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Vongole Pasta

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22
Jul

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Vongole Pasta

by Michele Ow

Have a true taste of seafood with this all-star, easy-to-prepare Vongole Pasta from Chef Michele Ow

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

INGREDIENTS:

  • 1kg Clams
  • 8 cloves Garlic, roughly chopped
  • Handful of chopped Parsley
  • 1 cup White Wine
  • Butter, olive oil
  • Salt & Pepper
  • Chili Flakes (optional)
  • Cooked Pasta

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.
  5. Add pasta and toss.
  6. Serve with fresh parsley as garnish.
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Classic Waffles

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22
Jul

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Classic Waffles

by Susanne Despature

A popular snack worldwide, waffles can be eaten for breakfast, lunch and dinner. Here’s our version of classic waffles – fluffy, moist and tasty. Serve it with your favourite ice-cream, topped with chocolate sauce, whipped cream or icing sugar! 

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

INGREDIENTS:

  • 1 cup (160g) Plain flour
  • 1¼ tsp (10g) Baking powder
  • 2g Salt
  • 2 Egg yolks
  • 2 Egg whites
  • 1½ tsp Vanilla extract
  • ½ cu (100g) Milk
  • 4 tbsp Melted butter
  • 3 tbsp (60g) Fine sugar

 

DIRECTIONS:

  1. Heat the waffle iron.
  2. Mix flour, salt and baking powder in a medium bowl.
  3. Measure milk, cream and melted butter in a measuring jug; mix in the egg yolk and vanilla.
  4. Pour the mixture into the dry ingredients and whisk until just mixed.
  5. In another bowl, beat the egg white to soft peaks. Sprinkle in sugar and continue to beat until the peaks are firm and glossy.
  6. Drop the whipped egg white onto the batter and fold in with a spatula until just incorporated.
  7. Pour the batter onto the hot waffle iron and cook until the waffle is crisp and golden (follow the manufacturer’s instructions for timing at first and then adjust to your liking).
  8. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them).
  9. When all the waffles are cooked, serve immediately with chocolate, whipped cream or icing sugar.
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Fried Cashew Nut Chicken

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22
Jul

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Fried Cashew Nut Chicken

by Julie Yee

Enjoy this spicy, Thai style chicken dish with cashew nuts that taste amazing over rice!

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

INGREDIENTS:

  • 2 thick slices of Boneless Chicken
  • 1/2 cup Plain Flour
  • 1/2 cup Rice Flour
  • 1 tbsp Garlic (Chopped)
  • 1/2 cup Onions (Thick Slices)
  • 1/2 cup Cashew Nuts (Baked)
  • 3 Dried Chilies (Cut into 2cm long)
  • 1/cup Mushroom (Thick Slices)
  • 4 pcs Baby Corn (Cut into 2cm long)
  • 1/2 tbsp Fish Sauce
  • 2 tbsp Oyster Sauce
  • 1/2 tbsp Corn Flour + 1/4 cup Water

DIRECTIONS:

  1. Mix plain flour with rice flour. Coat the chicken pcs.
  2. Fry chicken till just cooked.
  3. Put 4 tablespoon oil and fry garlic and onions.
  4. Add in the dried red chilies, chicken, corn and mushroom.
  5. Add in seasonings and in corn starch water.
  6. Fry till thick and add in the cashew nuts. Turn off the fire.
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Poached Eggs with Smoked Salmon and Mashed Avocados

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22
Jul

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Poached Eggs with Smoked Salmon and Mashed Avocados

by Susanne Despature

Enjoy the ultimate brunch with this healthy poached eggs with Smoked Salmon and creamy Avocado Mash with Chef Susanne Despature!

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

INGREDIENTS:

  • 4 slices Rye Bread or Wholemeal Bread, toasted
  • 4 slices Smoked Salmon
  • Avocado Mash
  • 2 no. Ripe Avocados
  • 1 no. Lime or Lemon Juice
  • 1 tbsp Sour Cream
  • Salt & Pepper
  • Poached Eggs
  • 1l Water
  • 10cl Cider Vinegar
  • 4 no. Fresh big eggs

DIRECTIONS:

  1. Cut the avocado in two, spoon out the flesh an d mix with lime juice and sour cream until you get a cream, using a fork. Season to taste with salt and pepper. Cover with cling wrap, refrigerate until use.

