Herbed Chicken Drumsticks
Chef: Satish Arora
Cooking Time: 20 minutes Prepn/Marin 15 minutes
8 Chicken drumsticks, without skin
60 gms. Fresh bread crumbs
15 gms. Parsley, chopped
20 gms. Garlic, chopped
1 tspn. Rosemary, chopped
1 gms. Star anise powder
2 tbsp Thyme
1 tspn. Paprika powder
1 ½ tbsp. Cheese powder
8 Egg whites
1 tsp. Black pepper corns, crushed
10 gms Flour
As required Salt
4 tsp. Olive oil
Make insertions in chicken pieces.
Beat egg white stiffly in a bowl.
Mix bread crumbs with parsley, paprika, star anise powder, garlic, rosemary, thyme, cheese powder and salt. Mix well.
Dust chicken with flour, then dip in eggs and roll in breadcrumbs. Pat and keep aside.
In a frying pan, heat oil. Put chicken pieces slowly (not too many at one time). Turn over when brown.
Arrange in a greased tray and put in preheated oven (350 F.) for 15-20 minutes.
Serve chicken with a spicy tomato sauce.
Murgh Shorba “healthy refreshing soup”
Chef: Kesar Singh Kotwal
Cooking time: 45 minutes Prepn/Marin Time 10 minutes
Ingredients 1kg Chicken bones
5 gms. Peppercorns
20 gms. Onions, quartered
40 gms. Tomatoes, quartered
60 gms. Turnip (shalgam), quartered
30 gms. Leeks, diced
As required Salt
40gms. Chicken breast, boiled and shredded
40ml. Fresh Cream
Boil chicken bones along with the flavouring ingredients for 35-40 minutes.
Strain the soup and check seasoning. Stir in the cream before serving.
Garnish with shredded chicken and serve hot.
SHHH! SECRETS AHEAD
Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.
MY DOUBLE TREAT
It’s a treat to beat all treats. A Double Treat, whichever way you look at it. And Im not only referring to the delicious nutritious dates (which I cant stop eating) but also my delightful dates from South India. The brilliant Executive chef Thirimalai Murugan ‘s award winning dish blends South India and Dubai so is it any wonder that the dish was given highly prestigious UAE award? The creative and hard working chef from kanyakumari has not only honed his talents all over the world, but has also spearheaded many a hotel pre-opening team.
A request. Please take a look at the accompanying photograph: would you believe I shot this in the hot, arid desert? Such a fabulous relief to be amongst lush tropical gardens and trees in this concrete skyscrapered Dubai! It gets even more exciting because here in the cosmopolitan, diverse Dubai, not only does this multi-talented, brilliant Executive chef share his recipe of my most favorite dessert, the Crepes Suzette but many an invaluable multi-cuisine cooking tip too. Here he is, flambéing the pancake dessert by drizzling the Grand Marnier liquor down the orange rind and swapping many an interesting culinary story too.
Found. Finally. The only one of it’s kind. A guiding light. It guides through the swirling, whirling tidal waves and tsunamis of information and misinformation on “food” and it’s “health benefits”. Should we reduce our carb intake? Increase our protein? Atlast, there are definitive answers. The reason?
They are based on science and evidence-based medicine from the globally renowned medical center. They are being conducted in the world leader of medicine and reseach, Mayo Clinic (a non profit center). Not only does Mayo Clinic have 150 years of expertise in complex medical conditions, they also have extensive knowledge of how wellness affects our health. They are applying their knowledge and research it so that everyone can benefit.
Here’s a feast to beat all feasts. It pampers all my senses…there is light, sound, dance, music and ofcourse food. As though all this were not enough there is also the worlds tallest building and the worlds biggest choreographed fountain to keep me company. If the accompanying photograph had a video and sound track, heres what you’d see and hear… glittering and shimmering fountains leaping and swirling and twirling into the evening sky as different colored lights bathe and sway with them. These fountains dance to music and Whitney Houston’s husky ”I’ll always love you” echoes sensuously as the fountains sway to it’s melody. And as though blessing it all and taking the ringside seat like a benevolent all-caring Pasha is the worlds tallest building, The Burj Khalifa which shimmers glamorously. And right here while feasting on this spectacle I am feasting on the freshest of fare created by the brilliant Executive chef Alain Gobeil . All this is the glamorous Zeta Restaurant where the heart of Dubai seems to throb in all it’s glory. In many different ways.
