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Wild Mushroom Soup

Posted on by editor
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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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

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22
Jul

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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

by Julie Yee

The spicy and aromatic sauce coating these tender prawn and meat dumplings are the ultimate dim sum!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 20

INGREDIENTS:

  • 20 sheets of White Square Wonton Skin
  • 100 g Prawns (Filling)
  • 50 g Minced Meat (Filling)
  • 1/2 teasp Potato Starch (Filling)
  • A pinch of Salt (Filling)
  • 1/2 teasp Sugar (Filling)
  • A dash of White Pepper (Filling)
  • A dash of Sesame oil (Filling)
  • 40 g Cooking Oil (Spicy Sour Sauce)
  • 25 g Chilli Oil (Spicy Sour Sauce)
  • 30 g Minced Garlic (Spicy Sour Sauce)
  • 30 g Minced Shallot (Spicy Sour Sauce)
  • 80 g Sugar (Spicy Sour Sauce)
  • 1 teasp Salt (Spicy Sour Sauce)
  • 90 g White Vinegar (Spicy Sour Sauce)
  • 100 g Spicy Broad Bean Paste (Spicy Sour Sauce)
  • 100 ml Hoisin Sauce (Spicy Sour Sauce)

DIRECTIONS:

  1. Heat oil in a wok.
  2. Add chili oil, garlic and shallot. Fry till fragrant.
  3. Add in the rest of the ingredients bring it to boil.
  4. For the fillings, Mix all ingredients in a bowl.
  5. To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.
  6. Boil water and cook wonton till float and looks pinkish., about 1-2 minutes. Drain off the water.
  7. Garnish with spring onion and serve immediately.
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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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Caramelised Onion Scones

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22
Jul

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Caramelised Onion Scones

by Mimi Wahadi

This simple and fluffy Caramelized Onion Scone is the perfect afternoon treat! The caramelized onions give it a touch of sweetness to the savoury scone!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 100g Olive oil
  • 4 no. White onions, thinly sliced
  • 3 cloves Garlic
  • Salt & pepper to season
  • For the Scones
  • 310g All purpose flour
  • 8g Baking powder
  • 2g Baking soda
  • 4g Salt
  • 60g Grated cheddar cheese
  • 110g Unsalted butter (cold)
  • 190g Liquid cream
  • ½ cup Caramelised onions
  • ¼ cup Scallions
  • Black pepper to taste

DIRECTIONS:

         For the Caramelized Onions

  1. In hot pan, heat up the olive oil and 3 cloves of garlic.

  2. Add the onions and sauté until it caramelized and turn golden brown.

  3. Season with salt and black pepper to taste.

  4. Set aside to cool and use as required.

    For the Scones

  5. Pre-heat the oven to 200°C.

  6. In a food processor with steel blade, combine the flour, baking powder, baking soda, salt and cheese and process on low to incorporate.

  7. Scatter the cold butter over the mixture and pulse for a few times until mixture turns crumbly.

  8. Pour mixture into a large bowl and add the scallion and caramelized onions.

  9. Add the cream and mix with a fork to resemble a rough dough. DO NOT OVERMIX!

  10. Sprinkle black pepper to taste.

  11. Roll the dough gently to about 2.5 cm in height.

  12. Cut using a stainless steel cutter.

  13. Brush the top of scones with beaten eggs and sprinkle some sea salt flakes.

  14. Bake the scones for approximately 15-20 minutes till golden brown.

  15. Serve warm.

     

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Cream of Mushroom Soup

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22
Jul

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Cream of Mushroom Soup

Creamy and oh-so-good, this recipe will keep you coming back for seconds. 

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

INGREDIENTS:

  • 1 Onion, sliced
  • 4 Fresh mushrooms, sliced
  • ½ can Button mushroom, halved
  • 1 Potato diced
  • 2 cups Liquid chicken stock
  • ½ cup Cream
  • ¼ cup Butter (salted or unsalted doesn’t matter)
  • 1 Bay leaf
  • ¼ cup Butter
  • 4 tablespoons Plain flour

DIRECTIONS:

  1. In a pot, place the butter and melt on medium heat.
  2. Once the butter has melted, add the onions and bay leaf. Sauté till the onions go transparent.
  3. Add the fresh mushroom and brown it. Add in the button mushroom and potatoes. Coat with butter for about 3 minutes.
  4. Add the chicken stock and allow the liquid to simmer for at least half an hour on low heat.
  5. While the soup is simmering, place ¼ cup butter into a small saucepan to melt on low heat. .
  6. Add the plain flour into the small saucepan and combine with the butter. Keep stirring this paste till it turns slightly golden brown. (Make sure you do this on LOW heat)
  7. Add the cream to the mushroom soup and bring it to a simmer. (Do not boil it) for about 10 minutes.
  8. Remove the bay leave and use a stick blender to blend it smooth.
  9. Add half the prepared flour paste to the soup and stir. Bring the mushroom soup back to the heat (low). If it is not thick enough, add more of the flour mixture till you get the right consistency.
  10. Add salt and pepper to taste and serve.

