iecics a Sa ete eal roast turkey ee} CTI i «Gingerbread : . Lotro aor} aah oe gia 4 f turkey lunch pla ; . a= Budget-frie i. ‘ . want to re A ve DOD aT IN se nonetiS gourmet gifts + Holiday desserts + bay” aa :I HABTOOR GRANO RESORT AUTOGRAPH COLLECTION one. Pee ears ret Ker eal Ne keen ener Ts appreance of Santa Clause and delectable ies Sree ie ea veryone is invited to Celebrate in theijoyous spirit of the se ek ee i eet MER ne) Open Daily Mee eum) roe a Ne RT Gn 00 a Oot urday | 6:30pm - 7:30pm, THE 4 GRAN&) fa GARDEN Scan OR to view our festive offers! For more inquiries please call +971 4 399 5000SAE eerie fee eed ry ear ead ete es Sen eer delights and seasonal décor copious PEC een een Te eee re nn = eet holiday season. Cee ee eee ee eee ten eet eae ae Pee crc eas Pecan nines areca cena eee eta nea ey eos ree nt Coco te ee eee eer ee ee ck ee Se ee eet ee eee es ets ee ee ‘within the section inhuding personalized gift (p87) and familie Coe oe ee ‘Peruseanextensive selection of easy midweek and weekend special eae ON : ™ pore eed ‘richness of Irish food, drink-and hortjeulture, all waitingto be Ce ee i Sern ea ok cos : _ Ly > Deiiorenientanand a hen our favourite dishes a : Ce eeCPI BC Good Foes, UK CONTENTS December 2023 UPDATE YOUR SAY Find out ifyouwon the St 6 NEWS NIBBLES The latest in culinary news across theacc 8 FLAVOURS OF THE MONTH Take your pick from our roundup of arLetter prize new restaurants and mens to try cross theregion 16 TRIED AND TASTED Two fine dining venues todineat thismonth EASY 20 MIDWEEK MEALS Effortless dinners with five ingredients 28 HOW TO USE UP EVERYTHING Reduce food waste with these tips ‘36 LOVE YOUR LEFTOVERS surphas with Revamp post-Christ: creative recipes HOLIDAY 98 SHOW-STEALING BAKES Elevate the season with delicious desserts, and more 45 HANDMADE WITH LOVE Prepare homemade treats for gifting 51 MAKE IT MEANINGFUL Incorporate these dishes into your Christmas lunch mens: 66 YOUR TURKEY LUNCH TIME PLAN Create the big Christmas Day spread witha step-by-step guide 68 CELEBRATORY MAINS Swap turkey with these showstopping centrepieces 76 GADGET GENIUS Your guide tono-bake dessert recipes82 GINGERBREAD Bake one of these spiced treats for Christmas 87 SHOW THEM YOU CARE Recipes to surprise yourloved ones 95 PERSONAL TOUCHES Inexpensive ways to customise your celebrations 100 COOK THE BOOKS Learn how to make Cheesy’ beef’ patties WEEKEND 104 THEFRIENDSMAS MENU Enjoy arelaxed friends’ celebration with these simple recipes 110 FREEZE AHEAD AND GET TOGETHER Stock up your freezer ahead of festive hosting, 116 TOM KERRIDGE Perfect the tear-and-share with baked eamembert 119 SOW, GROW, GLOW “Make thebest ofthe winter with fresh leeks, kaleand more 126 NEXT LEVEL Add this Kedgeree to your nextbrunch FAMILY 129 HEADING HOME FOR CHRISTMAS. Snacks forthe journey home and toshare with family HEALTH 136 HEALTHY DIET PLAN Sumptuous pie packed with four of your five-a-day and vitamin C 138 CURRY FLAVOUR Check out this low-fat wersion of Chicken sag GOURMET LIFESTYLE }0 A JOURNEY THROUGH IRELAND'S DAIRY HEARTLAND ‘Take a three-day trip and explore Irish food and drink COMPETITIONS 17 GIFT VOUCHERS, MEALS AND PLENTY MORE, Our recipe descriptions Suitable for vegetarians 1B Youcan freeze it 1 Not suitable for freezing Simple recipes even beginners can make. These require bit more ski land confidence - such as making pasty, Recipes aimed at experienced cooks, 2g or less per portion, 500 calories or less per main. [EEE Low in saturated fat, 59 or less ‘er potion: ow in salt, 159 or less; and at least one ofthe following: provides one: third or more of your dally requirement of fibre, ron, calium, fale acid andor vitamin or counts at least one potion of your recommended 5-a-day frit and veg, [EEXESIENN Low in saturated fat, ow i sat. [SEEN Low in saturated fat, with Sg or less, and low in salt with 15g o ess, and high in omega fatty acids. EERIE The number of potions of fut ‘andor veg contained in serving, oo Indicating recipes that are good sources cof useful nutrients, Indicates a recipes fee from gluten ‘Some recipes contain pork. They are clearly marked and are for non-Muslims, ‘only. Look for this symbol: contains porkWe love hearing from you! Curry Club -welovea sgpod curry and always Tookingto try anew recipe,and yours did not disappoint. The ) Thairedehickencurry isdelicious! Faye Woot My favourite part was ‘tryingthe Miso steak winnon sade Wisenstncodeand my timid tam iatrngcookng ith teehee Basa Neze Good Food ME ilingmp kitchen with festive Bie seine str festuredanomasing — tullesvth end tr Lamsbighnote Divalivece White surprised eight made my fenpoutpprane prt Chocolate Pisuctio® ——Divaltulyspect Thanks Stcundonsvey Carton Trt toBC Gon Poa my Tatoneny IntiguesItiad making festa ara and recpesblchta ying themandthestenbratep—blessedexperene shared aunatenow Wh faidemadeteted lites” wthivedones mela {chen pr. The proces was Sioylljourmeyetntaniiy Stan D mira Begala i vith your thoughts and Youcan als connect with wson soc ENJOY THE CAS ‘A BRUNCH FOR TWO AT FOGUEIRA RESTAURANT & LOUNGE, WORTH AEDI,000, Gather your fiends and anticipate a lively celebration at Foqueta, the Brazilian chutrasco restaurant situated at Des Hotels by Marriott Jumerah Beach, Dubs, With breathtaking views ofthe Marina ‘and Ain Dubai the estaurant beckons quests to immerse themselves in an authentic South ‘American churrasco experience featuring delectable culsine, accompanied by ive band music and ‘samba dancers, ‘To send in your Star Leter and win this pre, visit the Competitions page on bbegoadfoodme.com nail uson feedback