For mom with love
Friday, March 16, 2012

Kitchen Classics

Parmesan Chicken

Serves: 4


Chicken, whole            1 pc

Eggs, beaten              2 pc

Breadcrumbs, dried     150 gm

Salt and pepper          to taste

Lemon juice                80 ml    

Parmesan cheese, grated  200 gm

Coriander, fresh           for garnish

Tomato, sliced            2 pc



Preheat oven to 160°C.

Cut the chicken into half and season with salt, pepper and lemon juice.

In a bowl, beat eggs and dip chicken in it.

Coat the chicken with breadcrumbs.

Place coated chicken in a baking dish.

Bake chicken in the preheated oven for 25 minutes.

Remove the chicken from the oven, top with grated Parmesan cheese and put it back in the oven for 2 minutes or until the cheese melts.

Garnish with fresh coriander leaves and grilled (optional) tomato. Serve.


Lamb Mutabaq

Serves: 4


Lamb mince                   500 gm

Eggplant                        800 gm

Potato                           400 gm

Zucchini, green               200 gm

Zucchini, yellow              200 gm

Onion, chopped             300 gm

Tomato                          400 gm

Cherry tomato                100 gm

Black pepper                  25 gm

Salt                                25 gm

English parsley               50 gm



Preheat the oven to 180°C.

In a bowl, mix together lamb mince, onion, salt and pepper.

Cut the eggplant, zucchini and tomato into slices and fry the vegetables (except tomato) separately.

Spread oil on a big oven tray; place the sliced potato at the bottom, then add the lamb.

Top with zucchini and eggplant; add the tomato with some chopped onion.

Place the tray in the over for 20 minutes.

Garnish with English parsley and serve.


Cold Grilled Salmon
Serves: 4


Salmon fillet with skin      800 gm

Lemon juice                    50 ml

Garlic                             1 clove

Salt                                to taste

Pepper                           to taste

Soy sauce                      30 ml

Brown sugar                   30 gm

Water                             100 ml

Vegetable oil                   50 ml

Spring onion                   for



Cut the salmon into fillets of four equal sizes and season with lemon, garlic, salt and pepper.

In a small bowl, whisk together soy sauce, vegetable oil, brown sugar and water until the sugar is dissolved.

Pour into a re-sealable plastic bag. Toss fish with marinade then refrigerate for two hours.

Preheat grill on high heat and lightly oil grate.

Remove the salmon from the marinade. Set aside the remaining marinade.

Cook on preheated grill for 4-5 minutes per side or until the fish turns opaque.

Remove skin and pour marinade on top. Garnish with spring onion. Serve.


Strawberry Cheese Cake
Serves: 6


Graham cracker crumbs   300 gm

Sugar                             100 gm

Margarine or butter, melted 200 gm

Strawberry, fresh             600 gm

Cream cheese                 300 gm

Egg                                3 pc

Lemon juice                    50 ml

Condensed milk              150 ml

Water                             20 ml



Preheat oven at 300°F.

Combine the Graham cracker crumbs with the sugar and melted butter or margarine. Press into the bottom of a pan and set aside. Refrigerate for 30 minutes.

Blend the strawberry until smooth. Pour into a bowl and add to boiling water for 2 minutes. Refrigerate the strawberry sauce.

In another bowl, cream the softened cream cheese. Mix it till it gets fluffy and add the eggs one at a time, beating thoroughly after each addition. Add the lemon juice and condensed milk; mix properly.

Pour into graham cracker crust prepared earlier. Bake for 40 minutes. Turn off the oven, leaving the cheesecake inside for another 40 minutes.

Top with strawberry sauce. Chill and refrigerate for at least 4 hours. Top with the strawberry sauce again and garnish with fresh strawberries.


Grilled Rack Of Lamb

Serves: 4


Lamb rack               1400 gm

Salt                         50 gm

Black pepper, crushed to taste

Extra virgin olive oil, divided   50 ml

Thyme leaves, lightly crushed  20 gm

Rosemary leaves, lightly crushed 20 gm

Garlic, large             4 clove

Cherry tomato         for garnish



Preheat oven to 180°C.

Rub salt and black pepper into all the surfaces of the meat and coat meat with oil, thyme, rosemary and garlic.

Place the lamb in the oven for 25 minutes.

Remove from the oven and let rest in a warm place for at least 10 minutes.

Slice into either individual ribs or double servings.

Garnish with cherry tomato and rosemary. Serve.


Chocolate Cake

Serves: 6


Flour, all purpose            600 gm

Salt                                15 gm

Baking powder                25 gm

Baking soda                   200 gm

Sugar                             150 gm

Cocoa powder                120 gm

Water                             150 ml

Corn oil                          20 ml

Egg                                6 pc

Vanilla powder                20 gm

For topping:

Whipping cream              1 L

Sugar syrup                     400 ml

Chocolate sauce             ...400 ml

Cocoa powder                  .30 gm



For the sponge cake: Preheat oven at 350°F.

In a large bowl, combine the all purpose flour, salt, baking powder, baking soda, sugar and 120 gm of cocoa powder.

Add water. Pour in 20 ml of oil and mix properly. Add the eggs and vanilla and mix for another 10 minutes.

Pour into a prepared pan and bake in preheated oven for 25-35 minutes.

Remove the sponge cake from the oven and set aside to cool.

For the topping: In a separate bowl, mix the whipping cream and sugar with a drop of corn oil and 30 gm of cocoa powder for around 12 minutes.

Slice the sponge cake in three layers.

Add some sugar syrup on top of the sponge and then add the whipped cream mix. Follow the same procedure for the second and third layers of cake.

Pour the remaining cream on top of the cake and top with the chocolate sauce.

Chill and refrigerate for 2 hours.

Cut and serve.


Belal Kattan, Sous Chef, Ramada Downtown Dubai

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