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Pasta Olio Alio Pepperocino

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23
Jul

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Pasta Olio Alio Pepperocino

by Eric Low

This is possibly the easiest and quickest pasta dish. Using only 5 other ingredients, this easy meal does not compromise its taste. Add Parsley if desired.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 6

INGREDIENTS:

  • 1 packet of Long Pasta (500g)
  • 200ml Water (from cooking pasta)
  • 150ml Extra Virgin Olive Oil
  • 3 tbsp Chopped Garlic
  • 3 tbsp Chilli Pepper Flakes
  • 1 stalk of Parsley (chopped)
  • Salt (to taste)

DIRECTIONS:

  1. Boil pasta in plenty of boiling water according to recommended time on label (less 2 minutes). Stir constantly and when ready, drain and set aside.
  2. Heat oil in pot, sauté garlic and chilli flakes till fragrant. Return pasta to pot, pour in reserved water and add the chopped parsley. Season to taste.
  3. Serve pasta with grilled meats or seafood.
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Pasta with Zucchini, Fresh Shrimps in a White Wine Tomato Broth

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23
Jul

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Pasta with Zucchini, Fresh Shrimps in a White Wine Tomato Broth

by Eric Low

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

This simple but succulent pasta dish can make a satisfying portable lunch. Add fresh shrimps in a white wine and tomato broth for a truly satisfying meal!

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

INGREDIENTS:

  • 500g Long Pasta (Spaghetti, Linguine, Angel Hair), cooked al dente
  • 200ml Extra Virgin Olive Oil
  • 450g Peeled Large Prawns
  • 2 tbsp Chopped Garlic
  • 300g Zucchini (sliced)
  • 4 Large Tomatoes (diced)
  • 200ml White Wine
  • 2 tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • Water (from boiling pasta)
  • 4 tbsp Chopped Parsley

DIRECTIONS:

  1. In a large pot of boiling water, cook pasta based on recommended cooking time on packaging label, minus 2 minutes. Retain some of the cooking liquid. Refresh pasta with water and drain.
  2. Heat olive oil, sauté and prawns and garlic till fragrant, remove prawns and add zucchini and tomatoes and cook for another minute.
  3. Pour in white wine and return prawns and pasta to pot. Add chopped parsley and season with salt and pepper and toss evenly.
  4. Divide pasta into serving portions and serve.
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Chicken Liver Salad with Quail Egg, Croutons and Red Wine & Shallot Dressing

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23
Jul

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Chicken Liver Salad with Quail Egg, Croutons and Red Wine & Shallot Dressing

by Susanne Despature

Chicken Liver Salad with quail eggs and croutons is perfect for the warm Singapore weather, as it won’t require you slaving over the stove. Wash your salad greens, cook the greens and make a rich red wine and shallot dressing. Serve the salad base with a fragrant fried chicken liver as an elegant appetizer.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

    • 300g Chicken Liver (trimmed, sinew removed, chopped in bite-sized pieces)
    • 2 tbsp Clarified Butter (butter without buttermilk)
    • Salt and Pepper
    • 100g Streaky Bacon (chopped in fine pieces)
    • 100g Toast Bread (white, cut into 1cm cubes)
    • 1 clove of Garlic (cut in half with skin on)
    • 1 tbsp Clarified Butter
    • 8 Quail Eggs (boiled, peeled, cut in half)
    • Salt, Pepper, Balsamic Vinegar Cream
    • 200g Mixed Salad with Rocket, Oak Salad Leaves, Baby Spinach
    • 2-3 sprigs of Spring Onion

    Red Wine & Garlic Dressing

    • 6 tbsp Extra Virgin Olive Oil
    • 2 tbsp Raspberry Vinegar (or Red Wine Vinegar)
    • 1 tbsp Balsamic Vinegar
    • 1 clove of Garlic (peeled and chopped finely)
    • 1 tsp Dijon Mustard
    • ½ tsp Concentrated Chicken Stock
    • Salt and Pepper

DIRECTIONS:

          For Salad & Dressing

  1. Wash salad leaves and toss them. Place the leaves, in the middle of plates.

  2. Combine all the ingredients for dressing in a medium bowl and whisk. Set aside.

    For Bread Crouton

  3. In a coated pan, heat up 1 tbsp of butter, add the bread croutons and the garlic, then fry over medium heat until golden brown and crisp.

