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Spanish and Emirati Recipes Pies - Who Can Resist One? The Sweet Saga of Dates Chopping Board

Vol 1 | Issue 3A FourPlus Publication

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C A P T U R I N G E V E R Y 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

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tê "Food must excite the senses" — Chef Denis Martin shares his culinary secrets.

SPECIALRecipes for

kids by Chef SanjeevKapoor

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In this issue Vol 1 | Issue 3

Art on a PlatePRECISION AND ELABORATE CEREMONY ARE THE HALLMARKS OF JAPANESE CUISINE.

“Food must excite the senses”

MEET CHEF DENIS MARTIN WHO WANTS TO POPULARISE ‘MOLECULAR GASTRONOMY’

IN THE CULINARY WORLD.

FOOD STUFF PAGE 44 TIDBITS PAGE 47 FOOD FOR THOUGHT PAGE 48 CHOPPING BOARD PAGE 50

6PAG

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Issue Special

Little Wonders

in the Kitchen

LEARN HOW COOKING FOR, AND

WITH, KIDS CAN BE A FUN ACTIVITY.

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Spanish and Emirati Recipes Pies - Who Can Resist One? The Sweet Saga of Dates Chopping Board

Vol 1 | Issue 3A FourPlus Publication

ARABIC EDITIONALSO AVAILABLE

C A P T U R I N G E V E R Y 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

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tê "Food must excite the senses" — Chef Denis Martin shares his culinary secrets.

SPECIALRecipes for

kids by Chef SanjeevKapoor

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COOKERYPLUSHAVE A GREAT

ORIGINAL RECIPETO SHARE?

Gambas Al AjilloPaella De Marisco

Pollo Al ChilindrónCrema Catalana

MuhallaSamak KoftaFogat DiyayAl Batheeth

Recipe Corner SPANISH AND EMIRATI RECIPES

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EDITORIAL

SIRAJ BOLARCHIEF EXECUTIVE OFFICER

MAHBOBA BAQER HUSSAINEDITOR IN CHIEF

ALIM BOLAREDITORIAL DIRECTOR

VINITA BHATIAGROUP EDITOR

SANJEEV KAPOOR,

SALLY PROSSER, SARAH WALTONEDITORIAL CONTRIBUTION

RITA D’SOUZAEDITORIAL CONSULTANT

MARTA YANCIFOOD CONSULTANT

MARKETING

JASBIR BOLARMARKETING DIRECTOR

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HENA MEERZA BOLARBUSINESS DEVELOPMENT

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ACKNOWLEDGEMENTS

CHEF MARIANO ANDRÉS, MANAGER,

SEVILLE’S, WAFI SPANISH RECIPES

CHEF PATRICK, EXECUTIVE CHEF,

BEACH ROTANA HOTEL, ABU DHABIFRENCH RECIPES TRANSLATION

MARTA YANCIEMIRATI RECIPES FOOD STYLING

JASMINE BOLAR, KAIZEEN BOLAR FOR COORDINATION IN ‘RECIPE CORNER’

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CookeryPlus is published byFourPlus Advertising LLC, Dubai and

printed at United Print & Publishing, Abu DhabiVol.1 Issue: 3 | Apr-Jun 2012

French author Anthelme Brillat-Savarin once said that the discovery of a new dish does more for the happiness of mankind than the discovery of a star. We agree, and know how people who love to cook get excited to unearth a new recipe.

That’s one reason why CookeryPlus provides you with a wide range of recipes that’s been tried and tested by our expert chefs.

This issue, we unravel the mystique of Japanese cuisine, where every meal’s preparation amd presentation is an artistic creation in itself. In ‘Tête à Tête’ Chef Denis Martin, who has 2 Michelin stars to his credit, talks about molecular gastronomy and how he loves to create delicious morsels that tantalize a diner’s taste buds.

In our ‘Recipe Corner’ section, Marta Yanci takes us on a journey through Spanish and Emirati recipes, which have a rich culinary heritage, in her own inimitable style. Cooking with kids can be fun and enlightening, and celebrity chef Sanjeev Kapoor shows us how to get them interested in cooking, with some recipes where they can even help out! And if you, like everyone else, are a pie lover, then you will surely enjoy our ‘Food Stuff ’ column, which takes you on a culinary trip to the world of pies.

And that’s not all... there’s an article on dates and the regular sections like ‘Tidbits’ and ‘Chopping Board’ that we are sure you would love to read.

So read on to 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

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

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‘Art on a plate’ is what best describes Japanese food. Each dish is picture perfect: vibrant bursts of colour alongside quieter hues; clean-cut geometric shapes – whorls, squares and

rectangles – arranged with precision on gleaming lacquered plates. And oh, the textures – sticky, silky, crisp and crunchy – with salty, punchy fl avours, which though hard to capture on a canvas, are a delight to the senses.

So much minimalist perfection can be intimidating to those of us who are of the meat and potatoes, or rice and curry kind.

The ceremony and etiquette that surrounds a Japanese meal can also be daunting. There is almost a reverential solemnity, an air of calm and seriousness of purpose that surrounds it, where eating is not just the assuaging of hunger, but a ritual and celebration. Originating in the Chinese banquet-style of dining, Japanese dining etiquette is based on the formal dining customs of Samurai warriors, as typifi ed in the traditional kaiseki meal, or fi rst tea ceremony of the year.

rt on a plate’ is what best describes Japanese food. Each dish is picture perfect: vibrant bursts

Art on a Plate Art on Art on

Japan’s Gift to World

Cuisine

MIND YOUR MANNERSMany Japanese restaurants are modelled on a traditional Japanese dining room. The dining table is a low rectangular table (zen), surrounded by zabuton or large fl at cushions placed on tatami mats, on which diners are expected to kneel or sit with legs to one side (women) or sit cross-legged (men), naturally with their shoes off . Guests are welcomed with scented hot towels or oshibori to freshen their hands.

Food is served in individual lacquer or china bowls, or plates of varying shapes suited to the dish, sometimes arranged all together on individual trays. Spoons or other cutlery have no place at a Japanese table; chopsticks are the traditional implements, with perhaps a fl at wooden spatula for serving rice.

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Precision and elaborate ceremony are the hallmarks of Japanese cuisine. There’s a place for everything and everything has to be in its place.

However, spoons may be provided for certain dishes like chawan mushi (savoury egg custard).

Eating with chopsticks has rules of etiquette, which a guest is expected to follow. Every guest is provided with his or her own wooden or lacquer chopsticks, and a small stand to rest the chopsticks when not in use. Although based on Chinese chopsticks, Japanese ones are more pointed and tapering at the ends.

THE TABLE IS LAIDA traditional Japanese meal consists of a bowl of steamed rice a bowl of misoor soup, and three or four side dishes or ozaku, which can be of chicken, meat, fi sh or vegetable, each cooked in a diff erent style. Individual servings are arranged in front of each guest. Pickled vegetables or tsukemono are served on the side.

It is customary for a guest to compliment the hostess for the beautiful presentation of the meal before eating. And there is much to praise, as a Japanese meal is always a work of art. There is artistry in the preparation and arrangement of each dish, with a variety of garnishes,

rICe» gohan or MeshI: Plain steamed rice served in a bowl.» oKaWa: Glutinous or sticky rice, also used to make mochi, sweet rice

cakes.» onIgrI: Rice balls with savoury fi llings of fi sh or pickled fruit, wrapped

in seaweed - the original Japanese ‘sandwich’.» KaMaMeshI: Traditional dish of rice and vegetables and/or chicken or

seafood, cooked in an iron pot.» ZosUI: Stewed rice and vegetables or meat» doMBUrI: Steamed rice in a bowl with various toppings.noodLes» soBa: Thin brown buckwheat noodles in a steaming bowl of meat or

vegetable broth.» YaKI soBa: Fried soba noodles.» Udon: Thick white wheat noodles usually in a broth or sauce.» raMen: Yellow noodles served in a broth.sUshI» nIgrI-ZUshI: Vinegar-fl avoured rice (sushi rice) topped with fi sh sashimi.» MaKI-ZUshI: Sushi rice and vegetables or fi sh rolled in seaweed (nori).» teMaKI: Nori cones fi lled with sushi rice, fi sh and vegetables.» ChIrashI: A bowl of sushi rice topped with fresh ingredients.

