The Red Book by Vahiju PC

www.iffco.com

Commissioned by

IFFCO Team

Culinary Team

Editorial Team

IFFCO Group United Arab Emirates

Sudhakar Gupta Michael Palmer Fernanda Giuntini Niaz Hamza Kamal Das

Uwe Micheel Diyan Manjula De Silva David Amirtharaj Elmer O. Mancera Amila Rupasinghe Sombun Phongsri Dammika Herath Dejun Fu

Aquin George Amaresh Bhaskaran Vahiju PC Olivia Jones Camila Lopez

Group corporate head office +971 6 502 9000

Published by

Smartcast Group info@iffco.com

Chefâ&#x20AC;&#x2122;s note

t was on a sunny afternoon in August when I met the culinary team from IFFCO over a cup of coffee. During our conversation they asked if I would be interested in creating a recipe book that showcased the many facets of the Group from a culinary solution perspective. I smiled. I smiled because I thought to myself, this has to be the easiest and the toughest recipe book I would have created in all my years as a Chef. Easiest because IFFCO has such a large repertoire of brands and product lines, that almost any recipe I create will have at least 2-3 ingredients that can be provided by the Group. Toughest because, even by conservative estimates, IFFCO has over 100 products and products lines with further sub categories. It would require not one but

volumes of recipe books to showcase the entire spectrum of products. In this first collection, Iâ&#x20AC;&#x2122;ve created some of the simplest recipes (with a few tough ones added to the mix) to satisfy a range of palates. We identified IFFCO products, some of which may be new to you, and used it to create a range of starters, mains and desserts. Putting together these recipes has been an enjoyable project for me and I would like to thank the entire team at IFFCO for this opportunity to revisit recipes that are hot-selling items on menus around the globe. Culinary Regards,

Uwe Micheel

President, Emirates Culinary Guild Director of Kitchens Radisson Blu Hotel Deira Creek

IFFCO Group

y excelling at everything that we do, we inspire our customers, suppliers and employees to achieve excellence.

IFFCO is a United Arab Emirates based international group which manufactures and markets a well-integrated range of massmarket food products, related derivatives, intermediates and services. Our business is broadly segmented as: Impulse Foods • Agri Business • Oils and Fats • Packaging • Chemicals • Sales and Distribution. Supported by 61 operations in 34 countries, IFFCO has developed several brands which include Allana, London Dairy, Noor, Tiffany, Igloo, Rahma, Al Baker, Hayat, Allegro, Al Khazna, offering value to its consumers and reaching markets in Middle East, Africa, Eastern Europe, West Asia, Far East, Australia and the USA. The core principles and pillars on which the IFFCO brand has been built are reflected in its vision statement “The Preferred Provider of Essential and Value Added Foods for Everyone, Everywhere & Every day”.

The Red Book

The Story Behind The Red Book

hen the region’s leading provider of food solutions within the food industry collaborates with the region’s leading chef personality, the result is a culinary journey that is unparalleled. This book captures the essence of that culinary journey. Here you will find high quality products and creative cooking methods coming together to create a burst of flavours inspired by cuisines from around the world. The Red Book of Recipes Vol 1 is the first collection of recipes put together by Chef Uwe Micheel, President of The Emirates Culinary Guild for our global culinary partners. As you browse through the various recipes, you will see

a pattern showcasing unique IFFCO brands and products that we offer through our one-stopshop of culinary solutions. And thanks to Chef Uwe’s touch, you get an eclectic mix of recipe solutions and ideas that will bring any table to life with delicious taste and new experiences. The reason this book is created is to showcase the many facets of the group from a culinary solution perspective. Thereby linking the many consumer and food service products that we produce, to your product and menu planning ideas. To create an awareness of what we can do for your business and how we can contribute to your culinary success. Hope you enjoy these recipe solutions as much as we enjoyed putting them together.

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INDEX MAIN

40. 42. 44. 46. 48. 50. 52.

STARTERS

10. 12. 14. 16. 18. 20. 22. 6

Roasted garlic sausage pasta salad Chicken salad with spicy avocado mayo Beef and chicken club sandwich Cheese jalapeno sausage with scrambled eggs magda Chicken kathi rolls with cumin yoghurt dip Chicken kheema stuffed potato Chicken mango salsa canape

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24. 26. 28. 30. 32. 34. 36.

Chicken tikka vol-au-vent Crispy chicken garlic cocktail Kidsâ&#x20AC;&#x2122; favourite BBQ chicken drumstick Mini sausage spring rolls Quiche lorraine Tandoori chicken nuggets in paratha roll Golden chicken drumstick with spices

Arabic style grilled lamb chops with oriental rice and salsa Beef burger topped with egg and garlic mayo Butter chicken with traditional ghee rice Chicken roulade with fondant potato and lentil ragout Chicken tikka with vegetable pulao and tomato gravy Classic chicken biryani Japanese beef burger

54. 56. 58. 60. 62. 64. 66.

Kheema paratha with potato and green peas curry Kung pao chicken Spaghetti sorrentino with chicken Roast chicken with ratatouille Spicy sausages with fried rice Stir-fried Asian chilli chicken Sweet and sour chicken

DESSERTS

70. 72. 74. 76. 78. 80. 82. 84.

Chocolate mousse with roasted hazelnuts Tangy apple cheesecake Baked Alaska ice cream and sorbet cake Black forest cake Blueberry cheesecake Chocolate and coconut mousse cake Chocolate chip cookies Fruit tart

86. 88. 90. 92. 94. 96.

Pops sorbet Salted caramel and chocolate lava cake Tiffany Break fudge cake Triple treat Vanilla chocolate ice cream cake Mango sorbet and vanilla cake

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Starters

Cooking is like love. It should be entered into with abandon or not at all. â&#x20AC;&#x201D; Harriet van Horne

Roasted garlic sausage pasta salad Portion: 3; preparation time: 40 min

Ingredients SanMarco macaroni pasta 350 gm Khaleej roasted garlic chicken sausage 150 gm Rocket leaves 150 gm Rahma extra virgin olive oil with garlic 20 ml White vinegar 10 ml Shama fine table salt to taste Sugar 5 gm Cherry tomatoes 60 gm Asparagus 50 gm Yellow peppers 10 gm Green peppers 10 gm Red peppers 10 gm Garlic 2 gm (minced)

Method Boil the pasta with salt until al dente. Strain and keep aside.

Roughly chop peppers and asparagus and toss them with olive oil. Season with salt.

Tear the rocket leaves and cut cherry tomatoes into cubes.

Grill the sausages and cut them into cubes. Make a simple dressing of olive oil, vinegar, minced garlic, salt and sugar.

Add all ingredients and mix in the cooked pasta.

Drizzle the dressing just before serving. Toss well and serve.

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Chicken salad with spicy avocado mayo Portion: 1; preparation time: 40 min

Ingredients Khaleej tender chicken breast 100 gm Tiffany Exquis spicy avocado mayonnaise 50 gm Mixed salad leaves 10 gm Carrot 30 gm (cubed) Cauliflower 30 gm (chopped) Broccoli 30 gm (chopped) Shama fine table salt 2 gm Shama ground black pepper 2 gm Beetroot 10 gm (julienne) Rahma special harvest extra virgin olive oil 100 ml

Method Deep fry the beetroot julienne. Set aside. Marinate the chicken with salt and pepper. Pan

fry the chicken pieces with olive oil. Cut into small cubes and keep aside. Shallow fry chopped broccoli, carrot and cauliflower in olive oil. Mix chicken and cooked vegetables (except beetroot) with mayonnaise. Take a round plate and place the salad leaves. In the middle, place the chicken and vegetable mixture. Serve with fried beetroot sprinkled on the salad.

