October 15, 2020

Potato Piroshki (Russian Traditional Pie)

Potato Piroshki are classic Russian hand pies made out of fried dough dumplings stuffed with mashed potatoes, caramelized onions, dill and thyme, a very simple yet delicious snack to enjoy with family.

 

Recipe Card 

Ingredients Quantity
All-purpose 500 g
Salt 1 tsp
Sugar 2 tbsp
Yeast 1.5 tbsp
Water 400 ml
Veg. oil 30 m
For filling
Boiled potato with skin 1.5 k
Fresh coriander 50 gm
Fresh dill 40 gm
Dry thyme 20 gm
Onion 100 gm
Salt 2 tsp
Veg.oil 30 ml
Red paprika A/R

 

Method of Preparation

For Dough

  1. Sift the flour in a big mixing bowl together with salt.
  2. Add water, yeast and sugar; knead the dough until elastic consistency.
  3. Wrap oil into the dough and let it rest in room temperature for 45-60 minutes (until the dough will be doubled a size).
  4. Dust the table with flour, transfer the dough from the bowl and divide it into small pieces( 30gm each).
  5. After scaling, roll them into small balls. Roll up each ball using fingertips and place the filling in middle.
  6. Select the dough from the ages crimp the ages give cylinder or oval form.
  7. Cover with Clingfilm and leave them on the table for another 10 minutes.
  8. Deep fry them in hot veg. oil until golden colour.
  9. Serve hot with tea. Normally at breakfast time.

For Filling

  1. Boil medium-sized potatoes with the skin, strain existing water, peel and mash them while they are still hot.
  2. Cut the onion into small cubes and fry them in oil until golden colour.
  3. Add chopped fresh and dry herbs, salt and red paprika.
  4. Mix it all with the mashed potatoes.
  5. Take the mix off the heat and let it cool down.
  6. Divide it into small size balls and place into a proofed dough (20g in each).

--

Chef Maia Tsakanova 

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

 

September 28, 2020

Braised Beef Open Lasagna

These individual Mini Lasagnas are easy to make and super satisfying. Use leftovers from your Braised Beef to whip up this dish, to serve it either as an appetizer or a treat meal on a weekend.

 

Recipe Card 

Ingredients Quantity
Onions 50 g
Carrots 50 g
Leeks 50 g
Celery 50 g
Bay leaf 1
Peppercorn As required
Tomato paste 25 g
Red wine 100 ml
Beef stock 500 ml
Strip Loin 200 g
Salt/ Pepper/Chili flakes/Thyme As required
Olive oil As required
For Pasta
Flour 100 g
Egg 1
Olive oil 20 ml

 

Method of Preparation

  • Fry carrots, leeks, celery, onions, rosemary, and thyme in a pot.
  • Add tomato paste to the above mix and fry.
  • Add red wine and reduce by half.
  • Top the pot up with beef stock and simmer.
  • Season the strip loin and sear on all sides and add to the braising liquid, for 4 hours until soft.
  • For the pasta, mix flour, egg, olive oil, and a pinch of salt and work to a dough, then put in the fridge for 30 min.
  • Roll the pasta out till 1cm thick and cut out and cook, fry in olive oil and season.
  • Remove meat after braising, and start pulling the beef into strips, strain the braising liquid, and reduce the sauce by half then add the pulled beef to the sauce.
  • Start layering the beef in between the pasta sheets on a plate, drizzle extra sauce around and garnish with tomato, asparagus and micro herbs.

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

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

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

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

August 27, 2020

Movie Nights Special Mexican Cheesy Cheese Burger

A good sauce can help cover up a dry, overcooked chicken or even accentuate the flavors of a steak. Anyone can learn to grill a steak or saute some vegetables, but sauce-making is an art and absolutely essential to intensify your meals.

