3 Simple Recipes to Bedazzle Your Friends

Our chefs are brimming with expert knowledge and thought it was only fair to share a little bit of it. Tiny kitchens and packed schedules make cooking at home in Hong Kong near impossible for many, but here are some simple recipes to make it easier to impress your friends.

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Jad Youssef – Maison Libanaise

Samké Harra – Whole-roasted Sea Bass

This baked sea bass recipe is delicious and shows off traditional Levantine flavours. Samké means spicy and harra means fish. It is easy to cook at home and is perfect for a family meal. The sauce has a lot of ingredients that give it more depth, but fear not as its preparation is simple.

Ingredients

1 whole seabass/seabream 400 – 600g

Marinade

½ tsp ground cumin

½ tsp salt

a drizzle of olive oil

1 lemon (sliced)

Harra Sauce

1 shallot (diced)

2 garlic cloves (grated)

a drizzle of olive oil

1 red bell pepper (diced)

1 Thai red chilli (diced)

1 large tomato (diced)

½ tbsp tomato paste

½ tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ lemon (juiced)

1 tbsp tahini

1 bunch of fresh coriander (chopped)

Method

  1. Preheat the oven to 200°C.
  2. Marinade the whole sea bass with cumin, salt and olive oil.
  3. Place the lemon slices on tin foil on a baking tray. Place the sea bass on top of the lemon slices and add some more slices on top of the fish. Wrap the sea bass into a tin foil parcel and bake in the preheated oven at 200°C for 15 – 20 minutes. Set aside to rest.
  4. Prepare the harra sauce. Sweat the shallot and garlic with olive oil in a medium-sized frying pan over medium-high heat.
  5. Add red bell pepper and cook until soft. Add in red Thai chilli and the chopped tomatoes. Add in tomato paste, cumin, coriander, smoked paprika and lemon juice – season to taste.
  6. Simmer the sauce over low heat for 20 minutes.
  7. Add in the tahini at the last stage and take off the heat. When the sauce has cooled, add in the chopped coriander and serve with the roasted sea bass.

 

Angie Ford – Buenos Aires Polo Club

Escabeche Vinaigrette

This simple vinaigrette can liven up a boring salad or act as a delicious sauce with fish, white meat or roasted vegetables. We drizzle it all over charred eggplant for our Eggplant Escabeche.

Ingredients

250ml apple cider vinegar

1 tbsp dijon mustard

1 tbsp honey

1 tbsp dried oregano

1 tbsp dried parsley

750ml extra virgin olive oil

salt and black pepper to taste

Method

  1. Add the first five ingredients to a blender. We use a high-powered Vitamix in the restaurant for a super smooth finish.
  2. Blend until smooth then slowly add the olive oil until emulsified.
  3. Season to taste with the salt and freshly ground black pepper.

 

Palash Mitra, New Punjab Club

Spiced Granita

Summer is fast approaching and people will be hosting barbecues and entertaining on their terraces and balconies. I have a favourite granita which my daughter loves, it is ideal as the weather gets warmer. The main ingredient is sugarcane juice. Hot tip: you can pick up sugar cane juice from corner shops in Yau Ma Tei, Sham Shui Po and SoHo.

Ingredients

500ml sugarcane juice

30ml cranberry syrup

30ml orange squash

30ml rose syrup

a pinch of rock salt

Method

  1. Freeze the sugar cane juice in ice trays.
  2. Once frozen take out and crush in a tea towel with an empty champagne bottle or a meat mallet if you have one.
  3. Fill a shot glass with the crushed sugar cane ice and add some more ice.
  4. Pour in the syrups and sprinkle with the salt.
  5. Slurp and lick away at your homemade ice cone.

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For more simple recipes for the warmer weather, try our easy rubs for BBQ season or discover our chefs’ favourite sandwich fillings. For something a little more complex, find out how to make Vietnamese betel leaf beef – bo la lot.

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