November 18, 2020

Philly Cheese Steak Sandwich

The popular Philly Steak Sandwich made with tenderloin steak, mushrooms, caramelized onions, gouda cheese and served in potato buns is definitely taking the flavours of this classic to a notch up higher.  

Recipe Card 

Ingredients Quantity
Tenderloin steak 600 gm
White onion 60 gm
Bell Pepper (yellow, red & orange) 120 gm
White mushrooms 30 gm
Butter 25 gm
Olive oil 20 gm
Salt & pepper As required
Potato Buns As required

 

Method of Preparation:

  • Sauté the onions, peppers and mushroom in olive oil.
  • Saute meat for 3 minutes with salt, pepper and cheese.
  • Toast the buns in butter and fat from the tenderloin steak.
  • Assemble the sandwich with sautéed veggies, steak and cheese.

--

About the Contributor

Ammar Khamis

A cooking enthusiast, an aspiring chef and ICCA Professional Program Student.

 

 

 

 

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November 11, 2020

Kerala Style Crab Curry

Every coastal region has some very special seafood recipes and this Kerala style Crab Curry is definitely one such delicacy, made with fragrant spices and coconut milk, that you can enjoy with rice or any other accompaniment of your choice.

Recipe Card

Ingredients Quantity
Crab (Cleaned & cut into halves) 900 gm or 4 medium size crabs
Coconut Oil / regular cooking oil 3-4 tbsp
Fenugreek seeds ½ tsp
Curry leaves 10-12
Red dry chillies 3
Green Chillies (Slit into half) 3-4
Onion, sliced 2 medium
Tomato paste 2 tbsp
Tamarind juice (Soak tamarind in warm water for 10 minutes) 2 tbsp
Thick coconut milk 1 cup
Salt To taste
Fresh cilantro For garnish
For Coconut Paste  
Fresh coconut, grated 1 ½ cup
Coconut oil/ regular cooking oil 3 tbsp
Shallots/onions, sliced 4-5
Ginger, chopped 2 tsp
Garlic, chopped 4
Red dry chillies 3
Coriander powder 1 ½ tsp
Turmeric powder 1 tsp
Garam masala 1 tsp
Kashmiri Red Chilli Powder 2 tsp
Black peppercorn 1 tsp

 

Method of Preparation: 

  • Start with preparing the coconut paste for the curry.
  • In a wok add the oil and once it is hot add the shallots, ginger, garlic and peppercorn. Sauté it until the shallots are translucent and then add the red dry chillies.
  • Stir and sauté for about 30 secs and then add the grated coconut and stir well.
  • After a min, add the dry spices that are Kashmiri red chilli powder, turmeric powder, coriander powder and garam masala.
  • Stir well and roast it all for about a min then take it off the flame and let it cook down.
  • Once cold enough pour the mixture in a blender and add some water to blend it into a thick smooth paste.
  • Moving on to the curry prep now. In a wok add the oil and heat it on a low medium flame.
  • Once it’s hot add the onions and sauté them for a few secs.  Then add the fenugreek seeds and stir well.
  • Immediately add the curry leaves, the red dry chillies and the green chillies.
  • At this point add some salt to help the onions to brown faster. Once the onions are golden brown add the tomato paste.
  • Stir well and then add the coconut paste prepared earlier. Add the tamarind juice and then little water. Not much.  Keep it a little thick as we are yet to add the coconut milk.
  • Stir the curry well then cover the wok and let it cook for 5 -6 mins on a low flame.
  • Now add the crabs and stir them well into the curry then once again cover the wok and let the crabs cook for about 10 - 12 mins.
  • Finally, add some chopped fresh cilantro and serve it hot with steamed rice.

--

About the Contributor

Noopur Shah 

ICCA Alumni and a successful home caterer who believes cooking is an art full of creativity, where you dance in your kitchen, mix your imagination with a twist and put together a delicious meal.

Follow for more recipes and updates @thefoodfactory_by_noopurshah.

 

 

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This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
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November 8, 2020

The Garlic Cheese Bread

A simple recipe with a warm slice of garlic bread straight from the oven with cream cheese and mozzarella, absolutely perfect for dipping in marinara sauce or even to be served as a side with all your favourite pasta and soups.

