Fisherman's Pie

* in collaboration with Marigold for DAWN Sweetened Beverage Creamer

Main Ingredients (enough for 4 to 8 pax) :

• 300 gm fish fillet meat (cut to small cubes)(I used sea bass)(pre-marinade with pinch of salt)
• 20 pcs small to medium sized prawns (cleaned, de-shelled and deveined)(pre-marinade with pinch of salt)
• 1 to 1.5 cup frozen mixed vegetables (i.e. carrots, green peas, beans, corn)
• 1 brown onion (peeled and finely chopped)
• 5 cloves garlic (peeled and finely chopped)
• 5 russet potatoes (approx. 1 kg)(washed)
• 1 to 2 cups grated cheddar cheese
• 1 tbsp unsalted butter
• sprigs of thyme (for garnishing)
• tobiko (for garnishiing)(optional)

Seasonings for Mashed Potatoes 

• 4 to 5 tsp Marigold DAWN Sweetened Beverage Creamer (or to taste) mixed with 250 ml hot water
• 1/2 tsp salt (or to taste)
• 1 tsp grounded pepper (or to taste)
• 1 tsp ikan bilis powder (or to taste)
• 2 tbsp unsalted butter

Seasonings for Fish & Vegetables 

• 2 to 3 tsp Marigold DAWN Sweetened Beverage Creamer (or to taste) mixed with 250 ml hot water
• 1 small pc anchovy fillet (smashed)(from canned anchovies)
• 1/2 tsp salt (or to taste)
• 1 tsp grounded pepper (or to taste)
• 1 tsp ikan bilis powder
• 1 tsp cayenne powder
• 2 to 3 sprigs of fresh thyme or 1 tsp dried thyme 
• 2 tbsp mashed potatoes (for sauce thickening)

Method : 

1. Boil potatoes with skin on till softened. Remove potatoes from pot, remove skin and add all 'Mashed Potatoes Seasonings' and mash to your desired texture. Set aside.
2. Pre-heat oven to 180C.
3. Heat 1 tbsp butter in frying pan, saute onions and garlic till lightly fragrant and caramelised. 
4. Toss in frozen mixed vegetables. Quick stir fry.
5. Add all 'Fish & Vegetables Seasonings'. Allow to simmer and reduce to a thick gravy.
6. Turn off heat. Drain excess liquid and transfer ingredients to an oven safe casserole or greased baking pan. 
7. Add fish meats and prawns. Spread ingredients evenly. Leave a small portion of fish and prawns atop mashed potatoes if you prefer some crisp textures from the baked seafood. 
8. Sprinkle grated Cheddar cheese generously atop.
9. Use a spoon to spread a thick layer of mashed potatoes over the grated cheese.
10. Use a fork to score the mashed potatoes to achieve nice browning. 
11. Bake in oven for 20 minutes. Increase temp to 200C for another min. 10 minutes to achieve darker golden brown effect. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
12. Remove from oven when satisfied.
13. Garnish with thyme and tobiko. Serve whilst hot.

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Air Fried Miso Lamb Rack 空气炸锅味增羊排

I have been getting the undesirable flu since last night and I wanted to cook easy fuss free dinner as soon as possible. This Air Fried Miso Lamb Rack 空气炸锅味增羊排 is another quick-to-cook dish for our low carb low sugar dinner. I pre-marinated the rack of lamb early afternoon...then 25 mins including prep and air frying in the evening. Our comfort food for the rainy weather.

Main Ingredients :

• 1 rack of lamb (approx 500 to 600 gm)

Marinade/Seasonings :

• 1 tbsp dashi miso paste
• 2 tbsp mirin (optional)

Method : 

1. Cut rack of lamb to your desired size to fit into air fryer (my rack came in 7 chops, I had to cut into 4 chops on one side and 3 chops on the other side to fit into my air fryer). If your air fryer is petite in capacity, you may have to slice them into individual lamb chops for easy cooking. 
2. Combine marinade/seasonings. Rub and massage thoroughly on all sides of the rack of lamb. Leave to refrigerate overnight or at least half a day in the same plate/tray.
3. Bring rack of lamb back to room temperature when ready to cook. Arrange lamb of rack on a lined baking tray.
4. Air fry at 250C (or highest temp of your air fryer) for 10 to 15 mins (subject to highest temp of your air fryer) or till it's nicely browned on the outside. 
5. Adjust air fryer temperature to 160C for 10 to 15 mins (subject to size and thickness of meat).
6. Use a meat thermometer to check internal temperature of lamb rack intermittently by inserting it to the centre of the meat. A perfect medium (firm & springy) is achieved once the centre reaches 65C to 70C internal temperature. If you prefer medium rare (soft & springy), then the desired internal temperature should be at the range of 60C to 65C. If you like it well-done (firm), then go for 75C.
7. Remove from air fryer once you've achieved desired doneness, cover with foil (to retain moisture) and leave to rest for 10 minutes before carve and serve.

