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Classic Sole Meuniere

Posted on by editor
28
Jul

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Classic Sole Meuniere

by Michele Ow







In this classic and popular French recipe, Classic Sole Meuniere, it lightly coats the fish in flour without overpowering the flavour.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • 2 pcs Sole
  • Olive Oil
  • Salt & Pepper
  • Flour
  • 1 Wedge Lemon
  • 25g Butter
  • Parsley






DIRECTIONS:

  1. Season and Lightly flour sole on both sides.
  2. Pan fry in a non-stick until golden brown.
  3. Put lemon and butter and allow to coat fish.
  4. Garnish with parsley.
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Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa

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25
Jul

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Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa

by Lam Soon

Serve this delicious and typically Mediterranean dish as a canape or a sandwich, depending on the bread. Choose to go for cherry tomatoes if you could, they are much sweeter and juicier than the larger varieties, such as globe tomatoes.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 6

INGREDIENTS:

  • 1 tub of Naturel Olive Oil Spread
  • 6 slices of Bread (toasted)
  • 6 slices of Iberico Ham
  • 200g Cherry Tomatoes (quartered)
  • ½ Red Onion (diced)
  • 2 tbsp of Naturel Extra Virgin Olive Oil
  • 1 tbsp of Coriander (minced)
  • Salt and Pepper (to taste)

DIRECTIONS:

  1. To make the tomato salsa, mix the tomatoes, garlic, onion and coriander.
  2. Drizzle the Naturel olive oil and season to taste with salt and pepper. Stir and allow to infuse for a few minutes.
  3. Spoon some Naturel olive spread on the toast and spread.
  4. Lay a slice of Iberico ham and a dollop of tomato salsa before serving.
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Golden Sesame Prawns

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25
Jul

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Golden Sesame Prawns

by Lam Soon

The perfect starter for any meal, this dish of Golden Sesame Prawns is crisp on the outside, yet soft and juicy on the inside. The sweet and fresh prawns encased in a golden delicious coat will be a favourite among kids and adults alike!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 8 mins Ready in : 28 mins Serves : 8

INGREDIENTS:

    • 16 Prawns (about 600g)
    • 50g White Sesame Seeds
    • 30g Water Chestnut (chopped)
    • Some Coriander (chopped)
    • 100g Bread Crumbs
    • 1 Egg
    • 6 cups of Knife Cooking Oil

    Seasoning

    • 1 tbsp of Egg White
    • ½ tsp of Salt
    • 1 tsp of Sesame Oil

DIRECTIONS:

  1. Remove the shells of 8 prawns, but keep the tails intact. Cut a slit at the back and remove the veins. Rinse well.
  2. Remove the shells and tails at the remaining prawns and smash finely with a knife. Combine well with water chestnut and coriander. Continue to chop the mixture well until it is sticky. Add Seasoning and mix well.
  3. Dab a little Knife Cooking Oil on your hands and roll prawn paste into balls. Wrap each prawn with a ball of prawn paste.
  4. Coat prawns with beaten egg. Mix well white sesame seeds and bread crumbs and use it for coating the prawns.
  5. Heat 6 cups of Knife Cooking oil to 160°C, deep fry prawns for about 10 seconds, turn down the heat and fry until prawns turn golden brown.
  6. Lastly turn up the heat and fry over high heat for about 15 seconds. Remove and drain well
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Chicken Breast in Herb & Parmesan Crust with Provence Style Tomato and Zucchini Gratin

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25
Jul

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Chicken Breast in Herb & Parmesan Crust with Provence Style Tomato and Zucchini Gratin

by Susanne Despature

Turn your meal into a true French feast with a baking main stay, Southern Tomato and Zucchini Gratin. You will be making an extremely gratifying version spreading the aroma of herbed chicken and Parmesan cheese. Enjoy the amazing match of flavored chicken bits with the rich gratin mesh.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • Chicken Breast in Herb and Parmesan Crust
    • 4 pcs of Chicken Breast
    • 3 tbsp of Clarified Butter
    • 50g Unsalted Butter
    • 2 tbsp of Olive Oil
    • 2 cloves of Garlic (finely chopped)
    • 100g Parmesan Cheese (grated)
    • 100g Japanese Breadcrumbs
    • 50g Parsley (finely chopped)
    • 50g Italian Basil (finely chopped)
    • 10g Thym & Rosemary (finely chopped)
    • Salt, Pepper

    Southern Tomato and Zucchini Gratin

    • 4 Big Onions (finely sliced)
    • 6 tbsp of Olive Oil
    • 1 tbsp of White Balsamic Vinegar
    • 2-3 cloves of Garlic (finely chopped)
    • 6 Ripe Tomatoes (5mm slices)
    • 2 Green Zucchini (2mm slices)
    • 1 Yellow Zucchini (2mm slices)
    • 50g Basil (chopped)
    • 10g Thym
    • 50ml Chicken Stock
    • 50g Parmesan Cheese (grated)
    • Salt, Pepper, Brown Sugar

DIRECTIONS:

        Chicken Breast in Herb and Parmesan Crust

  1. Preheat oven to 250°C, grill position.

  2. Melt butter and mix into breadcrumbs with olive oil. Add all remaining ingredients and mix together.

  3. Season chicken breast with salt and pepper to taste. Heat butter in a pan and sear chicken over medium heat on both sides. Lower heat and continue to fry gently, for 5 minutes, spooning butter from the pan over it from time to time on both sides.

