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Recipes Hub, sunset beach resort al khobar, Al Khobar (2025)

24/08/2025

🥩 Lamb Chops with Mango Passata & White Wine Frico Sauce on Roasted Root Vegetables

Ingredients

For the Lamb Chops:

6 lamb chops (French-trimmed)

1 tbsp olive oil

2 garlic cloves, minced

1 tsp fresh rosemary, chopped

1 tsp thyme leaves

Salt & freshly cracked pepper

For the Mango Passata:

2 ripe mangoes (peeled, chopped)

½ shallot, finely diced

1 tsp olive oil

½ tsp chili flakes (optional, for a kick)

1 tsp lime juice

Pinch of salt

For the White Wine Frico Sauce:

½ cup dry white wine

½ cup chicken or veal stock

2 tbsp cream

1 tbsp butter

¼ cup finely grated Parmesan (for frico essence)

1 tsp lemon zest

Salt & pepper to taste

For the Roasted Root Vegetables:

1 carrot, sliced into batons

1 parsnip, sliced

1 beetroot, cubed

½ sweet potato, cubed

2 tbsp olive oil

1 sprig rosemary

Salt & pepper

Garnish:

Parmesan crisps (small frico disks)

Micro herbs or parsley

Method

1. Roasted Root Vegetables

Preheat oven to 200°C (400°F).

Toss vegetables in olive oil, rosemary, salt, and pepper.

Roast 25–30 minutes until golden and tender.

2. Mango Passata

Sauté shallot in olive oil until soft.

Add chopped mango, cook 5 minutes until softened.

Blend until smooth, add lime juice and a pinch of salt.

Pass through a fine sieve for a silky purée.

3. White Wine Frico Sauce

In a pan, reduce white wine by half.

Add stock, reduce again slightly.

Stir in cream and Parmesan, whisk until smooth.

Add butter to finish with silkiness, season with lemon zest, salt, and pepper.

(Optional: bake small Parmesan crisps separately for garnish.)

4. Lamb Chops

Marinate chops with olive oil, garlic, rosemary, thyme, salt, and pepper (20 min).

Sear on hot grill/pan 2–3 min per side (medium-rare).

Rest 5 minutes before serving.

5. Plating (Fine-Dining Style)

1. Place a bed of roasted root vegetables at the center.

2. Add a smooth swipe of mango passata across the plate.

3. Arrange lamb chops leaning on the vegetables.

4. Spoon the white wine frico sauce elegantly around the dish.

5. Garnish with Parmesan crisps and micro herbs.

24/08/2025

🥒 Zucchini Serpent in a Green Lagoon 🐍
Elegantly coiled, this delicate zucchini roll hides a delicious secret filling. It rests in a pool of vibrant green pea purée, dotted with drops of rich balsamic for a stunning visual and flavor contrast.

Ingredients:

For the Roll:
1 medium zucchini
1/2 cup cooked crab meat or ricotta cheese
1 teaspoon lemon juice
A pinch of paprika
For the Green Sauce:
1 cup fresh or frozen green peas, cooked
1/4 cup vegetable broth
A few fresh mint leaves
For Garnish:
1 tablespoon balsamic glaze
Fresh pea shoots or other microgreens

Preparation:

1. Create Zucchini Ribbons: Using a mandoline or a wide vegetable peeler, slice the zucchini lengthwise into very thin, pliable ribbons.
2. Make the Filling: In a small bowl, mix the crab meat or ricotta with lemon juice, salt, and pepper.
3. Assemble the Roll: Lay 4-5 zucchini ribbons side-by-side, overlapping them slightly. Spread the filling evenly over the zucchini. Carefully roll it up from one end to create a neat cylinder.
4. Prepare the Sauce: Blend the cooked peas with the vegetable broth and mint leaves until completely smooth. You may need to pass it through a fine-mesh sieve for an extra-silky texture.
5. Plate Like a Pro: Pour the vibrant green pea sauce onto a white plate, creating a smooth, even pool of color. Place the zucchini roll in the center. Sprinkle the top with paprika. Artfully dot the balsamic glaze around the roll. Finish with a few delicate microgreens on top.

