Craving for a dine-out, but not in the mood for a dress up to go out? Well, fret no more. This issue, we’ve got you covered in the kitchen. We have the sumptuous recipes from the city’s renowned restaurants, allowing you to recreate the well-loved dishes you think you’d only taste in the diner. Our favourite restaurants Legends, LakeView and Casa de Tapas at the Dubai Creek & Golf Club shared with us three recipes that will make you us for another serving, while RIVA, our weekend hang-out spot in Palm Jumeirah, gave us a mouthwatering dessert recipe.
Meat lovers can delight on cooking at home the popular ‘Legends Tenderloin’ that is taken from the kitchen of Dubai Creek & Golf Club’s steakhouse, Legends.
Serving: for two
200g Tenderloin X2
1tbsp Olive Oil
Pinch of Salt
Coarsely Ground Black Pepper
100g Baby Carrots
80g Yellow & Green Zucchini
80g Assorted Mushrooms
80g Asparagus Spheres
Salt & Pepper to Taste
Rosemary Roasted Potatoes
30ml Olive Oil
15g Garlic Cloves, Minced
4g Fresh Chopped Rosemary
750g Ratte Potatoes
5g Rock Salt
4g Cracked Black Pepper
30ml Olive Oil, for Coating the Pan
60g Shallots, Minced
120ml Red Wine
120ml Beef Stock
Salt to Taste
1 Tablespoon Rosemary,
Rub the steak in oil and season with salt and coarsely ground black pepper.
Pre-heat the grill, place the steak for 7- 8 minutes on each side, or until cooked to your liking. Leave aside to rest in a warm place.
For the mixed vegetables, boil the vegetables separately in a pan of salted water except for the mushroom, until tender. Drain then sauté with butter and season with salt and pepper. Set aside to keep warm.
For the potatoes heat the oven to 200 degrees C.
Wash and pat dry the potatoes and add them to a large bowl. If there are any large ones, you can cut them in half. Add the olive oil, minced garlic, rosemary, salt and pepper. Toss the potatoes making sure to coat them well with the herbs and oil. Place them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking. Serve at once garnished with more fresh rosemary and a drizzle of olive oil.
For the sauce, over medium high heat, add enough olive oil to coat a pan. Add the shallots and cook until translucent.
Add the red wine and the stock and reduce by half.
Add the butter and chopped rosemary.