bbegoodfoodme.com ments, and send us your pot with your copy of BEC Good Food MEL saimetat Findon GOQOO. @bbcyoodioodmenonva WEEKEND DONE RIGHT WITH TAJ JUMEIRAH LAKES TOWERS Discover a brunch experience like never before at our stunning venues, Nonya and Paros NONYA Nonya weaves together a tapestry of diverse Asian cultural influences, standing out as a chie and modern Pan-Asian restaurant that infuses the vibrancy of Peranakan culture into 2 premium dining experience. NOCTURNYA, NONYA FRIDAY NIGHT BRUNCH Sut to the weekend with this Friday brunch where partygoers ate imited to immerse themeelves in an array of Asian culinary lights with live Asian-themed entertainment followed by 2 ptivating DJ performance. jp — 11:00pm Packages: AED329 per person for unlimited beverages and A sharing style courses, AED449 per person for the sparkling age and AEDE99 per per » for the premium bubbly SATURDAY NONYA BRUNCH Immerse yourselfin a fusion of classic and contemporary hes meticulously prepared with the freshest seasonal ingredients, transporting your palate to the heart of Southeast ‘Asia. This afternoon brunch extravaganza features live stations showcasing dim sum, sushi, noodles, poke bowls, and a tempting seafood bar. indulge in perfectly gfilled treat atthe live gil station, and let our main dshes be served directly to your table fora leisurely dining experience. Our skilled mixologists have crafted a drinks menu with themed concoctions inspired by the vibrant flavours of Southeast Asia, .ading you with music pitt of the brunch, ‘complements the energet Day: Every Saturday Time: :00pm—400prn Packages: AED245 forthe soft rinks package, AEDI9S forthe house package, AED375 forthe sparking pack for the premium bubbly package. PAROS Situated on the 46th floor ofthe Tj, Jumeirah Lakes Te Paros stands as a capt 2 paint offering panoramic views of Dubai skyline. Drawing nspration from the refined Yetsubty glamorous ambience of Europes Souther shores, claxed linc, o an elevated dinner experience NISI NIGHT BRUNCH An immersive culinary adventure heigh performances from Walter Scalzone, Sabrina Terence, and DJ Rainier, ewaits diners at this nocturnal brunch, Against the backdrop of Dubai’ dazzling skyline, indulge your senses inthis extravagant experience. Exceptional cusine and 8 meticulously curated beverage menu add to the luxury of the evening, creating a hedonistic atmosphere best enjoyed with your ns. Te festivities extend beyond the brunch with an after-party, allowing brunch-goers to transition into the ened by lve weekend with style and continued celebration, Date: Every Friday ‘Time: 7:00pm 10:30pm (After Brunch Party: 10:30pm onwards) Packages: Brunch package: AED245 per person including soft beverages, AED295 per person including house beverag} AED375 per person including sparkling beverages, and AED850 per person including premium bubbly. After Brunch Party: AED150 per person for 4 beverages. SATURDAY AFTER BRUNCH PARTY AT PAROS Elevate your eveninge with thie exclusive poet-brun. concept nents to ‘make your night truly exceptional. Indulge in bespoke concoctions, ‘meticulously designed to offer a varity of enticing el wile witnessing tiling and unique chot shows that add an extra touch of excternent to your right. The entertainments a blend of headlining acs from the UK and local talent, and guests can groove to-open format music covering a wide range of genres. Capture Unforgettable memories with unique photo opportunites nthe stunning setting of Paros and ty shisha in arelaxed atmosphere he night unfolds with a talented Du lineup, starting with DJ Mody, who sets the stage with upifting beats from 5:00 pnt 8:00 pr. DJ Rainier, known for his versatile music election, takes ve from 800 pm unt dosing, covering a wide range of music from the 80s, 90s, 2000s, and the UK's top 40, Be entertained by ating bartender show at 8:30 pm, showcasing imp mixology ile, Our talented dancere will also grace the stag 38:30 pm. Experience a fiery spectacle atthe bar, followed by thrilling cris, ensuring an electifying end to your Saturday right. Day: Every Saturday Time: 5:00pm onwards Packages: AED199 for unlimited drinks from §:000m ~ 8:30pm 3 drinks for AED99 from 8:00pm onwards, The party continues til 3:00amSIZZLING nibbles ATEN oe On ear ena Lana OSC REE ela Won nC etter es etc I esorny Nando’s, the esteemed South African restaurant famed for its Portuguese Flame-grilled peri-peri chicken, joins forces with the acelalmed athleisure stalwart PUMA. Stepping up the spice game sneaker enthusiasts can now get their hands on the scorching new PUMA Nando's RS-Xtra Hot, This collaborative masterpiece reimagines the iconic PUMA RS sneaker from the 80s, infusing it with Nando’s signature zest, The unisex Formstrip sneaker boasts the renowned Nandos PER-ometer® for an extra kick, while the PUMA logo undergoes a tasteful transformation in the distinctive Nando’ Font, Inspired by the meticulous hand painted signwriting of South Africa Marks Salimu, the shoe showcases the ‘emblematic Nando’s Barel Cackerel with pride. \ harmonious blend of PUMA’ timeless style and Nando’s dynamie spirit the RS-Xtra Hot stands as a cross collaborative ode to South Africa's Heritage Day artist Awailable at select PUMA establishments in the UAE and online at purnascomRAISE A TOAST ee JOINAHOLIDAYMASTERCLASS ff 2!" 