July 5, 2021

Creamed Spinach & Artichoke Soup

An easy to make vegetarian soup recipe, made with the goodness of spinach, artichoke and bell peppers that is loaded with immune-boosting vitamins and minerals.

Recipe Card

Ingredients Quantity
Fresh spinach 150g
Fresh artichokes cleaned 100g
Vegetable / chicken stock 100 ml
Fresh cream 200 ml
Onions 20g
Garlic 10g
Green/yellow/red pepper 20g

Method of Preparation

  • Begin by cleaning and prepping your artichokes
  • Once the artichokes are cleaned, set aside.
  • Peel and dice onions, garlic and mixed peppers.
  • Wash and clean spinach.
  • Once all ingredients have been prepped it’s now time to cook.
  • In a saucepan sweat off onions garlic, do not colour.
  • Once slightly translucent add the mixed peppers and artichokes.
  • Once artichokes have been added it is now time for the stock.
  • Cookout till artichokes are soft, it’s now time for the cream and spinach.
  • Once cream and spinach have been added cookout for a few minutes.
  • It is now time to blend the soup till smooth.
  • To finish just season to taste and serve.
  • Serve with crusty bread or croutons.


Chef Edward Clegg 

Edward has been a culinary professional for 25 years working with some of the world’s top chefs in the UK and South Africa. Being an advocate of innovation and technology in the culinary industry Edward has specialized in molecular gastronomy, fine dining and he is also actively involved in the avant-garde food movement.

He has always been fascinated with culinary competitions and tries to be a part of them as much as possible. He has won medals for competing in the Culinary Olympics, which is the culinary world cup representing South Africa and also for the Salon Culinaire World Culinary Grand Prix. Edward was also one of the honourable judges for the Master Chef South Africa series.

When it comes to food Edward has a passion that is second to none.  He lives for food and works to attain nothing less than perfection.

May 11, 2021

Deep-Fried Calamari

Crispy and perfectly seasoned deep-fried calamari is a very popular appetizer from Greece and is now widely popular the world over. In this recipe, the calamari rings are coated in a mixture of flour, buttermilk, smoked paprika and served with an easy to whip–up Mayo & Sriracha sauce.


Recipe Card

Ingredients Quantity
For the Calamari  
calamari rings and tentacles 600 gm
buttermilk 1 cup
All-purpose flour 2 cups
Salt 2 tsp
Smoked paprika 1 tsp
Pepper 1 tsp
Garlic powder 1 tsp
Aseel canola oil
For the Sriracha Mayo  
Aseel oil 250 ml
Sriracha sauce 50 ml
Egg yolk 2 pcs
Vinegar 1 tsp
Salt & Pepper To taste
English mustard 1 tsp


Method of Preparation

  • Clean and cut squid
  • Place the calamari in a bowl with the buttermilk and stir to combine.
  • Cover the bowl and refrigerate for at least 30 minutes
  • Heat deep fryer up to 180c
  • Place the flour, salt paprika, pepper and garlic powder, in a medium bowl. Stir to combine.
  • Remove each piece of squid from the buttermilk and dredge in the flour. Reheat the process until all pieces are coated.
  • Place 8-10 pieces of squid in the oil, cook for 2-3minor until golden brown.
  • Remove the squid from the oil and drain it on a paper cloth.
  • Sprinkle additional salt over the squid if desired, and with chopped parsley.

For the Mayonnaise

  • Place the egg yolk, vinegar, salt pepper and mustard in a clean bowl
  • Gradually whisk and add oil, a drop at a time, emulsifying quickly.
  • Continuously whisk and add oil to form an emulsified sauce.

March 2, 2021

Rice, Lesson #4 The Pallea

Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health is rich in nutrients, vitamins, and minerals. There are many different types of rice with several qualities, suiting different consumer preferences. Quality factors in rice are related to the length of the grain, stickiness, aroma, texture, and flavour.

Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.