What YoU read and What YoU get

JAPANESE MENU-TIAE

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SOUP-ER BOWLSRice is the most important food in Japan, its status reflected in its name in Japanese – gohan or honourable food. Noodles are next in terms of importance. The traditional noodle is the thin soba or buckwheat noodle, which is eaten in a broth with vegetables, seafood or chicken. Japanese soups and broths that accompany both rice and noodles, are based on dashi, which is a clear flavourful stock made from boiling a number of ingredients including dried fish, kelp (seaweed) and shiitake mushrooms.

Fresh fruit and vegetables are an integral part of a Japanese meal, but sea plants have been a unique feature since ancient times. Nutrient-rich kelp is used to flavour broths and seaweed is dried into sheets (nori ) that are used to make sushi.

SO FAR, SOY GOODJapanese food would not be what it is without the soya bean, which was introduced to Japan by the Chinese. Soy bean curd, or tofu, soy sauce or shoyu are indispensable in Japanese cuisine. In addition to soy there are some keynote flavours provided by rice vinegar (su), horseradish (wasabi) and umami seasoning, which is actually monosodium glutamate.

Dried foods are another key feature, adding their unique flavour to dishes. Dried mushrooms such as shiitake are used extensively even in cooking vegetables, while as mentioned above,

table, while sukiyaki and shabu shabu are examples of steam boat cooking.

Surrounded as the country is by the sea, it is no wonder that fish plays a stellar role in a meal. The fish is so fresh that there is no ‘fishy’ smell or taste, just the clean flavours of the sea. “Eat it raw first of all, then grill it, and boil it as the last resort”, is a popular Japanese saying.

Think sashimi – those magical mouthfuls of thinly sliced raw fish, dipped in a soy-based sauce, with a hint of wasabi and a translucent pink slash of pickled ginger! And sushi – rolled up spirals or tiny logs of rice soused in shari (a mixture of vinegar, sugar and salt) encircling or topped with raw or barely cooked vegetables and seafood (neta). What began as a way of preserving fish encased in a cocoon of rice, has now become a popular snack, with the proliferation of sushi bars, especially those equipped with kaiten zushi (a sushi train or conveyor belt).

colours and combination of flavours and textures. A fine sense of balance is achieved with all the five tastes: sweet, spicy, salty, bitter and sour; and five colours: yellow, black, white, green, and red, represented at a meal.

FRESH FOOD FASTFreshness, seasonality and elegance are the hallmarks of a Japanese meal. The philosophy behind Japanese cooking is to retain the natural tastes of food with a minimum of artificial processes. And this is reflected not only in the ingredients, but in the methods of cooking.

For the most part, Japanese food is light – mostly steamed or cooked in light broths, or grilled.

The Japanese have thus perfected the art of cooking at the table. This ensures that the freshest ingredients are cooked before a guest and served at once. Teppanyaki or teriyaki are grilled at the

Sushi began as a way of preserving fish encased in a cocoon of rice, and has now become a popular snack.

» IngredIents6 slices beef fillet steak6 tablespoons soy sauce1/2 teaspoon garlic, crushed1 teaspoon finely grated fresh ginger1 teaspoon sugar2 tablespoons oil4 tablespoons water or dashi (stock)1 teaspoon cornflour

to garnIshSliced spring onions and sesame

» MethodMarinate the beef slices in a mixture of soy sauce, garlic, ginger and sugar for at least 30 minutes.Heat the oil in a griddle pan or grill, till quite hot. Place the steaks, reserving the marinade, on pan or grill and cook for 1 minute on high heat. Turn the fillets over and cook the other side till brown. Lower the heat, and cook till tender. In a pan, add the water to the reserved marinade and stir in the cornflour. Taste, and if necessary, add a little more soy sauce, ginger and sugar to taste. Cook till the sauce thickens; pour over the meat.Slice the steaks into thin pieces and assemble again in their original shape on the serving plate. Garnish with sliced spring onions and sesame. The steaks can also be served on a bed of rice.

GYUNIKU TERIYAKI(Grilled Marinated Beef)

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dried sea weed and fi sh fl akes are essential ingredients in the ubiquitous dashi or soup stock.

Every meal is accompanied by a bowl or small cup of green tea or sencha. The famous Japanese tea ceremony with geishas dressed in kimonos performing the elaborate rituals with practiced grace and perfection is symbolic of the Japanese reverence for their meals. A unique iced barley tea or mugicha is another favourite beverage.

Japanese sweets or wagashi include candied dried fruit and dishes like mochi or sweet sticky rice cakes and kakigori (shaved ice with fruity syrup toppings) and manju – sticky rice with a sweet bean fi lling. Milk-based desserts and puddings are not common as milk itself does not play a big role in a Japanese diet.

THEY CAME, THEY COOKED,THEY CONQUEREDWhile Japanese cuisine is a product of its geography and climate, history has

also played a role in its evolution. Many centuries ago, the Chinese introduced tea, chopsticks, wheat and rice to the country, while the Portuguese who began trading with Japan in the sixtheenth century, are believed to have introduced the concept of deep-frying – kroketts (croquettes) and tempura– a corruption of tempero or spices in Portuguese are examples, and the art of baking – sweet stuff ed pan (from Portuguese pão or bread), and kasuteraor sponge cake are popular Japanese confections. Today, globalization is responsible for the popularity of several dishes and eating habits that are far from traditional. Curry-Rice, for example, a Japanese version of the Indian staple, is a popular dish on restaurant menus.

The various foreign infl uences apart, traditional Japanese cuisine is one of the healthiest cuisines in the world. With its emphasis on vegetables, soya, rice and fi sh and low-fat methods of cooking, Japanese food is very low in cholesterol, fat, and overall calories, and very high in fi bre. Add to that the

» IngredIents2 small green cucumbers, peeled3 tablespoons white vinegar1 tablespoon water¾ teaspoon grated fresh ginger2-3 teaspoons sugar1/2 teaspoon salt

» MethodCut the cucumbers in half lengthwise and scoop out the seeds. Cut across into thin slices.In a bowl, mix together the vinegar, water, ginger, sugar and salt. Stir till the sugar dissolves.Pour over the cucumber slices and toss to mix. Adjust the fl avours.Leave to marinate for at least 1 hour before serving as a side dish.

SUNOMONO (Cucumbers In Vinegar)

copious amounts of green tea the Japanese consume, and the cuisine becomes a recipe for good health.>>>>>>>>>>>>>>>>>>>>>>>>>>

Rita D’Souza

DOS» Place the chopsticks with

the tips resting on the rest (hashioki), the points facing to your left.

» Pick up the chopsticks with the right hand and then steady them with your left hand to get a proper grip.

» Hold the chopsticks towards the top end and not in the middle or in the bottom third.

» When not in use, rest the chopsticks on the hashioki.

CHOPSTICKS RULE! DON’TS

» Do not hold the chopsticks in yourfi st – it is considered rude and threatening.

» Do not use chopsticks to move dishes or utensils around.

» Do not pick up a dish with the same hand that is holding the chopsticks.

» Do not wave your chopsticks in the air or point them at people, while talking.

» Do not use the chopsticks to sort through the food to pick out a choice piece of food.

» Do not pierce a piece of food with the points of the chopsticks.

» Do not lick the points of the chopsticks.» Do not leave your chopsticks sticking out

of the rice – they resemble incense sticks that are used at funerals.

» Do not pass food from your chopsticks to another’s.

» Do not use chopsticks to help yourself to food from another’s bowl or plate.

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» METHODBEETROOT JELLYMix beet juice with agar agar. Heat it to 80°C/176°F with the Thai chilli pepper and a little salt. Strain through a fi ne sieve and pour into a 2cm deep container and let it set in the refrigerator.Place some baking paper in a non-stick frying pan. Heat the pan and place mackerel fi llets on the paper and cook till partially cooked, leaving them slightly raw.

