Camel Milk Peppery Panna Cotta 

Ingredients

This panna cotta has a beautiful aroma, is delicate on the palate and is strangely light.

1000 ml of thickened cream

150grams of icing sugar

300ml of milk

1 pinch of salt

10grams of freshly ground pepper

1 vanilla bean / pod

6 sheets of gelatin,

30gr of lemon zest

Method

In a heavy bottomed pan add 800ml of thickened cream, the pepper, the vanilla bean sliced in half at length and the lemon zest that you have peeled off the lemon trying to avoid has much white as possible. Simmer until it has reduced by about a centimeter and lower the heat, in a small pot, warm the milk and then pour it over the gelatin, leave to soften. Whisk the icing sugar and the remaining cream to form soft peaks, add the gelatin and the milk to the mix on the stove and then fold in the whisked cream, strain with a sieve and remove all the beans from the vanilla and discard the rest. Pour into moulds and let sit for at least 3 hours.

 A Twist of Lime

Ingredients for 4 pax

Chicken                                                                                                                                                                                                                       4 large chicken thighs, skin on boneless                                                                                                                                                            salt / pepper / dry chilli (optional)

Curry Sauce                                                                                                                                                                                                                   10gr of fresh ginger
2 fresh red chillies
kaffir lime leaves
50gr of fresh coriander
4 cloves of garlic
1 small stalk of lemongrass
a small bunch of spring onions
corn oil
300ml of chicken stock
200gr of green peas                                                                                                                                                                                                   200gr of small diced potatoes                                                                                                                                                                                   100gr of cherry tomatoes cut in half
400ml of coconut milk
lime juice
soy sauce

Wokinslaw                                                                                                                                                                                                                           50gr of white radishes
50gr of red onion sliced thinly                                                                                                                                                                                     50gr of thinly sliced carrot                                                                                                                                                                                               50gr of red cabbage                                                                                                                                                                                                              10gr of coriander fresh                                                                                                                                                                                                      10gr of basil fresh                                                                                                                                                                                                                30gr of thinly sliced spring onion
1 fresh red chilli sliced thinly
15ml fresh lime juice
5ml sesame oil

Noodles                                                                                                                                                                                                                                  300gr of Rice noodles

Method

Crispy Chicken…..Place the chicken thighs in a large bowl and season well with coarse salt, pepper and a pinch of dry chilli (optional), add a little oil to a frying pan once hot, sear the chicken well on both sides, turn over every few minutes and apply a little force on it to get as crispy as possible, remove for the tray slice in equal parts and keep warm
Curry….. Place the peeled ginger with the chilli, kaffir lime leaves, most of the coriander the peeled cloves of garlic, lemongrass and spring onion and Pulse until you have a smooth paste, if it is dense add a drizzle of corn oil. Add the curry paste into a hot saucepan with a little oil and cook by stirring continuously for a few instances, once the aroma is intense add the chicken stock and cook for 5 to 7 minutes. Add the green peas. Turn up the heat under the saucepan.  Add the potatoes and cherry tomatoes, add the coconut milk, combine well. Bring to a gentle boil, check the seasoning add a dash of soya sauce and let thicken.                                                                                                                                                           Soaking the noodles…… place the noodles in a bowl deep enough to accommodate all without being too squashy, add a pinch of salt and sesame seed oil (optional) add 1 litre of boiling water and let soak for a few minutes……once they are soft, drain and place in 4 equal bowls,
Wokin Slaw….Place all the ingredients in a bowl and combine well without bruising too much, 
To Bowl up….Place some of the chicken slices on top of the noodles, add the curry sauce to cover top of the noodles but not the chicken, place a some of the Wokin slaw on top and serve at once …optional a good squeeze of lime………..

Wokin Vietnamese Chicken Salad

For 4 pax

For poaching the Chicken

Ingredients 

 400gr of chicken breast

2 cloves of garlic

10gr of ginger whole peeled

3gr of coriander seeds

1 carrot whole peeled

Salt / peppercorns /

For the salad

Ingredients

40gr of Bean sprouts

20gr of Mint leaf

60gr of fresh Tomato cut very thinly, seeds removed

5gr of fresh thinly sliced red Chili

10gr of fresh coriander

40gr of thinly sliced Celery

Dressing for the salad

 Ingredients

 30gr of Chili Red

20gr of fresh Coriander

10gr of fresh basil leaf / green or purple

10gr of garlic

50ml of fish sauce

120ml of red wine vinegar

30ml of lime juice

15gr of sugar

 Method

Place all the ingredients for poaching except the chicken in a small pot and bring to a gentle simmer, add the chicken and simmer for about 8 to 10 minutes, turn the heat off and let rest for about 5 minutes. Remove the chicken from the stock and let cool down. Once cooled slice the chicken very thinly.

