October 22, 2020

Vegetables, Lesson #4 – The Spicy Vegetable Quesadillas

The word “vegetable” was first recorded in the English language in the early 15th century and was derived from the Medieval Latin word “vegetabilis”, which means 'growing, flourishing'.

Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling.

They are an important source of dietary fibre and essential vitamins like vitamin A, K, C, E, and B6, minerals, trace elements and are also an important source of anti-oxidants.

Vegetables when included in the diet, have been found to remarkably reduce the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments.

 

Vegetable Recipe of the Day - Spicy Vegetable Quesadillas

Quesadillas are one of the most popular of Mexico’s street-side stand food, although considered to be an authentic Mexican dish but have a Spanish flavour to it. The corn tortilla, although many believe it to be quintessential Mexican, is actually of Native American origin.

The cheese, meat, and lettuce that grace so many of the famous Mexican dishes, including the quesadilla are actually of Spanish origin. The hot sauce, which is made from chilli pepper, is the only indigenous ingredient to Mexico in this dish.

 

Recipe Card

Ingredients Quantity
Flour tortillas 2 pieces (10 – inch)
Zucchini (chopped) ½ piece
Green bell pepper (chopped) ¼ cup
Onion (chopped) ¼ cup
Garlic (minced) 1 clove
Ground cumin ¼ tsp
Chili powder As required
Cheddar cheese (grated) ½ cup
Cilantro ¼ cup
Olive oil 2 tsp
To Serve
Sour cream As required

 

Method of Preparation: 

  1. In a sauté pan, add 1 tsp of olive oil; over medium heat until
  2. Add zucchini, bell pepper, onion, garlic, chilli powder, and cumin powder and stir for 3-4 minutes until vegetables are crisp-tender.
  3. Spoon all the mixture, on one tortilla Sprinkle with the cheddar cheese and cilantro, then cover it with the other tortilla.
  4. Wipe the sauté pan clean and then add 1 tsp of olive oil. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly
  5. Cut it into 8 even slices and serve with sour
  6. Sour Cream can be made by mixing lemon juice with cream. Do, not over mix or it will curdle.

October 22, 2020

Pan-fried Quail with Berry Compote, Mashed Potato and Pearl Vegetables

A quick and easy to make appetizer with pan-fried Quail meat served with mashed potato, pearl vegetables and berry compote for a wholesome and flavourful gourmet starter meal to brighten up your special occasions.

 

Recipe Card

Ingredients Quantity
Quail 2 nos
Thyme chopped 5 gm
Olive oil 5 ml
Potato 150 gm
Cream 20 ml
Butter 30 gm
Carrot Pearls 3 nos
Yellow zucchini pearls 3 nos
Green zucchini pearls 3 nos
Chicken stock 20 ml
Parsley chopped 5 gm
Salt To taste
Pepper crushed To taste
For Berry Compote
Frozen mix berries 100 gms
Balsamic  vinegar 10 ml
Brown sugar 20 gm
Butter 15 gm
For Garnish
Micro cress 3 pcs

 

Method of Preparation:

  • Debone the quail and remove the breast and thigh.
  • Marinate with salt, pepper, thyme and olive oil.
  • Peel the potato and boil it until cooked fully. Strain & mash the potato.
  • In a pan bring the berries, balsamic vinegar and brown sugar to a boil and reduce it to a thick consistency.
  • Pan-fry the quail in a little butter and add the stock and cook for another 2 mins.
  • Blanch the pearl vegetables and toss in butter and add the stock and cook for another 2 mins.
  • Blanch the pearl vegetables and toss in butter with parsley and seasoning.
  • Add the cream and butter to mash potato and mix to a smooth paste and season.
  • Finish the berry compote with butter to give a glaze.
  • Arrange all the ingredients on the plate and garnish with Micro cress.

--

Chef Praveen Gopinath

Praveen is a culinary professional with well over 20 years of hands-on experience in the industry, who moved up the career ladder all the way from a Commis Chef level to Head Chef. 

