CP Food Supplement 2015 Online by CityPages Kuwait

MAGAZINE

Your guide to good taste

Swedish Meatballs topped with cream sauce and a side of mashed potato with lingonberry jam

KD 1.950

IKEA Restaurant working hours Sunday - Thursday 09:30am - 09:30pm Friday and Saturday 09:30am - 10:30pm

A Swedish tradition, a Kuwaiti favourite Our halal, all-beef meatballs make a tasty meal at any time, at a great low price.

MAGAZINE

The Team! Abdullah Y. Shams AlDeen Abdulaziz Al-Khamis Abdalla AlMuzaini Ali - DJ RAVEN ASAMA Perfumes BirthKuwait Dr. Nazia Nausheen Faisal Al-Dhofari Erika Habig John McArthur Julieta Altamiranda Layla Harmony Maha Al-Rashed

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DISCLAIMER

Extra care has been used to ensure the accuracy of the information contained in this magazine. However, the publisher will not accept responsibility for errors and omissions in the publication. In addition, the views expressed in this magazine are not necessarily those of the publisher. Photos have been altered to comply with the Laws of Kuwait. All rights reserved. No part of this publication including pictures, articles, artworks, and overall design may be reproduced, copied, transmitted, transcribed, stored in a retrieval system, or translated in any language in any form or means (electronic, mechanical, photocopying, recording, or otherwise) without the written permission of the editor or the publisher. Copyright ÂŠ 2015

Your favourite velvety Corto. Shaken cold. All the flavour of hot coffee, shaken refreshingly cold. The latest trend from London.

WELCOME DEAR READERS Welcome to this very special CityPages 2015 Food Supplement where you will find everything from the best kitchen gadgets, the trending cooking apps and the latest must-have culinary books. You will also find those all-important restaurant reviews, each designed to inspire you and leave you counting the hours until your next visit. There are also recipes, chef interviews, guides to cheese, pasta, herbs and spices; and as if that isnâ&#x20AC;&#x2122;t enough, donâ&#x20AC;&#x2122;t forget the menus that will leave your licking your lips and hungry for more! Enjoy this mouth-watering morsel from the team at CityPages. I hope it satisfies your craving for everything food related!

Jameel Arif

General Manager

‘FOOD, GLORIOUS FOOD!’ There’s no denying the fact that Kuwait loves to eat. There are, quite literally, thousands of eateries to choose from, catering for all tastes from a simple burger to a top class culinary experience. Quite honestly, it’s difficult to know where to start. It could take months, years even, to work your way around every restaurant in Kuwait. And once you think you’ve achieved this feat, another establishment will open making the list even longer. Whatever your preferred food choice, you will find it in Kuwait. Whether it’s Indian, Chinese, Spanish, Iranian…..the list is endless. It’s the one thing Kuwait excels at and long may it continue. You’re also spoilt for choice with the venue. Whilst the shopping malls are a popular and obvious favourite, let’s not forget the wonderful views surrounding our seaside restaurants. You can’t beat a view of the Gulf as you enjoy a mouth-watering risotto or a delicious cheesecake; and if the climate allows the opportunity to dine outside, the sound of the

waves lapping the shore can only enhance your experience. Whilst Kuwait relies on imports for many of its edible supplies, there is plenty of local produce to be proud of. Fishermen empty their nets on a daily basis, ensuring a fresh and wide choice of seafood for our fish markets. Our dairy farms provide us with fresh milk and cheese and there’s always a healthy selection of locally sourced organic vegetables in the supermarkets, not to mention fresh Halal meat. We all love to eat out but it’s probably not healthy for our waistlines (or our

pockets) if we do it every day; so cooking at home is a must. But rather than being a chore, this should be an enjoyable experience; particularly when you consider the variety of ingredients at our disposal. One visit to the old Kuwaiti Souq will have you grabbing your recipe book and apron and rustling up a host of homemade treats in no time. Hopefully you’ll be inspired by the recipes and interviews in this special food supplement as well as by the many features and reviews designed to make your restaurant choice a little easier. Happy eating!

Gill Sherry Group Editor

BEST RECIPES 82. Tomahawk steak, served with home made potato chips

84. Boerewors 86. Malva Pudding

FEATURES

The essence of Lebanese cuisine

20. Flavours Of The World 28. KALE The Super Veg. 32. Best Culinary Books 41. A Guide To The Pasta Cuts 44. Best Kitchen Gadgets 53. Weapons Of Choice 56. Best Cooking Apps 58. The Modern Kitchen 76. 13 Cheese Everyone Should Know 112. Quick Guide To Herb And Spice

CONTENTS

INTERVIEWS

24. Chef Andrew Mitchell 48. Chef Faisal AlKhateeb 66. Chef Mahabir Rana

MENUS

102. Sakura - Japanese Restaurant 103. Ayam Zaman 104. Jamawar 105. Shabastan - Iranian Restaurant

REVIEWS 36. Shabastan – A Persian Paradise 60. Jamawar – A Jewel In The Crowne Plaza 70. Dining At Balsamico 88. Salt – Inspired By The Sea 94. AlNoukhaza - A Marine Marvel 106. Pepper – The Steakhouse With A Twist

CONTENTS

Miral Mall 1st Floor - Al Mangaf - Coastal Road - Near Helton Hotel Tel. 22054200

FLAVOURS OF THE WORLD ~ Gill Sherry

For many, one of the best parts of a holiday is the food; eating at different restaurants, sampling the local dishes and enjoying traditional fare in the land of its origin. Sometimes, the mere mention of a country conjures up images of the freshest, tastiest food, transporting you there in your daydreams and making your mouth water at the thought. 21

Take Greece for example. You don’t have to be there to enjoy a Greek Salad; menus the world over include this simple, colourful dish. But order one in Greece and you can almost taste the sunshine in the juicy, ripe tomatoes. The feta cheese will be creamy but crumbly; the dark purple hand-picked Kalamata olives will have a perfect meaty texture; it will be seasoned with just the right amount of oregano and drizzled with the finest olive oil.

A shaded terrace overlooking the sparking Mediterranean is the ideal spot to enjoy a perfect Greek salad. Feel free to prepare your own but be sure to use the freshest, organic ingredients to achieve the best results. In France, the combination of crusty bread and soft, ripe cheese is an absolute must. It’s not called a French stick for nothing! Nowhere else can make this long, stick-like bread quite like the French. It doesn’t stay fresh for long but enjoyed at its best with creamy Roquefort or

Brie, it’s a delicious French treat that tantalizes your taste buds. The trick is to serve the cheese at room temperature. The French rarely chill their cheese, preferring it relaxed so it’s soft and tangy and the taste lingers on your tongue for longer. Imagine a quaint French market square; a game of boules, men in berets, the smell of freshly made bread drifting through the trees. Who could resist a fresh baton of bread with its soft doughy centre and warm crusty shell? France is also well known for other, less appealing, dishes. It’s not unusual to see frog’s legs or snails on a French menu – choices for the more adventurous diner!

The Spanish love their tapas; cured meats and cheeses, salty anchovies and bread sticks and best of all, perfectly plump olives. Visit any Spanish restaurant and you’re guaranteed to be served with a complimentary dish of local olives. I’ve tasted olives from many Mediterranean countries but none can match the delicious nutty taste of those from Spain. These large, green olives are often stuffed with garlic, feta or pimiento; the unique taste is a treat indeed. This tree grown fruit is incredibly versatile often used to liven up casseroles, rice dishes or salads. They can be pitted or sliced. In Spain they’re best served whole with nothing but the Spanish sunshine.

The delicious smell of garlic, onion and tomatoes simmering in a pot is typical of Italy. It conjures up images of al-fresco family dinners around a long table with hearty laughter and beautiful dark-eyed children. Italy is famous for its many pasta dishes. Garlic is essential in most Italian recipes and the aroma can transform any kitchen from a cold, empty room to a bustling, scene of activity in an instant. Imagine a steaming bowl of spaghetti in a rich tomato sauce, sprinkled with a generous helping of local grated parmesan. Bellissimo!

We all dream of faraway places and their culinary delights but let’s not forget Kuwait’s treasures. Whilst eating out forms part of Kuwait’s make-up, cooking at home is an important part of its culture; and where better to buy the ingredients for that perfect family meal than the old souq? The fleshy smell of meat combined with ripe fruit, salty fish and fragrant spices is enough to inspire any wouldbe chef. Why not invite family and friends for dinner? It’s the perfect excuse to browse the souq and indulge the senses; the scent of spices nibbling at your nose and the sight of sweet juicy fruit teasing your tongue. The wide range of produce available at the souq will ensure not just a fabulous family feast but a unique and enjoyable shopping experience.

If visiting Spain, paella is also a must! Cooked in a giant, flat, iron pan, this rice based dish is traditionally made with seafood although there are meaty alternatives with chicken or rabbit. Many countries have replicated this Spanish favourite but none have quite mastered the art of the Valencian custom.

Mixing and matching flavors to make new combinations Best known as the star of Fatafeat TV show, Sawa Bil Matbakh, during which he makes dishes that you can cook along with in real time, Andrew Mitchell is a passionate, creative and innovative chef and restaurateur. In person Chef Andrew is just as enthusiastic about cooking as he comes across on his TV show. With 21 countries in the region watching his programs week after week on Fatafeat, thereâ&#x20AC;&#x2122;s no way to fake the personality or technical skills that are crucial for a celebrity chef. Andrew is intensely driven to push the boundaries of what food can be while keeping it simple, but for all his innovations he thinks of himself as an ordinary guy. In this exclusive interview with CityPages, Chef Andrew Mitchell talks about his favorite ingredients, culinary experiences and his must-do-next-list.

Tell us about your culinary training experience:

I studied Culinary Arts at Liaison College in Toronto, Canada. What is your favorite restaurant in Kuwait and in the world? Iâ&#x20AC;&#x2122;ve never been to Kuwait before but one of my favorite restaurants in the world is a little place in Florence called Trattoria Marione.

Where was your first job and how was the experience?

It was in a 5 star hotel as a commis chef in Toronto and the experience was eye opening to the business, I spent the first 2 months washing dishes and then a few more months peeling onions and potatoes. What do you feel are your biggest strengths?

My creativity with ingredients, willing to explore new things and my ability to match flavors comes naturally.

If you had not become a chef, what would you have done? Maybe a lawyer I guess.

As a chef, how do you stay healthy? I try to eat a well balanced diet and walk for minimum an hour a day or swim when I have the chance.

You have achieved so much so quickly. Tell me three things on your must-do-next-list: Iâ&#x20AC;&#x2122;ve travelled a lot but wish to see more of the world and learn more things about cuisines from different cultures. I want to start a family and last but not the least, open a small bistro attached to my very own boutique hotel.

What is your favorite dish? Macaroni and Cheese!!!

Do you find it a challenge to constantly innovate? Not really, there are so many ingredients, flavors and techniques to work with. I truly believe that the possibilities are endless…

For those just starting off, what items do you recommend people have in their pantry? The basics such as different oils, herbs and spices and with a good selection of those 3 things you can virtually make almost anything once you add fresh proteins, dairy and vegetables.

What is your favorite ingredient? Favorite spice? I love garlic and cheese and my favorite spice is cumin.

You have a lot going on. What do you do to relax? I cook for my closest friends or travel and dine out for a change to actually taste other people’s creations. I also love reading on the beach.

How was your experience with the TV Shows? It’s great; it was always a learning experience that never stops. I really enjoyed filming my last season of Sawa Bil Matbakh and look forward to Season 2.

What is the difference between cooking live on the TV and otherwise? On TV you can’t make mistakes or you need to start over, because the new format of the show was in real time! Otherwise it’s more like freestyle cooking.

