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Tomato and Mozzarella Salad Bruschetta

Posted on by editor
23
Mar

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Tomato and Mozzarella Salad Bruschetta

by Chef Mimi Wahadi

Begin your meal with a crispy bruschetta topped with tomato and mozzarella salad drizzled with extra virgin olive oil.

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins  Serves : 2 Servings

INGREDIENTS             

  • 10 no Cherry Tomatoes, halves
  • 10 pc Black/Green Olives
  • 2 tsp Garlic
  • 100g Buffalo Mozzarella
  • Baguette
  • Dried Herbs
  • Salt and Pepper
  • Virgin Olive Oil
  • Fresh Basil Leaves

DIRECTIONS

  1. Place the tomatoes previously halved in a bowl, add some black/green olives, dried herbs, virgin olive oil and a pinch of salt.
  2. Mix well to blend all the flavours.
  3. Cut 2 cm slices of bread and rub some minced garlic on the bread and some olive oil, lightly toast them in the oven until they are golden brown on both sides.
  4. When they are ready, top with mozzarella and cover each slice with the mixture. Sprinkle the bruschetta with a little extra virgin olive oil and serve.
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Zucchini & Haloumi Fritter

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23
Mar

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Zucchini & Haloumi Fritters

by Chef Veronica Cherry

These light, crunchy Zucchini & Haloumi fritters paired with a refreshing garlic lemon yogurt dip are absolutely delicious!

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

INGREDIENTS                                          

  • 1 medium Zucchini (Yellow or green), coarsely grated
  • 100g Haloumi Cheese, finely grated/ chopped
  • 1-2 tsp Lemon Zest/ juice
  • 1 medium Red Onion, finely sliced
  • 1 Garlic, minced
  • 1 tbsp Italian parsley, finely chopped
  • 1 Egg
  • 1 tbsp Plain flour
  • 2-3 tbsp Parmesan Cheese
  • Salt
  • Pepper
  • Olive Oil

Garlic Lemon Dip

  • Garlic, finely minced
  • 1 tsp Lemon Zest/ juice
  • Pinch of salt
  • 120ml Yogurt
  • Paprika powder (dusting)

DIRECTIONS

  1. Coarsely grate the zucchini and sprinkle some salt.
  2. Set aside to rest. Then squeeze excess water.
  3. Add chopped Haloumi cheese, lemon juice, salt, pepper, Italian parsley, garlic and egg.
  4. Add in the plain flour. The final result of the mixture should be moist.
  5. Heat 2 tbsp of oil in a non-stick frying pan over medium heat; add in a spoonful of zucchini mixture into the pan.
  6. Fry until golden brown on each side, about 5-6minutes.

DIRECTIONS FOR GARLIC LEMON DIP

  1. In a small bowl, mix the garlic and lemon into the yogurt.
  2. Dust some paprika powder before serving.
  3. Keep chilled.
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Lemon and Mint Soda

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19
Mar

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Lemon and Mint Soda

by Chef Mimi

A refreshing Lemon & Mint soda is what your guests need on a hot day!

Cuisine: European Course: Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 100g Mint Leaves
  • 4 cups Sugar Syrup
  • 3 no Lemon Slices
  • 3 cups Lemon Juice
  • 3 tsp Fine Sea Salt
  • 3 cups Water
  • Ice Cubes as needed

DIRECTIONS

  1. Combine mint leaves, sugar, salt and lemon juice in a blender and puree till smooth.
  2. Add water as needed.
  3. Strain mixture through a sieve and extract as much juice as possible and fill into a jug.
  4. For making the soda, take some mix in a cup, fill with ice and top with soda, mix well and serve immediately.
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Crispy Chicken Strips

Posted on by editor
09
Mar

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Crispy Chicken Strips

by Chris Ng

Satisfy your hunger with these easy-to-make oven baked crispy chicken strips!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins  Serves : 4 Chicken Strips

