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Arab News
13-06-2025
- Entertainment
- Arab News
Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe
RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh's Diplomatic Quarter. For the latest updates, follow us on Instagram @ 'I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,' says its executive chef Davisha Burrowes. 'I think it's a perfect balance between East and West.' Burrowes — who grew up in Barbados — caught the culinary bug early. 'I was around nine years old when I started cooking,' she says. 'And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.' When you started out, what was the most common mistake you made? I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning. What's your top tip for amateur chefs? Experiment. Don't be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don't be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes. What one ingredient can instantly improve any dish? And why? Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it's something as humble as an onion or a piece of foie gras. When you go out to eat, do you find yourself critiquing the food? It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I'm going somewhere where I have high expectations, then I hold them to a certain level. What's your favorite cuisine? I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it's very, very simple. What's your go-to dish if you have to cook something quickly at home? I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies. What's your favorite dish to cook? If time's not a factor, then it's a barbecue. Going back to my roots, I'm from the Caribbean, and we do a lot of barbecue — it's always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate. What customer behavior most annoys you? I wouldn't say it necessarily 'annoys' me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we're trying to offer. As a leader, what are you like? Are you a disciplinarian? Or are you more laid back? I prefer to inspire rather than intimidate. I'm very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it's important that the team see you do it, so they can have the encouragement to do it on their own. Chef Davisha's charred aubergine with labneh and hot honey harissa (Serves 2) Ingredients: For the Charred Aubergine: 1 large eggplant (aubergine) 1 tbsp olive oil 2 tbsp labneh (or see Labneh Mix below) 1 tbsp hot honey harissa (see Hot Honey Harissa below) 1 tsp toasted pine nuts A few fresh chives, finely chopped Salt and pepper to taste For the Labneh Mix (optional, for a more flavorful labneh): 60g labneh 0g Greek yogurt Pinch of table salt 1 tsp fresh lemon juice For the Hot Honey Harissa: 20g butter 10g olive oil 3g harissa paste (or more for extra heat) 1g crushed chili flakes 5g smoked paprika 10g honey INSTRUCTIONS: Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper. Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes. Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste. Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat. Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat. Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top. At-home tips Labneh Substitute: If you don't have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh's rich texture. Char at Home: If you don't have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect. Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute. Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.
Telegraph
10-06-2025
- General
- Telegraph
Aubergine and fava beans with eggs and sumac onions
I always keep a couple of tins of ful (fava beans) for those times when I crave a quick and satisfying late breakfast or lunch at weekends. You can substitute the eggs with feta cheese for an extra creamy and salty touch. Alternatively, the recipe works beautifully as a vegan dish without the eggs. If fava beans aren't available, you can swap them with other tinned beans. Season the dish generously and serve with fresh crusty bread or flatbread. The sumac onions will make more than you need, but they're great with hummus, falafel wraps, or in lentil soup. Overview Prep time 20 mins Cook time 40 mins Serves 4 Ingredients For the sumac onions 1 red onion, thinly sliced 1½ tbsp sumac 100ml cider vinegar 3 tbsp lemon juice For the aubergine and fava beans 2 medium aubergines (around 630g) 80ml olive oil, plus extra to serve 1 onion, finely chopped 6 garlic cloves, crushed 1 small piece of ginger, peeled and finely grated 1 green chilli, finely chopped, seeds and all 1 tsp chilli flakes 1 tsp ground cumin ½ tsp ground cinnamon 1½ tsp tomato paste 2 plum tomatoes, chopped into 2cm chunks 1 x 400g tin chopped tomatoes 1 x 400g tin fava beans, drained 15g fresh coriander, roughly chopped, plus extra to serve 4 large eggs Method Step Preheat the oven to 240C/220C fan/gas mark 9. Step To make the sumac onions, put 1 thinly sliced red onion in a 400ml jar that has a lid. Add 1½ tbsp sumac and set aside. Step Put 100ml cider vinegar, 3 tbsp lemon juice, 100ml water and 1 tbsp salt in a medium bowl and whisk well until the salt has dissolved. Pour the mixture over the onions, cover the jar, then give it a gentle shake, seal, and leave to one side. You can store the onions in the fridge for up to 3 weeks. Step Cut 2 medium aubergines into 4cm chunks and place in a large bowl. Mix well with 40ml olive oil, ½ tsp salt and some black pepper, then spread out on a large parchment-lined baking tray. Roast for about 25 minutes, or until completely softened and lightly browned. Remove from the oven and set aside. Step While the aubergine is roasting, make the sauce. Put 40ml olive oil into a large sauté pan and place on a medium-high heat. Add 1 finely chopped onion and cook for about 7 minutes, until softened and lightly browned. Step Add 6 crushed garlic cloves, 1 peeled and finely grated small piece of ginger, 1 finely chopped green chilli, 1 tsp chilli flakes, 1 tsp ground cumin, ½ tsp ground cinnamon and 1½ tsp tomato paste and cook for another minute, or until fragrant. Step Add 2 plum tomatoes, chopped into 2cm chunks, 1 x 400g tinned chopped tomatoes, 1 x 400g tin fava beans, 300ml water and some seasoning. Reduce the heat to medium and cook for 15 minutes, or until the sauce thickens. Step Add the aubergine chunks and cook for a further 3 minutes. Stir in 15g roughly chopped fresh coriander, then reduce the heat to medium-low. Make 4 wells in the sauce and crack an egg into each well. Use a fork to gently swirl the egg whites a little bit, taking care not to break the yolks. Step Simmer gently for 7-8 minutes, until the egg whites are set but the yolks are still runny. You can cover the pan with a lid for the last few minutes (to speed up the process).
