Royal stamp of approval

WITH 28 years of catering experience under his hat, the InterContinental Regency's Chef Mohammed Samara knows just how to make Ramadan special.

Bahraini national Chef Mohammed, 47, qualified at the Hotel Training Centre, in Amman, Jordan, in 1980.

He began his culinary experience at the Amman Sheraton Palace before moving to the Royal Hotel, Manama in 1984.

From there he went to the Caravan Hotel Group, Adhari, for two years before taking up a position as oriental head chef at the Gulf Hotel.

In 1992 the jovial chef, who describes himself as 'liking to challenge the status quo', began his long association with InterContinental as oriental chef.

He went on to serve as banquet chef and senior sous chef before being promoted to executive sous chef in January last year.

Over the years he has cooked as guest chef at culinary festivals at the Cebu Plaza Hotel Philippines, the Mandarin Oriental Geneva and the Grand Stanford InterContinental Hotel Hong Kong.

Chef Samara is professionally passionate about cuisine and culturally knowlegable about the cooking traditions of both the Middle East and Europe.

With a wide range of restaurants from Lebanese to French at the InterContinental he is constantly challenged.

And the hotel's status as official caterer for the Prime Minister of Bahrain for banqueting and outside catering means Chef Samara's Ramadan Iftars and Ghabgas promise to be a real treat.

The recipes he has chosen to share with GulfWeekly readers may not be traditional Arabic fare, but they certainly sound mouthwatering.

Duck breast with orange

Ingredients

(Serves 4)

4 duck breasts (about 250gm each)

4 large oranges

2 tbsp oil

30gm sugar

1 onion

5cl white vinegar

25gm butter

Salt and pepper

Method:

Zest the oranges and cut into segments.

Brush the duck with oil, sprinkle with salt and pepper.

Pan fry the duck breast for 10 to 12 minutes.

Remove from the pan and glaze with sugar.

Cook to a golden colour and then add the vinegar and leave to evaporate

Place the duck in a casserole for other five minutes.

Finish the sauce with the butter. Cut the duck breasts into thin slices.

Plate and arrange to your liking.

Onion tart

Ingredients

(Serves 8)

250gm shortcrust pastry

5-6 large onions

3 tablespoons double cream

4 eggs

10cl milk

150gm smoked beef bacon

25gm butter

1 pinch of salt

1 pinch of pepper

Method:

Peel the onions and cut into thin slices. Preheat the oven to 240C.

Pour some butter into a frying pan and fry the beef bacon for two minutes, then add the onions.

Cook the onions for about 10 minutes until golden.

Line a 25cm (about 10 inch) pie dish with the short crust pastry. Prick the pastry with a fork.

Cover the bottom of the tart with dry beans and place the pie dish in the oven for 10 minutes (optional).

Remove the pie dish and remove the dry beans taking care not to break the bottom of the tart

Let the pastry cool for a few minutes.

Reset the oven to 180C (Note: the temperature has been changed).

Sprinkle the onions and beef into the pie shell.

In a salad bowl, beat the eggs, cream and milk.

Pour mixture over the onions with salt and pepper to taste.

Cook for about 30 to 35 minutes.

Tasty treats on the menu

THE_InterContinental Bahrain invites guests to a delightful Iftar buffet from 7.30pm and to the air-conditioned Liwan Tent located by the pool where diners can choose from the Arabic a la carte menu, which is also available for takeaway.

There is a selection of hot and cold mezzahs, hot snacks, Bahraini specialities, fresh fruit juices and hot and cold drinks as well as a barbecue station.

The tent opens from 8pm till 2am.

A traditional Arabic ensemble entertains during the evenings and there is a corner where you can play dominos, cards or chess.

A special carpeted and air-conditioned Majlis tent is also available for private Ghabga gatherings and the hotel is also offering a special room package and special events are planned for Eid featuring singers and dancers.

For further information contact 17227777.