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Têtê

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tê Meet Chef Pierre Gagnaire, the man who redefines fine dining and the art of cooking.

Vol 1 | Issue 2A FourPlus Publication

ARABIC EDITIONALSO AVAILABLE

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n Co

urse Culinary Art – Viva La Mexicana!

Lebanese and French Recipes Cupcake – The Truly Small Wonder! Chinese Recipes by Chef Sanjeev Kapoor Olive Oil: Use It For Better Health

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In this issue Vol 1 | Issue 2

Tartine à la DindeBrochettes de Thon aux Asperges à l’AilBoeuf BourguignonCrêpe à la Banane Caramélisée àla Glace au Chocolat

Baba GhanoujKoufta

Kharoof MahshiRiz Bi Hallib

Recipe Corner

Viva La Mexicana!ONCE YOU INTRODUCE YOUR TASTE BUDS TO MEXICAN FARE, THEY’LL NEVER HAVE ENOUGH OF IT!

The Art Of CookingMEET CHEF PIERRE

GAGNAIRE, THE MAN WHO REDEFINES FINE DINING.

FRENCH AND LEBANESE RECIPES

FOOD STUFF PAGE 44 TIDBITS PAGE 47 FOOD COUTURE PAGE 48 CHOPPING BOARD PAGE 50

6PAG

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Issue Special

The Yin and

Yang of Chinese

FoodA LOOK AT THE

CUISINE THAT HAS MADE ITS MARK ON THE GLOBAL

PALETTE.

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20PAG

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12PAG

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W O M A N ’ S H E A R T A N D W O M A N ’ S H E A R T A N D E V E R Y M A N ’ S P A L A T E

Têtê

-À-Tê

tê Meet Chef Pierre Gagnaire, the man who redefines fine dining and the art of cooking.

Vol 1 | Issue 2A FourPlus Publication

ARABIC EDITIONALSO AVAILABLE

Mai

n Co

urse Culinary Art – Viva La Mexicana!

Lebanese and French Recipes Cupcake – The Truly Small Wonder! Chinese Recipes by Chef Sanjeev Kapoor Olive Oil: Use It For Better Health

Viva La

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EDITORIAL

SIRAJ BOLARCHIEF EXECUTIVE OFFICER

MAHBOBA BAQER HUSSAINEDITOR IN CHIEF

ALIM BOLAREDITORIAL DIRECTOR

VINITA BHATIAGROUP EDITOR

ISHITA BALSUBEDITOR

SANJEEV KAPOOREDITORIAL CONTRIBUTION

FIROZ MITHAIWALLAFOOD CONSULTANT

MARKETING

JASBIR BOLARMARKETING DIRECTOR

KAIZEEN BOLAR

HENA MEERZA BOLARBUSINESS DEVELOPMENT

FINANCE

R K THAROORPRESIDENT

DESIGN

FOURPLUS ADVERTISING LLCGRAPHIC DESIGN

ALIM BOLARPHOTOGRAPHY

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SOLUTIONSTRANSLATION & TYPESETTING

OF ARABIC EDITION

DISTRIBUTION

UNITED PRINT & PUBLISHINGPRINTING

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ACKNOWLEDGEMENT

SYLVAIN COULON,

HEAD CHEFPASCAL TEPPER

FRENCH BAKERY, MEDIA CITY, DUBAIFRENCH RECIPES FOOD STYLING

ABDUL FATTAH,

HEAD CHEFAL HALLAB RESTAURANT,

AL GARHOUD, DUBAILEBANESE RECIPES FOOD STYLING

JASMINE BOLAR, KAIZEEN BOLAR,

GHASSAN AL HALLAB, CHEF JEEVAN FOR ALL THE COORDINATION FOR

THE ARTICLE ‘RECIPE CORNER’

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CookeryPlus is published byFourPlus Advertising LLC, Dubai and

printed at United Print & Publishing, Abu DhabiVol.1 Issue: 2 | Jan-Mar 2012

The inaugural issue of CookeryPlus is already a success and I am sure most of you, who read it, have liked it!

In this issue, we give you an insight into Mexican cuisine which is known for its spicy and tantalising food. Be it tacos, burritos or enchiladas, this cuisine has something for everyone.

Catch renowned chef Pierre Gagnaire - who has given the term fi ne dining a whole new meaning - talk about his experiences in the culinary world made richer by his deep respect for the art of French cooking. You also get a sneak peek at some of his signature recipes.

Celebrity chef Sanjeev Kapoor tells us why food cooked in olive oil is a healthier option and we have some easy-to-prepare recipes based on olive oil that you can try out in your kitchen!

We have some French and Lebanese recipes, an assortment of Chinese recipes as well as some easy-to-make cupcake recipes for you in this issue.

Rest assured, CookeryPlus will always give you the best read to truly enjoy the art of cooking and create a better dining experience.

So read on... add premium to your home-cooking!

Siraj Bolar

M U M B A I | D U B A I | S I N G A P O R E Views and opinions expressed in this publications are not necessarily those of FourPlus Advertising LLC. While every effort

has been made to ensure accuracy of information published neither FourPlus Advertising LLC nor any of its employees

accept any responsibility for any errors or omissions.

All correspondence should be addressed toFOURPLUS ADVERTISING LLC, P O Box 119755, Dubai, UAE Tel.: (9714) 3254401 Fax: (9714) 3254457 E-mail: [email protected]

COOKERY PLUS

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“Next to music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chilli,” say sun-tanned Mexicans sporting wide-

brimmed sombreros. They should know. After all, they are talking of a cuisine that is hot, daring, diverse and delicious at its best. Mexican food combines the economy of their great-grandmothers, the science of modern chemistry, the art of decoration, and traditional hospitality.

Entrenched in North America, Mexico has the United States as its cousin in the north and the Gulf of Mexico, the Caribbean Sea and Pacifi c Ocean to its east and west, respectively. With most of its borders being coastline, it is but natural for the cuisine to heavily feature fresh seafood. Similarly, plentiful grazing areas in the north and fertile agricultural land in the

south, has collectively provided Mexican cooking with a wealth of fresh ingredients.

A HISTORYIt was the conquest of Mexico in 1521 that gave rise to this rich culinary revolution. When the Spanish explorer Cortez and his followers came to the new world in search of fortune, they found a wealth of culinary specialties instead — chocolate, peanuts, vanilla, beans, squash, avocados, coconuts, corn and tomatoes!

The Spaniards imported plants and animals that were unfamiliar to Mexicans including horses, cattle, pigs, sheep, goats, and

VivaMexicana!La

What happens when you take your taste buds on an adventure through Mexico? You only get them hungry for more!

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red kidney and black beans. Throughout Mexico, at any time of the day, people dine heartily on eggs. They might eat anything from scrambled eggs

chicken. Among the condiments, they brought in olive oil, cinnamon, parsley, coriander, oregano, and black pepper. They also introduced nuts and grains such as almonds, rice, wheat, and barley; and fruit and vegetables such as apples, oranges, grapes, lettuce, carrots, caulifl owers, potatoes, and sugarcane.

Later, recipes and ingredients from Africa, South America, Portugal, Caribbean, France and the Orient also found their way through the Spanish-Mexican conduit.

TRADITIONAL FARESpeaking of traditional food, Mexican fare includes tortillas, mole, guacamole, tacos, quesadillas, tamales, enchiladas and tostadas. The food is thought to have derived from the Maya Indians who were nomadic hunter-gatherers.

They lived on wild game, including rabbit, deer and turkey as well as fi sh, tropical fruit, beans and corn. Like every other cuisine, the food varies according to the region, depending on the original population and other infl uences to which the region was exposed.

One of the fi nest refi nements in this cuisine was the birth of Tex-Mex food, characterised by a cultural blend of northern Mexico and southern Texas, where Native Americans, cowboys, Texans and Mexicans intermingled. Here, traditional dishes have been creatively changed to create a new wonder.

