MAGAZINE_GMS

2016 #01

GASMARKSIX

CHICKEN COOKED 8 WAYS

IT ’S ABOUT MAKING FOOD JUS T THAT BIT EA SIER...

TRAVEL

A TASTE OF SRI LANKA

Learning the secrets of local authenic cuisine

COOKING FRESH FROM THE MARKET GASMARKSIX.NET

DELICIOUS DESSERTS

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ED’S LETTER

WELCOME TO GAS MARK SIX

F

ood has always been an important part of my life. I grew up in a multicultural family in the UK learning to cook food just like Mum made. There was no such thing as junk food in my home – everything had to be done from scratch using home-grown or locally sourced ingredients.

That meant the dishes we’d cook – from spicy curries to traditional roasts – were a labour of love. They’d sit sizzling in the oven or on the hob sometimes for hours, but they tasted so perfect it was worth all the effort.

I’ve never lost that passion for cooking, and even after becoming an art director on magazines, I still host dinner parties and spend every moment cooking my favourite dishes for my family and friends. Sharing a recipe is like sharing a best-kept secret, which is why I started Gas Mark Six. Working as a graphic designer has made the construction of this site even more of a passion, I write, cook, style and photograph all the pictures you see here, just snapped in my apartment.

Over the years, I’ve worked with lots of chefs doing the food pages in magazines and picked up loads of cooking tips and ideas. I’ve also travelled a lot and learning to make red curries in Thailand or local fish curries on a beach in Goa or being taught how to cook authentic Sri Lankan curries, give my versions a distinctly authentic taste.

Now I live in Dubai – a melting pot of culture and recipes from around the world. One moment I can be eating the tastiest shawarma in Bur Dubai, the next I’m sitting down to an international brunch or eight-course dinner (yes, really!) at a Michelin-star Italian restaurant in a luxury hotel, or trying out delicious Indian delicacies handmade by my colleagues.

My culinary repertoire – and ingredients cupboard – have grown considerably and I’m enjoying the foodie journey, which has taken me around the world. I hope you will enjoy it too! I would love you to share your food experiences with me – both good and bad! Just drop me a Bon appetite!

Mark Anthony Maxwell Setchfield 00 GASMARKSIX

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RECIPES

CONTENTS

05 WELCOME TO GMS

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05 WELCOME TO GMS

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REVIEWS

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TRAVEL

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RECIPES CARDS

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05 WELCOME TO GMS

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05 WELCOME TO GMS

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05 WELCOME TO GMS

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REVIEWS FISH DUBAI AT LE MERIDIEN MINA SEYAHI BEACH RESORT

PURE DELICACIES, PURE SKY LOUNGE, HILTON, JBR

Bringing the vibes of the Med to Dubai, Fish Taverna at Le Meridian Mina Al Seyahi is the latest seafood restaurant to open its doors in Dubai Marina.

As you enter – via a winding pathway between whitewashed walls – you’re instantly transported to a Mediterranean seaside haven.

The brainchild of the hotel’s managing director Tolga Lacin, its feels like no other beachfront restaurant in town, with stunning sunset views overlooking the Arabian Gulf. From the stone flooring and rustic walls to the simple white furniture, strings of twinkling lights, splashes of blue, and secluded dining area. Every tiny detail has been considered and executed so perfectly, it felt as if I’d jumped in a cab and arrived on Santorini.

The menu is fuss-free and authentic – from the fabulous meze dishes to the fresh fish and tender meat cooked on the open-air barbeque and in the outdoor oven. My favourites were Levrek, sea bass marinated in fresh herbs and Hamsi; anchovies marinated in salt and lemon My new chilled Dubai hangout – great atmosphere, fantastic food, and a great spot to enjoy the sunset from the beach.

Where? Dubai Marina Call? +971 4511 7139 Book a cab to: Le Meridien Mina Seyahi Beach Resort, King Salman Bin Abdulaziz Al Saud Street Menu: Seafood Timings: 6.30pm-

FRESH FLAVOURS AT COCKTAIL KITCHEN, JLT, DUBAI Sundays for me have never been so good. In an effort to promote the farm-totable movement here in the UAE, Cocktail Kitchen, my new local in JLT has tied up with Ripe Organic to serve up a three-course meal every Sunday. Made with locally sourced ingredients, the food is varied and just like being at home, there are plenty of vegan options too. But my favourite are the olive all’ascolana, a snack of green olives stuffed with mixed meat, breaded and deep-fried. It was like a party of flavours and textures in my mouth.

Joining my party was a starter of oyster mushrooms, grilled with rosemary marinade, wilted greens and topped with potato crisps, followed by the main course of roasted chicken served on butternut and clementine purée with sugar snaps and honey. It doesn’t ebd there! For dessert I chose the ricotta and berry cake. And whether it was the perfectly seasoned succulent organic chicken, silky butternut purée or the light yet decadent cake, it was one party I was happy to enjoy all by myself. Yes, I did not share!

Call 056 828 0727 or email hello@cocktail-kitchen.com for reservations.

