May 18, 2020

Keto Recipe – Mediterranean Beef Hummus Bowl

A restaurant-style, Keto-friendly healthy bowl recipe of cauliflower hummus, roasted beef tenderloin and Mediterranean veggies, topped with a refreshingly creamy bell pepper sauce &  pumpkin seeds, making it a gourmet meal to enjoy with your family.

Recipe Card

Ingredients                                                                        Quantity
Roasted Beef Tenderloin
Beef tenderloin 180 - 200 gm
Oregano 1 tsp
Garlic, minced 1 tsp
Salt & Pepper pinch of each
Thyme 1 tsp
Sundried tomato 20 gm
Mediterranean Vegetables 
Kalamata Olives 40 gm
Asparagus 40 gm
Cocktail tomato 40 gm
Butter 1 tsp
Oregano 1/2 tsp
Salt & Pepper As required
Cauliflower Hummus 
Cauliflower 80 gm
Tahini 1 tsp
Extra virgin olive oil 1 tbsp
Cumin Powder 1/2 tsp
Parsley a pinch
Lemon Juice 2 tbsp
Salt & Pepper pinch of each
Red Pepper Sauce
Onions 25 gm
Garlic 10 gm
Cream 100 ml
Butter 1 tbsp
Red Pepper 80 gm
Salt & Pepper As required

 

Method of Preparation

Roasted Beef Tenderloin

  • Clean the tenderloin and cut a 180g-200g medallion
  • Tie string around the medallion to maintain shape
  • For the rub combine rub ingredients together in a small bowl ; press evenly on to medallion
  • Pour some olive oil in to a griddle pan unlit hot ,then place the tenderloin on and grill and sear on both sides and sides of the medallion
  • Preheat oven at 180degrees
  • Put the medallion in the oven for 4-7 minutes until your desired doneness

Mediterranean Veggies

  • In a saucepan add your butter until melted.
  • Add your vegetables and sauté for 4 minutes.
  • Season them with a pinch of oregano , salt, and pepper.

Cauliflower Hummus

  • Clean and cut the cauliflower and separate the florets
  • Either microwave the cauliflower for 10 min or steam it, boil it and cook until tender
  • Once done add all the ingredients in a food processor and blitz till you get a nice smooth hummus
  • Keep tasting for seasoning and flavour and add additional quantities if desired.
  • Once done transfer to a bowl and chill

Red Pepper Sauce 

  • Sauté onions, garlic and pepper in butter
  • Add cream and reduce
  • Blend and strain the sauce
  • Return back on t the fire and adjust the seasoning

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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 up on 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 Sou 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 Sou Chef at a well-known catering company in South Africa, where he was soon promoted to the position of Executive Chef. Apart from all these achievements, with his hard work and dedication, he also owned 33% of the business at the age of 28. 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.

Sergio 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.

June 23, 2019

Keto Recipe #2 – Zucchini Spaghetti And Zaatar Shrimp

Pasta is one of those Italian delicacies that all of us love to have. However, when you are on a diet and that too Keto diet pasta or any kind of carbs are off the table. Main ingredient being flour, pasta is a total no-no for the ones following Ketogenic diet. Fret not!  You can still enjoy your pasta with your favourite sauce and add ons, by simply introducing zucchini pasta into your diet.

Zucchini is a Keto approved vegetable, packed with nutrients. The noodles or spaghetti made out of them are flavourful and adapt beautifully to other flavours they are paired with. Hence, it’s the best choice of vegetable to make carb-free noodle and pasta dishes that are not only healthy but filling as well.

In this recipe we have three main elements, such as the Zucchini Spaghetti, Pistachio Pesto and Zaatar Shrimp; when put together gives an explosion of flavours in your mouth. The recipe also calls for some fresh blends of Mediterranean herbs and Parmesan cheese making the dish refreshingly delightful. Once the prep is done you will have a gourmet quality meal ready in less than 15 minutes!

Nutritional Value of Ingredients

  • Zucchini is an amazing low carb option to traditional pasta. It’s a good source of fiber and is packed with Vitamin A, B and C.
  • Shrimp has an impressive nutrition profile. It’s high in fat and protein, and is a great source of the essential fatty acids such as the Omega-3 and Omega- 6. Shrimps from the sea provide a good dose of iodine as well, an important mineral many people are deficient in.
  • Pistachios are loaded with nutrients. They are high in antioxidants, protein and Vitamin B6. They are also high in fiber promoting healthy gut bacteria.
  • Parmesan cheese is a carb and lactose free variety of cheese that is loaded with protein, good fats, vitamins, minerals, calcium, phosphorus, zinc and copper.
  • Mediterranean herbs and spices are not only flavour enhancers but are a huge hub of antioxidants, minerals and vitamins.

The combination of zucchini spaghetti in garlic butter, zaatar shrimps and roasted pistachio pesto, delicately dressed with a drizzle of olive oil, Mediterranean herbs and Parmesan cheese make this recipe a fancy lunch or dinner option for people who are on Keto diet or even for the ones who wants to try something refreshingly healthy and gourmet.