Rice Recipe of the Day - The Paella 

This dish is believed to be a fusion between several cultures including Spanish, Roman, and Arabic, who introduced rice to Europe. The term ‘Paella’ actually refers to the pan in which it is cooked and actually originates from the Arab word “baqiyah” meaning leftovers.

Many culinary experts believe that the dish was developed in the Spanish city of Valencia. Valencia is where the Romans introduced irrigation and then the Arab conquerors brought rice and perfected it. Many still say that the best authentic paella comes only from Valencia.

Paella is traditionally served in a family-style setting in Spain, directly placed on the dinner table with the pan in the centre and eaten straight from the pan, not plates.

This delicious paella recipe is rice flavoured with intense saffron spice, cooked together with seafood that adds an element of flavour & texture, along with a squeeze of the lemon wedge which brings a tang with sharpness & freshness to the dish.

Recipe Card 

Ingredients Quantity
Olive oil 1 tbsp
Onion (finely chopped) half a piece
Garlic (finely chopped) 1 clove
Red pepper (chopped) ½ a piece
Chicken stock 4 cups
Saffron threads 1 pinch
Smoked paprika 1 tsp
Bomba (Paella) rice 1 ½ cups
Parsley (leaves picked and chopped) 1 small bunch
Fresh or frozen peas 1 handful
Prawns ½ cup
Mussels 1 cup
Squid (halved) 2 small
Sea salt as required
Freshly ground black pepper as required
Tomato concasse (finely chopped) 100 ml
Lemon wedges as required


Method of Preparation: 

  1. Rinse clams under cold water and place in a bowl. Sprinkle with salt, cover with cold water; soak for a Rinse clams thoroughly and drain.
  2. Shell and devein prawns. Scrub mussels and remove beards.
  3. In a saucepan, heat the chicken stock; bring to a boil then take it off heat. Divide the stock evenly into 2 bowls; in one bowl add the saffron (to make infused stock).
  4. Heat olive oil in a Paella pan/large skillet. Then add the onion, garlic and red pepper; sauté for a few minutes then add the tomato concasse.
  5. Add the smoked paprika, rice and infused stock and leave to cook on medium heat, stirring from time to time.
  6. After 15 minutes the rice should be nearly At this point, pour in the rest of the stock along with the peas. Season if required.
  7. Add prawns, mussels and squid; let it simmer for 5 minutes more until the stock is
  8. Remove from heat and stand for 10 minutes.
  9. Serve with chopped parsley and wedges of lemon.


For similar recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in food and cooking check out the programs offered by ICCA Dubai.

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.

September 7, 2020

Deconstructed Tuna Nicoise Salad

A deconstructed version of the French classic, Nicoise Salad made with fresh Tuna and Quail eggs, making it a complete meal for a quick & healthy lunch. 

Recipe Card 





Small cucumber


Micro herbs

One handful
Mange tout

70 g

Quail egg

Green olives

30 g

Fresh tuna

120 g

For Dressing

Lemon juice

1 spoon
Extra virgin olive oil

2 spoons


A pinch
Lemon juice

2 spoons

Salt & pepper

To taste

For Dill Mayonnaise


80 g

A pinch

Lemon juice

2 spoons
Salt and pepper

To taste

Spices for Tuna


A pinch

Black pepper

A pinch

A pinch

Cajun spice

A pinch
Black sesame seeds

A pinch

White sesame seeds

A pinch

A pinch


Method of Preparation: 

  • Cook potato for 12min then put into ice water.
  • Blanch tomato for 45 seconds then put into ice water. Peel, deseed, and make small balls.
  • Make small balls out of cucumber and mix in with tomato, add salt and pepper and make a salsa.
  • Cut potato slices and keep together.
  • Cut mange tout into julienne.
  • Tuna, spice up tuna, wrap in cling film and put in the fridge for 15 min, then lightly oil a non-stick pan and pan-fry the tuna for 1 min.
  • Plate up ingredients as desired.


