Recipe: wild mushroom & black winter truffle risotto by Enrico Paiola
Try this indulgent dish by The Hidden Hog’s executive chef Enrico Paiola at home. Serves 1 INGREDIENTS 70g arborio rice 80g while mushroom mix 35g butter 25g Grana Padano 10ml white wine 1 no carrot, chopped 1 no white onion, chopped 1 no celery stick, chopped 1 no garlic clove, chopped 10g shallot, chopped 5g black winter truffle 5ml truffle oil 10ml extra virgin olive oil 5g parsley Salt & black pepper, to taste METHOD Prepare vegetable stock with 1 litre of water, carrots, onion, celery, cut into big pieces. Clean mushrooms and cut into small pieces. Heat the pan with extra virgin olive oil, garlic and shallots and sauté for couple of minutes. Add mushrooms and cook 3 minutes. Remove it and keep It aside. In another pan put some extra virgin olive oil and sprinkle the rice. Leave It for 1 minute until It looks transparent. Add vegetable stock in small quantities to the rice over medium to high heat, till it is ready. After 13 to 14 minutes the rice will be ready. Remove from heat. Add Grana Padano cheese, butter, salt, pepper, parsley and truffle oil. Mix gently for 1 minute. Plate in your favourite dish and shave the black truffle on the top. Buon Appetito!
Recipe: chicken cafreal by chef Himanshu Saini
Chef Himanshu Saini is the creative mastermind behind Dubai’s leading modern Indian restaurant, Tresind and Tresind Studio. Here, he shares one of his latest creations INGREDIENTS 700g coriander 30 coriander seeds 7g black pepper whole 3g green cardamom whole 5g star anise 5g fennel seeds 10g cumin seeds whole 3g cloves 3g cinnamon stick 10g ginger 20g garlic cloves, peeled 1 onion whole, small 500ml white vinegar 10g white sugar refined 30ml refined oil 15g tomato ketchup 15g cream 250g ghee For the cafreal 160g chicken juliennes, raw 80g onion juliennes 80g green capsicum juliennes 20g fresh coriander leaves 10 shisho leaves 80g tempura flour 60-80ml (depending on thickness of batter required) water 20g corn flour 40g smoky aioli METHOD Soak all ingredients for the base in vinegar for over an hour. Once soaked, grind it to a fine paste. Retain the remaining vinegar Take the chicken juliennes and deep fry them till it is cooked from the outside, drain the oil and keep aside. Add spoonful of oil and sauté onion juliennes as well as the capsicum juliennes till soft. Drain the oil and keep aside. In a medium pan, add oil and allow to heat. Once the oil is hot, add the cafreal base and allow to cook. Once cooked, finish it off with the tomato ketchup, cream and fresh coriander leaves. Add the fried chicken juliennes, onion juliennes as well as the green capsicum juliennes and toss. Allow the chicken to cook throughout, approximately 2-3 minutes, check seasoning. For the shiso leaf, make a batter using the tempura flour and water. Whisk it well and pass through a fine strainer to get rid of all the lumps. Take 4 leaves and dust them with corn flour, shake off the excess corn flour. Dip the leaves into a batter and deep fry in ghee till crispy. From the remaining shiso leaf, take a ring cutter and cut roundels from the leaves and put into ice cold water to retain its freshness. For plating of the dish, take a plate and place a crisp tempura fried shiso leaf on it. Take a spoon and spoon out some of the cooked chicken mixture in to the leaf. Make a spiral of the smoky aioli on top of the mixture and place 3 shiso roundels on top of the smoky aioli. Garnish with edible flowers.
Recipe: Smoked Out Stocks cocktail by Raven Rudolph
Overseeing three venues at the prestigious Waldorf Astoria Dubai International Financial Centre in Dubai, Raven Rudolph is the Bars Manager for Bull and Bear, St. Trop & Peacock Alley. Here is Raven’s signature cocktail recipe to try at home. Smoked Out Stocks – a twist on the Negroni INGREDIENTS 25ml Mezcal 30ml Aperol 15ml Cynar (Artichoke Liquor) 5ml Fernet Branca 5ml Sugar Syrup 2 dash Lemon bitters METHOD Stirred and served over a big cube of ice Garnished with flamed orange zest
Recipe: Persian lamb shank
Palazzo Versace Dubai’s executive chef Mansour Memarian offers kitchen inspiration for cooking at home with his Persian lamb shank recipe served at Enigma. Persian lamb shank Serves 4 For the lamb shank 2kg lamb shank (approx.. 4 pieces) 200g onion 20g garlic, crushed 200g tomato, wedges 150g carrots, chunks 150g celery, chunks 4lt water 50g adviye powder (see recipe below) 40g salt 8g black pepper 80g vegetable oil 100g spring onion For the adviye powder (mixed spice) 150g coriander 150g cumin seeds 30g cinnamon stick 10g cloves 5g star anise 5g bay leaves 30g green cardamom, whole 10g nutmeg powder 100g turmeric powder METHOD Firstly, to make the adviye powder, mix all the whole spices except turmeric and nutmeg powder and roast in 160 degrees for 10 minutes. While roasted spices are still warm, blend them all together until powdered. Sift through with fine strainer. Lastly, mix together with turmeric and nutmeg powder. Season the lamb shank with salt and pepper. Heat the pan, put half of the vegetable oil and sear the lamb shank (all sides). On the other pot, sauté all the vegetables with the remaining oil until caramelized. Add tomato paste and adviye powder. Keep cooking in low flame for 4 minutes. Add water and salt into the pot, let it boil until the sauce gets a medium thick consistency. In a deep oven container, place lamb shanks and pour the vegetable sauce over. Cover the container with aluminum foil and cook in steam oven 100 degrees for 7-8 hours. Serve with roasted tomato, spring onion and white onion.