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5-Herb Sirloin Steak with Glazed Butter Carrots

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22
Jul

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5-Herb Sirloin Steak with Glazed Butter Carrots

by Jehanne Ali

Sous Vide Cooking is a very popular method of cooking at the highest accuracy in most high-end restaurants. With affordable SousVide machines available for us to try, this healthy way of cooking has now found its way into the kitchens of home cooks! This sirloin steak is well-seasoned with 5 herbs, and one of the tastiest recipes that can be tried at home. The steak can be seared on the pan afterwards if you fancy more ‘char’. Serve them with glazed carrots, which are also prepared via the sous vide method of cooking.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 2-4

INGREDIENTS:

 

  • 2 pieces sirloin steak
  • 1 tsp black pepper
  • ½ tsp salt
  • 1 tsp extra virgin olive oil
  • 1 clove garlic, minced
  • A small bunch of rosemary
  • Few sprigs basil
  • Few sprigs Thyme
  • Small bunch of tarragon
  • Small handful of oregano leaves

For the carrots:

  • 2 medium-sized carrots, sliced
  • 2 tsp butter
  • A pinch of salt

DIRECTIONS:

  1. Set the sous vide temperature at 54°C for rare, 58°C for medium rare, 65°C for medium- well or 70°C for well done steak.
  2. Marinade the steak with remaining ingredients, and leave in the fridge overnight.
  3. The next day, place each steak into the vacuum sealable bag, and immerse in the sous vide until the desired temperature is reached.
  4. Unpack the steak and either blow torch or pan sear both sides until desired char is achieved.
  5. For the carrots, mix the sliced carrots with pinch of salt and butter and place in the sous vide at temperature setting of 65°C.
  6. Unpack and serve with the steaks, and salads.
  7. Note: Cooking time varies • For a 0.5 in / 1.25 cm steak: ~15 minutes • For a 1 in / 2.5 cm steak: ~45 minutes • For a 1.5 in / 3.8 cm steak: ~ 90 minutes • For a 2 in / 5 cm thick steak: ~ 2 hours
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Apple and Cheese Crostini

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22
Jul

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Apple and Cheese Crostini

by Liza Kassim

Try this elegant and low-fat party appetizer for this Christmas dinner! The perfect combination of cheese and apple with an extra crunch from the toasted walnut!

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

INGREDIENTS:

  • 1 Granny smith apples, sliced ¼ inch thick
  • 3 tbsp Cream Cheese (original)
  • 2 tsp Fresh thyme
  • 4 tbsp Shredded cheddar
  • 4 pcs Toasted walnut (split into halves)
  • 1 tsp Honey
  • Baguette, cut into ¼ nch thick slices (8 pcs)
  • 2 tsp Olive oil
  • A pinch of salt

DIRECTIONS:

  1. Pre-heat oven to 200 deg F.
  2. Slice apples and set it aside in a bowl with water and a bit of salt. Set aside.
  3. Slice baguette into ¼ inch thickness.
  4. Arrange on a sheet tray.
  5. Drizzle with a little olive oil and sprinkle salt.
  6. Bake baguette till slightly crispy about 5 to 7 mins.
  7. Carefully, remove the baked crostini and leave it to cool slightly.
  8. In a pan, toast walnuts till golden brown. Remove and set aside.
  9. Mix fresh thyme and cream cheese and pinch of salt.
  10. Scoop a small spoonful of cream cheese and spread on each baguette.
  11. Next, add shredded cheddar cheese.
  12. Bake till cheese melts, careful not to burn them.
  13. Carefully remove from oven.
  14. Drain all water from the apples.
  15. Immediately arrange sliced apple pressing it slightly on the warm cheese.
  16. Garnish with toasted walnut, drizzle with honey and sprinkle a bit of fresh thyme.
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Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

