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Broccoli Soup with Extra Virgin Olive Oil

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22
Jul

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Broccoli Soup with Extra Virgin Olive Oil

by Alexandre Lozachmeur

Taste the rustic flavour of broccoli with this flavourful Broccoli Soup with Extra Virgin Oil recipe shared by Chef Alexandre Lozachmeur from Fleur De Sel!

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

INGREDIENTS:

  • ½ pc Broccoli
  • 50g Olive Oil basic
  • 1pc Banana Shallot
  • 20g Extra Virgin Olive Oil
  • Salt
  • 10g Croutons
  • 10g Kalamata Olives
  • 10g Dried Tomatoes

DIRECTIONS:

  1. Chop the shallots in slices and the broccoli separately into chunks.
  2. Warm up the shallots and the cooking /olive oil together in a high heat, then add the broccoli, sautéed without any coloration and add some salt to season. Cover with water, bring it to boil and cook for approximately 8 minutes until the broccolis is very soft.
  3. In a blender, throw in all the above with the extra virgin olive oil, blend for 4 minutes then keep it warm ready to serve.
  4. Season with more oil, salt, pepper depending on your taste.
  5. Chop the olives and dried tomatoes, mix it with the croutons and place it on a soup plate, served with the soup hot.
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Spiced Aubergine Salad

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22
Jul

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Spiced Aubergine Salad

by Sarab Kapoor

Join Chef Sarab as you get to learn how to make a Healthy Spiced Aubergine Salad that is healthy and delectable.

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 140 mins Cook : 10 mins Ready in : 150 mins Serves : 2

INGREDIENTS:

  • 2 small Aubergines – sliced thin
  • 2 cloves of Garlic – crushed
  • 2 tbsp Lemon Juice
  • 1 tsp Roasted Cumin Seed Powder
  • 1 small Cucumber – thinly sliced
  • 2 Tomatoes – sliced
  • 2 tbsp Natural Yoghurt – beaten smooth
  • 4-5 tbsp Olive Oil
  • Salt & Black Pepper
  • Coriander leaves to garnish

DIRECTIONS:

  1. Grease a non-stick pan and cook the aubergine slices. Cut them into four pieces.
  2. Mix the remaining oil, lemon juice, cumin and coriander powder, garlic, salt and pepper and stir in the aubergines. Mix well and chill for 2 hrs.
  3. Add the cucumber and tomato slices. Transfer to a serving dish and spoon the yoghurt on top.
  4. Sprinkle with coriander leaves.
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Scotch Eggs

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22
Jul

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Scotch Eggs

by Michele Ow

With this scotch egg recipe you can enjoy a snack from the comfort of your own home – Served with onions, cheese and mustard, these are delicious!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 150g Italian Pork Sausage
  • 6 no. Medium Eggs
  • ½ cup All-purpose Flour
  • 2 no. Eggs, lightly beaten
  • 1 cup Panko Breadcrumbs
  • Oil, for deep-frying
  • Salt & Pepper

DIRECTIONS:

  1. . Cook the eggs in boiling water for 6 minutes. Or By cooking eggs at EXACTLY the perfect temperature (ie, around 145F or 63C) for 40m, the plunge into cold bath and pop into freezer just being using.
  2. Drain and peel. Season the sausage meat with salt and pepper, then divide this mixture into 6 balls.
  3. Place the egg in the center and wrap in sausage. One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs.
  4. Heat oil, about 3 inches deep, in a pan until hot enough that a breadcrumb sizzles when dropped in. Deep-fry the eggs for 8 to 10 minutes, turning once or twice to ensure even browning. Drain on paper towels.
  5. Serve right away!
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Pumpkin Ginger Soup

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22
Jul

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Pumpkin Ginger Soup

by Eric Low

Enjoy this creamy pumpkin, ginger soup that is easy-to-prepare and simply delicious!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 30 g Butter
  • 1 tsp Chopped Garlic
  • 300 g Pumpkin, cut into 2 cm cubes
  • 100 g Onions, cut into 2 cm cubes
  • 80 g Carrots, cut into 2 cm cubes
  • 40 g Ginger, cut into 2 cm cubes
  • 50 g Flour
  • 1 L UHT Milk
  • 500 ml Water
  • 4 tbsp Maggi concentrated chicken stock
  • 50 ml Whipping cream (35% fat)
  • Toasted Pumpkin Kernels

DIRECTIONS:

  1. Melt the butter in a soup pot and sauté the garlic.
  2. Add in the rest of the vegetables and ginger. Cook for 2 minutes.
  3. Add in the flour then pour in the milk and water. Bring the mixture to a boil and simmer for 15 minutes till the pumpkin is soft.
  4. Puree the soup in a blender until it is smooth and fine.
  5. Bring the puree back to boil, add the Maggi concentrated chicken stock and pour in the cream.
  6. Remove from the heat and serve garnished with the toasted pumpkin kernels
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Soffritto

