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.

September 17, 2020

Blackened Sea Bream with Saffron Potato & Pappardelle Vegetable

An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.   

Recipe Card 

Ingredients

Quantity
Sea beam fillet, skin on

2  nos

Clarified butter

2 tbsp
Baby potato

4 pcs

Saffron

Few strands
Green zucchini

1 pc

Yellow zucchini

1 pc
Parsley, chopped

1 tsp

Fish stock

300 ml
Flour

10 gm

Butter

20 gm
Salt

To taste

Micro cress

Few strands

For the Crust

 

Black peppercorn

1 tbsp
Fennel seeds

1 tbsp

Oregano dried

1 tsp
Thyme dried

1 tsp

Cayenne pepper

1 tsp
Lime zest

½ tsp

Garlic chopped

3 nos
Quinoa  black

2 tbsp

Rock salt

1 tsp

Method of Preparation:

  • Toast the peppercorn and fennel seeds on a dry pan, Remove and crush them coarsely in a mortar. Add the remaining ingredients and mix well
  • Boil Baby potatoes and cut in half, Make ribbons of vegetables with a peeler or mandoline.
  • Pat dry the fish and brush with clarified butter. Coat the fish with the crust on both sides.
  • Heat a skillet to high and place the fish fillets on it. Pour some butter on the fish and let cook on both sides.
  • Toss the vegetable pappardelle with butter and parsley and season.
  • Heat butter in a pan add saffron strands and toss the baby potato in it.
  • In the same pan make a veloute with Flour butter and fish stock.
  • Plate the fish with the rest of the prepared accompaniments and serve.

-

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 3, 2020

Spaghetti and Meatballs Twist with Coconut Soup

Spaghetti and Meatballs Twist with Coconut Soup, an interesting take on a classic comfort food, wherein a bed of spaghetti is drenched with a simmered coconut soup and topped with meatballs & chicken stew in a tomato sauce. 

Hearty and satisfying must try, which will become a favourite with one and all.

Recipe Card 

Ingredients                                                    Quantity

For the Chicken stew

Chicken breast, cut in cubes                          300 gm

Ginger garlic paste                                           2 tsp

Canned peeled tomato                                    2 tbsp

Tomato paste                                                    2-3 tbsp

Fried onion, crushed                                       1-2 tbsp

Roasted cumin, ground                                   1-2 tsp

Roasted coriander, ground                             1-2 tsp

Paprika powder                                                 1 tsp

Cayenne pepper powder                                 1 tsp

Salt                                                                       AR

Oil                                                                         2-3 tbsp

Fresh Coriander, finely chopped                   1-2 tbsp

Water                                                                   AR

 

For the chicken meatballs

Chicken mince                                                  400 g

Coriander, chopped                                         2 tbsp

Green chillies, minced                                     1 pc

Ginger garlic paste                                           1 tsp

Garlic, minced                                                  1 tsp

Cayenne pepper                                               ½ tsp

Paprika powder                                                ½ tsp

Egg white                                                            1 pc

Roasted gram flour                                           2-3 tbsp

Fresh Coriander, finely chopped                   1-2 tbsp

Salt                                                                         A/R

Oil                                                                         2-3 tbsp

 

For the Coconut pasticcio

Chicken stock                                                   800 ml

Ginger garlic paste                                          1-2 tbsp

Gram flour diluted                                          3-4 tbsp diluted in ½ -3/4 cup water

Coconut milk                                                   800 ml – 1 litre

Salt                                                                     AR

Fresh Coriander                                               3-4 tbsp

Curry oil                                                             2-3 tbsp

Chicken meatballs                                           400 g

 

For the Condiments

Carrots, brunoise                                            3 tbsp

Cabbage, shredded                                         3 tbsp

Mixed bell peppers, brunoise                        3 tbsp

Scallions, sliced                                                3 tbsp

Fried Onion                                                       3 tbsp

Roasted chilli flakes                                         3 tbsp

Fried Garlic chips                                              3 tbsp

Hard-boiled eggs, quartered                           2 pc

Fresh Coriander, chopped                               3-4 tbsp

Cooked spaghetti – deep fried                        100 g

Chilli Oil                                                              AR

Other ingredients

Spaghetti cooked al dente

 

Method of Preparation

For the Chicken stew

  1. In a saucepan, heat oil, add in the ginger-garlic paste and sauté. Add in the chicken cubes and sauté, till it changes colour.
  2. Add in the tomato paste and puree and all seasonings and mix Add in the crushed fried onions and mix.
  3. Add water as required, and cook till chicken is cooked through, and the sauce is of a coating consistency. Add in the fresh coriander. Drizzle 2-3 tbsp of the curry oil from the stew into the coconut soup.

