Gms the magazine

2017 #01 2016

GASMARKSIX

CHICKEN 8 WAYS

IT’S ABOUT MAKING FOOD JUST THAT BIT EASIER...

TRAVEL

A TASTE OF SRI LANKA

Learning the secrets of local authentic cuisine

COOKING FRESH FROM THE MARKET GASMARKSIX.net

DELICIOUS DESSERTS

Show stopping sweet creations that will melt in your mouth GASMARKSIX

1

ED’S LETTER

WELCOME TO GMS

F

ood has always been an important part of my life.

I grew up in a multicultural family in the UK, and in our home there was no such thing as junk food – everything was cooked from scratch using home-grown or locally sourced ingredients. That meant the dishes we made – from Jamaican curries to traditional Sunday roasts – were a labour of love. They’d sizzle in the oven or simmer on the hob, sometimes for hours, but always tasted so wonderful, it was worth all the effort.

I’ve never lost that passion for good food and cooking, and throughout my career as a magazine art director, I’ve spent almost all my spare time making my favourite dishes for family and friends, and learning as much as I can along the way.

As a designer, I’ve been lucky enough to work with many talented chefs over the years, and picked up loads of cooking tips and ideas. I’ve also travelled a lot: learning to make red curries in Thailand, local fish dishes on a Goan beach, and authentic Sri Lankan breakfasts has not only given me a great insight into global cuisine, but given my versions of these great dishes a distinctly authentic taste.

I now live in Dubai – quite literally a melting pot of cultures and recipes from around the world. One moment I can be enjoying the tastiest shwarma in bustling Bur Dubai, or picking up fresh supplies at the weekend farmers’ market, the next I’m reviewing an international brunch or eight-course dinner (yes, really!) at a Michelinstar Italian restaurant, or sampling delicious Indian delicacies made by my colleagues.

Sharing a recipe is like sharing a best-kept secret, which is why I started my website gasmarksix. My love of graphic design and photography has made the creation of this, my first magazine, even more of a passion. I cook, style and photograph all the recipes you see here - just made and snapped in my apartment - alongside easy instructions and tips: my aim is to make cooking good food just that bit easier for everyone.

My culinary repertoire – and ingredients cupboard! – has grown considerably and I’m thoroughly enjoying my ongoing foodie journey. I hope you will, too! I would love you to share your food experiences with me – both good and bad! Just drop me a line at gasmarksix@yahoo.com or follow me on Instagram, Twitter or Facebook Let’s get cooking!

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CONTENTS

02 WELCOME TO GMS

04 GMS ON INSTAGRAM

My favourite place to share food images and connect with fellow foodies

05 8 WAYS WITH CHICKEN

Whether it’s a quick mid-week supper, or something a bit more special, this is your go-to bird for fabulous dishes

06 JERK CHICKEN WITH MINTED YOGHURT & FRESH LIME 08 SPICY CHICKEN WITH OKRA & TOMATO RICE 10 STICKY SWEET CHICKEN WINGS 12 POACHED ROSEMARY & THYME CHICKEN WITH FRESH PESTO TAGLIATELLE

22 A TASTE OF SRI LANKA

14 SPICY SWEET BLACKENED CHICKEN LEGS

26 BLUEBERRY & WHIPPED CREAM STACKED GLUTEN-FREE PANCAKES

16 SPICY CHINESE CHICKEN SALAD

Conjure up the flavours and aromas of this island nation’s cuisine in your own kitchen

Show stopping sweet creations that will melt in your mouth

18 CHICKEN & PEPPER SKEWERS

28 ICED LEMON DRIZZLE RING

20 CHICKEN & VEGETABLE STIR FRY

30 RICH CHOCOLATE, MORELLO CHERRY & STEM GINGER TIFFIN

21 REVIEWS

My round-up of Dubai’s top restaurants

ON THE COVER Iced lemon drizzle sponge ring, page 28 RECIPES, DESIGN, STYLING & PHOTOGRAPHY Mark Setchfield COPY EDITOR Sharon Parsons DESIGN marksetchfield.com

32 CHERRY ROCKY ROAD 34 DESSERT CLASSICS

A modern twist on some classic childhood recipes - spark up some nostalgia with these easy-to-make desserts

36 MARKET ON THE TERRACE Fresh from the market to the table

38 THAI SPICE

Bring together an alchemy of beautiful flavours with these tastebud-tingling recipes

40 PERFECT PESTO

The all-time classic to a taste sensation

42 HAPPY MEALS

Fast food for all the family to share GASMARKSIX 3

SOCIAL MEDIA

@GASMARKSIX

Instgram is my favourite place to share my food images - I feel there is a real sense of community among food lovers, and I follow chefs and keen cooks from all over the world. When it comes to my own instagram account, no dish served at home or in cafĂŠs or restaurants gets the Insta treatment before being pushed on to my fork and tasted...

