Wing Beans & Pomelo Salad

Start your meal with this classic salad recipe.

INGREDIENTS

• 150 grams Prawn, with shell
• 200 grams Pomelo
• 70 grams Wing Bean
• 4 leaves Kaffir Lime Leaf, thinly sliced
• 4 pieces Dried Chili, fried
• 20 grams Shallot, fried
• 20 grams Dried Coconut Meat, roasted
• 20 grams Peanut, roasted and chopped
• Oil, for frying

DRESSING:

• 2 tablespoons Chili Paste
• 1 tablespoon Fish Sauce
• 2 tablespoons Coconut Milk
• 1 ½ teaspoon Lime Juice
• 2 pieces of Small Red

METHOD

1. Blanch wing beans in boiling water. Strain and cool down the wing beans in cold water and set them aside. In the same boiling water, blanch the prawns. Strain and cool down then set aside.
2. To make dressing: Boil the chili paste, fish sauce and coconut cream. Remove from heat. Then add sliced chilies and lime juice, mix well and transfer to a mixing bowl.
3. Peel and slice the prawns. Cut the wing beans into bite sizes and break the pomelo into small pieces.
4. Toss sliced prawns, wing beans and pomelo into the dressing. Add thinly sliced kaffir lime leaves, fried shallots, roasted dried coconut meat and roughly chopped peanuts.
5. Serve on the plate, top with fried dried chilies.

Straits of the Mediterranean Salad

Try this quick and easy seafood-inspired salad recipe.

INGREDIENTS

• FOR NORWEGIAN SALMON:
• 200 grams Salmon
• FOR MISO BEANCRUMBS:
• 50 grams Miso paste
• 30 grams Garlic, minced
• 20 grams Shallots, chopped
• 150 grams Beancrumbs, chopped
• 10 grams Sugar
• Palm oil for sautéing

FOR CITRUS HERB MARINADE:

• 5 grams Lemon zest
• 5 grams Orange zest
• 5 grams fresh Dill, chopped
• 5 grams fresh Thyme, chopped
• 5 grams fresh Basil, cut into long strips
• 5 grams granulated Sugar
• Kosher salt and ground white pepper to taste

FOR ROCK LOBSTER:

• Mire-poix for Rock Lobster
• 2 Rock lobster (800 g)
• 1200 millilitres Water
• 2 whole peeled Onion
• 120 grams Leek
• 60 grams Celery
• 60 grams Tomatoes, halved
• 5 grams White peppercorns, whole

FOR SMOKED KUAMAMOTO OYSTERS:

• 10 smoked Kumamoto oysters

FOR GREEN PEA MOUSSE:

• 500 grams Green peas
• 300 millilitres Fresh milk
• 5 grams Gelatine leaves
• Kosher salt and ground white pepper to taste

FOR CELERIAC MOUSSE:

• 500 grams Celeriac
• 150 millilitres Fresh milk
• 150 millilitres Cooking cream
• 5 grams Gelatine leaves
• Kosher salt and ground white pepper to taste

FOR BOSTON BAY PORT LINCOLN BLACK MUSSELS:

• Mire-poix for Black Mussel
• 10 x 15 grams each Black mussels
• 5 grams Celery
• 5 grams Leek
• 5 grams Onion
• 2 millilitres Verjus
• FOR MESCLUN:
• 5 grams Baby rocket
• 5 grams Yellow endives
• 5 grams Sweet chard
• 5 grams Frissee

METHOD

TO MAKE MISO BEANCRUMBS:

1. Sauté the minced garlic, shallots, and miso paste over moderate heat.
2. When the garlic and shallots begin to fry, add the beancrumbs, then mix well.
3. Season with sugar to taste.

TO PREPARE ROCK LOBSTER BROTH:

1. Bring tomatoes, onions, leek and celery to a boil in water.
2. Take the stock off the fire, and poach lobsters in it for 12 minutes without covering the pot.
3. Remove lobsters from the stock and extract the muscle meat.
4. Rinse the lobster shells out with cold water, then place them back into the stock.
5. Simmer over low fire for an hour.
6. Pour the broth through a fine strainer into a bowl, then leave it to chill in the fridge until it is needed.

TO PREPARE ROCK LOBSTER MEDALLIONS:

1. Brush poached lobster muscle with herbed oil and smoke until cooked to desired texture.
2. Carefully slice the meat breadthwise, then set aside.

