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Lobster Bisque

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22
Jul

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Lobster Bisque

by Michele Ow

Savour the taste of the sea with this Lobster Bisque recipe shared by Chef Michele Ow. It’s a seafood-lover’s delight!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 130 mins Ready in : 150 mins Serves : 4

INGREDIENTS:

  • 1 no. Lobster
  • Butter
  • Fish Stock
  • 1 stalk Celery
  • ½ no. Carrot
  • Fennel (optional)
  • 1 no. Yellow Onion
  • 1 tbsp Tomato Paste
  • Bay Leaf
  • Terragon
  • Cognac
  • Cream

DIRECTIONS:

  1. Steep lobster in boiled water for 10 mins.
  2. Remove lobster and meat and plunge into ice water – remove meat and reserve shell.
  3. Fry lobster shell in butter.
  4. Roast lobster in oven 250°C for 10 mins.
  5. Use lobster shell to make soup.
  6. Add Bay leaf , white wine & tarragon ; add fish stock and a big tbsp of tomato paste.
  7. Boil for 1-2 hours to reduce.
  8. Strain reduced stock.
  9. Dice up onions, fennel, onions & carrots.
  10. Add brandy and allow to evaporate.
  11. Add stock then cream and allow to boil then simmer to reduce.
  12. Season.
  13. Add lobster meat to serve.

     

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Flower Sushi Art Roll

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22
Jul

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Flower Sushi Art Roll

by Trish Yee

Learn how to create this beautiful Flower Sushi Art Roll using Chef Trish Yee’s recipe! These sushi rolls are not only lovely to look at – you can add in your own filling and ingredients to make it even tastier!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink-coloured fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions – 1 portion is to be mixed with the oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and form the flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread the sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
  8. Pick up with your left hand and roll up from both ends.
  9. If there is some space on top of the flower, add some rice to close the gap.
  10. Slice into 4 equal pieces.
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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

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22
Jul

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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

by Eric Low

Learn to prepare Chef Eric Low’s version of Chaozhou Yam Cake! His twist? A medley of his special sauce and condiments that will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 6(~1.5kg)

INGREDIENTS:

  • For the Yam Cake 
    • 300g Rice flour
    • 50g Corn starch
    • 250g Thai Yam, shredded or diced
    • 25L Water
    • 1 tbsp Sugar
    • 1 tsp Salt
    • 1 tsp Five spice powder
    • 1 tbsp Alkaline water

    For the Topping

    • 4 tbsp Oil
    • 70g Dried shiitake mushrooms, soaked and diced
    • 250g Dried chinese sausage, diced
    • 4 stalks Spring onions, finely diced
    • 4 tbsp Crispy fried shallots
    • 100g Dried shrimp flakes (Hay Beo), fried toasted sesame seeds

    For the Penang-Style Yam Cake Sauce

    • 2 tbsp Sesame paste or peanut butter
    • 200ml Hot water
    • 300g Sweet bean paste (for Chee Cheong Fun)
    • 4 tbsp Sesame oil
    • 2 tbsp Penang shrimp paste (Hae Ko)

DIRECTIONS:

  1. In a large mixing bowl, combine rice and cornstarch together. Pour in water and adjust taste with sugar, salt and five spice powders. Mix in the alkaline water.
  2. Bring the starch mixture to boil and transfer to steaming mould. Steam for 45minutes till cooked. Allow yam cake to cool down slightly before cutting up to serving sizes.
  3. Heat oil and sauté mushrooms and Chinese sausages till fragrant. Spoon over yam cake and sprinkle on with the mixture of fried shallots, crispy shrimp flakes and sesame seeds. Serve with Penang style yam cake sauce on the side.
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Smoked Salmon Tart

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22
Jul

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Smoked Salmon Tart

by Audra Morrice

This hearty smoked salmon tart is perfectly portable for Sunday picnics and weekday lunchboxes! The sour cream pastry adds a twist to regular shortcrust pastry and goes perfectly well with the smoked salmon in the tart! Serve this with a side salad and you’ll be good to go! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 70 mins Ready in : 85 mins Serves : 6-8

INGREDIENTS:

 

  • For the Sour Cream Pastry
    • 170g Plain flour
    • 140g Butter
    • 1/3 cup (80ml) Sour cream
  • For the Filling
    • 100-150g Smoked salmon
    • 400ml Thickened cream
    • 3 Eggs
    • Pinch of Smoked salt (normal sea salt is fine)
    • Pinch of White pepper
    • 1 sprig Spring onion, finely chopped
    • 50g Feta cheese, crumbled

DIRECTIONS:

          For the Sour Cream Pastry

  1. Butter a 24cm loose base tart tin and dust lightly with flour.

  2. Place flour and butter in a food processor. Pulse until mixture resembles coarse breadcrumbs.

  3. With the motor running, add sour cream and blend until a dough forms.

  4. Remove dough, flatten into a disc and wrap with cling film. Rest in the refrigerator for at least 20-30 minutes.

  5. Preheat oven to 180 ºC.

  6. Roll out dough between 2 sheets of 6. Roll out dough between 2 sheets of greaseproof paper or plastic sheet until 2mm thick. Line the tart tin with the pastry, trimming off the edges.

  7. Line with foil or greaseproof paper, fill with dried pulses or baking beads and blind bake for 20-30 minutes until lightly golden. Remove filling and bake for a further 5-10 minutes. Remove from the oven and set aside to cool.

    For the Filling

  8. In a medium size bowl, whisk together the cream, eggs, salt, pepper.

  9. Place tart tin on a baking tray. Fill the tart case with the salmon, feta and spring onions, then pour in the cream and egg mixture. It might be easier to do this near or in the oven to avoid spillage.