For the Chicken meatballs

  1. Marinate the chicken mince with all the ingredients and shape into meatballs.
  2. Stir fry for 3-4 minutes to sear the meatballs and lock in the juices. Alternatively, grill the meatballs in the oven at 160 degrees C for 3-4 minutes.
  3. Set aside to add in the coconut soup.

For the Coconut soup

  1. Bring the chicken stock to a boil.
  2. Add in the ginger garlic paste and diluted gram flour and mix to combine.
  3. Add in the coconut milk and adjust seasonings.
  4. Add in the chicken meatballs and bring to a boil. Cook on simmer for 15-20 minutes.
  5. Add in the chopped fresh coriander. Drizzle in some curry oil from the chicken stew.

For the Assembly

Add the spaghetti in the serving dish, Add 2 ladle full of the soup on top of the spaghetti and dress with the chicken stew, meatballs and condiments.

 - 

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.

July 30, 2020

Chicken Pistachio Simit with Smoked Pate and Silken Cake

An exquisite treat, in the form of a  plated meal...

Taking reminiscence from a popular Greek specialty, this recipe has been specially selected for this Eid, and has been presented in the form of a  mixed platter prepared as a meal on its own, and served with flatbread of choice.

Chicken Pistachio Simit

Recipe Card 

Ingredients

Quantity

Chicken whole leg cut in chunks

500 g
Pistachios, shelled

½ cup

Parsley, roughly chopped

¼ cup

Mint, roughly chopped

¼ cup
Garlic cloves, peeled

6

Scallions, roughly chopped

2
Onion, roughly chopped

½ small

Red chilli flakes, crushed

1 tsp
All spice, ground

½ tsp

Sumac

½ - 1 tsp
Salt and freshly ground black pepper

To taste

Fine Bulgur, soaked in warm water for 10 mins & drained

¼ cup
Olive oil

4 tbsp/plus as required for marination

Clarified butter

For basting

 

Method of Preparation

  1. Purée pistachios with parsley, mint, ¼ cup water, and Olive oil in a food processor until very smooth.
  2. Combine the dry spices in a bowl, chili flakes, allspice, salt and pepper, and set aside.
  3. In a bowl add chicken and marinate with garlic, scallions, onions, bulgur, dry spices, sumac, the pistachio/ herb mixture, and Oil; mix until combined.
  4. Grill in a preheated oven at 200 C until slightly charred and cooked through 12-15 minutes. Transfer kebabs to a platter; drizzle with oil/clarified butter and sprinkle with sumac.

Note: - Lamb chops/ boneless beef/lamb cubes can be used instead of chicken

 

Smoked Chicken Minced Pate

Recipe Card

Ingredients

Quantity

Chicken mince

500 g

Yogurt

2-3 tbsp

Fried onions, ground

2 tbsp

Fresh coriander, finely chopped

2 tbsp

Fresh mint, finely chopped

2 tbsp

Ginger garlic paste

1 tbsp

Dry Spices and Ground together

Coriander seeds, roasted & ground

1 tsp

Cumin seeds, roasted & ground

1 tsp

Dry red chili, roasted & ground

2 round

Cinnamon stick, roasted & ground

½ inch stick

Cloves, roasted & ground

3-4

Green cardamom, roasted & ground

2 pcs

Bay leaf, roasted & ground

1 pc

Paprika powder

1 tsp

Salt

A/R

Black pepper powder

½ tsp

Meat tenderizer

1 tsp

Raw papaya, ground

1 tbsp
Oil

3-4 tbsp

Butter

1 tbsp
Coal to temper

1 pc

 

Method of Preparation

  1. Marinate the mince with all the ingredients and spices, and marinade overnight.
  2. Heat oil in a saucepan and sauté the mince till cooked. Add butter to flavour.
  3. Temper with coal.

Note: - Beef/ Lamb mince can be used instead of chicken.

