Showing posts with label Salad Green. Show all posts
Showing posts with label Salad Green. Show all posts

Monday, 26 August 2013

[Recipe] Roasted Lemon And Herbs Chicken with Wine

I always love comfort food like this during "cold" weather; especially winter. It is so easy to prepare by just assembling all the ingredients together on baking dish, pop them into the oven and by an hour or so everything will be ready. So all you need to do, is prepare some salad, couscous or coleslaw to go with it for a hearty weekday meal.


In this recipe I use two types of fresh herbs such as Rosemary and Oregano together with olive oil, lemon rind and juice to add in that lovely citrus taste and fragrance for this dish. To further enhance the taste, I also add in a good splash of dry white wine during the last 10 minutes of baking time.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 50 minutes)

  • 3 Chicken Maryland, divide into thighs and drumsticks
  • 2 Medium Potato, cut into 1" thick slices
  • 1 Medium Carrot, cut into 1" thick slices
  • Rind of 1 Lemon, julienne
  • 1/2 Lemon, cut into wedges
  • 1/2 Lemon, juice
  • 1 Tablespoon Olive Oil
  • 2 Sprig Fresh Rosemary
  • Freshly Ground Black Pepper
  • 10g Fresh Oregano Leaves
  • 100ml Dry White Wine

1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse chicken, pat dry with kitchen paper towel. Place chicken skin-side up together with potato and carrot in singly layer on the baking tray / baking dish.

3. Mix lemon juice together with olive oil and drizzle over the chicken and potato mixture. Add remaining lemon wedges, sprinkle with herbs and fresh group pepper.

4. Roast, uncovered for 40 minutes, add wine to dish and continue to roast uncovered for another 10 minutes or until chicken is cooked.

5. When the meat is cooked through and potato is tender when test with a fork. Remove, rest for 5 minutes then sprinkle with extra fresh oregano leaves and serve with salad.

~ Turning potato and carrot half way through baking helps to cook them evenly on both sides.

Honestly this is a beautiful dish with lot of flavour and it's so easy to prepare with simple ingredients that you can easily find in your kitchen pantry. And for someone like me who always cook Asian dishes but fancy western cuisines this dish is definitely something simple to start with. Moreover if you want to bake this for Christmas party, replace the chicken "parts" with "whole chicken" for better presentation and you can also stuffed some herbs and lemon wedges into the chicken cavity for better flavour.

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.


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 )

  • 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

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.


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)

  • 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

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.


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)

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

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.

Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Reservation: (65) 6213 4138

Opening Hours: Daily (except Sundays)

~ Breakfast; 6.30am - 11am

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

~ Lunch; 12pm - 3pm

~ Dinner; 6pm - 10.30pm

Friday, 16 December 2011

Grilled Salmon with Spicy Sweetcorn Salsa

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Corn also known as maize is one of the world's most popular and nutritious cereal crops. Corn is also used to make corn syrup, breakfast cereal, cornflour, corn chips, polenta, popcorn and etc. Also corn has similar benefits to wholegrains which is rich in carbohydrates, fibre and antioxidants.

Here we are cooking a grilled salmon dish with spicy sweetcorn salsa which is full of vibrant colours that would perk up your day.


For this dish you could choose either salmon fillet or salmon belly which would be better in texture and taste. And if you could get hold of some white firm fish fillet such as snapper or Barramundi they could also be used for this dish too.

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

Ingredients for Salsa:
2 Fresh Sweetcorn Cobs, trimmed and halved
400g Can Chickpeas(garbanzo bean), drained and rinsed
1 Ripe Avocado, peeled and diced
1/2 Small Red Onion, finely chopped
1 Small Red Capsicum, diced
1 Long Green Chilli, thinly sliced
1 - 2 stalks of Fresh Coriander Leaves, finely chopped
50ml of Lime Juice
50ml of Extra Virgin Olive Oil
4(150g each) Salmon/Snapper Fish Fillets, halved
Fresh Coriander Leaves, to serve

1. Place corn in a pot of boiling water for about 3 minutes, remove and set aside to cool before using a sharp knife to remove the kernels.

