The Catch of the Day at Radisson Blu's Fish Market

Upon arrival at the Fish Market restaurant in the Radisson Blu hotel Deira Dubai Creekside, we were unexpectedly surprised by our warm welcome.  The restaurant itself is reminiscent of classic "old" resort restaurants with it's thatched roof accents and the bamboo clad walls.  We were seated at table overlooking Baniyas street and the creek on a regular mid-week evening.  There were a few tables scattered about, but through out the evening there was a steady flow of traffic into this established Deira seafood venue. 

My guests and I were eager to get started, and the first experience about this restaurant that set it apart from other places is the fact that they have no dinner menus.  The concept revolves around the fresh selection of fish on display in the ice along the one side of the dining room.  Directly behind the fresh seafood spread are large tanks with the live lobsters featured as the chefs special for the evening, which was clearly written on the specials board. 

Our helpful waitress pointed out some of the house specialties consisting of tiger prawns, king crab, local fish known as Halwa, and the live lobster of course! There were a couple of signature sauces such as  garlic butter, black been, Singaporean style, Thai red curry, and chili paste served with each of the items so we asked for a selection of the items to be grilled and served with the sauces on the side and some to be prepared as per the chefs recommendation.

The first item to arrive were the grilled tiger prawns which we paired with the garlic butter. The natural sweetness of the crustacean with a squeeze of lemon was to my liking, so I kept it simple with this starter.  On the flip side, we also had the Singaporean style sauteed king crab legs, which were very well prepared coated in a spicy, sweet, and tangy sauce. This was literally finger licking good, as we dug into this dish with our bare hands and some essential tools. 

For the mains we enjoyed the items which came highly recommended by our waitress as well as some of the other service staff.  The local Halwa fish was cooked in a Thai red curry sauce and the live lobster was prepared with a chili paste and heaps of onions and greens.  Both of these dishes were full of flavor and done with an authentic flair that clearly demonstrates the skill of the kitchen staff.  They excel in developing these Asian style flavors and my favorite item of the evening was the lobster dish, succulent and savory all in one, it highlighted all the right flavors and textures. 

Everything was served table side by the professional well-trained staff.  They were clearly veterans at this restaurant and had a good handle on how to take orders and serve their guests with ease and efficiency.  With a sense of humor and warm smiles, every moment was anticipated which made this a memorable dinner experience. 

Chickpea Fries with a Kick

 

 

Ingredients:

• 2½ – 3 cups water
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1/2 tsp tumeric powder
• 1 tsp cumin powder
• 1/2 tsp chili powder (I used Ancho)
• 1½ tbs olive oil (plus more for baking) or canola oil for frying
• 1½ cups chickpea flour

Directions:

1. Combine water, spices, salt, pepper, and olive oil in a medium saucepan and bring to a simmer over medium heat.
2. Gradually pour in the chickpea flour, ½ cup at a time, whisking constantly making sure to remove all lumps. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat so the batter doesn't boil or it will become too thick.
3. Remove from heat and spoon into a parchment lined sheet pan, making sure to level.
4. Place sheet pan in refrigerator for at least one hour.
5. Once firm, slice into desired french fry shape.
6. For crispy fries: Add canola or olive oil to a heavy bottom pan,bring to medium-high temperature (370°F ) Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt.
7. Alternatively: grease the bottom of a cookie sheet with olive oil and bake the chickpea fries at 375°F for 10 minutes. Turn over, and bake for at least 5 minutes more or until golden brown.  
8. Serve as a side or snack with your favorite dipping sauce, I served mine with honey chipotle and a lime wedge!

Studio Du Chefs Serves Up Modern French on The Palm

It's safe to say Dubai has become a culinary and tourism destination for the GCC , South Asian-subcontinent, and beyond.  When I heard about the opening of the new Sofitel Hotel, I was all ears, because I knew a brand of such caliber would have to deliver some good quality food.  After taking a tour of the property and understanding the ethos of the establishment, it was evident that F&B was a focal point for this hotel resort on The Palm.  From modern French cuisine to classic Chinese, they had tapped into a variety of popular concepts that are sure to attract not only hotel guests, but local residents as well.

