This richly-flavoured recipe, yields spectacular results, and is yet easy to prepare for even the beginner home cook. Red snapper fillets prove to be just the right meat for the recipe, bringing with it the delicious sweetness of fresh seafood. The sweet-sour juice of lime adds just the right touch of zest, providing additional flavour to tickle all tastebuds.
This is a classic recipe that is made in the kitchen of many fine-dining restaurants. It bears much complexity in terms of flavors, all of which are heavenly in meat-based dished. The word demi-glace is used to refer to a rich, concentrated brown sauce; its French equivalent, glace is used in reference to icing or glaze. Due to the considerable effort involved in the making of traditional demi-glace, one is often required to prepare the stock and demi-glace a day or two ahead of time.
A salad that’s loaded with fiber and protein, with flavourful sesame ginger dressing. Sprouting the beans not only aid digestibility, sprouting increases the mineral and vitamin contents.
Who says jam is only meant for bread? St. Dalfour’s range of delectable jams are perfect for gourmet cooking and pastries, too – what better to showcase the superbly orange flavours of St. Dalfour’s marmalade than an authentic French recipe, Duck L’Orange?
Cooking oil is an international requirement – but as far as healthy oils go, Carotino, rich in anti-oxidants and beta-carotene is about as good as it gets. Its mild flavour is perfect for any style of cuisine, as evidenced by these recipes: international flavours, and an oil that is good for you.
Pumpkin soup need some cooking efforts while brussels sprouts require a short time. A few simple techniques are all you need to get the best out of these vegetables.
Served with Wilted Spinach, Confit Balls, Caramelized Plum, Mushroom Puree and Merlot Reduction.
This delicious combination of seafood, tomatoes, white wine and garlic is a shoe-in crowd pleaser. Serve over spaghetti or fettuccine. Take caution: For the stock, use the bones of lean fish, as opposed to fatty fish.
Bolognese sauce is a meat-based sauce accompaniment for pasta that originated in Bologna, Italy. This is a special chef's recipe with a twist to the original; this is done by infusing the sauce with demi-glace, thus rendering it more complex and infinitely more gourmet.
Seafood stock bases are well-loved in Southeast Asia. With Malaysia’s wealth of flavourful herbs and spices, it’s no wonder some of the best soup bases come from our region. This recipe incorporates the natural sweetness of squid with that of carrots and daikon, coupled with a fragrant spiking of coriander, lemongrass, and curry leaf.
Of Middle Eastern origin, Shakshouka is a much-beloved dish of eggs baked in tomato sauce. This recipe pays tribute to its Tunisian origins with plenty of punch in heady spice; chillies and cumin provide flavour and heat. The best part? There’s only one pan to wash up afterwards.
No longer confined to industrial applications, liquid nitrogen has taken the culinary world by storm. The instant refrigerant has seen particular widespread use in frozen desserts, as the 196°C liquefied gas is capable of creating a variety of cool treats within seconds at the table. The speed of chilling also leads to the formation of smaller ice crystals, which results in a smoother texture as well as preserves the natural taste of ingredients. The wow factor helps too when entertaining guests, as a magnificent vaporous fog envelops the dish when liquid nitrogen comes into contact with the much warmer surrounding air.
Mango and masala curry is a great combination. This Northern Indian inspired curry recipe uses free range chicken, semi ripen mango, shallots, masala paste and cooked in Even cream to smooth and silky consistency.