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Mushroom Risotto

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24
May

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Mushroom Risotto

by Chef Autumn Brown of Bruno Hotplate

Risotto is a Northern Italian dish of  rice cooked in stock from vegetables or meat. This creamy and rich dish can be made using the Bruno Hotplate. Learn how to cook this humble dish right now!

Cuisine: European Course: Main Skill Level : Novice

Prep : 25 mins Cook : 10 mins Ready in : 35 mins  Serves : 1 – 2  Servings

INGREDIENTS

  • Basic Risotto
    • 1 pc Yellow Onion, brunoised
    • 250g Arborio Rice
    • 400 – 500 ml Chicken Stock / Vegetable stock (if vegetarian)
    • 80 ml White Wine
    • 3 sprigs Fresh Thyme, chopped
    • 120g Un-salted Butter, cubed
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Toppings
    • Dried Porcini, rehydrated in hot water and finely chopped
    • 75g Shimeiji Mushrooms
    • 5 pcs Fresh White Button Mushrooms

                            

DIRECTIONS

  1. Bring chicken stock to a simmer and keep warm.
  2. Preheat Bruno Hotplate on medium heat, add 1 tbsp olive oil.
  3. Add onions and rehydrated porcini, stir-fry for a few minutes, do not brown.
  4. Lower heat if needed.
  5. Add fresh thyme and rice. Mix well.
  6. Turn the up to med-high, add fresh mushrooms and white wine.
  7. Let it sizzle for a bit.
  8. Lower heat to low-med, add a ladleful of stock and mix frequently until the stock is absorbed.
  9. Add another ladleful of stock and repeat until rice is cooked (around 15-20 minutes).
  10. Taste and season with adequate amount of salt and pepper.
  11. When rice is cooked and is still a little runny, turn off the heat. Quickly toss and stir in grated cheese and butter, to stop the cooking process.
  12. Plate up and serve immediately. Grate more cheese on top if you like.

FOOD NOTES

  • If you have leftover risotto, store them in the fridge.
  • You can mould them into balls and grill them on Bruno Takoyaki Hotplate the next day for a quick snack.

 

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Grilled Filet Mignon

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24
May

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Grilled Filet Mignon

by Chef Andrea Lim of 5 Senses Bistro

If you want to add a extra notch to your dinner, try cooking Grilled Filet Mignon. Yes, it does sound like a lot of work but it takes less than an hour to prepare this dish. This simple meat with some delicious sides is the way to go!

Cuisine: European Course : Main Skill Level : Novice
Prep :  30 mins Cook : 25 mins Ready in : 55 mins  Serves : 1 serving

INGREDIENTS             

  • 140g Filet Mignon
  • 20g Baby Potatoes
  • 10g Asparagus
  • 10g Un-salted Butter
  • 8g Garlic
  • 2g Parsley

                            

DIRECTIONS TO ORANGE BLOSSOM SYRUP

Grilled Filet Mignon

  1. Vacuum the filet mignon and sous-vide for 30mins at 56˚C.
  2. Remove from the bag, season and sear on the hot griller.
  3. Top with Herb Garlic Butter.

Baby Potatoes & Asparagus

  1. Cook the potatoes in boiling water.
  2. When the potatoes are cooked, season with salt & pepper.
  3. Boil a pot of water to blanch the asparagus.
  4. In a pot, melt butter, saute & season the asparagus with salt & pepper.

Herb Garlic Butter       

  1. Soften the unsalted butter at room temperature.
  2. Peel and chop the garlic and parsley.
  3. Mix together.
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Cream Puff Bread

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22
May

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Cream Puff Bread

by Chef Amy Ho of Ankarsrum Assistent Original

You can never go wrong with a delicious Cream Puff Bread! Though it might take some time, the finished product is worth all the effort.

Cuisine : European Course : Dessert  Skill Level : Novice

Prep : 2 h 20 mins Cook : 1 h 20 mins Ready in : 3 h 40 mins  Serves : 5 – 10 Cream Puff Breads

INGREDIENTS             

  • Dough
    • GROUP A
      • 125g Meiji Mike
      • 175g Chilled Water
      • 60g Sugar
      • 5g Instant Yeast
    • GROUP B
      • 500g Blue Jacket Bread Flour
      • 15g Full Cream Milk Powder
    • GROUP C 
      • 8g Salt
    • GROUP D
      • 20g Un-salted Butter
  •  Puff
    • 100g Water
    • 100g Un-salted Butter
    • 100g Blue Jacket Cake Flour
    • 3 Eggs
  • Chantilly Butter Cream 
    • 120g Un-salted Butter, room temperature
    • 40g Icing Sugar
    • 20g Whipped Cream, chilled
    • 120g Full Cream Milk Powder

