gamarksix digital magazine, issue 03

2020 #03 2016 #01

GASMARKSIX IT ’S ABOUT MAKING FOOD JUS T THAT BIT E A SIER...

Sweet Dreams Show-stopping desserts

Big Ben

Eggs with ben-efits

KITCHEN TAKEOVER

PREPARING A TOP-CLASS MENU TRAVEL MEALS

Global dishes Recreate your favourite holiday recipes at home

Wok Stars

GASMARKSIX.net

Shine with these delicious Asian-inspired dishes, from wok to table in minutes

ED’S LETTER

W

elcome to issue number three of gasmarksix the magazine. Two of my many passions are travel and food. I’ve been lucky to have travelled the world over the years, picking up cooking tips, as well as discovering new ingredients and fabulous recipes.

My Global Dishes are a collection of recipes I’ve picked up on my travels from an authentic Sri Lankan curry to a spicy Thai curry paste (page 5).

Chicken is a staple in any kitchen and is incredibly versatile so check out my Chicken Nuggets (page 12) for four new ways to perfect poultry.

Hate washing up? I certainly do, so dishes made in one-pan are a real plus, from pizzas to paella I've got you covered (page 17).

On my travels, a sure-fire way of rating your hotel is a great breakfast. I love eggs benedict, but it has to be cooked to perfection.

After many attempts and timing adjustments, I share the secret behind delicious poached eggs (page 20) and present four of my best weekend (or anytime) egg benny inspirations.

I also got to take over a professional kitchen, which was a dream come true when I made my chef debut at the Marina Social in Dubai (page 42). Despite feeling the heat of the kitchen, I managed to keep my cool and it was a night to remember.

Go fish! (page 44) Well not literally, but it’s something I love to cook. From a simple creamy pasta dish with mackerel to a Jamaican grilled jerk hamour and plantain dish. Whatever you decide to cook I’d love to see your results, so tag me on social media: #gmsdxb I looking forward to seeing your dishes!

Issue one and two of GMS are available to view and download at Issuu.com & Magzter.com

GASMARKSIX.net

CONTENTS 05 GLOBAL DISHES

Recreate your favourite holiday meal with recipes from around the world

12 CHICKEN NUGGETS

A goldmine of quick but impressive recipes

16 KITCHEN ESSENTIALS Super easy recipes

17 HEAVY METAL

Robust ingredients harmonise in one-pot meals

20 BIG BEN

47

Upgrade your store cupboard with breakfast with benefits any time you like

23 PERFECT TO SHARE

Four delicious easy cook recipes

25 BEEF EATER

Succulent cuts served spicy, stir-fried or baked in a pie

40 48 ROLL-UP

31 THE SPICE OF LIFE

A fresh twist on the traditional potato gratin

35 PIZZA EXPRESS

49 AND FINALLY...

THE ART OF COOKING

Feel the heat with Asian-inspired suppers

It’s all about speed, not ‘fast-food’, with three gourmet pizzas

38 SWEET DREAMS

GMS's editor ventures out of the kitchen to swap secret recipes and plate up with top chefs

Classic, decadent desserts will indulge every fantasy

20

42 KITCHEN TAKEOVER

GMS’s editor makes his kitchen debut at Dubai's Marina Social under the watchful eye of the head chef

47 GO FISH

Forget the chips and trawl through these recipes for some epicurean inspiration

ON THE COVER Chicken & vegetable stir fry (page 30) Food editor, food styling & photography Mark Setchfield

38

44

Copy editors Selina Julien and Elizabth Elphick Design & art direction marksetchfield.com GASMARKSIX 3

SOCIAL MEDIA

INSTA FOOD

@GASMARKSIX #GMSDXB

There's a real sense of community among food lovers on Instagram and it's one of my favourite social media platforms to share my food images, and I also enjoy following chefs and keen cooks from all over the world.

When it comes to my own Instagram account, all my dishes (whether rustled up at home or served in a cafe/restaurant) gets some Insta love before I taste it.

You can find me at @gasmarksix – have a look next time you’re hungry!

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TRAVEL FOOD

Global Dishes Recreate your favourite holiday meals with these recipes from around the world

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD GASMARKSIX 5

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TRAVEL FOOD

SRI LANKAN FRIED AUBERGINE CURRY Serves 2, prep time 15 minutes, cooking time 20 minutes INGREDIENTS 6 sliced mini aubergines 500ml of oil for deep frying 1 chopped red onion 4 cloves garlic, chopped 6 5cm strips fresh pandan leaves 4 curry leaves 6 cinnamon sticks 1 tsp crushed cardamom seeds 3 tsp curry powder 1 tsp chilli powder 1 tsp turmeric 2 chopped tomatoes 1 ½ cans coconut milk 1 tsp sugar 1 tsp salt Juice of half a lime Steamed rice, to serve METHOD Heat some oil in a deep pan.

When the oil is smoking, deep-fry the aubergines. Drain off the excess oil on some kitchen towel.

In the same pan, add the chopped onions and garlic. Add the remaining ingredients and stir.

Add the coconut milk and simmer for five minutes. Stir in the deepfried aubergines, sugar, salt and a squeeze of lime. Simmer for 10 minutes.

To serve, remove the cinnamon sticks, curry and pandan leaves and plate with the steamed rice.

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THAI CHICKEN CURRY

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TRAVEL FOOD Serves 4, prep time 30 minutes, cooking time 20-25 minutes INGREDIENTS FOR THE PASTE 2 tsp coriander seeds 2 tsp cumin seeds 4 fresh small red chillies, chopped 1 tsp shrimp paste 2 garlic cloves chopped 4 shallots chopped 1 lemongrass stalk, white part only 1cm piece of galangal ½ cup chopped coriander 1 tbsp peanut butter

Kimchi is a fermented traditional Korean side, served with most meals; a real staple of their cuisine.

FOR THE CURRY 3 tbsp of curry paste 4 kaffir lime leaves 1 stick lemongrass 1 can of coconut milk 1 cup of chicken stock 1 ½ tbsp fish sauce 1kg chicken thighs, cut into cubes 150g sugar snap peas 2 tsp brown sugar ½ cup of chopped coriander Steamed rice, to serve METHOD FOR THE PASTE Place coriander and cumin seeds in a frying pan. Stir continuously over medium heat until the seeds are fragrant, then grind them in a pestle and mortar. Use a blender to mix the spices with the peanut butter, chillies, shrimp paste, garlic, onion, lemongrass, galangal and coriander.

Set aside three tablespoons of the paste for the recipe, and store the rest in a jar in the fridge.

KOREAN KIMCHI Prep time 10 minutes, salting time 6 hours, fermentation time 4 days

FOR THE CURRY Heat oil in a wok; brown the chicken for 2-3 minutes, remove and set to one side. Heat the curry paste, lime leaves and lemongrass over medium heat for about three minutes. Pour in the coconut milk, chicken stock and fish sauce and simmer. Place the chicken back in the wok and simmer for about 10-15 minutes. Add the sugar snap peas and simmer for two minutes until tender. Add a pinch of sugar or fish sauce, depending on taste. Remove the lemongrass and lime leaves.

Serve with steamed rice, coriander, lime wedges, spring onion and sliced red chilli.

INGREDIENTS 2 heads of Napa cabbage 1 ¼ cups salt 1 tbsp fish sauce 5 spring onions, chopped ½ white onion, grated 2 cloves garlic, finely chopped 2 tbsp white sugar 1 tsp ground ginger 1 tbsp smoky paprika 3 tbsp chilli powder METHOD Trim and slice the cabbage, rinse, then cut into 4cm squares. Place the cabbage in an airtight container.