2. Combine chickpeas, avocado, onion, capsicum, chilli and chopped coriander in a large bowl.

3. Mix 2 tablespoons lime juice and 2 tablespoons olive oil in a bowl, season with salt and pepper before pouring it into the chickpea and corn kernels mixture. Toss to combine.

4. Heat remaining oil in a large frying pan over medium high heat.

5. Season fish with salt and pepper. Cook in batches for 2 minutes each side or until cooked through.

6. Transfer to plate and drizzle with remaining lime juice.

7. Arrange fish between plates and top with salsa and coriander. Serve plain or with some crusty bread at side.

Apart from having this dish plain on it's own you could also serve it together with some crusty bread for a fuller meal which would be great with it different layer of textures and flavour. And for a more spicy taste, you could also replace the green chilli with the red with or without the seeds on.

Monday, 14 November 2011

Crisp Duck with Apple & Orange Sauce serve with Rosemary & Garlic Flatbread

I have hardly use DUCK meat as one of my ingredient while planning for our daily meals. I guess the only dish that I known how to cook by using whole/portion duck is to make "Braised Duck with Dark Soya Sauce" which is a well-like dish in most Asia families. Not long ago, I have read up a recipe and post from Jacob over at Cook.Snap.Eat.Love where he takes the effort and time to prepare Duck Confit as a main course to host a few food bloggers on a tasting session(read more HERE).

After going through Jacob's recipe plus some others similar recipes online, I find making Duck Confit was rather complicated and time consuming for my standard as a home cook. So after much consideration, I think I better settle for something easier which I could managed and keep that big project aside for the time being.


This is a pretty easy dish with minimum preparation but comes with delicious combination of savory crisp duck, crunchy fresh apple plus salad greens swam in pool of aromatic spiced orange sauce. Personally I love the sweet and tangy taste of the orange sauce which really goes well with the whole combination and especially on the crisp duck.

Here I used half portion of the duck(which included the duck breast fillet and drumstick) instead of two duck fillets because I have left over from the previous dish on braised soya duck. If you are getting the duck from the wet market poultry stalls, you could also ask them to help you de-bone the fillet which would be easier for you.

(serves: 2 | Preparation: 30 minutes | Cooking: 25 minutes)

2 Duck Fillets, skin on
1/2 Tablespoon Sea Salt
Dash of Freshly Ground Black Pepper
1 Red Delicious Apple, sliced thinly
2 Servings of Salad Greens

1. Preheat oven to 200°C. Place a wire rack over a foil-lined baking tray.

2. Make shallow incisions diagonally across skin of duck apart 1cm apart, rub sea salt into skin.

3. Place a non-stick frying pan on medium heat, add duck, skin-side down and cook for 8 minutes until skin is crispy.

4. Transfer to wire rack, skin-side up and bake for 12 - 15 minutes until tender. Remove from oven and stand on wire rack for 10 minutes before slicing it.

5. Using a vegetable slicer or knife, sliced the apple thinly and place it on the duck slices on prepared plates.

6. Drizzle some orange sauce on the apple and duck mixture, top with some salad greens and homemade rosemary and garlic flatbread on the side and serve warm with extra orange sauce.

Orange Sauce:
2 Tablespoons Orange Marmalade
1 Tablespoon Brown Sugar
Zest of 1 Orange
125ml of Orange Juice
60ml Cup Water
2 Star Anise

1. Place orange marmalade, sugar, orange zest, orange juice, star anise and water in a small saucepan over medium heat. Stir until sugar has dissolved.

2. Simmer for 8 - 10 minutes, until sauce reduced and sightly thickened. Strain and serve warm.


A flatbread is a simple bread made with flour, water, salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened which is made without using yeast or sourdough culture similar to the recipe shown below. And in order to make the above crisp duck salad more filling, I decided to pair it with some homemade Rosemary and Garlic Flatbread which could be used to wrap up the crisp duck salad.

Recipe adapted and modify from Australia Masterchef website HERE.