Mexican cooking is all about rice, chillies, corn and beans. The beans most frequently found there are chickpeas,

VivaMexicana!La

One of the finest refinements in this cuisine was the birth of Tex-Mex food, characterised by a cultural blend of northern Mexico and southern Texas, where Native Americans, cowboys, Texans and Mexicans intermingled.

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in tomato sauce or with black beans, tomatoes and onions, all rolled into a freshly made tortilla; to omelettes in red-chilly sauce; baked eggs with oysters and shrimp; or scrambled eggs with shredded beef and some chilli sauce or salsa.

For the Mexicans, corn is the nucleus of both ritual and daily life. With it they make ‘Atole’ — a beverage laced with cheese or vanilla, and tamales stuffed with fish or meat. Corn is also used to

make tortillas, often used to mop up sauces and bits of vegetables clinging to the plate.

SPICING IT UPContrary to popular belief, Mexican food is not peppery-hot when it arrives at the table. Chillies and sauces add the spicy flavour after the food is served. No meal is complete without a bowl of soup to start it off. This is most often made with a chicken broth, followed by a rice dish (called a ‘dry soup’ because of its flavouring), a meat dish, bowl of beans and dessert. They even have soups for breakfast.

Mexican kitchens are surrounded by hanging baskets filled with dozens of varieties of chillies, the rhythmic patter of chopping and grinding ingredients in the traditional lava stone Mocahete (a giant pestle and mortar), and the smell of tortillas being baked in terracotta beehive ovens.

Contrary to popular belief, Mexican food is not peppery-hot when it arrives at the table.

Tacos: » Not as difficult to tackle as they sound, these are the Mexican equivalent to a hot sandwich. authentic Mexican tacos are made with soft corn tortillas, which are warmed through, spread with a filling and often topped with a spicy salsa, lettuce and some sour cream before being rolled or folded up and eaten with one’s hands.salsa: » a relish or condiment, this is a mixture of chopped vegetables, fruits (usually tomatoes) and seasonings that may be cooked or uncooked, is usually not pureed and is served as an accompaniment. It is low on cholesterol, fat and calories.TorTIllas: » a Mexican table without these is incomplete. They may be as small as two inches in diameter or as wide as ten inches. corn tortillas are made from either corn cooked in a lime-based solution or by using corn flour, which is made into a dough, formed like a pancake and finally baked in an oven.QuesadIllas: » one of the mainstays of Mexico’s street-side stands. The corn tortilla on which quesadillas are based is native american; the cheese, as well as the meat that may accompany the cheese, is spanish.TaMales: » Packets of corn dough with a savoury or sweet filling and typically wrapped in cornhusks or banana leaves. The packets are steamed and eaten traditionally served with salsa.eNchIladas: » Traditionally made with a tortilla, filled with chicken, cheese or meat, although more recently also filled with vegetables. This is then covered with tomato sauce, green sauce or mole. Mole: » a very popular sauce in Mexico, which consists of all kinds of chillies mixed with spices, unsweetened chocolate, peanuts, etc. Mole Poblano, Mexico’s national dish, is prepared with chilli and chocolate, which is then poured over chicken, turkey or enchilada.

THE BEST OF MEXICO

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WHIMSICAL EATINGMuch of the cuisine takes the form of snacks or Antojitos, literally meaning ‘little whims.’ Of these, Burritos (a combination of beans, meat or seafood with salsa or chilli wrapped in a wheat tortilla) are possibly the best known. Stuff ed chillies, enchiladas and tamale (corn dough stuff ed with meat, beans or chillies and then steamed in corn husks or banana leaves) are also popular.

Mexican seafood and Ceviche (raw fi sh or prawns marinated in lime and served with tomato, onion, garlic and chilli) is a favourite on menus across the world. Snapper, perch, bass and tuna are the most common fi sh on the menus, and are usually fried with butter and garlic. Some of the most appealing meat dishes hail from the Yucatan Peninsula.

The most important thing about Mexican »cooking is mixing and matching a variety of ingredients. Be creative, keep it fun and fresh. Combine salsas, vegetables, beans, rice and meats and watch spectacular, tasty meals come to life.Experiment with tortillas. To make them »crisper, place a few teaspoons of oil in a frying pan and fry tortillas, one at a time, for a few seconds until crisp.Mexican cheese is spicier than typical »cheddar or American cheese.

When you prepare nachos, layer »ingredients between whole tortillas, instead of using tortilla chips. Remember to wait and cut your nachos after the ingredients have been baked.Toasting seeds, spices or other ingredients »will bring out their fl avour.Roasting tomatoes gives them a faintly »mysterious fl avour. It works best with truly ripe red tomatoes.

To serve your food, present the ingredients »on individual platters, plates and bowls and let your friends and families pick and choose which ingredients they want to incorporate into their meal.To warm tortillas, place fresh corn or fl our »tortillas in a clean towel and wrap to close. Place in a microwave for about a minute per dozen, or less time if you’re heating up fewer tortillas. Leave in the towel until you serve, to keep them warm.When beef or chicken has been cooked »until fork-tender, it is ready to be shredded. Remove from pan, take two forks and tear the meat apart until it is in smaller than bite-sized pieces. Use in tacos, enchiladas or any other dish that calls for shredded meat.

TIPS ‘N’ TRICKS

These include Sopa de Lima (chicken broth with lime juice and shredded tortilla) and Pollo Pibil (chicken, seasoned with garlic and sour orange juice, wrapped in banana leaves and cooked in the coals of a barbeque).

To the Mexicans, chocolate and chillies are natural aphrodisiacs. When prepared well, a dish including the two can intensify the taste buds and take possession of one’s senses. While the former is a high-energy food, the latter creates warmth that pervades the body, dilates the blood vessels and makes one more alert. So, in combination, they can be explosive in many ways. After all, chillies, like love, are unpredictable.

Mexican cuisine is vigorous, spirited and vehement on the outside, and sensual and subtle on the inside. It constantly

explodes with unexpected tastes and fl avours – all waiting to be savoured. So, go ahead and experiment!>>>>>>>>>>>>>>>>>>>>>>>>>>

- Anupama Vinayak

Snapper, perch, bass and tuna are the most common fish on the menus, and are usually fried with butter and garlic.

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When you first see him, with his charming smile, twinkling eyes and silver hair, he comes across as a striking persona. And when you speak to him, you sense

a warmth and openness in his personality that is only enhanced by his hospitality.

Drawn to cooking more out of responsibility, as he was the eldest son in a family that ran a restaurant business, Pierre stepped into the field at the age of 15. After 15 years, in 1981, he decided that to do justice to his chosen field, he would have to start on his own. That’s probably when the artist in him took over and he started his own restaurant in Paris.

He has a very interesting mission statement that states his wish to run a restaurant which is ‘facing tomorrow but respectful of yesterday’... we ask him to elaborate. “It’s very simple. What we are is because of our past. We must never forget that. Our culture, our tradition is what defines us. Armed with this, we are able to face the present and look at the future. My art is cooking and it comes from within my heart and what is in my heart is my tradition and my culture. I can only create with my heart. I see a strong culture in every region and the cuisine they create comes from this culture that they carry in their heart. We must respect this culture

and our tradition, and everything we create comes from our respect for our past.” Interesting words from a very interesting man, these.

Intrigued by this almost philosophical approach to cooking, we couldn’t resist digging in deeper. Does he consider ‘French cuisine’ the best? “Yes and No!” he replies.

He goes on to speak of his fascination for the various cuisines across the world like Chinese, Japanese and Indian. He still has the same sparkle in his eyes when he talks about French cuisine.

As he explains why French cuisine is considered to be the mother of all cuisines, he says, “In France, cooking is considered an art and the cook, an artist. We are trained to create art with cooking. It’s not something that’s a necessity or simply a woman’s job. We have more men practise this art and

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“The Art Of Cooking”

The world knows him as one of its best chefs. With 11 restaurants that redefine fine dining across the globe, including ‘Refletts par Pierre Gagnaire’ at the InterContinental Hotel, Dubai, Chef Pierre Gagnaire, knows it all when it comes to the art of cooking.

it’s this respect with which cooking is acknowledged that makes French cuisine so much more beautiful. We have also been blessed with the right produce, the right climate and of course, our tradition and culture that makes cooking more than just a job. It’s even more artistic than painting. With painting, it only has to look good. With cooking, it has to appeal to many more senses than just the visual!”

