Homemade Chicken Nuggets with Lemon Mayonnaise Dip

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Homemade Chicken Nuggets with Lemon Mayonnaise Dip

by Chef Susanne Despature

What are your favourite chicken recipes? Chicken Nuggets always takes the cake in that case. Everyone loves store bought Chicken Nuggets, but wait till you try your very own Homemade Chicken Nuggets with Lemon Mayonnaise Dip. Say bye to store-bought Chicken Nuggets!

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 30 mins Ready in : 50 mins  Serves : 4 servings


INGREDIENTS             

  • Nuggets
    • 400g Chicken Breast
    • 1 Egg White, slightly beaten
    • 100g Panko (Japanese bread crumbs)
    • 1 tsp Mild Curry Powder
    • 1 tsp Salt
    • 1 tsp Pepper
    • 1 tsp Grape Seed Oil
  • Lemon Mayonnaise Dip
    • 1 Egg Yolk
    • 1 tsp Dijon Mustard
    • 1/2 Lemon, juice
    • 3/4 cup Sunflower Oil
    • 1 Organic Lemon, zest
    • 1 tsp Dijon Mustard with seeds
    • 1 tbsp Sour Cream
    • 1 tbsp Tabasco
    • 1 tbsp Salt
    • 1 tbsp Pepper

DIRECTIONS

Nuggets

  1. Cut the chicken breast in 4-6 chunks.
  2. In a small bowl, combine egg white with curry powder, salt and pepper.
  3. Add the panko (breadcrumbs) in another bowl.
  4. Dip the chicken chunks in the beaten egg white, then press into the breadcrumbs.
  5. Place the nuggets on a plate.
  6. In a large skillet, heat the oil, and then cook the nuggets in batches until they are golden brown and crisp. Place them on a plate covered with kitchen towels and place in the oven at 80°C.

Lemon Mayonnaise Dip

  1. Prepare the mayonnaise: Whisk together yolk, mustard, lemon juice and ¾ tbsp salt until combined well.
  2. Add about ¼ cup oil, drop by drop, whisking constantly until mixture begins to thicken.
  3. Add remaining ½ cup of oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil.
  4. Add the lemon zest, Dijon mustard with seeds and sour cream – mix well. Season to taste with salt/pepper/tabasco. Chill, surface covered with plastic wrap, until ready to use.
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Breakfast Sliders

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Breakfast Sliders

by Chef Autumn Brown of Bruno Hotplate

Breakfast sliders just the perfect food to have! This recipe was made using the Bruno Takoyaki Hotplate that makes the job of cooking, easy for you! of Have a quick bite of this dish and head out to start your day!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 6 servings


INGREDIENTS             

  • Turkey Patty Mixture
    • 300g Minced Turkey Breast
    • 25g Breadcrumbs
    • 45g Milk
    • 1 clove Garlic, grated
    • 1-2 sprigs Fresh Thyme
    • 1/8 tsp Smoked Paprika
    • 1 tsp Oil
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Savoury Fluffy Pancake
    • 180g Self-raising Flour
    • 5g Salt
    • 10g Sugar
    • 1/8 tsp Ground Black Pepper
    • 150g Buttermilk or substitute with 100g Milk
    • 1 tbsp Lemon
    • 100g Milk
    • 1 pc Large Egg
    • 30g Olive Oil
    • 20g Fresh Chives, chiffonade
  • Maple Mustard Sauce
    • 1 tbsp Dijon Mustard
    • 2 tsp Maple Syrup
    • Salt (to taste)
    • Ground Black Pepper (to taste)
  • Others
    • Quail Eggs
    • Cherry Tomatoes slices
    • Baby Spinach / Arugula / Lettuce
    • Grated Gruyere Cheese / Others
    • Toothpicks

DIRECTIONS

Turkey Patty Mixture 

  1. To make turkey patty, mix all ingredients and stir vigorously until sticky. Set aside.
  2. Lightly grease and preheat Bruno Takoyaki Hotplate on low.
  3. Place 1 tsp of turkey mixture each in 6 slots, and flatten.
  4. Place a pinch of grated cheese on the turkey patty and eggs onto a plate.
  5. Once cheese has melted, remove turkey patty and egg onto a plate.

