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Clam Vongole

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22
Jul

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Clam Vongole

by Michele Ow

Enjoy the true taste of seafood with this delicious and easy-to-prepare clam vongole shared by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 15 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1kg Clams
  • 8 cloves Garlic, roughly chopped
  • Handful of chopped Parsley
  • 1 cup White wine
  • Butter
  • Olive oil
  • Salt & pepper
  • Chili flakes (optional)

DIRECTIONS:

  1. Heat butter and olive oil and fry garlic for a few minutes.
  2. Add white wine, letting it bubble to get most of the alcohol evaporated.
  3. Add clams and cover lid for 7 minutes until all shells pop open.
  4. Stir in parsley and chili flakes; season to taste.
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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

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22
Jul

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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

by Felix Chong

There are few things more decadent than fresh plump scallops sprinkled with truffle caviar. Impress your guests with this dish at your next dinner party!

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

INGREDIENTS:

  • 8 pcs Hokkaido scallop sashimi quality
  • 80 gm Risotto
  • 1 tin Truffle caviar
  • 20 gm Mesclun
  • 1 pc Lemon
  • 20 ml Extra virgin oil
  • Pinch Truffle salt

DIRECTIONS:

  1. Bring a pot of water to boil and add in the risotto and cook till the rice is soft and creamy.
  2. While using a hand blender to blend it, gradually add in extra olive oil too.
  3. Leave aside and cool it down in an ice bath.
  4. Slice the scallops diagonally and drizzle with extra virgin oil, lemon juice and pinch of truffle salt lightly onto the scallop.
  5. Arrange the raw scallops onto the plate, spoon the creamy rice on it and arrange some salad on it. Garnish with truffle caviar.
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Sirloin Steak with Mushroom Sauce

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22
Jul

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Sirloin Steak with Mushroom Sauce

by Eric Low

Go back to basics with this recipe by Chef Eric Low. The perfect sirloin steak, glazed with a drizzle of classic mushroom sauce. 

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • For The Steak
    • 4pcs Sirloin Steak (about 180-200g each)
    • 1tsp Dijon Mustard
    • 1 tsp Salt
    • 1tsp Coarse Ground Black Pepper
  • For The Mushroom Sauce
    • 400ml Basic Brown Sauce
    • 30g Butter
    • ½tsp Garlic
    • 40g Chopped Onions
    • 2psrigs Fresh Thyme (optional)
    • 250g Mushrooms (any kind)
    • 40ml Whipping Cream (35% fat)
    • Salt and Pepper to taste

DIRECTIONS:

  1. Pre-heat oven to 100ºC. Rub the steaks with mustard and season with salt and a generous amount of pepper. Simmer the basic brown sauce and reduce by halve.
  2. Heat pan and sear the meat on both sides. Transfer to oven and slow bake at 100ºC for 10-15mins.
  3. Melt butter and sauté the garlic, onions and mushrooms for 2 minutes. Add fresh thyme and cook briefly.
  4. Add in the brown sauce, bring to boil, stirring constantly. Pour in the cream and mix well. Serve with steaks.
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Tomato Moroccan Salad

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22
Jul

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Tomato Moroccan Salad

by Michele Ow

This is some serious comfort food we’re talking about – cheesy mashed potatoes with ham, all made in one skillet! Perfect to finish up your leftover mashed potatoes! #QuickBites

This simple salad of ripe tomatoes with fragrant herbs and finely diced onions makes a refreshing side salad!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 1-2

INGREDIENTS:

  • 1 Cucumber
  • 4 Tomatoes, fresh, ripe
  • 2 tbsp Parsley, chopped fresh
  • Mint large handful
  • 2-3 tsp Onions, finely chopped
  • 2 tbsp Lemon juice
  • 3 tbsp Avocado (or olive oil)

DIRECTIONS:

  1. Finely cube cucumbers (you may lightly peel the skin first if you like)
  2. Peel the tomatoes, seed them, and chop them into small pieces.
  3. Mix the tomatoes with the cucumber, parsley, mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
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Wild Mushroom Soup

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22
Jul

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Wild Mushroom Soup

by Michele Ow

Learn how to make this insanely delicious Wild Mushroom Soup with this recipe by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1-2

INGREDIENTS:

  • Handful Assorted Mushrooms
  • 1/2 Yellow Onion
  • 5g Dried Porcini
  • Fresh Thyme
  • Extra Virgin Olive Oil
  • 1tsp Olive Oil

DIRECTIONS:

  1. Roughly chop mushrooms; finely dice onion.
  2. Soak porcini in hot water for at least 5 m.
  3. In a pot fry butter, drizzle of olive oil & onions until translucent.
  4. Add in mushroom & stock & thyme.
  5. Bring to a boil the simmer for minimum 20 mins.
  6. Serve with a drizzle of extra virgin olive oil.

