We’re ready to let the inner chef out (we’ve been watching you all on Instagram!) and there is nothing better than having our favourites tell us about their best dishes! We got the chef ’s around town give us an inside look to their favourite recipes and we’re simply ready to UNLEASH the foodie within – again!
ALWADI HOTEL DOHA MGALLERY HOTEL COLLECTION
Quinoa Salad with avocado, mango, baby spinach & passion fruit dressing by Chef Rick Gonzalez
To make the dressing combine the fresh passionfruit pulp, olive oil, honey and frozen passion fruit puree in a bowl and mix well, season to taste with salt & fresh ground black pepper.
To make the salad, in a large bowl place thecooked quinoa, avocado, mango, spinach and add the dressing, mix well and if needed season with salt & fresh ground pepper.
1 cup Quinoa (black or white)
Water 2 cups
Baby spinach leaves, cut into thin strips 1 cup
Extra virgin olive oil 2 tablespoons
Ripe avocado, cut into small dice ½ cup
Mango, cut into small dice ½ cup
Fresh passion fruit pulp ½ cup
Frozen Passion fruit puree (thawed) ½ cup
Honey 3 tablespoons
Salt & fresh ground black pepper to taste
HOW TO COOK QUINOA FOR A SALAD:
Rinse your quinoa under cold running water in a fine mesh strainer.
Add quinoa into a pot and add double the amount of water. For 1 cup of quinoa you need 2 cups of water.
Place over a medium heat and bring to the boil.
Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
Let quinoa cool and use in salad recipes as directed.
NOTE: You can add grilled or poached chicken breast, smoked salmon, poached shrimp & grilled beef to this salad and make it a main course for the family or yourself to enjoy!
BANANA ISLAND RESORT DOHA BY ANANTARA
Smoked salmon and Avocado Tartar Crispy poached egg and Caviar by Chef Sanjay
Lemon juice 2tbsp
Olive oil 1 ½ tsp
Onion Chopped 1/2tbsp
Chopped chives- 1/2tbsp
Freshly cracked pepper-as required
Avocado chopped- 150 gm
For crispy egg-
Eggs 2number, one for beaten
All-purpose flour 50Gm
Panko bread crumb 100grm
In a bowl, whisk the lemon juice, olive oil and pepper to make a dressing. Mix the chopped chives, onion, capers and salmon together.
Cut the avocado in Dice into a 0.5cm chunks, place in a small bowl and coat in a little extra lemon juice and a pinch of salt
CRISPY POACHED EGG
Make 1 poached egg, Transfer the poached egg flour and the beaten egg, Coat with the panko bread crumb and fry till golden color.
To serve, divide the salmon mixer into the ring, followed by layer of avocado. Gently to compress, then carefully remove the rings. Garnish with micro cress, crispy egg, caviar, cucumber slice
FOUR SEASONS DOHA
Saffron risotto with forest mushrooms
In a saucepan, pour the oil and the chopped shallot, then add the rice and saffron and toast, pour the broth a little at a time and cook slowly, at the end of regular cooking with salt and black pepper, stir in butter, grated parmesan cheese, chopped parsley, truffle oil, lemon juice and peel.
Aside cook the mushrooms with oil, garlic, thyme, salt and pepper.
PRESENTATION OF THE DISH
at the base of the dish pour the risotto, complete with forest mushrooms, basil leaves and a drizzle of extra virgin olive oil.
INGREDIENTS AND PREPARATION FOR 4 PERSONS
For the risotto:
Carnaroli rice 320
Extra virgin olive oil 40 g
Butter 20 g
Shallots 3 g
Vegetable broth 1 l.
Parsley 2 g
Porcini mushrooms 100
Portobello mushrooms 80 g
Brown mushrooms 100 g
Truffle oil 2 g
Peel and lemon juice 4 g
Parmesan cheese 20 g
Thyme 1 g
Garlic 4 g
A pinch of salt and pepper
HILTON THE PEARL RESIDENCES
lamb shoulder 500g – 1kg
butter 300 gr
coffee powdered ginger 1 C.
cinnamon stick One
fresh tomatoes 2
crushed tomatoes. 1/2 can
bay leaf One
garlic powder 1 tsp
Lamb shoulder & juicy potatoes
Cook your potatoes in saltwater for 10 minutes cover and leave to rest
Place your lamb shoulder in a large Pyrex, with your hands’ coat and rub the lamb shoulder with butter. Place the chopped onion on top, add salt, ginger powder, cinnamon powder, and add the water
without covering the shoulder too much with aluminium foil. Place your lamb shoulder in the oven and cook at 200 degrees for two hours, until the meat becomes tender. After 2 hours, when the meat is very tender, remove the aluminium foil, place your meat back in the oven and roast until golden brown. Remove the roast shoulder from your mold Pyrex and leave to rest. Cut your cooked potatoes and place them inside the Pyrex mold with the leftover sauce broth from your shoulder. Add crushed tomato, bay leaf, black pepper and garlic powder. Add salt to taste if desired. Cover with aluminum foil and cook the potatoes slowly for 20 minutes, after the potatoes are ready, remove the aluminum foil, place your shoulder back in the Pyrex with your potatoes, bake for 8 minutes and serve.
