This recipe wins the Second Prize in FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples From Europe
This amazing competition was courtesy of Bicolored Apples from Europe, and our participants had to submit recipes that have been tried and tested by them along with a photo of the recipe. They also shared with us a bit about the recipe as we love to hear what inspired the dish. While we are publishing only the 6 winning recipes here, what we loved about all the recipes submitted was that, they not only seemed tempting but were also easy and practical to make at home.
Roya Tarzaban with her gorgeous recipe of Apple, Nut & Cardamon Baklava Roses with Honey Saffron Syrup, is our First Prize winner. She wins a one night stay for two persons in a Luxury City View Room in Taj Dubai, inclusive of breakfast, a private cooking class followed by dinner inclusive of soft drinks at their signature restaurant Bombay Brasserie (the prize doesn’t include lunches); Roya Tarzaban (again) with her Seared Ahi Tuna with Apple & Mango Salsa recipe wins the Second Prize with a space saver power blender with the functionality of a regular blender but easier to store; and Khushbu Gandhi with her Green Apple & Kiwi Sauce, wins the Third Prize with a dessert maker that makes delicious, healthy, frozen desserts in minutes!
The three runners up are Jnalyn Manabat with her Apple Rose Pie; Lama Gharaibeh with her Apple Walnut Baklava and Khushbu Gandhi (again) with her Quinoa Apple Rice Pudding. You will find all these delicious recipes in our website – all of the recipes had been judged according to the criterions: Use of Apples, Appearance of the Dish, Story behind the recipe, Complexity to make and whether it is Tempting to make.
- 300-325 gms Ahi Tuna Steaks (x2)
- ½ cup white sesame seeds
- ½ cup cup black sesame seeds
- Phyllo pastry
- ¼ cup vegetable oil
- ½ tsp salt & pepper
- 2 tsp sesame oil
- 2 tsp soy sauce
- 3 tsp white rice vinegar
- 2 tsp honey
- ½ shallot, finely minced
- 1 small garlic clove, crushed
- 1 thumb size ginger, minced
- 1 lime, zest
- 2 green apples
- 1 Thai mango
- 1 small red bell pepper
- 1 avocado
- 1 lime, juiced
- ¼ cup cilantro leaves
- 1 scallion (green part)
- 1 mild red chili, sliced
- Preheat the oven to 180ºC, and line 2 baking sheets with parchment paper.
- In a shallow plate, mix the sesame seeds, salt and pepper.
- Defrost the phyllo pastry and roll out gently. Depending on the overall size of the pastry, starting from the top edge, measure and cut out 10x10cm squares. Refrigerate the remaining phyllo to use in another dish.
- Working in batches, layer three sheets of phyllo squares on top of one another, brushing each layer with oil.
- Cut the square stack diagonally in half to form 2 large triangles, then fold each half over pressing down, to form 2 smaller triangles. Repeat this process 6 times to form 12 small triangles.
- Take each phyllo triangle, and press them down into the sesame seed mixture.
- Place them onto the baking sheet, and bake for 5 minutes until they are golden brown. Remove them from the tray and set aside to cool.
- Prepare the sauce by adding all the ingredients into a small blender/food processor, and blending until you have a smooth dressing consistency. Alternatively, you may finely mince the shallot, garlic, and ginger; placing all the ingredients in a tight-sealed jar, then shaking to combine. Set aside in the fridge.
- Prepare the salsa by finely dicing the mango, red bell pepper, and lastly apples and avocado as they quickly can oxidize. Place them in a bowl, then add the lime juice, cilantro, and scallions. Mix them gently, then cover and refrigerate.
- Take each Ahi Tuna steak and gently press each side down into the rest of the sesame seed mixture.
- In a large, non-stick frying pan over medium-high heat, add a tsp of vegetable oil and place the tuna in. Depending on the thickness, sear each side for 1-1 1/2 minutes, turning over once. Remove the steaks from the pan to cool slightly.
- Slice the tuna steaks into thin strips and place them onto a platter. Top with the fresh apple-mango salsa, and drizzle over some sauce. Garnish with microgreens and mild red chili if desired, and serve with the sesame crisps.
This sesame-crusted and seared Ahi Tuna went all Tropical Asian with a wonderfully vibrant and delicious combination of crisp and tart green apples, mango, red bell peppers, avocado, and cilantro. Drizzled with a soy-ginger-lime sauce, and served with crispy sesame phyllo triangles.
Roya says: “It’s easy to make, fresh and light, sweet and umami, and just perfect as a summer appetizer in this oh-so-hot city!”
Roya Tarzaban is the author of Roya’s Culinary Journey, a space where she writes, savours, photographs, and shares her passion for cooking, eating, and discovering deliciousness around the world. She loves getting creative in the kitchen, always using fresh whole food, fruits and vegetables. Although classically trained in gorgeous French cuisine, Roya is also certified in health-supportive and plant-based cooking, and strive for dairy-free and gluten-free cooking as much as possible.
[All recipes and images for FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples from Europe are exclusive to us and submitted by the participants. We have also tried Bicolored Apples from Europe at our FoodeMag dxb kitchen]
Bicolored Apples from Europe – What makes them so special?
- Unique taste and Aroma: European apples are grown far away from big cities, breathing clean air and basking in warm sunshine. They have earned global recognition for their unique taste and aroma.
- Grown in an ideal Climate: Grown in Europe, Bicolored apples are subject to distinct wet and dry seasons with hot and dry conditions. The warm sunny days and cool night temperatures tend to make the apples sweeter. Bicolored Apples have a sweet and sour taste due to the climate and conditions at cultivation.
- From Field to Table: Bicolored Apples are manually harvested and only harvested when the conditions are right and they are at the right stage of ‘ripeness’. The apples come from verified, registered and identifiable orchards meaning that we can trace the route back to each Orchard. From the Orchard through to the supermarket, we have implemented rigorous procedures to ensure the quality of our Apples.
- Heritage: Bicolored Apples owe their strength to the European soil which has been nurtured over the generations, and ends in a well-managed production process.
- Quality Control: Bicolored apples are produced under strict European Food Safety systems
- People with Passion: It’s not just about processes and standards, it’s important to remember that the success of the apples are also down to the people who manage the Orchards from where they are grown – people with real passion.
TASTE THE DIFFERENCE!
Different types of apples have unique taste profiles, how do you know which to buy? For instance, if you’re planning on baking an apple pie you will need a firm apple with some tartness and lots of flavour. If you prefer to eat your apple raw then there are different choices too. Here’s a bit more about the different taste profiles of the apples which might help you make the best choice and to help you identify them when you are shopping.
- Gala: Creamy, firm and juicy flesh with a sweet flavour and very pleasant aroma
- Red Jona Prince: Creamy, hard and very firm flesh, with a sweet-sour taste, very aromatic
- Gold Delicious: Creamy yellow, juicy flesh and aromatic with very good taste
- Idared: Creamy, firm flesh and juicy taste
- Champion: Greenish-white flesh with creamy tinge, juicy, aromatic and very tasty
- Ligol: Creamy flesh, Crunchy, Juicy, Sweet and sour, aromatic, tasteful
- Jonagored: Yellowish, hard, juicy flesh, aromatic, sweet-and-acidulous, tasteful
- Najdared: White, hard, tight and juicy flesh, tasteful
- Gloster: White and green flesh, juicy, aromatic, refreshing, tasteful