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Turkey Roulade with Cranberry Reduction

Posted on by editor
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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Oven-Roasted Pork Rack

Posted on by editor
09
Nov

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Oven-Roasted Pork Rack

by Andrea Lim

Try this show-stopping pork rack for your Christmas dinner and we’re sure it’ll be a staple for your festive meals for years to come!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 1 hr 50 mins Ready in : 2 hr 20 mins Serves : 6-8 Servings

INGREDIENTS:

  • 1.2kg Pork Rack
  • 75g Carrot
  • 150g Baby Potato
  • 200g Baby Spinach Leaves
  • 300g Button Mushrooms

DIRECTIONS 

  1. Lightly sauteed the baby spinach and set it aside to cool.
  2. Blend the button mushrooms and sauteed till dry over a medium heat pan.
  3. Set the mushrooms aside to cool.
  4. Slice the pork rack along the bone till 2/3 of the way.
  5. Open up the meat and prepare to assemble.
  6. Layer the spinach evenly follow by the mushrooms.
  7. Season with rock salt and black pepper.
  8. Fold the meat back together and secure the pork rack with butcher strings.
  9. Cut the baby potatoes in half and carrots in big chuck.
  10. Lay the vegetables on a tray and place the pork rack above the vegetables.
  11. Roast the pork rack in a pre-heated oven at 120degree for 1hr 30mins.
  12. Lastly blast bake the pork rack at 240degree for 20 minutes before serving.
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Potato Gratin

Posted on by sarahfoo
24
Oct

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Potato Gratin

by ToTT

How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin – you’ll be left wanting more! #QuickBites

Cuisine : European Course : Appetzer Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 6-8 Servings

INGREDIENTS:

  • 1kg Potatoes, peeled and sliced into 3mm slices
  • 3 tbsp All Purpose Flor
  • 3 tbsp Unsalted Butter
  • 1 1/2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 2 tbsb Fresh Thyme
  • Few Leaves of Sage
  • 2 cloves Garlic
  • Pinch of Grated Nutmeg
  • 1 1/4 cups of Gruyere Cheese, grated

DIRECTIONS 

  1. Preheat your oven to 200C, grease a baking dish with some butter and set aside.
  2. Place half of your potato slices evenly in your buttered baking dish and set aside.
  3. Melt butter over medium heat in a saucepan, then add the flour and stir together for about until combined.
  4. Add the milk, cream, thyme, sage and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Using a sieve, remove the garlic and herbs once the sauce is done.
  5. Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for 45 minutes.
  6. Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly.
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Canard a l’orange

Posted on by editor
23
Oct

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Canard a l’orange

by Michele Ow

Canard a l’Orange, a French specialty, duck with orange sauce is a rich and indulgent treat that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 1hr 25 mins Ready in : 1hr 55 mins Serves :2 Servings

INGREDIENTS:

  • 2 Navel Oranges
  • ½ Duck
  • ½ tsp Salt
  • A pinch of Pepper
  • ¼ cup of Red Wine Vinegar
  • 2 tbsp Granulated Sugar
  • 1 cup Strong, brown duck/chicken stock
  • 2 Oranges, skinned
  • ¼ cup Red Wine
  • 2 or 3 tbsp Orange Liquer – Optional
  • A few drops of Orange Juice
  • 2 tbsp Softened Butter
  • ½ tsp Corn Starch – Optional

DIRECTIONS FOR BLANCHING THE ORANGE PEEL

  1. Remove the orange skin with the help of a vegetable peeler. Cut the skin into julienne – 1/16 inch wide and 1/2 inch long strips. Take a pot and pour a quart of water into it. Simmer the orange peel for about 15 minutes to remove the bitterness. Drain and pat dry.

DIRECTIONS FOR ROASTING THE DUCK

  1. Take your duck and season it with salt and pepper. Next, put 1/3 of the prepared orange peel underneath your half duck and put in in a roasting pan. Place the duck breast up in it. Strew all the vegetables around the duck and set the pan in the middle level of your oven. Let it cook for about 15 minutes 180C until the duck is slightly browned.
  2. Regulate the heat carefully. Remove the accumulated fat once in a while. Baste the duck every 15min. It should take about 35-45minutes

DIRECTIONS FOR SAUCE

  1. While your duck is roasting in the oven, you need to make a sweet and sour caramel coloring. Take a pan and pour 1/4 cup vinegar into it. Add 2 tbsp sugar and heat cook it over medium heat until the mixture turns into brown-colored syrup. Remove the mixture from heat immediately and pour in half-cup duck stock.
  2. Let the mixture simmer for a minute or two. Don’t forget to stir it continuously in order to dissolve the caramel. Add the rest of the duck stock into the mixture. Put the orange peel into the mixture and let everything simmer for another 3 to 4 minutes. When the sauce is limped, clear and lightly thickened, it is ready. Season it to taste and set aside.

