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For over 100 years, we`ve believed that using the very best leaves to create
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June 2012 BBC Good Food Middle East 1
BBC Good Food ME is published by CPI under licence from BBC Worldwide Limited, Media Centre, 201
Wood Lane, London W12 7TQ. The BBC logo is a trade mark of the British Broadcasting Corporation and are
used under licence by Immediate Media Company London Limited. Copyright Immediate Media Company
London Limited. All rights reserved. Reproduction in whole or part prohibited without permission.
It never fails to take me by surprise no
matter how many summers Ive spent here
when the heat actually kicks in. I think its
the suddenness of it, when it feels like
someone turned a switch to make the
temperatures shoot up overnight. One evening were marvelling at
how cool it still is, and the next, with no warning, were drenched in
sweat. Even though were well-cocooned in our air-conditioned
homes, offces and cars, even a few minutes spent outdoors can
seem unbearable.
Which is why, in this issue weve ensured you dont run out of
ideas on how to keep cool in the heat, with a variety of delicious
homemade sorbet and ice cream recipes (p41 and 70) whether its
for a quick mid-week dessert, or for weekend indulgences. Theres
also yummy and almost too-pretty-to-drink chilled drinks, and
expert advice from nutritionists on staying hydrated (p18).
Our other focus this month is of course, the looming holidays.
As most of us get ready to pack up and escape the heat, weve got
plenty of great travel inspiration for foodies from gourmet
paradise Tuscany (p88) and Manhattans varied culinary offerings
(p90), to one of the most buzzing foodie capitals of the world,
Hong Kong (p92). We also check out a getaway that is just two
hours from Dubai, if a long weekend is all the time youre getting
to take off this summer (p98), and go on a journey of discovery of
eight unexplored world cuisines (p94) they are more delicious
than youd have imagined!
As you read this, I will have already jetted off to soak up the winter
sunshine in Australia, doing my best to bottle up the cold weather
and bring it back home. Failing that, the next best thing to do is to
eat light and indulge in some frozen delights to get through another
desert summer.
Stay cool, and bon voyage!
Summer made easy
EDITORS NOTE
BBC Good Food ME is published by CPI under licence from BBC Worldwide Limited, Media Centre, 201
Wood Lane, London W12 7TQ. The BBC logo is a trade mark of the British Broadcasting Corporation and are
used under licence by Immediate Media Company London Limited. Copyright Immediate Media Company
London Limited. All rights reserved. Reproduction in whole or part prohibited without permission.
PAGE 18 | Cooling drinks
PAGE 94 | Global cuisine
BBC Worldwide Magazines Unit:
Nicholas Brett, Managing Director
James Hewes, Publishing Director
Jenny Potter, Editorial Director
Eva Abramik, Unit Coordinator
Immediate Media Co.
Chairman, Stephen Alexander
Deputy Chairman, Peter Phippen
CEO, Tom Bureau
Head of Licensing and Syndication,
Joanna Marshall
International Partners Manager,
Aleksandra Nowacka
UK Good Food Team
Editor, Gillian Carter
Creative Director Food Group,
Elizabeth Galbraith
Food Director Food Group, Lulu Grimes
Publishing Director, Alfe Lewis
PUBLISHER Dominic De Sousa
GROUP COO Nadeem Hood
ASSOCIATE PUBLISHERS
Alex Bendiouis
Carol Owen
Georgina Wilson-Powell
EDITORIAL
EDITOR: Sudeshna Ghosh
[email protected]
ASSISTANT EDITOR: Nicola Monteath
[email protected]
DESIGNER: Odilaine Salalac Mejorada
PHOTOGRAPHER: Cris Mejorada
ADVERTISING
SALES DIRECTOR: Carol Owen
[email protected] /+971 55 8803817
SALES MANAGER: Rekha DSouza
[email protected] /+971 55 8904696
MARKETING & COMMUNICATIONS
Marizel Salvador
[email protected]
WEB DEVELOPER
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PRODUCTION
OPERATIONS DIRECTOR: James Rawlins
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SUBSCRIPTIONS
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PRINTED BY
Printwell Printing Press LLC
PUBLISHED BY
Head Office, PO Box 13700, Dubai, UAE
Tel: +971 4 440 9100
Fax: +971 4 447 2409
Group Office, Dubai Media City
Building 4, Office G08, Dubai, UAE
A publication licensed by IMPZ
Copyright 2012 CPI. All rights reserved.
While the publishers have made every
effort to ensure the accuracy of all
information in this magazine, they will not
be held responsible for any errors therein.
Wed like to get to know you better!
Turn to p101 to enter our reader survey.
2 BBC Good Food Middle East June 2012
CHEFS BITES
44 AN ITALIAN KITCHEN
Giorgio Locatelli shares some of his
favourite recipes.
46 FARM TO FORK
Chef Yves de Lafontaine from The Farm
demystifies grow-your-own-style eating.
50 SUMMER ROAST CHICKEN
Chicken roast gets a makeover for summer
in celeb chef John Torodes hands.
52 TIKI TWIST
Impress friends with these Polynesian-
inspired canaps.
UPFRONT
4 YOUR SAY
Write in to us with your views and comments.
6 FOODIE MOMENTS
All the latest food news, trends and happenings.
8 OFF THE SHELF
Go shopping for gourmet goodies, kitchen
gadgets and gorgeous tableware.
10 HERE TO HELP
Expert answers for your cooking questions.
11 ON TEST
First-hand reviews of three juicer brands.
13 TRIED AND TASTED
We review two great lounge restaurants.
14 FLAVOURS OF THE MONTH
The best deals and offers in restaurants
around town this month.
Contents
EVERYDAY
14 35 50
44
20 EIGHT GREAT WAYS TO CHILL OUT
Thirst quenching coolers and smoothies,
with expert advice from nutritionists.
24 TIME TO GET AHEAD
Freezer-friendly recipes to help you make
delicious family meals while cutting costs.
28 JUST ADD VEG
Go green with these light, simple pasta
dishes using vegetarian ingredients.
32 ENERGY BOOSTERS
Turbo-charge
your day with
these healthy
yet delicious
breakfast and
snack foods.
35 FIVE WAYS WITH WRAPS
Creative filling ideas for this quick, on-the-
go lunchtime essential.
36 FILL UP ON FISH
Give your next seafood supper an
international twist.
41 ICE AND EASY
Beat the heat with a refreshing sorbet.
14
BOOSTERS
ge
th
y
d
WITH WRAPS
June 2012 BBC Good Food Middle East 3
99 WIN!
Check out this months amazing
competitions, with hotel stays, dinners and
gadgets up for grabs
104 MEET THE BLOGGER
Get to know the face behind the food blog
youve been savouring.
84 BRITISH BREAKS
Fun foodie activities in the UK to suit any taste.
88 A TASTE OF TUSCANY
Discover the flavours of this culinary haven.
90 POSTCARD FROM MANHATTAN
The inside track on some of the most
exciting restaurants in this vibrant city.
92 HONG KONG
From street food to Michelin star restaurants,
Hong Kong is a culinary paradise.
94 FOOD SAFARI
Eight exotic cuisines that should be on any
foodies must-try list.
98 LUXURY STAY-CATION
A relaxing weekend getaway in Oman.
June 2012
FYI!
Some recipes contain pork & alcohol. These
are clearly marked and are for non-Muslims
only. Look for this symbol:
U contains pork P
U contains alcohol
WEEKEND
LAST BITE
64
58 MAKE DINNER WITH DAD
A spring roll recipe perfect for father-child
bonding in the kitchen.
60 SUPPER FOR TWO
Cook and enjoy this gourmet three-course
menu together.
62 LEARN TO JOINT A CHICKEN
Hone your chef skills.
64 BAKE IT EASY
Three great flavours with one simple loaf
cake base.
66 FROZEN ASSETS
Iced dessserts that will definitely impress
family and friends.
70 KEEP IT COOL
Summer indulgence classics, from ice creams
and fruity ices to ice lollies, ice cream shakes
and cakes.
76 NEW WAYS TO MAKE SUMMER ICES
Fruity and savoury granita recipes.
80 SUMMER SUNDOWNERS
Delicious, refreshing drinks for entertaining
with, this season.
Our recipe descriptions
V Suitable for vegetarians
You can freeze it
Not suitable for freezing
P Contains pork
Contains alcohol
Superhealthy Low in saturated fat,
5g or less per portion; low in salt, 1.5g
or less; and at least one of the following:
provides one-third or more of your daily
requirement of fibre, iron, calcium, folic
acid and/or vitamin C or counts as one
or two portions of your recommended
5-a-day fruit and vegetables.
Low fat 12g or less per portion.
Good for you Low in saturated fat,
low in salt.
Heart healthy Low in saturated fat,
with 5g or less, and low in salt, with 1.5g
or less, and high in omega-3 fatty acids.
O
n
t
h
e
c
o
v
e
r
P
eaches &
cream
ice,
Straw
berry &
crm
e
frache ice cream
, and

blueberry yoghurt ice
TRAVEL
SPECIAL
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e
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SUBSCRIPTION OFFER!
SUBSCRIBE TO BBC GOOD FOOD ME TO
GET A KENWOOD HAND BLENDER WORTH
DHS299. TURN TO P100 FOR DETAILS.
*Limited period offer
Star Letter
TALK TO US!
W
in
!
CHEFSBITES
www.kempinski.com/ajman
North West Frontiers Finest Restaurant
:H]V\Y`V\Y[HLI\KZ[V[OLULKLSPJHJPLZVM0UKPH
7YLZLU[[OPZHK]LY[HUKNL[20% off
UPFRONT
Scent of a home
DINE IN THE CITY
Brunch bonus
Got
(camel)
milk?
Back to school
Its
UPFRONT
Set sail for the culinary destination of a lifetime at Marco Pierre Whites highly
anticipated Titanic Restaurant. Modelled on the ship of legend, Titanic is designed
to eect t|e ||tz, |aoo aoo |o o a booe ae, .|ee ooeo co|s|oe |s
|ooseo .|t| o|o sc|oo| c|a to ceate ao oooettab|e o|o|o eoe|eoce.
For reservations please call +941 4 3868111
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UPFRONT
Here to help
UPFRONT