How do you spend your spare time? Working!!! These days I don’t have much spare time because I started a Food and Beverage consulting company called Optimum Retail Consultancies Services in Dubai and we are working with clients all over the GCC and Levant areas.

What is the most memorable meal you have ever eaten? Probably this meal I had at a little Bistro in Geneva, It was so many little portions and each one was better than the one before!

What advice would you give to home chefs who are inspired by your style of cookery? Never stop creating and trying new things and always write down the recipe of what you created so that if it is really good, you will be able to make it again.

Your message for us at CityPages Magazine: Thanks for interviewing me and best of luck with all your upcoming issues.

KALE

The Super Veg

More than just a vegetable! 28

How many of us would choose kale as our favourite vegetable? Not many I suspect. But kale is the latest ‘superfood’ being promoted the world over for its numerous health benefits. Kale may not be the first thing to appear on your shopping list, but read on to learn why this leafy vegetable should be a familiar sight in your kitchen. lKale is low in calories, high in fiber and has zero fat. It is also good for your digestive system. lKale is high in iron - per calorie it has more iron than beef. This can help with liver function and cell growth. lKale is high in vitamin K which is proven to help the avoidance of cancer. It’s also good for bone health and blood clotting and can help people suffering with Alzheimer’s disease. lKale is full of powerful antioxidants which can help prevent various cancers. lKale is a great anti-inflammatory food and can help with the fight against arthritis, asthma and autoimmune disorder. lKale is great for cardio-vascular support and can help to lower cholesterol levels. lKale is high in vitamin A which is great for your vision and your skin. lKale is high in vitamin C therefore supporting your immune system, your metabolism and your hydration. lKale is high in calcium – per calorie it has more calcium than milk and is therefore particularly good for bones and joints. lKale is a great detox food. Filled with fiber and sulfur it helps to keep your liver healthy.

There are three different types of kale â&#x20AC;&#x201C; curly, ornamental and dinosaur. All differ in taste, texture and appearance. Curly kale has a lively, pungent flavor with delicious peppery qualities. Ornamental kale can have green, white or purple leaves. It has a mellow flavor and a tender texture. Dinosaur kale has dark bluegreen leaves with an embossed texture. It is slightly sweeter with a more delicate taste. When selecting your kale, be careful to choose one with firm, deeply colored leaves and a moist, hardy stem. Leaves should look fresh not wilted and there should be no visible browning, yellowing or holes. Try to choose kale with smaller leaves as these are more tender and have a mild flavor. Kale should be stored in a cool environment. However, do not wash the kale before storing it in

the fridge as exposure to water can encourage spoilage. The longer kale is stored, the more bitter it will become so try not to keep it any longer than five days. Store it in a plastic bag but make sure you remove the air before sealing it. Kale must be prepared and cooked properly to ensure not just the best flavor but also maximum nutritional benefits. Gently rinse the kale under a cold tap. Cut the leaves into half inch slices and the stems into quarter lengths. Let it sit for at least 5 minutes before cooking; this will enhance the health promoting qualities. You may choose to sprinkle the kale with lemon juice at this stage. For the best results, kale should be steamed. Fill the steamer with 2 inches of water and steam for no longer than 5 minutes. You should aim to eat at least 1 cup of kale a minimum of 2-3 times per week.

CUP

L OV

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S EC O N

The Best Cookbooks Book releases from around the world to get you into the kitchen.

A Good Food Day: Reboot Your Health with Food That Tastes Great, by Marco Canora After 20 years in a professional kitchen, filling up on starch, sugar and fatty meat, Marco Canora's body staged a revolt. Unwilling to deprive himself, the Hearth chef set out to use his culinary talents to create recipes that would deliver the nutrition he so desperately needed while simultaneously keeping him both satisfied and excited to cook and eat in this new way. Canora's eating philosophy—less sugar and processed foods; more veggies, healthy fats and whole grains—won't shock anyone who keeps up with health news. But in his recently published cookbook, he provides the recipes to make it happen. Not convinced? Check out his Braised Chicken Thighs with Garlic, Lemon and Greek Olives or Amaranth "Polenta" with Tuscan Kale.

Salad Love: 260 Crunchy, Savory and Filling Meals You Can Make Every Day, by David Bez This love letter to salad grew out of a blog, Salad Pride, which grew out of a personal challenge set by London-based designer and home cook David Bez. Determined to improve his workday lunches, but confined by a makeshift desk kitchen and just 30 minutes to an hour to both prep and eat his meal, Bez made a different salad every day for three years. His book features real lunches that were made, shot and enjoyed in his office, all in less than an hour. Bez has a knack for interesting, satisfying ingredient combinations— Crabmeat, Avocado, Nori and Cucumber comes to mind—and isn't afraid to enlist unexpected elements like hemp seeds. If you're in a salad rut, this is your salvation.

Lighten Up Y'all: Classic Southern Recipes Made Healthy and Wholesome, by Virginia Willis Despite its stereotype, Southern food is so much more than butter and bacon, says Frenchtrained, Southern chef Virginia Willis. Historically, the cuisine was built on seasonal produce and a made-from-scratch philosophy. With this in mind, Willis's upcoming cookbook—her third— offers lightened-up takes on familiar dishes like pimiento cheese, hoppin' John, biscuits and fried okra. The recipes include basic nutrition information— calories, fat, carbs, fiber and protein—and span breakfast, lunch, dinner, dessert and snacks. Expect Smoky Seafood Étoufée, Smothered and Covered Chicken and Gravy and Old-Fashioned Buttermilk Pie.

Bread and Butter: Gluten-Free Vegan Recipes to Fill Your Bread Basket, by Erin McKenna Baking gluten-free, vegan cakes and cookies can be challenging, but baking gluten-free, vegan bread is difficult on a whole other level. Enter Erin McKenna, the mastermind behind Babycakes, which now has locations in New York, Los Angeles and Orlando. Like most alternative baking recipes, these require more than a handful of ingredients, but McKenna's instructions tend to be pretty fuss free. In addition to the usual suspects like rye, pumpernickel, cinnamon raisin and sandwich bread, you'll learn to make bagels, croissants, biscuits, pizza, focaccia, puff pastry and tortillas. And because sometimes bread just needs some butter, there's a recipe for making your own vegan version of that, too.

s for 2015 My New Roots: Inspired Plant-Based Recipes for Every Season, by Sarah Britton

Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food, by Joe Bastianich and Tanya Bastianich Manuali

It's hard not to associate healthy eating with deprivation, but Copenhagen-based holistic nutritionist Sarah Britton takes the opposite approach. On her popular blog, My New Roots, and now in her debut cookbook of the same name, Britton focuses on adding healthy, plant-based whole foods to what you're already eating. Sometimes this means leafy greens at breakfast; other times it's about blondies packed with maca powder. There are plenty of dishes to toss together for a quick lunch or dinner, as well as more involved kitchen projects, such as homemade ginger ale and raw cashew cheese. You'll also find virtuous takes on indulgent favorites like "bacon" made from coconuts, plus handy charts and how-to guides for making nut milk, cooking grains and soaking dried beans.

Ever wonder how the formerly overweight but now super-svelte Joe Bastianich—restaurateur, TV star and son of ItalianAmerican cooking legend Lidia Bastianich—stays so fit while still enjoying his favorite Italian dishes? He hasn't sworn off pasta. In fact, in this upcoming cookbook, Bastianich and his sister, Tanya, share 100 healthy pasta recipes, each less than 500 calories per serving. The idea is simple: Start with high-quality pasta, combine it with flavor-packed, low-calorie ingredients—think capers and dried mushrooms— and use techniques that maximize flavor without adding fat. You still need to keep portions in check and can't get away with eating pasta every night, but now you can dig—nearly guilt free—into classics like Spaghetti Bolognese and Rigatoni alla Norma.

The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, by Sara Forte In her second cookbook, Sprouted Kitchen blogger Sara Forte focuses her attention on bowl foods— dishes that combine seasonal vegetables, whole grains, lean proteins and a dressing or sauce in one complete and nutritious meal. Recipes are packed with flavor, texture and color, not to mention good health. Smoky Tortilla Soup and Double-Pesto Zucchini Noodles are ideal for a lazy night on the couch but special enough to serve company, too. Forte also offers oatmeal, baked eggs and other morning bowls, plus sweet bowls for a slightly more wholesome take on dessert.

Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Littleto-No White Sugar, by Joanne Chang As pastry chef-owner of Boston's Flour Bakery + Café, Joanne Chang is in the sugar business, and she's not about to forgo the white stuff anytime soon. Still, even a sweets addict like Chang isn't immune to science, which doesn't always encourage massive sugar consumption. Here, in her third cookbook, Chang takes on low- and no-sugar baking. Some recipes are made with less white sugar, while others focus on alternative sweeteners like maple syrup, honey and fruit juice. There are no artificial sweeteners here, and every recipe had to pass Chang's own "can't stop eating it" test. Get ready to retrain your sweet tooth with Fudgy Mascarpone Brownies, Honey Cashew Morning Buns and Banana Cinnamon Bread Pudding.

The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond

The Broad Fork: Recipes for the Wide World of Vegetables and Fruit, by Hugh Acheson

Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling by Joe Carroll and Nick Fauchald Brooklyn chef Joe Carroll (Fette Sau, St. Anselm) and food writer Nick Fauchald team up to teach you how to cook anything and everything over an open flame. This book covers smoking and grilling over the course of 20 live fire "lessons," and includes about 75 recipes.

Ask a chef what to do with turnips, salsify or green garlic and he can rattle off a dozen of more great ideas. But not everyone has this kind of inspiration at his or her fingertips. Chef Hugh Acheson—Five & Ten in Athens, Georgia, and Atlanta's Empire State South—wants to help. His upcoming cookbook is one you'll want to keep in the kitchen and consult each and every time you pick up your CSA box or stop by the farmers' market. While Acheson clearly hopes to push veggies to the center of our plates, he doesn't shy away from including meat, fish or fowl. And though he cooks in and is influenced by the South, his recipes are more globally inspired. You'll find a wealth of quick, straightforward dishes for everyday eating, plus projects like gnocchi and sauerkraut.

Cupcakes and Cashmere at Home by Emily Schuman The highly anticipated follow up to the bestselling Cupcakes and Cashmere! In Cupcakes and Cashmere at Home, Emily Schuman expands on the personal lifestyle advice that her fans loved in her first book and on her popular blog, with a focus on interior design and entertaining at home. The book features never-beforeseen content and explores Emily’s accessible design philosophy for decorating and creating a fashionable personal space. In addition, the book includes DIY design projects and party planning ideas. Emily shows readers not only how to create space that is inviting, but also how to welcome guests and entertain in their homes with ease.

The #1 bestselling author and Food Network personality at last answers that age-old question— “What's for Dinner?”— bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love. For families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment. The Pioneer Woman Cooks: Dinnertime! includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezerfriendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.

A PERSIAN PARADISE The golden hues of the Shabestan restaurant assure just as warm a welcome as the courteous staff. The water feature, complete with fish, adds to the tranquil atmosphere of this traditional Persian establishment.

Once seated, we are served with refreshing cocktails from the colourful ‘signature’ collection; a bright Blue Ocean and a sweet Pacific Perfection – an ideal choice for sipping our way through the extensive menu options. We begin our feast with Mast-O-Khiar; a cool, sour dip made from yogurt, cucumber and walnuts. This is served with crunchy, pickled vegetables, fresh cucumber and tomatoes, topped with decorative walnuts.

