Roasted Herbed Chicken and Garlic Potatoes with thyme

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Roasted Herbed Chicken and Garlic Potatoes with thyme

by Jehanne Ali

The holiday season is here! And that also means it is time to bring out the roasting tin and prepare family holiday meals.Poultry such as turkey and chicken usually takes centrestage during this time, but causes frantic preparation for plenty of home cooks. Do not fret, they are easy to prepare with few step-by-step preparation and tips, you would be pleasantly surprised!

Cuisine : European Course : Main Skill Level : Novice
Prep : 100 mins Cook : 60 mins Ready in : 160 mins Serves : 4


INGREDIENTS:

  • Roasted Herbed Chicken or Turkey (For 1.5 to 2 kg chicken – double ingredients for an average 4 kg turkey) For Brining
    • 1/3 cup Salt
    • 4 cups Water
    • 1 tbsp Peppercorns
    • 1 Bay Leaf
    • 2 tbsp Sugar
    • Lemon – cut into wedges
    • 1 tbsp Oregano
    • Few sprigs Fresh Basil Leaves
    • Few sprigs Rosemary

    For Marinade

    • 1 tsp Salt
    • 1 tbsp Black Pepper
    • 1 tbsp Olive Oil
    • Few cloves Garlic
    • 50g Butter
    • 1 tsp Honey
    • Few sprigs Rosemary

    Garlic Roasted Potatoes with Thyme

    • 1kg Russet Potatoes, cut into 4
    • 3 cloves Garlic, minced coarsely
    • 2 tbsp Extra Virgin Olive Oil
    • 1 tbsp Dried Thyme
    • 1 tsp Black Pepper

DIRECTIONS:

          Roasted Herbed Chicken or Turkey

  1. In a large pot, simmer all ingredients listed under ‘brining’ for around 15 min.

  2. Let the brine cool slightly before soaking the chicken or turkey in. Cover the pot and refrigerate for 12 hours.

  3. The next day, rinse the bird.

  4. Combine the butter and minced garlic, and insert into the breast pockets, leaving the skin intact.

  5. Rub the whole chicken or turkey with salt, black pepper and honey. Throw in the rosemary and marinade for an hour.

  6. Preheat the oven to 180°C.

  7. Roast the bird for around 1 hour, or an average of 3 hours for turkey.

    Garlic Roasted Potatoes with Thyme

  8. Wash the potatoes and pat dry.

  9. Heat the olive oil in a skillet or casserole.

  10. Saute the garlic until fragrant.

  11. Add in the thyme, potatoes, salt and black pepper.

  12. Once the edges start to brown, transfer the skillet to preheated oven of 180°C and roast for 20 min, stirring twice during the process.

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Tofu Cheesecake

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Tofu Cheesecake

by Trish Yee

Looking for a healthy Cheesecake recipe? Than you got to try this light, silky smooth Tofu Cheesecake that is nutritious and delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 270 mins Serves : 6-8


INGREDIENTS:

  • 120g Digestive biscuits (Base)
  • 70g Butter, melted (Base)
  • 150g Silken tofu (Filling)
  • 125g Cream cheese (Filling)
  • 80g Greek yoghurt (Filling)
  • 25g Butter, melted (Filling)
  • 50g Icing sugar (Filling)
  • 30g Milk (Filling)
  • 20g Hot Water
  • 11/2 tsp Powdered Gelatine

DIRECTIONS:

  1. Prepare a 6 inch spring form pan by lining the base with baking paper.
  2. In a food blender, blend the biscuits until they resemble fine breadcrumbs.
  3. Transfer the crumbs into a bowl and stir in the melted butter. Press the crumbs onto the base of the pan, making sure it is as even as possible. Leave it in the fridge for at least 10min to set the base.
  4. Place all the ingredients for the filling into a food processor and pulse a few times to get a smooth mixture.
  5. In a small bowl, combine the gelatine and hot water and stir thoroughly until all the gelatine has dissolved.
  6. Add the gelatine to the filling and blend to incorporate thoroughly.
  7. Pour the filling through a sieve over the base. The sieve helps to remove any air bubbles.
  8. Place the cheesecake into the fridge and let set for at least 4 hours, preferably overnight.
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Chocolate Peanut Butter Crème Brulee


