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)

Crab cakes with caramelised vinaigrette sauce

These baked crab cakes will be a hit at beach outings and dinner parties alike.

Ingredients (serves 4):
For crab cakes:
400g cooked crab meat
1 small carrot, parboiled and finely chopped
1 onion, finely chopped
A handful of coriander leaves, finely chopped
2 tsp freshly squeezed lemon juice
1 tsp powdered mustard
1 1/2 tsp oyster sauce
1/2 tsp salt
1 tsp white pepper
3 tbsp panko flakes (Japanese breadcrumbs)
1/4 cup olive oil

For the coating:
1 cup flour
1 egg, beaten
1 cup panko flakes

Vinaigrette sauce:
1/2 cup balsamic vinegar
1/2 cup fresh orange juice
2 tbsp brown sugar

Method:
1. Mash the crab meat and remove excess water. Mix with the rest of the ingredients.
2. Roll small handfuls of the mixture into balls and flatten into patties.
3. Coat the crab cakes with flour, followed by egg and panko flakes.
4. Place the crab cakes on a baking tray lined with parchment paper. Brush olive oil on crab cakes, then bake at 175 deg C for 20 minutes, until golden brown.
5. Mix all the sauce ingredients in a saucepan, then simmer on low heat until the sauce thickens. Drizzle over crab cakes just before serving.

Recipe source: Simply Her magazine (Mar 2008)

Tangy grilled prawns

Ingredients (serves 5 to 6):
18 medium-sized prawns, deveined and butterflied
1/4 cup olive oil
1/2 cup orange juice
4 tbsp lemon juice
garlic, diced
salt and ground pepper

Method:
1. Marinate prawns with oil, juices, garlic, salt and pepper for at least 4 hours.
2. Pre-heat toaster oven, setting temperature on medium high.
3. Line the tray with foil and put the prawns, along with the juice, on it.
4. Grill the prawns for 8 to 10 minutes. Take them out and serve hot.

Tips:
Sprinkle diced chilli padi on top for a spicier twist.

Recipe source: Simply Her magazine (May 2007)

Chicken drumsticks with coffee sauce

Coffee helps bring out the flavour of meat without overpowering its taste.

Good coffee beans should be whole - avoid broken or splintered ones.

Freeze beans that you don't use up within 2 weeks of opening. Wrap in layers of plastic to prevent the beans from absorbing the smell of other food.


Coffee - Part 1.

A twist to the ever-popular coffee pork ribs.

Ingredients (serves 4):
6 chicken drumsticks
1 tsp oyster sauce
Pinch of salt and pepper
2 tsp unsalted butter
2 tsp olive oil
2 cloves garlic, crushed
1 tsp barbeque sauce
3 tbsp brewed coffee
1 tsp brown sugar

Method:
1. Marinate the chicken with oyster sauce, salt and pepper.
2. Saute chicken over a heated grill pan with butter for 8 minutes. Remove and set aside.
3. In the same pan, add the oil and saute garlic until fragrant, then add in the barbeque sauce, coffee and brown sugar. Let it cook for 2 minutes.
4. Finally, add in the chicken, allowing the sauce to caramelise and ensuring the chicken pieces are evenly covered with sauce. Serve immediately.

Tips:
Prepare the sauce in advance to speed up the cooking process.

Recipe source: Simply Her magazine (Sep 2007)

Sticky miso pork chop

Ingredients (serves 4):
4 pc pork chops
1 tbsp olive oil

Marinade (mix together):
2 heaped tbsp red miso paste
2 cloves garlic, minced
1/4 cup sake or white wine
2 tsp oil
1 tbsp honey

Method:
1. Rub marinade over pork chops and leave aside to marinate for a few hours, or overnight.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Brown the chops for 1 minute, turn, and brown the other side for 1 minute more.
3. Reduce heat to low, cover pan and cook chops for 4-5 minutes. Turn chops over, cover pan, and cook for 4-5 minutes more.
4. Place chops on serving plates and drizzle with pan juices. Serve with green salad on the side.