  4. Remove chicken breast from pan and place on a baking tray. Press breadcrumbs on topside of breast. Place breast under a grill until golden brown (takes only 2-3 minutes!), then take them out of the oven and keep warm under aluminium foil (temperature at core: 70°C)

    Southern Tomato and Zucchini Gratin (Tian de légumes)

  5. Preheat the oven to 200°C. Oil a 15 x 20 rectangular or oval baking dish (= Tian in South of France).

  6. In a frying pan, heat olive oil, then sweat sliced onions and chopped garlic for 10 minutes or until translucent – season to taste with salt, pepper and brown sugar. Place on bottom of tian.

  7. Arrange the vegetables in rows in the baking dish in this order : tomato slice, green zucchini, yellow zucchini, tomato slice, green zucchini.The vegetables should not lying flat, they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting to one side.

  8. Sprinkle with herbs, season to taste with salt and pepper, then pour chicken stock on bottom of tian and sprinkle with parmesan cheese and some olive oil.

  9. Place in oven and bake 30 minutes or until the tian get’s a golden crust. Reduce heat to 160° C and continue to bake for another 40 minutes or until vegetables are tender.

  10. You can prepare the tian in advance and serve it cold or slightly reheated

    To Serve

  11. Arrange some vegetable gratin on serving plates, then top with diagonally sliced chicken, garnish with fresh basil. Serve with confit truffle potatoes

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Brown Butter Madeleine

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25
Jul

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Brown Butter Madeleine

by Thripti Hinduja

Madeleines are also known as traditional French small cakes. These are traditional tea cakes with a crispy exterior and moist tender interior similar of a sponge cake. This recipe might look intimidating at first glance, but it’s definitely fool-proof!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 2 Eggs
  • 110g Sugar
  • 50g Milk
  • 125g Flour
  • 5g Baking Powder
  • 1 tsp Vanilla
  • 50g Butter

DIRECTIONS:

  1. Beat the eggs and sugar with an electric whisk until foamy and a little pale.
  2. Sift the flour and baking powder together, and fold it into the egg mixture.
  3. Stir in the milk and vanilla.
  4. Melt butter over medium heat. Let it bubble away, stirring it frequently until the bubbles die down and the butter is browned.
  5. Take it off the heat and let it cool for a minute before adding it to the batter.
  6. Pipe the mixture into Madeleine moulds and bake at 190°C for 8 – 10 minutes
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Chinese-Thai Style Fruit Yu Sheng

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25
Jul

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Chinese-Thai Style Fruit Yu Sheng

by Lam Soon

Impress your guests with a flavourful and colourful twist to the Yu Sheng. Throw in the prosperous “旺来” (pineapple), and aupiscious “大吉大利” (oranges) for a refreshing mouthful!

Cuisine : Asian  Course : Appetizer Skill Level : Enthusiast
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

Chinese-Thai Dressing

  • 70g Coriander Root (chopped)
  • 30g Gula Melaka (grated)
  • 4 tbsp Knife Thai Fish Sauce
  • 2 tbsp Knife Salted Soy Bean
  • 2 tsp Chilli Padi (chopped)
  • 2 tbsp Baby Shrimp (toasted)
  • 1 tbsp White Vinegar
  • 1 tbsp Knife Sesame Oil
  • 3 tbsp Freshly Squeezed Lime Juice

Garnishing

  • 180g White Radish (thinly sliced)
  • 180g Carrot (thinly sliced)
  • 80g Mandarin Orange (peeled and wedged)
  • 80g Rose Apple Wedges (presoaked in salt water)
  • 80g Pomelo Wedges
  • 80g Canned Lychees
  • 80g UFC Canned Logans
  • 80g Canned Pineapples
  • 80g Candied Winter Melon
  • 80g Black Dates
  • 20g Candied Ginger
  • 80g Prawn Crackers
  • 80g Sesame Seed (toasted)
  • 40g Coriander Leaves

DIRECTIONS:

  1. Combine well all the dressing ingredients and set aside.
  2. Place the garnishing onto the big platter neatly as shown with the fruit on the outer layer, one after the other.
  3. Place the dressing in a small bowl, set it on the platter as shown.
  4. Finally, just before serving, pour the dressing over and toss well.
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Seaweed & Cheddar Sushi Roll

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25
Jul

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Seaweed & Cheddar Sushi Roll

by President

Cheese please! Almost everyone loves cheese, and not only does it taste great but it is also very good for you.This recipe will be a definite hit at any kids party and it’s so easy your little ones can take on this task with your guidance.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 4