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Chocolate Peanut Butter Crème Brulee

by Mimi Wahadi



These indulgent Crème Brulees are deliciously decadent with Chocolate Peanut Butter!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 240 mins Ready in : 250 mins Serves : 6


INGREDIENTS:

  • 50g Sugar
  • 2 no. Egg yolks
  • 150ml Whipping cream
  • 85g Chocolate coverture
  • 5g Peanut butter

DIRECTIONS:

  1. Whisk sugar and egg yolks till well mixed and thicken.
  2. Slowly pour hot cream that has been boiled into egg mixture still beating till well combined.
  3. Place the entire mixture into the saucepan and set over medium heat, stir till sauce thickens, and add chocolate & peanut butter until well combined. Do not over boil. Pour into aluminum cup and chill for at least 4 hours.
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No Bake Strawberry Cheesecake

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No Bake Strawberry Cheesecake

by Michele Ow

Try this moist and light No Bake Strawberry Cheesecake for a lazy high-tea weekend that is amazingly delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 145 mins Serves : 12


INGREDIENTS:

  • For the Crust
    • 85g Butter, melted, plus extra for tin
    • 140g Digestive biscuits, crushed into fine crumbs
    • 1 tbsp Sugar, or ½ lemon’s zest or 1-2 tablespoon cocoa powder (optional)

    For the Cheesecake Filling

    • 600g Philadelphia Cheese, or other full-fat soft cheese
    • 200g Caster Sugar (may be reduced to 100g)
    • 400ml Heavy Cream, whipped and chilled
    • 2 tsp Lemon Juice
    • Cut strawberries or Jam
    • 3 tsp Gelatin in 3 tbsp boiling hot water

DIRECTIONS:

  1. Position an oven shelf in the middle of the oven. Preheat the oven to 160°C. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. Brush the sides of the springform tin with melted butter.
  2. ***Alternatively, you may simply want to chill the crust to have a different crust texture from the New York baked version.
  3. Beat the very chilled heavy cream until stiff.
  4. For the filling, in a table top mixer fitted with the paddle attachment, beat the soft cheese and lemon juice at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the cooled gelatin and, scraping down the sides of the bowl and the paddle twice.
  5. Fold in heavy cream and cut fruit into the cream cheese. Pour the filling into the tray and smooth the top before setting the tray into fridge to set (minimum 2 hours for full sized cake).
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Earl Grey Hokkaido Chiffon Cupcakes

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Earl Grey Hokkaido Chiffon Cupcakes

by Charlynn Gwee

Spongy and airy Early Grey Chiffon Cupcake filled with light Earl Grey Cream is the perfect dessert for an unforgettable dinner!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 530 mins Serves : 10 cupcakes


INGREDIENTS:

  • Egg Yolk Batter
  • 4 Egg Yolks
  • 35 g Icing Sugar
  • 40 g Vegetable Oil
  • 40 g Whole Milk
  • 1 Earl Grey Tea Bag
  • 75 g Cake Flour
  • Meringue
  • 4 Egg Whites
  • 100 g Caster Sugar
  • Filling
  • 200 g Whipping Cream, Chilled
  • 1 tbsp Icing Sugar
  • 1 Earl Grey Tea Bag

DIRECTIONS:

Cake Batter

  1. Infuse milk and earl grey leaves overnight, set aside to room temperature before using.
  2. Preheat oven to 160C.
  3. Whisk egg yolks with sugar.
  4. Add in oil and infused earl grey milk.
  5. Sieve in cake flour and set aside.
  6. Egg Whites: Whisk egg whites till foamy and gradually add in sugar.
  7. Whisk till almost stiff peak forms.
  8. Fold in meringue into the egg yolk mixture.
  9. Pour batter into chiffon cups and give it a few slam on the table.
  10. Bake in preheated oven for 20mins.
  11. Immediately oven turn and cool cake when it’s done.

