Are you looking to elevate your culinary game with some exquisite main courses? Chefs from top luxury hotels have curated a selection of recipes that are perfect for transforming your lunch or dinner into a five-star experience. Explore these gourmet dishes and bring the elegance of luxury dining right into your home.
Saffron Risotto with Forest Mushrooms
Recipe by: Luigi Ferraro, Executive Sous Chef at Four Seasons Hotel, Doha.
Ingredients (Serves Four)
- 1 tsp saffron
- 320g carnaroli rice
- 40g extra virgin olive oil
- 20g butter
- 3g shallots
- 1L vegetable broth
- 2g parsley
- 100g porcini mushrooms
- 80g portobello mushrooms
- 100g brown mushrooms
- 2g truffle oil
- 4g lemon juice and peel
- 20g parmesan cheese
- 1g thyme
- 4g garlic
- Salt and pepper to taste
Method
- In a saucepan, heat the olive oil and sauté the chopped shallots. Add the rice and saffron, toasting them together.
- Gradually add vegetable broth while cooking, stirring continuously.
- Once the rice is cooked, season with salt and pepper. Stir in butter, parmesan cheese, chopped parsley, truffle oil, lemon juice, and zest.
- Separately, cook the mushrooms with oil, garlic, thyme, salt, and pepper.
- For presentation, plate the risotto and top with the sautéed mushrooms, a drizzle of extra virgin olive oil, and fresh basil leaves.
Chicken Tagine Makful
Recipe by: Tagine Moroccan Restaurant at One&Only Royal Mirage, Dubai.
Ingredients
Batch 1:
- 2kg whole chicken
- 30g chopped garlic
- 800g chopped onion
- 20g dry coriander
- 20g fresh chopped parsley
- 30g ginger powder
- 20g salt
- 20g white pepper
- 40g smen (or ghee)
- 1g saffron
- 1 yellow food coloring (optional)
- 1L chicken stock
Batch 2:
- 150g preserved lemon wedges
- 100g green olives
- 100g fresh sliced tomatoes
Method
- Marinate the chicken with olive oil, onion, coriander, parsley, saffron, smen, salt, pepper, and ginger powder. Let it rest for an hour.
- In a tagine or oven dish, cook the marinated chicken at 180°C for 45 minutes with chicken stock and optional yellow coloring.
- Add Batch 2 ingredients and cook for another 10 minutes.
- Serve the Chicken Tagine Makful with warm bread and a garnish of fresh parsley.
Tasmanian Salmon Fillet with Dutch Carrot Puree
Recipe by: Mohammad Taheri, Executive Chef at InterContinental Sydney Double Bay.
Ingredients
- 160g salmon fillet (skin on)
- 20ml olive oil
- 3 Dutch carrots (colored)
- 2 large carrots
- 2 baby leeks
- 10g pomegranate seeds
- 15ml lemon extra virgin olive oil
- 40g butter
- 20ml cream
- 60ml vegetable stock
- Juice of 1/4 lemon
- Salt and pepper to taste
- Baby parsley for garnish
Method
- Score the salmon fillet and set aside.
- For the carrot puree: sauté diced carrots in butter, add stock and cream, and simmer until the carrots are soft. Blend until smooth and season.
- Blanch the Dutch carrots and baby leeks, then sauté in butter and season.
- Pan-fry the salmon, skin side down, in olive oil and finish cooking in the oven for seven minutes until medium-rare. Add butter and lemon juice to coat the salmon.
- Plate the salmon with carrot puree, vegetables, and garnish with pomegranate seeds and baby parsley.
Chinese Chicken Salad
Recipe by: Jason Wu, Guest Chef at Hotel Esencia, Mexico.
Ingredients
- 180g shredded cabbage (green and red)
- 200g shredded chicken breast
- 5g spring onions
- 1g coriander leaves
- 2g sesame seed mix
- 25g roasted peanuts (lightly crushed)
- 25g crispy tortilla strips
- 50g orange segments
- Sea salt and black pepper
Dressing (Makes 250ml)
- 15g fresh garlic
- 5g fresh ginger
- 15ml sesame oil
- 100ml soy sauce
- 100ml rice vinegar
- 50g brown sugar
Method
- Mix all salad ingredients in a bowl. Top with extra sesame seeds, coriander leaves, and crispy tortilla strips.
- Blend all dressing ingredients until smooth and drizzle over the salad.
British Classic Slow-Cooked Spaghetti Bolognese
Recipe by: Chef Tristan Welch at Parker’s Tavern, Cambridge.
Ingredients
- 600g braising steak
- 6 rashers of smoked streaky bacon
- 4 cloves garlic
- 2 tins chopped tomatoes
- 1 tbsp tomato paste
- 4 sprigs thyme
- 1 bay leaf
- 1 medium onion
- 1 stick celery
- 1/2 bottle red wine
- 2L beef stock
- 1 tbsp butter
Method
- Preheat oven to 140°C.
- Brown the steak and bacon in butter. Add chopped celery, garlic, and onion and cook until softened.
- Add tomato paste, thyme, and bay leaf. Pour in the wine and reduce slightly.
- Add beef stock, cover with parchment, and bake for 3 hours, stirring every 30 minutes.
- Break up the meat with a wooden spoon and toss with cooked spaghetti and some pasta cooking water. Serve hot with grated Berkswell or Parmesan cheese.
Seafood and Chicken Paella
Seafood and Chicken Paella
Recipe by: Benjamin Ferra Y Castell, Chef de Cuisine at 101 Dining Lounge and Marina, One&Only The Palm, Dubai.
Ingredients (Serves Four)
- 320g Bomba rice
- 650ml shrimp or chicken stock
- 30g chorizo
- 200g raw shrimp
- 60g calamari
- 50ml virgin olive oil
- 1 chicken fillet
- 75g white onion
- 50g red bell pepper
- 50g green bell pepper
- 50g frozen peas
- 4 padrón peppers
- 75g tomato sauce
- 4g curry powder
- 4g sweet paprika
- 1g turmeric
- 2g saffron threads
- 20g lemon juice
- 4 lemon wedges
Method
- Sauté onions, bell peppers, and chorizo in olive oil. Add rice and cook until slightly toasted.
- Add spices and stock, simmering while stirring occasionally.
- After 10 minutes, add frozen peas and tomato sauce.
- Pan-fry the chicken, shrimp, calamari, chorizo, and padrón peppers separately.
- Garnish the paella with the cooked ingredients, lemon juice, and lemon wedges.