Grill from Brazil

THE Fire of Brazil restaurant has opened its doors in Seef Mall Bahrain to offer diners the opportunity of savouring the experience of South American grills.

 

Fire of Brazil is the first genuine American Churrascaria franchise to open here. Originally located in Atlanta, New Orleans and Chicago USA, Bahrain is the first international location.

 

Brent Gilbertson, founder of Fire of Brazil in the US, expressed his enthusiasm regarding the restaurant saying: “Six years ago we opened the first Fire of Brazil in the United States as a family-run business and today I’m witnessing the first international branch to be open here in Bahrain.”

 

Visitors to the restaurant will be engulfed by the mystic aura of the unique Brazilian blend of contemporary atmosphere giving it a family oriented upscale dining ambience. 

 

Once seated around the live fireplace you will notice the extent the restaurant took by making this the ultimate mouthwatering experience flying staff especially from Brazil where a host of gauchos’ parade through the restaurant with choice cuts of grilled angus beef, chicken, turkey, lamb, sausage, fish and seafood enhanced with some exotic meats such as venison all seasoned and cooked to perfection on a charcoaled flames, visible from the dining arena. The selection also extends to a 40 item salad buffet with a variety of scrumptious deserts with a twist. 

 

The restaurant details and design was the concept of Bahraini interior design company Inoui Designs headed by Hamad Janahi.

 

The $1.5 million restaurant is the second concept from Bahraini franchise company The Living Concepts (TLC) – for it reserves the master franchise rights for the restaurant internationally.

 

“From ambience to food to the finest details, Fire of Brazil Bahrain will most definitely be a success,” said Abderrahim Zouhair, general manager of The Living Concepts.

 

The Bahraini franchise was sold to a company, Sama Al-Riffa, who solely owns the restaurant’s name in the country.

 

“Bahrain is only the first step, we plan to introduce Fire of Brazil franchise and spread the concept to other GCC countries” Mr Zouhair added.

 

 

 

Lobster majboos

 

Serving: four people

 

Scallop tataki

 

Ingredients

 

400gm Omani lobster tail

 

40gm Cheddar cheese

 

200gm Basmati rice

 

40gm Onions, fried

 

10gm Garlic

 

4gm Coriander powder

 

6gm Turmeric powder

 

4gm Bay leaves

 

20gm Carrot

 

20gm Baby marrow

 

20gm Green beans

 

100gm Peeled tomato

 

40gm Okra

 

40gm Ghee

 

400gm Water

 

4gm Cloves

 

20gm Salt

 

6gm White pepper

 

10gm Butter

 

100gm Fresh coriander

 

4gm Fresh parsley

 

20gm Capsicum

 

20gm Potato

 

4gm Chili paste

 

4gm Cumin powder

 

6gm Leek

 

6gm Celery

 

4gm Chives

 

 

 

Methods

 

Rice preparation:

 

1. Heat the ghee, sauté garlic cloves, bay leaves, then the     onion until they become brown colour. 

 

2. Add the coriander powder and turmeric powder, add salt, white pepper and fresh coriander

 

3. Pour the water until boiling, add the rice and leave it until cooked

 

For the lobster:

 

1. Wash and clean the lobster.

 

2. Grill it until both sides in colour.

 

3. Add butter on top, salt and pepper.

 

4. Put in the oven and cook for 4 minutes.

 

5. Add the cheese on top until melting, then sprinkle with chopped parsley.

 

 

 

Sauce:

 

1. Sauté onion, garlic and add leek and celery.

 

2. Add tomato, salt and pepper and little rosemary

 

 

 

Salona:

 

1. Sauté onion, garlic then add carrot, baby marrow, coriander, cumin powder, capsicum, potato and chili paste

 

2. Add the tomato sauce and let it boil for 10-15 minutes.

 

3. Add green beans, okra and fresh coriander.

 

l Chef Ibrahim from Lebanon started his passion in cooking at the age of 18.  He first worked in Resthouse Hotel in Lebanon.  Soon he got the opportunity to improve his skills at Burj Al Arab in Dubai and continued his expertise in culinary as Chef de Partie in the Oriental kitchen of The Ritz-Carlton, Bahrain Hotel & Spa.

 

 

 

Oriental stuffed chicken with rice and pine seeds

 

Serves two persons

 

Ingredients

 

1 Whole chicken breast (small)

 

250gm American rice

 

100gm Onion (chopped into small cubes)

 

100gm Carrot (chopped into small cubes)

 

50gm Pine seeds

 

50gm Raisins

 

100gm Butter

 

50gm Corn oil

 

10gm Sweet pepper

 

10gm Cinnamon powder

 

10gm Cumin powder

 

10gm White pepper

 

Salt As per taste

 

2 cups Chicken stock              

 

For garnish

 

One sliced tomato, lettuce leaves and carrot slices.

 

 

 

Method

 

1. Marinate the chicken with salt and  25gm of corn oil. Keep aside.

 

2. Add butter to heated pan, once the better melts, add chopped onions, pine seeds, raisins and washed rice. Mix well for 3 to 4 minutes. Add chopped carrots.

 

3. Add sweet pepper, cinnamon powder, cumin powder, corn oil (remaining 25gm) and salt to the rice. Mix well and add chicken stock.

 

4. Put the pan with the above mixture in a pre-heated oven at 180 degree for 25 minutes. Remove the rice from the oven.

 

5. On an aluminum foil, place the marinated chicken and stuff it with the cooked rice. Cover the chicken with aluminum foil on the sides and wrap it to resemble a wrapped candy. While wrapping the chicken, ensure that the top portion of the chicken is exposed. Brush the exposed portion of the chicken with oil.

 

6. Place the chicken in a pre-heated oven at 180 degree for 25 to 30 minutes.

 

7. Remove the chicken from the oven. Cut the chicken into slices.

 

8. Serve the chicken slices with either sautéed vegetables or serve it with a garnish of sliced tomatoes, sliced carrots and lettuce.

 

l Chef Mustafa’s fascination with cooking and food started when he was just five-years-old after visiting the popular oriental food restaurant ran by his family in Al Mina, Lebanon.  It soon developed into a passion and when it was time for Mustafa to decide upon a career he chose hotel management.

 

Having completed his studies, Chef Mustafa began his culinary career with the Palace of the Prince of Saudi Arabia. Since then Chef Mustafa has cooked up delicious feasts for many guests across the Middle East.

 

He moved to work at Le Meridien Dubai for several years before becoming responsible for the oriental kitchen at Sheraton Bahrain Hotel. His strength, he believes, lies in his deep knowledge of Arabic cuisine coupled with his ability to please his guests.

 

Chef Mustafa is delighted to share with readers a traditional oriental recipe.