The first on my list of restaurants to try at this Polynesian French designed venue was actually the French outlet named Studio Du Chefs.  Constructed with state of the art equipment as well as display screens throughout the restaurant, guests can watch their food being prepared by the highly skilled staff in the open kitchen concept. 

My guest and I chose a seat that was directly in front of the action.  We made ourselves comfortable and familiarized with the area as the service staff brought us cold towels and water to begin..  The outlet manager came over and gave us a brief introduction to the menu and restaurant, followed by our waiter, then the chef.  They were beyond excited to share their recommendations and were purely there to enhance our experience of the modern French meal.  Pictured below is the sea bass ceviche with shaved fennel, radish, caviar,  grapefruit, and orange segments. The citrus burst really paired well with the dish, and the crunch of the fennel was the right amount of texture to compliment the fish.  Overall a refreshingly light composure for the start to the evening.

 The middle course pictured below consisted of a seared scallop served with a sweet potato croquette and puree.  A combination that was such a surprise to the palette, and a disappointment because I had never tried it before! The light aromatic cinnamon spice in the puree along with the buttery scallops and savory croquette presented a harmonious  ballad all on one little plate.  We only received the tasting portion, but had it been a larger entree size serving, I could easily have enjoyed this as a main meal any day of the week. 

Speaking of mains, we moved along through the evening with much anticipation of the last course.  The staff had mentioned several times the Tuna Rossini was not to be missed!  A sesame crusted tuna loin topped with the pan seared foie gras and caramelized shallots, this dish was a flavor overload to all my senses.  The tuna itself was cooked to a perfect medium temperature and the mouth watering fillet of foie gras seeped all its fatty deliciousness right into the hearty fish.  Savory and sweet, this well balanced dish had it all.  Not only does something like this require the technical skill to execute, but it also taps into the creativity of the chef.  The traditional Tournedos Rossini is served with beef, therefore substituting the seafood makes it a completely original item, as the accompaniments and sauce need to be modified.  Memorable and modern, no doubt this is one dish you will go back for!
This next item was another modern interpretation of a classic French dish.  The beef medallions cooked to an exact medium temperature were accompanied by a "Bourguignon" sauce served with a caramelized onion tart topped with pickled radish, tomato, artichoke, and asparagus.  Let's start with the beef, because to me, the gorgeous pink center was the highlight of the plate.  You're eyes are drawn to the coloring and excellent quality of the meat, which was just slightly seared on the outside and roasted to perfection.  Sprinkled with the famously French smoked fleur de sel, tasty doesn't even begin to describe this. 

The beef dish was also accompanied by the elegant geometrically perfect chickpea fries pictured below.   Crispy on the outside, soft and delicate on the inside and seasoned all around, I was in heaven with every bite of this savory side.   It tasted like a combination in chickpea flour and seasoning, a technique similar to making polenta fries. Even though they are highly addictive, I am going to ask Chef De Cusine of Studio Du Chefs,  Alain Rion for the recipe. Expect a kitchen experiment on my blog with these little guys soon, I don't think I can make it to the end of the week without another taste!

At this point I was completely content with our meal, as we had attacked every item on our table with success.  Although we had turned downed the notion of dessert, our waiter did insist on showing us the cheese trolley.  Now if there ever was a French way to end a meal, it would have to be this.  A gorgeous selection of cheese was presented along with an assortment of freshly made jams and compotes ranging from sour cherry to pineapple, apricot, and raspberry.  We both tried a bite of the goat's cheese paired with the sour cherry jam, and that was literally the icing on the cake. Leaving comfortably full and proud that we had managed to make it through most of the menu, I promised the chef I would be back for dessert! 

