Food_amp_amp_Travel_Arabia_Vol3_I7_I8_2016_vk_com_ENGLISHMAGAZINES

Recommendations

Info

RECIPES Barbecued whole fish with avocado & banana SERVES 4 2 large ripe avocados 4tbsps clear honey 1 medium ripe banana, cut into 1cm slicessalt and ground black pepper 3 garlic cloves, finely chopped 4tbsps chopped parsley juice of 3 large limes 1kg whole fish such as bass, bream or John dory, scaled, gutted and fins removed Olive oil 2 sprigs of coriander 2 sprigs of rosemary 2–3 spring onions 4 slices of fresh lime or lemon Preheat the barbecue or heat a griddle. Cut the avocados in half and remove the stones. Cut a small sliver o the bottom of each half so that they sit nice and securely. Score the flesh width-ways and lengthways, but don’t cut all the way to the skin. Heat the honey in a pan over a low heat, being careful not to burn it, and sauté the banana in the honey with a little salt until nicely coloured and slightly soft. Add the garlic, parsley, salt and pepper and lime juice, then take o the heat. Brush both the fish and the bars of the barbecue or the griddle with oil, then sprinkle with salt and pepper. Stuff the fish with the coriander, rosemary and spring onions and cook it for 5–6 minutes on each side. Take o the heat and let cool slightly, then flake the flesh into a bowl. Fill the halved avocados with the banana mixture and top with large flakes of the barbecued sh. Sprinkle with salt, pepper and a little olive oil, and serve with the lime or lemon slices. Tip: The golden rule when barbecuing the fish is to make sure the bars and fish are well oiled and then sprinkled with a little salt and pepper. This stops the fish sticking to the bars. Chickpea & cumin pancakes with tomatoes, red onion & coriander MAKES 8 SMALL PANCAKES 2 ripe plum tomatoes 1 small red onion, very finely chopped 1–2 pinches of dried red chilli flakes 1tsp very finely chopped fresh gingera pinch of GF garam masala, plus extra to garnish ½ teaspoon ground cumin 4tbsps olive oil A pinch of xanthan gum ½tsp GF baking powder 150g GF gram flour 2tbsps chopped fresh coriander, plus a few leaves to garnish Salt and ground black pepper 4tbsps GF spicy mango chutney 4tbsps thick yogurt Put the tomatoes, onion, chilli flakes, ginger, garam masala, cumin and 2 tablespoons of the oil into a liquidizer and blitz to a thick paste. In a small bowl, mix together the xanthan gum, baking powder and our, then add the coriander and season with salt and pepper. Pour in the spicy tomato paste and mix well (the mixture will tighten slightly as the gum starts to work). Heat the remaining 2 tablespoons of oil in a non-stick frying pan over a medium heat. Spoon a ladleful of batter into the pan and cook for 2–3 minutes. Carefully flip over and cook for a further 2 minutes to just set. Repeat to make eightsmall pancakes. Serve warm with a spoonful of mango chutney and a dollop of yogurt. Garnish with a few coriander leaves and a sprinkling of gluten-free garam masala. 92 FOOD & TRAVEL ARABIA
RECIPES H<strong>amp</strong>ering situation Pages 40-45 Red hot chilli popcorn SERVES 4 - 6 2tbsps olive oil 1 level tbsp dried chilli with seeds 250g popping corn 1tbsp brown sugar 2tsps smoked paprika 2tbsps roughly chopped fresh coriander Salt Heat the oil in a heavy-based saucepan over a medium heat, taking care not to burn it. Add the chilli and cook for 10 seconds, then add the corn and stir well. Cover the pan and leave to pop, shaking the pan every now and then. The trick is to listen, and when the popping slows right down (after about 8–10 minutes), remove the pan from the heat. Sprinkle over the sugar, paprika, coriander and a little salt, stir well and serve. Crab tart with lemony asparagus salad SERVES 4 You can buy fresh crabmeat from fishmongers or online (sold frozen). Alternatively, buy freshly cooked crab and pick out all the meat yourself. 