    Poached Eggs

  2. Bring water and vinegar to a boil in a large pan. The vinegar helps egg whites to coagulate. Break egg into a small bowl, then add into the boiling water. With a tablespoon, wrap egg white around the egg yolk. Reduce heat and let simmer for 2 mins.
  3. Take out the poached egg and place into iced water. Transfer to a plate covered with kitchen towels.
  4. Arrange some avocado mash on the toasted rye bread. Garnish with smoked salmon and poached egg, add some cress.

     

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Oyster Kilpatrick

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22
Jul

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Oyster Kilpatrick

by Michele Ow

Enjoy oysters at home with this simple and traditional Oysters Kilpatrick recipe by Chef Michele Ow! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 8 mins Ready in : 15 mins Serves : 12

INGREDIENTS:

  • 2 cups Rock Salt
  • 12 no. Oysters
  • Worcestershire Sauce
  • 4 no. Bacon Rashers
  • Parsley
  • Lemon Wedges

DIRECTIONS:

  1. Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.
  2. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.
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Raw Salmon with Micro Herbs

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22
Jul

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Raw Salmon with Micro Herbs

by Audra Morrice

Chef Audra Morrice adds a twist of flavour to an Aussie favourite using the freshest salmon and a tangy, tasty Szechuan dressing! This serves 4 perfectly as a starter or part of a shared meal. Enjoy! 

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins Serves : 4

INGREDIENTS:

    • 600g Fresh atlantic/Tasmanian salmon fillet (skin on) (sashimi grade or good quality fresh salmon)
    • 2 tbsp Micro herbs (shiso, coriander, watercress)
    • 1 Large red chili, de-seeded, finely julienned
    • 1 Knob young ginger, skinned, finely julienned
    • 1 sprig Spring onion, washed, root discarded and finely sliced on the diagonal
    • Crispy shallots

    Szechuan Dressing

    • 1 tsp Dou ban jiang (Chilli broad bean paste)
    • 1 tbsp Black vinegar
    • 1 tbsp Dark soy
    • ¼ tsp Sugar

DIRECTIONS:

  1. Using a sharp knife, barrel out the fish from the middle around towards the skin, ensuring the blood lines are left on the skin. Repeat on the belly side of the salmon.
  2. Slice each piece of fish about ½ cm thick, place on a serving plate.
  3. Mix the dressing ingredients together in a small bowl, taste and adjust accordingly.
  4. Just before serving, sprinkle the dressing over the fish slices and top with the herbs, chili, ginger and spring onion.
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Creamy Polenta

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22
Jul

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Creamy Polenta

by Susanne Despature

Creamy, cheesy polenta is a delicious comfort that is simple-to-make and simply delicious!  

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

INGREDIENTS:

  • 1 Small onion or shallot
  • 20 g Butter
  • 250 ml Chicken broth (250 ml water & 1 cube chicken stock)
  • 250 ml Milk
  • 1 pinch of Saffron powder
  • 125 g Polenta (corn gritts), fine
  • 50 g Parmesan
  • Salt & pepper

DIRECTIONS:

  1. In a large pot, sweat onion in butter until soft and translucent.
  2. Add chicken stock, milk and saffron and bring to a boil – the liquid will be yellow because of the saffron.
  3. Add polenta into the milk, then stir continuously, until the polenta absorbs the liquids and thickens.
  4. Continue to stir (otherwise it will splash a lot) for 5 more minutes or until the polenta is soft.
  5. Cover for 5 minutes
  6. Add parmesan, season to taste with salt and pepper.
  7. Serve with chicken in tomato sauce and olives.
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Poached Pears with Parma Ham, Fresh Mozzarella Cheese and Rocket Leaves