TO SERVECut the beetroot jelly into small cubes. Arrange them on a serving plate. Place the mackerel fi llets on top.Garnish with fried onion rings, puréed lemon preserve and chive blossoms.Drizzle with argan oil and serve.


MAQUEREAU ET BETTERAVES ROUGES (MACKEREL AND RED BEETROOT)

» INGREDIENTS400ml (14 fl oz) red beetroot juice2g (0.1 oz) agar agar½ Thai fresh hot chilli pepper8 fresh mackerel fi llets 20 onion rings1 teaspoon puréed lemon preserve16 chive blossoms50ml (1.7 fl oz) of argan oil

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>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Chef Denis Martin, a prominent representative of avante-garde cuisine, is on a mission to popularise the concept of ‘molecular gastronomy’. Yes, you heard right! It is also referred to as

molecular cuisine and we assure you it is not something that’s created in test tubes in a laboratory. These delicious morsels are prepared using techniques that conservative cooks might be sceptical about. But if you spend a few minutes with Chef Denis Martin, we are sure you will be dying to try out a few of his signature dishes.

We must confess to expecting a ‘know-it-all’ attitude from this chef, given his 41 years of culinary experience and 2 Michelin stars. But Chef Denis Martin surprised us with his candid statement, “If I said I know a lot, I would be an idiot! I wake up every day with the thought of learning and experimenting more!”

One of the signature dishes he serves at his restaurant is called ‘Nothing’. The customer is served an empty plate and spoon and then from an empty jar, ‘Nothing’ is poured onto the plate. So now with ‘Nothing’ on his plate the guest is asked to taste ‘Nothing’ with a spoon. The guest uses the spoon to taste it and believe it or not, his mouth is fi lled with the tastes of stock made from cucumber and dill! Unbelievable? This is just one of his signature dishes and


there’s a whole lot else that you can experience from the kitchen of Chef Denis Martin.

“So what is molecular cuisine?” we ask him and he responds with a question, “What is traditional cuisine?”

“Well, what we’ve grown up on... what our mother cooked for us,” we respond.

“Does your mother cook the same

Chef Denis Martin recently participated in Gourmet Abu Dhabi 2012, a 3-day gourmet festival organised by Beach Rotana, where he cooked a ‘Cheese Dinner’ for select diners.

One of the signature dishes that Denis Martin serves at his restaurant is called ‘Nothing’.

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He goes on to explain how our olfactory senses (sense of smell) are actually responsible for 90 per cent of how we taste food and then he gets us interested in an experiment that he says helps people understand this.

Take a spoon of sugar and mix a little cinnamon powder in it and then hold your nose with your fingers so that you can’t smell anything. Now put the sugar with the cinnamon powder into your mouth and you will taste only the sugar. Then suddenly let go of your nose and the explosion of the taste of cinnamon that fills one’s mouth is an experience that one must go through to get an understanding of how taste actually works. By this time, we were all eager to try this out ourselves, but we wanted to know more about the chef himself.

So how does Denis Martin’s kitchen feel? He likes his kitchen to have a sense of humour and considers it a sin to serve people in a boring environment. According to him, food is like music and must be enjoyed. He considers his restaurant to be a place where lovers of food come to have an experience that is unique and exciting. “Like music, food must be exciting. It must get people involved. If you listen to music, the experience must move you. Similarly, if you are eating at my restaurant, I have to ensure it excites you,” he says.

And excite you, he will. Some of his dishes from the 27-course dinner he serves at his restaurant at Vevey in Switzerland are unbelievable. He has signature dishes like the boiled egg, cooked at 196° C, with a spice cigarette that is eaten while it is giving off puffs of smoke. Another amazing dish is hot, raw prawns with ginger, peanut purée and cilantro oil. And yet another fantastical dish is red mullet over eggplant with a beer cube and pancetta spray.

Can this be tried at home? “Yes. But we are professionals and this kind of cuisine requires perfection and attention to detail. It’s like this — everyone can play a guitar but everyone can’t be a

way as your grandmother did? Or your ancestors, say a 100 years ago?Obviously not!” he adds. “So, what you consider to be traditional cuisine is not really traditional! It has evolved. Right? This evolution will continue to happen. To me molecular cuisine is traditional cuisine — they are both the same. A few newer techniques that make cooking more interesting and fun are being used by everyone today — be it the microwave or electric cookers. As professionals in this field, we have a deeper understanding of food and are using this knowledge to create tastes and experiences that go beyond normal expectations. And therein lies the uniqueness of this cuisine. It’s in a way — unexpected! But it is the same as what you and I consider traditional cuisine.”

A very basic example of how one can have an egg perfectly boiled but not hardened inside, in spite of cooking it for three to four hours, gave us a tiny glimpse into the possibilities of molecular cuisine. “Every chef, whatever cuisine he specialises in, should explore molecular cuisine. It will enhance the experience that he provides his guests. In fact, we all do it in some ways. But a few of us have explored this in more detail and it has been a wonderful learning experience,” he states.

“As professionals in this field, we have a deeper understanding of food and are using this knowledge to create tastes and experiences that go beyond normal expectations.”

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would he be shocked? “I genuinely hope so!” he laughs in his inimitable style, and in true rock star fashion allows us to shoot a few candid pictures of him. We thoroughly enjoyed the backstage experience, Chef Denis Martin and we look forward to your gastronomic concert!>>>>>>>>>>>>>>>>>>>>>>>>>>

- Photography/Text: Alim Bolar

concert once in a while. My experience is like a concert. The experience, the uniqueness and the surprise element is what I specialise in. If you visit my restaurant, you will cherish the experience, like you cherish an Eric Clapton concert!”

As a final question, we ask him if a chef using traditional methods of cooking were to enter his kitchen in Switzerland,

Jimi Hendrix or Eric Clapton. Yes, one can attempt it, but what I can put into my cuisine is my experience and my learning and this can’t be taught. It has to be learnt. practised and perfected,” he explains.

Are the equipment and ingredients for cooking molecular cuisine very different? Supposedly not! In fact, he requires just a few additional equipment to what the regular chefs use. He says it’s not the equipment but the understanding of the molecular structures that define the cooking.

“Everything you taste is a combination of flavours that are created with the coming together of certain molecular structures that nature has put together to create the particular taste. Tomato has a combination of 80 to 90 such structures that nature combines to create its distinctive taste. Now the closest to this combination can be found in artichokes and if you combine a tomato dish with artichoke juice, the flavour will be compounded and it will amaze you. Similarly oyster and kiwi are very close. If you smell a very ripe kiwi, you could almost smell an oyster! Using this knowledge and creating a cuisine that not just excites you but even surprises you is what molecular gastronomy is all about,” he adds.

This conversation could have gone for hours, had it not been for his busy schedule. But we wanted to know more about his cuisine and about others who use similar techniques. He states that there are many who do this and two chefs in particular were Ferran Adrià, a bio-nutritionist chef, and Heston Blumenthal, a British chef. Do they create the same type of recipes? “Oh no! The music may be rock and roll but the treatment by Eric Clapton, Jimi Hendrix or The Rolling Stones is not the same. It’s the same with us. You could say Ferran, Blumenthal and I play our own versions of rock and roll!”

So can humankind survive on molecular cuisine? “Of course, you can. But the point is, would you? You listen to music every day but you attend a

» TO ASSEMBLE THE DISHINGREDIENTS30g (1oz) basil, chopped5g (0.1 oz) dried oreganoMETHODSpread about 15ml (0.5 fl oz) ) of the tomato foam on a serving plate. Place a disc of the mock bread on top of the foam.Mix together the dried tomato powder and oregano. Sprinkle the mixture on top of the foam. Garnish with fresh basil leaves and serve.