Sprinkle with salt and rub it into the

leaves. Seal the container and leave at room temperature for six hours.

Using a colander, rinse the leaves thoroughly in cold water to remove the salt. Drain and squeeze out any excess water, then place in a large, airtight container.

In a bowl, combine the fish sauce, green onion, white onion, garlic, sugar and ginger, then pour over the cabbage. Wearing gloves, rub the chilli powder into the leaves. Seal the container and cool in a dry place for four days. Refrigerate overnight before serving. You can store it chilled for up to a month.

Serve as a side with rice or soups.

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TRAVEL FOOD

MIDDLE EASTERN SHAKSHUKA Serves 2, prep time 20 minutes, cooking time 20-25 minutes

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

INGREDIENTS 2 tbsp olive oil 1 diced red onion 2 garlic cloves, chopped 1 sliced red pepper 1 sliced yellow pepper 1 tsp cumin 1 tsp chilli powder 1 tsp paprika 1 tsp turmeric 2 cans cherry tomatoes 1 tsp tomato purée ½ tsp sugar 5 free-range eggs A handful of crumbled feta cheese, chopped parsley Serve with warm flatbread METHOD Heat the olive oil over a medium heat. Add the onion and sauté for a few minutes. Add the peppers, garlic and cook for five minutes until soft. Add a little water to the pan, so the vegetables don’t burn.

Next, stir in the spices.

Pour in the cherry tomatoes and tomato purée, season and gently simmer for 10-15 minutes. Taste the sauce, add a pinch of salt or sugar if required. Make five small wells in the tomato sauce. Break an egg into each well. Simmer for 4-5 minutes until the eggs have set.

Remove from the heat, top with crumbled feta cheese, chopped parsley and serve with some warm flatbread.

The Key lime is usually picked while it is still green but it becomes yellow when ripe.

AMERICAN KEY LIME PIE Serves 8, prep time 10 minutes, cooking time 30 minutes INGREDIENTS 250g ginger biscuits 3 tbsp unsalted butter 1 tbsp honey ¼ tbsp salt 14oz can unsweetened condensed milk 4 free-range eggs yolks ½ cup fresh lime juice (From 10 limes) 1 tsp lime zest, keeping some aside to serve 2 cups whipped cream, to serve Top with fresh mint leaves and lime zest

METHOD Preheat your oven to 180°C. Blitz the biscuits into crumbs in a food processor.

Heat the butter, honey and a pinch of salt over medium heat. Pour the biscuit crumbs into a bowl, add the melted butter and mix thoroughly.

Grease a 9-inch flan tin, pour the crumb mixture into the tin and press evenly into the bottom and sides to form a case. Bake in the oven for 15 minutes.

Remove from the oven and allow to cool.

Meanwhile, add the condensed milk, egg yolks, lime juice and zest to a mixing bowl and whisk.

Pour the mixture into the biscuit base and bake for 15 minutes until set.

Allow the pie to cool, then chill for at least 4 hours or, even better, overnight.

Pipe some whipped cream around the edge and in the centre, top with fresh mint leaves and lime zest.

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CHICKEN NUGGETS A goldmine of quick but impressive recipes

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

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CHICKEN LICKIN'

CHICKEN ESCALOPES WITH COLESLAW & ROCKET SALAD Serves 2, prep time 10 minutes, cooking time 15-20 minutes INGREDIENTS FOR THE COATING 2 Arabic flatbreads 120g grated parmesan 1 tsp grated lemon rind 1 tsp garlic powder 1 tsp turmeric 1 tsp cayenne pepper 2 tsp mustard seeds FOR THE CHICKEN 2 chicken breasts ½ cup plain flour 1 free-range egg, beaten 2 tbsp vegetable oil, for frying TO SERVE coleslaw rocket leaves balsamic gel rock salt coriander stalks, chopped METHOD Tear the flatbreads into pieces and blitz into crumbs in a food processor. Add the remainder of the dry ingredients and blitz again.

Place the chicken breasts in a ziplock bag and flatten with a meat tenderiser, until each breast is 2cms in depth. Next, place the flour, egg, and breadcrumbs into separate shallow dishes. Coat each piece of chicken in flour, shaking off excess.

Dip in the egg, then coat in breadcrumbs. Now, heat the oil in a shallow pan over medium-high heat.

Cook each chicken breast for 4-5 minutes each side or until crisp and golden. Transfer the chicken onto a plate lined with a paper towel to absorb the excess oil. Slice each chicken breast into strips, season, garnish with coriander stalks, serve with coleslaw and rocket leaves.

The best relief from the burning sensation of chillies is to drink milk.

ROASTED SHATTA CHICKEN, POTATOES & CRUSHED CARROTS Serves 4, prep time 15 minutes, cooking time 45 minutes INGREDIENTS FOR THE CHICKEN 1 medium free-range chicken 1 tbsp vegetable oil 1 tbsp red shatta paste black pepper FOR THE POTATOES 250g new potatoes, halved 1 tbsp olive oil ½ tsp garlic salt FOR THE CARROTS 3 large carrots 1 tbsp butter ½ tbsp cayenne pepper salt & pepper

METHOD Place the chicken in a tray and coat with oil, brush over the shatta paste, add the garlic pepper, cover and chill in the fridge (Overnight for the best results).

Preheat the oven to 180C degrees; place the chicken in for 45-50 minutes, basting occasionally. Wash and halve the potatoes, bring to the boil in salted water until tender but be careful not to overcook.

Drain the potatoes, place in a dish, add the oil and garlic salt; place in the

oven for 30-40 until crisp and golden.

Next, wash the carrots, slice and boil in salted water until soft. Drain the water and place in a bowl; add the butter, cayenne pepper and season. Give the carrots a rough bash with a wooden spoon or potato masher so you lightly smash them into coarse pieces, but not into a mash. Remove the chicken from the oven and place on a serving board, carve and serve with potatoes and crushed carrots.

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BBQ CHICKEN TORTILLA TRIANGLES Serves 2, prep time 15 minutes, cooking time 20-30 minutes

FOR THE CHICKEN 750ml of chicken stock 1 large chicken fillet FOR THE WRAPS 3 tortilla wraps cut in half 1 tbsp of plain flour 2 tbsp of cold water Oil for deep-frying METHOD FOR THE SAUCE Place the oil in a saucepan over low heat, add the onion and cook for five minutes until softened. Add the remainder of the ingredients, (except the mustard), and bring to the boil. Reduce heat

to medium and cook for five minutes, until thickened.

Allow cooling then place in a blender and blitz until smooth, stir in the mustard and set to one side.

FOR THE CHICKEN In a deep pan bring the water to the boil then add the chicken, reduce the heat and simmer for ten minutes.

Remove the chicken from the pan and place on a chopping board. Using two forks tear the chicken into shreds. Place in a mixing bowl and add the BBQ sauce (Save some sauce to serve). Paste some flour mixture on one side of each tortilla then fold in half, corner to corner to create a pocket. Stand each one in a glass and fill each one with chicken, Brush the edges with the paste and pinch together to seal, chill for 30 minutes. Next, heat the oil over a medium heat in a deep pan. Fry each pocket for 2-3 minutes until golden.

Cool on a wire rack, finally, serve with the remainder of the BBQ sauce.

HOW TO...

