1 tsp 1 tsp 1 x 400 gms 1 pc 1 tsp to taste 100 gms 100 gms 1 tbsp 1 tbsp 12 pc, medium-sized 1 pc

Method ❖ To make couscous, heat olive oil in a heavy-based saucepan, add onion and cook over gentle heat until soft. Add garlic, coriander, cumin, allspice, chilli powder and paprika, and mix well. Cook for further two minutes, and add tomatoes, green chilli and honey. Cook for 10 minutes, and then taste for seasoning. ❖ Now add couscous and chickpeas, cover the pan and cook over a low heat until the couscous swells and softens. This will take about five to 10 minutes. ❖ When you are ready to eat, heat the grill (broiler) or barbecue to its highest temperature. Brush squids with olive oil and season, then place the squid, scored size down, on the hot plate. After 40 seconds, turn it over. In a few moments, it will curl into a tight cylinder. Cook for no more than a minute, and remove from the heat. ❖ To serve, stir parsley and mint through the couscous. Place the calamari on top.

32

Special RepoRt | MaRcH 30, 2017

www.khaleejtimes.com

Tabbouleh wiTh RoasTed walnuTs Tabbouleh is undoubtedly one of the favourite salads with its simple focus on fresh flavours and textures. Here roasted walnuts add a lovely nutty crunch to the traditional version. By all means roast the walnuts and prepare the individual vegetables and herbs ahead of time. But don’t mix the lemon juice and oil until the very last moment or the whole thing will go mushy.

INGREDIENTS walnuts Flat leaf parsley, leaves only Mint, finely shredded Purple onion, finely chopped Medium sized tomatoes, finely diced Lemon, juiced Allspice Cinnamon Salt Pepper Olive oil

www.khaleejtimes.com

70 gms 2 bunches ½ bunch 1 large 4 pc 2 pc ½ tsp 1/3 tsp ½ tsp ½ tsp 100 to 120 ml

METHOD ❖ Preheat the oven to 160 degrees Celsius ❖ Spread walnuts out on a baking sheet and put it in the oven for eight to 10 minutes. After four minutes, shake the tray around so that the nuts colour evenly. Remove the tray from the oven and tip the nuts into a tea towel. Rub it vigorously between your hands to remove as much of the papery brown skin as you can.

Chop the nuts finely to the texture of coarse breadcrumbs. Sieve to remove as much of the dust as you can. ❖ Put parsley, mint, onion, tomatoes and walnuts into a large bowl.

Add the remaining ingredients and mix well with your hands.

Taste and adjust the seasoning if necessary.

Special RepoRt | MaRcH 30, 2017

33

Ingredients 225g Lurpak® Unsalted Butter, slightly softened 225g caster sugar 4 large eggs, beaten 275g self-raising flour, sifted 4 tbsp. cold espresso coffee 1 tsp vanilla extract 4 tbsp. cocoa powder 1 tsp baking powder Pinch of salt

SERVES: 10 PREP TIME: 30 MINUTES COOKING TIME: 30 MINUTES

FOR THE BUTTERCREAM FILLING 75g Lurpak® Unsalted Butter, slightly softened 75g icing sugar 75g soft dark-brown sugar 1 tsp vanilla essence FOR THE CHERRY COMPOTE 500g fresh or frozen cherries, pitted 15Og caster sugar Zest and juice of one orange 1 vanilla pod, split FOR THE GANACHE 50g Lurpak® Unsalted Butter 1 OOg dark chocolate 50g caster sugar 50 ml double cream

Method To get started, preheat the oven to 190°c / 170°c fan assisted / gas mark 5 and line 2 x 20-23cm cake tins.

First up, cherry compote. All ingredients go into a medium sized saucepan. Bring to the boil then simmer for 20 minutes or until the sauce has thickened. Give it a stir now and again. Cool and set aside.

Next, grab a large bowl and add the butter and sugar. Whisk until light and fluffy. Mix in the egg little by little. If the mixture starts to curdle, add a tablespoon of flour. This will bring the batter back together.

Add the coffee and vanilla. Gently fold in the sifted flour, cocoa powder, baking powder and pinch of salt. Divide between the two cake tins and bake in the centre of the oven for 25-30 minutes or until a skewer comes out clean.

Cool in the tin for 5 minutes. Then turn out onto a wire rack to finish cooling.

It's butter cream time. Beat the butter with the icing sugar and brown sugar. Add vanilla, beat again. Cover with cling film and set aside.

Now, to take on the ganache. Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Add sugar and stir until dissolved. Take the bowl off the heat and cool for 5 minutes. Stir in the cream and beat until smooth.

The finale. Putting it all together. Spread buttercream over the top of one of the cakes. Top with the cherry compote then place the second cake on top. Spread over the chocolate ganache and leave to set for about 1 hour.

Now, grab a slice.

CHOCOLATE CAKE WITH A BUTTER ICING AND CHERRY COMPOTE