HUMMUS RECIPES
There is no doubt about the popularity of hummus, which is a staple on tables in the Middle East region, and has become a favorite buy the world over.
Serves 5 | Prep/cooking 65 mins
INGREDIENTS |
- 250g chickpeas
- 1tbs baking soda
- 10g garlic
- 75g olive oil
- 350g tahini
- 250g lemon juice
- 4 ice cubes
- Pinch of salt
- Pinch of paprika&parsley (optional)
PREPARATION |
- Soak the chickpeas in cold water overnight (minimum of 10 hours) adding baking soda .
- The next day, remove the water and pour into a pot, add water and bring to boil over a high flame.
- Skim off foam that comes to surface. then once the water boils, lower the heat until the chickpeas have softened, around 20 minutes (it will break between your fingers).
- Drain the chickpeas but keep about 1 cup of the water in the pot. Set aside to cool while you prepare the other ingredients. Keep about 1/4 cup of the chickpeas for garnish.
- Make a creamy paste by adding the chickpeas in a food processor for a few minutes, then add ice cubes, tahini, lemon juice, garlic, salt and pepper. taste to adjust seasoning.
- Pour the hummus in a bowl, garnish with the whole chickpeas and a little extra-virgin olive oil , parsley and sprinkling of paprika are optional. Serve with bread.
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DESSERTS |
GÂTEAU NANTAIS FOR LA PERRUCHE
 BY ANGELO MUSA
EXECUTIVE PASTRY CHEF
Serves multiple | Preparation time 45 min
Picture by: Laurent Fau
INGREDIENTS |
For the Nantes cake batter:
- 175 g La Perruche brown sugar (1)
- 120 g egg yolks
- 250 g butter
- 80 g T55 flour
- 400 g white almond powder
- 200 g egg whites
- 100 g La Perruche brown sugar (2)
For the soaking syrup:
- 1 orange
- 75 g orange juice
- 30 g amber rum
- 150 g water
- 50 g La Perruche brown sugar
- 1 scraped vanilla pod
For the glaze:
- 350 g La Perruche sugar, blended into icing sugar
- 50 g amber rum
- 35 g orange juice
Sugar Syrup:
- 1 3/4 cups granulated sugar
- 3/4 cup water
- 1 ½ tablespoons glucose syrup (optional)
- Juice of 1 lemon
- 1/8 teaspoon salt
- 1 tablespoon orange blossom water
Nut Filling:
- 3 cups raw unsalted pistachios, shelled
- 1/2 teaspoon sea salt
Pastry:
- 2 packets of phyllo dough (30 sheets), thawed
- 1 1/8 cups melted ghee
PREPARATION |
- Mix La Perruche brown sugar (1) with egg yolks. Then add melted butter, flour, and almond powder. Whisk egg whites with La Perruche brown sugar (2) and fold into the batter.
- Peel the zest of a whole orange. In a saucepan, combine all ingredients for the soaking syrup and bring to a boil.
- Blend La Perruche sugar into the finest powder to obtain icing sugar. Pour in the amber rum followed by the orange juice. Mix and cover to prevent crusting.
- Grease a sponge cake mold, sprinkle with sliced almonds and La Perruche sugar, then flour. Pour the batter until 1 cm from the edge. Bake in a ventilated oven at 170°C for about 45 minutes.
- Check the doneness by inserting a knife blade into the center of a cake; if it comes out clean, it’s cooked.
- Unmold onto a rack, then lightly brush with the soaking syrup. Once cooled, finish by coating with the glaze. Let crystallize.
- Enjoy your Gateau Nantais.
MEET THE CHEF
CHEF |
CHEF ANGELO MUSA,
EXECUTIVE CHEF AT THE LANA AND HOTEL PLAZA ATHENEE
Join us as we delve into the journey of a culinary virtuoso, whose mastery in the art of pastry has earned global acclaim, executive pastry chef, Angelo Muso.
Tell us a bit about your professional career
My professional journey began during my apprenticeship under Mr. Claude Bourguignon, where my passion for pastry took root. Since then, I have worked diligently to master every technique, aiming for excellence and perfect harmony between flavors and textures. In 2003, I won the title of World Pastry Champion, followed by the title of one of the Best Craftsmen of France in 2007, both significant milestones in my career. Enriching my experience, I’ve worked in various settings, ranging from pastry shops to international training programs, as well as consultant positions. Currently, I serve as the executive pastry chef at two hotels within the Dorchester Collection Group: The Lana and Le Plaza Athénée.
What is your Philosophy/Motto?
My philosophy can be summed up as “always believe in your dreams.” Every challenge is an opportunity to excel, every obstacle a chance to grow. This deep conviction drives me to push my own limits with passion and determination in everything I undertake. I strongly encourage the new generation to believe in themselves and to persevere relentlessly.
What is your dream in life?
My dream is to continue what I am currently doing, cultivating an ever-intensifying passion each day. My aspiration is to inspire and share my passion for pastry with a wide audience, creating memorable moments through my creations. Additionally, I aim to contribute to the flourishing of this French culinary art and to the training of future pastry talents.
What are your current projects and plans?