Savoury Fluffy Pancake

  1. Mix self-raising flour, salt, sugar and pepper in a large mixing bowl with a whisk.
  2. In a separate bowl, whisk together buttermilk, milk, egg, olive oil.
  3. Create a well in the flour mixture, gradually pour in the milk mixture, whisk outwards to moisten the flour until it be takes on a thick gloopy consistency.
  4. Transfer into a squeeze bottle, and set aside to rest. (Optional)
  5. Fill the next 12 slots with pancake batter until almost full.
  6. Turn the heat up to low-med.
  7. Flip the pancake slots when bubbles start forming on the surface to make balls.
  8. Remove the pancake balls when they are done, and cut in half to make buns for sliders.

Maple Syrup Mustard

  1. To prepare maple-mustard sauce, mix all ingredients together. Set aside.

Assemble

  1. Crack quail’s eggs into the remaining 6 slots and let it cook.
  2. To assemble mini sliders, stack in in this order – pancake, maple-mustard, turkey patty / quail egg (cheese side up), tomato slice, baby spinach, maple-mustard, pancake.
  3. And poke in toothpick to hold.
  4. Repeat to make the rest.
  5. Serve as a snack or perfect finger food.
  6. Enjoy!

FOOD NOTES

  • Turkey patty mixture can be made in advance and stored in the fridge (up to 48 hours).
  • Turkey patty recipe can also be used to make meatballs, simply place 1 tbsp of mince into each slot of Bruno Takoyaki Hotplate.
  • Flip constantly until meatballs are brown and cooked through.
  • Pancake recipe can be adapted to make them sweet, simply increase sugar to 15g, reduce salt to a pinch, and omit ground black pepper and chives.
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Cream Puff Bread

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Cream Puff Bread

by Chef Amy Ho of Ankarsrum Assistent Original

You can never go wrong with a delicious Cream Puff Bread! Though it might take some time, the finished product is worth all the effort.

Cuisine : European Course : Dessert  Skill Level : Novice

Prep : 2 h 20 mins Cook : 1 h 20 mins Ready in : 3 h 40 mins  Serves : 5 – 10 Cream Puff Breads


INGREDIENTS             

  • Dough
    • GROUP A
      • 125g Meiji Mike
      • 175g Chilled Water
      • 60g Sugar
      • 5g Instant Yeast
    • GROUP B
      • 500g Blue Jacket Bread Flour
      • 15g Full Cream Milk Powder
    • GROUP C 
      • 8g Salt
    • GROUP D
      • 20g Un-salted Butter
  •  Puff
    • 100g Water
    • 100g Un-salted Butter
    • 100g Blue Jacket Cake Flour
    • 3 Eggs
  • Chantilly Butter Cream 
    • 120g Un-salted Butter, room temperature
    • 40g Icing Sugar
    • 20g Whipped Cream, chilled
    • 120g Full Cream Milk Powder

DIRECTIONS

Dough

  1. Using the AO mixer fitted the stainless steel bowl with a dough roller, load the ingredient (A) together and turn on the machine, let all the particles are dissolved.
  2. Combine the ingredient (B) into the (A), and then add the (C) once become a dough, turn to mid-high speed knead and set timing for 10 minutes or till the dough with well surface.
  3. Add in the (D) and turn to mid-high speed knead for another 8mins, till the dough achieve well gluten.
  4. Let the dough ferment for about 40mins (or double size of the dough)
  5. Divide the dough to 50g each then roughly shape into balls and let it rest for 20-30mins.
  6. On the work surface, use the rolling pin gentle roll the dough into an oval shape, and roll it up to an olive shape, then place it on the baking tray for final proof about 60-80mins.
  7. Preheat the oven to 180’C, and bake at 180’C for 20 mins.

