Oman dining: Festive feast
December 18, 2017 | 7:21 PM
by Oneza Tabish
Quick to cook and great in taste, this pudding will leave your guests asking for more.


Simple yet glamorous, this delectable one pot roast chicken on a bed of baked vegetables will surely be the “star” of your Christmas party.


A mix of vegetables (like onions, garlic, carrots, zuchinni, potatoes and/or broccoli)

1 kg mix of chicken thighs and drumsticks

Olive oil

1-2 tablespoons balsamic vinegar

Salt and pepper, to taste

Dried herbs (thyme, rosemary, oregano)

Fresh parsley, chopped


Heat the oven to 220°C. Wash and cut the preferred vegetables into bite-sized pieces. Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper and herbs. Rub the chicken drumsticks and thighs with olive oil. Sprinkle the chicken pieces generously with salt and pepper and place on top of vegetables. Bake for an hour or until chicken is done. Let the chicken pieces rest on a serving platter. Mix vegetables in the baking dish and roast 5-10 minutes longer if needed. Garnish with chopped fresh parsley.

Shrimp avocado bruschetta


Just add shrimps to liven up a simple bruschetta which is sure to add that spark to your Christmas buffet table. Shrimps, tomatoes and avocado highlight the Christmas colour theme and will help you prepare this delicious appetiser in no time.


450g shrimp, peeled and cooked

5-6 tomatoes, diced

2 spring onions, finely chopped

1 ripe avocado, peeled and diced

1 garlic clove, minced

Salt and pepper

1/2 lemon, juice

2 tablespoons olive oil

3 tablespoons readymade basil pesto sauce

3 tablespoons grated Parmesan

1 French baguette, sliced and toasted


Slice the shrimp horizontally through the middle. In a large bowl, combine the tomatoes, shrimp, green onions, avocado, and garlic. Season with salt and pepper. Add the lemon juice, 2 tablespoons olive oil, basil pesto and Parmesan. Toss gently to combine. Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hour. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it.


This festive rice cooked in vegetable broth and studded with dried fruits is a Christmas side dish from Brazil. It will complement your great Christmas spread with grace and taste.


1 cup water

3/4 cup vegetable broth

1 + 1 tablespoons extra virgin olive oil

1 clove of garlic, minced

1 cup rice

A pinch of salt

1/2 cup onions, diced

1/4 cup red pepper, diced

1/4 cashews, cut in half

1/4 cup walnuts, chopped

1/4 cup almond, chopped

1 tablespoon parsley, chopped


In a pan, bring water and vegetable broth to a boil. In another pan, combine olive oil, garlic and rice. Stir for 30 seconds. Pour the boiled liquid into the rice mixture. Reduce heat to medium/low, cover and simmer until tender and all the liquids are absorbed, about 15 to 20 minutes. After cooking simply leave the rice to rest for a total of 5 minutes. Remove the cover, fluff and separate the grains with a fork. Set it aside. In a saucepan, add 1 tablespoon olive oil, onions and red peppers. Cook until the onions are translucent. Add cashews, walnuts, almonds and rice. Mix well till everything is combined. Transfer to a serving dish and garnish with finely chopped parsley.


“The proof is in the pudding” as they say and this is a full proof, delicious recipe of making it. Quick to cook and great in taste, this pudding will leave your guests asking for more.


500g mixed dried fruits

100g dates de-seeded

100g prunes de-seeded

150g butter

5 teaspoons bicarbonate of soda

1/3 cup brown sugar

2 eggs

1/2 cup marmalade

2 teaspoons mixed spice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup plain flour

1 cup self raising flour

1/4 cup maple syrup


Grease a microwave proof pudding bowl with little butter. In another microwave proof bowl, add the dried fruits, dates, prunes, butter, and 1/2 cup of water. Microwave on high for two minutes or until butter has melted and the mixture is heated through. Stir in the bicarbonate of soda and leave aside to cool. Add the sugar, eggs, marmalade, spices, and sifted flours to the dry fruit mixture and fold until combined. Pour into the greased pudding bowl and smoothen the top. Microwave on medium for 25 minutes. Gently pour the syrup on top. Stand for 15 minutes before carefully dishing out into a plate.

[email protected]

Subscribe to our newsletter and be the first to know all the latest news