MAKE THE POCKETS

Using two forks shred the chicken 14 GASMARKSIX

Add the BBQ sauce to the chicken

Paste the edges of the tortillas to form a cone

Fill the pockets with chicken

Add flour paste and seal the pockets, pinching the edges

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

INGREDIENTS FOR THE BBQ SAUCE 2 tbsp olive oil 1 small onion, peeled, chopped 2 garlic cloves 1 can diced tomatoes, drained 2 tbsp tomato purĂŠe 1 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tbsp sweet chilli sauce 2 tbsp white wine vinegar 2 tbsp wholegrain mustard

CHICKEN LICKIN'

CHICKEN SAUSAGE CASSEROLE Serves 4, prep time 15 minutes, cooking time 45 minutes INGREDIENTS 2 tbsp olive oil 8 chicken sausages 2 onions diced 2 garlic cloves, chopped 1 tsp smoked paprika ½ tsp ground cumin 2 tsp dried thyme 2 cans of cherry tomatoes 2 tbsp of tomato purée 1 chicken or vegetable stock cube 2 tbsp of Worcester sauce

1 glass of red wine (optional) 1 can of white beans, drained and rinsed 6 potatoes washed and cubed Chopped parsley, to serve METHOD Preheat the oven to 180 degrees.

Heat the oil in a frying pan and brown the sausages. Remove the sausages from the pan, sauté the onions and garlic with the paprika,

cumin and thyme in the same pan. Next, add the cherry tomatoes, tomato puree, red wine, stock cube and Worcester sauce. Season and simmer for 10 minutes. Next, pour the sauce into an ovenproof dish, add the sausages, beans and potatoes.

Cover and cook for 45 minutes, check the potatoes are soft, and then serve garnished with chopped parsley.

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E S S E N T I a l s

HUMMUS & FLATBREAD Serves 4, prep time 15 minutes

CHICKEN LIVER PATÉ Serves 8-10, prep time 15 minutes, cooking time 10 minutes, plus chilling time INGREDIENTS 400g of chicken livers 3 tbsp of butter 1 shallot chopped 2 garlic cloves chopped 4 tbsp of chopped coriander 2 tsp rock salt 4 bagels & gherkins, to serve METHOD Wash and trim the livers and cut into small chunks. In a frying pan melt a tablespoon of butter, then add the livers. Cook for four 16 GASMARKSIX

minutes until they are opaque in colour, the oil will spit so cover the pan. Remove the livers from the pan, set to one side. Next, in the same pan fry the shallots and garlic for two minutes. Place the cooked livers in a food processor with the remaining butter, chopped coriander, shallots, salt and blitz until smooth. Finally, pour the mixture into two ramekins and chill in the fridge for a few hours until set. Serve on toasted bagels with pickled gherkins.

METHOD Place the sesame seeds in a dry frying pan over medium heat. Toast the seeds until they are light in colour. Remove from the heat and allow to cool. Next, pour the sesame seeds into a food processor.

Blitz the sesame seeds until they form a crumbly paste. Add the olive oil and continue to blend into a smooth paste.

You may need to add more oil to make the paste smoother. (You can store the tahini in an airtight container in the fridge).

FOR THE HUMMUS 1 can of chickpeas, drained and rinsed 1 garlic clove chopped 2 tbsp of olive oil 2 tbsp of tahini 2 tbsp of cold water A pinch of salt 4 toasted flatbreads to serve A squeeze of lemon juice Cayenne pepper, to dust METHOD Blitz, all the ingredients in a food processor for one minute, pour into |a dish and sprinkle with cayenne pepper. Serve with toasted flatbread.

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

INGREDIENTS FOR THE TAHINI 1 cup sesame seeds 2 tablespoons olive oil

ONE PAN MEALS

Robust ingredients harmonise in these one-pot meals

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

GASMARKSIX 17

ONE PAN MEALS

SEA FOOD PAELLA Serves 4, prep time 15 minutes, cooking time 30-40 minutes

ALL-IN-ONE BREAKFAST Serves 2, prep time 15 minutes, cooking time 20 minutes INGREDIENTS 8 new potatoes 2 tbsp vegetable oil 4 sausages 10 medium mushrooms 10 asparagus stalks 1 garlic clove salt & pepper 1 onion, chopped 1 can cherry tomatoes A splash of chipotle Tabasco 3-4 free-range eggs chopped chives, to serve METHOD Add the potatoes to boiling salted water, cook until soft, drain and set to one side. Heat the oil in a pan and brown the sausages, mushrooms and asparagus, then remove and set aside. In the same pan, fry the potatoes until crisp, then remove and put aside.

Again, in the same pan, sauté the onion and garlic, then add the tomatoes, Tabasco and seasoning, before turning down the heat to simmer. Add the sausages, potatoes, mushrooms and asparagus, cover and simmer for five minutes. Next, make wells in the sauce and break in the eggs, then cover and cook until the eggs are set.

Remove from the heat and top with chopped chives and serve.

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INGREDIENTS 3 tbs extra virgin olive oil 1 chopped onion 1 red pepper, diced 3 garlic cloves, chopped salt & pepper 1 tbsp fish sauce 1 ½ tsp smoked paprika Pinch of saffron 3 cups Egyptian rice 750ml chicken stock 1 cup thawed frozen peas ½ cup chopped parsley stalks 4 squid, sliced into 3cm strips 10 fresh prawns, shelled

1 pot cooked mussels, drained (optional) TO SERVE ½ cup parsley leaves lemon wedges METHOD Wash, trim and slice the squid, place in a bowl and add the fish sauce combined with half a teaspoon of paprika. In a large deep pan, heat some oil and sauté the onion, garlic and red pepper.

Season, then stir in the paprika and saffron. Next,

add the rice and stir. Pour in the stock, stir and simmer for 20 minutes, or until rice is almost cooked. Add a little water if the rice is too dry.

Stir in the peas and parsley stalks, cover and simmer for 3-4 minutes. Next, evenly place the squid, prawns and mussels over the rice, cover and allow to cook for five minutes. Turn off the heat and let the pot stand for ten minutes. Mix the paella, sprinkle over some paprika, chopped parsley leaves and serve with lemon wedges.

TOMATO & ARTICHOKE PIZZA Serves 2, prep time 10 minutes, cooking 25 minutes INGREDIENTS FOR THE BASE 1 tbsp of olive oil 200g bread flour 1 tsp dried yeast 125ml warm water FOR THE TOPPING 4 tbsp tomato puree 1 red onion diced 2 garlic cloves chopped 6 artichokes hearts 1 ball of mozzarella 6 sun-dried tomato slices 2 tbsp of dried oregano 1 tbsp of paprika Basil leaves to serve METHOD Preheat the oven to 180 degrees.

Sift the flour into a bowl and add salt.

Dissolve the yeast in a little hot water, add to the flour. Add the water and mix into a dough. Transfer the mixture onto a floured surface and knead.

Place the dough in a bowl, cover and leave to proof for 30 minutes. Grease the pan and add the dough, even out and push into the corners. On a medium heat cook the base. When the dough has risen flip over and cook the other side. Remove the pan from the heat, add a layer of tomato puree, then top with onions and garlic. Next, tear the mozzarella over the onion, add the artichokes and sun-dried tomato. Sprinkle with oregano and paprika. Place in the oven for ten minutes, until the cheese had melted. Top with basil and serve.

M A R K S E T C H F I E L D. C O M

@marksetchfield.design

+971 56 172 1607 MAM.SETCHFIELD@GMAIL.COM

Big Ben Breakfast with benefits any time you like

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

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BREAKFASTDESSERTS RECIPES

HOW TO...

POACH AN EGG INGREDIENTS 4 free-range eggs 1 litre water 3 tbsp white vinegar 1 litre iced water METHOD Fill a shallow pan with 1 litre of water and bring to the boil.