During his career, he has worked with several talented chefs that have helped him climb the

brigade. Holding a Diploma in Hotel Management and Catering Technology from India as well as AH & LA, United States of America, he started his career with the Metropolitan Dubai back in the year 2000.

He then moved on to the Cruise Line Industry with Oceania Cruise Lines, where he further moved up the brigade as Sous Chef and then as the Head Chef in the Hotels & Resorts.

Praveen also holds an extensive experience of over 11 years in the Airline Catering Industry with Ethihad Airways, right before joining Team ICCA as a Chef Instructor where he now imparts his knowledge and experiences from his long career to the young chefs passionate about joining the industry.

October 16, 2020

Sandwiches, Lesson#4 – The Falafel Wrap

A sandwich is a combination of one or more varieties of food items, such as cheese, vegetables, or meat, put together and placed on top or in between slices of bread as ready-to-eat food. Sandwiches are generally eaten as a snack or could be served as lunch or dinner, even taken to work, school or picnics as packed food. Depending on the kind of filling, they could be savoury or sweet.

Recipe of the day - Falafel Wrap

Falafels are deep-fried balls or patties made from ground chickpeas, fava beans, or both together and are usually served as wraps in flatbread or pita bread. The falafel balls are topped with salad, pickled vegetables, hot sauce, and drizzled with a Tahini-based sauce for a more distinct flavour.

History of Falafel goes back to Pharaonic Egypt; stories say that the dish originated in Egypt, possibly eaten by Copts as a replacement for meat during Lent. Falafel is considered as the national street food of Egypt.

This ancient dish, most likely came to be in Alexandria (Egypt). As Alexandria was a popular port, sailors from all over the world took these delicious patties back home and in time, the falafel became a popular fast food all over the Middle East.

Falafel is served as part of a meze (appetizers), also can be eaten alone as a snack or even as a whole meal.

In this Dish, the crispy falafels are paired with refreshing Tahini sauce and onion salad, wrapped in soft Arabic bread to serve.

Recipe card

Ingredients Quantity
For Falafel Patties  
Dried chickpeas 300 gm
Onion (cut into quarters) 1 medium
Garlic, minced 3 cloves
Coriander, chopped 2 tbsp
Parsley ¼ cup
Green chilli, finely chopped ½ small
Chickpea flour 2 tbsp
Baking soda ¼ tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Sea salt As required
White sesame seeds ¼ cup
Tahini Sauce  
Tahini 1/3 cup
Lemon juice 1 tbsp
Parsley, chopped 2 tbsp
Salt As required
Onion Salad  
Onion (thinly sliced) 2 large
Parsley (chopped) 1 bunch
Lemon (juice) 2 tbsp
For Filling  
Radish (sliced) As required
Tomato (sliced) As required
Cucumber pickles (sliced) As required
Mint leaves (chopped) As required
Saj/ Pita bread 8 pieces

 

Method of Preparation

  1. Soak the chickpeas for at least 12 hours in cold water.
  2. Mix the ingredients to make the Tahini
  3. To make the onion salad mix the onions, parsley and lemon juice in a bowl and set
  4. Drain the soaked chickpeas and combine with onion, garlic, coriander, parsley and green chilli season with salt and pass the mixture through a food
  5. Mix the remaining ingredients except for the white sesame into the chickpea
  6. Refrigerate for an hour before
  7. Use the falafel mold or shape with wet
  8. Garnish each falafel with sesame (optional) and deep fry at 180˚C in hot oil, until golden and
  9. Heat a sauté pan on medium heat and lay the bread on a flat
  10. Spread Tahini sauce and add the falafel, onion salad, tomato, radish and mint leaves over it and roll; making sure that the sides are
  11. Place the wrap on the pan and press down with another pan. (this ensures the roll gets crispy)
  12. Toast for a minute and flip over and repeat
  13. Serve with a side sauce of

October 15, 2020

Potato Piroshki (Russian Traditional Pie)

Potato Piroshki are classic Russian hand pies made out of fried dough dumplings stuffed with mashed potatoes, caramelized onions, dill and thyme, a very simple yet delicious snack to enjoy with family.

