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Ravioli with Porcini and Portobello Filling

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10
Nov

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Ravioli with Porcini and Portobello Filling

by Michele Ow

Make your own Ravioli with this recipe and savour the robust flavour of Porcini. Portobello mixed with Parmesan and Ricotta filling.

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

INGREDIENTS:

  • Fresh Pasta
    • 100g OO pasta flour
    • 1 Small egg
  • Filling
    • 2 Portobello mushroom
    • 2 Swiss mushrooms
    • 2g Dried porcini, soaked in water
    • 40g Ricotta
    • 25g Mascarpone
    • 10g Parmesan
    • Salt and pepper
    • 2 tbsp Olive oil
  • Sauce
    • 50g Butter
    • 2 Shallots, minced
    • Cream
    • Garnish: Chives

DIRECTIONS FOR FRESH PASTA

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.
  3. Cut out with ravioli cutter.

DIRECTIONS FOR FILLING AND SAUCE

  1. Prepare the filling by blitzing the cheeses with Swiss mushrooms, Portobello, and porcini with 1 tbsp of olive oil, salt and pepper.
  2. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with water. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  3. In a pot of salted water, cook the ravioli for 2-3 minutes.
  4. In a fry pan, add butter and olive oil and minced shallot.
  5. Cook until shallots are soft (about 2-3minutes).
  6. Pour in porcini water and reduce in half.
  7. Finish with cream.
  8. Add cooked ravioli and serve with fresh chives.
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Mont Blanc Tart

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10
Nov

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Mont Blanc Tart

by Lin Weixian

Tempt your tastebud with a classic Mont Blanc Tart; with each bite you will taste the sweetness of chestnut and caramel overtone of the rum.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 2-4 Servings

INGREDIENTS:

  • Sugar Dough
    • 105g Icing Sugar
    • 135g Bread Flour
    • 135g Cake Flour
    • 105g Cold Butter, cubed
    • 60g Egg
  • Mont Blanc Cream
    • 360g Chestnut Paste
    • 180g Chestnut Puree
    • 180g Whipped Cream
    • 27g Rum
    • 2pcs Gelatine, bloomed

DIRECTIONS FOR SUGAR DOUGH

  1. Combine icing sugar, cake flour, bread flour.
  2. Cut cold butter into the flour mixture until mealy texture form.
  3. Add eggs, mix until dough form.
  4. Flatten the dough and rest inside chiller for later use.
  5. Roll out to 3mm thickness and shape into tart mould.
  6. Bake at 180 deg cel until golden brown.
  7. Cool down before assembling.

DIRECTIONS FOR MONT BLANC CREAM

  1. Bloom gelatin in cold water for 10 minutes.
  2. Slightly microwave chestnut paste and chestnut puree to soften them.
  3. Whip up cold cream using whisk.
  4. Fold whipped cream into chestnut mixture.
  5. Microwave to melt gelatine in rum.
  6. Fold rum mixture into chestnut cream mixture.
  7. Fill into piping bag and assemble accordingly.
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Japanese Roasted Green Tea Cat’s Tongue Biscuits

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10
Nov

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Japanese Roasted Green Tea Cat’s Tongue Biscuits

by Claire Marie Chang

Enjoy these light, crunchy Japanese Roasted Green Tea Cat’s Tongue Biscuits with a  cup for your favourite tea for an afternoon treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 8-12 mins Ready in : 28-32 mins Serves : 2-4 Servings

INGREDIENTS:

  • 80g Butter
  • 70g Caster Sugar
  • *Use icing sugar for a finer textured biscuit
  • 80g Plain Flour
  • 8g Houjicha Powder
  • 2 Egg Whites from 60-65g Eggs

DIRECTIONS 

  1. Preheat oven to 180°C.
  2. Cream or whisk by hand butter & sugar till light and fluffy.
  3. Mix in sifted flour & houjicha powder and mix till combined. Mix on slow.
  4. Mix in egg whites till combined. Mix on slow.
  5. Fill piping bags with batter.
  6. Pipe 5-6cm per cookie and have a 5cm gap between each cookie on baking paper lined trays.
  7. Bake for 8-12 minutes depending on the size of the cookie till the edges turn brown.
  8. Keep in an airtight container for up to 4 weeks.
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Gai Yang (Thai Grilled Chicken)

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10
Nov

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Gai Yang (Thai Grilled Chicken)

by Michele Ow

Impress your guests with an Authentic Thai Grill Chicken, known as Gai Yang, that is easy-to-make and absolutely finger-licking good!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 2 hrs 15 mins Cook : 40 mins Ready in : 2 hrs 55 mins Serves : 6-8 Servings