Turn the heat down and let the water simmer (the water should appear to be fizzing not boiling), add the vinegar. Crack the egg into a small cup. Slowly slide the egg into the water: let the egg white drop in first, then let the remainder slide into the water. Cook for 4-5 minutes.

Repeat the process; you can add four eggs to the pan and cook simultaneously. Using a slotted spoon, remove the eggs from the water and place in ice water while you prepare the Hollandaise sauce.

HOLLANDAISE SAUCE 4 free-range egg yolks 1 tbsp white wine vinegar 65g unsalted butter Âź tsp smoked cayenne pinch of salt METHOD Simmer two cups of water in a small pan. In a stainless steel bowl whisk the egg yolks and white wine vinegar together.

Place the butter in a glass bowl and place over the water until melted, remove and set to one side. Place the eggs in a second glass bowl, place over the same pan. Whisk continuously and be careful not to let the eggs get too hot; otherwise, they will scramble.

Slowly add the melted butter, continue to whisk until the sauce is creamy in texture. Turn off the heat, and stir in the salt and cayenne pepper. Cover and leave the bowl over the water (If the sauce gets too thick, whisk in a few drops of warm water before serving).

EGGS FLORENTINE Serves 4, prep time 10 minutes INGREDIENTS 4 poached free-range eggs Hollandaise sauce 100g spinach 2 breakfast muffins butter, to serve Salt & pepper

Egg yolks are one of the few foods that are a naturally good source of Vitamin D.

METHOD Trim and rinse the spinach, place in a microwaveable bowl, add half a cup of water, cover then cook in the microwave for three minutes. Toast and butter the muffins, then place on serving plates.

Squeeze out the excess water from the spinach, place on the muffin followed by the eggs, hollandaise sauce, season and serve.

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PESTO & TOMATO MUFFINS TOPPED WITH POACHED EGGS Serves 2, prep time 10 minutes INGREDIENTS 4 poached eggs 2 large ripe tomatoes 2 tbsp basil pesto Salt & pepper 4 English muffins butter, to spread

METHOD In a bowl, mix the tomato with the pesto and set to one side. Toast the muffins on a griddle pan, then arrange on a serving board. Add the tomato and eggs, drizzle with balsamic gel and top with chopped spring onions and serve.

EGGS BENEDICT Serves 2, prep time 10 minutes INGREDIENTS 4 poached free-range eggs Hollandaise sauce 4 slices wholemeal bread 100g smoked salmon 10 capers Butter to spread Salt & pepper METHOD Toast the bread, then butter each slice. Place on a serving plate, layer over the smoked salmon, top with the eggs, hollandaise sauce, capers and black pepper, and serve.

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RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

TO SERVE Hollandaise sauce Balsamic vinegar or gel 1 chopped spring onion, to serve

RECIPE CARDS

PERFECT TO SHARE

Try these four delicious easy-cook recipes

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RECIPE CARDS

COCONUT MILK RICE PUDDING

BLACK BEAN BURGERS & MANGO SALSA

Serves 4, prep time 10 minutes, cooking time 1 hour

Makes 4, prep time 10 minutes, cooking time 10-15 minutes

METHOD Pour the rice into a sieve and rinse in cold water. Place the rice in a saucepan and add the remaining ingredients. Put on a high heat and bring to the boil.

Stir, then turn down the heat and simmer for an hour. Stir the rice every ten minutes.

Once cooked turn off the heat remove the cinnamon stick and cool for ten minutes.

Finally, serve in dessert dishes, top with jam, almonds flakes and sprinkle over some brown cane sugar.

INGREDIENTS FOR THE BURGERS 1 tbsp olive oil 2 garlic cloves chopped ½ red onion diced 1 grated carrot 1 tsp of cumin seeds 1 tsp turmeric 1 tsp paprika 4 tbsp all-purpose flour A handful chopped coriander 1 tbsp grated ginger salt & pepper 1 can refried vegetarian black beans FOR THE SALSA ½ a ripe avocado ½ red onion finely diced 1 mango cut into small cubes Juice of a lime A handful chopped coriander salt & pepper

METHOD Heat some oil in a pan, add the onion and garlic. When the onions are soft add the carrot, spices and season. Next, add the chopped coriander and ginger. Add two tablespoons of flour and lower the heat.

Now add the beans, and a little more flour and combine. When the mixture is a dough-like texture turn off the heat. Allow the mixture to cool, then roll out on a floured surface. Divide the dough into four and roll out. Chill in the fridge for 20 minutes. Add oil to a griddle pan on medium heat, add the patties. Grill on each side for about 10 minutes. Cut the buns in half and toast. Set out on a serving dish, add some mayonnaise and rocket leaves.

Next, add the bean patties.

Top with sliced tomato, red onion and avocado. Serve with the mango salsa.

COCONUT CAULIFLOWER CURRY

DAIRY-FREE AVOCADO CHOCOLATE MOUSSE

Serves 4, prep time 15 minutes, cooking time 20 minutes

Serves 4-6, prep time 25 minutes

The rind of an orange grated chocolate, to serve

INGREDIENTS 1 tbsp ghee 1 onion chopped 1 tbsp freshly grated ginger 2 garlic cloves crushed 1 tsp of turmeric 3 tbsp of curry powder 6 crushed cardamom seeds salt & pepper 500ml of vegetable stock 1 large cauliflower, cut into medium chunks 1 can coconut milk 1 red pepper, cubed A handful chopped coriander

INGREDIENTS 2 ripe avocados 4 tbsp cocoa powder 3 tbsp maple syrup 2 tsp vanilla essence 5 tbsp coconut milk (Don’t shake the tin before opening) 1½ bars dark 70% chocolate, melted

METHOD Boil some water in a pan and place a glass bowl on top.

Break the plain chocolate and melt. Slice the avocado and place in a food processor.

Add the cocoa powder, maple syrup, vanilla essence and the coconut milk. Blend the ingredients for 10 minutes until smooth. When the chocolate has melted stir and remove from the heat; allow to cool. Pour the chocolate into the mixing bowl and continue to mix for five minutes. Next, pour the mixture into glasses and chill in the fridge for 20 minutes.

To serve, grate over some chocolate and dust with cocoa powder and garnish with orange rind. Alternatively, decorate with some mini eggs and orange rind.

METHOD In a deep pan heat the ghee over medium heat. Add the onion and ginger, sauté until the onion softens. Stir in the curry powder, turmeric, garlic and crushed cardamom seeds; season then add the vegetable stock to the pan. Bring to the 24 GASMARKSIX

boil and then lower the heat to simmer. Add the cauliflower, red pepper and coconut milk, cover and simmer for fifteen minutes. Finally, check the cauliflower is cooked, stir in some chopped coriander then serve with steamed basmati rice.

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

INGREDIENTS ½ cup long grain rice 1 tsp vanilla essence 300ml coconut milk 200ml milk ½ cup sugar 1 cinnamon stick

TO SERVE 2 tbsp strawberry jam 1 tsp brown cane sugar flaked almonds

PRIME CUTS

CHILLI BEEF & KALE STIR-FRY

Beef Eater Succulent cuts served spicy, stir-fried or baked in a pie

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD GASMARKSIX 25

CHILLI BEEF & KALE STIR-FRY Serve 2, prep time 10 minutes, cooking time 5-8 minutes.