FINAL TOUCHES

  1. Set the duck on the serving platter. Next, remove the fat from roasting pan, add wine and boil the mixture rapidly. Simmer it until it is reduced to just two to three tablespoons of liquid
  2. Pour the wine reduction into the sauce and simmer it for a minute or two. Pour orange liquor and taste. The sauce must have a delicious orange flavor. Make sure that it is not too sweet. Add a few drops of orange juice to the sauce at the end.
  3. Swirl the butter enrichment just before serving. Pour the delicious orange sauce into a sauceboat. Place the orange segment over the duck and sides of the platter. Spoon some sauce over the duck, and serve!
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Fricassee of Seafood with Crabmeat

Posted on by editor
23
Oct

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Fricassee of Seafood with Crabmeat

by Eric Low

Seafood Fricassee is a classic French white stew that is flavourful and creamy. It’s a seafood-lover delight!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 2-4 Servings

INGREDIENTS:

  • 40g Butter
  • 50g Onions, diced
  • 1 tsp Chopped Garlic
  • 60g Red Bell Pepper., cut into 1 cm cubes
  • 60g Zucchini., cut into 1.5cm cubes
  • 40g Scallops
  • 40g Mussels
  • 60g White Fish Fillet
  • 100ml White Wine
  • 100ml Whipping Cream
  • 100g Fresh Button Mushrooms, cut into cubes
  • 40g Crabmeat
  • 1 ½ tsp Concentrated Chicken Stock
  • 5g Chopped Parsley

DIRECTIONS:

  1. Melt butter in saute pan. Add chopped garlic and sliced onions, cook briefly. Add the bell peppers and zucchini, saute briefly.
  2. Add in the seafood except crabmeat. Deglaze with white wine and pour in the cream.
  3. Bring sauce to boil and simmer briefly. Add in mushrooms and crabmeat. Season seafood mixture with concentrated chicken stock and add the chopped parsley. Serve hot with pilaf rice or roesti potatoes.
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Delicious Pretzel Dips

Posted on by editor
23
Oct

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Delicious Pretzel Dips

by Julie Yee

Dip your favourite pretzel into either a savoury Sour Cream and Onion dip or a sweet Caramel dip for the ultimate treat!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 2-4 Servings

INGREDIENTS:

  • Sour Cream and Onion Dip
    • 2 tbsp Olive Oil
    • 1 Yellow Onion
    • 100g Sour cream
    • 100g Mayonnaise
    • 1 tsp Lemon Juice
    • 2 tbsp Spring Onion
    • ¼ tsp Garlic Powder
    • A pinch of Salt
  • Caramel Dip
    • 230g Fine Sugar
    • 1 tbsp Corn Syrup
    • 1 tsp Salt
    • ¼ cup Water
    • 180g Whipping Cream

DIRECTIONS FOR SOUR CREAM AND ONION DIP

  1. Saute the chopped onions with the Olive Oil till caramelized.
  2. Set aside till really cool.
  3. Mix all the other ingredients and stir in the onion.

DIRECTIONS FOR CARAMEL DIP

  1. Boil sugar, corn syrup, water and salt till caramelized.
  2. Off the fire, add in whipping cream and stir till smooth.
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Venetian Salsa Pasta

Posted on by editor
28
Sep

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Venetian Salsa Pasta

by Chris Ng

Enjoy the traditional Venetian Salsa Pasta with a sauce made of onions, salted anchovies and olive oil!

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

INGREDIENTS:

  • Fresh Pasta
    • 200g Plain Flour
    • 2 tbsp Olive Oil
    • 2 Eggs
    • 3g Sea Salt
    • 1g Freshly Ground Black Pepper
  • Venetian Salsa Sauce
    • 200g Onion, thinly sliced
    • 50g Anchovy
    • 3 Garlic, Crushed

DIRECTIONS FOR FRESH PASTA

  1. Mix flour, salt, pepper and olive oil in mixing bowl.
  2. Form a well in middle of bowl.
  3. Add in the eggs.
  4. Start mixer on low speed until all ingredients are well mixed. Increase mixer speed to medium and mix for 5-7 minutes more.
  5. Allow to rest for at least 30 minutes.
  6. Perform finger test to see if dough is ready. The dough is sufficiently rested if the imprint remains.
  7. Lightly flour dough, cut into 4 quarters.
  8. Leaving the other 3 quarters covered, flatten one quarter with a rolling pin.
  9. Start the pasta machine on the widest setting and put the dough through it twice.
  10. Turn the setting one notch down and put the dough through twice again. Lightly flour the dough if it’s sticky to ensure it does not get caught in the machine.
  11. Continue through the settings until desired thickness is obtained.
  12. Allow the flatten dough to dry.
  13. Repeat process for the other 3 quarters.
  14. Once dough is dry to the touch, it can be cut into the desired shape using the pasta machine of a sharp knife. Liberally dust the dough with flour prior to cutting.  This will prevent the noodles from clumping together.

