BBC Good Food Middle East - February 2016

8/18/2019 BBC Good Food Middle East - February 2016

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Just as we get back into a normal (sort of) routineafter January’s health-kick, another month ofcelebration hits us. First up we have Chinese New Year on February 8, shortly followed by ShroveTuesday, aka Pancake Day on February 9, andthen Valentine’s Day on February 14 – and what’sbest? All three occasions involve food! Add goodfood to any equation and what’s not to love?

If you’ve never celebrated Chinese New Yearbefore, why not throw a dinner party for yourfriends and mix things up a little? We’ve got aselection of mouthwatering recipes inside(Ken Hom’s Chinese New Year, pg52) that are perfect for sharing and not too difficult to make.

Or, if Chinese cuisine isn’t quite up your street, impress the special person inyour life with a romantic, homemade meal – celebrity chef James Martin is onhand with a delicious dinner menu to ensure your evening runs smoothly, just flipto page 34 for the recipes. Alternatively, put a local spin on the traditional

Valentine’s Day meal and whip up an authentic Lebanese dinner (Lebanesesupper for two, pg28).

If you’re looking for something a little further afield, take a look at this month’stravel features(Barefoot bliss, pg66 and Picture perfect Phuket, pg74), which detailtwo magical culinary getaways – ideal for a romantic weekend or just a relaxingbreak from the hustle and bustle of city life.

Whether you decide to travel or not this month, enjoy discovering flavours ofnew cuisines, and continue to challenge yourself in the kitchen – share yourcreations with us via social media, or drop me a line – we love hearing about yourfoodie experiences!

Have a fabulous February, everyone!

Welcome!

Editor

“I’m loving this watermelon &orange blossom lemonade, it’shealthy and so refreshing” sayssales executive, Liz.

WHAT WE’RE LOVING!

S a l e s m a n a ge r , M i c h a e l s a ys : “ I’ m a bi g bu r ge r f a n a n d t h i s l i gh t be e f & f e t a bu r ge r w i t h h o r s e r a d i s h d r e s s i n g i s a pe r f e c t a l t e r n a t i v e t o a n u n h e a l t h y t a k e a w a y” .

“ T h i s w a r m b e e t , c h o r i z o & p e a r

s a l a d i s d e l i c i o u s a n d c o m b i n e s

s u c h g r e a t f l a v o u r s, ” s a y s s a l e s

m a n a g e r , C a r o l .

February 2016 BBC Good Food Middle East 1


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2 BBC Good Food Middle East February 2016

18 STARS OF THE MONTH

These ravishing recipes utilise some of thefinest seasonal vegetables.

24 MAKE IT TONIGHTWeeknight suppers packed with flavour.

28 LEBANESE SUPPER FOR TWO

Do something different for Valentine'sDay this year and create a meal with localflavours.

34 VALENTINE'S DAY MENU

James Martin prepares a romantic set-menu perfect to treat your loved one with

41 HAPPY AND HEALTHY

A week of healthy, nutritious meals.

7 EXPERT Q&AOur editorial panel lends tips on theregion's culinary scene.

8 YOUR SAY

We love hearing from you, so why not writeto us with your views and comments.

11 HERE TO HELPExpert advice for inside the kitchen.

12 FLAVOURS OF THE MONTHThe best restaurant offers and eventshappening in the region this month.

15 TRIED AND TASTEDWe review two of the city's top tables.

✴ STARTERS ✴ HOME COOKINGContents

24

EDITORIALEDITOR: Sophie McCarrick

[email protected]

SENIOR DESIGNERS: G lenn Roxas & Froilan CosgafaPHOTOGRAPHER: Maksym Poriechkin

ADVERTISINGSALES MANAGER: Michael Phillips

[email protected] / +971 55 518 6984SALES MANAGER: Amish Patel

[email protected] / +971 4 4409128SALES MANAGER: Carol [email protected]

SALES EXECUTIVE: Liz [email protected] / +971 4 4409126

SALES COORDINATOR: Marilyn [email protected] / +971 4 4409103

MARKETINGAshera Jane Borda

[email protected]

DISTRIBUTIONRajeesh Nair

[email protected]

Aiya NainguePRODUCTION

James Tharian

FOR SUBSCRIPTIONS AND OTHER ENQUIRIES, LOG ON TO:www.bbcgoodfoodme.com

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GROUP COO Gina O'Hara

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66 MAGICAL MALDIVESTake a gourmet trip to the beautifulMaldivian shores.

74 PICTURE PERFECT PHUKETWe visit Thailand to discover culinarydelights on offer.

84 MY KITCHENPeter Gordon welcomes us inside hisLondon kitchen.

88 NUTS ABOUT ALMONDSAll you need to know about the loved nut.

Our recipe descriptions Suitable for vegetarians You can freeze it Not suitable for freezing

Easy Simple recipes even beginnerscan makeA little effort These require a bit more skilland confidence – such as making pastryMore of a challenge Recipes aimed at

experienced cooksLow fat 12g or less per portionLow cal 500 calories or less per main.

Superhealthy Low in saturated fat, 5g or less perportion; low in salt, 1.5g or less; and at least oneof the following: provides one-third or more ofyour daily requirement of fibre, iron, calcium,folic acid and/or vitamin C, or counts at leastone portion of your recommended 5-a-day fruitand veg.Good for you Low in saturated fat, low in salt.Heart healthy Low in saturated fat, with 5g or less,and low in salt, with 1.5g or less, and high inomega-3 fatty acids

1 of 5-a-day The number of portions of fruitand/or veg contained in a servingVit C Iron Omega-3 Calcium Folate Fibre Indicating recipes that are good sourcesof useful nutrientsGLUTEN FREE Indicates a recipe is free from glutenSome recipes contain pork & alcohol.

These are clearly marked and are for

non-Muslims only. Look for these symbols:P Contains pork Contains alcohol

47 DAZZLING DESSERTSDon't miss these mouthwatering do-aheadsweet treats.

52 CELEBRATE CHINESE NEW YEARCook up a Chinese feast this month, incelebration of the popular festival.

60 NUTRITION TIPSDo you really need to be taking all of thosevitamin supplements? Find out here.

62 CINEMA SNACKINGMake healthy food swops during your nextvisit to the movies.

February 2016

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41

✴ COMPETITIONS

W I N !

✴ GOURMETLIFESTYLE

81 A 3-night stay for 2 adults inbeautiful Thailand worth over

Dhs7,500.83 A 2-night stay for 2 on theexciting Yas Island worth Dhs8,000.87 Dining vouchers, kitchen goodiesand more up for grabs.


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Experience an authentic coastal Italian feast everySunday night at Positano. Enjoy an endless selection ofantipasti, handmade pizzas, pastas and fresh seafoodprepared at live cooking stations. For a dose of La Dolce Vita,indulge in our sumptuous Italian Dessert Room featuringclassics such as panna cotta, gelato, cassata and other

delicious sweet bites. Festa Italiana - Sundays at Positano, from 6pm to midnightAED 180 per person, including food and soft drinks

JW Marriott Marquis DubaiSheikh Zayed Road, Business Bay

+971 4 414 3000 | jwmarriottmarquisdubailife.com


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For a fabulous meal thatwon’t break the bank, I’drecommend Bussola, theItalian restaurant on theupper deck at the WestinDubai Mina Seyahi BeachResort. It offers stunningviews of the beach in a reallynice setting, yet at the sametime is informal and relaxed.Secondly, Trattoria Toscanain Souk Madinat Jumeirah is

lovely. The restaurant offersa cosy, welcoming feel andthe food is fresh andsatisfying – then you cantake a romantic walk aroundthe Madinat after dinner, orperhaps an abra boat ride.

The Observatory in DubaiMarriott Harbour Hotel is great,the view is fantastic and theprice for food works out aroundDhs200 per head on a normalnight. You have a great view ofthe palm at 52 oors high, andyou can even pop down and seeme at The Croft on the 5thoor for a drink afterwards.Secondly, I’d recommend TheFarm at Al Barari. It’s such alovely chilled out space with

lots of greenery and a beautifulsetting when sitting outsidearound the lake. The food usesgreat, fresh ingredients andthey have a lovely lounge areaoutside too for relaxing andenjoying the surroundingnature – something that’s hardto nd in Dubai.

I would recommend avoidingthe licensed restaurants onValentine’s Day. They all takemultiple sets of reservations,which will leave you stuckwaiting for a table, or beingrushed through your dinner.Have a romantic eveninginstead. Go for a walk on thebeach and enjoy a casualdinner in one of the low-keyplaces around there (mypersonal favourite if Kif Kif, for

an honest Moroccan fare).Afterwards, nish the night withdrinks at a bar with a great viewand terrace, like Uptown inJumeirah Beach Hotel, or forsomething really cosy, visitCave in Conrad Dubai.

No longer in a portacabin,legendary Bu Qtair in UmmSuqeim 2 now has an outdoorseating area that looks over thewater of a small marina. Queueand choose your sh and prawnsin spicy marinade and eat thefreshly fried morsels. Cutleryoptional. Or, sit under the starsand watch the Burj Al Arab lightup in all its glory without theprice tag. Take a picnic blanketto sunset beach and orderdelivery. I’ve done this with PizzaExpress in the past and it worksbrilliantly or try the newDeliveroo app that geo-locates.

If you don’t mind romancing aday early, tuck into gourmetstreet food from Vida whilewatching the sun go down overthe Ras Al Khor WildlifeSanctuary and a stunningskyline view at The Terrace,Dubai Creek Harbour (more infoon instagram @Theterracedch).Only open on Fridays andSaturdays.

It’s the month of romance, but I’m looking to escape theexpensive fad. Where do you recommend visiting for honest,

quality food, in a nice setting – without the price tag?

