Brunch delight

The Kicks outlet at the Hotel Diva is one of the latest venues in the kingdom offering a Friday brunch to entice the weekend crowds.
Situated in the heart of Juffair, behind the Grand Mosque, Kicks offers diners a relaxed setting to enjoy a selection of food and beverages in the company of friends on the weekend.

Located on the seventh floor of the hotel, the venue offers a spread of breakfast and lunch delicacies with the backdrop of live sports channels and music.

Diners can enjoy cereals to start the day or have their standard eggs prepared to their liking by the chef’s station, which is accompanied with an assortment of bread and rolls.

The buffet features a variety of starters including sausages, grilled tomatoes, mushrooms, baked beans, hash brownies, vegetable spring rolls, stir fried fish, chicken tikka, bacon and samosas as well as variety of canapés.

Diners are also offered a selection of salads and cold mezze, with enough options to suit everyone’s tastes.

There are nine different options for the main course including meat and vegetables, beef fajita, chicken curry, prawn Thai curry, spinach au gratin, glazed carrots, roast chicken, as well as white rice.

A rich dessert station provides the right finish to a filling meal with plenty of scrumptious pastries, cakes, fruits as well as ice cream.

The hotel’s Executive Chef Mahendra Singh Shekhawat is responsible for laying out the fare. He boasts 25 years experience in the hospitality industry in several cuisines including Mexican, Hawaiian, Oriental, Far Eastern, European and Indian.

He pursued his diploma in food production from the Institute of Hotel Management in Jaipur, India.

He has worked with several restaurants and hotels in India, Muscat and Bahrain before taking up the role of executive chef at the Hotel Diva four months ago.
 
The brunch is available every Friday from 12.30pm to 5pm and costs BD8 and BD16 with drinks.

Chef Mahendra shares the recipe of stuffed turkey roll with GulfWeekly readers.

Stuffed Turkey roll

Ingredients
Egg                                 1
Quick-cooking oats         1/2 cup
Salt                                 1/2 teaspoon salt
Pepper                           1/8 teaspoon
Ground turkey                1 pound
Chopped onion               1/4 cup
Chopped celery              1/4 cup
Butter                             3 tablespoons 
Water                            2 tablespoons
Rubbed sage                  1/2 teaspoon
Ground thyme                1/4 teaspoon
Seasoned stuffing croutons   2 cups
Bacon strips                         2

Directions:
In a bowl, combine the egg, oats, salt and pepper. Crumble mixture over the turkey and mix well. Pat into a 12x9 inch rectangle on a piece of heavy-duty foil; set aside.

In a saucepan, sauté onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; mix well. Spoon over turkey to within once inch of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling.