Feature » Our Local Chefs sharing plates...

Our Local Chefs sharing plates...

We all love eating out and we occasionally treat ourselves to a trip to one of Fujairah's top restaurants. You can't beat eating a Chefs' intricate masterpiece of colour and texture delicately placed across your plate in pristine decadence or maybe you're simply blown away by the explosion of flavours in the food of today. Even the plating up itself is a work of art. 

 

Over the last twenty years global food culture as progressed at an extraordinary rate due to media, internet and wealth distribution. Celebrity is now not just for movie, music and sports stars celebrity chefs are now part of the social landscape and garner just the same kind of popularity and public adoration.

 

The UAE just recently are driving initiatives for healthier eating for the nation to reduce its obesity levels, taxing sugary products, which in turn will reduce the nation's health bill. People are now interested in cooking and eating a huge range of international cuisines, entertaining and dining out leans more to pleasure than sustenance.

 

Healthier food is now coming into prominence due to the food science available to us. Our taste buds have developed to appreciate finer foods and ingredients are more readily available in our shops. When ingredients are more difficult to buy they can always be purchased online, from gourmet stores located in Dubai. 

 

In the following pages, we are highlighting some of our local chefs' own recipes in this summer edition of the Fujairah Observer knowing their expertise will be helpful and hopefully encouraging and enticing you to try out their amazing food yourself. We all want to cook like these guys (or girls) and if your culinary skills don't stretch to these exotic dishes you can always visit the restaurant and see how the experts make it!

 

If you have the desire to perfect your cooking skills, you can probably pick up few ideas on how to reproduce these wonderful flavours. 

 

The food culture has changed us socially whereby all nationalities are represented commercially in all major cities and towns, from haute cuisine to burger bars and street food we have been bombarded with choice which in turn has developed into a multi-billion dirham industry.

 

Even Fujairah is now a melting pot of cuisines with new eating outlets opening regularly such as Lava Lounge with American, Japanese, Mexican dishes  on offer and The Salad Bar offering amazing healthy food options in a sophisticated Parisian style setting.

 

Fujairah has definitely "upped its game" with regards to the cuisine on offer.

 

Personally I have tried one or two of the recipes and so far everything has turned out perfectly! I love that they are simple yet very flavourful and most ingredients I can get quite easily even though I'm a fairly busy person, like so many others, and I think I can prepare the rest of these dishes reasonably quickly even at the end of a long working day.

 

But we should give a huge thank you to all the chefs for sharing their delicious recipes and I myself will endeavour to try out them all!

 

So I suppose all we can advise you to do is enjoy it or as they say "Eat, Drink and be Merry."

 


 

Fairmont Fujairah Beach Resort's The Copper Lobster prepares TCL “Mac & Cheese”

FairmontGeorgiy jpgChef de Cuisine, Georgiy Danilov

 

The Copper Lobster Mac & Cheese is light years ahead of the classic take, as the pairing of the finest of lobster and rich Gruyère cheese will make the ultimate comfort food come alive.

 

Ingredients (4 portions)

 

50 grams turkey bacon

20 grams chopped garlic

400 grams leeks, white only

1 litre heavy cream

420 grams Omani lobster (or other)

300 ml seafood stock

400 grams conciglione pasta

150 grams grated Swiss Gruyère cheese

50 grams grated Parmesan cheese

20 grams chopped chives

 

FairmontMacCheese jpgMethod of preparation

1) Blanch the lobster claw in salted water for 5 min and place in ice water to avoid over cooking. Crack open the meat and set aside.

2) For the sauce: Place chopped garlic and julienne leeks in a heavy bottom sauce pan, and cook until soft and translucent. Add in cream and the seafood stock. Reduce until you have a thick consistency.

3) Bring 5 litres of salted water to a boil. Blanch the pasta for 10 minutes until al dente, and fold it in the sauce with the Omani lobster meat. Sprinkle a generous amount of the Swiss Gruyère and Parmesan cheese and cook in the oven for 5 minutes until the cheese is melted, forming a nice golden brown crust. 

 

Garnish with the fried Omani lobster head and claw, and finish off with a sprinkle of chopped chives to finish.

 

For further information and reservations: + 971 9 2041111, Opening hours: Restaurant: 7 pm - 11 pm (Closed Mondays)

 

 


Le Meridien Al Aqah's Taste dishes up Um Som-O Goong

LMAAThai chef jpgChef Gusti Wirawan

A traditional beautiful, light Thai salad featuring distinct flavours for you to recreate.

 

Recipe for 4 persons

Ingredients 

2.000kgs pomelo

0.020kgs fried onion

0.500kgs red onion

0.100kgs peanut

0.800kgs shrimp 18/20

 For The Dressing

0.300 kgs tamarind sauce

0.240 ltrs lime juice

0.240 ltrs fish sauce/nam- pla

0.120 kgs Sugar 

Garnish

0.020Kgs fresh mint leaves

0.015Kgs finely sliced red chilli 

 

LMAATaste food jpgMethod 

1. Boil deveined and clean shrimps with Thai fresh herbs, peel pomelo then transfer to the mixing bowl put dressing, sliced red onion and toss with ground peanut and fried onion.

2. Spoon onto a serving dish, garnish with coriander leaves and red chilli as a finishing.

3. For the dressing. Thoroughly mix together all ingredients.

 

For further information and reservations: + 971 9 2449000 Opening hours: Restaurant: Monday - Sunday 7:00pm - 10:30pm

 


Sensasia at Miramar Fujairah prepare Red Curry Roasted Duck

Miramarchef jpgChef De Partie 


Pitipong Trirassamee 

There is something so delicious about the combination of red curry, duck and pineapple – I suppose that’s why it’s a classic. 