J uicers
W
in!
UPFRONT
UPFRONT
E
u
ro

2012
:
Tired of over-the-top brunches? We
love the Almaz by Momo brunch
which serves up a do-able North
African spread, at an affordable price
tag. There are three options to
choose from: the Berber; the North
African; or the Almaz brunch, all
served with fresh juices and coffee.
The perfect way to start off a
weekend shopping spree in MoE!
Available from Dhs95 per head. Call
04-4098877.
A Moroccan weekend
At.mosphere, Burj Khalifa
is offering a seasonal la carte
menu that includes appetisers
such as butter poached
langoustines, sous vide lamb
saddle, king prawn, black angus
porterhouse and the classic 122
sphere to chocolate tortellini.
Savour every bite while you
enjoy the views from the highest
restaurant in the world.
Available daily for lunch.
Call 04-8883828.
High on taste
Instead of taking a fight to Mallorca
to sample Spanish cuisine, head
down to Caf M, Media One and
feast on saffron-aioli-steeped clams,
crispy croquetas de pollo and paella,
among other authentic treats,
washed down with Spanish vintages
and freshly made sangria.
Available Saturday-Monday from
Dhs149 per person. Call 04-4271000.
Ole! Ole!
Eating with
a conscience
Dine on delicious sustainable
seafood such as seabass, cod,
sole and red mullet, while sipping
a refreshing Bellini cocktail at the
styliish Fire & Ice, Raffes
Dubai. Award-winning
sommeliers are also on hand to
recommend wines to pair with
the courses.
Available until 14th June. Call
04-3248888.
Sushi Saturdays
Pull out the chopsticks and tuck into
freshly prepared sushi, sashimi and
a selection of hot dishes from the
teppanyaki table. The Saturday
brunch at Icho, Radisson Royal Hotel
is perfect for a relaxed afternoon
out with family and friends.
Available every Saturday from
Dhs180 per person. Call 04-3080000.
Celebrate Fathers day at Jing
Asia, Crowne Plaza Abu
Dhabi, Yas Island, where dads
dine for free on their special day.
The All day dining restaurant
offers a range of authentic Asian
and International cuisine.
Available on Sunday, 17th June
2012. Call 02-6563053.
Daddys day out
Almaz by Momo
Dont know
where to
Brunch?
Friday Brunch at Certo
An Italian-style Friday brunch with a selection of
dishes served at your table.
Available from 12:00 to 15:30 hours
The kids have their own fun area, with toys and entertainment.
Brunch with soft drinks @ AED 140
Brunch with alcoholic house beverages @ AED 190
Brunch with Prosecco @ AED 210
Half price eating for everyone aged 6 12 years!
Children under the age of six, brunch for free!
Half price eating for everyone aged 6 12 years!
Children under the age of six, brunch for free!
ICON Bar & Lounge English Friday Brunch
ICON Bar & Lounge at the Radisson Blu Hotel, Dubai Media
City is continuing its British Brunch every Friday from 12:00pm
to 4:00pm at an even better price ay only AED 129 per person.
Saturday Fun Brunch at Chefs House
Let someone else cook while you entertain at the
Saturday Fun Brunch at Chef s House.
Available from 12:30 to 15:30 hours
The kids have their own fun area, with bufet and entertainment
including a bouncing castle.
Full bufet with soft drinks @ AED 135
Full bufet with alcoholic house beverages @ AED 180
Half price eating for everyone aged 6-12 years!
Children under the age of six, lunch for free!
For bookings please call the Radisson Blu Hotel,
Dubai Media City on 04 366 9111
36
Simple seafood suppers
Ever yday
r
e
c
i
p
e
s
Cheeseburgers.
recipe, p25
32
Food to fuel your body
Healthy, delicious mid-week meals
28
Quick, easy vegetarian recipes
18 BBC Good Food Middle East June 2012
great ways to
Now that summer is ofcially here, its
never been more important to stay
hydrated. Nicola Monteath asks the
experts for their top hydration tips, and
gets some refreshing summer cooler
recipes from the city's top juice bars.
Photographs CRIS MEJORADA
EVERYDAY
chill out!
T
e
x
t