Recipe Card

Ingredients Quantity
Cream cheese 4 tbsp
Garlic, minced 10 cloves
Mayonnaise 1 tbsp
Butter 200 gm
Parsley To garnish
French bread sliced As required


Method of Preparation
:

  • Heat a pan and melt the butter in it.
  • Add garlic and sauté till fragrant.
  • Add cream cheese and mix it well with a pinch of salt.
  • Spread this mixture on to the bread slices.
  • Top it with mozzarella shavings.
  • Toast it in the oven at 180 degrees for 4 minutes.
  • Garnish with some parsley and serve wit with cherry tomatoes.

--

About the Contributor

Ammar Khamis 

A cooking enthusiast, an aspiring chef and ICCA Professional Program Student.

 

 

 

 

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

November 4, 2020

Beef Massaman Curry

Massaman curry is said to be originated in the cosmopolitan Court of Ayutthaya, through the Persian merchant Sheikh Ahmad Qomi, from whom the noble Thai Bunnag family descends. This dish is so good and popular, it was even mentioned repeatedly in Thai literature. The first traditional version of this dish was actually made with chicken, but over the years the version of this dish with beef became more popular.  

It is not easy to find this dish in small or even medium-sized restaurants in Thailand, because it is relatively hard to make and the ingredients are rather costly, especially for the beef version. Beef Massaman Curry is considered to be a very fancy dish in Thailand and is only served in high-end restaurants or prepared for on special occasions.  

There are as many variations of this dish as there are stars in the sky. And usually, the Massaman curry paste is store-bought, and not made from scratch. But to us, the flavour is very different from the store-bought paste. It is definitely very delicious too, but cannot compare with the homemade curry paste.

In our version, the consistency is more like a stew, and that’s exactly how we prefer it. However, many times we tried and liked this dish with very soupy consistency when the sauce is very liquid and you pour it over rice. Usually, they do it in restaurants, and the reason behind it is that you can put much less meat in there. We like it with more meat and thicker sauce, but it really is just a matter of personal preference.

Thai people prefer to add store-bought roasted peanuts in this dish, as producers roast the peanut in the shell and the browning is done more evenly. We roasted the peanuts ourselves, as there were no roasted ones available in our store that day, to be honest. However, they came out just as good and delicious.

Massaman curry has a very rich and deep flavour and should be served with rice and some pickles to prevent palate fatigue. 

Recipe Card 

Ingredients Quantity
Beef rib-eye steak 250-270 gm
Fennel seeds 1 tsp
Cardamom seeds 1 tsp
Cloves 5
Black peppercorns ½ tsp
Dried chilli 1 pcs (no seeds)
Star anise 1
Nutmeg (whole) 1
Lemongrass 1 stick
Galangal 3 cm
Garlic 4 cloves
Shallots 3 medium
Shrimp paste 1 tsp
Cinnamon 1 stick
Tamarind paste 1 tsp
Soybean paste 1 tsp
Kaffir lime leaves 4
Palm or brown sugar 1 tsp
Potatoes 2 small or 1 large
Coconut milk 400 ml
Fish sauce 1 tbsp
Onion 1 medium
Peanuts 2 tbsp
Water 1 cup
Grapeseed oil 1 tbsp
For Plating  
Jasmine rice (black & white)
Mixed pickles (optional)
Coriander leaves (optional)
Chilli peppers (optional)

 

Tools/Utensils Required 

Knife, Mortar and Pestle, Wok/Large deep sauce pan, cutting boards, grill/frying pan

Method of Preparation:

  1. Prepare all the ingredients. Pat dry ribeye steak with a paper towel
  2. Trim excess fat and cut into bite-size cubes.
  3. Heat frying pan/griddle. Add 1 tbsp of grapeseed oil.
  4. Add beef cubes to the hot pan.
  5. Fry beef cubes on 2 sides until golden brown (to enhance beefy flavour, we will cook it again later)
  6. Remove the beef cubes from the pan/griddle, set aside.
  7. Roast the peanuts until golden on very low heat, stirring constantly.
  8. Remove from heat, set aside.
  9. Dry fry the dry spices (very low heat, around 3 minutes). Dry spices: cloves, cardamom, fennel seeds, coriander seeds, black peppercorns, dried chilli, cinnamon stick, star anise, nutmeg.
  10. Stir constantly, cook until aromatic.
  11. Remove from the pan, set aside.
  12. Remove cardamom seeds from the pods, discard the pods.
  13. Add all dry spices to mortar and pestle (except dried chilli, nutmeg and cinnamon stick)
  14. Grate nutmeg over dry spices (remove the shell, use ½ core)
  15. Grind the dry spices to a powder.
  16. Remove the seeds from the chilli, add to mortar and pestle with dry spices and grind again.
  17. Remove the dry spices powder, set aside.
  18. Chop the lemongrass (use only soft bottom part).
  19. Peel and chop the shallots and garlic cloves.
  20. Peel and chop the galangal root.
  21. Dry fry fresh ingredients on very low heat around 5 minutes (Lemongrass, galangal, garlic cloves and shallots).
  22. Remove from the frying pan.
  23. Add fried fresh ingredients to mortar and pestle.
  24. Grind to a paste.
  25. Add dry spices powder, grind well together.
  26. Add shrimp paste, grind well to combine all the ingredients.
  27. Remove massaman curry paste, set aside.
  28. Cut the potatoes to bite-size pieces.
  29. Roughly chop the onion.
  30. Heat the wok, add a splash of coconut milk.
  31. Add 2 heaped tsp of massaman curry paste, stir to dissolve in coconut milk. Add 1 more splash of coconut milk (cook until the coconut milk cooks away).
  32. Add beef cubes, stir well to cover with the sauce.
  33. Add the remaining coconut milk.
  34. Add ½ cup of water (keep adding the remaining water while cooking).
  35. Add tamarind paste, soybean paste, kaffir lime leaves, palm sugar and cinnamon stick.
  36. Add potatoes, onions, fish sauce and peanuts.
  37. Simmer on low heat for 1 hour without lid (stir every 10-15 minutes, add more water if needed)
  38. Remove cinnamon stick and kaffir lime leaves.
  39. Serve hot with jasmine rice on a side (black and white jasmine rice was used in this recipe, mixed 50/50, cooked in a rice cooker)

--

About the Contributor

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

November 1, 2020

Moti Pulao

Moti Pulao is a fragrant rice preparation served with meatball pearls made with chicken, mutton or vegetables.  In this recipe, long-grain rice is cooked in traditional Indian spices and ghee or clarified butter and topped with chicken meatballs wrapped in edible silver dust.

 

Recipe Card 

Ingredients Quantity
Chicken mince 200 gm
Green peas 100 gm
Ghee 3 tbsp
Cloves 4-5 pcs
Cinnamon stick 1
Green cardamom 4-5 pcs
Cumin seeds 1 tbsp
Bay leaves 2 pcs
Onion sliced 2
Chicken stock 400 ml
Long grain rice 200 gm
Ginger & garlic paste 2 tbsp
Garam masala powder 2 tsp
Salt To taste
Green chillies 2 sliced
Coriander fresh, chopped 2 tbsp
Fresh mint, chopped 2 tbsp
Fried onion As required
Oil To fry

Method of Preparation

  • Heat ghee in a deep pan, add cumin seeds, cloves, green cardamoms and bay leaves and sauté for one minute. Add sliced onion and sauté until it brown.
  • Add ginger and garlic paste cook it. Add 1 tsp garam masala powder, soaked rice and mix it well.
  • Add 400 ml chicken stock salt, green peas mix well. Cover it and let it cook until the rice is done.
  • Grind chicken mince with ginger and garlic paste, green chillies, coriander leaves, mint leaves, garam masala powder, salt and fried onion. Grind it well into a fine paste.
  • Make small balls of minced and deep fry it, until golden brown.
  • Add meatballs in rice and cook it for two minutes.
  • Before serving removed 4 to 5 cooked meatballs from rice. Dust it with powdered silver. Placed them on plated pulao and add some fried onion.

--

About the Contributor

 

Suunil Murudkar 

Assistant Chef Instructor, ICCA Dubai, and a serious food enthusiast.

Social Media - @breakfastwalla 

 

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
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October 25, 2020

Chicken Fettuccine Alfredo

The classic Chicken Fettuccine Alfredo is one of the most basic and also most delicious of pasta recipes which over time has turned out to become a real comfort food, especially through the fall season.

