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Breaded Yoghurt & Mint Lamb Rack with Pickled Vegetables, Lemon Aioli and Charred Onions

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05
Jul

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Breaded Yoghurt & Mint Lamb Rack with Pickled Vegetables, Lemon Aioli and Charred Onions

By Felix Chong

A rack of lamb makes the perfect Sunday roast! Compliment with a refreshing yoghurt and mint jelly marinate served with pickled vegetables, lemon aioli and charred onions.

Cuisine : European Course : Main Skill Level : Novice
Prep : 210 mins Cook : 5 mins
Ready in : 215 mins Serves : 1

INGREDIENTS:

  • 1) 2 pcs New Zealand lamb rack
  • 2) 1 tbsp Plain yoghurt
  • 3) 1 tbsp Mint jelly
  • 4) 1 stalk Rosemary
  • 5) 150-200g Japanese breadcrumbs
  • 6) 20g Capsicum
  • 7) 20g Local cucumber
  • 8) 20g Shallot
  • 9) 1 Egg yolk
  • 10) 1 tbsp Dijon mustard
  • 11) 200g Corn oil
  • 12) 1 pc Lemon
  • 13) Brine for pickling liquid
  • 14) 100g Water
  • 15) 80g Sugar
  • 16) 100g Vinegar
  • 17) 1 tsp Salt

DIRECTIONS:

  1. Portion out the lamb rack and marinate with yoghurt, mint jelly, salt and pepper for at least 3 hours.
  2. Cut the vegetables into desire shapes and brine in the solution for 30 mins.
  3. Prepare a pot of oil for deep frying.
  4. Remove the lamb rack from the marinate. Coat with the breadcrumbs and deep dry at 170 to 180 degrees for about 45 seconds to 1 min.
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Prime Rib with Jus

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05
Jul

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Prime Rib with Jus

By Michele Ow

Meltingly tender and full of flavour, this show-stopping Prime Rib  paired with a simple and flavourful sauce of jus will leave you wanting for more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 1440 mins Cook : 120 mins
Ready in : 1580 mins Serves : 1-2

INGREDIENTS:

  • Ribeye with bone
  • Onions, finely diced
  • Carrots, finely diced
  • Celery, finely diced
  • Salt & pepper

DIRECTIONS:

  1. Chef’s note: you really want to get a good piece of meat to do this:
  2. Marinate meat with salt & pepper and let sit uncovered in fridge for at least 24 hours.
  3. Take meat out for an hour to come to room temperature before cooking.
  4. Cook meat at 100 degrees Celsius for 90mins. For every additional kg, 15 minutes can be added. (This is for medium rare).
  5. Remove and allow to rest (at least 20mins) – remove bone to cook up jus.
  6. Just before serving put prime meat in oven at 250 degrees Celsius for 8mins.
  7. You may slice immediately and serve.
  8. In a saucepan, add the bone, carrots, celery, and onions wine, bay leaves, thyme, and parsley to cook, stirring occasionally until starting to lightly brown, about 8 minutes. Add wine, bay leaves, thyme, and parsley, and cook.
  9. Bring to a boil and cook until reduced by half, about 10 minutes. Add beef stock, bring to a boil, and cook until reduced by half, another 10 minutes.
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Smoked Turkey Cordon Bleu with Cranberry Marmalade

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05
Jul

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Smoked Turkey Cordon Bleu with Cranberry Marmalade

By Eric Low

You won’t be able to resist this delicious and elegant stuffed Turkey Cordon Bleu served with Cranberry Marmalade.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins
Ready in : 60 mins Serves : 1

INGREDIENTS:

  • 1) 1 whole Boneless Chicken Breast/ Leg
  • 2) Salt and Pepper
  • 3) 2 slices of Smoked Turkey Breast or Chicken Ham
  • 4) 1 slice of Emmental Cheese
  • 5) Plain flour for dusting
  • 6) Egg Wash
  • 7) Breadcrumbs
  • Ingredients for Roasted Vegetables
  • 8)200g Japanese Pumpkin, cut into wedges
  • 9) Zucchini
  • 10) Salt and Pepper
  • 11) Olive Oil
  • Ingredients for Mushroom Sauce
  • 12) 1/2 tsp Chopped Garlic
  • 13) 20g Chopped Onion
  • 14) 100g Butter Mushrooms, sliced
  • 15) 100ml Whipping Cream
  • 16) 1/2 tsp Concentrated Chicken Stock

DIRECTIONS:

  1. Make a half slit to the left and to the right from the centre of the thicker end of the chicken breasts.
  2. Season chicken breasts with salt and pepper.
  3. Place a piece of ham and cheese in center of chicken breast. Fold the flaps inwards and dust chicken with flour. Dip the chicken pieces into the egg wash and dredge through the bread crumbs.
  4. Preheat oven to 180C. Toss pumpkins with olive oil and seasoned zucchini to the pumpkins at the last 10 mins of roasting. Set aside the roasted vegetables.
  5. Heat oil in pan, pan fry chicken till cook and set aside to keep warm.
  6. Heat butter in pan and saute the garlic and onions till fragrant, add mushrooms and pour in the cream.
  7. Cook mushrooms until cream is slightly reduced and season sauce with concentrated chicken stock.
  8. Pour sauce over the chicken Cordon Bleu and serve with roasted vegetables.
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Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

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05
Jul

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Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

By Felix Chong

These pan-seared scallops are cooked till perfection then served with chickpeas puree and topped with truffle shavings for extra depth of flavour.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 1) 8 Fresh Scallops
  • 2) Extra Virgin Olive Oil
  • 3) Sea Salt
  • 4) 200g Black Pepper
  • 5) 1 Pre-cooked Chickpeas
  • 6) 1 Garlic clove
  • 7) 1 Medium Shallot
  • 8) Black Truffle Paste
  • 9) 1 Lemon Juice
  • 10) Truffle Oil
  • 11) 1 bunch of Arugula Leaves
  • 12) Marinated Sweet Red Chili (in olive oil)
  • 13) Fresh Black Truffle
  • 14) Chopped Chives

DIRECTIONS:

  1. Season the scallops with olive oil, sea salt and crushed pepper.
  2. Heat a frying pan and sear the scallops until light golden colour. Set it aside.
  3. Clean the sweet chili by taking out the seeds. slice in julienne and marinate with extra virgin olive oil.
  4. Saute the pre-cooked chickpeas for a minute with garlic clove, chopped shallots and a little bit of water.
  5. Remove from the fire and blend them into puree together with the truffle paste, truffle oil, and a few drops of lemon juice.
  6. Add more water if necessary for a smooth consistency. Keep warm.
  7. Spread the chickpeas puree onto a plate.
  8. Lay the seared scallop and finish with arugula leaves, whole pre-cooked chickpeas, marinated red chili and chopped chives.
  9. Shave a fresh black truffle over the scallop and serve.
  10. Tips:
    A) Only sear the scallop for a minute, don’t overcook them otherwise it will lose the texture.
    B) Scallops with roe are also suitable for this recipe.
    C) You can use dried chickpeas as well, just remember to soak them overnight.
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Halibut la Grenobloise

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05
Jul

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Halibut la Grenobloise

 

Whip up a delicious Pan-seared Halibut with lemon caper sauce for dinner with Chef Justin’s recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : 1

INGREDIENTS:

  • 1) 1 pc Halibut filet
  • 2) 10g Capers, chopped
  • 3) 10g Italian parsley, chopped
  • 4) 1 no Lemon Juice
  • 5) 10g Bread croutons
  • 6) 150g Clarified butter
  • 7) 50g Butter
  • 8) 1 Potato russet
  • 9) 3 Green asparagus
  • 10) Salt and pepper

DIRECTIONS:

  1. Clarify butter in small pot.
  2. Peel and cut potatoes in desired shape.
  3. Sear potatoes in clarified butter and bake at 175°C, basting them in between. Cook for 20 minutes.
  4. Pat dry the fish and season.
  5. Blanch asparagus for 2 minutes in salted boiling water.
  6. Sear in hot clarified butter till golden brown on one side.
  7. Add fresh butter and brown the butter till it smells like hazel nuts.
  8. Add capers, asparagus and deglaze with lemon juice.
  9. Finish with parsley and croutons.
  10. Serve with potatoes on the side.
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Penne with Spinach and Pine Nuts

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05
Jul

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Penne with Spinach and Pine Nuts

By Sarab Kapoor

What could be better than a classic combination of pasta with spinach and pine nuts! It is light, healthy and simple-to-make!

Cuisine : European Course : Main Skill Level : Novice
Prep : 0 mins Cook : 20 mins
Ready in : 20 mins Serves : 4-6

INGREDIENTS:

  • 1) 370g Penne Pasta
  • 2) 250g Spinach, frozen or fresh – chopped finely
  • 3) 375ml Evaporated Milk
  • 4) 2 tbsp Butter
  • 5) 3 cloves Garlic – chopped
  • 6) 8 Shallots – chopped
  • 7) 1 tbsp Plain Flour
  • 8) 1/2 cup Cheddar Cheese – grated
  • 9) 50g Pine Nuts toasted
  • 10) Salt and Pepper

DIRECTIONS:

  1. Cook pasta in a large pot of water to which a tablespoon of salt and a tablespoon of oil is added.
  2. Cook until just tender. Drain and keep warm.
  3. Melt butter in a pan. Fry onions and shallots and cook for about 5 minutes of low heat.
  4. Add flour, cook for a minute and stir in evaporated milk and spinach.
  5. Cook until sauce boils and thickens. Add cheese, salt and pepper to taste.
  6. Simmer for a minute and serve over hot pasta topped with pine nuts.
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Beef Rossini

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05
Jul

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Beef Rossini

By Michele Ow

This classic Beef Rossini is decadent and perfect for any special occasion. With tenderloin seared to perfection and topped with creamy Foie Gras and slices of black truffle, it’s a meat-lover’s delight!