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22
Jul

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Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

by Felix Chong

Fancy home-smoked salmon for sandwiches or salad? It’s right at your fingertips now with the Nordic Ware Kettle Smoker where everything is possible! Don’t worry about getting your kitchen all smoky because the Smoker will do the job for you. Once you get the hang of smoking your own seafood, meat or even dessert, you will never stop experimenting! You will also be able to create all kinds of smoked flavours that you want to achieve, such as fruity smoke flavour, tea smoke flavour or herbal flavour smoke.. it never ends!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 100g Smoked Oak Chips
  • 250g Salmon
  • 20g Arugula Salad
  • 4 tbsp Plain Yoghurt
  • 1 piece Japanese Cucumber
  • Pinch of Pink Peppercorns (optional)
  • Extra Virgin Oil (enough to drizzle)
  • Pinch of Sea Salt Flakes

DIRECTIONS:

  1. Lightly season the salmon with sea salt for 20 minutes.
  2. Wash off the salt after 20 minutes and pat dry the salmon.
  3. Place the oak chips in the kettle and heat it up.
  4. Once the smoke is out, place 1 cup of ice cubes into it, place the salmon on the round tray that’s with the holes and place it on top of the cold smoke and cover it, allow it to smoke for 15 minutes.
  5. After 15 minutes, remove from the tray and set aside.
  6. Place the yoghurt and chopped cucumber into a mixing bowl and mix well.
  7. Slice the salmon diagonally thinly and place it around the plate.
  8. Toss the arugula salad with sea salt flakes and extra virgin oil and place it around the smoked salmon.
  9. A spoonful of the yoghurt and cucumber dressing in the middle of the dish.
  10. Lightly crush few pieces of pink peppercorn on the dish (optional).
  11. Ready to serve!

     

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Roasted Herbed Chicken and Garlic Potatoes with thyme

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22
Jul

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Roasted Herbed Chicken and Garlic Potatoes with thyme

by Jehanne Ali

The holiday season is here! And that also means it is time to bring out the roasting tin and prepare family holiday meals.Poultry such as turkey and chicken usually takes centrestage during this time, but causes frantic preparation for plenty of home cooks. Do not fret, they are easy to prepare with few step-by-step preparation and tips, you would be pleasantly surprised!

Cuisine : European Course : Main Skill Level : Novice
Prep : 100 mins Cook : 60 mins Ready in : 160 mins Serves : 4

INGREDIENTS:

  • Roasted Herbed Chicken or Turkey (For 1.5 to 2 kg chicken – double ingredients for an average 4 kg turkey) For Brining
    • 1/3 cup Salt
    • 4 cups Water
    • 1 tbsp Peppercorns
    • 1 Bay Leaf
    • 2 tbsp Sugar
    • Lemon – cut into wedges
    • 1 tbsp Oregano
    • Few sprigs Fresh Basil Leaves
    • Few sprigs Rosemary

    For Marinade

    • 1 tsp Salt
    • 1 tbsp Black Pepper
    • 1 tbsp Olive Oil
    • Few cloves Garlic
    • 50g Butter
    • 1 tsp Honey
    • Few sprigs Rosemary

    Garlic Roasted Potatoes with Thyme

    • 1kg Russet Potatoes, cut into 4
    • 3 cloves Garlic, minced coarsely
    • 2 tbsp Extra Virgin Olive Oil
    • 1 tbsp Dried Thyme
    • 1 tsp Black Pepper

DIRECTIONS:

          Roasted Herbed Chicken or Turkey

  1. In a large pot, simmer all ingredients listed under ‘brining’ for around 15 min.

  2. Let the brine cool slightly before soaking the chicken or turkey in. Cover the pot and refrigerate for 12 hours.

  3. The next day, rinse the bird.

  4. Combine the butter and minced garlic, and insert into the breast pockets, leaving the skin intact.

  5. Rub the whole chicken or turkey with salt, black pepper and honey. Throw in the rosemary and marinade for an hour.

  6. Preheat the oven to 180°C.

  7. Roast the bird for around 1 hour, or an average of 3 hours for turkey.

    Garlic Roasted Potatoes with Thyme

  8. Wash the potatoes and pat dry.

  9. Heat the olive oil in a skillet or casserole.

  10. Saute the garlic until fragrant.

  11. Add in the thyme, potatoes, salt and black pepper.

  12. Once the edges start to brown, transfer the skillet to preheated oven of 180°C and roast for 20 min, stirring twice during the process.

