Iftar and Suhoor tend to be times of bonding for families during the month of Ramadan. This month, we were happy to feast our eyes on Chef Faisal Al Deleigan’s delicious eats. The Saudi Arabian banker turned Chef is a member of the World Master Chef’s Society and the founder of Chef Faisal Consultancy; so, needless to say – every bite was scrumptious.
CHICKEN STROGANOFF
Total cooking time: 40 mins – Serves: one
- Butter 30 gm
- Onion chopped 10 gm
- Garlic chopped 5 gm
- Mushroom slice 15 gm
- Mix bell pepper (julienne cut) 40 gm
- Celery salt ¼ tsp
- White pepper ¼ tsp
- Cooking cream ½ cup
- Coconut cream ¼ cup
- Black pepper 1/8 tsp
- Grilled chicken (julienne cut) 100 gm
- Basmati rice (soaked in warm water for 10 mins) 100 gm
- Cardamom whole 2 pcs
- Cinnamon whole 1 pc
- Bay leaves whole 1 pc
- Sea Salt ¼ tsp
- Turmeric powder ½ tsp
- Water 200 ml
For the sauce:
Sauté the garlic, onion, bell peppers and mushroom in 15 gm of butter. Add the grilled chicken (previously seasoned and cooked in a cast iron skillet with butter), celery, salt, white pepper and black pepper, and toss it well. Then, add the cooking cream and coconut cream and cook the mixture for four minutes. For the rice: Bring water to boil in a pot over medium heat and add soaked rice. Add 10 gm of butter, cardamom, cinnamon, bay leaves, salt and turmeric powder. Cover the pot and cook for 18 minutes, or until the rice is tender and water absorbed.This dish is best enjoyed garnished with parsley and friend onions.
Decadent Umm Ali
Total cooking time: 25 -Serves: one
- Cooking cream 250 ml
- Cardamom powder ¼ tsp
- Cinnamon powder 1/8 tsp
- Croissant medium 2 pcs
- Raisin 5 gm
- Pistachio 10 gm
- Nutella sauce 50 gm
- Dry roses 3 pcs
- Sugar 50 gm
Pour the cooking cream into a saucepan, and mix with cinnamon, cardamom and sugar. Heat until hot but not quite boiling, and then pour the mixture into a baking bowl.
Break the croissant into pieces and place half of the portion on the top with 20 gm Nutella in a medium bowl. Add a second layer of croissant with 20 gm Nutella, raisins and pistachios, and then pour the cream mix into the bowl.
Preheat the oven to 200 Celsius. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. Garnish the dish with pistachio, Nutella and dry roses.
For more exciting recipes, visit www.cheffaisalco.com
