March 21, 2022

Easy Veggie Enchiladas

Turn Mother’s Day dinner into an enjoyable activity the whole family can participate in. Our veggie enchiladas are a simple dish that even the children can help prepare. Creamy, and so very easy—these comforting veggie enchiladas are covered in a medley of flavourful sauces, namely salsa verde, pico gallo sauce, vegan queso, and are the perfect dinner choice for this wonderful occasion.

Recipe Card

For The Filling

Ingredients Quantity
Onion, quartered and thinly sliced 1
Olive oil 2 tablespoons
 Garlic cloves, minced 2
Medium yellow squash, cut into ¼-inch-thick (6 mm) half-moons, drizzled with oil and grilled 2
Medium bell peppers, cut in chunks, drizzled with oil and grilled 2
 Ground cumin 2 teaspoons
Salt ½ teaspoon or as required
Cooked brown lentils, (boiled till done and drained) 2 cups

 

For The Vegan Queso Sauce

Ingredients Quantity
Whole unroasted cashews 1 cup (120 g)
Salt ½ teaspoon
Cornstarch 2 teaspoons
Ground cumin 1 teaspoon

 

For the Salsa Verde

Ingredients Quantity
Garlic cloves, minced 3
Jalapeños, thinly sliced 2
Olive oil 2 tablespoons
Tomatillos, husked and diced 2 pounds (910 g)
Salt ½ teaspoon
Vegetable broth 3 cups (720 ml)
Loosely packed fresh cilantro 1 cup (40 g)
Fresh lime juice 1 tablespoon

 Method:

  1. Heat a medium saucepan over medium-low heat. Sauté the garlic and jalapeños in the oil for about 3 minutes.
  2. Add the tomatillos and salt, raise the heat to medium-high, and sauté until the tomatillos begin to soften and release moisture, about 5 minutes.
  3. Pour in the vegetable broth, bring to a slow boil, and continue to boil for about 20 minutes, stirring occasionally.
  4. Remove from the heat, let cool until the salsa stops steaming, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth.

 

For The Pico Gallo

Ingredients Quantity
Small-diced tomato 1 cup (180 g)
Finely chopped red onion 1/3 cup (40 g)
Jalapeño, seeded and finely diced 1
Finely chopped fresh cilantro ½ cup (20 g)
Fresh lime juice 2 tablespoons
Salt ¼ teaspoon

 

Method

  1. Mix all the ingredients (tomato, red onion, jalapeño, cilantro, lime juice, and salt) together in a mixing bowl.

To Assemble:

Ingredients Quantity
Salsa Verde 1 recipe
Pico de Gallo 1 cup (240 ml)
Chopped fresh cilantro leaves ½ cup (20 g)
Corn tortillas

 

18 (8-inch/20 cm)

Method:

  1. For the filling: Preheat a large pan over medium heat. Sauté the onion in the oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic and sauté just until fragrant, 30 seconds or so. Mix in the grilled squash, and bell peppers, add in the cumin, salt and mix. Finally add in the lentils and mix until heated through, 2 minutes or so.
  2. For the queso: Add all the ingredients plus ¾ cup (180 ml) water to a blender and puree until completely smooth. The sauce is rather thick, so scrape the sides with a rubber spatula often to make sure you get everything.
  3. Preheat the oven to ]175°C and lightly grease a 9 by 13-inch (23 by 33 cm) casserole dish.
  4. To assemble the casserole: ladle a thin layer of salsa verde to cover the bottom of the pan, then add 6 of the tortillas. Ladle in another layer of salsa verde (about 1 cup/240 ml) and flip each tortilla to smother them in the sauce. Arrange the tortillas so they’re slightly overlapping and covering the bottom of the pan.
  5. Add half the filling and pour ½ cup (120 ml) of the salsa on top. Layer in 6 more tortillas and repeat the process of smothering each of them in a cup of salsa. Cover with the remaining filling. Pour ½ cup (120 ml) of salsa verde over the filling and add the final layer of tortillas. Smother those in the remaining salsa verde.
  6. Spoon the queso sauce in ribbons over the top.
  7. Bake the casserole for about 30 minutes. The topping should be lightly golden. Remove from the oven and top with pico de gallo and fresh cilantro leaves before serving.

