Tempting and Tasty Recipes Fit for the Weekend

Most of the times I prefer simple tasty recipes, but at other times I go all out and try making that tough-to-pronounce dish. After all, it would never hurt to try something new, especially when you have time on your hands and Rüya Dubai just around the corner in case you can’t hack any of the tasty recipes. And nothing calls for this occasion than the weekend. By the way, our weekends here in the Emirates fall on Friday and Saturday (so stop wondering).

Anatolian Restaurant

Back to my tasty recipes for the weekend; they have been shared by one Chef Colin Clague of Rüya Dubai. This hot spot is an Anatolian restaurant and bar, which recently opened at Grosvenor House Hotel. The reason we are sharing these tasty recipes is because the eatery (Rüya Dubai) has introduced a selection of new dishes to its already impressive Anatolian menu, which the good Chef says will be tastier than ever.

SEE ALSO: Go Co-co with these Amazing Coconut Recipes

And just in case you are one of those brunch die-hards, Rüya Dubai has also launched a Friday Brunch and Saturday Family Brunch. You can enjoy all these with unrivaled views of the Dubai Marina between 12pm and 4pm each weekend.

Rüya Dubai Tasty Recipes for Weekend

Antep Pistachio Crusted Scallops, Compressed Cucumber & Cacik

Ingredients

• 30 Diver Scallops, large
• Maldon Sea Salt, to taste
• Freshly Ground Black Pepper, to taste

For Pistachio Crust

• 100gr Unsalted Butter
• 15gr Taragon, fresh, fine chopped
• 100gr Pistachio (peeled)
• 15gr Chives, fresh, fine chopped
• Grapeseed Oil
• 15gr Thyme, fresh, fine chopped

For the Cacik

• 450gr Yoghurt
• 1 Garlic Clove
• 2 Local Cucumbers, seeds removed and finely diced
• 1tblspn Dill
• Lemon Juice, to taste

For the Pistachio Butter

• 100gr Roasted shelled Pistachio, lightly salted
• 10gr Pistachio Paste
• 25gr Flat leaf Parsley Leaves, finely chopped
• 6gr Fresh Mint Leaves, finely chopped
• 200gr Unsalted butter, softened
• 2gr Limes, Zest only
• 4gr Turkish Chili paste, hot
• Kosher salt, to taste

Directions

Coarsely chop the pistachios in a food processor. Set aside half of the nuts. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley, mint and pulse again until the herbs are finely chopped. Add the butter, zest, hot sauce and 1tsp salt: pulse until well blended. If working ahead scrape the butter on to plastic wrap, shape into a long, wrap and freeze. Seal the reserved pistachios in a small zip-top freezer bag or other airtight container and freeze.

Make the pistachio crust; by melting the butter in a small pan add the pistachios until well toasted, several minutes, pour on to a silpat and allow to cool.

Make the yoghurt dressing by mixing the yoghurt with roasted garlic past, lemon juice and little salt.

SEE ALSO: Flavorful Seared Tuna & Eggplant Salad Recipe

Durum of Crispy Soft Shell Crab with Smoked Eggplant and Grilled Onions

Ingredients

6 Jumbo Soft Shell Crabs, cleaned and washed

For the Flat Bread (Lavas)

• 1kg Flour T55
• 2kg Flour T45
• 80gr Table Salt
• 2gr Fresh Yeast
• 2lt Water (tepid)

For the Coating

• 3 cups Flour
• Maldon Sea Salt
• Freshly Grounded Black Pepper, to taste
• 2 cups Full Cream Milk
• 4 Whole Eggs, beaten
• 4 cups Panko Breadcrumbs

Filling

• 2 Baby Gem Lettuce
• 6 Slow Cooked Tomatoes
• 2 Compressed Cucumber, seeds removed and cut lengthways
• 20ml Garlic Yoghurt, see recipe
• Char-Grilled Smoked Eggplant
• 90gr Spring Onions, grilled, peeled
• 100gr Home-made Chili Paste, see recipe

Garnish

• Baby Rockets
• Za’atar
• Afilla Cress

SEE: Easy Definitely Detox Smoothie Recipe

Directions

1. Panee (batter) the Soft Shell Crabs using the seasoned flour, beaten eggs, milk mixture then finally the breadcrumbs, place on the side.
2. Brush the hot lavas bread lightly with garlic yoghurt, then little chili paste.
3. For slow cooked tomatoes, peel and de-seed the tomatoes, place on a tray and season with sea salt, black pepper, sugar, drizzle some olive oil and sprinkle some thyme leaves.
4. Deep fry the coated crabs until crispy and golden brown, season.
5. Using a slotted spatula, transfer the crabs to a double layer of paper towel to drain and keep it warm in the oven.
6. Place the smoked eggplant and baby gem lettuce on top of the garlic yoghurt, top with fried crab and place rest of the filling ingredients.
7. Roll tightly, make sure the crab legs are sticking out of both sides, cut into four and arrange on a plate with some extra chili paste and garlic yoghurt.

Since I don’t want to over-fill you with all these weekend tasty recipes from Rüya Dubai, I have saved the remaining for another weekend! Enjoy.

xoxo

About the Author

Esther Lackie

Aesthetics enthusiast, in love with running; marketing and PR pro during the day, an amateur chef and wine taster behind closed doors.

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