What you are holding in your hands is an open invitation to join me at a uniquely spectacular banquet. If you take a look at the accompanying photographs Ive shot, you may begin to get an idea of whats in store. Ofcourse, its just a whiff, a tiny flavor. It begins with the amazing breakfast safari in the magnificent desert and a platter of Bedouin breakfast. It ends with an elegant, authentic Thai meal in a Palace, with the worlds tallest singing and dancing fountains regaling us. In between I not only dine in world class restaurants. Meet world-renowned chefs (our very own Sanjeev Kapoor is here too) but also taste the food of a myriad restaurants in the “Beach canteen”, watch cooking classes, eat at the “Ripe market” in the park. The Dubai food festival not only serves up a flavor of the world but also the homegrown authentic, exoti Emirati ones. And I relish each one!
BREAKFAST IN THE DESERT
Its exhilerating to speed over rolling sanddunes. Nothing can match the vivid blue skies and cool desert Februrary sunshine as we head towards the Bedouin camp. Here not only do I bask in the sun as I sip on the Arabic coffee (heady with cardamom and saffron,) but also chat with the chief of the Bedouins (looking majestic in his crisp white headgear). A bumpy roller coaster ride on a camel and my appetite is kickstarted. The wholesome Bedouin breakfast (please see photo) of wheat noodles (balaleet) with a whisper of sweetness, the airy light pancakes and “rotis” with zattaar nourish and energise. I couldve stayed on for hours but it’s time to drive on and watch wild animals in the conservation camp
PALACE OF PLEASURE
From the wilds of the desert to a luxuriously pampered dinner in the shimmering majestic, Arabian-inspired Palce hotel in Old Town, right near Dubai Mall. This Palace hotel sprawls langourously around the placid lake. And it is in this lake that twinkling, dancing, singing fountains leap and piroutte in the sky. They provide an amazing backdrop to our dinner at Thiptara, the authentic Thai restaurant. It is here that Chef Chaiwat conjures sweet, spicy magic. In between tripping out on Thai dimsum, succulent Chicken satay and fragrant velvetty curries we converse with renowned chef Yousuf Khumayes from Saudi Arabia. He is here for the food festival and has not only been inaugurating but also sharing his views on healthy cooking at many a Food festival event. Explaining the exciting details of the Food festival (which is on till end of February) the dynamic director, Debora Greenwood elaborates on how this is a treat for foodies,
Through it all, I not only fall in love with this charming, Arabesque hotel which the dapper Fabrice Dufry helms but also nibble on the masterful Thai fare from which lemongrass, galanagal,
Makrut and other Thai herbs leap and delight. Much like the fountains around us.
MIDDLE EASTERN FUSION
It’s a delight to meet the young, and down to earth, renowned chef Yousef Khumayes who has been cooking since the age of four. Since then he’s certainly left a track of awards and accomplishments in his wake as an adult! Originally from Jeddah, (his mother is Irish) Chef Khumayes also has international exposure (having honed his skills in leading hotels and restaurants around the world) he has evolved a wide variety of culinary styles and techniques that he often blends in what he dubs ’Middle-Eastern Fusion’, something that is evident in his delicious, exciting, and surprising dishes. He continues to blaze trails in‘Top Chef’ creating winning dishes and winning hearts too.
He shares with us one of his favorite yummy recipes
Scallops and quinoa salad:-
8 ounces dry sea scallops/
4 teaspoons light soy sauce/4 tablespoons canola oil/
1 1/2 cups quinoa, rinsed
2 teaspoons finely chopped garlic / 3 cups water /1 teaspoon salt /1 cup sliced snow peas. /1/3 cup rice vinegar/ 1 teaspoon toasted sesame oil /1 cup sliced scallions / 1/3cup finely diced red peppers / 1/2 A red chilli finely chopped /1/4 cup finely chopped fresh coriander
Toss scallops with 2 teaspoons light soy sauce in a medium bowl. Set aside.
Place a large, pan on medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to colour, 7 minutes. Add garlic and cook, stirring, for 2 minutes. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 18 minutes. Remove from the heat and leave to the side, covered, for 8 minutes. Stir in snow peas, cover and leave for 7 minutes more.
Meanwhile, mix 3 tablespoons canola oil, with 2 teaspoon light soy sauce, vinegar and sesame oil. Add the quinoa and snow peas, scallions and bell pepper, mix to combine.
Remove the scallops from the marinade and dry. Heat a big pan on high till it’s really hot. Add the rest of the canola oil and cook the scallops, turning once, until golden brown, about 3minutes each side. Toss the scallops into the quinoa salad. Serve with coriander and a squeeze of fresh lime juice and enjoy.