Filling

  1. Whisk all ingredients together till stiff peak.
  2. Pipe into cupcakes and chill 2 hours before serving.
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Lobster Bisque

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Lobster Bisque

by Michele Ow

Savour the taste of the sea with this Lobster Bisque recipe shared by Chef Michele Ow. It’s a seafood-lover’s delight!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 130 mins Ready in : 150 mins Serves : 4


INGREDIENTS:

  • 1 no. Lobster
  • Butter
  • Fish Stock
  • 1 stalk Celery
  • ½ no. Carrot
  • Fennel (optional)
  • 1 no. Yellow Onion
  • 1 tbsp Tomato Paste
  • Bay Leaf
  • Terragon
  • Cognac
  • Cream

DIRECTIONS:

  1. Steep lobster in boiled water for 10 mins.
  2. Remove lobster and meat and plunge into ice water – remove meat and reserve shell.
  3. Fry lobster shell in butter.
  4. Roast lobster in oven 250°C for 10 mins.
  5. Use lobster shell to make soup.
  6. Add Bay leaf , white wine & tarragon ; add fish stock and a big tbsp of tomato paste.
  7. Boil for 1-2 hours to reduce.
  8. Strain reduced stock.
  9. Dice up onions, fennel, onions & carrots.
  10. Add brandy and allow to evaporate.
  11. Add stock then cream and allow to boil then simmer to reduce.
  12. Season.
  13. Add lobster meat to serve.

     

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Chocolate Frangipane Tart

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Chocolate Frangipane Tart

by Audra Morrice

One of the stunning dishes that she produced on Masterchef Australia, Audra’s Chocolate Frangipane Tart is presented beautifully and tastes fantastic! The pears balance the richness of the chocolate, and the delicious shortcrust pastry adds a lovely layer of flavour and texture! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 60 mins Ready in : 140 mins Serves : 8-12


INGREDIENTS:

  • For the Chocolate Shortcrust Pastry
    • 170g Plain flour
    • 2 tbsp Cocoa powder
    • 1 heaped tbsp Icing sugar
    • 130g Unsalted butter, cold and diced
    • 1 Egg yolk

    For the Frangipane

    • 170g 70% dark chocolate, melted
    • 85g Unsalted butter, room temperature
    • 85g Caster sugar
    • 2 Eggs
    • 1 tsp Vanilla extract
    • 85g Almond meal
    • 1 tbsp Flour
    • 2 Ripe packham pears (or bosc, corella) – included in poached pears below

    For the Poached Pears

    • 5 Medium packham pears, skinned with a peeler, halved or left whole
    • 2½ cups Water
    • ½ cup Vino cotto (optional)
    • ½ cup Brown or raw sugar (less if you want it less sweet)
    • 1/8 cup Verjuice (or lemon juice)
    • 1 Vanilla bean, halved and seeds scraped Lemon peel
    • 4 strips Lemon peel
    • 1 Small cinnamon quill (optional)

DIRECTIONS:

         For the Chocolate Shortcrust Pastry

  1. Butter a 24cm loose base tart tin and dust lightly with flour.

  2. Place flour, cocoa powder and sugar in a food processor. Blend for 10 seconds. Add butter and pulse until mixture resembles coarse breadcrumbs

  3. With the motor running, add the egg yolk and just enough ice water until a dough forms.

  4. Remove dough, flatten into a disc and wrap with cling film. Rest in the refrigerator for at least 20-30 minutes.

  5. Preheat oven to 180ºC.

  6. Roll out the dough between 2 sheets of greaseproof paper or plastic sheet until 2mm thick. Line the tart tin with the pastry, trimming off the edges.

  7. Line with foil or greaseproof paper, fill with dried pulses or baking beads and blind bake for 20-30 minutes until lightly golden. Remove the filling and bake for a further 5-10 minutes. Remove from the oven and set aside to cool.

    For the Frangipane

  8. Melt chocolate over a ban marie or microwave on high in 10 second bursts, stirring in between. Set aside and allow to cool.

  9. In a medium size bowl, whisk butter and sugar until light and fluffy.

  10. Add eggs, one at a time, beating well after each addition.

  11. Add vanilla extract and chocolate, whisk well.

  12. Add almond meal and flour, mix well.

  13. Fill the tart shells with the frangipane mixture, smoothing out surface.

  14. Bake for 40 minutes or until cook through.

  15. Top with pears and serve with vanilla cream.

    For the Poached Pears

  16. Peel pears.

  17. Place water, vinocotto (if using), sugar, verjuice or lemon juice, vanilla bean, lemon peel and cinnamon in a small-medium saucepan. Bring to the boil.

  18. Add pears, ensuring all are submerged in the poaching liquid. Cover with a cartouche

  19. Lower the heat and simmer until the pears are tender. Remove pears and allow to cool.

  20. Reduce the poaching liquid further to a syrupy consistency and allow to cool.

  21. Halve some pears, place them on top of the tart and drizzle over some of the reduced poaching liquid just before serving. For smaller individual tarts, the pears can be sliced from the top stem to the bottom on a diagonal. Then twist slightly downwards to create a fan design.

