Raffles Roast now brings an Alfresco twist with ‘The Garden’: an outdoor fair designed for food enthusiasts and families around Dubai. Savour all the Roast buffet delicacies, plus unlimited access to seven live stations of International, Arabic and Asian cuisines and beverage stands in ‘The Garden’ while the little ones spend a fun-filled afternoon outdoors playing in the bouncy castle, art stations and face painting hubs. Every Friday, 1PM - 4.30PM Free entry to ‘The Garden’ for non-Roast guests, purchases as per consumption Friday Brunch - Raffles Roast starting from AED 235 includes unlimited access to food and beverage stands at ‘The Garden’
For reservations and inquiries, T +971 4 324 8888 E dining.dubai@raffles.com raffles.com/dubai @rafflesdubai
EDITOR’S LETTER
Welcome to Gourmet!
L JASMINE BANDALI EDITOR, GOURMET
ove. It exists in so many forms and I am blessed with the best kind. From my adoring husband to my four lovely children and the women who have become my support network, including my mum, sister and all my girls here in Dubai, without whose unyielding support I would not be who or what I am today (you know who you are).
While I experience these feelings of love all year long, Valentine’s is a time for me to appreciate everyone dear to me in my life. To try and not be the stressedout mum and wife that I can be, shower them with gifts and cards, but most importantly to feed them something special. While weekdays tend to be one-pot meals, there is no greater pleasure in the world for me seeing my husband and children really enjoy a pain-staking meal that took hours to make and is demolished in five minutes flat. Likewise, although I’ve been branded a ‘Feeder’ in my office because I lucky enough to be sent some pretty amazing treats which I can’t possibly eat alone ( I would be the size of a house), I have to say, being generous with my food stash has afforded me lots of friends! The delight on someone’s face from eating a delicious cake, snack or meal is second to none. With that in mind, we’ve come up with some Valentine’s treats you can enjoy all day long on page 36, indulge in some quality time with the kids in the kitchen with super easy recipes on page 42, or get exactly what you want by wrapping your man around your finger with a spread he can’t possibly say no to, on page 46. Here’s to love, hugs, kisses and a fabulous foodie February! Until next month…
THE GISELE BODY BEAUTIFUL PLAN
YUM OR YUCK? Famous for their unique take on McDonald’s menu items, Japan has already come out with Mega Macs and pizza burgers. Both completely acceptable. However, their latest limited edition fries drizzled with white and milk chocolate sauce caused quite a stir on Twitter, with some completely disgusted by the idea (as was the general consensus at Gourmet Towers – I was in the minority), while others around the globe rejoiced in the idea. What do you think?
According to a recent interview with the Boston Globe Gisele and hubby Tom Brady follow their own diet plan to keep those insanely amazing bodies. Although they aren’t vegan, 80 percent of their meals are organically plant-based. The remaining 20 percent consists of lean protein like organic steak, chicken, wild salmon, and the occasional duck dish. Only coconut oil and pink Himalayan salt is used in cooking, nightshade vegetables are also a big no-no due to their inflammatory effects and dairy and caffeine in any form are banned. While I’d love to look like Gisele, if there’s no cheese and no coffee, what’s the point of living?!
FOLLOW US ON:
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gourmet· February 2016
Jasmine
Rosé Chic Friday Brunch at Le Classique Every Friday, between 12.30pm and 3.30pm, enjoy an afternoon of traditional French fare with live musician and DJ. Stay on after brunch and keep the vibe going with Happy Hour between 3.30pm and 5.30pm Ladies are invited to enjoy special offer with unlimited food, pink beverages and selected house beverages and grape for just AED 290*. Unlimited food for AED 195 per member, AED 215 members guest or AED 235 for guest Unlimited food and selected grape for AED 335 per member, AED 385 member’s guest or AED 405 per guest Unlimited food, selected house beverages and grape for AED 395 per member, AED 415 member’s guest or AED 435 per guest *Members discount does not apply For bookings please contact +971 4 419 9999, email emiratesdining@dubaigolf.com or visit dubaigolf.com
#LeClassique #RoseChicBrunch
CONTENTS
Inside
37
32
47 12 NEWS
29 IN SEASON: KALE
From budget to blowout Valentine’s, places to be and new things to try this month
Get your greens in with these delicious recipes
17 UP CLOSE AND
An all-day menu to celebrate the loves of your life
PERSONAL: QUIQUE DACOSTA We go into the mind of this triple Michelinstarred chef to find out what makes him tick
18 NEW OPENING:
ENIGMA - THE UNTOLD STORY Palazzo Versace Dubai reveals its world class and deliciously different concept
20 OLD FAVOURITE:
36 RECIPE FOR ROMANCE 42 THE BIG CHEESE Get the kids in the kitchen with these fantastically simple recipes from Puck
46 MAN-APPROVED! Cook your way into his heart with these masculine dishes
52 PERFECT PANCAKES
62 MY NINE TO DINE Esquire Editor in Chief Jeremy Lawrence reveals his must-have foods
64 HEALTH BITES Have your cake and eat it with this skinny pudding from Health Factory
66 INSTAFOOD
Authentic Italian served with a friendly touch
Sweet or savoury, thick or thin, we’ve got 10 different ways to spruce up this typical breakfast dish
22 MEALS WITH MALOUF
58 SAY IT WITH CUPCAKES
The Michelin-starred chef serves up the perfect Valentine’s dessert for two
Put a smile on their faces with these gorgeous confections from Magnolia Bakery
68 CULINARY ESCAPES: CHINA
PREGO’S
23 MY FAVOURITE DISH Executive Sous Chef Francesco Dimonte of Conrad Dubai reveals a beloved recipe
24 HOW TO MAKE:
68
What the A-list have been cooking, eating and uploading this month
We explore the edibles and etiquette of the largest nation on Earth in honour of Chinese New Year
74 COMPETITION Win a one-night stay in the Royal Suite at the Millennium Resort Musannah
SPRING ROLLS
A setp-by-step guide to making this Chinese snack, associated with wealth and abundance
26 3 WAYS WITH: QUINOA
Make your favourite dishes healthier
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74
The most velvet yerre! d velvet cake.. ev
gourmet ITP PUBLISHING GROUP PO BOX 500024, DUBAI, UAE. TEL: +971 4 444 3000 FAX: +971 4 444 3030 WEBSITE: WWW.AHLANLIVE.COM
CEO ITP PUBLISHING Walid Akawi MANAGING DIRECTOR Neil Davies
ITP CONSUMER PUBLISHING MANAGING DIRECTOR Ali Akawi DEPUTY MANAGING DIRECTOR Alia Fawad
EDITORIAL EDITOR IN CHIEF Jasmine Bandali CONTRIBUTING WRITER Samantha Wood CONTRIBUTOR Naomi Chadderton
PHOTOGRAPHY
p58
Gourmet Conversions
Gourmet uses metric measurements in its recipes. Here’s a simple guide to convert them if needed
DIRECTOR OF PHOTOGRAPHY Patrick Littlejohn SENIOR PHOTOGRAPHERS Rajesh Raghav, Efraim Evidor, Richard Hall STAFF PHOTOGRAPHERS Lester Apuntar, Aasiya Jagadeesh, Ajith Narendra, Ruel Pableo, Ausra Osipaviciute, Ethan Mann, Grace Guino, Fritz Asuro, Sharon Haridas
COVER IMAGE CREDIT FOOD STYLING: Jasmine Bandali PHOTOGRAPHY: Grace Guino CUPCAKES: Magnolia Bakery FLOWERS: Bliss Flowers and Design UAE
ADVERTISING GROUP COMMERCIAL DIRECTOR Samar Bawab ADVERTISING DIRECTOR Agnela Fernandes SENIOR ADVERTISING MANAGER Rabab Hasan T: +971 4 444 3586 M: +971 50 854 8062
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PRODUCTION & DISTRIBUTION GROUP PRODUCTION & DISTRIBUTION DIRECTOR Kyle Smith PRODUCTION MANAGER Denny Kollannoor PRODUCTION CO-ORDINATOR Balasubramanian IMAGE EDITOR Nikhil Asok DISTRIBUTION EXECUTIVE Nada Al Alami
ITP GROUP CHAIRMAN Andrew Neil MANAGING DIRECTOR Robert Serafin CHIEF FINANCIAL OFFICER Toby Jay Spencer-Davies BOARD OF DIRECTORS Walid Akawi,Neil Davies, Mary Serafin, Rob Corder Published by and © 2016 ITP Consumer Publishing A division of ITP Publishing Group Ltd, registered in the British Virgin Islands Co. No. 1402846 The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for the reader’s particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of fair review. Printed by United Printing Press LLC, Abu Dhabi.
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gourmet· February 2016
NEWS
News
NTINE’S, NEW BLOWOUTS THIS VALE FROM BARGAINS TO I FOOD FESTIVAL, TOWN AND THE DUBA PLACES TO VISIT IN DELICIOUS! UARY’S GOING TO BE IT LOOKS LIKE FEBR
10 OF THE BEST PLACES TO CELEBRATE VALENTINE’S
VALENTINE’S EXTRAVAGANZA AT ANANTARA
If you’ve got a fair bit of cash to spend, Anantara, The Palm have upped the ante when it comes to romance. After a helicopter ride showcasing Dubai’s magnificent skyline, you’ll be chauffeur driven to your villa at the resort which is fully stocked with gourmet food and drinks. After a Turkish Hammam treatment at the spa, you’ll get ready for a sumptuous five-course meal, with hair and make-up stylists on hand to create the perfect look before you slip into a couture dress and him, a bespoke suit. It doesn’t end there. The next day, pack your bags because you’ll be flying business class for a two-night stay at the Anantara Kihavah Maldives Villas! It’s the stuff dreams are made of and can be yours for a cool Dhs399,000. INFO: Pre-booking essential, www.anantara.com
CARNIVORE CENTRAL
Is your man the ultimate meat lover? If you’re really looking to win his heart via his stomach, Fogueira, the Brazilian Churrascaria are hosting brunch and dinner packages for as many barbecued meaty delights as you like including drinks, all weekend from the 12th. On the 14th however, romance sizzles South American style, with live Samba dancers shaking their thing and the Latino band serenading the audience with romantic hits. Ladies will receive a special strawberry Caipirinha and roses on arrival, whichever night you choose, so what’s not to love? INFO: Dhs335-Dhs445, 12.30pm-4pm Fri (brunch), 6.30pm-1am Fri, 6.30pm-12midnight Sat-Sun, Ramada Plaza JBR, 04 439 8888, www.ramadaplazajbr.com
MICHELIN-STAR MAGNIFICENCE
SPLASH OUT AT THE WALDORF
A slightly cheaper alternative is a one-night stay in the Royal suite – the largest in Dubai no-less, and while you will get the chauffeur, helicopter, professional stylists, a sevencourse meal at Social by Heinz Beck and breakfast on a yacht the next morning, this spectacular package includes some sparkling diamonds for that special lady, i.e. people like me‌ hubby darling, are you reading this? INFO: Dhs100,000, Waldorf Astoria Dubai, The Palm Jumeirah, 04 818 2222, dubai@waldorfastoria.com
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For the food-loving gourmet connoisseur, Valentine’s should be a culinary journey of epic proportions. So if you’re looking for a meal to remember, multi-Michelin-starred chef JeanGeorges Vongerichten’s eponymous Dubai outpost of the globally renowned restaurant, is sure to tick all the boxes. The delicious a la carte menu will feature decadent delights such as butter poached lobster served with togarashi noodles and aromatic herb broth and a whole host of other signature favourites, paired with grape recommended by the in-house team of sommeliers. INFO: 7pm12midnight, Four Seasons Dubai, Jumeirah Beach Road, 04 343 6118, www.jean-georges-dubai.com
NEWS
WHAT ELSE IS NEW?
MILKCOW LAUNCHES IN DUBAI URBAN PICNIC NIGHT BRUNCH
For more laid-back couples, could there be anything more romantic than a candle-lit picnic under the stars? 3in1 will be laying on a romantic buffet spread for you to enjoy in the intimacy of your own poolside cabana, and main course highlights to enhance the meal include Alaskan crab claw or baked chicken in oats. For dessert, a chocolate fondue or mango panna cotta designed for sharing is sure to elevate your pulse rate. Shisha is also available on request at an extra charge. INFO: Dhs499 per couple including house drinks and a glass of bubbly on arrival, Vida Downtown Dubai, 04 428 6888, www.vida-hotels.com
THAI ROMANCE
Celebrated for its romantic setting with stunning views of Madinat Jumeirah’s stunning waterways, Pai Thai is the more exotic way to celebrate your loved one. Following an Abra ride within the luxurious resort, sip on a glass of pink bubbly while being welcomed by a traditional Thai dancer before indulging in a special four-course set sharing menu. Starters include beautiful pink flower chicken dumplings and oyster tempura served with sour mango salad and lime sauce, and mains of wok fried lobster and braised Massaman beef curry served with coconut milk, sweet potato and peanuts. INFO: Dhs900 per couple, 6.30pm-11.30pm, 12-14 Feb, Madinat Jumeirah, 04 432 3232, restaurants@jumeirah.com
LOVE BREAKFAST AT THE PANTRY CAFÉ
Start off your romantic day with a special limited edition ‘Lovers Sharing Breakfast’ at this popular home-grown eatery. Options include savoury waffles with creamy mushrooms, Shakshouka, Masala Omelette, Pancakes, French Toast and our personal favourite, Freshly baked ‘croffin’ (croissant-muffin) with berry compote, white chocolate and vanilla ice cream. INFO: Dhs125 per couple, 7.30am-12noon Sun-Thu, 8.30am-3pm Fri-Sat Wasl Square, 9am-12noon Sun-Thu, 9am-3pm Fri-Sat, Bay Square, 04 388 3868, www.pantrycafe.me continued on Page14J
This popular Korean ice cream brand which boasts 50 branches around the world, recently made its Dubai debut with a flagship store in JBR. The concept comprises home-made, premium ice cream with a soft milky texture, which can be customised to preference and handcrafted into a work of art. Based on 14 menu options and 16 unique toppings, from 100% natural honeycomb and candyfloss, to freshly made macaroons and a range of tangy syrups, this is a deliciously different option for dessert. INFO: Trident Grand Residences, JBR, www.facebook.com/Milkcow.UAE
WHAT A LOAD OF WAFFLE!