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

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MAINS

CHICKEN 8 WAYS Whether it’s a quick mid-week supper, or something a bit more special, this is your go-to bird for fabulous dishes

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MAINS

JERK CHICKEN WITH MINTED 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 1 tsp cinnamon 1 tsp cayenne pepper 2 tsp of allspice 1 tbsp of fresh 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 TO SERVE Juice of a lime

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.

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

FOR THE MARINADE Pour in the lime juice into a jug, then add the zest, spices, thyme leaves, grated ginger, sugar, honey and ketchup. Mix and season well, then 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, then place the bird on the centre shelf, and cook for 45 minutes, basting 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 the juice of a lime, add the remainder of the chopped mint and serve with the minted 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 tsp cayenne pepper 3 chicken stock cubes 4 sprigs of fresh thyme 1 tin of chopped tomatoes 1 tin 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 thighs 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 1 lime, plus wedges to serve Handful of chopped coriander 3 wooden skewers (soak in cold water for 20 minutes before use)

METHOD

Preheat the oven to 180 degrees.

Wash and trim chicken, then push the skewers through the wings, then place on an oiled baking tray. Place all the remaining ingredients in a pan over a medium heat and stir until the sugar dissolves. Turn down the heat and simmer for 15 minutes.

Next, pour the sauce over the chicken. Place the tray in the oven for 45 minutes, basting occasionally.

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

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MAINS

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 the chicken, garlic and herbs into a bowl and mix well. Lay out two layers of cling-wrap, about 20cm long, and spoon the mixture in a line along it. Fold the cling-wrap over and roll, then tie one end and

push out any excess air. Tie the other end firmly, then cover with another two layers of cling-wrap, tying in the same way. Drop in to 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-wrap and slice into 2cm slices. Heat a splash of oil in a pan and fry 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 FOR THE MARINADE 1 bunch of fresh coriander (keep some leaves to serve) Juice of 2 limes and zest (keep the shells to grill and serve alongside) 3 tbsp of honey 2 red chilli peppers, deseeded and sliced (keep 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 legs and

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make deep cuts across the flesh.

Place the marinade ingredients into a food processor and blitz into a smooth paste. Arrange the chicken in a baking 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, transfer to another dish and keep warm. Pour the excess marinade from the dish into a small bowl. Heat a griddle pan, then add the chicken with the halved lime shells. Brush with the remaining marinade and grill on both sides.

When the chicken starts to blacken remove from the grill pan and serve with remaining chopped coriander, grilled limes and chilli.

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MAINS

SPICY CHINESE CHICKEN SALAD SERVES 2, PREP TIME 10 MINUTES

INGREDIENTS

1 tbsp of oil 2 grilled chicken breasts, 1 tbsp Chinese five spice 4 iceberg lettuce leaves 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 chilli Salt and pepper Sesame oil to serve Dash of green chilli sauce, to serve

METHOD

Heat some oil in a pan and gently grill the chicken. Add the Chinese five spice and cook evenly on both sides. Remove from the heat and allow to cool. Wash and place the leaves in two small bowls to form cups. Layer in the pepper, carrots, cabbage, and bean sprouts. Slice the grilled chicken and add to the lettuce cups. Top with coriander, chilli, 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 Slices of red onion to serve 4 kebab skewers (soak in cold water for 20 minutes before use)

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 meat and vegetables on to 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, salt and pepper. Cook, occasionally turning so the chicken is evenly cooked, then 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 2 garlic cloves, chopped 1 red onion, sliced Thumb-size piece of fresh 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 and sugar snaps 1 vegetable stock cube

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Carton of mixed mushrooms Handful of coriander stalks (keep some leaves to serve) 2 red chillies, chopped 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 all the chicken is coated. (This 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 on a 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. 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 the stock cube.