 

 

 

 

December 23, 2021

Roulade of Turkey with Cranberry Jus

This traditional Roulade of Turkey with Cranberry Jus is a delicious and easy to carve option when you want something simpler to roast than a whole turkey but something just as elegant to make for a dinner party. 

Recipe Card

Ingredients Quantity
Turkey breast, boneless & skinless 1.5 kg
Unsalted butter 4 tbsp/1/2 stick
Yellow onion, diced 1 cup
Carrot, diced 1 cup
Celery, diced 1 cup
Leeks 1 cup
Paprika 2 tbsp
Fresh sage, chopped 2 tbsp
Fresh thyme leaf 1 tbsp
Breadcrumbs 150 g
Chopped cranberries 100 g
Italian herbs 30 g
Chicken stock ½ cup
Skin-on turkey breast deboned, butterflied 1.3 kg
Melted butter 1 tbsp
Egg whites 2
Salt & Black pepper To Taste
For Cranberry Jus
Shallot 1
Sage leaves 4
Butter 25 g
Fresh or frozen cranberries 350 g
Maple syrup 5 tbsp
Dry cider/white wine 250 ml
Cranberry jelly 5tbsp

 

Method of Preparation: 

  • Preheat the oven to 350°F (180°C).
  • Melt the butter in a large pan over medium heat. Add the onion, carrots, leeks and celery, and cook for 5-6 minutes, until the vegetables have softened.
  • Add the breadcrumbs, chopped hazelnuts, cranberries and herbs mixed in with egg whites and chicken stock.
  • Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  • Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  • Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  • Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  • Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  • Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  • Let rest for 15 minutes, then remove the twine, slice, and serve.

For the Jus:

  • Cook the shallot in butter until soft.
  • Add the rest of the ingredients and season.
  • Simmer until cranberries are soft.
  • Puree in a liquidiser and sieve into a saucepan.
  • Simmer for 10 minutes until it thickens.
  • Heat gently before serving.

December 22, 2021

Travel Fruit Cake

The traditional Christmas Fruitcake gets a makeover adapting to the modern and trending Travel cake style with a dark chocolate enrobage sealing!

Recipe Card 

Ingredients Quantity
For the Cake  
Butter 285 g
Caster Sugar 450 g
Flour 225 g
Eggs 240 g
Buttermilk 175 g
Cocoa powder 52 g
Salt 4 g
Cake flour 10 g
Vanilla paste 8 g
Brewed coffee 51 g
Dark chocolate 75 g
Candied orange 68 g
Orange zest 4 tsp
Cranberry 68 g
For the dark chocolate enrobage  
Dark chocolate 500 g
Cocoa butter 125 g
Grapeseed oil 25 g
Hazelnut crouqants 125 g
For the Orange Blossom White Chocolate Chantilly  
Milk 180 g
Gelatin 7 g
Glucose 9 g
White chocolate 306 g
Cream, chilled 360 g
Orange blossom 10 ml

 

Method of Preparation:

Method of Preparation

For the Cake Base:

1. Melt the chocolate using a double boiler or microwave oven.
2. In a large bowl, cream butter, sugar, and orange zest till light and fluffy.
3. Slowly start adding the eggs followed by the melted chocolate.
4. Fold in the dry ingredients alternating with buttermilk and coffee.
5. Lastly fold in the dry fruits tossed in flour.
6. Pour the mixture into the loaf pan and bake at 165°C for 30-35 min.
7. Cool and freeze the cake for further use.

For the Dark Chocolate Enrobage

1. Melt chocolate, add in the melted cocoa butter, and grapeseed oil, and add in the hazelnut crouqant.
2. Use the mixture at 35°C.
3. Dip the frozen cake into the enrobage mixture.

For the Orange Chocolate with White Chocolate Chantilly

1. Soak gelatine sheets in cold water.
2. Heat milk and glucose and pour on white chocolate; mix well.
3. Squeeze out the excess water from the gelatine sheets and add to the mixture.
4. Finish with the chilled cream and add in the orange blossom water and chill.
5. Whisk to firm peak stage and pipe to decorate the travel cake.