INGREDIENTS                                          

  • 4 no Chicken Strips
  • 1 no Egg (Beaten)
  • 50g Flour
  • 50g (Panko)
  • 2 tbsp Grated Parmesan

DIRECTIONS 

  1. Pre heat oven 200 degrees.
  2. Add salt and pepper into chicken. Ensure well- seasoned.
  3. Add strips into flour, dust off excess.
  4. Dredge the floured strips into egg wash and then into panko. Set aside.
  5. Heat up oil in a shallow pan. Add the strips in.  Fry still golden brown.
  6. Remove strips and place on baking tray. Sprinkle parmesan cheese.  Baked in oven for 5 minutes.
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Foie Gras Creme Brulee

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02
Mar

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Foie Gras Creme Brulee

by Stephan Zoisl

Ever had a savoury Crème Brulee? This luxurious and decadent velvety Foie Gras Crème Brulee shows the perfect combination of sweet and savoury!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep :  15 mins Cook : 55 mins Ready in : 1 hr 10 mins  Serves : 10 Portions

INGREDIENTS                                          

Goose Liver Custard

  • 200 Duck Consomme (Chicken Stock)
  • 250g Foie Gras Parfait (can use Raw Foie Gras)
  • 300g Cream
  • 150g Milk
  • 4g Iota
  • Seasoning

For Crème Brulee (Eggless)

  • 900g Crème Brulee mix
  • 4g Iota Carrageenan

Crème Brulee Mix

  • 600ml Whole Milk
  • 300ml Cream, liquid 35%
  • 2 Cinnamon Sticks
  • 2 strips Lemon Zest
  • 2 strips Orange Zest
  • 3g Star Anise
  • 1g Fennel Seeds
  • 2 Vanilla Pods
  • 225g Sugar
  • Brown Sugar

DIRECTIONS FOR GOOSE LIVER CUSTARD

  1. Place all the ingredients together except the Iota. Preheat to 80degrees and add the Iota. Strain and keep refrigerated.
  2. If no Iota, add all the ingredients together and place into a vacuum bag. Place the bag into a thermo circulator by 64degrees. Blend and strain. Give the mixture into small bowls (fill first with the duck confit, ginko beans, truffle salsa), set on a tray with a bit of water. Bake in the oven for 8-15minutes, depending on size of the baking glass.

DIRECTIONS FOR CRÈME BRULEE

  1. Combine the milk, cream, vanilla pods (cut in half and scraped out), sugar and spices into a pot – preheat to a boil, set aside to infuse the milk with all flavouring compounds.
  2. Once cooled down, strain thru a fine chinois into another pot, add the Iota and preheat to 90degrees. Blend well (hand blender).
  3. Fill into desired bowls – bake it in the oven at 150C for 45mins.
  4. Add the brown sugar and burn with a blow torch.
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Roast Beef with Pommery Mustard Finger Sandwiches

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02
Mar

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Roast Beef with Pommery Mustard Finger Sandwiches

by Veronica Cherry

Prepare a stellar Roast Beef with Pommery Mustard Finger Sandwiches for an afternoon tea get-together with your friends! Make your own Roast Beef and Pommery Mustard spread for the sandwiches; and pair it with your favourite tea for the perfect harmony of flavours!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 16 Tea Sandwiches

INGREDIENTS             

  • Roast Fillet of Beef
    • 500g Fillet of Beef, fat and sinew removed (tie if required)
    • Sea Salt
    • Pepper
    • Olive Oil
  • Tea Sandwich
    • 200g Roast Beef, Sliced paper thin
    • ½ tbsp Mayonnaise
    • 1 tbsp Pommery Mustard
    • 8 Brown Bread, sandwich bread
    • Handful of Baby Spinach, thinly sliced
    • 1 medium Red Onion, thinly sliced
    • Salt
    • Pepper

DIRECTIONS FOR ROAST FILLET OF BEEF

  1. Preheat the oven to 180 C

To roast the beef

  1. Place a heavy based frying pan over a medium-high heat. Add olive oil and sear the beef on all sides.
  2. Transfer the beef into a roasting pan. Roast the meat for 25 minutes (medium well done).
  3. When ready, transfer the beef on a plate and allow to rest and cool.