Chef Sergio Freitas 

Sergio’s culinary career began early on, inspired by his parents and their love & respect for quality & traditions, leading him to take upon culinary arts as his career path. After graduating from HTA School of Culinary Arts, South Africa, Sergio started his culinary journey at the Michelangelo Hotels under the guidance of the celebrity chef, Andrew Atkinson, the Executive Chef of the property. He developed and extended his skills there to all the outlets of the hotel, enabling him to be a part of a new opening team of The Fairway Hotel and Spa. Spotting immense talent in him, he was soon promoted to the position of Sous Chef under Chef Jean – Pierre Siegenthaler, in which he continued pleasing the palates of the hotel’s most exclusive clients.

In 2012, Sergio was given the opportunity to be the Senior Sous Chef at a well-known catering company in South Africa, where he was soon promoted to the position of Executive Chef. During this period, he launched many International brands in the culinary business, catered for celebrities and participated in events for the president of South Africa on several occasions. He has also been featured on TV shows and Radio programs promoting the love for food.

Outside his catering business, Sergio worked closely with a company called Mess, which provided soup kitchens around the Johannesburg, feeding the homeless. A cause close to his heart; cooking, comfort and care allow him to channel his culinary expertise for the aid of those in needs.

Sergio always wanted to give back to the industry that gave him all that he has dreamt of, and that’s why decided to teach and joined the ICCA Dubai as a Chef Instructor to share his knowledge with the future of the culinary industry.

August 10, 2020

Beef Carpaccio

An elegant Italian starter served raw cold with micro salad and parmesan cheese shavings, making the delicate thin fillets of the organic meat flavoured with fresh coriander seeds and malt vinegar, an excellent fine dining standards starter to enjoy.


Recipe Card 

Ingredients Quantity
Well trimmed Beef fillet 500 gm (125 per serving)
Baby Rocket & micro herbs As required
Parmesan Shavings For Garnishing
Balsamic Reduction To drizzle
For Wasabi Paste  
Wasabi powder 20 ml
Olive oil 5 ml
For the Marinade
Coriander seeds, toasted & crushed 10 g
Olive oil 20 ml
Rock salt 10 g
Black pepper, crushed 10 g
Brown or Malt Vinegar 20 ml


Method of Preparation:

For the Carpaccio

  • Prepare the marinade by mixing all the ingredients together for marination.
  • Submerge the meat in the marinade and keep it in the chiller for at least an hour turning the meat every 30 minutes. The meat could also be left in the marinade overnight for intense flavour.
  • Take out the meat from the chiller and cling wrap it with sufficient marinade on it and put in the freezer for a few minutes to firm up, making sure not to let the meat freeze.
  • Slice up the firm meat into thin pieces and plate it with a drizzle of balsamic reduction and parmesan shavings.
  • Serve it with baby rocket & micro salad and wasabi paste.

 For the Wasabi Paste

  • Mix the wasabi powder and olive oil to form a plate.
  • Add more olive oil if required.
  • Serve it with the Carpaccio.


Chef Adam Jonck


Chef Adam Jock started his culinary journey with the South African Military and gained rich experience over a period of time. Then he moved to Cape Town where he joined the Erinvale Estate Hotel as a Chef de Partie where he worked his way up through the ranks to Sous Chef and then moved to Devon Valley Estate Hotel as Junior Sous Chef under the renowned Austrian Chef Marcus Scrogenbegger. 

With over 26 years of international experience, Chef Adam has worked under several international chefs and in renowned hospitality brands such as the Mount Nelson Hotel, Princess Cruises, and Nagata Game Safari Lodge amongst others. He is a City & Guilds London, Certified Hot & Cold Kitchen Chef Instructor at the ICCA Dubai, a member of the South African Chefs Associations and Worldchefs. 

July 9, 2020

Dynamite Shrimp

A recipe for the ever-popular seafood appetizer made with crispy fried Shrimps coated in a spicy and tangy mayo sauce,  just the way it is served in the restaurants.