INGREDIENTS:

  • Grilled Chicken
    • 4pcs Boneless Chicken Leg / ½ Chicken
    • 2 tsp Coriander Seeds (toasted)
    • 1 stalk Lemon Grass
    • 2cm sliceBlue Ginger
    • 5 cloves Garlic
    • 3 tbsp Light Soya Sauce
    • 3 tbsp Fish Sauce
    • 1 tbsp Palm Sugar
    • ½ cup Water
    • 1 tbsp Canola / Sunflower Oil
  • Dipping Sauce
    • 2 tbsp Tamarind Juice
    • 1 tbsp Lime Juice
    • 1 tbsp Palm Sugar
    • Finely Chopped
    • 1 tbsp Shallot
    • ½ tbsp. Yellow Onion
    • 2 stalks Parsley
    • ½ tbsp. Toasted Sesame Seeds

DIRECTIONS 

  1. Grind white peppercorns and coriander seeds and pestle or a coffee grinder. When fine, add lemongrass, blue ginger and garlic and grind until fine. Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.
  2. Add chicken to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Marinade at least 2 hours or overnight.
  3. Arrange lemon slices on rack and place chicken on top.
  4. Grill at @ 180C until is golden brown and the chicken juice run clear.
  5. Baste the chicken with the excess marinates after 20 minutes.

DIRECTIONS FOR DIPPING SAUCE

  1. Simmer hot the excess marinate from the chicken and palm sugar.
  2. Off fire and add in the tamarind, fish sauce, lime juice and palm sugar; stir until the sugar is dissolved.
  3. Add all remaining ingredients and stir. If making sauce in advance, add in before serve.
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Tartufo

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10
Nov

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Tartufo

by Michele Ow

Tartufo, an Italian frozen dessert made with your choice of ice cream and covered in melted chocolate. It’s an Italian Ice Cream Truffle!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 8hrs  Cook : 10 mins Ready in : 9 hrs  Serves : 4 Servings

INGREDIENTS:

  • Vanilla ice cream
  • Oreo cookies
  • 120g Chocolate
  • 80g Butter
  • ½ Cream

DIRECTIONS 

  1. To make the tartufo: Scoop portions of vanilla and form into balls using your hands. Poke a hole in each ball and place 1 oreo cookie in each, cover with ice cream, and place on a baking sheet. Freeze overnight.
  2. Melt chocolate and butter in a Bain Marie, then stir in warmed cream. Set aside to cool.
  3. Roll gelato balls in the Oreo crumbs and then chocolate ganache until coated and return to the freezer until ready to serve.
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Creme Mousseline

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10
Nov

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Creme Mousseline

by Charlynn Gwee

Fill your cream puffs with Crème Mousseline, a decadent combination of milk, butter and Orange Cointreau!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 2-4 Servings

INGREDIENTS:

  • 175g Whole Milk
  • ½ tbsp. Vanilla
  • 2 Egg Yolks
  • 50g Castor Sugar
  • 18g Pastry Flour
  • 100g Unsalted Butter
  • 1 tbsp Orange Cointreau

DIRECTIONS 

  1. Place milk and vanilla in a saucepan and bring it to a boil.
  2. Remove from heat and set aside.
  3. Whisk egg yolks with sugar until mixture is pale yellow in color.
  4. Add flour & mix well.
  5. Pour cream in egg yolk mixture, then return to saucepan. Bring to a boil over high heat, stirring constantly.
  6. Continue to beat mixture until it thickens and become smooth and glossy.
  7. Remove from heat and cool.
  8. Beat butter in a mixer till creamy and add cooled cream. Whisk till combined.
  9. Add orange cointreau and mix well.
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Guo Tie

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10
Nov

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Guo Tie

by Michele Ow

Make Guo Tie (or Pot Stickers) at home with Chef Michele’s recipe which includes a pork and ginger filling. Dip with in Spicy Soy Dipping Sauce for the perfect bite!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 10 -15 mins Ready in : 1 hr Serves : 4-6 Servings

INGREDIENTS:

  • Fillings
    • 1 cup Chopped Napa cabbage
    • ½ tbsp. Salt
    • 250g Ground fatty pork
    • 2 tbsp Minced ginger
    • 1 ½ tbsp. Minced garlic
    • 2 tbsp Soy sauce
    • 3 tbsp Sesame oil
    • 1 Egg
    • 1 cup Chicken stock or water
  • Spicy Soy Dipping Sauce
    • 1/3 cup Thin soy sauce
    • 1/3 cup Rice wine vinegar
    • 1/3 cup Sliced scallions
    • 1 tsp Sesame oil
    • 1 tbsp Sambal