  4. Put in a bowl, set aside.

    For Streaky Bacon

  5. In the same pan, still hot, add the bacon and fry until crisp and golden – drain on kitchen paper, set aside.

    For Chicken Liver

  6. In the same pan, add 2 tbsp of butter. Season the chicken liver to taste with salt and pepper, then pan fry over high heat on all sides, for 1-2 minutes or until light brown, but still pink inside (if overcooked, the taste isn’t the same!)

  7. Remove from pan on a warm plate.

    To Serve

  8. Sprinkle some chopped spring onion over the salad leaves, then garnish with bread crumbs, crispy streaky bacon and chicken liver.

  9. Pour the dressing over the salad and serve with baguette.

    *Tip: How to boil the perfect quail egg

  10. Fill a small saucepan two thirds full with water and bring to the boil. Place quail eggs into pan. Do not overcrowd the pan.

  11. Boil for 2.5 to 3 minutes depending on your preference.

  12. Remove with a slotted spoon and cool down under cold running water or in a bowl filled with ice water.

  13. Peel very carefully in a bowl with water.

     

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Lemon Thyme Marinated Lamb Rack with Finely Chopped Ratatouille & Traditional Gratin Dauphinois

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23
Jul

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Lemon Thyme Marinated Lamb Rack with Finely Chopped Ratatouille & Traditional Gratin Dauphinois

by Susanne Despature

The slow oven cooking method ensures the tenderness of the lamb rack. Let the Lemon Thyme Marinated Lamb Rack tease your taste buds and serve with ratatouille in finely chopped texture and gratin dauphinois.

Cuisine : European Course : Main Skill Level : Novice
Prep : 200 mins Cook : 80 mins Ready in : 280 mins Serves : 4

INGREDIENTS:

Lamb Rack

  • 1 French Lamb Rack
  • 2 tbsp Olive Oil
  • Salt

Marinade

  • 2-3 cloves of Garlic (finely chopped)
  • 3 tbsp Olive Oil
  • 1 tbsp Dijon Mustard
  • 1 tbsp Lemon Thyme or Thyme (finely chopped)
  • ½ tbsp Tomato Paste
  • ½ tsp Cracked Pepper

Ratatouille

  • 2 cloves of Garlic (chopped)
  • 1 Onion (diced)
  • ½ can of Chopped Tomatoes
  • 2-3 tbsp Olive Oil
  • 1 Green Zucchini
  • 1 Small Red and Yellow Bell Pepper
  • 1 Small Eggplant
  • Salt, Pepper, and Basil

Potato Gratin

  • 5-6 Large Potatoes (peeled, finely sliced, not too starchy)
  • 20g Butter
  • 2-3 cloves of Garlic (finely chopped)
  • 200ml Milk
  • 100ml Cream
  • 2-3 twigs of Thyme (leaves only)
  • 50g Grated Parmesan
  • Salt, Pepper, and Nutmeg

DIRECTIONS:

          For Lamb Rack

  1. In a small bowl, combine all ingredients for marinade. Marinate lamb rack for 2-3 hours in a sealed plastic bag in fridge (or better over night). 2 hours before serving, take lamb rack out of the fridge and put at room temperature for 30 minutes.

  2. Heat oven to 80° C, place a plate on the griddle.

  3. Heat olive oil in frying pan until very hot. Fry lamb rack on all sides for 3-4 minutes or until golden brown, then place on hot plate in the oven. Don’t cover.

  4. Leave for about 1 hour 15mins in the oven until temperature at core is 65° C (meat will have a nice pink colour, not overcooked!)

    For Ratatouille

  5. Sweat the garlic and onion in 1 tablespoon of olive oil. Add chopped tomatoes and cook for 5 minutes.

  6. Finely dice bell pepper, eggplant and zucchini (1×1 cm) and sauté them one by one in a little olive oil until they are just cooked.

  7. Combine all the cooked vegetables with the tomato sauce, season with salt and pepper and the finely chopped basil leaves. Set aside.

  8. Reheat just before serving.

    To Serve

  9. Spoon some ratatouille on each plate. Cut lamb rack in cutlets and serve 2 cutlets / person. Serve with potato gratin and some fresh rosemary.

