Mince Pies

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Mince Pies

by Thripti Hinduja

Mince meat, formerly known as Mincemeat tarts, are small British fruit-based sweet pies traditionally served during the Christmas season. These are made with a buttery short crust pastry and a savoury dried fruits. You may add nuts to add texture to the pie as well.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 25 mins Ready in : 55 mins Serves : 2


INGREDIENTS:

  • 110g Flour
  • 70g Cold Butter
  • 1 tsp Cinnamon
  • 30g Almond Meal
  • 20g Caster Sugar
  • ⅛ tsp Salt
  • 1 Egg
  • 100g Christmas Mince or Mincemeat

DIRECTIONS:

  1. Put the flour, cinnamon, almond meal, salt and cater sugar in a bowl.
  2. Chop the butter and rub it into the flour mixture.
  3. Add in the egg yolk and form a dough. Do not knead this dough.
  4. Cover the dough in plastic wrap and refrigerate it for 20 minutes.
  5. Sprinkle flour over the table and roll out the dough about 1/4 inch thick.
  6. Cut it out into circles to fit a cupcake mould.
  7. Place the disks in slightly greased moulds. Spoon in some of the mince filling.
  8. Cut out star shaped pieces of the dough and place it on the top.
  9. Bake them at 180°C for about 20 minutes or until the crust turns brown.
  10. Allow them to cool for 5 minutes in their moulds, then carefully take them out to cool. Sprinkle them with icing sugar and serve with some pouring cream or custard if desired
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Chicken Breast in Herb & Parmesan Crust with Provence Style Tomato and Zucchini Gratin

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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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Multigrain Sandwich Loaf

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Multigrain Sandwich Loaf

by Jehanne Ali

Start your day right with homemade Mulitgrain Sandwich Loaf for a hearty breakfast sandwich!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 120 mins Cook : 30 mins Ready in : 150 mins Serves : 6


INGREDIENTS:

  • 3 3/4 cups Multigrain Flour (9 blend variety)
  • 1 1/2 tsp Yeast
  • 1 cup Milk (or water)
  • 1 Large Egg
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Olive Oil for grease

DIRECTIONS:

     Directions using KENWOOD BREAD MAKER:

  1. Add the yeast on the bottom.
  2. Add the multigrain flour.
  3. Tip it in followed by sugar, salt, honey and liquid (water or milk).
  4. Set as ‘basic bread’ as per the bread maker manual.

     Directions using KENWOOD MIXER or Hands Kneading:

  1. Add all the ingredients in a mixer, or knead by hand, adding liquid gradually to achieve soft tacky dough.
  2. Leave to rise for about an hour.
  3. Do not punch down the air, instead roll and shape into a loaf pan.
  4. Leave it to rise for another 30 minutes.
  5. Brush top with milk and sprinkle some grains or seeds.
  6. Bake at preheated oven of 190°C for 30-35 minutes.
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Chinese-Thai Style Fruit Yu Sheng

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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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Baked Brie Pastry with Morello Cherry Jam

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Baked Brie Pastry with Morello Cherry Jam

by President

A definite crowd pleaser, this baked brie pastry is rich in flavour with a smooth creamy texture. Don’t be afraid to be a little creative with the shape of the brie or use left over dough to add designs like ribbons.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 50 mins Serves : 4


INGREDIENTS:

  • 200g Frozen Morello Cherries (can substitute with strawberry, cranberry, or raspberry)
  • 150g Sugar
  • ½ Vanilla Pod

Brie Rolls

  • 8 sheets of 12x24cm Filo Pastry
  • 100g Unsalted Président Butter (melted)
  • 200g Président Brie Cheese (cut into chunks)
  • 4 tbsp Chopped Wild Rocket or Baby Spinach
  • Freshly Ground Black Peppercorns (to taste)

DIRECTIONS:

        Jam

  1. Combine the cherries and sugar in a saucepan.

  2. Scrape in the vanilla seeds and add the pod.

  3. Cook over medium heat until 104°C, or until mixture reaches coating consistency.

  4. Set aside to cool and store in a jar in the refrigerator until needed

    Brie Rolls

  5. Preheat the oven at 200°C.

  6. Brush 1 sheet of filo pastry with melted butter. Place another sheet on top and brush with butter again. Repeat the operation until you get 4 layers. Cut the pastry into 2 squares. Repeat with remaining pastry.

  7. Divide brie into 4 portions and place a portion in the centre of each filo square. Top with 1 tablespoon of chopped salad and season with pepper.

  8. Fold the sheet like a spring roll and place on a non-stick baking tray.

  9. Brush rolls with melted butter.

  10. Bake for about 10 minutes or until golden brown.

To Serve

  1. Serve warm with morello cherry jam, or as an amuse bouche, a starter with salad, or the cheese course at the end of a meal.

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Brown Rice Salad with Grilled Prawns

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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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Karaage Chicken

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Karaage Chicken

by Eric Low

In this classic Japanese recipe, the Karage Chicken should be crispy on the outside and juicy on the inside. Try this at home and give your kids another choice for fried chicken.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 135 mins Cook : 10 mins Ready in : 145 mins Serves : 2


INGREDIENTS:

Marinade

  • 2 tbsp All-Purpose Japanese Soya Sauce
  • 2 tbsp Mirin
  • 1 tsp Sugar
  • 10g Ginger (grounded)
  • 10g Garlic (grounded)
  • 300g Boneless Chicken Leg (diced)
  • 150g Rice Flour (for dusting)

Wasabi Mayonnaise

  • 3 tbsp Mayonnaise
  • 1 tsp Wasabi Paste
  • 1 tbsp Condensed Milk

DIRECTIONS:

  1. Combine ingredients for marinade except the two flours and use it to season the chicken for at least 2 hours.
  2. Combine ingredients for wasabi mayonnaise.
  3. Dust the marinated chicken with the rice flour. Preheat oil for deep-frying.
  4. Deep fry chicken until golden brown.
  5. Serve with wasabi mayonnaise.
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Prawn, Sweetcorn & Corn Fritters

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Prawn, Sweetcorn & Corn Fritters

by Lam Soon

These little starters are incredibly delish and easy to prepare. If you are a fan of prawns, go ahead and be generous with them!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 8


INGREDIENTS:

  • 1 cup of Canned Sweetcorn Kernel
  • 1 Red Onion (diced)
  • 1 cup of Plain Flour
  • 1 tsp of Baking Powder
  • 1 tsp of Salt
  • Crack of Black Pepper
  • 20g Chopped Chives
  • 3 Large Red Chilli (minced)
  • 2/3 cup of Cream (or milk)
  • 2 Eggs
  • 2 tbsp of Breadcrumbs
  • 450g of Fresh Crabmeat (squeezed dry of excess liquid)
  • 300g of Prawns
  • Naturel Canola Oil (for deep frying)

DIRECTIONS:

  1. In a large bowl, mix the corn, red onion, prawn, crabmeat, chilli and chives.
  2. Combine the flour, baking powder, salt, pepper and breadcrumbs well before adding the cream (or milk) and egg. Whisk to combine.
  3. Mix in the crabmeat and vegetable mix to the batter and stir to completely combine.
  4. Heat the oil over medium high heat and carefully dollop a tablespoonful of the batter into the hot oil. Repeat until you fill the pot.
  5. With a long pair of wooden chopsticks, carefully turn the fritter a couple of times until well browned.
  6. Drain briefly on kitchen towels before serving immediately with a wedge of lemon and tobasco.
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Okonomoyaki

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Okonomoyaki

by Eric Low

Panfry food lovers must try Okonomiyaki. This special Japanese savoury pancake is a popular pan fried food that consists of batter and cabbage. Selected toppings and ingredients can be added which can vary greatly.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 2


INGREDIENTS:

  • 80g Wild Chinese Yam (huai shan) or Nagaimo
  • 50ml Dashi Stock
  • 30g All-Purpose Flour (sifted)
  • 2 Eggs
  • 10g Pickled Ginger (finely sliced)
  • 100g Beijing Cabbage (finely sliced)
  • 70g Peeled Prawns (diced)
  • 50g Clam Meat
  • 2 stalks of Spring Onions (diced)
  • Oil (for cooking)

 

Topping

  • Bonito Flakes (katsuobushi)
  • Tonkatsu Sauce
  • Mayonnaise (optional)

The shop in Shiojiri is by far the best okonomiyaki I had throughout the year. They would bring the batter and cook it in front of you, and put on a show if you wanted mayo or hot sauce

DIRECTIONS:

  1. Grate the Chinese yam into pulp. Mix the pulp with dashi stock. Whisk flour, eggs and yam pulp together.
  2. Add the rest of ingredients for pancake mix. Toss all ingredients thoroughly.
  3. On a non-stick pan, add some oil and heat it up. Place a ladle full of the pancake mixture and fry on low to medium heat on both sides till nicely browned.
  4. Transfer pancake to serving plate, drizzle over the tonkatsu sauce and mayonnaise.
  5. Sprinkle on bonito flakes and extra spring onions before serving.
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Spiral Curry Puff with Mozzarella and Tomato

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Spiral Curry Puff with Mozzarella and Tomato

by President

Surprise your guests with a fusion curry puff! Tomatoes add a freshing touch to traditonally chewy filling and mozzarella adds savoury texture and aroma of the puff that’s sure to delight.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 15 mins Ready in : 105 mins Serves : 20


INGREDIENTS:

Filling

  • 2 tbsp Oil
  • 6 Shallots (peeled and diced)
  • 1 clove of Garlic (chopped)
  • 200g Tomatoes (peeled, seeded and cubed)
  • 300g Potatoes (boiled, peeled and diced)
  • 2 tbsp Chopped Basil (to taste)
  • 16 slices of President Mozzarella Cheese
  • Salt and Pepper (to taste)

Butter Dough

  • 150g President Salted Butter (cubed)
  • 200g All-Purpose Flour

Water Dough

  • ¼ tsp Salt
  • 230 ml Water
  • 350g All-Purpose Flour

DIRECTIONS:

         To prepare filling

  1. Heat the oil in a frying pan and sauté the shallots until transparent.

  2. Add garlic and fry until aromatic. Add tomato and fry for a few seconds; add the potato and a bit of water. Stir to mix well.

  3. Cook, stirring occasionally and adding water as necessary, until potato is tender. Season to taste, cool, and add basil.

    To prepare butter dough

  4. Work the butter into the flour with your fingers or a food processor to form smooth dough. Divide into four (about 85g each) and shape into balls.

    To prepare water dough

  5. Dissolve salt in the water and add to the flour gradually to form dough. Knead until smooth. Divide into four (about 85g each).

    To layer dough

  6. Flatten the water dough and wrap it around a ball of butter dough to enclose it completely. Flatten the combined dough and roll it out to form a long strip.

  7. Roll up the strip firmly; the more thinly you roll the dough, the more revolutions you will get in the pastry, giving a greater “spiral effect”. Repeat with the remaining portions of dough.

    To shape

  8. Cut each roll into 4 or 5 equal logs. Place log cut-side down and flatten into a disc – you should see a pattern of concentric circles in the dough.

  9. Place a heaped tablespoon of filling in the centre, add mozzarella and fold over to form a crescent. Pinch the edges to form scallops.

    To fry

  10. Heat oil for deep-frying. When hot, lower heat and fry the puffs, a few at a time, until golden brown and crisp. Drain on paper towels.

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