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Roasted Broccoli Pesto

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14
Nov

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Roasted Broccoli Pesto

by Chris Ng

Who knew that we can switch up basil for broccoli for a delicious pesto recipe! This Roasted Broccoli Pesto tastes delicious with anything!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 4 Servings


INGREDIENTS:

  • ½ no Broccoli
  • 2 no Garlic
  • 2-3 tbsp Parmesan
  • 50ml Olive Oil

DIRECTIONS:

  1. Confit broccoli in oil until tender.
  2. Blend broccoli with rest of the ingredients.
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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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Tartufo

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10
Nov

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Tartufo

by Michele Ow

Tartufo, an Italian frozen dessert made with your choice of ice cream and covered in melted chocolate. It’s an Italian Ice Cream Truffle!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 8hrs  Cook : 10 mins Ready in : 9 hrs  Serves : 4 Servings

INGREDIENTS:

  • Vanilla ice cream
  • Oreo cookies
  • 120g Chocolate
  • 80g Butter
  • ½ Cream

DIRECTIONS 

  1. To make the tartufo: Scoop portions of vanilla and form into balls using your hands. Poke a hole in each ball and place 1 oreo cookie in each, cover with ice cream, and place on a baking sheet. Freeze overnight.
  2. Melt chocolate and butter in a Bain Marie, then stir in warmed cream. Set aside to cool.
  3. Roll gelato balls in the Oreo crumbs and then chocolate ganache until coated and return to the freezer until ready to serve.
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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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Pan-Fried Chicken Meatballs

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10
Nov

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Pan-Fried Chicken Meatballs

by Mimi Wahadi

Soft and juicy chicken meatballs flavoured with parsley, thyme and garlic will be a major hit within kids!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 35 mins Cook : 5-10 mins Ready in : 40-45 mins Serves : 2 Servings

INGREDIENTS:

  • 200g Chicken, minced
  • ¼ cup Breadcrumbs
  • ¼ cup Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Egg, lightly beaten
  • 1 tbsp Dried Parsley Flakes
  • 1 tbsp Dried Thyme Leaves
  • 1 tbsp Olive Oil

DIRECTIONS 

  1. Add the minced chicken to a large bowl with all other ingredients and season well with pepper and sea salt.
  2. Mix gently to combine using clean hands. Shape the mixture into balls slightly smaller than a golf ball.
  3. Cover and refrigerate for 20 minutes to set.
  4. Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over, continue for the rest of the meatballs.
  5. Once browned, remove carefully with tongs and set aside on a plate.
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Slow Cooked Salmon Confit, Served with Pumpkin in Textures

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09
Nov

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Slow Cooked Salmon Confit, Served with Pumpkin in Textures

by Stephan Zoisl

The slow-cooked confit melts in your mouth and highlights the exquisite flavour of salmon! If you think that serving the confit with pumpkin might make the dish boring, think again – this recipe uses the humble pumpkin in not one, but five different ways!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2-4 Servings

INGREDIENTS:

  • 600g Salmon Trout
  • 60g Red Onion
  • 20g Parsley
  • 20g Chives
  • 100g Sour Cream
  • 50ml Olive Oil
  • 50ml Extra Virgin Olive Oil
  • 30g Butter
  • 600g Pumpkin
  • 10g Sugar
  • Spices
    • 10ml Pumpkin Seed Oil
    • 0.5 punnet Purple Shiso
    • 15g Pumpkin Seeds
    • Salt & Pepper

DIRECTIONS 

  1. Trim trout, remove skin and bones, cook in small amount of olive oil at 55C till cooked. Flake the trout and marinate.
  2. Prepare pumpkin puree and pickled pumpkin.
  3. Place trout confit (80g) onto the plate, make dots of pumpkin puree.
  4. Garnish with pickled pumpkin (ribbon & cubes)
  5. Finish with purple shiso, pumpkin seeds and pumpkin seed oil.

EQUIPMENT

  • 4 x Squeezy bottles for puree.
  • 2 x Fine nozzle squeeze bottle for oil.
  • 2 x Rings (stainless still) for trout confit.
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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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