» TOMATO AND MOZZARELLA FOAMINGREDIENTS800g (1 lb 12 oz) tomato pulp strained1 sheet leaf gelatin, soaked150g (5 oz) grated mozzarella100g (4oz) mascarpone80g (3 oz) egg whitesMETHODHeat the tomato pulp and dissolve the gelatin in it. Combine all other ingredients, and pass through a fine sieve. Put the mixture into an iSi siphon and insert two CO2 cartridges one after the other. Refrigerate for at least two hours.

» MOCK PIZZA BREADINGREDIENTS140ml (5 fl oz) waterSalt16 ml (0.5 fl.oz) flour40ml (1.3 oz) peanut oilMETHODProcess all ingredients to make a batter.In a non-stick frying pan, place a 6-8 cm ( 2.5-3-inch) stainless steel ring. Heat the frying pan. Pour enough batter into the ring to make a thin pancake. Cook until the pancake turns brown and looks lacy. Remove and make more pancakes with the rest of the batter.

» DRIED TOMATO POWDERINGREDIENTS15g (0.5 oz) tomato pulp, strained5g (0.1oz) powdered egg whitesSaltMETHODMix all the ingredients together. With a spoon, thinly spread small amounts of the mixture to the size of a tomato leaf on a sheet of baking paper.Cook in an oven preheated to 55°C/131°F until dry.

PIZZA MARGHERITA

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Shama Food Industries LLC, P O Box 234894, Dubai, UAE.Ph: +971 4 2679079, Email: [email protected], Web: www.shamaspice.com

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This issue, we cover a few recipes from Spain and the United Arab Emirates. With Spanish cusine, we discovered that the secret to the taste of tapas is the Spanish hospitality that comes along with it!

While paella and tapas are acknowledged favourites globally, there is a lot more to Spanish cuisine. Chef Mariano Andrés of Seville’s - The Spanish Tapas Bar shares a few recipes, which have been made easier for home cooking by Marta Yanci.

Like Spanish, the Emirati cuisine too promises a taste of its rich heritage. As Chef Marta says, “Emirati cuisine can be considered as a hidden gem.” In a multicultural and multinational region like the UAE, food lovers enjoy all types of cuisine, but traditional Emirati food is surprisingly not as well known as one would expect. Marta has presented traditional recipes in a contemporary way, being careful to ensure that the dishes retain their original fl avours.

GAMBAS AL AJILLO (SHRIMPS WITH GARLIC)A traditional tapa, which is cooked and served in earthenware dishes or cazuela de barro, it is sometimes referred to as Gambas al Pil Pil because of the spluttering sound of prawns sizzling in hot oil. Serve with plenty of crusty bread to mop up the garlicky juices.

PAELLA DE MARISCO (SEAFOOD PAELLA)Paella is named for the wide shallow pan with handles in which it is cooked. Made with Spanish short-grained rice (bomba) and fl avoured with saff ron, paella can contain any variety or combination of meat, seafood and vegetables. Look out for the much sought after crusty bits at the pan’s bottom!

POLLO AL CHILINDRÓN (BRAISED CHICKEN WITH PEPPERS)This fl avourful chicken dish from the Aragón region of Spain, is traditionally cooked in a chilindrón or heavy cast iron pan. The chicken is braised on the stove or in the oven with peppers and herbs to produce a hearty, wholesome meal.

A little tapas... a little muhalla...

A culinary journey through Spain and the United Arab Emirates.

Gambas Al Ajillo

Paella De Marisco

Pollo Al Chilindrón

Crema Catalana

MuhallaSamak

Kofta Fogat DiyayAl Batheeth

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Our food consultant for Recipe Corner in

this issue is Marta Yanci, a Spanish chef and

owner of Marta´s Kitchen, a Dubai- based

bespoke catering company, which offers

traditional and fusion cuisine.

Marta believes in cooking with fresh

ingredients and encourages everyone to enjoy

the complete cooking process, from the

shop to the table and everything in between!

You can follow her on her

website www.martaskitchen.com and

blog (www.blog.martaskitchen.com),

where she shares easy and

healthy recipes.

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CREMA CATALANA (SPANISH CRÈME BRÛLÉE)This Spanish dessert similar to French crème brulée, originated in Catalonia in the North-Eastern region of Spain. Unlike its French cousin, it is cooked on a stovetop and set in small cazuelas or shallow earthenware bowls. The sugar topping is traditionally caramelised using a heated salamander - a traditional iron disc or plate with a long handle specially designed for the purpose.

MUHALLA (DATE CRÊPES)Also known as Mhala, these sweet Emirati crêpes are ideal for breakfast or at teatime. The dough incorporates dates, very common in the region, which add an extra touch of sweetness making them diffi cult to resist!

SAMAK KOFTA (EMIRATI FISH CAKES)Fish cakes are found in many cuisines around the world. Children, in particular, enjoy these a lot, and it is a great way of introducing seafood in their diet! This Emirati version, full of spices and fl avour, is sure to become a favourite with the whole family.

FOGAT DIYAY (SPICED CHICKEN WITH RICE)The piquancy of Bzar, a traditional blend of spices found in every Emirati household, and the sour power of dried limes (limoo Omami) are the secrets to this very Emirati version of Al Majboos, a popular Middle Eastern rice and chicken dish.

BATHEETH (DATE SWEETS)The ubiquitous date is put to good use in these traditional Emirati sweet treats. The preparation process is fairly simple, but compliments are guaranteed if shared with friends!

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Issue Food Consultant:

SPANISH CUISINE

Chef Mariano Andrés, Manager,

Seville’s - The Spanish Tapas Bar, Dubai

Issue Food Consultant:

EMIRATI CUISINE

Marta Yanci

Marta’s Kitchen, Dubai

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A popular traditional tapa, which is best eaten sizzling hot.

Serves: 4Preparation Time: 10 minutesCooking Time: 6-8 minutesCategory: Appetizer

Gambas Al Ajillo(Shrimps with Garlicand Chillies)

Ingredients20 shrimps, peeled and deveined {TesTed wiTh KhaleeJ

CooKiNG shRimPs}

2 tablespoons olive oil Salt2 tablespoons fi nely chopped fresh parsley, plus for garnishing3 garlic cloves, fi nely sliced1/2 tablespoon red chilli fl akes1 teaspoon fi nely chopped rosemary (optional)

To serve:Crusty bread

MethodPreheat oven to 200°C/400°F/Gas 6.Place the shrimps in an ovenproof pan with a spoonful of olive oil and some salt.Grill the shrimps in the preheated oven for around 3 minutes, till they are partially cooked.now turn them over, sprinkle with chopped parsley, the remaining olive oil, garlic and chilli fl akes and cook in the oven once again until the shrimps are tender. This should take another 3-4 minutes.Garnish with parsley and rosemary, if desired and serve with crusty bread.

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Chef’s tip:Garnish the paella with parsley and lemon wedges!

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Ingredients4 tablespoons olive oil {TesTed wiTh Rahma olive oil}

16 shrimps, peeled and deveined2 white fish fillets, (like monkfish, halibut, or sea bass)4 squids, cleaned and cut into rings1/2 red onion, diced1 green pepper, diced1 red pepper, diced4 garlic cloves, finely chopped2 Roma tomatoes, dicedSalt120g (4 oz) rice, preferably Spanish short-grained bomba ricePinch of saffron (Tested with Shama’s Leon Mayer’s Spain Saffron)100g (4 oz) shelled green peas250ml (8 fl oz) fish stock8 mussels, scrubbed20 clams, scrubbed2 lemon wedges2 tablespoons finely chopped fresh parsley

MethodThe best way to cook a paella is to use a paella pan, which is a shallow pan with two handles. Or you can choose any shallow heavy bottom pan.We will start by heating the olive oil in the pan and sauteing the shrimps, fish and squid until they are half cooked. This will add some seafood flavour to our paella pan! We will now set them aside and save them for later.Cook the onion and peppers for 2 or 3 minutes on medium heat. Add garlic, tomatoes and some salt. Cook for another 5 minutes and then add the rice, saffron and peas. Give it a good stir before adding the stock and bring it to a boil. The most important thing is not to stir your rice from this point on!You should let this cook on medium to low heat for about 15 minutes. Arrange the cooked seafood, mussels and clams nicely on the rice, and cook for another 3 minutes.Once the paella is done, cover it with foil and let it rest for an extra 10 minutes before serving.

