The 12 easiest dishes you will ever learn to make...
Time Out Dubai Staff
Can't cook? It's time to learn. Here are 12 delicious dishes you couldn't forget if you tried...
Slow-roasted tomato, aubergine and feta salad: Cut some local tomatoes in half, add salt and olive oil and roast them in the oven on the very lowest setting (50°C) overnight. Slice some aubergines, add salt, pepper and olive oil, and roast in a hot oven (200°C) for 10 minutes. Mix together, sprinkle over some feta and serve on a bed of rocket.
Caroline’s guava compote: Slice some guava, add brown sugar to taste and simmer in a wide pan until soft. Seive out the seeds and serve with yoghurt or ice cream.
Roasted cauliflower: Trim a cauliflower, make a hole in the stalk and boil whole until cooked. Drain for two hours, then break into florets, add olive oil and salt and roast in a hot oven (200°C) until brown around the edges. Serve hot or cold, garnished with herbs, spring onions or whatever takes your fancy.
Roasted pumpkin: Cut a pumpkin into slices, leaving the skin on. Brush with olive oil, sprinkle with salt and roast in a hot oven for 10-15 minutes.
Georgia’s tomato salad: Slice the tomatoes and arrange on a plate. Season and drizzle with olive oil. Serve with natural yoghurt and mint.
Herb salad: Mix rocket, white radish leaves, parsley, coriander, red spinach leaves and spring onions. Lightly dress with a dressing of olive oil, lemon juice, cider or sherry vinegar, salt and pepper.
Nav’s watermelon and feta salad: Layer chopped red onion, seedless watermelon and feta in a bowl. Top with sprigs of mint. Yummy and refreshing.
Beetroot & carrot salad: Blanch and cube beetroot and carrot, add sliced spring onion and chopped coriander. Dress with whatever takes your fancy – lemon juice, orange juice, olive oil or a mix of all three – plus salt and pepper. Top with pomegranate kernels.
Oven-roasted crabs: Wash crabs thoroughly and remove the gills. Pop on a tray, drizzle with olive oil and season with salt and pepper. Bake in a hot oven for 10 minutes.
Roast potatoes: Peel some local potatoes and parboil. Bash them a bit so they’re flat, drizzle with olive oil, season with salt and pepper then roast in a hot oven until brown and crispy. Make pretty with herbs or leaves.
Fried sardines: Clean, de-scale and fillet fresh Omani sardines. Don’t worry about the smaller bones – they’re very soft and a great source of calcium. Heat some oil in a pan and fry for two to three minutes on each side. Serve hot or cold.
Cath’s guava crumble: Slice guavas and add a little brown sugar and crumble topping (self-raising flour, sugar, butter and rolled oats). Bake in moderate-temperature oven for around half an hour until the topping is light golden brown. Great served warm with ice cream, cream or custard.