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Eat Pink.

Summary: BBC Good Food ME helped mark BurJuman's Breast Cancer Awareness Campaign with a pink-themed Food club masterclass by Chef Marta Yanci.

A group of food club members gathered for a master class with chef Marta Yanci, at the Community Hall in BurJuman, as part of the October Safe & Sound Breast Cancer Awareness Campaign. Chef Marta, founder of Marta's Kitchen culinary forum, a catering company and cooking school (www.martaskitchen. com), demonstrated a delicious pink- themed three course menu and got members to get cooking with her too.

Guests got to sample taster portions of the food she cooked up, and one lucky Food Club member also won a fabulous Kenwood KMix food processor in a raffle draw at the end of the night.

Beetroot gazpacho with goat's cheese and spiced beetroot

SERVES 4

300g boiled beetroot

500g ripe tomatoes

1 cucumber

1 garlic clove

200g goat [THORN]us cheese

Salt and pepper

15ml red vinegar

30ml extra virgin olive oil

A pinch of sugar and cinnamon mix

A pinch of ground cloves

1 Blend 200g of beetroot, tomatoes, cucumber, garlic and salt and pepper with red vinegar and 20ml olive oil. Strain to remove any pieces of vegetable and refrigerate.

2 Cut the rest of the beetroot into small squares and saute in a pan with olive oil and the spices.

3 To serve, pour the gazpacho in a bowl, and garnish with the spiced beetroot and goat [THORN]us cheese as garnish.

Beef tenderloin with purple cabbage puree and salsa

SERVES 4

1 kg beef tenderloin, cut into thick slices

200g purple cabbage

1 golden apple

1 garlic clove

15g fresh coriander

1 lemon

2.5g of paprika

15ml red vinegar

60ml olive oil

Salt and pepper

200ml light cream

1 Boil the cabbage in salty water for about 10 mins. Then place the boiled cabbage in a pan with some olive oil and the sliced garlic clove and cook at a low-medium heat for an extra 10 mins, stirring constantly. Add the paprika and vinegar, give it a good stir and incorporate the cream. Set aside to cool.

2 To make the puree, use a hand blender to blend well. Set aside.

3 To make the apple and coriander salsa, finely chop the apple and coriander and combine them in a bowl with the juice of half a lemon, salt, pepper and some olive oil.

4 Heat olive oil in a pan to about 60C and cook the beef for 3-4 min on each side. 5 To plate, place some cabbage puree as the base, the beef over it and top with the apple and coriander salsa.

Strawberry and apple tartar with rhubarb compote

SERVES 4

500g strawberries

500g pink lady apples

250g rhubarb

60g sugar

2 lemons

100g rose chocolate (available at Candelite stores)

50g chocolate (70% cocoa)

1 cut all the fruits into small cubes; pour some lemon juice and half of the sugar on top. Mix well and refrigerate.

2 Prepare the rhubarb compote by chopping the rhubarb into small pieces. Cook at a low heat with the rest of the sugar, until tender (about 20mins). Blend and set aside.

3 Prepare the chocolate sauce by heating up both chocolates in a saucepan with 2 tablespoons of water, stirring constantly until it is completely dissolved.

4 Place some rhubarb compote in the center of a plate, top with the tartar (by layering in a tea cup, and making sure each layer is pressed down properly, to avoid it falling apart) and decorate with rose chocolate sauce.

BURJUMAN

BurJuman is one of Dubai's most established premium malls with a range of high-end fashion brands and a variety of Food and beverage outlets.

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Publication:BBC GoodFood Middle East
Date:Nov 29, 2012
Words:631
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