THE One&Only resorts offer sun-soaked luxury escapes for those looking to unwind in style. Due to the current lockdown due to Covid-19 circumstances, we are all unable to travel for pleasure – if at all – so One&Only resorts invite you to enjoy a culinary escape to try their delicious array of summer recipes instead.
Having recently stayed at the One&Only Royal Mirage in Dubai, we enjoyed the best of Middle Eastern cuisine along with refreshing summer dishes that matched the hot weather.
Rah Power Balls.
One&Only Reethi Rah, Maldives: Rah Power Balls
Perfect for: post-workout treats
Ingredients:
3 handfuls of finely crushed almonds
2 tablespoons of bee pollen
2 tablespoons of Manuka honey
1 teaspoon of powdered turmeric
1 teaspoon of dried ginger
1 teaspoon of orange zest
3 tablespoons of extra virgin coconut oil
Method:
- Combine all ingredients well and roll into balls.
- Leave them to chill in the refrigerator for around 60 minutes.
- Dust the balls with dried berries/organic cocoa powder/shaved coconut/ chia seeds or whatever gets you rocking.
A salad in the making.
One&Only Mandarina, Mexico: Tofu and Tomato Salad
Perfect for: A light lunch
Ingredients:
3 sliced tomatoes
300g cubed tofu
85ml red wine vinegar
20g finely chopped shallots
170ml olive oil
10 basil leaves
sea salt to taste
pepper to taste
Method:
- Wash and disinfect tomatoes and cut them into slices.
- Cut the tofu into big cubes and set aside.
- Wash and disinfect the basil.
- Make a vinaigrette with red wine vinegar, chopped shallots and salt, and emulsify with olive oil.
- For plating, first mix and tomatoes and tofu, add the vinaigrette and to finish add the fresh basil and fresh black pepper.
Fish Tacos.
One&Only Mandarina, Mexico (Opens November 2020): Fish Taco
Perfect for: a taco night
Ingredients:
Perfect for: a taco night
1kg white Fish
1/2 a thinly sliced cabbage
1 sliced purple onion
1 bunch of cilantro leaves
1 bottle chipotle mayonnaise
2 grated carrots
6 corn tortillas
85ml lemon juice
85ml white vinegar
Salt to taste
Pepper to taste
Method:
- In a small mason jar, mix the purple onion, cabbage and carrot. Add lemon juice and vinegar. Close the jar and let it marinade for 24 hours in the fridge.
- Season the fish fajitas and sear in a frying pan with a little olive oil.
- Make the tacos with corn tortilla, seared fish, pickled salad and chipotle mayonnaise.
- Finish with some cilantro leaves.
Avocado Margarita.
One&Only Palmilla, Los Cabos: Avocado Margarita
Perfect for: a dinner aperitif
Ingredients:
55ml tequila casa dragones
30ml cointreau
145ml agave syrup
20ml lemon juice
1/8 Avocado
7ml Spinach juice
a pinch of salt and pepper
Method:
- Shake all the ingredients for 20 seconds, strain and serve in a glass rocks with salt and pepper.
- To create a mocktail version of the avocado margarita, replace the tequila with water, same quantity.
Green Bean Salad.
One&Only Portonovi, Montenegro: Green Bean Salad (Giorgio Locatelli)
Perfect for: a salad with colour
Ingredients:
400g green beans
3 red onions
100g coarse rock salt
3 tbsp shallot dressing
4 tbsp grated Parmigiano Reggiano (some extra grated for garnish)
3 tbsp house dressing
5 tbsp soft vinegar
3 tbsp chopped toasted almond
Salt and pepper
Method:
- Bring the oven to 180 degrees, place the salt in a roasting tray with the onion, and cover with tin foil and cook for 2 hours till soft.
- While the onions are cooking bring a large pot of salted water to the boil and add the green beans and cook for 3 minutes.
- Cool them down into icy water until cold, then drain using a colander and set aside.
- Clean and cut the onion in 2, place them in a tray seasoning with soft vinegar so they keep the colour red and set aside.
- To make the salad, cut the beans in 1.5 cm long pieces and place in a bowl with the grated parmesan, shallots, vinegar, house vinegar and the inside of the onion cut in small pieces keeping the large ring of the onion.
- Season the large ring of the onion with house dressing, salt and pepper and place them in the centre of each place as if you are making the shape of a rose.
- Spoon the beans in the centre and the remaining dressing around the onion and finish with almond and the extra parmesan.
Tilapia Fish Cake.
One&Only Nyungwe House, Rwanda: Tilapia Fish Cake
Perfect for: a taste of the ocean
Ingredients:
500g fish (any)
50ml olive oil
150g potatoes
5g salt
10g lemon zest
100g onion chopped
10g parsley
10g coriander
2 eggs
5g sundried tomatoes
5g chili (optional)
tartar sauce
capers
Method:
- Put the potatoes in a pan with enough water to cover and bring to the boil.
- Simmer until tender then drain and crush set aside.
- Put fish in the oven and bake at 180 degrees for 10 min.
- Sauté onion with 50ml olive oil.
- Mix all the ingredients together and mould except, then chill.
- To finish, garnish with sundried tomato, micro greens and crispy potato, capers.
Roasted Cauliflower with Chilli Oil
One&Only Mandarina, Mexico: Roasted Cauliflower with Chilli Oil
Perfect for: vegan dining
Ingredients:
1 head of washed cauliflower
100g of cubed butter
For the chilli oil:
20g guajillo chilli (deseeded)
20g ancho chilli (deseeded)
20g cascabel chilli (deseeded)
450ml canola oil
salt to taste
pepper to taste
Method:
- Toast the chilies in a pan.
- Add the chilies to a blender with oil, and mix really well.
- Sear the cauliflower on the grill or in a frying pan, and continue caramelising by adding butter, spraying constantly with low flame to prevent butter from burning.
- Finish the cauliflower in the oven at 374°F for 25 minutes.
- Once finished, add more chilli oil and enjoy.
Mexican-style pizza.
One&Only Palmilla, Los Cabos: Mexican pizza
Perfect for: Italy meets Mexico
Dough Ingredients:
250g flour
3.5g fresh yeast
3.5g salt
2.5g sugar
9ml Water
35ml milk
3ml olive oil
½ egg
Topping Ingredients:
1 cup of boiled beans (frijoles)
1 cup of bean paste
2 cups of chorizo (or choice of meat)
2 tbsp/30 ml of olive oil
handful of cilantro
Method:
- Pour water into a large bowl; sprinkle with yeast and let it sit until foamy, and then let it stand for about 5 minutes.
- Whisk in sugar, milk, eggs, olive oil and salt.
- Add flour and stir until a sticky dough forms.
- Mix the dough for 10 minutes until smooth. Cut dough into 95 ml rolls and refrigerate for 4 hours.
- Roll out the dough and add 1 cup of pinto beans to the base.
- Add 1 cup of mozzarella cheese and top the pizza with boiled beans and 1 cup of chorizo (chorizo can be substituted with any kind of meat).
- Cook in the oven for 10-12 minutes at 250°. Once the pizza is ready, add 2 tablespoons of olive oil and fresh cilantro.
- The best way to tell if the pizza is fully cooked is to look at the bottom of the crust. A golden and crispy crust indicates the pizza is ready.
by Katrina Mirpuri