So which cuisine interests him most today? “South American!” he responds immediately. “If I was younger or just starting off in this field, I would definitely explore South American cuisine. Not many have realised its potential but I think, in the future, cuisine from South America will have a huge impact on world cuisine.”

He goes on to discuss his fascination for the various spices and the exotic produce that the countries in South America have and how very interesting he finds their recipes.

METHOD »Cook chestnuts in milk and salt for 45 minutes and mix until you have a creamy texture.Wash the cêpes with a moist cloth. (Top Tip: Never put any mushrooms under direct running water.)Dice the cêpes and pan-fry with 40 grams of fresh butter and chopped garlic.Season the trout fillet with licorice powder, salt and coat in flour.Take a large pan and heat 50 grams of fresh butter, colour the fillet and de-glaze with lemon juice.Present the dish by starting with the pan fried cêpes, add walnuts and then trout fillet before pouring over the chestnut cream.

IngrEDIEnTs »1 Piece of river trout (approx 350g) – fillet and de-boned10 gms Licorice powder300 gms Fresh chestnuts (whole)200 gms Fresh cêpes50 gms Fresh walnuts, peeled20 gms Garlic20 gms Lemon juice600 ml Milk90 gms Butter100 gms FlourPinch of salt

FIlleT OF FRenCH RIveR TROuT COOkeD meunIèRe WITH lICORICe, CHesTnuT CReAm, CÊPes AnD FResH WAlnuTs

sErvEs 2

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He disagrees with us when we query him on whether chefs have a favourite ingredient and do they subconsciously use it more often in their recipes. However, he mentions that he likes working with shellfi sh and has a soft spot for beetroots. “It’s very colourful and I like it a lot. Also, it’s not very expensive!”, he says with a wink.

When asked to defi ne ‘fi ne dining’, he says, “It’s an experience in totality. The ambience, the people, the cutlery, the service and of course, the food. It’s the search for the best of all of these and how to better it every time.” How much of a role does the chef play in all this, we ask. “49%” he responds immediately. “The other 51% is the rest of it!”he says.

METHOD»POPCOrn sOUPSlice the onion and cook slowly with olive oil.Remove corn from the cob.Add corn and the onion to olive oil and cook slowly.Add milk and cream and cook for 30 minutes on low heat.Mix with a blender and add seasoning.

sALPICOn OF OMAnI PrAWnPeel the shrimp.Dice into 1 cm pieces.Pan-fry with very hot olive oil.Plate the shrimp on border of a deep plate, pour popcorn soup and fi nish with a spoon of ricotta.

IngrEDIEnTs»POPCOrn sOUP500 gms Fresh sweetcorn – preferably from corn on the cob (raw)100 gms Fresh white onion50 gms Olive oil250 ml Cream250 ml MilkSalt and pepper to season

sALPICOn OF OMAnI PrAWn250 gms Omani prawns 20/30 per kg50 gms Olive oil120 gms Ricotta

sAlPICOn OF OmAnI PRAWn AnD POPCORn sOuP sErvEs 2

says, “It’s an experience in totality. The ambience, the people, the cutlery, the service and of course, the food. It’s the search for the best of all of these and how to better it every time.” How much of a role does the chef play in all this, we ask. “49%” he responds immediately. “The other 51% is the rest of it!”he says.

Chef’sSpecial

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Moving on to his various restaurants, we ask him to choose his favourite. “I don’t have a favourite as they are all special to me. And I don’t consider them as places but as groups of special people with whom I share a heartfelt bond. It’s the people at my restaurants that create the art and to me each one is special, whichever part of the world he or she may be in. People experience my food through them and it’s not possible for me to have a favourite. I do have a special feeling for my restaurant in Paris, because it is home and that is only natural.”

With 11 restaurants allready, we ask him if we should expect more in the future? “I don’t think so. To do good work one has to give it time. With 11 restaurants that require my personal attention, I feel I already have enough on my hands. To

ensure that these places get a taste of the best Pierre Gagnaire experience is my aim for now.” He goes on to advise younger chefs about the hardships of the trade... “It’s a tough life. On the personal front, you don’t have time for family and there are a lot of sacrifi ces to be made as this fi eld does not permit holidays and free time. So be prepared for this.”

So what is the best compliment he has ever received? With a twinkle in his eyes and a smile, he replies, “I don’t know what I just ate but it was very good!” That lightens the mood as we all burst into laughter and the topic drifts to his family life.

So does he enjoy cooking at home? And to our surprise, he responds saying “Yes, most defi nitely! I love cooking for

my family and I do it whenever I get the chance.”

As a last question we wonder aloud if a fi ne dining experience can be had at home. “It’s not possible. When I cook at home, it’s food for the family. It’s created diff erently. And I could make one good thing at a go, when I cook at home and serve it. Fine dining, on the other hand, requires a co-ordination of a lot of things and very importantly a lot of people. It’s a whole range of food that is served and a lot more that accompanies the food that goes on to make fi ne dining what it is meant to be. Each experience has its uniqueness. Cooking at home is special and so is fi ne dining but they are two completely diff erent experiences!” We believe you, Chef Pierre Gagnaire.>>>>>>>>>>>>>>>>>>>>>>>>>>

- Text: Alim Bolar

cut the foie gras in the shape of the terrine and place them in the terrine. Then build layer on layer until the top. Wrap the whole terrine in clean fi lm and cook au bain marie for 45 minutes on 100 °C 3. Reserve the terrine in fridge for at least 24 hours.

WHITE OnIOn CrEAMMake very thin slices of the onions. Heat the butter in a pot. Cook the onions with salt and butter on low temperature until the onions go brown. Then add the cream and leave it cooking for at least 20 minutes to reduce the cream.Then put this in the kitchen mixer and blend until you have a nice fi ne purée.

IngrEDIEnTs»TErrInE OF FOIE grAs1 Foie Gras, whole piece (approximately 550 gms)6 gms Salt2 gms Black pepper20 gms Truffl e jus (Alternative: apple juice)50 gms Fresh black truffl e4 slices Ginger bread

WHITE OnIOn CrEAM200 gms White onions30 gms Unsalted butter400 gms Cream2 gms Salt (added below)2 slices Gingerbread

METHOD»TErrInE OF FOIE grAsRemove the nerves of the foie gras with the tip of the knife 1+2. Marinate the foie gras with the truffl e jus, salt and pepper for 24 hours 2. Spread the foie gras between two leaves of baking paper about 1 cm high. Fully cover the top with very thin slices of truffl e. Then take a small terrine mould,

sErvEs 4

FOIe GRAs TeRRIne mARBleD WITH BlACk TRuFFle AnD WHITe OnIOn CReAm

PLATIng»Place one slice of foie gras on the plate and glaze it with walnut oil. Put one big spoon of the white onion purée next to it and sprinkle with the gingerbread crumbles 4.

___________________________________References

1. Leave the foie gras at room temperature in order to

let it become soft to easily remove the nerves.

2. For the marination of the foie gras, cover very tight

with clean fi lm to avoid oxygen contact.

3. The terrine is perfectly cooked when the fat of the

foie gras becomes clear.

4. Dry the gingerbread for at least 2 days. Mix it in the

blender to create tasty crumbs.

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‘French cuisine is something that should be relished in smaller portions. Quality over quantity.’, they say. Even the French recipes that we bring in this issue are for 2 servings at the

most. The French consider their cuisine no lesser than an art form and when you see the dishes being served to you, it’s quite easy to see why. Each dish is a visual delight, titillating your senses even before the fi rst bite!

Much like their French counterparts, Lebanese cuisine is marked with a leisurely and enjoyable time spent over meals through varied conversations. There’s really no such thing as a quick meal here. The Lebanese believe in living king-size. With its distinct fl avours and lavish spreads, Lebanese cuisine is probably the most popular of all Middle eastern cuisines.

