Tuesday 22 / April / 2025
SPICY POTATO SALAD
A hot and spicy potato salad that doubles up as a lip smacking appetiser is a sure shot party pleaser at your New Year party.
Ingredients
•16 baby potatoes
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon brown sugar
• Salt to taste
• 1 teaspoon red chilli flakes
• 2 green chillies, deseed and finely chopped
• 1 tablespoon freshly ground pepper
• 1 tablespoon tomato ketchup
• 4 tablespoons fresh coriander leaves, finely chopped
Preparation
• Preheat the oven to 180C. Peel the potatoes and prick with a fork and apply oil.
• Roast the potatoes in a preheated oven for 35 minutes till tender.
• Cut the potatoes in halves.
• In a bowl take the lemon juice, sugar, salt, red chilli flakes, green chillies, pepper and ketchup and mix well.
• Add the potatoes and toss. Serve the salad garnished with chopped
coriander leaves.
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PESTO SHRIMP RISOTTO
Creamy Parmesan risotto adorned with plump shrimps is a match made in heaven and the punch of pesto makes it absolutely irresistible.
Ingredients
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup Arborio rice
• 2 1/2 cups chicken broth
• 1/2 cup freshly grated Parmesan cheese, plus more for garnish
• 15 cooked large shrimps (shell removed)
• 1 tablespoon unsalted butter
• Salt as per taste
• Pesto sauce (readymade) for serving
Preparation
• Preheat the oven to 200°C.
• In an oven proof casserole, heat the olive oil.
• Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
• Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender.
• Stir in the 1/2 cup of cheese, the shrimp, butter and season with salt.
• Serve with pesto and garnish with cheese.
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CRISPY SESAME LAMB
Juicy and tantalising strips of lamb deep fried to perfection with an overload of sesame makes it a crispy and crunchy delight.
Ingredients
• 100g (1 cup) boneless lamb, cut into thin strips
• 3 tablespoons corn flour
• 3 garlic cloves, minced
• 2 tablespoons sesame seeds
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 cup breadcrumbs
• Oil for deep frying
Preparation
• Combine all the ingredients, except the breadcrumbs and oil in a bowl. Mix well.
• Heat oil in a wok on low heat. Toss the lamb in the breadcrumbs to coat completely and gently slip into the hot oil for deep frying.
• Fry the lamb till it’s cooked through and is golden brown and crispy.
• Remove and drain on kitchen paper.
• Serve hot with honey chilli sauce.
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CINNAMON GINGER CAKE
This cake is a must during this holiday season with the comforting flavours of cinnamon and ginger. It’s also a great gift for your loved ones.
Ingredients
• 200g butter
• 200g brown sugar
• 3 tablespoons finely chopped ginger
• 1 teaspoon cinnamon powder
• 1 tablespoon baking powder
• 1/2 cup milk
• 3 eggs
• 200g all purpose flour
Preparation
• Preheat the oven to 180C.
• Grease a loaf tin with butter and dust it with flour.
• Melt the butter in a pan and add sugar, ginger, cinnamon and stir well to combine.
• Remove from heat and keep aside.
• In another pan, stir in the baking powder into the milk and mix. Whisk the eggs into this and add the sugar, ginger cinnamon mix to the same.
• Stir in the flour to this and beat well with an electric hand blender ensuring no lumps are formed.
• Pour the mix into a loaf tin and bake for 20 mins till cooked through and a toothpick comes out clean when inserted.
Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’