Recipe source: Food and Travel magazine (Feb 2007)

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)

Ultimate turkey cheese sandwich

Cheese - Part 3.

A refreshing change from the usual ham and cheese combo.

Ingredients (makes 1):
1/2 tsp unsalted butter
1/2 tsp olive oil
3 slices bread
3 tbsp mango yogurt
1 small mango, sliced
2 slices smoked turkey
2 slices cheddar cheese
1 medium tomato, sliced

Method:
1. In a frying pan, place the butter and oil and grilled the bread for 5 minutes on each side.
2. Spread the mango yogurt on one slice of bread, add the mango slices, followed by the smoked turkey and tomatoes.
3. Place the second slice of bread on the tomatoes.
4. Place the cheddar cheese on the third slice and grill in toaster oven until the cheese melts. Flip over and place on top of the sandwich.

Tips:
A bed of green and red coral lettuce goes perfectly with this sandwich.

Recipe source: Simply Her magazine (Oct 2007)

Cauliflower with haloumi cheese

Cheese - High in calcium and full of flavour, this gourmet treat adds richness and character to your dishes.

To prevent cheese from becoming tough and stringy, cook it at a low temperature or add it to your cooking at the last stage.

To retain the softness of cheese, chop finely or use a grater with large holes.

Cheese - Part 1.

A twist to your usual Western broccoli and melted cheese. Best eaten lightly pan-fried or toasted, Haloumi cheese is firm Middle Eastern cheese that won't melt when cooked.

Ingredients (serves 4):
2 tbsp olive oil
150g Haloumi cheese, cut into cubes
1 medium onion, sliced
5 cardamoms
1/4 tsp cumin seeds
1 tsp ground cinnamon
2 tsp ground turmeric
400g cauliflower florets
2 medium carrots, par-boiled and chopped
3/4 cup vegetable stock
Pepper to taste
Fresh coriander, to garnish

Method:
1. Heat some oil in a non-stick pan, saute the Haloumi cheese until golden brown and set aside.
2. In the same pan, add the rest of the oil, then saute onions, cardamons, cumin, cinnamon and turmeric until fragrant.
3. Add the cauliflower, carrots and vegetable stock and let simmer under low fire for about 10 minutes until the stock reduces.
4. Toss in the cooked cheese and add pepper to taste. Stir fry for another 5 minutes and remove. Top with fresh coriander and serve immediately.

Tips:
Don't feel like cheese? Then use tau kwa cubes instead.

Recipe source: Simply Her magazine (Oct 2007)

Irish stew

Ingredients (serves 6):
1 kg lamb, cubed (neck chops or boneless lamb leg)
2 tbsp olive oil
25g butter
2 large onions, quartered
4 cloves of garlic, crushed
2 carrots, cut into chunky rounds
1 stick of celery, cut into 5cm pieces
350g new potatoes
225g mashed potatoes
1 tsp salt
1 tsp pepper
500ml chicken stock

Method:
1. Season lamb cubes with salt and pepper. Leave for at least 30 minutes.
2. In a heavy casserole dish, brown meat in olive oil, then remove from pot.
3. Scrape all meat from the bottom with a wooden spoon, add butter and saute onions and garlic until soft.
4. Add carrots, celery, browned lamb and chicken stock and bring to a boil.
5. Simmer for an hour before adding new potatoes.
6. Simmer for another 45 minutes until lamb is tender and potatoes cooked.
7. To thicken stew, add mashed potato and stir until well combined. Simmer for another 15 minutes. Serve hot with crusty bread.

Tips:
Brown the lamb, saute the onions and garlic and then combine all the ingredients in a slow cooker. Leave to cook for about 8 hours while you get on with other things.

Recipe source: Simply Her magazine (Dec 2006)

Turkey, rocket and mozzarella pizza

Leftover turkey post-Christmas - Part 3.

Simple and delicious, this is a great recipe for the day after Christmas.