    Tips

  22. Do not over process the dough or the pastry will be tough.

  23. Handle the pastry as little as possible to keep it short and crisp.

  24. Add as little water as possible to the dough to avoid too much shrinkage.

  25. Buttering the tin and dusting it lightly with flour will help avoid the pastry sticking to the tin.

  26. When melting the chocolate, ensure water does not fall into the chocolate or this will seize the chocolate.

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Purple Sweet Potato Chiffon Cake

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Purple Sweet Potato Chiffon Cake

by Julie Yee

Bake this light and airy Purple Sweet Potato Chiffon Cake for a satisfying tea time break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 65 mins Ready in : 145 mins Serves : 12-16 pcs


INGREDIENTS:

  • Group 1 – Hand-whisk together
  • 70 g Egg yolk
  • 30 g Fine sugar
  • 70 g Corn oil
  • Group 2 – Mix Well
  • 70 g Warm Water
  • 200 g Mashed Purple Yam
  • Group 3
  • 80 g Hong Kong flour (sifted)
  • 1/4 teasp Fine salt
  • Group 4 – Beat together last using mixer
  • 190 g Egg whites
  • 100 g Fine sugar
  • 2 teasp Corn Flour

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DIRECTIONS:

  1. Tray Preparation: 22cm chiffon tin. Oven Preparation: Preheat oven at 170ºC for 20mins.
  2. For the Yolk Mixture, follow Steps 3 to 5.
  3. Use a hand whisk to combine (Grp. 1) together.
  4. Pour the liquid mixture (Grp.2) & mix well.
  5. Add in sifted flour & coconut powder (Grp.3) & mix.
  6. For the Egg White Mixture, follow Steps 7 to 11.
  7. Whisk the egg-white lightly.
  8. Add in the corn flour & sugar gently & whisk till stiff.
  9. Fold the Yolk mixture into it.
  10. Bake at low shelf for 10mins, then lower to 160ºC and bake for 55mins.
  11. Turn cake tin upside down & cool for 1hr.
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Spiced Aubergine Salad

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Spiced Aubergine Salad

by Sarab Kapoor

Join Chef Sarab as you get to learn how to make a Healthy Spiced Aubergine Salad that is healthy and delectable.

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 140 mins Cook : 10 mins Ready in : 150 mins Serves : 2


INGREDIENTS:

  • 2 small Aubergines – sliced thin
  • 2 cloves of Garlic – crushed
  • 2 tbsp Lemon Juice
  • 1 tsp Roasted Cumin Seed Powder
  • 1 small Cucumber – thinly sliced
  • 2 Tomatoes – sliced
  • 2 tbsp Natural Yoghurt – beaten smooth
  • 4-5 tbsp Olive Oil
  • Salt & Black Pepper
  • Coriander leaves to garnish

DIRECTIONS:

  1. Grease a non-stick pan and cook the aubergine slices. Cut them into four pieces.
  2. Mix the remaining oil, lemon juice, cumin and coriander powder, garlic, salt and pepper and stir in the aubergines. Mix well and chill for 2 hrs.
  3. Add the cucumber and tomato slices. Transfer to a serving dish and spoon the yoghurt on top.
  4. Sprinkle with coriander leaves.
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Soffritto

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Sofritto

by Dan Segall

Soffritto is the base of many Italian recipes and can be used to make sauces and risotto. Learn to prepare Chef Dan Segall’s Soffrito and you’ll always have a basic go-to sauce!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 120 mins Ready in : 130 mins Serves : 4-6


INGREDIENTS:

  • 1kg Onion, yellow – small dice
  • 500ml Oil, olive, pomace
  • Sea salt
  • 1kg Tomato, vine ripe – peeled
  • 20g Garlic, whole – minced

DIRECTIONS:

  1. Combine onion, oil and pinch of salt in saucepan. Cook VERY slowly over low heat for about 2.5 hours until golden brown and oil is clear. Stir every 10-15 minutes.
  2. Squeeze out seeds of tomato and chop finely. Add to onions and cook another 2 hours, until the oil separates and becomes clear again. Add a bit more salt and the garlic.
  3. Let the mixture cool in the saucepan, transfer to another container. Refrigerate.
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