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22
Jul

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Poached Pears with Parma Ham, Fresh Mozzarella Cheese and Rocket Leaves

by Eric Low

A great starter to share with a friend, this dish of Poached Pears with Parma Ham, Fresh Mozzarella Cheese and Rocket Leaves is a perfect medley of flavours! It looks fancy, and tastes even better! Try it at home – you’d be surprised at how easy it is to put together!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

 

  • 1pc Cinnamon stick
  • 4pcs Cloves
  • 200ml Water
  • 75g Sugar
  • ½ no. Lemon
  • 1 no. Packham/Anjou, Conference Pears, peeled and sliced

Dressing

  • 4 tbsp Red wine vinegar
  • 8 tbsp Extra virgin olive oil
  • Salt and pepper to taste

Salad

  • 100g Rocket leaves or mixed greens
  • 8 tbsp Parma ham slices
  • 1 no. Fresh mozzarella, cut into cubes
  • 30g Shaved parmesan cheese
  • 30g Chopped walnuts

DIRECTIONS:

  1. Combine spices in pot with water, sugar and lemon. Bring to boil and add the sliced pears. Remove pot from heat when the poaching liquid boils up again and allow the pears to steep in the poaching liquid. Cool and chill in fridge.
  2. Combine red wine vinegar and olive oil. Season dressing with salt and pepper to taste. Set aside.
  3. Divide salad leaves into four portions. Arrange poached pears, parma ham and fresh mozzarella on salad greens. Drizzle dressing over and sprinkle on shaved parmesan and chopped walnuts before serve.
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Homemade Pizza

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22
Jul

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Homemade Pizza

by Chris Ng

Make your very own homemade pizza in the comfort of your own kitchen with this fuss-free recipe! The dough is a cinch to make and you can add any toppings that you’d like – this is a great one to get the kids involved in too! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 90 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • For the Dough
    • 200g Plain Flour
    • 4g Sea Salt
    • 3g Honey
    • 1g Yeast
    • 2g Freshly Ground Black Pepper
    • 100g Semolina (for dusting)

    For the Toppings

    • 4-5 tbsp Tomato
    • 2-3 fillets Anchovies
    • 1 tbsp Olive Oil
    • 3 tbsp Mozzarella Cheese
    • 1g Freshly Ground Black Pepper

DIRECTIONS:

  1. Mix flour, water, salt, honey and yeast in stand mixer (dough hook) until fully incorporated.
  2. Form a ball with the dough, lightly coat with olive oil and cling film.
  3. Rest for an hour to allow flavours to develop.

    Baking the Pizza

  4. Preheat oven to 240°C

  5. Mix semolina with flour (50/50) in a mixing bowl.

  6. Roll out dough onto a well-floured surface.

  7. Transfer the rolled out dough onto a baking tray.

  8. Ladle sufficient tomato sauce to cover the surface of the dough.

  9. Add toppings.

  10. Bake in oven for 4-5 mins until crust is golden brown.

     

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Durian Lava Cake

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22
Jul

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Durian Lava Cake

by Julie Yee

Chef Julie puts a creative twist on a local favourite fruit! Each durian lava cake encases a generous serving of durian puree! Truly a durian lover’s dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 110g Butter
  • 200g Durian puree
  • 4 tbsp Yogurt
  • 65g Plain flour
  • ¼ tsp Salt
  • 4 Eggs
  • 220g Fine sugar
  • 1 tsp Vanilla extract

DIRECTIONS:

  1. Preheat oven at 200ºC.
  2. Brush melted or softened butter on 8 ramekins or individual baking cups then add about a tablespoon of sugar on each and swirl it around to coat the sides and bottom.
  3. Whisk the softened butter and add in the durian puree.
  4. Pour in the yogurt, sifted flour and salt.
  5. Combine egg and sugar in the bowl of your mixer, beat on high speed until ribbon stage.
  6. Gradually fold the durian puree mixture with the egg mixture.
  7. Fill the cups and bake for 8-10mins at 200ºC.
  8. Cool for about 5-10 minutes before inverting each onto a plate.
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