 

Recipe Card 

Ingredients Quantity
All-purpose 500 g
Salt 1 tsp
Sugar 2 tbsp
Yeast 1.5 tbsp
Water 400 ml
Veg. oil 30 m
For filling
Boiled potato with skin 1.5 k
Fresh coriander 50 gm
Fresh dill 40 gm
Dry thyme 20 gm
Onion 100 gm
Salt 2 tsp
Veg.oil 30 ml
Red paprika A/R

 

Method of Preparation

For Dough

  1. Sift the flour in a big mixing bowl together with salt.
  2. Add water, yeast and sugar; knead the dough until elastic consistency.
  3. Wrap oil into the dough and let it rest in room temperature for 45-60 minutes (until the dough will be doubled a size).
  4. Dust the table with flour, transfer the dough from the bowl and divide it into small pieces( 30gm each).
  5. After scaling, roll them into small balls. Roll up each ball using fingertips and place the filling in middle.
  6. Select the dough from the ages crimp the ages give cylinder or oval form.
  7. Cover with Clingfilm and leave them on the table for another 10 minutes.
  8. Deep fry them in hot veg. oil until golden colour.
  9. Serve hot with tea. Normally at breakfast time.

For Filling

  1. Boil medium-sized potatoes with the skin, strain existing water, peel and mash them while they are still hot.
  2. Cut the onion into small cubes and fry them in oil until golden colour.
  3. Add chopped fresh and dry herbs, salt and red paprika.
  4. Mix it all with the mashed potatoes.
  5. Take the mix off the heat and let it cool down.
  6. Divide it into small size balls and place into a proofed dough (20g in each).

--

Chef Maia Tsakanova 

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

 

October 12, 2020

Fig Cake with Mascarpone Rosemary Frosting

A real decadent cake with the jammy goodness of the dried figs & walnuts, perfectly combined with the bold flavours of rosemary subtly folded into the creamy Italian Mascarpone cheese frosting, is indeed a sophisticated treat for those special occasions.

Recipe Card 

Ingredients Quantity
For the Dried Fig Jam
Dried Figs 238 gm
Sugar 200 gm
Water 3 cups
For the Cake
Unbleached all-purpose flour 240 gm
Baking soda 2 tsp
Ground cinnamon 2 tsp
Salt ½ tsp
Vegetable oil 110 gm
Unsalted butter, at room temperature 113 gm
Sugar 200 gm
Eggs 2 large
Vanilla extract 1 tsp
Boiling water 1 cup
Chopped walnuts 1 ½ cups
For Mascarpone Rosemary Frosting
Mascarpone cheese 150 gm
Cream 350 gm
Icing sugar 40 gm
Rosemary 2 sprigs

 

Method of Preparation:

TO MAKE THE JAM
  • Coarsely chop the figs and combine with the sugar and water in a large, heavy-bottomed saucepan.
  • Bring to a boil over high heat. Reduce the heat to achieve a gentle simmer and cook the figs, covered, until tender, about 1 hour.
  • Let cool slightly, then purée the mixture in a food processor until smooth. You should have about 2 cups.
TO MAKE THE CAKE
  • Sift together the flour, baking soda, cinnamon, and salt into a small bowl. Set aside.
  • In a large bowl, using an electric mixer set at medium speed beat together the oil, butter, and sugar until creamy and combined.
  • Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • Using a rubber spatula, fold in the flour mixture just until combined.
  • Stir in the boiling water, 2 cups of the fig jam (but no more, or the cake will be too soft), and walnuts.
  • Spread the batter evenly in the prepared pan. Of 16cm 5rings.Bake until a wooden skewer inserted in the center comes out clean, 10 to 15 minutes.
For the Mascarpone Rosemary frosting
  • Heat 1/4th part of the cream with rosemary.
  • Combine mascarpone, icing sugar in a bowl, and pour the above mix on to it.
  • Allow the mixture to rest overnight.
  • Strain the mix, and whip to a stiff peak, and use.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

October 9, 2020

Appetizers, #Lesson 4 – Calamari Rings

Appetizers are dishes that are served prior to the main course to whet our appetites and also to set the right tone for the main meal.