TO MAKE GREEN PEA MOUSSE:

1. Blanch the green peas quickly, then blend into a paste with a blender.
2. Sieve the paste through a strainer, then set aside.
3. Meanwhile, bring the milk to boil over moderate heat.
4. Whisk the pea mousse into the milk until the required consistency is achieved.
5. Place the mousse in the fridge to chill until it is ready for use.

TO MAKE CELERIAC MOUSSE:

1. Peel and clean the celeriac, then cook it in boiling fresh milk for about 10-15 minutes.
2. When done, sieve the mixture through a strainer into a bowl, then whisk with cream until the required consistency is achieved.
3. Place the mousse in the fridge to chill until it is ready for use.

TO PREPARE BLACK MUSSELS:

1. Sauté the mire-poix with the mussels over high heat..
2. Add in the verjus, then cover the pan with its lid and remove from the stove immediately.
3. This allows for the mussels to cook in the steam that is trapped within the pan, about 5 minutes.
4. When mussels are done, remove the meat from their shells.
5. Leave the meat in the mire-poix stock; this allows the meat to soak up more flavour.
6. Season the mussels with a pinch of kosher salt and some ground white pepper, then leave to chill in the fridge before plating.

TO ASSEMBLE:

1. Carefully slice the salmon block to form ten uniform pieces.
2. Rub lemon zest, orange zest, dill, thyme, basil, sugar, salt, and pepper into one side of each piece to marinade.
3. Sear the other side of each piece with miso beancrumbs.
4. Pour the chilled lobster broth into shotglasses, then set the mousse over the surfaces.
5. Carefully pull the fresh oysters open and place them gentle, atop the mousse.
6. Garnish with caviar.
7. Arrange the lobster medallions and mussels so that they are aligned with the shotglass oysters and salmon cuts.
8. Serve immediately with lightly-tossed mesclun and appropriate garnishings.

Japanese Salmon Mango Rocket Salad

Get this simple salad recipe.

INGREDIENTS

• 200 grams rocket leaves (big ones)
• ½ sweet mango
• 50 grams smoked salmon (sliced)
• 2 tablespoons pine nuts (toasted)
• 20 grams Parmigianno Regianno cheese (shaved)
• 200 millilitres Japanese soy sauce
• 250 millilitres sugar
• 10 millilitres rice vinegar
• 5 millilitres sesame oil

METHOD

1. To make the dressing, add japanese soy sauce, sugar, rice vinegar, and sesame oil in a mixing bowl.
2. Put bowl on a bain marie, and whisk until sugar is dissolved. If dressing is not thick enough, continue stiring until dressing is reduced into a slightly syrupy consistency. Leave to cool at room temperature.
3. Cut away seed from mango, then remove skin of mango using the rim of a wine glass. Slice mango into half-centimeter thick strips.
4. Layer 4 pieces of smoked salmon and roll to create a rose.
5. On a bed of rocket, place sliced mango and drizzle dressing. Place rolled salmon in the middle of salad.
6. Top with pine nuts and cheese. Serve.
7. Serve with bread rolls.

Green Bean Salad with Mustard Dressing

Get this quick and easy salad recipe.

INGREDIENTS

• 1 kilogram Green beans, topped and tailed
• 200 grams flaked Almonds
• Sea salt and freshly ground Black pepper
• For the dressing
• 2 small heads of Garlic
• 3 tablespoons White wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons runny Honey
• 150 millilitres Olive oil

METHOD

1. Preheat the oven to 180°C/Gas 4.
2. Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
3. Meanwhile, blanch the green beans by plunging them in plenty of boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately under cold running water, then drain and leave to one side.
4. Lightly toast the almonds in a medium-hot dry frying pan for 2–3 minutes until golden. Leave to cool.
5. Mix together the cooled beans and almonds with a little seasoning.
6. Remove the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
7. Dress the green beans, toss to coat well and serve.

Golden Seafood Triangles

Get this quick and easy Chinese snack recipe.