Waffle-obsessed? Get ready to experience the ultimate destination which serves them up morning, noon and night! Newly opened No.3 restaurant at Box Park has everything from the typical breakfast versions with syrup, cream and fruit, to chicken and waffles, waffle potatoes, waffle base pizza and desserts that made us swoon! The ‘cookie explosion’ is a must-try! INFO: 8am-12midnight Mon-Sat, closed on Sunday, Al Wasl Road, 04 331 0900, www.no3.ae
SEAFOOD BISTRO SENARA OPENS ITS DOORS
This new homegrown seafood bistro fuses the cultural heritage of fishing in the UAE with the European finesse of Head Chef Anthony Reilly from the UK. Signature dishes include fish and chips, buckets of muscles and oysters and a mouth-watering lobster linguini, while puddings of baked cheesecake and sticky date pudding make this a very welcome new concept to our shores. INFO: 12noon-11pm daily, Palm Views, Palm Jumeirah, 04 451 6460, info@senararestaurants.com
February 2016· gourmet
13
NEWS
Editor’s PICK
PAUL PICNIC DINNER UNDER THE STARS
Could there be anything more romantic than star-gazing over dinner with your significant other? After being chauffeur driven from your home to the Emirates Golf Club, you’ll be guided to your own canopy on their award-winning Majlis golf course, which will be transformed into a unique romantic setting especially for Valentine’s. Relax and unwind with a glass of bubbly before dining on a sumptuous six-course menu, complete with unlimited red and white grape, served by your very own butler. INFO: Dhs1900 per couple, 14 Feb, 04 417 9999, emiratesdining@dubaigolf.com
There’s nothing I love more than picnicking at the weekend with my family and the newly launched picnic bag range from PAUL just made my life a whole lot easier. The lunch picnic bag for four includes a choice of salads and sandwiches, juices, a selection of éclairs and tarts and a picnic cloth, so you can grab and go with zero fuss! Breakfast options also available. INFO: Picnic bags start at Dhs109, available for purchase at all PAUL locations throughout the UAE
GOSSIP GIRLS
Single this Valentine’s? Grab your mates and indulge in this selection of five tapas sharing plates from Gossip Café’s specially themed ‘single yet fabulous’ menu, which includes lobster sliders, mini chicken tacos and fried goat’s cheese with pear relish. Yum! INFO: Dhs350 per person, 7am-11pm Sun-Thu, until 12 midnight on weekends, Box Park, Al Wasl Dubai, The Galleria, Al Maryah Island Abu Dhabi, Matajer Al Juraina Sharjah, 04 343 0181, www.gossipdesserts.com
EATING GREEK JUST GOT EASIER
FAN THE FLAMES AT FUME
If you prefer low-key to OTT romance, the sharing style set menu at this friendly neighbourhood restaurant is sure to get your juices flowing. Choose from a range of menu options which include Italian Burrata with strawberries and balsamic, and steak tartare with slow-cooked organic egg for starters, beetroot crusted salmon and Korean lamb cutlets for mains and pink éclair with strawberries and black forest chocolate pudding with cherry ice cream to end. INFO: Dhs225 or Dhs299 including unlimited selected drinks, 12noon-1am Sun-Thu, 12noon-2am Fri-Sat, Pier 7 Dubai Marina, 8am-1am Sun-Thu, 8am-2am Fri-Sat, Manzil Downtown Dubai, Mohammed bin Rashid Boulevard, 04 421 5669/ 04 456 8784, www. fume-eatery.com
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gourmet· February 2016
When you have a craving for some authentic Greek bites but are too busy to leave the house, Eat Greek Kouzina’s new delivery service from its JBR location in conjunction with Deliveroo will ensure that all your favourites make their way direct to your door, pronto! I’m still salivating over their jumbo prawns and moussaka! Excuse me while I wipe the drool off my keyboard… INFO: 12noon-11pm daily, 04 325 5091, www. eatgreekkouzina.com
FRESHLY BAKED BAGELS NOW AVAILABLE IN THE UAE Anyone who knows me will tell you how much I love a bagel, so imagine my delight at being able to pick up a box of these authentic kettle-boiled and baked varieties in a range of flavours from Gulf Bagel Factory which are now available at select Carrefour stores. Seriously the best we’ve ever tried in the UAE! INFO: www.facebook.com/Gulf-Bagel-Factory
NEWS
BACK TO BRUNCH
HEAD TO BALLARÒ’S FOOD MARKET
If you’re a seafood lover, The Ballarò bustling food market on Wednesdays is the night for you to revel in as much seafood and drinks as you like as you like with an all-inclusive package including drinks. However, if you can’t make it down there midweek, the buzzing ambience extends to brunch on Friday, where in addition to a live meat and fish grill, you can indulge in a full roast complete with Yorkshire puddings and roast potatoes, as well as some specialities from India and Arabian favourites. INFO: Dhs220-Dhs295, 6.30pm-11pm Wed, from Dhs295, 1pm-4pm Fri (brunch), Conrad Dubai, Sheikh Zayed Road, 04 444 7111, www. conradhotels.com
BRUNCH 2.0
Reinventing the time-honoured UAE tradition, this Friday brunch set within the chic surroundings of the newly opened Brasserie 2.0, has certainly left us impressed! The open plan kitchen and more than 10 live cooking stations boasting everything from sushi to beef wellington, pizza and a stunning nutritious juice and shake bar is sure to get you in the brunch spirit. Teamed with a live trio band, a full-on outdoor barbecue and stunning views of the Arabian Gulf, these are Fridays at their best! Not quite done when the clock chimes 4.30? Head to the Vibe at Le Deck with happy hour from 5pm–8pm for a lively post brunch party! INFO: Dhs400 – to Dhs680, Dhs200 for kids aged 6-12, 1.30pm4.30pm Fri, Le Royal Méridien Beach Resort and Spa, Al Sufouh, 04 316 5550, www.leroyalmeridien-dubai.com
DUBAI FOOD FESTIVAL
GOSH HAS IT REALLY BEEN A YEAR ALREADY? TIME TO GET OUR FOOD ON! If you’re a true foodie, the popular festival celebrating all things edible is back from 25 February to 16 March, and it’s bigger and better than ever before! The 17-day citywide programme, packed with new events, celebrity chefs, activities and promotions will kick off at the immensely popular Beach Canteen, which will act as the Festival’s free to attend, go-to hub destination, charged with a real party atmosphere. Beyond the unique beach dining experiences, local bands, DJs, children’s activities and beach sports make this the number one destination to visit! Another highlight is Dubai Restaurant Week from 25 February to 6 March, where delicious menus from some of the biggest chefs in the business, such as Gordon Ramsay, Heinz Beck and Atul Kochhar can be yours to sample for just Dhs189! The one event we’re most excited about is Eat the World DXB from 25-27 February at Burj Park, Downtown Dubai, where the very best street food courtesy of local and international vendors will take centre stage, combined with live music and entertainment. There is so much going on, we could talk about it for hours but it would take up the whole magazine, so to find out more, go to www.dubaifoodfestival.com
February 2016· gourmet
15
NEWS
GOURMET EXPERT
INSIDER DINER RESTAURANT GURU SAMANTHA WOOD OF FOODIVA.NET SERVES UP THE LATEST ON THE UAE’S DINING SCENE
DUBAI CORNERS AUTHENTIC MEXICAN Dubai has a new Mexican-cum-Tex Mex restaurant in Dubai at the Hyatt Regency Dubai Creek Heights. What I love about La Tablita’s food is that, in most parts, chef Carlos Hannon (ex-Tortuga) and his team are really trying to showcase authentic Mexican, albeit street food, with some Tex-Mex dishes thrown in for those who refuse to broaden their palate. Another differentiator is the tick-box menu approach to the taco and
ceviche selection, in principle appetisers – a staggering choice of 16 and eight respectively. That aside, a must-order dish is the queso con chorizo – fondue-like melted cheese spiced with diced beef chorizo. The staff are predominantly Mexican, oozing personality with their bolshy yet friendly attitude, while their menu knowledge is commendable. INFO: Hyatt Regency Dubai Creek Heights, Dubai Healthcare City, 5pm – 1am daily, 04 553 1282, www.dubaicreek.regency.hyatt.com
CHEF TOMAS INTERSECTS DIFC
I am so glad chef Tomas Reger is now at the helm of a new restaurant at DIFC - Intersect by Lexus, the Japanese car brand’s new venture into F&B. Vegetables are a creative focus in many of the starters, with mains very low-carb friendly while still substantial. My favourite dishes are the scallops with its own ‘scallop’ cracker, squash, samphire and yuzu gel, and his black cod version of a Chilean sea bass (Patagonian tooth fish is the original name) glazed with a smoked onion purée. The warm and inviting décor truly surprises me - not at all stark and minimalist like a Lexus! Intersect also offers a very affordable two and three course lunch set menu. INFO: DIFC, Gate Village 7, open Sunday to Friday 8am-12midnight, 04 355 9524, www.lexus.ae
BIG SMOKE MEDIUM-RARE BURGERS
As much as I like to low-carb, I do have a weakness for good burger joints and I have finally found a spot in Dubai that can cook burgers medium-rare on request – the Canadian import, Big Smoke Burger at Box Park. Their patties use wonderfully flavoursome grain-fed Canadian beef, cooked to order from fresh, not frozen meat and you can make your own burger with a selection of toppings. Canada’s national street food, poutine, is also on the menu with hand-cut French fries, gravy and fresh cheese curd. As an added (low-carb) bonus, every single burger bun on the menu can be substituted with lettuce. INFO: Box Park, Al Wasl road, Dubai, 10am – 2am daily, 04 343 6533, info@bigsmokeburger.com, www.bigsmokeburger.com G O S S I P : Not only is Mugaritz on the cards for Abu Dhabi, but Alain Ducasse opens later this year at the Kempinski on Palm Jumeirah. And I hear rumours of an El Celler de Can Roca restaurant in Dubai
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gourmet· February 2016
UP CLOSE AND PERSONAL
WORDS: JASMINE BANDALI, IMAGE: SUSANA MARTINEZ
QUIQUE DACOSTA
W
hy did you decide to bring your concept to Dubai? I believe that my way of seeing gastronomy is something different to what any diner can traditionally expect. It’s an experience, not a meal. A seduction of the senses. There are so many amazing concepts in Dubai, but our service combined with our historical knowledge of cooking is something completely different and something we explored thoroughly before taking up the challenge here in the UAE. What makes it an experience? For instance, our last menu was called ‘State of Mood’. I invoke the emotions of the diner using the universal language of food but in a more thoughtful way. Your restaurant in Denia prides
itself on using seasonal ingredients sourced locally, but here in Dubai where most of our produce is imported, will this pose a problem for you? No. When you don’t have access to ingredients from Denia, it is still possible to gain quality ingredients locally or from anywhere else in the world if you look for them. We have brought our own herbs from Spain, however, everything else we will be using is either locally sourced or imported. It is the cooking technique which is important. The theme of your menu at Enigma is ‘Vanguard’. What does that mean and what can diners expect? It’s a term used for those with a futuristic vision, who advance with
As one of the greatest chefs of our time, we go into the mind of this self-taught culinary genius and three Michelinstarred chef to find out what makes him tick, ahead of his highly anticipated ‘Vanguard’ menu at new restaurant Enigma – The Untold Story, at the newly opened Palazzo Versace, Dubai ideas, discipline and methods faster than others. Expect the unexpected! Will you be adopting any Arabic f lavours within your cuisine to suit local tastes? We could, but that’s yours and although it pleases you, we feel that remaining true to our concept and the food we serve in Denia will be the honest way to propose something different to the diners here in Dubai at Enigma. Every dish has a meaning and isn’t done just for the sake of doing it. So what is it that inspires your new recipes? I don’t create a dish from an ingredient, I create it from an idea. For instance, the dish ‘the living forest’, based on my childhood, is a recreation of that idea. I wanted to create a forest in a dish and applied the technique to do so. It’s not a case of just combining some meat or vegetables, it is a message – a feeling and a connection you want to share with your guest. You’re very slim – how do you manage that when you are surrounded by food all day long? I watch what I eat and I exercise, but more than anything, I prefer not to stress. That’s a big part of ill-health. I prefer not to live that way. I prefer to be Zen, so my kitchen is a harmonious one. When did you know you wanted to be a chef? When I found out I couldn’t do anything else! I was seduced by the art of cooking at a young age due to time and circumstance. It made me comfortable. It was something I was confident about and I could do. In a way, cooking chose me and the same time it will also tell me when it is time to let go. No, no, no, let’s hope not! It is very important to be aware of when to let go and when your time has passed. It just means that it’s time to do something else. That’s life.
