The 12 easiest dishes you will ever learn to make...
Time Out Dubai Staff
January 06, 2010 7:15 AM
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.