a
n
d

S
t
y
l
i
n
g

N
I
C
O
L
A

M
O
N
T
E
A
T
H
June 2012 BBC Good Food Middle East 19
3. Say yes to sodium
If you are spending a lot of time outdoors in the
summer, drink a sports beverage which contains
electrolytes to replenish what is lost due to
perspiration, says Carole Holditch, nutrition
expert and founder of Good Habits UAE (www.
goodhabitsuae.com).The sodium content in
sports beverages helps retain uids, promoting
hydration, and also supplies energy to muscles.
4. Limit alcohol and caffeine intake
Coffee might be a great early morning pick-me-
up, but, similarly to alcohol, it has a diuretic
effect, therefore contributing to dehydration.
However, if you need your caffeine x, stick to
one to two coffees a day, and keep alcohol
intake to a minimum.
5. Take it slow
Make sure to limit strenuous activities outdoors
to a maximum of 30 minutes in the summer, with
frequent break in between. Limit working out to
indoors activities, and if you must exercise
outdoors, make sure it is in the early mornings or
late evenings. While swimming is a popular option
in the summer, dont overdo it in the pool either
as swimming for a long time without a break
can also lead to dehydration, even though you're
in water.
6. Remind yourself
No time to drink? Dr. Chandy suggests keeping a
bottle of water on your desk to sip on at reglar
intervals throughout the day. Another way of
reminding yourself is by setting an alarm every
hour to re-ll your glass and drink regularly.
7. Get juicing
Fresh juices are great not only for hydration, but
also to get essential nutrients in. Drink up as
soon as you have juiced your fruit, says Carole.
Juices lose their nutritional value over time and
develop a funny colour as it oxidises (especially
apples). Nick recommends drinking juices that
are not too chilled, as it slows down the
digestive system. Turn over to nd out some
easy, delicious uices and smoothies you can
make at home. Heres to a cool summer!
EVERYDAY
Y
ouve heard it all before, a minimum of
eight glasses of water is essential for
an average adult, you need to drink
more in the summer, and so on. But you
probably also realise that its also easy to fall
off the water wagon, and we all end up not
drinking enough, particularly in the summer.
But, inadequate hydration can be more
damaging for health than you think.
The human body has a water content of 75
per cent. If the body is not nourished with
suffcient water, the lymphatic drainage
becomes slow, this is known as water
retention or bloating, says Dr. Chandy
George, Ayurvedic lifestyle consultant at
Balance Caf. If the body is not hydrated it can
lead to lack of concentration, tiredness, kidney
mal function, giddiness, skin dryness and
other functions that can lead to a complete
collapse, Dr Chandy adds.
There are plenty of smart ways to stay
hydrated, other than just drinking water,
however. Here are eight tips for staying
hydrated, and eight deliciously cooling drinks
you can make at home.
Popsicles are a great way of
keeping children hydrated and
refreshed while they are playing
outdoors. Use freshly squeezed
fruit juice and chunks of fruit to
make popsicles.
Refrigerate wedges of watermelon.
It's packed with natural water,
tastes great and can be easier to
swallow if you aren't a fan of wa-
ter, says Carole.
Fill fresh juice in the cubes of an
ice tray and freeze. They look great
when added to any drink, but also
make it tastier.
Cut fruits such as oranges, pears,
watermelon, honeydew melon,
grapefruit, kiwis and grapes as well
as vegetables such as cucumber,
tomatoes and celery, into bite-sized
pieces and store in zip lock bags
they make an ideal summer snack or
easy salad topping.
Creative ways to
refresh yourself quickly:
1. Load up on fruit and veg
Water isn't the only way to keep your body
hydrated, says Nick Watson, nutritionist and
founder and of UConcept gym. Include fresh
fruits and vegetables that are high in water
content in your diet, such as watermelons,
cantaloupe, peaches, strawberries, oranges,
cucumbers, celery, tomatoes and apples. These
cooling fruits and vegetables help keep you full
longer while lowering the body temperature.
2. Flush away toxins
Begin your day with a glass of water and
always drink a glass 30 minutes before and
after a meal, to support the digestive process,
says Nick. This not only ensures you meet your
required daily water intake, but helps detoxify
your system.
8. Make it lemony
Find water tasteless? To spruce up a regular
glass of water, squeeze the juice of half a lemon
into it. It not only tastes more refreshing but is
also healthy, as the acidity content of a lemon
helps aid weight loss in the long term. Plus, you
still retain waters zero-calorie benets.
20 BBC Good Food Middle East June 2012 20 BBC Good Food Middle East June 2012
Island Cooler
180ml freshly squeezed
pineapple juice
180ml freshly squeezed
papaya juice
180ml freshly squeezed
orange juice
180ml freshly squeezed
melon juice
10ml grenadine
Few cubes of rock ice
Pineapple slice for garnish
METHOD
1 Pour all the juices (except
grenadine) into a blender and
blend well.
2 Pour over hurricane glass,
lled with ice. Drop the
grenadine on both the sides of
the glass.
3 Garnish with a pineapple slice.
(Recipe from Sol Juice Bar, Fairmont
Dubai, 04-3118316)
Fruity Vegetable
Mocktail
1 cucumber, small
2 green apples, medium size
3 carrots, medium
bunch of broccoli
beetroot, small
Small piece of ginger
2 dashes of lemon juice
Few cubes of rock ice
Lemon slice for garnish
1 Using a juicer, freshly squeeze
juice from all the fruits and
vegetables one by one, and
keep separate.
2 Fill a quarter of a tall glass with
ice. Pour in the juices carefully
one by one, to create a layered,
'rainbow' effect. Start with carrot
and lemon juice, add the ginger,
then broccoli and beetroot juice,
and to top off add the apple and
cucumber juice.
3 Garnish with a lemon slice.
(Recipe from Sol Juice Bar,
Fairmont Dubai)
EVERYDAY
Date Smoothie
150ml apple juice
120g fresh dates seeds
removed (12pcs)
5ml lemon juice
100ml low fat yoghurt
Two cups of ice
Blend all the ingredients together in
a blender and serve.
(Recipe courtesy of Jones the Grocer caf)
Passion fruit &
Orange Smoothie
60g passion fruit
puree
20g passion fruit pulp
(from 1 passion fruit)
100 ml orange juice
100 ml sparkling water
8 cubes of ice
Blend all the ingredients together in a blender
and serve.
(Recipe courtesy of Jones the Grocer caf, 04-3466886)
June 2012 BBC Good Food Middle East 21 June 2012 BBC Good Food Middle East 21
Very Berry
Smoothie
130ml strawberry
ice cream
40g strawberries
70g red apple
30g red berries
30g blueberries
30g crushed ice
5ml sugar syrup
Blend all the ingredients together
in a blender and serve.
(Recipe from Wild Ginger, Iconic,
04-2953511)
Strawberry
Iced Tea
300ml concentrated tea
60ml fresh strawberry syrup
10ml lemon juice
5pcs ice cubes
Blend all the ingredients
together and serve. You can
also simply mix all the
ingredients together and stir in
a tall glass.
Tip: As a substitute for
concentrated tea, leave a tea
bag in 200ml of boiling water
and let it cool until it reaches
room temperature.
(Recipe from Wild Ginger, Iconic)
Herbavour
5 mint leaves
3 basil leaves
Handful of spinach
1 green apple, chopped
2 stalks of celery, chopped
cup of beet root, chopped
shot of wheatgrass juice
1 tbsp axseed
1 Juice the green vegetables and
combine with wheatgrass shot.
Set aside.
2 Juice the beet root and apple
and set aside.
3 Pour the beetroot juice mix into
the glass and slowly add the
green juice on top.
4 Stir once, sprinkle with
axseeds and serve.
(Recipe from Sophies Caf)
Manganana
mango
banana
2 tbsp yoghurt
1 orange
1 tbsp axseed
Blend all the ingredients together
in a blender and serve.
(Recipe from Sophies Caf, Palm
Jumeirah, 04-4515982)
EVERYDAY
2
1
White and dark chocolate
go very well together
White chocolate
is the main
ingredient and the
secret to making
this brownie with
a twist.
You can try using
walnuts instead
of hazelnuts, as a
variation.
Serve with
fresh seasonal
berries.
3
Chocolicous!
A chocolate brownie gets a twist with white chocolate, in this recipe from Chef Patrick
Kuiper, Executive Chef of Kempinski Hotel Amman, making it the perfect complement to a
scoop of chocolate brownie ice cream.
ADVERTISING FEATURE
White chocolate brownie
with chocolate brownie
delight ice cream
INGREDIENTS
225g caster sugar
4 eggs
225g butter, melted,
plus extra for greasing
150g plain our, sifted
225g white chocolate, chopped
100g hazelnuts, chopped
METHOD
1 Preheat the oven to 180C
2 Beat together the sugar and eggs
until uffy. Slowly add the melted
butter a little at a time.
3 Add the our into the mixture using
a metal spoon. Add the chopped
white chocolate and Hazelnuts.
4 Spoon the brownie batter into the
prepared cake tin and shake gently
until level. Transfer the tin to the oven
and bake for 30 minutes, or until done.
Set aside to cool.
5 Once it is cooled cut into square
shape and add a scoop of ice cream
on top.
6 Garnish with a drizzle of caramel
sauce on ice cream and serve with
fresh berries.
Chef Patrick Kuiper
Make these with:
Premium chocolate ice cream
with caramel sauce & lots of
chewy chocolate brownies.
P
CHOCOLATE
BROWNIE DELIGHT
Time to
get ahead
EVERYDAY
Oaty apple crumble
SERVES 10 PREP 25 mins
COOK 1 hr 10-20 mins
Easy

6 Bramley apples, peeled, cored and
cut into chunks
6 eating apples, peeled,
cored and cut into chunks
85g caster sugar
100g sultanas or raisins
100g soft light brown sugar
50g honey
250g pack butter
300g oats
300g plain our
100g aked almonds
1 tsp ground cinnamon
1 Cook the apples with the caster sugar
in a large pan, stirring occasionally add
a splash of water if they start to stick on
the bottom. When just about tender and
a bit saucy, stir in the sultanas or raisins
and tip into 2 large ovenproof dishes.
2 Melt the brown sugar, honey and
butter together in a large pan. Off the
heat, stir in the oats, our, almonds and
cinnamon until sticky and crumbly.
Divide over the apples. To bake straight
away, heat oven to 180C/160C fan, then
bake for 40-50 mins until topping is
golden and crisp.
To freeze, wrap dishes well or freeze the
fruit and crumble mixture in separate
freezer bags if you dont have spare baking
dishes. To cook from frozen, cover with foil
and bake at 180C/160C fan for 1 hrs, then
turn the oven up to 220C/200C fan and
bake for a further 45 mins, removing the
foil for the last 15 mins.
PER SERVING 646 kcals, protein 11g, carbs 91g,
fat 29g, sat fat 14g, bre 8g, sugar 48g, salt 0.48g
EVERYDAY
EVERYDAY
Energy
boosters
EVERYDAY
June 2012 BBC Good Food Middle East 35 June 2012 BBC Good Food Middle East 35
Prawn cocktail rolls
SERVES 3 PREP 10 mins NO COOK
Easy

Mix 3 tbsp mayo with 1 tbsp tomato
ketchup and a few drops of Tabasco.
Mix in 200g small cooked prawns.
Shred 1 Baby Gem lettuce, then scatter
over the middle of 3 wholemeal wraps.
Top each with the prawn cocktail mix
and some seasoning. Roll up and serve
with extra Tabasco, if you like it hot.
PER SERVING 332 kcals, protein 20g, carbs 31g,
fat 15g, sat fat 2g, bre 2g, sugar 3g, salt 2.24g
Cheese & ham quesadillas
SERVES 4 PREP 5 mins
COOK 10 mins
Easy

Mix 200g grated cheddar with 140g
shredded ham and 1 bunch of sliced
spring onions (optional). Divide the
mixture between 4 white wraps and
fold each one over to make half moons.
Heat a large frying pan. Cook the
quesadillas for 1-2 mins each side until
the cheese has melted and the outside
is golden and crisp.
PER SERVING 414 kcals, protein 24g, carbs 29g,
fat 23g, sat fat 12g, bre 2g, sugar 2g, salt 2.53g
Cobb salad wraps
SERVES 6 PREP 15 mins
COOK 10 mins
Easy

Hard-boil 2 eggs, about 10 mins. Cool,
shell and cut into wedges. Meanwhile,
roughly chop 6 rashers streaky bacon
and fry until crisp. Thinly slice 2 cooked
chicken breasts, crumble 140g blue
cheese and shred 1 Baby Gem lettuce.
Spread 6 white wraps with tbsp
mayo each, then layer the other
ingredients in the middle. Season with
black pepper and roll up.
PER SERVING 428 kcals, protein 27g, carbs 28g,
fat 24g, sat fat 8g, bre 2g, sugar 1g, salt 2.03g
Carrot & houmous roll-ups
SERVES 4 PREP 10 mins NO COOK
Easy

Superhealthy Counts as 1 of 5-a-day

Counts as 1 of 5-a-day
Spread a 200g tub houmous between
4 seeded wraps. Coarsely grate
4 carrots and scatter on top of the
houmous, nishing each wrap with a
small handful rocket leaves and some
seasoning. Roll up and eat.
PER SERVING 355 kcals, protein 10g, carbs 37g,
fat 19g, sat fat 3g, bre 6g, sugar 8g, salt 1.09g
Egg mayo & watercress wraps
SERVES 4 PREP 5 mins
COOK 10 mins
Easy

Good for you
Roughly chop 4 hard-boiled eggs, mix
with small, diced red onion, 4 tbsp
mayonnaise and some seasoning.
Spread onto 4 wholemeal wraps, add a
handful of watercress to each wrap, roll
up and serve.
PER SERVING 202 kcals, protein 9g, carbs 1g,
fat 18g, sat fat 4g, bre 1g, sugar 1g, salt 0.42g
Keep a pack of wraps handy, and a quick, healthy meal will be easy to whip up.
new ways
with wraps
5
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EVERYDAY
Fill up on fish
EVERYDAY
Zesty lentil & haddock pilaf
SERVES 4 PREP 4 mins COOK 16
mins
Easy

Superhealthy Counts as 2 of 5-a-day
250g easy-cook basmati rice
3 red onions, nely sliced
2 tbsp olive oil
140g smoked haddock llet
250g pack ready-cooked Puy lentils
Zest 1 lemon, then cut lemon into
wedges
Large bunch at-leaf parsley,
roughly chopped
25g toasted aked almonds
1 Cook rice in boiling water until
tender, then drain. Fry onions in oil in a
non-stick pan over a medium heat for
10-12 mins until golden. Bring some
water to the boil in a shallow pan. Add
haddock llets, poach for 4 mins until
the sh is just cooked, then drain and
break into large akes. Spoon half the
onions onto a plate, then set aside.
2 Stir the drained rice and lentils into
the onion pan, then fold through sh,
lemon zest and parsley to heat
through. Serve topped with reserved
onions and the almonds, with the
lemon wedges on side.
PER SERVING 468 kcals, protein 27g, carbs 70g,
fat 11g, sat fat 1g, bre 7g, sugar 6g, salt 1.39g
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June 2012 BBC Good Food Middle East 41
Ice & easy
Weeknights don't have to be dessert-free.
This quick, cool sorbet is great for some
summer sweetness! Recipe JANICE RATCLIFFE
Photograph BRETT STEVENS
Apple and mint sorbet
Makes 1 litre 35 minutes + churning

Easy
2 tbsp sugar
Mint, a small bunch
6-8 apples, quartered and juiced to
make 850ml (or use a good quality
bought apple juice)
1/2 lemon, juiced
1 Put the sugar in a small pan with
150ml water. Heat until the sugar has
dissolved then add the mint. Leave to
infuse for 20 minutes. Strain and add to
the apple and lemon juice.
2 Pour into an ice-cream maker and
churn to a sorbet consistency.
PER 100ML 45 kcals, protein 0.1g, carbohydrate
11.6g, fat 0.1g, saturated fat 0g, bre 0g, salt 0g
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EVERYDAY
Toptips f romGiorgio:
CHEFS BITES
Pasta al pesto trapanese is one of the most famous
recipes around Trapani in Sicily, made with the pesto
sauce that is named after the city.
46 BBC Good Food Middle East June 2012
FARM
to fork
W
ith organic food stores and local
markets popping up everywhere
in the UAE, restaurants too are
slowly jumping on the bandwagon, to
cater to the demands of the health
conscious. One such restaurant that has
created quite a buzz in Dubai with its very
unique offering, is The Farm at Al Barari (a
luxury residential development created to
resemble a desert oasis, with themed
gardens stretched over nearly seventeen
kilometres of natural landscaped lakes,
waterways and streams).
Located just off Emirates road and set
amidst lush green surroundings, the
restaurant focuses on wholesome food, in
a natural, earthy environment. The
founder of Al Barari, always had a passion
for healthy eating and living, which was
the seed of the idea for The Farm, says
Yves De Lafonatine, head chef of the
restaurant, who coincidentally had his
own farm in Seychelles, as a hobby.
I remember growing heirloom
tomatoes around six years ago. Only
recently they been appearing in the fruit
and veg sections in supermarkets. Its so
rewarding when you know that this
vegetable was something you once grew
in your own backyard! says Yves, a
Seychellois raised in Australia, who
worked at top restaurants down under
before moving to Dubai in 2007 to open
the Marks & Spencer deli, Bloomingdales
bakery section and Jones the Grocer caf,
in that order.
The Farm's philosophy is to serve good
Want to grow your own fruit and veg in your
backyard and create wholesome dishes with
it? Chef Yves de Lafonatine from The Farm
restaurant shows us how.
Photographs CRIS MEJORADA
quality wholesome food in a tranquil
setting', with produce sourced from farms
within the region, and by utilising herbs
grown in the restaurant's garden. We try
to use organic produce wherever possible.
We also use fresh, locally sourced
produce, and grow our own herbs in the
garden as well, which is something we
take pride in, he says.
The cuisine and concept of the dishes
on the menu crafted by Yves, caters to
individual taste buds, as well as dietary
requirements. Most dishes include protein
(sh, meat, chicken or vegetarian options
like tofu) and sides such as quinoa, wild
rice, salads and breads, plus vegetables,
to provide a balanced meal. We give
people the freedom to choose what they
want to eat. This way they can explore
different foods while sticking to their
diets, says Yves. The menu is displayed
on an Ipad, in order to make it more visual
and give people a clear idea of what they
will be eating.
On a mission to help people with
dietary concerns eat healthy, without
compromising on taste, chef Yves wants
to promote the ideas of eating fresh,
seasonal and local. Seasonal produce
make a lot of difference, says Yves.
Diabetes is a huge concern in the UAE
and we would like to promote healthy
eating and living to help people make the
right choices, he adds.
Yves also believes that making the
right choices starts at home, so If you are
looking at starting your own backyard
CHEFS BITES
garden, make sure to pick the right
season. With the climate in this region,
you need a lot of patience, says Yves.
He advises those looking to grow-your-
own to pay attention and understand
produce. You need to be passionate
about it, only then will you understand
when to sow seeds and when to expect a
good harvest.
Discouraging as it may sound, Yves
rmly believes, It isn't hard to grow your
own fruit and vegetables and cook using
these fresh ingredients! Once you see the
produce you have grown, you immediately
think of recipes to cook up. Dont
over-think produce explore the range of
dishes that can be cooked and look at
ways of preserving them for the months
ahead as well. Just be sure to make the
produce the star of the dish, and dont
mask it with heavy sauces.
To prove his point, Yves shares three
simple, nutritious recipes that he created
using ingredients from the restaurants
garden. Even if they don't come from your
own backyard or balcony, just ensure
fresh ingredients to recreate these dishes. T
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CHEFS BITES
CHEFS BITES
CHEFS BITES
CHEFS BITES
Tiki cuisine is all about fusion. It is a mix of European
style cuisine and made up of dishes that are sweet, sour or
hot in taste. The main ingredients of this cuisine include
tropical fruits, seafood, pork and chicken or beef.
Marcus Chant
Food for the
Weekend
70
Indulge in melt-in-the-mouth
ice cream cakes
Blueberry & coconut
pudding, recipe p61
Inspirational ideas for relaxed family meals and entertaining in style
58
Food for Father's Day
80
Chilled drinks to impress at
your next summer party
58 BBC Good Food Middle East June 2012
Make
dinner
with dad!
A
B
C
Wrap-your-own spring rolls
MAKES 8-10 PREP 40 MINS
COOK 25 MINS
Easy
Unbaked
Superhealthy, Low fat
300g rice noodles
400g mixed vegetables, thinly sliced
and put in separate bowls, such as
red peppers, beansprouts, carrots,
shredded Chinese leaf cabbage,
spring onions
140g cooked prawns
100g cooked chicken or
duck, shredded
2 garlic cloves, fnely chopped
Small piece ginger, fnely chopped
Splash light soy sauce
Chinese fve-spice powder,
for sprinkling
8-10 sheets of brik or flo pastry
(see tips, right)
1 egg, beaten
Sesame seeds, for sprinkling if
you want
FOR THE DIPPING SAUCE
100g reduced salt and
sugar ketchup
1 tbsp white wine vinegar
Small piece ginger, grated
Pinch of caster sugar
1 Heat oven to 200C/180C fan. Before
you get the kids cooking, put the
noodles, vegetables, prawns and
chicken in individual bowls for everyone
to help themselves. Wash hands, put
aprons on, sit the kids down and give
them their own mixing bowl and spoon.
Let them choose which ingredients they
want (noodles are essential) in their
rolls and if they want to graze as they
choose, thats ne all the ingredients
are cooked or can be eaten raw. Add a
bit of garlic and ginger, a tiny dash of
soy and sprinkling of ve-spice to each
bowl and let them mix everything.
2 Push the bowl aside and lay a sheet
of pastry in front of each child. Ask
them to spoon the lling down one
side of each sheet then give them the
beaten egg and a brush so they can
brush around the edges (A). Then help
them to roll them up neatly by folding
both sides over the lling (B), then
rolling them up (C).
3 Lift the spring rolls onto a baking
tray, seam side down, brush with a
little more egg and sprinkle with
sesame seeds, if you want. Try to
remember which child made which roll
to save any arguments at the end!
Bake the rolls for 20-25 mins or until
they turn golden.
4 While the rolls are in the oven, make
the dipping sauce. Get the kids to mix
all the ingredients together until the
sugar has dissolved. When the spring
rolls are golden and crisp, remove
from the oven. Leave until cool enough
to handle, cut into pieces for smaller
kids, then let them eat, dipping the
rolls into the sauce.
PER SERVING 202 kcals, protein 12g, carbs 32g,
fat 4g, sat fat 1g, bre 2g, sugar 8g, salt 2.04g
TI PS
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rolls with his kids. Photographs MAJA SMEND
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My kids adore Chinese food and my two-year-old,
J ack, has just become interested in cooking,
so we all had great fun making this recipe.
Maisie, five, and J ack like different things, so
I lay out all their favourites and then they can choose
their own filling. One nice surprise is
that theyre prepared to pick ingredients they
normally say no to, because its part of the fun of
cooking. You might discover that your kids become
more adventurous eaters if they help, too.
WEEKEND
WEEKEND
WEEKEND
WEEKEND
WEEKEND
WEEKEND
assets
Frozen
Gorgeous
iced desserts
for summer.
Recipes XANTHE CLAY
Photographs PHILIP WEBB
66 BBC Good Food Middle East June 2012
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June 2012 BBC Good Food Middle East 67
Toffee ice-cream sandwiches
MAKES 8 30 MINUTES + FREEZING
Easy
This is a simple assembly job. Let the ice
cream harden properly before dipping in
chocolate,or it will slide off. Youll need a
cutter exactly the same size as the biscuits
to make them really neat.
16 ginger or chocolate cookies
500ml toffee ice cream
200g milk chocolate, chopped
1 Put a biscuit in the bottom of the cutter and
top with ice cream, pushing it to the edges.
Top with a second biscuit and gently push the
sandwich out of the cutter. Repeat with the
rest of the biscuits and ice cream. Put the
sandwiches in a box in the freezer for at least
3 hours, until really frm.
2 Melt the chocolate in a bowl set over (not in)
a pan of simmering water.
3 Line a baking tray (one that will ft in the
freezer) with non-stick paper. Dip half of each
ice-cream sandwich (horizontally or vertically)
into the chocolate and lay them
on the baking tray. Freeze until frm, then
transfer to a plastic box with a lid. Freeze until
needed. Serve with a wrap of greaseproof
paper to hold them in.
PER SERVING 354 kcals, protein 5.5g, carbs 39.7g, fat
20.3g, sat fat 10.5g, bre 0.5g, salt 0.29g
CHEATS
CHOICE
PROMOTION

MAKE THIS WITH
If you are not a fan of
condensed milk, you could
also try using Al Ain Dairy'a
nutritious double cream milk
for Blackcurrant ripple ice
cream recipe, thickened to
your taste. Making an elegant
dessert was never easier!
Blackcurrant ripple
ice cream
SERVES 8 45 MINUTES + FREEZING
Easy
This simple-as-anything ice cream needs no
churning. Serve with buttery shortbread or
thin almond biscuits.
400g blackcurrants
100ml apple juice
200g golden caster sugar
568ml double cream
400g tin sweetened condensed milk
2 tsp vanilla extract
1 Put the blackcurrants and the apple juice in
a small pan, bring to a simmer and cook for 5
minutes. Add the sugar, heat gently until
dissolved, then bring to the boil and simmer
gently for 3-4 minutes to thicken the syrup a
little. Cool, then scoop out 3 tbsp of the
currants and keep to one side. Pure the rest
of the currants and the syrup with a hand
blender and rub through a sieve to get rid of
the pips.
2 Beat the double cream to soft peaks, then
pour in the condensed milk and vanilla extract
and whisk again to soft peaks. Pour the
mixture into a freezer-proof box, and drizzle
over half of the blackcurrant pure. With a
rubber spatula or large spoon, stir the mixture
once in a fgure-of-eight, just to ripple the
pure through. Cover with a lid and freeze for
at least 3 hours.
3 To serve, mix the rest of the pure with the
saved blackcurrants. Scoop the ice cream into
glasses and spoon over the pure.
PER SERVING 638 kcals, protein 5.8g, carbs 60.2g, fat
43.2g, sat fat 24.5g, bre 1.8g, salt 0.23g
68 BBC Good Food Middle East June 2012
Apricot and
amaretti semifreddo
SERVES 8 45 MINUTES + FREEZING
A little effort

500g apricots, halved and stoned
300ml apple juice
200g golden caster sugar
2 large egg yolks
2 tbsp Amaretto
250g mascarpone
100g amaretti biscuits
1 Line a 1kg loaf tin with a double layer
of clingflm. Put the apricots and apple
juice into a small pan and add 1/2 the
sugar. Heat gently until the sugar has
dissolved. Partly cover the pan with a
lid, then simmer for 10 minutes or so,
until the apricots are tender and bathed
in syrup (the exact time will depend on
how ripe the apricots are, but cook
them for at least 5 minutes, or the fruit
will turn brown in the freezer). Scoop
about 8 of the apricot halves out of the
pan and keep to one side. Pure the
rest of the apricots and syrup with a
hand blender and leave to cool.
2 Put the egg yolks, Amaretto and the
rest of the sugar in a heatproof bowl
and sit it over a pan of simmering
water (the base of the bowl shouldnt
touch the water). Whisk the contents
of the bowl until smooth and pale, and
thick enough to form a wide ribbon
trail when the whisk is lifted. An
electric beater will help here.
3 In another bowl, beat the
mascarpone and apricot pure until
smooth. Fold in the egg yolk mixture.
4 Pour 1/3 of the mixture into the lined
loaf tin, and scatter over 1/2 the biscuits
and reserved apricots. Repeat with
another 1/3 of the mixture and the rest
of the biscuits, and fnally top with the
remaining mixture. Cover with clingflm
and freeze for at least 4 hours.
5 To serve, invert the loaf tin over a
plate and lift it off (dip briefy in hot
water if it sticks). Peel clingflm from the
semifreddo and cut into slices to serve.
PER SERVING 353 kcals, protein 3.1g, carbs
47.8g, fat 17.3g, sat fat 9.9g, bre 1.3g, salt 0.23g

Al Ain Dairy's delicious
apple juice is the perfect
ingredient for this dish.
100ml of this juice
provides 41kcal of your
daily energy
requirements, and is
also great by itself, as a
refreshing summer drink.
MAKE THIS WITH
PROMOTION
Sgroppino
SERVES 1 10 MINUTES
Easy

This is a classic Venetian
dessert-cum-after-dinner
cocktail. Every restaurant has
their own recipe, but its always
creamy, frothy and boozy.
2 scoops lemon ice cream
2 tbsp prosecco
1 tbsp vodka or limoncello
ice cubes a handful
1 egg white, beaten until stiff
(optional)
lemon zest strands (use a zester)
to decorate
1 Put a glass for each person
in the freezer to chill. In a
liquidiser (one that is sturdy
enough to cope with ice) blend
all the ingredients to a thick
cream. Fold in an egg white for
extra lightness.
2 Spoon or pour into the cold
glasses, scatter with lemon zest,
and serve, topped up with more
prosecco if you like. Eat with
a teaspoon.
PER SERVING 270 kcals, protein 4.3g,
carbs 31.2g, fat 9.6g, sat fat 6.4g, bre 0g,
salt 0.19g
70 BBC Good Food Middle East June 2012
Strawberry & crme
frache ice cream
Peaches &
cream ice
Blueberry
yoghurt ice
cool
Keep your
Delicious desserts. fruity ices
and other refreshingly simple
ideas that are perfect for
summer. Recipes SARA BUENFELD
Photographs CRAIG ROBERTSON
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June 2012 BBC Good Food Middle East 71
Tiramisu ice-cream cake
SERVES 10 PREP 35 MINS PLUS
FREEZING
Moderately easy

2 x 250g tubs mascarpone
115g caster sugar
6 tbsp marsala
50g dark chocolate, chopped
142ml tub double cream, lightly
whipped
5 tbsp fresh ground coffee
85g caster sugar
3 tbsp brandy
200g bag Savoiardi Boudoir biscuits
(Italian sponge ngers)
TO SERVE
cocoa, for dusting
142ml tub double cream, lightly
whipped
chocolate shavings or curls
1 Line a 1kg loaf tin with cling lm. Beat the
mascarpone, sugar and marsala together
then fold in the chocolate and cream.
2 Make up the coffee with 600ml boiling
water, leave for 5 mins then strain into a
bowl and stir in the sugar and brandy.
3 Reserve 2 biscuits then quickly dip the
remainder as you use them into the coffee
mixture and line them along the base and
up the long sides of the tin (they will stand
above the rim).
4 Spoon in half the creamy mixture. Dip
the last biscuits into the coffee and place
on top end to end. Spoon the remaining
creamy mixture on top, then fold over the
sponge ngers above the rim and press
lightly into the lling. Cover and freeze. To
serve, turn out onto a plate, strip off the
cling lm and dust generously with cocoa.
Spoon the cream down the centre and
decorate with the chocolate.
PER SERVING 578 kcalories, protein 4g,
carbohydrate 48g, fat 40g, saturated fat 24g, bre
1g, sugar 41g, salt 0.21g
Making ice cream couldnt be simpler if you have
an ice-cream machine. If you dont, the process
takes longer, but you can still end up with a
fabulous result just freeze the ice-cream
mixture in a rigid container. It will take a couple of
hours to freeze, and as it freezes around the
edges of the container, youll need to take it
out every 30 mins and stir it to break up the ice
crystals. The more you stir, the smoother the end
result. Finally, soften in the fridge for 40 mins,
then when youre ready to serve, scoop into
cornets or sundae glasses.
Blueberry yoghurt ice
SERVES 6 PREP 15 MINS PLUS FREEZING
Easy

Cook 300g blueberries in a pan with 85g
icing sugar and a splash of water for a few
mins until softened. Cool then mix with 500g
tub fresh custard and 200g tub Greek
yoghurt. Churn in an ice-cream machine or
freeze in a plastic container, beating every 30
mins until solid.
Strawberry & crme frache
ice cream
SERVES 6 PREP 15 MINS PLUS FREEZING
Easy