February 2016· gourmet
17
NEW OPENING
Enigma The Untold Story Mysteriously delicious cuisine for the haute gourmet connoisseur
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NEW OPENING
Necklace, Dhs400, BCBG Max Azria
Earrings, Dhs150, Ted Baker
Dress, Dhs220, Top Shop
Bag, Dhs1,550, Lulu Guinness
$ Another highlight is when the lights are turned off in the room between courses, and waiting staff don white 0 present a palette cleanser created as an within an illuminated dish of glittering Enigma’s ever-evolving and worldclass concept means that foodies with
an inclination toward elevated levels of epicurean drama and the magic of the / INFO: Quique Dacosta’s Vanguard experience continues until April 12, Dhs750 on weekdays, Dhs850 on weekends, Palazzo Versace, Dubai Culture Village, Al Jaddaf, 04 556 8888, info@palazzoversace.ae
Shoes, Dhs765, Ted Baker
February 2016¡ gourmet
19
OLD FAVOURITE
Prego’s Traditional Italian avours served with a friendly touch
L
ike many globalised cuisines today, Italian is one of the most commercialised food and beverage options a diner can come across in many countries around the world. However, a visit to Prego’s is a reminder of just how much the romantic country’s culinary delights have to offer when they are prepared in an authentic manner. A blend of the boldly exotic traditional ingredients cooked with / 6 # out from the crowd. Prego’s, which translates as ‘You’re welcome’ invites you into its confines with a warm atmosphere illuminated by red ceiling-hanging lamps, which strike a perfect balance between romantically dim and positively lit. Upon entering you are also greeted by an elaborate bar which serves a collection of fine grape to go with your
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gourmet¡ February 2016
indulgent meal. We sit down beside the open kitchen with a clear view of the chefs working their mastery, from making handmade fresh pasta and pizza from scratch, to choosing from the selection of natural ingredients on display. The evening starts off with a refreshingly minty virgin Mojito, possessing a strong citrusy punch, combined with crunchy flatbread topped with oregano and parmesan and the ubiquitous bread basket served with a garlicy white bean sauce to whet the appetite. We begin with the quintessential combination of mozzarella and fresh tomato salad topped with olive oil, followed by baked aubergine rolls filled with pesto and ricotta cheese. As a Sicilian speciality, hailing from the hometown of Head Chef Salvatore,
this is clearly a dish he is very proud of and rightly so; the pesto and ricotta complement the subtle aubergine wrap to create a mouth-watering concoction of simplistic perfection. Now you can never go wrong with pizza, but the wood oven baked Bufalina,a buffalo milk mozzarella pizza with freshly prepared tomato sauce, sweet cherry tomatoes and rich olive oil is one that certainly ranks as one of the best we have ever tasted. As cheese lovers, the creamy
OLD FAVOURITE
Earrings, Dhs50, River Island
TO P 3
Baked aubergine rolls with pesto and ricotta cheese, Dhs65 Bufalina pizza, Dhs90 Ricotta cheese and spinach ravioli, Dhs98
and decadent topping proved to be the perfect combination for its crisp dough base. Gobbled almost as fast as it appeared, we decide to move on to the spinach and ricotta ravioli; pillows of fresh pasta generously stuffed and steeped in a rich homemade fresh tomato and basil sauce topped with parmesan cheese. You know what you expect from this dish, and it delivers! A truly memorable plate that will have you thinking about it for days. As if that wasn’t enough (hey, we
saved our calories all day and we’re hungry!) we decide on one more dish that will complete our comfort-food experience by indulging in the Galletto alla Griglia, a grilled corn-fed baby chicken marinated in wholegrain mustard, topped with fresh thyme and a delicious sautÊed mushroom sauce. Succulent and flavoured to the bone with a crispy skin and served on top of a bed of thickly cut roast potatoes, our night is complete, as far as dinner is concerned anyway. It seems rather shameful to not end with at least a forkful of tiramisu, so we ready to dig in when it arrives and it doesn’t disappoint, with an ooey-gooey coffee cream perfection, so light it literally melts in the mouth and keeps us silent for some time as we devour it completely. It’s a competitive scene for Italian cuisine, but somehow Prego’s has managed to stand the test of time to become something of a Dubai institution. Cooked to perfection and served with a smile, this is a place that will transport you to the streets of Milan or Rome, for a truly traditional experience. INFO: 12pm-3.30pm, 6pm11.30pm daily, Media Rotana, Tecom, 04 435 0201, f b.media@rotana.com
Dress, Dhs300, Warehouse
Bangle, Dhs95, Charles and Keith
Bag, Dhs310, Oasis
Shoes, Dhs599, Kurt Geiger
February 2016¡ gourmet
21
MEALS WITH MALOUF
ING -WINN D R A AW AR LIN-ST MICHE LOUF, EG MA R G F CHE MEAL UP HIS S E H S DI TH E MON H T F O
For me, preparing food for others is a constant joy, which might sound strange coming from one who cooks for his living. But it’s who and what I am. I love cooking for others in all sorts of different surroundings, whether it’s an intimate dinner à deux, family kitchen supper or a large-scale public event on the other side of the world. One of my highlights in
ROSEWATER VANILLA CREAMS WITH CANDIED ORANGE PEEL
The award-winning chef serves up a romantic dessert for two 2015 was being invited to " anniversary of the MymounĂŠ company in the Lebanese mountains. My dear friends Leila Maalouf and Youmna Gorier, the two sisters who own and run the business, had invited me to come and help them celebrate. “And perhaps you could help with the cooking!â€? they’d said. I couldn’t think of anything more delightful. On a warm late-spring / " choked Beirut highway and drove about an hour north-east of the city to Ain el Kabou, a small village at the foot of Mount Sannine. The drive into the hills took us past a froth of pine trees, pretty red-roofed villages and deep, shadowy ravines. I think there had been rain
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SERVES 6
These little creams, which are essentially panna cottas, are ďŹ rm enough to turn out and have a lovely soft wobble. They are just as pretty served in little ornate serving dishes or glasses. The candied peel garnish and dried rose petals are entirely optional
3
4 INGREDIENTS
250ml single cream ½ vanilla bean (or use a splash of extract) 40g caster sugar 2 leaves gelatine 250ml buttermilk 80ml double cream, lightly whipped Ÿ tsp rosewater dried rosebuds, petals separated (optional) FOR THE CANDIED PEEL The peel of 3 oranges, with the pith removed Caster sugar
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METHOD
1 Begin by candying the orange peel. Place the peel
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gourmet¡ February 2016
8
in a saucepan and add enough cold water to cover completely. Bring to the boil for 30 seconds, then tip through a sieve and immediately ďŹ ll the pan with cold water. Bring to the boil again and repeat this process twice. Weigh the peel and place into a saucepan with the same weight of sugar and of water. Bring to the boil, then turn the heat down to the very lowest it will go. Cover the surface with a circle of greaseproof paper and cook until it reduces to very thick and clear syrup and the peel becomes translucent. Set aside. To make the rosewater vanilla creams, place the cream, vanilla and sugar in a heavy-based saucepan and heat gently, stirring to dissolve the sugar. Once the sugar has completely dissolved, bring to the boil then remove from the heat and leave to cool a little. Soak the gelatine in cold
the night before as the air felt clean and fresh when I got out of the car. Wafting on the warm breeze was the scent of a thousand roses. It was indescribable: a soft, sweet, delicate perfume – purer and more intoxicating than any commercial perfume. In the large stone barn that functions as the production kitchen, I was allocated a preparation bench and I busied myself with the marinade for the 40kg of chicken which were to be grilled on shawarma stands dotted around the grounds and served with pickles and home-baked saj bread. But those roses had gotten me thinking. I was using rose water in the labneh which would be served alongside the grilled meat, but I couldn’t resist folding in some of
water just until it softens then squeeze it dry. 9 Add the gelatine to the hot cream mixture and stir until completely dissolved. To remove any residual lumps, pour through a ďŹ ne sieve into a bowl over ice. 10 When cold, add the buttermilk and rosewater and fold in the lightly whipped cream.
those glorious red petals, add texture and a wonderful 6 sweetness – both, offering a wonderful counterpoint to the smoky, savoury shawarma. Roses, then, are the inspiration for my Valentine’s Day recipe. What else? But as they’re not really in season just yet – the ones in the shops for bouquets are hothouse grown, and these won’t do at all for culinary purposes – I’m using rosewater instead 6 And because the best thing you can give your partner – particularly on this day that celebrates love – is your time, I’m suggesting an easy, elegant dessert that’s effortless and can be prepared way before you need it.
11 Pour into glass dishes or lightly oiled moulds and leave to set in the refrigerator. 12 Before using the peel, remove it from the syrup, drain and shred ďŹ nely. Use both the syrup and shredded peel as garnish. Add a few rose petals, if using) and serve.
MY FAVOURITE DISH
OCTOPUS SALAD WITH TAGGIASCA OLIVES AND CAPSICUM SAUCE Executive Sous Chef Francesco Dimonte of Conrad Dubai reveals one of his favourite recipes that’s also served in the hotel’s Italian restaurant, Ballarò SERVES 6 INGREDIENTS
4 kg whole octopus 4 baby potatoes, cut into small cubes 1 tbsp olive oil Salt and pepper, to taste 6 jumbo green asparagus, blanched 1 cup of Taggiasca olives 1 cup plum tomatoes, chopped 2 onions, chopped 1 bunch of celery, chopped 2 carrots FOR THE SAUCE 2 yellow peppers, chopped 2 red peppers, chopped 1 white onion, chopped 2 tsp olive oil 1 tsp sugar 1 tsp salt TO GARNISH A few basil leaves A few semidried
tomatoes METHOD
1 Bring a pan of water along with the celery, onions and carrots, to the boil. 2 Add the octopus to the pan. Cover, reduce the heat and simmer for about 2 hours. After the cooking time, remove from the heat but allow the octopus to remain in the cooking water for another 30 minutes until the temperature has reduced but is still warm. 3 Meanwhile, prepare the sauce. Sauté the onions in the olive oil until translucent. 4 Add the peppers and cook over a low heat for 15 minutes. 5 Once the peppers have softened, add the salt and sugar. 6 Blend the mixture until
smooth. Set aside. 7 Microwave the potatoes on high for 2 minutes. 8 Transfer the potatoes to a non-stick frying pan drizzled with olive oil. 9 Sauté the potatoes with seasoning to taste, for about 6 to 8 minutes until the potatoes are softened and browned. 10 Add the chopped tomatoes and olives and toss to combine. 11 Shave some green asparagus and place it on the bottom of the plate. 12 Place the potato, tomato and olive mixture on top of the shaved asparagus. 13 Chop the octopus and place on top. 14 Garnish with some basil leaves and semi-dried tomatoes and serve with sauce on the side.
Francesc o Dimonte “This salad reminds me of my childhood in my native Puglia, a city on the sea. The seafood there is renowned and takes centre stage with many of the region’s dishes. It’s fresh, simple and balanced, with earthy, citrus and sweet flavours coming through with every bite”
February 2016 · gourmet
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DIY DISH
Due to their resemblance of gold bars, these deep-fried crisp appetisers are associated with good luck during Chinese New Year celebrations. Try your hand at making these using our step-by-step guide 24
gourmet路 February 2016
DIY DISH
MAKES 15 INGREDIENTS
15 spring roll wrappers * 3 tbsp water * * FOR THE FILLING 1 tbsp sesame oil * 2 tsp ginger, minced * 170g chicken mince * 1 large carrot, grated * * * * 70g glass noodles, cooked * * * Salt and pepper, to taste
METHOD
Combine the oyster sauce, cornour and soy sauce in a bowl. Heat a large frying pan over medium-high heat. Add the sesame oil and ginger and fry until fragrant. Add the chicken mince and stir-fry, stirring frequently so that it doesn’t clump together. Once cooked, add the onion, carrot, celery, and mushrooms. Stir-fry until the carrots are cooked. Add the cabbage and glass noodles and continue stir-frying until the cabbage is soft. Add the sauce mixture and stir-fry until the liquid has been absorbed. Check for seasoning and adjust as necessary and then allow to cool. Combine the water and all-purpose our to make a ‘glue’. Set aside.
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STEP 1
Peel the wrappers and working with one at a time, cover the rest with a damp cloth to prevent them from drying out STEP 2
Place the wrapper in a diamond shape in front of you. Add a teaspoon of the cooled ďŹ lling to the centre of the wrapper STEP 3
Take the right-hand corner of the diamond shape and fold it into the middle of the wrapper to partially conceal the ďŹ lling STEP 4
Repeat with the left-hand side STEP 5
Take the bottom corner and fold up, over the two side corners, tucking in over the top to create a roll STEP 6
Continue rolling tightly until you have achieved a neat roll. ‘Glue’ the edges, using your ďŹ nger to seal STEP 7
Heat a deep-bottomed frying pan with some oil. Add the spring rolls in batches, being careful not to overcrowd the pan, until golden brown and crisp STEP 8
Drain on paper towels before serving hot with your favourite dipping sauce
February 2016¡ gourmet
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' ( )#*+
Quinoa High in ďŹ bre, quinoa is a complete protein that is also high in calcium, magnesium and manganese and also boosts immunity with good levels of Vitamin B and E. Check out three ways to transform this versatile ingredient to make your favourite foods healthier QUINOA AND VEGETABLE PILAF SERVES 4
2
A plate bursting with colour and vitality
3
INGREDIENTS
2 tsp olive oil 250g spinach, chopped 1 onion, sliced 2 garlic cloves, crushed 1 cup quinoa, rinsed, drained 1 cup vegetable stock 1 tbsp ground cumin 2 tsp paprika 160ml water 300g courgettes, sliced 75g peeled roasted red pepper, sliced 75g peeled roasted yellow pepper, sliced Âź cup fresh parsley, chopped Lemon zest, to serve METHOD
1 Heat half the oil in a large saucepan over a high heat. Cook the spinach, stirring
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occasionally, for 3 to 4 minutes until wilted. Transfer to a plate. Reduce the heat to medium. Add the remaining oil and onion to the pan. SautĂŠ for about 5 minutes or until soft. Stir in garlic and cook for a further minute until the aroma is released. Add the courgettes, cumin and paprika and cook, stirring for 1 minute. Add the quinoa, stock and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 14 minutes or until the water is absorbed. Remove from the heat. Set aside, covered, for 3 minutes to steam. Stir in the spinach, roasted peppers and half the parsley into the quinoa mixture. Season to taste. Sprinkle with lemon zest and the remaining parsley.
2
QUINOA CRUSTED SALMON SERVES 4
A yummy midweek meal made in minutes and gobbled twice as fast!
