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Pan-Seared Salmon with Potatoes & Crabmeat Salad

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06
Dec

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Pan-Seared Salmon with Potatoes & Crabmeat Salad

by Andrea Lim & Leonard Foo

Flaky, moist pan-seared salmon with crispy skin served with potatoes & crabmeat salad will leave you wanting more.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 1 Serving

INGREDIENTS

  • 170-180g Salmon Fillet
  • 200g Idaho Potatoes
  • 50g Pasteurised Crabmeat
  • 2g Chives
  • 30g Spinach Leaves
  • Balasmic Vinegar as needed
  • Olive Oil as needed
  • 40g Cherry Tomatoes
  • Lemon Juice as needed

DIRECTIONS FOR PAN-SEARED SALMON:

  1. Vacuum the salmon & sous vide for 15 minutes at 53˚C.
  2. Remove from the bag and sear the skin side down until golden brown.
  3. Season to taste.

DIRECTIONS FOR POTATO & CRABMEAT SALAD:

  1. Cook the potatoes in boiling water.
  2. When the potatoes are cooled down, lightly crush it with a fork.
  3. In a bowl, mix the crabmeat with crushed potatoes, add chives and lemon juice & season to taste.

DIRECTIONS FOR VEGETABLES:

  1. Lightly sauté the spinach and season with salt & pepper.
  2. Cut the cherry tomatoes in half and toss with balsamic vinegar.
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Handmade Angel Hair Pasta with Grilled Tiger Prawns

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06
Dec

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Handmade Angel Hair Pasta with Grilled Tiger Prawns

by Michele Ow

Try out this Handmade Angel Hair Pasta with Grilled Tiger Prawns recipe from Chef Michele for a scrumptious dinner!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 35 mins Cook : 15 mins Ready in : 50 mins Serves : 2-4 Servings

INGREDIENTS

  • Fresh Pasta
    • 50g Oo Pasta Flour
    • 50g Semolina Flour
    • 1 Small Egg
  • 1 tbsp Olive oil, once around the pan in a slow stream
  • 1tbsp Butter
  • ½ Yellow Onion, minced
  • ½ Carrot
  • 1 can Crushed Tomatoes
  • Coarse Salt and Pepper
  • 2 tbsp Beef Stock
  • Dash of Lea and Perrin Sauce
  • 100g Beef Minced
  • Fresh Basil and Parsley

DIRECTIONS                                              

  1. For Fresh Pasta, knead all ingredients into a ball. Allow it to rest for 20 minutes before passing through pasta machine.
  2. Heat a large skillet over moderate heat.
  3. Season prawns with salt and pepper. Add butter and cook prawns until 90% cooked. Remove.
  4. Add oil and diced onions. Gently sauté onions for 3 to 5 minutes to develop their sweetness. Then add carrots and anchovies. Add tomato sauce/ puree and 100ml of water. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. Finish with cream if desired.
  5. While sauce simmers, cook pasta in salted boiling water until cooked.
  6. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and plate.
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Chicken Cordon Bleu

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06
Dec

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Chicken Cordon Bleu

by Michele Ow

Chicken Cordon Bleu, a classic Swiss dish of chicken breast stuffed with ham and cheese.

Cuisine : European Course : Main Skill Level : Novice
Prep : 35 mins Cook : 15 mins Ready in : 50 mins Serves : 2 Servings

INGREDIENTS:

  • ½ Boneless Skinless Chicken Breast
  • 1 Ham Slice
  • Lemon Juice
  • Shredded Gruyere Cheese
  • ½ cup All-purpose flour
  • 1 Egg
  • ½ Cup Seasoned Panko
This photo is from my book 101 Chicken recipes availabe at http://culinarygeek.net/101.html

DIRECTIONS:

  1. Clean chicken breast and lay between 2 sheets of cling film and beat with mallet’s flat side until ¼ inch thick.
  2. Season with salt and pepper.
  3. Squeeze some lemon juice.
  4. Lay shredded Emmental cheese and ham, roll it tightly and wrap back into cling film.
  5. Allow to rest 20 minutes in the fridge.
  6. Lightly unwrap and coat in plain flour.
  7. Dip into lightly beaten egg.
  8. Roll into panko (optional parsley flakes)
  9. Fry in griddle pan until brown.
  10. Place pan in oven for 8 minutes.
  11. Cover with foil while resting – rest for minimum 5 minutes.
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T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

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14
Nov

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T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

by Michele Ow

Savour a piece of juicy and flavourful T-Bone Steak seasoned with rosemary, pepper and served with Parsnip Puree, Carrots and Seasonal Greens for dinner.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 3 hrs 50 mins Ready in : 4 hrs mins Serves : 2 Servings


INGREDIENTS:

  • T-Bone Steak
    • 400g T-bone steaks
    • ½ tsp Crushed pepper
    • 2 twigs each of Rosemary and/or thyme
    • 1 tbsp Olive oil
    • 30g Butter
  • Carrots
    • 2 tbsp (30g) Unsalted butter
    • 1 tbsp (12g) Granulated sugar
    • Kosher salt
    • Freshly ground black pepper
    • 1 tbsp Chopped parsley
  • Parsnip Puree
    • 1 Large parsnips, peeled and sliced into large cubes
    • 25g Unsalted butter
    • ¼ cup Cream
  • Seasonal Greens
    • 2 bunches Asparagus, woody ends trimmed
    • 4 Fresh eggs
    • 25g Finely grated parmesan

DIRECTIONS FOR T-BONE STEAK

  1. Vacuum each steak with the ingredients and cook in the sous vide at 56 °C for 90 minutes.
  2. When cooked, pat dry and sear.