What makes both these cuisines stand out though, really, is the simplicity in dishing out their delectable fl avours, taking creativity in the kitchen to a diff erent level.

Thanks to our food consultants for this issue, Chef Sylvain Coulon, Head Chef at Pascal Tepper French Bakery, and Abdul Fattah of Al Hallab Restaurant for sharing their respective specialities in the French and Lebanese cuisines, you can now try these delicious recipes in the comfort of your kitchen.

TARTINE À LA DINDE (OPEN FACED TURKEY SANDWICH):Popular as quick bites or party starters, this dish comes highly recommended by the chef. And believe us when we say it tastes even better than it looks.

BROCHETTES DE THON AUX ASPERGES À L’AIL (TUNA SKEWERS WITH GARLIC ASPARAGUS): This could be classifi ed as a ‘modern day’ French dish. The lemon butter sauce adds a zesty, tangy fl avour to the Tuna fi sh. It’s best had with either Rye bread (English) or Seigle bread (French).

BOEUF BOURGUIGNON: Originating from the Bourgogne region of France, this dish is a traditional family meal and is

Not just eating,but a way of life ..

French & Lebanese cuisines.

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Issue Food Consultant:

FRENCH CUISINE

Chef Sylvain Coulon

Pascal Tepper French Bakery,

Dubai Media City, Dubai

Issue Food Consultant:

LEBANESE CUISINE

Abdul Fattah

Al Hallab Restaurant, Al Garhoud, Dubai

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often eaten at family get-togethers and Christmas meals. It tastes best with French baguette.

CRÊPE À LA BANANE CARAMÉLISÉE À LA GLACE AU CHOCOLAT (CARAMELIZED BANANA CRÊPE WITH CHOCOLATE ICE CREAM): Every year on February 2nd, the French celebrate La Fête de la Chandeleur—a day when everybody cooks crêpes. This dish originates from Brittany in France and is staple at French tables. With caramelized bananas and chocolate ice cream here, it makes the perfect end to any meal.

BABA GHANOUJ: An international favourite, this Lebanese dish is a classic. Served with Arabic bread, it provides the perfect start to any Lebanese meal.

KOUFTA: This could well be the main reason for the typically long meals among the people of Lebanon. It’s just so easy to lose track of time while you savour bits of these kebabs.

KHAROOF MAHSHI (ROASTED LAMB WITH ORIENTAL RICE): Arabian cuisine’s answer to the subcontinental Biryani, this delicacy fi nds its place in every Lebanese celebration. With an irresistible extravaganza of lamb, this rice dish is literally overhauled with nuts to add crunchiness to the meal.

RIZ BI HALLIB (RICE WITH MILK): Subtly fl avoured with orange blossom water, this Lebanese rice pudding, challenges you to stop once you’ve started. This dessert will make you wish you hadn’t stuff ed yourself with the main course already.

Tartine à la Dinde Brochettes de Thon aux Asperges à l’Ail Boeuf Bourguignon Crêpe à la Banane Caramélisée à la Glace au Chocolat Baba Ghanouj Koufta Kharoof Mahshi Riz Bi Hallib

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Food Photography: Alim Bolar

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Quick, easy and tasty as only a dish from the French could be.

Tartine à la Dinde(Open faced Turkey Sandwich)

Ingredients1 piece Ciabatta loaf bread, sliced to approx 1 inch thickness (Alternative : Any French bread)120 grams Smoked turkey ham1 Shallot (medium sized), thinly sliced3 Fresh button mushrooms, sliced2 sprigs Coriander leaves, chopped60 grams Gruyère cheese2 tbsp Béchamel sauce

For Side Salad3-4 leaves Romaine green leaf lettuce3-4 leaves Iceberg lettuceFew Slices of carrot and cucumber (optional)Few Cherry tomatoesVinaigrette dressing

MethodToast the sliced bread for 2 minutes in a preheated oven.Pour the Béchamel sauce on the bread.Place the turkey ham and fresh mushrooms alternately over it.Add the sliced shallots and grate the Gruyère cheese over it.Cook for 5 minutes in a preheated oven at 140˚C.Garnish with chopped coriander, and serve with an accompaniment of the side salad.

Side saladToss the lettuce, carrots, cucumber and cherry tomatoes together and add the vinaigrette dressing on top.

Note: The Tartine à la dinde can also be cut into pieces and served as starters at parties.

For convenience, it can be made a day in advance and reheated in the oven before serving.

Ciabatta bread, Béchamel sauce and Vinaigrette dressing are readily available at all major supermarkets.

Serves : 1Preparation Time: 10 minutesCooking Time: 10 minutesCategory: Appetizer

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Ingredients150 grams Fresh Tuna, cleaned and cut into equal cubes of 1 to 1½ inches1 tsp Cinnamon powder {TesTed wiTh shama Cinnamon Powder}}

½ tsp Black pepper, coarsely crushedSalt to taste6 tsp Olive oil1 tbsp Garlic butter (melted butter sauteed with 2 cloves finely chopped garlic for 30 seconds) 4 tbsp Lemon butter sauce*½ Capsicum (medium sized), finely chopped1 bunch Asparagus (small-sized)

MethodMarinate the tuna with olive oil, salt, pepper and cinamon powder, and set aside for minimum 30 minutes.In a pan, add oil and sauté the asparagus and capsicum separately and set aside.Place the tuna cubes in skewersPre heat oven at 140˚C, place the skewers and grill for approximately 2 minutes on each side or until well done.Serve with the sautéed asparagus and capsicum, garlic butter and lemon butter sauce as accompaniments.

Note: For best results, keep the Tuna marinated overnight in a refrigerator. Bring to room

temperature before cooking.

* As an alternative to the lemon butter sauce, even Balsamic sauce or Hollandaise sauce or

pepper sauce can be used. These sauces are readily available in most supermarkets.

Not steeped in tradition maybe, yet a French favourite among many.

Brochettes de Thon aux Asperges à l’Ail(Tuna Skewers with Garlic Asparagus)

Serves : 1Preparation Time: 40 minutesCooking Time: 10 minutesCategory: Main Course

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Ingredients150 grams Beef tenderloin, cut into 2 inch cubes1 Carrot (large sized), peeled and sliced2 Red onions (medium sized), sliced2 tbsp Unsalted butter2 ½ tbsp All purpose flour {TesTed wiTh al baker all PurPose flour}

3 tbsp Olive oil {TesTed wiTh rahma Virgin oliVe oil}

1 stalk Celery (large), chopped finelySalt to taste2 cups Water½ tsp Black pepper, coarsely crushed2 Potatoes (large sized), boiled and cut into large pieces1 sprig Fresh thyme6 cloves Garlic, chopped

For garnishCherry tomatoesRosemary

MethodIn a bowl, mix the butter and flour to make a soft fine paste. Keep aside.Heat a large pan and pour olive oil. Add carrots and sauté for 2 minutes. Remove the carrots from the pan and keep aside.In the same pan, add onions and celery. Sauté for 3 minutes. Add beef to this, along with garlic, salt and pepper. Mix this beef cubes mixture to the butter and flour paste., ensuring that each cube is coated well.In another pan cook the beef cubes, uncovered, for 4 minutes. Add 2 cups of water, cover and simmer for 1 hour.You will see that the flour mixture will begin to melt and blend with the beef and form a thick gravy.Remove from heat when meat is tender.Add the sautéed carrots and boiled potatoes to the gravy.Add fresh thyme, and allow the dish to absorb the flavour of thyme for 5 minutes and then garnish with rosemary and cherry tomatoes.Serve with French baguette.

From the region of Bourgogne, this beef delicacy is widely popular at family get-togethers and special occasions.

BoeufBourguignon

Serves: 2Preparation Time: 30 minsCooking Time: 1 hour 10 minsCategory: Main Course

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A crêpe, in itself can be a meal for many. This variant though has dessert written all over it.

Serves: 4 crêpesPreparation time: 1 hour 15 mins.Cooking time: 5 minutesCategory: Dessert

Chef’s Tip:For that extra flavour, sprinkle some butter and sugar under the crepe folds.