3x ovclew tne ‘cooking masterclasses for budding chefs aged 6-14. The ee eon ener peer es oneteuvolitenscheerionionniotesee Moe Creations to take horne and enjoy with the family MARK YOUR CALENDAR December 8-10th Spaces are limited to 10 spots per class. Kids’ cooking Grocer Mall of the Emirates, Level 1, above Ski Dubai pat ad Food Festival in Abu See cca ac agrne aoe aero ae) EE Dots inctinstnn ccom/dubai-kids-workshops-i256 dn ath he Departmen “Tourism Abu Dhabi inset totake place at the Lauvre.Nbu Dhabi Park Aspartofthe Abu DhabiCulinary Season, thisevent marks significant Forbusy parents culinary milestone in the region, bringing tote 16 navigating the balance of distinguished chet from MICHELIN Guide recognized rstaurants The festival themeed"Disconerthe Artof Flavour wil feature specially curated mens exclusive alishos.Chels Tableevent, culinary masterclasses, anda work and home life Bumblebee Food, the ‘ralnehild of Eitrati ‘marketplace offering products and local farm predice Entrepreneur Qadreva The stall ofes the chance to partite insix Al-Awadhi, offers a exchisivemasterelasses, cach dedicated tna distinct time-savingand favour profile sweet, savoury bitter, sour umm and nutritious solution with spiey. Additionally: visitorsean mmicrowave-friendly meal canary experience at thestared Chefs Table featuring fourorsix hand collborationsbetween local and international chefs, “The partcipalingchefs include local and International talents suchas Lee Kok Hua (Hakkasan), pots. Bid farewell to ‘overnight defrostingand lengthy prep times: these. wholesome options are Lai Stinga (Talea hy Antonio Guida), Thins van der designed to provide a quick, preservative-and sall-free ‘Westhuizen 09 Sushi Bar), Alvin Leung (Bo alternative. The newly launched meal pots include the Innovation), Heidi Bjerkan (Credo, Fimmy Lim (IL Veale Lasagna, sneaklly incorporating vegies for even Studio), Pierre Chirac (La Scene), and Supaksorn ‘lee’ the pickiest eaters, the Red Mac and Cheese with a natural Jongg (Sorn). sweet twist from capsicum, and the Mediterranean Pasta, bringing the bold flavours of Sicily tothe table Priced at AEDIOO per person (free access for children tunder the age of 12). Visit abu-dhabiplatinumlist.net event tickets 89207 michelin guide fod festival abu Priced at AED30 each, these microwaveable meals require paces guide foot fe no cooking and are ready within minutes. Visit \wwubumblebeefood.com or follow @ bumblebee ae.ITM Fee lees ofthe month ST ease Rar) iallAle) eV oR Ea} TORNOSUBITO ‘Torna Substo, the Michelin-star Ralian restaurant at W Dubai The Palm, has unveled two new menus: The Classic Set Menu and The Evolution Set Menu. The Classic Set Menu offers a traditional lian culinary ‘experience with seven courses that pay homage 10 time-honoured taian recipes, featuting dishes like 190 and agnello, canclucing with its nsubito! The Evolution Set Menu, on the other hand, presents a modern twist on alan ‘cuisine with nine courses Featuring Fusilo al finocchietto andl Astice lobster ‘scapece’ style sauc tornosubitodubaicom/specias EMIRATES PALACE MANDARIN ORIENTAL. brasserie adjacent to the Auditorium heatre, fuses contemporary gastronomy, 18208 glamour, and live performances. Designed with en industrial Art Deco aesthetic, the restaurant features a diverse IDABAKERY & BISTRO menu for spirt with ida Bakery & Bistro in Indulge in the fest ‘communal dining, Downtown Dubai, as they introduce their heavenly offering Panettone, combining italy timeless culinary charm with everything from Ida special touch. Baked by hand using the traditional Escargot to Beet 8 ‘masa madre techrique and a slow fermentation process of Wellington, 72hours, this golden, airy perfection is filed with the rich brewery gallery lavoulrs of orange paste lemon, spices, anda chocolate entrance sets the filing, Whether enjoyed with Ferly and friends or presented cool tone, complemented by skilled mixologists at the a delightful af, ida Bakery and Bistros Panetton« ‘main bar, serving an array of craft hops, grapes, mocktails, ‘captures the true essence of festive celebrations, and plenty more Available to pre-order until December 25. AEDIES, Email moauh-restaurants@mohg.com. Visit idabakery.com.eee Turkey takeaways /Festive Hampers LADUREE Ladurée unveils festive- themed macaron boxes, adorned with dazzling white sparkles, green pine garlands, and delicately tied wreaths. The limited- edition Speculoos macaron, inspired by lotus biscuits, features muscovado sugar cream, caramelised white chocolate, and festive spice hints. Additionally, the Nougat macaron offers an elegant blend of irresistible nut filings in smooth chestnut honey nougat cream, promising the perfect balance of texture and sweetness. ‘AEDISO for a box of 8, AED210 for a box of 12, and AED29S for a box of 18, Vist ladureeae. HABTOORGRAND RESORT, AUTOGRAPH COL ON Habtoor Grand Resort Autograph Collection invites guests to elevate their festive celebrations with a tender turkey prepared by the gourmet chef. Delight in the sumptuous tenderness of the turkey, avaliable stuffed or plain, complemented by golden roasted potatoes, seasonal vegetables, chipolatas, and an array of rich, sauces and gravy, ‘Order 48 hours in advance. Until December 31, from 12:30-4pm, From AED650 for 6kg, Contact #97150 780 6342, CoUQLEY Embrace the festive season at Cauley with the rtm of its traditional roasted turkey. Join friends and fami fora timeless turkey feast, complemented by sides lke ‘mushroom stuffing, Brussels sprouts, and artisanal tats, (Order 72 hours in advance. Until December 30. From AED 799, Contact +9714 514 9339, RADISSONBLU HOTEL, DUBAI MEDIACITY Opt for takeaway Turkey, avaliable in two sizes, accompanied by an array of sides, including gravy, Yorkshire pudding, Pepper sauce, cranberry sauce, roasted new potatoes, buttered vegetables, and Brussels, sprouts, Explore