December 20, 2021

Smoked Salmon & Osetra Caviar on Potato Rosti

A perfect canapé recipe made of crispy delicious potato rosti topped with smoked salmon and Osetra caviar to impress your guests with, this festive season!

Recipe Card

Ingredients Quantity
Smoked salmon 100 g
Cream cheese 40 g
Ossetra caviar As required
Dill stalks To garnish
For Potato Rosti
Floury potatoes 2 large
Clarified butter or duck fat 2-3 tbsp
Sunflower oil 2-3 tbsp
Sea salt & freshly ground black pepper To taste

 

Method of Preparation: 

For the Rosti

  • Boil the potatoes for 8 minutes, then peel and grate onto a clean tea towel.
  • Remove as much moisture as possible.
  • Season potato with salt and black pepper, then divide into 8 small bite-size portions.
  • Heat a large frying pan over medium heat. Add two tablespoons of sunflower oil and fry the potatoes on both sides for 3 to 4 minutes until golden brown.
  • Remove from the pan and drain the excess oil on a kitchen towel.

For the Canape 

  • Spread cream cheese on top of the rosti.
  • Roll the smoked salmon into rosettes and place on top of the potato rosti
  • Top the salmon with osetra caviar and garnish with dill stalks.

December 20, 2021

Buche de Noel – Chestnut Roulade

A Christmas classic French Yule Log cake flavoured with the season’s best chestnut fillings making it an excellent and sophisticated party dessert.

Recipe Card 

Ingredients Quantity
For the vanilla sponge  
Flour 100 g
Caster sugar 100 g
Eggs 4
Vanilla Essence 5 ml
For the chestnut cream  
Chestnut paste 225 g
Cream 150 g
For the chestnut spaghetti  
Chestnut paste 175 gm
Butter 25 gm
Cream 90 ml
For garnish  
Candied  chestnut, trimmed A/R

 

Method of Preparation:

For the sponge

  1. Whisk egg & vanilla essence, until light and fluffy.
  2. Add sugar a little at a time and continue whisking until thick and mixture falls from a spoon in the form of a sheet/ ribbon.
  3. Fold in the flour using a spatula
  4. Spread on a lined baking sheet, to a thickness of 1 cm.
  5. Bake in a preheated oven at 180˚C in a preheated oven until light and springy or until done.
  6. Turn the cake over onto a rectangular sheet of baking paper and peel off the baking sheet it was baked on.
  7. Roll and keep away for cooling.
  8. When the cake is cold, spread a layer of cream about 1cm thick on the cake and gently roll, so that there are no gaps within the roll.
  9. Wrap well and refrigerate at least 4 hours before slicing. 

For the chestnut cream

  1. Whisk the chestnut paste to a smooth consistency.
  2. Whip the cream to a stiff peak. Fold in the chestnut paste. Keep chilled and use as required. 

For the chestnut spaghetti

  1. In a saucepan, heat the butter and melt, add in the cream to heat.
  2. Add in the chestnut paste and mix. Chill overnight.
  3. Pipe chestnut spaghetti on the ready roulade.

December 19, 2021

Roast Beef with Yorkshire Pudding

Roast Beef with Yorkshire Pudding is a British tradition and a  must-have at  Christmas dinner! This holiday season, try making these crusty, slices of buttery roast beef, dripping with rich juices along with a light and airy Yorkshire pudding.

Recipe Card 

Ingredients Quantity
For the Yorkshire Pudding  
Plain flour 300 g
Free-range eggs 9
Milk 600 ml
Sunflower oil 150 ml
Sea salt & freshly ground Black pepper To taste
For the Roast Beef  
Whole beef sirloin, fat and sinew trimmed 2.75kg/6lb 2oz
Beef dripping or lard 250g/9oz
Thyme 50 g
Rosemary 50 g
Salt & Pepper To taste
Garlic cloves As required
For the gravy  
Red wine 200ml/7fl
Beef stock 1 litre/1¾ pint

 

Method of Preparation: 

  • First, prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.
  • Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge for 30 minutes.
  • In big muffin trays, fill with oil quarter way and put it in the oven at 200 degrees for 8 minutes.
  • Once the temperature is achieved, pour the Yorkshire batter in a squeeze bottle and fill the muffin trays halfway and cook for 8 minutes until golden and crunchy.
  • Once done remove it from the oven and lay it out on a paper towel.
  • Prepare the beef. Preheat the oven to 200C/180C.
  • Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper.
  • Heat a frying pan over high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.
  • Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.
  • Meanwhile, for the gravy, return the frying pan containing the meat juices to medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half.
  • Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving).
  • Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat.

December 18, 2021

Holiday Cakesicles

This Holiday season, try this delicious combination of cake and popsicles that are so much fun to make, decorate and even better to eat!

Recipe Card 

Ingredients Quantity
HAZELNUT JACONDE
Egg 75 g
Hazelnut powder 62 g
Icing sugar 62 g
Flour 15 g
Melted butter 12 g
Egg white 78 g
Caster sugar 25 g
CHOCO CREAMEUX
Cream 48 g
Milk 48 g
Egg yolk 20 g
Sugar 10 g
Dark Chocolate 125 g
Mascarpone cheese 125 g
Gelatin 1 + ¼ pc
GIANDUIA MOUSSE
Cream 50 g
Milk 50 g
Sugar 7.5 g
Egg yolk 20 g
Gianduia Chocolate 200 g
Whipped cream 170 g
Gelatine 1 pc
WHITE  CHOOCLATE ENROBAGE (chocolate  enrobage)
White Chocolate 500 g
Cocoa butter 125 g
Grapeseed oil 25 g
Green colour (fat-soluble) As required
Red cocoa (fat-soluble) As required
MILK CHOOCLATEENROBAGE (chocolate  enrobage)
Milk chocolate 500 g
Cocoa butter 125 g
Grapeseed oil 25 g

 

Method of Preparation: 

For Hazelnut Jaconde

  • Whisk egg, hazelnut powder, icing sugar, and flour till pale and creamy.
  • Make a French meringue with egg white and sugar.
  • Fold the meringue into the above mixture and fold in the melted butter.
  • Pipe into the mould, and bake at 160°C for 10 min.
  • Cool in the freezer.

For Choco Creamuex 

  • Place milk and cream in a heavy-bottomed saucepan and bring to a boil on gentle heat.
  • In a bowl yolk and sugar till pale and creamy.
  • Gently pour the milk mixture on the yolk mixture whisking continuously.
  • Cook on a double boiler till 82°C.
  • Strain the mixture; this mixture is called a Creme Anglaise.
  • Soak the gelatin sheets in cold water.
  • Place the chocolate in a bowl and pour the hot Creme Anglaise over the chocolate.
  • Squeeze the excess water out of the gelatin sheets and add; mix till well combined and smooth.
  • Mix in the mascarpone cheese and pour into the moulds and freeze.

For Giandua Mousse

  • Boil cream and milk.
  • Whisk yolk and sugar till pale.
  • Pour the liquid into the yolk mixture and cook back in the pan till 82*C. Strain the mixture.
  • This mixture is called Anglaise.
  • Pour hot Anglaise over the chocolate and add gelatin.
  • Fold in the whipped cream. Allow it to set in the chiller before use.

For White Chocolate Enborage (chocolate enrobage)

  • On a double boiler or using a microwave oven, melt chocolate, and add in the melted cocoa butter, and grapeseed oil.
  • Add in the liquid cocoa butter colour and mix well.
  • To use, heat to 35°C.

For Milk Chocolate Enrobage (chocolate enrobage)

  • On a double boiler or using a microwave oven, melt chocolate, and add in the melted
  • cocoa butter, and grapeseed oil.
  • Add in the liquid cocoa butter colour and mix well.
  • To use, heat to 35°C.

December 16, 2021

Cinnabon Pudding with Speculoos Creme Anglaise

These individual portions of Cinnabon bread pudding paired with speculoos crème anglaise are a must try and they are sure-shot crowd-pleasers for the festive season. 