‘Appetizer’ specifically refers to building an appetite. Hors d’oeuvre, another word for Appetizer literally means “outside of the masterpiece”.

The varieties of appetizers are limitless. They could be preparations of raw or cooked, marinated meats, fish or vegetables served hot or cold in small portions. They require little to no preparation, even simply served as roasted nuts, brined or raw cut fruits or vegetables.

Recipe of the day - Calamari Rings

Crispy & Gently flavored Calamari Rings are deep-fried rings of squid served with Tartar Sauce and tangy lemon wedges on the side.

Recipe Card

Serves 2 pax

Ingredients Quantity
Fresh squid (cut into rings) 500g
Milk OR buttermilk 1 cup
Cooking oil For deep frying
Salt & pepper as required
For the batter
Corn flour ¼ cup
Flour (plus extra for coating) 1 ½ cup
Egg 2 pieces
Garlic, minced 2 cloves
Parmesan cheese (grated) 2 tbsp
Salt ½ tsp
Freshly ground black pepper ½ tsp
Cayenne pepper ½ tsp
Ice cold water 220 ml
For Tartar sauce
Mayonnaise ¾ cup
Pickled gherkins (chopped) 1 tbsp
Pickled capers (chopped) 1 tsp
Parsley, chopped 1 tsp
Pickled pearl onion (chopped) 2 nos
Lemon wedges, to serve  As required

 

Method of Preparation

  1. Clean and cut squid into rings, put in a bowl and soak in milk or buttermilk for 10 minutes to tenderize then drain and pat dry. Season with salt & pepper as
  2. Combine all ingredients listed in the recipe and season as required to prepare sauce, keep in the fridge to
  3. In a medium mixing bowl, using a whisk, make the batter by mixing cornflour, flour, egg, garlic, cayenne pepper, parmesan cheese, salt & pepper then pour in the ice-cold water to prepare batter mix (just right- not too thick or too runny).
  4. Heat cooking oil in a deep fat fryer/ frying
  5. Dip the squid into the batter and coat in flour, then deep fry until lightly golden, strain and transfer to a paper towel to remove any excess
  6. Serve with Tartar sauce and lemon wedges on the side.

 

October 6, 2020

Salads, Lesson #4 – The Roasted Butternut Squash Salad

Salads are dishes consisting of raw or cooked vegetables, meat, or seafood, which may be mixed with a sauce or topped with a dressing. They can be served as appetizers, main courses, side salad, or dessert salad.

The word “Salad” originates from the French “Salade”; sharing the same meaning with the Latin word “Salata” meaning salty or from “sal” meaning salt.

Salads are hot or cold, classical or contemporary, cooked or uncooked, simple (with one ingredient) or compound (with many ingredients) and may also include leftovers from a previous meal or carbohydrate ingredients like pasta, fresh or dried herbs like oregano, poached or boiled eggs or even lentils.

Recipe of the day - Roasted Butternut Squash Salad

This sweet-tart winter salad is a simple way to add elegance to a regular weeknight dinner, as it has a burst of colours and delicious flavour.

This is the type of salad that feels like a hearty meal and also a comfort food for most people, with seasoned roasted butternut squash and a mix of flavours from the Frisee lettuce, turkey mortadella, and Parmesan shavings with a bit of crunch from the toasted walnuts and croutons to compliment.

This Dish

It is a great-tasting, healthy and satisfying vegetarian accompaniment of Roasted Butternut Squash in olive oil & balsamic vinegar dressing.