The sleek design and spacious interior lends itself to a lively ambiance.  The concept for the restaurant is interactive, which means the more action the better.  It actually adds a lot of character to the environment, because it removes the element of pretentiousness, and adds a trendy touch.  The Sofitel property is brand new to Dubai, having only just opened this past July 2013. They are currently in the soft launch phase, but are planning for the Grand Opening event November 2013.  Until then, the restaurants are open to the public, and they are working meticulously to perfect those fine details that make this 5 star resort shine above the rest.  I am looking forward to my return to Sofitel on The Palm, and the next culinary adventure they have in store for me.    

An Experience at Michelin Star Atul Kochhar's Rang Mahal

The scene when you walk into this upscale Indian restaurant at the JW Marriott Marquis in Dubai is dark and mysterious and really sets the mood for the dinner to follow.  The red and black decor is appropriate as  it directly correlates to Rang Mahal, the Red Fort in Delhi after which the restaurant is named.  On this particular evening we were in for a treat as we prepared for the ultimate gastronomical adventure by none other than Michelin star chef Atul Kochhar, an event that was not to be missed!

We were whisked gracefully into the dining room, and conveniently sat with a clear view to the kitchen where we could watch all the chefs in action creating their culinary magic right before our eyes.  The waitstaff was eager and ready to share their passion with us as they gingerly described our menu choices.  Although they recommended the 9 course tasting menu, my guest and I saw a few items from the regular menu that caught our eye. We went ahead with the a la carte options, but requested a tasting portion so we could try the range of delicacies prepared at the hands of this skilled chef.

The seared scallop pictured below is a dish that I was mildly familiar with.  Featured at this past years Taste of Dubai festival, I remember trying out these little gems accompanied by the cauliflower puree and shaved cauliflower tendrils on top.  The pairing of these two items together is one of my favorite flavor combinations and one I have created a recipe for myself as well (Seared Scallops with Curried Cauliflower Puree).  Atul's version with the velvety smooth puree and perfectly seared scallop goes into the books as one of the loveliest executions of the modern Indian cuisine he has created.

My absolute favorite item of the evening was the deep-fried softshell crab known as "Karara Kekada" on the menu.  Coated with seasoned rice flour and paired with an apple and peanut salad along with a cilantro aioli, this dish personifies the art of Atul's genius in the kitchen.  A dish that is most simple in  presentation, but communicates so much character with its combination of ingredients as well as technique.  It's one of those items you would  specifically go back for and would never disappoint as the shining star for the evening (as crab always is).

From the mains I really enjoyed the sea bass "meen moilley", which is another one of Atul's signature items. The beautifully cooked seabass with crispy skin and all sits on top of mustard tempered potatoes swimming in a turmeric and coconut curry sauce.  Addicting to say the least, this gorgeous dish packs a punch of flavor and texture, you will be licking your plate clean with any morsel of naan or roti you can find.    

 For dessert, we went with the classic chocolate delice which came highly recommended by the staff, the rich chocolate ganache was smooth in texture, surprisingly sweet with slightly bitter undertones.  It was sprinkled with some light spices and and edible floral garnish to create a playful garden like display.  I actually rather enjoyed the chocolate paired with the fennel ice cream which was served with the chocolate peanut butter tube dessert, also a featured item at this restaurant as well as the Michelin star Benares in the UK.

Atul Kochhar's approach to Indian cuisine is innovative and inspiring.  I met him for the first time a couple years back, initially at a tasting held at the World Trade Center Tower, following that was an interview at Taste of Dubai 2012.  After meeting this charming and talented chef, I knew there was something special about him as well as his culinary delights.  His career accomplishments go on and on, but one thing's for sure, he has made a mark for himself and his modern Indian cuisine in Dubai as well as the UK. For more on my one on one with Atul check out the following Blog Post.....