 

Ingredients

Duck Breast 250 gms

Lychee 20 gms

Grape 20 gms

Pineapple, peeled and diced 20gms

Cherry tomato. Cut by half 20gms

Sweet basil, picked 5gms

Coconut powder 200 gms

Red curry paste 50gms

Fish sauce 30 ml

Palm sugar 5 gms

Jasmine rice 130 gms

 

Miramarcurrry jpgMethod 

For duck: Roast duck and then slice and keep on the side

Cook red curry paste with coconut milk and then add some more coconut milk and put grape, lychee, pineapple, cherry tomato, sweet basil and season with fish sauce and palm sugar

Put duck inside Red curry simmer with Red curry sauce for 5 minutes ready to serve with Jasmine rice.

 

For further information and reservations: + 971 9 2449994 Daily Opening hours: Sensasia Restaurant: 7 pm - 11 pm

 

 

 


 

Novotel shares Sharhat Moutafaya

NovoChef jpg

Traditional Arabic mini tiny cut beef steak tossed in olive oil, garlic lemon juice and coriander served on bed of freshly fried slices of potatoes, finished with mixed tossed leaves.

 

Ingredients:

Beef tenderloin sliced 200 grams

Chopped garlic 10 grams

Fresh chopped coriander 3 grams

Fresh lemon juice 50ml

Salt 5 grams

Black crushed pepper 5grams

Olive oil 75ml

Fresh potato 50 grams

Fresh mixed leaves 10 grams

Frying oil 200 ml

 

NovSteak jpgMethod:

Season the mini steaks in salt, crushed black pepper and set on the side

On a slow fire Set non-stick frying pan and add olive oil wait till the oil is hot than start adding the beef steak, keep it for 3-4 minutes it depend on the thickness of the meet  and then turn it on the other side to cook for the same timing

When is the meet almost done add the chopped garlic, freshly chopped coriander leave and tossed for minute then drizzled with the fresh lemon juice and keep it in hot place

Fry the sliced fresh potato till cooked, than take it out and keep it on a paper to dry the oil

In a serving plate arrange layers of fried sliced potato than on top of it the mini beef steak without the juice, and finally add the mix fresh leave and drizzled with the juice of the beef and serve hot.

 

For further information, daily opening hours and reservations: + 971 92239999


 

Teppanyaki Chef[3] jpg

Siji Apartments shares the secret of Japanese Teppanyaki

Chef de Partie Aneesh Alikkal Mohanan

Japanese cuisine is rich with varying styles and preparations, but eating a teppanyaki meal is a must-have. The experience is a table side affair with chef and the guests.

 

Ingredients

150g fresh shitake mushrooms

8 medium prawns

2 x 200g sirloin steaks

1 x 200g salmon fillet, skin on, cut into quarters

ground white pepper, to taste

sunflower oil, to drizzle

Method:

Heat a tepan plate, grill pan or frying pan over a high heat. Cut crosses into tops of mushrooms. Peel prawns leaving tail intact. Season prawns, steaks and salmon with pepper.

Drizzle hot plate with a little oil. Place mushrooms, prawns, steaks and salmon skin side down and cook over a high heat. Cook until salmon skin and prawns are crisp, meats are cooked as desired and mushrooms are soft. Serve with steamed rice.

 

Teppanyaki Soy Sauce 

Ingredients:

1/2 cup low-sodium soy sauce

1/4 cup mirin

2 tablespoons finely grated ginger

2 tablespoons chopped green onion

2 medium cloves garlic, minced

2 teaspoons sugar

1 teaspoon sesame oil

 

Teppanyaki Dish[3] jpgMethod:

Add all of the ingredients to a lidded jar and shake well to combine. Strain and serve.

 

Teppanyaki Ginger Sauce  

Ingredients:

1/4 cup chopped onion

1 small ginger root or 1/8 tsp ground ginger

1/2 cup soy sauce

1/4 cup mirin

Method:

Blend the ingredients together to form a smooth dipping sauce. Adjust the quantities to taste. Pour the sauce into small individual dipping sauce bowls.

 

For further information and reservations: + 971 9 2053350 Daily Opening hours: Faseel Restaurant: 6 am - 11:30 pm

Teppanyaki: one day before the reservation date  

 


 

Fujairah Rotana serve up Steamed Sea Bass on Multigrain Rice

ChefAlaaRot jpg

This recipe gives you dinner party elegance. Sea bass tastes great as both a dinner party dish or simple supper with its tender, mild-flavored.

 

Ingredients:

 

Sea bass fillet skin on 160gr

Chopped shallot fine 10 gr

Pokchoy 20 gr

Multigrain rice 40gr

Extra virgin olive oil 10 ml

Herb oil 5ml

Fresh mint

Fish stock 10cl

Roasted cherry tomato

Freshly ground salt and pepper

 

SeaBassMultigrain jpgPreparation:

 

1. Poach the sea bass fillet in fish stock and onion for a few minutes

2. Steam the pokchoy with some salt mix, virgin olive oil and mint, and then season to taste

3. For rice: soak it for 30 minutes in water then combine the rice with 6cl water in medium sauce pan ,bring it to boil and reduce the heat, let it simmer covered for 20 minutes or until water is absorbed. Remove from the stove and let it stand for 10 minutes

4. Arrange as per photo

5. Drizzle with a little extra virgin and herb oil

 

For further information and reservations: 

Daily Opening hours: Restaurant: 7-11 pm (last order for food 10:30 pm)

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