Pan Grilled Chicken Skewers

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PAN GRILLED CHICKEN SKEWERS

by ToTT

Delicious grilled skewers you can simply cook using a stove and a pan! Paired with fresh Bell Peppers, Onions and seasoned with a bit of soy sauce, salt and garlic powder. This savoury delight is sure to pack a savoury punch with every bite!

#QuickBites

Cuisine: Western Course: Appetiser Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 25 min Serves: 2 serving


INGREDIENTS:

  • 500g Chicken
  • 2 Tbsp Soy Sauce
  • 1 Tsp Black Pepper
  • 1 Tbsp Salt
  • 1 Tbsp Garlic Powder
  • ½ Cup Onion
  • ½ Cup Bell Peppers

DIRECTIONS:

  • Cut Chicken into even cubes.
  • Slice the Onion & Bell Peppers into rectangular pieces.
  • Add Soy Sauce, Black Pepper, Salt, Garlic Powder along with Onions & Bell Peppers into a mixing bowl with the chicken and mix thoroughly.
  • Skewer the bell peppers, onions and chickens (alternating between the three).
  • Oil and heat up the pan.
  • Once the pan is hot, put the skewers onto the pans, turn every 3 minutes to ensure each side is cook evenly.
  • Remove and serve once the Chicken Skewers are sufficiently tanned with charred streaks.
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Christmas Oreo Truffles

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Christmas Oreo Truffle

by ToTT

A tasty and sweet Christmas treat perfect for any party! These delectable Oreo Truffles are made of Oreo cookies and Cream Cheese, dipped in sinful white chocolate and sprinkled with colourful candy cane for a beautiful finish.

#QuickBites

Cuisine : Western Course : Dessert Skill Level : Novice

Prep : 100 mins Cook : 20 mins Ready in : 120 mins  Serves : 4 servings


INGREDIENTS             

• 450g Oreo cookies
• 225g Cream Cheese
• 1 tsp Peppermint Extract
• 220g Melting White Chocolate

Directions:

  1. In aMini Processor, crush whole Oreos into fine crumbs and add to medium bowl.
  2. Add softened cream cheese and peppermint extract. Mix until well combined.
  3. Refrigerate mixture until firm (approximately 1 hour)
  4. Roll cookie mixture into balls (~1 inch)
  5. Dip balls in melted white chocolate and place on parchment paper
  6. Sprinkle with crushed candy canes
  7. Set in refrigerator until firm (approximately 1 hour)
  8. Serve!
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Butter Murukku

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Butter Murukku

by ToTT

Celebrate this coming Deepavali with some delicious Butter Murukku! This savoury and crunchy snack is always a favourite at any parties or gatherings. #QuickBites

Cuisine : Asian Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 10 mins Ready in : 30 mins  Serves : 4 servings


INGREDIENTS             

  • 1 packet Murukku Flour Mixture
  • 1 tbsp Butter (more if needed)
  • Oil, for deep frying
  • ½ tsp Sesame Seeds
  • ¼ Carom Seeds, as needed
  • Cold Water, as needed

DIRECTIONS:

  1. Add rice flour, carom seeds, sesame seeds, butter and a few tsp of cold water to a mixing bowl and mix well.
  2. Use the star nozzle in the murukku press. Fill the press with the dough and press it on to a plate as spirals.
  3. Slightly press the open end towards the inner layer.
  4. Repeat it for the rest of the dough.
  5. If the dough is not coming out smoothly, adjust the quantity of water.
  6. Using the murukku press, press out the dough and place it in a spiral manner on a plastic bag or in a flat spatula.
  7. Heat oil in a pan and gently transfer the murukku to the hot oil.
  8. Fry till golden on both sides.
  9. Place it on a plate covered with paper towel or on a sieve to let the excess oil come out.
  10. Fry in batches.
  11. Enjoy the murukku!

NOTES:

  • Add Carom Seeds according to your taste. (smell is too strong)
  • Reserve some murukku mixture in case the dough gets sticky, you can add the powder to make it smooth.
  • Make sure to mix the butter into the flour mixture then add the water.
  • Add the water simultaneously while mixing the mixture till you get dough like texture which is soft and not sticky. (bit by bit)
  • Always test out a small sample on the fire (medium heat), then start frying the remaining batches.
  • Do not let the dough set for too long. Quickly start doing the batches.
  • Store in air tight container.
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Moroccan Beef, Lentil and Chickpea Soup

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Moroccan Beef, Lentil and Chickpea Soup

by Lam Soon

This soup is a healthy one pot meal with beef, tomatoes, lentil and chickpeas. Use whole spices that are dry-roasted and freshly ground for robust flavours.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 3


INGREDIENTS:

    • 150g Beef (cut into small cubes)
    • ½ cup of Chickpeas
    • 3 Large Tomatoes (chopped)
    • 4 Whole Almonds
    • ¾ cup of Red Split Lentil
    • 1 Red Onion (chopped finely)
    • 2 cloves of Garlic (minced)
    • 3 tbsp Extra Virgin Olive Oil
    • 4 cups of Water
    • Salt (to season)
    • 1 Bay Leaf
    • A small bunch of Coriander Leaves

    Ground Spices

    • 3 Red Chillies
    • 2 tsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 tsp Black Pepper

DIRECTIONS:

  1. In a wok, dry roast the coriander seeds, cumin, red chillies and black pepper until fragrant, and grind into fine powder.
  2. In a casserole, heat the olive oil and sauté the chopped onions, garlic and ground spices.
  3. Add the beef, tomatoes, almonds, bay leaf, chickpeas and lentil. Stir until well combined.
  4. Pour in the water and simmer on low heat until beef is tender.
  5. Pour the soup into the blender and whizz until smooth.
  6. Return the soup into the casserole, and simmer for another 5 minutes.
  7. Season with salt and garnish with coriander leaves.
  8. Serve warm with bread
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Kalamata Olive Bread

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Kalamata Olive Bread

by Lam Soon

This rustic bread is worth the extra effort to make. The kalamata olives add enough flavor to enhance the loaf without masking the overall taste of the bread.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 45 mins Ready in : 135 mins Serves : 8


INGREDIENTS:

  • 1 loaf of Bread
  • 3 tbsp of Naturel Pure Olive Oil
  • 3 cups of Bread Flour
  • 2 tsp of Active Dry Yeast
  • 2 tsp of White Sugar
  • ½ tsp of Salt
  • ½ cup of Chopped Kalamata (black olives)
  • 1¼ cups of Warm Water (45°C)
  • 1 tbsp of Cornmeal

DIRECTIONS:

  1. In a large bowl, mix together warm water and yeast. Then add sifted flour, sugar, salt and black olives. Mix them well.
  2. Sprinkle flour on the kneaded board. Place dough onto a floured board, knead dough until smooth and elastic, 5 to 10 minutes. Put the dough into a bowl and cover with a damp kitchen towel to prevent the surface from drying. Set aside, and let rise for about 45 minutes, until it doubles in size.
  3. Round the dough on a kneading board. Place upside down in a bowl lined with a lint-free cloth. Let rise until it doubles in size.
  4. While the bread is rising for the third time, put a pan of water inside the oven. Preheat the oven to 260°C.
  5. Gently turn the loaf out onto a sheet pan that has been lightly oiled with Naturel Pure Olive Oil and dusted with cornmeal.
  6. Bake the loaf at 260°C for 15 minutes. Remove the water. Reduce heat to 190°C. Bake for another 30 minutes more, or until done.
  7. Tip: You can replace Kalamata olives with minced garlic, garlic powder, Italian seasoning, sun dried tomatoes or Cheddar cheese
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Chicken Breast in Herb & Parmesan Crust with Provence Style Tomato and Zucchini Gratin

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Chicken Breast in Herb & Parmesan Crust with Provence Style Tomato and Zucchini Gratin

by Susanne Despature

Turn your meal into a true French feast with a baking main stay, Southern Tomato and Zucchini Gratin. You will be making an extremely gratifying version spreading the aroma of herbed chicken and Parmesan cheese. Enjoy the amazing match of flavored chicken bits with the rich gratin mesh.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4


INGREDIENTS:

  • Chicken Breast in Herb and Parmesan Crust
    • 4 pcs of Chicken Breast
    • 3 tbsp of Clarified Butter
    • 50g Unsalted Butter
    • 2 tbsp of Olive Oil
    • 2 cloves of Garlic (finely chopped)
    • 100g Parmesan Cheese (grated)
    • 100g Japanese Breadcrumbs
    • 50g Parsley (finely chopped)
    • 50g Italian Basil (finely chopped)
    • 10g Thym & Rosemary (finely chopped)
    • Salt, Pepper

    Southern Tomato and Zucchini Gratin

    • 4 Big Onions (finely sliced)
    • 6 tbsp of Olive Oil
    • 1 tbsp of White Balsamic Vinegar
    • 2-3 cloves of Garlic (finely chopped)
    • 6 Ripe Tomatoes (5mm slices)
    • 2 Green Zucchini (2mm slices)
    • 1 Yellow Zucchini (2mm slices)
    • 50g Basil (chopped)
    • 10g Thym
    • 50ml Chicken Stock
    • 50g Parmesan Cheese (grated)
    • Salt, Pepper, Brown Sugar

DIRECTIONS:

        Chicken Breast in Herb and Parmesan Crust

  1. Preheat oven to 250°C, grill position.

  2. Melt butter and mix into breadcrumbs with olive oil. Add all remaining ingredients and mix together.

  3. Season chicken breast with salt and pepper to taste. Heat butter in a pan and sear chicken over medium heat on both sides. Lower heat and continue to fry gently, for 5 minutes, spooning butter from the pan over it from time to time on both sides.

