Asiri Punchihewa
09/30/14

Omani Spices Marinated Yellow Fin Tuna

Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

For Omani Spices:
20g coriander
20 g cumin
10g ground cinnamon
10 g black pepper
10g chili (dried)

For Caramelized Onion:
50 g onion
15 g sugar
10 ml sherry vinegar
5 g butter

Onion Compote:
50 g onion
5 leaves mint
15 ml red wine vinegar

Yoghurt, Tahina & Mint Sauce:
15ml Tahina
50ml yoghurt
10-15 leaves mint

Onion & Red Wine Vinegar Sauce:
100 g onion
15 leaves mint
20ml red wine vinegar

Garlic Chips:
Garlic, thinly sliced
Milk

Bread Loaf:
250 g flour
12.5 g sugar
7.5 g yeast
2.5g bread improver
138g water
12.5g butter
5g salt

Method:

For Omani Spices:
Dry roast all the ingredients in a pan and grind in a food processor to a crumbly powder.

For Caramelized Onion:
Sweat the onions in butter until golden brown.
Add sugar and cook until the sugar starts to caramelize.
Add sherry vinegar and cook until the vinegar evaporates.

Onion Compote:
Sweat the chopped onion in olive oil.
Add red wine vinegar and cook the onion until soft.
Finish with chopped mint leaves.

Yoghurt, Tahina & Mint Sauce:
On a slow fire whisk all these ingredients to form a smooth and runny sauce.

Onion & Red Wine Vinegar Sauce:
Sweat the chopped onion in olive oil.
Add red wine vinegar and cook the onion until soft.
Finish with chopped mint leaves.
Blend to a fine sauce and strain.

Garlic Chips:
Boil the thinly sliced garlic in milk three times to reduce the strong taste of garlic.
Fry the chips at 160 C and drain the excess oil on a tissue.

Bread Loaf:
Mix all the ingredients to form a soft dough.
Shape into a loaf and prove for 1 hour.
Cook at 210 C for 10 min with steam and 20 min at 190 C without steam.

 
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