INGREDIENTS

FILLING:

• 1 teaspoon Cooking oil
• ¼ cup finely chopped Onion
• 142 grams Crabmeat
• 2 tablespoons finely grated Carrot
• 1 teaspoon chopped Cilantro
• 3 fresh Water chestnuts, minced
• 1 tablespoon Chardonnay
• 1 teaspoon finely chopped Ginger
• ½ teaspoon Salt
• ⅛ teaspoon White pepper
• 30 Spring Roll wrappers
• Cooking oil for deep-frying

METHOD

1. To make the filling, place a small frying pan over medium heat until hot. Add the oil, swirling to coat the sides, add the onion. Stir-fry for 1 ½ minutes. Place in a bowl with the remaining filling ingredients. Mix well.
2. To make each triangle, place a heaped teaspoon of the filling diagonally across the center of a wonton wrapper. Moisten the edges of the wrapper with water. Fold over the filling to form a triangle.
3. In a wok, heat oil for deep-frying to 350. Deep fry the triangles, a few at a time, turning occasionally, until golden brown, about 1 min remove and drain on paper towels.

Seared Fish with Lime Butter Wine Sauce

Savour this quick and easy Chinese seared fish recipe.

INGREDIENTS

• 300 grams White fish fillets
• ¼ teaspoon Salt
• ¼ teaspoon Ground White pepper
• 300 grams Long beans
• 1 tablespoon Vegetable oil
• ¼ cup Butter, at room temperature
• 3 tablespoons Classic Chardonnay (optional)
• 1 tablespoon Soup stock
• 2 tablespoons fresh Lime juice or to taste
• 5 Scallions white part only finely sliced on the bias
• 1 tablespoon Sweet pickled onion, drained and rinsed
• 1 large ripe Tomato, peeled seeded and cute into ¼ inch dice

METHOD

1. Season the fish on both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Sear fish, in two batches, until browned on both sides, about 2 minutes per side. Reduce the heat to medium and cook about 2 minutes longer until fish is just cooked through. Transfer fish to a plate and set aside.
3. Return skillet to medium-high heat. Add the wine and lemon juice and cook for 2 minutes Reduce the heat to medium and add the butter, a tablespoon at a time, swirling the skillet to incorporate the butter. Add the green onions, pickled onion, tomato, and long beans and cook until just heated through. Return the fish and any accumulated juices and simmer, basting the fish with the sauce, until everything is nice and hot. Transfer fish and vegetables to a platter Pour the sauce over the fish and serve.

Pu Ning Fermented Beans Marinated Chicken Rolls

Try this quick and easy Chinese chicken roll recipe.

INGREDIENTS

• 4 whole Chicken Thighs, deboned
• 1 teaspoon Fermented Yellow bean paste (Puning Taucheo)
• 1 teaspoon Sesame Oil
• 1 teaspoon Peanut butter
• 1 teaspoon Ginger juice

DIPPING SAUCE:

• 20 grams Grounded Blue ginger (Galangal)
• 4 tablespoons Rice vinegar
• 50 millilitres Water
• 1 tablespoon Sugar
• 1 Chilli padi, finely sliced

GARNISH:

• 50 grams Yellow soy beans, boiled and drained
• Cucumber slices
• Spring Onions, sliced
• Coriander Leaves

METHOD

1. Mix bean paste and sesame paste together with ginger juice. Marinate the chicken pieces with this mixture.
2. On an inverted stainless steel prep tray, wipe with a damp cloth first and stretch a piece of microwavable cling wrap over the surface. Place a piece of marinated chicken on it and roll over Pull both ends tight and roll the chicken into a roulade. Lock both ends with a dead knot each and double secure with aluminum foil.
3. Steam chicken for 20minutes. Allow the chicken to cool down to warm temperature before cutting.
4. Combine ingredients for blue ginger dipping sauce and allow it to sit for 30-60mins minimum.
5. Slice the chicken and arrange on serving dish with boiled soy beans as base, garnish with spring onions and coriander. Serve dipping sauce on the side.

Spring Herb Steamed Fish with Almonds

Get this quick and easy fish recipe.

INGREDIENTS

• 8 sprigs fresh Dill
• 4 sprigs fresh Tarragon
• 150 grams mild White fish, such as Sole, Flounder or Cod
• 45 millilitres Almond oil
• Salt & pepper
• 4 green Onions, sliced on the bias
• ½ Red bell pepper, cut into julienne strips
• 8 Lemon slices
• 50 grams sliced almonds, lightly toasted

TOOLS:
Parchment paper.