24/08/2025

Crispy Beer-Battered Fish with Smoky Chipotle Cream & Potato Wedges

Ingredients:

For the Beer-Battered Fish:
- 1 lb (450g) cod fillets (or haddock), cut into strips
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup (240ml) cold lager beer (or sparkling water for non-alcoholic)
- 1 egg (optional, for extra crispiness)
- Vegetable oil (for frying)

For the Smoky Chipotle Cream (Drizzle):
- ½ cup (120ml) sour cream (or Greek yogurt)
- 1 tbsp chipotle in adobo (minced, adjust for heat)
- 1 tbsp lime juice
- 1 tsp honey (or maple syrup)
- ½ tsp smoked paprika
- Salt to taste

For the Sour Cream Potato Wedges:
- 2 large russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup (120ml) sour cream
- 1 tbsp chopped fresh chives
- 1 tsp lemon zest

Instructions:

1. Prep the Potato Wedges
- Preheat oven to 425°F (220°C).
- Toss potato wedges with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread on a baking sheet in a single layer. Roast for 25-30 mins, flipping halfway, until crispy.
- Meanwhile, mix sour cream, chives, and lemon zest in a bowl. Set aside for dipping.

2. Make the Chipotle Cream
- Blend sour cream, chipotle, lime juice, honey, smoked paprika, and salt until smooth. Thin with a splash of water if needed for drizzling.

3. Fry the Beer-Battered Fish
- In a bowl, whisk flour, cornstarch, garlic powder, smoked paprika, salt, and pepper.
- Gradually pour in cold beer (and egg if using), whisking until smooth (like pancake batter).
- Heat 2 inches of oil in a deep pot to 375°F (190°C).
- Dip fish strips into batter, let excess drip off, then fry in batches for 3-4 mins until golden and crispy. Drain on a wire rack.

4. Serve
- Drizzle fish with chipotle cream.
- Serve with potato wedges and herbed sour cream dip on the side.
- Garnish with extra chives

24/08/2025

🥩 Grilled Lamb Chops with Ricotta-Herb Sauce Poulette & Provençale Vegetable Tian

Ingredients

For the Lamb Chops

8 lamb chops, Frenched

2 tbsp olive oil

2 garlic cloves, minced

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme leaves

Salt & black pepper

Ricotta-Herb Sauce Poulette

(a twist on Sauce Poulette, lightened with ricotta)

1 cup fresh ricotta cheese

1 tbsp butter

1 tbsp flour

1 cup chicken stock

½ cup dry white wine

½ cup cream

2 egg yolks

2 tbsp lemon juice

2 tbsp fresh parsley, finely chopped

1 tbsp fresh chives, minced

1 tbsp tarragon, chopped

Salt & pepper, to taste

Provençale Vegetable Tian

1 medium eggplant

2 zucchinis

2 yellow squash (optional)

3 Roma tomatoes

1 red bell pepper

1 onion

3 garlic cloves, minced

3 tbsp olive oil

1 tsp herbes de Provence

Salt & pepper

2 tbsp grated Parmesan (optional)

Method

1. Marinate & Grill the Lamb

1. Rub lamb chops with olive oil, garlic, rosemary, thyme, salt, and pepper.

2. Let marinate 30 minutes at room temperature.

3. Grill (or pan-sear) over medium-high heat 3–4 minutes per side for medium-rare. Rest before serving.

2. Make Ricotta-Herb Sauce Poulette

1. In a saucepan, melt butter and stir in flour (roux). Cook 1 min.

2. Whisk in stock and wine, simmer until slightly thickened.

3. Stir in cream.

4. Temper egg yolks with a little hot sauce, then whisk back in.

5. Off heat, fold in ricotta, lemon juice, and fresh herbs. Adjust seasoning.

3. Provençale Vegetable Tian

1. Preheat oven to 180°C (350°F).

2. Thinly slice eggplant, zucchini, squash, and tomatoes. Dice onion and bell pepper.

3. Sauté onion, bell pepper, and garlic in olive oil until softened. Spread on bottom of baking dish.

4. Arrange sliced vegetables in overlapping rows (like ratatouille). Drizzle with olive oil, sprinkle with salt, pepper, and herbes de Provence.

5. Cover with foil and bake 30 min, then uncover, sprinkle with Parmesan, and bake 15 more min until tender.

🍽 Plating Suggestion

Spoon a portion of Provençale vegetable tian on the side.

Place 2 lamb chops (crossed or side by side) atop the plate.

Nap with a drizzle of Ricotta-Herb Sauce Poulette.

Garnish with a sprig of fresh thyme or parsley oil for brightness.

23/08/2025

Grilled Shrimp Skewers with Golden Raisin Purée

Serves: 2
Prep Time:20 mins
Cook Time: 15 mins

Ingredients

Shrimp Skewers:
- 12 large shrimp (16/20 count), peeled & deveined
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 clove garlic, minced
- Salt & pepper to taste
- Wooden skewers (soaked 30 mins)

Golden Raisin Purée: 🌿

Instructions

hrimp Skewers:
1. Toss shrimp with oil, honey, paprika, garlic, salt, and pepper. Thread onto skewers (3 shrimp each).
2. Grill over high heat 2 mins per side until charred.