Recipe Card

Ingredients Quantity
Butternut squash 600 gm
Olive oil 3 tbsp
Rock salt 1 tsp
Coriander seeds 1 tsp
Black pepper 1 tsp
Turkey mortadella (very thin slices) 15 slices
Frisee Lettuce 4 handfuls
Parmesan (shavings) 10 shaves
Walnut (roasted, chopped) 1/2 cup
For Dressing
Balsamic vinegar 1 tbsp
Olive oil 3 tbsp
Baguettes Croutes
Baguette (thin slices, 2-3 mm thick) 16 pcs
Olive oil 2 tbsp

 

Method of Preparation:

  1. Preheat oven to 180˚C.
  2. Crush salt, coriander& black
  3. Cut the butternut in quarters, drizzle the butternut with olive oil and sprinkle 3/4 of the salt & coriander seasoning over the butternut, marinate for a few minutes and roast for 35 minutes or until done and set aside to cool.
  4. For the baguette croutes: brush the baguette with olive oil and sprinkle the crushed black pepper over
  5. Place the slices between 2 baking sheets and bake at 180˚C for 6 minutes or until golden and
  6. The Butternut Squash Salad is presented on a serving plate. First, the Frisee lettuce is placed on the base, topped with slices of Turkey Mortadella, on which the roasted butternut squash must be
  7. Toasted walnuts, Parmesan shavings and croutes must be dropped on the heaped squash and allowed to naturally fall and settle on the heaped squash and the plate.
  8. Drizzle the balsamic vinegar and olive oil dressing, then sprinkle the salt & coriander seasoning as

October 5, 2020

Spicy Seafood Parcel

An Asian delicacy inspired seafood dish made with white fish, squids, shrimps and oyster mushrooms flavoured with coconut cream and sweet basil giving it a touch of Mediterranean flair as well.

 

Recipe Card

Ingredients Quantity
White fish chopped 250 gm
Squid cut in strips 250 gm
Shrimps, shelled and chopped 250 gm
Coconut cream 200 ml
Egg 2 nos
Thai red chilli 3 pcs
Polenta 80 gm
Fish sauce 3 tsp
Sweet basil 5 pcs
Coriander sprig 5
Coconut milk 100 ml
Oyster mushroom 4 pcs
For Spicy Paste  
Dried chillies 5 nos
Garlic cloves 4 nos
Galangal sliced 1 tbsp
Black peppercorn 1 tsp
Baby shallots 2 nos
Coriander chopped 3 tsp
Rock salt ½ tsp
Garnish  
Toasted coconut shaving  
Banana leaves for the parcel  

 

Method of Preparation:

  • Soak dry chillies in water. Make a paste with chillies and rest of ingredients in a mortar or blender.
  • Heat coconut cream, add polenta and cook to a thick consistency.
  • Combine coconut milk with spicy paste, chilli and herbs. Reserve some for the sauce.
  • Add egg and combine the mixture together.
  • Add to the polenta mix, combine and cook for 2 min
  • Make parcels with banana leaf in a mould and fill the mixture into it.
  • Reduce the reserved coconut spicy paste mix to a thick sauce.

--

Chef Praveen Gopinath

Praveen is a culinary professional with well over 20 years of hands-on experience in the industry, who moved up the career ladder all the way from a Commis Chef level to Head Chef. 

During his career, he has worked with several talented chefs that have helped him climb the

brigade. Holding a Diploma in Hotel Management and Catering Technology from India as well as AH & LA, United States of America, he started his career with the Metropolitan Dubai back in the year 2000.

He then moved on to the Cruise Line Industry with Oceania Cruise Lines, where he further moved up the brigade as Sous Chef and then as the Head Chef in the Hotels & Resorts.

Praveen also holds an extensive experience of over 11 years in the Airline Catering Industry with Ethihad Airways, right before joining Team ICCA as a Chef Instructor where he now imparts his knowledge and experiences from his long career to the young chefs passionate about joining the industry.

October 1, 2020

Cookie Cream Tart

This trending cream tart cake is so easy to make and can also be made in any form or shape. 

This recipe has delicious almond and butter cookies layered with Cream Chantilly and topped with berries &  seasonal fruits.

