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Spicy Butternut Soup With Coconut Cream & Lemongrass

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22
Jul

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Spicy Butternut Soup With Coconut Cream & Lemongrass

by Susanne Despature

This delectable, spicy and warm soup is a perfect start to a meal. The addition of coconut cream complements the butternut and the soup is instantly creamy and lucious, adding depth to the taste and pleasing to the tongue.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 6

INGREDIENTS:

  • 500g Pumpkin, peeled and diced (butternut)
  • 3-4 Tomatoes, peeled and diced (or ½ can of diced tomatoes)
  • 1 Big Onion (diced)
  • 1 tbsp Grape Seed Oil
  • 300-400ml Chicken Stock
  • 125ml Coconut Milk
  • 2 cloves of Garlic (chopped)
  • 1 stalk of Lemongrass (root end trimmed & outer layers discarded, finely chopped)
  • Chopped Young Ginger
  • 1 tbsp Paprika Powder
  • ½ tsp Freshly Grated Nutmeg
  • 1 pinch of Chilli Pod (chopped)
  • ¼ Salt and Pepper
  • Coriander Oil, Coriander Leaves, and Coconut (for decoration)

DIRECTIONS:

  1. In a large pot over medium high heat, fry the diced onions until translucent and soft (about 3 minutes). Add the pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder and chopped chilli, give a stir, than add the tomatoes, chicken stock and some of the coconut milk. The liquid should just cover the pumpkin.
  2. Cover, then cook over low heat for about 20 minutes or until the pumpkin is tender.
  3. Place in a blender and puree until smooth. Pass trough a fine sieve to discard the lemongrass and to get a perfect velvety consistency. Add more coconut milk or chicken stock if the soup is too thick.
  4. Bring to a boil, season to taste with salt & pepper. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.
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Croissant

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22
Jul

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Croissant

by Jehanne Ali

Home-made, freshly baked buttery croissants are a real triumph. Follow our step-by-step recipe by Chef Jehanne Ali for the classic French Croissants.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 240 mins Cook : 30 mins Ready in : 270 mins Serves : 6-8

INGREDIENTS:

  • 500 gm Strong bread flour
  • 2 tsp Yeast
  • 1 headed tsp Salt
  • 80 gm Sugar
  • 80 gm Butter
  • 200 ml Water
  • 250 gm Butter (preferably European brand—and more particularly Normandy origin)

DIRECTIONS:

  1. Mix all the ingredients under ‘dough’ until stiff but elastic dough is formed. Keep dough to rise for about an hour until almost doubles in bulk.
  2. Shape into a rectangle and keep in the fridge ideally overnight, this is called retard process to stop the yeast from being too activated.
  3. If you are pressed for time, place dough in the fridge until it resembles the firmness of lamination butter.
  4. Ideally the dough and lamination butter should be of same firm consistency to avoid spillage during lamination process.
  5. Bring out the dough from the fridge. Shape into a rectangle.
  6. Place butter half way through the dough and cover with the other part of the dough. You should get a layer of dough-butter-dough. Seal the edges.
  7. Do a double turn followed by single fold turn. The other option is to do a 1-fold turn for 3 times.
  8. Keep the dough rested in the fridge between turns if the dough is too soft.
  9. Cut the dough into 2 sections.
  10. Take a section and roll to rectangle of at least 18 x 9 inches.
  11. Cut into triangles of at least 10 cm base. Stretch the dough and shape into croissant.
  12. Leave to rise for another hour.
  13. Brush the top with egg wash and bake at preheated oven of 200°C for 10 minutes, reduce heat to 180C and bake for another 15-20 minutes until golden.
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Double Cheese Chiffon Cake

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22
Jul

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Double Cheese Chiffon Cake

by Julie Yee

Have a fantastic tea time with this light and airy Double Cheese Chiffon Cake by Chef Julie Yee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 130 mins Serves : 6-8

INGREDIENTS:

  • 5 Egg yolk
  • 90 gm Fresh milk
  • 80 gm Cream cheese
  • 40 gm Butter
  • 90 gm Cake flour (sifted)
  • 1/4 tsp Baking powder (optional)
  • 1/2 tsp Fine salt
  • 1 tbsp Parmesan cheese
  • Meringue Batter: 180 gm Egg Whites | 100 gm Castor Sugar | 1 tsp Corn Flour / Lemon Juice