Stir for a few more minutes and finally add the mushrooms - these will take a short time to soften - and the coriander stalks. Check the other vegetables are crisp, then remove wok from the heat. Top with remaining coriander leaves and chopped chilli. Serve with some steamed basmati rice.

REVIEWS FISH DUBAI AT LE MERIDIEN, MINA SEYAHI BEACH RESORT Bringing the vibe 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, it 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 you’ve 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 a fragrant beef tenderloin casserole. It’s undoubtedly my latest chilled Dubai hangout – great atmosphere, fantastic food, and a what a place to enjoy the sunset!

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-11.30pm; Fri-Sat noon-6.30pm

PURE DELICACIES, PURE SKY LOUNGE, HILTON, JBR

FRESH FLAVOURS AT COCKTAIL KITCHEN, JLT 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, interesting and delicious. My absolute favourite nibble when I last visited was the olive all’ascolana - a snack of green olives stuffed with mince, breaded and deep-fried. It was like a party of flavours and textures in my mouth. These little beauties were followed by a starter of oyster mushrooms, grilled with rosemary marinade, wilted greens and topped with homemade potato crisps, followed by a main course of perfectly seasoned roasted chicken served on silky smooth butternut and clementine purée with sugar snaps and honey. And for dessert? It had to be the ricotta and berry cake - oh, wow. This was a flavour party for one that I didn’t want to end!

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

Sharing is caring, but when it comes to the delicious dishes on offer at the Hilton JBR’s Sky lounge and Dining, you may want to think again. The ‘Pure Experience’ menu is a panAsian smorgasbord of six dishes such as scallop zucchini salad, beetroot carpaccio and corn-fed chicken, and justifies a little 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 fruit: it’s almost too lovely to eat but you’ll regret it if you don’t. Go on - it’s nice to share...

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

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KAHANDA KANDA

A TASTE OF SRI LANKA

Conjure up the flavours and aromas of this island nation’s cuisine in your own kitchen. With a little help from a local chef, Mark Setchfield shows you how

I

have always wanted to visit Sri Lanka, and I recently got my chance. A mere four-hour flight from Dubai, it makes a great getaway for a long weekend.

On my short trip to the beautiful island, I stayed at Kahanda Kanda – which means ‘Yellow Moon Mountain’ – a hotel just outside the former colonial town of Galle.

Kahanda Kanda, one of Sri Lanka’s most stylish boutique hotels, offers five-star service in its nine individual suites with breath-taking panoramic views over 10 acres of tea plantations.

The colonial-style resort was designed

by British owner George Copper, the brains behind this unique concept.

The focus is primarily on relaxation, stunning views and the show-stopping infinity pool. My primary focus though,

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along with the lush views, was the food.

After spending the weekend feasting on delicious local dishes, I was lucky enough to be invited into head chef Prasad Danushka’s kitchen, where all the fantastic meals are prepared. Keen to find out how the incredible food was created, I was thrilled when he agreed to give me a demonstration making some of his favourite dishes.

He runs the small but efficient kitchen at the resort, and it may be compact, but it’s bursting with vibrant aromas and flavours. Working with a team of just six, he manages to serve up the best of Sri Lankan cuisine.

Prasad talked me through the four dishes we would be cooking. First up was the Sri Lankan staple, egg hoppers – a thin rice flour and coconut pancake served with a soft egg in the middle. It’s not the easiest

of things to make, but keen to show off my kitchen skills, I made my attempt. Heating oil over a high heat, I added the batter, rotating the hopper pan, a small wok-style vessel called an appachatti. Then Prasad told me to break in the egg, allowing it to cook until it was soft, and with that, I had made my first hopper.

Happy with my results, I moved on to the remaining three dishes – aubergine curry, chicken curry and dhal. Taking notes, I promised to recreate these once I returned to Dubai.

Finding the ingredients was a bit of a challenge, but after several visits to stores across Dubai, my shopping list was complete.

Back at GMS’s kitchen, following my written instructions, I made the dishes, and here are the results. However, I’m still working on my hopper technique.

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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DESSERTS

DELICIOUS DESSERTS Show stopping sweet creations that will melt in your mouth

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

INGREDIENTS

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

METHOD

Preheat the oven to 100 degrees.