QUESTION OF THE MONTH

Kate Fisher A highly qualied andexperienced nutritionist who is atrained microbiologist, and

graduate o Nutr itional Medicine rom university o Surrey. Amongother things she has worked with private clinic s and ood brands ,as a nutrition consultant.

Darren Velvick Head che at Te Crof, Dubai Marriot t Harbour Hote l & Suites,the ormer patron che o able9has also been head che at two Michelin-star red restaurant, Marcus Wareing at Te Berkeley,and worked alongside Gordon

Ramsay at Pétrus.

Sally Prosser Author o award-winning ood andtravel blog mycustardpie.com andkeen eater. Champion o sourcinglocal, ethical, seasonal ingredients,knowing where your ood comes

rom and the impact it has on yourhealth and the planet.Loves custard.

Tomas Reger Award-winning reelance che and ood consultant. Originally romthe Czech Republic, he started hisculinary career in London.

Founder o omas Reger FoodConsultants, he is now theexecutive che o Intersect byLexus, DIFC.

Editorialpanel

C o m p i l e d b y

S O P H I E M C C A R R I C K

| P h o t o g r a p h s S U P P L I E D


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Getting the magazine lastmonth came as a greathelp as I’ve recentlystarted to include healthysnacks in my children’slifestyle. I tried thequinoa tabbuleh and thekids absolutely loved it.

All the dishes from the clean andlean 3-day diet feature were mouthwateringand even my daughter has been inspired tomake these dishes as they are easy to makeand delicious. I hope everyone found cleaneating inspiration in this issue!

Syeda Romana

There’s a reason whypeople say ‘New Year, newstart’, and the Januaryissue of BBC Good FoodMiddle East proved justthat. It refreshed mymind after the heavyholiday period, to realising howimportant it is to look after your body. I alsoenjoyed the fact that although the partyseason is over, you still included recipesperfect for a garden gathering – all healthyand super tasty. I’m having a BBQ thisweekend and plan on treating my guests tothe menu. Thank you BBC Good Food ME.

Sandra Downs

I’d just like to say that Iloved your January cover! Iam Portuguese, however,spent a lot of time in Spaingrowing up and seeing theSpanish roast sh withbroad beans and chorizoreally reminded me ofbeing back home. I picked up the issue

and went home to make it that night. Delicious,thank you!

Maria Goncalves

A f a b ul o usme nu f o r sha r i ng o utd o o r s

K i c k -s ta r t2 0 16 w ithf r e sh v e g

G LAM G AR D E N P AR T Y

S t a r s o f t h e m o n t h

S p a n is h r o a s t s h w i t h b r o a d b e a n s &

c h o r i z o , r e c i p e p 2 2 R EV I TALIS EY OU RB OD Y A 3-d a yN ew Yea r’s d ie t T R AVE LT OS PA IN A tr a di t iona l,g ou r me t me nu

P ubl ic ati on lic e nsed b yIMPZ

L i g h ! T r y ou r h e a lt h y s a l ad s C le a ns e a nd d e t ox y o ur bo dy

Ja nuary 2 0 16 D HS15 | Q R 15

INS IDE

H e alt h y r e c i p e s f o r a b r an dn e w y o u

S t a r t h y e a r

The Winner of the Star Letter gets a DHS 1,000 SHOPPING VOUCHER FROM TAVOLA , Theleading retailer of European products and essential items for kitchen. Tavola is a one-stop shop forbakeware, tableware, high quality cookware and premium brands such as Mauveil, Le Creuset, andZwilling Kitchen knives. They have stores in the UAE and Qatar, as well as across the GCC.

The holidays are denitely over and it’s back to work and lightereating after the indulgences over the holidays. I really enjoyedthe January issue of BBC Good Food Middle East because itdidn’t give you the chance to make excuses for makingunhealthy food, however, encouraged you to jump in head rstto eating clean and thinking healthy. I was so taken in by thismonth’s issue that I took it to work as it acted as a guide forsome of my patients who required nutritional advice. ‘The

clean and lean 3-day healthy diet’ and the ‘3 healthy sides’ recipe feature,was just what I needed to create yummy but low in calorie meals, followed by the ‘supersalads’ – I really couldn’t have asked for anything better. Thank you for making it easier tostick to my New Year's resolution by providing me with motivation on a platter in yourgorgeous magazine, with very few high in calorie temptations.

Dr Rajul Matkar

Star Letter

Or, you could write to us at: The Editor, BBC Good Food Middle East.Grosvenor Business Tower, Tecom, Ofce 804PO Box 13700, Dubai, UAE.

TALK TO US!

@bbcgoodfoodmeYou can also connect with us on social media! Find us on:

Email us on [email protected] with your thoughts and comments, and send us your photos with your copy of BBC Good Food ME!

C o m p i l e d b y



StartersInbox

We love hearing from you!

Yoursay


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Q. My sponge cake keeps turningout dry. What am I doing wrong?

Expert advicefor in and outof the kitchen

Q. I want to cook a romantic dinnerat home, what dish would you suggestmaking that isn’t too challenging, butstill impressive?I would not cook anything too heavy, so I

would steer towards sh for the maincourse and not meat. Salmon is a greatsh and fairly easy to cook, with somegrilled asparagus, a nice tomato andsweetcorn salsa, served with someprawns or scallops within the dish too.Keep it light and fresh. You don’t want tobe feeling sickly after the meal. Youcan’t go wrong with a few fresh oystersas a starter, they are easy to prepare

and are not too lling. I spice mine upwith an Asian style dressing instead ofthe classic shallot red wine vinegar mix.

Basically you are over mixing theingredients, and then overcooking thesponge, when whisking the eggs with thesugar try and get as much air in aspossible, then fold in the sieved flouragain trying to keep the air inside. Ialways bake my cakes at 180C until the

skewer comes out clean, tip the spongeout of the mould straight away and allowto cool on a wire rack.

Culinary

Starters

Here to help

Q A&Darren Velvick, head che at Te Crof, Dubai Marriott HarbourHotel & Suites, and the ormer patron che o

able9, addresses your culinary dilemmas.

Tomas Reger,executive che atIntersect byLexus, DIFC and ounder o omasReger FoodConsultants,tackles yournutritiondilemmas.

I love the Nutribullet! A favourite ofmine that we make at home is a greatbanana, chocolate and honey smoothie,using all organic produce. To try it at

home, simply add the followingingredients in to the NutriBullet andblend everything together: 1 large ripe

Q. I recently bought a NutriBullet butdon’t know what to put in it. What arethe best ingredients for making a perfect,healthy smoothie?

NutritionQ A&

For dessert it has to be chocolate andstrawberries. Prepare a nice chocolatemouse with strawberry compote, whichcan be made in the day and set up in thefridge so you don’t have to worry about it

in the evening.

banana or avocado; 1.5tsp raw cocoapowder; 1.5tsp tahini; 1.5tsp honey;600ml raw almond milk or yoghurt; 2ice cubes – and there you have aperfect smoothie.

I’ve been feeling bloated recently. Which foods should I avoid to prevent this?First, think of the dishes you have eaten in the past week – if it was something unusual.Bloated feeling can also be a sign of gluten intolerance, so try to cut down on white breadand pasta. When it comes to vegetables, the usual suspects are cabbage, broccoli and

kale. Apples and legumes can also make you bloated. Instead of cutting these healthyingredients from your menu, combine them with those that help reduce bloating, such asbananas, probiotic yoghurt or fennel seeds.

I want to make a sweet treat for my partner on Valentine’s but we’re

both on a health-kick, so I need to keep it light. What dessert can Imake that is yummy, but nutritious?Make raw nutty trufes. They are easy to make and the variations are endless. In a foodprocessor, combine nuts and dried fruit of your choice, then top it up with little bit of mapleor agave syrup. Prunes and walnuts or dates and almonds are always great combinations.The texture should be quite dense and slightly sticky. Shape the dough into bal ls andcover it in cocoa, almond our or matcha tea.

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12 BBC Good Food Middle East November 2015

C o m p i l e d b y S O P H I E M C C A R R I C K


Here is what’s hot and happeningaround town this month.

Flavours

monthof the

This New Orleans-inspired eatery offers somethinga little different, and just in time for Mardi Gras,the venue will play host to the festivities until

February 9 – in true Nola spirit. Specials includeMardi Gras salad, blackened chicken with dirty riceand King Cakes. Call 04-3998155.

A perfect place for Friday brunch, this brand newall-day dining restaurant, bar and terrace offerssomething for everyone. From live cookingislands, a juice and shake bar, and outdoor BBQ,

Brasserie 2.0 will serve dishes from all over theworld. Call 04-3998155.

î Cipriani Dubai, DIFC

î Nola Social, Armada BlueBay Hotel, JLT

î Brasserie 2.0, Le Royal Méridien BeachResort & Spa


Due to make its Dubai debut, the establishedItalian restaurant Cipriani is set to open in thisquarter. The new outlet will feature high glosswooden railings, brown leather chairs and

polished steel nishes – reminiscent of aVenetian luxury yacht, with menu classicsincluding carpaccio alla cipriani, baked tagliolini,and vanilla meringue.

New on the blockî Senara, Palm JumeriahA homegrown concept dedicated to fusing theUAE’s staple seafood cuisine with traditional Britishair. It’s the latest seafood bistro to open in Dubai,

boasting sunset views from The Palm. Signaturedishes include fresh catch of the day, buckets ofmuscles, oysters, lobster linguini, and not forgettingthe famous sh and chips. Call 04-4516460.