For more details click on logo the below: 

 

The Zespri Challenge - Kiwi and Coconut Custard Pie

       

 A couple of days ago I was sent a box of green and gold Kiwis by Zespri Arabia. Delicious fruit delivered right to my door! Who could ask for anything more!  This gave me the opportunity to do what I do best and experiment in the kitchen with them. I made salsas, marinades, and even frozen kiwi slices as a lovely drink garnish. So far this has been my favorite, a kiwi and coconut custard pie! Here is the recipe I put together based on some research, comparing recipes, and personal taste.

Ingredients for the Pie Crust (Taken from the Pioneer Woman website-The Perfect Pie Crust)

• 1-1/2 cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Put the pie plate with the dough back into the fridge to chill for 30 minutes. 

Preheat the oven to 218 C (or 425 F) 

When you're ready to bake remove the pie plate from the fridge and cover with parchment paper lined (covering the dough completely) with beans or rice on top. Remember to press the beans/rice into the edges and bake for 10 minutes. Remove the parchment paper, brush with an egg wash and bake for another 10-15 minutes or until golden brown. Remove from the oven and allow it to cool on a wire rack.  

After you are done with the pie crust, you start on the custard filling.  I took inspiration for this recipe from Martha Sewart,  it was quick, easy, and delicious!

Ingredients 

• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 can (14 ounces) coconut milk
• 4 large egg yolks

 

While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl. 

Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day).

 

The last step is the garnish for the pie and where those lovely little fruits come into play.  I first peeled 2 of each gold and green kiwis, then sliced thin rounds of all four. Alternating colors place them one on top of the other in a large circular ring around the the outer edge of the pie.  Next place them on the inner ring of the pie until the entire top of the pie is covered. Slice and ENJOY! (best if it's served the same day)

Oberoi Dubai's Brunch with a Twist served Tapas Style

The presence of 5-Star luxury hotels and glamorous over the top brunch displays are all too common in Dubai.  But when we entered the all day dining restaurant Nine7One (cleverly named after the UAE country code) at the brand new Oberoi hotel in Dubai, a new type of buffet has graced the market.  The concept is steering away from the norm and focusing in on small bites from an eclectic mix of International cuisine.

It's difficult to find a starting point because there was so much to choose from.  But hotel Executive Chef Dirk Haltenhof had a few tricks up his sleeve, and our attention immediately transferred over to him as he performed a culinary feat for us this afternoon.  Not only is Chef Dirk passionate about the food, but as well as the technique behind it.  That being said Dirk gave into his curiosities and featured some molecular gastronomy on the menu.  Pictured below is an example of some of the experiments on display including a lemon soda sphere on top of caramel soil. The preparation was fascinating and it was interesting to the eye, but they are somewhat of an acquired taste.  

Just across from the molecular gastronomy station was the tower of freshly made pastries and rolls.  This was right up my alley and I have to say the croissants were beautifully executed.  A crispy exterior filled with buttery layers of deliciousness, I managed to eat the whole thing and still saved room for more food.  Amongst some of the other baked goods was a cinnamon roll, pain au chocolate, doughnuts, danish and fruits tarts to name a few.  

After my first round of food, I realized I needed a bit more of a strategy if I was going to make it to every station in the restaurant.  I paced myself and took a gander at what stood out of the ordinary and decided to to start there.  My eyes were immediately drawn to the Japanese section where the food was meticulously being prepared with precision and symmetry.  Pictured below are Japanese Takoyaki, a ball shaped snack filled with octopus, tempura, pickled ginger and green onions. Not only did they look super cool, but they also tasted DELICIOUS! One of my favorites of the day, and a reason to go back to Nine7One restaurant for brunch, as they are one of the few places serving this item in town. 


