Table Talk

DIFC hotspot Bazxar shares four hearty recipes to try at home

Mulwarra Salt Bush Lamb Chop

Serves one


• 180g lamb chops (three pieces)

• 5g salt

• 5g pepper

• 10g semi-dried tomato

• 10g Taggiasca olives

• 40g mashed potato

• 12g cumin roast

• 10ml sherry vinegar

• 5g Gochujang chilli paste

• 5gm rosemary


In a food processor blend all the spices and herbs together and marinate the lamb with the mix.

Rest for 15 minutes. Sear the lamb on a grill, then cook in the oven for seven minutes. Serve with mashed potato and olive jus.

Tagliata Di Manzo

Serves two


• 350g angus ribeye

• 4 tsp extra virgin olive oil

• 1 tsp chopped thyme

• 150g cherry tomatoes, cut into quarters

• 100g wild rocket

• Juice of ½ lemon

• 1 tsp aged balsamic vinegar

• 75g Parmesan cheese shavings

• Sea salt and freshly ground black pepper


Rub the fillet with one tablespoon olive oil, then sprinkle over the thyme and season with salt and pepper. Heat a heavy-based frying pan.

Add the fillet and cook for three to four minutes, turning frequently to ensure an even searing that gives the meat a browned crust.

Remove from the pan and leave to rest for three minutes. Meanwhile, combine the tomatoes and rocket in a large bowl.

Add the remaining olive oil and the lemon juice. Season to taste. Toss gently together, then spread the rocket and tomatoes on a large plate.

Thinly slice the beef and arrange on top of the rocket and tomatoes. Drizzle the balsamic vinegar over the beef and add a grinding of black pepper. Finish with the Parmesan shavings.

Mediterranean Sea bass

Serves one


• 1 pc sea bass (500g)

• 5g salt

• 5g pepper

• 5g herbed butter

• 10g tomato

• 10g olives

• 1 tsp onion white

• 3g garlic

• 10g tomato paste

• 2 pc basil cress


Marinate the fish with olive oil, seasoning and herbed butter. Heat the oven to 180 degrees and cook the fish for seven minutes.

For the puttanesca sauce

Sauteé the onion, garlic, tomato paste, then add tomatoes and anchovies, and finish with basil sprigs.

72 Hours braised short ribs


• 180g Angus short ribs

• 5g salt

• 5g pepper

• 10g baby carrot

• 10g parsnips

• 10g pearl onion fresh

• 2pcs baby potato

• 20ml cider vinegar

• 3 tbsp BBQ sauce

• 400ml brown stock


Sear the beef in low flame to render the excess fat and get colour.

Reduce the vinegar and the BBQ sauce, then add the brown stock.

Cook the meat for 72 hours at 97 degrees.

Blanch the vegetables and deglaze in butter until cooked and glazed.

Ponraj Daniel is head chef at Bazxar