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Beef and chicken club sandwich Portion: 1; preparation time: 30 min

Ingredients Khaleej premium beef pastrami 45 gm Khaleej chicken sausage 40 gm Ciabatta bread 1 Onion 15 gm (chopped) Garlic 10 gm (minced) Noor ketchup 20 ml Rahma extra virgin olive oil with pepper 10 ml Iceberg lettuce 25 gm (shredded) Tomato 35 gm (sliced) Noor mayonnaise 15 gm Butter 20 gm Cheddar cheese 30 gm Shama fine table salt to taste Shama black pepper powder to taste

Method Julienne the chicken sausage. Pan fry in olive oil until the chicken turns crisp.

Add chopped onion, minced garlic and ketchup. Mix well. Season with salt and pepper. Set aside.

Take the beef pastrami and place cheddar

cheese on it. Grill the pastrami and cheese until the cheese melts. Cut the ciabatta bread into two and spread butter on the bread. Toast the bread. On the toasted lower half of the ciabatta, spread mayonnaise and put iceberg lettuce. Arrange tomato slices over the iceberg lettuce. Sprinkle some salt and pepper and place the cheese-crusted beef pastrami on it. Carefully arrange the julienne chicken mixture on the pastrami. Place the upper half of the bread to close the sandwich. Serve with potato chips or vegetables.

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Cheese jalapeno sausage with scrambled eggs magda Ingredients Khaleej cheese jalapeno sausage 1 piece White bread (5 mm thick) 3 slices Hayat liquit butter alternative 80 ml Butter 40 gm Khaleej Omega-3 eggs 4 Pristine cooking cream 10 ml Shama fine table salt to taste Shama ground black pepper to taste Dijon mustard 5 gm Parsley leaves 1 sprig (chopped) Fresh chives 1 gm (chopped) Gruyere cheese 30 gm (grated)

Method Cut the crust from the bread and cut each slice diagonally in half.

Heat liquit butter alternative in a pan

over medium heat and fry the bread triangles until they turn golden brown

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on both sides. Place the fried bread on kitchen paper and set aside. Melt the butter in a heavy base saucepan. Beat the eggs and add to pan. Scramble the eggs, add the cream when nearly done and season with salt and pepper. Stir in the Dijon mustard. Add chopped chives, parsley and grated cheese. Adjust the seasoning. Place three fried bread triangles on a plate, with the slices slightly overlapping. Add a spoonful of scrambled eggs on each triangle and garnish with some chopped chives and parsley. Grill the chicken sausage separately and arrange on the plate before serving.

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Chicken kathi rolls with cumin yoghurt dip Portion: 2; preparation time: 40 min

Ingredients For the roll

Al Baker plain paratha Khleej Omega-3 eggs Noor pure sunflower oil

4 pieces 2 60 ml

For chicken tikka Khaleej tender chicken breast Shama garam masala powder Shama chicken masala powder Shama tikka seasoning Shama fine table salt Yoghurt Ginger garlic paste Mustard oil

400 gm 20 gm 10 gm 30 gm to taste 200 gm 30 gm 20 ml

For cumin yoghurt dip Yoghurt Shama cumin powder Shama fine table salt

200 ml 10 gm to taste

For garnish Onions Iceberg lettuce Coriander Lemon

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50 gm (sliced) 80 gm 20 gm (chopped) 1

Method In bowl, mix all the ingredients for the

chicken tikka and adjust the seasoning. Toss in the cut chicken pieces and marinate for 2-3 hours in the chiller. Cook the chicken on a charcoal grill or a flat griddle plate and then cook it in an oven. On a flat pan, heat a little sunflower oil and shallow fry the parathas on both sides until they turn golden brown. Take some lightly beaten egg and pour on one side of the paratha. Turn the paratha to cook the egg. In a separate bowl, combine all the ingredients for the cumin yoghurt dip and blend well. Place the parathas on a flat surface with the egg side facing upward, add the chicken tikka filling in the centre and neatly place chopped onions, iceberg lettuce, coriander on the chicken tikka. Sprinkle some lemon juice on the filling. Wrap the parathas into rolls and cut horizontally into two. Serve with cumin yoghurt.

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Chicken kheema stuffed potato Portion: 10; preparation time: 45 min

Ingredients Onion 1 large (chopped) Garlic 2 cloves (chopped) Ginger 4 cm piece (grated) Green chillies 2 Shama chilli powder 2 gm Noor sunflower oil 45 ml Al Khazna fresh boneless chicken breast 500 gm Shama garam masala powder 30 gm Shama turmeric powder 15 gm Tomatoes 2 medium-sized (chopped) or ½ can Natural yoghurt 30 ml Peas 200 gm (cooked) Fresh coriander 1 small bunch (chopped) Potato 2 kg Shama salt to taste

Method Peel the potato. Cut into round or square.

Scoop out the flesh from the middle. Boil potatoes in turmeric powder and drain the water. Set aside.

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Chop onions, garlic, ginger and chillies

together in a food processor. Heat sunflower oil in a large frying pan and sauté the mixture until it becomes fragrant. Mince the chicken, add to the pan and fry until the entire mixture begins to turn brown. Stir to break up any lumps. Add the spices and fry the mixture for one minute. Then add the tomatoes and let the mixture simmer. Cook for one minute and then stir in the yoghurt, some salt and a good grind of black pepper. If needed, add some water. Cook the mixture for 30 minutes. Add peas and cook for 5 minutes, then stir in coriander and some more yoghurt. Mix well. Put the cooked mixture in the potato pockets, drizzle some chutney and serve with garnish.

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Chicken mango salsa canape Portion: 1; preparation time: 25 min

Ingredients Khaleej tender chicken breast Shama chicken masala powder Noor pure sunflower oil Shama fine table salt Shama black pepper powder Noor garlic mayonnaise Baguette (small)

120 gm 10 gm 45 ml to taste 1 pinch 15 ml 1

For mango salsa Fresh mango Tomato Coriander Onion Noor tomato ketchup

60 gm 40 gm 10 gm 15 gm 15 ml

Method Season the chicken with chicken masala powder, salt and pepper powder.

Heat sunflower oil in a pan. Fry the chicken and cut into thin slices.

Chop tomato, mango and onions into small

cubes. Mix them together and toss in chopped coriander and ketchup. Mix well. Add salt as required. Cut the baguette in rounds, apply butter and toast the bread. Place the chicken strips on the crisp bread. To serve, place the mango salsa on one side and garlic mayonnaise on the other side. Garnish with mint leaves.

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Chicken tikka vol-au-vent Portion: 1; preparation time: 45 min

Ingredients Hayat vegetable oil 20 ml Shallot 1 (finely chopped) White onion ¼ (chopped) Khaleej chicken tikka marinated 150 gm Readymade vol-au-vent casings 3 Butter 40 gm Lemon juice 25 ml Ginger garlic paste 20 ml Shama garam masala powder 5 gm Shama chilli powder 5 gm Shama ground cumin powder 5 gm Shama bay leaf 1 Yoghurt 60 ml Tomato puree 240 ml Shama fine table salt to taste Shama black pepper powder 1 pinch Noor pure sunflower oil 20 ml Corn starch 10 gm Peanut oil 20 ml

Method Heat oil in a large pan over medium high heat. Sauté chopped onion and shallots until they turn soft and translucent. Stir in butter, lemon juice, ginger

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garlic paste, garam masala, chilli powder, cumin powder and bay leaf. Stir for a minute. Add tomato puree and cook for 2 more minutes, stirring frequently. Add yoghurt to the mixture. Reduce heat to low and let it simmer for 10 minutes, stirring at regular intervals. Season with salt and pepper. Remove the sauce from heat and set aside. Heat oil in a large heavy skillet over medium heat. Fry the chicken tikka for about 10 minutes until they turn light brown. Reduce heat and season with garam masala. Slice the chicken tikka into strips. Stir in a few spoonfuls of sauce and simmer until the liquid has reduced and the chicken is no longer pink. Mix together corn starch and water, then stir the liquid into the chicken mixture. Cook for 5-10 minutes or until the mixture becomes thick. Fill the mixture in the vol-au-vent casings. Serve with garnish.

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Crispy chicken garlic cocktail Portion: 1; preparation time: 25 min

Ingredients Khaleej tender chicken breast 120 gm Bread crumbs 20 gm Khaleej Omega-3 eggs 1 (lightly beaten) Shama fine table salt to taste Al Baker flour 10 gm Tiffany Exquis garlic mayonnaise 20 ml Noor chilli garlic ketchup 20 ml Hayat vegetable oil as required

Method Cut the chicken breast into long strips. Season with salt and dust in flour.

Dip the chicken in beaten eggs and coat with bread crumbs

Heat oil in a pan and deep fry the chicken

pieces until they turn golden brown and crisp. Drain. To serve, layer some garlic chilli sauce and garlic mayonnaise in a cocktail glass. Arrange the fried chicken strips in the glass and serve.

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Kids’ favourite BBQ chicken drumstick Portion: 1; preparation time: 30 min

Ingredients Al Khazna fresh chicken drumstick Noor hot BBQ sauce Shama fine table salt Shama ground black pepper Ginger garlic paste

4 pieces 50 ml 10 gm 8 gm 5 gm

Method Slit the chicken drumsticks and boil them with salt.

Marinate the drumsticks with salt, ginger

garlic paste, BBQ sauce and ground pepper.

Cook in oven at 160°C for 10 minutes. Serve hot.

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Mini sausage spring rolls Portion: 1; preparation time: 25 min

Ingredients Khaleej chicken sausages Carrot Leeks Celery Spring roll wrapping Hayat vegetable oil Noor pure sunflower oil Noor garlic mayonnaise Noor chilli garlic ketchup Shama fine table salt Shama ground pepper Khaleej Omega-3 eggs

80 gm 70 gm 50 gm 30 gm 5 pieces 500 ml 30 ml 15 ml 15 ml to taste to taste 1

Method Cut the carrot, celery and leeks into

juliennes. Heat sunflower oil in a pan and add the vegetables. Season them. Cook the sausages separately and cut them in the same size as the vegetables. Take spring roll sheets and arrange the vegetables and the sausages on them. Wrap the sheets like rolls. Brush the rolls with lightly beaten egg and place in chiller for the spring rolls to set. Fry the rolls in sunflower oil until they turn golden brown. Serve hot with garlic mayonnaise and chilli garlic ketchup.

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Quiche lorraine Portion: 1; preparation time: 45 min

Ingredients Al Baker flour Butter Shama fine table salt Khaleej Omega-3 egg

100 gm 35 gm 1 pinch 1

For filling Beef bacon Onion Pie shell Cheese Khaleej Omega-3 eggs Pristine cooking cream Shama fine table salt White pepper powder Nutmeg powder

2 strips 20 gm (chopped) 2 (baked) 40 gm 2 150 ml 1 pinch 1 pinch 1 pinch

Method Fry the strips of bacon until they turn

crisp. Remove from heat, crumble and set aside. Toss chopped onion in the fat released while frying the bacon. Fry until the onion turns transparent. Blend together the onions, eggs, milk, salt, white pepper powder and nutmeg powder. Add the cheese and cream. Preheat oven to 200°C. Make dough with the flour, butter, eggs and salt. Make pie shell moulds. Pour the quiche mix into the hollow of the pie shell. Place the shells in the over, bake for 10 minutes, then reduce to 175°C and bake for 30-35 minutes until the centre is set Serve with garnish.

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Tandoori chicken nuggets in paratha roll Portion: 2; preparation time: 30 min

Ingredients Khaleej tandoori chicken nuggets 200 gm Al Baker paratha 2 pieces Shama fine table salt 1 pinch Shama ground black pepper 1 pinch Noor chilli mayonnaise 20 ml Lettuce 50 gm (shredded) Tomato 100 gm (sliced) Hayat vegetable oil as required

Method Deep fry the chicken nuggets and cut them into small pieces.

Shallow fry the parathas with a little oil on a pan until both sides turn golden brown.

Spread chilli mayonnaise on one side of

the paratha. Place shredded lettuce, sliced tomato, cut chicken nuggets and pinch of salt and pepper on the paratha. Roll the paratha into a roll and cut widthwise into bite-sized chunks. Arrange on a plate and serve with mint chutney.

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Golden chicken drumstick with spices Portion: 1; preparation time: 40 min

Ingredients Al Khazna fresh chicken drumstick Shama fine table salt Shama ground black pepper Al Baker flour Cornflakes Ginger garlic paste Shama garam masala powder Hayat vegetable oil Noor full fat mayonnaise Tiffany Exquis chilli garlic ketchup

4 pieces 10 gm 10 gm 50 gm 30 gm 8 gm 3 gm 1000 ml as required as required

Method Slit the chicken drumsticks and boil them with salt. Marinate the drumsticks in a mixture of salt, ginger

garlic paste, ground pepper and garam masala powder. Make a thick batter with flour and dip the drumsticks in the batter until well-coated. Coat the drumsticks with crushed cornflakes. Fry the drumsticks in vegetable oil until they turn golden. Serve hot with mayonnaise and ketchup.

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Main

The only time to eat diet food is while youâ&#x20AC;&#x2122;re waiting for the steak to cook. â&#x20AC;&#x201D; Julia Child

Arabic style grilled lamb chops with oriental rice and salsa Portion: 2; preparation time: 45 min

Ingredients

in a bowl.

For lamb chops Lamb chops (2 cm thick) Rahma extra virgin olive oil Shama Arabic 7 seasoning Garlic Shama thyme Shama fine table salt Lemon juice

4 pieces 10 ml 10 gm 10 gm (minced) 3 gm 10 gm 10 ml

For oriental rice Rice 150 gm Noor pure sunflower oil 10 ml Onions 50 gm (sliced) Lamb 200 gm (minced) Raisins 20 gm Shama whole garam masala 5 gm Shama cinnamon powder 8 gm Shama fine table salt to taste Cashew nuts 12 (fried) Water 250 ml

For cucumber tomato salsa Tomatoes Cucumber Green peppers Onion Jalapenos Lemon juice Cider vinegar Dill Coriander Shama fine table salt

20 gm 20 gm 20 gm 5 gm 5 gm 5 ml 5 ml 3 gm (chopped) 3 gm (chopped) to taste

Method

For lamb chops

Mix all the ingredients, except lamb chops,

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Place the chops in a container. A zip lock

bag can also be used. Pour the ingredients over the chops, covering all the sides well. Place the lamb chops in a chiller to marinate overnight. When ready to cook, discard the marinade. Place chops on a griller. To cook it to medium, grill for about 3-4 minutes on each side.

For oriental rice

Heat oil in a pot and fry sliced onions for

5-8 minutes until they turn golden brown.

Add minced lamb, raisins, cinnamon

powder and the whole garam masala. Cook until the meat turns golden brown. Add rice and mix well with the meat and spices. Add salt and water, mix well. Bring the mixture to a boil, cover and cook on low heat for 20-25 minutes or until the rice is cooked. Garnish with fried cashew.

For cucumber tomato salsa

Chop the cucumber, tomato, green

peppers, onions and jalapenos into small pieces. Mix all the ingredients and toss in the chopped herbs. Pour some cider vinegar and lemon juice. Mix well. Allow the mixture to sit overnight in the fridge. Place the oriental rice on a plate. Arrange the lamb chops on the rice. Serve with salsa on the side in a small bowl.