This delicacy packed with the flavours of the sea is easily the most popular paella of all the varieties that Spain has to offer.

Paella De Marisco(Seafood Paella)

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Serves: 4Preparation Time: 45 minutesCooking Time: 30 minutesCategory: Main Course

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Ingredients1 kg (2 lb 3oz) whole chicken, separated into thighs and breast {TesTed wiTh

al KhaZNa ChiCKeN}

Salt and pepperJuice of half lemon1 tablespoon fi nely chopped fresh chervil1 teaspoon fi nely chopped thyme1 teaspoon fi nely chopped rosemary2 garlic cloves, fi nely chopped4 ripe tomatoes2 onions, chopped2 tablespoons olive oil2 red peppers2 green peppers25g (1 oz) black olives25g (1 oz) green olives

MethodWe will start by marinating the chicken. To do so, mix salt, pepper, lemon juice, herbs and garlic in a bowl. Cover the chicken cubes with this marinade and refrigerate for an hour.While the chicken is marinating, we will prepare our tomatoes. To save some time peeling them and to ensure we don´t waste any pulp, fi rst dip them in boiling water for a minute. Once they cool down slightly, we can easily remove the skin. now scoop out the seeds and chop the tomatoes into small cubes.Preheat the oven to 200°C/400°F/Gas 6.It is now time to grill the chicken on a baking tray in the preheated oven for 10 minutes.In the meantime, we will prepare our sauce. Start by sauteing the onion with some olive oil on medium heat. When it starts turning transparent, add the tomatoes and diced peppers and cook uncovered for around 10 minutes on medium to low heat.Add the chicken and let it cook in the sauce for another 10 minutes.Sprinkle with fresh parsley, green and black olives and serve immediately.

A homely everyday Spanish dish, it makes for a complete meal served with crusty bread and a crisp salad.

Pollo Al Chilindrón (Braised Chicken with Pepper Sauce)

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Serves: 4Preparation Time: 1 hourCooking Time: 45 minutesCategory: Main Course

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Ingredients120g (4 oz) sugar4 egg yolks {TesTed wiTh KhaleeJ FaRm FResh eGGs}

1 teaspoon cornfl our1 cinnamon stickLemon rind400 ml (14 fl oz) milk

MethodBeat the egg yolks with 100g (3.5 oz) sugar until it is mixed well. now place it in a pan and add milk, cornfl our, cinnamon and lemon rind. Cook this mixture on a low heat, stirring constantly, until it thickens (this might take about 20 minutes).Remove the cinnamon stick and lemon rind and pour the crema catalana into 4 small ramekins or bowls.Let it cool and refrigerate for at least 3 hours.Before serving, preheat a broiler. Remove ramekins from the refrigerator and sprinkle the remaining sugar over each ramekin.Place the ramekins under the broiler, and allow the sugar to caramelize (should be golden brown) for approximately 10 minutes.Remove and serve immediately.

This silky dessert with the crunchy burnt sugar crust is also called Crema de Sant Josep as it is always served on the feast of St. Joseph in March.

Crema Catalana (Spanish Crème Brûlée)

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Serves: 4Preparation Time: 3 hours 10 minutes, including refrigerationCooking Time: 20 minutesCategory: Dessert

Chef’s tip:While cooking Crema Catalana remove it from heat as soon as the mixture thickens, to prevent it from curdling.

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Also known as Mhala, these lacy crêpes are ideal for breakfast or at teatime.

Muhalla (Sweet Emirati Crêpes )

Makes: 20Preparation Time: 90 minutesCooking Time: 15 minutesCategory: Appetizer

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Ingredients400g (14 oz) ripe pitted dates600g (1 lb 5oz) fl our, preferably whole wheat TESTED WITH

AL BAKER CHAKKI FRESH ATTA

10g (0.3 oz) dry yeastSalt700ml (24 fl oz) warm water120g (4 oz) sugar4 eggs, beaten

MethodWe will start by soaking the dates in warm water for at least 30 minutes. After this, blend them in a food processor.Mix the fl our, yeast, water, sugar and salt. Then add eggs and the dates. Cover well and let it rest ideally overnight or for at least 1 hour.It is now time to cook the muhalla. To do so, use a non-stick crêpe pan. Grease it lightly and pour a small amount of batter.Rapidly distribute the batter evenly over the pan and let it cook for a couple of minutes. You can now fl ip it and cook for another minute.Carry on doing the same with the remaining batter.

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Serving suggestion:Best eaten withfresh soft cottage cheese (chami), clarified butter (ghee/samen) yoghurt or delicious date honey.

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Ingredients2 red onions, fi nely chopped2 tablespoons olive oil1kg (2lb 3 oz ) minced hammour (grouper/ reef cod or any other fl eshy fi sh)4 eggs1 tablespoon fi nely chopped fresh parsley1 teaspoon turmeric1 teaspoon ground cumin4 garlic cloves4 tablespoons breadcrumbs (for coating)1 teaspoon baking powderJuice of 1 lemonSalt and pepperVegetable oil, for frying TESTED WITH NOOR FRYLITE OIL

MethodStart by chopping the onion fi nely and sauteing it with the olive oil until it starts browning (it will take about 10 minutes at a low-medium heat).Now, with the help of a food processor combine the rest of the ingredients and add the onion.Form small cakes and coat them with breadcrumbs.When you are ready to enjoy them, simply fry them in very hot oil until golden and serve with some fresh salad.

Flavourful fish cakes, which are sure to become a favourite with the whole family!

Samak Kofta(Fish Cakes)

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Makes: 16 small cakesPreparation time: 15 minutesCooking time: 20 minutesCategory: Main Course

Chef’s Tip:Add some Bzar(Arabian mixed spice) to the fish mixture for that quintessential Emirati flavour.

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Chef’s Tip:For a stronger flavour, feel free to experiment and add more spices.

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Ingredients2 garlic cloves, choppedA small piece fresh ginger, chopped2 onions, fi nely chopped2 ripe tomatoes, fi nely chopped1 teaspoon Bzar1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cumin2 fresh green chillies (optional), fi nely chopped1 kg (2 lb 3 oz) whole chicken (separate thighs, drumsticks and breasts)Juice of 1 lemon2 dried limesSalt and pepper200g (7 oz) long-grain rice TESTED WITH SHAMA LONGGRAIN RICE

400 ml (14 fl oz) water4 tablespoons olive oil TESTED WITH RAHMA OLIVE OIL

MethodWe will start by preheating the oven to 180°C/350°F/Gas 4.Then we will mix the garlic and ginger together.In a large pot, cook the onion and the garlic and ginger paste for a couple of minutes. Then add the diced tomato and the spices and mix well.It is now time to add the chicken, lemon juice and dried limes, as well as some salt and pepper. We will let the chicken cook until it isalmost done, after which we will take it out of the pot and set it aside.Add the rice and water to the same pot, cover and cook in the preheated oven until the juices have been absorbed – this will take approximately15 minutes. Now put the chicken on top and return to the ovenfor another 10 minutes.

Chicken on top — literally!

Fogat Diyay (Chicken with Rice)

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Serves: 4Preparation time: 15 minutesCooking time: 40 minutesCategory: Main Course

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Absolutely delicious any time of the day,especially with a steaming cup of gahwa!

Makes: 20Preparation time: 10 minutesCooking time: 10 minutesCategory: Dessert

Al Batheeth(Date Sweets)

Ingredients200g (7 oz) whole wheat fl our TESTED WITH AL BAKER CHAKKI

FRESH ATTA

200g (7 oz) dates, pitted and chopped50g (2 oz) samen (ghee)1 cardamom pod1 teaspoon ground gingerIcing sugar for coating

MethodStart by browning the fl our in a pan at a low-medium heat.Make sure you stir regularly to avoid it from burning. Now add the dates to the fl our and cook for a couple of minutes.Add the samen or ghee, cardamom and ginger. Mix well and set aside to cool.Once the dough is cold enough, create oval-shaped sweets – or any shape you might enjoy! Get creative!Sprinkle some icing sugar over them and enjoy!