4
INGREDIENTS
5
! Âź cup cooked quinoa 3 tbsp Dijon mustard 3 tbsp honey Âź cup crushed almonds
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gourmet¡ February 2016
6
METHOD
1 Preheat the oven to 200C. 2 Place the salmon in a baking dish and pat dry with a paper towel. 3 Spoon the mustard onto the
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8
salmon and spread until the esh is almost completely covered. In a small bowl, combine almonds, quinoa and honey. Stir to combine. Place this mixture on top of the mustard, covering completely. Place the salmon ďŹ llets in the centre rack of the oven and bake for 20 to 25 minutes, until the salmon akes easily with a fork. Remove from the oven and allow to rest for 2 or 3 minutes. Serve with a red chicory and rocket salad.
3 WAYS WITH...
QUINOA STRAWBERRY SCONES MAKES 8
A teatime treat for the healthconscious who still like to indulge
ž cups strawberries, chopped 7 X 6 4 tsp baking powder METHOD
INGREDIENTS
2 tbsp melted butter 2 tbsp honey 1 cup cooked quinoa, cooled ž cups milk
1 Preheat the oven to 180C. Grease and our a baking sheet. 2 Combine the butter, honey and cooled quinoa.
3 Gradually add the milk and stir until combined. 4 Fold in the chopped strawberries. 5 In a separate bowl, combine the our and baking powder, then add to the wet ingredients. If the mixture is too moist, add more our, to form a ball of soft dough. 6 Roll out to a thickness of
about 2 ½ cm and cut into squares. 7 Place the scones on the prepared baking sheet and bake for 15 to 20 minutes until golden. 8 Transfer to a wire rack to cool. 9 Serve with clotted cream and strawberry jam.
3 February 2016¡ gourmet
27
IN SEASON
IN SEASON
Kale
Hailed as one of the healthiest foods on the planet, this leafy green veg is currently in its prime, packed with vitamins and boasting numerous other health benefits. Supercharge your diet today and add it to your shopping list!
February 2016· gourmet
29
IN SEASON
COD WITH SWEET POTATO AND KALE MASH SERVES 2 INGREDIENTS
, ( - %. "+
Unlike other veggies, cooking kale doesn’t diminish any of its nutritional beneďŹ ts
2 tbsp olive oil 1 onion, sliced " # # $ % & FOR THE KALE AND SWEET POTATO MASH ' # # + # # + # FOR THE SAUCE / METHOD
1 Preheat the oven to 200C. 2 Spread the olive oil in the bottom of a small glass oven-proof dish that will allow the ďŹ sh ďŹ llets to sit snugly. 3 Toss half the onion slices in the oil, then arrange the ďŹ sh ďŹ llets on top. Sandwich the ďŹ llets with the remaining onion slices and chopped tomatoes. 4 Squeeze the juice from the lemon quarters over the ďŹ sh, then arrange the squeezed lemon wedges around the ďŹ sh. Season to taste with salt and pepper. 5 Bake, uncovered, until ďŹ sh is translucent and aky, about 15 minutes. 6 In the meantime, combine the sour cream and horseradish in a small bowl. Season with salt and pepper to taste and stir well. Cover and chill until required. 7 Bring a large pan of water to the boil. Add the chopped sweet potatoes and boil until tender, about 8 minutes. 8 Add the kale and cook for a further 4 minutes. 9 Drain, season with salt and mash, using a potato masher. 10 Toast the pine nuts in a dry nonstick frying pan, tossing frequently until golden. 11 Mix the pine nuts into the mash. 12 Place an equal serving of the mash on two plates and top with a ďŹ sh ďŹ llet. 13 Spoon a small amount of sauce over the ďŹ sh and garnish with chives. Serve with remaining sauce.
30
gourmet¡ February 2016
IN SEASON
KALE, MOZZARELLA, MANGO AND AVOCADO SALAD SERVES 2 INGREDIENTS
170g mozzarella 6 cups kale 1 avocado, peeled, pitted, and cubed
½ mango, peeled, seeded, and cubed 1/3 cup canned chickpeas, rinsed and drained 1/3 cucumber, thinly sliced FOR THE DRESSING 1 cup Greek yoghurt ¼ cup honey ¼ cup Dijon mustard 1 garlic clove, minced
1 tsp white wine vinegar 1 tbsp water Salt to taste METHOD
1 Gently toss all the ingredients for the salad together in a bowl. 2 In a separate bowl, whisk together all
the ingredients for the dressing using an electric hand mixer (the dressing will make more than is required but can be stored in the refrigerator for up to 5 days). 3 Distribute the salad between two plates, drizzle with the dressing and serve.
/ 0
The taste of kale leaves is dependent on the climate it’s grown in. Warm weather leads to the accumulation of bitter tastes, while cold weather stimulates the synthesis of sugar for nutty-tasting leaves
February 2016· gourmet
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IN SEASON
KALE AND GOAT’S CHEESE TORTILLA
50g sun dried tomatoes, chopped ½ red pepper, chopped
SERVES 4
If you don’t like the taste of goat’s cheese, you can substitute with feta instead INGREDIENTS
4 medium potatoes, thinly sliced / 1 onion, sliced 8 large eggs, lightly beaten 1 tbsp olive oil 2 large handfuls kale, chopped 100g pack soft rindless goat’s cheese, sliced
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METHOD
1 Boil the potatoes in salted water for 5 minutes until just tender. 2 Preheat the oven to 220C. 3 Mix the garlic and eggs together in a bowl and season to taste. 4 Drain the potatoes and add them the egg mixture. Set aside. 5 Add ½ tablespoon of olive oil to a large non-stick frying pan set over a medium heat. 6 Add the chopped kale, sundried
, ( - %. "+
One cup of chopped raw kale gives you more than 100 per cent of the daily recommended value of Vitamins A and K
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gourmet¡ February 2016
8 9 10
tomatoes, red pepper and onion and sautÊ for about 5 minutes until soft. Season to taste. Add the egg and potato mixture to the pan and allow to cook over a low heat for about 5 minutes, or until the tortilla is set about two thirds of the way through. Arrange the goat’s cheese slices on top and then place in the oven. Cook for a further 10 to 15 minutes until cooked through. Serve with green salad.
IN SEASON
THAI GREEN CURRY WITH CHICKEN AND KALE SERVES 4
/ 0
Kale was a primary source of food in Britain during WWII due to low planting requirements and the ability of this plant to quickly develop under poor weather conditions
INGREDIENTS
2 tsp olive oil 1/3 cup chopped spring onions 2 cloves garlic, minced 1 tbsp ginger, chopped 2 tbsp shop-bought Thai green curry paste ½ cup chicken stock 1 400ml can coconut milk 6 packed cups kale, chopped ½ tsp salt 500g boneless chicken breast, cut into small pieces Ÿ cup pea aubergines or 2 baby aubergines, cut into 2cm pieces 1 tsp grated lime rind 1 ½ tsp fresh lime juice ; # / 2 tsp palm sugar, grated TO GARNISH Sliced red chillies Thai basil leaves Ÿ cup fresh coriander, chopped METHOD
1 Heat the oil in a wok or deep frying pan over high heat. 2 Add the spring onions, garlic and ginger and sautĂŠ 1 minute. Add the aubergine peas or pieces and stir-fry for 3 to 4 minutes until golden. Remove from mixture from the pan and set aside. 3 Add the curry paste to the wok and stir briey. 4 Add the chicken and stir-fry, tossing to ensure that the paste doesn’t burn, for about 2 to 3 minutes until seared. 5 Add the coconut milk, stock and lime leaves and bring to the boil. 6 Fold in the kale and add the salt. Cook for another 3 minutes, until wilted and tender. 7 Return the aubergine mixture to the pan, then reduce the heat to low and simmer for a further 5 minutes until the chicken is cooked through. 8 Stir in the ďŹ sh sauce, lime zest, lime juice and sugar and heat through for 1 minute. 9 Garnish with coriander, Thai basil and chopped red chillies. 10 Serve with steamed rice or noodles.
February 2016¡ gourmet
33
IN SEASON
, ( - %. "+ Kale belongs to the same family as cabbage, Brussels sprouts, and collards
SPAGHETTI WITH SAUSAGE AND KALE PESTO SERVES 4 INGREDIENTS
450g spaghetti 500g beef sausages, cooked and sliced 1 large handful of cherry tomatoes, halved FOR THE PESTO 4 cups kale, tough stems
/ / chopped
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gourmet¡ February 2016
2 cloves garlic, chopped ½ cup walnuts 2 tsp grated lemon zest Ÿ cup freshly squeezed lemon juice ½ cup freshly grated Parmesan, plus more for serving ½ cup extra-virgin olive oil Salt and black pepper, to taste
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4 5
METHOD 1 In a food processor, pulse
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together the kale, garlic, walnuts, lemon zest and lemon juice. Add the Parmesan and Ÿ cup olive oil and pulse to form a thick paste. Add Ÿ more cup olive oil in a slow steady stream. Season with salt and pepper and set aside. Bring a large pot of salted water to the boil. Cook the spaghetti as per the package directions. Drain the pasta, reserving ½
cup of the pasta water. 7 Return the pasta to the pan with the reserved pasta water and pesto and toss to gently combine for about a minute. 8 Add the sliced sausage and tomatoes and gently toss until warmed through. 9 Divide the spaghetti between plates and grate over some extra Parmesan before serving.
IN SEASON
/ 0
Until 2013 the single largest consumer of kale in the US was Pizza Hut who used it to decorating its salad bars
SPICY ORANGE PRAWNS WITH SESAME KALE SERVES 4 INGREDIENTS
1 tbsp oil 1 red onion, sliced 500g prawns, peeled and deveined 1 tbsp garlic paste ½ tbsp ginger paste The zest and juice of 1 orange 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp honey
1 tbsp chilli sauce A handful of fresh coriander, chopped FOR THE SESAME KALE 6 packed cups kale 2 cloves garlic, minced 2 tbsp sesame oil 2 tbsp water 2 tsp soy sauce 2 tbsp toasted sesame seeds Salt and pepper, to taste METHOD
1 Heat the oil in a pan. 2 Add the prawns and sauté until cooked, about 2 to 3 minutes per side. Remove
from the pan and set aside. 3 Add the garlic and ginger and sauté until fragrant, about a minute. 4 Add the orange juice, orange zest, soy sauce, rice vinegar, honey and chilli sauce. Deglaze the pan and simmer to reduce to a sauce-like consistency. 5 Remove from heat and mix in the prawns and coriander. 6 Wash the kale, leaving it a little wet. Remove the stems and tear the soft leaves into bite-sized pieces. 7 Heat the sesame oil in a large pot or frying pan set over a
medium heat. 8 Add the garlic to the hot oil and sauté for about 30 to 40 seconds until fragrant. 9 Add the kale and the water to the garlic and oil, and cover. Allow to cook for about a minute, then stir the kale cover again. Cook for about 2 more minutes, until the kale has wilted. 10 Stir in the soy sauce, sesame seeds, a pinch of salt and a few grinds of fresh pepper. 11 Distribute between plates, add the prawns and serve.
February 2016· gourmet
35
RECIPES
RECIPE FOR
Romance Indulge in this all-day Valentine’s menu that’s designed to satisfy the appetite without leaving you too full to celebrate each other
THEART SUPER SNACKS FOR YOUR SWEE BLACK OLIVE AND RED PEPPER TAPENADE SERVES 4
This is quick to make and delicious to eat on toast or tossed through pasta
tomatoes in olive oil 1 garlic clove, crushed Generous pinch dried red chilli akes Handful basil leaves Freshly ground black pepper
INGREDIENTS
200g pitted black olives in brine, drained 150g sun-blush or sun-dried
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gourmet¡ February 2016
METHOD
1 Drain the tomatoes and set aside the olive oil.
2 Place the olives, tomatoes, garlic, chilli akes and basil into a blender or food processor. 3 Add 2 tablespoons of the olive oil you have set aside and blend until smooth. If you prefer a rough-textured tapenade, blend for less time.
RECIPES
R TEATIME TICKLE BAKED APPLE DOUGHNUTS MAKES ABOUT 12
The perfect mid-afternoon treat
FOR THE SUGAR COATING Âź cup white sugar Âź cup brown sugar 1 tbsp cinnamon 2 tbsp butter, melted
INGREDIENTS
2 cups all-purpose our ž cup white sugar 2 tsp baking powder ½ tsp apple pie spice 1 tsp salt ½ cup apple juice Ÿ cup milk 2 eggs, beaten 1 tsp vanilla extract 1 tbsp butter, melted
METHOD
1 Preheat the oven to 180C and lightly grease a doughnut pan. 2 Combine the our, sugar, baking powder, apple pie spice and salt in a large bowl. 3 Stir in the apple juice, milk, eggs, vanilla and melted butter. Beat together until well blended.
4 Fill each doughnut cup three quarters full. 5 Bake for 8 to 10 minutes until the springy to the touch. Allow to cool slightly before removing from pan. 6 Combine the white sugar, brown sugar and cinnamon in a shallow bowl until well combined. 7 Brush each doughnut with melted butter then toss in the cinnamon sugar until evenly coated.
February 2016¡ gourmet
37
RECIPES
BEAUTIFUL BEG LOBSTER SOUP SERVES 4
This exotic starter is sure to get those romantic juices owing! INGREDIENTS
2 lobster tails, cooked 1 tbsp vegetable oil 1 to 1 ½ tbsp shop-bought Asian Seasoning (or recipe below) 4 cups sh or chicken stock 1 tbsp grated lime rind 1/3 cup uncooked longgrain rice 1 cup unsweetened
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gourmet¡ February 2016
INNINGS coconut milk 6 large mushrooms, sliced 2 spring onions, chopped 1 Thai or birds eye chilli, halved 1 tbsp fresh coriander, chopped 2 tbsp fresh lime juice FOR THE ASIAN SEASONING (MAKES 1 CUP) Âź cup onion powder Âź cup garlic powder Âź cup ground black pepper 2 tbsp ginger powder 2 tbsp red chilli akes
TO GARNISH Fresh coriander leaves METHOD
1 If you are making the Asian seasoning blend yourself, combine all the ingredients together and store in an airtight container until ready to use. 2 Remove the lobster meat from the shell. Slice and set aside. 3 Heat the oil in a large saucepan set over a medium heat. 4 Stir in the Asian seasoning
and sautĂŠ for 1 minute. 5 Add the stock and the lime rind and bring to the boil. 6 Stir in the rice. Cover, reduce heat, and simmer 15 to 20 minutes. 7 Stir in the coconut milk and mushrooms and cook, stirring occasionally, for about 5 minutes. 8 Stir in the lobster, spring onions, chilli and coriander. Cook for 3 to 5 minutes. 9 Remove from the heat, and stir in the lime juice. Garnish with coriander leaves and serve.