DIRECTIONS

Dough

  1. Using the AO mixer fitted the stainless steel bowl with a dough roller, load the ingredient (A) together and turn on the machine, let all the particles are dissolved.
  2. Combine the ingredient (B) into the (A), and then add the (C) once become a dough, turn to mid-high speed knead and set timing for 10 minutes or till the dough with well surface.
  3. Add in the (D) and turn to mid-high speed knead for another 8mins, till the dough achieve well gluten.
  4. Let the dough ferment for about 40mins (or double size of the dough)
  5. Divide the dough to 50g each then roughly shape into balls and let it rest for 20-30mins.
  6. On the work surface, use the rolling pin gentle roll the dough into an oval shape, and roll it up to an olive shape, then place it on the baking tray for final proof about 60-80mins.
  7. Preheat the oven to 180’C, and bake at 180’C for 20 mins.

Puff                                                                                                                            

  1. Put the water and un-salted butter into a cooking bowl, cook till boiled then turn off the fire.
  2. Add in the cake four mix it well.
  3. Slowly add in the egg one by one, mix it till thick.
  4. Pack into to a pastry bag and pipe it on each bread once the final proof completed.

Chantilly Buttercream

  1. Combine the icing sugar and the room temperature unsalted butter into the mixing bowl, whip it till smooth.
  2. Add in the whipping cream and beat the mixture until creamy and smooth.
  3. Pull in the full cream milk powder and mix until well combined.
  4. Pack into to a pastry bag and pipe the filling into each bread.

Final Method

  1. Make a cut in the center of the bread and pipe in the Chantilly butter cream.
  2. Sieve the icing sugar on top of the bread.
  3. Add on some berries or nuts for decoration.
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Salmon Confit with Green Lenthils

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18
May

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Salmon Confit with Green Lenthils

by Chefs Andrea Lim & Leonard Food of 5 Senses Bistro 

Confit derived from the French word which literally means to preserve. Its a method of slow cooking any choice of your meal. But this recipe, shows you how to achieve Salmon Confit without cooking it for a long time. Try this elegant dish out now!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins  Serves : 1 serving

INGREDIENTS             

  • 170 – 180g Salmon Fillet
  • Corn Oil (as needed)
  • Basil Leaved (as needed)
  • 100g Green Lenthils
  • 40g Bacon
  • 20g Celery
  • 200g Chicken Stock

                            

DIRECTIONS       

Salmon Confit

  1. Vacuum the salmon with corn oil and basil leaves.
  2. Sous-vide for 15 mins at 53˚C.
  3. Remove from the bag Vacuum the salmon with corn oil and basil leaves.

Green Lentils

  1. Cut the bacon, carrots & celery into small dice.
  2. Sauté until fragrant.
  3. Add in the green lentils and chicken stock/water.
  4. Cook on medium high heat till lentils are cooked.
  5. Monte with butter before serving.
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Crackling Pork

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18
May

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Crackling Pork

by Chef Desmond Tan of Weber Grills

Crackling Pork sounds like heaven. It takes time to make this dish, around 90 minutes is set for the pork to cook in the grill but its worth the wait. Its crispy skin and succulent meat is the perfect dinner to have with your family, friends or even by yourself!

Cuisine: European Course: Main Skill Level : Novice
Prep : 30 mins Cook : 100 mins Ready in : 2 h 10 mins  Serves : 4 – 6 servings

INGREDIENTS                                          

  • 1.5 – 2 kg Pork Belly [square cut], washed and kept in chiller overnight skin side up [exposed]
  • Rock Salt [as needed]
  • 2 tbsp Chinese cooking wine [optional]
  • 1/3 tsp White Pepper Powder
  • 1/2 tsp Normal Table Salt

                            

DIRECTIONS 

  1. Remove pork belly from chiller, score the meat part of the belly.
  2. Marinate with normal table salt , 5 spice powder, white pepper powder and Chinese wine.
  3. Poke/prickle/puncture entire surface of skin with needles and keep exposed in chiller overnight (just penetrate the skin, not all the way to the meat)
  4. The next day, before roasting, cover the entire skin with rock salt and keep at room temperature for at least 30minutes.
  5. Scrape all salt from skin and brush white vinegar on skin.
  6. Put on griller indirect heat at 220°c for 90 minutes.
  7.  Rest at least 10 mins before cutting the crackling pork.