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22
Jul

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Sofritto

by Dan Segall

Soffritto is the base of many Italian recipes and can be used to make sauces and risotto. Learn to prepare Chef Dan Segall’s Soffrito and you’ll always have a basic go-to sauce!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 120 mins Ready in : 130 mins Serves : 4-6

INGREDIENTS:

  • 1kg Onion, yellow – small dice
  • 500ml Oil, olive, pomace
  • Sea salt
  • 1kg Tomato, vine ripe – peeled
  • 20g Garlic, whole – minced

DIRECTIONS:

  1. Combine onion, oil and pinch of salt in saucepan. Cook VERY slowly over low heat for about 2.5 hours until golden brown and oil is clear. Stir every 10-15 minutes.
  2. Squeeze out seeds of tomato and chop finely. Add to onions and cook another 2 hours, until the oil separates and becomes clear again. Add a bit more salt and the garlic.
  3. Let the mixture cool in the saucepan, transfer to another container. Refrigerate.
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Salmon en Croute with Cheesy Dill Sauce

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22
Jul

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Salmon en Croute with Cheesy Dill Sauce

Serve this traditional French dish to your friends and family when you want to pull out all the stops and put something impressive on the table! Use top quality salmon for this – you will be pleased with the results! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 120 mins Cook : 20 mins Ready in : 140 mins Serves : 4

INGREDIENTS:

 

  • For the Rough-Puff Pastry
    • 250g Flour
    • 1 tsp Salt
    • 250g Butter, cubed and cold
    • 150ml Ice cold water
    • For the Salmon En Croute
    • 40g Plain flour
    • 40g Butter
    • 400ml Full cream milk
    • 50g Grated sharp cheddar
    • Chopped fresh dill, to taste
    • Salt & pepper
    • 1 Recipe rough puff pastry
    • 400g Piece salmon
    • 1 Egg, lightly beaten

DIRECTIONS:

For the Rough-Puff Pastry

  1. Sift flour and salt into a bowl and make a well in the centre. Add the butter and use your fingertips to rub the butter quickly into the flour until the mixture resembles coarse breadcrumbs. Add to the cold water little by little, stirring with fingertips, until the dough just starts to come together. Push together into a ball and empty onto a floured work surface
  2. Roll out into a rectangle, fold the top third down and then fold the bottom third over the top third. Wrap and refrigerate for 15-30 minutes
  3. Roll out again, turning the pastry so that the open edges are facing away from you. Once rolled, fold again as above and refrigerate again. Repeat one to three more times, turning the pastry each time and refrigerating between rolling.

For the Salmon En Croute

  1. Preheat the oven to 200ºC. Lay some greaseproof or baking paper on a baking tray.Melt the butter in a small heavy based saucepan, add the flour and cook over medium heat for a minute. Slowly add the milk in batches, stirring all the while whilst still over medium heat, until all the milk has been incorporated. Continue stirring over medium heat until sauce starts to thicken. Add cheese, dill and seasoning, stir to melt cheese and taste; adjust seasoning if needed. Remove from heat and set aside.
  2. Roll pastry out on a floured surface to form a large rectangle about 2mm thick. The aim is to cut the rectangle into two smaller rectangles, one to place the salmon on with a 1 ½ cm border, and another about 1cm bigger all around to lay on top of the salmon.
  3. If desired, cut out shapes and patterns on the rectangle intended for the top.
  4. Lay the bottom pastry rectangle on the prepared baking tray and place the salmon on top. Spread the cheesy dill sauce over the salmon without going over the salmon edges onto the pastry. Brush a little water onto the pastry’s edges and lay the remaining pastry rectangle on top. Press down on the edges to seal the pastry and brush the top with beaten egg.
  5. Bake at 200ºC for ten minutes before turning the temperature down to 180ºC. Bake for a further 15-20 minutes, until dark golden and puffed. Remove from the oven, cool for 5 minutes and serve.
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Albondigas (Meat Balls)

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22
Jul

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Albondigas (Meat Balls)

by Maria Sevillano and Edward Esmero

Spanish meatballs, “albondigas”, make an authentic addition to your tapas selection! These delicious meatballs are served as tapas, but can easily be turned into a meal by serving them with pasta or crusty bread and a salad. 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • 1kg Minced (½ kg Beef or veal with ½ kg Pork)
  • ½ cup Fresh milk
  • 1 Egg
  • 4 cloves Garlic, chopped
  • ½ cup Breadcrumbs
  • 1 tbsp Mixed herbs
  • 1 tbsp Sweet paprika
  • Flour to coat meatballs
  • 3 tbsp Chopped fresh parsley
  • Salt and Pepper to taste
  • Olive oil for frying
  • For the Sauce
  • Olive oil for sautéing
  • 3 Large onions, chopped
  • 3 tbsp Garlic, chopped
  • 1 cup Flour
  • 1 cup White wine
  • 2 pcs Vegetables stock
  • Bay leaf
  • Salt and pepper

DIRECTIONS:

  1. Place the meat, parsley, garlic, egg, breadcrumbs, paprika, mix herbs, pepper and a pinch of salt into a bowl and mix well. Shape the mixture into small balls, rolling them between the palms of your hands. Lightly coat the meatballs in the flour.
  2. Heat the oil in a skillet or frying pan. Add the meatballs, in batches, and cook over medium heat, turning frequently, until golden brown all over. Using a slotted spoon, transfer the meatballs to a pan, arranging them in a single layer.

