Ingredients For the tempura maki: 20g bread crumbs 50g shrimps 10g spicy mayonnaise 1g nori 120g sushi rice 15g avocado 10g sesame seeds For the tuna nigiri:...
Chef's special
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Ingredients 400g goat’s cheese 20g black olives, sliced 3g thyme 30ml extra virgin olive oil 50ml sun dried tomato vinaigrette 4 filo pastry sheets 200g assorted...
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Ingredients 400g raspberries 2 tbsp cold water 100g caster sugar 1 vanilla pod, split 1 quantity crème pâtissière 2 large egg whites icing sugar to dust For the crème pâtissière:...
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Churles Kennedy Perera at the One to One hotel. Ingredients 300g white asparagus 200g new potato 50g butter 5g dill sugar, salt and pepper to taste For the hollandais sauce 50g...
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Andrea Pastore, executive chef at Amici restaurant, The Yas Hotel. Ingredients For the Ricotta Gnocchi: 400g of ricotta cheese 4 egg yolks 100g of grated parmesan cheese 120g of...
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by Gaurav Gaur, chef for Indigo restaurant. Ingredients 5 prawns, peeled with tail on For the marinade 15g cheese boursin pepper 20ml cream and salt, to taste White pepper, to...
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Lee Kok Hua, Executive Chef at Hakkasan Abu Dhabi, Emirates Palace hotel Ingredients 180g Galloway rib eye steak (cut evenly in to cubes of 15g each and seasoned with salt, pepper and mixed with...
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Danny Kattar Executive Chef - Crowne Plaza Yas Island. Ingredients 3 tablespoons salt 4 garlic cloves, crushed 1 shallot, peeled and sliced 6 sprigs thyme coarsely ground...
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Andrea Pastore, executive chef at Amici restaurant, The Yas Hotel Ingredients For the anchovy sauce: 4 steamed yolks 50g capers 4 anchovy fillets 1 tbsp mustard Chopped parsley Mix all...
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Chef Jean Hurstel from Bord Eau, Shangri La Qaryat al Beri Ingredients 2 big langoustines (size 6-8 kg) per person 400g kunafa dough 5cl olive oil ½ carrot ½ leek ½ shallot ...
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