Senara, Palm Jumeirah


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î Amwaj Rotana, JumeirahBeach Residence

î Dusit Thani Abu Dhabi

Start your evening of romance with an alfresco ‘Sunset Brunch’ out on the terrace

of Amwaj Rotana’s Italian restaurant,Rosso, or the American-Japanese outlet,Benihana, which will be focusing onchocolate all month long. While the sunis setting, expect performances by a liveviolinist and music to suit the mood.Prices start from Dhs235 per person toDhs660 per couple with housebeverages. Call 04-4282000.

Enjoy an unforgettable evening startingby the poolside of Dusit Breeze withmocktails and cocktails before choosingyour preferred dining venue. Enjoy Thaicuisine at Benjarong (Dhs199 perperson), or Western avours at TheCapital Grill (Dhs250 per person), wherea four course menu will be prepared in

each outlet, especially for Valentine’sDay. Call 04-4282000.

Starters

Eating out

Featuring an intimate, romantic ambience reminiscent of the famouscity of love itself, Bistro Des Arts will transport you on a heartfelt

journey of French culinary highlights carefully selected and

served with passion and pleasure. Call 04-5511576.

This Valentine’s, turn up the romance with aspecially designed menu including half a dozenof oysters, caviar blinis, carabineros sushi, yuzusorbet, eld greens with black trufe,Japanese wagyu beef and lobster, completedwith a delicious raspberry mousse and whitechocolate. To top it off, sip on a bottle ofLaurent Perrier Rose zz with your meal, allfor Dhs1,950 per couple. Call 04-38 888744.

Stir up the romance between you and yourloved one with Chef Stefano’s elegant andcontemporary Valentine’s Day menu in a warmand rustic ambiance. Featured dishes willinclude risotto acquerello, plus pink shrimpsand zucchini gnocchetti. Priced from Dhs299per couple or Dhs399 with house beverages.Call 04-4445613.

î Bistro Des Arts, The Address Dubai Marina

î Novikov Dubai, Sheraton Grand Hotel

î Sicilia, Mövenpick Hotel Ibn Battuta Gate

Indulge in Latin American cuisine on Valentine’s and choosebetween a three-course set menu with a glass of bubbles indoors,or opt for one of ve exclusive tables on the outdoor terrace wherea ve-course menu paired with a welcome drink and a bottle of Moëtwill be served. From carne asada, grilled octopus and lobster to ceviches anddecadent churros con chocolate, this will be a night to remember.Priced from Dhs900 per couple. Call 04-4323232.

With three Michelin-stars under his belt, FrenchChef Yannick Alléno has launched his newFood&Extractions Pairing menu at Stay, wheretailor-made vegetable and fruit beverages arecreated to complement each dish. An examplepairing includes red mullet sh cooked withMoroccan Atlas olive oil paired with an

extraction of onion, celeriac, mushrooms andartichoke. Call 04-4401030.

î La Parilla, Jumeirah Beach Hotel

î Stay by Yannick Alléno, One&Only The Palm

Enjoy a three-course romantic feast fortwo with or without grape pairing thisValentine’s. If you and your partner aremeat lovers, this one’s for you – you’llalso receive a complimentary gift of a

rose and polaroid picture to take home.Prices start from Dhs595 per couple, orDhs795 per couple with grape pairing.Call 04-4323232.

î The Hide, Al Qasr Hotel

l

l

Valentine’sDay is on

February 14!


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Starters

Eating out

If you’re looking for somewhere to relax ona Saturday afternoon, where better to do sothan at the hottest new beach club in town.Offering a BBQ-style brunch from 1pm to4pm every week, you can indulge in freshlygrilled meats, fish and seafood (includingdelicious jumbo prawns!), a fresh salad bar,cooking stations and various pizzas orflatbreads – not forgetting the unlimitedcocktails or mocktails. All for Dhs300, thebrunch allows you to sit or lay poolside, onthe beach or on the restaurant’s terrace,where a live saxophone player complimentsthe sounds of soul and retro house music.And, you won’t need to worry about rushingoff after 4pm – all brunch guests are invited

to stick around and relax as the sun sets.Call 05-07013303.

î Purobeach, Jebel Ali JA Golf Resort

*Price is subject to 10% service charge and 6% tourism fee.

Ingredients Anantara Eastern Mangroves Table bookings 02 656 [email protected]

Visit anantara.com

LET’SBRUNCHFRIDAYS 12.30 PM - 4.00 PM, FROM AED 260*

ABU DHABI


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Where: Play Restaurant &Lounge, H Hotel, SheikhZayed RoadWhat's it like: Sleek and sexy

comes to mind when you enterchef Reif Othman’s (ex-Zuma chef)latest restaurant. With dark,contemporary interiors the venuesends off a very cool, seductiveallure; it’s borderline nightclub –only the music is calm and playedat a respectable level so you’reeasily able to hear each otherspeak. With breathtaking views of

downtown Dubai’s skyline from the36th oor – this is denitely one ofthe most impressive restaurant’sI’ve seen launch lately. My dining

partner and I soon learn the menu– which comprises countless pagesof tempting dishes – is designed todeliver the sharing-styleexperience. Although it’s tough notto get carried away, we opted fordishes including wagyu beefcarpaccio, salmon and tuna tartare,caviar cornets, snails in the garden(pictured), sh in the bag, and

lamb chops – all of which wedevoured. The unique avours anddish presentations really stood outfor me – the cuisine being labeled

as ‘Mediterrasian’, a name ourwaiter informs has been patentedby Play. For dessert I’d highlyrecommend the poached peachand pear dish, it’s light, absolutelyscrumptious and portionedperfectly. Play’s the type of place Ifeel is best to visit over theweekend, where you can afford tostay out a little later and enjoy

Where: Hakkasan Dubai,Jumeirah Emirates TowersWhat's it like: A perfect destination tovisit while the weather is still cool; thebeautiful Hakkasan terrace is idyllic andtransports you to a quaint Japanese-likegarden, with soft water features and largeslate pathways – not forgetting thegreenery, which is always a nice surprise inDubai. We’re here to check out chef Andy’slatest menu, specically designed for theoutside terrace. Greeted by our extremelyfriendly waiter, we’re given a run down ofthe Cantonese menu to learn it’s made upof smaller portioned dishes, ideal fornibbling or sharing. To begin, we opt for thehakka steamed dum sum platter, which

includes individual pieces lled with thelikes of scallops, smoked wagyu andseabass, plus the ve spice crab meat rolland crispy prawn tters with trufe – the

menu isn’t divided into starters and mains– so we order a couple of dishes at a time,not to over do it, however, portions aren’texcessive so don’t worry. Next we triedchicken skewers in satay sauce, followed bymy personal favourite of the evening,Jasmine tea smoked wagyu beef ribs, whichwere divine and melted in the mouth– they came bite sized too, so there wereno inconvenient sticky ngers to dealwith. To nish up, we were pleased to nda cocktail list complementing the terracemenu, showcasing mixes such as thelychee martini and a plum sour. For astylish evening out with friends, pairedwith sophisticated dining, this is a greatone to try.

If you want to go: Around Dhs200per person for a range of dishes, excludingbeverages. Call 04-3848484 .

Each month, we review two ofthe city's top tables.

P h o t o g r a p h s S U P P L I E D a n d b y R E V I E W E R

Tried

tasted Evening chic

If you want to go: AroundDhs400 per person forthree-courses, excludingbeverages. Call 04-3364444.

StartersRestaurant reviews


carefully crafted cocktails at thebar or lounge after dinner, whichstays open until 3am. Chef Reifreally does a fantastic job of

seamlessly marryingMediterranean and Asian cuisinesand I have no doubt this venue willfast become a favourite amongstDubai’s hip and trendy crowd.

Reviewed by Sophie McCarrick Editor of BBC Good Food Middle East, loverof all things food and a keen seeker of newdining experiences.


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January 2016 BBC Good Food Middle East 17

CookingInspiring recipes for easyeveryday meals and stylishweekend entertaining H ome


Salmon noodleswith sushi ginger

IN THIS SECTION

t Get creative withroot veggies to createsomething magicalin the kitchen, P18

t Make yourweeknight suppershassle free withthese recipes, P24

t Cook up a romanticdinner for someonespecial with thismenu, P34


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Warm beet,chorizo &pear salad,recipe p20

Transform root veg into something spectacular with these new recipesfrom Sarah Cook Photographs TOBY SCOTTRoot vegetables

STARS OF THE MONTH


H C ki g


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B e e f , l e e k & s w e d e C u

m b e r l a

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Warm beet, chorizo &pear salad

SERVES 4 as a main or 6 as a starter or side

PREP 15 mins COOK 55 minsEASY FOLATE FIBRE VIT C 2 OF 5A DAY

1kg mixed beets, leaves trimmed200g chorizo, skinned and thickly sliced100g whole blanched almonds (use

Marcona if it’s a special occasion)2 tbsp membrillo (quince paste)4 tbsp Sherry vinegar1 tbsp lemon juice, plus an extra squeeze1 tbsp extra virgin olive oil1 large or 2 small rm pears (I used Red

Williams)small pack parsley, leaves picked and

roughly torn50g Manchego, shaved

1 Put the beets in a large pan of water(if you have a mix of colours, cook in

separate pans as the colours will bleed).Bring the water to a boil, cover and leave tosimmer – about 20-40 mins, depending onthe size of the beets. Use a skewer or smallsharp knife to check that they’re tenderin the centre (try not to poke too often orthey’ll bleed all their juices into the water).2 Drain the beets and leave to cool ina colander. When cool enough to handle,peel away the skins, root and stalks, then

roughly chop or slice the beets.3 Put the chorizo in a cold frying pan andfry over a medium heat until crisp – youshould collect lots of oil in the pan. Lift outthe chorizo with a slotted spoon and keepwarm. Tip in the almonds and fry quicklyuntil just turning brown on the edges. Scoopout with a slotted spoon and place onkitchen paper to dry.4 Make the dressing by melting themembrillo in the pan with the chorizo oil,Sherry vinegar and 1 tbsp lemon juice. Mix inthe olive oil and season.5 Core and thinly slice the pear, toss with alittle lemon juice to stop it browning, thenarrange on a platter with the beets, chorizoand almonds. Toss together with thedressing, if you like, or serve the dressingon the side. Sprinkle over the parsley and

Manchego and serve immediately.PER SERVING 568 kcals • fat 33g • saturates 10g• carbs 37g • sugars 34g • fibre 9g • protein 24g •

salt 1.7g

Beef, leek& swedeCumberlandpieA Cumberlandis just a cheesycrumb away from

a cottage pie, but that extra layer ofsalty crunch is always worth it. Swedeadds an earthy, golden twist to thestandard spud mash and matchesbrilliantly with sweet leeks.