Recipe Card 

Ingredients

Quality
For the Burger Patty

 

Beef mince

300 g
Fried onions, ground to powder(optional)

2 tbsp

Jalapeno, finely chopped

1 tbsp
Fresh coriander, finely chopped

2 tbsp

Smoked fajita/taco spice mix

4 tbsp
Yellow cheddar cheese, block for inserting in the patty

60 g (30 g per patty)

Cajun spice (optional)

2tsp
Oil

2-3 tbsp

Salt

As required

Note :- the fajita spice mix, Cajun spice and cheese will all have salt added in

 

 

For the Cheese Sauce

 
Butter

10 gm

Flour

10 gm
Milk

200 ml

Salt & Pepper

As required
Mexican cheese blend

50 -100 g

Mexican salsa

5 tbsp
Fresh coriander

1 tbsp

Note - cheese will contain salt

 

For the Mexican Salsa

 

Canned peeled tomato puréed

100 ml
Onions, chopped, softened in 1 tsp olive oil

¼ pc

Garlic, minced

2 cloves
Oregano

½ tsp

Jalapeno, sliced

½ tsp
Salt & pepper

To taste

Sugar (optional)

1 tsp
Tabasco original – Hot sauce

1 tbsp

Oil

1-2 tbsp
For the Sour Cream Salsa

Sour cream

3 tbsp
Mayonnaise

1 tbsp

Guacamole

2 tbsp
Fresh coriander

2 tbsp

For the Guacamole

Avocado ripe, halved & flesh removed

1 pc

Green chilli, finely chopped

½

Tomato, finely chopped

½ pc
Yogurt

1 tbsp

Lemon juice

1 tbsp
Salt

As required

Other ingredients

 

Yellow cheddar, sliced

 

Gourmet Burger buns, cut in half and toasted

 

Iceberg lettuce, shredded

 

Tomato, sliced

 

Nachos chips to serve

 

Additional salsa guacamole and mayonnaise to serve  on side.

 

Method of Preparation: 

Method

  1. For the burger patty – Add all the ingredients in the mince except the cheese block.
  2. Divide the mince into a portion of 150 g each and shape into burger patty, stuffing in the cheddar cheese block.
  3. Heat oil in a grill pan and grill the burgers for 4-6 minutes on each sides or till done. Top with the Sliced Cheddar on top of the burger to melt. Alternatively the burgers can also be grilled in the oven, at 160-170 C for 12 minutes or till done.
  4. For the Cheese sauce – Melt butter in a saucepan, add the flour and cook till fragrant.
  5. Add in the milk. When milk is heated and starting to thicken, add in the cheese blend, and mix to combine till all cheese is melted. Season to taste. Cover with cling to touch to avoid skin formation.
  6. Let cool and use. The sauce should be of a spreadable consistency, if it becomes too thick, loosen it with a 2-3 tbsp of milk and whisk to combine, if any lumps are present.
  7. Combine the cheese sauce, Mexican Salsa and fresh coriander to spread on the burgers for assembly.
  8. For the Mexican Salsa- Heat Oil in a saucepan, sauté the onion and garlic till softened.
  9. Add all the ingredients together, and mix to combine. Cook for 1 -2 minutes.Sugar can be added to taste, if the salsa is too sour.
  10. For the sour cream salsa - Mix all to combine and use for assembly.
  11. For the guacamole – Add ingredients into a bowl and mix them in well. Adjust salt and spice to taste.
  12. For Assembly – Spread 1- 2 tbsp of cheese sauce combined with the Mexican salsa on the base of the burger bun. Top with the cheesy burger patty, shredded Iceberg lettuce. Lastly add the 1 -2 tbsp sour cream salsa and top with the burger bun.

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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.

August 17, 2020

Vegan White Toast Bread

Nothing smells better than freshly baked, warm, homemade bread! This fluffy vegan Toast Bread is easy to make and has a heavenly coconutty aroma to it. 