  4. Remove chicken breast from pan and place on a baking tray. Press breadcrumbs on topside of breast. Place breast under a grill until golden brown (takes only 2-3 minutes!), then take them out of the oven and keep warm under aluminium foil (temperature at core: 70°C)

    Southern Tomato and Zucchini Gratin (Tian de légumes)

  5. Preheat the oven to 200°C. Oil a 15 x 20 rectangular or oval baking dish (= Tian in South of France).

  6. In a frying pan, heat olive oil, then sweat sliced onions and chopped garlic for 10 minutes or until translucent – season to taste with salt, pepper and brown sugar. Place on bottom of tian.

  7. Arrange the vegetables in rows in the baking dish in this order : tomato slice, green zucchini, yellow zucchini, tomato slice, green zucchini.The vegetables should not lying flat, they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting to one side.

  8. Sprinkle with herbs, season to taste with salt and pepper, then pour chicken stock on bottom of tian and sprinkle with parmesan cheese and some olive oil.

  9. Place in oven and bake 30 minutes or until the tian get’s a golden crust. Reduce heat to 160° C and continue to bake for another 40 minutes or until vegetables are tender.

  10. You can prepare the tian in advance and serve it cold or slightly reheated

    To Serve

  11. Arrange some vegetable gratin on serving plates, then top with diagonally sliced chicken, garnish with fresh basil. Serve with confit truffle potatoes

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Easy Seafood Bouillabaisse with Mediterranean Vegetables

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Easy Seafood Bouillabaisse with Mediterranean Vegetables

by Susanne Despature

Bouillabaisse is a Provençal  seafood soup that comprises of various seafoods and delicious broth. The versatile recipe of Bouillabaisse makes it an excellent course especially when you need to serve a large group of guests.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 4


INGREDIENTS:

  • 8 Prawns (peeled, intestine removed)
  • 4 Scallops
  • 2 tbsp Olive Oil
  • 1 stalk of Celery (diced 5x5mm)
  • 1 Small Fennel Bulb (diced 5x5mm)
  • ½ Red Bell Pepper (diced 5x5mm)
  • ½ Yellow Bell Pepper (diced 5x5mm)
  • 1 Small Onion (diced 5x5mm)
  • 2 cloves of Garlic (chopped)
  • 1 Ripe Tomato (peeled and diced)
  • 500ml Fish Stock
  • 3-4 pinches of Saffron
  • 2-3 sprigs of Spring Onion (chopped)
  • Pernod
  • Salt, Pepper, Dill

DIRECTIONS:

  1. In a medium size pan, heat olive oil, then add all the vegetables except tomato. Sweat for 2-3 minutes on medium heat, add saffron threads and fish stock and bring to a boil. Let simmer for 10 minutes.
  2. Poach prawns and scallops carefully for 2-3 minutes, don’t overcook the seafood! Season to taste with salt, pepper and some drops of Pernod (Anis liquor from Southern France).
  3. Divide tomato cubes in 4 soup bowls, then top with prawns and scallop and ladle soup into bowl, dividing vegetables equally.
  4. Garnish with dill and serve with croutons and Rouille (southern mayonnaise, made with olive oil, garlic and saffron)
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Sausage Frittata with Roasted Garlic Mayonnaise

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Sausage Frittata with Roasted Garlic Mayonnaise

by Eric Low

Everyone likes sausages and eggs. With Sausage Frittata, an egg-based dish, you get the combination of the two, which is easy to make yet rich in flavour.  Add Roasted Garlic Mayonnaise and you will have the perfect meal for gatherings or a late-night supper!

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 2


INGREDIENTS:

  • 6 Eggs (lightly beaten)
  • 2 tbsp Concentrated Chicken Stock
  • 2 tbsp Oil
  • 1 Onion (sliced)
  • 2 Bockwurst Sausages (sliced)
  • Oil (for cooking)

Roasted Garlic Puree

  • 6 Whole Garlic Bulbs (break into cloves, unpeeled)
  • 500ml Olive Oil
  • 1 tbsp Coarse Salt
  • 1 tsp Coarse Black Pepper

Aioli

  • 1 tbsp Roasted Garlic Puree
  • 200g Mayonnaise
  • 2 tbsp Chopped Parsley

DIRECTIONS:

          Sausage Frittata

  1. Combine beaten eggs in bowl with concentrated chicken stock. Heat 2tbsps of oil and sauté onions. Mix the sautéed onions and sausages. Add to the beaten egg mixture.