SERVES 6 PREP 45 mins COOK 3 hrsEASY FOLATE FIBRE VIT C IRON IRON

3 leeks (or 2 if large), white part diced,green part sliced and kept separate

1 large carrot, nely chopped2 celery sticks, nely chopped1 tbsp butter1 tbsp rapeseed or vegetable oil1kg good-quality beef mince (a little fat

adds avour and tenderises, so try a10% mix rather than super-lean)

200g unsmoked bacon lardons3 tbsp plain our5 thyme sprigs2 tbsp Worcestershire sauce1 tbsp Marmite1.2 litres beef stockFOR THE TOPPING1kg swede (about 2 large), peeled and

chopped into chunks350g oury potatoes, chopped into chunks25g butter, plus a few knobs100ml milka little freshly grated nutmeg25g mature cheddar, grated25g fresh breadcrumbs

1 Heat oven to 180C/160C fan. Put the leekwhites, carrot and celery in a ameproofcasserole dish with the butter, oil and apinch of salt, and soften, without colouring,over a gentle heat.

2 Meanwhile, brown the mince in a non-stick frying pan. Cook in batches to keep itbrown and avoid it going grey and soggy. Ifyou’ve used a lean mince, you may need to

add a drop of oil. Break up the mince wellwith a wooden spoon as you go.3 When the veg is soft, stir in the baconlardons, turn up the heat a little andcook until everything is golden. Stir inthe mince, followed by the our, 3 thymesprigs, Worcestershire sauce and Marmite.Gradually stir in the stock and bringeverything to a simmer, then cover andtransfer to the oven. Cook for 2 hrs until thesauce is thickened and rich, and the beeftender, removing the lid and stirring in theleek greens halfway through.4 While the beef bakes, put the swede andpotato into two separate pans. Cover withcold water, bring to the boil, then simmeruntil tender – about 20 mins. Drain bothwell, then tip back into their pans over alow heat to steam-dry for a few mins. When

both (but particularly the swede) look dry,combine them in one pan with the butter,milk, nutmeg and lots of seasoning. Mashuntil smooth.5 Transfer the mince to individual dishes orone baking dish (or leave in the casseroleif you prefer, discarding the thyme sprigs).Cover with the mash, using a fork touff up the top. Rub the cheddar intothe breadcrumbs with the leaves from

the remaining thyme sprigs and plentyof freshly ground black pepper. Sprinklethis mixture over the mash, dot withsmall knobs of butter, then increase thetemperature to 200C/180C fan and bake for30 mins until golden and crisp on top. Canbe made ahead and chilled, or frozen anddefrosted. Bake for an extra 10-15 mins untilthe sauce is bubbling.PER SERVING 659 kcals • fat 36g • saturates 16g• carbs 28g • sugars 8g • fibre 6g • protein 52g •

salt 2.5g

This salad is

wonderful to eat

just as it is – serve

with some crusty

bread. It also

makes a great

side dish for

a paprika-rubbed

roast chicken or

hake llets.

You could also

serve this for a

starter, topped

with some friedquail’s eggs.

Tip

HomeCooking


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Rainbow bhajiswith coriandercream, recipe p22




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HomeCooking


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Home Cooking


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gEveryday

Chicken tandoori wraps

SERVES 4 PREP 15 mins COOK 30 mins EASY 1 OF 5A DAY

2 fat green chillies, deseeded and roughlychopped

4 garlic cloves, roughly chopped50g ginger, peeled and roughly chopped250g Greek-style natural yoghurtsmall pack of coriander, leaves only1 tsp curry powder

8 skinless chicken thigh llets,cut into chunks

1/2 red onion, thinly sliced4 tomatoes, deseeded and slicedchapatis, to serve

1 In the small bowl of a food processor, whizz thechillies, garlic and ginger until nely chopped.Add the yoghurt and three-quarters of the coriander,whizz until well mixed, then season. Weigh out 175gof the yoghurt mixture into a large bowl, stir in thecurry powder, then add the chicken and mix well tocoat.2 Heat oven to 180C/160C fan. Line a baking traywith foil, spread the chicken out on it and bake for30 mins on the top shelf.3 Meanwhile, toss the remaining yoghurt mixturewith the onion, tomatoes and remaining coriander.Divide the chicken and salad between some warm

chapatis, roll up and serve.PER SERVING 220 kcals • fat 9g • saturates 5g • carbs 9g •

sugars 7g • fibre 2g • protein 24g • salt 0.4g

Cod, cauliflower & chorizo mornay

SERVES 4 PREP 10 mins COOK 50 minsEASY CALCIUM 1 OF 5A DAY

1 small head of cauliower, cut into orets1/2 chorizo ring (about 100g), roughly chopped25g butter3 tbsp plain our500ml milk140g Gruyère, grated

500g cod loin, chopped into large chunks50g fresh breadcrumbs1/2 small pack parsley, nely chopped

1 Heat oven to 180C/160C fan. Bring a large pan ofwater to the boil and blanch the cauliower for 3-4mins until al dente. Drain and set aside.2 Heat a non-stick frying pan and cook the chorizofor a couple of mins to brown, then remove fromthe pan with a slotted spoon, leaving the oil behind.Melt the butter in the pan, then add the our tomake a roux. Pour in the milk gradually, whiskingconstantly, until smooth. Add the Gruyère, stir untilmelted, then season.3 Put the cauliower in a baking dish (or dividebetween individual dishes) with the chorizo and cod.Spoon over the cheese sauce and sprinkle with thebreadcrumbs and parsley. Bake for 30-40 mins untilthe top is golden.

PER SERVING 546 kcals • fat 27g • saturates 15g • carbs 28g • sugars 8g • fibre 3g • protein 46g • salt 1.6g

Thai green pork lettuce cups

SERVES 4 PREP 10 mins COOK 15 minsEASY FOLATE

2 OF 5A DAY

GOOD4 YOU

1 tbsp sesame oil500g pork mince1 tbsp green curry paste1 red onion, nely chopped

juice 1 lime1 tbsp sh sauce1/2 small pack mint, leaves only, roughly chopped1/2 small pack coriander, leaves only, roughly

chopped4 Little Gem lettuce, leaves separatedrice, to serve (optional)

1 Heat the oil in a frying pan and cook the pork for8-10 mins or until cooked through. Stir in the greencurry paste and 2 tbsp water, then cook for 1-2 mins.2 Remove from the heat and stir in the red onion,lime juice, sh sauce and herbs. Spoon the pork intothe lettuce leaves and serve with rice, if you like.PER SERVING 298 kcals • fat 17g • saturates 5g • carbs 7g •


Dhs19 per servingDhs18 perservingDhs18 per serving


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Cheesy ham & broccoli pasta

SERVES 4 PREP 10 mins COOK 20 minsEASY CALCIUM FIBRE VIT C

1 OF 5A DAY

300g pasta (we used conchiglie)1 head of broccoli, cut into small orets1 tbsp oil1 onion, nely chopped2 garlic cloves, crushed250g ham, cut into chunks (get a nice thick slice

from the deli counter)300ml pot double cream1 tbsp English mustard140g mature cheddar, grated

1 Bring a large pan of water to the boil and cookthe pasta following pack instructions, adding thebroccoli orets to the pan for the nal 4 mins. Drainand set aside.2 Meanwhile, make the sauce. Heat the oil in a largepan and cook the onion for 5 mins to soften, thenstir in the garlic and cook for 1 min more. Stir in theham, cream and mustard, then bring to the boil. Addthe pasta and broccoli, then stir in the cheese,coating everything in the sauce.PER SERVING 902 kcals • fat 62g • saturates 34g • carbs 46g •


Swedish-style sausage meatballs

SERVES 4 PREP 10 mins COOK 20 mins

EASY

450g pork sausages, skins removed1 tbsp oil2 garlic cloves, crushed1 tbsp Dijon mustard300ml tub half-fat crème fraîche1/2 small pack dill, nely chopped

mashed potato, to serve

1 Roll the sausagemeat into 20 balls the size ofcherry tomatoes. Heat the oil ina frying pan and brown the meatballsfor 8-10 mins.2 Stir in the garlic, mustard and crème fraîche,bubble to thicken for about10 mins, then stir in the dill. Grind over some blackpepper just before serving, with mashed potato onthe side.PER SERVING 506 kcals • fat 43g • saturates 18g • carbs 14g • sugars 6g • fibre none • protein 16g • salt 3.0g

Dhs20 perserving

Korean-style fried rice

SERVES 4 PREP 10 mins COOK 15 minsEASY FOLATE IRON 2 OF 5A DAY

3 tbsp sesame oil350g rump steak250g mushrooms (we used chestnut), sliced3 garlic cloves, thinly sliced200g beansprouts2 tbsp soy sauce

1 tbsp chilli sauce (we used sriracha), plus extrato serve

500g cooked rice (200g uncooked)bunch spring onions, sliced4 eggs

1 Heat 1 tbsp of the oil in a frying pan over a highheat, season the steaks and cook for 2-3 mins eachside. Remove from the pan and leave to rest.2 Heat 1 tbsp oil in a separate frying pan, stir-fry themushrooms until softened, then stir in the garlic,beansprouts, soy and chilli sauce. Cook for another 2mins, then add the cooked rice and heat through.Stir in the spring onions and keep warm.3 Meanwhile, heat the remaining oil in the pan thatyou fried the steak in. Add the eggs and fry untildone to your liking. Slice the steaks and spoon therice into bowls. Top each one with the sliced steak,an egg and a drizzle of chilli sauce.