Puff                                                                                                                            

  1. Put the water and un-salted butter into a cooking bowl, cook till boiled then turn off the fire.
  2. Add in the cake four mix it well.
  3. Slowly add in the egg one by one, mix it till thick.
  4. Pack into to a pastry bag and pipe it on each bread once the final proof completed.

Chantilly Buttercream

  1. Combine the icing sugar and the room temperature unsalted butter into the mixing bowl, whip it till smooth.
  2. Add in the whipping cream and beat the mixture until creamy and smooth.
  3. Pull in the full cream milk powder and mix until well combined.
  4. Pack into to a pastry bag and pipe the filling into each bread.

Final Method

  1. Make a cut in the center of the bread and pipe in the Chantilly butter cream.
  2. Sieve the icing sugar on top of the bread.
  3. Add on some berries or nuts for decoration.
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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

by Chef Susanne Despature

You’re gonna love this light and refreshing zesty Orange Salad with dried fruits that is drizzled with Orange Blossom Syrup!

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


INGREDIENTS             

  • Orange Blossom Syrup
    • 10cl Freshly squeezed Orange Juice
    • 2 tbsp Orange Blossom Water
    • 1-2 tbsp Caster Sugar
    • 1 stick Cinnamon
  • Orange Salad
    • 4-5 Oranges, Navel without seeds
    • 10cl Orange Blossom Syrup
    • 2 Dates, seed removed, finely sliced
    • 30g Green Pistachios, coarsely chopped
    • Fresh Mint, Cinnamon, Icing Sugar

                            

DIRECTIONS TO ORANGE BLOSSOM SYRUP

  1. Bring all the ingredients to a boil in a small saucepan.
  2. Let simmer for 3-4 minutes, until the sugar has dissolved completely.
  3. Transfer to a small bowl and let cool out.

DIRECTIONS TO ORANGE SALAD

  1. Peel the oranges and cut into 5 mm slices.
  2. Arrange in a bowl with fine slices of dates and freshly chopped mint.
  3. Pour the orange blossom syrup over the fruit salad and sprinkle with coarsely chopped pistachios, a little bit of ground cinnamon and icing sugar.
  4. Decorate with mint sprigs.
  5. Serve fresh with passion fruit sorbet or ice cream.

 

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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

by Chef Emma Coultas

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 : 10 mins Cook : 10 mins Ready in : 20 mins  Serves : 4 Servings


INGREDIENTS             

  • 400g Baby Potatoes, scrubbed, and halved if large
  • 250g Fine French beans, topped and tailed
  • 1 Small shallot, finely chopped
  • 3 tbsp Red Wine Vingear
  • 1 tsp Dijon Mustard
  • ½ – 1 tsp Salt
  • 6 tbsp Canola Oil
  • 1 tsp Chopped Flat Leaf Parsley
  • ½ tsp Chopped Thyme
  • Pepper

DIRECTIONS

  1. Bring a pot of well-salted water to a rapid boil. As it is coming to a boil, add the baby potatoes and boil until just tender; lift out with a slotted spoon and place in a large bowl. Prepare another smaller bowl with some ice water. Place green beans in boiling water for one minute, drain and plunge into ice water for a minute. Drain and add to boiled potatoes.
  2. While the potatoes boil, place the shallot, vinegar, mustard and salt in a bowl and whisk to combine. Slowly start adding oil in a drizzle while still whisking. When all the oil has been added, add the herbs and pepper and whisk to combine. Taste and adjust as needed.
  3. Add dressing to warm potatoes and beans and toss well. Can be served immediately but improves on sitting for 15-30 minutes.
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Tomato and Mozzarella Salad Bruschetta

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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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Drunken Chicken with Shaoxing Wine Granita

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Drunken Chicken with Shaoxing Wine Granita

by Chef Eric Low

Traditionally served as a cold appetizer, this Drunken Chicken with Shaoxing Wine Granita is packed with flavours and simple-to-make.