 

Silken Chicken Cake

Recipe Card

Ingredients

Quantity

Chicken mince

500 g

Onion, chopped & caramelized

1 pc

Almonds blanched and ground

2 tbsp heaped

Desiccated coconut, ground

3 tsp
Cream

2 tbsp

All spice powder

1 tsp heaped
Green cardamom, ground

¾ tsp

Roasted cumin powder

1 tsp
Roasted coriander, crushed

1 ½ tsp

Crushed red pepper

1 tbsp
White pepper

½ tsp

Salt

1 tsp or As required
Green chilies, ground

1 tsp

Ginger garlic paste

1 tbsp
Clarified butter

2 tbsp heaped

Corn flour

1 tbsp
Egg white

1 pc

Bread crumbs, to coat

As required
Oil, to pan fry

As required

 

Method of Preparation:

  1. Grind the Almonds and coconut along with the cream and cardamom to a fine paste. The coconut can also be added separately to the marination, if not added in the paste.
  2. Marinate the chicken mince with ground almonds and coconut paste, and all the dry spices (allspice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander)
  3. Add green chilies ground, ginger garlic paste clarified butter and cornflour and egg white, mix very well. Smoke the marination and set aside overnight.
  4. Shape into cakes and coat with bread crumbs and pan-fry on low heat till done and golden.

Note: - Beef/ Lamb mince can be used instead of chicken.

-

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.

July 7, 2020

Vegetables, Lesson #2 – The Thai Green Curry

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 fiber 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. Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, than those who eat more than five servings, have an approximately twenty percent higher risk of developing coronary heart disease or stroke.

To learn more about the popular types of vegetables, you can go through the introductory lesson - Vegetables... Eating Healthy can be Delicious!

Vegetable Recipe of the Day -  The Thai Green Curry

Thai Green Curry

About Thai Green Curry

This curry is one of Thailand’s favorite dishes, made from not one but a combination of many ingredients. It is available in many forms and common to countries in Southeast Asia such as Malaysia, Indonesia, Laos, Cambodia and Burma.

Green curry tends to be the milder of curries of Thai cuisine and the name Thai Green Curry or “Gaeng Kiaw Wan Neua” literally means “sweet green curry”. This is because it is a sweet and hot dish.

This dish is mostly enjoyed with steamed rice, preferably Jasmine rice and can be paired with crispy fried fish or steamed vegetables.

For a more authentic flavour, serve it with traditional Thai rice noodles known as “khanom chin”.

This Dish

This delicate but well spiced curry rich in coconut milk works well with the acidity of the lime and chunky vegetables, while the garnish of coriander and the Thai basil leaves add extra flavour.

Recipe Card (to serve 4 pax)
Ingredients Quantity
For the Curry Paste
Lemongrass stalks 4 pieces
Thai green chillies (seeded, finely chopped) 6 pieces
Garlic (peeled and crushed) 3 cloves
Galangal (peeled, chopped) 2 tbsp
Shallots (peeled, finely chopped) 2 pieces
Coriander (fresh, chopped) 4 tbsp
Cumin powder 1 tsp
Lime zest 1 tsp
Thai fish sauce 1 tbsp
Black pepper powder ½ tsp
For the Curry
Groundnut oil 3 tbsp
Tofu (cubed) ½ cup
Mushrooms (quartered) ½ cup
Red bell peppers (chunks) ½  cup
Baby corn (cut in half) ½ cup
Broccoli (chunks) ½ cup
Coconut milk (canned) 2 cups
Kaffir lime leaves 8 pieces
Thai fish sauce 1 tbsp
Palm sugar 1 tsp
Thai basil leaves (shredded) 4 tbsp
To Garnish
Lime (juice) 2 tsp
Coriander (fresh, chopped) 4 tbsp


Method of Cooking

  1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and blend to a thick paste.  Switch-off the food processor and using a rubber spatula scrape down the sides and blend further until the paste is evenly combined. Transfer to a mixing bowl.
  2. Heat the oil in a wok. Once the oil is hot, stir fry the tofu and set aside.
  3. In the same pan, add some more groundnut oil and cook the curry paste for 2-3 minutes.
  4. Stir in the coconut milk and bring it to a boil then lower the heat to simmer for 5 minutes.
  5. Add all the vegetables, kaffir lime leaves and cook on medium heat until all the vegetables are tender. Then add in the tofu.
  6. Add in the fish sauce, palm sugar and adjust seasoning.  Take off the heat, add in the lime juice.
  7. Do a taste test to get the right fix of sweet, hot, salt and a touch of sourness.
  8. Serve in a bowl garnished with the Thai basil leaves.