DIRECTIONS:

  1. Yolk Mixture:
  2. Use a hand whisk to combine egg yolks, corn oil & sugar together
  3. Pour the liquid mixture & mix well.
  4. Add in sifted flour & mix till smooth. Leave aside.
  5. Egg White Mixture:
  6. Whisk the egg white lightly.
  7. Add in the cream of tartar & sugar gently & whisk till stiff.
  8. Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.
  9. Bake at low shelf – 165°C for 45mins – 50mins till golden brown.
  10. Turn cake tin upside down & cool for 1hr.
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Slow Roasted Duck Breast With Sour Cherry-Ginger Compote & Voatsiperifery Pepper Mini Corn-Blinis

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22
Jul

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Slow Roasted Duck Breast With Sour Cherry-Ginger Compote & Voatsiperifery Pepper Mini Corn-Blinis

by Susanne Despature

As the name suggests, the duck should be roasted slowly to achieve perfect tenderness and taste. Complete this dish with the sour cherry-ginger compote and voatsiferifery pepper mini corn-blinis that complements the different elements of the dish. This recipe will be wonderful for your Sunday family bonding!

Cuisine : European Course : Main Skill Level : Novice
Prep : 80 mins Cook : 45 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

  • Duck Breasts
    • 3 Duck Breasts
    • 2 tbsp Clarified Butter

    Marinade

    • 1 tbsp Honey
    • 1 tbsp Light Soya Sauce
    • 1 tsp Freshly Grated Young Ginger
    • Fleur de sel Salt, Black Pepper

    Sour Cherry-Ginger Compote

    • 250g Sour Cherries (frozen)
    • 10g Clarified Butter
    • 75g Brown Sugar
    • ½ tsp Crushed Voatsiperifery Pepper*
    • 1 tsp Julienned Young Ginger
    • 1 tsp Cornstarch (diluted in 2 tbsp cold water)

    Corn Blinis

    • 125g Plain Flour
    • ½ tsp Baking Powder (5g)
    • 1 tbsp Soft Butter
    • 2 Eggs
    • 3 tbsp Macadamia Oil
    • 100g Blanched Corn Kernels
    • 2 Egg Whites
    • Clarified Butter
    • Salt

DIRECTIONS:

          For Duck

  1. Preheat the oven to 80°C. Score the skin of the duck breasts with a sharp knife and put it into a baking tray. Combine ingredients for marinade and brush onto duck breast. Place them into a zipper storage bag and seal. Marinate for at least 1 hour (at room temperature) or more (in the fridge).

  2. Remove duck breasts from bag, remove excessive marinade with kitchen towel.

  3. Heat clarified butter in pan and sear duck breasts, skin side down first. Cook until skin is golden brown and crispy, then turn breast over and lightly sear other side. Place duck breast into a baking tray – skin side on top – and let it rest for 45 minutes or until the core temperature is at 62°C.

    For Sour Cherry-Ginger Compote

  4. In a small sauce pan, heat the butter, then add the frozen sour cherries, brown sugar, julienned ginger and Voatsiperifery pepper.

  5. Once sour cherries start to form some juice, bring to a boil and simmer for 3-4 minutes, then take out sour cherries with a slotted spoon, drain and reserve in a bowl.

  6. Bring sauce to a boil, add diluted corn starch and whisk while sauce thickens. Remove sauce from heat, season to taste with sugar & salt and pour over cherries.

    Corn Blinis

  7. In a bowl, combine flour, baking powder and soft butter. Mix eggs with milk and macadamia oil in a measuring jug, then add to bowl with flour by stirring continuously with a whisk, to prevent lumps to form. Add corn kernels.

  8. Whip egg whites stiff with a hand mixer, adding a pinch of salt. Fold in carefully.

  9. Heat clarified butter in a pan, add the blinis-mixture in small dots (3-4 cm) and bake the blinis on both sides until golden. Place on a dish in oven with duck breast.