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Little Wonders

in theKitchen

Cooking for, and with, kids can be a fun activity,says celebritychef SanjeevKapoor.

Cooking with children can be pure magic. All it takes is a little patience and oodles of love. And your reward is to see the joy on their faces as they see the fi nal product of their eff orts!

Encourage your kids to spend time in the kitchen with you and watch the level of their interest in cooking soar. Some little ones (as young as seven or eight) would love to string beans, shell peas, whisk eggs or dot cookies with chocolate chips. Cooking with an adult is a safe and interesting activity that also keeps them occupied. And you can help them learn about nutrition and the benefi ts of a well-balanced meal, at the same time.

Kids, by nature are very inquisitive. So why not channel their curiosity and introduce them to the fun they can have in the kitchen? It will be an enchanting experience for them to see how foods of diff erent textures and colours change when they are cooked.

Is your child a picky eater who does not like most of what you put on his plate at dinner time? Kids who are fussy about eating will be more inclined to taste food that they have prepared themselves. This is probably the best incentive for a parent to introduce their children to the joys of cooking!

Kids can also explore their artistic side while cooking. Help them layer the vegetables on a pizza to represent a face. Or show them how to use icing and sprinkles to decorate cakes and write messages on it. Cooking provides limitless opportunities for creative expression!

Young children love to help their parents in the kitchen as it makes them feel all grown up.

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COOKING TIME ISFAMILY TIMEIt would not be wrong to say that a family that cooks together can have loads of fun together. What better way is there to bond with your children than to cook with them? Help them bake a batch of cookies over the weekend and you have created memories that they will cherish forever. Not to mention, getting them to understand some of the basic science that they are taught in school as well.

You can also involve the children in helping you pack a lunch basket if you are headed for a picnic, or are visiting family. Carrying home-made goodies has its own charm. It brings a sense of comfort and some excitement. And you can involve the kids in deciding what to cook and pack for the trip. How about whipping up some home-made muffi ns and cookies or sandwiches? They are easy to prepare and kids enjoy eating them as well.

grown up. Just make sure you you keep them away from heat sources, and knives or sharp instruments. Involve your children in age-appropriate tasks.

Stamping shapes out of dough or vegetables with cookie cutters, is a fun activity that kids of four and fi ve

STARTING YOUNGDo you have a budding chef at home? Would you like to help the talent grow further? Then, all you need to do is lend a helping hand to your kid who wants to cook along with you! Young children love to help their parents in the kitchen as it makes them feel all

years will enjoy. Call on your seven or eight-year-old when bread needs to be buttered (use a spatula or butter knife), sandwiches need to be arranged, or oranges need to be manually juiced. When older kids want to cook using a heat source, we suggest you supervise them closely and give them wooden

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ladles and spoons and thick potholders to use, so they do not burn their hands on hot metal handles or spoons.

A good time to get children to spend time in the kitchen is during their vacations. This is a time when kids are enthusiastic about trying out new activities, while parents are always looking out for ways to keep them constructively occupied, while cooking exciting meals on demand! Vacations are also times when kids can invite their friends over to play and there will always be demands for quick meals. Instead of calling up the nearest take-away, this is the perfect opportunity

to engage the children in cooking something simple and healthful like noodles or pasta with their pals, and having a good time while they are at it.

The more you involve children in preparing food, the more interest they show in consuming what they make. In fact home-made pizzas are a brilliant

way of encouraging them to taste different ingredients. Watch the look of delight on their faces as they later devour them. And once you have introduced them to the joy of cooking, there will be no looking back!>>>>>>>>>>>>>>>>>>>>>>>>>>

- Sanjeev Kapoor

FUN FOOD FOR FUSSY KIDSSanjeev Kapoor’S Fun Food For FuSSy KidS (available on www.SanjeevKapoor.com) maKeS Feeding your FuSSy little darlingS ever So eaSy! it’S Filled with Fun recipeS So mealtimeS need no longer be a nightmare. there are deliciouS recipeS that have been eSpecially created For harried motherS who have a hard time catering to their KidS’ changing taSteS and FancieS, while at the Same time providing For their growing needS.

STRAWBERRY MILKSHAKEChildren will enjoy scooping out the ice cream for this

recipe and dressing up milkshake with whipped cream.

» INGREDIENTS3 cups chilled milk8 scoops vanilla ice cream9 tablespoons strawberry crush 4 tablespoons whipped cream4 strawberries

» METHODPlace the milk, ice cream and 8 tablespoons strawberry crush in a blender jar and blend till smooth.Pour into 4 tall glasses.Put the whipped cream into an icing bag fitted with a star nozzle, and pipe a swirl of cream on top of the milkshake in each glass. Alternatively, squirt out a dollop of whipped cream topping from a can. Drizzle some of the remaining strawberry crush over the cream.Slice the strawberries into fans, without separating the slices, and place at the side of the whipped cream. Serve immediately.

» INGREDIENTS8 teaspoons butter8 4-inch wholewheat pizza breads4 tablespoons green chutney1 cup baked beans11/2 cups grated mozzarella cheeseTomato ketchup, as required

» METHODSpread a teaspoon of butter on one side of each pizza bread. Top with an even layer of green chutney.Spoon baked beans onto each pizza. Top generously with grated cheese.Place under a hot grill till cheese melts and starts bubbling.Cut each pizza in half and serve with tomato ketchup.

FLYING SAUCERSIn this recipe, you can involve children in buttering the pizza

bread, spooning out the baked beans, grating the cheese or

decorating the cooked dish with sauce.

For green chutney » INGREDIENTS

1 cup fresh coriander leaves, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

2-3 green chillies, choppedBlack salt1/4 teaspoon sugar1 teaspoon lemon juice

» METHODGrind coriander leaves, mint leaves and green chillies to a smooth paste using a little water, if required.Blend again after adding black salt and sugar.Transfer the chutney into a bowl and mix in the lemon juice.

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PiesWho Can Resist One?

Whether cutting into the crumbly crust of shortcrust pastry to reveal a hot, savoury interior, sinking a spoon through a cloud of meringue to reach tangy lemon curd, or

parting a fluffy mound of potato to delve into flakes of white fish in a silky sauce, it always feels like you are unwrapping a present when digging into a pie.

The affection for pies is deep-rooted in nostalgia. Nursery rhymes tell of the British fondness for this hot, comforting meal – little Jack Horner stuck his thumb into one, Simple Simon met a pieman going to the fair, and four-and-twenty blackbirds were baked in a pie.

Pies were first developed as a way of carrying food on a journey: the Egyptians, for example, covered honey in grains to make a portable dessert. The Greeks, being practical people, are credited with wrapping meat in a flour and water

There is truly nothing like enjoying a slice of pie to make you feel on top of the world. Here’s a look at the history of this culinary treat that’s easy to prepare and even easier to wipe off a plate!

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» METHODMake the pastry by combining the flour, sugar and salt in a bowl and rubbing in the butter until it resembles breadcrumbs (or you can pulse it in a food processor). Add the water, stir with a pastry blender or a round-bladed knife. Or pulse in a food processor, until it just comes together in a dough. Divide in half, flatten or pat into discs wrap in cling-film and rest in the fridge for at least two hours or overnight.Put the lemon juice into a bowl; then peel, core and slice the apples thickly into it, making sure the slices are coated. This will prevent oxidation and browning of apples. Reserve a tablespoon of sugar, and add the rest to the apple slices along with the cloves and nutmeg.Preheat the oven to 220°C/425°F/ Gas 7.Roll out one of the pastry discs into a circle so when you put it into a 30cm (12-inch) round pie dish it overhangs the

edges slightly. Pile the apple filling into the dish, brush the edge of the pastry with a little water and cover with the other pastry disc rolled out to a similar size. Trim the edges flush with the dish and crimp to seal (use your fingers or a knife and your thumb). Cut a cross in the top of the pie to let the steam escape. Lightly brush the pie with the milk and sprinkle with the reserved sugar.Bake for 25 minutes in the preheated oven, then turn the heat down to 180°C/ 350°F/ Gas 4 and bake for another 45 minutes. Cover with a sheet of baking paper, if the pastry is browning too quickly.Remove from the oven and leave to rest for a while before serving warm, or at room temperature with cream, custard or ice-cream.Warn everyone to look out for the cloves!