Put two handfuls of blueberries, 1/4 pint of water and caster sugar in a small pan. Bring to the boil, then lower the heat and 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 centre, break the eggs into it, then begin whisking the

eggs to make a batter. Now 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, then add 3 tbsp of the batter to the pan. Tip the mixture around to get an even layer.

After 30 seconds, lift the edge of the pancake 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, then slide on to a plate and place in a warm oven. Repeat the process: you should make around eight pancakes. To serve, place a pancake on a plate, layer with cream and blueberries, then 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

INGREDIENTS

12oz caster sugar 6 free-range eggs 12oz margarine 12oz self-raising flour 1/2 tsp baking powder Zest of a lemon FOR THE DECORATION 10 tbsp of icing sugar Juice and zest of a lemon 1 tsp of yellow food colouring 4 squares of 70% cocoa plain chocolate 25cm Bundt cake tin

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 lemon zest, combine thoroughly then fold into creamed mixture. Process for a further five

minutes. Meanwhile thoroughly grease the Bundt cake tin using a pastry brush. Pour the mixture into the tin so that it is evenly spread and place in the oven. While the cake is cooking, prepare the first layer of icing: sift 4 tbsp of the icing sugar into a bowl, add a few drops of lemon juice and mix well. Keep adding lemon juice until the icing is smooth in texture (keep a little juice aside for later). After an hour, check the cake is cooked by pushing a sharp knife into the sponge - if the blade is clean, it’s done. Remove from the oven and allow to stand for five minutes, before turning the cake on to a wire rack and leaving to cool thoroughly. Spoon the icing from the outside into the centre of the cake, then 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 the yellow food colouring, mix to a paste, adding the remaining 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. Place a small pan with a little water over the heat and bring to the boil. Break the chocolate squares into a small glass bowl and place over the pan making sure that the bowl does not touch the water. When the chocolate is melted, remove from the heat and let stand for a few minutes. Using the same technique, drizzle the sponge with the chocolate.

Leave to cool in the fridge for an hour. Bring to room temperature before serving.

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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 plain chocolate 3 oz unsalted butter 1 tbsp golden syrup 15 ginger biscuits 10 morello glacĂŠ cherries 5 pieces of stem ginger 20cm square baking dish

METHOD

Heat a little water in a pan, then place a glass bowl over the to, making sure it doesn’t touch the water. Break the chocolate into the bowl, add the butter and syrup and allow to melt. In a large glass bowl, break the ginger biscuits into chunks. Halve the cherries, cut the ginger into small squares, and add to the bowl. After about six minutes stir the melted chocolate with a wooden spoon - it should have a silky texture. Remove from the heat and allow to cool, then add to the biscuit mixture and combine well.

Line a dish with some cling wrap, making sure there is excess over the edge, then pour in the mixture.

Smooth and flatten, pushing the mix into the corners of the dish - this is best done with a potato masher then place the dish in the fridge and allow to set for two hours. When set, gently lift the cling wrap by the edges to release the tiffin from the dish. With a sharp knife, cut into strips, and 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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JAMAICAN HARD DOUGH BREAD & BUTTER PUDDING SERVES 6-8, PREP TIME 30 MINUTES, COOKING TIME 30-40 MINUTES

INGREDIENTS

1 small hard dough bread loaf* 10oz butter, plus extra for greasing 4oz sultanas 3 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 desserts 34 GASMARKSIX

Slice the hard dough loaf into medium slices, butter each one and cut in half. In a mediumsized pie dish, lay the bread butter-side up in the base, and around the edges of the dish.

Then sprinkle over some sultanas and a little cinnamon, before adding another layer of bread and repeating the process until the dish is full. Top with a final sprinkle 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, grate over some nutmeg and add the remaining sugar. Drizzle the honey on top 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. Serve with hot custard or some whipped cream. *Hard bread dough is a traditional West Indian loaf, available from most stores.

DESSERTS

DARK CHOCOLATE MOUSSE SERVES 4, PREP TIME 30 MINUTES

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 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 to cool for 2-3 minutes. Add

three egg yolks (keeping the whites) and mix: the mixture should be smooth and glossy, so 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 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 wrap and chill in the fridge for 2 hours. Finally, pipe a small blob of cream in the centre of each and dust with some cocoa powder.

