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Roasted Chicken with Grilled Vegetables, Stuffing and Truffles

Posted on by editor
09
Nov

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Roasted Chicken with Grilled Vegetables, Stuffing and Truffles

by Jimmy Chok

This recipe adds a touch of luxury to roast chicken with shaved truffles and delicious stuffing made from homemade toasted chestnuts, juicy mushrooms and fresh parsley.

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

INGREDIENTS:

  • 1 Whole Chicken (2kg Plus)
  • Salt/ Pepper Taste
  • 2 tbsp Italian Mix Herbs
  • 2 tbsp Soft Butter
  • Grilled Vegetables
    • 20pcs Asparagus
    • 20pcs Baby Carrots
    • 1 Zucchini – Sliced
    • 20pcs Shitake Mushroom
    • Salt/Pepper Taste
    • Dash of Olive Oi
  • Stuffing
    • 300g Ciabatta Bread – Cubes
    • 300g Toasted Chestnuts
    • 100ml Olive Oil
    • 200g Saute Button Mushroom
    • 1 tbsp Chopped Parsley
    • Salt/Pepper Taste
  • 500ml Red Wine Sauce
  • 2/3 pcs Truffles – To be shaved on dish

DIRECTIONS 

  1. Rub chicken with soft butter and season well.
  2. Roast in oven at 180C for about 50 minutes and allow to rest.
  3. Season vegetables well and grill over medium heated grill pan.
  4. Mix stuffing ingredients together and season well, pour on tray and heat in over for 10 minutes before serving.
  5. When all items are ready, serve chicken with grilled vegetables, stuffing and red wine sauce.
  6. Shave truffles.
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Turkey Roulade with Cranberry Reduction

Posted on by editor
09
Nov

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Turkey Roulade with Cranberry Reduction

by Desmond Tan

This Christmas enjoy a Turkey Roulade with Chef Desmond’s recipe! ‘Roulading’ the turkey ensures that the meat is juicy, flavourful and makes it look worthy of being on a restaurant menu!

Cuisine : European Course : Main Skill Level : Novice
Prep : 1 hr 10 mins Cook : 1 hr 30 mins Ready in : 2 hr 40 mins Serves : 6-8 Servings

INGREDIENTS:

  • Turkey Roulade
    • 1x 2 kg turkey breast
    • 4x pork sausages, castings removed
    • 1/2 cup pistachios, roughly chopped
    • 1/2 cup dried cranberries
    • 8 sage leaves, finely chopped
    • 6 slices prosciutto
    • 5 sage leaves, to garnish

    Cranberry Reduction

    • 1 cup dried cranberries
    • 1/2 cup port
    • 1/2 cup chicken stock
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper

DIRECTIONS 

  1. Butterfly the turkey breast. Cover with plastic wrap and pound to a 1.5 cm thickness. In a bowl, combine the pork sausages, pistachios, dried cranberries and finely chopped sage leaves.
  2. Spread the sausage mixture over the turkey breast and tightly roll into an even cylindrical shape. Lay the prosciutto over the rolled turkey breast. Tightly wrap the rolled turkey breast in plastic wrap and refrigerate for one hour.
  3. After one hour, set up your barbecue for indirect cooking. Preheat your barbecue for roasting. Please refer to your handbook for further instructions.
  4. Remove the turkey roll from the refrigerator and discard the plastic wrap. Secure the turkey roulade with string.
  5. Once the barbecue has preheated, adjust the burner(s) to the roasting setting. Place the turkey roulade on the barbecue. Cook for 40 minutes and place the 5 sage leaves on top of the turkey roulade. Continue to cook the turkey for an additional 10 to 20 minutes, or until the cooked through.
  6. While the turkey is cooking, make the cranberry reduction. On a side burner or stovetop, simmer the cranberries, port and chicken stock for 10 minutes or until reduced, stirring as required. Add the butter and continue to cook for a further 2 minutes. Remove from the heat and season with salt and pepper.
  7. Once the turkey has cooked, remove from the barbecue and allow to rest for 10 minutes.
  8. Once rested, slice the turkey and serve with the cranberry reduction.
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Oven-Roasted Pork Rack

