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Shakshuka

Posted on by editor
22
Jul

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Shakshuka

Dubbed “Israel’s hottest breakfast dish”, Shakshuka is a delicious dish of eggs poached in a sauce of tomatoes, chilies and onions, often spiced with cumin.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2-3

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 red bell pepper (capsicum), seeded and thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 – 1 chilli pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika, smoked or sweet
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 14-ounce cans of diced or crushed tomatoes (plum tomatoes)
  • 2 tablespoons tomato paste
  • 2 teaspoons honey or 4 teaspoons brown sugar
  • 1 teaspoon red wine or cider vinega
  • 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
  • Chopped cilantro
  • 4 ounces (about 1 cup, 115g) feta cheese
  • 4 to 6 eggs

DIRECTIONS:

  1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and red capsicum and cook until soft. Add garlic and cook until golden. Add the chilli pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
  2. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around (12-15 minutes). Stir in the chopped greens.
  3. Add the cubes of feta into the tomato sauce. Crack an egg ontop of the sauce.
  4. Lower the heat so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
  5. Sprinkle generous amount of chopped cilantro over the top before serving. Serve with lots of crusty bread for scraping up the sauce.
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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

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22
Jul

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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

by Felix Chong

There are few things more decadent than fresh plump scallops sprinkled with truffle caviar. Impress your guests with this dish at your next dinner party!

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

INGREDIENTS:

  • 8 pcs Hokkaido scallop sashimi quality
  • 80 gm Risotto
  • 1 tin Truffle caviar
  • 20 gm Mesclun
  • 1 pc Lemon
  • 20 ml Extra virgin oil
  • Pinch Truffle salt

DIRECTIONS:

  1. Bring a pot of water to boil and add in the risotto and cook till the rice is soft and creamy.
  2. While using a hand blender to blend it, gradually add in extra olive oil too.
  3. Leave aside and cool it down in an ice bath.
  4. Slice the scallops diagonally and drizzle with extra virgin oil, lemon juice and pinch of truffle salt lightly onto the scallop.
  5. Arrange the raw scallops onto the plate, spoon the creamy rice on it and arrange some salad on it. Garnish with truffle caviar.
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Blueberry Pancakes

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22
Jul

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Blueberry Pancakes

by Thripti Hinduja

Start your morning right with a plate of fluffy Blueberry Pancakes with a side of delicious and warm blueberry sauce!

Cuisine : Baking Course : Main Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 8 servings (16 pcs)

INGREDIENTS:

  • 2 Eggs, separated
  • 400 g Flour
  • 11/4 teasp Baking Powder
  • 1 tsp Baking Soda
  • 4 tbsp Sugar
  • 500 ml Buttermilk
  • 40 g Melted Butter
  • 1 tbsp Vanilla Extract
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 150 g Blueberries
  • 500 g Blueberries (For the Sauce)
  • 250 g Sugar (For the Sauce)
  • 2 tbsp Cornflour (For the Sauce)
  • 1 tbsp Lemon Juice (For the Sauce)
  • 250 ml Water (For the Sauce)

DIRECTIONS:

  1. For the pancake mix all the dry ingredients together along with half of the sugar.
  2. In another bowl mix all the wet ingredients except the egg whites.
  3. Add it into the dry ingredients and make a thick batter.
  4. Beat the egg whites until peaking and then beat in the rest of the sugar.
  5. Fold the egg whites into the pancake batter.
  6. Brush a pan with a little melted butter and drop ladleful’s of the batter. Cook on medium high heat until the bottoms turn brown. Flip the pancakes and cook until browned.
  7. Take the off the heat and serve them with the blueberry sauce and whipped cream.
  8. Place 500 gm of blueberries, sugar and 200 ml of the water in a pan and bring the mixture to a boil.
  9. Mix the cornflour with the rest if the water and stir it into the blueberries.
  10. Allow the sauce to bubble and thicken.
  11. Take it off the heat and add in the lemon juice.
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Mango Cream Cheese Cake

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22
Jul

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Mango Cream Cheese Cake

by Mimi Wahadi

This delicious tropical mango cream cheesecake is a no-bake wonder, making it a great dessert for entertaining.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 120 mins Cook : 0 mins Ready in : 120 mins Serves : 6-8

INGREDIENTS:

  • 125gm Digestive Biscuits crumbs
  • 65gm Unsalted butter, melted
  • 10gm Honey
  • Part A
  • 250gm Cream Cheese
  • 55gm Caster Sugar
  • 100gm Whipping Cream
  • 70gm Mango Yoghurt
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)
  • Part B
  • 200gm Mango, cubes
  • 40gm Sugar
  • 15gm Lemon Juice (15gm)
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)