Recipe Card



Shrimps peeled & deveined

15 -20

For the Batter


¼ tsp

Black pepper

¼  tsp



Corn flour

4 tbsp

For the Sauce


½ cup

Hot Sauce

5 tbsp

Tomato ketchup

3 tbsp

Paprika or chilli powder

¼ tsp


1 tsp

Garlic, minced

1 clove

Sesame oil

¼ tsp

White vinegar

1 tsp


Method of Preparation


  • Wash the shrimp, and drain on kitchen paper. Pat dry with kitchen paper so that the shrimp are fairly dry.


  • In a medium-sized bowl, combine the batter ingredients, and whisk. Add the shrimp and mix well until coated.


  • Heat oil in a large pot and fry the shrimp for about 1-2 minutes. To make sure the oil is at the right temperature, first test it by adding a bit of the batter to the oil. If it sizzles, it means the oil is at the right temperature. Fry only 2 or 3 shrimp at a time in order to maintain the temperature of the oil.


  • Drain the shrimp on kitchen paper.


  • In a medium-sized bowl, combine the sauce ingredients and then add the fried shrimp to coat with the sauce.
    Serve immediately.


June 26, 2020

Eggs, Lesson #2 – The Omelet (Spanish & French)

Chicken eggs are incredibly the most nutritious and versatile of foods, widely used in a range of dishes; both savory & sweet, including baked goods.

Eggs are very important in most areas of the food industry and some of the common preparation of eggs include scrambled, fried, hard-boiled, soft-boiled, omelette and pickled.

Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.

To learn more about the Health Facts of Eggs and the popular Egg Dishes around the world, you can go through the introductory lesson - Eggs... In So Many Ways!

Eggs Recipe of the Day - Omelet (Spanish & French)

About Omelet (Spanish & French)

According to food historians, when Napoleon Bonaparte and his army were traveling through the South of France, they decided to rest for the night near the town of Bessieres. Napoleon got to feast on an omelet prepared by a local innkeeper. It was such a culinary delight that he ordered the entire town to gather eggs from all the villages around and prepare the same dish for his army the next day.

Spanish Omelet

The Tortilla Espanola or Spanish Omelet is perhaps the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Cafes, restaurants and bars in Spain serve this dish as tapas or appetizer, but mostly served as a light dinner in Spanish homes.

French Omelet

A good French Omelet is smooth, golden and oval. It is tender on the outside and creamy on the inside. Traditional French Omelets are made with cheese (au fromage) and herbs (aux fines herbes) or one could even get more creative by adding variations to it.

This Dish

The texture of the tortilla Omelet is supposed to be juicy and usually a good inch and a half thick. In Spain, a tortilla Omelet is almost always accompanied with bread and sometimes with fried pimientos de padron (fried Padron peppers), for added spice. On the other hand, French Omelets are very smooth and creamy, with the addition of cheese & mild herbs.

French Omelette - Recipe Card (to serve 4 pax)

Ingredients Quantity
Eggs 8 pcs
Cheddar Cheese (grated) 2 tbsp
Oil / Butter 3 tsp
Salt & Pepper as required
To Serve
Bread (toasted) 4 slices
Butter as required

Method of Cooking

  1. In a bowl, break the eggs and add salt & pepper.
  2. Whisk until mixed well.
  3. Pour the mixture in to a saute pan on low heat and cook. Ensure that the oil/butter is not too hot; else the omelet will get too brown.
  4. Once the egg is lightly done, add the grated cheese and fold in half using a rubber spatula.
  5. Cook for a minute to melt the cheese, making sure not to color the omelet too much.
  6. Serve hot with buttered, toasted bread.

Spanish Omelette - Recipe Card (to serve 4 pax)

Ingredients Quantity
Eggs 6 pcs
Potatoes 500 gms (large)
White Onion 1 pc
Olive Oil 3 tbsp
Flat leaf parsley (chopped) 3 tbsp
To Serve
Bread (toasted) as required
Butter as required