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Ingredients1 cup All purpose flour6 tsp Sugar1 tsp Salt (levelled spoon)1 cup Milk4 eggs {TesTed wiTh khaleej eggs}

1½ tbsp Unsalted, butter (melted)2 tsp Oil {TesTed wiTh noor sunflower oil}

3 Bananas, cut into slices 4 scoops Chocolate ice cream {TesTed wiTh london dairy double ChoColaTe}

Chocolate paste (optional)Raspberry or Apricot jam (optional)

MethodIn a bowl, mix together the flour, melted butter, eggs, salt and 4 teaspoons sugar.Once mixed thoroughly, add the milk, and whisk till a semi-liquid consistency is formed, ensuring no lumps remain in the batter.Cover and set aside for minumum 1 hour.Heat a flat-bottom pan on high flame till it becomes moderately hot.Add few drops of oil spreading it evenly with a kitchen tissue to ensure that the pan is well-greased.Using a ladle spoon drop the batter (¼ portion for each crêpe) onto the centre of pan, and immediately spread it fine and evenly by rotating the pan in a circular motion.When the edges turn golden brown, turn the crêpe over. (The crêpe should take about 30 seconds to cook on each side)Remove the crêpe from the pan, fold it as desired, and garnish with chocolate paste and/or jam.Serve with caramelized banana and ice cream scoop.

To caramelize bananaPlace banana slices onto a flat-bottom pan, and sprinkle sugar onto it. They will turn slightly golden in colour, which means they are caramelized.

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Crêpe à la Banane caramélisée à la Glace au Chocolat(Caramelized Banana Crepe with Chocolate ice cream)

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Ingredients2 Eggplant (big size - approx 1.5 kg)3 Tomatoes (medium size)1 Green bell pepper (big size)¼ cup Olive oil {TesTed wiTh Rahma ViRgin OliVe Oil}

¼ cup Lemon juice1½ tsp Salt

For garnishing1 Lemon, slicedParsley and Pomegranate seeds

MethodPierce the eggplant across each side with a knife or a sharp stick.Grill the eggplant on direct flame to get a smoked flavour, turning occasionally until soft and pulpy.When cool, remove the skin and place in a strainer to drain excess water for approximately 30 minutes.Chop tomatoes to fine cubes and place in a strainer to drain excess water.Chop green bell pepper to fine cubes.Place the eggplant on a chopping board, and chop fine, moving the knife from right to left in fast motion for around a minute.In a mixing bowl add all ingredients and mix well. Place in a serving bowl and serve cold .Garnish with lemon pieces, parsley and pomegranate seeds.

As delicious as it is simple to make.

Baba GhanoujServes: 8Preparation Time : 15 minutesCooking Time: 40 minutesCategory: Appetizer

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SuggestedComplements:Serve with Arabic bread

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Charcoal grilled treats that promise to delight every tastebud.

Koufta

Serves: 4Preparation Time: 30 minutesCooking Time: 30 minutesCategory: Main Course

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Ingredients1 kg Minced lamb meat (minced twice to have it fine)1 Red onion (big size), finely chopped½ cup Parsley, finely chopped {TesTed wiTh shama PaRsley}

1½ tsp Salt1 tbsp Mixed pepper *

For garnish:1 cup Parsley, chopped1½ tbsp Sumaak (Sumac)*1 Onion, sliced

MethodMix the koufta ingredients until sticky.divide into medium sized balls (approx. 40 grams each).On a barbeque stick, press the minced meat ball using wet hands. (Wet your hands by dipping them in water. This is to prevent it from sticking to your hands.)Place the kouftas on a charcoal grill, cooking for approximately 2 minutes on each side or until done.On a serving plate, place Arabic bread, place the koufta, and serve with parsley, sprinkled sumaak and onions.

*Mixed pepper is a mixture of cinnamon, white pepper, black pepper, red paprika, cloves,

sweet paprika and cardamom. Sumaak is a Mediterranean spice. Both of these are readily

available in supermarkets.

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Ingredients3 cups Long grain rice, washed and soaked for 30 minutes, and drained {TesTed wiTh shama lOng gRain Rice}

12 cups Water300 grams Minced meat (Beef / lamb)1.3 kgs Lamb leg or shoulder200 grams Ghee (Clarified butter)50 grams Almonds, roasted and sliced1 Carrot, sliced3 Red onions1 kg Yoghurt2 tbsp Mixed pepper*Salt as per taste

MethodLamb:Marinate the lamb with salt and ½ quantity mixed pepper for approximately 3 hours.Put in a deep oven dish, add carrots, 1 onion sliced, 100 grams ghee, and 6 cups of water.Cover with aluminium foil to ensure no steam escapes.Preheat oven at 250˚C and cook the lamb for 2 hours.Remove the cover and reduce to 120˚C, grilling it for 7 minutes.discard any remaining water.

Rice:Chop 2 onions finely.In a cooking pot, add the remaining ghee and chopped onions and fry till golden brown.Add the minced meat, salt and cook until dry.Add the remaining quantity of mixed pepper.Pour 6 cups of water and bring to boil.Add rice and bring to a boil. Reduce flame to low and cover with a tight lid and cook for 20 minutes, stirring occasionally.When the rice is ready, place in a serving dish, place the lamb on top of the rice and garnish with almonds or any nuts of your choice.Serve with fresh yoghurt.

*Mixed pepper is a mixture of cinnamon, white pepper, black pepper, red paprika, cloves, sweet

paprika and cardamom. This is readily available in supermarkets.

Let the celebrations begin!

Kharoof Mahshi(Roasted Lamb with Oriental Rice)

Serves : 8Preparation Time : 3 hours 30 minutesCooking Time: 2 hours 30 minutesCategory: Main Course

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A favourite among many for its light, airy and moderately sweet flavour.

Riz Bi Hallib(Rice with Milk)

Serves: 8Preparation Time: 10 minutesCooking Time: 40 minutesCategory: Dessert

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Ingredients2 cups Milk powder6 cups Water½ cup Rice¼ cup Sugar2 tbsp Orange blossom water2 tbsp Corn starch, dissolved in water to a thick paste

For garnishing50 grams Pistachio, slicedHoney as per taste

MethodWash the rice under running water.In a cooking pot add the rice and 2 cups of water,and cook the rice until soft. In another large cooking pot, add 4 cups of waterand bring to boil.Add sugar, stir for 2 to 3 minutes.Add milk powder, stirring continuously until boiling point.Reduce fl ame to low, add corn starch, keep stirring,add the cooked rice and stir until the mixture is sticky.Remove from fl ame.Add to serving bowl and let the mixture cool.Garnish with honey and pistachio.Serve cold.

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SuggestedComplements:Can be served withfresh fruits like sliced bananas, strawberries or kiwis.

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iSS

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l the Yin and Yangof Chinese

Foodthe Chinese Year this time is the year

of the dragon, which symbolises happiness, wealth and longevity.

here’s a look at the indisputably famous Chinese cuisine that

has made its mark on the global palette.

One of many things that sets Chinese cuisine apart from those of other regions, is that it is delicious, wholesome and it delicately assimilates the Taoist principles of yin and yang.

According to this concept, when opposites are set in balance, it creates create harmony. And this philosophy can be found at work not only in Chinese culture but also its cuisine, where fl avours are sublimely maintained.

Chinese cuisine is as celebratory as its ethnicity. This cuisine includes a variety of regional cooking styles that are each distinct due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of garlic and shallots over chilli and spices, while another may favour preparing seafood over other meats and fowl. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.

hoW to CooK ChiNeSe FAreThe key to cooking a good Chinese meal is to prepare well in advance. All the cutting and chopping should be done with time on your side. As the cutting of ingredients has a lot of

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importance in the fi nal presentation of the dish, it is imperative that cutting and chopping is done with dexterity.

It would be a revelation to most that there are 16 methods of cutting raw materials and 11 distinctive shapes in the Chinese repertoire. Once the ‘mise en place’ is over, the actual cooking hardly takes any time.