DIRECTIONS:

  1. Warm butter and honey.
  2. Add to the biscuits crumbs.
  3. Press the crust mixture tightly onto the prepared 7 inches cake tin.
  4. Chill the crust base untill further use.
  5. Whip the cream till medium soft peak. (Part A)
  6. In the mixer fitted with paddle, beat the cream cheese with caster sugar till light. (Part A)
  7. Add mango yoghurt. (Part A)
  8. Melt the gelatin over double boil, add to the cream cheese mixture. (Part A)
  9. Fold the cream into the mixture. (Part A)
  10. Pour mixture into the prepared cake tin with the biscuit. (Part A)
  11. Set In the freezer. (Part A)
  12. Gently heat up the lemon juice and sugar and add the bloomed gelatin. (Part B)
  13. Gently mix with the mangoes. (Part B)
  14. Take out the partially set cheesecake and pour on top of and let in set in the freezer. (Part B)

     

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Sirloin Steak with Mushroom Sauce

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22
Jul

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Sirloin Steak with Mushroom Sauce

by Eric Low

Go back to basics with this recipe by Chef Eric Low. The perfect sirloin steak, glazed with a drizzle of classic mushroom sauce. 

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • For The Steak
    • 4pcs Sirloin Steak (about 180-200g each)
    • 1tsp Dijon Mustard
    • 1 tsp Salt
    • 1tsp Coarse Ground Black Pepper
  • For The Mushroom Sauce
    • 400ml Basic Brown Sauce
    • 30g Butter
    • ½tsp Garlic
    • 40g Chopped Onions
    • 2psrigs Fresh Thyme (optional)
    • 250g Mushrooms (any kind)
    • 40ml Whipping Cream (35% fat)
    • Salt and Pepper to taste

DIRECTIONS:

  1. Pre-heat oven to 100ºC. Rub the steaks with mustard and season with salt and a generous amount of pepper. Simmer the basic brown sauce and reduce by halve.
  2. Heat pan and sear the meat on both sides. Transfer to oven and slow bake at 100ºC for 10-15mins.
  3. Melt butter and sauté the garlic, onions and mushrooms for 2 minutes. Add fresh thyme and cook briefly.
  4. Add in the brown sauce, bring to boil, stirring constantly. Pour in the cream and mix well. Serve with steaks.
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Tomato Moroccan Salad

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22
Jul

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Tomato Moroccan Salad

by Michele Ow

This is some serious comfort food we’re talking about – cheesy mashed potatoes with ham, all made in one skillet! Perfect to finish up your leftover mashed potatoes! #QuickBites

This simple salad of ripe tomatoes with fragrant herbs and finely diced onions makes a refreshing side salad!

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

INGREDIENTS:

  • 1 Cucumber
  • 4 Tomatoes, fresh, ripe
  • 2 tbsp Parsley, chopped fresh
  • Mint large handful
  • 2-3 tsp Onions, finely chopped
  • 2 tbsp Lemon juice
  • 3 tbsp Avocado (or olive oil)

DIRECTIONS:

  1. Finely cube cucumbers (you may lightly peel the skin first if you like)
  2. Peel the tomatoes, seed them, and chop them into small pieces.
  3. Mix the tomatoes with the cucumber, parsley, mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
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Thai Papaya Salad

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22
Jul

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Thai Papaya Salad

by Trish Yee

No need to fly to Thailand, recreate this popular Thai favourite from the comfort of your own kitchen. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 3

INGREDIENTS:

  • 1 Green papaya
  • 5 Cherry tomatoes
  • 1 Carrot
  • 2 Long beans, trimmed and cut into 1 inch sections
  • 5 Bird’s eye chilli
  • 4 cloves Garlic
  • 1 tbsp Dried shrimp
  • 1 tbsp Roasted peanuts
  • 2 tbsp Lime
  • 2 tbsp Fish sauce
  • 1 ½ tbsp Palm sugar

DIRECTIONS:

  1. Julienne the papaya using a knife, zigzag peeler or a mandolin slicer. Set aside.
  2. Pound the chillies and garlic; add palm sugar and long bean. Pound lightly.
  3. Season with lime juice and fish sauce.
  4. Add in the cherry tomatoes, shredded papaya and carrots. Mix well before adding in peanut and dried shrimps. Toss lightly and mix well.
  5. Transfer to serving plate and garnish with coriander.
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Wild Mushroom Soup

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22
Jul

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Wild Mushroom Soup

by Michele Ow

Learn how to make this insanely delicious Wild Mushroom Soup with this recipe by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1-2

INGREDIENTS:

  • Handful Assorted Mushrooms
  • 1/2 Yellow Onion
  • 5g Dried Porcini
  • Fresh Thyme
  • Extra Virgin Olive Oil
  • 1tsp Olive Oil

DIRECTIONS:

  1. Roughly chop mushrooms; finely dice onion.
  2. Soak porcini in hot water for at least 5 m.
  3. In a pot fry butter, drizzle of olive oil & onions until translucent.
  4. Add in mushroom & stock & thyme.
  5. Bring to a boil the simmer for minimum 20 mins.
  6. Serve with a drizzle of extra virgin olive oil.

