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Eating for summer

The best summer recipes from among Abu Dhabi’s top chefs

Chef Ivan Musoni

Chef Ivan Musoni

Blue Grill recipes from chef Zlatko Gersak
Summer is all about turning up the grill fire. And when it feels too hot to do it yourself, we’re blessed with restaurants like Blue Grill. Yas Island Rotana’s signature restaurant and steakhouse has a new chef in its kitchen. Chef Zlatko Gersak says that among the best ingredients for summer are berries – which are good when used to make a compote or just by themselves with some fresh vanilla cream.

Tomato and mozzarella salad

1 beefsteak tomato, sliced
1 buffalo mozzarella
5g rocket lettuce
5g red onion, diced
10ml balsamic vinegar
10ml olive oil
Sea salt and pepper

1 Place tomato slices one by one on a plate to form a ring.

2 Tear the buffalo mozzarella and place in the middle.

3 Put lettuce on top of the mozzarella.

4 Place onion over the tomato.

5 Drizzle with olive oil and balsamic vinegar.

6 Season to taste.

Red mullet

180g red mullet
120g new potatoes (quartered)
50g broad beans
6 cherry tomatoes (quartered)
3 Kalamata olives (sliced)
1 garlic clove (sliced)
Chopped basil

1 Season fish on both sides with salt and pepper and place skin side down in a frying pan and cook for 1 min on medium heat.

2 Finish cooking in the oven, making sure skin side is down, for 4 mins at 200˚C.

3 Cook potatoes and toss in butter and herbs.

4 Place olive oil in a pan on medium heat and cook garlic, olives, tomatoes and broad beans. Top with basil.

5 Place potatoes on the plate, then the mullet, then top with the vegetable mix.

Lemon cheesecake with crunchy lime meringue and blueberry sauce

Lemon cheesecake filling
900g cream cheese
100g castor sugar
2 whole eggs
2 egg yolks
75g lemon zest
40ml lemon juice
Cheesecake base
125g ground almonds
125g butter (melted)
125g flour
125g castor sugar
Lime meringue
150g egg whites
300g castor sugar
Zest of 1 lime
Blueberry sauce
100g frozen blueberries
25ml water
10g castor sugar

1 Mix cream cheese and sugar in a mixing bowl.

2 Mix eggs and egg yolks together and combine with cream cheese mixture gradually.

3 Add lemon zest and lemon juice.

1 Make a crumble with ground almonds, butter, flour and sugar and bake at 180˚C for 15 mins.

2 Spread in base of a baking tin and then fill with cheesecake filling mixture.

3 Steam bake at 150˚C for 35 mins.

Lime meringue
1 Beat egg whites, gradually adding sugar until soft peaks are formed.

2 Mix in lime zest for flavour.

3 Spread the mixture on parchment and bake in a slow oven at 250-275°C for 1 hour, then allow to dry and cool.

1 Mix all ingredients in a saucepan and heat slowly, without bringing to the boil.

2 Mix carefully without smashing the berries.

3 Remove from heat and allow to cool before pouring over the cheesecake.
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By Time Out Abu Dhabi staff

Time Out Abu Dhabi, 26 June 2012