July 6, 2020

Gnocchi with Oven Dried Tomato Pesto

Gnocchi is a potato-based dumpling shaped like a knuckle filled with Gorgonzola, poached and fried in clarified butter and tossed in an oven-dried tomato-based paste including toasted garlic and pine nuts, Parmesan and olive oil. This is served with a parsley flavoured Parmesan tuille.

This is a vegetarian dish, usually served as an entree in Italian menus, or may also be served as accompaniments to meat. The original version of the sauce is ground with mortar and pestle or blended in a blender.

 

Recipe Card 

Ingredients

Quantity

For Gnocchi

Potato

150 gm

Egg yolk

1

Nutmeg powder

½ tsp

Durun semolina/all purpose flour

50 gm

Salted water

As required

Gorgonzola cheese

25 gm

For Pesto

Oven dried tomato

100 gm

Pine nuts

10 gm

Roasted garlic

1 clove

Olive oil

3 tbsp

For Parsley Parmesan Wafer

Grated parmesan

2 tbsp

Parsley Leaf

1 leaf

Method of Preparation

  • Prepare the oven dried tomato by placing quartered tomatoes marinated with olive oil, sea salt, a sprig of thyme in a preheated oven at 90°C for 4-5 hrs. Till dry.

 

  • Toast pine nuts in a slow heat till golden brown colour.

 

  • Pan-fry garlic clove to a golden brown colour to obtain a smoky flavour.

 

  • Blend together all the above-prepared components together along with olive oil to get a smooth paste.

 

  • Boil potatoes starting with cold water till the potatoes are very soft.

 

  • On a sanitized working table, peel the cooked potato, mash them very quickly without allowing them to cool down with a masher, when quite hot, add flour, egg yolk and nutmeg and combine together very quickly to a dough.

 

  • Roll the dough to a long rope about 20mm thick and even.

 

  • Cut at even lengths (app. 25mm.), dust some flour on the table, flour the back of the fork and place a knob of dumpling on the back of the fork and press the top edge, to create a space inside, place a small blob of gorgonzola and roll outwards to shape like a folded fist. The cheese should be stuffed in the dumpling.

 

  • Preheat water to a poaching temperature, salt to season and then drop in the dumplings to the bottom of the pan.

 

  • In a couple of minutes when the dumplings float on the surface of the water take them out with a slotted spoon on to a pan with clarified butter. Fry for about two minutes to get a golden brown colour.

 

  • In another pan place two spoonfuls of pesto and add the cooked gnocchi and combine together.

 

  • Present in a plate the gnocchi with tomato pesto with a garnish of deep-fried basil and the parmesan wafer and serve warm.

 

Note: To make the wafer, spread a thin layer of grated parmesan on a silicon mat and place in a preheated oven at 160°C till the cheese melts and changes colour. This will take about 12 min. When the cheese has melted, place the leaf of parsley to give a design. Take it out of the oven and the wafer becomes crisp.

 

 

June 8, 2020

Rice Pancake with Egg Coconut Stew

A healthy, gluten-free and savoury pancake recipe served with a creamy egg & coconut stew, making it a perfect choice of South Asian breakfast to enjoy with family.

Recipe Cards 

Serves 2

Ingredients                                                                        Quantity
Cooked rice 1 cup
Coconut Milk 1 cup
Rice flour 1 1/4 cups
White sugar 1/4 cup
Salt 1/2 tsp
Baking powder 2 tsp
Vegetable oil 1 tbsp
For Egg Coconut Stew
Egg (hard boiled) 2
Oil 2 tbsp
Ginger (julienne) 2 tsp
Garlic (slivers) 1 tsp
Scallion root 2 nos
Cherry tomatoes 3 nos
Cinnamon stick 1" stick
Green cardamom 2 no
Cloves 3 no
Bay leaves 1 no
Turmeric powder 1 tsp
Salt As required
Crushed pepper 1/2 tsp
Coconut milk 1 cup

 

Method of Preparation: 

For Rice Pancake 

  • Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
  • Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

For Egg  Coconut Stew

  • Hard boil the eggs and slice. Keep aside.
  • Heat up a sauce pan, add a teaspoon of oil and heat up.
  • Sear the cherry tomatoes and scallions and keep aside.
  • Add more oil and crackle the spices to remove the raw flavor.
  • Add the turmeric off the heat to remove the raw aroma. Add the coconut milk and simmer gently for 10 minutes to thicken. Add seasoning as required.
  • Serve hot along with the boiled egg slices.