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

INGREDIENTS

1 tangerine jelly 5-6 tinned pineapple rings 4 sponge fingers 1 small tin mandarin segments 1 pkt instant custard 3/4 pint double cream Chocolate sprinkles

METHOD

Break 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.

Place the sponge fingers on the bottom, then add the mandarin segments. Gently pour the jelly over the top and leave to set in the fridge.

Meanwhile, make up the custard mix and allow to cool. Once the jelly has set, pour the 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 and serve.

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SHOPPING

MARKET ON THE TERRACE, DUBAI

S

etting out early on a Friday morning - the start of the UAE weekend - is well worth the effort. One of the highlights is the farmers’ market based in Downtown Dubai. Originally founded by the organic café and deli Baker & Spice in 2010, the weekly market sells locally produced organic vegetables, fruit, herbs, eggs, honey, bread and much more.

The aim of the market is to support local farmers who sell their freshly harvested produce: many of the local supermarkets import food from overseas which means increased prices and chemically treated food. This is so different.

I love the vibe of the market with its buzzy atmosphere, fabulous produce and enthusiastic vendors that are more than happy to suggest great cooking tips. On my last visit I grabbed some aubergines, courgettes, tomatoes and onions to make this vibrant vegetarian dish, see right.

Located just behind the Raj hotel, there is plenty of free parking and a skate park for the kids, making it a really easy destination for all the family The Farmers’ Market takes place every Friday, Bay Avenue Park, Business Bay from 9am to 1pm, until the end of the growing season in May. @TheFarmersMarketOnTheTerrace Call 04 427 9856

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

INGREDIENTS

2 baking potatoes 2 large salmon fillets, skin on 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, gently flake and fold into the potato mixture. Divide the mix into 10 pieces. Roll each one in to a ball and then flatten in to 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, 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 for 45 minutes, turning halfway through, until they are crisp and golden brown. Serve with sweet chilli sauce and some homemade fries.

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Bring together an alchemy of beautiful flavours with these tastebud-tingling recipes

MAINS

POACHED SALMON WITH MANGE TOUT 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 fresh ginger Large handful of mange tout 1 can coconut milk 1 tbsp of green curry paste Handful of coriander, chopped 1 tsp chilli flakes Basmati rice, to serve

METHOD

Arrange the salmon fillets and place in a dish. Season, add sesame oil and chill in the fridge. Wash and chop the leeks, dice the garlic, slice the ginger and trim the mange tout. 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 place the salmon steaks in 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 to stand for 30 minutes, then gently start to reheat the fish. As it begins to simmer, add the mange tout, but don’t overcook so it retains a slight crunch. Finally, remove the fish steaks and place on a bed of steamed basmati rice.

Stir the coriander into the milk and heat for a few minutes.

Pour 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 Sesame oil 3 tsp all-purpose seasoning Salt and pepper 1 green pepper 1 red pepper 1 yellow pepper 5cm piece fresh ginger 1 bunch spring onions, sliced Oil for frying Handful coriander leaves, chopped 1 tin of coconut milk 2/3 tbsp of green curry paste A few chilli flakes (optional) 1/2 pint of chicken stock Light soy sauce

METHOD

Cut the chicken breasts in to cubes and place in a bowl, pour over a little sesame oil and the all-purpose seasoning, then mix

together well, season and place in the fridge. Cut peppers into strips, chop the ginger into five one-centimetre pieces, 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 tbsp of green curry paste.

Leave to simmer for 10 mins, check the taste and add more paste and chilli flakes according to taste. Add the chicken stock, spring onions, ginger and a splash of light soy sauce, cover and simmer for z30 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, MAKE IT

PERFECT PESTO

From the all-time classic to a taste sensation

CLASSIC PESTO INGREDIENTS

2 tbsp of pine nuts 1 large bunch of basil 4 tbsp of olive oil 2 tbsp of grated Parmesan 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 processor and blitz until smooth . Remove and store in an airtight container in the fridge until ready to serve with toasted sougdough bread.WW 40 GASMARKSIX

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

INGREDIENTS

4 slices of fresh bread 1 courgette, spiralized 4 tsp of red pesto 1 tbsp of green pesto 1 tsp of garlic salt Handful of Cheddar cheese, grated Handful of Parmesan, grated (keep some for serving) 2 tsp mixed dried herbs 4 sliced sundried tomatoes Balsamic gel to serve

METHOD

Preheat the grill, line a baking sheet with some baking parchment, arrange the bread on the tray and place under the grill for about three minutes each side. Meanwhile, after preparing the courgette in the spiralizer, pat with some kitchen towel to soak up the moisture, then place in a mixing bowl; add the pesto and garlic salt and mix well.