Recipe Card

Ingredients

Quantity
Coconut water

185 gm

Sugar

35 gm
Instant dry yeast

4 gm

Coconut milk powder

10 gm
Vegan butter

25 gm

Bread flour

280 gm
Salt

3 gm

 

Method of Preparation: 

  • In a bowl, add the bread flour, sugar, coconut milk, and Coconut water, and mix well and rest for 1 hour at room temperature.
  • Add the yeast, salt, and vegan butter and knead for 8 minutes into a soft smooth non-sticky dough and check the windowpane test.
  • Cover the bowl with a towel and let it rise for 1.5 hours or until doubled.
  • Take the dough out, punch it down divided into 3 small dough rest them for another 15 minutes then each of the dough shapes into a loaf, by rolling into a jelly roll or pulling on all sides.
  • Place in a greased or parchment-lined bread pan.
  • Cover lightly with a cling film and let rise until doubled for 60-90 minutes.
  • Bake in pre-heated 160ºc for 20-25 minutes.
  • Remove the bread from pan. Cool completely before slicing.

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

 

August 13, 2020

Stuffed Brioche French Toast

Bread dipped in egg and fried is a winner any which way, and the recipe here is a little bit different from its sweet counterparts. Savoury French toast with a filling puts a twist on the usual and is an absolute breeze to make.

Petite, buttery brioche bread/buns, dipped in batter, crumb coated and loaded up with a filling of choice. It’s got that satisfying, eggy goodness, a hint of cheese, a spicy chicken filling, and crunchy salad to bring it all together.

 

Recipe Card

Ingredients

Quantity

For the filling

 

Boneless chicken breast, cut into small cubes

400 g
Smoked paprika powder

2 tsp

Garlic, finely minced

1 tsp

Onion, chopped

1 medium

Salt

To taste

Green chilies chopped

2
Capsicum, chopped

½ pc

Ginger garlic paste

1 tsp
Mayonnaise

½ cup

Sriracha hot sauce

4 tbsp
Oil

As required

For French Toast Batter & Breading

 

Milk

90 ml
Eggs

2 pcs

Sugar

20 gm
Cheddar cheese, grated

20 gm

Brioche buns

12 pcs
Panko bread crumbs

As required

Oil

As required
Butter

As required

Other ingredients

 
Coleslaw with cranberries

To serve as a side

Samosa pastry, cut in strips, deep-fried and drizzled with honey and sesame seeds

Grated cheddar cheese

 

Method of Preparation 

For the chicken filling

  1. Heat the oil in a saucepan, add onions, garlic, and sauté till soft. Add the ginger-garlic paste and sauté for a minute. Add in the chicken and sauté.
  2. Add in the paprika powder, green chilies and salt to taste and mix. Add enough water and cook chicken till done.
  3. Add in the mixed bell peppers. Remove from the heat and set aside
  4. In a bowl add mayonnaise and sriracha sauce. Mix well.
  5. Add chicken into it. Combine. The filling is ready.
  6. For the French toast batter – Combine the milk, eggs, sugar, and cheese and whisk to combine.

To fry the bun and assemble

  1. Dip the buns in the batter and roll in panko bread crumbs.
  2. In a sauté pan, melt 1 tbsp butter and oil, fry the buns till they turn crisp and golden brown in color.
  3. Drain on absorbent tissue.
  4. Cut the buns on one side to open it.
  5. Spoon in the filling along with coleslaw, fried pastry, and cheese.
  6. Serve hot

-

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 include 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 23, 2020

The NO Oven Custard Bun

The No Oven - Stovetop Custard Cream Buns make a great breakfast treat or even a nice tea time snack. The soft Milk Buns wrapped in a rich creamy custard make this an easy to make and a must-try delicious recipe!

Recipe Card

Ingredients

Quantity

For the Buns

Bread Flour

130 g

Milk powder

5 g

Caster sugar

20 g

Salt

¼ tsp

Fresh milk

85 g

Instant dry yeast

2 g
Butter

15 g

For Custard Cream

Whip Cream

35 g
Fresh Milk

100 g

Caster sugar

30 g

Egg yolk

1 pcs

Corn flour

13 g

Vanilla

1 tsp

Method of Preparation:

For the Dough

  • Place flour, salt, sugar, yeast, milk powder together and mix.
  • Pour milk into the dry mix and knead.
  • When the dough is somewhat smooth, place the butter into the dough and mix.
  • When the dough is smooth, place the dough in a bowl and allow to double in size for about an hour.
  • After the dough has doubled, separate into 30 gr equals portions, then them into balls. Cover and allow to rise for 15 minutes.
  • After rising, roll the balls flat into an oval shape and place custard cream in the centre.
  • Allow rising again for about 1 hour.
  • Cook the dough over low heat in a skillet or non-stick pan.