     

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Crab Stuffed Mushrooms

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22
Jul

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Crab Stuffed Mushrooms

This dish pairs succulent portobello mushrooms with a lusciously creamy crab filling. If rich flavours are your thing, you’ll love these.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 2

INGREDIENTS:

  • 6 Button or Baby portobello mushrooms
  • ¼ Medium onion
  • 1 cloves Garlic
  • 2 tablespoons Unsalted butter
  • ¼ Jar crab meat
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 4 ounces Cream cheese, room temperature
  • 1 Egg yolk
  • ¼ cup Parmesan cheese, shredded
  • ½ Lemon, cut into wedges

DIRECTIONS:

  1. Clean dirt and debris from mushrooms by wiping them with a damp paper towel or rinsing them under running water in a strainer. Let them dry for a few minutes, and then pull off the mushroom stems from their caps (these pop right off). Set the mushroom caps aside.
  2. Mince the mushroom stems, onion, and garlic as finely as possible without turning them into mush.
  3. Place the butter in the frying pan on the stove over high heat. When the butter is melted and hot, dump in all your minced veggies and cook them for about 10 to 12 minutes, or until the liquid from the mushrooms is mostly evaporated. Stir occasionally.
  4. Add the crab meat, salt and pepper to the pan, and cook for a minute or two, just enough to heat the crab through. When it’s good to go, scrape the whole mixture into a bowl and let it cool for at least 20 minutes, or until it’s cool to the touch.
  5. Next, add in the cream cheese, egg yolk and half of the Parmesan cheese. Mix it thoroughlyt. If you are making the filling a day in advance, cover the bowl with plastic wrap and chill in the refrigerator. For those forging ahead, preheat the oven to 220 degrees C.
  6. Using a tablespoon, scoop a little bit of the crab mixture from the bowl and pack it down gently into a mushroom cap. Place the stuffed mushroom on your baking pan. You want a well-rounded mound of crab and cream cheese goodness on top. Repeat with the rest of the mushroom caps, then sprinkle on the remaining Parmesan cheese for a topping.
  7. Bake the stuffed mushrooms for 25 minutes. You’ll know they’re ready when the Parmesan cheese on top is a light golden brown. Remove the pan(s) from the oven.
  8. Before serving, cut the lemon into wedges and sprinkle a few drops of lemon juice onto each mushroom cap. Or, you can serve them on a tray with the lemon wedges and let your friends sprinkle on the lemon juice themselves. Enjoy!
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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

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22
Jul

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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

by Julie Yee

The spicy and aromatic sauce coating these tender prawn and meat dumplings are the ultimate dim sum!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 20

INGREDIENTS:

  • 20 sheets of White Square Wonton Skin
  • 100 g Prawns (Filling)
  • 50 g Minced Meat (Filling)
  • 1/2 teasp Potato Starch (Filling)
  • A pinch of Salt (Filling)
  • 1/2 teasp Sugar (Filling)
  • A dash of White Pepper (Filling)
  • A dash of Sesame oil (Filling)
  • 40 g Cooking Oil (Spicy Sour Sauce)
  • 25 g Chilli Oil (Spicy Sour Sauce)
  • 30 g Minced Garlic (Spicy Sour Sauce)
  • 30 g Minced Shallot (Spicy Sour Sauce)
  • 80 g Sugar (Spicy Sour Sauce)
  • 1 teasp Salt (Spicy Sour Sauce)
  • 90 g White Vinegar (Spicy Sour Sauce)
  • 100 g Spicy Broad Bean Paste (Spicy Sour Sauce)
  • 100 ml Hoisin Sauce (Spicy Sour Sauce)

DIRECTIONS:

  1. Heat oil in a wok.
  2. Add chili oil, garlic and shallot. Fry till fragrant.
  3. Add in the rest of the ingredients bring it to boil.
  4. For the fillings, Mix all ingredients in a bowl.
  5. To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.
  6. Boil water and cook wonton till float and looks pinkish., about 1-2 minutes. Drain off the water.
  7. Garnish with spring onion and serve immediately.
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