Posted on by editor
09
Nov

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Oven-Roasted Pork Rack

by Andrea Lim

Try this show-stopping pork rack for your Christmas dinner and we’re sure it’ll be a staple for your festive meals for years to come!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 1 hr 50 mins Ready in : 2 hr 20 mins Serves : 6-8 Servings

INGREDIENTS:

  • 1.2kg Pork Rack
  • 75g Carrot
  • 150g Baby Potato
  • 200g Baby Spinach Leaves
  • 300g Button Mushrooms

DIRECTIONS 

  1. Lightly sauteed the baby spinach and set it aside to cool.
  2. Blend the button mushrooms and sauteed till dry over a medium heat pan.
  3. Set the mushrooms aside to cool.
  4. Slice the pork rack along the bone till 2/3 of the way.
  5. Open up the meat and prepare to assemble.
  6. Layer the spinach evenly follow by the mushrooms.
  7. Season with rock salt and black pepper.
  8. Fold the meat back together and secure the pork rack with butcher strings.
  9. Cut the baby potatoes in half and carrots in big chuck.
  10. Lay the vegetables on a tray and place the pork rack above the vegetables.
  11. Roast the pork rack in a pre-heated oven at 120degree for 1hr 30mins.
  12. Lastly blast bake the pork rack at 240degree for 20 minutes before serving.
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Potato Gratin

Posted on by sarahfoo
24
Oct

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Potato Gratin

by ToTT

How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin – you’ll be left wanting more! #QuickBites

Cuisine : European Course : Appetzer Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 6-8 Servings

INGREDIENTS:

  • 1kg Potatoes, peeled and sliced into 3mm slices
  • 3 tbsp All Purpose Flor
  • 3 tbsp Unsalted Butter
  • 1 1/2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 2 tbsb Fresh Thyme
  • Few Leaves of Sage
  • 2 cloves Garlic
  • Pinch of Grated Nutmeg
  • 1 1/4 cups of Gruyere Cheese, grated

DIRECTIONS 

  1. Preheat your oven to 200C, grease a baking dish with some butter and set aside.
  2. Place half of your potato slices evenly in your buttered baking dish and set aside.
  3. Melt butter over medium heat in a saucepan, then add the flour and stir together for about until combined.
  4. Add the milk, cream, thyme, sage and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Using a sieve, remove the garlic and herbs once the sauce is done.
  5. Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for 45 minutes.
  6. Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly.
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Moroccan Mint Cake

Posted on by editor
23
Oct

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Moroccan Mint Cake

by Thripti Hinduja

Savour the delicious and moist Moroccan Mint Cake with a delectable Honey Almond Crust.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4-6 Servings

INGREDIENTS:

  • Mint Cake
    • 55g Butter, room temperature
    • 70g Sugar
    • 2tbsp Chopped mint – roughly 12 leaves
    • 2 Eggs
    • 60g Desiccated Coconut
    • 60g Plain flour
    • ¼ tsp Baking Powder
    • 2 tbsp Milk
    • 1 tsp Lemon Rind
    • 1 tsp Vanilla Extract
  • Syrup
    • 100ml Water
    • 40g Sugar
    • ½ bunch Mint Leaves
    • Juice of ½ Lemon
  • Honey Almond Crust
    • 40g Sliced Almonds
    • 40g Honey
    • 20g Butter

DIRECTIONS FOR MINT CAKE

  1. Preheat oven to 170 deg and grease 2 nos of 7 inches cake tins.
  2. In a mixer bowl, sift the flour, baking soda, salt and cinnamon powder.
  3. Add sugar.
  4. Add in the beaten eggs and the melted butter.
  5. Mix to combine. Do not vigorously beat the mixture.
  6. Fold in the vanilla extract, pineapple and walnuts.
  7. Pour mixture into prepared tins and bake in the pre heated oven for approximately 25-30 minutes.
  8. Check for doneness with a toothpick.
  9. Remove from oven and cool.
  10. Once cool, spread the frosting on top of both sponges and layer them up.
  11. Then spread the remaining frosting on the sides of the cake, covering the whole sponge.
  12. Decorate with chopped toasted walnuts.
  13. Chill before serving.