Next comes a selection of hot starters, all of which both look and smell delicious. Naz Khatoon - tiny chicken cubes mixed with capsicum, onion, mushroom and tomato paste; Mirza Kasemi eggplant puree with tomato, onion and garlic; Nargesi spinach sautéed with garlic and Kashkeh-E-Badenjan eggplant puree with walnuts, onion and mint. All are light and creamy and garnished with crispy, fried onions and fresh yogurt. It’s difficult to decide which is best; all are equally tasty and perfect atop the triangles of thin, light, crispy bread. Our healthy appetites allow for soup as well. One is a thick, mild, barley soup (Soup E-Jo); another is chicken with soft noodles (Soup Rashte) and the third is a watery alternative (Soup Murgh) – a concoction of spinach, chickpeas and mint. All are pleasantly seasoned and distinctly Persian. The main course dishes are ample in size and bursting with colour; each served with a trio of Iranian rice, delicately flavoured and perfectly cooked. Chelo Kabab-EShashlik is chargrilled, marinated lamb chops, guaranteed to leave you licking your fingers as well as your lips. Chelo Kabab-ESultani is a combination of charcoal grilled lamb fillet dressed with saffron and 38

garlic and charcoal grilled minced lamb with special spices. The Chelo Mixed Grill is definitely one for the larger appetites! It includes the same minced lamb and lamb chops plus chargrilled chicken cubes marinated with yogurt and saffron and chargrilled fresh hammour with a salty seafood marinade. It’s difficult to know which delectable morsel to eat first. Personally, I opted for the Chelo Kabab-E-Meygo – marinated, charcoal grilled prawns; juicy, with just the right amount of spice. No Persian meal would be complete without a dish of Ghormeh Sabzi. Often referred to as the Iranian national dish, this herb stew is the perfect accompaniment for Persian chargrilled cuisine. An oily dish of spinach and beans, its unique texture and spicy bite are a treat indeed. Surprisingly, we had left enough room for dessert; the Saffron ice-cream being our favourite. Cool, creamy and topped with fresh pistachio nuts, it was a clear winner. The Pistachio ice-cream was equally refreshing although the texture was more becoming of a sorbet than an ice-cream. We also succumbed to the Falooda – a traditional Iranian sorbet with a hint of rose, served with grenadine syrup; a sweet and colourful ending to our Persian feast. 39

Our dining experience was full of surprises; from the authentic illustrations in the menu to the dried berries in the Zareshk Polo rice, Shabestan certainly aims to please. The dĂŠcor is typically Persian, with feature tiles decorating the walls and golden artifacts adorning the shelves. The subtle but merry music adds to the occasion and the staff are efficiently obliging, ensuring an enjoyable visit and a wish to return. The Shabestan is located on the ground floor of the Crowne Plaza Hotel and is open every day from 1pm until 11.00pm.

A Guide To The Pasta Cuts Of Italy

Do you know your spaghetti from your spaghettoni? Or which sauce to pair with pappardelle? If not, don’t fret - we have the answers.

There are hundreds of different pasta shapes in Italy – from long thin strands to chunky moulded shapes. Each captures and carries sauce differently, so choosing the right cut for the dish is important. The general rule of thumb is that like goes with like: thin, delicate strands go with thinner, lighter sauces; while sturdy chunky shapes pair with heavier sauces and ragùs. Of course, it’s not always that simple, which is why we’ve compiled this guide to the shapes you’re likely to find here in Kuwait.

Conchiglie

Orecchiette

Rotelle

Fusilli

Gomiti

Farfalle Penne

1. MOULDED SHAPES

These shapes capture and hold sauce in their crevices and grooves, making them ideal for textured sauces that contain meat, vegetables or beans.

“ear”. They're a traditional cut from the Puglia region, and ideal for capturing thick chunky sauces.

Conchiglie (con-KEEL-yay) – The name means “conch shells” in Italian, and this sturdy, hollow shape works with a variety of sauces. Large shells can be stuffed and baked, while smaller shells are a great addition to soups.

Strozzapreti (stroh-tzuh-PRAYtee) – The name translates to “priest strangler”, said to originate from a legend that a gluttonous priest once ate the pasta so quickly he choked on it. The rolled strips are best served with a thick sauce or ragu that will cling to the twists.

Farfalle (fah-FAHL-ay) – Although the name translates to “butterflies” in Italian, it is often referred to as “bow tie pasta”. Popular mostly for its charming shape, it’s also thick enough to pair with a wide range of sauces. Fusilli (foo-ZEE-lee) – Fusilli means “little spindles”, and has a corkscrew shape to which sauce easily adheres. It’s commonly used in pasta salads or casseroles, or with thick meaty sauces. Lumaconi (loo-mah-KOH-nee) – These ping pong ball-sized “snail shells” are usually served stuffed and baked. Orecchiette (oh-reh-KYEH-tay) – The name for these tiny pasta bowls derives from “orecchio”, Italian for

Also in this category: Gigli, Cavatelli, Trofie, Rotini.

2. TUBULAR PASTA

These work well with thick and chunky meat, tomato and vegetable sauces that contain larger pieces of ingredients, such as eggplant and capsicums. All of these shapes are perfect for using in baked pasta dishes. Canelloni (cah-neh-LOE-nee) – With its wide tubular shape, cannelloni is nearly always filled with meat, seafood or vegetables and baked in the oven. Gomiti (goh-MEE-tee) – Otherwise known as elbow macaroni, these curved tubes are extremely versatile and can be added to soups, baked,

or topped with practically any sauce. Penne (PEHN-neh) – A pantry staple, penne (which means both “feather” and “quill”) works with a huge array of sauces. The ridged version (penne rigate) holds thick sauces well, while smooth penne works well with oil-based sauces. Rigatoni (rih-gah-TOE-nee) – A hugely popular cut in Southern and Central Italy, these hollow tubes are perfect for catching chunky bits of meat and vegetables, while sauce adheres to the ridges. Ziti (ZEE-tee) – The name for these short tubes translates to “bridegrooms”in Italian, and it is traditionally served at wedding banquets in Campania and Sicily. Also in this category: Tortiglioni, Manicotti, Paccheri, Casarecce.

3. LONG STRANDS

These marry best with olive oil, cream and simple tomato-based sauces and thinner meat and seafood sauces. When using vegetables with these pastas cut them into strings rather than cubes as this helps them blend into the sauce better.

Fregula

Pappardelle

Spaghetti

Orzo Stelline

Spaghetti (spah-GEH-tee) – As simple as pasta comes, spaghetti is traditionally served in Italy with thinner tomato or oil-based sauces (and not with bolognese, which tends to fall off the strands). Bucatini (boo-kah-TEE-nee) – Similar to spaghetti but with a hole running through the middle, this sturdy round pasta can stand up to rich, creamy sauces. Linguine (lin-GWEE-nay) – Italian for “little tongues”, linguine is a narrow, flat version of round spaghetti and pairs well with a variety of light sauces. Capelli d'angelo – Otherwise known as “Angel Hair pasta”, these fine round strands work well with simple, delicate sauces, or as an addition to broths and soups. Also in this category: Vermicelli and Spaghettoni.

4. LONG FLAT RIBBONS

These wide flat noodles are made by slicing a wider sheet of pasta into strips, and pair well with meat, cream-based and vegetable sauces. Mafaldine (mah-fahl-DEE-nay) – Also known as Reginette, these ruffle-edged ribbons made from semolina were named for the princess Mafalda di Savoia. Tagliatelle (tal-ya-TELL-lay) – From the Italian “tagliare”, meaning

“to cut”, these flat egg pasta ribbons are slightly wider than fettuccine, and pair just as well with bolognese, as with a creamy butter sauce. Pappardelle (pah-pahr-DELL-lay) – Similar to Tagliatelle but broader, these luscious egg ribbons are often served with punchy ragus from stronger flavoured meats like oxtail, duck or hare. Fettuccine (feh-too-CHEE-nay) – The most famous pairing is with butter, cream and ParmigianoReggiano cheese in Fettuccine Alfredo, but it also works well with tomato and olive oil-based sauces. Also in this category: Lasagna, Lasagnette, Sagnarelli.

5. MINI SHAPES

These smaller pasta cuts, sometimes referred to as “soup pasta”, are often used in soups, salads and stews. Orzo (OAR-tso) – The Italian word for “barley”, Orzo is a small pasta shaped like a grain of barley or rice, and made from semolina. It is often used in Italian soups like minestrone. Fregula (FRAY-gyoo-luh) – Similar to Israeli couscous, this Sardinian pasta is hand-formed from semolina and water then toasted lightly, giving it a rustic look and nutty taste. Stelline (steh-LEE-nay) – Italian for “starlets”, these tiny stars with holes in the centre are commonly served to children in Italy, usually in soups.

Also in this category: Ditalini, Anelli, Tripolini, Canestrini.

PASTA COOKING TIPS Pasta needs to be cooked in plenty of boiling, well-salted water. It will only stick together if cooked in too little water or when added to water that is not yet boiling. Bring the water to a rolling boil and add the salt. Add the pasta and stir until it returns to the boil. The intense heat of the boiling water ‘sets’ the outside of the pasta and prevents it sticking together. Regulate the heat so the water doesn’t foam up and over the saucepan, but stays at a fast boil. If necessary, partially cover with a lid. If pasta is added to water before it is boiling, the starch starts to dissolve and the pasta will begin to break down and become mushy. Packet cooking times are only a guide. If you use them, start timing when the water returns to the boil. Pasta can overcook very quickly. It should be tender but still firm to the bite when you eat it. This is what Italians call ‘al dente’. Drain the pasta into a colander placed in your kitchen sink, reserving some of the cooking water if called for in the recipe. Don’t rinse the pasta if serving hot, as this will remove the starch that helps hold the sauce. Never mix different pasta types in one saucepan as they all have different cooking times.

BEST KITCHE

Jaccard Meat Tenderizer

MAC 8-Inch Professional Hollow Edge Chef's Knife

Many cuts of meat, even superior ones, can benefit from a bit of pounding to break down the muscle fibers and make them even more tender and easy to digest. The Jaccard Meat Tenderizer renders even poorer cuts of meat tender and juicy. It features 45 stainless steel blades for use on all types of meat, including beef, chicken and fish. Your meat will also cook up to 40 percent faster and absorb marinades better.

Salter Stainless Steel Electronic Scale Long used in European kitchens where recipes rely on the metric system, electronic food scales are much more accurate than measuring cups and spoons. Scales also cut down on dishes — you can usually measure everything in one bowl. This Salter Stainless Steel Electronic Scale caught our eye due to its sleek design, light weight and ease of use. It’s also aesthetically pleasing enough to be left out on the kitchen counter.

Made in Japan, the 8-inch TH-80 Chef's Knife is razor-sharp and determined to stay that way. It was assessed by performing the three manufacturer-developed tests (Newspaper Test for sharpness, Tomato Test for ability to cut soft foods and Carrot Test for ability to cut hard foods). Crafted from an original alloy of high carbon, molybdenum and vanadium steel, the dimpled blade performed admirably. This knife’s durability and light weight make it worth the investment.

EN GADGETS Must-Haves for the Home Cook

Rösle Egg Topper Cutting the top off a soft-boiled egg with a butter knife is an admirable skill that requires practice. If you're not quite that deft, here's an easier way. The Rösle Egg Topper neatly opens both soft- and hard-boiled eggs without leaving any fragments behind. Simply position, release and lift off the top of the egg shell.

Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer Developed in Japan, Zojirushi’s stainlesssteel rice cooker produces moist, fluffy rice with minimal effort. Simply pop the rice in the removable cooking pan and add water. When the rice is cooked, it automatically switches to warm. This model can be used to make everything from steel-cut oats to risotto and makes up to six cups of cooked grains at a time.