» INGREDIENTSPaSTRy:340g (12oz) plain (all-purpose) flour2 teaspoons caster sugar1/2 teaspoon salt225g (8oz) cold, unsalted butter, diced3 tablespoons iced waterI tablespoon milk

FIllING:1.4kg (3lb) firm, dessert applesJuice of 1 lemon140g (5oz) caster sugar5-6 cloves1/2 teaspoon freshly grated nutmeg

CLoVe-SCeNTed APPLe PIe Serves 6

dough to protect and preserve it, thus coming up with the first pie crust. The Romans were adept at adding spices, and spread the delights of pie-making far and wide during their expansion of their empire; and the Europeans took to this legacy with gusto.

Countries across the Middle East developed the early Greek pies into many types of pastry-encased delights of their own. Ingredients for European mince pies where brought back from the Crusades. In the fifteenth century, the Persian poet Abu Ishaq wrote in The Treasure of the Appetite, “We came

into the kitchen for this purpose, that we might show the fried meat to the pastry.” There is a huge range of sizes and fillings, with each region often having its own very particular shape, from the large, spicy, pigeon pastilla of the Maghreb, through boreks, briks, spanakopitta, lahm bi ajeen, to dainty sambousek.

Across the Atlantic, pie-making helped the early settlers in America to preserve fruit longer. They used local ingredients such as pecans and pumpkin, and their culinary enthusiasm coined the phrase, ‘as American as apple pie’.

One of the most unusual kinds of British pie is from the little Cornish village of Mousehole, where whole pilchards are baked under a pastry lid with the fish heads peeping out of the crust heavenwards leading to its name - Stargazy Pie. Also famous from this part of England is the Cornish pasty, made for workmen to eat down in the tin mines. Farther north, the town of Wigan is renowned for its love of meat pies and the World Pie Eating Championships.

So what exactly is a pie and what is the best way to make one? A loose

Countries across the Middle East developed the early Greek pies into many types of pastry-encased delights of their own.

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defi nition is a savoury or sweet fi lling encased in or topped with some kind of covering. Pastry is not the only topping, for instance there is mashed potato over lamb mince in shepherd’s pie, and whisked egg white and sugar on lemon meringue pie.

Besides, many ‘pies’ such as key lime and sweet potato are technically tarts, as are many open-faced pies. Even pizzas are often referred to as pizza pies, their origins believed to be in the Greek pita (pie), and later in the Neapolitan pie with a tomato topping.

SOME TYPES OF PIE PASTRIESHere are some types of pastry used in pie-making:» SHORTCRUSTUsually twice the weight of plain fl our to unsalted butter (or half butter, half lard), with the fat rubbed into the fl our to the texture of breadcrumbs, and bound with iced water. The challenge for a cook is to keep everything cold, so turn up your air-conditioning, and put all the ingredients in the fridge for at least 30 minutes before using. To make lovely, crumbly shortcrust, use a light touch, pulse if using a food processor, allow the pastry to rest in the fridge for 30 minutes or more, before rolling out. And never, ever, knead the dough.» PUFF PaSTRyA blanket of buttery puff pastry, the golden layers towering over the fi lling, is a delight. Although time-consuming, it is worth making your

own as most frozen puff pastry contain hydrogenated or trans-fats.» HOT WaTER CRUST PaSTRyThis is a robust dough used in raised pies like game pies. You’ll need a special pie mould and a bit of patience, but the results are spectacular.» ROUGH PUFF PaSTRyA quicker version of puff pastry and almost as light and fl aky, it is the answer for every time-challenged cook with dreams of pies dancing in his head.» FIlO PaSTRyFilo or phyllo (which is the Greek word for leaf ) pastry takes skill to make at home as it needs to be stretched into very thin sheets. It is used extensively throughout the Middle East for all sorts of pastries and pies. While you are

working, keep sheets that you are not using covered with a damp tea towel to stop them from drying out.

So, if reading all that has got you excited (and hungry!), go ahead and try out a few recipes that I’ve shared with you. Happy cooking!>>>>>>>>>>>>>>>>>>>>>>>>>>

-Sally Prosser (www.mycustardpie.com)

» METHODPut the potato into a large pan of salted water, bring to the boil and simmer for 15-20 minutes until just tender. Drain well, return to the pan with the cream, butter, some salt and pepper and mash until smooth. Use a potato ricer if you have one, and then beat with a wooden spoon for the lightest, fl uffi est mash.While the potatoes are cooking, melt the butter in a large frying pan and cook the onions and carrots slowly until they are soft and slightly brown at the edges. This can take 30-45 minutes.Raise the heat slightly and add the mushrooms, cook for about 5 minutes, then stir in the mince, cooking until slightly brown. Sprinkle in the fl our and add the tomato purée; cook and stir for another 4-5 minutes. Stir in the stock, bay leaf, Worcestershire sauce and rosemary. Season to taste and leave to simmer very gently for 30 minutes.Preheat the oven to 190°C/375°F/Gas No 5.Transfer the mince mixture into a large baking dish and top with the mashed potato, making sure it is spread right up to the edges in an even layer. Run a fork all over the top to make score marks. Bake for 25 minutes in the preheated oven until golden brown. Serve with boiled green peas.

» INGREDIENTSTOPPING:900g (2 lbs) potatoes, peeled

and cut into chunks1 tablespoon cream50g (2 oz) salted butterSea salt and freshly ground black

pepper

FIllING:15g (1/2 oz) butter2 medium onions, chopped fi nely1 large carrot, diced5 button mushrooms, diced450g (1 pound) lamb mince1 tablespoon plain (all-purpose) fl our1 heaped tablespoon tomato purée250ml (8 fl oz) stock (vegetable or

chicken)1 bay leaf2-3 dashes Worcestershire sauceLeaves from a large sprig of fresh

rosemary, chopped fi nelySea salt and freshly ground black

pepper

TO SERVEBoiled green peas

SHePHeRd’S PIe WITH RoSeMARYServes 4

Even pizzas are often referred to as pizza pies, their origins believed to be in the Greek pita(pie), and later in the Neapolitan pie with a tomato topping.

46 CookeryPlus


The Al-Baker Chakki Fresh Atta with Omega 3 is a balanced blend of stone-ground whole wheat fl our, which is a source of several vitamins, and fl ax seeds, a source of Omega 3. They strengthen your body, keeping it healthy and in good shape. It also helps improve eyesight, besides enhancing the functioning of the nervous system, brain, liver and reduces the risk of heart diseases.

Having food loaded with Omega 3 helps in preventing constipation, fi ghting rheumatoid arthritis and also in burning stored body fats. Now you can get all the benefi ts of Omega 3 in your wheat fl our with the Al-Baker Chakki Fresh Atta.

You can also enrich your family’s diet with Al-Baker Chakki Fresh Atta that comprises eight natural grains. The ready-made blend of wheat, soy, corn, fava beans, oats, barley, channa dal (split Bengal gram) and ragi(fi nger millet) provides wholesome nutrition for a healthy family. This atta is a good source of essential nutrients including iron, protein, calcium, Vitamin B and dietary fi bres. This mix of diff erent grains helps you to make rotis and chapattis that are fl avoursome and soft, while also being very healthy.

Premium coff ee company, Nespresso, opened its fi rst boutique in Abu Dhabi at the Abu Dhabi Mall. This is its second boutique in the UAE and will off er a range of 16 premium Grand Cru coff ees with personalised service to patrons. Part of the Nestle Group, Nespresso is exclusively distributed in the UAE by Perfetto Trading Company LLC. Worldwide, it operates 220 similar boutiques.

