QMIN Magazine

Learn How To Cook Chef Malouf’s Signature Dish

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This Ramadan, appearing in the Sultan’s Tent at the W Hotel is modern Middle Eastern Chef Greg Malouf. The Michelin Starred chef will be manning his very own station for the entire holy month of Ramadan and showcasing some of his most infamous dishes. Here at QMIN, we’re giving you a preview of the fabulousness that’s to come by sharing with you one of his signature recipes: Stone roasted Gulf prawns with green chermoula and pomegranate mayonnaise.

What you’ll need:

Fresh prawns (amount to suit)

2 tablespoons Green Chermoula

A bunch of coriander, washed, roots removed and roughly chopped

100ml Extra virgin olive oil

Sea salt

Chilli flakes

1 Lemon

Method:

In a large bowl, blend the green chermoula with chopped coriander and 50ml of olive oil.

For the prawns, use a pair of scissors to split the prawns, open and butterfly by using a small sharp knife to each prawn in half lengthways. Pull away the intestinal tract and then open the two halves out.

Spoon a little of the chermoula mix onto each prawn, before heating a large non-stick frying pan on the grill. Add some oil to the frying pan, sprinkle the prawns with sea salt and cook until just turned red, turning them gently.

To serve, sprinkle with chilli flakes and wedges of lemon.

Green Chermoula Mix:

2 tablespoons cumin seeds, lightly roasted and finely ground

1 tablespoon coriander seeds, lightly roasted and finely ground

1  1/2 tablespoon paprika

1 tablespoon ground ginger

2 cloves of garlic, roughly chopped

4 green chillies, seeded, scraped and roughly chopped

1 cup coriander leaves

1 cup spring onions, roughly chopped

juice of 2 lemons

100ml olive oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

Method:

Put all the ingredients into a food processor or blender and blitz until ground into paste. Tip into a clean jar and cover with olive oil. The mixture will keep in the refrigerator for up to 10 days.

Pomegranate Mayonnaise Mixture:

2 egg yolks

1 clove garlic (crushed)

150ml olive oil mixed with 150ml canola oil

1 lemon, juiced

150ml fresh pomegranate juice

Method:

In a large bowl, whisk the egg yolks with the crushed garlic and 75ml of pomegranate juice. Gradually whisk in the olive and canola oil in a steady stream.

Once the mixture has thickened to a stiff paste, thin it with half of the lemon juice and remaining 75ml of pomegranate juice.

Continue to add the oil slowly until all has been incorporated, taste and adjust seasoning and add remaining lemon juice.

For reservations at the Sultan’s Tent at W Hotel Doha,  please call +974 4453 5000

W Hotel, West Bay, Doha, Qatar