RECIPES
AMORE SALAD SERVES 4
Light and luxurious INGREDIENTS
500g rigatoni, cooked and drained 230g salmon llets, cut into bite size pieces 1 tbsp butter 2 cups sugar snap peas, washed and trimmed
2 tsp garlic, minced 3 spring onions, chopped ¼ cup chicken stock 4 large eggs, hard boiled and quartered ¼ tsp salt ½ tsp freshly ground pepper 1 tbsp fresh dill, plus more to garnish ½ lemon A few handfuls of lollo rosso lettuce
METHOD
1 Melt the butter in a large frying pan set over a medium heat. 2 Add the sugar snap peas, spring onions and garlic. 3 Stir often until crisp-tender, about 4 minutes. 4 Stir in the stock, scraping any brown bits from the bottom of the pan. Cook for a further two minutes. Add the
salmon, dill, salt and pepper. Cook for 4 minutes, stirring gently to ensure the salmon doesn’t fall apart. 5 Add the rigatoni and toss gently with tongs. 6 Garnish with fresh dill and hard boiled eggs. Squeeze over the lemon juice and serve on a few leaves of lollo rosso.
February 2016· gourmet
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RECIPES
MAIN IN MINUT
ES
FAST AND FABULOUS FA FAJITAS SERVES 4
The tangy red onions complement these mouth-watering fajita wraps perfectly INGREDIENTS
1 red onion, thinly sliced The juice of 1 lime 400g mini chicken llets 2 tbsp peri-peri marinade 2 tbsp olive oil 8 soft corn tortillas 200g pot tomato salsa 150ml soured cream Small bunch coriander leaves METHOD
1 Place the sliced onion into a little dish, sprinkle with a pinch of salt and squeeze over the lime juice. Set aside. 2 Season the chicken fillets to taste and toss into the marinade. Heat the olive oil in a frying pan, add the chicken and pan-fry gently for 10-15 mins, turning over as needed. 3 Heat the tortillas in the microwave according to the package instructions. 4 Slice up the chicken and pile on to the warm tortillas, then top with the tomato salsa, soured cream, a few of the sliced onions and some coriander leaves.
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gourmet· February 2016
RECIPES
D PASSIONATE PU LOVE BERRY TART MAKES 1
Feed this to your signiďŹ cant other straight from your fork – they’ll have never seen you looking so beautiful! INGREDIENTS
FOR THE PASTRY 1½ cups all-purpose our, plus additional for work surface Ÿ cup granulated sugar < tsp salt ½ cup unsalted butter, cold, cut into 1cm pieces 1 large egg yolk 2 to 3 tbsp whipping cream FOR THE VANILLA CREAM FILLING ½ cup granulated sugar 2 tbsp corn our 2 cups whole milk 1 large egg 2 large egg yolks 1 tsp vanilla extract FOR THE TOPPING
DING
2 ½ cups fruit and berries of your choice â&#x20AC;&#x201C; we used halved strawberries, raspberries, redcurrants, blueberries and cherries 1/3 cup seedless raspberry or strawberry jam A few white chocolate hearts to garnish METHOD
1 In a medium mixing bowl, combine ďŹ&#x201A;our, sugar, and salt. 2 Add the cold butter pieces to the mixture and working quickly, combine until the mixture resembles coarse breadcrumbs. 3 In a small bowl, stir together the egg yolk and 2 tablespoons of cream. 4 Pour the egg mixture into the ďŹ&#x201A;our mixture and stir until the dough comes together and can be formed into a ball. If itâ&#x20AC;&#x2122;s too dry to form a ball, add another tablespoon of cream.
5 Flatten the ball into a 15cm disc, wrap with clingďŹ lm and refrigerate for 30 minutes, no more, or it will crack when you roll it. 6 On a lightly ďŹ&#x201A;oured surface, roll the chilled pastry to a 30cm circle and place into a 25cm tart pan with a removable bottom. 7 Press the pastry gently against the sides of the tart pan. Allow the excess to fall over the rim and press gently, allowing about 5cm to hang over the edge to allow for shrinkage. 8 Leave the border plain or crimp as desired. 9 Lightly prick the bottom and sides of the pastry with a fork. 10 Place on a baking sheet, cover with clingďŹ lm and refrigerate the tart shell until ďŹ rm, at least 30 minutes. 11 Meanwhile preheat the oven to 180C.
12 After about 20 minutes, remove the tart shell from the oven and cover with baking parchment. Weigh down with baking beans, pie weights or uncooked rice and blind bake for about 15 minutes until the edges of the crust begin to brown. 13 Remove the parchment and pie weights and return to the oven. Bake for a further 5 to 6 minutes or until lightly golden brown all over. Allow to cool slightly before removing from the pan and transferring to a wire rack to cool completely. 14 Next, make the ďŹ lling. In a medium heavy saucepan set over a medium heat, combine the sugar, cornďŹ&#x201A;our and milk. Stir constantly and bring to a gentle boil until thickened. Cook for a further 2 minutes after this point and then remove from the heat. 15 In a medium bowl, beat the egg and egg yolks with a wire whisk for 1 to 2 minutes until pale. 16 Temper the eggs by very slowly adding a thin stream of about a cup of the hot milk mixture into the beaten eggs, while constantly whisking together. 17 Return the egg mixture back to the rest of the hot milk. Return the pan to a medium heat, stirring constantly with a wooden spoon until it reaches a gentle boil. 18 Remove from the heat and stir in the vanilla extract. 19 Cover the surface with clingďŹ lm, pressing the wrap directly onto the top of the ďŹ lling so that a skin doesnâ&#x20AC;&#x2122;t form. Cool, then refrigerate for 3 to 4 hours until chilled and thickened. 20 Pour the chilled ďŹ lling into the cooled tart shell. 21 Arrange your fruit on top. 22 In a small saucepan, stir and heat the jam over a low heat until it liqueďŹ es. Remove from the heat. Use a pastry brush and brush the warm jam over the top of the fruit. 23 Refrigerate the tart until ready to serve. Garnish with white chocolate hearts before serving.
February 2016¡ gourmet
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COOKING WITH KIDS
KIDS IN THE
1#0 /
Budding little chefs will adore creating these easy Valentine’s masterpieces created especially for Gourmet by Puck, the cream cheese experts, to show how much they love you!
23 Fresh bread can be too soft for French toast. It is better to use a slightly stale loaf
STUFFED BANANA FRENCH TOAST French toast, stuffed with caramelised bananas and smothered in cream cheese – breakfast doesn’t get better than this!
1 banana 3 tbsp brown sugar 1 tsp cinnamon 2 to 3 tbsp butter, for cooking Maple syrup, to serve METHOD
INGREDIENTS
Puck cream cheese spread Bread, cut into 2 ½ cm thick slices 2 eggs ½ cup milk
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gourmet· February 2016
1 Carefully cut a slit open in one side of each slice of bread to form a pocket, leaving at least 1 cm around the edges. 2 Whisk together the eggs
and milk in a bowl. 3 Combine the brown sugar and cinnamon. 4 Cut the banana into thin slices, sprinkle over 1 tablespoon of the brown sugar mixture and toss to combine. 5 Stuff the bread pockets with the banana. 6 Heat the butter in a frying pan set over a medium heat. 7 Dip the bread in the egg mixture, and then place in
the pan. 8 Cook for 3 to 4 minutes on each side, until golden and then sprinkle over the remaining brown sugar mixture on both sides and cook briefly to caramelise. 9 Transfer to a plate and spread on the cream cheese in the shape of a heart. Serve with maple syrup on the side.
COOKING WITH KIDS
CREAM CHEESE AND SALMON SCRAMBLED EGGS SERVES 2
Breakfast in bed with a touch of class INGREDIENTS
Puck cream cheese spread 4 slices baguette
4 eggs 陆 cup of milk Salt and pepper, to season 50g smoked salmon 1 to 2 tbsp chopped dill 2 tbsp butter METHOD
1 Whisk the eggs and milk in a bowl and season with salt
and pepper. 2 Chop the salmon and fold into the eggs, along with the dill. 3 Melt the butter in a small saucepan or frying pan over a low heat. 4 Add the egg mixture. Cook over low heat, lifting and turning the egg mixture with a spatula or large spoon, until
just set. While the eggs are cooking, toast the bread. 5 Spread the cream cheese generously over the toast and spoon over the scrambled eggs.
23 For richer scrambled eggs, use cream instead of milk
February 2016路 gourmet
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COOKING WITH KIDS
23 You can make a large quantity of crostini toast and store them for up to 1 week in an airtight container
VALENTINE’S CROSTINI
2 to 3 basil leaves, chopped
MAKES 12
You’ll probably gobble the lot, so get them to make two batches! INGREDIENTS
Puck cream cheese spread 3 slices sandwich bread 2 tbsp olive oil 6 cherry tomatoes, halved
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gourmet· February 2016
METHOD
1 Preheat the oven to 180C and line a baking tray with parchment. 2 Lay the bread slices on a clean cutting board and use a heart shaped biscuit cutter to cut out the bread shapes. 3 Transfer to the tray, brush both
sides with oil and bake until golden, turning once. 4 Remove from the oven and set aside to cool. 5 Lay the crostini on a plate, spread on a generous amount of cream cheese and top with the sliced basil and tomato.
COOKING WITH KIDS
HIGH TEA SANDWICHES SERVES 2 TO 4
These delicious sandwiches are a welcome addition to a special afternoon tea INGREDIENTS
FOR CREAM CHEESE, CHICKEN AND WALNUT 3 tbsp Puck cream cheese spread 1/3 cup cooked chicken,
chopped or shredded 3 tbsp celery, finely diced 2 tbsp walnuts, finely chopped 1 tbsp finely chopped parsley 4 slices of sandwich bread FOR CREAM CHEESE AND CUCUMBER 2 to 3 tbsp cream cheese spread 2 small cucumbers 4 slices brown sandwich bread
METHOD
1 In a small bowl combine the cream cheese spread, diced chicken and celery, chopped walnuts and parsley. 2 Place 2 slices of bread on a clean board and spread generously with the chicken filling. 3 Top with the remaining bread slices, cut the crusts off and cut into triangles. 4 To prepare the cucumber
sandwiches, slice the cucumber thinly. 5 Lay the bread slices on a clean board and spread generously with the cream cheese spread, top with cucumber and sandwich together. 6 Cut off the crusts and cut into fingers. Serve immediately.
23 If the cucumber slices are very wet, pat with paper towel before adding to the sandwich
February 2016· gourmet
45
RECIPES
/
FOOD! If the way to a man’s heart is through his stomach, get ready to be swept off your feet!
23
at over me Any left and d e ic sl e may b ags for freezer b frozen in Allow to month. up to 1 e cold rv se nd defrost a in bagels
SALT BEEF SERVES 8
This NY staple is sure to put a smile on your man’s face. It takes days to prepare because of the curing process but the results are well worth it! INGREDIENTS
150g soft light brown sugar 175g coarse sea salt 1 tbsp black peppercorns 1 tsp pink peppercorns 1 tbsp juniper berries 3 cloves 1 tbsp coriander seeds 3 bay leaves 2 tsp mustard seeds 30g saltpetre (optional –
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gourmet· February 2016
order from desertcart.ae) 1kg rolled beef brisket 1 carrot, cut into large chunks 1 small onion, quartered 1 celery stick, cut into chunks 1 leek, cut into chunks A handful of parsley stalks 3 unpeeled garlic cloves 8 bagels 100g dill gherkins, sliced 4 tbsp horseradish 4 tbsp hot mustard
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METHOD
1 Place the sugar, salt, peppercorns, juniper berries, cloves, coriander seeds, 2 bay leaves, mustard seeds
6
and saltpetre, if using, in a very large pan. Add 2 litres water and bring to the boil, stirring until the sugar has dissolved. Simmer for 2 minutes. Remove from the heat and allow to cool completely. Pierce the piece of beef all over with a skewer. Place in a large, clean, heavy duty ziploc bag or a sterilised plastic food tub. Add the cold spiced liquid and seal the bag or cover the container, making sure the meat is covered by the liquid. Leave in the fridge for 5 to 7 days, turning the bag every day.
7 Rinse the meat thoroughly in cold water, then roll up and tie with string. 8 Place in a large pan with the vegetables, parsley stalks, remaining bay leaf and garlic. 9 Cover with water, bring to the boil and simmer for about 2½ hours, until meltingly tender. 10 Leave to cool in the cooking liquid, then cut into thick slices or tear into pieces with two forks. 11 Serve with bagels, gherkins, horseradish and mustard.
