RECIPES
JERK CHICKEN
JERK CHICKEN By Chef Jonathan Phang Serves 6 Ingredients: 12 chicken pieces (thighs and drumsticks) on the bone, skin on 2 Tbsp ground nut oil or olive oil 4 Tbsp light soy sauce 2 Tbsp apple cider vinegar 2 Tbsp orange juice Juice of one lime 1 small red onion, roughly chopped 3 spring … read more
SPICED BUTTERNUT SQUASH SOUP
SPICED BUTTERNUT SQUASH SOUP By Chef Jonathan Phang Ingredients: 1Kg butternut squash, peeled and chopped into 1½ inch chunks 1 Tbsp vegetable/ light olive oil 1 Tbsp butter 1 onion finely diced 1 red chili finely diced 3 cloves of garlic minced 2-inch square fresh ginger peeled and finely grated 1 litre chicken stock … read more
KING PRAWNS CREOLE
KING PRAWNS CREOLE Recipe by Chef Jonathan Phang Ingredients: 900g King Prawns shelled and deveined Juice of one lime 1 tsp dried thyme 1 tsp dried oregano 1 tsp Cayenne pepper 2 Tbsp olive oil 60g butter 60g creamed coconut (block) cubed 1 medium red onion, halved and thinly sliced 1 green peeper (capsicum) … read more
GLAZED SALMON WITH PICKLED CUCUMBER, RADISH & EDAMAME SALAD
GLAZED SALMON WITH PICKLED CUCUMBER, RADISH & EDAMAME SALAD Recipe by Chef Jonathan Phang Serves 4 FOR THE GLAZED SALMON Ingredients: 4 salmon filets (skinless and boneless) 4 Tbsp dark soy sauce 2 Tbsp light soy sauce 4 Tbsp hoi sin sauce 4 Tbsp brown sugar 2 Tbsp of Shaoxing rice wine or Harvey’s … read more
CURRIED CHICKEN WITH SPINACH AND LENTILS
CURRIED CHICKEN WITH SPINACH AND LENTILS Recipe by Chef Jonathan Phang Ingredients: 2 Tbsp groundnut oil 1 medium onion finely sliced 4 cloves garlic minced ½ tsp cumin seeds 1 red chilli seeded and finely chopped 1 Tbsp Caribbean curry powder hot 2 tsp ground coriander 1 tsp ground cumin 1 tsp Kashmiri chilli … read more
MEDITERRANEAN PIZZA WHEELS
MEDITERRANEAN PIZZA WHEELS From Epronto Serves 4 Ingredients 280g water 600g strong flour 10g salt 40g vegetable oil 25 grams fresh yeast or 7 grams dry yeast 2 fresh mozzarella cheese or cheddar cheese 2 jars of EPRONTO MEDITERRANEAN Ragu Useful items: 1 large bowl cling film rolling pin parchment paper 2 cupcake trays … read more
PICCALILLI EGG BURGER
Piccalilli Egg Burger By Calder’s Kitchen An incredible and very different take on a vegetarian burger. This looks totally delicious! Ingredients (per person) 1 egg 20g porridge oats 20g grated cheddar cheese ¼ of a finely sliced onion 1 dessert spoon of Calder’s Kitchen Piccalilli salt and black pepper a little cooking oil for … read more
GOATS’ CHEESE & PUMPKIN SALAD
GOATS’ CHEESE & PUMPKIN SALAD By chef Daniel Galmiche This delicious salad pairs perfectly with Daniel’s Pumpkin and Goats’ Cheese Lasagne Ingredients: 75g Lamb’s lettuce leaves 1 Tbsp toasted pumpkin seeds 50g Soft goats’ cheese log, (such as Golden Cross) rind removed, crumbled 1 tsp Toasted pumpkin seed oil 2 Tbsp Extra virgin … read more
PUMPKIN & GOATS’ CHEESE LASAGNE
PUMPKIN AND GOATS’ CHEESE LASAGNE By Chef Daniel Galmiche This ‘lasagne’ is made with very thin layers of pumpkin, rather than pasta. For Daniel, goats’ cheese is perfect with pumpkin, while the addition of pumpkin seeds and a drizzle of pumpkin oil make this a delicate, light and surprisingly lovely meal. Serve with his … read more
OVEN ROASTED VEG
OVEN ROASTED VEG This may not be the most exciting recipe we will ever show you but is such a staple in our house that we couldn’t resist. It can be paired with almost anything you want, from meats to any other vegetables or salads. Don’t be tied to the vegetables we used here … read more
