Recipes Chefs Masterchef Cooking

Leading British chefs put up 10 incredible Ramadan recipes

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Recipes Chefs Masterchef Cooking

Credit: Abdul Yaseen, Saliha Mahmood Ahmed, Shelina Permalloo, Shaheen Malik, Zaleha Kadir Olpin

It’s no coincidence that there’s been an upsurge of recipes posted across the social sphere since the nation went into lockdown.

Not only are we spending more time in the kitchen, but with so many restaurants being forced to close, housebound chefs have also taken to social media to show off their culinary skills.

Sadly, these mouthwateringly good recipes are being published during the fasting month of Ramadan. To make matters worse though, we’ve selected a pair from five well known chefs and restaurateurs from the across the UK for you to salivate over. Enjoy!

ABDUL YASEEN

We start with award-winning Chef Abdul Yaseen, whose former restaurant Darbaar, you might recall, has been only one of three reviewed that we’ve rated a perfect 5/5 ROARS! Since lockdown, he’s taken to IGTV to interview a number of renowned chefs, as well as having shared a number of recipes.

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An absolute delicacy as we cooked this dessert for Iftar yesterday . Moong dal halwa . #iftar #ramadan #halalfood #bengalblogger #iftarrecipes #ramadan2020 #quickrecipes #foodstagram #chefsofinstagram #goodfood #chefabdulyaseen #ayhospitality ——————————————————- ###. Moong dal halwa Ingredients 1 cup yellow moong dal (split yellow lentil) 1tbsp warm milk + Pinch of saffron (dissolve and keep aside ) ½ cup ghee 3-4 green cardamom pods broken 1 cup warm milk 1 cup of warm water 4-6 sultana soaked in warm water 1 cup sugar 4-5 Green pistachio chopped Garnish ¼ th tsp Rose water 3-4 almonds whole tossed in ghee Method Soak the moong lentils in double the amount of water for 2 ½ hrs and then drain it well . Crush the lentils into a coarse textured paste and leave it aside in a cool place. Keep the saffron mix aside . Heat the ghee in a thick bottom deep pan and add the cardamom pods,now add the crushed lentils and cook over medium heat for 20 minutes stirring continuously Add a cup of warm milk and warm water to the mixture and continue to cook for another 5 minutes stirring continuously . Add the sugar and keep cooking over medium heat for another 6-8 minutes . Do not stop stirring as the desired texture would come if the steam doesn’t evaporate Add the saffron milk , pistachio,raisin and cook for 3-4 minutes . Sprinkle a few drops of rose water and pour in a bowl. Garnish with almonds and serve warm

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SALIHA MAHMOOD AHMED

MasterChef champion 2017 Saliha requires little introduction. She’s been busily publishing a chosen recipe every day since Ramadan began, with the following two from here award-winning cookbook Khazana.

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RAMADAN RECIPE 10: Subhani Apricot and Lamb Curry by me! From #Khazana * This beautiful lamb dish uses a combination of fresh and dried apricots to create an almost tagine like sweet spiced flavour. The matchstick potatoes are a real hit piled high over the curry adding a fabulous textural component. Subhani is an apricot variety from Central Asia, which was a favourite of the Mughal Emperors! * For the Apricot Curry: 500grams boneless spring lamb cut into small cubes 1 teaspoon garlic paste 1 teaspoon ginger paste 3 medium white onions 75 grams ghee or butter 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon cumin powder 3 large ripe tomatoes 1 teaspoon chilli flakes 100 grams finely chopped dried apricots 3 stoned fresh apricots 1 waxy potato Vegetable oil * Rub the garlic and ginger paste onto the lamb and allow to marinate for half an hour. Finely slice the onion and fry in the ghee until the onions are a deep golden brown. Add the lamb to the onions together with the turmeric, garam masala and cumin powder. Allow the meat to brown and take care to not let the spices catch. Chop the tomatoes into rough chunks and blend to puree together with the chilli flakes. Mix the blended tomatoes into the lamb with 350mls of warm water. Allow the pot to come to the boil and then turn the heat down, allowing the meat to simmer on a medium-low heat for 30-45 minutes. The lamb will be ready when it is soft to touch and can break when pressed between your fingers. The moisture will have mostly evaporated from the saucepan and the oil will start rising to the surface. To finish the dish, add the dried apricots to the lamb and simmer for 4-5 minutes. Season with salt to taste. Cut the fresh apricots into approx. 2cm thick slices and add to the lamb. Take the dish off the heat and allow the raw fruit to soften in the residual heat of the pan. Chop the potato into thin slices and then cut each slice into long thin strips to form potato matchsticks. Deep fry the matchsticks in vegetable oil until they are golden and crisp. Drain on kitchen towel and sprinkle with salt. Scatter over the lamb curry and serve with flatbreads. #khazana

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SHAH MALEK

Restaurateur and owner of award-winning restaurants Rivaaz in Lymington and Thali Ho in London’s Surbiton – Chef Shah Malek – might want to consider a new vocation, given how he’s taken to publishing recipe demos on Youtube since lockdown began.