Recipe Card 

Ingredients Quantity
Cinnamon Rolls 8 pcs
Milk 240 ml
Cream 350 ml
Eggs 5 no
Sugar 50 gm
Vanilla 5 ml
Cinnamon powder 2 gm
For the Glaze
Icing Sugar 100 gm
Milk 30 ml
For the Speculoos cream Anglaise
Milk 150 gm
Cream 200 gm
Egg yolk 3 pcs
Sugar 45 gm
Vanilla 2 ml
Speculoos 5 pcs

 

Method of Preparation: 

For the Cinnabon Pudding

  • Cut up the cinnamon rolls and add them into a pyrex.
  • In another bowl, whisk milk cream, eggs, sugar, vanilla and cinnamon until combined.
  • Pour the mixture over the cinnamon pieces, let sit for 15 to 20 minutes to soak up the liquid.
  • Bake at 140 Celcius for 20 minutes.

For the Speculoos cream Anglaise

  • Heat the milk, cream and add the speculoos, making them completely melt.
  • In a bowl beat the yolks and the sugar so that they whiten, pour the mixture of milk and speculoos in a net, mix well, add liquid vanilla.
  • In a baine marie heat up the above mixture to prepare the custard and make sure to avoid your egg yolks coagulate.
  • In a small bowl, whisk together the icing sugar and the prepared custard.
  • Drizzle over the bread pudding.

December 15, 2021

Red Velvet Crinkles

With a delicious hint of cocoa and vanilla, these crinkle cookies are delicious alongside a mug of hot chocolate. A must bake for your holiday cookie tray. 

Recipe Card 

Ingredients Quantity
All-purpose flour 3 cups
Cocoa powder ¼ cup
Baking powder 2 tsp
Baking soda ¼ tsp
Salt ¾ tsp
Unsalted butter, melted ½ cup
Cream cheese, softened 1/3 cup
Sugar 1 ¼ cup
Eggs 3 pcs
Milk 1 tbsp
Vanilla 2 tsp
Lemon juice 2 tsp
Red colour 1 ½ tbsp
Icing sugar 1 cup

 

Method of Preparation: 

  1. Sift flour, cocoa powder, baking powder, baking soda, salt and set aside.
  2. Beat butter, cream cheese and sugar in a bowl till light and fluffy.
  3. Add eggs one at a time, beating till all incorporated. Add milk, vanilla, lemon juice, red colour and mix.
  4. Add the dry ingredients to the wet ingredients and beat on low speed till just combined.
  5. Cover the dough and refrigerate for 2 hours.
  6. Preheat the oven to 175 degrees Celsius, scoop the dough into golf-ball-size balls and roll in icing sugar.
  7. Bake for 12-13 minutes. Store in air-tight containers.

December 14, 2021

Cream of Beetroot & Sweet Potato Soup with Mint Foam

A nutritiously creamy soup with a hint of earthiness from the beetroot combined with sweet potato and elevated with a touch of mint foam,  a perfect starter course for a festive winter meal.

Recipe Card

Ingredients Quantity
White onion, chopped 1 small
Beetroots 3-4 large
Large sweet potato 1
Cumin seeds 1-2 tsp
Vegetable stock 1.25 lt
Sunflower oil 3 tbsp
Fresh coriander AR
Leeks 50 g
Salt & pepper AR
Cream 80 ml
For Mint Form  
Milk 100 ml
Mint (dried/fresh) 1 tsp/AR
Lecithin 1tsp

 

Method of Preparation:

For the Soup: 

  1. Gently heat the oil in a large saucepan. Add the onions and sweat until tender (5 mins should do it). Add in the cumin seeds and allow to infuse for a minute.
  2. Meanwhile, chop the beetroot and sweet potato into cubes. Add to the onions and stir briefly.
  3. Add the stock and gently simmer for 15-20 minutes (until the beetroot is soft). Remove from the heat and blend with a handheld blender.
  4. Return to the hob, add some cream and some chopped coriander leaves. Serve immediately.

For the Mint Foam: 

  1. Heat the milk, with the mint and lecithin and bring to a boil. Remove from the heat and let infuse.
  2. Before using let heat to 70 deg C, and blend with an immersion blender to foam and use.
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