by Michael Hatcher | Jul 20, 2020 | Guest Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 5
Slow Cooked Pork Belly Chef Mod Ingredients: Serves 2 2 tbsp oil 4 stem coriander roots, chopped 8 clove garlic, chopped 1 tsp white pepper 320g pork belly 4 hard boiled eggs, peeled 1pc juice from a real fresh coconut 200ml water 2 tbsp Lee Kum Kee Panda Brand Oyster...
by Michael Hatcher | Jul 20, 2020 | Guest Recipes, Recipes, Season 5, Sweet Recipes, Vegetarian Recipes
Mandarin and Rosemary Soda Tobie Puttock Ingredients: 2 mandarins 1 Fresh Rosemary Sprig 1/4 cup honey Ice Rosemary for garnish Method: Use a microplane or box grater to zest the mandarins and then juice the mandarin adding the zest into the juice. Pour the juice and...
by Michael Hatcher | Jul 17, 2020 | Chicken Recipes, Guest Recipes, Recipes, Savoury Recipes, Season 5
Slow Roasted Chicken Kathy Tsaples Ingredients: 4 chicken Marylands or 6 chicken thighs (bone in) 1 tsp salt 1⁄4 tsp pepper 2 tsp sweet paprika 2 brown onions, quartered then sliced 1⁄2 kg frozen peas or 1 kg fresh peas 1 kg potatoes, peeled and quartered 1 kg ripe...
by Michael Hatcher | Jul 16, 2020 | Guest Recipes, Recipes, Season 5, Sweet Recipes, Vegetarian Recipes
The Red Fizz Tobie Puttock Ingredients: Serves 2 60g frozen berries 1 teaspoon coconut sugar 1/2 lemon, juiced 4-6 freshly picked mint leaves 1 vanilla pod, split Approx 500ml Sparkling water Ice Method: Pop the frozen berries, coconut sugar, lemon juice, mint and the...
by Michael Hatcher | Jul 14, 2020 | Guest Recipes, Recipes, Season 5, Sweet Recipes, Vegetarian Recipes
Ginger and Cardomon Syrup Tobie Puttock Ingredients: 200g fresh ginger, roughly chopped 1/2 cup of lime juice 10 cardamom pods 100g coconut sugar 750ml of water Method: Put all of the ingredients into a small saucepan, bring to a simmer for 20 to 30 minutes or until...
by Michael Hatcher | Jul 14, 2020 | Chicken Recipes, Guest Recipes, Recipes, Savoury Recipes, Season 5
Curry Tsukemen Chef Kinsan Ingredients: Serves 2 180g Ramen noodles (2 bunches) 100g Chicken Thigh, sliced 300ml Water 1 tsp Dashi Stock Powder mixed with 500 ml water 2 tsp Soy Sauce 1 tbsp Obento Mirin Seasoning 1 tsp Obento Cooking Sake 2 cubes S&B Golden Curry...
