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		<title><![CDATA[Chef Cherish Finden: Traditional old fashion strawberry jam]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-traditional-old-fashion-strawberry-jam-17796.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 30 Apr 2015 08:23:49 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Chef Cherish Finden shares the traditional recipe of the strawberry jam. Follow her easy recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash and hull the strawberries.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In a heavy bottom pan, mix together the strawberries and sugar. Stir over low heat until the sugar dissolves. Increase the heat, and bring to a boil. Stir very gently to prevent the jam from burning.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; When the jam reaches 107&#8201;&#176;C, add in the lemon juice. Boil for another 5 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Check for setting point by placing &#160;&#189; teaspoon of jam on a cold saucer. Push the mixture with your fingers. If it crinkles and sits proudly without any liquid running out, the jam is ready.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Sit the jam for 5 minutes before pouring it into the warm sterilized jar.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: WGS&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-traditional-old-fashion-strawberry-jam-17796.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-traditional-old-fashion-strawberry-jam-17796.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Cherish Finden: Lavender and munake honey scone]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-lavender-and-munake-honey-scone-17800.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 30 Apr 2015 08:23:11 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Chef Cherish reveals the secret of the perfect English scones.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Combine butter, sugar, flour, salt, lavender and lemon zest in a mixing bowl.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Crumble the mixture with a blender. Add in the milk, egg and honey. Mix till the mixture forms a dough.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Stop mixing and transfer the dough onto the table. Knead the dough and roll to about 2 cm. Cut with a round cutter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Prepare the egg wash and brush the top. Leave to rest for 15 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Bake at 200&#8201;&#176;C for 14 minutes till golden brown.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Serve with &#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-f&#8230;strawberry-jam-17796.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;jam&#60;/a&#62; and clotted cream.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: WGS&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-lavender-and-munake-honey-scone-17800.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-lavender-and-munake-honey-scone-17800.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: Acehnese fish curry of Scottish cod]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-acehnese-fish-curry-scottish-cod-17556.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 26 Apr 2015 14:10:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Acehnese fish curry of Scottish cod, with asami sunti, young star fruit, tomato, coconut milk and fennel seed. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. Prepare the cod:&#60;/strong&#62; Marinate the cod with salt and white pepper, keep to one side.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Place all&#60;strong&#62; the curry paste&#60;/strong&#62; ingredients in the food processor and blend into a smooth paste. Heat some cooking oil in the pan, saute the paste until cooked and fragrant. Add the fish stock and bring to a simmer.&#60;/p&#62; &#60;p&#62;Meanwhile clean a pan, bring 2 tablespoons of cooking oil to a high heat. Sear the marinated red snapper until crisp and golden on both sides.&#60;/p&#62; &#60;p&#62;Back to the simmering process, add&#160;in asam sunti, salt, sugar and continue to simmer. Then, add the sliced large green chilli pepper, curry leaves, pandan leaf, sliced shallot, sliced belimbing sayur and sliced tomato, gently stir until fragrant.&#160;At last, add the coconut milk and continue to cook for another 2 minutes and remove from the heat.&#60;/p&#62; &#60;p&#62;Place the curry in&#160;a bowl, assemble the seared cod on the top. Garnish with a sprig of coriander leaf and drizzle chilli oil and thick coconut milk to finish.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. Prepare the chilli oil:&#60;/strong&#62; Combine all ingredients in the pan, cook in a medium heat&#160;until it turns into red color. Strain to get the chilli oil and keep to one side.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place the coconut milk and cooking oil in a large pot and keeping it on a low heat. Bring to a gently boil and simmer the sediment of coconut milk and the oil is separated. Turn off the heat and strain the oil to get the coconut sediment.&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-acehnese-fish-curry-scottish-cod-17556.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-acehnese-fish-curry-scottish-cod-17556.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: Indonesian rujack salad of Scottish salmon]]></title>
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		<pubDate>Sun, 26 Apr 2015 08:04:03 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Indonesian rujack salad of Scottish salmon, a refreshing dish to be enjoyed all day long.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. Prepare the Scottish salmon:&#160;&#60;/strong&#62; Fry off the salmon, lift and take off the skin, the deep fry the skin until crispy. Then cut the medium salmon&#160;into 5 pieces, set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. Prepare the rujack salad:&#60;/strong&#62; combine all fruits and the rest of the ingredients with rujack dressing in a mixing bowl. Avoid toasting it too long as it will make the fruits withering up.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place half of the salmon on a plate and assemble half of rujack salmon top of salmon. Repeat the process one more time to make another stack on it. Place the crispy salmon skin on top. Garnish with mint leaves and sprinkle with fried shallot, crushed peanuts and ebi powder to finish.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. For the dressing:&#60;/strong&#62; Smash the shrimp the paste with a little tamarind juice to make it easier dissolving with the other ingredients.&#60;br /&#62; Smash the prawn petis with a little tamarind juice to make it easier dissolving with the other ingredients.&#60;br /&#62; Firstly start the rujack dressing by combining tamarind juice and palm sugar in the pan, cook in a medium heat. When the palm sugar is melted add the rest of the ingredients and mix well. Then place to one side and leave it in a room temperature.&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-indonesian-rujack-salad-scottish-salmon-17552.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-indonesian-rujack-salad-scottish-salmon-17552.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: Stir-fried lobster]]></title>