INGREDIENTS 1 tbsp vegetable oil 1 sliced onion 2 garlic cloves, chopped 300g beef sirloin steak 3 tbsp chilli sauce 1 red pepper, cut into strips 5cm piece fresh ginger cut into strips 250g kale, chopped salt & pepper 2 tbsp water 1 red chilli strips of spring onion and steamed rice, to serve METHOD Heat the oil in a wok over high heat, add the onion and garlic, and stir for a minute. Add the beef strips with chilli sauce. Brown the meat, then add the red pepper, ginger strips and kale. Season, add the chilli and a splash of water. Keep stirring the ingredients in the wok until the kale softens but is still crisp. Remove from the heat, top with spring onion and serve with steamed rice.

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PRIME CUTS

BEEF, BUTTERNUT SQUASH, COURGETTE & SPINACH CURRY Serves 4, prep time 15 minutes, cooking time 1 hour INGREDIENTS 2 garlic cloves, crushed 2 tsp fresh ginger, grated 1 tsp turmeric 1 tsp garam masala 1 tsp cumin seeds 2 red chillies, chopped 2 onions, diced 2 tbsp olive oil 500g beef, cubed 1 can cherry tomatoes 500ml beef stock 300g butternut squash, cubed 1 large courgette 1 can coconut milk 120g spinach TO SERVE Coriander, chopped Red chilli, chopped Steamed rice METHOD Place the garlic, ginger, turmeric, garam masala, cumin, chilli, four tablespoons of stock and half the onion in a food processor and blitz into a smooth paste.

Heat one tablespoon of oil in a pan over high heat. Add the beef and fry until brown, then remove from the pan and set to one side. In the same pan, add a little more oil and the onions, sautĂŠ for 3-4 minutes. Next, add the spice paste and stir for 2 minutes. Return the beef to the pan, and add the cherry tomatoes and stock. Bring to the boil, cover and simmer on a low heat for an hour.

Add the butternut squash and simmer for 15 minutes, until soft.

Next, add the courgette and coconut milk. Cook until the courgette is soft. Finally, add spinach and stir until it’s wilted.

Remove the pan from the heat and serve the curry with steamed rice, chopped coriander and chilli.

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STIR-FRY BEEF & GINGER NOODLES 28 GASMARKSIX

XXXXXXXXXX PRIME CUTS Serves 2, prep time 10 minutes, cooking time 10 minutes INGREDIENTS 1 tbsp vegetable oil 1 onion, thinly sliced 2 garlic cloves, chopped 5cm piece ginger, grated salt & pepper 300g beef sirloin steak, cut into 2-inch strips 1 beef stock cube 3 tbsp chilli sauce 1 tbsp mushroom soy sauce 300g cooked egg noodles 1 red chilli, chopped spring onions and sliced chilli, to serve METHOD Heat the oil in a wok over high heat.

Add the onion and garlic. Stir until the onion softens, then add the ginger and season. Next, add the beef, stock cube, chilli and soy sauce with a splash of water. Brown the meat, then add the noodles and red chilli. Stir for two minutes. Remove the wok from the heat, and serve topped with spring onion and chilli.

MINI BEEF STEAK PIES

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

Serves 4, prep time 10 minutes, cooking time 45 minutes INGREDIENTS FOR THE BASE 4 x 8cm diameter oven-proof dishes butter for greasing 2 sheets shortcrust pastry 1 free-range egg, beaten to glaze rock salt

Ginger is a part of the Zingiberaceae family, which also includes turmeric and cardamom.

FOR THE FILLING 1 tbsp vegetable oil 500g beef steak 1 red onion, diced 2 garlic cloves, chopped 1 tsp cayenne pepper 4 tbsp tomato purée 1 tbsp Worcester sauce 500ml vegetable stock 2 sprigs rosemary salt & pepper 1 tbsp flour mixed with cold water

METHOD Preheat the oven to 180 degrees. Heat the oil in a deep pan and sauté the onions, then add the beef and brown.

Add the garlic, cayenne pepper, tomato purée and Worcester sauce, stir, then add the stock and rosemary sprigs.

Cover and reduce the heat to a simmer for 45 minutes, stirring occasionally.

After 45 minutes, stir in the flour paste, adding only a little-at-a-time until the sauce thickens. Remove the pan from the heat and allow to cool.

Next prepare the pie dishes.

Dust a flat surface with flour, lay the pastry sheets flat and, using a saucer as a guide, cut four circles in each sheet.

Grease and line each dish, then line with the pastry, allowing

some to overlap. Divided the beef and gravy between the four pie dishes. Brush the edge of each pie with egg, place the second circle of pastry on top, using a fork to press around the edges. Using a sharp knife, trim off the excess and keep to one side. Pierce a hole in the centre of each pie and, leave to one side. Roll the excess pastry into a long strip then, using a sharp knife, cut into 1cm strips; you will need eight. Brush the pies with egg and lay the pieces of pastry over the top, horizontally and then vertically, crossing each one. Press the edges down and trim off the excess. Brush with egg wash and top with some rock salt.

Bake in the oven for 45 minutes until the pastry is crisp and golden.

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SPICE IT UP

CHICKEN & VEGETABLE STIR FRY Serves 4, prep time 15 minutes, cooking time 15 minutes INGREDIENTS 4 chicken breasts, cubed 1 tbsp vegetable oil 2 tbsp chicken seasoning 1 red onion, sliced 2 garlic cloves, chopped Thumb-size piece of ginger, cut into strips salt & pepper 2 tbsp soy sauce 1 tbsp sesame oil 10-12 mini sweetcorn ½ a red and green pepper, sliced 10 asparagus stalks 1 vegetable stock cube 2 red chillies, chopped Steamed rice, coriander leaves and chilli, to serve METHOD Place the chicken in a bowl, pour in the oil, sprinkle over the seasoning

and add half the chopped garlic.

Mix, so that all sides of the chicken are coated (The chicken can be done beforehand and chilled in the fridge).

Place the remaining ingredients in bowls close to the hob. Heat some oil in a wok over high heat. Add the onion, remaining garlic, and ginger, then season and stir until the onions start to soften. Next, add the chicken and keep stirring.

Now add the soy sauce and sesame oil, stir for a further two minutes then add the rest of the vegetables.

Add a splash of water and crumble in the stock cube.

Stir for a few more minutes, check the vegetables are crisp, then remove the wok from the heat.

Top with coriander leaves and chopped chilli. Serve with some steamed basmati rice.

COOK THE COVER

the spice of life

Add some spice with these simple, easy-cook dishes RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

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POLLOCK, ASPARAGUS, HOT BEAN SAUCE CURRY 32 GASMARKSIX

SPICE IT UP Serves 4, prep time 20 minutes, cooking time 30 minutes INGREDIENTS 2 tbs vegetable oil 1 sliced onion 2 garlic cloves, chopped salt & pepper 1 tbsp diced fresh ginger 2 tbsp Thai curry paste 1 can coconut milk 1 cup vegetable stock 1 tbsp fish sauce 2 tbsp soy sauce 1 portabello mushroom, diced 300g peeled prawns, cooked 1 small pineapple, peeled and cubed A handful of coriander Steamed basmati rice, to serve

METHOD Heat the oil in a wok, and sautĂŠ the onions and garlic until soft.

Add the ginger, season, then pour in the coconut milk and reduce the heat. Next, add the curry paste, vegetable stock, fish sauce and soy sauce and simmer for ten minutes. Next, add the mushrooms, prawns, pineapple and coriander.

Cover and simmer for a further ten minutes. Remove from the heat, and serve with steamed rice topped with coriander.

