- 50g = 3.5 Tbsp
- 30g = 6 tsp
- 350F – 365F
Ingredients
- 2-3 tsp of Paprika
- 1-2 lbs of Chicken Breast
- 2 Containers of choice of mushrooms, halved or quartered
- 400g of Passata Sauce or Crushed San Marzano Tomatoes
- 1 12 oz can of Table Cream
- 6-12 cloves of garlic, minced
- 2 tablespoons all purpose flour or 1 tablespoons of corn starch
- 1 large sweet onion, chopped
- 2 tablespoons butter
- 4 tablespoons Worcestershire sauce
- 2 tablespoons cognac (or brandy)
- 4 tablespoons ketchup
- 3 tablespoons Dijon mustard
- 1 tablespoon of sugar
- Salt to taste
Directions
- Cube chicken then coat with paprika and corn starch, set aside
- Heat mushrooms and olive oil until hot
- Cook onions and garlic with salt, until onions are translucent
- Add mushrooms and cook until mushroom liquid has evaporated
- Add chicken and cook for a bit until there is some browning, add the cognac until strong alcohol smell has dissolved
- Add table cream, tomato sauce, Worcestershire sauce, ketchup, mustard, sugar and let simmer until chicken is cooked
- Add salt to taste and serve with pasta or rice
Stainless Steel
- Basics: Stainless steel will stick with foods if there is not enough heat or too much heat – the sizzle creates steam that lifts the food from the pan
- Too low heat and you don’t hear the sizzle
- Too high heat and your food burns, burnt food sticks
- Heat the pan on MEDIUM heat; do the “tss” test – sprinkle water and when you hear the “tss” it’s ready (~10 minutes)
- Add the oil after the pan has been heated – the oil acts as a barrier between the pan and the food
- Cold oil will heat up quickly and will retain the heat and take heat away from the pan; you want the pan hot, not the oil
- Ingredients
- Make sure that your ingredients are dry; water will lower the pan temperature
- Make sure that your ingredients are room temperature, or close to it; cold foods will stick
- Clean
- While the pan is warm, wipe off residue and crumbly bits with paper towel (use tongs if too hot)
- Return pan to MEDIUM heat; when the pan is hot, add 1 cup of water to deglaze
- Discard water and then wash with warm soapy water
- Always dry the pans with microfiber or paper towels; any residue will leave water marks on your pans
- To season your stainless steel pans
- Heat up the pan on MEDIUM (high may cause your oil to burn)
- Add oil and twirl around to coat, heat until you see smoke (vegetable oil)
- Turn off and let cool completely until the oil is mirrored and you can see your reflection
- Remove oil and wipe down and remove excess oil – ideally when the pan or oil is still liquid and luke warm, not hot
- Every time you rinse your pans with soapy water that removes the seasoning, you HAVE to season to preserve the pans
- Alternatively, you can use the oven and heat the pan at 350F for an hour (great for multiple pans), then turn off and let cool
Cast-Iron Skillet
- If there’s any rust, you have to scrub it out
- Heat an oven to 500F
- Coat the entire pan in a layer of Flaxseed oil, be generous (in and out wherever the iron is present; if it’s Le Creuset and only the inside iron is exposed, only season the inside
- Put it in the oven for an hour, let cool, wipe off excess oil
- You can repeat the process until the pan is nice and shiny if you’d like
Ideally, you would only wipe down your pan after use; if there’s residue and gunk that needs to be washed with soap and water, you will need to re-season the pan.
Ingredients
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1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
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1½ tsp. kosher salt, plus more
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1 tsp. freshly ground black pepper, plus more
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2 medium shallots
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4 garlic cloves
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2 cups heavy cream
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1 Tbsp. thyme leaves, plus more for serving
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up to 3 oz. Gruyère, grated (about 1½ cup) – I prefer less cheese
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½ oz. Parmesan, finely grated (about ½ cup)
Directions
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Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and brush with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)
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Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
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Pour cream mixture over the cabbage. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.
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Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.
Servings: 8
Ingredients
- 12 ounces frozen broccoli flowerets
- 1 tablespoon minced garlic
- 8 ounces Philadelphia Light Cream Cheese — softened well
- 3 cups Beef Bone Broth
- 1 teaspoon onion powder or 1 large onion
- 1 teaspoon Italian seasoning
- 2 teaspoon Paprika — (smokey paprika if you have it)
- 4 ounces smoked cheddar, red apple cheese — shredded. If you do not have smoked cheddar, use shredded cheddar and add 1 tsp. of smoke flavoring.
Directions
- Place broccoli in the food processor and pulse until you have small pieces of broccoli.
- Spray instant pot with non-stick spray and press the saute button. Add garlic and cream cheese. With spatula, keep whisking until the cream cheese is melted and smooth. Slowly add beef broth while whisking.
- Add the broccoli flowerets, the onion powder, salt, Italian seasoning, and paprika. Stir together.
- Press cancel to turn off the saute, and place the cover on. Make sure it is set to seal not venting. Mine automatically does this. Press Pressure Cook or manual, and set the time to 8 minutes. When the time is up, do a quick release.
- Remove the cover, press saute and add the shredded smoked cheddar. Bring to a boil again all the while stirring. Press cancel on Instant Pot and serve your soup.
Yield: 4-4.5 Servings
Ingredients
- 3 eggs, plus 2 egg yolks
- 2 tbsp miso paste
- 3.5 oz finely grated parmesan cheese, plus extra to serve
- ½ tsp ground black pepper
- 14 oz spaghetti
- 7 oz thick cut bacon or pancetta, sliced into batons
- 1 tbsp extra virgin olive oil (optional)
- Furikake to serve
Directions
- In a large bowl, whisk together the eggs, egg yolks, miso paste, parmesan and pepper.
