A Good Companion

Pasta in Pesto Sauce

Looking for carbs to go with your steak or lamb chops? Try this pesto that is absolutely versatile to accompany your red meat course anytime of the year.

serves 4-6

3tbsp pine nuts

100g basil

2 cloves of garlic

3tbsp grated parmesan

2tbsp pecorino (optional)

125ml olive oil

sea salt to taste

500g spaghetti / linguine (or any pasta as wished)

• Incorporate all ingredients of the pesto in a blender and grind till fine. Season to your preferred taste.
• Cook the spaghetti to a large pan of boiling salted water with olive oil and cook till al dente, about 8 minutes, then drain.
• To serve, mix pesto once the pasta is cooked and still hot.

Tips: The pesto could be prepared around 3 – 5 days in advance and 

refrigerate well covered with cling film.

Catch of the Day

Garoupa baked with Olives and Seasonal Greens

Looking for a healthy easy non-greasy dinner on a weekday? Try this recipe, which only take up a minimal cooking time with minimal calories.

1 catty of fresh Garoupa (or Catch of the Day)

200ml of pitted black and green olive each

Seasonal greens  (button mushrooms, leek, yellow/orange & green peppers, tomatoes, purple onions, shallots)

few thym and rosemary sprigs

olive oil

sea salt and mixed peppercorn

• Preheat oven at 180C
• Marinate the fish with sea salt, pepper, rosemary, thyme and olive oil
• Cut all seasonal veggies in thick strips. Drizzle olive oil on veggies and season well with salt and pepper
• Place the fish covered with all veggies and olives on a foil paper and cover it with another foil to make a baking foil pocket
• Bake the fish in a conventional oven at 180c for about 20-25 minutes for a fish of 1 catty.

Tips: No worries about over baking coz this recipe will hardly dry out the fish given the moist from the olives.

Piece of Cake

Baby Pavlovas 
with Summer Berries and Vanilla Gelato

Takes 1–1½ hours

Serves 4

85g pistachios, coarsely grind

1tsp corn flour

1tsp white wine vinegar

200g caster sugar

4 egg whites, whisked to soft peaks

4 scopes of Vanilla Gelato

100ml crème frâiche (optional)

icing sugar

seasonal berries

• Preheat oven to 140C.
• The Meringue - Blend the corn flour and vinegar. Whisk egg whites till stiff and in a glossy mixture. Slowly add in caster sugar while whisking.
• The Pavlovas - Fold in ½ portion of the pistachios into the meringue. Stir in the corn flour mixture.  Spoon mixture onto the baking sheet to make 4 pavlovas. Hollow out a dip in the centres. Bake the pavlovas for 45 minutes.
• The Filling - Whisk crème frâiche with icing sugar till in whipped form with a desired sweetness.
• The Serving - Spoon a layer of  whipped cream followed by a generous scope of Vanilla gelato. Finish off by scattering seasonal berries of your choice and sprinkle the reserved pistachios on top. Voila!

Tips on the Meringue:

Be sure the container for whisking egg whites is oil free
All egg whites must be in room temperature otherwise you will have a hard time whisking them in stiff foam
*check point - you should be able to turn around the bowl without having the egg whites falling off
 

In the Mood for Party

Pan Fried Foie Gras 
with Caramelized Pears

Whether you are in the Mood for Party, or simply looking for an appetizer to enlighten your partner or guests, pick this to go with your long waiting to serve Sauternes!

serves 2

uncooked goose / duck foie gras , sliced in 1/2 inch thickness

1tbsp muscovado sugar

5g demi sel butter

2-3tbsp plain flour

sea salt n fresh ground black pepper

1 Anjou pear, peeled, cored and in medium thickness wedges 
(squeeze over with lemon juice if prepared ahead of time)

½ cup of Sauternes or sweet white wine

• Pan-fry Anjou pear with butter and muscovado sugar till golden browned and crisp outside. Reserve aside.
• Deglaze the pan with Sauternes.
• Coat foie gras with flour and season generously with sea salt and pepper. Sear in hot pan without turning for about 30 secs on each side.
• Serve foie gras on top of the caramelized pears while still hot and drizzle with sauce. 

Daily Delights

Spaghetti Vongole 
in champagne

How delightful could it possibly be for a simple pasta with fresh clams cooked in champagne.

serves 4
1 kg white clams
2-3 pieces of Italian shallots, finely chopped
3 cloves of garlic, smashed
30ml semi-salted butter
80ml olive oil
250ml of champagne (or dry white wine)
100ml fish stock
sea salt and pepper
chopped parsley for garnish
500g spaghetti

• Drain white clams and shake to wake them up before cooking.
• Heat 20ml butter with olive oil in hot pan. Without browning the butter, put in garlic and shallots in low fire and cook for a few minutes.
• Put the clams in the pan, stirring a bit. Re-adjust to big fire. Pour in champagne, cover and shake occasionally. When clams are opened and cooked, off fire, and garnish with parsley.
• Cook the spaghetti to a large pan of boiling salted water with olive oil and cook till al dente, about 8 minutes, then drain.
• Meanwhile, prepare the fish stock. Heat remaining butter with a little bit of garlic in a small pan. Add in fish stock and cook in medium fire till reduced in half.
• Drain the pasta and clams then incorporate with the fish stock. Serve while hot with a flute of champagne.