Method of Cooking

  1. Scrape the potatoes or you could even leave the skin on, if preferred. Cut them into thick slices and add finely chopped onion.
  2. Heat oil in a large frying pan, add the potatoes, onions and cook gently, keeping partially covered for 30 minutes, stirring occasionally until the potatoes are well softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
  3. Beat eggs separately, and then stir into the potato-onion mixture with plenty of finely chopped parsley and salt & pepper to taste. Heat a little of the strained oil in a pan, tip the mixture into the pan and cook on a moderate heat while using a spatula to shape the omelet into a cushion.
  4. When almost set, invert on to a plate and slide back into the pan to cook the other side for a few more minutes. Invert twice more, cooking the omelet briefly each time and pressing the edges to keep the cushion shape.
  5. Slide on to a plate and cool for 10 minutes before serving

June 19, 2020

Appetizers, Lesson #2 – The Buffalo Chicken Wings

Appetizers are dishes that we serve 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.

Popular Appetizers around the world:

  • Italy

Appetizers in Italy are called “Antipasto” or “Antipasti” means “before the meal”, these include a selection of marinated mushrooms, artichokes, sliced salamis, smoked sardines, stuffed olives and roasted red peppers.

  • Spain

Appetizers in Spain are called “Tapas”. The actual meaning of “Tapa” is to cover or lid. In Spain this has now become a style of food and is popular the World over. Tapas are a wide variety of hot & cold preparations of olives, cheese, tomatoes, sweet and chili peppers, maize (corn), potatoes etc.

  • England

Tea sandwiches as they are popularly known are traditional to British cuisine. Other common appetizers are based on ham, cheese, eggs and other ingredients. Some common appetizers are, Angles on Horseback, Devils on Horseback etc.

  • Sweden

A popular appetizer presentation method in Sweden is called, “Smorgasbord”, meaning bread & butter table. Smorgasbord is popularly made of shrimps, pickles, meatballs, asparagus, mushrooms, smoked salmon, fresh water cod and caviar.

  • Japan

The Japanese term for Appetizer is “Zensai”, which may include, simple soups, sushi, sashimi and other items that might be steamed, deep fried, vinegared or dressed.

  • Greece & Middle East

In Greece & the Middle East, appetizers are called “Meze”, which may be served hot or cold and popularly includes tiny meat balls, chickpeas paste called “Hummus”, roasted eggplant dip called “Moutabal” etc.

To learn more about the different kinds of Appetizers, you can go through the introductory lesson - Appetizers for a Great Start.

Appetizer Recipe of the Day - Buffalo Chicken Wings

About Buffalo Chicken Wings

Until recently chicken wings were considered as the least desirable of cuts of the chicken, commonly a thrown away part which was only used to make chicken stock.

Teresa Bellissimo the owner of Anchor Bar in “Buffalo” New York State, USA, introduced this dish in 1964 and it all started with a delivery mistake of chicken wings instead of the neck as ordered.

To avoid wasting the wings, Teresa made the chicken wings into an interesting bar appetizer, resulting in the world famous “Buffalo Wings” as we know it today.

In Buffalo, New York, wings are still eaten the way it was originally created by Teresa, served in either hot, medium or mild Buffalo sauce with blue cheese and celery. Nowadays, the popular Buffalo sauce has gone beyond the wings, it is frequently used along with boneless chicken fingers, pizzas and even Pringles!

This Dish

Buffalo Chicken Wings are deep fried chicken wings tossed in a Buffalo sauce and are served with a refreshing blue cheese dip & chilled celery sticks. The dish works well because of the contrast between the crispy wings, spicy hot sauce and the cooling dip.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Chicken Wings
Chicken wings (cut in half, discard winglets) 30 pieces
Cooking oil for frying
Flour 1 cup
Cayenne pepper 1 tsp
Black pepper powder ½ tsp
Paprika ½ tsp
Cinnamon ½ tsp
Salt ¼ tsp
Buffalo Sauce
Worcestershire sauce 1 tbsp
Butter 2 tbsp
Hot sauce (Tabasco) 3 tbsp
Honey 4 tbsp
Ketchup ½ cup
Garlic (minced) 2 cloves
Blue Cheese Dip
Blue cheese 4 tbsp
Cream cheese 4 tbsp
White vinegar 2 ½ tbsp
Cream 8 tbsp
Salt ½ tsp
White pepper powder a pinch
To Serve With
Celery sticks (Jardinière) 1 whole