Pure 400g strawberries in a food processor,
then rub through a sieve to remove the seeds.
Mix with 85g icing sugar, 200ml tub crme
frache and 500g tub fresh vanilla custard
then churn in an ice cream machine or freeze
in a plastic container, beating every 30 mins
until solid.
Peaches & cream ice
SERVES 6 PREP 15 MINS PLUS FREEZING
Easy

Cook 500g stoned and sliced peaches in a
pan with 140g icing sugar and the juice of a
lemon, stirring frequently until the peaches
are tender. Pure in a food processor and
cool. Mix with 500g tub fresh custard and
285ml tub double cream. Churn in an
ice-cream machine or freeze in a plastic
container in the freezer, beating every 30 mins
until solid.
WEEKEND
ICE CREAM AT
HOME MADE EASY!
Raspberry coconut ices
MAKES 8 PREP 20 MINS PLUS FREEZING
Easy

Pure 150g raspberries in a food processor
along with 4 tbsp icing sugar. Sieve to
remove the seeds. Spoon half 450g tub
Greek-style coconut yoghurt into a bowl and
stir in 2 tbsp of pure so it is stained pink.
Spoon into lolly moulds, add the rest of the
pure then the rest of the yogurt. Push in lolly
sticks and freeze until solid.
Guava & passion fruit lollies
MAKES 8 PREP 5 MINS PLUS FREEZING
Easy

Pour 300ml passion fruit juice into 8 lolly
moulds and half-ll. Freeze until almost solid,
push in a lolly stick and top up with 300ml
guava juice. Freeze until solid.
Smoothie cubes
A great idea for a quick, cooling and
healthy drink, especially for
breakfast. Pure a fruit (try
blackberries, strawberries,
raspberries, passion fruit and
mango, in a food processor, leave
pips in or sieve. Freeze in ice trays
ready to whizz up (3 per serving) with
a banana, 150ml pot plain yoghurt,
and milk and honey to taste.
Strawberry
ice cream shake
SERVES 2 PREP 10 MINS
Easy

Tip 225g hulled strawberries into
a food processor with 300ml cold
milk and 3 large scoops vanilla
ice cream. Blend until smooth and
creamy. Pour into tall glasses, top
with sliced strawberries.
WEEKEND
72 BBC Good Food Middle East June 2012
Mango, lime &
blackberry bombe
SERVES 10 PREP 30 MINS PLUS FREEZING
Moderately easy

2 x 200g punnets blackberries
250g icing sugar
2 x 425g cans mango in syrup,
juice reserved
grated zest and juice 4 limes
142ml carton and a 285ml carton
double cream
2 crushed bought brandy snaps, to serve
Tangy and refreshing
1 Put the blackberries in a pan with 4 tbsp of
the sugar, add a splash of water then cook
until the berries have softened. Rub through a
sieve. Cool then freeze in a plastic container
until slushy, stirring every now and then.
2 Whizz the mango with 75ml of its syrup and
2 tbsp icing sugar until smooth, then freeze in
a container until slushy as above.
3 Stir the rest of the sugar with the lime zest
and juice. Beat the cream with 3 tbsp of the
remaining mango syrup until it forms soft
peaks, then beat in the lime mixture. Freeze in
a container until semi-frozen.
4 Line a medium Pyrex basin with cling lm
then beat all three icy mixtures and spoon
alternately into the bowl to make rippled
layers. Return to the freezer until solid.
5 To serve, pull out of the bowl and strip off
the cling lm. Put on a plate, scatter with the
crushed biscuits and leave for 30 mins to
soften in the fridge before eating.
PER SERVING 400 kcalories, protein 1g, carbohydrate 48g,
fat 23g, saturated fat 13g, bre 2g, sugar 47g, salt 0.06g
June 2012 BBC Good Food Middle East 73
WEEKEND
74 BBC Good Food Middle East June 2012 74 BBC Good Food Middle East June 2012
WEEKEND
White chocolate and strawberry
ice-cream cake
SERVES 10-12 1 1/2 HOURS + FREEZING
A little effort
A crowd-pleasing showstopper of a cake,
perfect for family celebrations. The only
tricky bit is cutting it, as it can get quite hard
in the middle, so let it soften in the fridge for
30 minutes before serving. Scatter with
strawberries if you like.
2 x 500ml tubs strawberry ice cream
3 x 500ml tubs white chocolate or vanilla
ice cream
CAKE
170g golden caster sugar
4 eggs
60g plain four
35g cornfour
1 First make the cake. Base line 2 x 20cm,
deep cake tins with baking paper. Heat the
oven to 180C/fan 160C. Beat the sugar and
eggs with an electric whisk for 10 minutes,
until pale and fuffy, and stiff enough to leave
a trail when you lift the beaters. Sift over both
fours and fold in. Divide between the tins.
Bake for 20 minutes, until golden and a
skewer pushed into the cake comes out
clean. Cool for 5 minutes in the tin (they will
sink a little but dont worry) then turn out
onto a wire rack. Wash and dry one of the
cake tins, and line it with a double layer of
clingflm or greaseproof paper.
2 Cut the cakes horizontally into 2. Put the
bottom layer in the lined tin. Take one tub of
strawberry ice cream, and snip off the
cardboard with kitchen scissors. Slice the
block of ice cream into discs and arrange on
the layer of cake in the tin, squidging small
pieces into any gaps and spreading them
slightly to make an even layer. Put the upper
layer of cake on top and put the whole tin in
the freezer for at least an hour to frm up.
3 Use 1 tub of the the white chocolate ice
cream to make the next layer, topping it with
the bottom layer of the second cake. Freeze
again for at least 1 hour. Finally, put on a layer
of strawberry ice cream, and top with the last
circle of cake. Freeze for an hour.
4 Take the cake out of the tin and peel away
the paper or clingflm. Cut thin layers from
rest of the white chocolate ice cream and
cover the base and sides of the cake
completely. This is easier than it sounds the
ice cream acts like wet icing. Use a palette
knife to smooth the surface, then freeze for 2
hours to frm up. Wrap well in freezer bags
and freeze for up to a week.
5 Half an hour before serving, put the cake on a
serving platter and into the fridge to soften a
little. Slice with a large knife dipped in hot water.
PER SERVING 469 kcals, protein 10.3g,
carbs 66.5g, fat 19.8g, sat fat 12.1g, bre 0.2g, salt 0.38g
Lemonade granita
SERVES 8 PREP 10 MINS PLUS FREEZING

Easy

Make fresh lemonade using around half
the amount of water that you normally
use; then freeze in a shallow container.
When frozen break into chunks and blend
in a processor untilsmooth. Return to the
freezer for a couple of hours. The longer it
freezes the more icy the texture will
become. Serve in small glasses.
Alternatively, churn in an ice cream
machine. Decorate with lemon zest strips,
if you like.
Melon & rose granita
SERVES 4 PREP 20 MINS PLUS FREEZING