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Cappuccino with Black Truffle Brunoise and White Truffle Oil

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23
Jul

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Cappuccino with Black Truffle Brunoise and White Truffle Oil

by Susanne Despture

The aroma of a freshly brewed Cappuccino is irresistible to many. Imagine adding truffle oil which gives a smooth sensation and you wouldn’t want to wait to take a sip! Besides learning milk steaming and foaming techniques, you will also be exposed to basic knife skills which will help you make finely-sliced black truffle brunoise for an additional flavour.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 8

INGREDIENTS:

  • 300g White Beans (soaked overnight in cold water in fridge)
  • 300g Chicken Stock
  • 1 Small Onion (peeled and cut in two)
  • 1 Small Carrot (peeled and cut in two)
  • 100ml Truffle Juice
  • 200ml Cream
  • 90g Butter
  • 10g Chopped Truffles
  • 100ml Cream (whipped)
  • Salt and Pepper
  • Red Wine Vinegar
  • Fleur de Sel

DIRECTIONS:

  1. Place soaked beans in a pot with carrot & onion. Cover with chicken stock and cook until well done. Set 1 tbsp of cooked beans aside for garnish.
  2. Remove onion and carrot from beans. Puree beans in a blender with chicken stock and strain through a fine meshed sieve.
  3. Heat the beans puree slowly and add truffle juice & cream – season to taste with salt and pepper and some drops of red wine vinegar.
  4. Just before serving, bring bean soup to a boil and add the butter – stir until it melts. Add the whipped cream and mix with bean soup, so it gets a “cappuccino” texture: light and airy!
  5. Mix the remaining beans with the chopped truffles – add a little bit in each soup bowl, then top with foamed cream and garnish with sliced truffles. Serve immediately.
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Poached Pears & Rich Valrhona Chocolate Cream with Cocoa Streusel

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23
Jul

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Poached Pears & Rich Valrhona Chocolate Cream with Cocoa Streusel

by Susanne Despature

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

What is a feast without a gratifying dessert? Learn to create this sensual chocolate delicacy and complete your dessert masterpiece with a few pieces of poached pear.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 6

INGREDIENTS:

 

  • 2-3 Poached Pears
  • Chocolate Streusel

Chocolate Cream

  • 150g Whole Milk
  • 100g Cream (35% fat)
  • 2 Egg Yolk
  • 30g Fine Sugar
  • 60g Milk Chocolate Covertures Drops
  • 50g Dark Chocolate Covertures (70% cocoa)

Whipping Cream

  • 200g Cream (35% fat, very cold)
  • Physalis
  • Chocolate Streusel

DIRECTIONS:

  1. Prepare a tray with 12 nicely shaped glasses. Dice pears 2 x 2 cm and place some of it in each glass.
  2. In a medium bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy.
  3. Prepare the 2 chocolates in another bowl and set aside.
  4. In a pan, bring milk and cream to a boil, stirring occasionally to prevent skin to form. Pour over the egg mixture, stirring constantly. Pour everything back into the pan and start to heat the mixture carefully over low to medium heat.
  5. As you stir with a rubber spatula or wooden spoon — you must stir constantly on the bottom of the pan, to keep the eggs from scrambling — you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets hotter, it will start to thicken and the stirring will leave tracks Heads up at this point — the tracks mean the cream is almost ready. Never let the cream boil (over 85 degrees or the eggs will scramble!)
  6. Pour the hot cream over the chocolates, count up to twenty, and then whisk energetically with small movements from the centre to the border until chocolate and cream are thoroughly mixed. Pour into a measuring jug.
  7. Pour carefully into the glasses, covering the pears, (half full, about 100 g / glass). Refrigerate. Add 1 teaspoon of chocolate streusel when cream is cold. Decorate with whipped cream before serving.

    Whipping Cream

  8. In a very cold bowl (let it stand for 30 minutes or more in the freezer), add the very cold cream and whip with an electric hand mixer to peaks.

  9. Start first on low speed, then, when the cream thickens, whip on high speed – add the vanilla sugar towards the end.

  10. Put the whipped cream into a piping bag (with a star tip) and decorate each coffee chocolate cream with a whipped cream rose. Dust slightly with cocoa powder and decorate with chocolate streusel & physalis.