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Beef burger topped with egg and garlic mayo Portion: 1; preparation time: 30 min

Ingredients Brioche bun 1 Khaleej premium beef burger patty 1 White onion 30 gm (sliced) Tomato 30 gm (sliced) Lettuce as required Khaleej Omega-3 eggs 1 Tiffany Exquis garlic mayonnaise 20 gm Noor chilli garlic ketchup 20 gm Hayat liquid butter alternative 10 ml Rahma extra virgin olive oil 10 ml Shama fine table salt 2 gm Shama ground black pepper 2 gm

Method Split the bun into two, apply liquid butter

alternative and toast on a grill. Spread garlic mayonnaise on the inner sides of both the buns. Shallow fry the beef burger patty in olive oil on a non-stick pan. Cook the egg, sunny side up and sprinkle some salt and pepper. Layer lettuce, sliced tomato and onion on the lower half of the bun. Place the beef burger on the sliced tomato and onion. Carefully place the sunny-side egg on the beef burger patty. Place the top half of the bun on the egg. Serve immediately with chilli garlic ketchup.

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Butter chicken with traditional ghee rice Portion: 3; preparation time: 45 min

INGREDIENTS Khaleej marinated tandoori chicken 450 gm

For the gravy Onions 100 gm (diced) Tomatoes 500 gm (chopped) Pristine/Gran Cucina cooking cream 100 ml Sugar 32 gm Fresh coriander 10 gm (chopped) Water 100 ml Hayat liquid butter alternative 20 gm Shama garam masala powder 10 gm Shama chicken curry powder 10 gm Cashew nuts 50 gm Noor pure sunflower oil 20 ml Shama dry fenugreek leaves 5 gm Shama fine table salt to taste

For the ghee rice Basmati rice 300 gm Shama bay leaf 1 Shama star anise 1 Shama mace 1 strand Shama whole garam masala 10 gm Shama whole cloves 4-6 Shama whole cinnamon sticks 1 Green chillies 2 (slit) Hayat pure ghee 20 ml Onion 1 (thinly sliced) Raisins 8 gm Shama fine table salt to taste

METHOD Cook marinated chicken in a preheated oven at 200°C/400°F/gas 6 for 35-30 minutes or until cooked. Keep turning the chicken while cooking.

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To make the gravy

Heat sunflower oil in a pan with a heavy

base and fry the diced onions for 5 minutes. Add all the spices and cook for another 2 minutes. Sprinkle some water if the paste sticks to the pan. Add the chopped tomatoes, liquid butter alternative, water and sugar. Cover the pan and cook for 20 minutes. Boil the cashew nuts. Blend them well and then add to the gravy. Add the cooked chicken to the gravy and toss in dry fenugreek leaves. Cook for a few minutes until the sauce coats the chicken well. Stir in the cooking cream and season. Garnish with fresh coriander.

To make the ghee rice

Soak rice for at least 20 minutes. Heat

ghee in a pan or a pressure cooker. Fry cashews until they turn lightly golden, add raisins and stir. Set aside. Add onions to the same pan and fry until they turn golden. Add some more ghee and toss in bay leaf, star anise, 4-6 small cloves, 1 cinnamon stick and a strand of mace. Fry for a minute and then add sliced green chillies. Fry for another minute. Add rice to the pan and fry on medium flame for about 3-4 minutes. Keep stirring to prevent the rice from burning. Pour water and add salt. Cook the rice until done. Garnish with raisins, cashews, fried onions and coriander leaves. Serve with butter chicken gravy.

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Chicken roulade with fondant potato and lentil ragout, served with herb jus Portion: 2; preparation time: 45 min

INGREDIENTS

For chicken roulade and lentil ragout Al Khazna fresh whole chicken Apricot Dried Prunes Dried Shama fine table salt Shama urad dal (black lentil) Leeks Celery Carrot Prepared chicken stock Onions Garlic Noor pure sunflower oil Shama thyme Shama rosemary Parsley

500 gm 10 gm 10 gm to taste 200 gm 10 gm 10 gm 10 gm 100 ml 10 gm 10 gm 20 ml 2 gm 2 gm 5 gm

For fondant potato and herb jus Potato Green asparagus Butter Parsnip Pristine cooking cream Shama fine table salt Thyme Rosemary Onions Garlic Noor pure sunflower oil

200 gm 150 gm 20 gm 100 gm 20 ml to taste 4 gm 4 gm 40 gm 10 gm 10 ml

METHOD

For chicken roulade and lentil ragout

Remove the chicken breast from the whole chicken - keeping the skin on it.

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Debone and pound 3/4th of the chicken breast until flattened.

Mince the leftover chicken breast and add

chopped apricot, prunes and herbs together until the mixture has a tight consistency. Place the chicken mixture in the centre of the flattened chicken and roll the chicken. Tie it with thread. Pan fry the chicken and cook it in the oven at 160° C for 10 minutes. Heat oil in a pan and sauté onions, garlic, chopped carrots, leeks, celery and add boiled black lentil. Add the chicken stock and stir until cooked through. Season the lentil ragout with chopped parsley.

For fondant potato and herb jus

Cut the potato into barrel shapes, add

chopped herbs, water, oil, salt and butter in a roasting pan. Roast well at 180° C for 15 minutes or until it is cooked through. Boil the asparagus for 2-3 minutes and sauté it in butter. Peel and cut the parsnip into cubes. Boil the milk and add parsnip until overcook (10 minutes approx.). Blend in a blender to make puree. Heat oil in a pan, sauté onions, garlic and chopped fresh herbs. Add chicken stock to make the herb jus. To serve, arrange the lentil ragout on a plate, place thick cut slices of chicken roulade on the ragout. Add parsnip puree, sauteed asparagus, roasted potato fondant and the herb jus.

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Chicken tikka with vegetable pulao and tomato gravy Portion: 4; preparation time: 60 min

Ingredients

For gravy

For chicken tikka Al Khazna fresh chicken breast Plain Yoghurt Shama red chilli powder Shama black pepper powder Ginger garlic paste Shama turmeric powder Shama fenugreek leaves Lemon juice Shama garam masala powder Shama chicken curry powder Shama tikka seasoning Shama coriander powder Shama fine table salt Noor pure sunflower oil Shama chickpea flour Green bell pepper Red bell pepper Onion

600 gm 150 ml 10 gm 5 gm 10 gm 8 gm 2 gm 10 ml 10 gm 10 gm 8 gm 5 gm to taste 5 ml 10 gm ½ (cubed) ½ (cubed) 1 (cubed)

For vegetable pulao Basmati rice 300 gm Onion 10 gm (chopped) Green chilli 2 (slit) Ginger garlic paste 10 gm Tomato 20 gm Mint leaves 5 gm Mixed vegetables 50 gm Peas 20 gm Lemon juice 20 ml Shama turmeric powder 5 gm Shama red chilli powder 5 gm Shama fine table salt to taste Noor pure sunflower oil 30 gm Hayat pure ghee 15 gm Shama whole garam masala 8 gm Coriander 5 gm (chopped) Shama cumin seeds 5 gm

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Onions 2 (finely chopped) Garlic 6 cloves (minced) Shama Cardamom 5 pods Tomato 400 gm (chopped) Shama garama masala powder 10 gm Brown sugar 5 gm Pristine cooking cream 10 ml Noor pure sunflower oil 15 ml Shama fine table salt to taste

Method Tie yoghurt in cheesecloth and drain

excess water to get thick consistency.