DIRECTIONS FOR VENETIAN SALSA SAUCE

  1. Add onion, garlic and anchovy into pot.
  2. Slow cook for 1 hour or until onions become very soft.
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Moules Mariniere (Mussels)

Posted on by editor
28
Sep

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Moules Mariniere (Mussels)

by Michele Ow

With fresh succulent mussels and a delightful garlic and white wine base, it complements the flavours nicely leave you wanting more!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 2-4 Servings

INGREDIENTS:

  • ½ kg Mussels
  • 4 cloves Garlic, roughly chopped
  • Handful of Chopped Parsley
  • 50ml White Wine
  • Butter, Olive Oil
  • Salt & Pepper
  • Chili Flakes – optional

DIRECTIONS 

  1. Heat butter and olive oil and fry garlic and chili flakes for a few minutes.
  2. Add white wine, letting it bubble for 3-4 minutes.
  3. Add mussels and toss.
  4. Stir in parsley, season to taste.
  5. Serve with fresh parsley as garnish.
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Stuffed Bell Peppers

Posted on by editor
28
Sep

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Stuffed Bell Peppers

by ToTT

Perfect comfort food! Bell peppers stuffed with minced chicken, vegetables, rice and cheese. A delicious, relatively easy weeknight dinner. Switch up the protein and use your favourite veggies to customise it!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 6 Servings

INGREDIENTS:

  • 6 Whole Bell Peppers
  • 2 tbsp Olive Oil
  • 8 ounces, weight Lean Ground Chicken/ Beef
  • Salt and Pepper, to taste
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 whole Large Zucchini, Diced
  • 4 whole Roma Tomatoes, Diced
  • 1 cup Cooked Rice
  • 2 cups Pepper Jack Cheese

DIRECTIONS 

  1. Cut the tops off the pepper. Remove and discard the stems, then finely shop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag.
  2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat and fry the garlic. Add the chicken, season with salt and pepper and cook until the meat is cooked through. Transfer to a plate.
  3. Add the onions, chopped peppers and zucchini. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then add in the rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. ( All ingredients can stay in the fridge for up to 3 days)
  4. When you’re ready to make dinner, preheat the oven to 350 degrees F.
  5. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and bake for 30 minutes.
  6. Serve piping hot!
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Squid Ink Risotto, Cabbage, Squid and Tomatoes

Posted on by editor
21
Sep

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Squid Ink Risotto, Cabbage, Squid and Tomatoes

by Felix Chong

This stunning Squid Ink Risotto is the combination of two fabulous ingredients; it is thick, creamy and pack with flavors.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 2-4 Servings

INGREDIENTS:

  • RISOTTO
    • 1 cup Carnaroli Risotto
    • 30g Unsalted Butter
    • 1/4 pc Onion – chopped
    • 500ml Lobster/ Prawn Broth
    • 3 pc Baby Squid
    • 1 pc Tomato
    • 1 stalk Basil
    • Garnish
      • Radish – thinly sliced
      • Fried Shallot
      • Basil Leafs
      • Grated Bottarga
  • ROASTED CAPSICUM COULIS
    • 2 pcs Capsicum, yello

DIRECTIONS FOR RISOTTO

  1. Fry the onions, garlic (and any vegetables that need softening) in a little butter.
  2. Add risotto rice – such as arborio,carnaroli or vialone nano – and fry until translucent.
  3. Add wine if using, stirring continuously until absorbed.
  4. Add a ladleful of hot stock, tomatoes, cabbage and cook over a medium heat and keep stirring until all the stock is absorbed.
  5. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
  6. Add final the ingredients such as squid, basil and butter. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
  7. Stir through the fresh herbs before serving.

DIRECTIONS FOR ROASTED CAPSICUM COULIS

  1. Remove the seeds from the capsicum and cut them into small pieces.
  2. Sweat the onion with olive oil (not browning them) then add in the chopped capsicum.
  3. Add enough water to cover the capsicum and simmer it till is fully cooked.
  4. Blend it smooth and pass through a fine sieve.
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