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Sharing is caring, when it comes to the delicious food at the Hilton JBR’s Sky lounge and Dining you may want to think again. The ‘Pure Experience’ menu- a pan-Asian smorgasbord of six dishes such as scallop zucchini salad, beetroot carpaccio, corn fed chicken, etc. justifies selfishness. The grand finale is head chef Sven’s edible work of art created live on the table using chocolate and caramel sauces, meringue and fresh fruits- it’s too lovely to eat but you’ll regret it if you won’t.

Dh250 per person. Call 04 3747888 or email pureskylounge@hilton.com www.hilton.com

MAINS

CHICKEN 8 WAYS

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MAINS

JERK CHICKEN WITH MINT YOGHURT & FRESH LIME SERVES 2, PREP TIME 20 MINUTES, COOKING TIME 1 1/2 HOURS

INGREDIENTS

1 medium chicken Juice of four limes Zest of two limes 1 tsp cinnamon 1 tsp cayenne pepper 2 tsp of allspice 1 tbsp of grated ginger Handful of thyme leaves 1 tsp of sugar 1 tbsp of honey 2 tbsp tomato ketchup Pinch of salt FOR THE DRESSING 6 tbsp plain yoghurt 4 tbsp chopped fresh mint (keeping some to serve) salt & pepper

METHOD

TO PREPARE THE CHICKEN Wash and dry the chicken then place on a chopping board. Using a sharp knife or meat scissors cut down each side of the backbone to the parson’s nose. Turn the bird over and press down hard to flatten.

Transfer to a roasting tray breast side up and prick the bird all over with a fork.

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FOR THE MARINADE Pour in the lime juice into a jug add the zest, spices, thyme leaves, grated ginger, sugar, honey and ketchup. Mix and season, pour the marinade over the bird; cover and chill for at least one hour or overnight.

FOR THE MINT YOGHURT Pour the yoghurt into a small dish, add the chopped mint and season.

Chill while you cook the bird.

Preheat the oven to 200 degrees and place the bird in the oven, cook for 45 minutes, baste when necessary. Once cooked remove from the oven. Place on a serving tray and pour over the now thickened marinade from the tray.

Squeeze over some lime, add the remainder of the chopped mint and serve with the mint yoghurt.

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MAINS

SPICY CHICKEN WITH OKRA & TOMATO RICE SERVES 4, PREP TIME 20 MINUTES, COOKING TIME 1 HOUR, 20 MINUTES

INGREDIENTS

2 tbsp coconut oil 8 skinless chicken thighs 1 chopped onion 3 garlic cloves, crushed 1/2 teaspoon cayenne pepper 3 chicken stock cubes 4 sprigs of fresh thyme 1 can of chopped tomatoes 1 can of boiling water 16 okras sliced 1 cup long grain rice 1 spring onion chopped 1 seeded chopped tomato

METHOD

Heat the oil in a large saucepan over medium-high heat. Cook chicken for three minutes until browned. Remove from the heat and transfer to a plate. In the same pan add the onion, stirring for three minutes until softened. Add garlic, cayenne pepper and season. Return the chicken to the pan. Add a tin of boiling water, crumble in the stock cubes, add the thyme and chopped tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 1 hour or until chicken pieces are tender. Then turn up the heat to medium. Stir in okra and rice; you may need to add some more water. Simmer and stir occasionally, for 15 minutes until okra and rice is cooked.

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MAINS

STICKY SWEET CHICKEN WINGS SERVES 2, PREP TIME 10 MINUTES, COOKING TIME 45 MINUTES

INGREDIENTS

15 chicken wings 1 chopped onion 3 tbsp of honey 1 tbsp of soy sauce 2 garlic cloves chopped 1 tbsp of brown sugar 1 red chilli chopped 1 tsp of garlic salt Some lime wedges Handful of chopped coriander 3 wooden skewers

METHOD

Preheat the oven to 180 degrees.

Soak the skewers in water for twenty minutes, Wash and trim chicken, then push the skewers through the wings. Oil a baking tray and add the wings. Place all the ingredients in a pan, over a medium heat stir until the sugar dissolves.

Turn down the heat and simmer for 15 minutes. Next, pour the sauce over the chicken. Place in the oven for 45 minutes, basting occasionally.

When the chicken is cooked place on a serving tray, squeeze over some lime and top with coriander leaves. Serve the remainder of the sauce in a side bowl.

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POACHED ROSEMARY & THYME CHICKEN WITH FRESH PESTO TAGLIATELLE SERVES 4, PREP TIME 20 MINUTES, COOKING TIME 30 MINUTES

INGREDIENTS

250g of minced chicken 1 clove of garlic 1 tbsp of fresh rosemary chopped 1 tsp dried thyme 1/2 pack of tagliatelle 3 tbsp of fresh pesto

METHOD

Fill a large pan of water and bring to the boil. Put all the ingredients into a bowl and mix. Lay out two layers of cling film, about 20cm long, spoon the mixture in a line along the cling film. Fold over the cling film and roll, tie one end and push out any excess

air. Tie the other end and wrap another two layers of cling film then drop into the boiling water. Simmer for 15 minutes then remove from the pan and allow to cool. While the chicken is cooling, prepare the tagliatelle, cook as per packet instructions then mix with the pesto.

When the chicken has cooled, remove the cling film and slice the roll into 2cm slices. Heat some oil in a pan and grill the chicken on both sides until golden around edges.