 

 

Recipe Card

Number of Servings - 2

Preparation Time - 20 minutes

Cooking Time - 15 minutes

Ingredients  Quantity
Shrimps 200 g
Garlic minced 2 cloves
Lemon Juice 1 tbsp
Zaatar 1 tsp
Salt/Pepper To Taste
For Sauteing the Shrimp 
Marinated Shrimps 200 g
Butter 1 tbsp
Fresh Parsley, finely chopped 2 tbsp
For the Roasted Pistachio Pesto
Roasted Pistachio 50 g
Parmesan cheese 30 g
Fresh Basil 1/2 cup
Garlic 2 cloves
For the Zoodles
Zucchini Spaghetti 400 g
Onions, thinly sliced  1
Olive Oil 2 tbsp plus more for drizzling
Salt & Pepper To Taste
Pistachio Pesto 1-2 tbsp
Roasted Pistachio Nuts 1 tbsp
Parmesan cheese 2 tbsp
Fresh Parsley, finely chopped 2 tbsp

 

Method

  •  For the shrimp Marinade - Add the shrimp and all the marinade ingredients in the bowl and mix. Set aside in the chiller for 15 minutes.
  1. For the pesto – Blend all the ingredients together till smooth.
  2. For Sauteing the shrimp – Add butter in the saucepan and heat. Add in the marinated shrimps and saute. Cook till 2-3 minutes or till done.
  3. Top with fresh parsley. Serve on top of the Zoodles.
  4. For the Zoodles – Heat Olive oil in the pan, Add in the onions and saute till soft and translucent . Add in the Zucchini spaghetti, and pistachio pesto and toss. Adjust seasoning.
  5. For the Assembly – Plate the Zucchini spaghetti topped with garlic shrimps. Drizzle olive oil on top, with some fresh parsley, roasted pistachio and Parmesan shavings.

serving nutrition-01

Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

April 27, 2019

Keto Recipe #1 – Roasted Eggplant Boats With Feta

Are you looking for a Keto friendly vegetarian recipe? Look no further. We are bringing you an easy to make Roasted Eggplant Boat recipe with some interesting Mediterranean twists making this Keto recipe a great and wholesome vegetarian option for Ketogenic diet followers.

The idea of combining Keto with Mediterranean flavours is to achieve recipes that are bursting full of regional flavours. The most convincing thing about this recipe is that these delicious Mediterranean Roasted Eggplant Boats come together in less than 20 minutes! Now that is worth a try, don’t you think?

Before we dive into the recipe, let’s take a look at the nutritional contribution of the ingredients used in this recipe...

Nutritional Value of Ingredients  

  • Eggplant is a great meat substitute when you are trying to keep your protein macros in check.
  • Mediterranean spices such as oregano and sumac are antioxidant powerhouses.
  • Tomatoes goes well in a Keto recipe as they are extremely low on carbs and are a great source of Vitamin C & K, Potassium and Folate.
  • Bell peppers are low on carbs and high in antioxidants. They are also a good source of Vitamin A, C & B6.
  • Feta cheese is rich in protein, calcium and beneficial fatty acids yet low on carbs.
  • Olive oil offers both saturated and mono-saturated fat, as well as the essential fats, Omega-6 & Omega-3.

Eggplant is a Keto friendly vegetable and is widely used in Mediterranean cuisine as well. Seasoned with Mediterranean spices such as oregano & sumac, and topped with chopped tomatoes, assorted bell peppers and feta cheese, you’ll have the delicious oven roasted eggplant boats that are perfect for a side dish or a light vegetarian dinner.

Recipe Card

  •  Number of Servings - 2
  •  Preparation Time - 10 minutes
  •  Cooking Time - 10 minutes
Ingredients Quantity
Egg plant, cut in half 2 nos
Tomato,  deseeded and chopped 1 no
Bell peppers, assorted, cut in chunks            50 gm
Olive Oil 4-5 tbsp plus more for drizzling
Oregano 1 tsp
Sumac 1 tsp
Salt and pepper To Taste
Feta cheese, crumbled 100 gm
Fresh parsley, finely chopped 2 tbsp
Pomegranate seeds for garnish 20 gm

Method of Preparation

  • Toss the eggplant in olive oil, seasoning, sumac and oregano and mix. Roast at 180 degrees Celsius for 8 - 10 minutes or till done.
  • Toss the tomato and bell peppers in olive oil, herbs and seasoning as well and roast at 180 degrees Celsius for 8- 10 minutes or till done.
  • For assembly, top each half of the boat with 2-3 tablespoons of the roasted vegetable mixture.
  • Top with crumbled feta cheese, pomegranate seeds, finely chopped parsley and drizzle with Olive Oil on top. Serve it hot.

nutrition facts-01

 

Chef Victoria Andrade 

Victoria is one of those culinary professionals who believe that you can be as passionate about fitness as you are about food. She always tries to come up with interesting flavour combinations keeping nutrition as a priority without compromising on the taste aspects of it. Her perspective about food has always been about making something that is as appealing to your palate as to your waist.

Hailing from Argentina, Victoria started her culinary journey from her home country working at some of the prominent properties of the region. After gaining some years of experience, her passion for French cuisine took her to France where she explored the French culinary scene.  

Her culinary pursuit in France continued for a few years working at several eminent properties such as Marriott Group, Manoir de la roseraie and many more. In 2017, Victoria moved to Dubai and worked for the Ritz Carlton group of hotels before joining ICCA Dubai as a Hot Kitchen Chef Instructor. 

 

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