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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

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22
Jul

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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

by Felix Chong

Relish the flavourful Iberico Pluma Pork with perfect Caramelized Onion topped with sweet Marsala wine that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • 1 kg Iberico Pluma Pork
  • 500 g US potato
  • 3 pcs Yellow onion
  • Drizzle of Extra virgin oil
  • 300 ml Veal stock
  • 2 tbsp Unsalted butter
  • 1 stalk Rosemary
  • 150 ml Marsala wine

DIRECTIONS:

  1. Place the potato in a pot of water with salt and bring to boil, simmer it and cook for 45 minutes till the potatoes are soft.
  2. Once the potatoes are cooked, remove from the water and set aside to cool.
  3. Remove the potato skin and place it in a mixer bow.
  4. De-vein the pork and season well with salt and pepper on both side of the meat.
  5. Heat up a non-stick pan, drizzle with olive oil and sear the pork on both sides.
  6. Meanwhile heat up another pot with olive oil, place the onion in and slowly caramelize it without browning them.
  7. Once the onion is caramelized, add in the cooked potato and lightly crush them. Season it well with salt and pepper.
  8. Heat up a small pot with the marsala wine. Flambé it till the alcohol burns out, further reduce it to almost half of it and add in the veal stock. Reduce for another 2 to 3 minutes and monte with butter.
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Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

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22
Jul

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Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

by Susanne Despature

We make new year’s resolutions in an attempt to start afresh and turn over a healthy new leaf. Losing weight is often on top on the list – but no need to survive on egg white and spinach alone! Shift to a fibre-rich diet with ample sources of lean protein – it’s the simplest way to reduce your calorie intake without eating less! Here’s a good way to start: this flavorful dish is high in proteins and fibers, contains some healthy fats and will fill you up so you can get on with your day.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 4 pcs Threadfin Fillet (or Red Snapper, Barramundi) (120g/pc)
  • 1 Large Yellow Onion
  • 2 Cloves Garlic
  • 10g Butter
  • 1 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Raw Sugar
  • 1 Zucchini
  • 1 can Tomatoes, chopped
  • ½ bunch Sweet Basil, chopped
  • Salt, Pepper, Thyme

DIRECTIONS:

  1. Place threadfin fillet in steamer basket.
  2. Peel onion, then slice them finely in a food processor, set aside.
  3. Do the same with the zucchini (if zucchini is too large, cut in two, lengthwise), set aside.
  4. Chop garlic finely in food processor.
  5. In a non stick pan or wok, heat butter and olive oil over medium heat. Add sliced onion, chopped garlic, sugar and salt.
  6. Fry on low heat for 5 minutes, until onions are translucent, then add white wine vinegar and fry for another 15 mins, until the onion are caramlised and soft.
  7. Add zucchini, sprinkle with salt and fry on medium heat with onions, until translucent.
  8. Add chopped tomatoes and thyme and mix gently with zucchini. Cook for 10 mins or until the juices have reduced by a little. Season to taste with salt and pepper, add finely chopped basil.
  9. Steam fish fillet for 5-7 minutes or until the flesh turns opaque and white – add salt.
  10. On a plate, place 2-3 spoonfuls of ratatouille in the middle. Top with fish and garnish with basil.
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Joshu Wagyu Beef Tartare

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22
Jul

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Joshu Wagyu Beef Tartare

by Felix Chong

Devour this classic, flavourful Joshu Wagyu Beef served with Truffle Caviar and Parmigiano Cheese!