Usually Chinese food is cooked on very high fl ame. The most common method is stir-frying, using only a small amount of oil. It calls for a really hot fl ame that singes the outer covering keeping the inner juices as fl avourful as they can be. And though a little diffi cult to achieve, most people don’t mind giving it a try in kitchens with the common household gas fl ame. Other methods are steaming, deep-frying, red cooking and roasting.

In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. For eg. dim sums (meaning ‘touch your heart’), egg rolls and paper thin pancakes. Traditionally, chopsticks are used at the table. While cooking Chinese, remember that the traditional cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild - the yin with the yang.

Most Chinese food is cooked on very high flame. The most common method is stir-frying, using only a small amount of oil.

northern»the colder climes of north China are not suitable for cultivation of rice, which explains why breads and noodles are so evident in the meal. An imperial style dictates the food as well as the ambience which features red brocade, tasselled lanterns and lacquer furnishings. Peking Duck is the best known dish from this region

soUthern»Known for presenting lightly cooked meals, southern China’s Canton is its gateway to the West. Cosmopolitan infl uences are very apparent here, French being more dominant than others. Fresh produce - be it meat, poultry, fi sh, vegetables is key to the preparation of the cuisine in this region and ‘dim sums’ are their special indulgence.

eAst»Comprises slow red cooking, seafood and clear light soups. Soups are sometimes served more than once during the course of a meal. The food here has great dependence on soy sauce and sugar and overall have a red coloured presentation. There is a merging of international infl uences owing to Shanghai, a port city, being located here.

West» This region is very famous for Szechuan (spicy) and Hunan (sweet and sour) styles which add locally grown chillies to make the food spicy. The dishes are well seasoned, spiced and oily, a good example being the Deep Fried Chicken wrapped in paper. The famous Hot and Sour Soup is also prepared in Szechuan style, as are spicy tofu dishes.

VaRioUS StYleS oF Regional CooKing

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Vegetables and fruits like cabbage, squash, pears, grapes, and apples also feature in the cuisine. Citrus fruits, bamboo, chillies and mushrooms along with ginger, garlic, onions and brown peppercorns are popular seasonings.

For PeoPle With A SWeet toothThe Chinese indulge their sweet tooth with rice based snacks such as Moon Cakes, Red Bean Paste Pancakes and

Chilli lemon Stewed VegetableS with noodleS

IngredIents »2 Green chillies, sliced 2 stalks Lemon grass, chopped 1 tbsp Lemon juice3 tbsp Oil 7-8 Cauliflower florets, sliced finely 7-8 Fresh button mushrooms, sliced ¼ cup Corn niblets 1 Green capsicum (small), seeded, ½ inch pieces ½ Red capsicum (medium) seeded, ½ inch pieces ½ Yellow capsicum (medium), seeded ½ inch pieces ¼ cup Bean sprouts 2 Tomatoes (medium), 1 inch pieces ¼ cup Noodles, boiled 4 cups Vegetable stock 1 tsp Cornstarch, mixed in 1 tbsp waterSalt to taste5-6 Black peppercorns, crushed

Method »Heat one tbsp oil in a wok. Add noodles and sauté till lightly brown. Remove onto a serving dish and keep warm.Heat remaining oil in the wok. Add green chillies and lemon grass and sauté for a minute. Add cauliflower, mushrooms, corn niblets, green capsicum, red capsicum, yellow capsicum, bean sprouts and tomatoes, and stir.Add vegetable stock and mix. Bring the mixture to a boil. Add cornstarch mixed in water and stir. Cook till the mixture thickens slightly.Add salt, crushed black peppercorns and lemon juice, and mix gently.Pour over the noodles and serve hot.

IngredIents »400 gms Boneless chicken breasts, sliced thinly8 Spring onion bulbs10-12 French beans10-12 Garlic cloves2 tbsp Oil¼ Green capsicum (medium)Salt to tasteBlack pepper powder to taste2 tsp Soy sauce4 Pak choy20-25 Cashewnuts, roasted10-15 Fresh basil leaves1 tbsp Cornstarch3 Fresh red chillies

Method »Slice spring onion bulbs. Halve the French beans vertically and cut into big pieces. Crush garlic.Heat oil in a non stick wok; add garlic and spring onions and sauté.Chop green capsicum. Add beans to the wok along with chicken, capsicum, salt, pepper powder and soy sauce and stir.Tear pak choy and add and toss well.Add cashewnuts, a little water and basil leaves, and mix well.Mix cornstarch with 3 tbsp water. Slice red chillies diagonally and add along with cornstarch mixture. Cook till chicken is done.Serve hot with steaming hot noodles or rice.

gReen ChiCKen StiR FRY

Sun Cakes and Glutinous rice is used to prepare these. Their candies mostly use cane sugar, malt sugar, honey, nuts and fruit. Ice cream is a popular dessert, as are the jellies set with agar agar.

They usually serve their sweet food with tea, either along with or at the end of meals. Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea.

So go ahead and try out the recipes given below and enjoy a true Chinese feast!

>>>>>>>>>>>>>>>>>>>>>>>>>>- Article / Recipes : FOODFOOD - The International Food Channel

The Chinese usually serve their sweet food with tea, either along with or at the end of meals.

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Olive OilUse It For Better Health

”I firmly believe that if we cook

with olive oil, we can look forward

to a long and healthy life!” says

celebrity chef Sanjeev Kapoor.

Virgin olive oil is the oily juice of the olive fruit. It is obtained exclusively by mechanical or other physical procedures in conditions, particularly temperature, which do not cause its deterioration. The treatments involved are fruit washing, crushing, preparation of the olive mash or paste, separation of the solid and liquid phases, decanting and/or centrifuging and filtration.Oil quality is determined by many equally important factors during olive cultivation and the subsequent stages of harvesting, storage and processing.

Olive oil has existed for centuries and been primarily used in Mediterranean countries. The good health of the residents of this region is proof that aside from other factors, the use of

a good fat, such as olive oil is beneficial. More countries are showing an increased consumption of olive oil in everyday cooking, including the UK, USA, South America, Australia and also the Middle East.

For thousands of years, the olive branch has been used as a sign of peace and goodwill. This may be partly due to the fact that, in the early cultivation of olive, it took decades to bear fruit for harvest. So, it was believed that anyone who planted olive groves would live a long and peaceful life.

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TYPES OF OLIVE OILOlive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained by solvents or re-esterification processes and of any mixture with oils of other kinds. It is marketed according to the designations (names) and definitions listed below:Virgin Olive Oils : Virgin olive oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. They are graded according to their organoleptic and chemical characteristics into the following categories:1) ExTrA VIrgIn OLIVE OIL: Virgin olive oil with a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and the organoleptic characteristics specified for this category in the International Olive Council (IOC) trade standard.2) VIrgIn OLIVE OIL: Virgin olive oil with a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the organoleptic characteristics specified for this category in the IOC trade standard.3) OrdInAry VIrgIn OLIVE OIL: Virgin olive oil with a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the organoleptic characteristics specified for this category in the IOC trade standard.Refined Olive Oil: This is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. Its free acidity, expressed as oleic acid, may not be more than 0.3 g per 100 g.Olive Oil: This is a blend of refined olive oil and virgin olive oil fit for consumption as it is. It has a free acidity, expressed as oleic acid, of not more than 1 g per 100 g.Olive-Pomace Oil: This is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by

IngredIents »500 gms Spinach2 tbsp Olive oil1 Onion (medium-sized), finely chopped4 garlic cloves, crushed4 Tomatoes (large-sized), blanched, seeded and roughly choppedSalt to taste5-6 Black peppercorns, toasted and crushed½ cup grated mozzarella cheese½ cup grated processed cheese