For the dressing…… place all the ingredients in a large bowl and let the flavors infuse for a few hours. Strain and keep the aromatic vinaigrette

For the salad place the chicken and all the ingredients in a bowl dress with vinaigrette let marinate for a few minutes then serve by dividing in 4 equal serving bowls with fresh coriander, red chili, mint and basil

Curried Noodles…….delectably spicy……

Ingredients

Chicken

8 chicken thighs, skin on and bone in

salt / pepper / dry chilli (optional)

Curry Sauce

10gr of fresh ginger

2 fresh red chillies

kaffir lime leaves

50gr of fresh coriander

4 cloves of garlic

1 small stalk of lemongrass

a small bunch of spring onions

corn oil

300ml of chicken stock

200gr of green peas

200gr of small diced potatoes

100 cherry tomatoes cut in half

400ml of coconut milk

lime juice

soy sauce

Wokin Slaw

50gr of white radishes

50gr of red onion sliced thinly

50gr of thinly sliced carrot

50gr of red cabbage

10gr of coriander fresh

10gr of basil fresh

30gr of thinly sliced spring onion

1 fresh red chilli sliced thinly

15ml fresh lime juice 5ml

sesame oil

Noodles 

250g Rice noodles

Method

Crispy Chicken…..Place the chicken thighs in a large bowl and season well with coarse salt, pepper and a pinch of dry chilli (optional), add a little oil to a frying pan once hot, sear the chicken well on both sides, turn over every few minutes and apply a little force on it to get as crispy as possible, remove for the tray slice in equal parts and keep warm

Curry….. Place the peeled ginger with the chilli, kaffir lime leaves, most of the coriander the peeled cloves of garlic, lemongrass and spring onion and Pulse until you have a smooth paste, if it is dense add a drizzle of corn oil. Add the curry paste into a hot saucepan with a little oil and cook by stirring continuously for a few instances, once the aroma is intense add the chicken stock and cook for 5 to 7 minutes. Add the green peas. Turn up the heat under the saucepan. Add the potatoes and cherry tomatoes, add the coconut milk, combine well. Bring to a gentle boil, check the seasoning add a dash of soya sauce and let thicken.

Soaking the noodles…… place the noodles in a bowl deep enough to accommodate all without being too squashy, add a pinch of salt and sesame seed oil (optional) add 1 litre of boiling water and let soak for a few minutes……once they are soft, drain and place in 4 equal bowls,

Wokin Slaw….Place all the ingredients in a bowl and combine well without bruising too much, To Bowl up….Place some of the chicken slices on top of the noodles, add the curry sauce to cover top of the noodles but not the chicken, place a some of the Wokin slaw on top and serve at once …optional a good squeeze of lime………..

Savory Rosemary and Saffron Pancakes…………………

 Ingredients for 4 pax

 230gr whole-meal flour

120gr of gluten free flour

500ml of soya milk

5gr of rosemary fresh chopped finely

A few strands of Saffron soaked in the soya milk

3 tsp vegetable oil

Salt and pepper to taste

Oil for frying

 Method

Sieve the flours, salt and pepper into a bowl. Add the rosemary and gradually whisk in the saffron soya milk to make a smooth batter. Add the oil. Place in fridge for 30 minutes.

Using a small ladle Drop the desired amount of mixture into a frying pan containing hot oil, When one side is cooked, flip over and cook the other side.

Remove from pan and place on absorbent paper to rid of any excess oil

Grilled Mushrooms

Ingredients

200gr button mushrooms

200gr Portobello mushrooms

1 clove of garlic sliced thinly

30ml of olive oil

Salt and pepper to taste

 Method

Slice the Portobello, quarter the button mushrooms, season well with salt and pepper and drizzle with olive oil, toss with the garlic, let marinate for 1 hour. Place on a roasting tray and roast for 7 to 8 minutes in a moderate oven 170degrees Celsius