Mix red chilli powder, pepper powder,

ginger garlic paste, turmeric powder, lemon juice, fenugreek leaves, chickpea flour, garam masala powder, fish curry powder, tikka seasoning, coriander powder and salt to make a marinade. Cut the chicken into cubes and marinate for 2 to 12 hours. The longer, the better. Soak wooden skewers in water for at least 30 minutes to prevent burning. Just before baking the chicken, cube the green and red peppers and the onion. Marinate the veggies in the leftover marinade. Layer the cubed vegetables and the chicken pieces on skewers. Preheat oven to 240° C, bake for 10 minutes. Then reduce to 180° C and bake for another 5-10 minutes.

For vegetable pulao

Soak rice in water for 20 minutes. Drain the water completely and set aside.

Cut vegetables such as beans, potato,

cauliflower and carrot length-wise. Wash the cauliflower and soak in salted

hot water for 5 minutes. Make a paste from the tomato. Heat ghee and oil in a pressure cooker or a pressure pan, add cumin seeds and whole garam masala. Once the seeds sputter, add onions and sauté until they turn transparent. Add ginger garlic paste and sauté for a few more minutes. Then add tomato puree, green chilli, mixed vegetables, peas, turmeric powder, red chilli powder, salt, mint leaves and rice. Sauté for a few minutes. Add 2 cups of hot water to the pan and drizzle lemon juice. Cook on medium heat. When the rice is half cooked, stir it and close the pressure cooker lid. Let it simmer for 4-5 minutes and turn off the heat. After the pressure subsides, open the cooker or pan. Garnish with chopped coriander.

For gravy

Heat oil in a deep pan on medium heat

and add onions. Fry until they turn transparent. Add the cardamom and minced garlic to the pan. Fry for 2-3 minutes. Add garam masala powder, brown sugar, chopped tomatoes and mix well. Cook until the tomatoes turn soft and form a thick paste. To serve, place vegetable pulao on a plate and arrange the chicken tikka and skewered vegetables on it. Place tomato gravy in a bowl and arrange on the plate.

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Classic chicken biryani Portion: 6; preparation time: 60 min

Ingredients Al Khazna 12-cut fresh chicken 1 pack Basmati rice 600 gm Noor pure sunflower oil 60 ml Shama whole garam masala 20 gm Shama whole cumin 10 gm Shama red chilli powder 10 gm Onions 100 gm (sliced) Green chillies 10 gm Shama turmeric powder 8 gm Shama garam masala powder 15 gm Tomatoes 100 gm (chopped) Shama fine table salt to taste Ginger paste 15 gm Garlic paste 15 gm Thick yoghurt 100 ml Onions 50 gm (sliced, deep fried) Ginger 8 gm (cut into thin strips) Mint leaves 5 gm (chopped) Coriander 5 gm (chopped) Rose water 8 ml

Method Boil the rice until it is just a little raw. Set aside.

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Heat oil in a broad base and deep

pan, add whole garam masala (cinnamon, bay leaves, cloves, cumin seeds and green cardamom) and sauté for 30 seconds. Add sliced onions to the pan and sauté. Then add slit green chillies and chicken pieces and continue to sauté. Add turmeric powder and mix. Toss in tomatoes and salt, mix it well. Then add ginger and garlic pastes, red chilli powder and yoghurt. Mix well Add half the fried brown onions. Layer the boiled rice on the mixture. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Also sprinkle rose water and the remaining fried brown onions. Cover the pan and cook on low heat for about 10 minutes until the rice is fully cooked and fragrant. Garnish with coriander leaves. Serve hot.

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Japanese beef burger Portion: 1; preparation time: 30 min

Ingredients Khaleej premium beef burger 1 piece Burger bun 1 Teriyaki sauce 30 ml Pomegranate seeds 10 gm Iceberg lettuce 20 gm Noor chilli mayonnaise 10 gm Wasabi paste 2 gm Hayat liquid butter alternative 5 ml Avocado 20 gm Sweet potato 60 gm (sliced)

Method Split the burger bun and apply liquid

butter alternative on the inner side of both parts. Toast the buttered side on the grill. Grill the beef burger patty and sauté with thick teriyaki sauce. Tear the iceberg lettuce and mix the wasabi paste with the chilli mayonnaise. Pit the avocado and cut the flesh into small cubes. Place lettuce on the toasted side of the lower half of the burger bun. Thickly spread wasabi and chilli mayonnaise mix on the lettuce. Carefully place the beef burger patty on the mayonnaise. Top the beef burger patty with cubed avocado. Place the upper half of the bun to close the burger. Fry slices of sweet potato until they turn crisp. Serve them on the plate along with the burger.

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Kheema paratha with potato and green peas curry Portion: 4; preparation time: 40 min

Ingredients Hayat kheema paratha 8 pieces Potato 200 gm Green peas 100 gm Onion 100 gm Garlic 30 gm Ginger 30 gm Tomatoes 100 gm Shama red chilli powder 10 gm Shama coriander powder 10 gm Shama garam masala powder 5 gm Shama fine table salt to taste Noor pure sunflower oil 50 ml Coriander 5 gm (chopped) Shama mustard seeds 2 gm Hayat pure ghee 10 gm

Method Heat oil in a pan, add chopped

onion and minced garlic and ginger. Sauté until the mixture turns golden brown.

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Add chilli powder, coriander

powder, turmeric powder, garam masala powder and sauté. Add chopped tomatoes. After the mixture becomes thick, add raw potato cubes and water. Cook until the potatoes become soft and the gravy thickens. Toss steamed green peas into the potato curry. In a pan, heat ghee and add mustard seeds. Let the seeds crackle, then add minced garlic and sauté until it turns golden brown. Add the potato curry to the pan. Sprinkle chopped coriander leaves. Heat a little oil on a non-stick pan and shallow fry the kheema parathas until they turn golden brown on each side. Serve the parathas hot with the potato and green peas curry.

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Kung pao chicken Portion: 1; preparation time: 30 min

Ingredients Khaleej tender chicken breast Peanuts Dry chilli Noor chilli garlic ketchup Ginger Spring onion Shama fine table salt Chicken stock powder Soy sauce Potato starch Hayat vegetable oil Chilli oil Black vinegar Sugar Khaleej Omega-3 eggs

260 gm (strips) 60 gm (roasted) 20 gm (sliced) 10 ml 10 gm (sliced) 10 gm (sliced) 3 gm 2 gm 3 ml 10 gm 500 ml 10 ml 20 ml 15 gm 1

Method Mix potato starch in 20 ml water. Marinate the

chicken in potato starch, soy sauce, salt and egg white. Keep aside for 15 minutes. Cook the chicken in the oven at 120° C. Once the chicken changes colour, take it out of the oven and set aside. Heat vegetable oil in a wok and add ginger, garlic and spring onion. When they turn fragrant, add dry chilli, chilli garlic sauce and chicken. Mix in soy sauce, salt, chicken powder, sugar and half of the black vinegar. Cook for some time. Add some water. Pour potato starch into the wok, add the remaining black vinegar and chilli oil. At the end, add the roasted peanuts. Serve hot.

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Spaghetti sorrentino with chicken Portion: 2; preparation time: 30 min

Ingredients SanMarco spaghetti 350 gm Rahma extra virgin olive oil with oregano 20 ml Cherry tomatoes 30 gm Garlic 10 gm Khaleej tender chicken breast 80 gm Shama basil 5 gm Buffalo mozzarella 20 gm Parmesan cheese 30 gm Shama oregano 5 gm

Method Boil the spaghetti al-dente with salt. Strain and set aside.

Heat olive oil in a big pan, add minced

garlic. When the garlic turns golden brown, add julienned chicken and cherry tomatoes. When the chicken is cooked, add the boiled spaghetti, basil, oregano, grated parmesan cheese and chopped buffalo mozzarella. Toss the spaghetti once to mix. Serve hot.