For the Custard Cream 

  • Place the milk and cream until it boils.
  • Place egg yolks and sugar and cornflour and mix until combined.
  • Place the milk mixture into the egg yolk mixture and then place it to boil.
  • Mix well over low heat to thicken.
  • Leave to cool in a bowl and cover with cling film with the film touching the surface of the cream

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

July 16, 2020

Lobiani – Traditional Georgian Savoury Pie

The traditional red bean-stuffed savoury pie is one of the most common and tasty Georgian dishes made of either flaky or doughy pastry and is a healthier vegetarian comfort pie.

Recipe Card 

Yield - 4 individual pies 

Ingredients

Quantity

For the Dough

 

All purpose flour

500 gm

Salt

1 tsp
Sugar

2 tbsp

Yeast

1.5 tbsp
Water

400 ml

Oil

30 ml

For the Filling

 

Cooked kidney beans

1.5 kg

Fresh coriander

50 g
Onion

100 g

Ground dry coriander

1tbsp
Salt

2 tsp

Oil

30 ml
Garlic cloves

3

 

Method of Preparation: 

For the dough

  • Sift the flour into a big mixing bowl together with salt.
  • Add water, yeast, and sugar, knead the dough until it reaches an elastic consistency.
  • Wrap oil into the dough and let it rest at room temperature for 45-60 minutes (until the dough is doubled in size).

For the Filling 

  • Boil the kidney beans, strain existing water, and mash them.
  • Chop the onions and saute them in oil until golden color.
  • Add chopped fresh and dry coriander, salt, and chopped garlic.
  • Add kidney beans into the mixture.
  • Take it off the heat and let it cool down.
  • Divide it into 4 equal-sized (400 g each) part.

For the Pie 

  • Dust the table with flour, transfer the dough from the bowl and divide it into 4 pieces. Each should be 200 g.
  • After scaling, roll them into the balls. Roll up each ball using palms and place the filling in middle.
  • Bring the dough from the edges to the center so that filling is completely covered and make them into pie balls.
  • Cover these pie balls with cling film and leave them on the counter for another 30 minutes to rest.
  • Carefully press the dough by hand and spread it to get medium (20-25 cm) circle.
  • Make a hole in the middle so that the air can go out during baking.
  • Bake it in a preheated oven (220 degrees) for 10-12 minutes.
  • After baking, brush the surface of the pie with butter (or oil) while the pie is still hot.
  • Wait for 10 minutes and slice the pie into 4-6 triangle pieces and serve.

 

-

Chef Maia Tsakanova 

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

June 23, 2020

Sandwiches, Lesson #2 – The Open Face Croque Monsieur

A sandwich is a combination of one or more varieties of food items, such as cheese, vegetables or meat, put together and placed on top or in between slices of bread as ready-to-eat food. Sandwiches are generally eaten as a snack or could be served as lunch or dinner, even taken to work, school or picnics as packed food. Depending on the kind of filling, they could be savory or sweet.

Food historians generally attribute the creation of the sandwich as we know it today, to John Montagu, the 4th Earl of Sandwich. This Englishman was said to have been fond of gambling and as the story goes, in 1762, during a 24-hour gambling streak, he instructed a cook to prepare his food in such a way that it would not interfere with his game.

The cook innovatively presented him with sliced meat placed in between two pieces of toast, this worked very well as it stayed long and could easily be eaten with one hand without any cutlery, thus leaving the other hand free to continue with the game.

To learn more about the popular sandwiches around the world, you can go through the introductory lesson - Sandwiches... Ideas Between Slices.

Sandwich Recipe of the Day - The Open Face Croque Monsieur

About Open Face Croque Monsieur

The name here is based on the word Croque implying "crispy" and the word Monsieur meaning "mister".

It was believed that the concept of this sandwich accidently came to be, when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted.