May 23, 2020

Meat – Beef… Bringing the Best Out of a Good Cut!

Beef is the culinary term used for meat from Bovines (Cattle). The word beef originally adapted from the Latin word “bos” meaning ox, then translated to “boef” in old French and finally made to its current name, “beef” in middle English.

Beef ranks third as the most popular meat consumed by people and accounts for 25% of meat production in the world. The variety of beef products range from ground beef, all the way up to steaks, from bovines grown in the modern, conventional and as well as organic ways.

Organic beef is from cattle that are only fed organic grain and grasses grown without the use of artificial chemicals, fertilizer or pesticide and the cattle are reared without the use of artificial chemicals such as antibiotics and growth increasing hormones. Organic beef is very popular among those who are health conscious.

English cuts of Lamb have evolved through the centuries and reflect the change in cooking methods and taste in English homes

Apart from this, processed beef is also commonly available in the supermarket made from beef that is preserved to increase its shelf life by the process of curing, smoking, salting or other added preservatives. The extensive use of chemicals here, generally render the meat, not good for health and increases the risk of cancer and other diseases.

When buying meat, it is always good to ask a professional butcher to provide you with the right cut of meat and personalized requests could also be made to portion down the meat to the required size in line with your recipe, for added convenience.

Here are some popular cuts of Beef...

1. Fillet Mignon

 

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Known as tenderloin steak; it is taken from a tenderloin (a long strip of steer’s most supple meat).

2. Flank

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Known as jiffy steak; this long flat cut from the belly muscle has a distinctive vertical grain and can be a bit chewy. Always sliced thin against the grain, because it tends to get stringy when overcooked.

3. Flat Iron

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Known as top blade steak; this small shoulder cut from the chunk region. It is tender and cooks quickly, and one of the most inexpensive type of steak.

4. New York Strip

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Known as shell steak, top loin steak and Kansas city strip. Cut from the top of the short loin, New York strip, a longtime steak house favorite, it is renowned for its robust flavor and somewhat dense texture.

5. Porterhouse

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Known as Tuscan steak. Cut from the short loin; they are just behind the steer’s rib section, the porterhouse is a combination of two prized cuts of beef: the rich-tasting New York strip and the buttery-soft tenderloin.

6. Sirloin

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Known as top sirloin steak and sirloin butt steak. Sirloin comes from the area between the short loin and the round. It is of a higher quality than the bottom sirloin; it comes from right below the tenderloin and has a similar texture to New York strips.

7. T-Bone

 

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Named for its distinctive T-shaped bone, this high quality steak is much like a porterhouse. The difference is that it is cut from the front end of the short loin, and hence contains less tenderloin meat.

8. Brisket

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One of the tougher, leaner cuts (it comes from the breast, just behind the front leg or fore shank). Brisket is still flavorful with long, slow cooking. The two cuts found in the supermarket are the leaner flat or first cut and the thicker, more flavorful point cut, which includes a layer of fat.

9. Chuck Roast

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Large, square shoulder portion of the steer is coarse grained and tends to have lots of connective tissue running through it. It is tough yet flavorful, making it an inexpensive choice for stews and pot roast.

10. Ground Beef

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For tender, juicy burgers and meat loaf choose ground chuck. Ground meat is made from lean cutswhich tend to dry out and are therefore best for chili and meat sauces. Look for meat that’s bright red (browning indicates that the meat is not fresh).

11. Short Ribs

EP01-D3.8

A rectangular, block like pieces that is 2 to 3 inches long, and comes from the loin, chuck or mid-rib area. Thick layers of meat and fat give the ribs a rich taste, but they can be tough, so they are not suitable for grilling. Instead, they are good for long, slow covered cooking.

