by Michael Hatcher | Aug 7, 2019 | Guest Recipes, Recipes, Savoury Recipes, Season 4
Duck Confit with Celeriac, Spinach and Red Wine Glaze Rob Rees Ingredients: 2 Duck Legs400- 500ml Olive OilZest of ½ LimeZest of ½ Orange1 Cinnamon Stick6 Cloves3 Star Anise2 tsp Five Spice2 Cloves Garlic1 tsp Caster SugarJuice of 1 orangeIndigenous herbs such as Sea...
by Michael Hatcher | Jul 26, 2019 | Guest Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 4
Pork & Vegetable Ramen Chef Kinsan Ingredients: Hakubaku Organic Ramen 1 pack, cook as per pack instruction. Drain and set asideYeo’s Pure Sesame oilSoup900ml Chicken stock45ml Obento Japanese Soy Sauce30ml Obento Mirin Seasoning10ml Squid Brand Fish Sauce15ml Double...
by Michael Hatcher | Jul 25, 2019 | Gluten Free Recipes, Guest Recipes, Recipes, Savoury Recipes, Season 4, Vegetarian Recipes
Twice Baked Cheese Souffle Rob Rees Ingredients: 290ml Semi Skimmed Milk1⁄2 Sliced OnionPinch of Nutmeg45g Butter45g FlourPinch of Dry English Mustard125g Strong Cheddar Cheese, Grated3 Eggs, Separated Cracked Black PepperLining Ramekins100g Butter, melted150g Panko...
by Michael Hatcher | Jul 17, 2019 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 4
Salmon Flake Onigiri Kinsan Ingredients: 2 cups Medium Short Grain Rice, cook as per pack instruction150g Salmon filletSalt (to taste)2 tbsp Roasted White Sesame Seed 2 tbs3 sheets Obento Yaki Nori for SushiObento Japanese Soy Sauce (to taste)Kewpie Mayonnaise (to...
by Michael Hatcher | Jul 8, 2019 | Guest Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 4
Thai Laksa with Pork Belly Karen Chan Ingredients: ½ jar VALCOM Thai Style Laksa Paste1 cup TCC Premium Coconut Milk¾ cup water200g Hokkien noodles, prepared according to the pack instructions100g roasted pork belly, prepared as per recipe)For garnish: bean sprouts,...
by Michael Hatcher | Jul 4, 2019 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 4
Salmon Red Curry Karen Chan Ingredients: ½ jar Valcom Red Curry Paste6 Thai eggplant, quartered1 salmon filet, skin on, 200 g6 pieces of lychees from UFC Lychees in Syrup, drained (set aside juice for cooking)1/2 cup juice from UFC Lychees in Syrup1 cup TCC Premium...
