Etihad's Scottish chef Mark Graham talks about Middle Eastern cuisine

Who do you work for?

Edinburgh Airport's newest airline, Etihad Airways. The Edinburgh to Abu Dhabi route launched on 8 June, 2015.

What is your role?

I've been serving as a Senior Inflight Chef, based at the airline's headquarters in Abu Dhabi, but have recently progressed into a new role as a Menu Specification Manager in the Culinary Development Team in Catering, part of Guest Experience. I am responsible for the continuous development of our award-winning culinary experiences on board Etihad Airways flights.

In my previous role, I was an Inflight Chef cooking food to order from fresh produce in the First Class cabin of Etihad Airways' long haul international routes, as the aircraft jet around the world. The Inflight Chefs have access to a fully stocked larder and are tasked with creating bespoke dishes to order. Every Etihad Airways chef is trained to discuss a suggested menu with each passenger, to ensure that it is tailored to suit preferred taste, allergies and the timing of the flight. I was one of the airline's 170 flying chefs.

Where did you work prior to joining Etihad Airways?

I am from Gorgie, Edinburgh and I learned my cooking skills at Scottish restaurants including The Tower Restaurant, The Gallery and Ellersly House. After 10 years honing my skills on Scottish soil, I decided it was time to see the world. Etihad Airways offered the opportunity to combine travelling with my love of food and cooking. It was an ideal combination.

What do you like to do in your spare time?

I have lived in Abu Dhabi for three years, and I like to spend my leisure time outside, swimming and working on my golf handicap. I would love to play more golf in Scotland, ideally at Muirfield or Archerfield in the East of Scotland, and the new Etihad Airways route from Abu Dhabi to Edinburgh will hopefully offer me an opportunity to just do this. As a Hearts fan, I also hope to throw in a trip to Tynecastle!

What is your favourite thing to cook?

This changes all the time as I'm always trying new things and learning new ways to improve my culinary skills. I'm currently studying Emirati cuisine, which includes dishes such as braised lamb and rice with cardamom. That's a whole sheep slow cooked for two days!

The blend of Middle Eastern and Asian cuisine means that Abu Dhabi boasts a very unique culinary offering. Many of the recipes are very traditional and homely, which reminds me of Scottish cuisine. A lot of the recipes are handed down through generations from mother to mother.

I am currently trying to perfect local dishes such as Harees, which is oats cooked in stock and reminds me of skirlie from home. I am also learning to make halwa, which is a very sweet confectionary made with similar ingredients to tablet, but it is cooked in huge copper pots with added spices and saffron. It is fantastic and very original.

 What is your day-to-day role with Etihad Airways?

It varies hugely! When I was an Inflight Chef, I was cooking steak en-route to Sydney, creating chicken delicacies on the way to Los Angeles, training new Etihad Airways chefs and now I'm designing innovative new menus for the entire Etihad Airways network based at the head office in Abu Dhabi. In my new role, I am focused on constantly improving the inflight culinary offering.

What made you interested in the culinary arts?

At the tender age of 16, I was completing my first day of work placement in a restaurant. It was my birthday and, as a treat, the head chef introduced me to oysters and crème brulee for the first time. I was completely blown away by the tastes and flavours. He also taught me how to prepare these dishes. This experience piqued my interest in fine dining and helped me decide what career I wanted to pursue. After this there was no looking back and I was eager to learn as much as I could about food and cooking. The world of gastronomy is constantly evolving and I never stop learning, picking up new skills every day.

Can you share with us a recipe that you have made on an Etihad Airways flight?

Of course! I have chosen the mozzarella, roast fig and date salad with harissa and honey yoghurt dressing. It is very popular and a recipe that you can try at home.

This is a fun and fresh dish that is bursting with flavour…enjoy!

Mozzarella, Roast Fig & Date Salad with Harissa and Honey Yoghurt Dressing

This is a great summer salad, which is slightly spicy and cool, bursting with a variety of flavours and hints of Arabia. You can use Burrata if you wish, I would serve it separate not to make your salad too soggy, but I would recommend a really good Buffalo Mozzarella. You will probably have some dressing leftover that you can drizzle over some Roast Ras el Hanout Chicken and Cous Cous the night after!

Serves 4

4 balls of Buffalo Mozzarella

12 Dates (preferably Medjool variety)

80g Pistachios (crushed)

3 Figs (quartered)

2 tsp Honey

100g Mesclun Leaves

1 Wholemeal Pita bread or Arabic bread

10g Sumac

Micro Coriander (optional garnish)

For the dressing

4 tsp Organic Honey

½ tsp Harissa paste

30ml Lemon juice

100g Greek yoghurt

30ml Extra Virgin Olive Oil

Dash of Grenadine

Make croutons with the pita bread by dicing into 1cm by 1cm squares and frying in medium deep pan with hot olive oil quickly. Alternatively you can bake with some olive oil until crunchy. Dust and toss with the sumac and set aside to cool on some layered kitchen roll.

Roast the quarter figs on parchment paper, drizzled with the honey, salt and pepper, at preheated 180C/gas mark 4 for 5 minutes. Set aside to cool.

Rip the buffalo mozzarella balls into quarters and line up rustically on one side of your bowls. In a medium glass bowl add in the dates (pitted and torn), pistachios, leaves and croutons. Toss well with pinch of salt and drizzle through the dressing. Arrange centrally into your bowls and divide 3 roast fig quarters per bowl triangularly and finish by placing a few micro coriander leaves atop the mozzarella.

You can drizzle more dressing or just honey, as you like, at the end. Bon appetite or as they say in Arabic - wajbah hanea….

* To make the dressing, combine the honey, harissa, lemon juice, grenadine and Greek yoghurt in a small bowl and whisk in the extra virgin olive oil to a runny consistency. Season with salt and pepper.