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Thecorner.dxb, Dubai investments Parks, Dubai (2026)

26/09/2021

- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 1 ½ cups water
- 1 (6 ounce) can tomato paste
- 1 (1.25 ounce) package taco seasoning mix
- 4 green bell peppers, tops and seeds removed

Step 1
Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot®) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.

Step 2
Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.

Step 3
Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

https://thecornerdxb.com/

Source: https://www.allrecipes.com/recipe/269696/instant-pot-beef-stuffed-peppers/

29/08/2021

INGREDIENTS
1 tablespoon olive oil
4 garlic cloves, finely chopped
½ medium onion, chopped
1 (12-ounce) jar roasted red peppers, drained, cut into thin strips
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 ¼ cups Mahatma white rice , or parboiled medium grain rice
2 ½ cups vegetable broth
1 pound raw large shrimp, peeled
20 mussels
1 jalapeño, sliced (optional)
1 tablespoon minced cilantro
1 lemon cut into wedges

INSTRUCTIONS
Heat oil in a deep, heavy skillet or paella pan over medium-high heat.
Add onion, cook for 2 minutes, add garlic and bell pepper to skillet with paprika, salt, and pepper. Sauté until onions are translucent, about 3 minutes.
Stir in rice for 1 minute to slightly toast.
Add broth and bring to a rolling boil, uncovered.
Reduce heat and simmer, cover with aluminum foil and cook until most of the liquid is absorbed, about 8 minutes. Stir in shrimp, mussels, jalapeño, and cilantro and cover. Cook until shrimp is cooked and mussels open, about 10 to 12 minutes.
Let rest, covered until all of the liquid is absorbed, about 10 minutes.
Serve with lemon wedges.

Source: https://muybuenocookbook.com/easy-seafood-paella/

12/08/2021

Happy Hijri New year from us at the Corner.

08/08/2021

Anthony Bourdain’s boeuf bourguignon

Ingredients
2 pounds boneless beef shoulder or neck (chuck), cut into 1 1/2-inch pieces
Kosher salt
Freshly ground black pepper
1/4 cup olive oil, divided
4 medium onions, halved and thinly sliced
2 tablespoons all-purpose flour
1 cup red burgundy wine (such as pinot noir)
6 medium carrots, peeled and cut into 1-inch pieces
1 clove garlic
1 bouquet garni (a tied bundle of herbs, typically thyme, bay and parsley)
Water
Demi-glace (optional; see headnote)
Chopped fresh flat-leaf parsley, for garnish

Step 1
Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper.
Step 2
In a Dutch oven over high heat, heat half of the oil until shimmering. Working in several batches, and without moving the meat much, sear the meat on all sides until well browned, adding more oil as needed. (If you try to cook too much meat at once, it will steam and turn gray instead of brown.) Once the meat is well browned, transfer to a plate.

Step 3
Reduce the heat to medium-high and add the onions and any remaining oil to the pot. Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes. Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot.

Step 4
Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni. Add 1 1/2 cups of water (and about 2 tablespoons of demi-glace, if you have it). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the meat is tender, 2 to 2 1/2 hours, skimming off any foam or oil that might accumulate on the surface. Check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking. As you check on the stew, continue adding 1/4 cup to 1/2 cup water, as needed, up to 2 1/2 to 3 cups total — to ensure there is enough liquid to cook down and concentrate. If the stew begins to stick, reduce the heat to low. The onions should fall apart, creating a thick, rich sauce that coats the meat.

Step 5
When the stew is done, discard the bouquet garni, taste and season with more salt, if desired. Garnish with the chopped parsley and serve.

Source:
https://www.washingtonpost.com/food/2021/01/20/boeuf-bourguignon-recipe-anthony-bourdain/

05/08/2021

filipino-style chicken adobo

-boneless skinless chicken thighs – cannot substitute with breast, need the fat to transform sauce into a glaze;
-soy sauce – all purpose or light soy sauce. NOT dark soy sauce (bottle will be labelled as such if it’s dark soy sauce);
-white vinegar – just everyday, plain white vinegar. Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar;
onion and garlic;
-peppercorns – or coarse cracked pepper
sugar – brown best, white ok;
-bay leaves – fresh or dried, not the end of the world if you don’t have; and
green onion – optional garnish

And here’s how to make it. Basically, you marinate the chicken briefly, sear the chicken, then simmer it in the pan with the marinade for 25 minutes. It will look watery right up until the last few minutes, then all of a sudden, the liquid transforms magically into a syrupy glaze!

pairs perfectly with steamed rice.

Source:
https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/

29/07/2021

- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper.

- Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.

- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.

- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster).

- Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

Source:
https://www.foodnetwork.com/recipes/food-network-kitchen/shakshuka-4621432

25/07/2021

1 3/4 cups (435ml) milk or almond milk
1 Coles Australian Free Range Egg
1 ripe banana, coarsely chopped
60g pkt Coles Australian Baby Spinach
2 cups (300g) self-raising flour
1/4 cup (55g) coconut sugar
1/4 tsp bicarbonate of soda
20g butter, melted
Coconut yoghurt, to serve
Thinly sliced papaya*, to serve
Thinly sliced mango, to serve
Passionfruit pulp, to serve

Select all ingredients
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Step 1
Blend the milk, egg, banana and spinach in a blender until smooth.
Step 2
Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap. Set aside for 30 mins to rest.
Step 3
Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of the batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining batter and melted butter to make 16 pancakes.
Step 4
Divide the pancakes among serving plates. Top with yoghurt, papaya, mango and passionfruit.
Source:
https://www.taste.com.au/recipes/green-smoothie-pancakes-recipe/no4lyoo0

https://thecornerdxb.com/

19/07/2021

Eid Adha Mubarak.

