Showing posts with label Masterclass. Show all posts
Showing posts with label Masterclass. Show all posts

Thursday 7 March 2013

{With Recipes} Perfect Italiano Masterclass by Chef Lino Sauro

Last Saturday I was invited to attend the first Perfect Italiano Masterclass which was conducted by Chef Lino Sauro, executive chef and owner of Gattopardo. During the class we were taught on how to incorporate different types of cheese into our daily cooking to make simple and mouthwatering dishes.

Below are 3 of the recipes which I would like to share with you. And out of the three, my favourite dish is Deep Fried Potato with Mozzarella Cheese which is quite similar to the Japanese Croquette. Love the crispy outer skin and oozing cheesy in it.

The class was conducted at Palate Sensations and most of the ingredients and set up are done before we arrived. I was very excited with this Masterclass because I am a cheese lover plus learning new dishes always excite me.


WONTON RAVIOLI WITH SOYA MARINATED PRAWNS AND PARMESAN FONDUE


The first dish was Ravioli which is so easy to prepare at home and the method is quite similar to our Asian Wonton (云饨). We all love the cheesy fondue that perfect this simple dish with awesome taste. At that point ShiTing and I also thought of using this fondue sauce to create our own "white sauce" paste which we think it will be simple and yet delicious. 


Recipe adapted from Perfect Italiano website, HERE.

(Serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)

Ingredients:
  • 100g Perfect Italiano Parmesan Grated Cheese
  • 100g Unsalted Butter
  • 20 Pieces of Wonton Skin (square shaped)
  • 20g Light Soya Sauce
  • 30g Olive Oil
  • 2 Garlic Cloves, minced
  • 110g Full Cream Milk
  • 1 Stalk of Spring Onion, chopped
  • 20g White Wine
  • 10 Pieces of Tiger Prawns, halves


Method:-
1.Peel and marinate prawns with soya, garlic, olive oil and spring onion.

2. Make Parmesan fondue by mixing Perfect Italiano Parmesan Grated Cheese, milk, butter and white wine.

3. Warm up mixture in a bain-marie (double-boiled) over medium heat till creamy. Season with white pepper, set aside.

4. Lightly brush wonton wrappers with beaten egg, divide the prawn mixture evenly on the wrappers.

5. Seal them neatly by folding it into half to form triangles. Put in boiling water for 3 min (or until wonton floats up).

6. Pour prepared fondue on plate and lay down the cooked ravioli. Season with Perfect Italiano Parmesan Grated Cheese, spring onion and serve immediately.



RICE ROLL WITH MOZZARELLA CHEESE AND SALMON


Adding cheese into sushi roll plus topping it with extra cheese makes this dish a perfect mini "baked rice roll" which is great for party food. And if you are not into salmon, perhaps ingredients like Kani (crab stick), Tamagoyaki (egg omelette) or even some Can Tuna or etc. (the above garnish is making by ShiTing (www.lobsterpaints.com), my cooking partner of that day)


Recipe adapted from Perfect Italiano website, HERE.

(Serves: 4 | Preparation: 15 minutes | Cooking: 5 minutes)

Ingredients:
  • 250g Perfect Italiano Mozzarella Grated Cheese
  • 200g Cooked Sushi Rice
  • 4 Sheets of Nori (seaweed)
  • 150g cured/smoked salmon
  • 100g Cucumber, cut into strips
  • 5g Wasabi
  • 200g Mayonnaise


Method:-
1.Place a sheet of nori on bamboo mat.

2. Spread and flatten rice on top of nori.

3. Lay down salmon, cucumber and Perfect Italiano Mozzarella Grated Cheese in the middle.

4. Hold on to the ends of the bamboo mat and roll, making sure that the ingredients are held inside it.

5. Remove bamboo mat and cut rice roll by one inch.

6. Warm up rice roll to melt Perfect Italiano Mozzarella Grated Cheese (for extra flavour, you could top extra mozzarella cheese on the cut sushi before putting them into the preheated oven (180 degree Celsius, 2 minutes or toaster oven, 3 minutes).

7. Garnish the sushi with extra cucumber and salmon. Serve with mayonnaise and/or wasabi.



DEEP FRIED POTATO WITH MOZZARELLA CHEESE
(served with sweet and sour sauce)


For the 3rd dish, we made something fusion such as mashed potato patty wrapped with oozing Mozzarella Cheese and it was infused with aromatic spices such as lemongrass, cinnamon and hint of curry powder. Love this to bits and I would re-create this again using tuna and cheese for a more filling snacks.


Recipe adapted from Perfect Italiano website, HERE.

(Serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)

Ingredients:
  • 200g Perfect Italiano Mozzarella Grated Cheese
  • 400g Potatoes, boiled till soften
  • 50g Corn Starch
  • 50g Onion, chopped
  • 5g Cinnamon
  • 5g Ground Black Pepper
  • 5g Curry Powder
  • 2 Eggs (55g)
  • 4 Garlic Cloves, minced
  • 30g Lemongrass, minced
  • 20g Shallot, minced
  • Lemon Zest
  • 300g Japanese Breadcrumbs (panko)
  • Oil to fry


Method:-
1. Peel the skin of the potato, mashed it using a fork or grater.

2. Mix in all the DRY ingredients except cheese and breadcrumbs (if the mixture i too wet to handle, add in some breadcrumb and cheese to keep it dry to handle)

3. Next shaped about 2 tablespoons of potato mixture into a ball, flatten it slight and wrapped it with 1/2 tablespoon or more of the Italiano Mozzarella Cheese.

4. Sealed and shaped it back to a round shape, coat it with panko crumbs and lightly flatten it to form a 2 inches wide patty.

5. Heat oil in pan. Lower patties into oil and fry on medium low heat until crisp and golden on the bottom.

6. Fry the other side. Drain and ready to serve with sweet and sour sauce.


As for the cheeses used, although there are a wide range of Perfect Italiano cheeses, but in Singapore there are only 3 different types available in the supermarkets such as:-

Perfect Italiano Mozzarella Cheese
This cheese is really stretchy and it has a mild flavour that melts beautiful with every bite. Now they even have low fat version (35% less fat than regular mozzarella) which is available in a block/grated for your convenience.
[BEST USE ON] Pizza or Lasagne

Perfect Italiano Parmesan Cheese
Parmesan is aged for up to 18 months so it has a rich and bold flavours which adds bite and enhance the taste of dish. It is available in a block /grated for your convenience too.
[BEST USE ON] Pastas, Salads, Risottos and Soup

Perfect Italiano Pizza Plus Cheese
Pizza Plus is a delicious and unique combination of three cheese - Mozzarella (for stretch), Cheddar (for bold flavour) and Parmesan (for bite).
[BEST USE ON] Pizza. Sauces and Hot Snacks


Currently Perfect Italiano is running a contest where shoppers could "Stand a chance to win a Perfect Italiano Masterclass experience!". To join the lucky draw, submit your receipt details for proof of purchase of at least one pack of Perfect Italiano Cheese. (read more HERE)

Lastly I would like to thank Perfect Italiano and Joy from Tribal DDB Singapore for the Perfect Italiano Masterclass invite.

Saturday 9 February 2013

Chinese New Year Cooking Demo @ ToTT by Chef Eric Low

Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese New Year Workshop - Good Fortune, conducted by Chef Eric Low. Despite of the gloomy and raining weather, all participants were still very excited about the class and everyone were also eager to pick up some tips and cooking skill from Chef Eric.

The three hours cooking class was indeed a fun and fruitful one with Chef Eric whom is humorous and knowledgeable with his answers during the class. Although there was no hands-on but Chef Eric makes every little details visible thru two big TV screen in front of the class where we could get a good view of the ingredients plus steps during cooking process.

Sunday 2 September 2012

Culinary Master Class At Waterfall Cafe, Shangri-La Hotel

A few week ago, I was invited to attend a Culinary Master Class by Chef de Cuisine Stephane Cocu at Shangri-La Hotel, Singapore’s new Waterfall Café. This homely and relaxing cafe was officially opened on 19 July 2012 serving savour healthy yet creative dishes inspired by Mediterranean flavours.

Over the years, Chef Stephane's talents have been recognised by many Michelin-starred establishments, such as Le Crayeres in Reims, Restaurant Comme Chez Soi in Brussels and Restaurant Daniel in New York.

Being inspired by Mediterranean culinary philosophy, Chef Stephane crafted a simple menu that embraces the quality of eating well. Immensely passionate about the use of herbs, smoked salts, vinegars and exotic spices, Chef Stephane’s dishes are refreshing and light on the palate.

Above shows the 3 course menu which Chef Stephane had prepared for the Master Class workshop and these dishes are also available at Waterfall Cafe together with other dishes on their menu.

This is their cosy private dining room at Waterfall Cafe, featuring a fully functional show kitchen which is ideal for cooking workshops, small gatherings or corporate retreats.

Being a true advocate of healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics. Here I am sharing 3 recipes of the dishes that we had during the Culinary Master Class workshop which I sure you could also try it out at home using similar ingredients.


