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Duck Confit with Foie Gras & Truffle Jam

Posted on by tott
06
Jul

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Duck Confit with Foie Gras & Truffle Jam

By Michele Ow

Relish this savoury dish of Duck Confit with rich red wine reduction topped with Foie Gras and Truffle Jam.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins
Ready in : 80 mins Serves : 2

INGREDIENTS:

  • 2 pcs Duck Legs
  • Rock Salt
  • Salt & Pepper
  • Duck Fat and/or Olive Oil
  • ¼ cup Shallots, minced
  • ½ cup Red Wine
  • ½ cup Beef Stock
  • 2 tbsp Butter
  • 1 tbsp Rosemary, chopped
  • 2 pcs Foie Gras
  • Fleur De Sel
  • Cracked Black Pepper

DIRECTIONS:

  1. To make the Duck Confit, follow steps 2 to 7.
  2. Pat the duck legs dry with paper towels. Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the skin that covers fat. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin.
  3. Put the duck legs in a small casserole, skin side up. How small? You want it just big enough to hold the legs. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping.
  4. Preheat oven to 140C. Bake until very tender and just beginning to fall from the bone.
  5. Remove duck legs from fat / oil and allow fat to cool.
  6. Turn oven 190C to crisp up skin -Top part and Pan Fry to crisp up the bottom part.
  7. Reserve the pan for glaze.
  8. To make the glaze, follow steps 8 to 11.
  9. In a sauté pan, over medium high heat, add enough olive oil to coat the pan.
  10. Add shallots and cook until translucent.
  11. Add the red wine and the stock to reduce by half.
  12. Add butter and chopped rosemary.
  13. To make the Foie Gras, follow steps 13 to 16.
  14. In a very hot pan sear piece of Foie Gras 2 minutes a side, sprinkle with Fleur de Sel and a tad of black pepper after turning to the second side.
  15. Truffle jam & truffle oil to garnish.
  16. Assemble duck confit, then top with Foie Gras, and drizzle with truffle jam and red wine reduction.
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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

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06
Jul

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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

By Mimi Wahadi

The hunt for the best Chocolate Roll Cake is over! Learn to bake this delicate Dark Chocolate Roll Cake with Salted Caramelized Banana Filling recipe from Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 6-8

INGREDIENTS:

Ingredients for the Flour-less Chocolate Sponge

  • 150g Egg White
  • 135g Sugar
  • 125g Egg Yolk
  • 50g Coco Powder
  • 60g Icing Sugar
  • 50g Toasted Almond

Ingredients for the Chocolate Ganache

  • 100g Whipping Cream
  • 100g Chocolate Couverture
  • Ingredients for the Chocolate Mousse
  • 100g Whipping Cream
  • 100g Chocolate Couverture

Ingredients for the Salted Caramel Banana

  • 100g Sugar
  • 170g Whipping Cream
  • 65g Glucose
  • 40g Butter
  • 3g Sea Salt
  • 1 Large Banana

DIRECTIONS:

  1. For the Flour-less Chocolate Cake, follow steps 2 to 8.
  2. Sift the cocoa powder and icing sugar.
  3. Beat the egg yolk.
  4. Whip egg white and sugar till form meringue.
  5. Fold into the beaten egg yolk.
  6. Follow by gently incorporate the flour and cocoa mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Bake at 210 degree for approximately about 8-10mins.
  9. To make the Chocolate Ganche, warm the cream and gently add into the chocolate couverture to emulsify.
  10. To make the Chocolate Mousse, whip the cream to soft peak and melt the chocolate over bain marie. Fold in the cream into the chocolate courverture till forma mousse.
  11. For the Salted Caramel Banana, follow steps 12 to 15.
  12. Heat up Sugar and Glucose to 160 degree.
  13. Add cream and finish off with butter and salt.
  14. Add large banana.
  15. Ready for use.
  16. Lay out the chocolate cake and add the chocolate mousse and chocolate ganache on top of the cake. Lay the salted caramel banana and roll the cake.
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Peach Crumble Cake