  2. Heat oil in pan and add egg mixture. Scramble till almost set and allow the bottom of the frittata to brown slightly.

  3. Cover pan with a plate of a slightly bigger size. Flip over and slide the frittata back into the pan. Cook for another 5-10minutes on low heat and serve frittata with the pre made garlic mayonnaise.

    Roasted Garlic Puree

  4. Preheat oven to 160°C. Toss garlic cloves with oil, salt and pepper. Roast in oven for ½ hour. Allow to cool.

  5. Peel the garlic cloves and puree the roasted garlic with olive oil into a paste. Store in an air tight jar and cover the top of the paste with a layer of olive oil. Chill when not in use.

  6. Mix the roasted garlic puree with the mayonnaise and chopped parsley. Serve as a dip or spread for sandwiches.

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Paella Valencia

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Paella Valencia

by Eric Low

This version of Paella Valencia, a Spanish rice dish, comes cooked with seafood and chicken. Fry the rice correctly and balance different flavours from ingredients such as seafood, veggies and spices to get impressive results.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 4


INGREDIENTS:

Sofrito

  • 6 tbsp Extra Virgin Olive Oil
  • ½ White Onion (chopped)
  • 2 Tomatoes (diced)
  • 1 tsp Chopped Garlic

Paella

  • 1 cup of Short Grain Rice (~150g), washed and drained
  • 1½ cup of Water (~270ml)
  • 3 tbsp Concentrated Chicken Stock
  • ½ tbsp Paprika Powder
  • ½ tsp Saffron Threads (optional)
  • 100g Red and Yellow Peppers (sliced)
  • 100g Frozen Clam Meat
  • 150g Peeled Shrimp
  • 150g Fish Fillets
  • 2 bunches of Flat Leaf Parsley (chopped)
  • Lemon Wedges

DIRECTIONS:

  1. Heat oil in full metal braising pot, sauté onions, tomatoes and garlic for 10-15 minutes until soft and aromatic.
  2. Combine Maggi Chicken Stock with water. Add spices to the sofrito mixture, cook for 2 minutes. Preheat oven to 200°C.
  3. Mix in the rice and pour in chicken stock, bring stock to the boil and add the bell peppers.
  4. Transfer paella to oven and bake for 20-30minutes. Add clam meat, shrimps and fish fillet in last 15 minutes of baking. Sprinkle with chopped parsley and garnish with lemon wedges before serve.
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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

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Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad

by Susanne Despature

A definite hit with cheese lovers! Goat cheese is known for having a delicious tanginess that is even more intense when warmed. A fresh Mesclun salad with garlic dressing completes the drool-worthy meal.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6


INGREDIENTS:

  • 200g Mixed Salad with Rocket, Asian Leaves, Lollo Rosso
  • 100g Red and Yellow Cherry Tomatoes (sliced in half)
  • 50g Small Black Olives (without pit)
  • 2-3 sprigs of Spring Onion
  • 1 Baguette (4-6 slices)
  • 2 tbsp Olive Oil
  • 300g Goat Cheese
  • 30g Pumpkin Seeds (chopped)
  • 40g Walnut (coarsely chopped)
  • 30g Black and White Sesame Seeds
  • Olive Oil
  • Salt and Pepper
  • Balsamic Vinegar Cream

Garlic Dressing

  • 6 tbsp Extra-Virgin Olive Oil
  • 1-2 cloves of Garlic (peeled and chopped finely)
  • 2 tbsp Lemon Juice
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Honey
  • Salt and Pepper

DIRECTIONS:

  1. To make the dressing, combine all the ingredients in a medium bowl and whisk. Add some chopped spring onion – set aside
  2. Wash the salad and toss it. Place the leaves, olives and tomatoes in the middle of plates.
  3. Place the baguette slices on a tray and drizzle with a little oil. Place under a hot grill (broiler) and toast for 1 minute each side or until golden.
  4. Shape goat’s cheese into 4-6 discs, about 2 cm thick and the same diameter as baguette slice.
  5. Toast walnut, pumpkin and white & black sesame seeds in a dry frying pan over medium heat – transfer to a bowl, add a little olive oil and mix well.
  6. Coat goat’s cheese discs with nut mixture and place one on each baguette slice. Arrange on a baking tray, then bake in a preheated oven (180°C) until warm and soft (3-4 min.), but still holding its shape. (You can also serve cold if you prefer!)
  7. Pour the dressing over the salad and top with the grilled baguette and goat cheese. Use some balsamic vinegar cream to decorate your plate.
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