DIRECTIONS FOR CARROTS

  1. Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag.
  2. Place carrots in the sous vide for 1 hour at 85C.
  3. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
  4. Season to taste with salt and pepper, stir in parsley, and serve.

DIRECTIONS FOR PARSNIP PUREE

  1. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique water bath at 85C and set the timer for 1 hour.
  2. When the time is up, transfer the entire contents of the bag to a blender or food processor. Purée until smooth.
  3. Season to taste with nutmeg, salt and pepper. Serve.

DIRECTIONS FOR SEASONAL GREENS                  

  1. Sous vide asparagus for 5m @ 85C.
  2. Sous vide eggs for 60m @ 60C.
  3. Serve egg and grate parmesan over asparagus.
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Duck Magret with Honey Mustard Sauce

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10
Nov

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Duck Magret with Honey Mustard Sauce

by Michele Ow

Master how to cook a duck breast with this step-by-step recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 16-20 mins Ready in : 21-25 mins Serves : 1 Serving

INGREDIENTS:

  • 1 Duck Magret
  • Salt & pepper
  • Honey
  • Crushed black pepper
  • Red wine vinegar

DIRECTIONS

  1. Season duck breast with salt & pepper.
  2. Place duck skin down on a cold pan and place on medium heat (8 minutes a side).
  3. (Remove melted fat as it accumulates.)
  4. Allow duck breast to rest before cutting it.
  5. Add red wine vinegar, crushed peppercorns and honey to make the sauce.
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Ravioli with Porcini and Portobello Filling

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10
Nov

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Ravioli with Porcini and Portobello Filling

by Michele Ow

Make your own Ravioli with this recipe and savour the robust flavour of Porcini. Portobello mixed with Parmesan and Ricotta filling.

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

INGREDIENTS:

  • Fresh Pasta
    • 100g OO pasta flour
    • 1 Small egg
  • Filling
    • 2 Portobello mushroom
    • 2 Swiss mushrooms
    • 2g Dried porcini, soaked in water
    • 40g Ricotta
    • 25g Mascarpone
    • 10g Parmesan
    • Salt and pepper
    • 2 tbsp Olive oil
  • Sauce
    • 50g Butter
    • 2 Shallots, minced
    • Cream
    • Garnish: Chives

DIRECTIONS FOR FRESH PASTA

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.
  3. Cut out with ravioli cutter.

DIRECTIONS FOR FILLING AND SAUCE

  1. Prepare the filling by blitzing the cheeses with Swiss mushrooms, Portobello, and porcini with 1 tbsp of olive oil, salt and pepper.
  2. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with water. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  3. In a pot of salted water, cook the ravioli for 2-3 minutes.
  4. In a fry pan, add butter and olive oil and minced shallot.
  5. Cook until shallots are soft (about 2-3minutes).
  6. Pour in porcini water and reduce in half.
  7. Finish with cream.
  8. Add cooked ravioli and serve with fresh chives.
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Japanese Roasted Green Tea Cat’s Tongue Biscuits

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10
Nov

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Japanese Roasted Green Tea Cat’s Tongue Biscuits

by Claire Marie Chang

Enjoy these light, crunchy Japanese Roasted Green Tea Cat’s Tongue Biscuits with a  cup for your favourite tea for an afternoon treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 8-12 mins Ready in : 28-32 mins Serves : 2-4 Servings

INGREDIENTS:

  • 80g Butter
  • 70g Caster Sugar
  • *Use icing sugar for a finer textured biscuit
  • 80g Plain Flour
  • 8g Houjicha Powder
  • 2 Egg Whites from 60-65g Eggs

DIRECTIONS 

  1. Preheat oven to 180°C.
  2. Cream or whisk by hand butter & sugar till light and fluffy.
  3. Mix in sifted flour & houjicha powder and mix till combined. Mix on slow.
  4. Mix in egg whites till combined. Mix on slow.
  5. Fill piping bags with batter.
  6. Pipe 5-6cm per cookie and have a 5cm gap between each cookie on baking paper lined trays.
  7. Bake for 8-12 minutes depending on the size of the cookie till the edges turn brown.
  8. Keep in an airtight container for up to 4 weeks.
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Cilantro Lime Chicken Thigh

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10
Nov

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Cilantro Lime Chicken Thigh

by Andrea Lim

Learn to make Cilantro Lime Chicken Thigh that is sous vide to perfection with Chef Andrea’a recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 1 hr 25 mins Ready in : 1 hr 45 mins Serves : 1 Serving

INGREDIENTS:

  • 1 no (200g) Chicken Thigh
  • 50g Roasted Potatoes
  • 50g Garden Vegetables
  • 10g Cilantro
  • 10g Lime
  • 10g Garlic

DIRECTIONS FOR CILANTRO LIME CHICKEN THIGH

  1. Marinate the chicken thigh with cilantro and minced garlic.
  2. Vacuum the chicken thigh & sous-vide for 1hour at 65˚C.
  3. Remove the meat from the bag and sear till golden brown on both side.
  4. Garnish with chopped cilantro and lime juice.

DIRECTIONS FOR GARDEN VEGETABLES

  1. Boil a pot of water to blanch the garden vegetables.
  2. In a pot, melt butter, sauté & season the garden vegetables with salt & pepper.
  3. Cook the potatoes in boiling water.
  4. When the potatoes are cooled down, cut into bite-sizes.
  5. Marinate with olive oil, salt and pepper.
  6. Preheat the oven to 180˚C, and bake for 15-20 minutes.
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Roasted Chicken with Grilled Vegetables, Stuffing and Truffles

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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

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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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