previous arrow
next arrow
Slider

Can you produce five dishes for under Dhs300? We put the professionals on the spot

Chef de cuisine at Seafire, Raymond Wong, creates five impressive dinner dishes for two

Smoked seafood chowder

1 tbsp butter

1 celery, chopped

1 onion, chopped

1 bay leaf

1 tsp dried dill

1 large potato, peeled and diced

2 cups water or fish stock

1/3 cup all-purpose flour

750ml milk

2 cups chopped raw, skinless, smoked white fish fillets

2 tbsp freshly squeezed lemon juice

1) In a large pot, melt the butter over a medium heat. 2) Sauté the celery, onion, bay leaf, dill, 1/2tsp salt and 1/4tsp pepper for about five minutes, or until the onions start to brown. 3) Stir in the potatoes and sauté for two minutes. 4) Increase the heat to medium-high, then stir in the water and bring to a boil. Cover, reduce the heat to medium and boil for about five minutes, or until the potatoes are almost tender. 5) Whisk the flour into the milk, then stir into the pot. Bring to a simmer, stirring often. 6) Stir in the fish or seafood then simmer, stirring often, for five minutes, or until the fish is opaque and flakes easily with a fork. 7) Discard the bay leaf. Stir in the lemon juice and season to taste with salt and pepper. 8) Ladle into bowls serve while piping hot, with crackers crumbled on top if preferred.

Crab with Old Bay, corn succotash and sriracha cocktail sauce

For the corn Succotash

1 cob corn

1 red pepper

1 lime

10g coriander

20g jalapeño

For the crab cakes

150g tinned crab

20g chive, chopped

100ml mayonnaise

10g Sriracha sauce

150g panko breadcrumbs

1 large egg

1/4 tsp black pepper

Old Bay Seasoning

For the Sriracha
cocktail sauce

100ml mayonnaise

50g Sriracha sauce

lime juice

1) For the corn succotash, char the red pepper and the cob on the stove. 2) Use a sharp knife to cut the corn off the cob, then place into a bowl. When you’re done cutting the kernels, use the back side of the knife to scrape any remaining bits of corn and juice off the cob and into the bowl. 3) Peel the red pepper and cut into small dice. Dice the jalapeño and add to the mix. Finish off the succotash with fresh lime juice and chopped coriander. 4) Add the crab, 100ml of mayonnaise, the chive, egg, 50g of breadcrumbs and some black pepper into a bowl, then stir well to combine. 5) To make the Sriracha mayonnaise, combine 100g of mayonnaise and 50g of Sriracha. 6) Roll the crab meat into bite size balls, and then toss them into the panko breadcrumbs. Make sure cakes are coated evenly. Prepare a paper towel-lined wire rack. 7) Heat the vegetable oil in a deep-frying pan over a medium heat. 8) Add the crab cakes and deep fry till golden brown. 9) Drain the crab cakes on paper towels, and then sprinkle with finishing salt before serving with the cocktail sauce and succotash.

Onion soup

2 white onions, thinly sliced

3 tbsp oil

3 tbsp all-purpose flour

4 cups beef stock (left over from the short rib)

1 tbsp apple cider vinegar

2 fresh thyme stems

1 sheet of puff pastry, thawed

cheddar cheese, grated

1) In a stock pot over a medium low heat add the oil. Once hot, add the onions and a pinch of salt to caramelise, stirring often so they don’t start sticking to the bottom of the pan. Keep the temperature low and it should take about ten to 15 minutes to get them to a nice golden-brown colour. 2) Once the onions are caramelised, set them aside, then in a small bowl, whisk together the flour and 1/2 a cup of stock. Once combined, pour the mixture into the pot of onions along with the remaining broth, apple cider vinegar, and thyme. Bring to a boil, then reduce to a simmer for 30 minutes. 3) Preheat the oven to 375°F. 4) Ladle the soup into individual oven safe ramekins or a large round casserole dish. 5) Take the thawed pastry dough from the package, and roll it until it’s thinner by 1/3. Cut it fit over the soup dishes, pressing it against the edge of the dish as you would a pie crust. 6) Sprinkle with cheddar cheese and bake for 15 minutes, until the dough is puffed up and crispy.

Savoury short rib donuts

200g beef short rib

20g honey

50g BBQ sauce

2 soft brioche buns

100g cheddar cheese 

For the pickled apple coleslaw

white cabbage

1 carrot

2g honey

1 green apple

1 lime 

60g mayonnaise

1) Preheat oven to 200°C. 2) Season the short ribs generously with salt and black pepper. Place in a coverable baking vessel. 3) Bring the beef stock to a boil in a saucepan. Add the stock to the baking vessel until the short rib is covered. Cover, and place in the oven for 30 minutes. 4) Drop the temperature to 170°C and cook for two to three hours, until the beef is falling apart. Add more stock as needed to keep the short ribs partly submerged. 5) Once tender enough, pull the beef into pieces. Keep the beef stock for the next day to make the onion soup. 6) Meanwhile, make the apple coleslaw. Shred the carrot, cabbage and apple into a bowl, add some fresh lime to stop the apples from browning. This will also add a nice freshness to the coleslaw. Mix in the mayonnaise and some honey. 7) For the short rib stuffing, add the BBQ sauce to the short rib mix then transfer to a piping bag. 8) Insert a knife into the brioche buns and carefully hollow out the centre – this allows the short rib mix to be piped into the centre. 9) Glaze some honey onto the top of the buns, pipe full of meat and garnish with the apple coleslaw.

Glazed beef salad

1 1/2 tbsp fresh lime juice

1 garlic clove, crushed

1 tbsp finely chopped palm sugar

1 tbsp fish sauce

2 tsp sesame oil

1 tsp soy sauce

2 tsp finely grated fresh ginger

100g beef rump steak

200g cherry tomatoes, quartered

1 cucumber, halved lengthways then thinly sliced diagonally

1 red onion, halved, cut into thin wedges

2 fresh red chilies, halved, deseeded, thinly sliced lengthways

1 bunch fresh mint, leaves picked, large leaves torn

1 bunch fresh coriander, leaves picked

1 bunch fresh Thai basil, leaves picked, large leaves torn

50g toasted peanuts, coarsely chopped

4 kaffir lime leaves, centre veins removed, finely shredded

1) Whisk together the lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for two hours 2) Preheat a barbecue grill or chargrill pan on high. Cook the steak for two to three minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover with foil and set aside for ten minutes to rest. 3) Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. 4) Thinly slice the steak across the grain and add to the salad. 5) Drizzle with the remaining dressing and gently toss to combine. Divide the salad among bowls and serve immediately.