Inspired by the warmest time of the year, we invited some of the most talented chefs on the island to share their favourite dishes for the hot days with us. Head to the kitchen and have fun re-creating their recipes!
Summer is all about refreshing dishes, but these are some tips to take into consideration:
- Opt for recipes with minimal ingredients but maximum flavour.
- Keep hydrated. Eat water-loaded fruits like watermelon, melon and grapes. You can also make different homemade popsicles with fresh fruits.
- Green leafy vegetables are high in nutrient value and provide a good cooling effect on the body. Spinach, lettuce and kale are your summer talismans. They can be added to smoothies and salads or served as a side dish to a meal.
- During this period, lighter foods are more appealing because they are easier to digest. Foods that require more energy to digest end up generating more heat in the body and, therefore, should be avoided during summertime.
- Cool off with chilled soups! Go for the likes of Gazpacho and cucumber soup.
- No-cook recipes such as salads are an easy way to have a quick meal and still achieve high nutrition and a cooling effect.
Homemade RAVIOLI
(Mozzarella and truffle ravioli with Portobello mushrooms and parmesan cream)
“Pasta is the most popular food in Mediterranean cuisine and contributes to thousands of recipes. To cut it short, it’s a must-have on the menu. In our restaurant, the ingredients are finely sourced, from flour to mozzarella cheese, which is made locally, resulting in a high-quality dish. Also, pasta with truffle is a perfect recipe to amaze your guests, and the seasonal black truffles contribute to a great summer dish you can enjoy with family and friends,”
Chef Nicolas Herbault, Executive Chef at
Address Beach Resort Bahrain.
INGREDIENTS:
For pasta dough:
240g all-purpose flour, or more as needed
6g tsp kosher salt
3 large eggs
2 large egg yolks
26 tbsp olive oil
For pasta filling:
250g buffalo mozzarella cheese
80g mushroom paste
50g truffle paste
Salt to taste
Pepper to taste
For sauce:
400ml cooking cream
100ml stock
50g Portobello mushroom
80g mushroom paste
80g parmesan
100g butter
50g garlic
50g onion
50ml olive oil
Salt to taste
Pepper to taste
Truffle oil (just a few drops)
Thyme for flavour
Chopped basil for flavour
Watercress
METHOD:
- Combine salt and flour in a bowl. Mix eggs, egg yolk and olive oil in a
separate small container, then add the wet mix to the flour bowl and knead
well. While kneading, there should be no lumps on it. - Once the dough is ready, wrap it in cling film and let it rest for 30
minutes. After that, cut the dough into half and roll it into sheets. - Combine all the ingredients from the filling and set aside.
- Roll the sheet and cut it into round shapes, fill the circles with enough
filling, close it like a half-moon and blanch it. - Prepare the sauce. In a pan, add olive oil, garlic and onion and sauté.
Add the cooking cream, cook well, then add the mushroom paste and
chopped basil – mix well. Add parmesan, butter and seasoning. Stir well. - Then add ravioli and cover with the sauce.
- Garnish with grilled Portobello mushroom slice, parmesan flakes
and watercress. - Serve hot.
Som Tum POLAMAI RUAM
(Thai Som Tum Spicy Mixed Fruit Salad)
“Imagine a cold refreshing drink on a hot summer day with the freshness of lime, the sweetness of fruits, a hint of spice for a kick and flavours of herbs. Doesn’t that sound refreshing? The Som Tum Spicy Mixed Fruit Salad is one such recipe, where a perfect blend of ingredients mingles to bring out a fresh feel on a hot summer day. I felt that this would be fantastic for this summer season and would also be a perfect salad to get you rejuvenated,”
Chef Kadsarin Pukung, Thai Chef de Cuisine at Gulf Hotel Bahrain Convention & Spa.
INGREDIENTS:
20g sweet corn
30g red or green apple
30g pineapple
20g pomelo
30g mango
30g dragon fruit
15g strawberry
10g cherry tomato
2g mint
2g red chilli
3g garlic
5g dried shrimp*
8g lime
5g palm sugar
5g fish sauce*
10g peanut
Salt – if required
METHOD:
- Cut the fruits into cubes and put them with sweet corn in a bowl
and refrigerate.
For the Som Tum dressing: - Crush a small garlic clove and chilli in the mortar. Add lime juice, fish
sauce and palm sugar. Check seasonings and add more if required. - Pour Som Tum dressing into the bowl of fruits, and add peanut and dry
shrimp. Mix well. - Garnish with a mint sprig and serve chilled.