Rancilio Silvia Version 3 Espresso Machine This top-of-the-line espresso machine from Rancilio is one of the most coveted models on Amazon. Famously reliable, it boasts a heavyduty brass-boiler and a commercial-grade steam wand rarely found on home espresso makers. The Silvia Version 3 is one of the best machines available at this price point. Keep in mind that it performs best when paired with a good burr grinder.

Proteak Rectangle Cutting Board Used on sailing vessels for centuries, teak is naturally resistant to both moisture and bacteria growth. This attractive Proteak cutting board is crafted from organically grown teak from 16,000 acres of reclaimed ranch land. According to the company, their plantations in Mexico and Costa Rica capture the CO2 of 20,000 cars each day. Each richly-grained board is aesthetically unique and easily maintained with a little soap and water.

Omega 8006 Nutrition Center Juicer

Le Creuset Original Lever If you often find yourself arm wrestling your bottle of Sancerre in front of your dinner guests, it’s time to invest in a better corkscrew. Le Creuset’s screwpull lever earns points for its durability and classic design. As a rule, we much prefer manual openers to electronic ones. Built to work with both synthetic and natural corks, it has an ultra-long-lasting screw which allows for up to 2,000 bottle openings. The Original Lever comes with a four-wheel foil cutter.

Breville BFP800XL Sous Chef Food Processor,16-Cup Food processors have become an essential item for any serious cook. This model from Breville features a 5.5-inch super-wide chute that allows you to slice veggies and fruits without having to cut them by hand. It also comes equipped with a set of eight discs and blades for many different prep options; the discs include a variable slicing disc that can adjust the thickness of your cuts from a paper-thin 0.3 mm (.01”) to a solid 8 mm (.3"). Don't be dissuaded by the hefty price tag; this versatile device is worth every penny.

Most high-tech kitchen gadgets boast that they go faster than the competition, but the Omega 8006 does just the opposite. A “masticating style” juicer, it processes at 80 rpm (most other juicers attain speeds ranging from 1,650 to 15,000 rpm). By going at a slower speed, the machine squeezes the fruit instead of grinding it, which helps to preserve nutrients and healthy enzymes. The slower speed also prevents oxidization, which means your juice can be stored up to 72 hours without degradation — and you can drink it slower, too.

Roasted in London. Shaken in Kuwait Beautifully handcrafted Iced Latte, now shaken refreshingly cold.

Chef Faisal AlKhateeb

Demystifying recipes and explaining the underlying science of cooking Food is the most common necessity of people. But we don’t just eat it because we need it; we eat it because we enjoy it. Restaurants have boomed because of our busy schedules and lifestyles; and let’s face it, although many of us may want to cook at home, we’re not necessarily very good at it! Well, don’t be disappointed, for Chef Faisal is the right man for those of us willing to give it a try. He is not only nationally recognized as a restaurant consultant and product developer for food manufacturers, but also provides cooking lessons. He specializes in restaurant development including recipe and menu development, nutritional labeling and food styling. Recently, City Pages had the chance to meet the incredibly talented Chef Faisal. Here, he tells us how and when he decided to pursue cooking as a career, his inspirations and his achievements.

When and how did you decide to undertake this career? Actually it happened by coincidence. I always used to cook for friends and family gatherings but after the liberation when we had the satellite TV revolution, I started seeing the international cooking shows. They inspired me I and thought I would like to take this as a career. It got serious when a friend of mine wanted me to cook and he also wanted to pay me. I actually never did it for the money but he insisted and that’s when it started to get serious. I then took some courses in Italy and during my yearly visits to the UK, I always attended short classes. What’s your favorite restaurant in Kuwait and in the world? In Kuwait, there are a lot of good restaurants. I usually don't go for full menus but I have a favorite dish at several restaurants. For example, if I have to go for burgers, Johnny Rockets is my favorite. It's a typical fresh burger. There is no mistake in their burgers but at other places, you will find either the meat is OK but the

bun is not or vice-visa. If asked in the world, the first name that comes to my mind is the Entrecote.

Who would you say have been your biggest influences along the way?

Who do you consider as your mentor?

No. 1 is my wife but also all my wonderful friends who always honestly criticize my cooking and help me perfect my cooking.

Jimmy Oliver. What do you feel are your biggest strengths?

You’ve achieved so much so quickly. Tell me three things on your must-do-next-list:

The biggest strength or the gift that I have is that if I open the fridge and you ask me to create a dish with whatever is available, I would do it fast and the outcome will be good, perfect, or excellent. It cannot go bad.

1. Get more professional training

If you had not become a chef, what would you have done?

Steak. You will never go wrong with it. I love red meat. A nice steak with fresh vegetables and any kind of sauce. I just love it. Even if it's with a chocolate sauce!

2. A TV Show 3. Write a Cookbook What is your favorite dish?

A football player. As a Chef, how do you stay healthy? Don't go overboard with your food and always go to the gym.

Please tell us about achievements so far:

your

My biggest achievement was when

I started giving cooking classes in Arabic about two and a half years ago. I am not the first one to do this but what I do differently is that I don't only cook in front of the students, I actually involve them. Even if the students have never been to a kitchen, I make them cut, cook and decorate a plate with me. For those just starting off, what items do you recommend people should have in their pantry? Always have 2 of everything. Always have a backup plan. Always go for a gas oven. You will never go wrong if you always go big. Don't try to cook for a large number of people in a small kitchen. What is your favorite ingredient? Favorite spice? Timing is my favorite ingredient. For spice, I love Black Pepper! I am

actually known as Mr. Black Pepper by my friends.

me the Ostrich is the most delicious if cooked in the right way.

What is one common misconception people have about chefs that you’d like to clarify?

Your advice to the new chefs just starting their career:

I would like to clarify that the chef is not only a cook. Don't think this job is easy. It's a very hard job. Just the process of thinking or creating a new dish or mixing flavours, takes lots of time and energy; and then try at least 3 times to perfect it. Some people think that you are just cooking pasta. All you do is boil the pasta, but boiling in the right way is what matters. So, in short it's a very hard job.

If you are young, go and study it professionally. Don't wait.

What’s the most unusual meat you’ve ever eaten? Ostrich, then the Deer or the Gazelle, and then the Wagyu beef. Although the Wagyu beef is very expensive but to

I would always say go simple. For example if you are preparing a curry, don't mix a lot of things. Don't mix lots of flavors. Go bizarre!

What is your perspective about CityPages magazine? Keep supporting Kuwaitis. Support all Kuwaitis from any field. We are very happy and proud to have such a magazine in Kuwait and wish you all the best - keep going and keep supporting us. Enjoy Life! Be Happy!

‫ـة‬ ‫فيـ‬ ‫ي‬ ‫ــو‬ ‫س‬ ‫ل‬ ‫و‬ ‫ح ‪ -‬ال‬ ‫بـ‬ ‫ع عة‬ ‫ر‬ ‫جلم‬ ‫ف ا‬

‫بت‬

‫س‪-‬‬

‫مي‬

‫اخل‬

‫‪@maharani_kuwait‬‬

‫الفروانية ‪ -‬شارع اخملفر‬ ‫فوق بيت التمويل‬ ‫تلفون‪24725558 / 24726164 :‬‬

‫الفحيحيل ‪ -‬شارع الدبوس‬ ‫البرج األخضر ‪ -‬الدور ‪16‬‬ ‫تلفون‪25456100 / 25456969 :‬‬

‫‪www.6alabat.com‬‬

‫الساملية ‪ -‬شارع سالم املبارك‬ ‫فوق ماكس ‪ -‬الدور ‪4‬‬ ‫تلفون‪25721717 / 25721818 :‬‬

‫كيفان ‪ -‬قطعة ‪ - 2‬مول جمعية حولي ‪ -‬شارع بيروت‬ ‫مقابل البنك التجاري‬ ‫كيفان اجلديد الدور ‪1‬‬ ‫تلفون‪ 24914081 / 24914082 :‬تلفون‪22661604 / 22661603 :‬‬

‫‪52‬‬ ‫‪1808099‬‬ ‫بدالة مطاعم‬

WEAPONS OF CHOICE

Chef’s knife A chef’s knife has a blade between 6 and 14 inches long and 1 ½ inches in width. They have a curve that becomes more pronounced near the tip. Originally, this type of knife was intended to slice large cuts of beef. However, its many functions, from cutting meat to dicing vegetables, make it an extremely useful multi-purpose knife in many kitchens.

Boning knife Composed of a thin, somewhat flexible and curved blade measuring 5 to 7 inches long, the boning knife is designed to get into small spaces to detatch meat from bone. More firm blades will be more effective for cuts of beef, whereas a more flexible blade will be better suited for cuts of chicken. An extremely flexible version called a filet knife is preferred for delicate fish.

Bread knife A bread knife looks like a longer, more exaggerated version of a serrated utility knife. Its serrated grooves are specifically designed to cleanly slice through bread without crushing it. Bread knives can have a classic knife handle, or may have an offset handle which keeps the chef’s knuckles from knocking the bread while slicing.

Carving knife

Serrated utility knife This type of knife has a blade between 4 and 7 inches in length. It may look like a bread knife, but it’s shorter and sharper. It cuts cleanly through delicate fruits and vegetables without tearing them, and works well for small slicing jobs such as bagels or cutting sandwich fixings. This knife can also be referred to as a “tomato knife” or “sandwich knife”

Slicing A knife used to cut slices of cooked or smoked meat, poultry and fish. There are many varieties of slicing knives, which vary in blade width, blade length, flexibility, pointed to rounded tips, and type of cutting edge. The construction of the knife depends on its use. Frequently the terms slicing knife and carving knife are used interchangeably, but the carving knife is actually a variety of slicing knife.

Cheese knife A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness; most often "cheese knife" refers to a knife designed for soft cheese.

Sharpening steel

Paring knife The paring knife has a short blade, typically between 2 ½ and 4 inches long, and an edge that looks like a smaller, plainer version of a chef’s knife. Its simple, straightforward and sharp blade is ideal for intricate work such as peeling fruit or vegetables, deveining shrimp, or creating delicate garnishes.

Measuring between 8 and 15 inches long, the carving knife resembles a thinner, stretchedout chef’s knife. Its length and very sharp edge allow precise, thin slicing of meat, especially denser, larger items such as a roast.

Tomato knife A serrated edged knife used to slice food that has a tough exterior and a softer middle, such as tomatoes or salami. This knife is similar to a bread knife only smaller. It is used for tasks that a bread knife would be too large and awkward to use.

A sharpening steel is a hard, smooth metal rod which is drawn along the edge of a knife to literally straighten the edge. Steels come in several styles and are made out of metal, ceramic or metal coated with diamonds. There are two basic shapes: round and oval. The most expensive steel is not necessarily the best.

Trimming knife Cleaver The knife most likely to be seen in a horror movie is the cleaver, a large, usually rectangular knife. It has a very heavy, thick blade which narrows to a sharp edge. It is primarily used for splitting or “cleaving” meat and bone. While a cleaver is necessary for restaurants which prepare their own meat, it is largely not considered an essential home kitchen tool.

Fluting knife With a short, straight blade measuring 2 to 4 inches long, a fluting knife looks like a shorter, slightly sharper-angled version of a paring knife, and is used for delicate peeling or creating decorations.

Mincing knife A mincing knife looks like a miniature version of the blade in Edgar Allan Poe’s story “The Pit and the Pendulum”. But its culinary intention bears no evil: it’s meant to finely mince vegetables and herbs by moving it in a rocking motion.

Vegetable knife The knife for vegetable prep. Chop, slice and dice ingredients for soups, stews and vegetable platters. Its wide blade is perfect for moving ingredients from the cutting board to the pan.

Steak knife Scissors or Shears For Poultry, Outdoor and Hunting. Shears are designed to cut birds easily and/or for use in the great outdoors, these will do some tough work.