RECIPES
STEAK AND KIDNEY PUDDING SERVES 4 TO 5
Thereâ&#x20AC;&#x2122;s nothing quite like the rich ďŹ&#x201A;avoursof a long, slow-cooked steam pudding
! #
125g shredded vegetarian suet A pinch of salt 150ml cold water
4
METHOD INGREDIENTS
500g braising steak, diced 2 to 3 lambsâ&#x20AC;&#x2122; kidneys, halved, cored and quartered 1 medium onion, peeled and chopped 150 to 200g button mushrooms, wiped and halved if large 1 to 2 carrots, peeled and thickly sliced /
1 to 2 tbsp freshly chopped thyme 150ml beef stock 150ml ginger ale 1 tbsp Worcestershire sauce FOR THE PASTRY
1 Place the steak, kidney, mushrooms, onion, carrots, ďŹ&#x201A;our, thyme and seasoning into a bowl. Stir to mix so that all the ingredients are coated in ďŹ&#x201A;our. 2 To make the pastry, tip the ďŹ&#x201A;our, suet and a pinch of salt into a bowl and mix. Add the cold water and mix into a soft dough. 3 Roll out the dough onto a lightly ďŹ&#x201A;oured surface, large enough to line the base and sides of a 1.25 to 1.5 litre pudding basin at a thickness of 1cm. Cut out a quarter of the dough and roll into a ball to use for the lid, so that the
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rolled circle now looks like â&#x20AC;&#x2DC;Pacâ&#x20AC;&#x2DC;Manâ&#x20AC;&#x2122;. Use the large piece of pastry to line the pudding basin, overlapping the cut edges and pressing them well to give a good seal. Spoon the steak mixture into the basin, pressing the mixture down well, allowing some of the pastry to hang over the edges. Combine the stock, ginger ale and Worcestershire sauce. Pour this over the meat, ďŹ lling the bowl up to within 2 to 3cm of the top of the bowl. Roll out the pastry for the lid. Brush water around the pastry overhanging the rim of the basin. Place the lid on top, pressing well with the overhanging pastry to seal the join. Cut off any excess and crimp the edges. Cut off a length of baking
parchment and fold a pleat in it, then place over the top of the bowl. Do the same with a length of foil and place on top, crimping the edges to give it a good seal. If the foil cover seems a bit loose, secure with string. 9 Place the basin on a trivet in a large pan and ďŹ ll three quarters of the way up with boiling water, or place the pudding in the top of a steamer for 3 ½ to 4 hours, checking that the water doesnâ&#x20AC;&#x2122;t evaporate. At the end of the cooking time, allow to rest for 10 to 15 minutes before removing the foil. 10 To serve the pudding, use a palette knife to ease around the edges and then turn it out on to a dish with a rim to catch any gravy, as it runs out when the pudding is cut for serving.
February 2016¡ gourmet
47
RECIPES
Co
SALT AND CHILLI CALAMARI
20
n4 oki ti
SERVES 6 TO
Heat 500ml sunflower oil in a deep pan. Place 3 tbsp cornflour, 6 tbsp semolina, 1 tsp salt, 2 tsp hot paprika and ½ tsp chilli powder into a bowl. Toss 500g squid rings with 1 beaten egg, shake off the excess and mix with the coating until covered. When the oil sizzles when you drop in a small cube of bread, fry the squid in batches for 2 minutes or until golden. Mix together ½ crushed clove garlic with 6 tbsp mayonnaise and serve with the squid and a few lemon wedges.
MINUTES
m
Co
n4 ti
m
ok i
45
MINUTES
QUICK BITES SAUCY JALAPENO MEATBALLS SERVES 4
Mix together 500g mince, 25g fresh breadcrumbs, 3 tbsp finely chopped jalapenos, 2 tbsp chopped coriander and salt and black pepper to taste. Roll into 15 even-sized meatballs and set aside. Heat 2 tbsp oil in a large pan and brown the meatballs all over. Set aside on a plate. Add 125g chopped sausage, cook until well browned, drain any excess oil and add 1 finely chopped shallot. Cook for a few minutes, pour in 150ml red grape juice, allow to bubble for 2 minutes then add a 400g tin of chopped tomatoes. Add the meatballs and simmer for 20 minutes.
Co Co
n4 ti
m
ok i
n4 ti
m
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30 MINUTES
25
MINUTES
HARISSA FALAFEL
HOT WINGS
SERVES 3 TO 4
SERVES 4
Heat 1 tbsp sunflower oil in a large pan and fry 1 chopped onion and 2 tsp crushed cumin seeds over a low heat for 5 minutes. Whizz in a food processor with 400g chickpeas, 1 tsp harissa paste, 3 tbsp tahini paste, 50g breadcrumbs and a few chopped sprigs of coriander. Mould into 12 balls and flatten into patties. Sprinkle with 25g sesame seeds. Heat another tablespoon of oil in the pan, then fry the falafels for 3 minutes on each side until golden. Mix together 1 ½ tbsp tahini, 150g natural yoghurt and 75g grated radishes. Season and chill until ready to serve.
In a bowl, mix 3 tbsp melted butter, 4 tbsp bottled hot pepper sauce, 1tbsp paprika, ½ tsp salt, ½ tsp black pepper and a little honey. Add 1kg chicken wings, mix well and leave to marinate for 1 hour. Arrange on a lined grill pan and grill for 15 minutes, turning until cooked through.
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gourmet· February 2016
RECIPES
TASTY CHICKEN PATTIES WITH SPICY SLAW
EASY EATS
SERVES 4
Make the coleslaw ahead of time as it takes a couple of hours for the flavours to properly combine together. Finely chop 1 small head of cabbage and combine with 1 diced tomato, ½ sliced red onion, 2 sliced and seeded jalapenos, 1 cup mayonnaise and seasoning to taste. Mix well, cover with clingfilm and refrigerate for a couple of hours. To make the patties, combine 500g chicken mince with 2 cloves crushed garlic, ½ minced red onion, 1 beaten egg, 2 tbsp barbecue sauce, 1 tbsp Worcestershire sauce, ½ cup panko breadcrumbs, 2 tbsp finely chopped parsley, 1 tsp paprika, ½ tsp red chilli flakes and seasoning to taste, using your hands. Divide into 10 mini patties and fry in a non-stick frying pan set over a mediumhigh heat until cooked on both sides. Stir the spicy slaw before serving with the patties.
STICKY SOUTHERN RIBS SERVES 4
Combine ½ cup tomato sauce with ¼ cup honey, 2 tbsp soy sauce, 2 tbsp malt vinegar, 1 tbsp brown sugar, 1 tsp powdered mustard and seasoning to taste in a large glass bowl. Add 1kg beef ribs and turn to coat. Cover with clingfilm and refrigerate for 1 hour. Preheat oven to 200C. Line a baking tray with parchment and place the ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
February 2016· gourmet
49
RECIPES
VOLUPTUOUS VEGGIE BURGERS WITH TZATZIKI SERVES 6 TO 8
A hearty veggie dish thatâ&#x20AC;&#x2122;s right on the pulse INGREDIENTS
1 can chickpeas, rinsed and drained =
/
= % / FOR THE TZATZIKI > ?
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gourmet¡ February 2016
= X # & TO SERVE ' [ / & METHOD
1 Make the tzatziki a few hours before you need it. Place the cucumbers in a colander and sprinkle with the ž tablespoon of salt to draw the water out. Cover with a plate and place a heavy-weighted object on top. Allow to rest for 30 minutes, then drain well and wipe with paper towels. 2 Place the cucumbers, garlic, lemon juice, mint and a little black pepper in a food processor and pulse until well blended. 3 Stir the mixture into the yoghurt.
4 5 6
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Check for seasoning and adjust as necessary. Place in the refrigerator for at least 2 hours before using. Place the chickpeas in a bowl and thoroughly mash them with a fork. Add all the other ingredients to the bowl and mix with your hands to thoroughly combine. Form into 6 to 8 patties. Set a non-stick frying pan over a medium-high heat with a splash of oil. Fry the patties for about 3 to 5 minutes on each side. Drain on paper towels. Smear the bottom half of each toasted bread bun with a slather of mayonnaise. Add some rocket leaves, a tomato slice and top with a chickpea patty. Add a dollop of tzatziki and top with the other half of the bun.
RECIPES
MILE HIGH ICE CREAM PIE MAKE 1 PIE
¼ tsp vanilla extract TO GARNISH Gold leaf, optional
A dessert that will rock his world METHOD INGREDIENTS
175g digestive biscuits, crushed 60g butter, melted 3 500ml tubs of good quality ice cream FOR THE MERINGUE 3 large egg whites 125g caster sugar ¼ tsp cream of tartar
1 Combine the biscuit crumbs and melted butter together, then press into the base and sides of a 23cm flan dish. Chill for at least an hour. 2 Preheat the oven to 230C. 3 Soften the ice cream very slightly, then spoon into the biscuit crust. Transfer to the freezer while preparing
the meringue. 4 Next, make the meringue. Using an electric whisk, beat the egg whites until stiff, then gradually add the sugar, cream of tartar and vanilla, and continue to beat until thick and glossy. 5 Spoon the meringue over the ice cream, taking great care to ensure that the meringue forms a seal with the biscuit crust. 6 Bake for about 5 minutes or until tinged a golden brown.
Keep an eye on it as the meringue can burn easily. 7 Cool as quickly as possible, then return the pie, uncovered, to the freezer. 8 About 20 minutes before serving, remove the pie from the freezer and leave to stand at room temperature or leave in the fridge for about 40 minutes. 9 Decorate with gold leaf, if desired, then cut into wedges with a very sharp knife.
February 2016· gourmet
51
RECIPES
5 6 0
PANCAKES
Whether you like them sweet or savoury, crepe-like and thin, or thick and ďŹ&#x201A;uffy American-style, weâ&#x20AC;&#x2122;ve got recipes for you to feast on long after Shrove Tuesday!
PRAWN SALSA PANCAKES SERVES 8
Try making these as a super speedy supper! INGREDIENTS
!
4 eggs 600ml milk & # # FOR THE FILLING / + # # / METHOD
1 Place the ďŹ&#x201A;our in a bowl with the eggs and milk. 2 Whisk together to make a smooth batter, the consistency of double cream. 3 Heat 1teaspoon of sunďŹ&#x201A;ower oil in a 15cm non-stick frying pan. Pour in just enough mixture to cover the base of the pan, tilt to cover. 4 Cook for 30 seconds until the pancake batter is ďŹ rm on the base. 5 Use a palette knife to ďŹ&#x201A;ip them. Stack interleafed with greaseproof paper. 6 Pan-fry prawns in a nonstick pan. 7 Add the tub of tomato salsa, and warm through. 8 Place a serving of the prawns to each pancake, top with guacamole, sour cream and rocket leaves.
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gourmet¡ February 2016
RECIPES
BANOFFEE BONANZA PANCAKES SERVES 8
Can you ever go wrong with this wickedly good combination?
FOR THE FILLING > ; ? METHOD
INGREDIENTS
!
4 eggs 600ml milk & # #
1 Place the ďŹ&#x201A;our in a bowl with the eggs and milk. 2 Whisk together to make a smooth batter, the consistency of double cream.
3 Heat 1 teaspoon of sunďŹ&#x201A;ower oil in a 15cm non-stick frying pan. Pour in just enough mixture to cover the base of the pan, tilt to cover. 4 Cook for 30 seconds until the pancake batter is ďŹ rm on the base. 5 Use a palette knife to ďŹ&#x201A;ip them. Stack interleafed with greaseproof paper.
6 Smother each pancake with caramel. 7 Top with sliced bananas and dollops of Greek yoghurt. Fold the pancakes in half to cover the ďŹ lling and add a dollop more yoghurt and a drizzling of caramel to serve.
February 2016¡ gourmet
53
RECIPES
ALL-DAY BREAKFAST PANCAKES SERVES 2
A perfect plate, morning, noon or night! INGREDIENTS
\
= /
] # & FOR THE TOPPING / #
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gourmet¡ February 2016
"!
/ # & METHOD
1 To make the pancakes, tip the ďŹ&#x201A;our, baking powder and salt into a bowl. 2 Break 1 egg into the milk and mix. 3 Gradually whisk into the ďŹ&#x201A;our to create a smooth batter. 4 Heat a non-stick frying pan
and spray lightly with oil. 5 Drop 3 to 4 dessertspoonfuls of the mixture into the pan and spread out to give rounds about 7cm in diameter. 6 Cook for 1 to 2 minutes, then turn them over and cook for 1 to 2 minutes more, until lightly golden on both sides. Remove from the pan and cook the remaining mixture, keeping the ďŹ rst batch warm. 7 Spray oil in the pan and cook the bacon for 1 to 2 minutes on both sides. Push to one
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side of the pan and add 1 spray of oil to the clear area. Add the mushrooms and cook for 1 to 2 minutes. Add the tomatoes and cook until they start to soften, then stir in the basil and seasoning. Poach the remaining 2 eggs. Divide the pancakes between 2 plates and top each with a piece of bacon. Spoon on the tomato and mushroom mixture and top with poached eggs. Grind over a little black pepper and serve.
RECIPES
FLUFFY CHEESE PANCAKES WITH BACON AND ROASTED TOMATOES SERVES 4 TO 6
Prepare yourself for that OMG momentâ&#x20AC;Ś
=
_ > ` # / # # !
the vine / + #
INGREDIENTS
1 2/3 cup milk ^ /
1 tsp salt =
+ # # /
METHOD
1 Combine the milk and white vinegar in a mixing bowl, stir and allow to rest for 5 to 10 minutes. 2 Place the ďŹ&#x201A;our, baking powder, salt, sugar, baking soda, chives and pepper in a bowl. Stir to combine. 3 Add the eggs to the milk mixture and whisk well.
4 Gradually add the ďŹ&#x201A;our mixture to the milk mixture until you achieve a thick batter. Set aside for 20 minutes. 5 In the meantime, preheat the oven to 180C. Grease a baking sheet with the olive oil and sprinkle with sea salt. 6 Place the tomatoes, complete with vines onto the baking sheet. 7 Roast for about 20 minutes, or until the tomatoes are soft and the skin begins to caramelise and bubble. Remove from the oven and set aside. 8 Grate the cheeses into the pancake batter and add
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the melted butter. Stir to combine. Place a little butter into a hot frying pan and add a ladleful, about Âź cup of the batter. Cook until bubbles appear (donâ&#x20AC;&#x2122;t press!) and then carefully ďŹ&#x201A;ip them and cook the other side. Repeat until you have used up all the batter. To serve, place one pancake on a plate. Add the bacon, top with another pancake to make a sandwich and arrange some roasted tomatoes on the side.
