Recipe adapted from Smitten Kitchen Ingredients 1 red bell pepper
2/3 cup canned tomato purée
1/4 cup orange juice
2 tbsps Worcestershire sauce
2 tbsps olive oil
1 tbsp balsamic vinegar
1/2 tsp table salt or more to taste
1 tsp mustard
1/4 tsp ground black pepper
Preheat your broiler.
Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed.
Tip: don’t skimp on the charring as this skin will add a fantastic flavor dimension.
Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.
Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife.
Add the pepper (with its skin) to the blender along with the remaining ingredients.
Puree mixture until as smooth as possible.
Transfer mixture to a small saucepan.
Simmer it gently over low heat for 15 minutes, stirring from time to time.
It will yield a fairly smooth consistency that can be used as is.
Store in an airtight container in the fridge.
Makes 1 2/3 – 2 cups steak sauce.
Will HE make it again?
Recipe from i-weekly Ingredients 250ml champagne / sparkling white wine 15g castor sugar 3 pc gold gelatin sheet 1 mandarin orange, segmented Method Soak the gelatin sheets in ice water for about 5 minutes till they soften. Divide the mandarin orange segment evenly into 2 wine glasses. Boil champagne and sugar in a pan, until the sugar dissolved. Squeeze out excess water from the softened gelatin sheets and stir into the champagne mixture. Slowly pour the champagne mixture into the wine glasses, ensuring that the mandarin orange segments stay at the bottom of the wine glass. Place them inside the fridge for 2 hours or until jelly is set. Makes 2 glasses. Will SHE make it again?
Recipe adapted from i-weekly Ingredients 2 gold kiwifruit 1/6 orange juice 1/2 tbsp grated orange zest 1/4 cup mascarpone cheese 1 tsp honey Method Peel and slice the kiwifruit into rounds. Sprinkle orange juice and zest over kiwifruit; set aside. Stir mascarpone and honey together until blended; set aside. Place kiwifruit into glass. Spoon one tablespoon mascarpone over kiwifruit. Repeat layering ending with kiwifruit. Makes 1 glass Will SHE make it again? YES. but without the mascarpone cheese
Recipe from Tatsuya Wakuda Ingredients 3 x 200g salmon fillet Marinate 250g white miso equal proportion of sake & mirin pepper grated garlic grated ginger olive oil orange zest Method To make the marinate, bring sake and mirin mixture to boil and leave it for 10 to 20 seconds to remove the alcohol. Let it cool and combine it with the white miso. Season with pepper, garlic, ginger, olive oil and orange zest. Mix it well. Spread half of the marinate on the base of a deep tray. Place the salmon fillet on top of the marinate. Spread the remaining marinate on top of the salmon fillet. Cling wrap the tray and refrigerate it for about 24 to 36 hours. Remove the marinate from the salmon fillet and transfer it to a baking tray. Preheat the grill. Place the baking tray on the middle rack and grill it for 5 to 6 minutes. Transfer it to the top rack to colour it. Will HE make it again? YES
Ingredients 150g unsalted butter, softened 90g icing sugar 1 tsp vanilla essence 138g plain flour 25g corn flour 1/4 orange, zested 1/4 lemon zested extra flour, for dusting extra icing sugar, for dusting Method Preheat oven to 160 degrees C. Line oven tray with baking paper. Put 125g of the butter, 40g of the icing sugar and 1/2 teaspoon of the vanilla in the bowl of an electric mixer. Beat on high for 3 minutes or until very light and creamy. Sift flours together, then fold in until just combined. Using 2 teaspoon of dough per ball, roll doughs into balls. Put on prepared trays. Flatten each ball with a fork dipped in flour, then bake for 12-15 minutes or until lightly golden. Cool completely on the wire racks. Put half the remaining butter, icing sugar and vanilla and orange zest in the bowl of an electric mixer and beat on high for 3 minutes or until light and creamy. Repeat the above step using lemon zest. Sandwich biscuit together with icing. Dust biscuits with icing sugar and serve. Makes 14 Will THEY make it again? YES