Plating:
1. Smear raisin purée in a crescent on the plate.
2. Place skewers atop purée.

23/08/2025

Miso-Beurre Blanc Chicken Wings

Ingredients:
For the Wings:
- 2 lbs (900g) chicken wings (split into drumettes and flats)
- 1 tbsp baking powder (for extra crispiness)
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp cornstarch (optional, for extra crunch)
- 1 tbsp neutral oil (like grapeseed or vegetable)

For the Miso-Beurre Blanc Sauce:
- 1/4 cup dry white wine (Sauvignon Blanc or Chardonnay)
- 2 tbsp shallots, finely minced
- 1 tbsp white miso paste
- 1/2 cup unsalted butter (cold, cubed)
- 1 tsp yuzu juice (or sub lemon juice + a touch of lime)
- 1 tsp soy sauce
- 1/4 tsp white pepper
- 1 tbsp heavy cream (optional, for extra silkiness)

Garnish (optional):
- Toasted sesame seeds
- Thinly sliced scallions

Instructions:

1. Prep & Bake the Wings (For Maximum Crispiness
- Dry the wings: Pat them completely dry with paper towels—this ensures crispiness.
- Toss with seasoning: In a bowl, mix wings with baking powder, salt, white pepper, cornstarch (if using), and oil.
- Bake: Arrange wings on a wire rack over a baking sheet (to allow air circulation). Bake at 425°F (220°C) for 45-50 mins, flipping halfway, until golden and crispy.
- (Alternatively, air-fry at 400°F for 20-25 mins, shaking halfway.)

2. Make the Miso-Beurre Blanc
- Reduce wine & shallots: In a small saucepan, simmer white wine and minced shallots over medium heat until reduced by half (~3-4 mins).
- Whisk in miso: Lower heat, add white miso paste, and stir until dissolved.
- Incorporate butter: Reduce heat to low. Gradually whisk in cold butter, one cube at a time, letting each melt before adding the next. The sauce should emulsify into a smooth, glossy texture.
- Season: Stir in yuzu juice, soy sauce, white pepper, and cream (if using). Keep warm but avoid boiling (or the sauce may break).

3. Serve
- Top crispy wings in the miso-beurre blanc (or drizzle generously over the top).
- Garnish: Sprinkle with toasted sesame seeds, scallions, and herbs for freshness.

4. Serving Suggestion
- Pair with a light salad (like frisée with a citrus vinaigrette) or steamed jasmine rice to balance the richness.
- Serve immediately—the sauce is best fresh!

23/08/2025

Pan-Seared Sea Bass with Creamy Capers-Dill Sauce

Serves: 2
Prep Time: 10 mins
Cook Time: 15 mins

Succulent sea bass with a crisp golden crust, draped in a tangy, briny cream sauce bursting with fresh dill and capers. Elegant yet effortless.

Ingredients
For the Sea Bass:
- 2 (6-oz) sea bass fillets, skin-on
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp lemon zest
- 1 tbsp olive oil
- 1 tbsp butter

For the Creamy Capers-Dill Sauce:
- 1 tbsp butter
- 1 shallot, minced
- 2 tbsp cooking cream
- 1 tbsp fresh dill, chopped (+ extra for garnish)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper to taste

Instructions

1. Sear the Sea Bass:
- Pat fillets dry. Season skin with salt, pepper, and lemon zest.
- Heat oil and butter in a nonstick skillet over medium-high heat. Place fillets skin-side down. Press gently with a spatula for 30 seconds to prevent curling.
- Cook 4-5 mins until skin is golden and crisp. Flip and cook 2-3 mins until just opaque. Transfer to a plate, skin-side up.

2. Make the Sauce:
- In the same skillet, melt butter over medium heat. Sauté shallot until soft (1-2 mins).
- Add . Simmer until reduced by half (2-3 mins).
- Stir in , dill, Dijon, and caper brine. Simmer 3-4 mins until slightly thickened. Finish with lemon juice, salt, and pepper.

3. Serve:
- Spoon sauce, top with salad and Fish, garnish with micro herbs and edible flowers

22/08/2025

Hot Honey Tomato Burrata Dip

Ingredients:

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon red pepper flakes

Salt and pepper, to taste

1 ball burrata cheese

2 teaspoons hot honey

Fresh basil leaves, for garnish

Crackers or toasted bread, for serving

Directions:

Preheat oven to 400°F (200°C).