February 2016¡ gourmet
55
RECIPES
NUTELLA CARAMEL PANCAKE CAKE SERVES 20
Fed up with feeding everyone in relays? This is the perfect way to enjoy Pancake Day as a family (and mighty impressive too!) INGREDIENTS
750g self-raising four 1.2L skimmed milk 3 large eggs & 600ml double cream 1 tbsp vanilla extract 1 tbsp golden caster sugar 1 jar shop-bought caramel
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gourmet¡ February 2016
200g Nutella or chocolate spread 25g pecan halves ! /
5
METHOD
1 Preheat the oven to 100C. 2 Place the ďŹ&#x201A;our, milk and eggs into a food processor and whizz until smooth. 3 Heat 2 teaspoons of sunďŹ&#x201A;ower oil in a shallow non-stick 20cm frying pan. 4 Pour in enough batter to cover the base of the pan, tilting it to give an even layer. Cook for about 2 mins
6 7
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or until bubbles appear on top and the base ďŹ rms up. Turn the pancake over and cook for another 1 to 2 minutes until the base is ďŹ rm. Place on a plate and store in the warm oven. Repeat with the remaining batter, adding a layer of baking parchment between each pancake. Whip the cream with the vanilla and sugar until you achieve soft peaks. Take a pancake and place on a serving plate. Spread
some caramel on top. 10 Add another pancake, spread with chocolate spread. 11 Add another pancake and spread with cream. 12 Continue layering the pancakes this way and ďŹ nish with a smothering of cream and a sprinkling of pecans and marshmallows. 13 Flash the top with a blow torch to toast the marshmallows, if you like. 14 Cut into wedges to serve.
RECIPES
BERRIES AND CRĂ&#x2C6;ME FRAĂ&#x17D;CHE Put 4 tablespoons of raspberry jam into a pan with 4 tablespoons blackcurrant syrup and 300g frozen summer berries. Heat until the berries are defrosted and just warmed through. Serve on top of the pancakes with dollops of crème fraĂŽche
SNICKERS, CREAM AND MAPLE SYRUP Chop up a Snickers bar, and scatter over pancake with a drizzle of maple syrup and a slathering of canned squirty whipped cream
# 77 .4
8
Try these combinations to add a touch of class to your crepe ORANGE AND ALMOND Heat 75g golden caster sugar with the grated rind and juice of 2 oranges, and stir until the sugar is dissolved. Add 1 teaspoon almond extract and 2 teaspoons thickening granules. Heat until thick and smooth. Drizzle pancakes with the syrup, a dollop of orange curd and some Greek yoghurt
COOKIES AND CREAM Heat 150ml double cream in a pan, add 200g chocolate, broken into squares, with 1 tablespoon golden syrup. Stir until melted and smooth. Top pancakes with cookies and cream ice cream and crumbled Oreo biscuits. Smother with warm chocolate sauce.
LIME AND MINT Heat 75g golden caster sugar with the grated rind and juice of 3 limes. Add 3 tablespoons of pineapple juice and 2 teaspoons thickening granules. Heat until thickened and smooth. Add 1 tablespoon of chopped mint leaves. Drizzle over to serve February 2016¡ gourmet
57
RECIPES
9 : #*
Cupcakes
Could there be a sweeter way to say â&#x20AC;&#x2DC;I love youâ&#x20AC;&#x2122; than with confections from Magnolia Bakery? Find out why these treats are adored by the A-list and famed throughout the globe, by whipping up a batch of these luscious beauties! RED VELVET CAKE, CUPCAKES OR WHOOPIE PIES MAKES 1 CAKE OR 24 CUPCAKES
This is a world-class recipe for caketastic perfection! INGREDIENTS
_ { #
| X # ^
' # = / } = = = /
= FOR THE WHIPPED VANILLA ICING '
58
gourmet¡ February 2016
#
/ } FOR CHOCOLATE BUTTERCREAM = # !! / } ^ #
METHOD
1 Preheat the oven to 180C. If making a full cake, grease and lightly ďŹ&#x201A;our, three 23 x 5cm round cake pans. Line the bottoms with parchment or wax paper circles. For cupcakes, line two cupcake trays with 24 paper liners. For whoopie pies, grease and lightly ďŹ&#x201A;our two 27 x 39cm Swiss roll pans, then line with parchment paper and grease and ďŹ&#x201A;our again. 2 In a small bowl, sift the cake
ďŹ&#x201A;our and set aside. 3 In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Gradually add the sugar and beat until very light and ďŹ&#x201A;uffy, about 5 minutes. 4 Add the eggs, one at a time, beating well after each addition. 5 In a small bowl, whisk together the red food colouring, cocoa, and vanilla. 6 Add this mixture to the batter and beat well. Scrape down the sides of the bowl. 7 In a measuring cup, stir the salt into the buttermilk. 8 Add to the batter in three parts, alternating with the ďŹ&#x201A;our. With each addition, beat until the ingredients are incorporated but do not overmix. 9 In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. 10 Using a rubber spatula, scrape
down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. 11 For a full cake: Divide the batter among the three prepared pans. Bake for 30 to 40 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Allow the layers to cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. 12 For cupcakes: Carefully spoon the batter into the cupcake liners, ďŹ lling them about three-quarters full. Bake for 20 to 25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. 13 For whoopie pies: Pour 3 to 4 cups of batter into each prepared pan, bake for
RECIPES
MAGNOLIA BAKERY’S FLOURLESS CHOCOLATE CAKE AND CUPCAKES MAKES 15
Gluten-free and celiac-friendly, this is a crowd-pleaser for everyone to enjoy! INGREDIENTS
1 cup butter 285g Callebaut semi-sweet chocolate chunks 170g Callebaut unsweetened chocolate chunks 10 large eggs 1 1/3 cups granulated sugar 1 tbsp vanilla extract METHOD
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about 10 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Allow the layers to cool in the pan. When completely cool using a cookie cutter, cut into desired shapes and layer with whipped vanilla icing. Next make the icing. In a mediumsized saucepan, whisk the flour into the milk until smooth. Place over a medium heat and stirring constantly, cook until the mixture becomes very thick and begins to bubble, about 10 to 15 minutes. Remove from the heat and allow to cool for a few minutes. Place a piece of waxed paper directly on the surface and allow to cool to room temperature, about 30 minutes. In a large bowl, on the mediumhigh speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well. Add the cooled milk and flour mixture and continue to beat on medium-high speed for 5 minutes,
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25
until very smooth and noticeably whiter in colour. You can add food colouring at this time. Cover and refrigerate for 15 minutes (no less and no longer – set a timer!) Use immediately. For chocolate buttercream, melt the chocolate in a bowl set over a pan of simmering water on a low heat, being mindful that the bowl doesn’t touch the water, for about 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and allow to cool for 5 to 15 minutes, or until lukewarm. In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.
1 Preheat the oven to 165C. Grease two sandwich cake pans with butter and a dusting of cocoa powder or line cupcake tins with paper cases. 2 In a heat-proof bowl set over a pan of boiling water, combine the butter, semi-sweet chocolate and unsweetened chocolate, being mindful that the bowl doesn’t touch the water. Stir constantly until completely combined and glossy. Remove from the heat and allow to cool completely. 3 Separate the eggs into two bowls. 4 In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on speed 2 (medium) until thick and pale yellow, about 5 minutes, until a ribbon forms in the mixture. 5 Transfer the yolk and sugar mixture to a large stainless steel bowl. 6 Using a large spatula gently fold the cooled chocolate mixture into yolk mixture. 7 Gently and quickly fold in the vanilla extract. Set aside. 8 In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and a pinch of salt on speed 2 (medium) until stiff peaks form. 9 Fold the egg whites into the chocolate mixture until the whites are thoroughly incorporated. 10 Scoop the batter into the prepared sandwich pans or cupcake liners, filling them half the way. 11 Bake for approximately 25 minutes. Cakes should be just slightly underdone, with the centre slightly moist and shiny when tested with a cake tester. 12 Cool for 10 minutes. Best eaten while warm.
February 2016· gourmet
59
RECIPES
23
d in frigerate When re iner, ta n ht co an airtig stored e b n a c this icing hip ks. Rew two wee g. n si u re befo
VANILLA CUPCAKES WITH VANILLA OR CHOCOLATE BUTTERCREAM MAKES 24
If you want to make a layer cake instead of cupcakes, divide the batter between 23 x 5cm round cake pans and bake the layers for 30 to 40 minutes INGREDIENTS
= #
^
1 cup unsalted butter, # 2 cups sugar
60
gourmet¡ February 2016
; 1 tsp vanilla extract FOR THE VANILLA BUTTERCREAM 1 cup unsalted butter at
1 tsp vanilla extract 4 cups sifted icing sugar FOR THE CHOCOLATE BUTTERCREAM 1 ½ cups unsalted butter, # !!
1 tsp vanilla extract 2 Âź cups sifted icing sugar METHOD
1 Preheat the oven to 180C. Line two 12-cup mufďŹ n tins with cupcake papers. 2 In a small bowl, combine the ďŹ&#x201A;ours. Set aside. 3 In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 4 Add the sugar gradually and beat until ďŹ&#x201A;uffy, about 3 minutes. 5 Add the eggs, one at a time, beating well after each addition.
6 Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. 7 Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. 8 Carefully spoon the batter into the cupcake liners, ďŹ lling them about three quarters full. 9 Bake for 20 to 25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean. 10 Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. 11 Make the buttercream. For vanilla, cream the butter with an electric mixer. 12 Add the vanilla extract. 13 Gradually add the sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. 14 When all sugar has been mixed in, the icing will appear dry. 15 Add milk and beat at medium speed until light and ďŹ&#x201A;uffy. 16 Keep the bowl covered with a damp cloth until ready to use. For best results, keep the icing bowl in refrigerator when not in use. 17 For chocolate buttercream, melt the chocolate in a bowl set over a pan of simmering water on a low heat, being mindful that the bowl doesnâ&#x20AC;&#x2122;t touch the water, for about 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. 18 Remove from the heat and allow to cool for 5 to 15 minutes, or until lukewarm. 19 In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. 20 Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. 21 Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.
OUT MARCH
THE LEADING SOCIAL INFLUENCERS SHAPING THE CULTURAL LANDSCAPE OF THE UAE
FROM THE MAKERS OF
REAL-EATSTICALLY SPEAKING
My Nine to Dine Esquire magazine Editorin-Chief Jeremy Lawrence gives us the lowdown on his favourite foods… CůŌÜČçŎČŌåċĀºŌ ċċö¹°Ō¯èŃæ
& ťċřĿèŎºŌ¯Ŀèą÷Ō
Fish parcel. Wrap any piece of fish in foil with vegetables, lemon, butter, garlic and oil. Bake for 25 minutes - et voila!
Almond milk is a lifesaver when you don’t eat dairy
bċĩŌèąÜĿ¹¯è¹ąŏ
Coconut oil fries well and is great in smoothies, porridge or with roasted veggies
řĨ ċ Ŀ°Ō¹ŃŃ¹ąŎè û Tinned salmon and quinoa. When there’s nothing left, you’ve still got a meal
Ō ĆļŏŌ@éťºŌŨèŎåċřŏà Breakfast green smoothie. Whiz up a load of greens, cacao and protein powder in the Nutri Bullet and you’re good to go in the morning
sŃæŌ.Ō ċřú°Ō¹ ŏŌ ŎåèńŌ¹ť¹ĿŮ¯ ůà The Rivington Grill roast dinner
p¹èĿ°ŌËċċ°Ōå èŏ Leftover steak, fired up for breakfast
*řèúŎůŌĨú¹ ŃřĿº The vegan cheesecake from Pret to Go
.ÌŌŮċŚŌŎĿůŌċąºŌŎåèąÝŌ .ŌĿ¹ ċĀĀ¹ą°Ã Choco petit pot at Comptoir 102
IF YOU WANT TO BE FEATURED IN 9 TO DINE, DROP US A LINE AT JASMINE.BANDALI@ITP.COM 62
gourmet· January February2016 2016
CULINARY ESCAPES
Chow Down in
China
In celebration of Chinese New Year, we explore the culinary traditions, etiquette and expertise of the worldâ&#x20AC;&#x2122;s largest nation
W
hile there may be a Chinese dish that youâ&#x20AC;&#x2122;re familiar with, itâ&#x20AC;&#x2122;s probably a Cantonese one, which has been mostly widespread and favoured in the West. Chinese cuisine actually differs from region to region and is divided into eight cooking traditions; Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang. Historically, not all of these methods were practiced in the beginning and evolved over time as the country expanded. The piquancy found in the provinces of Szechuan and Hunan for example were non-existent, as they were not part of China at the time, and the diet foraged for. Although rice is Chinaâ&#x20AC;&#x2122;s most ubiquitous staple starch today, very little of it was consumed as it wasnâ&#x20AC;&#x2122;t grown in abundance in ancient times. Grains used were millet, soybeans and wheat. Until 500BC, there is no record of how the Chinese cooked their food, a system that the ancient sage Confucius is credited for developing; devising rules for cutting, cooking, eating and table etiquette. He elevated cooking from being a menial task to the status of art, implementing the use of colour, texture and the dependency on harmonious blends of ingredients and condiments for well-rounded dishes. His school of thought promoted the tradition of ingredients being chopped into bite size pieces, unique to Chinese culture, with the use of knives considered poor taste.
