• Heat the oil in a heavy base pan, add
the green cardamom, cinnamon stick,
black cardamom, clove and bay leaf.
Let them crackle.
• Add sliced onion, cook until golden brown.
• Next add the lamb shank and cook for about 10-15 minutes.
• Add a mixture of ginger/garlic paste with chilli powder, coriander powder, turmeric powder, cumin powder, garam masala and salt with some water.
• Add the beaten yoghurt and cook for another 10-15 minutes.
• To make the mutton stock, add two litres of boiling water in a heavy base pan, then add 1kg of cleaned mutton bones with bay leaf and cinnamon stick, then simmer the stock at slow flame until the quantity of water becomes half.
• Add the mutton stock. Cover and leave it to tenderise over a very low heat – this will take five-six hours.
• Remove from the fire and serve hot
with basmati rice or naan bread. For garnishing you can use julienne of ginger and fresh coriander leaves.
Margarita Mexicana at
Gulf Hotel Bahrain (17 713 000)
• 2x avocados, peeled and stone removed
• Half of one fresh tomato, diced
• 1tbsp fresh cilantro (fresh coriander
• 1tbsp diced white onion
• 1x jalapeno chili or serrano chili, stems removed; seeded and minced
• Salt (to taste)
• Place the avocados in a large bowl and mash them. When purchasing avocado, it is easy to check how fresh they are – gently apply pressure by squeezing the fruit. If it is just a little bit soft, the avocado is ripe. If the avocado is solid, it means the fruit is unripe and will take several days before it is ready to eat.
• When you have mashed the avocado, then add the remaining ingredients and mix well.
• Serve the guacamole in a bowl with your choice of tortilla chips or tacos.
Links at Royal Golf Club
(17 750 756)
• 820g Angus short ribs with bone
• 500ml brown stock
• 200ml guava juice
• 500g potatos, peel and diced
• 200g garlic, diced
• 100g leeks, diced
• 100g celery, diced
• 200g shallots, fine julienne, fried
• 100g carrots, diced
• 80g broccoli florets
• 25g vine cherry tomatoes
• 5g rosemary
• 100g tomato paste
• 200ml cream
• 50ml milk
• 50g butter
• 50g dry prunes
• 5g bay leaves
• 150ml olive oil
• 150ml red wine
• Salt and pepper to taste
• Marinate the beef short ribs with salt, pepper, olive oil and rosemary, and seal it on the hot plate.
• Sauté the leeks, celery, carrots, shallots, bay leaf and pepper corn in olive oil. Once the vegetables become transparent, add the tomato paste and cook for five minutes. Then add the guava juice and brown stock. Cook for 10 minutes more.
• Reduce the red wine on slow, if using, and add the vegetable broth that was cooked before.
• Arrange the seared beef in the broth and cover with a lid or
• Braise the beef short ribs on a slow fire, or put in the oven on
120°C and cook for one hour.
• Once your short ribs have become tender, remove from the heat.
• Remove the bone from the beef and portion the meat in the form of a baton, keep the trimmings aside.
• Boil the potato and prepare a mash, with milk, butter and cream, adding salt to taste.
• Base the mashed potato on a dinner plate, and arrange the cleaned bone on the centre with the braised beef. Plate the sauce on top of the beef with prunes and shallots.
• Garnish with cherry tomatos and parsley, and serve.
Marriott Executive Apartments (17 363 999)
• Trim the salmon fillet and cut lengthways into square shapes, three pieces of 45g each.
• Marinate with lemon juice, olive oil and mustard.
• Coat the salmon with Cajun spices, then pan fry over a slow fire until cooked.
• Set the rocket lettuce and mango salsa on a plate, placing the salmon on top of the salsa.
• Decorate with the balsamic caramel, serve the dish warm.