Jean-Marc Dragoli, Market Director, Middle East, Africa and Caribbean, Nespresso, said, “This boutique is aimed at those who value an informed and personalised engagement with the ultimate coff ee experience. At the heart of our new boutique lies the desire to further engage our brand community and off er coff ee-lovers even more choice in all aspects of their coff ee experiences in the region.”

AL-BAKER CHAKKI FRESH ATTA: ENHANCED TASTE, TEXTURE AND HEALTH FOR THE ENTIRE FAMILY

SEVERIN LAUNCHES S2 COFFEE MACHINE IN UAE

NESPRESSO OPENS ITS FIRST COFFEE BOUTIQUE IN ABU DHABI

German coff ee machine maker Severin launched its S2 Bean-to-Cup fully-automated coff ee machine in the UAE, which according to the company is one of the fastest-growing coff ee markets in the world. Eric Berchtold, Area Director, Middle East and Africa, Severin said, “Coff ee’s roots are in Arabia. Indeed, for centuries, coff ee drinking has been regarded in high cultural importance.”

Through its one-touch technology, the S2 brews and grinds beans, making cappuccinos, lattes, and macchiatos at the push of a button without moving the cup. It is also equipped with a rotary switch E-select, so that the coff ee’s strength can be adjusted by a fl ick of a switch.

47CookeryPlus

TIDBITS

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The Sweet Saga of

The history of dates reaches back into the ancient times of the Middle East. Evidence of their existence can be found on the pillars of Luxor, the age-old plantations in the oases of Northern Africa

and Arabia, from the religious stories passed down by elders, to the tradition of eating them to break the Ramadan fast.

Dates originated right here in the Arabian Gulf and have found their way around the world. They can now be found in dishes as exotic as the tagines of Tunisia and the sticky toffee pudding of UK. Why? Because these ancient berries have more to them than it would appear at first glance.

Historically, dates have been valued for their high sugar content and their ability to keep for long periods. They could be held responsible for the commencement of trade across the MENA region – without them, nomads would have struggled for sustenance during their arduous desert journeys.

Today, we know that there is more to this tiny fruit than its sugary taste. A high content of potassium and traces of calcium, Vitamin B, magnesium, zinc, iron, fiber,

Dates — an impossible fruit to overlook in this part of the world. Here’s some information on this popular and nutritious berry, and some healthy recipes that embrace its unique flavour.>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Datesantioxidants, protein and fatty acids make it an excellent all-rounder (besides, fresh dates have a good amount of Vitamin C).

Dates can be purchased in paste form, which is particularly useful while baking. You may also be able to find date dhibs (date honey) – a rich syrup often used as a sweetener, or simply poured on dishes such as ice cream or pancakes. In many parts of the Middle East, dates are also found in sweet shops in various forms. They are often stuffed with ingredients such as almonds, candied orange and lemon peel, tahini and marzipan, or are dipped in chocolate.

In cooking, dates are used for both their sweetness and flavour. And best of all, dates don’t have any empty calories! This does not restrict them to cooking only sweet dishes – they

48 CookeryPlus

Foo

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are an excellent ingredient to add to full-flavoured or gamey meats such as lamb, goat or duck, where they soften the strong flavours and lend sweetness to the sauce.

It is quite ironic that such a luscious fruit is borne in the harsh desert environment. It makes you want to believe that there is something lyrical about dates, which is a staple in almost every household in the Middle East.>>>>>>>>>>>>>>>>>>>>>>>>>>

- Sarah Walton (www.thehedonista.com)

» METHODPreheat oven to 180°C/350°F/Gas 4.Blend dates, water and baking powder in a blender and leave to sit for at least 5-10 minutes. This will help the date skins to soften and blend well.Beat the butter until fluffy. Add eggs and continue to beat.Add milk to the date mix, and blend.Sift the flour and ground spices together. Fold the date mix into the egg mix, alternating with the sifted flour and spices Spoon into 24 mini cup cake moulds and bake for 20 minutes, or until golden and firm, yet springy to the touch.

» INGREDIENTS200g (7 oz) dates, pitted

and chopped1/3 cup boiling water3 teaspoons baking powder100g (4 oz) butter2 eggs1/3 cup milk200g (7 oz) plain flour1/4 teaspoon ground cloves1/2 teaspoon ground cinnamon1/2 teaspoon ground allspice

DATE MUFFINS Makes 24 mini muffins

In cooking, dates are used for both their sweetness and flavour. And best of all, dates don’t have any empty calories!

Fresh dates can be purchased in different stages of ripeness and process. The kHalaal stage is usually hard and smooth, yellow to red-skinned, crunchy and astringent. Not many enjoy dates at this stage, but this is when they have the highest level of vitamin C. The BaHRI variety of date is probably the most palatable at this stage.

Most people buy fresh dates once they reach the RuTaB stage – when the tips turn brown and the skin begins to wither. They however perish quickly at this stage and so must either be eaten quickly or frozen and further dried. When purchasing, the rutab dates should be juicy, slightly soft and plump. The most popular varieties at this stage are MEDjOOl and HalawI, (plump and

sweet) kHaDRawI, (small and sweet, but can perish quickly) and THOORy (very wrinkled and nutty in flavour). While shopping for dates at a market where many varieties are available, ask for samples. You will be surprised how widely the varieties differ.

The next stage the dates achieve is known as TaMR. This is the stage when people purchase them to use while cooking, and simply as a pantry snack. When purchasing, make sure they do not stick together.

If buying in a packet, read the label – many are soaked in sugar, which can mask the dates’ true flavour. Some sugared dates are sold unpackaged – check for stickiness and sugar crystals at the tip. Some great varieties to try are SafawI (rich and firm), SajaEE (soft and caramelly), kHuDRI and SufRI (sweet and honeyed).

STAGESoF DATES

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CHOPPING BOARD

AMARETTI: These are small Italian almond macaroons, made with ground sweet and bitter almonds or apricot kernels.

BRIOCHE: This slightly sweet French bread has a fl uted bottom and a topknot. It is cooked in a special mould with a liberal use of butter and eggs.

CAMEMBERT:This soft cheese is made from cows’ milk. It has a furry white rind speckled with beige. Its creamy interior becomes increasingly yellow as the cheese matures.

FARFALLE:This pasta is shaped like little bow ties. Cheese or rich tomato sauces cling well to farfalle, since it is a relatively small pasta shape with a large surface area.

GALANGAL:A root from the ginger family, it is widely used in South-East Asian cuisine, particularly Thai cookery. It is available as a fresh root, dried root or in powder form.

When the waitress in a restaurant brought him the soup of the day, the patron was a bit dismayed. "Good heavens," he exclaimed. "What is this?""Oh, Sir, it's bean soup," she replied."I don't care what it has been," he sputtered. "What is it now?"

Glossary

HUMOUR

Tips

Dried herbs have a stronger fl avour than fresh ones and should be used more sparingly. If substituting dried for fresh herbs in a recipe, use one-third of the amount specifi ed.

To avoid cooked rice from drying out while reheating in a microwave, add 2 tablespoons of water for each cup of rice. Warm it and then fl uff with a spatula before serving.

If you are whipping cream, ensure that your beater and bowl are chilled, as it makes the cream light and fl uff y.

While preserving stock in a freezer, you can save space by boiling it to reduce by half and concentrating it, prior to freezing.

To enhance the fl avour of certain seeds like those of pumpkin, sunfl ower or sesame, toast them in a dry pan for a few minutes, shaking the pan constantly.

Don’t wash risotto rice as it is the starch that lends the essential creamy texture.

HandyKitchen

Tips & Tricks

"Food is an important part of a balanced diet." - Fran Lebowitz

CONFUSED BY CERTAIN COOKING TERMS? WORRY NO MORE! IN EVERY ISSUE, COOKERYPLUS WILL BRING YOU A GLOSSARY OF A FEW COMMON, AND SOME NOT-SO-COMMON, COOKING TERMS:

QUOTE-UNQUOTE

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