Six Senses Zighy Bay recipes

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!