  10. Bake for 30 minutes or until filling is cooked through and slightly wobbly.

     

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Herbed Garlic Bread

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22
Jul

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Herbed Garlic Bread

by Jehanne Ali

This homemade garlic bread recipe by Chef Jehanne Ali is a real treat! It’s simple to make and tastes amazingly good!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 75 mins Serves : 6

INGREDIENTS:

  • Brioche Dough
    • 500g Bread Flour
    • 50g Sugar
    • 60g Unsalted Butter
    • 1 no. Egg
    • 1 tsp Salt
    • 1 tsp Yeast
    • 125ml Water
    • 125ml Milk
    • Garlic Herb Butter
    • 125g Butter
    • 2-3 cloves Garlic
    • 1 tbsp Dried Herbs

DIRECTIONS:

         For the Brioche Dough

  1. Use the oil to grease the bowl.
  2. Knead all the ingredients using stand mixer for around 10 minutes. Let it rise in the bowl. Punch down the air and shape into desired size and buns.
  3. Preheat oven to 400°C on a convection oven and 425°C on a conventional oven.
  4. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350°C on a convection oven and 375°C conventional oven and continue baking until deep golden brown and internal temperature reaches 205°C on an instant-read thermometer, 20 to 25 minutes more.
  5. Remove from oven and let brioche cool in pans for 5 minutes. Unmould onto a wire rack and let cool completely.

    For the Herbed Butter

  6. Mix all the ingredients together to form garlic herb butter, ideal as a spread.
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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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Soupe à L’oignon et Crouton

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22
Jul

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Soupe à L’oignon et Crouton

by Susanne Despature

Try Chef Susanne Despature’s version of a classic French Onion Soup with croutons – the sweet caramelised onions go perfectly with the melted Gruyère & Mozzarella cheese! This is bound to be a hit among children and adults alike! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

    • 4 Large yellow onions, peeled and thinly sliced
    • 80g Butter
    • 20g Brown sugar
    • 1L Chicken stock (fresh or cubes)
    • 5 c White wine (optional)
    • Sherry or balsamic vinegar, salt, pepper

    Bread Crouton

    • 200g French baguette or ciabatta in slices
    • 2 tsp Virgin olive oil
    • 150g Grated cheese (mix of Gruyère & Mozzarella)
    • Paprika

DIRECTIONS:

  1. Melt butter in a large pot or dutch oven over medium-high heat. Stir onion slices, add brown sugar and cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  2. Add chicken broth and wine into pot. Simmer over medium heat for 20 minutes, stirring occasionally. Reduce the heat to low, mix in some drops of vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  3. Preheat oven broiler. Arrange bread slices on a baking sheet and brush with olive oil on both sides. Broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with grated cheese (roughly 40 g/ bowl). Sprinkle a little bit of paprika over the top of each one.
  5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately.
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Stuffed Portobello Mushrooms

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22
Jul

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Stuffed Portobello Mushrooms

by Felix Chong

This stuffed portobello mushrooms are a delight for any dinner table! Stuffed with creamy cheese flavourful bacon, you’ll be left wanting seconds! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • 2pcs Portobello Mushroom
  • 1 tbsp Bacon
  • 1 tbsp Pistachio Kernel
  • 2 tbsp Japanese Breadcrumbs
  • 1 Egg
  • 2 tbsp Cream
  • 50g Cheddar Cheese
  • 50g Mozzarella Cheese
  • 1 tbsp Flour
  • 200ml Beer
  • 1 tsp Dijon Mustard
  • Pinch of Horseradish
  • Dash of Tabasco

DIRECTIONS:

  1. Gently twist off or cut off the stem of each mushroom. Holding a mushroom in one hand, use a spoon to gently scrape out all of the gills from the underside of the Portobello mushroom cap and discard.
  2. Chop the bacon and pistachio into tiny bits and mix them well with the breadcrumbs, eggs and cream. Season with salt and pepper and set aside.
  3. Spoon the fillings generously onto the underside of the mushroom cap. Sprinkle over with some mozzarella cheese and oven bake at 190 degrees for approximately 8 to 12 minutes.
  4. Preparing the fondue: mix the shredded mozzarella cheese and cheddar cheese in a mixing bowl with a pinch of flour.
  5. Heat up a pot with beer, mustard, horseradish, tobasco and pinch of chopped garlic.
  6. Add in half of the cheese mixture and stir it constantly till the cheese is melted evenly before adding the rest of the cheese into it.
  7. Keep the fondue warm and spoon it over the gratinated mushroom and sprinkle with paprika powder.
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Hainanese Steamed Chicken

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22
Jul

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Hainanese Steamed Chicken

by Julie Yee

Ever tried a moist and flavourful Hainanese Steamed Chicken You can now make this popular dish at home with Chef Julie’s recipe! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 40 mins Ready in : 65 mins Serves : 4

INGREDIENTS:

  • 1 no. Chicken
  • Few slices of Ginger
  • Few cloves of Garlic
  • 2 pcs Pandan Leaf
  • 1 tsp Salt
  • 1 tsp Sugar/MSG

DIRECTIONS:

  1. Wash chicken and stuff all ingredients in the stomach. Rub salt evenly.

    Steaming Instructions

  2. Whole Chicken XL size – Estimate 45mins steaming and off fire covered for 15mins.

  3. Whole Chicken M size – Estimate 35mins steaming and off fire covered 15mins.

  4. Use the chopstick to test the thigh & drum area to check- if liquid is clear means chicken is cooked.

  5. Rub a bit of sesame oil and Soya Sauce while chicken is hot. Serve chicken rice with chilli sauce and premium thick chicken rice dark sauce.

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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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