Toss cherry tomatoes with olive oil, red pepper flakes, salt, and pepper. Spread on a baking sheet.

Roast for 15–20 minutes until tomatoes are soft and slightly caramelized.

Transfer roasted tomatoes to a serving dish and gently place the burrata in the center.

Drizzle hot honey over the burrata and tomatoes.

Garnish with fresh basil leaves.

Serve immediately with crackers or toasted bread for dipping.

22/08/2025

Crispy Cauliflower Bites with Spicy Yogurt Sauce

Ingredients:

1 medium head cauliflower, cut into florets (about 600 g)

1 cup (120 g) all-purpose flour

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1 cup (240 ml) water

1 cup (60 g) panko breadcrumbs

1 tbsp olive oil

For the Spicy Yogurt Sauce:

1/2 cup (120 g) Greek yogurt

1 tbsp lemon juice

1 tsp hot sauce or sriracha

1/2 tsp cumin

Salt to taste

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a bowl, mix flour, paprika, garlic powder, salt, pepper, and water into a smooth batter.

Dip cauliflower florets into the batter, then roll in panko breadcrumbs. Arrange on baking sheet and drizzle lightly with olive oil.

Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.

For the sauce, whisk together Greek yogurt, lemon juice, hot sauce, cumin, and salt.

Serve cauliflower bites hot with spicy yogurt sauce on the side.

22/08/2025

Fish Fillets in Orange Sauce 🍊🐟

Ingredients:

- 4 fish fillets (such as tilapia, cod, or salmon)
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons honey
- 2 tablespoons soy sauce (ensure it's suitable)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Orange slices for garnish

Instructions:

1. Prepare the Sauce:

- In a bowl, combine the fresh orange juice, orange zest, honey, soy sauce, minced garlic, and grated ginger. Mix well and set aside.

2. Season the Fish:

- Pat the fish fillets dry with paper towels and season both sides with salt and pepper.

3. Cook the Fish:

- In a large skillet, heat the olive oil over medium heat.
- Add the fish fillets to the skillet and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fish from the skillet and set aside.

4. Make the Sauce:

- In the same skillet, pour in the orange sauce mixture. Bring it to a simmer and cook for about 2-3 minutes, allowing it to thicken slightly.

5. Combine and Serve:

- Return the cooked fish fillets to the skillet, spooning the orange sauce over them. Let them cook together for an additional minute to absorb the flavors.
- Garnish with fresh parsley or cilantro and orange slices before serving.

Savor this delightful Fish Fillets in Orange Sauce, a perfect blend of sweet and savory flavors! 🍊🐟

21/08/2025

🦐🍋 Lemon Garlic Shrimp Linguine ✨

Ingredients (Serves 2–3)

8 oz (225 g) linguine pasta

12–15 large shrimp, peeled and deveined

3 tbsp olive oil

4 cloves garlic, minced

Zest and juice of 1 lemon

1/4 tsp red pepper flakes 🌶 (optional)

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

Salt & black pepper to taste

Instructions :

Cook the Pasta 🍝

Bring a large pot of salted water to a boil.

Cook linguine according to package instructions until al dente.

Reserve 1/4 cup pasta water, then drain pasta and set aside.

Cook the Shrimp 🦐

Heat olive oil in a large skillet over medium heat.

Add garlic and sauté 1–2 minutes until fragrant.

Add shrimp 🦐, red pepper flakes 🌶, salt & pepper . Cook 2–3 minutes per side until pink and opaque.

Combine with Pasta

Add cooked linguine to the skillet with shrimp.

Pour in lemon juice , lemon zest , and a splash of reserved pasta water . Toss to coat evenly.

Sprinkle Parmesan cheese and fresh parsley over the top.

Serve 🍽

Plate the linguine and shrimp 🦐🍝.

Optional: garnish with extra lemon wedges and a drizzle of olive oil .

Tips & Tricks ✨

For extra flavor, add a splash of white wine 🍷 when cooking the garlic and shrimp.

Toss in baby spinach 🥬 or cherry tomatoes 🍅 for a colorful twist.

Cook shrimp just until opaque 🦐 — overcooked shrimp become rubbery.

I can also make a creamy coconut-lime version of this shrimp linguine that’s tropical and indulgent 🥥🍋🦐.

21/08/2025

Buffalo Chicken Sliders – Spicy, Creamy & Perfect for Parties
Ingredients:

3 cups cooked shredded chicken (rotisserie works great)
½ cup Buffalo sauce (adjust for heat preference)
2 tablespoons ranch dressing (optional for creaminess)
12 slider buns or Hawaiian rolls
1 cup shredded mozzarella or cheddar cheese

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