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