Ingredients (serves 2):
1 9-inch ready-made pizza crust
1 cup turkey meat, sliced or shredded
1/2 cup prosciutto or any other ham
1 mozzarella cheese ball
1 tomato, sliced
15 black olives, halved
2 cups rocket leaves
Virgin olive oil
Salt
Black pepper

Method:
1. Put turkey meat, ham, mozzarella cheese, tomato slices, rocket leaves and olives onto the pizza crust.
2. Sprinkle a little salt and black pepper on top. Drizzle generously with olive oil.
3. Pop the pizza into the oven and bake according to package directions.

Tips:
If you want a stronger cheese taste, add finely sliced asiago cheese on top.

Recipe source: Simply Her magazine (Dec 2006)

Bagged salmon with capsicums and olives

Spanish inspired quick meals - Part 2.

Ingredients (serves 4):
4 salmon fillets
olive oil
2 tsp honey
2 cloves garlic, chopped
sprinkling of dried herbs of your choice (oregano, fennel, rosemary, etc), optional
salt and pepper to taste
1 red capsicum, chopped
1 red yellow capsicum, chopped
12-15 cherry or honey tomatoes, halved
12-15 black olives, pitted and halved
large squares of grease-proof paper for wrapping fish

Method:
1. Rub salmon fillets with salt and pepper, honey, olive oil, chopped garlic, and if using, about 1 tsp of herbs of your choice.
2. Place 1 piece of fish in the centre of each sheet of grease-proof paper.
3. Divide capsicums, olives and tomatoes among the fish. Place them on top and around the fish.
4. Wrap each fish up in the grease-proof paper and scrunch the top to secure.
5. Place them in a baking tray so that the juices will not run out.
6. Bake in an oven at 200 deg C for 10 minutes until cooked.

Tips:
Prepare this in the morning and store in the refrigerator. Bake it when you return. Add a sprinkling of paprika if you want it a little spicy.

Recipe source: Family magazine (Feb 2007)

Mexican chicken enchiladas

Ingredients (serves 4):
4 pieces fresh wraps (from supermarkets)
2 chicken breasts
1 tbsp oyster sauce
3 tbsp salsa sauce
1 tbsp Worchester sauce
1 tsp ground black pepper
1 cup shredded cheddar cheese
2 medium tomatoes, sliced thinly
1 tbsp oyster sauce
1 tsp mint sauce
1 tsp raw cane sugar
1 cup thick cream
1/4 cup lemon juice
2 tbsp olive oil
bunch of fresh coriander

Method:
1. Marinate the chicken with oyster sauce, salt, pepper and raw cane sugar for 10 minutes.
2. Grill the chicken in a pan for 5 minutes. Remove from pan, slice it in strips and leave it aside.
3. Take one wrap and place some chicken strips on it. Top with salsa sauce, mint sauce, coriander and tomatoes and wrap it up firmly. Repeat the method for the other wraps.
4. Place the 4 enchiladas in a tray and sprinkle cheddar cheese, lemon juice and a dollop of thick cream. Bake in the oven at 175 deg C for 35 minutes until the cheese becomes golden brown.
5. Remove from the oven and serve with fresh greens.

Recipe source: Family magazine (Feb 2007)

Chicken stew with tomato and chilli

A modified recipe of a traditional Italian stew.

Ingredients:
2 tbsp flour
Salt
800g chicken fillets, leg thigh
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp light soya sauce
4 stalks fresh coriander leaves, chopped
600g broccoli, cut into flowerettes

Method:
1. Place flour, a pinch of salt and a few shakes of pepper into a clean plastic bag.
2. Cut chicken into bite-size cubes and put into same bag. Holding bag closed, shake a few times.
3. Brown flour-dusted chicken in a non-stick pan with olive oil. Do in batches and put aside.
4. In same pan, saute onion, garlic and chilli flakes for 2 minutes.
5. Add tomato paste and light soya sauce, stir.
6. Add chicken and cook over a moderate heat, covered, for 5 minutes. Add a few drizzles of water if it gets too dry. Stir in chopped coriander leaves just before removing from heat.
7. Bring water in a steamer to a rolling boil. Steam broccoli for 3 minutes.
8. Serve chicken and broccoli hot with crusty bread on the side.

Recipe source: Streats newspaper

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