For those of you with adventurous taste buds, Vertigo is a restaurant that would excite your appetite. The concept, the interior décor and the music all contribute to the experience of dining at Vertigo. In Ramadan, it is offering a set menu of traditional dishes for iftar and sahoor along with its regular creative recipes. “We have an international menu with famous dishes but we add to them our own creative twist and make them different,” said Chef Khalid Al-Bennawi. There is a small live cooking station during iftar for pancakes, omelet, ful and sandwiches, but chef Khalid gave Arab News a special treat by cooking the following two recipes in front of us.
Cream and Chicken Fettuccini
Ingredients:
Sauce
2 tbls butter
1 tsp chopped garlic
1/4 tsp chicken paste
1 tsp Dijon mustard
1/4 tsp sweet paprika
2 cup fresh cream
50 gm mushroom slice
2 tbls parmesan cheese
1 tsp salt
Chicken Marinade
2 boneless chicken breast sliced
1/4 tsp chopped garlic
2 tbls lemon juice
salt and white pepper
Pasta
500 gm cooked fettuccini pasta
1. Melt the butter and sauté garlic.
2. Add mushrrom and sauté more.
3. Add remaining ingredients and boil till sauce become thick.
4. In another pan sauté chicken with 2 tbls butter till cooked.
5. Add sauce to the chicken and boil for 1 minute.
6. Add pasta and stir.
7. Serve in pasta plate and use
chopped parsley for garnish.
St. Martin’s Island Stew (serves 4)
Ingredients:
50 g butter
1 kg trimmed diced lamb
3 medium brown onions (400 gm), chopped coarsely
6 cloves garlic, sliced
1 trimmed stick celery (75 gm), chopped coarsely
1 tbls grated fresh ginger root
2 fresh red chili peppers, seeded, chopped finely
1 medium green pepper (200 gm), cut into 1 cm squares
400 g tin tomato, drained, chopped
2 tbls lime juice
1 tsp finely grated lime rind
1 tsp ground allspice
1 tsp ground cumin
2 cup water
100 g gherkins, drained
1 tbls capers, drained
100 g pimiento-stuffed olives
1. Melt butter in large saucepan; cook lamb in batches until browned all over. Set aside.
2. Add onion, garlic, celery, ginger and peppers to same pan; cook until onion is soft.
3. Add lamb, tomato, juice, rind, spices and enough water to cover ingredients; simmer gently, covered for 1 hour or until lamb is cooked through.
4. Add gherkins, capers and olives; simmer, uncovered for 15 minutes.