INGREDIENTS:

  • 1 large loaf of French/Italian/Sourdough Bread)
  • ½ cup Butter, melted
  • 120g Cream Cheese, softened
  • 4 tsp Garlic, minced
  • 225g Cheddar Cheese
  • 225 Swiss Cheese
  • 10 slices Bacon (cooked and diced)

DIRECTIONS:

  1. Stir garlic salt melted butter.
  2. Combine all cheeses and bacon till well combined.
  3. Using a bread knife/serrated knife, make diagonal cuts through the bread (be careful not to cut all the way through!)
  4. Spread garlic mixture through-out the loaf.
  5. Stuff dollops of cream cheese mixture into all of the cracks in the loaf.
  6. Wrap loaf in aluminium foil and bake at 180°C for 20 minutes.
  7. Serve hot!
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Brown Rice Salad with Grilled Prawns

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25
Jul

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Brown Rice Salad with Grilled Prawns

by Lam Soon

A mild, nutty flavored rice salad that is just as delicious whether served hot or cold. Consider going for brown rice (instead of white) the next time you are at the supermarket. The side hulls and brans are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium, not to mention the grain has been proven to help weight loss!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 25 mins Cook : 5 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 3 cups of Cooked Naturel Organic Brown Rice
  • 6 tbsp of Naturel Extra Virgin Olive Oil
  • 1 Orange
  • Juice of ½ Lemon
  • 20g Coriander (chopped roughly)
  • 20g Chives (minced)
  • 1 Large Red Onion (sliced thinly)
  • 18 Prawns (peeled and deveined)
  • 100g French Beans
  • 2 tbsp of Naturel Canola Oil
  • 20g Butter
  • 6 Bamboo Skewers
  • Salt and Pepper (to taste)

DIRECTIONS:

  1. Place the sliced onion in the lemon juice (this reduces the harshness of the onions) for about 10 minutes.
  2. Blanch the French beans in salted boiling water for about 30 seconds before draining. Cut the beans into small dice.
  3. In a mixing bowl, peel the orange and remove the meat segments, catching any juices that drip.
  4. Mix the rice, sliced onion with lemon juice, orange segments with juice, coriander, chives, French beans, Naturel olive oil and season to taste with salt and pepper.
  5. Skewer the prawns with the bamboo sticks (3 each) and season with salt and pepper.
  6. Heat a pan with the Naturel canola oil over high heat and sear the prawns with the butter for about 1 minute per side.
  7. Serve the prawns with Naturel organic brown rice salad.
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Wedding White Frosting

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25
Jul

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Wedding White Frosting

by McCormick

Get creative with this sweet and creamy glaze made of sugar and milk, enriched with the McCormick® Clear Imitation Vanilla Extract. To achieve a smooth and even frosting for that clean polished look, dip spatula in hot water to clean off any crumbs or frosting accumulation.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 20

INGREDIENTS:

  • 1 cup Vegetable Shortening
  • 1 tsp McCormick® Clear Imitation Vanilla Extract
  • 1 box (16 ounces) Confectioners’ Sugar (sifted)
  • 1 tbsp Milk

DIRECTIONS:

  1. Beat shortening in large bowl with electric mixer on medium speed until creamy. Mix in extract.
  2. Gradually beat in confectioners’ sugar, 1 cup at a time, on low speed until well blended. Add milk; beat on medium speed until light and fluffy.
  3. **Tip: For a more buttery frosting flavor, substitute 1/2 cup (1 stick) butter, softened, for 1/2 cup of the shortening.
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Crispy Fish Fillet with Caramelized Shallots and Basil Leaves

Posted on by editor
25
Jul

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Crispy Fish Fillet with Caramelized Shallots and Basil Leaves

by Eric Low

Each of this mouth-watering Crisp Fish Fillet with Caramelized Shallots’ tasty elements complement each other, resulting a very savoury and tasty dish. It will leave a deep impression on your first bite!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 420g Fish Fillets
  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • Potato Starch (for dusting)
  • Oil (for deep-frying)
  • 3 tbsp Extra Oil
  • 40g Whole Garlic (thickly sliced)
  • 100g While Shallots
  • 20g Ginger
  • 5g Dried Chillies
  • 15g Sugar
  • 4 tbsp Water
  • 1 tbsp Oyster Sauce
  • 2 tbsp Light Soya Sauce
  • ½ tsp Dark Soya Sauce
  • 10g Thai Basil Leaves

DIRECTIONS:

  1. Dust sea bass filets with potato starch and deep fry in hot oil till crispy.
  2. Heat oil in pan and sauté garlic and shallots till golden brown. Add ginger, dried chillies and sugar. Cook till aromatic and sugar caramelizes slightly.
  3. Pour in oyster sauce, two soya sauces and add fish fillets and basil. Toss evenly and transfer to heated clay pot and serve.
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