*If you are vegetarian, use soya sauce instead of fish sauce and avoid
dry shrimp.
Chef ’s tip: Note that you can use any fruit for this summer mixed fruit salad.
Pan Seared Sea Bass, Green Pea & Mint Mash
(With sour cream emulsion)
“I draw inspiration from the vibrant culture and seasonal ingredients of Bahrain. Summer here is characterised by a desire for light, refreshing dishes that showcase the best of the local produce. I selected fresh fish from the local market and incorporated ingredients from my smart farm, in line with Hilton Bahrain’s commitment to sustainability. My aim was to create a dish that not only celebrates the flavours of summer in Bahrain but also incorporates sustainable practices. And to add a nutritional boost and depth of taste, I incorporated potent kale powder to the recipe to give a burst of flavour in every bite,”
Chef Ravneet Manchanda, Executive Chef at Hilton Bahrain.
INGREDIENTS:
170g sea bass fillet
40g green peas
5g mint
20g sour cream
5ml lemon juice
5ml herb oil
10ml olive oil
2pcs edible flowers
1g kale powder
2 garlic cloves
20g shallots
1 thyme sprig
2 cucumber slices
10g green beans
5g celery stick
Assorted microgreens
METHOD:
- Blanch green peas and mint in boiling water, then purée.
- Cook shallots with sour cream, reduce and finish with lemon juice and
herb oil for the sauce. - Blanch celery and green beans in salted water.
- Pan sear the sea bass; add olive oil and garlic to the same pan and finish
cooking the fish. - Assemble the dish by placing green pea purée at the base, followed by the
sea bass, vegetables, a quenelle of sour cream, edible flowers, microgreens,
sauce and a sprinkle of kale powder to finish.
Mediterranean GRILLED LOBSTER
(with Saifiya Salad)
“I chose this dish because the ingredients are in season during summer, are readily available and are easy to prepare. The Saifiya Salad – Saifiya meaning summer in Arabic – is a light and refreshing dish that is a great companion to a perfectly grilled and seasoned lobster. Ideal for sharing with family and friends during the warm summer days,”
Chef Ahmed Salem, Sous Chef at The Westin City Centre Bahrain.
INGREDIENTS:
For the salad:
Mixed leaves
Watermelon
Cherry tomato
Cucumber
Red quinoa
Feta cheese
Sweet melon
Fresh mint
For the dressing:
Lemon juice
Orange juice
Olive oil
Salt to taste
For the Lobster:
Fresh lobster
Garlic
Coriander powder
Fresh coriander
Lemon juice
Orange juice
METHOD:
For the salad:
- Cut the sweet melon, watermelon, cucumber and feta cheese into
cubes. Then, put the mixed leaves, cherry tomatoes, watermelon,
cucumber, sweet melon and feta cubes in a bowl. Next, put mint and
red quinoa on top. Lastly, drizzle the dressing on top and mix the salad
together to enjoy.
For the lobster:
- Cut the lobster in half and marinate in crushed garlic, coriander
powder, fresh coriander, lemon juice and orange juice for at least an hour.
Grill the lobster for five minutes on each side while drizzling olive oil
over and adding salt and pepper to taste. - Serve it with grilled asparagus, eggplant and mushrooms. You can also
add some cherry tomatoes for a pop of colour.
Beetroot RISOTTO
(With feta and candied walnut)
“This is my all-time favourite dish, a flavour bomb for the palate! Beetroot adds an earthy taste, and feta’s salty essence balances it perfectly, while the candied walnut gives an extra crunch and flavour. This is an ideal recipe to enjoy during summer,”
Chef Chetan Singh Rana, Chef de Cuisine at Vida Beach Resort Marassi Al Bahrain.
INGREDIENTS:
160g risotto rice
50g beetroot puree
25ml olive oil
50g butter
50g feta
40g candied walnut
20g garlic
50g onion
50ml cooking cream
40g parmesan cheese
250ml vegetable stock
Thyme for flavour
Salt and pepper to taste
Baby arugula for garnish
METHOD:
- In a pan, add oil, sauté garlic and onion. Then add risotto rice, thyme
and sauté. - Add the vegetable stock little by little. Add seasoning and cook until the
rice reaches the al dente stage. - Add the beetroot puree, cream, and finish with parmesan cheese
and butter. - Serve on a plate and top it with feta, candied walnut and baby
arugula leaves.