Serves 2, prep time 20 minutes, cooking time 20 minutes

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

INGREDIENTS 1 tbsp vegetable oil 2 garlic cloves, chopped 1 tbsp grated ginger 1 red chilli, chopped 200g pollock fillets, cubed 8 asparagus spears, sliced into four 1 tsp yellow bean paste 1 tsp soy sauce 100ml hot vegetable stock 1 free-range egg, beaten 1 tsp cornflour mixed with 1 tbsp cold water TO SERVE 2 spring onions thinly sliced Steamed rice METHOD Heat the oil in a wok on high heat, then add the garlic, ginger and chilli and stir for three minutes. Add the asparagus and continue to stir. Pour in a little water to help the asparagus soften. Next, add the yellow bean paste and soy sauce. Pour in the vegetable stock and bring to the boil.

Turn down the heat to a simmer then add the fish and stir in the egg.

Finally, add the cornflour paste and stir until the sauce thickens. Simmer for a further 10 minutes, until the fish has cooked. Serve topped spring onion and serve with steamed rice.

KING PRAWN, MUSHROOM & PINEAPPLE COCONUT CURRY GASMARKSIX 33

FAST FOOD

READY IN MINUTES

PIZZA EXPRESS It’s all about speed, not ‘fast-food’, with these gourmet pizzas

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD GASMARKSIX 35

Serves 2, prep time 10 minutes, cooking time 30-40 minutes

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

INGREDIENTS 1 tbsp oil, for frying 250g mixed cherry tomatoes 2 large flatbreads 4 tbsp pesto 4 tbsp tomato purée 1 red onion sliced 200g grated mozzarella 2 tsp oregano 250g mixed mushroom 350g king prawns and sun-dried tomatoes (For a time saver I’ve bought pre-packed cooked prawns from the deli) 1 tsp cayenne pepper drizzle olive oil chopped parsley, to serve

KING PRAWN & MUSHROOM FLATBREAD PIZZA

METHOD Preheat the oven to 180 degrees.

Heat some oil in a pan and gently fry the tomatoes until soft.

Remove from the heat and set to one side. Line a baking sheet and place a sheet of bread on top, evenly spread a layer of pesto then top with the second bread.

Next, spread over the tomato puree. Add the red onion, cheese and oregano. Top with the King Prawns, sun-dried tomatoes and mushrooms. Dust with cayenne pepper and drizzle over some olive oil. Place in the oven for 30-40 minutes. Serve topped with some freshly chopped parsley.

Serves 2, prep time 10 minutes, cooking time 30-40 minutes

Although technically a fruit, nutritionally cherry tomatoes more closely resemble a vegetable.

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INGREDIENTS 250g mixed cherry tomatoes 1 of oil for frying 2 large flatbreads 4 tbsp pesto 4 tbsp tomato purée 1 red onion sliced 200g grated mozzarella 2 tsp oregano 4 fresh artichokes A handful of pitted green olives 1 tsp of cayenne pepper

drizzle of olive oil chopped parsley to serve METHOD Preheat the oven to 180 degrees. Heat some oil in a pan and gently fry the tomatoes until soft.

Remove from the heat and set to one side. Line a baking sheet and place a sheet of bread on top, evenly spread a layer of pesto then top with

the second bread. Next, spread over the tomato puree. Add the red onion, cheese and oregano. Top with the tomatoes and tear over the artichokes.

Finally, add the olives, dust with cayenne pepper and drizzle over some olive oil. Place in the oven for 30-40 minutes. Serve topped with some freshly chopped parsley.

FAST FOOD

TOMATO & ARTICHOKE FLATBREAD PIZZA

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APPLE & GINGER MARMALADE TART Serves 6, prep time 15 minutes, cooking time 45 minutes INGREDIENTS 1 sheet shortcrust pastry 3 large apples 3 tbsp ginger marmalade 4 tbsp brown sugar 1 tsp mixed spice icing sugar, to dust vanilla ice cream or cream, to serve METHOD Preheat the oven to 180 degrees.

Grease a tart tin, line the tin with the pastry sheet and trim off the excess. Wash and core the apples, then slice them using a mandolin.

Using a fork, prick the base of the pastry. Next, arrange the apple slices, overlapping around the edge of the tin. Add a layer of ginger marmalade, sprinkle over some brown sugar and mixed spice. Repeat, adding more layers of apple. Use the remainder of the apples to fill the centre of the tart.

Top with some more sugar then bake in the oven for 45 minutes.

When the pastry is golden brown, remove the tart from the oven and allow to cool. Dust with icing sugar and serve with some cream or vanilla ice cream.

Sweet Dreams Fruity or chocolatey, these decadent desserts will indulge every fantasy

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

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DESSERT CLASSICS

DARK CHOCOLATE MOUSSE Serves 4, prep time 15 minutes, cooking time 20 minutes INGREDIENTS 2 bars 70% cocoa dark chocolate 120ml warm water 3 free-range eggs (separated) 40g caster sugar whipped cream, to decorate cocoa powder, to dust METHOD Heat some water in a small pan. Break the chocolate into a glass bowl then place over the pan, making sure the bowl doesn’t touch the water.

Keep at a low heat, allowing the chocolate to melt slowly – it should take about 6 minutes. Once it has melted, remove from the heat and stir. Allow cooling for 2-3 minutes.

Add three egg yolks (keeping the whites) and mix; the mixture should be smooth and glossy; you may need to add a little water. In a food processor, whisk the egg whites until they form soft peaks. Then add the sugar, a third at a time. The egg whites should look smooth and silky. Using a metal spoon, fold in a tablespoon of the egg whites into the melted chocolate mixture to loosen it. Then slowly fold in the remainder.

Divide the mixture between the ramekins or glasses, cover with cling film and chill in the fridge for 2 hours. Finally, pipe a small blob of cream in the centre and dust with some cocoa powder.

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RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

TIRAMISU CHEESECAKE

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DESSERT CLASSICS Serves 8, prep time 40 minutes, plus chilling time, cooking time 1 hour 40 mins INGREDIENTS 150g amaretti biscuits, crumbled 50g butter, melted 4 tbsp white grape juice 2 tbsp vanilla extract 2 tbsp red grape vinegar 100ml strong filter coffee cooled 200g sponge fingers 600g mascarpone 200ml sour cream 4 tbsp cornflour or cornstarch 150g caster sugar 4 large free-range eggs, beaten chocolate curls, to serve cocoa powder, for dusting METHOD Preheat the oven to 180 degrees.

Grease and line a 23cm springform cake tin. Mix amaretti crumbs with butter, then press the mixture into the base of the tin. Bake for 10 minutes, then remove from the oven and reduce the temperature to 130°C. Stir in half the grape juice, half tbsp vanilla extract and half the red grape vinegar into the coffee.

Dip sponge fingers in the mixture, then arrange them on top of the biscuit base.

Beat together mascarpone, sour cream, cornflour, sugar, and the rest of the grape juice, vanilla extract and vinegar until smooth.

Gradually beat in eggs until well combined. Pour the mixture over the sponge fingers in the tin and bake for 1 hour 30 minutes or until the cheesecake is set on the outside, but still wobbly at the centre.

Run a thin knife around the edge of the tin to loosen it, then leave it to cool to room temperature before chilling for four hours.

To serve, top with chocolate curls and dust with cocoa powder.

UPSIDE DOWN PINEAPPLE CAKE Serves 8, prep time 35 minutes, cooking time 1 hour INGREDIENTS FOR THE BASE 1 fresh pineapple, peeled and sliced 3 pieces stem ginger 8 glacé cherries 1 tbsp golden syrup FOR THE CAKE MIX 350g self-raising flour 6 free-range eggs 350g margarine 350g caster sugar ½ tsp baking powder 1 tbsp milk few drops vanilla essence zest of a lemon icing sugar, to dust crème fraîche or vanilla ice cream, to serve

METHOD Grease and line a seveninch-deep cake tin. Arrange the pineapple around the edge and base of a baking tin, and fill the centres with glacé cherries. Slice the ginger stem and arrange around the outside of the tin. Drizzle over the golden syrup and leave to stand.