Fresh lasagne1 cup refined flour1 tbsp Olive oil2 Egg yolks

WhIte sauce2 tbsp refined flour2 tbsp Butter2 cups MilkWhite pepper powder and salt to taste

garnIsh2 tbsp Fresh parsley, chopped

Method »Blanch the spinach and refresh under running water. drain in a colander and squeeze to remove excess water and chop coarsely.Heat the oil in a pan, add the onion and garlic and cook until the onion has softened slightly. Add spinach and cook till quite dry. Add the tomatoes and cook for about two minutes. Season with salt and crushed black peppercorns and set aside.Sift the flour and one fourth teaspoon salt together. Make a well in the centre and pour in the olive oil and mix into the flour. Add the egg yolks and knead into a moderately hard dough. Knead lightly for 5 to 10 minutes. Cover the dough with a damp cloth and set aside for 10 minutes. divide the dough into three parts and roll out on a floured board into twelve-inch squares. Cut each square into six-inch wide strips and cook in four cups of boiling salted water for three minutes. drain the strips and put in cold water and set aside.Preheat oven to 200°C/400°F.To make the white sauce melt the butter in a heavy bottomed pan and add the flour. Cook for two to three minutes on low heat till fragrant.Add the warm milk, whisking vigorously to prevent lumps from forming. Add the salt and white pepper powder and cook for four to five minutes till sauce thickens. Pass the sauce through a sieve.In a greased seven-inch square ovenproof dish, spread two to three tablespoons of white sauce at the bottom. Arrange layers of lasagna sheets and spinach mixture alternately, ending with pasta as the top layer.Pour remaining white sauce over the top layer of pasta and sprinkle the mozzarella cheese and the processed cheese. Bake for about twenty minutes or till pale gold on top.Cut into desired shapes and serve hot, garnished with parsley.

SPINACh ANd MOZZAReLLA LASAGNA

re-esterification processes and of any mixture with oils of other kinds. This is a blend of refined olive-pomace oil and virgin olive oils fit for

consumption as they are; in no case can it be called ‘olive oil’. It has a free acidity, expressed as oleic acid, of not more than 1 g per 100 g.

cheF’s tIp: to save tIMe and eFFort, buy ready Made lasagna sheets WhIch are easIly avaIlable.

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COOKING WITH OLIVE OILOlive oil’s mono saturated fat is known to reduce cholesterol and is extremely helpful in maintaining healthy blood lipid profiles. It has been associated with a reduction in cancer risk and is also used in treating insulin resistance and obesity. It is considered to be an anti-aging product as well!

When sautéing or frying, use either a combination olive oil (one that is simply a blend of extra virgin and regular olive oil) or a straight olive oil. Olive oil is excellent for deep-frying because it has a higher smoking point than virgin or extra virgin oils. When heated to the right temperature, without overheating, there is no substantial change in its structure and it retains its dietary properties really well because of the antioxidants it contains and its

high content of oleic acid. It has a high smoking point (210°C), well above the ideal temperature for frying food (180°C).

Another advantage of frying in olive oil is that a crust forms on the outside of the food that stops the oil from penetrating through and makes the food tastier. The oil must be hot, so that the food is sealed and does not soak up the oil. Also, there must be enough of it to make sure that the food is not burnt.

Food fried in olive oil contains less fat, which makes it recommendable for controlling obesity. Olive oil can, therefore, be considered the most suitable, lightest and tastiest fat for frying.>>>>>>>>>>>>>>>>>>>>>>>>>>

Sanjeev Kapoor

CAeSAR’S SALAd

IngredIents »2 Thick slices of bread1tbsp Oil2 cloves garlic, peeled and roughly crushed135 gms Iceberg lettuce100 gms Lollorosso lettuce5-6 Basil leaves100 gms Parmesan cheese, shaved or grated

For the dressIng2 Eggs1 tsp French mustard paste1 tsp Worcestershire sauce2 tbsp Extra virgin olive oil3-4 Black peppercorns, crushedSalt to taste

Method »Cut the bread slices into one inch pieces.Heat the oil in a pan and add the garlic. Add the bread cubes and sauté till slightly crisp and browned at the edges. remove and set aside.Wash and tear the lettuce leaves roughly and place in a large bowl. Tear basil leaves and add to the lettuce. Add the cheese shavings or grated cheese.Boil sufficient water in a pan, add eggs and boil them for two to three minutes only.Break the lightly boiled eggs into another bowl and whisk well. Add mustard paste, Worcestershire sauce, olive oil, salt and freshly crushed black peppercorns and whisk till well blended.Add the fried bread and toss lightly. Pour the dressing over the salad and toss lightly. Serve immediately.

IngredIents »2 Eggplants (medium-sized and long)2 Zucchinis (medium-sized)1 tbsp Olive oil2 Onions (medium-sized) sliced into rings4 tbsp Tomato puree4 garlic cloves, chopped2 green capsicums (medium- sized), cut into thin strips3 Tomatoes (medium-sized), blanched, peeled, seeded and chopped¼ tsp Coriander powderA pinch of Cinnamon powderA few basil leaves, shreddedWhite pepper powder and salt to taste

RATATOuILLe

Method »Halve the eggplants and zucchinis lengthways. Cut them again into thick slices.Place the eggplant in a colander and sprinkle with salt.Place a weighted plate on top and leave to drain for one hour.Heat the olive oil in a non-stick pan, add the onion and sauté over low heat until translucent. Stir in the tomato puree and cook over medium heat for three to four minutes, stirring occasionally.rinse the sliced eggplants and drain well. Add with the sliced zucchini to the pan.Add the garlic and capsicums and simmer for about five minutes.Add the tomatoes, coriander powder, cinnamon powder, basil, salt and white pepper powder. Stir once or twice and cook over medium heat for about ten minutes, stirring frequently.Adjust the seasoning and serve hot.

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The vibrant and colourful world of London Dairy is now open at Qanat Al Qasba in Sharjah. This London Dairy boutique offers guests a range of rich and creamy ice creams, and much more.

Here, you can enjoy mouth-watering treats ranging from irresistible ‘Hot and Cold Sundaes’, fine brownies, cakes to exclusive London Dairy shakes, smoothies and slush. The ice cream sticks are freshly crafted every few hours with almonds and pistachios, coated with milk, more pistachio, strawberry and dark chocolate. These delicacies are waiting to tantalise your palette. The comfortable and friendly ambience at this boutique also provides first-rate service with products that uniquely deliver a memorable experience.

For all you pasta lovers in UAE, here’s some good news. Allegro’s range of macaroni and spaghetti is now available in Dubai. This pasta is delightful in taste and has good nutritional value as well. It is made of 100 percent durum semolina, which is wheat-based pasta.

Well known celebrity chef Richard Sandoval showcased his culinary expertise at The Pearl, Qatar from 14th to 17th December, 2011. He hosted a special dinner from his personally selected menu, for invited guests and members of the public. He treated them to his expertise in Mexican food, which is his native cuisine.

As Chef and Owner of Richard Sandoval Restaurants, now a leading international restaurant group with more than 26 locations in New York City, Washington DC, Virginia, Denver, Las Vegas, Santa Monica, Snowmass Village, Mexico, Dubai and Qatar, Chef Sandoval maintains the reputation of his restaurants while identifying opportunities to bring Latin American flavours to larger and increasingly diverse audiences.

London dairy Cafe LaunChed at Sharjah’S Qanat aL QaSba

PaSta LoverS, here ComeS aLLegro

The Noodle House, the flagship brand of Jumeirah Restaurants, has been awarded Superbrand status for 2012 by the Superbrands Council.

The Noodle House currently has 21 outlets across eight countries. This year, Jumeirah Restaurants signed agreements to open The Noodle House in three more countries in 2012 – Russia, Lebanon and Bahrain. This expansion will see The Noodle House operational in a number of countries globally by this year end.

the noodLe houSe earnS SuPerbrand StatuS for 2012

CeLebrity Chef riChard SandovaL at the PearL in Qatar

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TidBiTs

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Fill your cupcakewells 1/2 to 2/3 full Any more and you will get a gooey mess. Any less and you will have to use extra frosting to make them look larger. Make it easy to remove

the cupcakes from your panEither use paper or foil wrappers or spray the individual wells with a nonstick spray. Don’t over mix your batter This will cause your cupcakes to be rather chewy instead of perfectly moist. Bring all ingredients to room temperature before mixing your cupcake batterThe items will then mix evenly.

