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Kitchen Classics Parmesan Chicken
Serves: 4
 Ingredients
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
Method
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
 Ingredients
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
Method
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
 Ingredients
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
garnish
Method
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
 Ingredients
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
Method
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
 Ingredients
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
Method
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
 Ingredients
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
Method
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 |