    Serve

  10. Thinly slice each duck breast on a chopping board. Arrange on plates along with the sour cherry compote and some corn blinis. Add some fleur de sel on the duck breast.

  11. *Tip: Voatsiperifery pepper is the rarest (1500 kg per year) and most extraordinary pepper. The plant (named ‘Tsiperifery” in Malagasy) grows exclusively “wild” up to 20 meters in the tropical forest of Madagascar. Only the young shouts on the top produce fruits (“Voa”), handpicked by the villagers from the East Coast of the Island. Its refined earthy and woody taste is completed by citrus and flowery aromas bringing freshness to the palate. Particularly long tasting, it goes well with lamb and pork as well as fruits and chocolate.

     

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Potato Wedges

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22
Jul

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Potato Wedges

by ToTT

Try this Crispy Garlic Baked Potato Wedges recipe by Chef Michele Ow that is baked to golden perfection!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 2-3

INGREDIENTS:

  • 4 Potatoes
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Ground thyme
  • 1 tbsp Parmesan powder cheese
  • Olive oil

DIRECTIONS:

  1. Cut each potato in half and each half in 3 and set aside.
  2. In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
  3. Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
  4. Place potatoes skin side down on a baking sheet and drizzle with olive oil.
  5. Bake at 200C for 40minutes
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Pots au Chocolat

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22
Jul

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Pots au Chocolat

by Thripti Hinduja

This rich and lip-smacking Pots au Chocolat is baked in a water bath to achieve its characteristic texture and flavour. This dessert is perfect for chocolate lovers!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 255 mins Cook : 20 mins Ready in : 275 mins Serves : 4

INGREDIENTS:

  • 100g Milk
  • 100g Cream
  • 90g Chocolate
  • 2 Egg Yolks
  • 30g Sugar

DIRECTIONS:

  1. Heat the milk and the cream together.
  2. Cream the egg yolks and the sugar together until creamy.
  3. Once the cream is hot, pour half of it over the chocolate and whisk the other half into the eggs.
  4. Stir the chocolate until it is completely melted.
  5. Mix the egg mixture and the chocolate mixture together.
  6. Pour the mixture into ramekins.
  7. Bake in a water bath at 180°C for 20 minutes or until the mixture is set on the sides and is still slightly wobbly in the center.
  8. *Tip: Refrigerate for at least 4 hours before serving. Can be made one day in advance.
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Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad

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22
Jul

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Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad

by Daniele Sarno

Savour the true taste of seafood at its finest with Chef Daniele Sarno’s Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and a refreshing Beetroot Dill Salad. It’s a seafood-lover’s delight!

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 600 g New Zealand Salmon fillet
  • 15 ml Extra virgin olive oil, plus more as needed
  • 1 Lemon, halved crosswise
  • Maldon Salt and freshly ground pepper
  • 1 tsp Grain mustard
  • 2 slices Wholemeal bread
  • 75 g Whole almonds
  • 50 g Spring onions
  • 25 g Capers
  • 40 g Seedless black olives
  • 1 clove Garlic, crushed
  • Fresh dill leaves
  • 3 Beetroots, sliced
  • 4 tsp Lemon zest, finely grated

DIRECTIONS:

  1. Pre-heat the oven to 230 C. Place the fish, skin side down, on the pan; brush with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, and then spread the mustard lightly over the fillets.
  2. Tear the bread into 1-inch pieces. Place in a food processor and grind to fine crumbs.
  3. Transfer 30 g of the breadcrumbs to a small bowl. Grind the almond coarsely in the processor; add to the bowl with the crumbs. Mix in the spring onions, lemon zest, capers, crashed garlic, chopped black olives, basil leaves and 1-tablespoon oil. Season with salt and pepper.
  4. Wash and drain the Beetroots, cut into thin slice, season to taste and set aside.
  5. Just before baking, divide the breadcrumbs mixture among the fillets, pressing onto the top of each piece. Bake until the fish is just springy to the touch and the breadcrumbs start to brown, about 10 minutes, depending on the thickness of the fish.
  6. Transfer the fish to plates and serve right away with the Beetroots salad.
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Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

