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 In Lifestyle

Maha East –
An Exclusive First Look

As a friend of Marshall White, Shane has generously provided one of Maha East’s signature recipes for you to enjoy.

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Shane Delia has brought his Middle East dining sensation, Maha, to Windsor with the opening of Maha East. Long time Sous Chef at Maha, Simon Lillico, has taken the mantle as Head Chef at Maha East to the delight of locals.

Delia has created a home for the Windsor community, a casual and easy-going place where a relaxed, loosely inspired Middle Eastern menu is presented in an non-confronting, share style format.

A four course banquet, similar to what has made Maha so successful, is available along with an à la carte menu, comprising of meze items, larger dishes, vegetables and sweets.

The menu features a balance between established Maha favourites, like Turkish delight doughnuts and slow roasted lamb shoulder, and new creations, such as taramasalata filled fried buns with salmon caviar and house baked breads with hummus and Persian saffron XO.

Delia explains, “we are cooking some of the food I used to cook with my family and putting my own twist on it – teaching my team the secrets my family taught me, like how to get pastry extra flaky and how to balance spice, heat and flavour,” he said.

As a friend of Marshall White, Shane has generously provided one of Maha East’s signature recipes for you to enjoy.

Conchiglie, torn chicken, kale, lardo, aleppo pepper, preserved lemon

Ingredients

1 small whole chicken

2 large shallots, finely diced

3 large cloves garlic, thinly sliced

1 bunch Tuscan kale, picked and washed and sliced

1 g saffron threads (can use powder)

150g lardo diced (can replace with bacon)

1 tsp diced preserved lemon, skin only

50g pine nuts, toasted

400g shell pasta

100g unsalted butter, diced

Flake salt

10g red Aleppo

Juice of 2 lemons

100g Parmesan

Method

Place chicken in a small pot and cover with cold water, add the saffron, a large pinch of salt and place on a high heat, allow pot to come up to the boil and then simmer for 5 minutes. Remove from the heat and set aside to cool for 10 minutes.

Remove chicken from the pot, and simmer the remaining liquid until reduced to 500ml, pick meat while hot, discards the bones and skin and keep the meat in a container until required.

Fill a tall pot with hot water, add a large pinch of salt and bring to the boil, once the water is boiling add pasta, stirring occasionally. Cook for 9 minutes.

Once cooked, strain the pasta and drizzle with olive oil to avoid sticking.

If you plan to use the pasta at a later time, run under cold water until cool and store in a container in the refrigerator until required

Heat a large pan, once very hot add diced lardo and allow to brown. Once browned add shallots, garlic, preserved lemon, pine nuts, kale stems and Aleppo pepper constantly stirring until soften.

Once soften add pasta, chicken stock and bring to the boil.

Add kale leaves and picked chicken, simmer for 3 minutes. Add butter and constantly stir to emulsify the sauce.

Season with salt, lemon juice and Aleppo pepper if more is required.

Place in a large serving dish and generously shave parmesan over the top.

Book your table at Maha East below

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