Plate the pasta and top with the chicken and some pesto.

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MAINS

SPICY SWEET BLACKENED CHICKEN LEGS SERVES 4, PREP TIME 15 MINUTES, COOKING TIME 44-50 MINUTES

INGREDIENTS

8 chicken legs 1 bunch of fresh coriander (keeping some leaves to serve) 2 limes, zest and juice (keep the lime to grill) 3 tbsp of honey 2 red chilli, deseeded and sliced (1 chilli to serve) 2 tablespoons olive oil 1 tbsp grated fresh ginger 3 chopped cloves garlic 2 tbsp of soy sauce Salt and pepper

METHOD

Preheat the oven to 180 degrees.

Wash and trim the chicken and make deep cuts across the breasts.

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Place the marinade ingredients into a food processor and blitz into a smooth paste. Grease a baking tray and arrange the chicken legs in the dish and cover with the marinade.

(You can prepare this much earlier and store in the fridge). Place in the oven for 45-50 minutes basting occasionally. When the chicken is cooked, remove from the oven and transfer to another dish. Pour the excess marinade from the tray into a small bowl. Heat a griddle pan and place the chicken with the lime.

Brush with the marinade and grill on both sides. When the chicken starts to blacken remove from the grill pan and serve with chopped coriander, grilled lime and chillies.

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MAINS

SPICY CHINESE CHICKEN SALAD SERVES 2, PREP TIME 10 MINUTES

INGREDIENTS

1 tbsp of oil 4 iceberg leaves 2 grilled chicken breasts, 1 tbsp Chinese five spice 1/2 red pepper sliced 2 grated carrots 2 handfuls of chopped red cabbage 2 handfuls of bean sprouts A few sprigs of coriander 1 chopped red chili Salt and pepper Sesame oil to serve

METHOD

Heat some oil in a pan and gently grill the chicken. Add the five spice and cook evenly on both sides.

Remove from the heat and allow to cool. Wash and place the leaves into small bowls. Layer in the pepper, bean sprouts, carrot, and cabbage.

Slice the grilled chicken and add to the lettuce cups. Top with coriander, chillies, and season. Dress with sesame oil and green chilli sauce.

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MAINS

CHICKEN & PEPPER SKEWERS SERVES 2, PREP TIME 10 MINUTES, COOKING TIME 15 MINUTES

INGREDIENTS

2 large chicken breasts cubed 1 tbsp of olive oil 2 tbsp of chicken seasoning 12 cherry tomatoes 1 green pepper cubed 1 yellow pepper cubed 1 large onion cut into chunks Salt & pepper 4 kebab skewers (soak for 15 minutes in cold water) Slices of red onion to serve

METHOD

Place the chicken in a bowl, add the oil and stir. Add the seasoning and coat the chicken. (This can be done in advance). Slide the ingredients onto the skewers starting with tomatoes and alternating the chicken and vegetables. Next, heat some oil in a griddle pan on a medium heat.

Place the kebabs in the pan and add a little more chicken seasoning.

Cook occasionally turning so the chicken is evenly cooked, serve with slices of red onion.

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MAINS

CHICKEN & VEGETABLE STIR FRY SERVES 4, PREP TIME 15 MINUTES, COOKING TIME 15 MINUTES

INGREDIENTS

4 chicken breasts cubed 1 tbsp of vegetable oil 2 tbsp of chicken seasoning 1 red onion sliced 2 garlic cloves chopped Thumb size piece of ginger cut into strips Salt & pepper 2 tbsp of soy sauce 1 tbsp of sesame oil 10-12 mini sweetcorn 1 red pepper cubed Handful of green beans & sugar snaps 1 vegetable stock cube

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Carton of mixed mushrooms Handful of coriander stalks (some leaves to serve) 2 red chillies chopped

METHOD

Place the chicken in a bowl and pour in the oil, sprinkle over the seasoning and add half the chopped garlic, mix so all the chicken is coated. (This can be done before and left to chill).

Prepare the vegetables and the other ingredients, keep in bowls close to the wok and hob. Heat some oil in a wok on a high heat.

Add the onion, garlic and ginger,

season and stir until the onions start to soften, next add the chicken and keep stirring. Then 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 a vegetable stock cube. Stir for a few more minutes and finally and the mushrooms, these should take a short time to soften, check the vegetables are crisp and turn off the heat. Top with coriander leaves and chopped chilli. Serve with some steamed basmati rice.

SOCIAL MEDIA

@GASMARKSIX

Instgram is my favourite place to share my food images, I feel there is a real sense of community amongst food lovers. I follow chefs, keen cooks from all over the world, no meal or dish served at home or in one of Dubai’s top restaurants doesn’t get the Insta treament before being pushed on to my fork.

You can find me at @gasmarksix, and try not to look at my profile before yo have had a decent meal!