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Roast chicken with ratatouille Portion: 4; preparation time: 40 min

Ingredients Al Khazna 8-cut chicken Shama fine table salt Shama rosemary Shama thyme Garlic Rahma extra virgin olive oil Eggplant Baby marrow Red pepper Yellow peppers Green peppers Onions Shama black pepper powder Tomato Tomato paste Shama basil

Method Marinate the chicken with olive oil,

1 pack 10 gm 5 gm 5 gm 10 gm 15 ml 50 gm 50 gm 50 gm 50 gm 50 gm 10 gm 8 gm 20 gm 5 gm 2 gm

chopped rosemary and thyme, minced garlic, salt and black pepper powder. Cook the chicken in a preheated oven at 160° C for 15 minutes to roast it well. Cut all the vegetables into cubes and cook them in the oven at 160° C for 4 minutes. Heat oil in a pan, add chopped garlic, onions, cooked vegetables, tomato paste and peeled tomato, cook for 5 minutes. Season with chopped basil, black pepper powder and salt. To serve, spread the ratatouille on a plate and place the roasted chicken on top of it.

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Spicy sausages with fried rice Portion: 2; preparation time: 45 min

Ingredients

For sausages Khaleej spicy chicken sausage 500 gm Rahma extra virgin olive oil with garlic 15 ml Dijon mustard 40 gm Noor chilli garlic ketchup 50 ml Shama fine table salt to taste Red pepper 50 gm Yellow peppers 50 gm Green peppers 50 gm Onions 50 gm Noor tomato ketchup 50 ml Shama chicken curry powder 10 gm Ginger garlic paste 10 gm Spring onion 20 gm

For fried rice Basmati rice 300 gm Khaleej Omega-3 eggs 2 (lightly beaten) Noor pure sunflower oil 10 ml Mixed vegetables 100 gm Red pepper 1 (medium-sized) Scallions 4 Garlic 1 clove (minced) Ginger 10 gm (minced) Soy sauce (reduced sodium) 15 ml Rice vinegar 30 ml Toasted sesame oil 15 ml Hot red pepper sauce to taste Shama fine table salt to taste

Method

To make sausages

Cut the sausages length-wise. In a wok,

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fry ginger garlic paste in olive oil until the paste is cooked. Add red, green and yellow peppers along with onions. Mix in chilli sauce, ketchup, Dijon mustard, curry powder and salt. Add sausages and toss well. Sprinkle julienned spring onions.

To make fried rice

Thinly slice red pepper into 2.5 cm

pieces. Also cut scallions into 2.5 cm pieces. Set aside. Bring rice to a boil over high heat. Cover, reduce heat and let the rice simmer for 12-14 minutes until the liquid is absorbed. Spread the rice out on a large plate and let it cool for 5 minutes. Coat a large non-stick wok or skillet with cooking spray and place over medium heat. Pour in the eggs and cook, stirring lightly for 30 seconds to 1 minute, until the eggs are just set. Transfer the eggs to a small bowl. Heat oil in a pan over medium to high heat. Add the eggs and stir for 2 minutes. Add bell pepper, scallions, garlic and ginger and stir for about 2 minutes until the vegetables turn tender. Add the cooked rice, soy sauce, sesame oil and vinegar to the pan Cook for 30 seconds to 1 minute, until the liquid is absorbed.

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Stir-fried Asian chilli chicken Portion: 1; preparation time: 30 min

Ingredients Khaleej tender chicken breast Hayat vegetable oil Rahma extra virgin olive oil Noor chilli garlic ketchup Shama chicken curry powder Soy sauce Shama fine table salt Red onion Garlic Shama black pepper powder Leeks Lemon juice Potato starch

200 gm (cubes) 200 ml 15 ml 100 ml 3 gm as needed 3 gm 20 gm (chopped) 10 gm (chopped) 2 gm 10 gm (julienned) 5 ml 50 gm

Method Marinate the chicken with salt, pepper

powder, soy sauce and lemon juice. Keep aside for 15 minutes. Dust the pieces with potato starch and deep fry in oil until the chicken is cooked. Heat olive oil in a pan and sauté chopped onions and garlic. Sprinkle chicken curry powder and add the chilli garlic sauce. Reduce heat and add the fried chicken pieces to the sauce. Serve hot.

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Sweet and sour chicken Portion: 1; preparation time: 30 min

Ingredients Khaleej tender chicken breast 260 gm (diced) Shama fine table salt 5 gm Chicken stock powder 3 gm Khaleej Omega-3 eggs 2 Shama white pepper powder 1 gm Garlic 3 gm (crushed) Al Baker flour 75 gm Potato starch 100 gm Noor ketchup 50 ml Hayat vegetable oil 500 ml Water 100 ml Sugar 25 gm White vinegar 10 ml Pineapple 50 gm Red pepper 20 gm Green pepper 20 gm

For sauce Water Sugar White vinegar Lemon

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80 ml 25 gm 10 ml 1

Method Marinate the diced chicken with salt,

white pepper powder, chicken powder and garlic. Mix the flour with egg yolk and water to make a thick batter. Dip the chicken in the batter. Then dip the chicken in potato starch, make chicken balls and set aside for some time. Heat oil in a wok and fry the balls until the chicken is cooked and the balls turn crisp. Mix the ingredients for sauce and put them to boil in a pan. Toss in cubed pineapples and peppers, add the potato starch and some water. Add the fried chicken to the sauce and mix well. Serve hot.

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Desserts

One cannot think well, love well, sleep well, if one has not dined well. â&#x20AC;&#x201D; Virginia Woolf

Chocolate mousse with roasted hazelnuts Portion: 10 glass; preparation time: 35 min

Ingredients Khaleej Omega-3 eggs Sugar Seville dark chocolate buttons 43% Pristine whipping cream Gelatine Water

125 gm 20 gm 250 gm 600 gm 2.5 leaves 20 ml

For garnish Pristine premium artisanal fudge cocoa Fiori light nougat chocolate bar Roasted hazelnuts

as required as required as required

Method Beat the eggs lightly. Boil sugar and water. Cool it and mix it with the eggs.

Melt the chocolate and add it to the egg mix. Beat the whipping cream and add to the batter.

Melt gelatine and add to the batter. In a cocktail glass, spread some fudge cocoa and layer the chocolate mousse.

Garnish with broken pieces of chocolate bar and roasted hazelnut.

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Tangy apple cheesecake Portion: 20; preparation time: 45 min

Ingredients

For biscuit base Tiffany digestive biscuits Butter

230 gm 40 gm

For cheesecake Cream cheese Sugar Cornflour Lemon zest Vanilla Shama fine table salt Khaleej Omega-3 egg white Khaleej Omega-3 egg yolk Pristine cooking cream Milk

560 gm 330 gm 10 gm 1 peel 1 pod 3 gm 115 gm 45 gm 50 gm 35 gm

For apple crumble Almond powder Al Baker flour Butter Sugar

100 gm 100 gm 100 gm 100 gm

For garnish Pristine premium artisanal apple cubes filling Pristine whipping cream

as required as required

Method Crumble the digestive biscuits and mix with melted butter.

Place the batter in a baking mould. Mix the ingredients for the cheesecake and pour the batter into the mould.

Bake at 150° C until the cheesecake sets. Remove from oven, top it up with apple filling and crumble. Bake until it turns golden brown.

Garnish with whipping cream.