    For the Sauce

  3. To make the sauce, heat the oil in another skillet. Fry the onions until golden brown add the chopped garlic and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine, 1 cup of vegetables stock and bay leaf.

  4. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.

  5. Bring to a boil, and then lower heat to simmer for 20 minutes during which time the meatballs will cook fully inside.

  6. Add salt and pepper to taste. Serve the meatballs with a full-bodied, Spanish wine.

  7. Note: You can also make the meatballs with ground veal or a mixture of ground beef and pork. Simmer veal meatballs for 10 minutes only.

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Carbonara Pasta

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22
Jul

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Carbonara Pasta

by Michele Ow

Discover how to make the perfect Handmade Pasta with a light Carbonara Sauce with this recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 1

INGREDIENTS:

  • 100 g All Purpose Flour
  • 1 Egg
  • Additional Flour for coating
  • 1 clove Garlic crushed
  • 4 Strips of bacon
  • Butter
  • Olive Oil

DIRECTIONS:

  1. Mix flour together and form a depression in the middle; crack egg into depression.
  2. Using a fork, begin to mix the flour into the egg in a inward motion.
  3. When fairly incorporated, use hand to knead the dough. If the mixture is too sticky, add some plain flour; if it is too dry, add a little water. (Use a little muscle!).
  4. When well incorporated, thin dough then cut with pasta machine.
  5. Add shredded bacon, and a clove of garlic.nd olive oil.
  6. When bacon is crispy, switch off the fire and allow to cool.
  7. Cook pasta in salted water.
  8. Add drizzle of cream in the pan (alternatively, beat egg yolk with cream).
  9. Toss cooked pasta and shredded parmesan in pan.
  10. Top with raw egg yolk.
  11. Top with freshly shaved parmesan.
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Ratatouille

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22
Jul

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Ratatouille

by Michele Ow

Try this humble vegetable stew recipe that is a super-healthy and hearty from Chef Michele Ow!  

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 45 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 4 tbsp Olive oil
  • 1 Onion (finely chopped)
  • 2 Garlic cloves (crushed)
  • 1 Eggplant (cubed)
  • 1 Red pepper (cut into strips)
  • 1 Green pepper (cut into strips)
  • 3 Zucchini (peeled if you like and cut into chunks)
  • 1kg Tomatoes (skinned and de-seeded or light tomato purée)
  • Thyme and rosemary (preferably fresh)

DIRECTIONS:

  1. Heat the olive oil in a frying pan and fry the onion and garlic and add the eggplant and the red and green peppers.
  2. When they have softened, add the zucchini, tomatoes and herbs, some salt and pepper, and cook for a further 10-15 minutes until cooked. While the vegetables are cooking, preheat the oven to 180°C and prepare le crumble.
  3. In a food-processor, or with your fingers, rub the butter into the flour and parmesan. When you have a mixture resembling breadcrumbs, mix in the toasted pine nuts and some pepper.
  4. When the ratatouille is really nice and soft and cooked, put the cooked vegetables into a gratin dish, cover them with the crumble mixture and cook in the oven for about 30 minutes or until the top is golden and crispy.
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Grilled Steak with Pesto

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22
Jul

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Grilled Steak with Pesto

by Anil Singh

Get the secret to a perfectly seasoned Grilled Steak with Pesto with this recipe shared by Chef Anil Singh!

Cuisine : European Course : Main Skill Level : Novice
Prep :15 mins Cook : 20 mins Ready in : 35 mins Serves : 1

INGREDIENTS:

  • 2 tbsp Olive oil
  • Required amount of Black Pepper
  • Required amount of Sea Salt
  • 2 tsp Ground Paprika
  • 5 sprig Fresh Rosemary, finely chopped
  • 2 tsp Garlic Powder
  • 1 tsp Nutmeg
  • 2 tsp Mexican Oregano
  • 3 tbsp Green Pesto
  • 1 tsp Lemon Juice
  • 1/2 tsp Chicken Powder

DIRECTIONS:

  1. In a bowl, add olive oil, black pepper, ground paprika, sea salt, fresh rosemary, garlic powder, dried Mexican oregano and nutmeg and mix it.
  2. Place the beef in the bowl and mix it together with the marinated spices.
  3. Sear the marinated beef on a searing pan until the desired temperature.
  4. In a bowl, add green pesto, lemon juice, chicken powder and excess oil form the seared-beef and mix it well.
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