Cuisine : European Course : Maint Skill Level : Novice
Prep : 5 mins Cook : 35 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 2 Tenderloin
  • Salt and Black Pepper
  • 2 tbsp Butter
  • Beef Stock
  • Demi Glaze
  • 2 slices Baguette
  • 2 slices Fresh Foie Gras (optional)
  • 2 tbsp Red Wine
  • 2 Thin Slices of Black Truffle / Truffle Jam

DIRECTIONS:

  1. Season the fillets with salt and pepper; set aside.
  2. In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the Filet Mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the fillets from the skillet, set aside and keep warm.
  3. Using the same skillet and high heat and sauté the Foie Gras slices 90 seconds on each side and put 1 slice on each of the fillets.
  4. Discard all fat from the skillet. While the skillet is still hot, add the red wine, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  5. On each of two plates, place the croutons in the center and top with the Filet Mignon and Foie Gras. Garnish with truffle jam. Spoon the sauce over and around. Serve hot.
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Steak Au Poivre (Steak in Peppercorn Brandy Sauce)

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05
Jul

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Steak Au Poivre (Steak in Peppercorn Brandy Sauce)

By Michele Ow

A French Bistro Classic, Steak Au Poivre is the perfect entrée for a sensational dinner with your family and friends.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins
Ready in : 30 mins Serves : 1

INGREDIENTS:

  • Beef Steak
  • 1 tbsp Shallot
  • 1 tsp Whole Peppercorns
  • Butter
  • Canola Oil
  • Garnish of Parsley

DIRECTIONS:

  1. Season the beef with salt & pepper.
  2. Heat the frying pan until very hot then adding the canola oil and sear the beef on both sides.
  3. Remove and place it in a baking tray and bake it for 6 minutes to achieve medium rare and 8 minutes for a medium temperature.
  4. Add crush peppercorns lightly into the pan until softened.
  5. Deglaze it with a little Bandy and finish it with cream.
  6. Add in beef & top with sauce.
  7. Garnish with fresh parsley.
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Bruschetta with Onion Confit

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05
Jul

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Bruschetta with Onion Confit

By Chris Ng

Cooked to perfection, these caramelized onions are sweet, richly flavoured and compliments well with baguette and topped with savoury goat cheese.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : 6

INGREDIENTS:

  • 1 Baguette (sliced)
  • 300g Onions, thinly sliced
  • 4-5 Anchovies
  • 2-3 tbsp Soy sauce
  • 2-3 tbsp Olive Oil
  • Goat Cheese

DIRECTIONS:

  1. Preheat the oven till 200C.
  2. Pan-fry anchovies until melted.
  3. Add sliced onions and soy sauce and saute for 2-3 mins.
  4. Low fire for 20-30 mins, stirring it occasionally and set aside.
  5. Slice baguette into thin slices (approx. width of little finger).
  6. Warm baguette in oven for 2-3 mins.
  7. Top baguette with onion confit and goat cheese.
  8. Eat!
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Prawn Pasta with Pesto

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04
Jul

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Prawn Pasta with Pesto

Make your very own pesto and serve it with pasta and prawns!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins
Ready in : 25 mins Serves : 2 servings

INGREDIENTS:

Ingredients for the Pesto

  • 1 2/3 cup Fresh Basil Leaves
  • 2 tbsp Pine Nuts
  • 1 large clove Garlic – peeled
  • Kosher salt and freshly group black pepper
  • 1/4 cup Extra Virgin Olive Oil – more for storing
  • 1/2 cup Parmesan Cheese

Ingredients for the Pasta

  • 8 Frozen prawns – thawed
  • 1/2 cup Pesto
  • Pasta to serve two
  • 1 tbsp Parmesan Cheese

DIRECTIONS:

  1. To make the Pesto, follow steps 2 to 5.
  2. Pulse the basil, pine nuts, garlic and 1/3 tsp of salt with a pinch of pepper in a food processor until finely chopped.
  3. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste.
  4. Transfer to a medium bowl and stir in the Parmesan cheese.
  5. Season to taste with more salt and pepper.
  6. To make the Pasta, follow steps 7 to 10.
  7. Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.
  8. Add prawns into a pot of salted boiling ware for three minutes and drain.
  9. Heat a skillet and add the cooked pasta, prawns and toss with the pesto.
  10. Place the top with parmesan before serving.
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