PER SERVING 530 kcals • fat 25g • saturates 7g • carbs 41g • sugars 3g • fibre 3g • protein 38g • salt 1.9g

Dhs18per serving

Dhs20 per serving


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Discover the avours andvariety of Lebanese food at

home with these authenticmeze recipes fromrestaurateur Tony KitousPhotographs SAM STOWELLLebanesesupper for two

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C o u r g e t t e & t a h in i d i p , r e c i p e p

3 2

Za’atarcroutons,recipe p32



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Halloumi withtomatoes &pomegranatemolassesThis is very easyand quick tomake but tastes

delicious. The mix of the halloumiand pomegranate creates a lovelysalty-sweet combination, which iscomplemented by the mint.

SERVES 2 PREP 5 mins COOK 8 minsEASY CALCIUM

GLUTENFREE

1-2 tbsp olive oil1/2 tsp za’atar (see p78)225g pack halloumi, sliced5 cherry tomatoes, halved1 tbsp pomegranate molasses

Algerian-born Tony Kitousmoved to London when hewas 18, and opened his rstrestaurant four years later. He

wanted to create a friendly,accessible and value-for-money ‘canteen’.

The result was ComptoirLibanais, meaning Lebanesecounter ( comptoirlibanais.com ). Tony has been a key

inuencer in the Lebanese and Middle Eastern food scene inthe UK and has written two successful cookbooks, ComptoirLibanais and Comptoir Libanais Express , both published by

Preface. He is currently working on his third book.

‘My fascination with food began when I wasa little kid. My mum was my accomplice – she helped memake things like sardine sandwiches and lemonade inour modest kitchen, then I’d venture out to the nearbyfootball stadium, set up a stall on the pavement, and sellto the football fans. That was my rst experience ofcombining homemade food and drink with friendlyhospitality – something that hasbecome an integral part of my life.

My childhood is lled with memories of watching inawe as my mum and aunts rustled up a huge spread offood, and the delight in devouring the dishes they hadprepared along with my brothers, sister and our cousins.

Lebanon is half Christian, half Muslim; half city peopleand half mountain people; half people looking to theeast and half looking to the west, all living in harmony.Geographically, it’s at a crossroads. If you look at it on a

map, it’s like the belly of the Eastern Mediterranean. Somany different civilizations and inuences have left theirmark on the tastes, traditions and politics, and all ofthese things translate into a very diverse cuisine. Foodfor the Lebanese is a very important expression ofaffection, love, emotion and hospitality and, when yougo to people’s homes, they always want you to see thetable full.

This menu is an easy introduction to the food that Ilove. The perfect meze is essentially about generosity.Meze ll the table, so you’re free from the formality ofcourses and can put different elements on a single table– there are no rules, no conventions, and you getto eat a bit of everything.’

Lamb koftastew withcauliflower& chickpeasThis is great forevenings in. Thekofta meatballs are

full of flavour, and the chickpeas givethe dish a great texture.

SERVES 2 PREP 30 mins COOK 45 minsEASY FOLATE FIBRE VIT C IRON

4 OF 5A DAY

FOR THE SAUCE

2 tsp olive oil1 small onion, chopped1 garlic clove, chopped400g can chopped tomatoes2 tsp tomato purée500ml hot lamb stock1/2 small cauliower, broken into small

orets1/2 x 400g can chickpeas (save the rest

for the kofta balls)1/2 bunch coriander, leaves only, to serveFOR THE KOFTA BALLS250g minced lamb1 small onion, nely choppedsmall pack coriander, nely chopped

1/2 tsp ground cumin1/2 tsp smoked paprika1/2 x 400g can chickpeas (from above),

drained and crushed

1 First, make the sauce. Heat the oil in a largepan over a medium heat and fry the onionfor around 10 mins until starting to softenand caramelise. Stir in the garlic and cookfor about 1 min, then add the tomatoes andtomato purée and stir again. Season welland pour in 400ml of the stock. Cover andbring to the boil, then simmer over a verylow heat while you make the kofta balls.2 Add all the ingredients for the kofta ballsto a large mixing bowl, and mix with yourhands until all the ingredients are combined.Spoon out golf ball-sized pieces of themixture, and roll into balls using your hands.3 Give the sauce a good stir. Drop the koftaballs on top, then add the cauliower oretsand the rest of the chickpeas, pushing them

just under the liquid. Simmer for 25-30 minsor until the kofta balls are tender, addingthe remaining 100ml of stock, if necessary.Scatter over the coriander and serve.PER SERVING energy 613 kcals • fat 25g • saturates

9g • carbs 33g • sugars 12g • fibre 12g • protein 57g • salt 1.2g

handful mint leaves, to serve1-2 tsp pomegranate seeds, to serve

1 Pour the olive oil into a medium bowl,add the za’atar and stir to combine.Add the halloumi and toss in the mixtureuntil well coated.2 Heat a large griddle pan. Place thehalloumi in the pan and cook for 1-2 mins,then turn over and cook for a further1-2 mins until golden brown on both sides.After turning the halloumi, add the cherrytomatoes and move them around the panquickly so they cook all over.3 Transfer the halloumi and tomatoes toa plate, then drizzle over the pomegranatemolasses and serve with the mint leavesand pomegranate seeds scattered over.PER SERVING energy 424 kcals • fat 35g • saturates 19g • carbs 3g • sugars 3g • fibre 1g •

protein 24g • salt 3.5g

Home CookingE d


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Watermelon & orange blossom

lemonade, recipe p32

Everyday



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Watermelon& orangeblossomlemonade

MAKES 4 PREP 10 minsNO COOK

EASY LOWFAT VIT C

1 OF 5A DAY

GLUTENFREE even as ice lollies

1/2 watermelon (about 2.5kg unpreparedweight, or 1.3kg, deseeded esh only)

4-6 tsp golden caster sugar, or to taste juice 2-3 lemons2 tsp orange blossom water

crushed ice, to serve

1 Cut up the watermelon and remove theskin and most of the seeds. Put in a foodprocessor with the sugar, lemon juice andorange blossom water and blitz together,adding more sugar to taste.2 Strain through a sieve to remove theremaining seeds, then pour into a jug. Adda few spoonfuls of crushed ice, pour intoglasses, and serve.PER SERVING energy 225 kcals • fat 1g • saturates

0g • carbs 49g • sugars 43g • fibre 2g • protein 4g •

salt 0.1g

Za’atarcroutons

SERVES 2 PREP 5 minsCOOK 30-40 minsEASY

2 round pitta breads2 tbsp olive oil1 tbsp za’atar spice mix (see right)

1 Heat oven to 110C/90C fan. Put the pittason top of each other on a chopping board.With a bread knife, cut them into quarters,then cut each quarter in half again (so youend up with 16 equal-sized triangles).2 Add the olive oil, a pinch of salt and theza’atar to a small bowl, and stir to combine.Using a pastry brush or your nger, coatthe pittas on both sides with the mixture,

then put them on a baking tray and bakein the oven for 30-40 mins until crisp.PER SERVING energy 304 kcals • fat 12g • saturates 2g • carbs 39g • sugars 2g • fibre 2g • protein 8g • salt 0.8g

Courgette& tahini dip

SERVES 2PREP 10 mins pluscooling COOK 20 mins

EASY FOLATE VIT C

1 OF 5A DAY

GOOD4 YOU

GLUTENFREE

2 large courgettes, washed1 small garlic clove, crushed1 tbsp tahini

juice 1/2 lemon1 tbsp Greek yoghurthandful of mint, leaves picked and chopped1/2 tsp olive oil, to serve

1 Heat oven to 220C/200C fan. Wrap thewhole courgettes in foil, then put in the ovenand roast for 20 mins or until soft whenpricked with a fork. Remove from the ovenand allow to cool completely.2 Put the courgettes in a food processor,with the garlic and blend until it has a uffytexture. Add the tahini and lemon juice andseason, then blitz again. Transfer to a bowl,then stir through the yoghurt and a little ofthe mint. Drizzle with olive oil and scatterover the remaining mint to serve.PER SERVING energy 121 kcals • fat 7g • saturates 2g• carbs 5g • sugars 4g • fibre 3g • protein 7g • salt 0.2g

Auberginesalad

SERVES 2 PREP 40 minsCOOK 45-55 minsEASY

LOWFAT FIBRE VIT C

2 OF 5A DAY GOOD4 YOU GLUTENFREE

1 medium aubergine1-2 spring onions, chopped4 cherry tomatoes, cut into quarters1/2 small red pepper, deseeded and

nely diced1/2 small green pepper, deseeded and

nely diced1 tbsp mint, choppedseeds from 1/2 pomegranate, to serveFOR THE DRESSING

juice 1/2 lemon1/2 small red chilli (deseeded if you don’t

like it too hot), nely chopped (optional)1/2 tbsp pomegranate molasses1 small garlic clove, crushed11/2 tbsp extra virgin olive oil, plus extra

to serve

1 Heat oven to 200C/180C fan and line abaking tray with foil. Prick the auberginewith a sharp knife to prevent it fromexploding, then put it on the prepared trayand roast for 45-55 mins until the skin iswrinkled and it is very soft.2 While the aubergine is roasting, make the

dressing. Mix together the lemon juice, chilli,if using, the pomegranate molasses, garlicand olive oil in a bowl. Season and set aside.3 When the aubergine is cool enough tohandle, peel and place it in a colander. Pressdown on it very gently over a bowl to allowthe juices to run out, then transfer theaubergine to a serving plate and cut intolarge pieces. Dress quickly with half of thedressing, then add the spring onions, cherrytomatoes and peppers to the plate. Pourover the remaining dressing and mix withyour hands or a spoon to coat. Servescattered with mint, pomegranate seedsand more olive oil drizzled over.PER SERVING energy 178 kcals • fat 10g • saturates

2g • carbs 14g • sugars 10g • fibre 10g • protein 4g • salt 0.2g

A guide to Lebanese ingredientsAll these can be bought from larger supermarkets or independent

food shops.

