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Your dinner

Chef Enrico from La Casa Twenty Eight tells us his secrets of great home cooking

Mexican chickpeas are my favourite and are the best to use when creating the perfect hummus. Whiten them with some lemon juice and salt and opt for some extra virgin black truffle oil for a finishing flourish on your hummus.

Rucola salad
Try to find fresh rocket leaves, preferably wild, as they have more flavour. Mix them with acidic pink grapefruit and tart Tarocco blood oranges. Then finish it all off with a touch of sweet balsamic vinegar from Modena (don't skimp on the good stuff).

Roasted chicken
For the juiciest, most tender roast chicken, make sure you marinate the bird for around eight hours with yoghurt, garlic, rosemary and lemon juice. This leaves you with a flavoursome dish and super tender meat.

For ribeye, choose some fatty meat for the best taste and quality. Sear it once for a few minutes on each side to keep its original flavours and juices. For tenderloin, choose a tender Australian Wagyu cut of around 210 grams. I advise to cook it medium-well in order to preserve its consistency.

Grilled vegetables
Go for at least five different types of vegetable to create your perfect rainbow of grilled ‘salad’. Grill them for a few minutes, add a sweet balsamic sauce, Grana cheese flakes and baby green leaves for a wholesome yet flavourful dish. Put it on the side of some protein or keep it light.

By Time Out Doha staff
Time Out Doha,

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