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Spicy Meatballs

Posted on by editor
22
Jul

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Spicy Meatballs

by Audra Morice

Add a twist to regular meatballs! This recipe incorpoarates the use of veal mince and a combination of different herbs and spices that will complement the meat perfectly. Make this for a dinner today! 

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

INGREDIENTS:

    • 250g Veal mince (or beef)
    • 250g Pork mince
    • ½ stalk Leek, washed well, finely chopped
    • 6 cloves Garlic, peeled, finely chopped
    • Small bunch coriander stalks, finely chopped
    • 1 tbsp Homemade onion jam (optional)
    • 1 tsp Ground cumin
    • 1 tsp Sweet paprika
    • ½ – 1 tsp Dried chilli flakes
    • Cracked pepper
    • ½ tsp Sugar
    • 1 tsp Salt
    • 1 tbsp Breadcrumbs

    Sauce

    • 700g Passata
    • ¼ cup Red wine (optional)
    • ½ tsp Dried oregano
    • Parmesan, freshly grated
    • 400g Dried pasta or homemade pasta

DIRECTIONS:

  1. In a wide non-stick saucepan, fry the leek and garlic in some olive oil over medium heat until tender. Set aside to cool.
  2. Mix together with all meatball ingredients. Knead lightly until well mixed. Make round meatballs the size of golf balls, you should get about 18 – 20. Set aside.
  3. In the same pan, heat some olive oil over medium-high heat, add meatballs in a single layer and fry until nicely browned all over. Pour in passata, red wine and oregano. Fill the passata bottle with about ½ cup of water, cover, shake and pour into the saucepan. Lightly stir to avoid breaking up the meatballs. Cover and simmer for 20 minutes. Taste and adjust flavours with sugar and salt.
  4. In the meantime, cook pasta according to instructions, drain and add to sauce. Toss through gently and serve with grated Parmesan, chopped parsley and extra chilli flakes.
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Lemon Meringue Tart

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22
Jul

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Lemon Meringue Tart

By Mimi Wahadi

A crispy base filled with tangy citrus lemon curd and topped with fluffy meringue makes this a tart to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 40 mins
Ready in : 100 mins Serves : 6

INGREDIENTS:

  • 50g Butter (Sable Dough)
  • 420g Flour (Sable Dough)
  • 160g Icing sugar (Sable Dough)
  • 50g Almond Ground (Sable Dough)
  • 5g Salt (Sable Dough)
  • 85g Whole Eggs (approx 2 no) (Sable Dough)
  • 4 Lemons Juice (Lemon Curd)
  • 175g Sugar (Lemon Curd)
  • 4 Whole eggs (Lemon Curd)
  • 15g Corn flour (Lemon Curd)
  • 2 Lemon zest (Lemon Curd)
  • 110g Butter (Lemon Curd)
  • 200g Egg whites (Meringue)
  • 400g Sugar (Meringue)

DIRECTIONS:

Sable Dough

  1. Cut the butter into smaller cubes
  2. Mix butter, flour, icing sugar, almond ground and salt in the mixing bowl.
  3. Use a paddle beater and mix all. Add eggs. Do not over work the dough.
  4. When mixture forms dough like consistency, wrap in a cling film and chill at least half hour before use.
  5. Line tart moulds and bake at 160° for about 30-40 minutes.

Lemon Curd

  1. Warm up lemon juice and sugar gently in a pot.
  2. Whisk the whole eggs and corn flour together and sift.
  3. Add lemon zest into the lemon juice mixture and allow it to boil.
  4. When the mixture boils and forms a thick consistency, lower down the heat and whisk in the butter cubes.
  5. Chill before use.

Meringue 

  1. Boil the sugar to 116°c.
  2. Add to the egg white; whisk till the egg white and sugar forms a thick stable meringue.
  3. Ready to be piped.
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Quiche Lorraine

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22
Jul

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Quiche Lorraine

by Philia Ng

Learn to make the all-time favourite Quiche Lorraine filled with bacon, egg and cream cheese! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4-6

INGREDIENTS:

  • Group A
  • 170g Plain flour
  • 1 pinch of Salt
  • 85g Unsalted Butter
  • Group B
  • 1 Egg
  • 80g Bacon
  • 50g Chopped Onion
  • Salt and Pepper
  • 100g Egg
  • 75g Dairy Cream
  • 75g Milk
  • 70g Cream Cheese
  • Salt and Pepper
  • Shredded Cheese

DIRECTIONS:

  1. Rub group A (Plain flour, Salt, Unsalted Butter) together until resemble breadcrumbs.
  2. Add in group B (Egg) and mix well into a dough are form.
  3. Roll and line a 8 inch round tart case and chill until ready to use.
  4. Place the bacon, chopped onion and some salt and pepper in the chilled tart case.
  5. Mix the egg, dairy cream, milk, cream cheese, some salt and pepper and shredded cheese in a bowl. Pour the mixture in the tart case.
  6. Bake at 190 degree Celsius for 30mins fan mode until golden brown.
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Cake Puffs

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22
Jul

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Cake Puffs

by ToTT

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • Japanese Vanilla Sponge Cake Group 1
    • 45g Full cream milk
    • 40g Melted unsalted butter or Sunflower oil
    • 15g Castor sugar
    • 50g Cake flour
    • 40g Egg yolk
    • 1 tsp Vanilla essence
    • Group 2
    • 90g Egg whites
    • 35g Castor sugar

    Cream Filling

    • 200g Dairy whipping cream

DIRECTIONS:

        Japanese Vanilla Sponge Cake

  1. Mix group 1 together.

  2. Whipped group 2 until stiff peak and fold in together with group 1.

  3. Spoon the batter into the silicon cavity until ¾ full.

  4. Bake at 180°C, non-fan mode for 10 mins.

    Cream Filling

  5. Whip dairy cream in a bowl until soft peaks form.

  6. Add in icing sugar and whip until stiff peaks form.

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Escargot in Herbed Butter

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22
Jul

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Escargot in Herbed Butter

by Michele Ow

Fine dining at home is easy with this exquisite dish of escargot in herbed butter by Chef Michele!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1 no. Small garlic clove
  • 1 stick (½ cup) Unsalted butter, softened
  • 1½ tsp Finely minced shallot
  • 1 tbsp Finely chopped fresh parsley
  • 12 no. Snails
  • French bread
  • Squeeze of lemon
  • Salt and pepper
  • Special equipment
    • 12 no. Sterilized escargot shell

DIRECTIONS:

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Mince garlic using garlic press.
  3. Beat together butter, shallot, garlic paste, parsley and season with salt and pepper in a small bowl with a sauce whisk until combined well.
  4. Divide half of garlic hear butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
  5. Bake snails for 4 to 6 minutes until butter is melted and sizzling. Serve immediately.
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Chilled Organic Spiced Tomato Gazpacho

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22
Jul

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Chilled Organic Spiced Tomato Gazpacho

by Daniele Sarno

Enjoy this perfectly balanced organic tomato gazpacho with a hint of spice and herbs by Chef Daniele Sarno.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 780 mins Serves : 1

INGREDIENTS:

  • 100ml Vegetable stock
  • 50g Tomato concasse
  • 30g Diced green bell pepper
  • 30g Diced red bell pepper
  • 15g Onion, thinly sliced
  • 20g Peeled, seeded, slice Japanese cucumber
  • 15g Diced organic celery
  • 1g Chopped basil
  • 10ml Cold pressed extra virgin olive oil
  • 10ml Aged Italian balsamic vinegar
  • Organic Cayenne pepper powder
  • Sea salt
  • Ground white pepper

 

DIRECTIONS:

  1. Combine all the ingredients except the garnish.
  2. Puree with an immersion blender or in batches in a food processor until smooth.
  3. Chill for 8 to 12 hours, allowing the flavours to develop.
  4. To make a garnish, sauté the garlic clove in the olive oil until aromatic.
  5. Add the bread, the cayenne pepper and sauté until crisp and lightly browned.
  6. Thinly slice the tuna and quick marinate with few drops of aged balsamic vinegar.
  7. Cool and reserve.
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Baked Organic Pumpkin Gnocchi

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22
Jul

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Baked Organic Pumpkin Gnocchi

by Daniele Sarno

Indulge yourself in this delicious yet healthy organic pumpkin gnocchi without any guilt!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 20 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

  • ½ kg Organic pumpkin or butternut squash
  • 1 no. Onion
  • 1 clove Garlic
  • ½ no. Tomatoes, skinned
  • A few leaves of Basil
  • Cold pressed extra virgin olive oil
  • 80g Unbleached white flour (you may need more or less depending on how wet your pumpkin is)
  • 50g Grated Italian Parmesan cheese
  • Toasted organic pumpkin seeds

 

DIRECTIONS:

  1. Peel the squash, remove the seeds and cut into 2 cm (1 inch) cubes.
  2. In a heavy-bottomed pan, begin to stir-fry the squash in a good splash of olive oil. Add salt and pepper.
  3. Peel and chop the onions and garlic.
  4. When the squash has softened, add the onions and garlic to the pan and continue to fry for a few more minutes. Turn off the heat when the onion begins to brown.
  5. In a saucepan, combine a splash of olive oil, the tomatoes and the torn basil leaves.
  6. Cook on a low flame for 10 minutes.
  7. Transfer the squash mixture to an appropriate container and use a hand-blender to process. Return the mixture to the pan.
  8. Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
  9. When the mixture is considerably thicker but still creamy (stiff mashed potato consistency), stop adding flour, turn off the heat and allow cooling a little.
  10. Pour the tomato sauce into a large shallow ovenproof dish.
  11. With 2 spoons, make walnut-sized balls of squash mixture and place in the sauce. Sprinkle with Parmesan.
  12. Cook for 15-20 minutes on 180°C/350°F, until the cheese is browned.
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Thai Pandan Chicken

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22
Jul

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Thai Pandan Chicken

by Trish Yee

Savour this aromatic Thai Pandan Chicken which is tender and packed with flavour! It is marinated and fried to perfection!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 10 mins Ready in : 80 mins Serves : 4-6

INGREDIENTS:

  • 200g Chicken Thigh
  • 1tbsp Oyster Sauce
  • 1tbsp Soy Sauce
  • 1tbsp Sugar
  • 1tsp Pepper
  • 1tbsp Sesame Oil
  • 1/2 tbsp Coriander Root
  • 1/2 tbsp Minced Garlic
  • Pandan Leaves, cleaned and ends trimmed

DIRECTIONS:

  1. Cut chicken thigh into 1 inch pieces.
  2. Marinate chicken with all ingredients. Set aside for 1-hour.
  3. Wrap the marinated chicken with pandan leaves.
  4. Put the chicken fried in medium heat oil. Drain dry and serve.
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Italian Style Baked Potato with Ham and Mozzarella Flan

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22
Jul

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Italian Style Baked Potato with Ham and Mozzarella Flan

by Daniele Sarno

Chef Daniele Sarno shares with us a palatable Italian Style Baked Potato which is a true slice of perfection.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 30 mins Ready in : 70 mins Serves : 6

INGREDIENTS:

  • 170g Red skin potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated parmesan cheese
  • 1 Whole eggs
  • 15g Cooked ham
  • 15g Provolone cheese
  • 20g Buffalo mozzarella
  • Chopped fresh parsley leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed black pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  4. Mix well all the ingredients until get a smooth creamy mixture.
  5. Grease the mold with the butter and dust with the bread crumbs.
  6. Pour the mixture into the mold until cover half of it.
  7. Cover with slice buffalo mozzarella and provolone cheese.
  8. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  9. Oven-baked for 30 minutes, 180ºC.
  10. Remove from the oven, rest for a minute, serve.

     

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Prawn Otah Otah

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22
Jul

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Prawn Otah Otah

by Trish Yee

Traditionally made from mackerel and other fish, Otak Otak is a grilled fish cake dish popular across South-East Asia. This recipe puts a twist on the familiar favourite by using prawns instead of fish, but is just as delicious as the original. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 35 mins Serves : 4-5

INGREDIENTS:

Ingredients A

    • 200g Prawns, shelled and de-veined
    • 1pc Banana leaf

Ingredients B 

    • 1 Egg
    • ½ tsp Curry powder
    • ½ tsp Tumeric powder
    • 1 tbsp Rice flour
    • 1 tbsp Corn flour/starch
    • 1 tbsp Coconut cream or milk
    • ½ tsp Salt
    • ½ tbsp Sugar

Ingredients C: Otah Otah Spices

    • 8 Shallots peeled
    • 2 Candlenuts
    • 2 Kaffir lime leaves finely snipped
    • 1 stalk Lemongrass outer green leaves removed, sliced as thinly as possible
    • 2 cloves Garlic peeled
    • ½ tbsp Belacan paste
    • ½ inch Galangal, sliced
    • 5 Dried chillies soaked in water to soften & sliced
    • 2 tbsp Vegetable oil

DIRECTIONS:

  1. Cut the banana leaf into 7” x 4” pieces. Blanch in boiling water, pat dry and set aside.
  2. Mix the prawn paste with ingredients B and C till it form into a paste.
  3. Take a piece of banana leaf, add 1 tbsp of the prawn paste mixture and wrap it up. Repeat the same steps till mixture is used up.
  4. Grill for 10 minutes or pan fry in hot wok without oil for 5-8 minutes on each side.
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