To serve the beef

  1. Thinly slice the beef, arrange on a large platter and serve with some leafy green salad.

Note: This dish is to be eaten at room temperature. You can prepare the meat in advance and refrigerate the meat. Do bring the meat back to room temperature before serving.

DIRECTIONS FOR TEA SANDWICH

To make the mustard spread

  1. In a small bowl, stir together the mayonnaise and pommery mustard. Season with salt and pepper.

To prepare the sandwiches

  1. On a clean work surface, spread 4 of the bread slices with the pommery mustard mixture. Top a layer of baby spinach and onions on the bread, then add a layer of roast beef. Season with salt and pepper if required.  Top each with one of the remaining bread slices.
  2. Using a serrated knife, trim the crusts off the sandwiches. Cut the sandwiches and arrange on a cake stand or serving platter. Serve immediately.
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Shellfish Bisque with Pan Seared Tiger Prawns

Posted on by editor
02
Mar

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Shellfish Bisque with Pan Seared Tiger Prawns

by Malcolm Lee

Start your meal with a sophisticated and easy-to-cook Shellfish Bisque with Pan Seared Tiger Prawns!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 100g Prawn heads/ shell
  • 10ml Olive Oil
  • 1 tsp Tomato Paste
  • ¼ tsp Carrot Diced
  • ¼ Stalk celery, diced
  • ¼ Onion, diced
  • 1 Clove of Garlic
  • ¼ Orange’s Zest
  • 50ml White Wine
  • 200ml Vegetable Stock
  • 1 Tomato, diced
  • 1 Sprig Thyme
  • 100ml Cream

DIRECTIONS

  1. Heat olive oil in a large pan and fry prawn heads and shells over medium high heat till red, add tomato paste and fry for another minute.
  2. Add the carrot, onion, celery, garlic, orange zest and fry till it’s lightly golden brown. Add white wine and reduce.
  3. Add the stock, tomato and thyme and simmer for 20 minutes.
  4. Pass through a sieve into a small pot, add the cream and simmer for a further 5 minutes. Season and serve with aioli & seared prawns and croutons.
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Topinambour Soup

Posted on by editor
23
Feb

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Topinambour Soup

by Stephan Zoisl

Topinambour Soup – Jerusalem Artichoke Soup is a show-stopping appetizer that is creamy and nutritious!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 1kg Topinambour, Jerusalem Artichoke
  • 200gm White Onions
  • 250gm Butter
  • 100ml White Wine
  • 2L Vegetable Stock or Water
  • 300ml Cream
  • 60ml Almond Oil
  • 100gm Malto Sec
  • 1 punnet Purple Shiso
  • Bay leaf, salt & black pepper for seasoning
  • Deco: Freid Artichoke Chips, Purple Shiso

DIRECTIONS FOR TOPINAMBOUR SOUP                                    

  1. Peel the topinambour (Jerusalem artichoke), cut in half. Peel the onions, cut in small cubes.
  2. Melt the butter in a bigger pot, by low heat – add the onions and sauté them without giving colour.
  3. Add the topinambour – sauté for 5minutes, season with salt, pepper and bay leaf.
  4. Add the white wine, reduce the wine by half. Add the vegetable stock or water.
  5. Boil till the topinambour are soft and blend till smooth.
  6. Taste and season again, might add a little bit of fresh lemon choose if it needs a bit more acid. Last – transfer back into the pot, add the cream – boil ones and serve.