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HARD DOUGH BREAD & BUTTER PUDDING SERVES 6-8, PREP TIME 30 MINUTES, COOKING TIME 30-40 MINUTES, 180 DEGREES

INGREDIENTS

10oz butter, plus extra for greasing 1 small hard dough bread loaf 2oz sultanas 2 tsp cinnamon powder 12fl oz whole milk 2fl oz double cream 2 eggs 1oz granulated sugar Fresh grated nutmeg 1 tbsp of honey

METHOD

DESSERT CLASSICS

A modern twist on some classic childhood recipes, spark up some nostalgia with these easy to make delicious dessert 00 GASMARKSIX

Slice the hard dough loaf into medium slices, butter each one a cut in half. In a medium-sized pie dish lay the bread butter side up around the edge of the dish. Then add a layer of sultanas and a sprinkle of cinnamon. Repeat this until the dish is full, add another layer of sultanas and cinnamon and leave to one side. Warm the milk in the pan making sure it’s hot but doesn’t boil. In a bowl whisk the eggs and 3/4 of the sugar. Pour over the hot milk mix and stir. Now pour the custard over the bread layers the bread and grate over some nutmeg and add the remainder sugar. Drizzle the honey and leave to soak for one hour.

The bread will move so gently push the edges back into the dish. Preheat the oven to 180 degrees and cook for 30-40 minutes until the top is crisp golden brown. Then serve with hot custard or some whipped cream.

DESSERTS

DARK CHOCOLATE MOUSSE SERVES 4, PREP TIME 30 MINUTES, CONTAINS RAW EGGS

INGREDIENTS

2 bars 70% cocoa dark chocolate 4fl oz warm water 3 eggs (separated) 1½ oz caster sugar A little-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 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 to cool 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 soft 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.

PINEAPPLE & MANDERIN TRIFLE SERVES 4-6, PREP TIME 20 MINUTES

INGREDIENTS

1 tangerine jelly 5-6 pineapple rings 4 sponge fingers 3/4 pint vanilla custard 3/4 pint double cream Chocolate sprinkles

METHOD

Divide up the jelly block into a jug and add enough boiling water to cover the cubes.

Heat in the microwave for one minute, stir, and top up to a pint with cold water. In a medium-size glass dish, arrange the pineapple rings

around the edge of the bowl.

Fill the centre of the bowl with the sponge fingers.

Gently pour the jelly over the top and leave to set in the fridge. Meanwhile, make up the custard mix; instant or powdered, it doesn’t matter as long as it sets. Once the jelly has set, pour the cooled custard over the top and chill in the fridge. Whisk the double cream and spoon over the top of the set custard. Decorate with chocolate sprinkles.

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SALMON FISHCAKES SERVES 10, PREP TIME 45 MINUTES, COOKING TIME 45 MINUTES

INGREDIENTS

2 baking potatoes 2 large salmon fillets 2 ciabatta rolls 2 spring onions, chopped Handful of chopped coriander 1 tbsp green Thai curry paste 2 eggs 1 tsp dried dill

METHOD

Wash and cube the potatoes, leaving the skin on, and boil them in hot, salted water. In a frying pan, add some oil and shallow-fry the salmon fillets.

Season, and turn to cook evenly.

Once they’re cooked, remove the fillets from the heat and allow to cool. In a food processor, blitz the ciabatta rolls until they resemble fine breadcrumbs. Mash the potatoes in a large bowl and add the chopped onion, coriander and the Thai curry paste. Now peel off the skin from the salmon fillets and gently fold into the potato, trying not to break up the fish. Divide the mix into 10 pieces. Roll each piece into a ball and then flatten into small patties. When you have rolled all the mix, place the patties in the fridge to cool for 30 minutes.

Break the eggs into a bowl and whisk, then dip each of the patties into egg, then into the breadcrumbs. Place the patties on a baking tray and sprinkle with dried dill. Bake in the oven at 180 degrees celsius/gas mark 4 for 45 minutes, turning halfway through, until they are crispy golden brown. Now serve with sweet chilli sauce and some homemade fries.

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MAINS

POACHED SALMON WITH MANGE TOUTS SERVES 2, PREP TIME 15 MINUTES, COOKING TIME 20 MINUTES

INGREDIENTS

2 large skinned salmon fillets Dash of sesame oil 1 leek 1 clove of garlic Small piece of ginger 3 oz mange touts 1 can of coconut milk 1 tbsp of green curry paste Handful of coriander 1 tsp chilli flakes (optional)

METHOD

Wash the salmon fillets and place in a dish. Season, add a dash of sesame oil and chill in the fridge. Wash and chop the leeks, dice the garlic, slice the ginger and trim the mange touts. Gently heat some oil in a small wok and add the leeks, ginger and garlic. Stir the ingredients together until the leeks have softened, add the

coconut milk and heat, making sure it doesn’t boil. Stir in the curry paste and gently tip the salmon steaks into the wok.

Allow the fish to poach in the milk for 10-15 minutes. The fish will darken in colour and begin to flake slightly. Turn off the heat and allow the fish to stand for 30 minutes. Meanwhile, prepare some basmati rice.

Chop the coriander leaves and gently start to reheat the fish.

As it begins to simmer, add the mange touts. Don’t overcook the mange tout as they taste better with a slight crunch.

Finally, remove the fish steaks and place on a bed on basmati rice. Stir the coriander into the milk and heat for a few minutes. Pour the leeks and the sauce over the fish, sprinkle on some chilli flakes and serve.