TIPS:

  • Overturn and cut through the meat surface and not the crispy skin surface.
  • Only cut as much as you want to eat. Leave the rest uncut if not it will dry out.
  • Using different ovens and grills will have different effect. If the skin burns and turn black, don’t worry, just use a small knife and scrape the burned surface away.
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Chouquettes

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17
May

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Chouquettes

by Chef Charlynn Gwee

Chouquettes, a french take on Pastry Sugar Puffs.With just one bite, it will melt in your mouth.This is that one dish that you and your family are going to reach for again and again. Make sure to bake more than you anticipated!

Cuisine: European Course: Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins  Serves : 5 – 8 Chouquettes

INGREDIENTS                                          

  • Pate A Choux
    • 33g Water
    • 33g Milk
    • 33g Butter
    • 3g Sugar
    • 0.5g Salt
    • 43g Plain Flour
    • 67g Eggs
  • Craquelin
    • Plain Flour
    • 4g Cocoa Powder
    • 36g Sugar
    • 30g Butter
  • Crème Patisserie
    • 280g Milk
    • Vanilla Extract
    • 64g Egg Yolks
    • 80g Sugar
    • 28g Cake Flour

                            

DIRECTIONS 

Pate A Choux

  1. Bring water, milk, butter, sugar and salt to a boil.
  2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
  3. Transfer mixture to a stand mixer and gradually incorporate eggs.
  4. Transfer mixture to a piping bag.
  5. Pipe mixture and steam bake at 200c for 15 minutes, 150c for 15 minutes.

Craquelin

  1. Mix all ingredients together.
  2. Roll out thinly on parchment paper and chill before using.

Crème Patisserie

  1. Bring milk and vanilla to a boil Bring milk and vanilla to a boil.
  2. Whisk egg yolks and sugar till light, add in cake flour.
  3. Gradually pour in boiled mixture with the mixer still running.
  4. Once incorporated, transfer mixture back to the pot and continue stirring till thicken.
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Strawberry Cheesecake Macarons

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17
May

Strawberry Cheesecake Macarons

by Chef Michele Ow

Who doesn’t love some macarons? Macarons are desserts that require a lot of technique, but we have just the recipe that will break down the steps for you. Try it out now!

Cuisine: European Course: Dessert Skill Level : Novice

Prep : 25 mins Cook : 40 mins Ready in : 1 h 5 mins Serves : 15 macarons

INGREDIENTS                                          

  • Wet Ingredients
    • 100g Egg Whites (best if aged)
    • 65g Caster Sugar
    • A pinch of Cream of Tartar (optional)
    • A pinch of Colouring (if preferred)
  • Dry Ingredients
    • 100g Almond meal
    • 150g Icing Sugar
  • Strawberry Cheesecake Filling
    • 2 tbsp Salted Butter
    • 2 tbsp Cream Cheese
    • ¾ cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • Up to 3 tbsp Fresh Strawberry Puree (fresh strawberries, blended & strained)

                            

DIRECTIONS       

Wet Ingredients

  1. Beat 100g of egg whites (best if aged) with 65g caster sugar, with a pinch of cream of tartar (optional) until stiff.
  2. Add colouring if preferred. Only gel colours.

Dry Ingredients

  1. In another bowl, shift 100g of almond meal with 150g of icing sugar.
  2. Fold in until molten.
  3. Pour into piping bag and pipe unto parchment paper/baking paper.
  4. Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
  5. Allow to rest in 50C oven for 5 minutes then outside for 20 minutes.
  6. Then bake at 150C for 14-16 minutes.
  7. Allow to cool completely before piping in filling.

Strawberry Cheesecake Filling

  1. Whip together the butter and cream cheese.
  2. Then, slowly incorporate the powdered sugar, until smooth.
  3. Finish with the vanilla extract & the strawberry puree (add this in slowly, as well.) Use up to 3 tbsp. of the strawberry puree in the filling.
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Sea Bass Al Cartoccia

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26
Mar

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Sea Bass Al Cartoccia

by Chef Gusto Alfresco

Al Cartoccia is an Italian cooking method where you cook the fish in a paper parcel. Baked with oregano, lemon, white wine and tomato chutney, Chef Gusto’s Sea Bass Al Cartoccia is delicious and flavourful!