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 8h 30 mins Cook : 10 mins Ready in : 8h 40 mins  Serves : 4 servings


INGREDIENTS             

  • 2 whole Boneless Chicken Legs
  • ½ tsp Salt
  • 4 slices Old Ginger
  • 2 stalks Spring Onion

Granita

  • 8-10pcs Ice Cubes
  • 1 tbsp Concentrated Chicken Stock
  • 3 tbsps Shaoxing Huatiao Wine

Garnish

  • Wolfberries, soaked in Shaoxing wine
  • Spring Onions

DIRECTIONS       

  1. On the thicker cuts of the chicken leg, make half slits to level the whole piece of meat. Season chicken with salt and place on a piece of cling wrap.
  2. Place 2 slices of ginger and 1 stalk of spring onion with each piece of chicken. Roll up and tie both ends of the plastic securely.
  3. Double wrap with aluminum foil and transfer to pressure cooker. Fill with water till the rolls are covered. Cover cooker with lid, lock and bring to cooking pressure on the 2nd green ring for 10mins. Remove from heat and release pressure.
  4. Allow chicken to cool completely before chilling overnight in fridge.
  5. Slice the chilled chicken rolls and arrange on serving plate.
  6. In a juicy cup blender, combine ingredients for granita and process until well blended.
  7. Spoon the blended mix on the chicken rolls and serve with wine soaked wolfberries.
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Zucchini & Haloumi Fritter

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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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Deep Fried Prawns with Wasabi Mayo

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Deep Fried Prawns with Wasabi Mayo

by Chef Eric Low

Start your meal with a perfectly crisp Deep Fried Prawns served with Wasabi Mayo for a little heat!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins  Serves : 1-2 Servings


INGREDIENTS             

  • 6 pcs Large size peeled Prawns
  • 1 tsp Shaoxing Huatiao Win
  • ¼ tsp Salt
  • ½ no Egg White
  • 1 tbsp Potato or Tapioca Starch
  • Extra Potato or Tapioca Starch for Dusting
  • Oil for Deep Frying

Wasabi Mayo

  • 2 tbsp Mayonnaise
  • ½ tsp Wasbi Paste
  • 1 tsp Condensed Milk

 

Garnish

  • 100g Shredded Lettuce
  • 40g Shredded Red Cabbage
  • 20g Diced Tomatoes
  • Extra Sesame Seeds for Sprinkling

DIRECTIONS

  1. Marinate Prawns with wine and salt. Mix in the egg white and potato starch. Set aside for 15minutes.
  2. Combine all ingredients for wasabi mayo, Set aside. Lace a serving plate with the shredded lettuce and cabbage.
  3. Heat oil in wok, dust prawns with extra potato starch. Deep fry prawns till crispy. Toss with wasabi mayo and transfer to serving plate. Sprinkle with diced tomatoes and sesame seeds, serve immediately.
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Soy Milk Chawanmushi

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Soy Milk Chawanmushi

by Chef Eric Low

With just 4 simple steps, you can enjoy a healthy version of silky smooth Chawanmushi by incorporating soy milk!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings


INGREDIENTS                                          

  • Custard
    • 4 medium Eggs, beaten, strained
    • 1 tbsp Kikkoman Soya Sauce
    • 10g Dashi Stock
    • 300ml Unsweetened Soymilk
  • Condiments
    • 4 slices Japanese Fish Cake
    • 1 pc Boneless Chicken Leg, cut into cubes, pre blanched
    • 4 pcs Shitake Mushrooms
    • 4 pcs Gingko Nuts

DIRECTIONS       

  1. Combine all ingredients for the custard and strain.
  2. Divide the condiments among the steaming cups.
  3. Pour custard over, cover tightly and steam for 15minutes over low fire. (85-95C)
  4. Serve the custard immediately.
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