GREEN CHICKEN CURRY SERVES 6, COOKING TIME 45 MINUTES

INGREDIENTS

3 chicken breasts 1 green pepper 1 red pepper 1 yellow pepper 5cms of fresh ginger 1 tin of coconut milk 2/3 tbsp of green curry paste A few chilli flakes (optional) 1/2 pint of chicken stock Handful of chopped coriander Oil for frying Sesame seed oil 1 medium leek Light soy sauce 3 tsp of all purpose seasoning

METHOD

Cut the chicken breasts into cubes and place into a bowl, pour over a little sesame oil and three teaspoonfuls of all-purpose seasoning, mix the ingredients together

season and place in the fridge.

Cut peppers into strips and cut the ginger into thin five centimetre pieces. Chop the coriander leaves and slice the spring onions. Heat some oil in a pan add the chicken and lightly brown. Add the peppers and cook until they soften.

Pour in the coconut milk and stir in 2-3 teaspoons of green curry paste. Leave to simmer for ten mins, check the taste and add more paste or chillies according to taste. Add the chicken stock, springs onions, ginger and a splash of light soy sauce, cover and simmer for 30 minutes. After 20 minutes add the chopped coriander and cook for another ten minutes then serve with steamed rice.

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KITCHEN ESSENTIALS DON’T BUY IT, HOME MAKE IT

FRESH BASIL PESTO

INGREDIENTS

1 large bunch of basil 4 tbsp of olive oil 2 tbsp of grated Parmesan 2 tbsp of pine nuts 1 garlic clove chopped Pinch of rock salt Zest of a 1/2 lemon

METHOD

Gently toast the pine nuts in a frying pan until golden, allow to cool. Place all the ingredients in a food processor and blitz until smooth .

Remove from the bowl and store in an airtight container in the fridge.

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PESTO, COURGETTE CHEESE ON TOAST SERVES 2, PREP TIME 10 MINUTES, GRILLING TIME 15-20 MINUTES

INGREDIENTS

4 slices of fresh bread 4 tsp of red pesto 1 tsp of garlic salt 1 courgette spiralized 1 tbsp of green pesto Handful of cheddar cheese Handful of mozzarella 2 tsp mixed dried herbs 4 sliced sundried tomatoes Grated parmesan to serve Balsamic gel to serve

METHOD

Preheat the grill, line a baking sheet with some baking parchment, arrange the four slices of bread on the tray and place under the grill.

Meanwhile, prepare the courgette in the spiralizer, place on some kitchen towel to soak up the moisture. Turn over the bread and toast for about three minutes. Place the courgette in a mixing bowl; add the pesto and garlic salt and mix. Remove the toasted bread the oven and add a teaspoon of red pesto to each slice, then cheese and courgette until the toast look stacked. Top with sundried tomatoes and mixed herbs, season and return to the grill.

When the cheese has melted and crisped up remove from the grill.

Place on a cooling tray top with parmesan cheese, torn basil and balsamic gel, then serve.

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DESSERTS

DELICIOUS DESSERTS

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BLUEBERRY & WHIPPED CREAM STACKED GLUTEN-FREE PANCAKES SERVES 4, PREP TIME 20 MINUTES, COOKING TIME 20 MINUTES

INGREDIENTS

3 tbsp of coconut oil 4oz gluten-free plain flour, sifted pinch of salt 2 eggs 5fl oz of milk, mixed with 3fl oz water 2 medium punnets of washed blueberries 3 tbsp of castor sugar 1/2 pint of whipped cream Icing sugar to dust

METHOD

Preheat the oven to 100 degrees.

In a small pan add two handfuls of blueberries, 1/4 pint of water and three tablespoons of sugar. Bring to the boil a simmer for 45-30 minutes until the liquid becomes syrupy.

Remove from the heat and allow to cool. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it.

Then begin whisking the eggs and

flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream.

Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan.

Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make around eight pancakes. Place a pancake on a plate and layer with cream and blueberries, repeat until all the pancakes are stacked. Finally, pour over the cooled blueberry syrup, and dust with icing sugar.

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DESSERTS

ICED LEMON DRIZZLE RING SERVE 8-10, PREP TIME 10 MINUTES, COOKING TIME 1 HOUR

METHOD

12oz self-raising flour 6 free-range eggs 12oz margarine 12oz caster sugar 1/2 tsp baking powder Zest of a lemon

FOR THE DECORATION

10 tbsp of icing sugar Juice of a lemon The zest of a lemon 1 tsp of yellow food colouring 4 squares of plain chocolate

METHOD

Preheat the oven to 180 degrees.

Cream the sugar, eggs and margarine in a food processor for five minutes. Sift the flour and baking powder into a separate bowl.

Add the zest of a lemon and

combine the ingredients for a further five minutes. Meanwhile, with a pastry brush thoroughly grease the Bundt cake tin. Remove the mixture from the food processor, pour into the tin. Tap the tin, so the mixture is evenly spread and place in the oven. While the cake is cooking, prepare the first layer of icing. Add four tablespoons of icing sugar to a bowl. Add, a few drops of lemon juice and mix, keep adding lemon juice until the icing is smooth in texture. After one hour, using a sharp blade, check the cake is cooked by pushing it into the sponge, if blade should be clean it’s done. Remove the cake from the oven and allow to cool for five minutes. Next, turn the cake onto a wire rack and cool. When cooled, spoon over the icing from the

outside into the centre. Sprinkle with lemon zest and allow to set while you prepare the yellow icing.