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* 6 \
was Taoism. Based on the ancient tradition of living in harmony with your Tao â&#x20AC;&#x201C; meaning â&#x20AC;&#x2DC;pathâ&#x20AC;&#x2122; or â&#x20AC;&#x2DC;principleâ&#x20AC;&#x2122;, it focused on the hygienic method of food preparation and cooking to promote longevity. While Confucianism was concerned with the aesthetics, taste and texture of dishes, Taoism focused on nutritional values of foods for health and well-being. Both factors led to the Chinese discovering that nutrients could be lost by improper cooking as well as the medicinal values of certain foods, such as ginger which is used to remedy upset stomachs and to relieve cold symptoms. Due to its increased population and movement of travellers throughout the region, foods such as rice became more heavily harvested as it moved from South to North, where the climate and geography enhanced availability. Early trade with the Philippines, Indonesia and Syria brought about the exchange of fruits and other foods, while probably the country by Buddhist monks from the BurmaIndia border, thereafter imported to become the 0 6 preparation of foods, from grilling to Hot Pots, now considered both a delicacy of the North and South. Trading relationships with European nations such as the Dutch, Spanish and Portuguese established ingredients that were not indigenous to China such as sweet potatoes, which soon became a popular winter food.
CULINARY ESCAPES
THE EIGHT COOKING TRADITIONS OF CHINA Anhui focuses on the use of wild herbs, prepared simply by braising or stewing the ingredients Cantonese food is the most popular type of Chinese food which hails from the Guangdong province, most familiar with Westerners. This method also incorporates almost all edible meats including duck’s tongue, snakes and snails, although more popular meats of goat and lamb are rarely used. Spices are also used modestly, so as not to overwhelm any of the primary ingredients and the widespread use of fresh herbs found in other traditions are uncommon Fujian cuisine is lighter; a blend of sweet and sour flavours, with its primary focus based on the knife skills and cooking
techniques of a chef to enhance the ‘umami’ or fifth taste in food, that goes beyond the categories of sweet, salty, sour and bitter. There is a strong emphasis on the preparation of broths and soups and dishes which incorporate ingredients such as seafood and woodland delicacies such as mushrooms and bamboo shoots, which come from the coastal and mountainous areas of this province Hunan is more abundant in pungent ingredients of chillies, garlic and onions, with varied ingredients owing to its vast agricultural output. Dishes are spicy and tend to be oilier, with the use of smoked and cured goods more frequent Jiangsu, abbreviated to ‘Su’ is one of the most influential traditions of Chinese culinary arts. Meats tend to be soft and tender but not to the point where they fall off the bone. The use of seasonal ingredients to enhance the colour and flavours of dishes are widely used and fish is a common ingredient due to its close proximity to the sea Shandong, is widely hailed as the foundational tradition of Chinese cuisine,
with other cooking methods having evolved from it. Main ingredients used are seafood, maize, peanuts, small grains and vinegar Szechuan cuisine is bold and pungent, frequently likened to Hunan cooking, due to its heavy use of chillies, spice and garlic. It is also commonly uses the use of preserved foods through methods of pickling, salting and drying Zhejiang cuisine is mellow, soft and fresh. The food tends to be devoid of grease and consists of at least three styles originating from cities in the province. These are namely Hangzhou which heavily utilises bamboo shoots, Shaoxing which specialises in poultry and freshwater fish and Ningbo, famed for its seafood and salty preparations and confectionary during the Qing Dynasty
DINING ETIQUETTE Eating in China is a very respectful business. Depending on the scenario, if you are invited to a meal, it is important to attend and be punctual, paying special attention to your appearance and taking a small gift for your host, which is considered good manners. Once you arrive, introduce yourself or allow the host to introduce you if you are unknown to others. Where and when you sit is probably the most important part of Chinese dining culture, dictated by your host who is the ‘master of the banquet’. The seat of honour is reserved for them or the guest with the highest status. If the person occupying this particular space is not seated, then no one else should sit either. Likewise, if this person has not yet begun to eat, then no one should commence their meal. Typically the table setting will include a cup and a bowl or small dish, chopsticks and spoons, with main dishes presented in the centre of the table. Once all the cups are filled, the host will usually commence dining by toasting the guests in the room. Thereafter, anyone may toast you at any time. If you have already started eating, you should stop immediately to accept their toast. Respect for elders is also an important consideration. Allow them to eat first, and take the initiative to refill their bowls with rice and other dishes. If an older person refills your bowl, express
EATING WITH
CHOPSTICKS
your thanks. Pick up your bowl with your thumb on the mouth of the bowl, first finger, middle finger the third finger supporting the bottom of the bowl and palm empty. Apart from the soup, all other food should be eaten with chopsticks. Take the food from the plates placed directly in front of you first and don’t rummage through the dishes to find the piece you’d like. It’s rude to overfill your plate, you should maintain the dining pace with the rest of the table and guests should not refill their cups with tea or other beverages themselves. When someone pours tea into your cup, a gesture of thanks is to tap your first two fingers two or three times on the table. Finally, if you have been invited to a formal banquet, don’t feel inclined to clear the dishes entirely – some food should still remain on the serving plates, otherwise it gives the host the impression that they did not provide enough food.
• Don’t tap chopsticks on the edge of your bowl. It is symbolic of a time that beggars made this sort of noise to attract attention • It is impolite to spear food with a chopstick. Anything too difficult to be handled with chopsticks is traditionally eaten with a spoon • Never point rested chopsticks towards others seated at the table • Do not stick chopsticks vertically into your food when not using them, especially not into rice, as this will make Chinese people think of funerals, where sticks of incense are stuck into a pot by the rice that is put onto the ancestor altar • Don’t wave your chopsticks around in the air too much or play with them • Resting chopsticks on the side of one’s bowl or on a chopstick stand signifies one is merely taking a break from eating. If you’ve finished, rest your chopsticks at the top of the bowl
February 2016· gourmet
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CULINARY ESCAPES
3 1 PEKING ROASTED DUCK This famous dish from Beijing is heralded one of the countryâ&#x20AC;&#x2122;s national dishes, savoured for its thin crispy skin. Itâ&#x20AC;&#x2122;s often eaten with pancakes, sweet bean sauce, or soy with mashed garlic
4
2 CHĂ&#x2019;U DĂ&#x2019;U FU (STINKY TOFU)
This isnâ&#x20AC;&#x2122;t for those who have sensitive noses. True to its name, you may be put off by the stench of this unattractive dish, which has the power to choke up the masses on the streets where it is served. However, if you can get past the smell, youâ&#x20AC;&#x2122;ll be pleasantly surprised by how it tastes!
This is a very sociable dish, and the ďŹ&#x201A;avours vary from region to region, although the Sichuan hotpot is the most famous due to its intense ďŹ&#x201A;avourings of spices and chillies. Think of this as a sort of fondue, where one or two types of broth; one clear and one spicy are brought to the table in a communal dish, set atop a gas or charcoal burner in the middle of the table until it comes to the boil. Thin slivers of ingredients such as meat, ďŹ sh, prawns or vegetables are then dipped in the simmering liquid and held using chopsticks until they are cooked and then served with a variety of dipping sauces
CONG YOU BING
5
LANZHOU LAMIAN
These noodles from the Islamic province of Lanzhou combines hand pulled noodles served in a clear soup with white radish, coriander and red chillies. Itâ&#x20AC;&#x2122;s typically served with beef or lamb
ROU JIA MO
6
LA ZI JI
7
Hailing from the Sichuan province, fried slivers of chicken breast are combined with peppercorns, chillies and sesame, for a spicy dish that will challenge the tastebuds with its ďŹ ery kick!
9
DRAGONâ&#x20AC;&#x2122;S BEARD CANDY
Similar to candy ďŹ&#x201A;oss, this sweet spun delight is made from rice ďŹ&#x201A;our, sugar, peanuts, desiccated coconut, sesame seeds and corn syrup. Itâ&#x20AC;&#x2122;s shaped into light pillows and has a thread-like, chewy texture
gourmet¡ February 2016
With a history spanning more than 1,800 years, dumplings are a traditional food widely popular in North China. Consisting of a fragrantly spiced stufďŹ ng encased in a thin dough wrapper, these bites are boiled, steamed or fried. Popular ďŹ llings include diced prawns, ground chicken, beef and vegetables
HOT POT
Unlike western pancakes which are made from batter, this savoury Chinese equivalent is made from dough and stuffed with spring onions much like a paratha or ďŹ&#x201A;atbread
70
3 DUMPLINGS
Got a burger craving? This is about as close as youâ&#x20AC;&#x2122;ll get. A street food that originally came from the Shaanxi province, this is now found almost everywhere. It dates back to ancient times and is a popular snack of pulled or shredded meat that has been heavily seasoned and stewed for hours, stuffed into a doughy ďŹ&#x201A;atbread
TARTS 10 EGG These custard tarts with a sweet crisp crust arenâ&#x20AC;&#x2122;t authentically Chinese, as they were introduced to the country via Macau by Portuguese colonisers. Nonetheless, they are a popular staple and found in Cantonesestyle restaurants, as well as dedicated holein-wall type shops, who serve them warm
8
CULINARY ESCAPES
CITRUS FRUITS
CHINESE NEW YEAR On this auspicious occasion which honours family and friends, there are certain foods that are consumed to bring good luck, wealth and prosperity into the home, in a number of traditional rituals
The display and consumption of tangerines, oranges and pomelos in this period are said to bring wealth and luck because of the word association that they have in Chinese. Orange is similar to ‘gold’, while the word tangerine resonates with ‘luck’ and the pronunciation of pomelo in Cantonese is similar to the words ‘prosperity’ and ‘status’. It’s even better if these fruits are complete with leaves as these then symbolise a long life
LONGEVITY NOODLES
SPRING ROLLS
Long, uncut noodles are served during the occasion, to symbolise the longevity of the eater’s life. They are typically served fried and served on their own on a plate, or boiled and served in broth
Due to their resemblance of gold bars alluding to prosperity, these crispy cylindrical rolls made from thin pastry stuffed with meat, vegetables or sweet fillings are a Cantonese speciality
FISH The Chinese word for fish sounds like the word for abundance. It’s traditionally served whole with the head and tail intact. The significance of this is to ensure a good start and finish and to avoid bad luck throughout the year
GLUTINOUS RICE CAKES Made from sticky rice, sugar, chestnuts, Chinese dates, and lotus leaves, its name in Chinese is ‘niangao’ which refers to ‘getting higher, year on year’. The consumption of these alludes to prosperity and a general improvement in life
YEE SANG
SWEET RICE BALLS
This traditional dish translates as ‘Prosperity Toss’. Comprised of raw fish strips, shredded pickled vegetables and a variety of other condiments, it is symbolic of good luck, wealth, health and all things auspicious. According to custom, diners toss the ingredients high in the air with joyful exclamations of ‘Loh Hey’ which means ‘toss high’, to wish for abundant success and happiness in the coming year.
Called ‘Tang Yuan’ in Chinese, the pronunciation and shape of these signifies unity within the family. They are a sweet version of the dumpling which are infused with flavours of black sesame, red bean, or ground peanuts. Although they can be served simply in the water that they’re boiled in, they can be served in a sticky syrup flavoured with ginger, fermented sweet rice or red bean
February 2016· gourmet
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CULINARY ESCAPES
CONG YOU BING (SPRING ONION PANCAKES)
2
MAKES 4, 16 WEDGES INGREDIENTS
=
1 cup warm water Sesame oil, as required 1 tsp salt 1 bunch spring onions, High smoke point oil for the pan, such as ghee, peanut oil
3
4
5
METHOD
1 Combine the ďŹ&#x201A;our with the
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gourmet¡ February 2016
6
salt and water until it forms a smooth dough. Knead for about 5 to 10 minutes until the dough is smooth and elastic. Form into a ball. Coat the dough ball lightly with a little sesame oil and place in a bowl. Cover with a damp cloth and allow to rest for at least 30 minutes. After the resting time, cut the dough into four equal portions. Lightly oil your work surface and roll the dough out into thin circles, about 30cm in diameter. Lightly brush the top of the
dough circle with sesame oil, then sprinkle it evenly with the chopped spring onions. 7 Fold the dough from the bottom to cover the spring onions in 2cm sections, to make a strip. Keep folding the dough up tightly in 2cm sections, so that at the end you have one long strip. 8 Roll the strip into a tight coil, then ďŹ&#x201A;atten into a round patty, pressing down using the palm of your hand. 9 Repeat with the remaining dough circles and allow to rest for about 15 minutes.
10 Roll each dough patty into a smooth pancake, about ½ cm thick. 11 Set a frying pan over a medium-high heat with a drizzle of ghee, clariďŹ ed butter or peanut oil. 12 Place the pancake carefully into the pan and cook for 2 minutes on each side or until golden brown. 13 Repeat with the remaining pancakes. 14 Cut each pancake into four wedges and serve with soy sauce or a dipping sauce of your choice.
CULINARY ESCAPES
DUMPLINGS MAKES 35 TO 40 INGREDIENTS
300g chicken mince 12 to 15 prawns, peeled, deveined and cut into small pieces chopped 2 tbsp spring onions, # minced 1 tbsp fresh coriander, 1 tbsp hoisin sauce 2 tsp sesame oil 1 tsp salt ^ # black pepper 35 to 40 small wonton wrappers METHOD
1 Preheat the oven to 100C. 2 Combine the chicken mince, prawns, chopped spring onions, ginger, coriander, soy sauce and hoisin sauce, sesame oil, egg, salt, and pepper. Mix thoroughly and set aside. 3 To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. 4 Add a mound of ďŹ lling in the middle. Wet the outer edge and press together in a half-moon to seal. Crimp the edges by folding the outer edge over itself, to pleat and seal for a fan like ďŹ nish. 5 Set on a baking tray and cover with a damp cloth. 6 Repeat with the remaining ďŹ lling and wrappers. 7 Arrange as many dumplings as will ďŹ t in a bamboo steamer without touching (lined with parchment paper at the bottom to prevent from sticking) and steam for 8 to 10 minutes. 8 Place in the oven to keep warm and repeat with the remaining dumplings. 9 Serve with a dipping sauce of your choice.
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COMPETITION
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gourmet· February 2016
Home Cooked Dinners every night! www.dinnertime.me