Cuisine: European Course: Main Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 1 fillet Sea Bass
  • 2g Fresh Oregano
  • ½ no Lemon
  • 1 tbsp Olive Oil
  • 25ml White wine
  • Pinch of Sea salt and pepper
  • 2 tbsp Tomato Chutney
  • Idaho Potato

Tomato Chutney

  • 5 large Vine Tomato Fresh
  • ½ no Onions
  • ¼ tsp Salt
  • ¼ tsp Cayenne
  • ½ tsp Pepper
  • ¼ tsp Cider Vinegar

                            

DIRECTIONS       

  1. Preheat oven to 400 degrees.
  2. Wash and peel Idaho potato and steam for about 15mins (3/4 cooked). Slice and season with butter, salt and pepper.
  3. Fillet the sea bass, remove all scale, wash and tap dry with kitchen towel.
  4. Cut 4 (12 inch square of parchment paper or a heavy duty foil) and spread the squares out on work surface.
  5. Dice up all the vine tomato, onions, and cayenne pepper. Add in salt, pepper and cider.
  6. Mix the chutney evenly and put aside.
  7. Combine oregano, oil and the next 4 ingredients in a small bowl.
  8. Rub evenly over both sides of the sea bass fillets and place on the centre of the foil.
  9. Drizzle white wine and olive oil over the fish, seal the packets closed so that they are airtight. Place on baking tray and bake for 20mins.
  10. Cut open the top and serve immediately.
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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

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26
Mar

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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

by Chef Susanne Despature

You’re gonna love this light and refreshing zesty Orange Salad with dried fruits that is drizzled with Orange Blossom Syrup!

Cuisine: European Course : Appetizer  Skill Level : Novice
Prep :  10 mins Cook : 5 mins Ready in : 15 mins  Serves : 4 Servings

INGREDIENTS             

  • Orange Blossom Syrup
    • 10cl Freshly squeezed Orange Juice
    • 2 tbsp Orange Blossom Water
    • 1-2 tbsp Caster Sugar
    • 1 stick Cinnamon
  • Orange Salad
    • 4-5 Oranges, Navel without seeds
    • 10cl Orange Blossom Syrup
    • 2 Dates, seed removed, finely sliced
    • 30g Green Pistachios, coarsely chopped
    • Fresh Mint, Cinnamon, Icing Sugar

                            

DIRECTIONS TO ORANGE BLOSSOM SYRUP

  1. Bring all the ingredients to a boil in a small saucepan.
  2. Let simmer for 3-4 minutes, until the sugar has dissolved completely.
  3. Transfer to a small bowl and let cool out.

DIRECTIONS TO ORANGE SALAD

  1. Peel the oranges and cut into 5 mm slices.
  2. Arrange in a bowl with fine slices of dates and freshly chopped mint.
  3. Pour the orange blossom syrup over the fruit salad and sprinkle with coarsely chopped pistachios, a little bit of ground cinnamon and icing sugar.
  4. Decorate with mint sprigs.
  5. Serve fresh with passion fruit sorbet or ice cream.

 

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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

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26
Mar

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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

by Chef Emma Coultas

Begin your meal with a crispy bruschetta topped with tomato and mozzarella salad drizzled with extra virgin olive oil.

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins  Serves : 4 Servings

INGREDIENTS             

  • 400g Baby Potatoes, scrubbed, and halved if large
  • 250g Fine French beans, topped and tailed
  • 1 Small shallot, finely chopped
  • 3 tbsp Red Wine Vingear
  • 1 tsp Dijon Mustard
  • ½ – 1 tsp Salt
  • 6 tbsp Canola Oil
  • 1 tsp Chopped Flat Leaf Parsley
  • ½ tsp Chopped Thyme
  • Pepper

DIRECTIONS

  1. Bring a pot of well-salted water to a rapid boil. As it is coming to a boil, add the baby potatoes and boil until just tender; lift out with a slotted spoon and place in a large bowl. Prepare another smaller bowl with some ice water. Place green beans in boiling water for one minute, drain and plunge into ice water for a minute. Drain and add to boiled potatoes.
  2. While the potatoes boil, place the shallot, vinegar, mustard and salt in a bowl and whisk to combine. Slowly start adding oil in a drizzle while still whisking. When all the oil has been added, add the herbs and pepper and whisk to combine. Taste and adjust as needed.
  3. Add dressing to warm potatoes and beans and toss well. Can be served immediately but improves on sitting for 15-30 minutes.
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