Add the remainder of the icing sugar to a bowl with one teaspoon of yellow food colouring, mix into a paste, adding a few drops of lemon juice until the mixture is smooth.

Repeat the icing process, spooning from outside to the centre. Leave to set while you melt the chocolate.

Add some water to a small pan and bring to the boil. Break the chocolate squares into a small glass bowl and place over the pan. When the chocolate is melted, remove from the heat and stand for a few minutes. Using the same technique, drizzle the sponge with chocolate.

Leave to cool in the fridge for an hour, then serve.

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DESSERTS

CHERRY ROCKY ROAD PREPARATION TIME 20 MINUTES, SERVES 10-12

INGREDIENTS

2 bars 70% cocoa chocolate 3 oz unsalted butter 1 tbsp golden syrup 15 ginger biscuits broken-up 15 glacĂŠ cherries 1 tbsp of mixed peel 3 handfuls of mini marshmallows 12cm deep baking tray 6 chunks of melted milk chocolate for decoration

METHOD

Heat some water in a pan and place a glass bowl over the top. Break the chocolate into the bowl, add the butter and syrup and allow to melt.

Break the ginger biscuits into small pieces into a mixing bowl, add the glacĂŠ cherries and mixed peel. After about 5-6 minutes, the chocolate should have become melted. Stir with a fork - the mixture should be silky smooth in texture. Remove from the heat and allow to cool for

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five minutes. Line a rectangle dish with some cling film, making sure there is excess over the edge of the tray. Pour the melted chocolate into the bowl coating all the ingredients.

Then add the marshmallows and mix. Now pour the mixture into the dish, flatten and even out - best done with a potato masher. Once the mix is flat and even place the dish in the fridge and allow to set for two hours. After two hours gently melt the milk chocolate chunks in the microwave for a minute, stir so there are no lumps. Remove the tray from the fridge, gently pull the cling film to release contents. Place on a wire tray on top of some baking parchment. Using a fork, drizzle the melted chocolate diagonally. Return to the fridge for 20 minutes, then with a sharp knife, cut in half then into rectangle strips and serve.

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DESSERTS DESSERTS

RICH CHOCOLATE, MORELLO CHERRY & STEM GINGER TIFFIN PREPARATION TIME 20 MINUTES, SERVES 10-12

INGREDIENTS

8 oz of 70% cocoa chocolate 3 oz unsalted butter 1 tbsp golden syrup 15 ginger biscuits 10 morello glacĂŠ cherries 5 pieces of stem ginger

METHOD

Heat some water in a pan and place a glass bowl over the top. Break up the chocolate into the bowl, add the butter and syrup and allow to melt.

In a large glass bowl, break up the ginger biscuits into small pieces.

Halve the cherries and cut the ginger into small squares, and add to the bowl. After about six minutes, the chocolate should have melted.

Stir with a wooden spoon - the mixture should be a silky texture.

Remove from the heat and allow to cool. Stir the chocolate into the ingredients in the bowl and mix.

Line a rectangle dish with some cling film, making sure there is excess over the edge of the dish.

Now pour in the chocolate and biscuit mixture. Flatten the mix into the corners - this is best done with a potato masher. Once the mix is flat and even place the dish into the fridge and allow to set for two hours. When the chocolate mix has set, gently pull the cling film to release the Tiffin. With a sharp knife, cut into small squares, and serve.

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KAHANDA KANDA

A TASTE OF SRI LANKA Ed quistrum fugiatia coreratia cum volut eostrum faceriae volupta volore natur auditi doloritis autenda pra duntet ut officipsapit et expliqu iditium

W

hat an amazing weekend!

I’ve just returned from a fantastic trip to Galle in Sri Lanka, just four hours from Dubai. I still have so much to write about, but on my last morning after feasting on some delicious local dishes over the weekend, head chef, Prasad Danushka was ready and prepared to give me a live demonstration of some of his favourite creations.

He runs the small but efficient kitchen at the gorgeous resort, Kahanda Kanda, one of Sri Lanka’s most stylish boutique hotels, with five-star service and nine very individual suites with breath-taking panoramic views over ten acres of tea plantations.

His kitchen may be compact, but it’s bursting with flavours and vibrant smells, with a team of just six he manages to cook

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the most delicious Sri Lankan dishes. I was too excited not to share some of his recipes. Once I’ve sourced the ingredients, cooked them myself in my Dubai kitchen I will post the results, so in the meantime here is how my cooking lesson went. What a weekend! I’ve just returned from a fantastic trip to Galle in Sri Lanka, just four hours from Dubai. I still have so much to write about, but on my last morning after

feasting on some delicious local dishes over the weekend, head chef, Prasad Danushka was ready and prepared to give me a live demonstration of some of his favourite creations.

He runs the small but efficient kitchen at the gorgeous resort, Kahanda Kanda, one of Sri Lanka’s most stylish boutique hotels, with five-star service and nine very individual suites with breath-taking panoramic views over ten acres of tea plantations.

