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Cranberry Marmalade (for Turkey)

Posted on by editor
23
Jul

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Cranberry Marmalade (for Turkey)

by Eric Low

This marmalade is traditionally created for  complimenting the christmas turkey. Sugar is first caramelized then spices are added. The cranberries are added last and mixture is let to simmer until thick and jam-like.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 15

INGREDIENTS:

  • 60g Sugar
  • 4 tbsp Water
  • 1 piece of Cinnamon Stick
  • 100g Onions (finely chopped)
  • 200ml Red Grape Juice
  • 200ml Water
  • 150g Dried Cranberries
  • 50ml Red Wine or Port Wine
  • 25ml Red Wine Vinegar

DIRECTIONS:

  1. Caramelise sugar with spices. Add the onions and pour in the grape juice, wine and water.
  2. Add the cranberries and bring to the boil. Reduce heat to simmer. Cook for half an hour over a slow fire until thick and jammy. Remove spices before serving.
  3. Puree half of the cranberries to get a more jam like consistency if desired.
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Mushroom Stuffing (for Turkey)

Posted on by editor
23
Jul

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Mushroom Stuffing (for Turkey)

by Eric Low

This stuffing has chicken, mushrooms and chestnuts seasoned with salt and pepper. The stuffing is then steamed and is sliced before serving. Alternatively, it can be stuffed into the christmas turkey.

Cuisine : American Course : Condiment Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 15

INGREDIENTS:

  • 200g Chicken Breast Meat (skinless, diced)
  • 125ml Whipping Cream
  • 1 Egg White
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 10g Dried Chinese Mushrooms (soaked, diced)
  • 60g Roasted Chestnuts (diced)
  • 1 stalk of Fresh Rosemary (chopped)

DIRECTIONS:

  1. Blend the chicken meat with the cream. Thin out with some egg whites if necessary. Season the chicken meat with salt and the pepper.
  2. Mix the mushrooms and chestnuts with the blended chicken meat.
  3. On a working top, spread a sheet of cling wrap and place a portion of the stuffing on top. Spread out and roll up the plastic like a sausage. Secure both ends and wrap around with aluminum foil.
  4. Steam the stuffing for 20 minutes until cooked. Allow to rest for 10 minutes before slicing.
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Nachos with Spinach Dip

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23
Jul

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Nachos with Spinach Dip

by Eric Low

Kick off your next get-together party with the irresistible and rich combination of nachos and flavourful spinach dip. This recipe is easy to achieve and prepare. Get the party starting!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • 2 tbsp Butter
  • ½ Medium Onion (sliced)
  • 1 tsp Chopped Garlic
  • 200g Fresh Spinach
  • 200ml Whipping Cream
  • 2 tbsp Maggi Concentrated Chicken Stock
  • Salt (to taste)
  • ½ tsp Coarse Ground Black Pepper
  • Cornstarch (for thickening)
  • 100g Parmesan Cheese
  • Nacho Chips

DIRECTIONS:

  1. Melt butter in sauce pan, sauté onions and garlic till fragrant. Add the fresh spinach and cook until wilted
  2. Pour in the cream and concentrated chicken stock. Season the dip with salt to taste and add the coarse ground black pepper
  3. Thicken the dip slightly with cornstarch and add the Parmesan cheese. Serve dip with nacho chips.
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Christmas Turkey

Posted on by editor
23
Jul

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Christmas Turkey

by Eric Low

This is a Christmas staple not to be missed! The turkey is rubbed with spices and seasoning, then laid on top of a bed of vegetables for roasting. Cooking time may vary depending on the size of the turkey.