24/06/2021

INGREDIENTS
11 individual meatballs from one package Gold’n Plump® Chicken Meatballs – Pesto Italian, thawed
1 16-oz. package angel hair nests (this is what I use, which has 11 nests per package)
4 T. unsalted butter
6 large cloves garlic, minced
1-1/2 c. heavy cream
1/2 tsp. kosher salt
1 c. grated Parmesan
1/4 c. pesto
freshly ground black pepper
shredded Parmesan, for garnish, if desired
1 T. minced fresh parsley, for garnish, if desired
small fresh basil leaves, for garnish, if desired

INSTRUCTIONS

Preheat oven to 350° F.
Lightly spray a rimmed baking sheet with cooking spray and set aside.
Bring a medium-large pot of salted water to a boil.

Add all pasta nests and then turn heat down so the water is only gently bubbling, and cook for 2 minutes, just until al dente.

Using a slotted spoon, quickly remove pasta nests from water, draining away as much water as you can, and place them on prepared rimmed baking sheet. Set aside. Do not discard pasta water.

Heat 12″ cast iron skillet or other 12″ oven-safe skillet over medium to medium-low heat. Add butter. Once melted, add garlic, stirring to coat. Sauté for about 3 minutes, stirring regularly, until garlic is softened.

If garlic starts to brown, turn heat down a bit. Stir in cream and kosher salt.

When mixture starts to bubble, let simmer for 2 minutes longer, stirring every now and then. Add 2 tablespoons of the reserved pasta water, and then whisk in grated Parmesan until smooth. Taste test and add a bit more salt, if needed. Remove skillet from heat.

Nestle each of the cooked pasta nests into the cream sauce. Add 1 teaspoon of pesto to the centers of each pasta nest, spreading out the pesto into the pasta a bit. Press a chicken meatball into the center of each pasta nest and then add a bit more pesto to the top of each meatball.

Cover skillet with foil, aiming to not let the foil touch the meatballs, and place in oven.

Bake for 20 to 25 minutes, or until cream sauce is bubbling lightly. Sprinkle each pasta nest with a bit of freshly ground black pepper, plus freshly shredded Parmesan, minced parsley, and basil leaves, if desired. Serve hot.

source:
https://www.afarmgirlsdabbles.com/creamy-garlic-pasta-nests-with-pesto-chicken-meatballs-recipe/

https://thecornerdxb.com/

20/06/2021

Fried chicken recipe that feels like home, tastes like heaven with “Garlic paste”.

Ingredients:
• 2 whole free-range, organic chickens.
• Vegetable oil of choice, for frying the chicken.
• 6 cups all-purpose flour.
• 5 tablespoons salt.
• 4 tablespoons ground black pepper.
• 2 tablespoons garlic powder.
• 1 tablespoon onion powder.
• 2 teaspoons of cayenne pepper.
• 2 cups buttermilk.

Directions:
• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
• In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
• Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
• Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
• Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
• Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
• Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
• When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
• After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
• Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving

https://thecornerdxb.com/

17/06/2021

Ingredients:
• 2kg lamb shoulder
• 125ml white wine
• 1½ tbsp clear honey
• For the spice paste
• 3 tbsp harissa paste
• 2 tsp ground coriander
• 2 tsp ground cumin
• 4 garlic cloves, crushed
• 1 lemon, zested, ½ juiced
• 5g fresh mint leaves, chopped
• 10g fresh coriander, chopped
• 2 tbsp olive oil
Directions:

• Mix the spice paste ingredients in a bowl to combine. Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl. Using clean hands, rub the marinade into the lamb. Cover and transfer to the fridge for 6 hrs, or overnight. When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
• Preheat the oven to gas 7, 220°C, fan 200°C. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges. Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C. Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork. Uncover the lamb, drizzle with the honey; cook for 30 mins.
• Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins. Transfer the juices from the tin to a bowl and skim away any fat. Serve the lamb shredded from the bone, with the warm juices spooned over.
Recipe source: https://realfood.tesco.com/.../spiced-slow-roasted-lamb...

15/06/2021

Scallops makes life perfect with “toum” on the side.

Ingredients:

• 1 tablespoon unsalted butter
• 1 pound scallops
• Kosher salt and freshly ground black pepper, to taste
• FOR THE LEMON BUTTER SAUCE
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

• Melt 1 tablespoon butter in a large skillet over medium high heat.
• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
• To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
• Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Recipe source: https://damndelicious.net/2015/03/14/lemon-butter-scallops/

Thecorner.dxb

26/09/2021

29/08/2021

12/08/2021

08/08/2021

05/08/2021

29/07/2021

25/07/2021

19/07/2021

24/06/2021

20/06/2021

17/06/2021

15/06/2021

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Monday	09:00 - 18:00
Tuesday	09:00 - 18:00
Wednesday	09:00 - 18:00
Thursday	09:00 - 18:00
Friday	09:00 - 18:00
Saturday	09:00 - 18:00
Sunday	09:00 - 17:00