Remove the toasted bread, spread a teaspoon of red pesto on each slice, then add cheese and courgette until the toast is stacked. Top with sundried tomatoes and mixed herbs, season and return to the grill.

When the cheese has melted and crisped up, remove, then sprinkle with remaining parmesan cheese, add torn basil and balsamic gel, and serve at once.

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HAPPY MEALS Fast food for all the family to share

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FAST FOOD

VEGETARIAN PORTOBELLO MUSHROOM & HALLOUMI BAGELS SERVES 2, PREP TIME 20 MINUTES, COOKING TIME 15 MINUTES

INGREDIENTS

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

Cook for 2-3 minutes on each side. Next, prepare all the serving ingredients, and toast the bagels under the grill or 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 jalapeños.

METHOD

Heat some oil in a griddle pan.

Wash the mushrooms and remove the stalks, add to the pan, lower the heat and cook for about 4-5 minutes on each side. In another pan gently heat some oil, cut the halloumi cheese into slices and add to the pan (keep the heat low as the cheese can burn quickly).

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

INGREDIENTS

12oz minced beef 1 red onion 6 cream crackers 1 tsp garlic powder 1/2 tsp chilli flakes 1 tsp chopped fresh 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

JERK CHICKEN WITH FRIES & SLAW

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. Flatten into even round patties about 3 centimetres thick and chill in the fridge for 30 minutes. Next, slice the burger rolls and with a vegetable peeler slice off strips of cucumber Heat a little oil in a pan and cook the meat patties until brown - the time will depend on how well done you want the meat. While that’s happening, lightly toast the rolls. Add a dash of ketchup and mustard, then stack the burgers with cheese, pickled gherkins, mayonnaise, tomatoes and onions. Top with a fried egg.

SPICY CHICKEN GOUJONS

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

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

1 large chicken 1 tbsp of jerk paste 1 tbs of jerk dry seasoning FOR THE FRIES 2 sweet potatoes Juice of a lime 1 pint of vegetable oil for frying Rock salt FOR THE COLESLAW 3 large carrots 1 leek 3 tbsp of mayonnaise 1 spring onion and juice of one lime to serve

2 large chicken breasts 1 tsp all-purpose seasoning 2 ciabatta rolls 1 tsp mixed herbs 1/2 tsp garlic powder 1 egg Lemon wedges and ketchup, to serve

METHOD

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

Meanwhile, peel the sweet potatoes and cut into thin strips, about 3mm wide. Put them in a bowl of water and add a squeeze

of lime juice. Now make the coleslaw: grate the carrots on a coarse grater, finely chop the leeks and place in a bowl.

Season, stir in the mayonnaise and chill in the fridge. After 45 minutes remove the foil from the chicken, turn it over, baste and place back in the oven for 15 minutes. Turn the chicken back over, baste again then stick a fork in the side of the chicken: if the liquid runs clear, it’s cooked.

Leave to stand while you prepare the fries. Heat the oil in a small wok or pan, about 2/3 full, remove the potato strips from the water and dry off the excess with a kitchen towel. Fry until they are golden brown, then place on some kitchen towel to soak up any excess grease, and season with sea salt. Place the chicken on a serving plate, sprinkle with the chopped spring onion add a squeeze of lime juice and serve with the coleslaw and fries.

METHOD

Pre-heat the oven to 180 degrees. Slice the chicken into thin strips, place in a bowl and sprinkle with the all-purpose seasoning. Blitz the ciabatta rolls in a food processor until they resemble fine breadcrumbs. Pour into a bowl, season, and add the mixed herbs and garlic powder. In another bowl, whisk the egg, and lightly grease an oven-proof dish. Piece by piece, dip the chicken strips in the egg, then roll it in the breadcrumbs and place into the dish. Once all the chicken

pieces are coated, place in the oven for about 45 minutes until the breadcrumbs are crisp and golden brown. Season with salt and pepper, and serve with lemon wedges and ketchup.

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