 Sweet Pepper Marmalade

Ingredients

40ml of olive oil or 20gr of vegan margarine                                                                                                                                                     

2 red peppers sliced thinly

2 green peppers sliced thinly

2 yellow peppers sliced thinly                                                                                                                                                                                

50gr of white onion diced small

2 garlic cloves, crushed                                                                                                                                                                                              

20gr of brown sugar

2gr of red chili

5gr of fresh Basil

5gr of fresh coriander

10gr of tomato puree

150ml of orange juice

salt & pepper

Method;

Place a large frying pan on the heat and once hot, Sautee the onion with the garlic until fragrant, add the bell peppers and cook for a further 3 to 4 minutes, add the chili, brown sugar and tomato puree and cook for a further one to two minutes, add the fresh herbs, season with salt and pepper, add the juice and simmer for about 10 minutes on low heat or until most of the liquid has been absorbed. Turn the heat off and let cool for a few minutes, place ½ of the pepper jam in a blender and pulse for a few instances or until smooth, remove from the blender and fold into the remaining chunky peppers.

Serve by placing a pancake on a plate, top with some roasted mushrooms and pepper jam, place another pancake on top and repeat step…stack as high as you wish.

 Buon Appetito

Cold Salad Buffet… fit for a King

A few months ago, after a torrid time in our Gard-Manger / Cold Kitchen a ray of sunshine finally broke through the darkest of clouds to enlighten our Culinary Voyage.

Nishantha with a surname that resembles the alphabet more than a surname in it’s self changed our way of presenting, delivering and most of all appreciating the raw not only in the quality of food but talent. His appreciation for knife handling and sculpting has some how carved a new decisive crater on our buffet. The elegance drawn from the majestic skins of fruit, chili and herbs engulf the eye before the eye moves on to something else….it mesomorizes you……

Delicate flavours are well balanced with the acidity of vinegars, rich extra virgin olive oil and Citrus, whilst the herbs give that pungent but at the same time sweetness that explodes in our mouth at every mouthfull

Daily creations on our Jigsaw Buffet………………………

Avocado, Roasted Peach and Peppery tomato soup

Ingredients for 4 pax

2 avocado – peeled, pitted and diced

5ml of lemon juice

5ml of lime juice

1 pinch of brown sugar

2 ripe peaches- washed, peeled and stoned

1 tablespoon chopped shallots

3 tablespoon olive oil

2 tomatoes cut in half

2 cups chicken stock

1 cup low fat cream

Salt

Freshly ground pepper to taste 

Puree the avocado and the juices in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool. Season the peaches with salt and pepper and place on a roasting tray, do the same with the tomatoes, drizzle with the brown sugar and bake for about 7 minutes in a moderate oven, bring the chicken stock and cream to a gentle simmer and turn off the heat. Let cool down completely. Remove the tomatoes and peaches from the oven let cool down and puree until smooth. In a large bowl, whisk together avocado with the creamy stock, the peaches and tomato puree and shallots until smooth. Stir in salt, pepper and adjust seasonings to taste. Chill for at least half an hour before serving. Garnish with roasted almonds and extra virgin olive oil

 What makes a good summer soup!!! It is all about the ingredients and how ripe they are, you could not possibly enjoy this soup unless the sweetness from the peaches, the mild acidity from the tomatoes, the sharpness of the fresh squeezed lemon and lime married well with the fragrant taste of avocado.

Welcome To Dubai during the Holy Month of Ramadan

Welcome to a celebration of the Muslim holiday of Ramadan. this celebration is observed by more than one billion Muslims around the world, Ramadan is a time for spiritual purification achieved through fasting, self-sacrifice and prayers. I am of Christian Belief and through the Holy Month of  Ramadan I fast like all muslims, it is a tradition that I started a number of years ago to show solidaraty to a group of wonderful chefs that were working under my leadership.

Celebrated during the ninth month of Islamic calendar, the fast is observed each day from sunrise to sunset. Fasting during Ramadan is one of the five Pillars of Islam. The Islamic belief that requires that Muslims perform five central duties in order to strengthen their faith. While Islam has two major sects, the Sunnis and the Shiites, all Muslims aim to realize these five pillars in their lifetime.

Ramadan concludes with a 3-day festival known as “Eid” or “Eid ul-Fitr,” which literally means “the feast of the breaking/to break the fast.” The holiday marks the end of Ramadan, the holy month of fasting and is a culmination of the month-long struggle towards a higher spiritual state.