By mixing cold items, you risk having a lumpy batter which might cause you to over mix your batter. Test for doneness after the minimum cooking timeCupcakes are done when a toothpick inserted in the centre comes out clean. Cupcakes are best eaten the same day they are madeUndecorated cupcakes can be frozen up to 3 months.

TIPS FOR PERFECT CUPCAKES

Cupcake The Truly

Small Wonder!

The proverb ‘Good things come in small packages’ is so very true when talking cupcakes! Yes, the goodness of a soft, spongy cake with icing, all rolled into a small package - cupcake is the

quintessential treat in the confectionery world. While it doesn’t seem to have a clear marker in history, it is defi nitely the little star of house-parties!

Simply put, the cupcake is a miniature cake: light in weight, sweet, and often covered with icing and decorations. Also known as ‘fairy cakes’ or ‘patty cakes’, the cupcake is said to have broken into the American culinary scene in the 19th century. The name ‘cup’ cake came to be so because its

wells 1/2 to 2/3 full Any more and you will get a gooey mess. Any less and you will have to use extra frosting to make them look larger.

Chef’sTips

Cupcakes have been around for a while but they seem to be such a rage now, especially among

adults! Having gone gourmet, bakeries all over are plating up playful, hip and glamorous

renditions of the sweet and small cupcake.Our verdict - cupcake craze is here to stay.

ingredients were measured in cups instead of the traditional method of weighing. Another possible explanation to the name’s origin is that these cakes were always baked in small containers, even tea cups.

‘PETITE’ CULINARY STAROne reason why the cupcake gained a lot of popularity back then, and still remains a favourite in the domestic kitchen, is that it is a time-saver. Preparation time for a cupcake is

have broken into the American culinary scene in the 19th century. The name ‘cup’ cake came to be so because its

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reduced by several factors - instead of ingredients being weighed, they can simply be measured; it doesn’t require large ovens; it gets cooked faster owing to its humble size. Another reason for its popularity? It is unbelievably easy to prepare! One doesn’t need to know how to cook to be able to make a delicious batch of yummy cupcakes for the whole family! In fact, noveau bakers are always encouraged to try their hand at a batch of cupcakes instead of a full-sized cake because of its easy baking method.

A basic cupcake would have these ingredients: fl our, milk, eggs, butter, baking powder, sugar, vanilla extract. They are subject to change depending on the fl avour and texture desired. Many choose to use some salt to give the cake a well-rounded taste.

INGREDIENTS»90 gms Unsalted butter½ cup Castor sugar2 Eggs1 cup Self raising fl our½ tsp Ground cinnamon½ tsp Mixed spice½ cup Grated carrot1 tbsp Walnuts, chopped1 tbsp Milk

For the icing1 ½ cups Unsalted butter1 ½ cups Icing sugar1 tbsp Honey½ cup Cream cheese

METHOD»Cream butter, sugar and spices. Add eggs slowly. Mix in grated carrot and walnuts, followed by fl our. Mix in milk in the end. Bake it at 180 degrees Centigrade for 16 to 18 minutes.

For the icing-cream butter, honey and icing sugar till light and fl uff y. Mix in cream cheese last. Spread evenly over cool cupcakes.

CARROT AND WALNUT CUPCAKES

Serves 12

INGREDIENTS»90 gms Unsalted butter½ cup Castor sugar2 Eggs1 cup Self raising fl our2 tbsp Natural yoghurt2 tbsp Strawberry jam

For the icing1 ½ cups Unsalted butter1 ¾ cups Icing sugar2 tbsp Strawberry jam12 pieces Fresh strawberries, slicedIcing sugar for dusting

METHOD»Cream butter and sugar.Add eggs slowly to this mixture, mix in fl our, followed by yoghurt and add strawberry jam in the end.Spoon into muffi n cup lined trays.Bake it at 180 degrees Centigrade for 16 to 18 minutes.

For the icing, cream butter andsugar till it is light and fl uff y.Add strawberry jam and mix.Spread evenly over cool cupcakes. Slice strawberries and place on top of the icing. Dust it with icing sugar just before serving.

STRAWBERRY CUPCAKES

Serves 12

ALL THE (CUPCAKE) COOLNESSIn the culinary world, cupcakes have become a pop culture trend of sorts because they have so much room for play, in terms of icing, frosting, decoration, ingredients, etc. One can use fruits, berries, nuts, chocolate chips and all sorts of fl avouring agents. You can also go exotic with vividly colourful frosting or stick to a basic white.

And the best part about cupcakes is that they’re enjoyed by one and all. Whether you have a birthday party for kids or simply inviting friends over for tea, people across the age-bar love cupcakes.

Cupcakes are fast becoming a fashion statement. Celebrity weddings and fi ve-star dinners are serving kitschy cupcakes to their A-list guests. The best part is, you can make these mini-treats right in your kitchen!

Fashion and food experts believe that one of the reasons for the cupcake craze is its size. In a world full of ‘carbophobics’ and those obsessed with size-zero, one wouldn’t feel so guilty about indulging in a few bite-sized cupcakes. So go on and treat yourself to a scrumptious cupcake, minus the guilt!>>>>>>>>>>>>>>>>>>>>>>>>>>- Ishita Bal/Viki Shah, Images & recipes courtesy: Kitsch Cupcakes

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CHOPPING BOARD

AL DENTE:An Italian phrase meaning ‘to the tooth’, it is used to describe pasta or other food that is cooked only until it off ers a slight resistance when bitten into, but which is not soft or overdone.

BRIE:This soft cheese has a white, downy rind and a pale, mildly fl avoured interior that is chalky when young, becoming increasingly runny as the cheese matures. It is made from cows’ whole milk, which makes it rich and creamy.

CHIPOTLE:A mild, dried chilli with a deep smoky

fl avour, it is commonly used in Mexican cooking and American south-west cooking. It’s frequently used in commercially produced chilli sauces.

DEMI-GLACE SAUCE:Demi-glace sauce is a rich brown sauce made from a reduction ofclear stock and is the basis for classic sauces such as Madeira, Diane and reform.

AGAR-AGAR:A vegetarian alternative to gelatin, agar-agar is the jelly that results from boiling several kinds of seaweed together. It is dried and sold in powder form, fl akes or bars.

You get a speeding ticket evenwhen you're parked.

You walk twenty miles on the treadmill before realising it is not plugged in.

You go to sleep just so you can wake up and smell the coff ee.

You have a picture of your coff ee mug on your coff ee mug.

You ride an exercisebike to work

You use coff ee fl avouredmouthwash.

You answer the door before people knock.

You just completed another sweater and you don't know how to knit.

Your eyes stay open whenyou sneeze.

You help your dogchase its tail.

QUOTE-UNQUOTE

“The four food groups are

Fast, Frozen Instant and Chocolate.”

HUMOUR

CONFUSED BY CERTAINCOOKING TERMS? WORRY NO MORE!

IN EVERY ISSUE, COOKERYPLUS WILL BRING YOU A GLOSSARY ON A FEW COMMONLY, AND SOME NOT-SO-COMMONLY, USED TERMS IN COOKING:

Glossary

Tips

Want to peel garlic cloves quickly? Simply microwave them for 10 seconds and its skin will start popping out immediately.

Is your microwave still smelling of the chicken you baked three days ago? To remove such unpleasant odours, place a bowl of warm water, in which used tea leaves have been added, in the oven overnight. You can also replace the tea leaves with vinegar.

If the cake that you baked sticks to the baking tray, set it on a wet cloth for fi ve minutes. The cake will slide off easily.

To bake potatoes faster, soak them in salt water for 20 minutes before baking.

Toast nuts, like walnuts or pecans, and cool them completely, before adding them to the cookie dough. This really brings out the fl avor of both the cookie and nuts.

Store fresh mushrooms in paper bags rather than plastic bags or trays, this stops them from becoming 'slimy'.

HandyKitchen

Tips & Tricks

TOP10 SIGNS THAT YOU'REDRINKING TOO MUCH COFFEE

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