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06
Jul

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Peach Crumble Cake

By Mimi Wahadi

This quick and crowd pleasing recipe for Peach Crumble Cake is the perfect finish to your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins
Ready in : 50 mins Serves : 4-6

INGREDIENTS:

Ingredients for Crumble Topping

  • 260g All Purpose Flour
  • 220g Brown Sugar
  • 340g Unsalted Butter
  • 6g Cinnamon Powder
  • 230g Unsalted Butter
  • 270g Caster Sugar
  • 100g Whole Eggs
  • 260g All Purpose Flour
  • 6g Baking Powder
  • 5g Salt
  • 4 halves Canned Peaches

DIRECTIONS:

  1. To make the crumble topping, follow step 2.
  2. Combine all ingredients in a mixer until well combined and resembled a crumble mixture. Use as required.
  3. To make the cake, follow steps 4 to 12.
  4. Pre heat the oven to 175°C.
  5. Sift flour, baking powder and salt.
  6. In a mixer fitted with a paddle beater, cream the butter and sugar till light.
  7. Add eggs gradually. Continue to beat until batter is light and fluffy.
  8. Add the sifted dry ingredients. Beat till just combined.
  9. Spread batter evenly in the 7 inch round pan.
  10. Layer the peaches evenly on the surface of the batter then top with the crumble topping.
  11. Bake for approximately 20-30 minutes till color are even.
  12. Use a testing pin to check the doneness.
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Italian style Baked Potato and Mozzarella Flan

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06
Jul

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Italian style Baked Potato and Mozzarella Flan

By Daniele Sarno

This Italian style Baked Potato and Mozzarella Flan is so delicious that will leave wanting for more!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 45 mins Cook : 30 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

  • 170g Red Skin Potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated Parmesan Cheese
  • 1 Whole Eggs
  • 15g Cooked Ham
  • 15g Provolone Cheese
  • 20g Buffalo Mozzarella
  • Chopped Fresh Parsley Leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed Black Pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes.
  4. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  5. Mix well all the ingredients until get a smooth creamy mixture.
  6. Grease the mold with the butter and dust with the bread crumbs.
  7. Pour the mixture into the mold until cover half of it.
  8. Cover with slice buffalo mozzarella and provolone cheese.
  9. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  10. Oven-baked for 30 minutes, 180ºC.
  11. Remove from the oven, rest for a minute, serve.
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Lasagna

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06
Jul

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Lasagna

By Michele Ow

Nothing beats a classic lasagne! Savour every bite of this meaty cheesy lasagne that is perfect for any meal.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins
Ready in : 80 mins Serves : 4

INGREDIENTS:

Ingredients for Ragu Sauce

  • Olive oil
  • 2 tbsp Yellow onion (diced)
  • 100g Beef (minced)
  • 50 Fatty minced pork
  • 50ml Red wine
  • 2 tbsp Diced tomatoes
  • 1 Bay leaf & thyme
  • 1/2 cup Water
  • 1/4 Beef cube

Ingredients for Bechamel sauce

  • 2 tbsp butter.
  • 2 tbsp flour.
  • 1 1/4 cups milk, heated.
  • Salt
  • Freshly ground pepper
  • Mozzarella
  • Nutmeg

DIRECTIONS:

  1. For the Ragu sauce, follow steps 2 to 6.
  2. To a fry pan, add olive oil, and onions, and sliced bacon and cook for 5-7 min.
  3. Add beef and pork mince and cook until fragrant.
  4. Deglaze with red wine.
  5. Put diced tomatoes, beef cube and water and Bay leaf.
  6. Simmer for 15 minutes.
  7. For Bechamel sauce, follow steps 8 to 11.
  8. Fry flour and butter until medium yellow.
  9. Add milk.
  10. Season with nutmeg, salt & pepper.
  11. Remove from heat and add mozzarella.
  12. Layering of lasagna.
  13. Beef Ragu > Pasta sheet > Béchamel sauce.
  14. Repeat 2 times.
  15. Top with Parmesan cheese.
  16. Bake for 30min, rest for 15 min before cutting.
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Hojicha Mousse Cups