Recipe Card

Ingredients Quantity
Small onion 1
Garlic 2
Mushrooms 5
Flour 1.5 tsp
Chicken stock 350 ml
Chicken breasts, cut into half grilled 2
Cooking cream 1 packet
Salt 1 tsp
Black pepper 1 tsp
Green onion powder 1 tsp
Italian herbs 1 tsp
Pasta spices 1 tsp
Spices for Chicken
Olive oil 2 tsp
Onion powder 1 tsp
Garlic powder 1 tsp
Oregano 1 tsp
Green onion powder 1 tsp

 

Method of Preparation

  • Boil the pasta first for 8 minutes.
  • Roast chicken breast for 3 minutes on each side.
  • Put the onions, garlic and mushrooms for browning.
  • Prepare the roux by mixing flour and chicken stock or water.
  • When the onion mixture starts to turn golden, add cream and spices.
  • Put the pasta when the sauce becomes homogeneous.
  • Add the grilled chicken in the last two minutes.

Important note: Please do not boil the Pasta completely, that means the pasta should be only 3/4 cooked.

--

About the contributor 

Ammar Khamis 

A cooking enthusiast, an aspiring chef and ICCA Professional Program Student.

 

 

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

October 18, 2020

Chicken Tamales

Reviving one of the ancient flavours of the Mayan & Aztec civilizations - Tamale, made of corn flour dough with a delicious filling, and steamed in corn husk. According to the legends, this was the first dish served by the Mayan and Aztec civilizations to conquistadors.

Tamales can be also made with other meats, cheese, fruits, vegetables and even chillies. The Aztec and Maya civilizations used tamales as easily portable food, for hunting trips, and for travelling large distances, as well as supporting their armies. They can be made in advance and refrigerated for a few days. Uncooked tamales can be frozen and steamed whenever you crave for them.

 

Recipe Cards

Prep. Time: 35-40 min

Cooking Time: 40 min

Ingredients Quantity
Corn husks 16 pieces
Chicken thighs 400 gm (6 boneless)
Masa Harina 350 gm
Baking powder 1 tsp
Cumin, ground A pinch
Vegetable stock 350 ml + 125 ml
Sea salt A pinch
Grapeseed oil (or avocado) 1/3 cup
Taco spices 30 gm
Tomato 1 medium
Shallots 2
Cilantro Small bunch
Lime 1
Sour cream 200 gm
Salsa verde (or other) 200 gm

 

Tools and accessories:

Large bowl, stand mixer, mixing bowl, spatula, spoons, plates, measuring cups, grill/frying pan, steamer, knife and cutting boards

Method of Preparations

  • Prepare all the ingredients
  • Place corn husks in a large bowl. Soak in hot water for 30-40 minutes covered with a plate.
  • Prepare dough ingredients. Mix masa harina, sea salt, cumin and baking powder in a bowl
  • Mix oil and stock. Start stand mixer on medium speed, gradually add 350 ml of stock. Consistency should be like a soft paste. If not, gradually add up to 125 ml of extra stock
  • Cover with a wet/damp towel to prevent the dough from drying out
  • Sprinkle taco spices on a plate. Coat chicken thighs in taco spices
  • Preheat a grill or frying pan (medium-high heat). Cook chicken thighs 2.5 minutes per side or until fully cooked
  • Set chicken thighs aside to cool down
  • Deseed and dice the tomato. Dice the shallots. Finely chop cilantro. Squeeze juice of 1 lime in the bowl
  • Mix with a spoon, set aside
  • Chop the chicken thighs into small diced pieces
  • Slice 1-2 corn husks into 0.5-1cm wide strips
  • Start assembling the tamales. Lay corn a soaked corn husk glossy side up. Add 2 tbsp of masa dough in the wider half of the corn husk. Spread it evenly in the wider half, leave 1-2 cm gap from top and sides.

Tip: dip your fingers in a bowl with clean water, it will prevent dough from sticking

  • Add the filling (chicken)

Tip: you can replace chicken and make them vegan

  • Tightly close the corn husk from sides, connecting edges of both sides together (sides, top and bottom). Do not press too hard, just gently seal the dough
  • Wrap one side of the corn husk over the other. Then fold the empty bottom part up towards the edge of the wide (open) part
  • Tie the tamale around with the corn husk strips we cut earlier
  • Place all tamales in the steamer tray/bowl. If they are too long, place an empty heatproof bowl in the middle and lean tamales on it
  • Steam tamales for 35 minutes on medium heat. Do not heat them for too long or on very high heat, otherwise, they will be too wet and soggy
  • Take them out, stack on top of each other and let them cool down a minute or 2 before serving
  • Serve with a salsa of your choice and sour cream. Experiment with different fillings and salsas
  • Enjoy!