However, no one knows for sure that theory is true, but we do know that the sandwich's first appearance was on a Parisian cafe menu in 1910 and its earliest mention in literature appears to be in the volume two of Proust’s In Search of Lost Time in 1918.

The Croque Monsieur is a classic French ham and cheese sandwich covered in cheesy béchamel. It becomes a Croque Madame when a fried egg is placed on top of it.

Croque Monsieur is casually referred to as a Croque and has many recipe variations, as it has cooks. This crunchy sandwich is served as an appetizer, snack, or a casual meal.

This Dish

The open Croque Monsieur is a contemporary take on the traditional dish that consists of lightly toasted bun, layered with the tender chicken mortadella and warm bacon, topped with cheesy béchamel sauce and baked/gratinated in the oven.

Recipe Card (to serve 4 pax)

Ingredients Quantity
French rolls / hamburger buns 4 pieces
Dijon mustard 1 tbsp
Butter as required
Chicken mortadella (thinly sliced) 8 pieces
Beef bacon 8 pieces
For the Sauce
Butter 2 tbsp
Flour 2 tbsp
Milk 1 ½ cups
Ground nutmeg 1/8 tsp
Salt & pepper as required
Gruyere cheese (grated) 1 ¼ cups
Parsley (chopped) 1 tsp

Method of Cooking

  1. Preheat oven to 180°C/ 350°F.
  2. In a small sauce pan, melt butter over medium to low heat. Stir in flour until it forms a roux. Cook for 1 minute without coloring, then whisk in the milk a little at a time. Continue stirring until sauce thickens, for about 5 minutes. Season with salt, pepper, nutmeg and the gruyere cheese. Set aside.
  3. Slice the buns in half and toast in a pan until slightly golden, take out a set aside. In the same pan, fry the bacon until lightly crisp.
  4. Slice rolls in half and spread Dijon mustard over each half. Place in to a baking dish. Top each with 2 slices of chicken mortadella and 1 slice beef bacon.
  5. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake for 10-15 minutes until hot and golden brown on top. Sprinkle with parsley and serve.

June 22, 2020

The Pull Apart Bread

A gorgeous cheesy pull apart loaf bursting with the flavours of butter, garlic and herbs, made from scratch dough making it a perfect addition to any party, gathering or a meal.

Recipe Card 

Ingredients                                                                       Quantity
Crusty Loaf (Preferably sourdough) 1
Mozzarella cheese, shredded 1 cup
For Garlic Butter 
Unsalted butter, softened 100 gm
Garlic cloves 2 large
Salt 3/4 tsp
Fresh parsley 1 tbsp

 

Method of Preparation: 

  • Preheat the oven to 180C/350F.
  • Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  • Cut the bread on a diagonal into 2 cm/1" diamonds but do not cut all the way through the bread.
  • Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese.
  • Brush surface with remaining butter.
  • Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 - 10 minutes more to make the bread nice and crusty.
  • Serve immediately.

-

 

Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

June 18, 2020

Corn Bread With Parsley Garlic Butter Sauce

A quick and easy to make Cornbread recipe with a gently flavored Parsley and Garlic Butter Sauce, making it a perfect accompaniment for the evening tea.

Recipe Card 

Ingredients                                                                        Quantity 
Corn, coarsely ground 1 cup
Corn Meal 1/2 cup
All purpose flour 3/4 cup
Baking powder 1 1/4 tsp
Baking soda 1/2 tsp
Sugar 1 1/2 tbsp
Salt 1 tsp
Sour Cream 1/4 cup
Milk 1/4 cup
Egg 1 large
Melted butter 1/4 cup
For Parsley Garlic Butter Sauce 
Butter 1/4 cup
Garlic, chopped 1 tbsp
Parsley, chopped 1 tbsp

 

Method of Preparation:

For Corn Bread

  • Combine the wet and dry ingredients together with a hand mixer to make it into a thick and smooth batter.
  • Spread it in a prepared baking tin and bake for 15 minutes at 160 degrees.

For Parsley Garlic Butter 

  • Melt the butter in a saucepan
  • Add chopped garlic and parsley to the butter and saute till aromatic
  • Switch off the flame and pour the sauce over the corn bread while it is still warm.

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Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

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