The projects at The Lana, Dorchester Collection Hotel (Bonbon Café Angelo Musa and The Gallery) have just begun. Initially, my goal is to fully commit with my team to ensure the success of these two initiatives. Moreover, I aim to continue showcasing my expertise at the Plaza Athénée hotel in Paris. Looking ahead, I envision opening new boutiques, perhaps in the Middle East and elsewhere, so stay tuned…
RECIPES BY CHEF ANGELO MUSO
INGREDIENTS |
- 300g Burrata from Puglia (must be from the region of Puglia)
- 20g Basil leaves
For the basil puree:
- 1000g Basil (clean weight will be 1.4kg)
- 100g Extra virgin olive oil
- 300g Ice
- 200g Salt
- 5g Black pepper
For the tomato water:
- 700g Plum tomatoes
- 500ml Water
- 500ml Tomato juice
For the tomato veil:
- 1.5L Tomato water
- 100g Olive oil
- 10g Salt
- 5g Pepper
- 30ml Sherry vinegar
- 30g Basil
- 22.5g Agar Agar
For the semi-dried datterino tomato:
- 500g Datterino tomatoes
- 50ml Olive oil
- 30g Basil
- 20g Thyme
- 20g Salt
- 20g Pepper
- 10g Sugar
PREPARATION |
Burrata:
- Cut the burrata in half, being careful to keep all cream inside, and set aside.
- Pick and wash small basil leaves in iced water, and set aside.
Basil Puree:
- Wash the basil well and blanch in salty water for 10 seconds.
- Then place in ice water.
- Squeeze well and then place in a Thermomix bowl with oil, salt, and pepper.
- Blitz and pass through a chinois.
- Place the puree in a piping bag.
Tomato Water:
- Blend all the ingredients together for 3 minutes and pass through a chinois.
Tomato Veil:
- If possible, infuse the tomato water with the seasoning for 1 night to intensify the flavors (optional).
- The next day, strain well and add the Agar Agar. Place on the flame, and when it starts to boil, start the timer for 3 minutes and keep whisking.
- Pour the liquid into a flat tray and cool down in the blast chiller for 5 minutes.
- With the help of a sharp knife, cut a square 20x20cm into the tomato veil that will be placed on top of the burrata like a veil.
Semi-Dried Datterino Tomato:
- Make an incision on the top and bottom of the tomato, blanch in hot water for 10-15 seconds, and then cool down straight after in the ice bath.
- Remove the skin and the seeds and dry.
- In a tray, sprinkle the sugar, salt, pepper, and olive oil with a few leaves of thyme and basil. Place the tomato on top and repeat the seasoning on top.
- Cook in the oven at 180 degrees for 15-25 minutes until half dry and a nice color. If needed, put the temperature up to 220 degrees for the last 5-10 minutes.
Plating:
- Place half the burrata on the plate, with the creamy part facing the top.
- Draw a line with the basil puree right in the middle of the plate.
- Place 10 pieces of semi-dried Datterinos tomato on top of the line of puree.
- Cover all with the tomato veil.
- Garnish with a few basil leaves.
CHEF |
CHEF FRANCESCO CORTORILLO,
EXECUTIVE CHEF AT SCALINI DUBAI
Francesco Cortorillo, executive chef of Scalini Dubai, who is an expert in serving authentic signature recipes. We had the opportunity to sit down with him and learn more about his culinary journey.
What inspired you to pursue a culinary career, and how has your Italian heritage influenced your cooking style
Growing up in Sicily and spending summers at my uncle’s restaurant ignited my passion for cooking. Moving to Rome further honed my skills, blending tradition with innovation.
Could you share any challenges you’ve faced in introducing Italian cuisine to Dubai’s diverse culinary landscape?
Italian cuisine’s diversity poses a challenge, but it’s beloved globally. From hearty northern dishes to southern seafood, we aim to showcase Italy’s rich flavors in Dubai.
How do you ensure authenticity in your Italian cuisine while adapting to the tastes of diners in Dubai?
Balancing tradition with Dubai’s palate, we use fresh, seasonal ingredients and treasured family recipes, ensuring guests feel connected to Italy’s culinary heritage.
What are the signature dishes or culinary philosophies you bring from Italy to Scalini Dubai?
At Scalini Dubai, we focus on simple yet beautiful dishes that celebrate Italian culture and the joy of sharing good food.
What are the key ingredients you rely on to capture the essence of Italian flavors at Scalini Dubai?
Fresh, seasonal produce and simplicity are key. We let high-quality ingredients shine, allowing their flavors to take center stage.
Can you share top tips for Italian cuisine enthusiasts to enhance their enjoyment?
Embrace Italian gastronomy as a philosophy, savoring each bite and cherishing the moments shared with loved ones around the table. Buon appetito!
RECIPES BY CHEF FRANCESCO CORTORILLO
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9 OF OUR FAVORITE HUMMUS RECIPES
From traditional variations steeped in authenticity to innovative twists that redefine the boundaries of flavor, each recipe in this collection is a testament to the versatility and allure of hummus.
RESTAURANT IN KUWAIT |
ROKA
Type Cuisine: Japanese cuisine.
Recommended dishes: scallop sashimi with tapioca pearl, seared beef striploin with black truffle dressing, and sweet miso crème brûlée.
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