Note : 

1. If the rack of lamb is of superior quality, there's really no necessity for too much complicated seasonings. I've kept it very simple so that the natural taste of the meat would prevail.

2. I used Dashi Miso instead of ordinary miso for the enhanced taste on the crust. It's really your own choice on which type of miso paste to use. 

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Shaker Pulse Pasta Crackers

*in collaboration with San Remo for Pulse Pasta & Sauces

Do you like the shaker fries from fast food chain? Aren't they more tasty than the normal salted ones? If so, have you thought of other options other than using French fries? I like my snacks "krak krak krak" crispy and I think this Shaker Pulse Pasta Crackers must be one of the simplest recipes I'd ever done! Literally just few simple steps! More importantly, I do not feel so guilty snacking on them as they're made from healthier ingredients such as chickpeas, lentils, peas and borlotti beans. They fill you quickly and yet contain lower carb than normal pasta. I use these Shaker Pulse Pasta Crackers with my salad as they provide texture and crunch. Convenience's key when I could just air fry or deep fry one whole lot and keep in air tight containers for future use. Try it! Be creative by using different types of pasta to create different shapes and flavours! For easy comfort, just dip it in San Remo's Bolognese & Mushroom sauce or cheese for the extra punch!

New San Remo Pulse Pasta Chickpeas is made using flour from chickpeas instead of wheat to boost the protein content and other nutritional benefits. It is gluten free and a good source of protein (50% more compared to regular San Remo past). Plus, an excellent source of fibre (2.5 times more compared to regular San Remo pasta). Looking after yourself has never tasted so good!

As we welcome 2018, San Remo is here to make your new year even better! Three lucky winners will get to win a San Remo hamper worth more than $100 each! Check out http://bit.ly/2ClIDSX

Main Ingredients :

• San Remo Pulse Pasta (Spirals, Penne or Spaghetti)
• 2 tbsp San Remo Bolognese & Mushroom Paste
• Seasonings - Cayenne Powder, Garlic Salt, Japanese Seaweed Seasonings, Parsley Flakes (to taste)
• Water & Salt (to cook pasta)
• San Remo Bolognese & Mushroom Paste (optional as dipping sauce)

Method : 

1. Cook San Remo Pulse Pasta (Spirals) in boiling water and salt as per box instructions.
2. Drain cooked pasta.
3. Air fry (I air fried at 200C for 8 to 10 mins) or deep fry drained pasta till crispy and golden colour. Set aside to cool.
4. Mix all seasonings in a paper or plastic bag.
5. Toss in fried pasta and shake till pasta's evenly coated with seasonings.
6. Serve and enjoy!

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Rosemary Lamb Savoury Tarts

*in collaboration with Casa Rinaldi for a Festive Mystery Box Challenge

I received a Casa Rinaldi Mystery Box Challenge. The items were delivered to me yesterday and I was to cook a dish using ALL the Casa Rinaldi's items that were sent to me. My combo was interesting with produces such as integrale rice, artichokes, balsamic pearls etc....most of which I'd never dealt with in the past. This Rosemary Lamb Savoury Tarts was a festive dish that popped into my head when I saw the products. I meant for them to be like Shepherd's Pies but without the mixed vegetables and mashed potatoes. I will put this on my dining table again during the festive celebrations! Super love these great stuffs from Casa Rinaldi I must say! 

Casa Rinaldi's items in my mystery box challenge include : 

• Integrale Rice
• Grilled Artichokes in Sunflower Oil
• Rosemary
• Extra Virgin Olive Oil Spray (EVOO Spray) 
• Balsamic Pearls

May this season bring you joy and gifts of happiness. Casa Rinaldi is giving away 3 Mystery Boxes with $168 worth of products at http://bit.ly/2BkHcq2

Casa Rinaldi products are now available at NTUC Finest and Redmart.

Main Ingredients (enough for 12 normal sized tarts) :

• 300 gm minced mutton (can use other meat)
• 12 pcs frozen tart shells (available from baking supply stores or you may bake your own)
• 1 to 2 pcs of Casa Rinaldi's Grilled Artichokes (finely chopped - approx. 2 to 3 tsp)
• 6 pcs mini peppers (finely chopped)
• 3 mid sized onions (peeled and finely chopped)
• 5 cloves garlic (peeled and finely chopped)
• 2 tbsp tomato paste
• 2 tsp corn flour
• 150 gm Casa Rinaldi's Integrale Rice (it's brown rice!)
• 1 to 2 cups grated parmesan cheese
• Casa Rinaldi's EVOO spray
• parsley flakes (for garnishing)
• 2 tsp unsalted butter