• Pomegranate molasses is made by boiling down pomegranate juice until it reaches a consistency similar to maple syrup. It’s tart

and sweet at the same time, and this balance depends on the

ripeness of the fruit used to make it. It can enhance other avours in

both sweet and savoury dishes.

• Za’atar can cause a little confusion. It’s the term for the MiddleEastern spice mix made from a heady combination of herbs, spices

and seeds; however, it’s also the name of a herb itself. As with so

much Middle Eastern cooking, there are many regional variations.

• Tahini , a paste made by grinding sesame seeds, canalso be referred to as ‘tahina’, depending on the region.

• Olive oil I get my olive oil from my mum when she visits me fromAlgeria. There’s a farm at home that produces this great artisanal

olive oil in really small quantities. I go for either Lebanese, Turkish or

Moroccan oils. I love extra virgin olive oil because it has such a

strong taste and smell.

• Orange blossom water is my favourite, as the smell reminds meof being at my grandmother’s house when I was little. It’s made by

distilling the blossoms of sour orange trees, and it lends a delicate

avour to pastries, syrups and drinks. It can be pretty strong so usesparingly at rst, adding it little by little.

F o o d s t y l

i n g J E N N I F E R J O Y C E

| S t y l

i n g R E B E C C A N E W P O R T


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Home CookingWeekend


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February 2016 BBC Good Food Middle East 35February 2016 BBC Good Food Middle East 35

SUPPER FOR TWO● Creamy seafood soup with saffron &

chilli drizzle● Pan-fried salmon with caperberry butter

● All-in-one roasted vegetables● Hot chocolate & pistachio pudding

TIMEPLANFOR DINNER AT 7PM

THE DAY BEFORE● Make the base to the soup and chill● Make the saffron & chilli drizzle

ON THE DAY ● Make the pudding and chill● 6.30pm Get the vegetables roasting● 6.45pm Reheat and finish the soup● 7.15pm Cook the salmon and serve

with the vegetables, lower the ovenready for the chocolate pudding


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Pan-fried salmonwith caper berry

butter, recipe p37

All-in-one roasted vegetables, recipe p37

Home CookingWeekend


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Pan-friedsalmonwith caperberry butter

SERVES 2 PREP 10 minsCOOK 10 mins EASY

2 tbsp olive oil350g salmon llets, pin-boned and

skinnedsmall knob of butter85g caper berriessmall handful parsley leaves, chopped

All-in-oneroastedvegetables

SERVES 2 PREP 20 minsCOOK 50 mins EASY VIT C 1 OF 5A DAY

250g new potatoes, cut into chunkyslices

1 red onion, cut into wedges1 fennel bulb, trimmed and cut into

wedges2 tbsp olive oil1 tsp clear honey1 lemonfew rosemary sprigs1 tsp fennel seeds

1 Heat oven to 220C/fan 200C. Place thevegetables in a roasting tin, then drizzlewith the olive oil and honey. Cut the lemonin half, squeeze over the juice, then addthe halves to the tin. Toss everythingtogether with the rosemary and fennelseeds, season well, then roast for about40-50 mins, turning occasionally untilgolden brown and cooked.2 Remove from the oven and coat all theveg in the sticky glaze in the base of the tin.Serve in a small pile on the plates next to

the salmon, then pile the rest in a side dish.PER SERVING 227 kcalories • protein 4g •

carbohydrate 28g • fat 12g • saturated fat 2g • fibre 3g• sugar 8g • salt 0.06g

A Valentine’s Day supper needs to beglamorous and memorable, so my menu featuresseafood, chocolate and some simple yet differentflavours. But you want to enjoy time together, so

I’ve made it hassle-free, too. You can make thestarter and pud ahead, plus the main course isdead simple

Creamyseafoodsoup withsaffron &chilli drizzleThis starter looksgreat and allows

you time to spend on the main course.

SERVES 2 PREP 40 mins COOK 30 minsA LITTLE EFFORT

FOR THE SOUP1 tbsp olive oil1 small garlic clove, chopped1 small onion, chopped500g mussels, scrubbed and debearded250ml white wine250ml chicken stock142ml tub double cream

6-8 raw prawns, peeled2-3 scallops, halved horizontallysmall bunch chives, snippedFOR THE DRIZZLEsmall pinch saffron strands75ml white wine4 tbsp olive oil1/2 red chilli, deseeded and nely chopped

1 For the drizzle, put the saffron into a smallpan, pour over the wine and simmer untilalmost completely evaporated. Take off theheat, then pour over the oil, stir throughthe chilli and leave to infuse. The oil can bemade up to 1 day ahead.2 Prepare the mussels: scrub and debeardthem, then tap any open ones against theside of the sink. If they don’t close, discardthem. To make the soup, heat the oil in a

large saucepan, then cook the garlic andonion for 3-4 mins until soft. Turn the heatup, throw the mussels into the pan, thenpour over the wine. Cover the pan, then

cook the mussels for 4 mins, shaking the

pot from time to time until they are allopen. Drain the mussels, reserving theliquid. When cool enough to handle, removemost of the mussels from their shells,leaving a handful intact, then discard theonion and garlic. As you sort through themussels, throw away any that are not open.3 Strain the reserved mussel liquid througha ne sieve into a large saucepan, add thechicken stock and bring to the boil. Lowerthe heat, add the cream and simmer forabout 5 mins. The soup can be preparedup to this stage a day ahead – just chill themussels separately.4 To serve, bring the soup to a simmer, dropthe prawns in, then cook for 2-3 mins untilthey just turn pink. Add the scallops andmussels, then simmer for about 1 min moreto heat the mussels and gently poach the

scallops. Divide the hot soup between2 bowls, piling the seafood into the middle.Drizzle over the saffron oil, sprinkle withchives, then serve.PER SERVING 857 kcalories • protein 32g •

carbohydrate 13g • fat 69g • saturated fat 26g• fibre 1g • sugar 9g • salt 1.71g

1 Heat the olive oil in a non-stick pan.Season the salmon, then fry the llets overa medium heat for 5-6 mins. Do not shakethe pan or move the llets as they cook. Flipthe llets over, add a knob of butter to thepan with the caper berries, then removefrom the heat. The residual heat in the panwill continue to cook the sh.2 Lift the sh onto warm plates, swirl the

parsley in the buttery juices, then spoonover the sh. Serve with roasted vegetables.PER SERVING 464 kcalories • protein 37g •

carbohydrate 2g • fat 35g • saturated fat 8g • fibre 1g •

sugar none • salt 3.46g


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Hot chocolate& pistachio pudding

These are usually made in individualmoulds, but here I’ve made a big oneto share.

SERVES 2 PREP 20 mins COOK 30 minsA LITTLE EFFORT

100g good-quality dark chocolate50g butter1 tbsp ground almonds

2 eggs, separated1 tbsp cornour2 tbsp caster sugar1 tbsp shelled pistachios, roughly chopped8 chocolate trufesvanilla ice cream, to serve

Completely irresistible

1 Heat oven to 200C/fan 180C. Finely grate40g of the chocolate and set aside. Melt halfthe butter, then brush liberally all over theinside of a 1pt pudding basin. Dust with thegrated chocolate, shaking out any excess,then set aside on a baking sheet.2 Melt the remaining chocolate (includingany shaken-out excess) and butter in asmall heatproof bowl over a pan of barelysimmering water, or in a microwave-proof

bowl in the microwave on High for 2-3mins, stirring once. Scrape the mixtureinto a bigger bowl, then beat in the groundalmonds, egg yolks and cornour. Whiskthe egg whites in a separate bowl until theyform stiff peaks. Gradually beat in the caster

sugar; a hand-held electric whisk isperfect for this.3 Fold the egg-white mixture andchopped pistachios into the meltedchocolate mixture. Spoon half thecombined mixture into the base of thepudding mould, place 8 trufes on top,then ll with the remaining mixture.Smooth the top of the pudding, thenbake for 20 mins until risen and set.4 Turn the hot pudding out onto a servingdish and bring to the table to share witha good-quality vanilla ice cream.PER SERVING 972 kcalories • protein 17g •

carbohydrate 78g • fat 68g • saturated fat 34g• fibre 5g, sugar 62g, salt 0.65g

F o o d s t y l i n g L I S A H A R R I S O N

| S t y l i n g R A C H E L J U K E S

1118


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WEDNESDAY AT THAI KITCHEN

Experience an authentically Thai atmosphere where an array of tantalizing dishes are served to

your tabl e on an un limi ted ba si s. Wat ch Ch ef Su pa tt ra mean der th rough he r sh ow ki tchen, an d

prepare dishes from three live cooking stations, fragrant outdoor grill and Thai dessert kitchen.