Apple Strudel by Chef Marc Ferry
Sunflower oil 20 ml
Cold water 40 ml
Lemon juice ½ a lemon
Butter for coating
Raisin 120 g
Sugar 120 g
Lemon juice ½ a lemon
Cream 250 ml
Milk 250 ml
Cream 250 ml
Vanilla bean 1
Egg yolk 6
Sieve the flour into a bowl. Add the egg, sunflower oil and lemon juice of half a lemon. Start kneading the dough, adding the cold water. Form a ball, oil it slightly and let it rest for an hour at room temperature.
Roll out the dough thinly on a work surface with plenty of flour using a rolling pin. Place the apple raisin mixture on it and fold it into the dough. Wet the rims of the dough with water to stick them together.
Bake the strudel at 180 C for 30 minutes. Brush some soft butter on it for shiny and brown colouring.
Peel and core the apples. Cut them in small pieces. Add the raisin to them. Drizzle the lemon juice of half a lemon on top of it to avoid discoloration. Add sugar and cinnamon to it and mix gentle.
Mix the milk and cream and infuse with the seed of the vanilla bean. Let it come to boil.
Beat the egg yolk together with the sugar and combine it carefully with the still hot milk. Pay attention to combine it well and not too fast in order to avoid coagulation.
Now heat up the mixture further over a water bath. Do this slowly and with constant movement with a cooking spoon until desired texture of the Sauce Anglaise is reached.
Strain the sauce through a sieve and put it on the side of the plate
Whip the cream together with the sugar till a soft peak is reached and add it in another bowl to go next to the dessert.
JIWAN, NATIONAL MUSEUM OF QATAR
Spiced tahini roasted cauliflower, raw cauliflower salad and micro herbs by Chef Damien Leroux
INGREDIENTS FOR MARINATED CAULIFLOWER
Cauliflower 1 whole
Coriander seeds 1 tbsp
Black loomi (or 1 tbsp of loomi powder) 2
Lemon – zest and juice 1
Pinch of sea salt
Garlic crushed 3 cloves
Chili flakes 1 pinch
Tahini 3 tbsp
Sunflower seeds 1 tbsp
Loomi syrup 1 tbsp
Sesame seeds 1 tbsp
Fresh mint 1 handful
Seeds of 1 x Pomegranate
Red Chili 1
Juice from 1 lemon
Salad greens or micro herbs such as coriander and arugula
Black pepper Juice from 1 lemon
Cut some large slices – which should look like flat steaks – from your cauliflower, the number of slices you get will depend on the size of the cauliflower. You should have lots of trimmings left over
– save these for the salad.
Place these slices into an ovenproof dish while you make the marinade.
For the marinade use a pestle and mortar (if you don’t have one use a zip lock bag) to crush together the coriander seeds and the inside part of the dried loomi. Now add the sumac, chilli flakes (adjusted to your taste), rock salt (be generous) and crush and mix again.
Transfer these spices to a bigger bowl and add the crushed garlic, zest of one lemon, sesame seeds, sunflower seeds and also the wet ingredients: the loomi syrup and tahini. Mix all these ingredients together. This should have a sauce consistency, so if your marinade feels too thick add a little water – though not too much you don’t want it to become thin. Also add lemon juice make sure the pips don’t go into the mix.
Use this mix to coat your cauliflower on both sides. Put this in the oven at 175 degrees for 30 minutes. Turn the cauliflower halfway through.
While this is in the oven, prepare your salad. Grab a grater and using the largest grate side, start grating your cauliflower trimmings so they become fine into a large bowl. Add roughly chopped fresh mint, micro greens or baby arugula salad, chopped red chilli, and all the pomegranate seeds with the juice. Mix well.
Now it’s time to season the salad with lemon juice, virgin olive oil, sea salt and black pepper. Mix this together to coat the ingredients.
Once the cauliflower is ready, put a little salad on a plate to create a bed, place a slice of roasted cauliflower on top and add more salad to the top. Voilà, bon appétit!
JW MARRIOTT MARQUIS CITY CENTER DOHA
Soy Glazed Short-Rib, apple-jalapeno puree, rosemary crumbs by Chef Bijendra Yadev
In a pan at high heat, sear unseasoned short ribs in corn oil until golden brown on all sides.
Drain and place in deep gastro – pans.
In a sauce pan caramelize onion, shallot and garlic in corn oil until deep caramelize. Distribute evenly in gastro – pans. Combine all remaining but water and distribute between hotel pans. cover with water, using only what is needed to literally cover ribs.
Cover with aluminium and cook at 160*c until completely tender (about 4.5 hours)
Remove bones and allow to cool in liquid. Remove ribs and strain braising liquid.
Reduce by 1/2 strain again and keep ready to serve.
Sauté panko and salt in olive oil until golden, mix in chilli and rosemary and blot well on pepper towels.
Store at room temperature in an airtight container until needed.
Put a rib in a small sauté pan with 170 g of braising liquid. Bring to a simmer on top of the range, then put in a 203*c oven and baste every 2 minutes until rib is hot, well caramelized and glazed.
Serve as per picture with puree, fresh apple and celery leaves
Beef short ribs kg 5.00
Garlic peeled and sliced kg 0.13
Shallot, peeled and sliced kg 0.17
Onion peeled and sliced kg 1.10
Guero chilli, peeled and slice kg 0.06
Scallion cut in batons kg 0.14
Pear large dice kg 0.69
Lemongrass, bruised and slice thin kg 0.34
Star anise kg 0.01
Soy sauce lite (lower sodium) kg 0.06
White wine lit 0.83
White wine vinegar lit 0.66
Honey gr 0.28
Ginger peeled and slice kg 0.209
Panko kg 0.300
Olive oil lit 0.375
Salt kg 0.008
Dry rosemary kg 0.010
Yellow celery leaves kg 0.150
Apple-jalapeno puree per ser 1.000
Green apple (a la minute julienne kg 0.450
Fleur de sel kg 0.040
Green thai chili, minced kg 0.015
MARRIOTT MARQUIS CITY CENTER DOHA
Curry Laksa, creamy coconut broth, prawns, rice noodles
Vermicelli noodles 150gm
Vegetables oil 6tbsp
Tiger prawn clean 4 pcs
Coconut milk 100ml
Tofu cut in cube 4 pcs
Lime juice 2tbsp
Spring onion 100gm
Fried crispy onion 100gm
Sugar 1 ½ tsp
Fine salt 1 ½ tsp
For the spice paste
Dried chili, soaked boiling to 10 minutes 250gm
Shallot or small onion 3nos
Cloves of garlic 4nos
Fresh ginger 40gm
Ground turmeric ½ tsp
Stalks lemongrass 2nos
Shrimps paste/ dry-toasted ½tbsp
For the ground spice mix
Coriander seeds 1tbsp
Cumin seeds 1 tsp
Star anise 1
Cinnamon stick 1
Black peppercorns powder ½ tsp
Green cardamom pods 2
Puree all the paste ingredients in a food processor until smooth.
Put the vermicelli noodles into a bowl and add 1ltr of boiling water. Blanch for 2 minutes, then drain. Transfer the noodles into a bowl of ice-cold water for 3 minutes, then drain again and set aside.
In a frying pan, dry-toast the spice mix ingredients on a medium heat for 30 second, then transfer to a spice grinder and grinder until fine.
In a bowl mix together thoroughly the blended spices paste, ground spice mix and ground turmeric.
Heat a saucepan over a medium heat. Add oil and sauté the spices paste mix for 2 minutes, until fragrant. Add the prawns and cook for 2 minutes, until they have turned pink and cooked. Add the salt, sugar and coconut milk, along with 750ml of water and bring to the boil.
Reduce the heat to low and the spring onion, tofu, beansprout, drained noodles and lime juice. Cook for 2 minutes, then transfer to a bowl and serve.
The Ritz-Carlton Doha Lobster Dumpling
INGREDIENTS FOR STUFFING
Lobster meat chopper 1500gm
Prawn chopped 500gm
Oyster sauce 100gm
Lemon grass finely chopped 100gm
Ginger finely chopped 100gm
Chives finelu chopped 30 gm
Sesame Oil 30ml
Black Pepper 10gm
Lemon Juice 45ml
Gyoza Wrapper 173nos
- Put all the ingredients in a bowl except the gyoza wrapper. Mix it well.
- Make gyoza shape dumpling using the stuffing (one piece 15 gm. Stuffing)
- Keep how much is required for service and the rest can be kept frozen.
- Prior to service steam them, cool down and keep in the chiller.
INGREDIENTS FOR SAUCE
Cooking Cream 1L
Red Curry Paste 50gm
Tom Yum 50gm
Palm Sugar 50gm
Fish Sauce 30ml
Crab Meat 300gm
Lime Juice 30 ml
Thai Chili paste 30gm
- Put a sauce pan on fire add curry paste, tom yum paste, palm sugar, Thai chili paste and cream.
- Bring to a boil, stirring continuously, slow down the heat add crab meat, fish sauce and lime juice, adjust the seasoning.
- Remove from fire and keep it in bain marie for service.
- Take five pieces of steamed dumpling, dust with little tempura flour and deep fry it till the skin become crispy and light golden brown in colour. Drain them well in paper towel.
- Put the sauce in the centre of a deep bowl plate and arrange the fried dumpling on top of the sauce, garnish with micro greens or fine julienned salad of carrot,beet root or green papaya in the centre.
- Drizzle little chili oil around and top of it and serve it hot as shown in picture below