HuQQa Flying BBQ

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.

Chef-Headshot-HuQQa

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.