- Bring a large pot of salted water to the boil. Cook the pasta for its recommended cooking time.
- While the pasta cooks, heat the bacon in a large frying pan over high heat. You want the bacon to colour as well as render some fat. If there isn’t a sheen of fat on the bottom of your pan after 3-4 minutes, then add olive oil. Turn the heat off but let the pan sit on the warm stovetop.
- Reserve a cup of pasta cooking water. Then drain the pasta and add it straight into the warm pan. Add the egg mixture and toss with the pasta. Keep tossing the pasta in the egg mixture until it thickens (turn the heat on low under the pan if necessary). If the sauce becomes too thick you can loosen it with some of the pasta cooking water. Be careful not to scramble the eggs!
- When the sauce is thick, divide among serving plates. Grate over extra parmesan cheese and scatter over the furikake.
Ingredients
- 1 lb sweet potato, peeled & cut into bite-sized pieces
- 1 tbsp vegetable oil, plus 2 tbsp extra
- 1 small onion, diced
- 8.8 oz piece salmon, cut into small bite-sized chunks
- 1 tbsp soy sauce
- ¼ cup finely sliced spring onion
- 2 cups panko breadcrumbs
- 1 cup plain flour
- 2 eggs, lightly whisked
- sea salt
- sweet chilli sauce and/or mayonnaise to serve
Directions
- Cook the sweet potato in boiling salted water for 10-15 minutes or until tender.
- In the meantime, heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the onions and season with salt. Cook, stirring every so often, for 10 minutes or until the onion is soft and translucent. Add the salmon and cook for 2-3 minutes or until just cooked through. Add the soy sauce and stir-fry until the soy sauce has evaporated. Transfer the salmon mixture to a large bowl. Add the cooked and drain sweet potato to the same bowl. Use a wooden spoon to roughly mash the mixture.
- Onto a baking tray lined with baking paper, spread the mixture out into a 3cm high rough rectangular shape. Refrigerate for 45 minutes to an hour to allow the mixture to cool down and firm up.
- In the meantime, heat the remaining 2 tablespoons of oil in a wok or frying pan over medium-high heat. Add the panko breadcrumbs and stir-fry until golden brown. Transfer to a large plate or tray.
- Preheat oven to 180°C/360°C.
- When the sweet potato is cool, use a butter knife to cut the slab into roughly 30 pieces. Place the flour and eggs into separate large bowls or trays. Scoop up a piece of the mixture and drop it into the flour. Use your hands to shape it into a rough cylinder. Then drop it into the egg. Use 2 forks to coat all over with the egg. Then drop the piece into the breadcrumbs and use your hands to form a cylinder or croquette shape. Place onto a baking tray lined with baking paper. Repeat with remaining mixture.
- Bake for 10-15 minutes or until the crust is crispy. Serve with your choice of dipping sauces.
Ingredients
- 1 Big can of Nestle Cream
- 2 Cans of Condensed Milk
- 3 Bars Cream Cheese (softened via 30-60 seconds in the microwave)
- 3 cans Green Jelly
- 1 Pack of small Tapioca Pearls – boiled, soaked and drained
- 1 Bottle of Nata de Coco (reserve some juice for the green color as desired
- 1 tsp Pandan Extract
Directions
- Mix the first 3 ingredients until all lumps are gone and everything is smooth
- Mix in all remaining ingredients.
- Chill and serve cold
Coffee Jelly Ingredients
- 4 Tbsp instant coffee
- 4 c Hot Water
- 4 Tbsp Sugar
- 4-6 tsp. Agar-Agar powder (or 4-6 Tbsp. Agar flakes but if using bar, one bar is equivalent to 2 teaspoons of Agar powder)
- 4 tsp for soft firmness, 6 tsp for medium firmness
Coffee Cream
- 2 Large cans of Nestle’s Cream (12.8 FL oz 380 mL0
- 2 bottles or cans of Nata de Coco (drained)
- 1 can of Condensed Milk (14 FL oz 397g)
Directions
- Mix the water, coffee, Agar-Agar and sugar until dissolved. Bring to boil and boil for a few minutes.
- Pour into pan that’s been run in water (do not wipe) so jelly doesn’t stick – cool until set
- Mix all ingredients of the coffee cream and add to coffee jelly – put into individual containers or big bowl to serve individually
Yield: 4-6 8oz containers
Note: Do not use gelatin if it is too hot, it will melt in the liquid. Agar-agar is more stable at room temperature.
Ingredients
- 3 Tbsp of Black Sesame Powder
- 3 Tbsp of Sesame Butter (if it’s sweetened, reduce sugar)
- Pinch of salt
- 3 Egg Yolks
- 16 oz of Heavy Cream
- 1/4 cup of Sugar
- 1 tsp of vanilla bean paste or 1 vanilla bean
- Sugar to brulee
Directions
- Heat the cream with Sesame Powder, Sesame Butter, Salt and Vanilla until right before bubbling (milk-scalding temp)
- Whisk egg yolks and the sugar until the mixture lightens in color (creaming method).
- Slowly drizzle the cream mixture into the sugar and temper the eggs until fully mixed.
- Transfer to ramekins or desired container and add into a water bath halfway up the container.
- Cook at 325F for 40-45 minutes or until it’s set but center still wiggles.
- Let cool, place in the fridge overnight.
- Sprinkle with sugar and torch before serving.