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22
Jul

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Nasi Lemak with Homemade Ikan Bilis Cincalok Sambal

by Eric Low

There is nothing quite as satisfying as a good plate of Nasi Lemak, which can be served any time of the day! Not only will you try and know how to cook rice using the perfect proportion of coconut milk, you can also make your own Ikan Bilis Cincalok Sambal. This versatile sauce recipe can also be replicated for other dishes as desired.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • Sambal Ikan Bilis Chilli
    • 200ml Oil (plus extra if needed)
    • 200g Shallots (finely minced)
    • 4 cloves of Garlic
    • 2 stalks of Lemon Grass (trimmed, use only bottom half)
    • 50g Dried Anchovies (ikan bilis), rinsed
    • 500ml Wet Chilli Paste
    • 1 piece of Belachan
    • 1 tbsp Cincalok
    • 100g Sugar/Gula Melaka
    • 1 tsp Salt

    Nasi Lemak

    • 280g Jasmine Rice
    • 350ml Water
    • 1 tsp Salt
    • 2 pieces of Pandan Leaves
    • 4 tbsp Thick Coconut Milk

DIRECTIONS:

         For Sambal Ikan Bilis Chilli

  1. Finely ground shallots, garlic and lemon grass together into a paste.

  2. Heat oil and sauté the paste till fragrant, add dried shrimps and cook for another minute.

  3. Pour in wet chilli paste and cook slowly over low heat for 20 minutes until sauce becomes a rich red. Add extra oil if necessary.

  4. Add belachan, cincalok, sugar and salt to the chilli paste, cook for another 2 minutes and allow cooling before keeping the fridge or freezer.

    For Nasi Lemak

  5. Wash rice and drain dry. Transfer to rice cooker and add water and salt

  6. Cover cooker with lid, bring water to boil. Add coconut milk and pandan leaf. Continue cooking until rice is done

  7. Allow resting for 10 minutes before opening the lid to fluff the rice. Serve rice with sambal anchovies

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Oreo Yogurt Butter Cake

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22
Jul

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Oreo Yogurt Butter Cake

by ToTT

The hunt for the perfect butter cake recipe is over! Try this Oreo Yogurt Butter Cake by Chef Julie that is moist and highly enjoyable.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 50 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 220 gm Plain Flour
  • 11/2 teasp Baking Powder
  • 1/2 teasp Baking Soda
  • 1/2 teasp Salt
  • 100 gm Salted Butter
  • 170 gm Fine Sugar
  • 2 no Egg
  • 240 ml Non-fat Yogurt
  • 1 teasp Vanilla Paste
  • 60 gm Oreo Cookies

DIRECTIONS:

  1. Preheat oven 180°C.
  2. Line 2 x 7”loaf tin or 8” round pan.3
  3. Sift all the flours (Group 1).
  4. Cream butter and sugar till light.
  5. Add the beaten eggs slowly
  6. Fold in gently 1/3 flour until combined. Followed by ½ portion yogurt. Repeat again and finished off with the flour.
  7. Lastly, add in the crushed Oreo cookies.
  8. Pour batter into greased pan and arrange Oreo on top.
  9. Bake for 40-50mins for 8” round pan or 30mins for the loaf tin.
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Organic Chicken Breast with Morel Sauce

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22
Jul

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Organic Chicken Breast with Morel Sauce

by Francois Mermilliod

Savour this moist and tender chicken breast that is sous vide to perfection and topped with a creamy Morel Sauce by Chef Francois Mermilliod.

Cuisine : European  Course : Main Skill Level : Novice
Prep : 5 mins Cook : 70 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • Organic Chicken Breast
    • 100g Chicken breast (skinless)
    • 10ml Yellow wine
    • 1g Salt
  • Morel Sauce
    • 2-3 pcs Morel
    • 10ml Cream
    • 10g butter

DIRECTIONS:

          For the Organic Chicken Breast

  1. Put the chicken in vacuum bag and add 10g of cream to it.

  2. Cook in water at 62°C for 1.5 hours.

  3. Open the bag, remove the chicken, keep it warm.

  4. Boil the liquid and strain.

    For the Morel Sauce

  5. Place butter sauce pot over medium heat. Cook until translucent.

  6. Add morels and a pinch of salt. Stir it occasionally.

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