Filet knife A knife consisting of a thin flexible blade, typically 6 to 11 inches long, used for filleting fish. The narrow blade enables the knife to cleanly move along the backbones of the fish, in and around areas adjacent to bones, and to evenly slice along the skin, removing it easily from the flesh.

A steak knife is a sharp table knife, used for cutting steak. These often feature serrated blades and wooden handles, and are the only sharp knife commonly found at the modern table.

Peeling knife Related to the paring knife is a curved blade known as a “tourné” knife. This short blade curves downward, but is not as exaggerated as a hook. It can be used to remove skins and blemishes from fruits or vegetables, and is used to make a specific cut called “tourné”, especially with root vegetables.

Resembling a miniature boning knife, the trimming knife is generally under 3 inches long and is used for a variety of small tasks such as removing meat from bone in delicate or small areas, or can be used to create garnishes such as radish roses.

Butcher's knife A butcher knife is a knife designed and used primarily for the butchering and/or dressing of animal carcases.

Santoku knife A type of knife commonly used to prepare ingredients for Asian food dishes. This knife is very similar to a chef's knife with a wide blade that has a long straight edge curving up slightly at the end. The main difference is that the santoku knife has a wider blade that is thinner in thickness, shorter in length, and curves up very gradually at the end providing a straighter cutting edge. Constructed of high-carbon stainless steel, stainless steel, ceramic, or titanium, this knife will typically be expensive to purchase, since it is precision made to be well balanced and well formed for ease of handling and greater control. With a thinner blade than a chef's knife, the santoku can cut smoothly and more precisely through dense vegetables, which may have a tendency to provide more resistance when using thicker width blades.

Best cooking apps for iPhone, Android, and Windows Phone It should go without saying that smartphones make our lives easier in many ways. They help us find directions to our next destination, maintain communication with loved ones and dear friends, and even waste precious time playing games like Words with Friends and Angry Birds. We carry our phones with us everywhere we go — whether it be our living room, work space, or even the bathroom — so why shouldn’t we venture with it into the kitchen? Cooking apps are the next step in the complete mobile takeover, offering step-by-step instructions detailing how to make a fine oven-fried chimichanga, curate a weekly meal plan, or even tell when your apple is perfectly ripe. The app market is loaded with both premium and freemium offerings available on iOS, Android, and Windows Phone. Even though some cater more to the executive chef at the local five-star restaurant, others will help those of you who are still learning to dice an onion or boil water. Here are top picks for the best apps for cooking, regardless of your kitchen expertise.

Big Oven

Food Network in the Kitchen

Perfect Produce

Paprika Recipe Manager

Big Oven touts more than 250,000 recipes, but it also works as a meal planner. You assign recipes for each day at the beginning of the week, dragging them around or deleting them as things come up, and the app supplies a grocery list detailing everything you need. Though the freemium version offers access to recipes and and review, you will have to subscribe ($20) to abolish the ads and access all of the app’s features, including those for looking up nutrition facts and taking photos of handwritten recipes. However, there’s always the two-week free trial if you remain hesitant.

This wouldn’t be a comprehensive list of food apps without a proper Bobby Flay appearance. Food Network in the Kitchen brings all your favorite chefs from the network directly to your smartphone, so you no longer will have to sit through an episode of 30 Minute Meals to find out how to make baked chicken. There are thousands of recipes and photos, which are searchable by chef, course, food type, and other options. Once you start cooking, you can even use the unit converter to figure out volume or weight, or simply revel in the app’s multiple timers for multi-dish meals.

If you notice you end up throwing away a good deal of produce because you either don’t know how to store it or how to test its ripeness, Perfect Produce isn’t a bad investment. The app is set up alphabetically, outlining a plethora of useful information about a smattering of common fruits or vegetables you might possess in your fridge. Said details include everything from nutrition facts and recipes, to storage information and the best method for selecting particular fruits in the store. Furthermore, you can look up which veggies or fruits contain desired nutrients and components vital for good health (fiber, vitamin C, etc.).

Paprika is the ultimate recipe hub for your smartphone or tablet. You can upload personal recipes or search the Web for specific recipes to clip and save within the app. It also allows you to easily look up necessary ingredients at the grocery store. Since it’s 2014, you can even sync saved recipes between nearly any electronic device connected to the Internet, and the app additionally provides tools for planning meals for up to a month. You can also sort recipes into folders or export your meal plans and ingredients lists to your smartphone’s respective calendar and reminder apps. Plus, it offers offline access.

Weber’s On the Grill

Escoffier

Substitutions

Appetites

Grilling may be the staple of summer, but it’s hard to find a large variety of quality grilling recipes online. Weber’s On the Grill makes it easy, supplying not only 300 different recipes for an entire grill-prepared meal — dessert and all —but the whole process for preparing the dish. You can add and delete items on your grocery list once you select a recipe, and then, when it’s time to add fire to the equation, you can enter the thickness of the meat and the app will automatically adjust the grilling time and temperature accordingly. You can even watch short instructional videos featuring celebrity chef and author Jamie Purviance.

Fun fact: Auguste Escoffier was a famous French chef who worked at the renowned Savoy Grill in London in the late 1800s. Featuring multiple kitchen timers and measurement converters, the aptly-titled Escoffier is designed to teach you the master chef’s basics, allowing you to learn the ins and outs of cooking from the beginning. The app provides tools to help you before you begin cooking, such as convenient equipment and ingredient guides, along with a comprehensive glossary defining pivotal cooking terms ensuring recipes never become a guessing game. However, the app features a few cumbersome pop-up ads.

Having people over for dinner can be extremely tricky if every guest has a different food allergy or is intolerant to different dishes. Assuming you don’t want to opt for a different group of friends, Substitutions allows you choose from a list of allergies and presents suitable alternatives for dishes with the offending ingredient. The app presents options for vegans and gluten-free guests, along with welcome substitutions for specific ingredients. Moreover, you can find alternatives to foods you simply don’t like or don’t have on hand, or use the app’s basic search function if you manage to find a magnifying glass for viewing the smallerthan-normal font.

While reading and following a written recipe is fine for some, others benefit more from visual learning. That said, a step-bystep video accompanies each recipe within Appetites, shot from the perspective of the chef. Though the online bloggers who don names like “Brokeass Gourmet” and “Lick My Spoon” provide the bulk of the tutorials in lieu of traditional TV chefs, the respective viewing angle always allows you to clearly view what the food should look like when chopped or cooked. The downside? The Webby Award Honoree only possesses a limited selection of video recipes unless you purchase the assorted, premium recipe packs.

All the Cooks

Pepperplate

EatingWell Healthy in a Hurry

Epicurious Recipes & Shopping List

If social media doesn’t already saturate every aspect of your life, All the Cooks is the app for you. The app creates a virtual place to exchange recipes with friends, family, and strangers. When you’re done cooking, you can upload a recipe with a picture of the finished product and others can comment. The wealth of comments range from potential substitutions for food allergies, to side dishes that would pair well with the recipe, each of which depends on the dish. Recipes are also sorted into different categories and the app creates a profile for you so you can see what others have uploaded and liked.

Pepperplate claims it is the only recipe app for serious cooks, which is a pretty hefty statement to make. While it may not be the only recipe app a pro could use, it is a comprehensive one. Though you can pull recipes from any website as well as upload personal ones, they don’t always import into the app seamlessly. You can also copy and paste text and photos. Once a recipe is added to the app, you can add or alter notes so you can remember to increase the number of ingredients in the recipe to accommodate more guests. Users can also move recipes into different categories, providing quick access in most situations.

A cheeseburger always looks better when you’re tired or in a hurry, but you’ll pay for it later. Fortunately, EatingWell houses only quick, nutritious meals. Each of the app’s recipes is preloaded, so you don’t need Internet access to view them, and features lots of nutrition facts. Moreover, the app has a unique search function that lets you look up the benefits of each dish, such as those aimed at promoting a healthy heart or reducing your waste line. The app also compiles a shopping list, your bookmarks, and sends a daily recipe to your smartphone in case you are having a hard time deciding what to make.

Epicurious has been heralded as a flagship cooking app since the early days of the App Store and Google Play. It presents more than 30,000 editorially tested and member-rated recipes within a newly-renovated interface. The app allows you to manage your shopping lists and recipes across platforms, and even perform voice-activated commands sepcifically designed for hands-free cooking. Though editors of Epicurious offer their own selection of recipes, the app also manages to present those from the likes of Gourmet magazine, Self, and more.

BOX GRATER

Tilting, nonslip rubber feet are elevated so you can view your progress. Surgical-grade stainlesssteel blades for effortless grating and slicing.

BASTING BRUSH Silicone bristles are easier to clean.

PERFECT PARING KNIFE

Three functions in one graceful little knife: paring, bird's beak, and trimming. Mince and chop, trim and shape, peel and core.

PRO TONGS Three multifunctional edges: one for gentle handling, one for a firm grip, one for precision tasks. Completely disassembles for thorough cleaning.

MEASURING SPOONS The oval shape makes it easier to scoop from small containers. Curved handles allow spoons to rest evenly on the counter.

THE MODER

EASY-POUR KETTLE The spout opens automatically when you lift the handle â&#x20AC;&#x201D; no burnt fingers!

MORTAR & PESTLE

he grippable mortar and the rounded, palm-nestling pestle make grinding less laborious.

SALAD DRESSING EMULSIFIER

One-handed lever makes it easy to whip up a quick vinaigrette.

ICEORB Makes 21 ice cubes on a vertical wall, with added storage in the center.

JAMIE OLIVER FLAVOUR SHAKER Totally new concept! A ceramic ball pulverizes fresh herbs and dried spices — even cinnamon sticks — with a simple cocktail shaker action. Spoon included.

RN KITCHEN

CITRUS REAMER The ball-tip design will unleash just about every drop of juice from hardskinned fruit.

TRIO PEELER

Pare down! This three-in-one tool has rotating blades that peel hard skins, soft skins, and also julienne.

JUICER Juicer from Cuisipro.

BEAN FRENCH PRESS COFFEEMAKER Coffee stays hot longer because of the double wall and locking lid. Fun colors (purple, pink, red, and green to name a few) are a bonus.

The Jamawar Indian restaurant in the Crowne Plaza hotel promises itâ&#x20AC;&#x2122;s diners â&#x20AC;&#x2DC;true flavours of Indiaâ&#x20AC;&#x2122; so our expectations are high. The unmistakable aroma of Indian cuisine greets us upon arrival, as does the traditionally dressed ostiary with the turban and quirky jutti shoes. The ambience wraps itself around us, inviting us in with its subtle lighting, authentic art and dark, quality furniture. Gentle sitar music caresses our senses whilst we nibble on the crispy poppadoms and flavorsome pickles and make our choice from the impressive choice of mouthwatering dishes on the Jamawar menu. The array of elephants, depicted in ornamental or printed form, add to the Asian authenticity along with the lanterns, drapes and dark wooden columns. Even the salt and pepper pots are mesmerizing, dangling like giant raindrops from a delicate stem.

Jamawar

A Jewel in the Crowne Plaza

The music is hypnotic, as is the chef’s display of slicing, chopping, stirring and skewering. The transparent kitchen is dominated by a traditional tandoor oven, from which a tantalizing selection of tandoori treats emerge. Our appetizer includes King Prawn Jhingha Tandoor, displayed vertically in bright red tandoor coats and so succulent we’re tempted to order more. Instead, we opt for Samosas with crumbly pastry and a spicy vegetable filling. These are accompanied by a fresh, cruncy, Kauchumber salad. Few Indian restaurants can boast a perfect Dal Makhani but the Jamawar takes the crown for their 62

version of this lentil and kidney bean dish. They have not only mastered the texture but also the taste and presentation of this Punjab favourite. Served with seasoned, traditional Naan bread, it’s a winning combination and a must for any diner.