Meat Recipe of the Day - Steak Diane

About Steak Diane

Fables state that “Diana” was the Roman goddess of ‘wild animals and the hunt’ and several artistic depictions depicted her accompanied by a deer. Appropriately, in the 19th century, sauces dedicated to her were made under the name “a la Diane” and were accompanied by venison meat. The origin of how Steak Diane came into being is actually unknown but New York has been heavily linked as its birthplace.

Steak Diane is similar to “Steak au poivre”; both are made thin by either pounding or cutting the meat to cook rapidly. Tender Fillet mignon is pounded thin to a half-inch thickness, sautéed and flambéed, to caramelize the sauce and intensify the flavors, thus, taking it to another dimension.

Generally ‘Sauce a la Diane’ accompanies this steak, which is traditionally made of truffles, cream, and a good amount of black pepper.

This Dish

The tenderized succulent steak is paired well with the rich creamy mushroom sauce and the chopped parsley adds a hint of freshness to the dish, which is served with crispy fluffy rosemary roast potatoes.

Recipe Card (to serve 4 pax)

Ingredients Quantity
For the Steak
Sirloin steaks 4 pieces (200 g each)
Salt & black pepper as required
Olive oil as required
For the Sauce
Shallots (medium, sliced) 3 pieces
Button mushroom (sliced) 1 cup
Butter 1 tbsp
Garlic (crushed) 1 clove
Worcestershire sauce 1-2 tbsp
Dijon mustard 1 tbsp
Chicken stock 1/3 cup
Single cream 200 ml
Parsley (chopped) a handful
Salt & black pepper as required
For Rosemary Potatoes
Charlotte (baby) potatoes 500 g
Water as required
Olive oil 2 tbsp
Garlic (crushed) 2 cloves
Rosemary (fresh) Few sprigs

Method of Cooking

  1. In a medium saucepan, parboil the potatoes in boiling salted water for 5 minutes or until just tender. Drain the potatoes and set aside.
  2. Place the steaks between two sheets of cling film and using a rolling pin, roll out the steaks to flatten (cut off the rind of fat optional). Season the steaks on both sides with salt & black pepper.
  3. In a medium sauté pan heat a little olive oil, then sauté the steaks for 1 minute on both sides to color, then remove from the pan and set aside to rest.
  4. In the same pan on high heat add a little more oil if necessary. Add the shallots (season with salt & black pepper) sweat for a minute then add mushrooms, garlic and butter, and stir.
  5. Add the Worcestershire sauce and mustard and cook for 1-2 minutes. Pour in the chicken stock and let it reduce for a few minutes.
  6. Pour in the cream and add the steaks and any resting juices back into the pan. Cook the steaks through for 2-3 minutes. Add the chopped parsley and stir.
  7. Slice the parboiled potatoes in halves.
  8. In a separate sauté pan, heat a little oil and place the potatoes sliced side on the pan and cook for a minute. Season with salt & black pepper and add the rosemary and crushed garlic and sauté for 1 minute.
  9. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through.
  10. Serve steak and rosemary potatoes hot.

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

-

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.

May 15, 2020

Meat – Lamb… Make the Most of Your Meat!

Lamb is a young one of a sheep that is under one year old and known for its delicate and flavorful tender flesh.

The word lamb comes from the German word “lambiz”. Historically, it is believed that sheep were discovered somewhere in Central Asia, and used not only as a good source of food but their skin & wool for clothing. Sheep have since long been a dietary staple as well as a textile source in Asia, Europe, Australia, and New Zealand.

It is called a “Young Lamb” when slaughtered between 6 to 8 weeks; it has the palest meat of all. “Sprig” (which is also known as early or summer lamb) is lamb slaughtered between 3-5 months old. Lambs slaughtered between 1 to 2 years old are called “hoggart” and have a much stronger flavor and slightly less tender flesh. Anything above 2 years is called “Mutton”; although they are more flavorful, the meat is tougher and needs a slow cooking method to tenderize and cook well.

English cuts of Lamb have evolved through the centuries and reflect the change in cooking methods and taste in English homes.

Here are some of the popular cuts of Lamb...

1. Cube Boneless

Cube Boneless

Cubed steak usually comes from the leg region and tends to be more tender than the diced shoulder. The cubes are usually cut to a thickness of 2.5cm/1 inch.