additional choices including Roasted beef with al the trimmings or the Slow: cooked spiced BBQ beef brisket, each served with its own complement of sides. Customise your feast with extra sides such as mashed potato, roasted new potato, buttered vegetables, Brussels sprouts, chestnuts, and maple pecan sweet potato mash, Elevate the sweetness of the season with Christmas Log option, featuring the tractional Yule log available in three sizes, November 22-January 5. AEDA79 for 6-7kg, AEDS99 for 7-8kg, AED299 per kg for Roasted beet, and ‘AED359 per kg for BBQ beef brisket. Contact +9714 366 9137, December 2023 88 Good Food Midale EastMINA'SKITCHEN Experience the enchantment of Christmas Day with the signature Bubbalicious Brunch: ‘Christmas Edition at Minas Kitchen, located in The Westin Dubai Mina Seyahi Beach Resort & Marina, Immerse yourself in a distinctive and memorable feast brimming with traditional favourites. December 25, from t-dpm, AED695 per person. Contact +9714 511 7373. HILTON RAS ALKHAIMAH Hilton Ras Al Khsimah invites guests to @ magical holiday with @ special Christmas buffet, ensuring a joyous celebration and an unforgettable stay. The Christmas buffet, ahighlight of the stay, offers a festive spread by skiled chefs, featuring traditional favourites and innovative creations, allowing guests to savor the rich and diverse palette of flavours within the comforting embrace of the hotel Contact +97156 992 9631. BOMBAY BUNGALOW Embark on a festive culinary adventure at Bombay Bungalow with its specially curated Christmas menu, Tuck into a sumptuous holiday menu featuring meticulously crafted dishes, including the succulent Carkara mutton satay and the exquisite Roast turkey biryani, offering biryani enthusiasts a unique and festive twist Contact 800 692 8779,eee LAMAR Celebrate the La Mar Christmas Brunch with joyous . 4 idweek meals __ j SOxar = take Ingredients Keep the shopping list short and get dinner onthe table with minimabprep using Claire Thomson’s recipes ‘photographs ELLA MILLER 71Honey-mustard chicken ‘SERVES 4 PREPS mine (€OOK 30 ming EASY 2tbep honey 2 tbsp Dijon or wholegrain mustard tbsp olive oll ‘800g new potatoes cutinto tem slices ‘800g chicken breasts, cutin half lengthways ‘bunch of spring onions (sround 7), ‘immed and cutinto dem lengths 11 Feat the oven to2200/200C fan/ ‘gas8. Mix the honey and mustard with 2tbsp of the oliveoll ina small ‘bowl until well combined. Tip the potatoes into a rossting tn, drizele ‘over the remainingil and season ‘well, Toss to coat, then arrange ‘the potatoes in single layer, ‘Season the chicken, place on top ‘of the potatoes and pour over the Jhoney and mustard mixture. Bake for 15 mins, then add the spring ‘onions and cook fora further 10-15 minsuntl the chicken is ‘cooked through and the potatoes are golden brown. {6000 TOKO te-ghnte FeRccRvNG Ang ee ortega eg: aS ‘Tocookin the air-fryer Heat the air-fryer to 200C. ‘2 Mixthe honey and Dijon mustard nasmall bow! until well combined. ‘8 Toss the potatoes with salt and. pepper and1 thsp ofoive ol. 4Put the seasoned potatoes in the air-fryer basket in asingle layer and ‘cook for 1O mins. ‘Meanwhile, season the chicken ‘and add 1 thsp olive oll then pour ‘over the honey and mustard rixture, Ensure the chicken Teriyaki tofu SERVES 4 PREP 10 mine (COOK 15-20 ming EASY V {tbsp olive oil 4009 firm tofu, cut into bite-sized cubes: ‘large head of broccoli cut into florets, stalks peeled and thinly sliced ‘Ibunch of spring onions, separated into white and green parts and thinly sliced £8410 thsp teriyaki sauce cooked rice or noodles, to serve {1 Heat theoilina panovera ‘medium heat and fry the tofu for about mins until crisp and golden ‘Remove from the pan and set aside 2 Inthe same pan, add the broccoli floretsand white parts ofthe spring onions and cook for around 4 mins ‘until tender, but not completely ‘cooked through, Sti in the teriyaki sauce and season well. 3 Add the cooked tafulback tothe pan withthe broceoli and stir well tocoat. Cook for an additional 1-2 mins for the favours to meld together. Sprinkle overthe reserved green parts ofthe spring onions, remove from theheat and serve with cooked rice or noodles 2atseaey Fenetnio seater 25> aro su fie 7g prot29-293 pieces are evenly coated. 6 After the potatoes have been cooking for 10 mins, remove the basket from the air-yer, then flip the potatoes with aspatula and movetooneside, Add the chicken to the other side and cook for mins, then tum over, add the spring ‘onions and cook for another 5 mins "7 Check to make surethe chicken is cooked through, and the potatoes are crispy and golden broven Chicken & tzatziki wraps SERVES 4 PREPS-10 mins (COOK 10-15 mins EASY ‘Lcucumber, three-quarters deseeded and coarsely grated, the resthalved and sliced 200gGreek yogurt '500g chicken breast, thinly sliced 2tbsp olive oil ‘4 wholemeal wraps large ripe tomatoes, thinly sliced 1 For thetzatzki tipthe grated eucumber and yogurt into a bow, ‘mix well and season. Set aside, Season the chicken withsalt and pepperand rubwith 1 thsp ofthe olive ol. Heat the remaining oi in pan overa medium heat. Cookthe chicken for 8-10 mins until cooked through and golden brown, 2 Warm the wraps in adry pan or rierowave. Spread 2thsp of the tatziki onto each wrap, top with the chicken, tomatoes and sliced cucumber, Season with alittle more pepper, ifyou like, then fold the sides of the wrap over the filing, rollup tightly and serve {C000 TOKNON aly Howe Re ToSacey Make this vegetarian by swapping ‘ut the chken forhalour or falafel: # youTte6 Tie December 2023 BBC Good Food Mids East. 2315.18 