Summer Recipes

Inspired by the warmest time of the year, we invited some of the most talented chefs in Qatar to share their favourite dishes for the hot days with us. Head to the kitchen and have fun re-creating their recipes!

Summer is all about refreshing dishes, but these are some tips to take into consideration:

• Opt for recipes with minimal ingredients but maximum flavour.
• Keep hydrated. Eat water-loaded fruits like watermelon, melon and grapes. You can also make different homemade popsicles with fresh fruits.
• Green leafy vegetables are high in nutrient value and provide a good cooling effect on the body. Spinach, lettuce and kale are your summer talismans. They can be added to smoothies and salads or served as a side dish to a meal.
• During this period, lighter foods are more appealing because they are easier to digest. Foods that require more energy to digest end up generating more heat in the body and, therefore, should be avoided during summertime.
• Cool off with chilled soups! Go for the likes of Gazpacho and cucumber soup.
• No-cook recipes such as salads are an easy way to have a quick meal and still achieve high nutrition and a cooling effect.

Tab Tim Krob
(Water chestnut syrup and coconut ice cream)

INGREDIENTS:
150g peeled water chestnuts
1 1/2 cup sala-flavoured syrup
1 cup tapioca flour
1 cup sugar syrup (see recipe below)
150g coconut ice cream
10g jackfruit
10g young coconut
5g fresh mint leaves

METHOD:
For the sugar syrup:

1. Begin by preparing the sugar syrup by placing a small saucepan over
   medium heat. Add the sugar and two cups of water to the saucepan. Stir
   the mixture frequently and heat it for approximately three minutes or
   until the sugar completely dissolves. Once the sugar is dissolved, bring the
   mixture to a boil. Remove the saucepan from the heat and let the syrup
   cool down completely.

For the chestnuts:

1. Cut the chestnuts into halves. In a mixing bowl, combine the sala-flavoured syrup and water chestnuts. Stir the mixture thoroughly until the chestnuts are well coated with the sala-flavoured syrup. Let the chestnuts sit in the mixture for 10 minutes, allowing the flavours to infuse. Next, working in small batches, use a slotted spoon to transfer the chestnuts from the syrup mixture into another mixing bowl containing tapioca flour. Toss the chestnuts in the flour to ensure each piece is evenly coated. Once coated, transfer the chestnuts to a small bowl, making sure to shake off any excess flour before moving on to the next batch.
2. Prepare a bowl filled with ice and put aside. Then, bring a pot of water to a boil. Transfer the coated chestnuts into the boiling water and cook them until they are tender. Once cooked, remove the chestnuts from the boiling water and immediately place them into the bowl of ice, allowing them to cool down for a few minutes. Using a separate bowl, transfer the cooked chestnuts from the ice bath into the sugar syrup. Let them sit in the syrup for approximately 15 minutes.
3. Scoop out generous portions of coconut ice cream and carefully place them inside a serving bowl or a coconut shell. Create a hollow space in the centre of the coconut ice cream, forming a well. Fill it with the sweet water chestnuts, ensuring they are evenly distributed.
4. Garnish with jackfruit, young coconut and mint leaves.

@banyantreedoha

Burrata SALAD

INGREDIENTS:
1 piece burrata cheese
4 ripe cherry tomatoes
25g arugula leaves (a handful)
4 pieces seedless black grapes
1tbsp pomegranate seeds
Pinch of Maldon salt (natural sea salt crystals)
Pomegranate dressing
1 ripe avocado
1tbsp extra virgin olive oil

Pomegranate Dressing:
4tbsp pomegranate molasses
3tbsp olive oil
Half lime to squeeze
Pinch of Maldon salt
Pinch of freshly grounded black pepper

METHOD:

1. Start by preparing the pomegranate dressing. Add all the dressing ingredients to a mixing bowl. Whisk them together until the sauce becomes smooth and shiny. Place the sauce in the refrigerator for 30 minutes to chill.
2. Next, wash and clean the arugula leaves, tomatoes and grapes. Pat them dry. In a mixing bowl, combine all the ingredients except for the burrata cheese. Toss the ingredients together with the pomegranate dressing.
3. Plate the tossed mixed salad and place the burrata cheese in the centre. Garnish with mashed avocado, pomegranate seeds, a drizzle of extra virgin olive oil and a pinch of Maldon salt on top of the burrata. Enjoy your meal!

