Middle Eastern Zest
The Chefs at The Corinthia Palace share some appetising, Middle Eastern inspired recipes for you to try this summer that will have your guests coming back for more. The ingredients lists alone are cause for some serious mouth-watering action! Cool down the spice with some sweet and refreshing desserts.
Ingredients
200gr potatoes, peeled
75gr almonds
10gr garlic, confit in olive oil
100ml good quality olive oil
40ml Chardonnay vinegar
80gr Greek yoghurt
Salt
Pepper
Broccoli florets
Sprouting broccoli florets
Haricot vert
Romesco
Method
Blanch potatoes in boiling salted water. When cooked, drain and place in a warm oven for 15 minutes to dry off excess moisture. In a food processor, blend the almonds, garlic, vinegar and a splash of water – this needs to be a fine paste. Mash potatoes, and in a food processor place the potato mix and the olive oil, puree. Transfer to a bowl and add the almond mixture, Greek yoghurt & adjust seasoning to taste. If the mix is very stiff gently add some warm water to get the desired consistency – a stiff mayonnaise.
Spread evenly over the bottom of a plate and top with the blanched vegetables. Drizzle with some olive oil and serve.
Photography by Justin Ciappara
Props from Loft, Naxxar
Styling by VAMP Team
The Corinthia Palace
Food by Matthew Agius, Sous Chef.
Dessert by Mark McBride, Head Pâtissier.