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Baked Alaska ice cream and sorbet cake Portion: 12; preparation time: 45 min

Ingredients London Dairy vanilla ice cream London Dairy raspberry sorbet

200 gm 280 gm

For chocolate sponge cake Pristine chocolate sponge mix Khaleej Omega-3 eggs Water

200 gm 80 gm 100 ml

For Italian meringue Khaleej Omega-3 egg white Sugar Vanilla essence

100 gm 150 gm as required

Method

For chocolate sponge cake

Blend all the ingredients for chocolate

sponge in a food processor at a slow speed for 2 minutes. Then increase the speed to high and blend for 5 minutes. Pour the cake mix into a round cake mould and bake at 180° C for 20 minutes.

For Italian meringue

Beat the egg white, add sugar and a few drops of vanilla essence.

Cover the chocolate sponge cake with

meringue and bake until meringue turns golden. Garnish with vanilla ice cream and raspberry sorbet.

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Black forest cake Portion: 10; preparation time: 30 min

Ingredients

For chocolate sponge Pristine chocolate sponge mix Khaleej Omega-3 eggs Water

200 gm 80 gm 100 ml

For topping Pristine premium artisanal cherry fruit filling 150 gm Pristine whipped cream 200 gm Chocolate (60% cocoa) 350 gm (flakes) Sugar 40 gm Red cherry 8 gm

Method Blend all the ingredients for chocolate sponge

in a food processor at a slow speed for 2 minutes. Then increase the speed to high and blend for 5 minutes. Pour the batter into the round cake mould and bake at 180° C for 20 minutes. Make a sugar syrup by boiling the sugar with water. Cut the chocolate sponge horizontally into three layers. Spread the cherry filling and well-beaten whipped cream on the layers and cover the cake with whipped cream. Sprinkle chocolate flakes on the cake until it is fully covered. Dust with snow icing and refrigerate for the cake to set.

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Blueberry cheesecake Portion: 20; preparation time: 90 to 100 min

Ingredients

For biscuit base Tiffany digestive biscuits Butter

230 gm 40 gm

For topping Khaleej Omega-3 eggs Pristine cooking cream Pristine premium artisanal blueberry fruit filling Cream cheese Sugar Lemon zest Lemon juice

450 gm 200 gm 200 gm 500 gm 100 gm 2 gm 50 ml

Method Crumble the digestive biscuits and mix with melted butter.

Place the biscuit base mix in a baking mould. Beat the cream cheese with sugar and add lemon zest.

Add the eggs slowly, continuously stirring. Then

add the cooking cream and the lemon juice. Blend well. Spread the batter on the biscuit base and bake at 100° C for 90 minutes. Chill the cheesecake and cover with blueberry fruit filling.

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Chocolate and coconut mousse cake Portion: 10; preparation time: 60 min

Ingredients

Melt the chocolate buttons and add to the egg

Khaleej Omega-3 eggs 125 gm Sugar 70 gm Seville dark chocolate buttons 43% 250 gm Pristine cooking cream 600 gm Gelatine 3 leaves Pristine premium artisanal cherry fruit filling 50 gm Pristine premium artisanal fudge cocoa 50 gm

Melt the gelatine and add to the mixture. Pipe the batter into a rubber mould. Add

For dark chocolate mousse base

and sugar mixture. Keep stirring constantly.

For coconut caramel mousse spheres Coconut milk 40 gm Sugar 10 gm Seville milk chocolate buttons 12% 100 gm Pristine cooking cream 100 gm Pristine premium artisanal salty butter caramel 50 gm 5 leaves 35 gm 180 gm 140 ml 60 gm 120 gm

Method

For dark chocolate mousse base

Beat the eggs lightly. Make sugar syrup by

boiling sugar in water and add to the eggs.

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mould. Glaze with milk chocolate glazing and fudge cocoa. Serve with garnish of passion fruit jelly and chocolate.

For coconut caramel mousse spheres

Bring the coconut milk to a boil. Beat the egg yolks and sugar together. Mix coconut milk and cook.

Melt the chocolate and strain the coconut milk mixture over the chocolate.

For milk chocolate glazing Gelatine Condensed milk Sugar Water Seville milk chocolate buttons 12% Pristine cooking cream

cherry filling and place in freezer.

When the mousse sets, take it out of the

Blend in a food processor and add whipped cream and salty caramel.

Pipe the batter into sphere rubber moulds and place in the freezer to set.

Glaze with milk chocolate glazing. For milk chocolate glazing

Soak the gelatine leaves in cold water. Bring sugar and water to a boil. Add

condensed milk, melted milk chocolate and the gelatine liquid. Blend thoroughly. Strain and use

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Chocolate chip cookies Portion: 5; preparation time: 15 min

Ingredients Khaleej Omega-3 eggs Sugar Brown sugar Seville dark chocolate chips 38% Butter Al Baker flour Baking powder

1 75 gm 60 gm 250 gm 100 gm 150 gm 4 gm

Method Soften the butter and mix sugar in it. Blend well.

Add flour and the rest of the ingredients, including the chocolate chips.

Make a batter with a very thick consistency.

Place balls of the batter on a baking tray. Bake at 170° C for 12 minutes.

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Fruit tart Portion: 5; preparation time: 30 min

Ingredients Al Baker flour 180 gm Icing sugar 70 gm Butter 75 gm Khaleej Omega-3 eggs 3 Pristine premium artisanal crème patisserie 150 ml Chopped fresh fruits as required

Method Mix melted butter with icing sugar. Blend into a smooth consistency.

Add the eggs, stirring the batter constantly. Add flour to the mixture and make dough. Place the dough in a mould to make a tart base. Bake at 170° C for 15-20 minutes.

Cool the tart base. Fill the base with crème patisserie.

Arrange fruits on top and pour hot glaze.

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Pops sorbet Portion: 3; preparation time: 30 min

Raspberry sorbet lollipop Ingredients

London Dairy raspberry sorbet ice cream 150 gm White chocolate 50 gm Raspberry 8 gm Red colouring 1 pinch Popsicle stick 1

Method Put raspberry sorbet in a popsicle ice

cream mould and insert the lollypop stick. Place it in the freezer to set. Melt the white chocolate. Add the red colouring to it. Take the sorbet out of the freezer and glaze it with melted chocolate.

Mango sorbet lollipop Ingredients

London Dairy mango sorbet ice cream 150 gm White chocolate 50 gm Mango 80 gm (roughly mashed) Yellow colouring 1 pinch Popsicle stick 1

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Method Put mango sorbet in a popsicle mould, add

mashed mango and insert the popsicle stick. Place it in the freezer to set. Melt the white chocolate. Add the yellow colouring to it. Take the sorbet out of the freezer and glaze it with melted chocolate.

Vanilla ice cream lollipop Ingredients

London Dairy vanilla ice cream White chocolate Seville dark chocolate button 43% Popsicle stick

150 gm 50 gm 20 gm 1

Method Put vanilla ice cream in a popsicle mould

and insert the popsicle stick. Place it in the freezer to set. Melt the white and chocolates separately. Take the sorbet out of the freezer and glaze it half with melted white chocolate and half with melted dark chocolate.

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Salted caramel and chocolate lava cake Portion: 1; preparation time: 30 min

Ingredients Pristine premium artisanal fudge cocoa Al Baker flour Butter Seville dark chocolate buttons 43% Khaleej Omega-3 eggs Pristine premium artisanal salty butter caramel Sugar Fresh raspberries Fresh blackberries

30 gm 45 gm 60 gm 60 gm 1 70 gm 32 gm 4 3

Method Beat the egg and sugar well. Melt the chocolate buttons and butter and mix

with the beaten egg mixture. Add flour and blend well into a smooth batter. Take a small round cake mould and pour in the batter until the mould is 80% full. Bake at 210° C for 6 minutes to get the lava cake. On a plate, pour a thin layer of salted caramel and place the lava cake on it. On one side of the plate, smear some melted chocolate and arrange the raspberries and blackberries on the chocolate. Dust with icing sugar for garnish.