@mo_doha

Romano Pepper ‘SCHNITZEL’
(Breaded with kaffir lime and nori with tangy and spicy cocktail sauce)

INGREDIENTS:
8 red Romano peppers
100g plain flour
4 beaten eggs
100g Panko breadcrumbs
60g white and black sesame seeds
16 kaffir lime leaves (finely chopped)
1tbsp sheet of nori (finely blitz it in a spice grinder)
600ml sunflower oil
2tsp lime zest
Salt and black pepper as needed

Spicy Cocktail Sauce:
1 garlic head
180g cherry tomatoes
4 chillies
1tbsp maple syrup
2tbsp Worcestershire sauce
60g mayonnaise

METHOD:
For the Spicy Cocktail Sauce:

1. Sprinkle the garlic bulb with some salt and pepper, then wrap tightly in foil and place on a parchment lined baking tray with the tomatoes and chilies. Roast in pre-heated oven at 230°C fan for 30 minutes, until the tomatoes and chilies begin to blacken and blister.
2. Remove from the oven and, when cool, squeeze the garlic into the small bowl of a food processor, discarding the skins.
3. Add the chilies (deseeded for less heat), tomatoes, maple syrup, Worcestershire sauce, and ¼ teaspoon of salt and blitz to a coarse paste.
   Leave to cool completely, then mix in the mayonnaise and refrigerate until you are ready to serve.

For the Romano peppers:

1. Cut a 5cm slit vertically in the base of each pepper, then place them on a large parchment-lined baking tray. Roast for 16 minutes, turning the peppers over halfway, until cooked through and beginning to blacken a little. Transfer to a sieve, to drain any liquid, taking care to keep the stalks intact. Once cool enough to handle, carefully peel away as much of the skin as possible without puncturing the flesh, then sprinkle each pepper with a good pinch of salt and set aside.
2. Prepare three shallow containers long enough to fit the length of the peppers. Mix the flour with 1tsp of salt and plenty of black pepper in the first container. Put the eggs into the second container. In the last container, mix the Panko breadcrumbs, sesame seeds, kaffir lime leaves, nori, 2tsp of salt and a generous pinch of black pepper.
3. Set a large metal rack over a tray (on which to place the Panko-coated peppers). Prepare a separate tray lined with plenty of kitchen paper (on which to place the fried peppers). Dip each pepper first into the flour, then into the egg and finally into the Panko mixture, shaking any excess off as you go, and lay each on the rack while you repeat with the rest of the peppers.
4. Pour the oil into a large, high-sided sauté pan or wok and place on a medium high heat. Once very hot (180°C if you have a temperature probe), fry the peppers two at a time so you don’t overcrowd the pan. Lower each pepper carefully into the oil and fry for one to two minutes on each side, until golden-brown and crispy. Transfer to the kitchen paper-lined tray as you go.
5. Serve the peppers straight away, with the lime zest, salt sprinkled on top, lime wedges and the spicy cocktail sauce.

@marriottmarquisdoha

Buddha BOWL
Down to Earth

INGREDIENTS:
Petit tomato
Cos/Romaine lettuce
Fresh pomegranate seeds
Bell pepper
Spring onion
Young red radish
Pumpkin seeds
Extra virgin olive oil
Lemon juice
Mint
Molasses

METHOD:

1. To ensure that every bite of your salad is a symphony of textures and flavours, it’s recommended to dice all the ingredients into small, uniform pieces.
2. Prepare the dressing by mixing premium extra virgin olive oil, fresh lemon juice, mint and a hint of molasses. Keep it aside.
3. Assemble the salad by placing all the chopped ingredients into a large bowl. Next, drizzle the dressing generously over the vegetables and seeds. Toss everything together thoroughly, ensuring that all the flavours mingle harmoniously.

@sheratongranddoha