Green pea gazpacho
Gabriele Kurz at Magnolia
In a blender, combine 150g of cooked green peas, one cored green apple with the skin, 200ml yoghurt, 500ml chilled vegetable stock, a green chilli, one bunch of mint leaves and the juice from one lime. Blend, strain, season with rock salt, and serve with crispy ciabatta bread topped with diced tomato and coriander leaves.
Al Qasr Hotel, Madinat Jumeirah (04 366 6730).
Sardines with bread salad
Alessandro Bottazzi at Ronda Locatelli
Soak 200g of stale white bread, cut into cubes and without the crust, in four tablespoons of white wine vinegar. Add two handfuls of quartered cherry tomatoes, one diced red onion and a handful of basil leaves, torn into pieces. Season with salt and pepper, stir in five tablespoons of olive oil and set aside. Open a box of sardines, clean and season them with salt and pepper and grill with a little olive oil in a very hot pan. When they are crusty on each side, serve with the bread mixture on top of some rocket, drizzle with olive oil and serve with a slice of lemon.
Atlantis, Palm Jumeirah (04 426 0750).
Ryu Sato Gardiner at Okku
Thinly slice a fillet of seabass and eight cherry tomatoes. In a separate bowl, combine equal parts soy sauce and lemon juice, half as much olive oil and some wasabi paste. Place the slice of seabass on a plate and top with two coriander leaves per slice. Spoon the dressing around the fish and serve.
The Monarch Dubai (04 501 8888).
Nicholas Cuomo at The Western Steakhouse
Combine 250g miced prime beef, half a teaspoon Dijon mustard, two dashes of Worcestershire sauce and Tabasco, salt and pepper to taste. Shape the mixture into a patty. If you like, top with finely chopped onions, finely chopped capers, egg yolk, pickles, olive oil, or any combination thereof. If you’re feeling ambitious, serve with homemade French fries.
Crowne Plaza Dubai (800 273 963 (CROWNE)).
Chocolate mousse verrine
Stephane Deme at Fashion Lounge
Bring 100ml of single cream to boil and pour it over 90g of broken chocolate. Mix together until chocolate is melted and reaches room temperature, then add 100ml of whipped cream and 5g or icing sugar. Place 10g of orange marmalade at the bottom of a ramekin or wine glass. Add a few drops of grenadine. Pour in the chocolate mix and let refrigerate for three hours. If you want to get fancy, take the zest of a quarter orange and cut it into fine strips. Cook the zest in a saucepan with 5ml of grenadine, 5g of sugar and a splash of water for five minutes. Discard the juice and top the set dessert with the zest and grated chocolate.
Jumeirah Beach Residence, Amwaj (04 427 0268).
Spicy pomelo salad
Steffen Gube at Thai Kitchen
Dice a shallot and fry in olive oil. Combine with a shredded pomelo (or, if you can’t find one, a large grapefruit) and mix with dried coconut, some ground dried shrimp, chopped red chilli, chopped garlic and tamarind dressing. Garnish with dried chilli and coriander and serve.
Park Hyatt Dubai Creek (04 602 1234).
Pumpkin, onion and feta cheese frittata
Chris Baker at Az.u.r.
Cube a pumpkin and roast the pieces at 200C (400F) until soft. Meanwhile, dice and sauté an onion in olive oil. Add together the pumpkin, onion, two beaten eggs, 30g of crumbled feta cheese and salt and pepper to taste. Put the mixture in a buttered baking dish and bake at 180C (350F) until solid in the middle. Cut the crust from four slices of bread. Cut the slices in half and brown them with butter in a pan. Put the bread on a plate and top with the frittata. If you like, garnish with some spinach that’s been sautéed in olive oil and seasoned with salt, pepper and nutmeg.
Harbour Hotel and Residence (04 319 4000).
Adam Tracey at Mango Tree
Mince 500g of fresh prawns (shelled and deveined) and combine with one teaspoon sugar, 20ml soy sauce and white pepper. Shape mixture into balls and press flat. Coat these in Japanese breadcrumbs and deep fry in hot oil until the balls are hot all the way through and golden brown. Serve with plum sauce.
Souk Al Bahar (04 426 7313).
Reiner Lupfer at Exchange Grill
Scrub some russet potatoes under cold water and dry well. Toss the potatoes in olive oil, sea salt and black pepper, wrap in foil and bake in a 180C (350F) oven for over an hour. Let the potatoes cool then peel and crush with a fork. Combine the crushed potatoes with a drizzle of olive oil, rosemary, thyme, parsley, salt, black pepper and parmesan cheese. Divide the mixture between four different moulds. If you don’t have moulds, place in a baking dish and smooth on top. Remove from the mould and top the potatoes with parmesan cheese, then refrigerate until firm. Next bake at 180C (350F) until the top gets golden brown (just a few minutes). Serve.
Fairmont Dubai (04 332 5555).
...and here's one from Time Out
Make it yourself houmus
Take some canned chickpeas and combine with tahini. Make sure you have four times as much chickpea as tahini and blend in a food processor. When the mixture is beginning to become quite creamy add garlic and cumin to taste and purée. Add olive oil to make the mixture slightly runnier and add in some lemon juice, salt and pepper.