July 26, 2021

ALMOND RAVIOLI IN PUTTANESCA

“Ravioli” means little pillows and is among the most popular pasta and said to have been known in Italy and England long before the 14th century freshly made ravioli (singular Raviolo) could have a variety of stuffings, although popular fillings include pumpkin, ricotta and goat cheese.

Try this gluten-free & keto-friendly recipe at home for Ravioli with the goodness of Almond Flour, Pumpkin and Goat Cheese, making it a wholesome meal to enjoy with family!

Recipe Card

Ingredients Quantity
For Pasta
Almond flour 100 g
Coconut flour 25 g
Agar-agar 2 tsp
Sea salt ¼ tsp
Apple cider vinegar 2 tsp
Lightly Beaten 1 egg
Water 3-5 tsp
For the Ricotta & Spinach Filling
Extra virgin olive oil for cooking 1 tbsp
Garlic minced 2 cloves
Spinach 400 g
Ricotta cheese 250 g
Kosher salt To taste
Freshly ground Black pepper To taste
Butter for frying 50 g
For the Sauce
Extra virgin olive oil 2 tbsp
Garlic silvered 4 cloves
Basil leaves 4
Cherry tomatoes To taste
Canned anchovies 4 fillets
Chilli flakes 1 tsp
Parmesan cheese silvered As required

 

Method of Preparation: 

FOR THE KETO PASTA DOUGH:

  1. Add almond flour, coconut flour, agar and salt to a food processor. Pulse until thoroughly combined.
  2. Pour in apple cider vinegar with the food processor running. Once it has been distributed evenly, pour in the egg. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).
  3. Wrap dough in cling film and knead it through the plastic for a couple of minutes. Allow dough to rest for 15 minutes at room temperature.

FOR THE RICOTTA & SPINACH FILLING:

  1. Blanch spinach in boiling water, squeeze out excess liquid, transfer it to a board and roughly chop it. Allow to cool.
  2. Heat up olive oil in a skillet or pan over medium heat. Add garlic and sauté briefly until golden. Add spinach and turn down the heat. Once wilted, Mix spinach with ricotta. Season to taste with salt and freshly ground pepper to taste.

TO ASSEMBLE THE KETO RAVIOLI:

  1. Roll out the pasta to its thinnest point using a pasta machine or a tortilla press (between parchment paper). You can also use a rolling pin, but it'll take a little longer. The dough should end up translucent when held up against natural light.
  2. Heap roughly a tablespoon of filling onto the dough. Drape a second piece over it and press down around the edges to seal, removing any air bubbles. The dough will be sticky, so no egg wash is needed. Trim the edges close to the filling using a cookie cutter (or pizza cutter/knife/glass). Place all the ravioli on a baking tray and freeze for 15 minutes prior to cooking.
  3. Boil water with salt (enough to roll boil the ravioli). Drop in the pasta when the salted water is boiling. Cook for 3 minutes or until the pasta is floating well in the water. Keep aside after draining.
  4. Warm up the butter in a skillet and fry the ravioli until it is slightly browned on the sides. Lay the fried ravioli on the serving plate.

FOR THE puttanesca SAUCE:

  1. Heat up butter in a skillet or pan over low heat.
  2. Once melted, add in the boiled ravioli till golden brown and keep aside after draining.
  3. Add a teaspoon of olive oil to the pan, add garlic slivers and chilli. When brown, add anchovy and cherry tomato, a few tablespoons of pasta stock and cook for 3-4 minutes till the tomatoes are soft. Finish with a tablespoon of olive oil.
  4. Drizzle the coarse tomato sauce over the pasta on the plate topped with slivered parmesan.

May 29, 2021

Sesame Peanut Sauce Noodles

Sesame Peanut Sauce Noodles is a popular Chinese cold noodles variety. It is an easy to cook and tasty recipe that can be made in under 30 minutes.

In this recipe, the noodles are tossed in sesame sauce made of tahini paste, peanut butter and soy sauce and chilli oil, just before serving and garnished with peanuts, sesame seeds and green onions, and served cold.

Recipe Card 

Ingredients Quantity
For the Noodles  
Wheat Noodles 300 g
For the Sesame Noodles  
Aseel Tahini paste 4 tbsp
Peanut Butter 4 tbsp
Light soy sauce 20 ml
Vinegar 5 ml
Sugar 10 g
Water (hot) 120 ml
Sesame oil 15 ml
For the Chilli Oil  
Ginger (minced) 50 g
Red Onion (minced) 100 g
Sugar 20 g
Black soy sauce 3 ml
Thin soya sauce 7 ml
Aseel Canola Oil 150 ml
Chilli Dried Small (crushed) 200 g
To Garnish the Noodles  
Toasted sesame seeds A/R
Chopped peanuts A/R
Seedless cucumber, sliced A/R
Fresh cilantro A/R
Green Onions A/R

 

Method of Preparation:

For the Noodles

  • Boil in water till "springy" in texture

For the Sesame Sauce

  • Mix all the ingredients except for the hot water
  • Slowly whisk the Hot Water into the sauce
  • Adjust salt according to taste

**This sauce can be mixed and stored in the refrigerator

For the Chilli Oil

  • Squeeze the water from the minced ginger and onion
  • Heat up oil to 50⁰C fry ginger first
  • Once slightly darker, add in onion and stir
  • After the onion & ginger has cooked, add crushed chilli
  • Cook for 5 minutes more, then add sugar
  • Set aside to cool
  • Once cooled, add both the soy sauce

To Garnish the Noodles

  • Once Noodles are cooked, strain and set in a bowl
  • Pour sauce over noodles
  • Top with chilli oil, spring onion, cucumber and peanuts

May 10, 2021

Bagara Baingan

Bagara Baingan is a popular vegetarian dish from Hyderabad, made of Brinjals simmered in rich peanut & coconut-based gravy to give a surprising motley of flavours, making it a perfect accompaniment for rice or any Indian bread.

Recipe Card 

Ingredients Quantity
Mutton with bones 500 gm
Ginger garlic paste 2 tsp
Yoghurt 2 tbsp
Turmeric powder ½ tsp
Onion chopped 120 gm
Tomato chopped 80 gm
Potato cubed 150 gm
Aseel vegetable ghee 3 tbsp
Salt To taste
For the Paste  
Red chillies 3 nos
Cumin seeds ½ tsp
Fennel seeds ½ tsp
Cashewnut 5 nos
Cloves 2 nos
Cinnamon stick 1 stick
Star anise 1 pc
Black peppercorn ½
Aseel tahina paste 2 tbsp
For Garnish  
Curry leaf 4 pcs
Cumin seeds ½ tsp
Canola oil 1 tsp

 

Method of Preparation: 

Method of Preparation:

  • Marinate the mutton with ginger garlic paste, turmeric, yoghurt and a pinch of salt for about 1 hr
  • Pressure cook the mutton for about 10-15 min
  • Sauté the onions and tomatoes until soft.
  • Add the cooked mutton and cover and cook for 15 min
  • Add the paste to the mutton and continue cooking on a slow flame until the mutton is tender and the sauce thickens.
  • Remove and serve hot garnished with Chilli and curry leaf

For the Paste

  • In a hot dry pan roast all the ingredients except Tahina paste.
  • Cooldown to room temperature and blend to a smooth paste with little water.
  • Add the tahini paste and mix well.

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.
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