DIRECTIONS FOR SYRUP

  1. Boil the water, sugar and mint leaves together for 1 minute. Strain and add the lemon juice.

DIRECTIONS FOR HONEY ALMOND CRUST

  1. In a pan, melt the butter and honey together, Take it off the heat and stir in the sliced almonds.
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Canard a l’orange

Posted on by editor
23
Oct

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Canard a l’orange

by Michele Ow

Canard a l’Orange, a French specialty, duck with orange sauce is a rich and indulgent treat that will leave you wanting more!

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

INGREDIENTS:

  • 2 Navel Oranges
  • ½ Duck
  • ½ tsp Salt
  • A pinch of Pepper
  • ¼ cup of Red Wine Vinegar
  • 2 tbsp Granulated Sugar
  • 1 cup Strong, brown duck/chicken stock
  • 2 Oranges, skinned
  • ¼ cup Red Wine
  • 2 or 3 tbsp Orange Liquer – Optional
  • A few drops of Orange Juice
  • 2 tbsp Softened Butter
  • ½ tsp Corn Starch – Optional

DIRECTIONS FOR BLANCHING THE ORANGE PEEL

  1. Remove the orange skin with the help of a vegetable peeler. Cut the skin into julienne – 1/16 inch wide and 1/2 inch long strips. Take a pot and pour a quart of water into it. Simmer the orange peel for about 15 minutes to remove the bitterness. Drain and pat dry.

DIRECTIONS FOR ROASTING THE DUCK

  1. Take your duck and season it with salt and pepper. Next, put 1/3 of the prepared orange peel underneath your half duck and put in in a roasting pan. Place the duck breast up in it. Strew all the vegetables around the duck and set the pan in the middle level of your oven. Let it cook for about 15 minutes 180C until the duck is slightly browned.
  2. Regulate the heat carefully. Remove the accumulated fat once in a while. Baste the duck every 15min. It should take about 35-45minutes

DIRECTIONS FOR SAUCE

  1. While your duck is roasting in the oven, you need to make a sweet and sour caramel coloring. Take a pan and pour 1/4 cup vinegar into it. Add 2 tbsp sugar and heat cook it over medium heat until the mixture turns into brown-colored syrup. Remove the mixture from heat immediately and pour in half-cup duck stock.
  2. Let the mixture simmer for a minute or two. Don’t forget to stir it continuously in order to dissolve the caramel. Add the rest of the duck stock into the mixture. Put the orange peel into the mixture and let everything simmer for another 3 to 4 minutes. When the sauce is limped, clear and lightly thickened, it is ready. Season it to taste and set aside.

FINAL TOUCHES

  1. Set the duck on the serving platter. Next, remove the fat from roasting pan, add wine and boil the mixture rapidly. Simmer it until it is reduced to just two to three tablespoons of liquid
  2. Pour the wine reduction into the sauce and simmer it for a minute or two. Pour orange liquor and taste. The sauce must have a delicious orange flavor. Make sure that it is not too sweet. Add a few drops of orange juice to the sauce at the end.
  3. Swirl the butter enrichment just before serving. Pour the delicious orange sauce into a sauceboat. Place the orange segment over the duck and sides of the platter. Spoon some sauce over the duck, and serve!
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Hummingbird Cake

Posted on by editor
23
Oct

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Hummingbird Cake

by Mimi Wahadi

Sink your teeth into this moist and flavourful hummingbird cake with bananas, pineapples and walnuts! Frost it with a delicious cream cheese for a classic southern dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4-6 Servings

INGREDIENTS:

  • 180g All-purpose Flour
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Cinnamon Powder
  • 160g Fine Sugar
  • 90g Eggs
  • 130g Unsalted Butter Melted
  • 1 tsp Vanilla Extract
  • 115g Pineapple, chopped
  • 100g Walnuts, chopped
  • 100g Bananas, chopped

DIRECTIONS:

  1. Preheat oven to 170 deg and grease 2 nos of 7 inches cake tins.
  2. In a mixer bowl, sift the flour, baking soda, salt and cinnamon powder.
  3. Add sugar.
  4. Add in the beaten eggs and the melted butter.
  5. Mix to combine. Do not vigorously beat the mixture.
  6. Fold in the vanilla extract, pineapple and walnuts.
  7. Pour mixture into prepared tins and bake in the pre heated oven for approximately 25-30 minutes.
  8. Check for doneness with a toothpick.
  9. Remove from oven and cool.
  10. Once cool, spread the frosting on top of both sponges and layer them up.
  11. Then spread the remaining frosting on the sides of the cake, covering the whole sponge.
  12. Decorate with chopped toasted walnuts.
  13. Chill before serving.
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Fricassee of Seafood with Crabmeat

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23
Oct

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Fricassee of Seafood with Crabmeat

by Eric Low

Seafood Fricassee is a classic French white stew that is flavourful and creamy. It’s a seafood-lover delight!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 2-4 Servings

INGREDIENTS:

  • 40g Butter
  • 50g Onions, diced
  • 1 tsp Chopped Garlic
  • 60g Red Bell Pepper., cut into 1 cm cubes
  • 60g Zucchini., cut into 1.5cm cubes
  • 40g Scallops
  • 40g Mussels
  • 60g White Fish Fillet
  • 100ml White Wine
  • 100ml Whipping Cream
  • 100g Fresh Button Mushrooms, cut into cubes
  • 40g Crabmeat
  • 1 ½ tsp Concentrated Chicken Stock
  • 5g Chopped Parsley

DIRECTIONS:

  1. Melt butter in saute pan. Add chopped garlic and sliced onions, cook briefly. Add the bell peppers and zucchini, saute briefly.
  2. Add in the seafood except crabmeat. Deglaze with white wine and pour in the cream.
  3. Bring sauce to boil and simmer briefly. Add in mushrooms and crabmeat. Season seafood mixture with concentrated chicken stock and add the chopped parsley. Serve hot with pilaf rice or roesti potatoes.
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Traditional Tau Suan with Gingko Nuts and Yuzu Concentrate

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23
Oct

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Traditional Tau Suan with Gingko Nuts and Yuzu Concentrate

by Eric Low

Tau Suan, a simple sweet Chinese dessert made from yellow split mung beans that is served with dough fritters.

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

INGREDIENTS:

  • 80g Yellow Split Mung Beans, soaked overnight
  • 2 stalks Pandan Leaves
  • 5 L Water
  • 60g Brown Sugar
  • 30g Dried Mandarin Orange, coarsely grounded
  • 20g Sweet Potato Starch
  • 120ml Water
  • 1 pieces Dough Fritters (youriao)
  • 40g Ready to eat Gingko Nuts

DIRECTIONS:

  1. Steam pre-soaked mung beans for 30minutes. Allow to cool. Check that mung beans are thoroughly cooked by tasting a few grains.
  2. Bring 1.5liters water to boil with pandan leaves. Add orange sugar to taste and coarsely grounded dried mandarin orange. Thicken the syrup with sweet potato starch dissolved in water.
  3. Return the beans to the thickened syrup and serve hot with dough fritters on the side.
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Goguma Mattang

Posted on by editor
23
Oct

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Goguma Mattang

by Julie Yee

Enjoy sweet potato in a traditional with Chef Julie’s Goguma Mattang, or Caramelized Sweet Potato. It is a dish made from deep-fried sweet potatoes covered in caramel sauce that tastes best hot!

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

INGREDIENTS:

  • 1/2 kg Sweet Potato
  • 7 tbsp Sugar
  • A pinch of Salt
  • 1 tbsp Oil

DIRECTIONS:

  1. Wash and peel potato. Cut into 1cm strips or chunks.
  2. Soak in water for 30 minutes to reduce the starch.
  3. Drain and wipe off the water worth kitchen towels.
  4. Coat with corn flour lightly.
  5. Deep fry the sweet potato in a pot for 5 minutes or till light brown.
  6. Use the kitchen towels to absorb the excess oil.
  7. Meanwhile use the oil to melt the sugar at low heat.
  8. Once melted, stir in the sweet potato to coat with the caramel for 1 minute. Off Fire.
  9. Serve with toasted sesame seeds.
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