280g ready-made shortcrust pastry 250g fresh white crabmeat 3 egg yolks 200ml double cream 1tbsp fresh tarragon, chopped pinch cayenne pepper 75g freshly grated Comté cheese (or Gruyère) 250g asparagus spears, trimmed and halved 2tbsp extra virgin olive oil juice ½ lemon ½tsp Dijon mustard small handful rocket leaves few fresh tarragon leaves salt and pepper Preheat the oven to 200C/400F/ Gas 6. Press the pastry into a 12 x 35cm rectangular tart tin, trim excess and prick the base with a fork. Chill for 20 minutes, then fill with baking paper and beans and bake for 12 minutes. Remove paper and beans and cook for 10-12 minutes until the pastry is crisp and golden. Set aside. Pick through the crabmeat and discard any cartilage. Beat the egg yolks, cream, tarragon, cayenne and salt and pepper together until smooth. Stir in the crabmeat and three-quarters of the cheese. Spoon into the pastry case and bake for 30 minutes, until golden and firm. Let cool. Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry. Set aside. Whisk together the oil, lemon juice, mustard, salt and pepper. Arrange the tart on a board and scatter over the asparagus, rocket and tarragon. Drizzle over the dressing and serve in slices. FOOD & TRAVEL ARABIA 93
Page 1:
2016 AWARDS VOTE NOW AL AIN GARDEN
Page 4 and 5:
30 July 2016 RECIPE STARTS ON PAGE
Page 7 and 8:
Arriva ls News and views from the w
Page 9 and 10:
Photos by Italian Tourist Board; Wi
Page 11 and 12:
Come explore the legendary world of
Page 13 and 14:
Arrivals NEWS RAFFLES SEYCHELLES Ne
Page 17 and 18:
It’s here! The shortlists for the
Page 19 and 20:
THE INTERVIEW The RELUCTANT chef Th
Page 21 and 22:
Enjoy European Peach! As an exclusi
Page 23 and 24:
TUNA AND NECTARINE SALAD WITH PEACH
Page 25 and 26:
CHERRY AND ROSE PETALJAM WITH SCONE
Page 27:
NECTARINE FLATBREAD WITH COCONUT FU
Page 31 and 32:
WORLD TRAVELLER ABU DHABI Dubai has
Page 33 and 34:
WORLD TRAVELLER ABU DHABI Clockwise
Page 35 and 36:
FOOD FOCUS CHICKPEA & CUMIN PANCAKE
Page 37 and 38:
FOOD FOCUS EASY SWEET & SOUR MEATBA
Page 39 and 40:
FOOD FOCUS CHICORY & PEAR SALAD WIT
Page 41 and 42: CRAB TART WITH LEMONY ASPARAGUS SAL
Page 43 and 44: FOOD FOCUS PINT OF PRAWNS WITH CHIP
Page 45 and 46: FOOD FOCUS MERINGUE WITH ROSEWATER
Page 47 and 48: GOURMET TRAVELLER EDINBURGH FOOD &
Page 50 and 51: great food Good cook, Pitaya Phanph
Page 52 and 53: FOOD FOCUS PAN-FRIED SALMON WITH BL
Page 54 and 55: Andreas Mattmüller Food and Travel
Page 56: THE INTERVIEW ANDREAS MATTMÜLLER P
Page 59 and 60: GOURMET TRAVELLER LECCE FOOD & TRAV
Page 65 and 66: GOURMET TRAVELLER LECCE
Page 67 and 68: GOURMET TRAVELLER LECCE ‘Narrow s
Page 69 and 70: THE INTERVIEW Christian Le Squer No
Page 71: FOOD & TRAVEL ARABIA 71
Page 74: CITY BREAKS HAMBURG Clockwise from
Page 78: CITY BREAKS SALCOMBE Clockwise from
Page 82 and 83: Left to right: Vanitas dining; Kö
Page 84 and 85: FINCA CORTESIN MARBELLA Set in the
Page 86 and 87: Carême column Gary Rhodes In his i
Page 88 and 89: THE COLLECTION For better-tasting f
Page 90 and 91: RECIPES Full of flavour Pages 34-39
Page 94 and 95: RECIPES Pint of prawns with chipotl
Page 96 and 97: RECIPES Good cook, great food Pages
Page 98: AFTER HOURS VirgilioMartínez The P
show all

Food_amp_amp_Travel_Arabia_Vol3_I7_I8_2016_vk_com_ENGLISHMAGAZINES

Create successful ePaper yourself

Delete template?

Save as template?