METHOD

1. Preheat the oven to 190 C (375 F).
2. Cut 4 rectangles of parchment paper, about 30-x-40 cm (12-x-16 inches) and lay them out on your work surface. Have the other ingredients on hand before starting to assemble.
3. Arrange 2 dill sprigs and a tarragon sprig on a lower half of each parchment piece. Place the fish portions on top of the herbs, drizzle with almond oil and season lightly. Sprinkle the green onions and red pepper over the fish and top each with 2 lemon slices. To seal each parchment parcel, fold the paper in half, so that it completely covers the fish. At one corner of this fold, make a small fold (about 2 cm) on an angle. Make a second fold, overlapping the first, angling towards the open side of the paper Keep folding, overlapping each so that this creates a seal as you work your way around the 3 open sides of the parcel (it will create a half-moon shape). Once the parcel is sealed, give the end a twist and tuck it underneath. The parcels can be assembled a few hours ahead of time and chilled until ready to cook.
4. Place the parcels onto baking trays and bake for 15-18 minutes – they should inflate (because of the steam) as they cook, which is your indicator that they are ready.
5. To serve, carefully tear open each parcel (take care for the steam escaping). Dispose of the lemon slices (or serve them on the side), and use a spatula to lift the fish (with everything except the herb springs at the bottom) to a plate Sprinkle with sliced almonds and serve immediately. Alternatively, the parcels can be served on a plate for your guests to open at the table, serving the sliced almonds on the side.

Steamed Buns with Crab Salad

Savor this quick and easy salad recipe.

INGREDIENTS
FOR BUNS:

• 425 grams Cake & pastry Flour (or Bao flour, if available)
• 25 grams granulated Sugar
• 8 grams Instant dry yeast
• 5 grams Baking powder
• 3 grams Salt
• 250 millilitres Warm water
• 15 millilitres White vinegar
• FOR CRAB SALAD:
• 300 grams Crabmeat
• 2 Green onions, sliced
• 60 grams finely diced Celery
• 30 millilitres finely diced Dill pickle, or Dill pickle relish
• 80 millilitres Mayonnaise
• 15 millilitres Lemon juice
• 2 millilitres Celery salt
• Salt & pepper, to taste
• Thin Radish and Cucumber slices, for assembly

METHOD

1. Stir the flour, sugar, yeast, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the water and the vinegar and mix on low speed until the ingredients are combined (the dough will seem dense and dry, but is OK) and then increase the speed one level and knead for 10 minutes, until the dough feels elastic.
2. Turn the dough out onto a lightly floured work surface and roll it out into a rectangle. Fold the pastry into thirds, rotate the dough 90 degrees and roll it out again into a rectangle, fold and repeat at least 8 more times (up to 20 times! Because of the low gluten content of the flour, it will not spring back. This step makes the air bubbles within the dough very small and fine).
3. After the final fold, roll the dough out into a rectangle about 38 cm long (16-inches) by 18 cm (7 inches). From the long side, tightly roll up the dough into a spiral shape. Cut the rolled dough into 12 equal portions and put these on a tray or plate, loosely cover, and let rest an hour (they will not double in size).
4. Bring a pot or pan, which a large bamboo steamer fits into, with 4 cm (1 ½-inches) of water to a boil. Place the steamer on top. Place 6 of the buns in the steamer, cover and let steam for 10 minutes without peaking. Remove the buns to a baking tray to cool and repeat with the remaining 6 buns. The buns should be used within 2 hours of steaming.
5. For the crab salad, gently shred the crabmeat Stir in the remaining ingredients and season to taste. Chill until ready to assemble.
6. To assemble, slice open the bun on the top Spoon in a little crab salad and arrange radish and cucumber slices. Serve within an hour of assembling.

Chinese Style Scrambled Eggs with Tomato

This comforting dish of scrambled eggs features the natural sweetness of bright red tomatoes and is an easy to make side dish for any dinner table!

Ingredients

• 4 eggs, beaten
• 1 medium tomato, cut into pieces
• 2 spring onion
• 1 tsp ginger, sliced
• 2 stalks coriander, roughly chopped
• 2 tsp chili sauce (Substitute with Sriracha sauce)
• 1 Tbsp vegetable oil
• 2 tsp salt

Chef’s Tip
Substitute tomatoes with yellow onions

Method
Stir-fry spring onion and ginger.
In a hot pan, add 1 Tbsp vegetable oil, spring onion and sliced ginger. Fry for 15 seconds.