(serves: 2 | Preparation: 30 minutes | Cooking: 10 minutes)

125g Plain Flour
1/4 Teaspoon Salt
2 Garlic Cloves, finely chopped
1 Tablespoon Olive Oil
65ml(1/4 cup) Lukewarm Water
1 Tablespoon Finely Chopped Fresh Rosemary
Extra Flour, dusting
2 Tablespoons Melted Butter

1. Combine olive oil and lukewarm water in a jug.

2. Process flour, salt and rosemary in a food processor or alternatively place them in a large mixing bowl.

3. Slowly add olive oil and water mixture to the flour to form a dough.

4. Turn dough onto floured surface and knead until smooth. Rest dough for at least 30 minutes

5. Divide dough into 6 dough balls, roll out flat and fry(without oil) for 2 minutes each side or until golden.

6. Brush with melted butter. Keep warm and serve together with the Crisp Duck salad above.

Other than making your own flatbread from scratch you could also purchase those ready-made "Wraps/Tortilla " which are available in most leading supermarkets. I am sure you would like this dish as much as I do, and if duck fillets are not available in your area or liking you could always replace it with chicken fillets. And furthermore if you could get hold of kumquat marmalade I am it would add extra and unique flavour to this dish too. Enjoy!

Friday, 4 November 2011

Avocado Chicken Parmigiana

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Parmigiana (a short form of Parmigiana di melanzane) is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese, tomato sauce and baked before serving. But here we are making a quick version of this "Avocado Chicken Parmigiana" where tender chicken breast schnitzel is topped with bottled tomato pasta sauce and fresh avocado together with generous amount of grated Mozzarella cheese.

Wednesday, 19 October 2011

{Halloween Special} Jack O' Lantern, Black Cat Pumpkin Soup, Eyeballs Fettuccine And Death By Chocolate

Halloween is the celebration typically held on 31st October each year where this date marked the end of the summer and beginning of the cold winter which was often a time of death. As usually this year you could also join in some Halloween event at some of the tourist attraction such as Universality Studios Singapore, Halloween Horror Nights(here), Sentosa Spooktacular (here), FrightFest@Singapore Flyer (here) and etc.

This is the second year (read last year post, here) I cooked Halloween theme dishes despite that we don't actually celebrate this festival. Same as last year I have cooked a creamy pumpkin soup but with fusion of Asian and Western ingredients. And for this year we have a set Dinner Menu that comes with salad, soup, pasta and dessert with Halloween theme decorated. 


To start off the Halloween Feast, you can serve your usual salad using these "Orange Cups" that are carved to resemble mini version of Jack O' Lanterns. And as for the stuffing you could choose any of your desire salad green but here I feel "mesclun" look better with their curl leaves and colours for this spooky theme. 

(serves: 4 | Preparation: 10 minutes | Cookingnone)

4 Big Oranges
1 Packet of Mesclun Salad Leaves
2 Tablespoons Salad Dressing of Your Choice

1. Cut 1/4 off from the top of the orange, carefully remove pulp and try not to puncture the bottoms of orange

2. Next use a fruit knife, slowly cut out the eyes, nose and mouth of the "Jack O' Lantern" from the orange. Set side and continue with the rest.

3. Toss Mesclun salad leaves with desire dressing before stuffing them into the prepared orange cups and serve as starter.

with Black Cat and Bat Cheese Toppings

This hearty and savoury soup is a perfect starter to fill your hungry as well as to calm you down after a night of fright. For your information pumpkin is a nutrient rich food in Vitamin A and E which is good for your eyes and skin too.

(serves: 2 - 3 | Preparation: 10 minutes | Cooking15 minutes)

500g Pumpkin, skin removed and cubes
1 Medium Brown Onion, chopped
1 Golden Delicious Apples, peeled, cored and chopped
20g Unsalted Butter
1/2 Teaspoon minced Fresh Ginger
1 Tablespoon Curry Powder
1 Teaspoon Chilli Powder, optional
1 Tablespoon Plain Flour
1 Can(399 ml) Swanson Clear Chicken Broth
60ml Coconut Milk
Salt And Pepper
Plain yogurt/Coconut Milk for serving, optional