Easy

1 ripe melon, such as Ogen,
halved and deseeded
140g caster sugar
Few drops rose water
Rose petals, to decorate (optional)
1 Scoop the esh from the melon into a
food processor. Add the sugar and rose
water, and blend to a pure. Pour in 600ml
water then blend again until smooth.
2 Rub the mixture through a sieve into a
large plastic container and freeze for
about 3 hrs until partially frozen.
3 Remove from the freezer, beat with a
fork, then freeze again, beating occasionally
until icy and slushy. Alternatively churn it in
an ice cream machine. Spoon into glasses
and decorate with rose petals, if you like.
Granitas are half way between a drink and
a sorbet they taste refreshing and the
texture is icy enough to eat with a teaspoon.
COOLING
GRANITAS
WEEKEND
special
B ritish
88 BBC Good Food Middle East June 2012
This picturesque Italian region is a true
foodie paradise.
N
owhere is the essence of
Tuscany better expressed than
in its cuisine. Long a facet of
life in the region, Tuscanys cuisine
elicits almost as much interest and
praise as its artistic and cultural heritage.
This is thanks to the legacy of two
distinct traditions those of the
countryside and of the city. Peasant
cooking was characterised by the
resourcefulness of a culture that had
learnt to make the most of what the land
had to offer; and from the city came the
cuisine of the nobility, with all the
trappings of wealth and grandeur that
one would expect from cities as splendid
as Florence, Siena and Pisa.
The traditions and culture of the
countryside remain intact. Olives are
still hand harvested, as they were
1,000 years ago, and pecorino is
produced using the same techniques
as those used by the Romans. Free of
modern fads, the essentials of the
Tuscan table remain the same. The
starting point for any Tuscan meal is
as it always has been the
gastronomic holy trinity: wine, olive oil
and bread.
With chianti classico and Brunello di
Montalcino, local wines are regarded as
some of the worlds best. From the
strong, piquant oils of Chianti and
Siena to the delicate oil of Lucca, each
regions product has its own character.
Bread is always made without salt
because, as the Tuscans know all too
well, it will be eaten alongside
avourful food, so less is more.
TRAVEL SPECIAL
A TASTE OF
T uscany
LOCAL KNOWLEDGE
Food festivals are common. Stalls
serve dishes for a small fee, usually
home cooked and relating to the
festival in question. Tuscan festivals
in June include a sweet-olive festival
in Capannori, Lucca and a cherry
festival in Lari, Pisa.
June is festival month in Pisa, so
there will be plenty of special events.
Look out also for Degustando Pisa, a
food festival that will see restaurants
run special menus (degustandopisa.it).
Florence
Tuscanys capital is adored for its
superb steak, bistecca Fiorentina, as
well as its art and architecture.
EAT
Family-run La Giostra is known for
its bistecca Fiorentina as well as
dishes such as taglierini con tartu
bianchi (white trufes), and gamberoni
giganti cotti in forno al whisky (giant
prawns cooked with whisky). Main
courses 16-36, expect a
complimentary antipasti platter
(ristorantelagiostra.com).
Restaurants loved by locals and great-
value accommodation in two of
Tuscanys most glorious cities.
Pick up Tuscan specialities such as cantuccini biscuits,
olives and olive oil at Mercato Centrale, then head to
Trattoria ZaZa. Try the traditional Tuscan vegetable la
ribollita soup, 8, followed by sweet chestnut torte, 4
(trattoriazaza.it).
Il Gelato Vivoli has some of the best ice cream in
Florence, from the luxurious cioccolato-arancia
(chocolate orange), to the more unusual riso (rice), from
2.50 for two scoops. (Via Isolla delle Stinche).
SLEEP
Next to the Museo of Palazzo Davanzati, in the citys
historical centre, is Hotel Davanzati, housed in a classic
Florentine building. Doubles from 120 ( around Dhs550;
hoteldavanzati.it).
Hotel David is out of the city centre but it makes up
for this with a lovely terrace, great-value rooms,
balconies and an excellent happy hour. Doubles from
150 (davidhotel.com).
Siena
Smaller and less visited than Florence, Sienas
medieval walls and cobbled streets make for
atmospheric sightseeing.
EAT
At out-of-the-way Osteria del Gatto expect
specialities such as pici all aglione (pasta in a garlic
tomato sauce), 7, tegamata di maiale (pork casserole),
8, and tagliata al rosmarino (rosemary steak), 10
(osteriadelgatto.com).
Antica Osteria da Divo is carved out of the soft
volcanic rock in the second ring of the citys walls.
Order Senese pasta with wild boar sauce, 10, and
rolled pork stuffed with pecorino and spinach with
trufe sauce, 20 (osteriadadivo.it).
SLEEP
Centrally located Antica Residenza Cicogna is an
impressive medieval building with beams and frescos.
Doubles from 90 (anticaresidenzacicogna.it).
The sumptuous Grand Hotel Continental is in the
Palazzo Gori Pannilini, built by Pope Alexander VII in the
17th century. Doubles from 350 (royaldemeure.com).
CITY SLICKERS
GETTING THERE
Lufthansa Airlines ies to Florence via Munich.
Ticket prices start from approximately Dhs3,600.
www.lufthansa.com.
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June 2012 BBC Good Food Middle East 89
TRAVEL SPECIAL
Crostini rossi alla Chinatigiana
(Chianti-style red crostini)
SERVES 6 25 MINUTES
Easy
There are seemingly countless recipes for Tuscan
crostini, which although fairly similar vary
according to the cooks taste. Some use pane
casareccio (plain rustic bread) others prefer typical
unsalted Tuscan bread baguettes. Some leave the
bread plain, others toast it, fry it in oil or soak it in
stock. With the latter, the rule is that if the bread is
toasted, the stock must be hot, and vice versa. In
both cases, the slice should be dampened only on
the spreading side. Other variations concern the
addition of aromatic herbs to the tomato mixture,
but this is all a matter of taste.
2 slices wholemeal bread
4 tbsp white wine vinegar
2 large ripe tomatoes, peeled, deseeded
and chopped
1 tbsp capers, drained, rinsed and chopped
3 tbsp at-leaf parsley
2 tbsp thyme leaves, chopped
1 garlic clove, chopped
olive oil
12 slices Tuscan bread, toasted or pan-fried,
or polenta, to serve
Tear the wholemeal bread into pieces and put
into a bowl. Pour in the vinegar and soak for 5
minutes. Drain and squeeze out well. Transfer
to a mortar or another bowl, add the
tomatoes, capers, parsley, thyme, garlic, 3
tbsp of olive oil and season with salt and
pepper. Pound with a pestle or the end of a
rolling pin to form a coarse mixture. Spread on
slices of toasted bread or pan-fried polenta.
TRY THIS:
Manhattan
92 BBC Good Food Middle East June 2012
This Asian city's heady mix of cultures means its
food is as diverse as its population. Georgina
Wilson-Powell hits the neon lit streets to fnd the
best tastes and sights the city has to offer.
TRAVEL SPECIAL
A GASTRO-TOUR OF
H ong K ong
Kowloon
If youre staying in Kowloon then you
dont have to walk very far to nd great
food. The city really comes alive after
dark so dont be afraid to delve down
tiny busy streets, futuristically lit with
cheap neon signs, where youll stumble
upon fresh food markets, bustling
canteen style restaurants and a city that
that is on the go, all hours of the day.
Nothing sums up Hong Kong food
more than dim sum. Dim sum originated
in Southern China, which is responsible
for Cantonese food, and it was originally
meant as a light snack with tea for
travellers on the Silk Road. Baskets of
baked and fried dumplings, steamed
buns and spring rolls alongside baskets
of steamed and spiced greens can now
be found served everywhere in Hong
Kong, and the ritual of eating dim sum
has now taken on the nomenclature of
yum cha which means to drink tea.
Traditional Chinese dishes are given a
Hong Kong makeover at many
restaurants and they can be found
available at all price brackets.
Michelin star restaurant Yan Toh Heen
in the Intercontinental Kowloon takes
dim sum to serious ne dining levels. Its
Cantonese-inspired mouth watering
morsels include traditional dishes like
turnip cakes and steamed pork buns
alongside more unique offerings such as
frogs' legs with spicy salt and ducks
tongue marinated with hua diao and soy
sauce. Head here at lunchtime and enjoy
a lengthy menu, whilst Asian
businessmen combine intense meetings
with owering teas.
H
ong Kong is often seen as a
gateway to Asia and to the
Chinese mainland it perches on
the edge of, but it has its own distinct
personality. The city buzzes with a
fusion of Western styles and Eastern
customs, an intoxicating mix of
nocturnal decadence, vibrant traditions
and a quirky history. Held by the British
after the First Opium War ended in
1842, Hong Kong was handed back to
the Peoples Republic of China in 1997.
The city state now operates under the
one country, two systems process,
which sees both British and Chinese law
used. Hong Kong is more Western than
mainland China, and as a result, is
seeing a huge rise in tourism from
mainlanders (the Chinese).
If theres one thing Hong Kong is
known for, its probably shopping. From
Hermes and Prada shops in converted
19th century police stations with queues
outside, to luxury retail complexes and
quirky independent boutiques, Hong
Kong has a variety of shopping
experiences. Variety is also the name of
the game when it comes to Hong Kongs
foodie offerings.
As much as Hong Kong is a fusion of
cultures, cuisines and avours, the city
has several distinct areas, all of which
have their own uniquely captivating
atmosphere. They each offer up a
different foodie experience, from British
and Australian modern cuisine, to local
Cantonese kitchens rich with the aromas
of family recipes. Here is our pick of the
best culinary offerings in three of the
citys most popular tourist areas:
Kowloon is also home to one of the
worlds cheapest Michelin starred
restaurants. Nanhai No.1 (30/F, iSquare,
63 Nathan Rd, Tsim Sha Tsui). is based at
the top of a shopping centre and has
unrivalled views over the harbour to
Hong Kong Island. Along with the
delicious dim sum, the modern, vibrant
restaurants oor to ceiling windows offer
a great vantage point of the renowned
Symphony of Lights the worlds largest
permanent light and sound show, a
collaboration between the citys
skyscrapers, that has now become one of
its biggest tourist attractions.
Once the light show is over, turn your
attention back to the food, and its the
seafood that steals the show here. From
grilled giant prawns to the wonton soup
with lobster bisque, the restaurant is
packed out every night, and rightly so.
Wed recommend booking.
For a really authentic Cantonese
experience, try Auntys Restaurant
(Kimberley Road). A former street stall
turned basement eatery, this is no-frills,
traditional dining. The menu is all in
Chinese but be persistent, staff do speak
basic English and there are picture menus
to aid with the pointing.
Once youve managed to order, rest
assured, every dish that comes of the
kitchen is delicious. From the safe lemon
chicken to more daring oysters, turnip
cakes and roasted pork with ginger, the
nerve-racking ordering is worth it. Wash it
all down with bottles of Harbin beer (a
Chinese product that isnt exported),
which usually is drunk out of delicate
porcelain bowls.
June 2012 BBC Good Food Middle East 93
Soho & Central
Soho (South Of Hollywood Road) is Hong Kong
islands beating heart. The network of small
hilly streets can be easily got around by a clever
series of escalators, which go to make up the
longest escalator in the world. More like
Londons Tube in rush hour, this busy public
transport concept has fuelled the development
of street after street of individual bars,
restaurants and boutiques, where you can get
off, stop, have a bite to eat and a bar hop.
The citys cosmopolitan professionals are
reected in the areas diversity. Asian fusion bar
lounges sit next to British themed pubs and
delicate delicatessens, while hungry diners who
want ne dining arent short of options. One of the
busiest non-Cantonese eateries is Cecconis Italian
(Staunton Street). The small, family run restaurant
is packed on most nights after about 8pm, offering
modern takes on traditional favourites.
Stanley
For a completely different side to Hong Kong,
head half an hour east past Repulse Bay (where
the seriously wealthy live, and hit the seriously
exclusive fairway) and over to Stanley. The
beachside promenade is more like one from the
English south coast with the exception of the
dramatic tree covered hills rising steeply from
the gentle coves.
Stop for a leisurely lunch at Rocksalt (25 Stanley
Market Road,) where large open windows allow
you to people-watch along the promenade, and
gaze lustfully at the old fashioned ice cream van
parked outside. The Australian owned restaurant
serves massive portions of interesting salads,
staples such as sh n chips and homemade
burgers as well as delicious pots of mussels,
prawns and clams. For anyone who has over-
indulged in the citys more traditional Cantonese
delights, the restaurants in Stanley are a reminder
that the citys culinary offerings are far more
global than youd rst imagined.
Spend the afternoon walking off the lunch
around the rabbit warren of market stalls. The
deeper you go into the maze, the more original
and interesting the products, so delve past the
cheap chopsticks sets, jade jewellery and lucky
cats, and keep going what you discover will be
totally worth your while.
NEED TO KNOW
Getting there: Cathay Pacic offers direct ights
between Dubai and Hong Kong, ticket prices start
from Dhs3,260. cathaypacic.com.
Staying there: For the best views from Kowloon
over Victoria harbour, overlooking the city's iconic
neon crowned skyline, the Intercontinental Kowloon
cannot be beaten. Built over the water, the hotel
features a restaurant from both Nobu and Alain
Ducasse, as well as its own Michelin starred options.
The hotel also has a great spa, and the friendliest hotel
staff ! Room rates start from HKD2,000 (approx.
Dhs950), hongkong-ic.intercontinental.com.
If youre looking for a budget option, the YMCA has
one of the best locations in Kowloon. Prices for private
rooms start from around $600HK. ymcahk.org.hk.
94 BBC Good Food Middle East June 2012
TRY THIS
AT HOME:
Lab fresh
cheese
MAKES
2 CUPS
Combine 2 cups
cottage cheese
(with small curd
pieces), with
cup plain
yoghurt, 2 tbsp
lemon juice, salt and pepper in a large bowl.
Stir using a wooden spoon, mash the pieces of
curd and adjust seasoning. This can be served
as a side dish or as the nal course to a meal.
(Recipe courtesy of Whats4eats.com)
EAT OUT: Al Habasha restaurant has outkets
both in Dubai and Abu Dhabi, both serving
authentic Ethiopian dishes such as Injera, Kara
Mara, and Doro Wat. Call 04-2718183 and
02-6444826.
While some cuisines of the world have
rightfully earned their place on most peoples
favourite lists, there are a plenty of others,
equally rich in favour, just waiting to be
discovered. Nicola Monteath explores eight
lesser-known global cuisines, that can be
sampled here in the UAE.
Food
TRAVEL SPECIAL