Stir fry tomatoes and egg.
Add tomato and stir fry for 1 min or until slightly soft.
Add 4 beaten eggs and 2 tsp of salt. Stir fry until eggs are cooked.

Chef’s Tip
This dish is best eaten as a side dish with steamed white rice.

Mango Salad

A quick and easy Mango Salad that has just the right balance of sweet and spicy flavors.

Ingredients

• 2 Thai green mangoes, shredded
• ½ Tbsp dried shrimp, soaked and drained
• 8 cherry tomatoes, quartered
• 2 cloves garlic
• 2 limes, juiced
• 2 chili padi, halved
• 4 Tbsp fish sauce
• 2 Tbsp palm sugar
• 4 Tbsp crushed peanuts

Method
Prepare the sauce:

• In a mortar and pestle, pound garlic and ½ Tbsp dried shrimps into a paste.
• Add 4 Tbsp fish sauce, 2 Tbsp palm sugar, lime juice and chili padi into the paste. Mash slowly with the pestle.

Chef's Tip
Adjust the amount of sugar and fish sauce to how sweet or salty you want the dish to be.
For a spicier kick, add more chili padi and cut them into smaller pieces.

Mix the salad
Add the shredded mango into a bowl and mix with the sauce, tossing gently.
Add cherry tomatoes.

Plate the salad
Garnish with crushed peanuts and serve.

Veggie Fried

Get this quick and easy Veggie Fried recipe.

INGREDIENTS:

• ½ Green Cabbage
• 1 Carrot, thinly chopped
• 6 Asparagus, thinly sliced
• ½ head Broccoli, chopped into small florets
• 3 cloves Garlic, finely chopped
• 6 Shallots, finely chopped
• 2 Dried Chillies, cut into ½ inch chunks
• 1 teaspoon Mustard Seeds
• 6 - 10 Curry Leaves
• 1 teaspoon Turmeric Powder
• 100 millilitres Water
• ½ teaspoon Salt
• ½ teaspoon Sugar

METHOD:

1. Slice the green cabbage into quarters and remove its core. Shred finely with a mandolin.
2. Blanch broccoli in salted boiling water, then shock in ice water. Drain and set aside.
3. In a wok, heat up some oil over medium heat and sauté mustard seeds until toasted and fragrant. Add garlic, shallots, dried Chilli, curry leaves, asparagus and carrots, and continue to sauté until lightly browned.
4. Add shredded cabbage into the wok and toss to ensure ingredients are well combined. Add broccoli and turmeric powder, and continue to toss.
5. Finally, add in 100ml water, and season with salt and sugar.
6. Sauté a little longer to combine the rest of the ingredients in and even out coloring from the turmeric powder.

Farro Cakes

Get this quick and easy cake recipe.

INGREDIENTS:

• 1 cup of cooked Farro
• 1 tablespoon of chopped Parsley
• ¼ cup of chopped Arugula
• 1 teaspoon of chopped Thyme
• 4 Green onion (white only), finely chopped
• 1 glove of Garlic, grated
• 1 tablespoon of Flour
• 1 tablespoon of Bread crumbs
• 2 tablespoons of Parmesan cheese, freshly grated
• 2 Eggs, lightly beaten
• 1 teaspoon of Kosher salt
• ¼ teaspoon of Black pepper
• 3 tablespoons of unsalted Butter
• Extra virgin Olive oil
• 4 Eggs
• 1 cup of Arugula
• 1 teaspoon of Lemon juice
• Sea salt

METHOD:

1. In a large bowl add all ingredients and mix well. Heat a cast iron heat 1 tablespoon of butter and ½ teaspoon of olive oil. Fill a ¼ measuring cup with farro mixture. Add to hot cast iron pan and gently flatten with the back end of the measuring cup. Cook well until the farro crusts and becomes a dark brown, then flip. Meanwhile in a nonstick skillet 2tablespoon of oil to pan, crack eggs and cook until white is cooked and yolk is still runny (sunny side up).
2. In a small bowl add arugula and toss with 1 tablespoon of extra virgin oil and lemon juice.
3. Place farro cake on plate, cover with fried egg top with arugula salad. Freshly grate parmesan on top of arugula and finish sea salt.