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Tiffany Break fudge cake Portion: 10; preparation time: 60 min

Ingredients For garnish

Tiffany Break chocolate coated wafer Pristine whipping cream Pink colouring

32 wafer fingers 200 ml 1 pinch

For chocolate sponge cake Pristine chocolate sponge mix Khaleej Omega-3 eggs Water

200 gm 80 gm 100 ml

For chocolate ganache Seville milk chocolate button 12% Pristine whipping cream Butter

200 gm 200 ml 20 gm

Method

For chocolate sponge cake

Blend all the ingredients for chocolate sponge in a food processor at a slow speed for 2 minutes. Then increase the speed to high and blend for 5 minutes. Pour the cake mix into a round cake mould and bake at 180° C for 20 minutes.

For chocolate ganache

Heat the cooking cream and mix in melted chocolate buttons.

Stirring constantly, add melted butter and blend well to get a good consistency.

Cut the sponge cake horizontally into three parts. Spread the chocolate ganache on each part. Place in the freezer for the layers to set. Once the cake is set, arrange Tiffany Break pieces over the cake. Pipe pink whipping cream on the cake for icing and allow to set.

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Triple treat Portion: 4; preparation time: 25 min

Ingredients

Method

Khaleej Omega-3 eggs 50 gm Sugar 27 gm Seville dark chocolate buttons (43% cocoa) 80 gm Pristine whipping cream 240 gm Gelatine 1 leaf Fresh raspberry 4 Pristine premium artisanal fudge cocoa as required

Lightly beat the egg. Make sugar syrup by

For raspberry ball

For dark chocolate mousse Khaleej Omega-3 eggs 50 gm Sugar 27 gm Chocolate (60% cocoa) 100 gm Pristine whipping cream 240 gm Gelatine 1 leaf Pristine premium artisanal apple cubes filling 10 gm

For milk chocolate mousse Khaleej Omega-3 eggs Sugar Seville milk chocolate button 12% Pristine whipping cream Gelatine Tiffany Break chocolate coated wafer

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50 gm 20 gm 120 gm 240 gm 2 leaves 1 stick

boiling sugar in water, cool and add to the egg.

Melt the chocolate and add to the egg mix.

Beat the whipping cream and add to the mixture. Then add melted gelatine to the mixture. Pipe the batter into a sphere rubber mould. Top with one fresh raspberry and place in the freezer to set. Once the ball is set, glaze with fudge cocoa.

For dark chocolate ball

Repeat the procedure for the raspberry ball

but use apple filling instead of raspberry in the sphere mould. Once the ball is set, glaze with melted chocolate and garnish with the remaining apple filling.

For milk chocolate ball

Repeat the procedure for the raspberry ball.

After piping the batter into the sphere mould, break the Tiffany Break stick into pieces and add to the mould. Glaze with melted chocolate buttons. To serve, place one of each ball in a dessert bowl.

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Vanilla chocolate ice cream cake Portion: 12; preparation time: 60 min

Ingredients London Dairy vanilla ice cream

250 gm

For chocolate sponge Pristine chocolate sponge mix Khaleej Omega-3 eggs Water

200 gm 80 gm 100 ml

For chocolate ganache Seville dark chocolate buttons (43%) Pristine cooking cream Butter Roasted almonds

200 gm 200 gm 20 gm as needed

Method Blend all the ingredients for chocolate

sponge in a food processor at a slow speed for 2 minutes. Then increase the speed to high and blend for 5 minutes. Pour the batter into a round cake mould and bake at 180° C for 20 minutes to get the chocolate sponge cake. Heat the cooking cream and melt the chocolate in it. Add butter to the mixture slowly and blend well to get chocolate ganache. Cut the sponge cake horizontally. Spread the ganache in the lower part. Set the sponge cake in a ring layered with vanilla ice cream. Place in the freezer to set overnight. When the cake has set on the ice cream, pipe the chocolate ganache on it, covering the cake completely. Sprinkle the roasted almonds on the ganache. Allow the cake to set before serving.

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Mango sorbet and vanilla cake Portion: 10; preparation time: 40 min

Ingredients

For vanilla sponge Pristine vanilla sponge mix Khaleej Omega-3 eggs Water

200 gm 80 gm 100 ml

For filling and topping London Dairy mango sorbet ice cream 300 gm White chocolate 150 gm Mango fresh 150 gm (cubed) Seville dark chocolate buttons 43% 100 gm (flakes) Yellow food colour as required

Method Blend all the ingredients for vanilla sponge

cake in a food processor at a slow speed for 2 minutes. Then increase the speed to high and blend for 5 minutes. Pour the cake mix into a round cake mould and bake at 180° C for 20 minutes. Cut the round cake into 3 layers. Take a round mould and make a base layer of vanilla sponge cake. Layer with mango sorbet ice cream thickly over the base layer followed by flakes of dark chocolate on top. Place another layer of vanilla sponge on top. Once again layer with mango sorbet ice cream and flakes of dark chocolate on top. Place the third layer of vanilla sponge and freeze the cake until it sets properly. Melt the white chocolate with some yellow colouring. Glaze the cake with the melted chocolate. Garnish with cubes of fresh mango.

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LIST OF RECIPES

(IN ALPHABETICAL ORDER)

>> Arabic style grilled lamb chops with oriental rice and salsa - pg 40

>> >> >> >> >> >>

Baked Alaska ice cream and sorbet cake - pg 74 Beef and chicken club sandwich - pg 14 Beef burger topped with egg and garlic mayo - pg 42 Black forest cake - pg 76 Blueberry cheesecake - pg 78 Butter chicken with traditional ghee rice - pg 44

>> Cheese jalapeno sausage with scrambled eggs magda - pg 16 >> Chicken kathi rolls with cumin yoghurt dip - pg 18 >> Chicken kheema stuffed potato - pg 20 >> Chicken mango salsa canapĂŠ - pg 22 >> Chicken roulade with fondant potato and lentil ragout, served with herb jus - pg 46 >> Chicken salad with spicy avocado mayo - pg 12 >> Chicken tikka vol-au-vent - pg 24 >> Chicken tikka with vegetable pulao and tomato gravy - pg 48 >> Chocolate and coconut mousse cake - pg 80 >> Chocolate chip cookies - pg 82 >> Chocolate mousse with roasted hazelnuts - pg 70 >> Classic chicken biryani - pg 50 >> Crispy chicken garlic cocktail - pg 26

>> Fruit tart - pg 84

>> Kheema paratha with potato and green peas curry pg 54 >> Kidsâ&#x20AC;&#x2122; favourite BBQ chicken drumstick - pg 28 >> Kung pao chicken - pg 56

>> Mango sorbet and vanilla cake - pg 96 >> Mini sausage spring rolls - pg 30

>> Pops sorbet - pg 86

>> Quiche Lorraine - pg 32

>> Roast chicken with ratatouille - pg 60 >> Roasted garlic sausage pasta salad - pg 10

>> >> >> >> >>

Salted caramel and chocolate lava cake - pg 88 Spaghetti sorrentino with chicken - pg 58 Spicy sausages with fried rice - pg 62 Stir-fried Asian chilli chicken - pg 64 Sweet and sour chicken - pg 66

>> >> >> >>

>> Vanilla chocolate ice cream cake - pg 94

>> Golden chicken drumstick with spices - pg 36

>> Japanese beef burger - pg 52

Tandoori chicken nuggets in paratha roll - pg 34 Tangy apple cheesecake - pg 72 Tiffany Break fudge cake - pg 90 Triple treat - pg 92

Thank you to the IFFCO business units of the following brands for their support in making The Red Book a reality

Wherever good food happens, weâ&#x20AC;&#x2122;re there. Unseen.