His kitchen may be compact, but it’s bursting with flavours and vibrant smells, with a team of just six he manages to cook the most delicious Sri Lankan dishes. I was too excited not to share some of his recipes. Once I’d sourced the ingredients, cooked them myself in my Dubai kitchen I posted the results, and the dinner invitations followed.

TRAVEL & COOKING

AUBERGINE CURRY SERVES 2, PREP TIME 15 MINUTES, COOKING TIME 20 MINUTES

INGREDIENTS

1 tbsp of vegetable oil 1 roughly chopped red onion 4 cloves of garlic 6 5cm strips of fresh pandan leave 1 1/2 curry leaves, crushed 6 cinnamon sticks whole 1 tsp of crushed cardamom seeds 2 tsp curry powder 1 tsp chilli powder 1 tsp turmeric 2 chopped tomatoes 4 cups of coconut milk 6 mini aubergines, deep-fried and cooled 1 tsp of sugar 1 tsp salt 1/2 juice of a lime

METHOD

Heat the oil in a pan, then add the roughly chopped onions and garlic.

Add the dry ingredients in the order above, stirring well at each stage.

Pour in the coconut milk and stir.

Add the deep-fried aubergines and simmer on a medium heat five minutes. Add the salt, sugar and squeeze in the lime. Simmer for another five minutes and then serve.

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CHICKEN CURRY SERVES 2, PREP TIME 15 MINUTES, COOKING TIME 20 MINUTES

INGREDIENTS

1 roughly chopped red onion 4 chopped garlic cloves 6 5cm strips of fresh pandan leave 1 tsp of crushed cardamom 6 sticks of cinnamon whole 2 large chicken breasts, cubed 1 tsp of salt 2 chopped fresh tomatoes 2 tsp curry powder 1 tsp turmeric 1 tsp chilli powder 4 cups of coconut milk

METHOD

Heat the oil in a large pan add the onion and garlic, break in the pandan leaves then add cinnamon sticks, followed by the crushed cardamom and stir. Next add chicken and brown, making sure the meat’s coated with the spices and onion. Add salt. Next add the chopped tomatoes, curry powder, turmeric and chilli powder and stir.

Finally add the coconut milk, cover and simmer for ten minutes.

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TRAVEL & COOKING

DHAL CURRY SERVES 2, PREP TIME 15 MINUTES, COOKING TIME 20 MINUTES

INGREDIENTS

2 tbsp vegetable oil 1 roughly chopped red onion 4 cloves of garlic 6 5cm strips of fresh pandan leave 4 sticks of cinnamon whole 2 tsp of fenugreek seeds 2 tsp crushed cardamom 2 tsp mustard and cumin seeds crushed 2 tsp of curry powder 1 tsp of chilli powder 1 tsp of turmeric 400g of soaked lentils 2 fresh chopped tomatoes 2 cups of water 1 cup of coconut milk 1 tsp salt

METHOD

Heat the oil in a large pan, add the chopped onions and garlic, then cook until softened. Now add all the dry spices and stir, coating the onions. Next add the soaked lentils and chopped tomatoes, the water and coconut milk. Season and simmer for 5-10 minutes until the dhal looks yellow in colour. Remove from the heat and serve.

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REVIEWS

MARKET ON THE TERRACE, DUBAI

M

aking an early start on a Friday is well worth the effort.

One of the highlights of my weekend is the farmers’ market, Downtown Dubai. Originally founded by the organic café and deli Baker & Spice Dubai the weekly market sells locally produced organic vegetables, fruit, herbs, eggs, honey and breads. Picked and collected by the farmers that morning, since 2008 the market supports local farmers who sell their freshly harvested produce, many of the main local supermarkets import fruit and vegetables from overseas which means increased prices and chemically treated produce that doesn’t have the shelf life compared to locally grown produce. I love the vibe of the market you can smell, taste, and touch the produce the vendors are more than happy to suggest cooking tips and often I’ve been given that extra six eggs, or my order double but still charged the regular amount. My last visit I grabbed some aubergines, courgettes and onions, I love using courgette to make pasta.

Located behind the Raj hotel, there is plenty of free parking, Skate Park for the kids.

The market takes place every Friday, from 9am to 1pm, until the end of the growing season in May. Hentio dolenis vel iur acepta cullo venis ea as veniet odi ommodit et verferu mquibus volendam, qui consequam ad expel ipidiorunt omnis et alitatum sum

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HALLOUMI & PESTO AUBERGINE ROLLS IN RED PEPPER TOMATO SAUCE SERVES 2, PREP TIME 15 MINUTES, COOKING TIME 20 MINUTES

INGERIDENTS

FOR THE ROLLS 2-3 tbsp of olive oil 2 thinly sliced aubergines 1 block of halloumi cheese 4 tbsp fresh pesto FOR THE SAUCE 1 tbsp of olive oil ½ onion chopped 1 garlic clove chopped 1 tin of chopped tomatoes 1 vegetable stock cube 1 red pepper diced 4 sprigs of thyme ½ glass of red wine (optional) Salt & pepper

METHOD

Heat some oil in a pan, add the garlic and onion and start to soften. Next add the chopped tomatoes, stock cube, red wine and thyme, season and simmer for 20 minutes on a low heat. Next, prepare the aubergine, brush each slice with oil and place on a hot griddle pan. When the aubergine starts to soften, remove from the pan and set to one side. Slice the halloumi and grill for a minute on each side. Remove the sauce from

the heat. Set out the aubergine slices and layer each one with pesto. Place a piece of cheese at one end of the slice and roll, repeat this for all the slices. Bring the sauce back to a simmer, then place the rolls on top of the sauce, cover and allow to heat for a few minutes. Remove the pan from the heat and serve topped with some basil leaves.

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HAPPY MEALS

Ed quistrum fugiatia coreratia cum volut eostrum faceriae

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FAST FOOD

SPICY CHEESE BURGERS SERVES 4, PREP TIME 20 MINUTES, COOKING TIME 20 MINUTES

VEGETARIAN PORTOBELLO MUSHROOM & HALLOUMI BAGELS

INGREDIENTS

SERVES 2, PREP TIME 20 MINUTES, COOKING TIME 15 MINUTES

12oz minced beef 1 red onion 6 cream crackers, crushed 1 tsp garlic powder 1/2 tsp chilli flakes 1 tsp chopped rosemary 1 egg 4 burger rolls 4 fried eggs (optional) FOR THE FILLING Cucumber ribbons Tomato ketchup French’s mustard Cheese slices Pickled gherkins Mayonnaise Sliced tomatoes Sliced onion

METHOD

Break up the minced beef into a large bowl. Grate in the red onion and season. Crush the cream crackers in a plastic bag and mix them into the meat

with a fork. Next add the garlic powder, chilli flakes and chopped rosemary. Crack in the egg and combine. Add a little water if the mixture is too dry. Now divide the meat into four equal parts and roll into balls, pressing firmly. Form the balls into even round patties and chill in the fridge for 30 minutes. Next, slice the burger rolls and with a vegetable peeler slice off strips of cucumber. Heat some oil in a pan and cook the meat patties until brown - the time will depend on how well you want the meat cooked. While the patties are cooking, lightly toast the rolls. Add the condiments and stack the burgers with cheese, pickled gherkins and tomatoes, top with a fried egg.

INGREDIENTS

2 sesame seed bagels 2 Portobello mushrooms 1 small block of Halloumi cheese TO SERVE 1/2 red onion sliced 1 small cucumber sliced into ribbons 1 large tomato sliced 8-10 jalapenos Mayonnaise Ketchup

low as the cheese can burn quickly. Cook for 2-3 minutes on each side. Next prepare all the serving ingredients, toast the bagels or brown in a dry griddle pan. Place the bagels on plates add a dollop of mayonnaise and ketchup, and then cucumber and tomato.

Top with the mushrooms, onion, halloumi and jalapenos.

METHOD

Heat some oil in a griddle pan.

Wash the mushrooms and remove the stalks, then place in the pan and lower the heat, cook for about 4-5 minutes on each side. In another pan gently heat some oil, cut halloumi cheese into slices and place in the pan, keep the heat

SERVES 4, PREP TIME 15 MINUTES, COOKING TIME 45 MINUTES

SPATCHCOCK JERK CHICKEN WITH SWEET POTATO FRIES & COLESLAW

INGREDIENTS

SERVES 4, PREP TIME 25 MINUTS, COOKING TIME 1 HOUR 15

SPICY CHICKEN GOUJONS 2 large chicken breasts 1 tsp all-purpose seasoning 2 ciabatta rolls 1 tsp mixed herbs 1/2 tsp garlic powder 1 egg

METHOD

Slice the chicken into thin strips, place in a bowl and sprinkle with the all-purpose seasoning. Blitz the ciabatta in a food processor until it resembles fine crumbs. Pour the crumbs into a bowl, season, and add the mixed herbs and garlic powder. In another bowl, whisk the egg.

Lightly grease an ovenproof dish and pre-heat the oven to 180 degrees celsius. Piece by piece, dip the chicken in the egg, then roll it in the breadcrumbs and place into the ovenproof dish. Once all

the chicken is coated, cook in the oven for about 45 minutes, until the breadcrumbs are a golden brown. Season with salt and pepper, and serve with lemon wedges and ketchup.

INGREDIENTS

1 large chicken 1 tbsp of jerk paste 1 tbs of dry jerk dry seasoning 1 lime 1 spring onion FOR THE COLESLAW 3 large carrots 1 leek 3 tbsp of mayonnaise FOR THE FRIES 2 sweet potatoes 1/2 pint of vegetable oil for frying Rock salt

METHOD

Place the chicken in an oven proof a dish and prick all over with a fork. Brush on some jerk seasoning according to taste, then sprinkle with the jerk powder season. Cover with foil and place in the oven for 45

minutes. Meanwhile, peel the sweet potatoes and cut into thin strips, about 3mm wide.

Place them in a bowl of water and add a squeeze of lime juice. Grate the carrots on a coarse grater, finely chop the leeks and place in a bowl.

Season and stir in the mayonnaise and chill in the fridge. After 45 minutes remove the foil from the chicken and turn it over and place back in the oven for 15 minutes. After the 15 minutes turn the chicken back over and baste, stick a fork in the side of the chicken if the liquid runs clear, then the chicken’s cooked. Leave to stand while you prepare the fries. Heat the oil in a small wok or pan, remove the potato strips from the water and dry off GASMARKSIX00

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