For our main course, we select Lamb Rogan Josh, Murg Makhani and Chicken Biryani. All are served in copper pots, the delectable aromas and rich colours arousing our senses. The lamb is melt-in-the-mouth tender and subtly spiced in a thick, bright gravy. The Murg Makhani (or Butter 63

Chicken) is made with meat from the leg, rather than the breast ‘to ensure a more tender cut’ we’re told; although it can be substituted with breast meat if preferred. The sauce is mild and buttery without being bland and is a pleasant surprise for those of us who usually shy away from the less spicy dishes. The Biryani lies steaming beneath a soft, wafer-thin dough, its fragrant aroma escaping once the dough is pierced. With just the right amount of spice in both the Biryani and the accompanying tasty sauce, and the perfect contrasting textures of the chicken and rice, we don’t need asking twice when the dish comes around again. For dessert, we are served with traditional home made Indian Kulfi (ice-cream). Deliciously flavoured with Pistachio and Saffron, drizzled with berry sauce and served with a decorative petal, it’s the perfect finale to a truly exquisite dining experience. Throughout the meal, the waiters are attentive without being intrusive. The food is hot, plentiful and perfectly presented. It may not be the cheapest Indian restaurant in Kuwait, but it must certainly be one of the best. We leave feeling relaxed, satisfied and with the promise of a return visit very soon. The Jamawar is open seven days a week from 12 mid-day until 11pm. Live music is performed every evening (except Sunday) from 7pm until 11.00pm. 64

Chef

Mahabir Rana A master of Indian cuisine - with a Swedish twist. Mahabir Rana is a renowned chef with over twenty years experience in kitchens across the globe. Born in Nepal, he learned his trade in India where he mastered the complex technique of cooking with Indian spices. He has worked in Kuwait for the last seventeen years, joining Swedish brand IKEA in 2004 where he adds his own special ingredients of passion and commitment to their Scandinavian cuisine.

Tell us a little about your educational background. How did it help you prepare for a path in the culinary field? I have been passionate about cooking since childhood. After high school I went to India and began working as a trainee commi chef. How did you decide to become a chef? Myself and my elder brother used to help our mother in the kitchen when we were kids. Later he went to India and began his career in the culinary field and I followed him. What is your signature style? Mughlai style in Indian cuisine. And Swedish meatballs with cream sauce at IKEA. Who has been your biggest influence? My mother and brother. Without their advice and support I wouldn’t be a chef today. What is your greatest achievement to date? To come all the way from my county to Kuwait and get exposure in multi cuisines such as Arabic, continental and Italian. Secondly, to work as a chef in IKEA restaurant and meet lots of people every day. As a chef I think these are my greatest achievements. What inspires you in the kitchen? The smell of roasted spices.

What do you cook for your family at home? Momo (stuffed wonton), although I do experiment with different dishes at home. What do you feel are your biggest strengths? My exposure to international cuisines and my long years of experience. What is your favorite dish? Grilled IKEA salmon with lemon butter sauce. What is your favorite ingredient? Favorite spice? Ginger, garlic and tomato plus mixed spices called “Garam Masala”. What’s the most unusual meat you’ve ever eaten? I’m yet to taste it! Your advice to the new chefs just starting their career: Passion and commitment is a must to become a good chef. Learn the basic knife skills and food safety. Develop your unique style that makes you different from everyone else.

Dining at

Balsamico Balsamico is a traditional, authentic Italian restaurant at the bottom of the Regency Hotel overlooking the impressive hotel grounds. The beautiful dĂŠcor in this intimate restaurant, reminiscent of the Italian renaissance, takes you away to a different place and time, far away from Kuwait.

We were seated in their restaurant, exceptionally warm and cozy, and were greeted by two rather attentive waiters who made sure our experience was an enjoyable one. Their menu featured a number of authentic Italian dishes from antipasti to appetizers, through to main courses and side dishes. Our choices were traditional, ranging from fried cheese balls to the Caprese Salad, grilled fish and risotto. We were pleasantly surprised when the food was served because although the ingredients were traditional, their method of preparation and presentation was anything but. It became apparent that their chef, Michele Esposito, was quite an acquisition. He has worked around the world in Michelin star

restaurants and is now bringing contemporary cuisine straight to the heart of Kuwait. If you are looking for a new dining experience for the family or wish to celebrate a special occasion, we highly recommend a visit to this top class restaurant. But donâ&#x20AC;&#x2122;t leave without ordering dessert, you will be pleasantly surprised!

The Regency Hotel is located on the Arabian Gulf Road, Al Bidea. For reservations call 25766666. Balsamico is closed on Saturdays.

Where do you even begin when it comes to fancy cheeses? Which are mild and which are stinky? Which will melt well on your burger and which are better appreciated off a cheeseboard with a smear of good honey? And when the heck did generic "blue cheese" expand into 38 different varieties? Here you'll find details from a completely biased and opinionated list of 13 cheeses that we think every food lover and cheese-eater should know. They run the gamut from completely inexpensive to fancy, from countries around the world and from all three of the major types of milk: 1. Roquefort 2. Camembert 3. Cotija 4. ChĂ¨vre

5. Feta 6. Mozzarella 7. Emmental 8. Cheddar 9. Gouda 10. Taleggio 11. Parmigiano-Reggiano 12. Manchego 13. Monterey Jack

13 Everyone Should Know By focusing on basic styles of cheese, you'll quickly learn what you like and don't like (my mom, for instance, can't stand goat cheeses in any of their numerous forms), so the next time

you step into the store, you can at least pretend you're a pro. For each cheese in this list, we'll talk a bit about the following features:

hay/barnyard funk to it.

•Type of milk: Cheese always starts

the cheese and any key characteristics you should be looking out for.

•Aging: Most cheeses are aged for a period of time in a temperaturecontrolled environment. During this process, moisture evaporates leading •Country of Origin: The country to a denser paste and a more intense where the cheese was first developed. flavor. Bacteria get to work inside the In some cases, the name of the cheese cheese slowly digesting proteins and is protected, meaning that unless it is converting the texture of a cheese from produced via strictly controlled methgrainy and crumbly to smooth and ods in a specific region of the world, creamy (eventually, as enough moisture it cannot bear the name. Roquefort or Manchego are examples of cheeses leaves, a cheese can become grainy and like this. Other cheeses originate from crumbly again, like in a good parmea certain area but are now produced san). Bacteria on the exterior also play around the world. Gouda is an example a role in developing a rind and enhancof such a cheese. In general, the latter ing flavor. type of cheese will vary in quality far •Tasting Notes: Here we'll discuss more than a protected cheese. what to expect when you eat a bit of with milk, but the animal it comes from can make a profound difference on its final flavor. Cow's milk is the mildest, with a creamy, sweet flavor that translates into a more subtle base flavor in the cheese; so aging and ripening play a prominent role in the development of flavor in these cheeses. Sheep's milk has a mild grassy flavor with a tangier backbone and less buttery sweetness than cow's milk. Goat's milk is the gamiest of all, with a definite

•Best Uses: Is the cheese best on its own? Cooked into a specific dish? Served with a specific drink? We'll tell you here.

There are literally thousands of cheeses in the world and this list is... arbitrary, to say the least. I mean, how could we possibly leave off, say Tomme? Or Pecorino? Or other equally awesome cheeses?

Roquefort

Country of Origin: France Type of milk: Sheep Aging: At least five months. Tasting Notes: The blue pockets of mold that dot a chunk of Roquefort are colonies of the mold Penicillium roquefort, found naturally in the caves of Roquefort, France. It has a moist, crumbly paste, and a sharp, sweet and nutty flavor from the yeast with distinct grassiness from the sheep's milk. It's best eaten in the fall, when cheese made from early spring milk is just coming to market. Best Uses: Eaten as is, or with nuts and honey.

Camembert

Country of Origin: France (Normandy) Type of milk: Cow Aging: At least three weeks Tasting Notes: The outer rind is a layer of penicillium candidum. Take a look at this fungus under a microscope and it resembles the tufted head of a dandelion. That's why you'll hear it referred to as a "bloomy rind" cheese occasionally. As one of the most widely produced French cheeses, its quality can vary significantly. Some Camemberts are handmade and name-protected (the raw-milk Camembert de Normandie, for example), while others are mass-produced from pasteurized milk (like "Le Ch창telain" brand pictured). Because of their short aging period (just over three weeks), you will not find any raw milk Camembert in the U.S. Rich, buttery and spreadable, Camembert has a mild, mushroomy aroma. Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried.

Feta

Country of Origin: Greece Type of milk: Sheep and goat Aging: About 3 months Tasting Notes: Feta is one of the many cheeses worldwide to be a protected designation of origin product, meaning that a cheese may only bear the label "feta" in the EU if it comes from either mainland Greece or Lesbos and is made with at least 70% sheep's milk (the remainder must be goat's milk). A brined cheese, it is made by soaking freshly pressed curds in salt water. Tangy and moist, feta can range from completely crumbly to moderately creamy and pairs well with fresh summer fruit. Best Uses: Broiled with olive oil. Crumbled in salads. Sandwiches. Use in place of Cotija in tacos and other Mexican dishes.

Mozzarella Manchego

Country of Origin: Spain Type of milk: Sheep Aging: 60 days to 2 years Tasting Notes: Made from the milk of Manchega sheep, it's a firm, compact cheese that ranges in color from ivory to straw yellow. Younger manchegos have a buttery, rich texture that borders on creamy, while the aged version develops a deeply salty flavor and crunchy tyrosine crystals as it dehydrates. Best Uses: As is. Spanish membrillo (quince paste) is the ideal accompaniment for it.

Country of Origin: Italy (Campania) Type of milk: Cow or Water Buffalo Aging: None Tasting Notes: Mozzarella is a fresh, pulled-curd cheese made from the milk of water buffalo (for mozzarella di bufala) or cows (for mozzarella fior di latte). The curds are heated in warm water and stretched by hand before being rolled into moist balls. The balls of cheese can then either be sold fresh, or packed in a salty brine to add flavor. Fresh and dairy rich, mozzarella is prized for its texture and mild creamy flavor. Best Uses: Fresh with a drizzle of olive oil, coarse salt and pepper. With tomatoes in a sandwich. Pizza!

Cotija

Country of Origin:Mexico Type of milk: Cow Aging: At least 3 months. Tasting Notes: Younger cheeses are mild and salty, somewhat like a young feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best Uses: On tacos, salads, in soups, over rice, on casseroles, over beans, in guacamole, etc.

Emmental

Country of Origin: Switzerland Type of milk: Cow Aging: at least 4 months Tasting Notes: Emmental is what many people think of when they hear "Swiss cheese" (yes, holes and all). It's is considered an "Alpine-Style" or "Mountain" cheese, meaning it originated from the milk of cows that are led up the Alps to graze over multiple seasons and its curds are cooked and pressed together firmly. The holes you find are bubbles of carbon dioxide gas created as the bacterium Propionibacterium freudenreichii consumes lactic acid. This cheese has a certain sweetness with a piquancy that hits the back of the tongue on the finish. What is more, like all Alpine cheeses, it is a great melter. Best Uses: Fondue, grilled cheese, casseroles.

Gouda

Country of Origin: Netherlands Type of milk: Cow Aging: At least 4 weeks, but better ones are aged at least a year Tasting Notes: Gouda is a semi-hard to hard cow's milk cheese from Holland. Like Cheddar, its quality and flavor can vary wildly from the mild, creamy waxcoated lunchbox versions of our youth to those specimens that are hard, crumbly and deeply flavorful. Long-aged goudas will have a crunchy texture due to crystals of concentrated calcium lactate or and the amino acid tyrosine that form as the cheese loses moisture, just like a good parmesan. Best Uses: Young they can be melted. Aged cheeses are best as is or grated into salads or over casseroles.