Many Hotels lavishly adorn their Buffet with gifts from the land, dress tables with Brass Ornaments, Young and Old Chefs alike that are fasting rejoice through the gift of giving (serving ) the multitude of guests that greet you with their wonderful smiles as their time of sacrifice for the day will soon pass, their thirst will be quenched, the hunger will vanish upon the first date being the morsel of reward…………..

Ramadan at Movenpick Hotel Deira will be Celebrated from Sun Down to 9.00pm everyday

Our Menu will Feature

Ramadan Juices

Jalab, Kamarudine, Karkaday, Date Juice, Areek Sous, laban

ARABIC SWEETS, FRUITS AND DATES

Katayyef Walnut, Wardat Bel Kushtah, Namorah, MadloukaUm Ali (hot), Assorted international tarts and French pastry, Fresh cut fruitsDates, dried fruits

ARABIC AND CONTINENTAL SALADS, PICKLES AND CHEESE

Hummus, Mutabel, Tabouleh, Fattoush, Babaghanouj, Mixed Pickles, Cucumber with Yogurt, Vine Leaves, Mohammara, Shankleesh, Okra salad, Malfouf Salad
Beetroot, Labneh, Olives Salad, Rocca and Zatar Salad, Arabic Cheese, Mix Green Leaves, Greek Salad, Tomato Mozzarella, Seafood Salad

HOT MEZZEH

Kebbah, Sambousek, Spinach Fatayer, Grilled chicken wings with lemon and garlic

 SOUPS

Lentil soup, Cream of Tomato

LIVE COOKING

Mixed Grill

Shish Kabob

Iranian Kabobs

Lamb Kofta

Shish Taouk

ROTISSERIE / SHAWARMA

chicken shawarmah

with an array of condiments

MAIN COURSE

Dajaj Mograbia, Makloubeh Bel Lahm, Prawns Majbouse, Shish Burak (N), Potato Harrah (V), Butter Chicken Nan

 Ouzi Lamb Ouzi, Arabic Rice

Breads

 kaboos breads Indian hot breads, Saj

KIDS CORNER,

pasta, chicken, fish,

Alaa  Mustafa Showqi and Nizam Mawas………..

Sithu Tint Swe…….

I am delighted to tell this wonderful story of none other than our Chief Butcher Sithu. He has great Skills, a wonderful personality and an amazing smile, but in saying that  He has cut, shredded, minced, pounded and as far as I am concerned killed the English language as we used to know it.

He is the only person that can call an item in three different ways, He has his own vocabulary, his own grammar and on top of all that he is the one that is always right, because it is I that does not understand him……..go and figure!!!!!!!!!

SHA QUA NID PRASTTIC

The other day he ran to my office to place his daily order for the butchery like he does every other day and like every otherday I have to some how translate his know it all Myanmarese-English into what I can possibly deduct from it all and order. Any how he ran into my office and start to blabber out what he thought was the best impersonation  of poetic Justice……………..SHA QUA NID PRASTIIC, I deliberated for a moment or two and with a sense of please explain again what the hell you need he forcefully says again, SHA QUA NID PRASTIIC, at this stage my eye were watering and before i could possibly try to make sense of it and burst out laughing like you would not believe…….Then I composed my self and with a very jovial manner, I, again asked him what do you bloody want…….at this stage my chef de cuisine KUAN walked in and my light bulb all of sudden lit up as I knew half of the sentence as SHA QUA actually ment Chef Kuan !!!!!!!!!!! but what di prastiic mean, so i decide to ask Kuan what did he order from the butchery that was not in……………..he says……….. wait for it……..Chef I asked Sithu to get me some CRAB STICKS………..Can you possibly imagine what I go through with this guy………….but I tell you what, I never laugh as much as I laugh when he is around……………………….

MAA CI FACCUP

It takes a lot to stand there and absorb everything he says because the confusion is not only in your head where the little mouse is trying to work out exactly where this so called English comes from, what it spells and where it is supposed to go………….but it throws you off  completely in the wrong direction…………any how a few weeks back, Sithu got in to work and with the cheekiest grin on his face he tells me……….CHE, MAA CI FACCUP, what Mercy FACCUP now, I replied……….Che Yu alais Jok wid mi………Yes Sithu I always joke with you………..Any how he persisted to carry on about this CHE, MAA CI FACCUP……..Okay I replied….. he left me for about 5 minutes and then returns with the newspaper………..SII CHE MAA CI FACCUP……….yes you twisted bloody turnip I said, I know, MANCHESTER CITY WON THE F.A. CUP