Seasonings for Meats 

• 1/2 to 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 1 tsp grounded black pepper (or to taste)
• 1 small sprig rosemary (finely chopped)
• 1/2 tsp Casa Rinaldi's Balsamic Pearls (or to taste)
• 3 tbsp chicken stock

Seasonings for Integrale Rice

• 1 cup chicken stock
• 1.5 cup water
• 1 small sprig rosemary (finely chopped)

Method : 

1. Pre-soak integral rice grains for min. 2.5 hours in water.
2. Pre-marinade minced meat with meat seasonings (except chicken stock).
3. In a pot, heat 1 tsp unsalted butter, toss in 1/3 finely chopped garlic and onions. Stir fry till fragrant. 
4. Fold in soaked integral rice grains, rosemary, 1/2 portion of finely chopped artichokes and give it a quick stir fry.
5. Fold in 1 cup chicken stock and 1.5 cup water. Allow rice to simmer in low-medium heat for about 30 minutes or till rice is cooked. Set aside.
6. Pre-heat oven to 180C.
7. Heat 1 tsp butter in frying pan, saute onions and garlic till fragrant and caramelised. 
8. Toss in remaining artichokes, mini peppers and minced meats. Add tomato pastes and quick stir fry with all 'Meat Seasonings'.
9. Allow to simmer and reduce to a thick gravy.
10. Turn off heat. Drain excess liquid. 
11. Spoon cooked minced meat into the frozen tart shells till 3/4 full.
12. Spoon cooked integral rice on top of minced meat till tart shells are almost full. Spread ingredients evenly.
13. Sprinkle grated Parmesan cheese generously atop.
14. Bake in oven for 30 to 40 minutes till cheese become golden brown and tart shells turn moderately crispy. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
15. Remove from oven when satisfied. Spray a little EVOO over the tarts for additional fragrance. Sprinkle with parsley flakes and serve whilst hot.

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Shepherd's Pie 牧羊人派

My husband and I sent our girl (dog) to vet for a surgery this morning. Husband requested me to cook a decent treat for the girl yesterday. He specifically asked for Shepherd's Pie 牧羊人派. Their wishes were granted! 

I delivered a big sized flavourful Classic Sherpherd's Pie for the humans and a mini-sized one for the girl. It was really smelling good and tasting great! I did the girl's pie separately. Unlike the pie for humans, hers had no seasonings and the ingredients limited to minced meat, carrot dices and mashed potatoes. My husband could not decide between lamb or beef. I ended up using both meats....

It's simple content to just see both enjoying my food.

Main Ingredients (enough for 2 to 4 pax) :

• 300 gm minced mutton 
• 200 gm minced beef
• 100 gm frozen mixed vegetables (i.e. carrots, green peas, beans, corn)
• 1 large onion or 2 mid sized onions (peeled and finely chopped)
• 4 cloves garlic (peeled and finely chopped)
• 3 large potatoes (peeled and cut to quarters)
• 1 to 2 cups grated parmesan cheese
• 1 tbsp unsalted butter

Seasonings for Meats & Vegetables 

• 1/2 tsp salt (or to taste)
• 1 tsp sugar (or to taste)
• 1 tsp grounded pepper (or to taste)(I used garlic pepper)
• 2 tsp corn flour
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce or HP sauce (i used HP sauce)
• 2 to 3 sprigs of fresh thyme or 1 tsp dried thyme
• 1 bay leaf
• 100 ml chicken stock or beef stock

Seasonings for Mashed Potatoes 

• 1 tsp salt (or to taste)
• 1/2 tsp grounded pepper (or to taste)(I used garlic pepper)
• 2 tbsp heavy cream
• 50 gm unsalted butter

Method : 

1. Boil potatoes till softened. Remove potatoes from pot and add all 'Mashed Potatoes Seasonings' and mash to your desired texture. Set aside.
2. Pre-heat oven to 180C.
3. Heat 1 tbsp butter in frying pan, saute onions and garlic till fragrant and caramelised. 
4. Toss in minced meats and mixed vegetables. Quick stir fry with all 'Meats and Vegetables Seasonings' (except chicken/beef stock).
5. Add chicken or beef stock. Allow to simmer and reduce to a thick gravy.
6. Turn off heat. Drain excess liquid and transfer ingredients to an oven safe casserole or greased baking pan. 
7. Spread ingredients evenly.
8. Sprinkle grated Parmesan cheese generously atop.
9. Use a spoon to spread a thick layer of mashed potatoes over the grated cheese.
10. Use a fork to score the mashed potatoes to achieve nice browning. 
11. Bake in oven for 20 minutes. Increase temp to 200C for another min. 10 minutes to achieve darker golden brown effect. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
12. Remove from oven when satisfied and serve whilst hot.

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