mins ‘350g rice A tbsp olive oll ‘Agarliccloves,thinly sliced © ‘400g prawns, peeled and deveined ‘lemon, zested and juiced, plus extra wedges or slices, to serve 25g parsley, leaves finely chopped Cook the rice following pack Instructions and set aside, ‘Meanwhile, heat thsp of the olive oil in pan over amedium deat, then add the garlicand fey for 30 seconds until fragrant. Tip Inthe pravns and cook until they ‘tur pink and are cooked through, ‘around 2-3 mins on each side, ‘Squeeze the lemon juice 2 ‘over the prawns, sprinkle with lemon zest and half ‘the parsley, then stir tocombine, ‘Add the cooked riceto the pan along with the remainingolive oil ® Tosstocoat.Cookfor ‘min, then season. Remove from the ‘heat, top with the remaining parsley and serve with the ‘extra lemon pieves for squeezing over sheets ssatesetaag: ssurcs2p-arte6eg-snmrodg re 25-94 PREP 10 mins 40-50 mins ‘800g new potatoes, cutin half ‘lemon, thinly sliced ‘3tbsp rosemary or thyme leaves, ‘chopped, plus afew extra sprigs, toserve ‘tbsp olive oll {6009 sausages (around 9), meat squeezed out of the skin into bite-sized pieces ‘bunch of spring onions, cutinto ‘demlengths j Heat the oven to 220C/ 200G fan/ires 8. Tip the potatoes into large bowl and ‘combine with the lemonstices, ‘chopped herbs, olive ol and ‘some seasoning. Toss well to ‘evenly coat. Transfer toa baking sheet, spreading the potatoes outin an even layer. Roast for about 20 mins until beginning to turn golden brown, add the sausagemeatand ‘cook for another 10-15 mins until ‘browned and cooked through. Add the pring onions and cook for another few minutes to soften, Scatter over the remaining herbs. sc 59-109 9-69-8909 coe y My => X December 2023 BEC Good Food Mise East 28CELEBRATE THE HOLIDAYS NICE a Men h tme eee ore The WB™ Abu Dhabi, Curio Collection by Hilton Se Ue ee en Sone ee ee ae ey es ee ame Rea ee Set Cen en eae eee See ne ere Deena Pere en et ee eee ree eer ee eee Sree ee eee nny See een nt ee note Sree aa em en cen sides, with options such as Thyme and Butter Roasted Seasonal -Musheooms, Dry Fruit and Bread Stuffing, Honey Glazed Root eee eee Sm er ae ea Mashed Potato, Cauliflower and Broccoli Gratin, or Baked Macaroni and Cheese, among other tempting selections. A festive renee en ee eee TS eee eee et eee rea ay Oe en ee ren ees eT Re een eee Re Tenner esa Dates: Available from Ist December until 25th December ‘Time: Order should be placed at least 24 hours in advance. Coe Ono Pee eae et) Gye eee er) AED 1,000 (serves 8 people) CON eco arentg ‘The celebrations commence with a spectacular Christmas Tree eee eR a) Dhabi, Curio Collection by Hilton. Join a heart-warming chorus ee ete Sees ee memories with beloved characters such as Bugs Bunny and Daffy Duck, capturing the moments through delightfl photo ieee rene eet ‘Venue: The WB” Abu Dhabi, Curio Collection by Hilton oy Christmas Eve Dinner Cees eee ee ee eae En cee ee mee ee ee inspired by global euisines and make a stop atthe live cooking stations, where expert chefs craft holiday classics, fresh pasta, Aavourful pizzas and grilled delights dedicated station avails er re eT) Pe eee er ene) cory Rome De eae eee nea i Peer renee meee? AED 299 per person including house beverages AED 359 per person including premium beveragesChristmas Eve Movie Night See oe ene om Ioved ones, on the night before Christmas. Make your way down to ST RUN een cet ane nee tetany SR eee Tan eee er ee Penn RU See see sen acre Price: Movie Snacks available on A La Sorag Senta en en een eo Rtn Ne SES an ang Fat Potatoes, and Roasted Vegetables. Guests can savour this hearty meal in the company of loved ones, complemented by delight fl beverages and wonderful company Peete) h December Cresent Price: AED 90 for children (6 to 12 years old) AED 170 per person including soft beverages AED 275 perperson including house beverages Ree per person including premium beverages Christmas Day Lunch Se eet ee ee Soe ee ee eee ee ee ee eee eee eg ee eC Pere ee ee eee eT ‘with meet-and-greets featuring iconie WB" characters Tom & Pee oe a er ee ees Seer ec sa ort Venue: Sidekieks Den eS et esr uteE rn Prige: AED 199 per person including soft beverages eS eevee setts Dee ee ee cer AION URO RUS See Cee ee Pes eae ee Sen ener ena ee eaten Ree ese eneano Glitter Dinner at The Director's Club Pee ene een ee ee eee) ei Somes aeons Pee ees enone eae een ets AED 475 per person including premium beverages AC erent ses SC ees Retro Party At Sidekicks reer eee NR ere Ute r rc eet tene ae ena ST ete eee ena See Ue ee SS aeons ‘Time: :00pm to 12:00am Ot ene ey 19 per person including house beverages RUE ry NOUR CCN Ig ear ee eee ene ten eer cy re ee em ae eee Pen eee man eee eT eee eer eee ete Perea See ees ieee Coen ei Pees eet ene ere Cetera ery New Year's Eve Countdown eee ass ee ere DTD eR eee Pee es Serena eect er en ee ress pr emerete ore’ Deere ner teed ea Price: ABD 285 per person including premium beverages AED 400 per person including French bubblyHow to use up 2% Each month we show you how to waste less and make ingredients work harder for Siatbelnelbenmeststoele REN Weary ac oe aee Mens e Condiment shelf Got the most out of your condiments by putting the leftover brines and oils from jarred ingredients to good use. Here are some of our favourite ideas: amd 2 a eae Peer eae Ce cee See ee ed ee eed Ree ec eater a Peecrrerorciionm ‘over the dough after pressing in the 7 mi pe ease th leat Petipa eins eee eee street ie MAI heal petite Serre ver tat eee leat seca oer Ee grea an ae Ses Carel) lle Ml eee net emcee erate (leet Pa hy Se RV ae a TS ee ee eres BSc aoe ener tt Peer ented