DIRECTIONS FOR ALMOND SOUP

  1. Place the malto-sec into a blender, slowly add the almond oil. Once everything is combined, give it a strong blend.

ASSEMBLING

  1. Place the powder in the soup bowl, followed by the fried artichoke chips, garnished with purple shiso. Serve the soup in extra pot and pour into the bowl at the table.
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Baked Creamy Chicken Pasta

Posted on by editor
23
Feb

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Baked Creamy Chicken Pasta

by Mimi Wahadi

This cheesy Baked Creamy Chicken Pasta is perfect for a cold night in that will be enjoyed by your family!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 25 mins Cook : 30 mins Ready in : 55 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • Handmade Pasta
    • 200gm All-Purpose Flour
    • 2 Large Eggs
  • Chicken Cream Sauce
    • 3 tbsp Olive Oil
    • ¼ cup Onions, chopped
    • 1 tsp Garlic, chopped
    • ¼ cup All-Purpose Flour
    • 2 cups Chicken Stock
    • Dried Rosemary & Parsley
    • 250ml Full Cream Milk
    • 200ml Cooking Cream
    • 200gm Boiled Chicken Meat
    • 2 pcs Chicken Sausage
    • 50gm Mushroom (optional), sliced

DIRECTIONS FOR HANDMADE PASTA

  1. In a stand mixer attached with a dough hook, combine all ingredients and mix.
  2. Beat until dough become light yellow, smooth and soft.
  3. Rest the dough for 10 mins.
  4. Roll and cut the pasta dough. Dust with semolina and flour.
  5. Set aside until ready to boil.
  6. In a deep pot, boil water and add salt.
  7. Boil pasta for approximately 3-4 mins. Drain and toss with olive oil.

DIRECTIONS FOR CREAM CHICKEN SAUCE          

  1. Finely chop the onions, garlic, rosemary and gently fry on a medium heat in the olive oil for approx. 3 mins stirring continuously.
  2. Add the flour followed by chicken stock.
  3. Reduce heat to low, add cream and milk, stir gently, add mushrooms, ensuring all ingredients are covered in cream.
  4. Add the roughly chopped chicken meat.
  5. Drain pasta and add to sauce – stir pasta and sauce to ensure all pasta is covered.
  1. Preheat the oven to 200°C.
  2. Add the cooked pasta to the thickened sauce, making sure it’s coated completely.
  3. Toss in the chicken pieces. Pour the pasta mixture into the prepared aluminium casserole dish, and then top with chicken sausages,mozzarella cheese and parmesan powder.
  4. Bake it uncovered for 20 minutes, until the cheese is melty and the edges are bubbly.
  5. Let it rest for 5 minutes before serving.
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Chicken Kiev

Posted on by editor
23
Feb

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Chicken Kiev

by Vivian Pei

Oozing with tarragon butter, this tasty and crispy Chicken Kiev recipe will leave you wanting more!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 80 mins Cook : 15 mins Ready in : 1 hr 35 mins  Serves : 2 Servings

INGREDIENTS             

  • 8 tbsp/ 110g Unsalted Butter, softened
  • 1 tsp Dried Parsley
  • 1 tsp Dried Tarragon
  • 1 tsp Kosher Salt, plus extra for seasoning chicken
  • ¼ tsp Freshly ground black pepper, plus extra for chicken
  • 2 large Boneless skinless chicken breast halves
  • 2 cups Whole eggs, beaten with 1 tsp water
  • Japanese bread crumbs (panko), plus ¼ cup for filling
  • Vegetable oil, for frying

DIRECTIONS

  1. Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Mash with a fork to combine. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  2. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to no less than 3.5mm thickness. Season each piece of chicken with salt and pepper.
  3. Lay 1 chicken breast on a new piece of plastic wrap and place ¼ of the compound butter and 1tablespoon breadcrumbs in the centre of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 1-2 hours, or up to overnight.
  4. Place egg and water mixture in a shallow dish and 2 cups bread crumbs in a different shallow dish.
  5. Heat 1/2-inch of vegetable oil in a large frying pan over medium-high heat.
  6. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 5-6 minutes on each side until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn’t have a pink interior. Remove to a cooling rack set in a tray and allow to drain for 5 to 10 minutes before serving.
  7. Alternate method is to finish off in the oven:
  8. To cook, heat oven to 180C. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2 to 3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
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