Recipe Card

Ingredients

Quantity

For Pate Sable

 

Almond powder

27 gm
Potato starch

52 gm

Flour

180 gm
Salt

1 gm

Icing sugar

90 gm
Croissant butter or any unsalted butter

95 gm

Whole egg

52 gm

For Cream Patisserie

 

Cream

75 gm
Milk

75 gm

Egg yolk

1 pc
For Cream Chantilly

Cream

75 gm
Sugar

7.5 gm

Vanilla

Few drops

 

Method of Preparation

For the Pate Sable

  1. Cream butter and sugar till soft and creamy.
  2. Slowly add in the egg.
  3. Mix all the dry ingredients and combine to form a dough.
  4. Rest the dough in the fridge for 20 min.

Roll out to 3mm thickness, cut with donut cutter and place back in the freezer to harden and then place each cookie on a silmat and bake for 8-9min at 160*c.

For the Cream Patisserie

  1. Mix sugar, corn starch, egg and little of milk and cream and whisk
  2. Boil the remaining milk and cream with vanilla, and pour on top of the egg yolk mixture.
  3. Cook the combined mixture till it bubbles in the centre and remove it in the clean bowl.
  4. Allow the hot steam to go and add butter, mix well and cover with contact cling film and cool it in the fridge.

For the Cream Chantilly

  1. Whip cream, sugar and vanilla to a medium peak

For the Cream Diplomat

  1. Cream the cooled cream patisserie and fold in the cream Chantilly

For the Assembling

  1. Pipe cream diplomat onto the cookies and place them in the freezer for 10min, assemble them.

--

 

Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

October 1, 2020

Making Good Soups, Lesson #4 – Sweet Corn Chicken Soup

Soups are liquid food, generally served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc. and are generally served as a starter or the first course in any meal.

Soups can be traced back as far as 20,000 BC, have evolved according to local ingredients and tastes. Originally, the term used for soups was “broth”, but the name “soup” is actually derived from the old French word “Soupe” which means, “bread soaked in broth”.

In the classical kitchen, soups were considered as a complete dish in themselves, because of their rich nutritional value and were served as breakfast or dinner. However, soups are now served as a starter rather than the main course.

To learn more about the different types of soups, you can go through the introductory lesson - Making Good Soups

Soup Recipe of the Day - Sweet Corn Chicken Soup

Sweet Corn Chicken Soup is one of the most popular Chinese soups and is enjoyed by a lot of people around the world.

This heart-warming soup is of a sweet-salty flavour; the combination of shredded chicken and the sweet corn, which complement each other, makes this dish a universal favourite.

This Dish

Sweet Corn Chicken Soup tastes sweet and salty and is rich in nutrition. Basically one needs just three main ingredients to make this soup. These include cream-style corn, chicken stock and egg drop, that gives the soup its wonderful texture.

Recipe Card

Ingredients Quantity
Water 4 cups
Onion (Chopped in 4 pieces) 1 small
Garlic 2 cloves
Celery 1 inch
Chicken breast ½ inch
Cream style corn 1 can (Approx 400 gm)
Whole egg (beaten) 1 piece
Corn flour slurry 2 tbsp cornflour + 2 tbsp cold water
Salt & pepper As required
To Garnish  
Spring onions (green part sliced in rings) 2 tsp

 

Method of Cooking

  1. In a small saucepan add water, roughly chopped onion, whole peeled garlic, chopped celery and whole chicken breast, bring to a boil and simmer for 20 minutes on medium heat until the chicken is cooked well and the stock is reduced to ¾ of its original
  2. Keep aside the chicken pieces. Strain the stock into another saucepan and stir in the creamed style corn. Simmer the stock and cream-style corn for 3-4 minutes or until the bubbling stage.
  3. Shred the chicken to the desired size with your hand (the chicken can also be chopped) and add into the bubbling stock.
  4. Bring the soup to a boil add the corn slurry, constantly stirring to ensure that the cornflour is smoothly blended with the stock. Then gently pour in the beaten egg, using a fork to constantly stir the soup so long ribbon-like strands of the egg are
  5. Season to taste and serve hot.
  6. Garnish with finely sliced spring onions.
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