     

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Crab Stuffed Mushrooms

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22
Jul

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Crab Stuffed Mushrooms

This dish pairs succulent portobello mushrooms with a lusciously creamy crab filling. If rich flavours are your thing, you’ll love these.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 2

INGREDIENTS:

  • 6 Button or Baby portobello mushrooms
  • ¼ Medium onion
  • 1 cloves Garlic
  • 2 tablespoons Unsalted butter
  • ¼ Jar crab meat
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 4 ounces Cream cheese, room temperature
  • 1 Egg yolk
  • ¼ cup Parmesan cheese, shredded
  • ½ Lemon, cut into wedges

DIRECTIONS:

  1. Clean dirt and debris from mushrooms by wiping them with a damp paper towel or rinsing them under running water in a strainer. Let them dry for a few minutes, and then pull off the mushroom stems from their caps (these pop right off). Set the mushroom caps aside.
  2. Mince the mushroom stems, onion, and garlic as finely as possible without turning them into mush.
  3. Place the butter in the frying pan on the stove over high heat. When the butter is melted and hot, dump in all your minced veggies and cook them for about 10 to 12 minutes, or until the liquid from the mushrooms is mostly evaporated. Stir occasionally.
  4. Add the crab meat, salt and pepper to the pan, and cook for a minute or two, just enough to heat the crab through. When it’s good to go, scrape the whole mixture into a bowl and let it cool for at least 20 minutes, or until it’s cool to the touch.
  5. Next, add in the cream cheese, egg yolk and half of the Parmesan cheese. Mix it thoroughlyt. If you are making the filling a day in advance, cover the bowl with plastic wrap and chill in the refrigerator. For those forging ahead, preheat the oven to 220 degrees C.
  6. Using a tablespoon, scoop a little bit of the crab mixture from the bowl and pack it down gently into a mushroom cap. Place the stuffed mushroom on your baking pan. You want a well-rounded mound of crab and cream cheese goodness on top. Repeat with the rest of the mushroom caps, then sprinkle on the remaining Parmesan cheese for a topping.
  7. Bake the stuffed mushrooms for 25 minutes. You’ll know they’re ready when the Parmesan cheese on top is a light golden brown. Remove the pan(s) from the oven.
  8. Before serving, cut the lemon into wedges and sprinkle a few drops of lemon juice onto each mushroom cap. Or, you can serve them on a tray with the lemon wedges and let your friends sprinkle on the lemon juice themselves. Enjoy!
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Roesti Potatoes

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22
Jul

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Roesti Potatoes

by Eric Low

Savour this all-star, easy-to-follow Roesti Potato with Chef Eric!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 4 large Idaho Potatoes, peeled
  • Pinch of Nutmeg
  • Oil for cooking
  • Salt and Pepper

DIRECTIONS:

  1. Grate the potatoes with a Japanese mandolin slicer into medium shreds. Alternatively use a box grater. Add nutmeg and season lightly with salt and pepper.
  2. Heat a non-stick omelette size pan with some oil. Place shredded potatoes in pan and cover. Cook over medium heat for 4-5minutes.
  3. Using a plate larger than the pan, cover the pan and flip over. Add some oil and slide the potatoes back to the pan and cook for another 4-5 minutes without covering.
  4. When both sides of the roesti are cooked and golden brown serve hot with the condiments.
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Oyster Mornay

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22
Jul

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Oyster Mornay

by Michele Ow

The perfect marriage of oyster and mornay sauce is the perfect way to start your dinner!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

  • Fresh oysters, shucked
  • 1 cup Milk
  • 1 tbsp Butter
  • 1 tbsp Flour
  • Emmenthal cheese
  • Pinch of nutmeg
  • Salt & pepper
  • Spinach

DIRECTIONS:

  1. Add butter to saucepan then flour.
  2. Cook roux until deep yellow.
  3. Add milk and let mixture scald.
  4. Remove from heat and melt cheese in the mixture.
  5. Cool.
  6. Spoon mixture with spinach on oysters.
  7. Bake at 200°C for 5 mins.
  8. Serve warm.
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Eggs Benedict with Bacon

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22
Jul

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Eggs Benedict with Bacon

What can be more satisfying than two perfectly poached eggs blanketed in a smooth hollandaise sauce? Try this recipe today!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

  • 2 tsps White wine vinegar
  • 4 Eggs
  • 2 tbs Salted butter, softened
  • 2 pcs Muffins, split in half
  • 4 pcs Bacon
  • Classic Hollandaise Sauce
  • 4 large Egg yolks
  • 2 tbs Fresh lemon juice
  • 1 tbs Mustard (optional)
  • 6oz (12 tbs) Unsalted butter, melted
  • Pinch Cayenne or a few drops of hot pepper sauce
  • Salt to taste

DIRECTIONS:

  1. Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
  2. In the bowl, whisk the yolks, lemon juice, and mustard (if using) until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes.
  3. If the sauce is too thick, whisk in a few drops of hot water to thin it. Whisk in the cayenne or hot sauce and season to taste with salt.
  4. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.

    Sauce:

  5. Place everything except the melted butter into a container, and blend with a stick blender.

  6. Pour the butter in gradually and continue to blend until smooth.

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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

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22
Jul

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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

by Eric Low

This perfectly balanced Fresh Strawberries with Balsamic Vinegar is a unique way to enjoy this summer fruit! Great when served over pound cake or with vanilla ice cream!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 2

INGREDIENTS:

    • 80g Sugar
    • 4 tbsp Water
    • 50ml Balsamic vinegar
    • ½ tsp Vanilla essence
    • ¼ tsp Coarse ground black pepper

    Assembly

    • 200g Strawberries, cut into half or quartered
    • Vanilla ice cream

DIRECTIONS:

  1. Caramelise sugar with water and add the balsamic vinegar, vanilla essence and black pepper. Cook till syrupy and add in the strawberries.
  2. Toss well, remove from heat and let the strawberries marinate for 5 minutes.
  3. Serve the strawberries with vanilla ice cream.
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