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Roasted Lemon & Rosemary Marinated Spring Chicken

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23
Jul

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Roasted Lemon & Rosemary Marinated Spring Chicken

by Susanne Despature

There are countless of ways to cook a chicken but a Roasted Lemon & Rosemary marinated Spring Chicken dish must surely be one of the tastiest. Learn the traditional French way to make fantastically flavoured spring chicken with kaffir lime leaf, baby ovan potatoes and a garden vegetable filling.

Cuisine : European Course : Main Skill Level : Novice
Prep : 80 mins Cook : 55 mins Ready in : 135 mins Serves : 6

INGREDIENTS:

 

  • 2 Spring Chicken
  • 1 Kaffir Lime (finely grated)
  • 1 Lime (juice)
  • 2 cloves of Garlic (finely chopped)
  • 2-3 sprigs of Rosemary
  • 10-12 Double Kaffir-Lime Leaves (combava)
  • 3 tbsp Olive Oil
  • 6 Black Peppercorns (coarsely chopped)

Young Potatoes

  • 600g Mini Potatoes
  • 1 Garlic Bulb
  • Olive Oil
  • Rosemary
  • Fine Sea Salt (fleur de sel)

Spring Vegetables

  • 100g Baby Carrots
  • 50g Snow Peas
  • 1 Yellow Zucchini
  • 1 Broccoli (florets)
  • Salt and Butter

DIRECTIONS:

  1. Preheat oven to 210°C.
  2. Mix all ingredients for the marinade, then rub each part and the inside of the spring chicken with the mixture. Stuff the chicken with some sprigs of rosemary and the kaffir lime leaves. Leave to marinate for an hour or more.
  3. Put them (lying on their side) in an oven-safe dish, with cloves of garlic and washed (but not peeled) young potatoes around it. Drizzle with olive oil, fine sea salt and rosemary.
  4. Put the oven-safe dish in the oven and cook. After 15 minutes, take the oven-safe dish out, turn the cockerels on their other side and cook for another 10 to 15 minutes.
  5. Turn down the temperature to 160°C. and cook for 10 more minutes on their back and 5 more minutes on their belly.
  6. Switch off the oven and allow to rest 10 minutes.
  7. To check that the chicken are thoroughly cooked: with a small cutting knife, pierce one leg at the joint. The juices should run clear. Add salt and pepper to taste.

    For Spring Vegetables

  8. Wash all the vegetables and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.

  9. Before serving, heat up the vegetable in a frying pan with a knob of butter.

  10. To finish, carve the spring chicken and serve with the potatoes and mixed vegetables.

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Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

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23
Jul

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Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

By Susanne Despature

Sharing a similar aroma of freshly baked bread, Venere rice contains high vegetal substance content with a higher anti-ageing value than normal rice. Chef Susanne’s simple recipe with a tempting creamy garlic sauce promises a real treat.

Cuisine : European Course : Main Skill Level : Novice
Prep : 130 mins Cook : 30 mins Ready in : 160 mins Serves : 4

INGREDIENTS:

  • Creamy Garlic Sauce
    • 60ml Fish Stock
    • 60ml Dry White Wine
    • 100ml Liquid Cream (35% fat)
    • 50g Cold Butter
    • 2 cloves of Garlic (chopped or crushed)
    • 3 Ripe Tomatoes (diced)
    • 20g Basil Leaves (finely chopped)
    • Salt and Pepper
    • Lemon Juice

    Spring Vegetables

    • 100g Carrots
    • 50g Snow Peas
    • 2 Green Asparagus or Broccoli Florets
    • Salt and Butter

    Wild Rice

    • 100g Wild Rice
    • 200ml Water
    • 20g Butter
    • Salt

    Salmon Fillet

    • 4 Thick Salmon Fillet (120g per fillet, with skin)
    • 1-2 tbsp Grape Seed Oil
    • Salt and Pepper

DIRECTIONS:

          For Creamy Garlic Sauce

  1. Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.

  2. Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.