Next up on the "out of the ordinary" list was the compressed watermelon and gazpacho bottles.  Presented in the multi-tiered ice sculpture both of these items stood out amongst the rest. The gazpacho was refreshing and just the right portion size.  Although the touch of cream is not something I am used to when enjoying gazpacho, it still kept the texture and taste light really highlighting the key ingredients, tomato and cucumber.  The compressed watermelon on the lower tier of the ice sculpture almost resembled ahi tuna.  The compression technique not only intensifies the flavor, but also the color and changes the texture slightly.  This particular watermelon was paired with fresh mint prior to compression, which allowed the herb to infuse into the fruit.  This was an innovative and fun idea, and a great talking point for several of the guests and staff. 


Also available amongst the starters were Indian, Spanish, Thai, and, Arabic specialties including the following:

Guindilla (pickled green pepper from La Rijoa)

Calamari con chorizo (squid rings and beef chorizo salad with parsley)

Sardina blanco con aceituna (white sardine and green olive skewers)

Rice paper rolls with tamarind

Prawns with green papaya salad

Herb goat cheese and grilled pepper roulade

Compressed water melon with mint

Oyster with pickled onions and lime

Balsamic glazed figs with mint

Babaganoush cornet

Gazpacho con Ajo Blanco

Ceviche of king fish

Dahi kachori

Dohkla with green apple

Fried idli with gun powder and coconut chutney

If that wasn't enough for starters the mains course was even more extravagant!  The item that caught my eye was the Roasted Tomahawk Steak and Tenderloin sitting on top of colorful vegetables at a carving station.  The meat had been beautifully presented, but was just slightly over done for my liking.  The flavors were spot on and the quality of the cuts was spectacular.    
Nine7One has tapped into the idea of creating a memorable meal by tasting bits and pieces of dishes from all types of cuisines.  The concept is not unheard of, but to execute it the right way is tricky.  This is one of the plates I came back to the table with (I went back for a total of 5 rounds including 1 for dessert).  Starting from the top: 1. Merlot braised octopus with polenta, 2. Seven Hour Braised Wagyu Short Ribs, 3. Seared Tuna, 4. Quail Egg Bruschetta, 5. Sliced Tomahawk Steak, and in the center a 6. Roasted Lamb Slider. All were tasty, but my favorite out of this plate was item number two.
Although the dessert displays looked enticing the thought had barely crossed my mind with so much of the savory on offer.  What Dirk did go out of his way to show me was the milk and white chocolate fountain located smack in the middle of the buffet area.  He was proud to show off his dual chocolate contraption, and said they were special ordered from the UK.  Served alongside the fountain were mandarin marshmallows, fresh fruit skewers, meringues, and chocolate truffles.  But the list for sweets goes on and on to include:

Mango choux

Raspberry baked yogurt

Caramelized banana and milk chocolate mousse

Philadelphia cheesecake with basil macerated strawberries

Apricot seradura

Lemon tart with lychee panacotta

Crème caramel

Chocolate and pecan nut brownie

Hazelnut and berry stack

Red velvet cake in glasses

Tiramisu

Gajar ka halwa

Gulab jamun

Om ali

Aysh al sarayh

In addition to the cuisine, the staff also needs to be recognized for their hard work and attention to detail.  They were the most engaging of hotel staff I have come across and really went above and beyond the call of duty.  The women were dressed in bright royal blue and always seemed to have the sweetest smile across their face.  The men wore traditional black slacks, white shirts and formal black vests, equally as smiley and efficient as they took  drink orders and cleared the tables. 

The Oberoi Tapas brunch will give you something to think about days after you've experienced it.  With so many unique items and styles of presentation, it's difficult to choose one favorite item.  The brunch is available every Friday in Nine7One from 12.30pm to 4.00pm from 30 August onwards. They have few different packages available. 

Tapas Brunch

270 AED / person including soft drinks

380 AED / person including soft drinks, house wines, spirits and Prosecco

550 AED / person including all above and Champagne

Head down to the brand new Oberoi hotel in Business Bay which belongs to one of the most decorated hotel chains in the world for an experience you will cherish for years to come!