Crayfish risotto

Contrary to popular belief, making rosotto really is as simple as this.

Ingredients (serves 2):
10g dried porcini mushroom (available at Carrefour)
3 crayfish, cleaned, shelled and halved
60g butter
2 tbsp olive oil
1/2 cup Arborio rice
4 cups prawn stock, heated through
30g grated Parmesan cheese (plus slightly more to garnish)
Salt and pepper

Method:
1. Soak mushrooms in boiling water and set aside. Dice the flesh of 2 crayfish.
2. Heat the butter in a small pan, add the crayfish meat and crayfish halves and cook till it turns white, about 1 minute. Remove and set aside.
3. Heat the olive oil in a saucepan and add the rice. Stir till the rice grains sound like glass beads clinking against one another.
4. Add the warmed prawn stock, one ladle at a time. Stirring constantly, allow the rice to absorb each ladleful of stock before adding the next. It should take about 20 minutes.
5. Strain the mushrooms with a fine sieve and discard the water.
6. Add the mushrooms, cheese and cooked crayfish to the risotto. Season to taste, and garnish with a crayfish half and more Parmesan cheese. Serve hot.

Tips:
If you don't have prawn stock, mix 2 cups of bottled lobster bisque (available at Carrefour) with 2 cups of water.

Recipe source: Simply Her magazine (Mar 2008)

Warm caesar salad

Ingredients (serves 4):
8 romaine lettuce, cut into bite-size pieces
A handful of garlic croutons
8 slices bacon, cut into small dices and fried till crispy
12 cherry tomatoes, cut into halves
12 grey prawns, shelled and cooked
Shaved parmesan cheese, to serve

Caesar dressing (makes 600ml):
3 egg yolks
1 tbsp chopped garlic
1 tbsp Dijon mustard
1 tbsp Worchestershire sauce
1/2 tbsp Tabasco sauce
Juice from 1 lemon
500ml olive oil
50g parmesan cheese
A pinch of salt

Method:
1. To make the dressing: combine egg yolk, garlic, Dijon mustard, Worchestershire sauce, Tabasco sauce and lemon juice in a food processor. With motor running, add olive oil in a slow steady stream until thick and creamy. Stir in parmesan cheese and season with salt to taste. (If the dressing is too thick, add a little warm water and stir well.)
2. Gently toss romaine lettuce in 200ml of the dressing until evenly coated. Divide lettuce between individual oven-proof bowls.
3. Garnish salad with croutons, bacon bits, tomatoes, prawns and shaved parmesan cheese.
4. Place salad under a salamander or oven toaster for just 5-10 seconds until the cheese topping is slightly melted. Serve immediately.

Tips:
This recipe calls for only 200ml of the dressing. Remaining dressing can be kept tightly covered in the fridge for 1-2 days.

Recipe source: Food and Travel magazine (Feb 2007)

Seafood casserole

Perfect dish for Christmas.

Ingredients (serves 2 to 3):
200g Prantalay Seafood Mix (from NTUC, to thaw, follow instructions on the packet)
125g parmesan or cheddar cheese, grated
2 tbsp olive oil
1 onion, peeled and chopped
2 stalks celery, peeled and diced
1 carrot, peeled and diced
2 tbsp breadcrumbs
500ml milk
4 tbsp plain flour
2 tsp butter
Salt and pepper to taste

Method:
1. Heat olive oil in a pan. Fry onions until lightly browned. Add celery and carrots and fry for about 3 to 4 minutes. Add seafood mix and fry for 2 minutes. Set aside.
2. Heat milk in a saucepan over medium heat. Mix in the flour and butter with a whisk until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
3. Place celery, carrots and seafood into a medium baking dish. Spoon the cheese sauce into the dish and toss with the rest of the seafood mixture. Sprinkle breadcrumbs over.
4. Without covering the dish, bake it in a preheated oven for 20 minutes or grill under medium heat until the surface is brown. Serve hot with bread.

Recipe source: Today newspaper

Cheese crusted spicy chicken wings

A hit with both young and old.

Ingredients (makes 12 chicken wings):
6 cloves garlic, finely minced
3 sprigs curry leaves, finely shredded
2 tbsp finely chopped spring onion
1 tbsp curry powder
1 tsp salt
150ml mayonnaise
125g Parmesan shredded cheese
12 chicken wings
200g crushed cornflakes

Method:
1. Preheat oven to 180 deg C.
2. Combine the first 8 ingredients in a large bowl.
3. Spread this mixture all over the chicken wings. Roll the chicken wings in the crushed cornflakes.
4. Arrange chicken on baking tray and bake for 25 minutes, or until cooked through and lightly golden and tender.

Recipe source: Lifestyle magazine