1. Melt butter in a large pot over medium heat, add onion, apples and ginger and saute until tender for about 5 minutes.

2. Sprinkle flour and curry powder over onion mixture and stir for 1 minute (stir till well mixed).

3. Next gradually whisk in chicken broth and bring it to boil before adding in the pumpkin cubes.

4. When the mixture boils again, reduce heat and cook for another 10 - 15 minutes till pumpkin soften.

5. Remove pan from heat, slowly stir in the coconut milk till well combined and set the mixture aside to cool slightly.

6. Working in two or three batches, pour soup into blender and blend until smooth (about 10 seconds).

7. Return soup to pot to rewarm and serve hot with yogurt/coconut milk and decorate it with black cat and bat cheese toppings. (place black egg sheet/seaweed cat/bat cutout on sandwich cheese before using a toothpick to trace the outline to cut the desire shape)

Surprisingly this soup taste great with hint of spices from the curry powder and slightly sweet in flavour due to the type of pumpkin(I used Australia “blue” pumpkin which is a golden flesh with fine-textured meat) use and adding of apple. Also for this creamy soup we have a swap of using Asian coconut milk instead of pouring cream to enhance the flavour.

(Spinach Fettuccine with Meatballs in Tomato Sauce)

As for Main Course we wanted something quick and yet spooky. So after some brainstorm sessions we decided to settle for this Spinach Fettuccine with Cheesy Meatballs that served with ready-made Traditional Tomato Pasta Sauce. 

(serves: 4 | Preparation: 10 minutes | Cooking20 minutes)

4 Servings of Spinach Fettuccine Pasta, about 375g
16 Cheesy Meatballs
1 Bottle(397g) Prego Traditional Tomato Pasta Sauce
1 Packet Baby Asparagus
Some Red Capsicum
4 Hard Boiled Egg, half
Some Black Olive, cut into rings

1. Cook pasta in large saucepan of boiling water until tender, drain and divide among serving plates.

2. Bring some water (lightly season it with some olive oil and salt) to boil in a pan, blanch asparagus in boiling water for 10 seconds then refresh it in cold water.

3. Drain well and decorate it with some red capsicum cubes to resemble "green fingers with red nails". Arrange them into the cooked fettuccine. Set aside.

3. Meanwhile, fry meatballs in a frying pan with some olive oil until slightly brown in colour.

4. Stir in tomato paste sauce and simmer over low heat for about 3 minutes. Turning the meatballs occasionally to coat the sauce.

5. When done, spoon mixture over pasta and assemble the hard-boiled egg on top to form the gruesome eyeballs.

The purpose of using "spinach" fettuccine instead of plain is to create the effect of a green hair monster to accompany the gruesome eyeballs. And in order to make it more colourful and spooky, I added some blanched asparagus decorated with red capsicum to act as the "monster fingers".   

(Chocolate Trifle with Mixed Berry Yoghurt)

Finally after a hearty and delicious meal with salad, soup and pasta, here comes the dessert of the day. If you are a weight-watcher who loves chocolate, this will be a great dessert with different layers of texture starting from the crunchy biscuit crumbs base, soft and moist chocolate roll in between two layers of smooth and fragrant mixed berry yoghurt. And to make it more attractive for the Halloween theme, we have add on some crushed oreo to act as the soil together with herb and grummy worms.

(serves: 4 | Preparation: 10 minutes | Cookingnone)

300g Mixed Berry Yogurt
8 Oreo Cookies, cream removed and finely crushed
4 Slices of Chocolate Sweet Roll
8 Piece of Digestive Biscuits
Some Grummy Worms
20g Dark Chocolate, melt and cool

1. Using melt chocolate, pipe the word "RIP" on 4 pieces of Digestive Biscuit and keep them in the fridge till ready to use.

2. Roughly crushed the remaining digestive biscuit and divide the crumbs into 4 serving glass.

3. Next top with 1 layer of chocolate roll follow by some mixed berry yogurt.

4. Repeat with 2nd layer of chocolate roll, yogurt and sprinkle the top layer evenly with fine Oreo crumbs. Keep in the fridge.

5. Before serving, top with the decorated digestive biscuit together with some grummy worms and edible flower/herbs.

This is a very flexible dessert as you can use any type of biscuit crumbs available in your pantry as well as your desire flavour of yoghurt to suit your family or guests. Here I hope with these 4 quick and easy "Tricks" on preparing the Halloween Feast you would be able to have some ideas to start off with your own Halloween "Treats" to surprise your family or guests. And if you have some interesting ideas on Halloween dishes/bakes and etc on your blog, do leave your blog link in the comment box to share it with us too!


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