--

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

October 14, 2020

Classic Chicken Biryani

A classic chicken biryani recipe which is divinely aromatic with fragrant spices & authentic Indian flavours, and succulent pieces of chicken within layers of fluffy rice, making this a must for all celebrations and special occasions.

 

Recipe Card 

Ingredients Quantity
For the Chicken
Chicken with bone 600 gm
Turmeric powder 1 tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Dry mango powder 1 tsp
Dries or fresh leaves 1-2 tsp
Salt As required
Lime juice Half lime
Plain yoghurt 2 tbsp
Cilantro, chopped A handful
For the Biryani
Long grain basmati rice or any biryani rice 2 cups
Onions, sliced and fried 2 medium
Onion, sliced 1 medium
Garlic, minced 5 cloves
Ginger, minced 2 ½ inches long piece
Green chillies 3-4
Potato, cut in big pieces 1 large
Cilantro, finely chopped 1 cup
Chicken masala 1 tbsp
Bombay biryani masala 1 tbsp
Garam masala 1 tbsp
Milk 3 tbsp
Saffron A pinch
Salt As required
Black cumin seeds (shahi jeera) 2 tsp
For the Aromatic Water
Black cardamom 1 big
Star anise 1
Ghee 2 tbsp
Bay leaves 2
Green cardamom pods A few
Cloves A few
Cinnamon stick 2 inches
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Coriander seeds 1 tsp
Saffron  pinch
Pepper cons 1 tsp
Salt 1 tbsp

 

Method of Preparation

For the Chicken Marinade

  • Mix all the ingredients well together and let the chicken sit overnight in the fridge or at least for 4 hours before cooking.

For the Aromatic Water 

  • Make a pouch (empty tea bag or cloth) of the small spices which are cumin seeds, coriander seeds, fennel seeds and peppercorn.

For the Biryani

  • Once the prep work is done the procedure moves on fast so keep all your ingredients ready.
  • Golden-fried onions, spices and chopped ingredients.
  • Wash and soak the rice for about 15 mins.
  • Keep a pot on a low flame and add the ghee (clarified butter) in it. Once hot enough add the whole spices that we are going to use to make aromatic water.
  • Stir well and after half a min add about a litre of water in it and dip in the pouch prepared with small spices.
  • Bring the water to boil, add salt to taste and a pinch of saffron then add the peeled and chopped potato pieces and parboil them.
  • Once the potato pieces are parboiled extract them from the water and keep them aside.
  • Now extract all the spices and the spices pouch from the water. Tip in your soaked rice and let it cook until 3/4th is done.  Once the rice is ready  you can just strain the rice and keep it aside, but keep some of that water aside to use later if needed.
  • Place a wok/pot in which you wish to make the biryani on the medium flame.
  • Add some oil and once it’s hot add the other sliced onion and stir well. After a minute add the parboiled potato pieces.
  • Add some salt to it and stir well. Once the onion and potato have a slight brown colour add the crushed ginger, garlic and green chillies. Stir well for a min or two.
  • Once the potato pieces look little brown add the marinated chicken to it and mix well.
  • Add the Shaan biryani masala, chicken masala and I added some of my homemade masala which is a mix of all the whole spices and dry red chillies, dry roasted and ground into a fine powder.  Stir well.
  • Meanwhile, warm up about 3 tbsp milk  and add the saffron to it
  • Add some salt to the chicken and stir it. Now add a thin layer of fried onion and chopped cilantro on top of the chicken.
  • Then add a layer of the parboiled rice.  Then drizzle ghee all over the rice. Pour around the saffron milk. Then a thin layer of fried onion and chopped cilantro.
  • At this point, you can add some of the leftover aromatic water so the chicken doesn’t stick to the bottom of the wok and also keeps it moist.
  • Refuse the flame to the lowest. Cover the wok with the lid and keep it airtight if possible.
  • After about 8 mins open the lid and gently check if the chicken and potato are cooked thru and the rice will be done too.
  • Serve the biryani hot and enjoy it with a  side of your favourite raita.

--

About the Contributor 

Noopur Shah 

ICCA Alumni and a successful home caterer who believes cooking is an art full of creativity, where you dance in your kitchen, mix your imagination with a twist and put together a delicious meal.

