What's cooking?

What's On Dubai|What's On May 2020

What's cooking?
We’re in a golden age for cooking tutorials – search, and you shall find an answer. But not all of the videos and recipes you’ll come across are created equally. Some of the dishes are too complicated, sometimes the camerawork is wonky, and sometimes you’ll find a presenter who drones on like it’s an antiquated food blog or cookbook of yesteryear. So you don’t have to suffer any more wasted minutes, we’ve teamed up with legendary meat brand True Aussie and celebrated TV chef Tarek Ibrahim to share some of their favourite recipes. Bon appetit!

DATE NIGHT MEALS

Australian beef tenderloin with Greek yoghurt and blackberries

SERVES: 4 (OR ONE VERY HUNGRY COUPLE!) | PREP TIME: 15 MINUTES | COOK TIME: 15 MINUTES

Ingredients

  • 2x300g Australian beef tenderloin
  • 3 tbsp Sunflower oil
  • 5 tbsp Unsalted butter
  • 5 Thyme sprigs
  • 5 Rosemary sprigs
  • 4 cloves garlic, lightly crushed
  • Salt and pepper to taste

For Labneh

  • 320g Greek yoghurt
  • 1/2 tbsp Date syrup
  • 1/2 tbsp Pomegranate molasses

For Blackberry sauce

  • 250g Blackberries
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Sugar

For Peanut Crumble

  • 30g Peanuts, unsalted, roasted and finely chopped
  • 40g Ginger, finely diced

Method

01 To make the labneh, place the ingredients in a bowl with 1/8 teaspoon of salt. Whisk until smooth and set aside.

02 In a new bowl, add apple cider vinegar, sugar, and pepper. Stir to combine. Then add blackberries and mash together. Add thyme, rosemary and ginger and mix well.

03 In a pan, add sunflower oil and butter. Rub ginger and garlic cloves on the beef. Place beef in the pan and cook until nicely browned on all sides. Add salt as needed followed by a few sprigs of thyme and rosemary. Baste the beef 2 or 3 times while it cooks.

04 To serve, spread the labneh out in the middle of the plate and lay the beef tenderloin topped with blackberry sauce. Scatter a teaspoon of peanut crumble over the beef and serve immediately.

DATE NIGHT MEALS

Australian lamb loin with butternut squash and lime yoghurt

SERVES: 4 (OR ONE VERY HUNGRY COUPLE!) | PREP TIME: 20 MINUTES | COOK TIME: 60 MINUTES

Ingredients

  • 1kg Australian lamb loin
  • 1 Medium butternut squash, sliced
  • 6 Large plum tomatoes, sliced and oven-roasted
  • 1/2 cup Greek yoghurt
  • 2 tbsp Sugar
  • 3cm piece Ginger, grated
  • 1 1/2 tsp Lemon juice
  • 2 Garlic cloves
  • Olive oil
  • 30 Cashew nuts
  • 1/4 tsp Cardamom
  • Black pepper to taste
  • Salt to taste

Method

01 In a medium saucepan, roast cashew nuts. Set aside.

02 Next, heat olive oil. Place the lamb and cook both sides until browned. Remove from the stove and bake at 350 F (180 C) for 30 minutes.

03 Place the butternut squash on a parchment-lined baking sheet greased with olive oil. Sprinkle with 2 teaspoons of salt and a good grind of black pepper. Drizzle with the remaining tablespoon of oil, and roast for 30-40 minutes until golden brown. Set aside to cool.

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What's On May 2020