Parmigiano-Reggiano

Country of Origin: Italy Type of milk: Cow Aging: At least 12 months Tasting Notes: There are a number of hard cheeses on the market that are sold under the name "parmesan". These are not to be confused with true Parmigiano-Reggiano, a protected cheese that can only be produced in Emilia-Romagna and Lombardia in Italy. Aged for a minimum of 12 months and a maximum of 36, it's a hard, dry, crumbly cheese that has great crunch and deep caramel-nutty flavors. Best Uses: Grated on salads and pastas. The harder, saltier rinds are perfect for adding flavor to many Italian soups.

Taleggio Chèvre

Country of Origin: France Type of milk: Goat Aging: Varies Tasting Notes: The French word chèvre literally translates to "goat" and is used to refer to any cheese made from goat's milk. Colloquially in America, however, chèvre refers exclusively to fresh goat's milk cheese; it is un-aged and eaten almost immediately after it is made. Fresh chèvre tends to be moist, bright and acidic, with a lemony flavor and slightly chalky finish in the mouth. You'll find it sold in vacuum sealed logs, sometimes flavored with herbs, spices, or garlic. Best Uses: Crumbled in salads, breaded and fried, in sandwiches, in macaroni cheese.

Country of Origin: Italy (Lombardy) Type of milk: Cow Aging: Six to ten weeks Tasting Notes: At over a thousand years old, Taleggio is one of the world's oldest soft cheeses. The washed rind cheese is in a family of cheeses created by monks who made cheese from the milk of their grazing cows in order to eliminate waste. The story is that the monks repeatedly washed the wheels clean of any mold that began to grow on their surfaces. Little did they know, they were actually fostering the growth of a slew of new bacteria on the inside and outside of the cheeses, contributing to pungent flavors and even more pungent surface smells. Taleggio smells sort of like... feet; rich, buttery, meaty, feet. Its soft rind is edible, though it acquires a grainy texture from its repeated wash with salty brine. Best Uses: As is.

Monterey Jack

Country of Origin: United States of America (California) Type of milk: Cow Aging: About one month Tasting Notes: Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age and relatively high butterfat content, it's a great melter. It often comes mixed with hot pickled peppers to make Pepper Jack cheese. Best Uses: Melted in casseroles, grilled cheese, over chili, cheese dip, any time you want a good melting cheese.

Cheddar

Country of Origin: England Type of milk: Cow Aging: No minimum, but good ones are generally aged at least one year Tasting Notes: Cheddar is a cow's milk cheese that originated in Somerset, England. Cheddar is not only a noun, but it's also a verb; "to cheddar" refers to a cheese making process whereby the curds of the cow's milk are cooked and then milled into rice-size pieces. The pieces are then pressed into large blocks and the blocks are stacked one on top of another to press out any remaining moisture. Cheddar cheese made in this traditional fashion is dry and crumbly in texture, with a deep, tangy, nutty flavor. A far cry from the smooth mild American-style cheddars you might find on top of a burger. Cheddar-style cheeses vary dramatically in quality, so it's a good idea to talk to your cheese-monger about them. The color ranges from ivory to straw to deep yellow in color, depending on the season and the feed of the cattle. Best Uses: As is, in sandwiches, grilled cheese, casseroles.

MAGAZINE

Tomahawk steak, served with home made potato chips

Ingredients

Home made potato chips

Tomahawk - 1.2kg Olive oil - 50ml

Ingredients

Salt - 8g Pepper - 4g

Peeled potato-cut in to long strips -1 cm thick - 300gm

whole grain mustard - 70g

water - 1 lt

rosemary - 10g

salt - 5 g

thyme - 10g

black pepper - 2 g Olive oil - 1 lt Paprika powder - 1/2gm

Method 1) Marinate the meat with salt, pepper, olive oil,whole grain mustard and herb's 2) Place the steak in the flamed grill and cook it for 2-3 minutes 3) While is cooking steak brush olive oil on both side of the steaks 4) Turn the steak to other side and cook for another 3 minutes 5) Then transfer the steak in to a roasting try place in the oven for 18 minutes at 180'dg 6) Once the meat is cooked, allow to rest for 3 minutes and serve

Method 1) In a cold water bring the straight cut potatoes to the boiling point,cook it for 2-3 minutes 2) Remove from the water and place it in a long tray, allow the potatoes to cool 3) In a heavy frying pan add the olive oil, bring it to medium temperature(160" dg), start frying your potatoes until golden color 4) Use the strainer to remove the fries and season with salt & paprika

Boerewors Ingredients Boerewors sausage

125g

Chakalaka Sauce - Bulk

Pap Prepared

135g

Sauce Chakalaka

60ml

Ingredients

Basting - Rib

20ml

Rocket leaves (for garnish)

10g

Pap - ingredients Polenta - maize meal

1kg

Salt

10g

Butter - bulk

100g

Water

2 litres

Method - Pap

White onions â&#x20AC;&#x201C;brunoise

2.5kg

Carrots - peeled &brunoise 1kg Capsicum - brunoise (3 colours)650g of each Green chilli - chopped

Tomato juice

1 ltr

Tomato ketchup

800ml

Salt

80g

Butter

200g

White vinegar

25ml

Water

4 litres

1) In a medium sized pot, add water and salt, and bring to the boil 2) Add polenta, whisk until it thickens with no lumps 3) This should take approx. 10 minutes 4) Transfer to a flat tray 5) Brush the top with butter. Cover & store in the fridge 6) Cut with a round cutter and warm in the microwave

Method 1) In a large pot, heat the butter, add onions, carrots & soften the vegetables 2) Add 3 colours of capsicum, green chillies &saute all vegetables 3) Sprinkle with the sugar & caramelise

Method - to assemble dish

4) Add white vinegar, water, tomato juice & to-

1) Grill the Boerewors, baste during cooking, serve on top of the prepared pap

5) Bring to the boil & skim top

2) Garnish with rocket leaves around and Chakalaka sauce

mato ketchup

6) Check seasoning & consistency 7) Cool & refrigerate

Malva Pudding

Ingredients Flour

600g

Butter

300g

Baking powder

20g

Apricot Jam

250g

Apricot Coulis Ingredients: Tinned Apricot halves

1kg

Caster sugar

400g

Bicarbonate of Soda

Eggs

5 each

Method:

Milk

500ml

1) Drain the liquid from apricots

Sugar

500g

2) Add sugar 3) Mix together

Method 1) In a mixing bowl, put eggs & sugar, whisk it until the sugar dissolves 2) Mix all the rest of the ingredients in a separate bowl, add in the egg & sugar mixture 3) Transfer it into a baking tray, cook it in the oven at 180C for about 30 minutes 4) Once cooked, cut into portions & add the butterscotch sauce 5) Store correctly in a cool room 6) When serving, reheat and add apricot coulis

4) Store correctly in cool room

Salt Inspired By the Sea

Salt Restaurant, situated in the lower level of Jumeirah Messilah Beach Hotel & Spa, is one of the most stunning restaurants in Kuwait (if not the most stunning); it quite literally takes your breath away. Your eyes are instantly drawn to the beautiful, modern chandeliers; suspended circular centerpieces from which golden globes cast a radiant glow. A piano stands majestically at the foot of the room, commanding attention even when not in use; wavelike screens divide the dining areas; and seagulls in flight, although only cosmetic, provide the finishing touch. 89

We received a warm welcome and were soon seated in our regal style chairs. The tables were covered with starched white tablecloths and the blue and gold dĂŠcor is bright and ethereal. We were served with a welcome drink of cranberry and lemon and presented with warm, rose scented hand towels. Instrumental music entertained us as we pore over the menu. We started with soup; lobster bisque and grilled sweet corn soup. Weâ&#x20AC;&#x2122;re taken by surprise by the novel serving method as our waiter presents the bowl of neatly arranged ingredients, before adding the soup itself from a pouring jug. The bisque is perfectly hot and salty; the sweet corn soup, thick and creamy. A tangy hot and sour fish soup is also available together with chicken chowder. The soup is accompanied by a selection of warm bread with lobster butter and a soft cheese dip. For our appetizers, we choose Baked Chermoula Prawns and Robian Salad, both of which were recommended and both of which are beautifully presented. The portions were generous and the shellfish plump and succulent. The coconut traces and salad leaves provide the Chermoula Prawns with both flavor and texture; likewise the halloumi and pomegranate seeds on the 90

Robian Salad. We sip on our non-alcoholic white wine whilst we impatiently wait for the main course. The pianist has begun to play and we’re enchanted by the soft, romantic melodies floating from the keys. The arrival of our entrées brings us back down to earth. Each dish is a faultless work of art. The pan-fried sea bass sits atop salt cod brandade, with clams, sweet corn and basil. The surf and turf dish looked equally impressive and consisted of beef tenderloin, jumbo prawns, truffle purée and lobster butter – a fried, bread-crumbed ball of cheese and asparagus tips complete the dish. But it’s the seafood mixed grill that’s the real treat. A combination of sea bream, salmon, lobster, prawns, scallops and calamari, this impressive dish is a must for all seafood lovers – particularly those with a healthy appetite! The side-orders are served in round, silver dishes. Ours consisted of a creamy, potato purée, garlic sautéed baby potatoes and stir fried vegetables. The menu also included a selection of sauces and ‘small bites’. With our plates cleared, we were presented with another rose-scented towel and persuaded to try their delicious desserts. We insisted on light options of Vacherin, Red Fruits 91

Explosion and Citrus ‘deconstructed’ Trifle. We resisted the temptation of the six textures of grand cru chocolate! Again, each dish is beautifully presented to include a combination of colours and shapes – and the all important ingredient of modern cuisine – foam. Our serving host has been attentive throughout and his knowledge of the menu and its dishes, both reassuring and enlightening. ‘Salt’ doesn’t just showcase seafood; it also offers a variety of international delights. Hence, it is a must for all lovers of this type of cuisine. The secret to success lies as well in the presentation starting with the aquariums, flowers and heavy beaded drapes to the dishes themselves which are designed to achieve the best aesthetic results. However, they don’t compromise on taste; on the contrary, they manage to balance both very well indeed. ‘Salt’ is open six days a week, Monday to Saturday, from 19:00 to 24:00, with live piano music each evening. For reservations, call 2226 9666 or e-mail Ju m e i r a h Re s t a u r a n t @ jumeirah.com 92

Al Noukhaza A Marine Marvel 94

The three giant aquariums at the entrance to Al Noukhaza leave you in no doubt as to the theme of this popular restaurant. This is further supported by the assemblage of nautical ornamentation including portholes, tiller ropes, life ring buoys, oars and helm wheels; not to mention the gallery of fishing-related photographs. As we ponder the menu, weâ&#x20AC;&#x2122;re served with sparkling grape juice in an ice-chilled glass; a nice touch and a refreshing start to our evening. We begin at the impressive salad bar; a colourful invitation thatâ&#x20AC;&#x2122;s difficult to resist and far too plentiful to list. My own selection included dainty cherry tomatoes stuffed with soft Lebnah cheese, a smokey salmon mousse, oodles of prawns, fresh salty clams and a dollop of delicious earthy hummus. It would be easy to over indulge but with further treats to come, we resist the 96

temptation. We do however, snack on the toasted wedges of garlic bread. My soup of choice is the seafood chowder. It’s neither too creamy nor too salty and is in fact, one of the best chowders I’ve tasted. My dining companion opted for the tom yum, a clear, hot and sour soup full of vegetables, herbs and spices. The third soup option is Thai flavoured – a peppery, tomato based soup with vegetables and pasta – a meal in itself! We are quite literally spoilt for choice with the main course. Al Noukhaza offers an expansive hot buffet selection including traditional Mumawwash, Chinese mixed seafood, whole fish in Thai sauce, calamari in breadcrumbs and grilled shrimp in a creamy sauce; the latter of which was a firm favourite on our table. Steamed vegetable, pasta and rice dishes are also included. Alternatively, you can choose from the platter 97

menu which offers a variety of combinations to please all seafood lovers including Salt Baked Fish, a Salmon Platter, Shrimp Platter and Chef’s Platter – half lobster tail, shrimps and cream dory fillet. We select the Platter for 2; an eye-popping, expertly arranged assortment of tiger prawns, lobster tail, jumbo shrimps, fried calamari and mussels. The lemon butter tartar sauce supplied the finishing touch. Despite reaching our limit of consumption, we couldn’t leave without sampling a little something from the fresh fish 98

display. A huge choice of fish and shellfish awaits diners, along with the all-important lobster tank. Having decided on the Hamour, it is then grilled, dressed in a tomato, onion and garlic sauce and beautifully presented (head and all) at our table. Definitely not a dish for the squeamish but a must for all fish lovers. If you still have room for dessert, there is a wide choice of sweet treats to choose from; thankfully, most of which are bite size and therefore perfectly manageable. There is also a hot dessert and plenty of fresh fruit as well as traditional, sticky, sweets - all of which are adeptly displayed to tempt that sweet tooth! It’s easy to see why Al Noukhaza is a popular choice for seafood lovers. Its popularity ensures a buzzing atmosphere, heightened by the live jazz music and skilled female vocalist; an intoxicating combination and one that’s sure to attract both new and regular diners to this heavenly harbor.

