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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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Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash

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22
Jul

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Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash

by Francois Mermilliod

Learn how to cook with the delicate quail with Chef Francois Mermilliod’s recipe! It is a juicy and hearty game dish that is stuffed with savoury mushrooms and wrapped in Parma ham!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 4 Completely deboned quails
  • 4 Large slices of Parma ham
  • 300 g Mushroom (Portobello or button)
  • 2 cloves Garlic
  • 1 tbsp Butter
  • 1 tbsp Chopped parsley
  • 2 tbsp White wine
  • 2 tbsp Veal stock
  • 1 tbsp Cream
  • Few Drops of Truffle oil
  • 1/2 pc Celeriac
  • 2 pcs Potatoes
  • 2 tbsp Butter

DIRECTIONS:

  1. Cut the mushrooms into small pieces.
  2. In a frying pan, sautéed the mushroom for 2 mins with some olive oil, add the chopped garlic.
  3. Season with salt and pepper (add to taste).
  4. Add chopped parsley and butter, and let it cool down.
  5. Put some mushroom stuffing in the quail and roll it together with the Parma ham.
  6. Roll into cling wrap like a sausage and simmer in water for 8 mins.
  7. Remove the cling wrap.
  8. Pan-fry the quail all around for a few minutes.
  9. Allow the quail to rest.
  10. Deglaze the frying pan with the white wine.
  11. Add the veal stock and cream and reduce, add the truffle oil when it is ready.
  12. Slice the quail and serve with the celeriac mash and the sauce.
  13. For the Celeriac Mash, follow Steps 14 to 16.
  14. Peel and cut the potatoes and celeriac into small pieces.
  15. Cook in salted boiling water till soft (15 minutes).
  16. Pass through a sieve, add some butter and season with salt and white pepper (add to taste).
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Wiener Schnitzel with Lemon Mayo

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22
Jul

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Wiener Schnitzel with Lemon Mayo

by Eric Low

Relish every bite of this breaded, fried pork loin are coated with a generous serving of creamy, tart Lemon Mayo!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • 4 slices of Pork Loin, about 1cm thick
  • 1/2 tbsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • Flour for Dusting
  • 2 Eggs, beaten
  • Coarse Ground Breadcrumbs or Panko Breadcrumbs for dusting
  • 8 tbsp Mayonnaise (For the Tartare Sauce)
  • 1 tbsp Capers, chopped (For the Tartare Sauce)
  • 1 tbsp Gherkins, chopped (For the Tartare Sauce)
  • 1 large Hard Boiled Egg, Grated (For the Tartare Sauce)
  • 1 tbsp Chopped Parsley (For the Tartare Sauce)
  • 2 tbsp Chopped Onions (For the Tartare Sauce)
  • Buttered Boiled Potatoes (Optional) or French Fries (For Garnish)

DIRECTIONS:

  1. Lightly flatten the pork loin pieces with a mallet or the back of a cleaver. Season pork loin pieces with mustard, salt and pepper.
  2. Dust pork loin with flour, dip into beaten egg and coat with breadcrumbs.
  3. Whisk all ingredients for sauce together and chill until ready for use.
  4. Heat oil and deep fry pork loin pieces until golden brown. Serve with lemon mustard mayo and boiled potatoes on the side.
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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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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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Potato Pumpkin Mash

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22
Jul

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Potato Pumpkin Mash

by Mimi Wahadi

This delicious Potato Pumpkin Mash with garlic, yogurt and parsley is flavorful and tastes delightful on its own!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • 200 g Russet Potato
  • 100 g Local Pumpkin
  • 100 ml Cream
  • 50 g Natural Yoghurt
  • 25 g Unsalted Butter
  • 2 cloves of Garlic
  • 1 tsp Salt
  • 1/4 cup pf Parsley
  • Salt and pepper to taste

DIRECTIONS:

  1. Cut both russet potato and pumpkin into large chunks and add to pot.
  2. Cover the pumpkin and potato chunks with water, add in salt, and place over high heat. Bring to a boil and then reduce to a simmer for 20 minutes, or until potatoes and pumpkin are tender.
  3. While the potatoes and pumpkin are simmering, rinse parsley and remove leaves from stems
  4. Drain potatoes and pumpkin into a colander, and then return it to pot.
  5. Mash with a potato masher. Stir in parsley, yogurt, and garlic.
  6. Serve with salt and freshly ground black pepper to taste.
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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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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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