Chef Vito Fornelli Muju at Dragon Resort Hotel
(16 033 833)
Parsley risotto with
pan fried fish fillet
and wild mushrooms
• 300g carnaroli rice
• 30ml olive oil
• 50g shallots
• 400g fresh fish fillet
(sea bream, sea bass, cod, red mullet etc)
• 80g wild mushrooms
• 150g fresh parsley
• 50g butter
• 50g grated parmesan
• 80ml dry white wine
• 1 litre fish stock or fish cubes
• Chop the shallots, the sauté in ample olive oil until browned. Remove them with a slotted spoon to a plate, leaving the remaining oil in the pot.
• Stir in the rice and sauté until it becomes translucent (this will take seven-10 minutes), stirring constantly
to keep it from sticking.
• Stir in a third of a cup of dry white wine, if using, and let it evaporate.
(If it is cold you will shock the rice, which will flake on the outside and
stay hard at the core).
• Once the wine has evaporated completely, add a ladle of simmering fish broth, and continue adding more as the rest gets absorbed, because if the grains get too dry they will flake.
• Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing it when it reaches this stage; if you want it softer, time
the additions so there will still be
some liquid left).
• In the mean time, wash the parsley, blanche it in hot water for a second, and then refresh it in ice water. Once it is cold, squeeze out the water and blend the parsley with some olive oil until nice and smooth.
• Once the risotto is ready, stir in the butter, the grated cheese and two spoons of parsley purée, cover the risotto and turn off the flame. Let it sit, covered, for two to three minutes.
• Sauté the wild mushrooms with a bit of olive oil until cooked.
• Fry the fish fillet in another non-stick pan with a drizzle of olive oil, season with salt and pepper, making sure that you fry it on the side of the skin to get it nice and crispy.
• Put the rice in a bowl, top it off with the fish fillet and some of the wild mushrooms and serve.
Chef Sylvester Rosario
K Hotel (17 360 000)
Paper thin chicken and Japanese rice tower with spicy mango salsa
• 80g poached chicken breast
• 60g Japanese sushi rice (cooked)
• 60g yellow mango
• Half of one green chili
• 5g fresh coriander
• Cherry tomato
• Fresh chives
• 3x rice paper pieces
• 1x eggs
• 2tbsp extra virgin olive oil
• Marinate the chicken breast with French or English mustard and salt and pepper, then set aside for a few minutes to rest. After 30 minutes, sear the marinated chicken until it turns to a golden colour.
• Heat the pan with a bit of sunflower or corn oil; add the onion, carrots, celery, bay leaves and leeks, then sauté till it turns to a brown colour. Once the vegetable changes its appearance, then add the water, white wine vinegar, lemon juice and salt.
• Add the seared chicken breast and allow
them to simmer gently until
they are cooked.
• For the salsa, in a medium bowl, mix the mango, red and yellow papers, add the chopped onion cilantro, jalapeno, lemon and lime juice. Cover and allow to sit for at least 30 minutes before serving.
• Prepare the rice tower with Japanese cooked rice, and then fill with the spicy mango salsa.
• Slice the marinated chicken breast to paper thin, then stuff it into the rice tower.
• Serve with Caesar dressing
and cherry tomato, decorated
with the chives.
Chef Holger Lang
(17 460 000)
• 500g linguini pasta
• 1kg vongole / clams
• 4 cl olive oil, extra virgin
• 1x garlic clove, sliced
• 30g parsley, finely chopped
• 20g red chili
• 50g salt
• Cook the pasta in five litres of boiling water (one litre water per 100g pasta) and add salt, cook until the pasta is al dente.
• Meanwhile, heat the olive oil in the casserole dish and add the garlic and chili. Fry to remove the colour, then add the clams and stir-fry until the clams are completely open.
• Strain the pasta (do not rinse the pasta) and add it together with the parsley in the casserole.
• Stir all together for one minute and serve immediately.
• You should not serve this pasta with parmesan or any kind of cheese (same applies to any pasta recipes with seafood).