Having recently launched his cooking channel, Shah Cooks, not only has he quickly attracted a number of subscribers, but also shared the secrets to some of his restaurant dishes.

SHELINA PERMALLOO

MasterChef winner, author, and owner of the Southampton Mauritian street food eatery Lakaz Maman, Shelina Permalloo, has been knocking out some incredible recipes these past two weeks.

ZALEHA KADIR OLPIN

And Zaleha is the third of our Masterchef contestants, who’s flying high the flag of Malaysia having only recently won the World Gourmand Cookbook Award for her cleverly titled ‘My Rendang Isn’t Crispy’ (a nod to the Masterchef controversy which served as the catalyst for propelling her to international recognition).

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Ramadhan Crispy Fried Fish in Soya Sauce. Ikan masak kicap or fish in soya sauce is a definite dish for fish and soya sauce lover like me. I can eat plain rice with soya sauce if given to me any time of the day.  I am a Malaysian after all ? This dish uses very basic pantry ingredients.  If you don’t have fish you can use eggs, chicken, tofu or tempeh too. You can add tomatoes if you have some.  I just make do with what we have in the fridge. Here is my recipe 1 whole red mullet, seabass or Spanish mackerel 2 tsp turmeric 1 tsp salt 2 tsp cornflour 4 cloves of garlic, sliced 3-inch ginger, sliced 1 medium onion, sliced into rounds 3 to 4 bird’s eye chillies, bruised 4 to 5 cherry tomatoes, leave whole (I didn’t add any) 4 to 5 kaffir lime leaves, leave whole For the seasoning – mix everything in a bowl 1 tbsp thick soy caramel sauce 2 tbsp kicap manis 1 tbsp light soya sauce 1 tbsp vegetarian oyster sauce 1 ground black pepper 1/3 cup water 1 tbsp sugar Salt, if needed Gut, clean and pat dry the fish. Scire them few times on both sides. Rub the turmeric and salt on the fish.  Sprinkle with the cornflour. Deep fry the fish in hot oil until crispy and golden brown. Drain on a paper towel and transfer into a serving platter. (I fried my fish in my air fryer using 1 tbsp of oil) Heat another 1 tbsp of oil in a frying pan and fry the garlic and ginger till fragrant. Add in the sliced chillies and lime leaves. Saute for another 1 minute. Now pour the seasoning and simmer briefly. Add in the sliced onion, give it one good stir and pour the sauce on to the fish.  Garnish with some chopped spring onions. Done! #ramadhan #ramadan #ramadhanrecipes #resipiramadan #puasa #iftarrecipes #instaramadan #muslim #fasting #resipibulanpuasa #resipimasakan #resipipuasa #iftarfoodie #ikan #ikanmasakkicap #kicap #ikanmasakkicap #fishsoyasauce #crispyfish #iftarfoodie #iftarrecipes #bukapuasa #resipiramadan #resepramadhan #resepi #recepies #ramadan2020 #ramadankareem

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Ramadhan Chicken Soup. The first day of Iftar last night and we don't fancy anything spicy. One of my girls favourites soup and it is easy, delicious and full of goodness. Grind the homemade spice! you won't regret it and you buy no more ??. . 1 whole chicken, cut into small pieces 2 medium potatoes, peeled and cut into large cubes 3 carrots, peeled and cut into chunks 2 celery stick, diced Salt to taste 1 small chicken stock powder (optional, I didn’t use it) Crushed black pepper 2 shallots 3 garlic cloves 2-inch ginger Frying Spice 2-star anise 4 cardamom pods 2-inch cinnamon stick 5 cloves Garnish Chopped spring onions Crispy fried onions Spice Powder – dry roast the below ingredients till fragrant and grind them into a fine powder using a coffee grinder. Store in an airtight container and it will keep for months 2 tbsp fennel seeds 2 tbsp cumin seeds 1/3 cup coriander seeds 1 tbsp white pepper seeds 2 tsp black pepper seeds 3-inch cinnamon stick 10-star anise 15 cardamom pods, husks removed 8 candlenuts (you can swap this to macadamia nuts if you cant find candlenuts) Pound the shallots, garlic and ginger into a coarse paste using a pestle and mortar. Heat a heavy saucepan with 2 tbsp of vegetable oil.  Once hot add in the frying spice for a few seconds. Add in the pounded ingredients and fry again till its almost dry. Add 3 tbsp of the soup spice powder and stir to mix.  Add a little water to make sure it doesn’t burn. Once it turns into a thick paste add in 200 ml of water. Stir to incorporate and let it cook for 2 minutes. Add in another 700 to 800 ml of water, chicken, potatoes and the vegetables.  Season with salt and chicken stock if using. Bring it to boil then turn the heat down to simmer for about 10 minutes till the vegetables are tender and chicken are cooked through.Done. Garnish with chopped spring onions and crispy onions. #ramadhan #ramadan #ramadhanrecipes #resipiramadan #puasa #iftarrecipes #instaramadan #ramadan #muslim #fasting #resipibulanpuasa #resipimasakan #resipipuasa #iftarfoodie

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