ETHIOPIAN
One of the largest countries in the continent, this
East African countrys economy is predominantly
dependent on agriculture. With a varied tropical
landscape ranging from hot and arid lowlands to
near-alpine highlands, crops grown here include
cereals such as wheat, barley and teff used to
create the staple dish Injera and pulses such as
chickpeas, eld peas, lentils, and soybean. Corn
is also produced in large quantities and requires
rainfall to harvest properly which can be
unpredictable, particularly in the dry plains
while coffee is cultivated in the southern and
eastern parts of the country, where rainfall sees
equal distribution. Coffee is an essential part of
their culture, with an elaborate coffee ceremony
being conducted at the end of each meal. All
these crops are staples of Ethiopian cuisine and
are consumed on a daily basis.
Consisting mainly of spicy vegetable and
meat dishes, Ethiopian cuisine is not only
known for its avourful dishes but also the
rituals and traditions based around it. Injera, a
large sourdough atbread of about 50 cm, is the
staple bread made with teff , a ne grain, and is
usually shared between family and friends.
Sharing Injera is an act of friendship known as
goorsha, where a person strips off a piece and
rolls it in sauce before feeding their friend,
signifying a stronger friendship.
Spice mixes, predominantly used to add
avours to dishes, include Berbere, a red pepper
spice paste and Niter kibbeh, a claried butter
infused with cumin, coriander, turmeric,
cardamom, cinnamon and nutmeg. A typical
meal is usually made up of an Injera served
with various wats (stews with sauce
consistency). The national dish, Doro wat is
made up of rich and spicy chicken, while Mesir
wat, another popular dish, is a red lentil bean
stew. Tibs, sauted beef of lamb in spices,
peppers and onions, is also served on an injera
along with Iab, a fresh cheese mix that helps
tone down the spiciness of the other dishes.
For dessert, Ethiopians eat fatira, a large fried
pancake topped with honey. Interestingly,
Ethiopia is also known to produce alcoholic
beverages; these include Tej, a potent honey
wine and Tella, home brewed beer.
safari
A luxury stay-cation
June 2012 BBC Good Food Middle East 99
To stand a chance to win these prizes, visit our competitions page
on www.bbcgoodfoodme.com, or simply scan this QR code with your
mobile to go directly to the website. Winning was never this easy!
COMPETITIONS
Fabulous prizes, from hotel stays to dinner vouchers, up for grabs.
Win!
WIN!
MEAL FOR TWO AT
LAFAYETTE GOURMET
Two lucky winners win a meal at foodie haven,
Lafayette Gourmet. Dine on eight different
cuisines including Spanish and Italian, all
under one roof, and you can follow up with
shopping for specialty food products.
WIN!
WEEKEND BREAK AT
SOFITEL HOTEL, ABU
DHABI CORNICHE Enjoy a fabulous luxury
break in this city-centre hotel which is
conveniently located on the Corniche road.
Indulge your inner foodie with this package
which includes a superior room with
breakfast, and a meal at Silk & Spice, their
authentic Thai restaurant.
WIN!
MEAL FOR TWO AT ZAFRAN,
DUBAI MARINA MALL
Feast on sumptuous contemporary Indian
cuisine that uses a mixture of international
ingredients with traditional cooking methods.
Their signature dishes include rogan josh,
murgh makhani, naans and kebabs.
WIN!
DINNER FOR FOUR
AT BLACK CANYON
RESTAURANT Offering authentic Thai
cuisine, Black Canyon, serves delicious
curries, fried rice and exotic cocktails in
a casual setting. Dont forget to try out
the dishes from their special Time for
Thai menu.
WIN!

TABLE FOR
FOUR AT SHANG PALACE,
SHANGRI-LA HOTEL, DUBAI
Grab your friends and feast on
a wide selection of steamed or
deep-fried dim sums as well as
traditional teas, every Friday
and Sunday, during lunchtime,
at the hotels signature
Chinese restaurant.
WIN!
CHEESE
& WINE
PAIRING EVENING FOR TWO
AT MAZINA, THE ADDRESS
DUBAI MARINA
Cheese lovers are in for a treat!
Savour unlimited cheese and
condiments to complement two
glasses of selected beverages,
while taking in the views of the
gorgeous marina.
WIN!
DINNER FOR TWO
AT SEVILLES, WAFI
This Spanish restaurant overlooking the
gorgeous rooftop gardens at Waf is a
Dubai establishment. Go on a relaxed
date night, tucking into comforting
bowls of paella, blue mussels in creamy
lemon sauce, and fresh salads, while
enjoying tunes played by the resident
acoustic guitarist. Its a an authentic
taste of Spain, right here in Dubai!
WIN!
A HUROM JUICER HU-
300 WORTH DHS1,400
This unique juicer that uses a low-speed
technology to juice fruit, vegetables,
wheatgrass, soybeans and nuts, working
effciently to extract as much juice
as possible. Theres no better way to
increase your intake of fruit and veg.
(Check out our product review on page
11 for more details).
WIN!
DINNER FOR TWO AT
DONATELLO RESTAURANT
The fne-dining Italian restaurant located in the
Convention tower, Dubai World Trade Centre
is offering two lucky winners a chance to feast
on authentic Italian cuisine, in a glamourous
and stylish setting. Try delicacies like beef
Carpaccio, scallops in garlic breadcrumbs and
eggplant parmigiana, but dont forget to leave
room for tiramisu and chocolate fondant.
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June 2012 BBC Good Food Middle East 101
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Dubai, UAE; or
J ust wanted to say thanks very much
for another wonderful, educational and
tasty evening. My husband and I are
very grateful to be able to attend these
events. Annette Duke
Huge compliments to the team for a
stunning Masterclass event. They are
presented so professionally and are a
fantastic showcase for the chefs and
their restaurants. Paul Conroy
Thank you for the invitation to the
Masterclass. We really enjoyed
ourselves and look forward to
replicating the menu when we next
have friends over. Liz Sandford
When I cook
for family and
friends, nothing
makes me happier
than when they help
themselves to a
second bowlful of
soup or another
hunk of bread.
Meet the
F
ood
in
s
pira
t
ion
LAST BITE
Culinary icon
Ovens I Mi crowaves I Hobs I Cooker Hoods I Refri gerators I Di shwashers I Washi ng Machi nes I Si nks and Mi xers
Teka Kchentechnik, Bin Khedia Center, Al Garhoud, P .O. Box 35142, Dubai UAE. Ofce: Tel.:+9714-2833047, Fax: +9714-2833048. Showroom: Tel.:+9714-2822884, Fax:+9714-2833048
Kitchen appliances
made with German precision
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