Method of Cooking

  1. Start with cutting the celery into jardinière sticks and place in the fridge to chill.
  2. For the Blue Cheese Dip: in a mixing bowl, mix the blue cheese, cream cheese, cream, white vinegar and season with salt & pepper. Mix until smooth and then place in the fridge to chill.
  3. To make the Buffalo Sauce; in a sauce pan, melt the butter then add the minced garlic and sweat. Add the hot sauce, ketchup, honey and Worcestershire sauce; stir and simmer for a minute, take of heat and set aside.
  4. Seasoning the flour: In a bowl, season the flour by mixing cayenne pepper, black pepper powder, paprika, cinnamon and salt, mix well. Coat the chicken wings with flour mixture. Make sure the excess flour is dusted off; else it will burn in the oil.
  5. On high heat, heat the cooking oil in a deep frying pan/ deep fat fryer until hot to deep fry chicken wings.
  6. Deep fry coated wings for 8-10 minutes (until golden brown) using a spider/slotted spatula, lift the fried wings from the oil and drain on a paper towel to remove excess fat.
  7. Toss the chicken wings in the Buffalo sauce to coat.
  8. Serve with blue cheese dips and celery sticks on the side.

June 13, 2020

Salads, Lesson #2 – The Beetroot & Rocket 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.

Salads originated in Europe, predominantly from France, Rome and Greece in the early 1700’s. The cuisines of these places have always been very balanced and the intake of salads has helped them live a healthy lifestyle.

In the early 19th century, America picked up on the trend of salads and made it their own by developing the “Salad Bar” concept, wherein every restaurant would have an unlimited salad buffet as a starter for any meal menu. Countries such as Japan, Australia and China followed suit.

Making a salad is an art and has 4 components, to learn more about the different components of a salad and the vital role of each of these components play in the final dish, you can go through the introductory lesson - Salads, Freshness in your Plate.

Salad Recipe of the Day - Beetroot & Rocket Salad

About Beetroot & Rocket Salad

The origin of the Beetroot and Rocket Salad is actually unknown. It is a contemporary salad, which is believed to have been thrown together with leftover ingredients.

The slightly peppery flavor of the rocket leaves matches well with the sweetness of beetroot, the tang of the goat cheese, creamy texture of avocado and the warm crunch of the walnut, beautifully complimenting each other. The balsamic dressing is a perfect match for this salad, with its dark golden syrupy consistency that clings easily to the rocket leaves and the excess getting soaked up by the goat cheese.

This Dish

Roasted beetroot, tossed with rocket leaves, goat cheese chunks, avocado and crunchy walnuts drizzled with balsamic vinaigrette is an accurate description of this salad.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Beetroot (peeled & cubed) 3 pieces
Rocket (fresh) 2 handfuls
Dried apricots (chopped) 5 pieces
Toasted walnuts (roughly chopped) 60g
For the Vinaigrette
Balsamic vinegar 10ml
Shallots, thinly sliced 3 tbsp
Honey 1 tsp
Extra-virgin olive oil 25-30ml
Salt & freshly ground black pepper as required
To Serve
Avocado (cubed) ½ piece
Lemon Juice 1 tbsp
Goat cheese as required
Parsley 1 tsp
Olive oil as required

Method of Cooking

  1. Preheat the oven to 220°C.
  2. Whisk the balsamic vinegar, shallots, honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette with salt and pepper as required.
  3. Toss the beetroot in a small bowl with enough vinaigrette dressing to coat. Place the beetroot in an oven tray and roast for about 25 minutes. Until caramelized and soft.
  4. In a bowl toss the rocket with olive oil, salt & pepper. Then add the walnuts, dried apricots, beetroot and mix with the remaining vinaigrette dressing.
  5. Cube the avocado and toss in the lemon juice to prevent it from getting discolored.
  6. Top the salad with avocado and goat cheese, sprinkle with parsley, drizzle with olive oil and serve.
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