Finely chop the remaining cherries and ginger, ready to add to the cake mix.

In a food processor combine the sugar and margarine, and gradually add the eggs. Add a few drops of vanilla essence.

Sift in the flour and baking powder and keep mixing.

Remove the bowl from the food processor and gently stir in the chopped ginger and cherries. Pour the mixture into the tin and tap gently to remove any air pockets.

Bake for about 1 hour at 200 degrees. Check the cake by dipping in a knife, which should come out clean. Once the cake is cooked, remove from the oven and allow to cool for 10 minutes.

Turn the cake onto a plate and allow to cool, then top with lemon zest and dust with icing sugar. Serve with crème fraîche or vanilla ice cream.

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MARINA SOCIAL

GMS’s editor makes his kitchen debut, under the watchful eye of the head chef

H

osting a large group of friends for dinner can be intimidating for any foodie. So, when I heard that Marina Social at the InterContinental Dubai Marina can now host you and up to 12 guests for an intimate dining experience — complete with all of you going backstage in the kitchen to prepare your chosen dishes — I jumped at the chance. And over the next few hours, I found that hosting was less nerve-racking than expected, but a real buzz and enjoyable experience.

Here’s how it works: In an open kitchen, your guests can enjoy an extensive menu cooked by you, with a full view of the kitchen. But fear not, there’s no chance for you to make silly kitchen screw-ups because you’re under the watchful eye of head chef Kieran, who has trained under Gordon Ramsay and worked in various restaurants across the UK and Dubai.

This was one of the first events of its kind the restaurant was hosting, so I arrived early to have a menu run-through, although once kitted out in chef whites, stepping into the kitchen was a scary prospect. I've cooked in a professional kitchen before, but never in a live environment. I’ve seen Kitchen Nightmares on TV, but luckily, this was nothing like what I had seen on screen. It was a cosy environment but each chef was busy at their station.

As my guests arrived, I felt a little nervous but I explained how the evening would work — I had chosen a sharing menu and would be dashing between the table and kitchen.

The nerves started to give way to excitement, and I was now keen to get my hands dirty. I shadowed Kieran as he prepared the beef tartare, horseradish cream, egg yolk jam and truffle dressing. All the ingredients had been prepared; first, the beef was placed in a mould in the centre of the plate and topped with mushrooms. The horseradish cream was then piped into a circle, and then a blob of egg yolk was added to resemble a fried egg.

Lastly, we hand-picked microgreens and finished off the dish with grated fresh horseradish. The prepared dish looked incredible; mine looked pretty much the same as Kieran’s. Looking up, I could see my guests peering over the counter snapping pictures of my first course, which was served alongside a beetroot salad and confit duck 42 GASMARKSIX

I have cooked in a professional kitchen before but never in a live environment and foie gras terrine with crystallised almonds and peach chutney.

As the dishes arrived, Kieran talked the guests through the ingredients, preparation and how the dish was created, also taking questions.

No time to settle down though — I tasted the food I’d prepared and was soon back in the kitchen to make pizza and dessert.

The overall experience was incredible. It’s a great way to catch up with friends, pick up some foodpreparation tips and get a real flavour of what it’s like to work in a professional kitchen. This preparing-anddining session is a perfect environment for you to show off your cooking skills to your friends.

The Chef’s Table experience at Marina Social at the InterContinental Dubai Marina costs Dh390 per person with house beverages and is available on Mondays and Tuesdays, For more information or to make an enquiry please email us at reservations@marinasocialdubai.com or call at +971(0) 4446 6664

TRIED & TESTED

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GRILLED SALMON, SPINACH, SWEET POTATO & DILL, CAPER SAUCE Serves 2, prep time 15 minutes, cooking time 25 minutes INGREDIENTS 2 tbsp vegetable oil 2 salmon fillets juice & zest of a lemon 1 garlic cloves, chopped salt & pepper 1 large sweet potato, peeled and cubed 2 tbsp butter 200g spinach FOR THE SAUCE 200ml single cream 1 garlic clove, chopped zest of ½ lemon 10 chopped capers 2 tbsp chopped fresh dill salt & pepper METHOD Place the salmon fillets on a tray skin side up, using a shape knife make cuts across the skin. Then coat the fish with oil, garlic, lemon juice and zest, cover and place in the fridge.

(Try and do this in advance).

Boil 1 litre of salted water in a pan.

Wash, peel and cube the sweet potato, add to the boiling water, reduce the heat, cook until soft. While the potatoes are cooking prepare the spinach, rinse in cold water and place in a microwavable dish, add half a cup of water cover, then cook in the microwave for three minutes, leave to stand. Meanwhile, drain the potatoes, add the butter and mash, leave to one side while you cook the fish. Heat the oil in a pan, add the fillets, gently grill evenly on both sides. When cooked, remove from the pan and set to one side. Using the same pan, reduce the heat, add the cream, garlic, lemon juice, zest, capers, dill and season.

Keep stirring, don’t let the sauce boil, if it becomes too thick just add a little water. Finally, spoon the mash in the centre of the plates, squeeze out the excess water from the spinach and plate on top. Add the fish then pour over the cream sauce. Serve topped with some fresh dill and capers.

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O

O

GO FISH Forget the chips, trawl through these recipes for some epicurean inspiration

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

FISH ON THE MENU

SALMON FLATBREAD QUICHE Serves 4, prep time 10 minutes, cooking 45 minutes INGREDIENTS 1 large flatbread 1 red onion, sliced 2 garlic cloves, chopped 100g smoked salmon 8 free-range eggs salt & pepper 1 spring onion, chopped 1 tsp paprika 2 tsp dried dill METHOD Preheat the oven to 180 degrees.

Grease a flan tin. Run the flatbread

quickly under slowly running cold water. Place the flatbread in the tin pushing it into the edges of the tin. Add the onion and garlic then half the salmon. In a jug beat the eggs and pour over the onions and salmon. Add the remainder of the salmon, season and sprinkle with dill, paprika and chopped spring onion.

Bake in the oven for 45 minutes until the egg has set. Finally, remove from the oven, allow to cool, remove from the tin, and serve.

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MACKEREL, MUSHROOM & CORN CREAMY PASTA Serves 4, prep time 10 minutes, cooking time 15-20 minutes INGREDIENTS 300g of spaghetti 1 diced red onion 10 mushrooms, sliced 8 mini sweetcorn 1 cup single cream 1 vegetable stock cube 1 tsp of smoked paprika ½ tsp of cayenne pepper salt & pepper 2 smoked mackerel fillets basil leaves, to serve METHOD Boil some salted water in a deep pan and cook the spaghetti as per pack 46 GASMARKSIX

instructions. In a shallow pan add some oil and sautĂŠ the sliced mushrooms and onion. Add the cream, sweetcorn, stock cube, paprika, cayenne pepper and season. Reduce the heat and simmer for 10 minutes. Remove the spaghetti from the heat, drain and set to one side. Next, add the spaghetti to the pan and mix into the cream sauce.

Break the mackerel fillets into chunks over the spaghetti, cover and simmer for a further five minutes.

Finally, remove from the heat and serve topped with sliced basil leaves.