WATERMELON AND TOMATO SALAD


A very refreshing starter with using Watermelon, mint leaves and some spices and seasoning that is prepared by Chef Stephane. 


(Serves: 1  | Preparation: 10 minutes )

Ingredients:
  • 100g Fresh Tomato
  • 100g Fresh Watermelon
  • 20g Aragula Salad
  • 15g Black Olive(pitted)
  • 10g While Grain Mustard
  • 40g Parmesan Cheese
  • 25g Olive Oil
  • 30g Red Onion(sliced) 5g Fresh Mint
  • 2g Fresh Basil
  • 15g Honey Vinegar


Method:-
1. Cut watermelon into cubes of 1 cm each. Slice sherry vine tomatoes into quarters. Chop fresh mint. Sliced pitted black olives and red onions.

2. To make the crispy parmesan cheese cracker, begin by preheating oven to 150 degree Celsius. Spread parmesan cheese in a non-stick pan and place it in the oven. Bake parmesan cheese until it becomes a nice, blond colour. Remove it and let it cool so that it will get crispy.

3. In a mixing bowl, throw in watermelon cubes, tomatoes, chopped fresh mint, olives and onions. Season with 10g of honey vinegar, 15g of olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside for later use.

4. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from step 3 on the salad.

5. Garnish salad with crispy parmesan cheese cracker.

Chef's Tip:
~ If the watermelon is not sweet, you may add hone as preferred.

~ Mint leaves can be replaced by basil according to your preference.



ALT ANTIC COD IN BARLEY RISOTTO


Fresh, succulent Atlantic cod with barley risotto, pequillo peppers, Vadoucan emulsion. This is a unique risotto where Chef Stephane replaced rice with organic barley. 

(Serves: 1   | Preparation: 30 minutes   | Cooking: 10 minutes)

Ingredients:
  • 150g Fresh Cod Fish
  • 50g Organic Barley
  • 30g Pequillo Pepper
  • 30cl White Wine
  • 30g White Onion
  • 100g Heavy Cream
  • 100g Milk
  • 5g "Vadouvan" spice blend
  • 5 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1/2 Lime
  • A Zest Orange
  • A Zest Lemon
  • Salt and Pepper

Method:-
1. Dice white onion into 3mm thick.

2. In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until the onions are tender and colourless.

3. Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.

4.Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente". you can add a bit of water and let it cook again until the barley becomes tender.

5. Boil milk and heavy cream. Add "Vadouvan" spice blend (consists of fenugreek, cumin, onion and garlic), salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow colour. Add lime juice.

6. Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.

7. In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over an turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.

8. In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish ad serve.

Chef's Tip:
~ For a big piece of cod fish, you may slice it into 1cm thick so it cooks better.



FLOURLESS CHOCOLATE CAKE


As a chocolate lover, I dote this cake flourless cake a lot. I love it's semi-moist texture with a rich chocolate after taste which I would definitely try making some with this recipe soon.


(Serves: 4  | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
90g Dark Chocolate
33g Water
50t Sugar
60g Butter
2 Egg

Method:-
1. Prepare a pot to boil water and sugar.

2. Add chocolate to a mixing bowl and set aside for later use. Dice butter to soften it.

3. When the water and sugar has boiled, pour them into the mixing bowl with chocolate. Stir well until chocolate melts completely. Next, add in butter, bit by bit.

4.Crack an egg into the mixture and stir well. Repeat this step for the other egg.

5. Set the mixture aside so that it gets thick. Meanwhile, pre-heat oven at 160 degree Celsius. Using a brush, oil your pastry ring (or a ramequin, if preferred).

6. Pour the mixture into the pastry ring until it is 2/3 filled and bake it for 15 minutes.

7. Let the cake cool for 5 minutes before you serve it warm with a scoop of bourbon vanilla ice-cream.


Some of the snacks, bread and beverages that are available in the cafe. Love their organic juice and soda too!

A cosy corner which is good choice for an afternoon tea gathering



With a seating capacity of 92, including 24 seats in the al fresco area, Waterfall cafe is open from 6:30 am to 10:30pm daily, except dinner on Sundays. It also serve as an all-day dining cafe starting from breakfast, light snacks, lunch and dinner.

WATERFALL CAFE
Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Reservation: (65) 6213 4138
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall-cafe/

Opening Hours: Daily (except Sundays)

~ Breakfast; 6.30am - 11am

~ Light Snacks; 11am - 12pm, 3pm - 6pm

~ Lunch; 12pm - 3pm

~ Dinner; 6pm - 10.30pm


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