Al Noukhaza is open daily from 1pm – 3.30pm and 6pm – 11pm. You can enjoy live music every Monday and Wednesday from 7 – 11pm.

MENUS

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Pepper The Steakhouse with the most delectable steaks in a classy and extravagant surrounding

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We are made to feel special from the moment we set foot into Jumeirah Messilah Beach Hotel & Spa’s ‘Pepper’ steakhouse. The staff are welcoming, the music is mellow and the décor is stylish. A huge spiral staircase dominates the sultry lit room and leads to a second dining area; a giant globe flower vase, brim full of Cymbidium flowers is the focal point of the ground floor and the decorative leaf and tree design provides a calm oasis befitting of this steakhouse. Once seated, we’re served with a welcome drink of nonalcoholic champagne and hand towels are provided with which to freshen up. The back-lit menus are a quirky surprise, particularly for those of us whose failing eye-sight usually dictates the use of a precariously balanced candle or an i-phone spotlight app! In this particular case, the candles are rechargeable but the heavy glass candlesticks ensure no compromise is made on quality. ‘Pepper’ can be described as a steakhouse with a twist and the menu supports this title. In addition to the wide variety of steaks on offer, there is also a comprehensive selection of ‘Highlights’ plus poultry, 108

seafood, lamb and veal options; not forgetting the all-important vegetarian choices and tempting side dishes. There is also the option of having your meat carved at the table. Having made our choices, the chef treated us to a miniature serving of leek and potato soup (decorated with a love heart), served in a dainty cup and accompanied by fresh warm bread with a selection of spreads; white beetroot, tomato and green capsicum. A tasty and unexpected treat. For starters, we opted for Beetroot Salad, Tiger Prawn Salad, Smoked Duck Salad, Crab Duo and Foie Gras Terrine. The latter was served with pistachio crackers â&#x20AC;&#x201C; a perfect waferlike contrast to the smooth, rich liver delicacy. The duck salad comes with quail egg, orange segments and peppery rocket leaves; the slow-cooked prawns are topped with couscous and citrus foam and the crab is a dual treat of hot and cold - hot fried balls of crab in breadcrumbs and a cold crab and mayonnaise combination. But, somewhat surprisingly, the beetroot salad is the clear winner. The fresh, crunchy vegetables are a perfect 109

contrast to the creamy goat’s cheese and grated chocolate soil. With this dish, the chef has managed to turn a simple salad into an exquisite explosion of texture and flavor. For the soup, we ordered the mushroom and pumpkin varieties but there is also a consommé for those who prefer a less creamy option. The mushroom soup is steaming hot, subtly seasoned and bursting with flavor. The pumpkin soup is thick and tasty and served with a toasted stick of bread topped with ratatouille. Thumbs up all round. The staff were quick to offer advice when it came to the main course and more than happy to recommend, if not encourage, the selection of certain steaks. Based on these recommendations, we decided on Wagyu Tenderloin but different cuts and weights are available to suit all tastes and appetites. We were not disappointed. The meal was served on a warm plate (a luxury in Kuwait!) and the steaks are cooked to perfection. Our side dishes were served individually in quaint copper pots and each of the restaurant’s unique steak knives is different. We were approached by the restaurant’s manager shortly 110

after tasting our steaks and asked whether the food is cooked to our liking; a nice touch and polite and discreet enough not to be intrusive. The response was a positive one and he retreated with the assurance that all was well. Our reluctance to leave this golden setting resulted in three deliciously decadent desserts. The Toffee Banana Pudding is moist and sweet and quickly soaks up the peanut butter ice-cream; the Chocolate Extravaganza is a bomb of seven textures doused with hot chocolate sauce (exceedingly rich but a must for all chocoholics!) But the Crème Brulée is the crème de la crème of the dessert menu– topped with caramel, vanilla ice-cream, sesametuile and fresh raspberry, the tastes and textures of this perfect dessert score a perfect ten. It’s easy to understand why this steakhouse is so popular with locals and hotel guests alike. With the option to dine indoors or out, the sophisticated ambience, flawless service and faultless food, it really offers the ideal dining experience it promises. ‘Pepper’ is open six days a week, Sunday to Friday, from 18:00 until 24:00. For reservations call 2226 9666 ext. 7425. 111

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Quick Guide to Herb and Spice

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Dried Herbs & Spices

cuisine, as well as North African, Middle Eastern, and Indian. Asafoetida (Asafetida) - Used as Fennel Seed - Lightly sweet and a digestive aid in Indian cooking, licorice flavored. It's excellent with asafoetida has a strong odor that mellows out into a garlic-onion flavor. meat dishes, or even chewed on its own as a breath freshener and Achiote Paste and Powder - Reddishdigestion aid! brown paste or powder ground from Fenugreek - Although this herb smells annatto seeds with an earthy flavor. like maple syrup while cooking, it has a Used primarily in Mexican dishes rather bitter, burnt sugar flavor. Found like mole sauce, cochinita pibil, and in a lot of Indian and Middle Eastern tamales. dishes. Allspice - Similar to cloves, but more Garlic Powder - Garlic powder is made pungent and deeply flavored. Best from dehydrated garlic cloves and used in spice mixes. can be used to give dishes a sweeter, Annatto Seeds - A very tough reddish- softer garlic flavor. brown seed with a woodsy aroma and Ginger - Ground ginger is made from an earthy flavor. Called Achiote Paste dehydrated fresh ginger and has a (see above) when ground, this is used spicy, zesty bite. to flavor many Mexican dishes. Gochugaru - This Korean red pepper Bay Leaf - (also: Indian Bay Leaf) spice is hot, sweet, and ever-soAdds a woodsy background note to slightly smoky. soups and sauces. Grains of Paradise - These taste like Caraway Seed - These anise-tasting a cross between cardamom, citrus, seeds are essential for soda bread, and black pepper. They add a warming sauerkraut, and potato salad. note to many North African dishes. Cardamom - This warm, aromatic Kaffir Lime Leaves - Used to flavor spice is widely used in Indian cuisine. curries and many Thai dishes. Can be It's also great in baked goods when sold fresh, dry or frozen. used in combination with spices like Loomi - Also called black lime, this is clove and cinnamon. ground from dried limes. Adds a sour Cayenne Pepper - Made from dried kick to many Middle Eastern dishes. and ground red chili peppers. Adds Mace - From the same plant as a sweet heat to soups, braises, and nutmeg, but tastes more subtle and spice mixes. delicate. Great in savory dishes, Chia Seeds - No, these seeds aren't especially stews and homemade just for growing crazy terracotta sculptures! Nearly flavorless, they can sausages. be ground into smoothies, cereals, and Mahlab - Ground from sour cherry pits, this spice has a nutty and somewhat baked goods for extra nutrition and sour flavor. It's used in a lot of sweet texture, or even used as a vegan egg breads throughout the Middle East. substitute. Nutmeg - Sweet and pungent. Great Cinnamon - (also: Vietnamese Cassia in baked goods, but also adds a warm Cinnamon) Found in almost every world cuisine, cinnamon serves double note to savory dishes. duty as spice in both sweet and savory Nutritional Yeast - Very different from dishes. bread yeast, this can be sprinkled onto or into sauces, pastas, and other Cloves - Sweet and warming spice. dishes to add a nutty, cheesy, savory Used most often in baking, but also flavor. good with braised meat. Coriander Seed - Earthy, lemony flavor. Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Used in a lot of Mexican and Indian Mediterranean dishes. dishes. Paprika - Adds a sweet note and a red Cumin - Smoky and earthy. Used in a color. Used in stews and spice blends. lot of Southwestern US and Mexican

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There is also a spicy version labeled hot paprika. Peppercorns - Peppercorns come in a variety of colors: black, white, pink, and green being the most popular, these are pungent and pack a mild heat. Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats. Saffron - Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color. Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Smoked Paprika - Adds sweet smokiness to dishes, as well as a red color. Star Anise - Whole star anise can be used to add a sweet licorice-y flavor sauces and soups. Sumac - Zingy and lemony, sumac is a Middle Eastern spice that's great in marinades and spice rubs. Turmeric - Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget. Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning. Vietnamese Cassia Cinnamon - (also: Cinnamon) Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.

Fresh Herbs Basil - (also: Thai Basil) Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches. Chervil - Delicate anise flavor. Great raw in salads or as a finishing garnish. Chives - Delicate onion flavor, great as a garnish. Cilantro - From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavor. Used in Caribbean, Latin American, and Asian cooking. Curry Leaves - These pungent leaves are not related to curry powder but impart a similar flavor. Used in Indian, Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine. Used to flavor curries, soups, stews, and chutneys. Dill - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes. Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes. Lemon Thyme - (also: Thyme) Sweet lemon aroma and a fresh lemonyherbal flavor. This is excellent with poultry and in vinaigrettes. Lovage - Tastes like a cross between celery and parsley. Great with seafood or to flavor stocks and soups. Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades. Mint - Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes - and of course, with chocolate! Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Parsley - Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavor. Pink Pepper - Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread. Rosemary - Strong and piney. Great

with eggs, beans, and potatoes, as well as grilled meats. Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Summer Savory - Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans. Shiso - A member of the mint family, this herb is used extensively in Japanese, Korean, and South East Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning. Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs. Thai Basil - (also: Basil) A spicy, edgier cousin to sweet Italian basil. A musthave for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes. Thyme - (also: Lemon Thyme) Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

Spice Blends, Rubs & Mixes Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern) Bebere - Hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic. Used to flavor slow-cooked stews. (African) Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French) Chili Powder - Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili stew, beans, grilled meat, and tacos. (Mexican/Southwestern US) Chinese Five-Spice Powder - Star anise, Szechuan peppercorns, fennel,

cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese) Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian) Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian) Garam Masala - Typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian) Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French) Old Bay - Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Created in the Chesapeake Bay area of Maryland, it is traditionally used for shrimp and crab. Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar. Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods. Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/ Moroccan) Shichimi Togarashi - Although the ingredients vary, they typically include sansho or Sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. Used on noodles and grilled meats. (Japanese) Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. Allpurpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)

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