2. Boneless Rolled Leg

Boneless Rolled Leg

These are from the lower section of the leg, just below the knee. They can be ‘French Trimmed’ where the meat is scraped from part of the bone to make the shank look more pleasing.

3. Lamb Shanks

Lamb shanks

These are from the lower section of the leg, just below the knee. They can be ‘French Trimmed’ where the meat is scraped from part of the bone to make the shank look more pleasing.

4. The Saddle

The saddle

This is from the loin area in the lumbar region and is made up of the loin from either side of the animal. You can either buy it with the bone in or with the bone removed.

5. The Loin Chop

The Loin Chop

This comes from one side of the lumbar area of the lamb known as the saddle and is almost an entire muscle. It contains a T-shaped bone, on one side is the loin muscle and the other is the tenderloin. These firm chops are taken from the rump of the lamb at the point where the top of the leg meets the loin. These chops are plump and generally lean.

6. A Rack of Lamb

A Rack of Lamb

This comes from the area considered to offer the most tender lamb cuts called the “best end of neck”.

7. Lamb Shoulder

Lamb Shoulder

This is from the forequarter of the lamb and as the name suggests comes from the shoulder area.

This can be from a variety of different cuts of lamb; the middle neck, scrag end, breast, or other forequarter offcuts. Lamb mince is perfect for dishes like shepherd’s pie, moussaka, burgers, and koftas.

Meat Recipe of the Day - Lamb Tagine

Lamb Tagine

About Lamb Tagine

Tagine (in Arabic “ نجاط ”) is historically a cooking pot originating from North African “Berbers” and the dish is named after the pot it is cooked in, which is a unique clay earthen pot that has a wide, circular shallow bottom while the lid of the Tagine is shaped into a rounded cone, allowing food to be heaped into a peak, for cooking.

Tagine is a Moroccan signature dish that was traditionally cooked by placing the Tagine over coals. Now it is popularly used in the North African cuisines like Algerian and Tunisian.

Now the name Tagine also refers to the slow-cooked savory stew cooked in the Tagine which may vary from meat to chicken or fish along with fruits or vegetables, that is combined with a variety of spices such as saffron, ginger, turmeric, cinnamon or cumin.

This Dish

Lamb chucks coated in a flavorful spice mix and slow-cooked in its juices until the meat is tender, directly served in a Tagine Pot with chopped herbs sprinkled on top.

Recipe Card (to serve 4 pax)

Ingredients Quantity
For the lamb
Lamb shoulder (trimmed, chunks) 1 kg
Cayenne pepper 1/4 tsp
Ground black pepper 2 tsp
Paprika 1½ tbsp
Ground ginger 1½ tbsp
Turmeric 1 tbsp
Ground cinnamon 2 tsp
(Half the amount of spice mix is used for the lamb and the other half)
For the gravy
Onions (grated) 2 large
Olive oil 3 tbsp
Garlic (crushed)  3 cloves
Tomato juice (puree) 570 ml
Canned peeled tomatoes (chopped) 2 cans
Apricots (dried, cut in half) 1/2 cup
Sultanas / raisins 3 tbsp
Flaked almonds 3/4 cup
Saffron (soaked in hot water) 1 tsp
Lamb stock 3 cups
Honey 1 tbsp
Coriander (chopped) 2 tbsp
Parsley (chopped) 2 tbsp
Salt as required

Method of Cooking

1. In a bowl add salt, cayenne, black pepper, paprika, ginger, turmeric, cinnamon and mix to combine.

2. Place the lamb in a large bowl and toss it with half of the spice mix. Cover and leave overnight in the fridge.

3. Preheat the oven to 150˚C.

4. In a sauce pan on medium heat, add 2 tbsp of olive oil. Add grated onion and the other half of the spice mix, lower heat and cook for 10 minutes until onions are soft. To this, add crushed garlic and cook for 3 minutes.

5. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the browned meat to sauce pan.

6. De-glaze the sauté pan with ¼ pint of tomato juice and add these juices to the sauce pan.

7. Add the remaining tomato juice, chopped tomatoes, apricots, reisins.sultanas, flaked almonds, saffron, lamb stock and honey to the casserole.

8. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

9. Place the lamb in a Tagine or large serving dish, sprinkle the chopped herbs over it and serve.

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