Follow for more recipes and updates @thefoodfactory_by_noopurshah.

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

October 11, 2020

Fried Chicken Fillet and Onion Rings

A simple, quick and easy recipe for an awesome crunchy fried chicken that and onion rings, for a happy and hearty comfort meal, treat.

 

Recipe Card 

Ingredients Quantity
White onions 2 pcs
Chicken 450 g
For the flour mix
All-purpose flour 350 g
Corn starch 50 g
Baking soda 1 tsp
Paprika 1 tsp
Garlic powder 1 tsp
White pepper 1 tsp
Chilli pepper 1 tsp
Cajun 1 tsp
Salt 1 tsp
Onion powder 1 tsp
For the buttermilk mixture
Milk 300 ml
Eggs 2
Cajun 1 tsp
Tobasco 1 tbsp
Curry spice 1 tsp
Lemon ½
Paprika 1 tsp
Sea salt As required
Japanese panko (for coating) As required

 

Method of Preparation

  • Mix all the ingredients together to make the flour mixture for chicken and onions.
  • Whisk all the ingredients together except for the eggs for the buttermilk mixture.
  • Whisk the spices and eggs together and keep aside.
  • Pound the chicken fillet to flatten a bit and cut the onions into rings.
  • Coat the chicken fillet in the flour mixture and dip it in the buttermilk mixture and keep aside.
  • Coat the prepared onion rings with the flour mixture and dip it in the egg mixture.
  • Roll them in Japanese panko crumbs and deep fry at a temperature of 150-160 degrees for 7 minutes.
  • Take out the chicken fillet from the buttermilk mixture, dip it in the egg mixture and roll it in Japanese panko.
  • Deep fry the chicken at a temperature of 160 – 170 degrees for 7 minutes.
  • Serve hot and crispy with your choice of dip.

--

About the Contributor 

Ammar Khamis 

A cooking enthusiast, an aspiring chef and ICCA Professional Program Student.

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

October 7, 2020

Raspberry White Chocolate Almond Cake

A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!    

 

Recipe Card 

Ingredients Quantity
For Sponge
Egg white 150 gm
Icing sugar 75 gm
Brown sugar 25 gm
Almond powder 125 gm
Caster sugar 125 gm
Flour 25 gm
For Feuilletine crunch
Feuilletine 75 gm
White chocolate 100 gm
Butter 50 gm
For Raspberry Jelly
Raspberry puree 250 gm
Glucose 50 gm
Sugar 78 gm
Pectin 8 gm
For White Chocolate Mousse
Milk 250 gm
Gelatine 15 gm
White chocolate 500 gm
Whipped cream 500 gm
For White chocolate glaze
Water 125 gm
Sugar 225 gm
Glucose 225 gm
Condensed milk 225 gm
Gelatine 225 gm
Food colour As required

 

Method of Preparation

For the sponge

  • First, whisk the egg white with brown sugar and icing sugar until u get the stiff peak meringue.
  • Mix flour, almond powder and caster sugar and fold with the meringue then bake it in 180°c 12- 15 minutes.

For feuilletine crunch

  • Melt the butter and white chocolate then mix with fuiellentine.

For the raspberry jelly

  • Cook raspberry and glucose until it boils.
  • Mix sugar and pectin then start adding pectin and sugar by whisking continuously.

For the white chocolate glaze

  • Soak the gelatin in ice water.
  • Cook glucose, water and sugar.
  • Add into chocolate and gelatin then mix it properly.
  • Add colour.

For the white chocolate mousse

  • Soak the gelatine in ice water to bloom it.
  • Cook milk until it becomes warm then mix with the chocolate.
  • Melt the gelatine with the chocolate.
  • Whip the cream then once the chocolate mixture becomes cool fold into the whipped cream.

For Assembling

  • Take the sponge and add feuilletine crunch spreading it evenly.
  • After that keep it in the fridge to set it then cut into desire shape. Take a mould for a cake and pipe a little mousse into it and add sponge with crunch over it.
  • Add again mousse then add raspberry jelly, and add mousse.
  • Keep it again in the fridge for setting.
  • After removing from the freezer coat with the glaze and keep again in the fridge to set it.
  • Remove from freezer and use it.

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About the Contributor

Sunil Chowdhary

ICCA Scholarship Program, Baking & Patisserie Class of 2020

Commis 2, Etihad Airways

 

 

 

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