A team of chefs from a trio of Rotana hotels in Dubai share their favourite creations that you can prepare at home for the upcoming festive season
Planning your menu for a home cooked feast this festive season got a lot easier! We're taking you behind the scenes and into the kitchens at three Rotana hotels in Dubai to share our favourite festive recipes. Follow along and you'll have these masterpieces ready to wow your family and friends during the holidays.
Cold, sliced veal covered with a creamy sauce
At the helm at Prego's at Media Rotana, Chef Alessandro Bertinetti channels his Italian culinary expertise into this simple yet elegant dish. He said: "The Vitello Tonnato (or veal tonné) is one of those dishes, as the tiramisu or the pizza, that instantly transports you to Italy from the very first bite. It is simple but tasty, easy to create at home with just a few simple ingredients and it can be enjoyed on different occasions as it is a joy to share quality time with loved ones over good food."
Five-spice orange glazed duck breast
With pan-seared foie gras, white cabbage puree and puy lentils
Chef Burges Chinoy, Executive Chef at Al Bandar Rotana and Al Bandar Arjaan By Rotana Dubai Creek believes that duck makes for a wonderful main for festive occasions and celebrations. Sharing the inspiration behind his creation, he said: "The vision to create the dish comes from the flavours of orange, sage and earthy sweet honey, all of which enhance the juiciness of the duck. The mélange of east and west is portrayed by the mildly flavoured puy lentils spruced up by the orange and five-spice sauce."
Red fruit Yule log
With red fruit mousse and crémeux
Chef Amid Saegh, serving as Pastry Chef at The Tea Room at Al Jaddaf Rotana Suite Hotel, believes that the Yule log is a significant part of Christmas traditions. He said: "The burning of a special log in a fireplace for luck and fortune has been a holiday tradition for centuries. It is a symbol of prosperity and blessing. Offering a beautiful and tasty Yule log is a tradition during joyful Christmas, which is why I've chosen this recipe."