tae aan elie ln eae ieee am Tern er a 2 pesto, or tip the whole jar in, then ee enn Pe een ee emer aln ae ereetnte ra ne ace chanel Anal aad eee ere a era OTT? 1 ad F : restless Prelate a ere Oa TN dad emmeerinen vere erie ee eee ere ‘marinade for soft cheeses. Rare ett en ree ey Ce ee eee eee ee Sd eee ica Been eee tt ee juice for abit of zip, such asin a Poe ee eter ent set a Ed ee Rt een ee et oe Set [eee ere ee a er steaming veg fora favour boost. I's a toasted tuna sandwich, brush the pancakes, brownies, chocolate ‘handy meat marinade becauseit _ollontheoutsidefor an umamihit. mousse of, fora festive treat, eR nn a ee ed eee ar Ce ete in eae ee eeeOlive-brine chic up your olive brine 1s work wo 1-in chicken thighs 75g Nocellara olives, or any green olives, smashed, reserving 150ml brine from the jar 2tbsp oliveoil 4 garlic cloves, finely sliced 2 shallots, cutinto rings ‘lemon, juiced, sliced 50g unsalted butter small handful of parsley finely chopped new potatoes or rice, to serve 1 Tip the chicken and into a freezer bao b naking sure the chicken isa submerged as and leavein ther brat least 8 hnsor up to 12h 2 Heat the oliveoilinaheavy-based aucepan over a medium-high heat Remove the thighs from the brine aking o the pan, skin 10-15 mins Util golden and erispy You may need todo this in batches. nd sprinkle the ives, garlic shal ces and butter into the ith agood splash of | nue to e00k fora 10-15 ming until the chicken is cooked through. Pourin some water if tolook too dry. Add a splash of lemon juice and cxte25-saguatg Reg: pan gt 29Back to your roots Rather than bin your veg peelings, make them the star ofthe show Messed Se rd snacks are served with chutney or ae Teas Coons a eo Ces ed reser eee eed ed See tee oan Pe en) ee ue ud ere’ Pree ence) ‘over amedium-low heat, ensuring it SE eee ed ree eet Drea pe eee Su enema ees peelings and onion, Add another hea? eset Ca cues rises to the surface surrounded by Peete Ree eT tt orcs een etaheent as Once hot enough, carefully ower eect ener ee ean Ce eR Ceres omen) erisp,about 3-4 mins. Drain on kitchen paper and sprinkle with vie een Eo eens eee See arte el Coit Say corkibaton of eee ed i eee Fe eon ees Perret eter at ogee Bere aa Seu keer Ce aed Pee eee ee See eas Cas rer ao eek reacts DCEO eg aaa Re ears ee] eee eee) Pe ee Eee place and use again before eee rsBokery & Bistro THE PERFECT SLICE at Ida Bakery & Bistro Join us at Ida Bakery for a flavor-packed adventure as we serve up artisanal pizzas with delectable toppings catering to every palate. Whether you prefer a classic margherita or a plant-based shawarma delight, our pizza nights are a family-friendly feast of options that everyone will adore. Selatan 7) Tuesday to Thursday fron *Offer includes 2 pizzas and a.soft drink for AED9S*The Enchanting “F estive Afternoon. T ea” Indulge in this ar holiday editi ock Alley byPNocoereontnst ts‘Cook quick and easy lunch with 16-8 PREP 1S mins ‘hr EASY V Heat 2 tbsp olive oll in adeep pan ‘over amedium heat. Add Lehopped ‘onion, 2 chopped peppers (any colour you like) and rushed garliccloves with abigpinch of salt, Cookfor 10 mins, until starting ‘psoften, then add 2 tsp ground ‘cumin, 1tsp each garlic granules and chilli powder along with 2 tbsp tomato purée, Cook for’ mins, until the purée has caramelised, ‘Pour in-itre veg stock 400g ‘can chopped tomatoes, 2thsp ‘cornmeal or polenta 2 tbsp ‘chopped pickled jalapefios and ‘2x400g.cansblack beans, slong ‘with theliquid Addasplash of Jalapefio brineand bring toa ‘simmer. Cook for 45 mins, until ‘thickened and reduced, Season, ‘then scatter in 4 small corn ‘tortillas cut into small strips. (Gse four tortilas if that's what youhave) Rest for 5 mins before ‘serving. Serve with chopped ‘coriander, avocado, crumbled feta ‘and pumpkin seeds, i'you like ee hay ts Itro-te- 258m (Die fet: coreg: sig fre potney = 55 ‘Add shredded ‘cooked chicken ‘towards the end ‘of cooking, if youlixe, 1 using dried or canned goods 168 PREP 15 mins 50 mins ‘Heat thsp olive oll ina deep pan overa medium-high heat. Youcan ‘make this completely veggie, tif you have around 150g pancetta or chopped bacon to use, tip thisin and brown all over before removing slotted spoon. Stirin 300g sliced mushrooms and brown all overbefore transferring toa bavi. Pour in thspolive oil, then tipin ‘Lchopped onion, 4 chopped garlic loves, 4 unpeeled sliced carrots and 3sliced sticks of celery, leaves and all, Cook gently for 10mins, ‘untllightly softened. Stirin2 tbsp ‘miso, preferably red or brovn, 500ml vegetable stock and 1litre water and bring toa simmer, Finally, stirn 200g washed and drained dried green lentils and ‘Yehead of chopped white cabbage. Tip the bacon and mushrooms back {n.Cover and simmer gently for 30-35 mins until the lentils are tender. Season well and serve with ‘spoonful of thick yogurt. owes 38 dy (323-109: ce infer a9 6-8 PREP20 mins the EASY W “Heat 2thsp olive oil in adeep pan (over a medium-high heat. Stirin ‘chopped onion, 2 unpeeled, ‘chopped earrots and 2 sliced sticks of celery, leaves and all. ‘Cook for 15 mins, until softened. Stirin2 thsp tomato purée, ‘chopped garliccloves and rosemary or thyme sprigs: ‘Cook fora few minutes until the purée iscaramelised, Pour in 4 litre ‘veg stock. 400gean chopped tomatoes, 400g can chickpeas along with the liquid, anda parmesan rind (or vegetarian alternative), ifyou have one. ‘Simmer 15 mins, Pourboiling water ‘over 150g 0r20 in a hestproof bowl ‘and set aside for 15 mins, Drain the ‘orzo, add to the pan and cook for 5-8mins until the orzois tender. Fish out and diseard the rosemary stalks and cheese rind, then season ‘well, Drizzle over extra virgin olive oil and grated parmesan (or vegetarian alternative) to serve. es owt tet 2al50aoy eo ea: t-te ceratg angi repay soro8g— SMAR' 2 love coor ~ reduce waste ftove (St CIN your le Try our favourité new ideas for making the most of the surplus after the main event Brussels sprouts pesto ‘Tip100groughly ‘chopped sprouts (cooked Jeftoversorraw) intoa food processorand bitzalong with 20gbasil 1 garlic clove, 40g chopped pine muts.and 40g grated. ‘parmesan cr pecorino until finely chopped Drizzleinenough olive oil tobringtogether Season. Addasplash of vinegar or Jemonjuice. Brussels sprouts salad ‘Trimand shred 300g sprouts, Tosswithalarge handful ofsalad leaves, 2-Sgrated carrots and ‘finely sliced red onion. ‘Mixthe joe of orange with. tbsp wholegrain ‘mustard, 1 tsp honey, 11tbsp white wine vinegar and thsp olive oll Toss withthe salad. Top with chopped walnutsand pomegranate seeds. x Baked eggs & brussels Stir-fry 200gshredded sproutsin. thspolive oflover medium-high heat for mins ‘ntillightly charred. Tip into bowl Inthe same pan,tpin chopped onion Sliced garlic cloves andi tspeach ground cumin and ground coriander, reduce the heat and cook for10mins Tipin 100g kale, orm.and the sprouts Cook for5-7 mins to wilt. Make four g2ps,crackaneggintocach, coverand cookonlow for6mins Root veg dhal Follow the recipe for one-pan ‘coconut dhal tibeyoododme, ‘com, Mearinhile, toss 600 ‘quartered leftover root veg like carrots and parsnips with! tbsp vegetable elon abakingtray. Sprinkle over'/stsp each ground ‘turmericand mild chilli powder and:1 tspeach ground cumin and ground coriander Season wel, Cook for 30 minsand serveon top of thedhal Roast potato hash Heat 1thsp olive oll and1.thsp ‘butter ina pan over amedium-high heat and cook 600 gleRtover potatoes, roughly chopped for 15minsuntilcrispy and golden. IF you like, add any leftover stuffing, hhamorturkey and cook until ceverythingispiping hot Servethe hash with fried egg ontop. Gratin soup ‘TipanyleRtover cheesy gratin {ntoa saucepan and gently warm ‘rough with enough vegetable stock to cover, then blitz with ahand blendertocombine.Serve with ‘warm toast for dunking, ‘Sweet chilli ham pizzas reat the en to200C/180C fany/ sas6 Put flatbreads ona large baking tray and spread over 200ml ‘marinara sauce, then scatter over 150g grated mozzarella or any leftover grated cheese fromthe ‘cheeseboard Top each flatbread with ahandful ofleftover shredded ham and dot versa few ‘teaspoons of ill jam Bake for 5-10mins until melted and golden, ‘Top with rocket oserve.Cee ae edPare) iO Warsi (er irate =| bakes > aDe eee) aa pease Sane koe coe RLS oe eee Ca cas Perea ce eo Se eee COOK 35mins MORE EFFORT W? saucepan overalowheat until peers if Cee Se end ae ‘mixtureis simmering Stirinthe _returnthemtothe oven for afew Celis San) Se Se Se nee ee Cee ei) ‘come together intoasmoothdough and syrup fusing, ina.pan Ce eed Sue es aa ead ee) pS ees a a St peut plateto quickly cool untiljust warm, until steaming. Add the but Ee Eetsnrsy Heat the oven to200C/180Cfan/ chocolate, stira few times, ees Penne CLT 25g cing suai Soe nS Em esate 2ibspbrandy orchestnutliqueur When the dough has cooled 6 Cut each cooled profiterole Pareeeernentens ere eer eee ee ete eee En ey Pee eu ee Fee awoodenspoonorelectricwhisk the edge. Sandwich with the een) Sr Ee Cn ee poe er een Cees ce eed Coe eee ag Pree oes Ce Eee ey over the sauce. IFithas cool ee ent a ee re eae ee Ce ea get Se chestnut purée through asieve Pret neercstres tts Erect eta Pere cette ser Umer gern ante TC ee rae te Se eee Ree oa a ns Perec tr eee eee ie etree a ee eect eee renee See cue ec es Se eae eas ee Meee Sn ee eee ag createssoft peaks Chilluntilneeded. 0-85 mins, turning the trays Cee ee eyBON aoe Prnnieys ticng RS ecko nena un te} eee plus overnight soaking and cooling eet en es Fee Ped rer So See aad eens Fe plus extra forthe tin coe erent cry pee et Certs et ea 100g dark chocolate, chopped 100g ground almonds cs Ceca Sane al Ce Da Dee) Dey Sour esos ta ferries eet eee eg Ceca eos Pe sce Cd reno etea tr? square tin, you will need to divide Reever cern first cut out a40em-long piece of sete aed ees omc en eerste Sete ened re ee Seo Cy povesrerr ee eat ea eee er eereetene ty Spee etre ens Perec eos enn slightly pale and fluffy Bea in the CU Cee a of lourbetween each addition Sift eo! ee Urns Sens Pete eo (Gncluding any leftover brandy in the Pere necessary Pee ete eet tts Peete arnn cere toad Peer tteeet Ty tin, then remove toa plate or board. aoe eto untiits about oem thick, and large Cer ean pve neerterectitd eee aan ness ee ens en Pee ae eee etd See metas ee eee Perera eee oer es ee carat eeacnr the almonds; glacé cherries and Poe ete ae tee ere rea eee ey oe a ene ret Ctr eee ce er wae, oa cre eote pare g rey Prenat! Se recy Cee a ena Pe tay for dusting Cet ree erent eee rary ee eed Cee pe) aed Pears eed eed 250g soft cheese Cd Coenen “1Blltz the lour and butter together ot eee ae eet eee See eee od ‘yolkand enough eold water (about eee a) poerien eetents nT eit oe ete es entre es Re ee eee seers 2 Rollthe chilled pastry outon Pern nicer) Daan nee ee ee ae Peo Te Sees a SU ott een ed See ea Pec eye ee eon reece withbaking beans or uncooked rice Eee eases oe es and bake for another 8-10 mins until Secs 4 Meanwhile, combine the pumpkin Eee ee Cee eee Grate in about /etsp matmes, mix See ren Penson een Ce eee ad Reser eest he tate eet nent See eed Pees See Poe Coenat eed ee eee Pee ec enor eee eePelee eae a) a Cee een eaeNATURALLY EUROPEAN Put some color in your cooking with French butter, Tasteful trends