Cuisine : American Course : Main Skill Level : Novice
Prep : 15 mins Cook : 90 mins Ready in : 105 mins Serves : 15

INGREDIENTS:

  • 1 Whole Turkey (4-4.5kg or 8-10 pounds)
  • 2 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp Coarse Ground Black Pepper
  • 2 tbsp Oil
  • 2 Large Onions (thickly sliced)
  • 2 Medium Carrots
  • 3 stalks of Celery (roughly chopped)

DIRECTIONS:

  1. Mix all the spices, seasonings and oil together. Rub all over the turkey with it.
  2. Preheat oven to 160°C. Line baking tray with foil. Toss the vegetables with some olive oil and salt. Spread the vegetables on the tray and place the turkey on the vegetables.
  3. Roast turkey for about 1 hour 30 minutes, basting once with the pan juices every 20 minutes. In the last 20 minutes, increase the temperature to 180°c to brown the skin if required.
  4. Allow turkey to rest for 15-20minutes before slicing up to serve.
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Cream of Mushroom Soup

Posted on by editor
22
Jul

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Cream of Mushroom Soup

Creamy and oh-so-good, this recipe will keep you coming back for seconds. 

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

  • 1 Onion, sliced
  • 4 Fresh mushrooms, sliced
  • ½ can Button mushroom, halved
  • 1 Potato diced
  • 2 cups Liquid chicken stock
  • ½ cup Cream
  • ¼ cup Butter (salted or unsalted doesn’t matter)
  • 1 Bay leaf
  • ¼ cup Butter
  • 4 tablespoons Plain flour

DIRECTIONS:

  1. In a pot, place the butter and melt on medium heat.
  2. Once the butter has melted, add the onions and bay leaf. Sauté till the onions go transparent.
  3. Add the fresh mushroom and brown it. Add in the button mushroom and potatoes. Coat with butter for about 3 minutes.
  4. Add the chicken stock and allow the liquid to simmer for at least half an hour on low heat.
  5. While the soup is simmering, place ¼ cup butter into a small saucepan to melt on low heat. .
  6. Add the plain flour into the small saucepan and combine with the butter. Keep stirring this paste till it turns slightly golden brown. (Make sure you do this on LOW heat)
  7. Add the cream to the mushroom soup and bring it to a simmer. (Do not boil it) for about 10 minutes.
  8. Remove the bay leave and use a stick blender to blend it smooth.
  9. Add half the prepared flour paste to the soup and stir. Bring the mushroom soup back to the heat (low). If it is not thick enough, add more of the flour mixture till you get the right consistency.
  10. Add salt and pepper to taste and serve.

     

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Buffalo Wings

Posted on by editor
22
Jul

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Buffalo Wings

by Michele Ow

These easy-to-make hot Buffalo wings are crispy and flavourful – always yummy to snack on! Serve it with Blue Cheese Sauce for a mouth-watering appetizer!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • ½ kg Chicken winglets/drumlets
  • 1 tbsp Cayenne
  • 1 tsp Crushed red pepper flakes
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • ½ cup Hot sauce
  • ¼ cup Brown sugar
  • Butter
  • Salt & pepper

DIRECTIONS:

  1. Fill a steamer tray and steam the chicken pieces for 10 mins and allow the wings to cool on a cooling rack and dry them with kitchen towels.
  2. Start a deep fryer and fry the chicken until crisp.
  3. For buffalo sauce, get a separate saucepan and add butter. When melted, add hot sauce, cayenne, garlic powder, onion powder and brown sugar. Heat for 5 minutes until the sauce is fully incorporated. ***Do not over heat!
  4. Toss wings with buffalo sauce.
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Mac & Cheese

Posted on by editor
22
Jul

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Mac & Cheese

by Chris Ng

There’s nothing quite as comforting as a warm serving of homemade Mac & Cheese. The warm, melted cheese goes so well with the pasta, and the salty crisp bacon adds extra flavour and texture to the dish! Try this recipe at home today for a quick and easy dinner!

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2-4

INGREDIENTS:

  • 100ml Cream
  • 100ml Milk
  • 1# Bay Leaf
  • ½# Onion
  • Nutmeg, to taste
  • 50g Cheddar Cheese
  • 50g Sautéed Mushrooms (thinly sliced)
  • 1 tsp Crispy Bacon (chopped)
  • Salt & Pepper, to taste
  • 100g Penne Pasta (par-boiled)
  • 1 tbsp Mozzarella

 

DIRECTIONS:

  1. Pre-heat the oven to 220°C.
  2. Gently warm up the cream, milk, bay leaf and onion in pot.
  3. Once it comes into a gentle boil, turn off heat and add in nutmeg, cheddar cheese, parmesan cheese, salt and pepper.
  4. Par-cook the penne according to the instructions.
  5. Add penne, bacon and mushroom into ramekin. Top with mozzarella cheese.
  6. Bake in oven for 5-10 mins until cheese gratinates.
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Granola Parfait

Posted on by editor
22
Jul

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Granola Parfait

by Jehanne Ali

This Granola Parfait recipe by Dr Jehanne Ali is a great snack or a healthy, nutritious breakfast on-the-go! Use Mishalle’s Granola from The Cooking Doctor’s new range of products – prepare a batch of compote in advance and you have breakfast settled for one week! 

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

    • 3 tbsp Mishalle’s Granola
    • ½ cup Greek Yogurt
    • 2 tbsp Strawberry compote

    For the Compote

    • 400g Strawberries, hulled and halved
    • 1 Vanilla pod
    • 50g Granulated sugar
    • Juice of half lemon
    • 1 tsp Corn startch (optional)

DIRECTIONS:

  1. Put all the ingredients in a saucepan and simmer on low-medium heat until the strawberries are mushy. To make the compote thicker, mix the cornstarch with ¼ cup water and add into the saucepan. If not serving immediately, the compote is best refrigerated for up to 2 weeks.

    To make a Parfait

  2. Place some compote on the bottom of the cup followed by Greek yogurt and granola. Layer a few times as you wish.
  3. Serve cold, perfect for a healthy snack or breakfast on-the-go.
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Egg Toast Cups

Posted on by tott
05
Jul

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Egg Toast Cups

By ToTT

These delicious all-in-one breakfast muffins make for a great grab-and-go breakfast and require just one muffin tin to create perfect single-serving portions.

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 23 mins
Ready in : 28 mins Serves : 6

INGREDIENTS:

  • 6 slices Whole-Wheat Bread
  • 1 tablespoon Unsalted Butter, melted
  • 1 ounce shredded Cheddar Cheese (about 1/4 cup)
  • 1/4 cup finely chopped Tomato
  • 6 large Eggs
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 2 Bacon slices, cooked and crumbled
  • 1 tablespoon chopped Fresh Chives (optional)

DIRECTIONS:

  1. Using a rolling pin, flatten the bread thinly and trim the crusts off the bread.
  2. Brush both sides with melted butter.
  3. Place the bread slices into a muffin pan and toast in oven at 190C for 5 minutes.
  4. Remove pan from oven and fill it with cheese, diced tomatoes and a egg.
  5. Season it with salt and pepper.
  6. Bake in the oven for 18 minutes or until the whites are set.
  7. Remove pan from oven and top it with bacon.
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Homemade Burger

Posted on by tott
05
Jul

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Homemade Burger

By Mimi Wahadi

You can now enjoy homemade chicken burger any time you want with Chef Mimi’s recipe! Either cook the patty straight away or freeze them for the next gathering!

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

INGREDIENTS:

  • Burger Buns

Ingredients for the Patty

  • 50g White Onion, chopped
  • 250g Chicken, minced
  • 25g Eggs
  • 1 tbsp Canola Oil
  • Dash of Dried Thyme
  • Dash of Sea Salt

DIRECTIONS:

  1. Combine the minced chicken into a bowl with the onion and egg, then mix.
  2. Dash the dried thyme and sea salt sparingly into the mixture.
  3. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls.
  4. Set in the palm of your hand and gently squeeze down to flatten it into patties that are about 1 cm thick. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30mins.
  5. Heat the frying pan to medium hot.
  6. Lightly brush 1 side of each burger with oil. Place the patties, oil-side down, on the pan. Cook for 5 mins until the meat is lightly browned.
  7. Don’t press down on the meat, as that will squeeze out the juices. Cook for approx. 5 mins more for medium.
  8. Place sliced cheddar cheese slice on top of burger patty and bake in the oven for 5 mins so the juices can settle inside.
  9. Slice each the burger bun in half.
  10. Place, cut-side down, on the pan and toast for 1 min until they are lightly brown.
  11. Place a burger inside each bun, then top with your choice of accompaniment.
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