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RECIPES Good cook, great food Pages 50-53 Meringues with rosewater raspberries and white chocolate cream MAKES 6 Meringues keep really well and can be made several days ahead. Simply store cooled meringues in a plastic container. For the meringues 3 egg whites 200g caster sugar 300g fresh raspberries 1tbsp rosewater For the white chocolate cream 125ml milk 125ml double cream 2 egg yolks 2tsp cornflour 1tbsp caster sugar 100g white chocolate, chopped Preheat the oven to 130C/260F/ Gas ½ and line a large baking tray with baking parchment. Whisk egg whites until firm then gradually whisk in 175g of the sugar until the mixture is thick and really glossy. Spoon 6 mounds on to the prepared tray, keeping them as far apart as possible. Bake for 1 hour until set and lightly golden. Transfer to a wire rack to cool. Reserving 50g raspberries to serve, blitz the rest with the remaining sugar and rosewater until smooth and store in the fridge until required. To make the white chocolate cream, heat the milk and cream in a small pan until almost boiling. Beat together the egg yolks, sugar and cornflour until smooth then stir in the hot milk. Return to the pan and stir gently over a low heat until the mixture boils. Simmer for 2 minutes while stirring, then remove from the heat. Stir in the chocolate until melted, cover the surface with cling film and chill. To serve, divide the meringues between bowls with the raspberry sauce, chocolate cream and Beef short ribs SERVES 2 800g beef short ribs, cut into 5cm chunks 1tbsp salt 1tsp pepper 315g onions, sliced lengthways 120g leaks, coarsely chopped 4-5 cloves of garlic 1½ cups of red grape ½ cup of chicken stock 1tbsp sugar Sprinkle the beef with salt and pepper. Pan-fry the beef in a heavy saucepan on a high heat until turns golden-brown (no oil needed: the beef fat is sufficient). Add onions, leek & garlic. Cook, stirring constantly, for a few minutes. Add red grape, chicken stock & sugar. Simmer; cover, over low heat for 55-60 minutes. Remove from heat and serve 96 FOOD & TRAVEL ARABIA
Yum Talay SERVES 2/3 Balsamic-garlic grilled beef steak with rocket salad Pan fried salmon with black bean sauce SERVES 2 Beef steak salad with thai herb dressing SERVES 2 3 medium prawns (70g) 2 large sea scallops (50g) 50g salmon fillet 50g snapper fillet 2tbsp lime juice 1½tsp nam pla (Thai fish sauce) 1 birds-eye chilli, copped 1tbsp extra-virgin olive oil Chopped cilantro or parsley for garnish Remove shells and de-vein prawns and then rinse. Cook the prawns, scallops salmon and snapper In a pot of boiling water until just done, about 3-4 minutes. Remove the seafood from the pot and drain. In a bowl <strong>com</strong>bine lime-juice nam pla, chilli and olive oil, stirring until well mixed. Then flake the salmon and snapper before tossing the seafood in the dressing. Garnish with parsley or cilantro and serve SERVES 2 250g flank steak Pinch of salt and pepper 1tsp extra-virgin olive oil 1 clove of garlic – diced 1tsp honey 1tbsp white grape 1tbsp balsalmic vingar 1 bunch of rocket leaves rinsed and dried Sprinkle beef with salt and pepper. Pan-fry steak over a high heat until medium rare (about 1½ minutes per side). Remove from the heat, then cut the steak into cubes. Heat the oil in a frying pan over a low heat. Add garlic, honey, white grape and balsamic vinegar; sauté until just <strong>com</strong>bined. Return beef to the frying-pan with the reduction and sauté for 1 minute. Season to taste and serve with the rocket leaves 2 salmon fillets with skin on (about 120g each) Pinch of salt 1tbsp olive oil 125ml Black Bean Sauce Sprinkle salt all over the salmon including the skin and let stand. Heat the oil in a frying pan over a high heat. Pan-fry the salmon, skin side down first, 3-4 minutes. Turn over and cook the other side until done (about a further 3 minutes). When the salmon is almost done, pour the black been sauce into the frying pan and cook until the sauce is reduced by about half (or thick enough to coat the fish). Serve the pan-fried salmon on a bed of green salad leaves 180g beef steak – 1-2 cm thick ½tsp salt 1tsp black pepper 3 cloves of garlic – peeled 1 lemongrass stalk – white part only, chopped 1½tbsp extra-virgin olive oil 1½tbsp lime juice 1tsp honey 1tsp Worcestershire Sauce ½tsp chopped red chilli Salt and Pepper to taste Combine the garlic, lemongrass, red chilli, extra-virgin olive oil, lime juice, honey and Worcestershire sauce in a bowl then place into a blender and process until coarsely blended and set aside. Pan fried the beefsteak over a high heat (no oil required) until golden brown, about 1 1½ minutes on each side. Remove from the heat and place on a cutting board. Cut the beef into large cubes, season with salt and pepper to taste and place on a bed of salad and drizzle the dressing over the top. FOOD & TRAVEL ARABIA 97
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2016 AWARDS VOTE NOW AL AIN GARDEN
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30 July 2016 RECIPE STARTS ON PAGE
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Arriva ls News and views from the w
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Photos by Italian Tourist Board; Wi
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Come explore the legendary world of
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Arrivals NEWS RAFFLES SEYCHELLES Ne
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It’s here! The shortlists for the
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THE INTERVIEW The RELUCTANT chef Th
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Enjoy European Peach! As an exclusi
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TUNA AND NECTARINE SALAD WITH PEACH
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CHERRY AND ROSE PETALJAM WITH SCONE
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NECTARINE FLATBREAD WITH COCONUT FU
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WORLD TRAVELLER ABU DHABI Dubai has
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WORLD TRAVELLER ABU DHABI Clockwise
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FOOD FOCUS CHICKPEA & CUMIN PANCAKE
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FOOD FOCUS EASY SWEET & SOUR MEATBA
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FOOD FOCUS CHICORY & PEAR SALAD WIT
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CRAB TART WITH LEMONY ASPARAGUS SAL
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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
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Page 67 and 68: GOURMET TRAVELLER LECCE ‘Narrow s
Page 69 and 70: THE INTERVIEW Christian Le Squer No
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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 92 and 93: RECIPES Barbecued whole fish with a
Page 94 and 95: RECIPES Pint of prawns with chipotl
Page 98: AFTER HOURS VirgilioMartínez The P
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