FISH ON XXXXXXXXX THE MENU 1 large filleted fish (I’ve used hamour for the recipe, but you can use any white fish) handful of coriander lime slices 2-3 cocktail sticks, to seal the fish FOR THE PLANTAIN 3 large plantain, peeled and sliced, diagonally 2 tbsp of vegetable oils salt TO SERVE spring onion, sliced and soaked in iced water chillis, chopped lime wedges

GRILLED JERK HAMOUR WITH FRIED PLANTAIN Serves 2, prep time 20 minutes, cooking time 25-30 minutes, plus 1 hour to marinade INGREDIENTS FOR THE JERK PASTE 2 tbsp fresh thyme, leaves only 1 ½ tsp cinnamon powder 2 tbsp fresh coriander leaves, chopped 1 tsp coriander seeds, crushed 1 tsp black pepper 1 tsp freshly grated nutmeg 3 tsp allspice, crushed 6 garlic cloves, chopped 1 de-seeded scotch bonnets, chopped 2 tsp fresh ginger, grated zest of 2 limes juice of a lime 140ml olive oil FOR THE FISH 1 sheet kitchen foil

FOR THE FISH Wash and dry the fish, lay it in the centre the foil, with a sharp knife, score three shallow cuts on each side, (this helps the marinade to penetrate the fish), fill the cavity with coriander, lime slices and season. Pinch the fish together, pierce with cocktails sticks to seal.

Cover the entire fish with marinade, chill in the fridge for an hour (or better overnight). Meanwhile, slice spring onion into strips, place in a bowl of iced water. Slice the chilli and lime, set to one side.

Preheat the oven to 150C degrees.

Add oil to an oven-proof pan over medium/high heat. Remove the fish from the foil and place in the griddle pan, brush any excess marinade over the fish.

Grill the fish evenly on both sides for around eight minutes. Baste the fish with marinade from the pan, then place in the oven.

In a separate pan heat a little oil and shallow fry the plantain, cook on both sides until golden, remove from the pan, place on kitchen paper to soak up the excess oil.

Finally, remove the fish from the oven, scatter the plantain around the fish, top with spring onion, chillis and serve with lime wedges.

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RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

METHOD FOR THE JERK PASTE Place all of the ingredients in a food processor, blitz into a smooth paste.

Transfer the paste to a dish and set to one side. (You can keep the extra paste in an airtight container for up to three months, refrigerated).

r o l l u p Serves 6, prep time 25 minutes, cooking time 45-50 minutes INGREDIENTS FOR THE GRATIN 1 large potato 150g grated mozzarella 1 tsp mixed herbs 1 free-range egg, beaten 50g Parmesan, grated 1 tsp mustard seeds salt & pepper FOR THE FILLING 450g cooked spinach 1 tbsp unsalted butter 400g mushrooms, chopped 1 garlic clove, chopped 1 tsp smoked paprika 250g ricotta cheese 48 GASMARKSIX

METHOD Preheat the oven to 180C degrees.

Grease and line a 35 x 25cm baking sheet. Using a mandolin thinly slice the potato, rinse, drain then dry on some paper towel. Line the baking sheet with half of the mozzarella.

Next, layer the potato on the sheet, overlapping each slice.

Top with the remainder of the mozzarella, mixed herbs, then bake for 30 minutes.

Meanwhile, prepare the filling. Place the spinach with half a cup of water in a bowl, cover and cook in the microwave for three minutes, and leave to cool.

Over medium heat melt the butter

with the chopped mushrooms, garlic and paprika. Stirring occasionally, cook until soft, remove from the heat and allow to cool. Next, in a large bowl combine the spinach, ricotta cheese, mixed spice and season.

Remove the potato from the oven and leave to cool until you can handle the baking tray. Lift the paper to loosen the potato. Evenly spread over the spinach. Add the mushrooms, then from the narrowest side lift the potato sheet and roll.

Place the roll in the centre of the tray, brush with egg, top with Parmesan and mustard seeds, then bake for 20 minutes. When the outside is golden remove from the oven, slice and serve.

RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD

POTATO GRATIN, SPINACH & MUSHROOM ROLL

AND FINALLY...

THE ART OF COOKING GMS's editor ventures out of the kitchen to match steps (or plates) with top chefs

3 OTHERS TO TRY SKILLDEER, DUBAI. MEXICAN VEGAN COOKING CLASS

PHOTOGRAPHY CLINT EGBERT

W

hatever your cooking capabilities, you can find a cooking course to suit you at Top Chef Cooking Studio in Jumeirah. They offer a wide range of classes, for both adults and children, and even hold private culinary sessions.

I opted for the Saturday session with Chef Anthony, who has worked in kitchens in London and Dubai, and I can definitely recommend this class for anyone with a sweet tooth.

I joined two others for the two-hour session. Aprons on, chef Anthony starts us off with an introduction to the menu, which features four chocolate treats. We start with raspberry pims; we add ingredients to the food processor to make the genoise, the sponge top for the pims, and it goes into the oven.

Next up is the raspberry jam.

This is a first for me, but Anthony made the process look so effortless. Placed in the chiller to set, we then prepared the chocolate cases.

Using a brush, I coated each case with a layer of chocolate and left them to set. Anthony talked us through the next few steps, which were organised with perfection, allowing us to work on multiple recipes. It’s like a chocolate production line, and taking turns, all of us went through the final steps. I tested my piping skills as the chef

ANTHONY PICHON

Chef Anthony is French and joined as our Head Chef. He has honed his skills in some of the finest kitchens in London and Dubai. He will animate most of our classes… and the best part is that not only is he good but he is very entertaining!

combined white and dark chocolate before he piped it onto a prepared baking sheet.

To make the mendiant, a type of traditional French confection, I piped sovereignsize circles of chocolate, and as each one began to set, pistachio, raisins, dried apricots and almonds were used for decoration.

Next, we were back to the raspberry pims. The jam was piped into the mould — this takes some skill; the first few were too full or empty. Then more chocolate was poured over the raspberry, the excess expertly removed by Anthony, and then left to cool and set.

Three down, the final recipe was the passion fruit truffles, fresh cream is combined with passion fruit purée then mixed with chocolate to make a ganache, then chilled until set.

Once set, the ganache was rolled into balls, dipped in more chocolate then rolled in cocoa powder. Did I mention this was a chocolate lover’s dream?

Details: There are several classes at Top Chef, from Vegetarian to Mini Chef.

Prices vary. 04 385 5781, booking@topchefdubai.com

Details: During the two-hour course you will learn how to make Rainbow Raw spring rolls with garlic avocado sauce. Chef Catalina, a culinary instructor, private chef and blogger will give you lots of top tips on using different ingredients to prepare raw food.

Price: Dh285 per person Location: Lessons take place at the chef’s home, Green Community West (As this is a private address the location is shared upon booking) Contact: 8003337 THE BOMBAY BRASSERIE COOKERY CLASS

Details: Learn how to create Bombay Brasserie’s signature dishes, including chicken tikka masala, butter chicken and beef pepper fry. Then you can enjoy an unlimited selection of its a la carte menu from 1-4 pm. You will also receive a chef’s apron and hat as well as a selection of spices so you can recreate these dishes at home.

Price: Dh695 per person Location: Taj Dubai Hotel Contact: tajhotels.com SCAFA, DUBAI’S SCHOOL OF CULINARY AND FINISHING ARTS

Details: From wannabe chefs and kids to bloggers, all levels of ability are catered for. The school offers a full-service in culinary arts courses.

Price: Dh525 per person Location: JLT, Dubai Contact: 04-3794044 GASMARKSIX 49

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