Send your senses on a culinar y journey with a waterfront view of the glistening Dubai Creek.

Wednesday from 7:00 pm to 11:30 pm

AED250 per person (beverages not included)

To make a reservation contact +971 4 602 1814

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ALFRESCO TABLE FOR FOUR

CHEF SUPATTRAS FAVOURITES

ROUND OF THAIJITOS

CHARGRILLED PRAWNS


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Brunch at Le Classique every Friday between 12.30pm and 3.30pm and savour a traditional taste of France along with the sounds of our live musician and DJ.Dine inside or al fresco on the terrace and stay on after brunch to keep the vibe going with Happy Hour from 3.30pm to 5.30pm.

Ladies are invited to enjoy unlimited food, pink beverages and selected house beverages for just AED 290.

Unlimited food AED 235Unlimited food and selected grape AED 405Unlimited food, selected house beverages and grape AED 435

For bookings please contact +971 4 419 9999, email [email protected] orvisit dubaigolf.com

#LeClassique #RoseChicBrunch

Rosé Chic Friday Brunch a Le Cl



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MondaySimpler, feel-good suppers for those days whenyou want something lighter yet satisfyingRecipes SARA BUENFELD Photographs SAM STOWELL

A week ofhealthy meals

Jamaican red bean soup


EASY LOWFAT

LOWCAL FOLATE FIBRE VIT C IRON

4 OF 5A DAY

GOOD4 YOU

1 tsp coconut oil or rapeseed oil175g lean rump steak, nely diced1 small sweet potato, cut into

small chunks2 small carrots, sliced1 green pepper, deseeded and cut

into small chunks1 celery stick, sliced4 spring onions, thinly sliced4 thyme sprigs, leaves picked400g can red kidney beans in water

(no need to drain)600ml beef stock1/2 tsp ground allspicehot pepper or Scotch bonnet sauce,

to taste

1 Heat the oil in a large non-stick panand stir-fry the beef for 1 min until it justchanges colour, then remove with aslotted spoon and set aside. Add all thevegetables to the pan with the thymeand fry in the meat juices for 5 mins untilstarting to soften.2 Tip in the beans and their juice with thestock, allspice and hot pepper sauce, addingit a little at a time to make sure it’s not toohot, then cover and cook for 20 mins. Stirin the beef, cook for a few mins to heatthrough, then ladle into bowls. Serve withhot pepper sauce, if you like.PER SERVING 415 kcals • fat 8g • saturates 2g • carbs

39g • sugars 15g • fibre 18g • protein 38g • salt 1.7g

If you can nd it, try using hanger steakrather than rump, for an equally delicious

(but less expensive) cut of meat.

Tip


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Tuesday

Salmon noodleswith sushi ginger

SERVES 2 PREP 10 mins

COOK 15 mins EASY LOWCAL FIBRE VIT C OMEGA-3

1 OF 5A DAY

2 nests of wholewheat noodles2 tsp sesame oil1 tbsp low-salt soy sauce, plus extra to

serve (optional)1 tbsp rice wine vinegar2 skinless salmon llets100g mangetout, halved lengthways4 long broccoli spears, about 75g,

cut into bite-sized pieces6 spring onions, chopped

1 tbsp sushi ginger, chopped

1 Pour boiling water over the noodles, setaside to soak for 5 mins, then drain and tossin a drizzle of sesame oil.2 Stir the soy and vinegar together in ashallow dish. Add the salmon llets, turningwell to coat them, then lift out, reservingthe juices.3 Heat 1 tsp of the sesame oil in a wok,add the salmon llets and cook gently for5 mins, turning once, until the llets aretender and cooked all the way through.Lift from the pan and cover with aplate or foil to keep them warm.4 Add the remaining oil to the pan, tip inthe vegetables and ginger, and stir-fry for5 mins until tender. Add the reserved soymixture with 2 tbsp water and the noodles,

and cook for 1 min. Toss well, then serve withthe salmon, and extra soy sauce, if you like.PER SERVING 476 kcals • fat 18g • saturates 3g • carbs

38g • sugars 5g • fibre 7g • protein 36g • salt 1.7g




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Wednesday Thursday

Beet & feta burgers with

horseradish dressingSERVES 2 PREP 15 mins COOK 10 minsEASY CALCIUM FOLATE FIBRE

1 OF 5A DAY

250g pack cooked beetroot (notin vinegar)

50g wholewheat breadcrumbs (you could just grate a spare bap)

85g feta, crumbled

1 medium egg3 spring onions, nely chopped1 tbsp chopped dill, plus 1 tsp for

the dressing1 tsp rapeseed oil2 wholewheat baps or burger buns3 tbsp natural bio yoghurt1 tsp hot horseradish saucewatercress, to serve

1 Coarsely grate the beetroot, then pressdown in a sieve to squeeze out as much ofthe juice as possible. Stir the breadcrumbs,feta, egg, spring onions and 1 tbsp dill intothe grated beetroot and mix well. Shapeinto 2 burgers – they will feel very soft, butwill rm up when cooked.2 Heat the oil in a non-stick pan andgently fry the burgers for 5 mins each

side. Meanwhile, split the burger buns andwarm in the toaster. Make a dressing bystirring the yoghurt with the horseradishand 1 tsp dill.3 Spread a little of the dressing ontothe bottom of the burger buns and top witha burger. Spoon on the remaining dressing,then nish with the watercress and bun top.PER SERVING 462 kcals • fat 18g • saturates 8g •

carbs 48g • sugars 17g • fibre 7g • protein 24g • salt 3.1g

Orange & rosemary pork

with broccoli & pea crushSERVES 2 PREP 10 mins COOK 20 minsEASY LOWFAT LOWCAL FOLATE FIBRE VIT C 3 OF 5A DAY GOOD4 YOU

1 tsp rapeseed oil2 x 100g pieces lean pork llet, all visible

fat removed5 shallots, halved2 rosemary sprigs

150ml chicken stock1 tsp smoked paprika1 tsp clear honey1 orange, peel and pith removedFOR THE BROCCOLI & PEA CRUSH200g broccoli, cut into small orets3 spring onions, chopped100g frozen petits pois

1 Heat the oil in a non-stick frying panand fry the pork, turning the meat to sealit. Once browned, remove from the panand reduce the heat. Add the shallots,cut-side down, cover and cook for 8-10mins until softened.2 Return the pork to the pan with therosemary, pour in the stock, stir in thepaprika and honey, then cover and cookgently for 10 mins.

3 Meanwhile, boil the broccoli and springonions in a covered pan for 5 mins, then addthe petits pois and cook 5 mins more untiltender. Drain, then crush with a masher.4 Cut between the membrane of theorange over a bowl to make segments, thenadd any resulting juice to the pork. Whenthe pork is cooked, remove from the heatand toss through the segments. Serve withthe broccoli & pea crush.PER SERVING 438 kcals • fat 7g • saturates 1g• carbs 16g • sugars 12g • fibre 9g • protein 32g •

salt 04g




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Friday

Chipotle chicken withcorn & pepper pilaf

SERVES 2 PREP 15 mins COOK 20 minsEASY

LOWFAT

LOWCAL FIBRE VIT C

3 OF 5A DAY

GOOD4 YOU

GLUTENFREE

1 lime, zest and juice of 1/2 , the other 1/2 cut into wedges

1 tbsp chipotle paste1 tbsp rapeseed oil2 skinless chicken breast llets1 large onion, nely chopped

1 red pepper, deseeded and nely diced1 tsp cumin seeds1 red chilli, deseeded and nely chopped2 corn cobssmall pack coriander, a few leaves

reserved, the rest chopped

1 Mix the lime zest and juice with thechipotle paste and 2 tsp oil in a bowl.Cut each chicken breast into diagonal slicesto make 3-4 llets, add to the bowl and tossuntil well coated.2 Heat the remaining oil in a non-stick pan,add the onion and fry for 10 mins, stirringfrequently, until softened. Add the pepper,cumin seeds and chilli, and cook for 5 minsmore. Meanwhile, slice down the sides ofthe corn cobs with a sharp knife to removethe kernels.

3 Heat a large non-stick frying pan, add thechicken and cook for 5 mins, turning once,until cooked through but still juicy. Add thecorn to the pepper mixture and cook for3-4 mins. Stir in the chopped corianderand serve with the chicken, with corianderleaves sprinkled over and the lime wedgeson the side.PER SERVING 438 kcals • fat 11g • saturates 1g •

carbs 42g • sugars 16g • fibre 9g • protein 39g• salt 0.4g



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Precious products of the Aegeanmastiha & fig

www.mastiha-g.eu

ة د ر ت ق وي ت و ه ث ؤ ت قي س و ك ي ي و ك ط ص ي ا ر ا زف ك د د ه ا د ر ا و ق و ط ه و د د و ح ا و و ر ز و ا ا

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م ر ب و ى ح ظ ك أ ح

ي و ر و د ا ح ا ن و و ل ا ن ق ك ر و ش ل ث و د ح ا

● P R

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D E S IG N AT I O N

O F O R I

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●د ي ر ف م و ي ت ق ج ت ن م

ة د ر ت ق و

( Chios Mastiha Growers Association ي ت و ه ث ؤ ت قي Agricultural Cooperative of Kimi ) ك س( و ي ي و ك ط ص ي ا ر ا زف ك د د ه ا د ر ا و ق و ط ه و د د و ح .Mediterra S.A و ( و ا ر ز و ا ا

.Kimi Figs : Chios Mastiha و ة ر ش ج ا ا و ر اك ذ ك ا ا ة و د و ن ا ع ت ج ي ه خ و ر ر ا ا ى د

م. ر ب و ى ح ظ ك أ ح

ي و ر و د ا ح ا ن و و ل ا ن ق ك ر و ش ل ث و د ح ا

Home CookingWeekend


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There’s something for everyonewith these dazzling do-aheaddesserts. Impress your loved onewith gooey chocolate, fruity

meringue or a creamy coconutpudding this monthRecipes Cassie Best Photographs Adrian Lawrence flourısh

Final

Double chocolate profiteroleswith salted caramel cream,recipe p50

T r y o u r

c o v e r

r e c i p e !