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

INGREDIENTS:

  • 150 g Joshu Wagyu beef
  • 1 tsp Sun dried tomatoes
  • 1 tsp Capers
  • 1 tsp Dijon mustard
  • 1 pc Egg yolk
  • Pinch of Salt
  • Pinch of Pepper
  • 30 ml Extra virgin olive oil
  • Pinch of Chives
  • Truffle caviar for garnish
  • Crostini for garnish
  • Parmigiano cheese for garnish

DIRECTIONS:

  1. Mince the Wagyu beef and place in a bowl.
  2. Chop the sundried tomatoes, capers and chives and mix together with the beef tartare.
  3. Add in the egg yolk, extra virgin oil, dijon mustard, salt and pepper.
  4. Place the tartare in a mould and lightly press it.
  5. Garnish with truffle caviar, crostini and parmigiano cheese.
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Port Wine Pork Ragu with Orecchiette

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22
Jul

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Port Wine Pork Ragu with Orecchiette

by Groxers

A mouth-watering Ragu that requires little effort but yet looks like a dish right from a restaurant? It’s possible, thanks to this recipe by GroXers – all the hard work is done in the pressure cooker! This flavourful combination of pork belly and anchovy fillets is great served over rice too. Consider serving the rest of the wine at the table and you’ll be in for a sumptuous treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 4-6

INGREDIENTS:

  • 500g Pork Belly
  • 4 – 5 Flott Anchovy Fillets
  • 1 Bay Leaf
  • 250ml Red Cooking Wine
  • 150ml Port Wine
  • 3 medium Yellow Onions
  • 1 bulb of Garlic
  • 400g Divella Orecchiette, uncooked
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Papper to taste

DIRECTIONS:

  1. Boil pork belly in salted water to remove impurities.
  2. Dry the pork and pan sear on all sides.
  3. Sauté anchovies and onions in a pressure cooker until onions are translucent.
  4. Add the rest of ingredients into the pot and seal the pressure cooker.
  5. Once the cooker has been pressurized, start timer for 45 min.
  6. Sauce is ready once cooker has been de-pressurized.
  7. Cook orecchiette 1-2 min below manufacturer’s recommended cooking time. Toss into the sauce for 1 min more, ensuring pasta is evenly coated with the sauce.
  8. Add salt and pepper to taste.
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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

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22
Jul

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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

by Eric Low

This deliciously refreshing Poached Figs with Parma Ham and Mozzarella Cheese salad will blow your taste buds away! It is sweet, savoury and creamy all in one bite.

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

INGREDIENTS:

  • 1 pc Cinnamon Stick
  • 4 pcs Cloves
  • 200 ml Water
  • 75g Sugar
  • 1/2 no Lemon
  • 1 Figs, sliced
  • 4 tbsp Red Wine Vinegar
  • 8 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 100 g Rocket Leaves or Mixed Greens
  • 2 slices Parma Ham Slices
  • 1 Fresh Mozzarella, cut into cubes
  • 30 g Shaved Parmesan Cheese
  • 30 g Chopped Walnuts

DIRECTIONS:

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

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22
Jul

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Chia Seed Pumpkin Pudding

by Daniele Sarno

Chia seeds are a protein-packed super food which is great for breakfast! Try this delicious chia seed pumpkin pudding recipe for a healthy on-the-go breakfast!

Cuisine : European  Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 1

INGREDIENTS:

  • 50g Yogurt
  • 200g Organic pumpkin or butternut squash puree
  • 1 tbsp Organic pure maple syrup
  • ¼ tsp Cinnamon powder
  • Vanilla pod or vanilla essence
  • 1 tbsp Chia seeds
  • Shredded coconut
  • Sliced banana
  • Pumpkin seeds

DIRECTIONS:

  1. In a pot, bring a water to boil.
  2. Remove the skin and seeds from the butternut squash. Slice it all.
  3. Blanch the pumpkin for about 5 minutes. Drain off and mash it with the back of a fork.
  4. In a large bowl, whisk together the yogurt or coconut milk, pumpkin puree, maple syrup, cinnamon, and vanilla extract.
  5. Add the chia seeds and whisk again until very well combined.
  6. Refrigerate for at least 2 hours, or until the chia seeds have plumped.
  7. Pour into jars and sprinkle with toppings of choice.
  8. Optional toppings include: Coconut, pumpkin seeds, or sliced bananas.
  9. Enjoy immediately, or store in the fridge, covered, for up to 5 days.
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