with European butter SHARING IS CARING \When you eat with loved ones you ‘feel happier, don't you? Science ‘suggests that sharing food with those \whho matter relieves stress and results in an amplification of sensations. Interestingly and predictably, breaking bread and butter with loved ones is. now a global language. And yes, whilst ‘on the face of isthe food that brings people together —lerSs not forget the chef, who ensures the traditions and habits of sharing meals keep evoWving ‘constantly. Communal eating has. always been a guiding factor for the chefsin the F & B industry and the chefs continue to be the thread when it comes tothe fabric of binging people together over food. So, the next time you sot up a butter board at home, ‘make sure to invite friends and farily ‘over. How does a butter board work? ‘Youspraya thicklayer of softened butter on the wooden board. Next you top the butter-splayed board with a mix of herbs fruits edible flowers, and ‘of course, as many chopped, diced, ‘mashed, and julienned, vegetables from winter squash to sun-dried tomatoes, Makeit pretty, colourful and full of nutrition. Serve it with siced French bread or crackers. “Te content ofthis mec represets the author's poitaf ew only CAMPAIGN FINANCED ‘he European Corson no espn oan use that ay WITH AID FROM bbe mode from the information contained herein THE EUROPEAN UNIONholiday entertaining je et ec Leen , r cd F B - ’ ee cg Qe \Handmade @y with lovey ~ Ae Dee ete te MCT Cp ne ts clot ema s JONATHAN GREGSON Cee eee)Use aspatula to loosen the edges of the nougat from the tn, then 36 PREP 20mins plus invert the tin onto a clean board 20-25 PREP 10 mins plus ‘overnight setting COOK 35 mins and usea sharp serrated, hot knife setting and cool 25 mine v toportion into 36 squares. Leave to v seton a wire rack over a baking tay 2009 green shelled pistachios Thenougat willkeepinanairtight 85g unsalted butter, plus extra 2sp flavourless il such as container for up toa month, forthetin sunflower gute 200mI coconut cream {tbsp cornflour Skea tomes a tsp vanilla extract ‘Ithspicing sugar args tee etn 150g golden granulated sug 2x20om square sheets edible stom 150g golden syrup rice paper Atbep desiccated coconut 300g caster sugar —— fiavouriess oi, such as suntiower, ‘60g honey forcutting 275g liquid glucose ‘vanila pod, seeds scraped out Butter and line the base and sides ‘eggs, whites only (save the yolks 15-20 PREP 25 mins plus (ofa.20x30em tin with baking for another recipe) chilling and cooling COOK 15mins _ parchment. Pour the coconut cream v {nto a saucepan along with the Heat the oven to 180C/160C fan/ butter and vanilla, then bringtoa ‘gas, Scatter the nutsoverabaking’ plain flour, to dust simmer. Switl the pan to melt the ‘ray and put inthe oven for 10 mins, batch of universal dough ‘butte, then remove from the heat ‘then tip out ontoa plate and set (see pts) Ina separate pan, meltthe sugar aside.Brushthesidesofthe tray redandgreenfeod colouring paste and golden syrup together, stirring ‘with ol, then mixthe comflour and ‘occasionally.Once the sugar Icing sugar. Dustthe tin withthe Heatthe oven to 200C/180C fan/ _granuleshave dissolved, bring to ‘cornflour mixture and line the gasGandlinea large bakingsheet the boil and cook until the base with one sheetofrice paper. with baking parchment. Lightly temperature reaches 155C on a Put the sugar, honey, gucose, usta clean work surface withflour sugar thermometer. Takeoff the vanillaseeds.apinchofsaltand and divide the dough into three, ‘heat and swiftly whisk through the 200ml of water in asaucepan. Putonepicce inabowlandbeatin coconut mixture. Return to the heat Heat the mixture gently overa enough red foodcolouringpasteto and cook until the mixture reaches mediumbeatuntilthesugarhas _makeitavibrantredusingelectric _127C, constantly whisking. dissolved. beaters. lean the beaters and Pour the caramel into thetin, ‘Meanwhile, putthe egg whitesin repeat withasecond batch of dough _tilting'soit reaches the corners ‘acleanbowlofastand mixerwith and the green foodcolouring. Covet, Leave toset for 15 mins, then thewhiskattachmentandwhisk then chill the doug for15 mins. sprinkle over the desiccated until they reach soft peaks. Turn up 2 Ontthe dusted work surface, roll coconut Leave to cool completely theheat forthesugarmixtureto out thedough intoneatrectangles, at room temperature, Cut into medium-high untilthetemperature around sem thick Makethered __squaresusinga very sharp slightly reaches about 145C on asugar layerslightlylarger, then ayeron oiled knife, then wrap each one in thermometer, then pour the hot the green and finally the plain a square of baking parchment, syrup inasiow,steady stream into dough. Rollupintoatightspiral, _ twisting tat the sides. Willkeep in theegs whites beatingforabout _brushingoffany excess flour with __anairtight container for one week. 10 mins until you have a thick, pastry brush, and return to the anne lossy. firm meringue. Itseasyto fridge to chill for 20 mins. Using a 2) hee ea st: ‘underwhisk.sokeepgoinguntilit very sharp knife,trimthe two ends oxtetig-sas i fire040 looks like sticky chewing gum. thencutinto tom thickslicesand Prenat ot Useaspatulatostirthoughthe _arrangeon the baking tray Bake for nuts. Scrapethe mixture intothe _10-15mins until golden. Leave to Lined tin, then spread outevenly. _coolonthe tray for 15 mins before ‘Topwith theremaining sheet of rice transferring toa wire rack tocool paperandpressdowntoremoveany completely. Willkeep in an airtight air-Leaveto set overnight, covered container for three days. with aclean, dry teatowel se cea fre etn sto