From Dubai-Based Chef Izu's Kitchen To Your Home

Best Recipes, Izu Ani
Ausra Osipaviciute
Beetroot Salad
Here are four must-try recipes from Nigeria-born and UK-raised chef Izu Ani

Beetroot Salad (Serves 6)

Ingredients:

1kg Cooked beetroot
Orange dressing
Goat cheese mix
Pistachio
Focaccia bread
Basil leaves

Marinade:
25g Salt
100g Sugar
40pcs Sliced shallot rings
3pcs Orange zest
125g Olive oil
75g Sherry vinegar
200g Orange juice

Orange dressing:
25g Sherry vinegar
30g Homemade balsamic
500g Orange juice reduced
to 100g
50g Olive oil
Salt and pepper to taste

Goat cheese mix:
30g Walnut oil
2g Pepper
3g Salt
500g Goat cheese
20g Olive oil

Method:

1. Wrap the beetroot in aluminum foil and cook in the oven for 45-90 minutess at 200 degrees Celsius.
2. Prepare marinade for the beetroot by mixing all marinade ingredients together in a small bowl.
3. When beetroot is cooked, peel and cut it into small pieces, place in marinade and leave overnight.
Put 500g of orange juice into a pan and simmer on a low heat to reduce to 100g.
4. To prepare orange dressing, blend all ingredients together and cover for use later.
5. To make goats cheese mix, put all ingredients into a large bowl and mix together.
6. To serve the beetroot salad, arrange beetroot on the plate, put a small spoon full of goat cheese mix between beetroot pieces, place pistachios and basil leaves on top and dress the dish with the orange dressing and serve with a side of shop bought focaccia bread.

Harissa Prawns (Serves 6, 5 prawns per portion)

Chef Izu

Ingredients:

30 Prawns
Rosemary marinade
Lemon juice
Harissa
Salt/pepper
Olive oil
Lemon wedges

Harissa:
12g Fried garlic
8g Cumin
20 Red chili flakes
4g Salt
1 clove Carlic

Rosemary marinade:
60g Rosemary picked
90g Garlic sliced
120g Green chili sliced
500g Olive oil

Method:

Preheat oven to 220 degrees Celsius.
1. To make harissa seasoning slice garlic into thin pieces and lightly fry in oil until golden brown and crispy.
2. Place fried garlic onto kitchen towel and lightly pat until dry. Once garlic is dry, mix with the rest of the harissa ingredients in a pestle and mortar and put aside for use later.
3. Peel the prawns leaving heads and tails and devein them.
To make the marinade mix all ingredients together in a large bowl.
4. Marinate the prawns for at least one hour. Place prawns on a baking tray and pour some of the marinade over them before cooking.
5. Place prawns in to the preheated oven and cook for 5 minutes.
6. Put prawns on a plate, pour cooking juices over them and drizzle some lemon juice on top. Sprinkle with harissa seasoning. Serve lemon wedges on the side.

Veal Strip Loin (Serves 1)

Chef Izu

Ingredients:

200g Veal
70g Yoghurt marinade
40g Mixed salad

Yoghurt marinade:
500g Greek yoghurt
200g Honey
30g Garlic
17g Fried garlic
7g Cumin
25g Rosemary
25g Salt

Mix salad:
10g Endive cut in half
10g Sliced cauliflower
10g Green apple
5g Toasted almonds
5g Shaved parmesan

Salad Dressing:
10g White balsamic
Olive oil

Fried gremolata:
15g Green chilli
35g Garlic
350g Olive oil
14g Salt
5g Red chilli
1pc Orange zest
1pc Lemon zest and juice from
160g Parsley
35g Mint leaves
Honey to taste

Method:

1. Blend all marinade ingredients together and marinate the veal for 2 hours.
2. Heat oven to 200 degrees Celsius and cook meat for approximately 10-15 minutes to be cooked to medium.
3. After cooking leave the meat out to rest for 2 minutes and then slice for serving.
4. For the salad: prepare all ingredients and mix them together with the dressing.
5. To make fried gremolata, fry green chili and garlic separately and then blend with the rest of the gremolata ingredients.
6. Blend until it makes a paste, and serve in a small dish along with the meat.

Crème Brûlée (Serves 10-12)

Chef Izu

Ingredients:

1040g Cream
280g Milk
2 Vanilla Pods
156g Caster Sugar
217g Egg Yolks (pasteurised if possible, but not necessary)
600g Demerara Sugar
5 g of Demerara sugar per serving

Method:

1. Combine the cream, milk and scrape vanilla beans from pod and put all in a saucepan.
2. Place the mixture over a medium low heat and bring to boil.
3. Remove from heat and allow to cool down for 10 minutes.
4. Whisk together the yolks and sugar, then temper (pour a small amount at a time) the cream into the egg mix.
5. Remove the bubbles by lightly blow torching the top.
6. Bake in oven at 95 degrees Celcius for 55 minutes or until set.
7. To serve, sprinkle demerara sugar on top and blowtorch evenly until golden.

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Best Recipes, Izu Ani
Ausra Osipaviciute
Beetroot Salad