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Clementine,cranberry & pistachio

meringue wreath

Turn to page 50 for the recipe

Home CookingWeekend


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Chai coconut &mango creamsVegan, dairy, gluten, wheat and nutfree – and delicious – this dessertwill go down a storm.

A LITTLE EFFORT VIT C 1OF5ADAY

GLUTENFREE

SERVES 4 PREP 30 mins plus chilling

COOK 20 mins

4 allspice berries4 cardamom pods1 cinnamon stick3 cloves

1 vanilla pod, split, or1/2 tsp vanilla

extract2 x 400ml cans full-fat coconut milk200g/7oz caster sugara little vegetable or sunower oil,

for greasing1 ripe mango, 1 cheek cut into small

dice and set aside to serve,remaining 140g/5oz roughlychopped

juice 1/2 lime4 tbsp agar agar akestoasted coconut shavings, 2 crinkly

passion fruits and mint leaves,to serve

1 Put the allspice berries and cardamompods in a large saucepan. Use the end ofa rolling pin to gently split open thecardamom pods and crack the allspiceinto a few pieces. Add the remainingspices, coconut milk and 140g of thecaster sugar to the pan. Set over agentle heat and simmer for 5 mins.Cool, then chill overnight.2 Grease 4 x 200ml pudding moulds,ramekins or pretty glasses with a littleoil (you can skip this if you don’t want toturn the creams out once set). Put theremaining sugar, mango, and lime juice

in a food processor and blend to apurée. Sieve the purée into a saucepan,sprinkle 1 tbsp agar agar akes over thesurface and leave to stand for 5 mins oruntil the agar agar has dissolved. Stirthe agar agar into the purée and bringto a gentle heat, then simmer for3-5 mins, stirring now and then, until thepurée has thickened slightly. Dividebetween the moulds and chill for at least2 hrs or until set.

3 Sieve the infused coconut milk into aclean pan and discard the spices.Sprinkle over the remaining agar agarakes and leave for 5 mins until theagar agar has dissolved. Heat gently for3-5 mins, stirring now and then. Dividethe mixture between the moulds andchill for at least 4 hrs, or overnight.4 To serve, dip the base of each mouldinto hot water for 10 secs or so, thenturn out onto a plate. Top each dessertwith a little chopped mango, somepassion fruit seeds and a small sprig ofmint, then sprinkle the coconut akes

around the plate.PER SERVING 626 kcals • fat 37g • saturates 30g • carbs

68g • sugars 64g • bre 4g • protein 3g • salt none

F o o d s t y l i n g J E N N I F E R J O Y C E

| S t y l i n g P O L L Y W E B B - W

I L S O N

MAKE AHEADPrepare up to

1 day ahead (agar

agar can turndesserts watery ifleft for too long).

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1 Sieve the our and cocoa into a bowl. Putthe butter in a saucepan and add 225mlwater. Bring to a fast boil, then simmer untilthe butter has melted. Tip in the ourmixture and quickly beat with a woodenspoon until the mixture comes together to asmooth, shiny dough, and pulls away fromthe sides of the pan. Tip the dough into abowl and spread it up the sides with yourspoon to help it to cool down quickly (butdon’t let it cool completely – it’s easier toincorporate the eggs while it’s still warm).Heat oven to 200C/180C fan/gas 6 and line2 baking sheets with baking parchment.

2 While the dough is still warm, add theeggs a little at a time, beating well witha wooden spoon between each addition.You’re looking for a smooth consistency,that reluctantly falls off the spoon in aV shape (you may not need to use all theegg). If the mixture becomes too runny, youwon’t be able to pipe it; if it’s too thick, itwon’t puff up in the oven. When you’rehappy with the consistency, spoon it into adisposable piping bag.3 Snip off the end of the piping bag to giveyou a 1cm opening. Holding the bag at a90-degree angle to the baking tray, pipeballs of the dough, about the size of a

walnut, over the 2 sheets – you should make18-20 in total. Dip your nger in a little waterand gently pat down any peaks on the topof the balls of dough. Place the 2 sheets inthe oven and bake for 25-30 mins, swappingthe trays over after 20 mins. The chouxbuns should be puffed up and crisp whencooked. Leave to cool completely.4 Spoon the caramel into a large bowl,add 1/2 tsp salt, mix well and taste – add alittle more salt if you like. Add the creamand whisk until holding soft peaks (thecream can now be stored in the fridge forup to 1 day).

5 Split the choux buns in half, spoona generous dollop of salted caramel creaminto each and replace the lids. Melt thewhite and dark chocolates in2 bowls suspended over pans of gentlysimmering water, or in the microwave.Transfer the dark chocolate to a piping bagand set aside to cool a little. Top each bunwith a spoonful of white chocolate, stack theproteroles on a plate or cake stand, thendrizzle over the dark chocolate and sprinklewith chocolate sprinkles or edible glitter,if you like. Serve straight away.PER SERVING 479 kcals • fat 37g • saturates 22g •

carbs 28g • sugars 19g • bre 1g • protein 8g • salt 0.7g

Clementine, cranberry &

pistachio meringue wreathThis stunning meringue wreath makesa showstopping centrepiece. Themeringues are individually portioned,which makes serving really simple.

ALITTLE EFFORT GLUTEN

FREE

SERVES 10PREP 25 mins COOK 1 hr 30 mins

FOR THE MERINGUE

4 large egg whites200g/7oz caster sugarFOR THE TOPPING100g/4oz fresh or frozen cranberries75g/2 1/2 oz caster sugar300ml pot double or whipping cream2 small clementines, zested, then peeled

and sliced100g/4oz pistachios (slivered ones look

nice, but use chopped if you can’t ndthem)

1 Heat oven to 140C/120C fan/gas 2

and cut a piece of baking parchment largeenough to line your biggest baking sheet.Using a plate as a template, draw a circleroughly 28cm in diameter onto theparchment, then ip it over onto the bakingsheet so the pencil marks don’t come intocontact with the meringue.2 Put the egg whites in a large, clean bowland beat with an electric whisk untildoubled in volume and holding soft peaks.

Add the sugar 1 or 2 tbsp at a time, whiskingcontinuously, until the meringue is stiff andshiny, and the sugar has been used up.3 Dab a blob of meringue on each corner ofthe parchment to stick it to the baking sheet.Using the circle as a guide, spoon 10 moundsof meringue onto the parchment in a wreathshape. Create a little divot in the centre ofeach one with the back of a teaspoon. Bakefor 1 hr 30 mins, then leave in the oven tocool completely (overnight if you can).4 Put the cranberries and sugar in asaucepan and bring to a simmer. Turn up

Double chocolate profiteroleswith salted caramel creamWhat's date night without profiteroles?This version is twice as nice – withchocolate choux buns smothered in aduo of chocolates and filled with saltedcaramel. You can make the chouxbuns a day or two in advance, refreshthem in the oven and fill with creamon the day.

MORE OF A CHALLENGE


FOR THE CHOUX PASTRY75g/2 1/2 oz plain our2 tbsp cocoa powder85g/3oz slightly salted butter, chopped

into small pieces3 medium eggs, beatenFOR THE SALTED CARAMEL CREAM1/2 x 397g can Carnation caramel1/2 -1 tsp sea salt akes300ml pot double or whipping creamTO DECORATE100g/4oz white chocolate, nely chopped50g/2oz dark chocolate, nely choppedchocolate sprinkles or edible glitter

(optional)

the heat and boil for 1-2 mins, until you have

a sugary syrup, but the cranberries are stillwhole. Leave to cool completely.5 When you’re ready to serve, place themeringue wreath on a large board or plate.Pour the cream into a bowl, and add thezest and liqueur, if using. Whip until thecream just holds soft peaks. Fill eachmeringue crevice with a spoonful of cream,then top with 1-2 slices of clementine andsome cranberries. Drizzle some cranberry

syrup and sprinkle generously withpistachios, then let everyone dive in.PER SERVING 304 kcals • fat 17g • saturates 8g •

carbs 32g • sugars 31g • bre 2g • protein 4g • salt 0.1g

For moredesserts, visit

bbcgood

foodme.com

MAKE AHEADPrepare up to the

end of step 3, thenstore in a sealed

container for up to2 days. Refresh in

the oven at180C/160C fan/gas 4 for 5 mins,

then cool andcontinue recipe.

MAKE AHEAD

You can make the meringue wreath up to 3days before serving. Once cool, place on a

tray lined with baking parchment and coverwith cling film. The cranberries can also becooked and stored in the fridge for 3 days.

Tip

Tip


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K H ’


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Ken Hom’s

The legendary chef shares favouriterecipes to celebrate the festival in stylePHOTOGRAPHS WILL HEAP

Chinese New Year

Spicy Sichuan-style prawns

Cashewchicken


Home CookingWeekend


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Stir-fried beefwith oyster sauce

Chow mein



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Growing up

BBC Good Food Middle East - February 2016

Documents

Transcript of BBC Good Food Middle East - February 2016