Six Senses Zighy Bay recipes
In time for the Eid holidays!
Recipe: Sticky Date Pudding
A working date plantation producing over 14 tones of delicious dates per year, the team at Six Senses Zighy Bay use dates in lots of different ways. For those with a sweet tooth, you’ll love this Sticky Date Pudding.
For the pudding:
- Dates – 200g
- Hot water – 200ml
- Bi carbonate soda – 2 tsp
- Butter – 75g
- Treacle – 30g
- Brown sugar – 50g
- Eggs – Two3
- Flour – 150g
For the sauce:
- Butter – 150g
- Brown sugar – 300g
- Treacle – 15g
- Cream - 150g
Preparation:
- Chop the dates and put in a bowl. Pour over the hot water and bi carbonate of soda and leave aside.
- Cream the butter and sugar together with treacle until light and fluffy.
- Add in the eggs one by one and mix well until all combined together.
- Sift together the flour and baking powder and fold into the butter mixture.
- Once done, fold in the soaked and cooled down dates.
- Fill into a desired nonstick mold and bake at 180 degree for 30 minutes
- Melt down the butter and brown sugar along with treacle.
- Once combined well, pour in the cream and cook until it attains a smooth texture.
- Serve the pudding hot with a drizzle of sauce on top.
Recommended beverage pairing: Sweet Life Smoothie (made from Blackberries, Watermelon, Mint Leaves, Lime and Fresh Ginger)
Recipe: Omani Stirfry
If you’re ever in the nearby town of Dibba early in a morning, you’ll often see Six Senses Zighy Bay’s chef’s down at the fishing market, sourcing locally and choosing the freshest of catches for their meals that evening.
This traditional Omani stir-fri features Lobster, Calamari and Blue Crab, but truth be told, you can mix it up with your favourite seafood too!
Ingredients (2 people):
- Lobster Tail shell on – 120 g
- Calamari – 50 g
- Blue Crab – 100 g
- Baby Carrots – half a cup
- White Radish – half a cup
- Turnips – half a cup
- Spring Onion – third of a cup
- Dates Juice – 2 tbsp
- Lemon Juice – 2 tbsp
- Light Soya Sauce – 3 tbsp
- White Pepper and Chili Flakes – ½ tbsp each
- Garlic and Ginger chopped – 1 teaspoon each
- Sun Flower Oil – 2 tbsp
- Fresh Chopped Coriander – 2 tbsp
Preparation:
- Carefully wash the seafood and cut into 25 gram chunks
- Wash and peel the vegetables, slicing them into large julienne slices
- Stir-Fry on a high heat the garlic, ginger and lemon in the oil, then add all the vegetables and cook for 3 minutes to keep them crispy
- Add the seafood and season with the dried chili before stir-frying for another 5 minutes
- Finally add the date juice, soya sauce and lemon juice and cook until the liquid reduces and glazes the seafood and the vegetables
- Add fresh chopped coriander
- Serve with steamed basmati rice
Recommended beverage pairing: Hello Beautiful Smoothie (made from Carrots, Beetroot, fresh Mint, Lime juice and fresh Ginger)
Recipe : Shua Shack style Lamb
Inspiration/story behind the dish: Whilst the resort roast their lamb slowly in a pit under the sand for 24 hours, you can also recreate their authentic Omani style lamb at home using just a pot.
The lamb, having been marinated for hours in local spices, smells and tastes amazing and really is as an authentic Bedouin dining experience as they come.
- Omani Lamb Shoulder 2 kg
- Cumin Seeds ½ cup
- Cardamom Seeds 1 tbsp
- Bay Leaves 5g
- Cloves 5 g
- Black Pepper 2/3 tbsp
- Chilies Flakes 2/3 tbsp
- White Vinegar 100 ml
- Olive Oil 100 ml
- Date Syrup 50 ml
Preparation:
- To begin roast the cumin, cardamom, cloves and bay leaves in a pan on a low heat for five minutes.
- Once done, add the white vinegar, olive oil, date syrup and chili flakes
- Blend together as a paste before using it to marinate the lamb shoulder
- Leave wrapped for 48 hours in the fridge
- After the dish has been marinated, wrap the lamb shoulder in banana leaves and cook it in a casserole dish for 4 hours at 160 degrees
- Serve with steamed basmati rice, a generous spoon of shua sauce (recipe below) and assorted roasted nuts
Lamb Shua Sauce
- Lamb Bones 2 kg
- Onion 200 g
- Carrots 300 g
- Garlic 100 g
- Date Vinegar 50 ml
- Date syrup 50 ml
- Rosemary 20 g
- Thyme 20 g
- Vegetables Oil 10 ml
- Cloves 5 g
- Cinnamon 5 g
- Cardamom 10 g
- Bay Leaves 5 g
- Black Pepper 10 g
- Tomato Fresh 100 gr
- Roast the lamb bones in a pre-heated oven at 180c for 3 hours until they are slightly dark in appearance
- In a separate pot, sautee the vegetables until soft, before adding the rosemary, thyme, cloves, cinnamon and cardamom
- Add 5L of cold water and bring to the boil before reducing the temperature and simmer for two hours
- Strain the stock and reduce further
- Add the sliced tomatoes and sliced potatoes to the stock and cook until they are soft
- Remove the bones and blend the sauce together before straining in a sieve
- Taste and add a spoon of mustard
Enjoy!