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The challenge: Can you produce five dishes – including seafood – for under Dh500?

Trevor MacLeod is a Canadian Executive chef at Fairmont. The Palm, who has worked across the UAE, China and the Philippines including Fairmont properties in Vancouver, Abu Dhabi and China.

Seagrill’s Crab Cake

Serves 2

1 tin lump crab meat

1 shallot, finely chopped

50g chives, finely chopped

30g parsley, finely chopped

50-75g Belgian mayonnaise

2 lemons, zested

1 lemon, juiced

30g bread crumb

1 egg

Salt and pepper to taste

1) Mix all ingredients in a mixing bowl and season to taste, make sure the mix sticks together but isn’t too dry, otherwise you will dilute the flavor of the crab. 2) Once mix is well incorporated, form in a ring cutter, pushing down gently. Then sear on medium heat in a frying pan with a little oil. 3) This crab cake is meant to be served warm and not hot. Internal temperature of 45°C is perfect.

Seagrill’s seafood risotto

Serves 2

200g  arborio rice

50g chopped white onions

600ml vegetable stock

Finishing Ingredients:

150g prawns

25g clam meat

150g scallops

400ml of vegetable stock

10g lemon zest

10ml lemon juice

50g butter

50g mascarpone cheese

5g  chopped chives

20g chopped shallots

10g chopped garlic

2g salt/pepper

50g parmesan cheese

1) Sauté white onion until pieces sweat then add arborio rice, stirring constantly. Add stock 100 ml by 100ml, slowly until the starch starts to come out. Cool it down. 2) Sauté shallots and chopped garlic in a little olive oil. Once translucent, add the pre-cooked rice and start adding 100ml by 100ml of stock, slowly. 3) Add the seafood and adjust add the seasoning, and then add mascarpone cheese. 4) Check the seasoning and turn off the flame, add butter, parmesan and chopped chives. 5) To sear the scallops to medium, sear from one side until nice golden brown colour, flip them and let it be in the pan for a minute. 6) Garnish with some chives and the seared scallops

Chicken wings

Serves 2

150g tomato ketchup

75g oyster sauce

75g plum sauce

100 ml A1 sauce

100 ml Lea & Perrins

125g sugar

250ml sriracha sauce

120ml light soya sauce

1 kg chicken wings

potato starch

1) Mix all of the ingredients for the sauce and taste the seasoning, then marinate the chicken with salt, pepper and potato starch. 2) Deep fry the chicken and toss with the sauce. Garnish with chopped spring onions.

LITTLE MISS INDIA’S LAMB BIRYANI

Serves 5

500g basmati rice

200g lamb cube

50g ginger garlic paste

250g yoghurt

75g lemon

5g turmeric

50g salt

5g garam masala

10g green chillies

2g saffron

10g mint

5g cardamom powder

250g ghee

30g green cardamom

250g cinnamon

10g bay leaf

30g mace

50ml oil

50 deghi mirch

25g fried onion

50g coriander leavesd

1) Wash and soak the rice for 20-40 minutes. 2) Boil the rice with some salt, whole spices and oil. 3) Marinate the chicken for two-three hours with ginger garlic paste, green chillies, turmeric, deghi mirch powder, yoghurt, salt, garam masala powder, green cardamom powder, mace powder, chopped coriander, chopped mint, lemon juice, half the ghee and fried onions. Put the chicken on the hot plate next to boiling rice.
4) When rice is done for five minutes put the first layer on the vegetables. Spread them evenly. 5) Put the second a final layer of the rice after another two minutes. 6) Put chopped coriander mint, rest of ghee, saffron water on the top and put for dum (or cover with foil or a pastry) for 20 minutes.

Chocolate fondant

Serves 2

100g butter

100g dark belgian chocolate

2 whole eggs

2 egg yolks

50g sugar

30g flour

1) Just melt the butter and the chocolate, but be careful to not overheat the chocolate. 2) Mix the eggs, yolks and sugar. 3) Fold the chocolate mixture into the eggs. 4) Add the flour slowly and mix. 5) Pour the mixture in oven-safe ramekins. 6) Bake in the oven at 200°C for eight minutes.