  3. Add garlic, then just before serving, add diced tomatoes and chopped basil.

    For Spring Vegetables

  4. Wash all the vegetables. Peel carrots and cut them into smaller chunks by slicing at an angle.

  5. Cut so that all vegetables are about the same size and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.

  6. Before serving, heat up the vegetable in a frying pan with a knob of butter.

    For Wild Rice

  7. Wash and soak wild rice in the right amount of water for 1-2 hours before cooking.

  8. Add 1 teaspoon of salt, then bring to a boil with lid on pot. Simmer for 10 minutes, turn off heat and let rest for 20 minutes (cooking time takes slightly longer than white rice).

    For Salmon Fillet

  9. Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.

  10. Gently turn fish over and reduce heat to low.

  11. Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.

    To Serve

  12. Spoon vegetables onto serving plates, then top with salmon fillet.

  13. Spoon creamy garlic & tomato sauce around the fillet and garnish with herbs. Add some wild rice in a separate dish.

    *Tip: How to peel and dice tomatoes

  14. Heat some water in a pan. Prepare the tomatoes: take away the stem, then cut the tomato crosswise on the bottom.

  15. Plunge them into the boiling water, for 30 seconds or until skin begins to peel. Take out with a slotted spoon and place in cold water.

  16. Drain, then remove skin carefully with a small knife. Remove flesh around the core (you can use for something else), then dice in 1 x 1 cm and set aside.

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Creamy Coconut Barley with Strawberry Chia Jam

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22
Jul

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Creamy Coconut Barley with Strawberry Chia Jam

by Daniele Sarno

Stay healthy with this dreamy and creamy Coconut Barley with Strawberry Chia Jam which is perfect for breakfast!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 540 mins Cook : 30 mins Ready in : 570 mins Serves : 1

INGREDIENTS:

  • 70g Uncooked pearl barley
  • 125g Full-fat coconut milk, add extra if needed
  • 25g Honey
  • For the Strawberry Chia Jam
  • 100g Fresh strawberries, stalks removed
  • 2 tbsp Honey
  • 15g Chia seeds

DIRECTIONS:

  1. Place the pearl barley in a bowl, cover with water, and leaves to soak overnight or up to 8 hours.
  2. Drain, rinse under running water, and drain well again.
  3. For the jam, place the strawberries in a large bowl and roughly mash with the back of a fork so that juices will be released yet retaining the texture of the fruit.
  4. Add 10 gm honey and chia seeds and mix well to combine. Chill it in the fridge until thickened.
  5. Place the barley, coconut, and honey in a large saucepan and bring it to boil.
  6. Reduce heat to a simmer and cook for 20-30 minutes or until the barley is tender, but still chewy, and until the mixture has reached a thick porridge-like consistency.
  7. Check frequently and add more milk if they mixture seems too dry or if the liquid is absorbed too quickly.
  8. Remove from heat.
  9. Pace the barley in a small soup bowl; top with one tablespoon of the jam and serve warm or at room temperature.
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Tuscan Fish Soup

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22
Jul

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Tuscan Fish Soup

by Michele Ow

Serve this classic Tuscan fish stew to your family for a heart-warming dinner. Perfect when served with crusty bread that will soak up all the goodness

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 65 mins Ready in : 80 mins Serves : 4

INGREDIENTS:

  • 2 tbsp Vegetable oil
  • 5 tbsp Tomato paste
  • 2 Garlic cloves, minced
  • 1/2 tsp Chilli powder
  • 1/2 tsp Tumeric
  • 1/2 tbsp Paprika
  • 1/2 tbsp Cumin
  • Salt & pepper
  • 2 Potatoes
  • 1 Large carrot
  • 2 Tomatoes
  • 4 Fish fillets
  • 1 bunch Coriander, roughly chopped
  • 1/2 can Chick peas
  • Clams, mussels, prawns – Option

DIRECTIONS:

  1. Mix paste ingredients in a measuring jug.
  2. Slice potatoes, carrot & tomatoes 1/2 cm thick.
  3. Lay potato slices, followed by half the paste, and carrots and tomatoes then coriander, then half the chick peas.
  4. Repeat with another layer.
  5. Simmer at low heat for 1 hour.
  6. Before serving , add prawns, clams & mussels -if using and steam covered for 5 mins.
  7. Serve hot , garnished with fresh coriander.
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