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06
Jul

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Hojicha Mousse Cups

By Claire Marie Chang

Tempt your taste buds with this light yet satisfying and creamy houjicha mousse! Perfect

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 10 mins
Ready in : 20 mins Serves : 6-10 servings

INGREDIENTS:

Ingredients for Hojicha Mousse

  • 2 cups/ 480ml Whipping Cream
  • 21/2 tbsp Hojicha Powder, sifted
  • 4 tbsp Icing Sugar

Ingredients for Cookie Base

  • 10pcs Digestive biscuits

DIRECTIONS:

  1. For Hojicha Mousse, follow steps 2 & 3.
  2. Combine whipping cream, sifted hojicha powder & icing sugar. Whip on medium speed till soft peaks form.
  3. Using a spatula, transfer Hojicha Mousse into a piping bag with nozzle.
  4. Assembling of the mousse cups, follow steps 5 to 8.
  5. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
  6. Scoop 1 tbsp of biscuit crumb into each dessert cup.
  7. Pipe Hojicha mousse onto biscuit crumb.
  8. Refrigerate & top with fresh strawberries before serving.
  9. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.
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Chocolate Fudge Cake

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06
Jul

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Chocolate Fudge Cake

By Julie Yee

Try serving this velvety and luscious Chocolate Fudge Cake for an unforgettable dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins
Ready in : 60 mins Serves : 8″

INGREDIENTS:

Ingredients for Group 1

  • 120g Cake Flour
  • 40g Cocoa Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Ingredients for Group 2A

  • 75g Egg Yolk
  • 40g Castor Sugar

Ingredients for Group 2B

  • 1.5 tbsp Corn Syrup
  • 80g Warm Oil
  • 100g Hot Water
  • Group 3
  • 190g Egg White
  • 90g Castor Sugar
  • 1/2 tsp Cream of Tartar

Ingredients for Chocolate Fudge

  • 300g Whipping Cream (35% Milk Fats)
  • 100g Dark Couverture Chocolate 66%
  • 200g Milk Couverture Chocolate 55%
  • 2 tsp Gelatine Powder
  • 40g Water
  • 1 1/2 Corn Syrup

DIRECTIONS:

  1. Group 1 – Mix the dry ingredients & Sift.
  2. Group 2A – Whisk egg yolk & sugar till pale & thick.
  3. Group 2B- Add in corn syrup, hot oil. Then pour in hot water gradually & whisk into egg mixture.
  4. Group 1 – Sift flour & fold into the egg-yolk mixture till well combined.
  5. Group 3 – Whisk egg white & add in sugar & cream of tartar.
  6. Fold into the egg-yolk mixture in 3 portions.
  7. Pour into prepared cake tin & baked at pre-heated oven for 30-35mins.
  8. For Chocolate fudge, follow steps 9 to 12.
  9. Bloom gelatin with the water & dissolve in bain-marie method.
  10. Boil cream & do an emulsification with the chocolate.
  11. Add in gelatin & mix well.
  12. Add in corn syrup.
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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

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06
Jul

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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

By Daniele Sarno

What could be more delicious than this simple homemade butternut squash soup that is smooth and silky!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins
Ready in : 60 mins Serves : 12

INGREDIENTS:

  • 3kg Butternut squash
  • 3L Vegetables stock
  • 12 slices Ciabatta bread
  • 2 Peeled carrots
  • 2 Celery sticks
  • 1 Peeled red onion
  • 2 cloves of Garlic
  • Extra Virgin olive oil
  • 24 Sage leaves
  • Sea salt
  • Freshly ground black pepper

DIRECTIONS:

  1. Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil.
  2. Add the sage leaves a fry for around 30 seconds or until crisp, quickly remove them and place to dry in a kitchen paper. (You will use these to sprinkling over at the end).
  3. Use the same sage flavoured oil, put it back on the heat and throw in your onion, celery, carrot, garlic and a good pinch of salt and pepper.
  4. Cook gently for about 10 minutes until the vegetables are sweet and soft.
  5. Add the squash and the stock to the pan bring to the boil and simmer for around half an hour.
  6. Drizzle a little of olive oil in your ciabatta slices, press on the top same grated parmesan and fried in a pan for a couple of minutes until golden on both side.
  7. When the squash is soft and cooked through, pour the soup with a hand blender until smooth and creamy texture. Season it.
  8. Sprinkle with a few crispy sage leaves and drizzle with a good quality extra virgin olive oil.
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Cream of Pumpkin with Parmesan Croutons

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06
Jul

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Cream of Pumpkin with Parmesan Croutons

By Mimi Wahadi

A smooth and creamy pumpkin soup topped with parmesan croutons is delicious as an easy weeknight meal.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Parmesan Croutons

  • 2 slices of Bread
  • 1/4 cup Parmesan cheese
  • 4 tbsp Extra-virgin olive oil

Ingredients for Pumpkin Soup

  • 1/2 no White onion, diced
  • 4 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 200g Pumpkin puree
  • 250ml Vegetable stock
  • 1 tbsp Honey
  • 2 tsp Sea Salt
  • 1/4 tsp Nutmeg powder
  • 1 cup Dairy cream

DIRECTIONS:

  1. To make the Parmesan croutons, follow steps 2 to 5.
  2. Preheat the oven to 200°C.
  3. On a parchment-line baking sheet, toss the bread with 4 tablespoons olive oil and the Parmesan cheese.
  4. Arrange in an even layer. Bake until golden brown and crispy, about 15 minutes.
  5. Set aside.
  6. To make the pumpkin soup, follow steps 7 to 14.
  7. Heat the oil in a stockpot.
  8. Sauté the onion over medium-high heat until soft, about 5 minutes.
  9. Add the garlic, and continue to cook until fragrant, about 2 minutes.
  10. Carefully stir in the pumpkin, stock, honey, salt and nutmeg.
  11. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
  12. Remove from heat, stir in the cream.
  13. Remove from heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  14. Serve the soup in bowls and garnish with the Parmesan croutons.
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Chendol Talam Cupcakes

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06
Jul

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Chendol Talam Cupcakes

By Mimi Wahadi

Nothing beats local. Sink your teeth into this moist and soft Chendol Talam Cupcakes by Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 35 mins
Ready in : 50 mins Serves : 6-8

INGREDIENTS:

Ingredients for Cupcakes

  • 120gm Self-Rising Flour
  • 90gm Cake Flour
  • 115gm Unsalted Butter – cold
  • 200gm Fine Sugar
  • 120gm Whole Eggs
  • 110gm Coconut Milk

Ingredients for Talam Frosting

  • 200gm Coconut Milk
  • 300gm Pandan Water (Boil panda n leaves in 90gm water)
  • 40gm Gula Melaka
  • Hoon Kueh Flour

DIRECTIONS:

  1. To make the cupcakes, follow steps 2 to 12.
  2. Pre heat the oven to 180 deg.
  3. In a mixing bowl fitted with paddle, combine both sifted flour.
  4. Start mixing on the low speed and add small cubes of the butter gradually till mixture resembles sand.
  5. Whisk the eggs and add half to the mixture.
  6. Combine he coconut milk and the rest of the egg.
  7. Add to the mixture and beat until smooth texture is achieved.
  8. Fill each cupcake case to 60 gm each.
  9. Bake in the pre-heated oven for approximately 20-25 mins.
  10. To check for doneness, insert a toothpick in the centre of the cupcake.
  11. The toothpick should come out clean when it is ready.
  12. Cool down before frosting.
  13. To make the Talam Frosting, follow steps 14 to 19.
  14. In a bowl, combine coconut milk and hoon kueh flour. Sieve.
  15. In a pot combine the pandan water and gula Melaka and gently heat up.
  16. When the mixture boils, add the coconut and hoon kueh flour mixture.
  17. Whisk vigorously until mixture boils.
  18. Cool slightly and scoop mixture on top of each individual cupcake.
  19. Decorate with Green Chendol and Red Bean. Drizzle with gula Melaka syrup.
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