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Food Club - BIABETES -- FRIENDLY COOKING.

Summary: In recognition of Diabetes Awareness this month, our latest Food Club event held at Miele's state-of- the-art Kitchen Gallery on Sheikh Zayed Road saw foodies gather for a morning of delicious, fresh food prepared for those living with diabetes in mind. Led by head chef Christopher Kinsley of Flow Kitchen at Jumeirah Emirates Towers, the exclusive cooking demo brought focus to easy-to-make recipes that don't sacrifice on flavour and that are great for diabetics. Chef Christopher taught attendees how to whip up a three-course menu (recipes overleaf), and demonstrated that even complicated dishes can be simple to make with fresh ingredients. If you suffer from diabetes, why not give chef Christopher's recipes a try? Or pop over to Flow Kitchen to discover his health-conscious dishes for yourself -- all three and more are featured on the restaurant's menu (and on Deliveroo too!).

Chilled tomato gazpacho with white balsamic and fresh chives

1kg tomatoes

2 red peppers

250g cucumber

1 yellow pepper

1 green pepper

2 garlic cloves

50g shallots

50g coriander leaves

25g parsley leaves

1ltr tomato juice

4tbsp sherry vinegar

3tbsp white balsamic vinegar

30g chives

A pinch of white pepper

2 tsp fine salt

1 Make sure the tomatoes, peppers, cucumber, garlic cloves and shallots are all deseeded (where necessary) and roughly diced.

2 Add all ingredients except 1AaAaAeA AaAaAeAn4 of each pepper and the white bals vinegar into a large bowl and mix well.

3 Cover and leave overnight in the fridge.

4 The next morning, remove the soup, add to a blender and blitz until it's smooth and no lumps remain.

5 Season and pour into a chilled soup bowl.

6 Garnish with the remaining diced pepper, chopped chives and white balsamic vinegar.

Kale and roasted squash salad

360g kale

120g mixed quinoa

60g pecans

120g goats' cheese

300g butternut squash

48g pomegranate seeds

50g parsley leaves

40g coriander leaves

180g rocket leaves

120g endives

For the maple lemon dressing

2tbsp organic maple syrup

1tbsp lemon juice

250ml olive oil

1tbsp apple cider vinegar

1tbsp Dijon mustard

1 Rinse quinoa in water and soak for 1 hour.

2 Bring a pan of water to boil, add quinoa and cook for 15-20 mins on simmer before removing from water and leaving to cool.

3 Heat oven to 190AaAaAeAaC and roast squash with a little olive oil for 15- mins. Remove and leave to cool.

4 Wash and a tear kale into large chunks. Bring water to boil and blanch kale in water with little salt for 3-4 minutes. Remove and put into ice water for 5 minutes then remove and squeeze out excess water.

5 Toast pecans in oven on 190AaAaAeAaC for 5 minutes then leave to coo

6 For the dressing, place all ingredients apart from the olive oil into a blender and blend on medium speed. Slowly add the olive oil until the dressing starts to thicken.

7 Build your salad in a bowl with the greens first then layer the rest of the ingredients, adding crumbled goats cheese and chunks of endive.

8 Add the dressing to finish. sauce and top with coconut bacon.

Quinoa crusted salmon

40g dry quinoa flakes

25g Dijon mustard

2g salt

30g chopped parsley

60g lemon zest

600g salmon fillet (without skin)

250g green asparagus

200g fennel

150g heirloom cherry tomatoes

50g parsley leaves

120ml olive oil

For the pickle

125ml white wine vinegar

50ml apple cider vinegar

75ml water

5g Stevia sweetener

3g fresh thyme

1 star anise

2g black pepper corns

1g bay leaves dried

1 The pickle must be made one day in advance by putting all ingredients into pan and bringing to boil before simmering for 5 minutes.

2 When preparing the dish, slice fennel thinly in ice cold lemon water as this prevents it from going brown.

3 Remove fennel from water and strain, heat the pickle and pass it through a colander, covering the fennel. Place cling film on top and leave to pickle for 2 hours before chilling overnight. Remove 1 hour before serving.

4 Remove 1 inch from the base of the asparagus then dice the remainder. Bring a pan of water to boil and cook the asparagus for 3-4 minutes until soft. Add to a blender and blitz until smooth before passing through a fine colander

5 Cut the heirloom cherry tomatoes in half and leave to the side.

6 To make herb dressing, place the olive oil and parsley leaves into blender and blitz until smooth, adding a little salt.

7 In a separate bowl, mix together the chopped parsley, quinoa flakes and lemon zest.

8 Heat oven to 200 AaAaAeAaC. Place the salmon on a tray, season and ba for 8-10 mins then remove and brush a little mustard on top. Add the quinoa mix as well and bake again for 2 minutes.

9 To serve, place asparagus puree on a plate with pickled fennel slightly to the side. Add the salmon plus a mix of the tomatoes with the herb dressing.

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Publication:BBC GoodFood Middle East
Date:Nov 30, 2017
Words:848
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