HuQQa Flying BBQ
Published: 02:05 PM,May 29,2021 | EDITED : 06:05 PM,May 29,2021
flying-food
Ingredients
Meat,chicken &
shrimp Marinade
Olive oil 35g
Rosemary 12g
Thyme 10g
Salt 10g
Take beef tenderloin, lamb chops, chicken thigh and prawns in separate bowls and add salt, pepper,
olive oil and finely chopped rosemary and thyme. Leave it for a few minutes to marinade.
Recipe for Meatball
Mins Beef brisket 50g
Garlic 4g
Thyme 4g
Pepper black powder 3g
Paprika 5g
Cumin 5g
Lamb fat 10g
Bread crumb 8g
Salt 5g
Secondly, to prepare meatballs take a mixing bowl, add minced beef brisket, minced lamb fat, cumin powder, paprika powder, salt, black pepper powder, chopped garlic, chopped thyme and bread crumbs. Mix all together until fully combined. After that, shape it into small balls.
Recipe for risotto al fungi
Mushroom porcini 80g
Basil leaves 5g
Cheese Parmesan 50g
Cook Rice risotto 80g
Spice salt 2g
Butter 25g
Tomato 30g
To boil risotto rice, On a medium heat put a heavy-bottomed pot or saucepan, bring salted water to boil over medium-high heat. Add 1 tablespoon of olive oil or butter, return to the boil, and then add risotto rice. Cover and reduce heat to medium-low. Simmer until liquid is fully absorbed and rice is al dente, about 20 minutes. Melt butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Add tomato to it and cook after that add pre cooked risotto rice and mix. Add salt to taste and basil leaves, mix all together until fully combined. Finally on top can add the grated
parmesan cheese.
Recipe for ranch sauce
Mayonnaise 30g
Dill 1g
Parsley 1g
Chive 1g
Sauce mustard 2g
Lemon 2g
Vinegar rice 3 drops
Salt 1g
Cooking cream 5ml
To a mixing bowl, add all these ingredients and mix until fully combined.
Recipe for demi-glace
Demi powder 25g
Water
Put a pan in medium heat and add demi glaze powder and water, stir it and cook to get a thick sauce
ABOUT THE CHEF
Chef GÖKHAN ÇÖKELEZ
Head Chef
HUQQA
Head Chef GÖKHAN ÇÖKELEZ leads the culinary team of HuQQa and The Market across Muscat and the region. Having started his career in Istanbul, GÖKHAN boasts over 12 years experience within the premium food and beverage landscape. His work has carried him from Turkey to the Middle East and Canada. Some of his former roles include Grosvenor House, Qbara, JW Marriott Marquis, Emerald Palace Kempinski Dubai and Shook Kitchen. Today, Chef GÖKHAN holds an integral role within the Q Food and Beverage Group, developing both pleasurable and instagrammable dishes for HuQQa and The Market.
Meat,chicken &
shrimp Marinade
Olive oil 35g
Rosemary 12g
Thyme 10g
Salt 10g
Take beef tenderloin, lamb chops, chicken thigh and prawns in separate bowls and add salt, pepper,
olive oil and finely chopped rosemary and thyme. Leave it for a few minutes to marinade.
Recipe for Meatball
Mins Beef brisket 50g
Garlic 4g
Thyme 4g
Pepper black powder 3g
Paprika 5g
Cumin 5g
Lamb fat 10g
Bread crumb 8g
Salt 5g
Secondly, to prepare meatballs take a mixing bowl, add minced beef brisket, minced lamb fat, cumin powder, paprika powder, salt, black pepper powder, chopped garlic, chopped thyme and bread crumbs. Mix all together until fully combined. After that, shape it into small balls.
Recipe for risotto al fungi
Mushroom porcini 80g
Basil leaves 5g
Cheese Parmesan 50g
Cook Rice risotto 80g
Spice salt 2g
Butter 25g
Tomato 30g
To boil risotto rice, On a medium heat put a heavy-bottomed pot or saucepan, bring salted water to boil over medium-high heat. Add 1 tablespoon of olive oil or butter, return to the boil, and then add risotto rice. Cover and reduce heat to medium-low. Simmer until liquid is fully absorbed and rice is al dente, about 20 minutes. Melt butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Add tomato to it and cook after that add pre cooked risotto rice and mix. Add salt to taste and basil leaves, mix all together until fully combined. Finally on top can add the grated
parmesan cheese.
Recipe for ranch sauce
Mayonnaise 30g
Dill 1g
Parsley 1g
Chive 1g
Sauce mustard 2g
Lemon 2g
Vinegar rice 3 drops
Salt 1g
Cooking cream 5ml
To a mixing bowl, add all these ingredients and mix until fully combined.
Recipe for demi-glace
Demi powder 25g
Water
Put a pan in medium heat and add demi glaze powder and water, stir it and cook to get a thick sauce
ABOUT THE CHEF
Chef GÖKHAN ÇÖKELEZ
Head Chef
HUQQA
Head Chef GÖKHAN ÇÖKELEZ leads the culinary team of HuQQa and The Market across Muscat and the region. Having started his career in Istanbul, GÖKHAN boasts over 12 years experience within the premium food and beverage landscape. His work has carried him from Turkey to the Middle East and Canada. Some of his former roles include Grosvenor House, Qbara, JW Marriott Marquis, Emerald Palace Kempinski Dubai and Shook Kitchen. Today, Chef GÖKHAN holds an integral role within the Q Food and Beverage Group, developing both pleasurable and instagrammable dishes for HuQQa and The Market.