DIRECTIONS FOR PORK AND GINGER FILLING

  1. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

DIRECTIONS FOR MAKING THE DUMPLINGS

  1. Place a small mound of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

DIRECTIONS FOR COOKING THE DUMPLINGS

  1. In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. Once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

DIRECTIONS FOR SPICY SOY DIPPING SAUCE

  1. Combine ingredients
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Cilantro Lime Chicken Thigh

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10
Nov

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Cilantro Lime Chicken Thigh

by Andrea Lim

Learn to make Cilantro Lime Chicken Thigh that is sous vide to perfection with Chef Andrea’a recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 1 hr 25 mins Ready in : 1 hr 45 mins Serves : 1 Serving

INGREDIENTS:

  • 1 no (200g) Chicken Thigh
  • 50g Roasted Potatoes
  • 50g Garden Vegetables
  • 10g Cilantro
  • 10g Lime
  • 10g Garlic

DIRECTIONS FOR CILANTRO LIME CHICKEN THIGH

  1. Marinate the chicken thigh with cilantro and minced garlic.
  2. Vacuum the chicken thigh & sous-vide for 1hour at 65˚C.
  3. Remove the meat from the bag and sear till golden brown on both side.
  4. Garnish with chopped cilantro and lime juice.

DIRECTIONS FOR GARDEN VEGETABLES

  1. Boil a pot of water to blanch the garden vegetables.
  2. In a pot, melt butter, sauté & season the garden vegetables with salt & pepper.
  3. Cook the potatoes in boiling water.
  4. When the potatoes are cooled down, cut into bite-sizes.
  5. Marinate with olive oil, salt and pepper.
  6. Preheat the oven to 180˚C, and bake for 15-20 minutes.
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Pan-Fried Chicken Meatballs

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10
Nov

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Pan-Fried Chicken Meatballs

by Mimi Wahadi

Soft and juicy chicken meatballs flavoured with parsley, thyme and garlic will be a major hit within kids!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 35 mins Cook : 5-10 mins Ready in : 40-45 mins Serves : 2 Servings

INGREDIENTS:

  • 200g Chicken, minced
  • ¼ cup Breadcrumbs
  • ¼ cup Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Egg, lightly beaten
  • 1 tbsp Dried Parsley Flakes
  • 1 tbsp Dried Thyme Leaves
  • 1 tbsp Olive Oil

DIRECTIONS 

  1. Add the minced chicken to a large bowl with all other ingredients and season well with pepper and sea salt.
  2. Mix gently to combine using clean hands. Shape the mixture into balls slightly smaller than a golf ball.
  3. Cover and refrigerate for 20 minutes to set.
  4. Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over, continue for the rest of the meatballs.
  5. Once browned, remove carefully with tongs and set aside on a plate.
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Slow Cooked Salmon Confit, Served with Pumpkin in Textures

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09
Nov

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Slow Cooked Salmon Confit, Served with Pumpkin in Textures

by Stephan Zoisl

The slow-cooked confit melts in your mouth and highlights the exquisite flavour of salmon! If you think that serving the confit with pumpkin might make the dish boring, think again – this recipe uses the humble pumpkin in not one, but five different ways!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2-4 Servings

INGREDIENTS:

  • 600g Salmon Trout
  • 60g Red Onion
  • 20g Parsley
  • 20g Chives
  • 100g Sour Cream
  • 50ml Olive Oil
  • 50ml Extra Virgin Olive Oil
  • 30g Butter
  • 600g Pumpkin
  • 10g Sugar
  • Spices
    • 10ml Pumpkin Seed Oil
    • 0.5 punnet Purple Shiso
    • 15g Pumpkin Seeds
    • Salt & Pepper

DIRECTIONS 

  1. Trim trout, remove skin and bones, cook in small amount of olive oil at 55C till cooked. Flake the trout and marinate.
  2. Prepare pumpkin puree and pickled pumpkin.
  3. Place trout confit (80g) onto the plate, make dots of pumpkin puree.
  4. Garnish with pickled pumpkin (ribbon & cubes)
  5. Finish with purple shiso, pumpkin seeds and pumpkin seed oil.

EQUIPMENT

  • 4 x Squeezy bottles for puree.
  • 2 x Fine nozzle squeeze bottle for oil.
  • 2 x Rings (stainless still) for trout confit.
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