     

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Tomato/Watermelon Gazpacho with Greek Yoghurt & Asian Herbs

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22
Jul

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Tomato/Watermelon Gazpacho with Greek Yoghurt & Asian Herbs

by Susanne Despature

Make this fuss-free, no-cooking-required gazpacho for an impressive starter to your meal! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

  • 200g Chopped Tomatoes (Can)
  • 1 tbsp Tomato Puree
  • 1 small Red Bell Pepper
  • ½ – 1 medium Red Chili, without seeds
  • 250g Watermelon
  • 1 stalk Lemongrass, finely chopped
  • 10cl Chicken stock
  • White or Red Wine Vinegar, Tabasco, Salt, Pepper
  • Herb Sour Cream
    • 200g Sour Cream
    • 50g Herbs (e.g. Thai Basil, Coriander, Sweet Basil, Flat Parsley..) finely chopped
    • Salt & Pepper

 

DIRECTIONS:

  1. Remove the skin and dice watermelon flesh.
  2. Wash bell pepper and remove stem. Dice them in 2×2 cubes and combine with chopped tomatoes, watermelon, chicken stock, tomato puree, chili and chopped lemongrass in a blender. Blend for 2 mins of position 3 of Cuisinart Blender or until very smooth, then strain through a sieve, pressing with a soup ladle. Season to taste with salt, pepper, some white vinegar and Tabasco, and then keep refregerated until you serve.

    Chilled Herb Sour Cream:

  3. Combine all ingredients and palce in the freezer for 30 mins, mix from time to time with a fork to prevent crystals from forming – don’t freeze completely!

    To Serve: 

  4. Mix well gazpacho before serving – then ladle into 6 soup dishes. Add a splash of chilled herb sour cream in the middle, and drizzle some oilive oil on top. Garnish with herbs and serve with olive oil crostini.

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Buffalo Wings

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22
Jul

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Buffalo Wings

by Michele Ow

These easy-to-make hot Buffalo wings are crispy and flavourful – always yummy to snack on! Serve it with Blue Cheese Sauce for a mouth-watering appetizer!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • ½ kg Chicken winglets/drumlets
  • 1 tbsp Cayenne
  • 1 tsp Crushed red pepper flakes
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • ½ cup Hot sauce
  • ¼ cup Brown sugar
  • Butter
  • Salt & pepper

DIRECTIONS:

  1. Fill a steamer tray and steam the chicken pieces for 10 mins and allow the wings to cool on a cooling rack and dry them with kitchen towels.
  2. Start a deep fryer and fry the chicken until crisp.
  3. For buffalo sauce, get a separate saucepan and add butter. When melted, add hot sauce, cayenne, garlic powder, onion powder and brown sugar. Heat for 5 minutes until the sauce is fully incorporated. ***Do not over heat!
  4. Toss wings with buffalo sauce.
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Cold Angel Hair Pasta with Truffle, Hokkaido Scallops and Basil Caviar

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22
Jul

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Cold Angel Hair Pasta with Truffle, Hokkaido Scallops and Basil Caviar

by Felix Chong

Relish spoonful of this flavourful Cold Angel Hair Pasta with Truffle, perfectly seared Hokkaido Scallops with Basil Caviar.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

  • 50gm Angel hair pasta
  • 10ml White truffle oil
  • 1teasp Chives
  • 1teasp Basil caviar
  • 1teasp Seaweed powder
  • 15ml Japanese Shoyu
  • 1teasp Ikura
  • Dill
  • 1pc Hokkaido scallop size 21/25

DIRECTIONS:

  1. Prepare a pot of salted boiling water and a pot of ice water.
  2. Place the angel hair pasta into the boiling water and cook for 2 minutes to 2 minutes 30 seconds
  3. Strain the pasta and blanch into the ice cold water immediately to cool down the pasta for approximately 20 seconds.
  4. Drain off the pasta from the ice water.
  5. In another bowl, prepare the mixture of the truffle oil, chopped chives, seaweed powder & Japanese shoyu.
  6. Transfer the pasta into the mixture and mix well.
  7. Use long tweezers or a fork & twirl the pasta.
  8. For the scallop, slice diagonally into 4 pieces.
  9. Lay the scallops on top of the twirled pasta.
  10. Garnish with Ikura, basil caviar and dill.
  11. Optional: you may alburi the scallops too!
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