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		<pubDate>Sun, 26 Apr 2015 07:32:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Stir-fried lobster with ginger flower, young coconut, yellow bean and curry leaf. Let's start cooking!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. Prepare the lobster:&#60;/strong&#62; Place your lobster on a chopping board. Take a knife and a pierce the shell at the back of the head and cut down, repeat the process down the tail. Pull the insides out of the lobster and wash.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Heat the wok up with oil and when it starts to sizzle add lobster and half cook. Leave to one side.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Wash your wok and start again. Heat some oil in the wok, add the chopped garlic, shallots and chilli. When you can smell the garlic, add in curry leaves, as they pop then take a large spoonful of yellow paste and add it to the wok. Once the smells are being release and the paste is looking oily, add in the&#60;em&#62; sambal ulek&#60;/em&#62; paste and coconut water. Then, add in lobster and simmer and cooked. Seasons with salt, sugar, and coconut milk, and finish young coconut and ginger flower.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. Prepare the&#60;em&#62; sambal ulek&#60;/em&#62; paste&#60;/strong&#62;: Blend all the ingredients together into a smooth paste, except the lemongrass and salam leaf. Take some oil in a pan and when hot, add in the paste and fry in the lemongrass and salam leaf until fragrant. Leave to one side to cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5. Prepare the yellow paste:&#60;/strong&#62; Slice all ingredients and blend into a fine paste.&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-stir-fried-lobster-17545.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-will-meyrick-stir-fried-lobster-17545.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Damien Le Bihan: Chocolate Mousse]]></title>
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		<pubDate>Fri, 06 Mar 2015 06:06:23 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Chef Damien Le Bihan reveals his recipe for an amazing homemade chocolate mousse.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Pour the chocolate in a heatproof bowl over a pan of gently simmering water (&#60;em&#62;bain-marie&#60;/em&#62;). Stir until the chocolate is melted.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Separate the egg yolks from the egg whites.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; In a separate bowl, add cream to the egg yolks and mix it well.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Whip the egg whites with a bit of sugar in a mixer and gradually increase the intensity. Once the consistency of the eggs is firm, slowly add the rest of the sugar.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Add the mix of cream and egg yolk to the melted&#160;chocolate.&#60;/p&#62; &#60;p&#62;6. Add the egg whites to the mixture and mix it well.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;7&#60;/strong&#62;. Spoon the mousse into serving glasses and chill in the fridge for at least 6 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;8. &#60;/strong&#62;Remove 15 minutes from the fridge before serving, then top it off with shredded chocolate to serve.&#60;/p&#62; &#60;p&#62;&#60;em&#62;Damien Le Bihan is the executive chef of &#60;/em&#62;&#60;a title=&#34;Deliciae Hospitality Management&#34; href=&#34;http://deliciae.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;D&#233;liciae Hospitality Management&#60;/em&#62;&#60;/a&#62;&#60;em&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Black Cat Photography&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-chocolate-mousse-8452.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-chocolate-mousse-8452.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Florian Kraemer: Poached pear, chocolate crémeux and pain d’épices]]></title>
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		<pubDate>Wed, 25 Feb 2015 03:49:33 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Chef Florian Kraemer has created for  Carré Pain d’Epices  a sophisticated pear, chocolate and pain d’épices plated dessert.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. To prepare the &#60;em&#62;espuma pain d&#8217;&#233;pices&#60;/em&#62;&#60;/strong&#62;: On a baking sheet, place the &#60;em&#62;pain d&#8217;&#233;pices&#60;/em&#62; in the oven to 160&#176;C for 15 to 20 minutes.&#60;br /&#62; Let cool and blend to obtain a powder texture. In a pan, warm the cream and add the&#60;em&#62; pain d&#8217;&#233;pices&#60;/em&#62; powder. Stir well. With an electric mixer, whip your cream and refrigerate. Start whisking the egg yolks. Meanwhile, cook sugar and water at 115&#176;C, remove from the flame, and pour over the yolks. Whisk and set aside. Beat the egg whites to soft peaks, and cook sugar with water at 118&#176;C. Fold egg whites into sugar and let cool. Blend the cream and the&#60;a title=&#34;Pain d&#8217;&#233;pices: All you need to know about this scrumptious treat&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/pain-depices-n&#8230;umptious-treat-7786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62; pain d&#8217;&#233;pices&#60;/em&#62; &#60;/a&#62;mixture. Pass through a sieve and pour over the egg yolks mixture. Stir with a rubber spatula. Combine to the Italian meringue (egg whites and sugar batter). Add cream at the end and mix. Put in espuma bottle with 2 gaz.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;2. Chocolate pear &#60;em&#62;cr&#233;meux&#60;/em&#62;:&#60;/strong&#62; In a pan, warm the milk and cream. In a bowl, mix sugar and egg yolks. Pour the cream over the egg yolks mixture. Cook until it reaches 85&#176;C. Pass through a sieve and pour over chocolate. Blend and slowly add pear alcohol. Store in the fridge for 24 hours.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;3. Caramelized poached pear:&#60;/strong&#62; Drain canned pear. Over low heat, warm lime juice, orange juice and vanilla beans. Make a caramel with water and sugar until golden brown. Slowly pour the juice over. Remove from heat and pour on the pear. Store in the fridge for 1 night.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;4. Pear Sorbet:&#60;/strong&#62; Heat water in a pan. In a bowl, mix well all dry ingredients together. Pour into the warm water and bring to boil. Combine to the pear&#60;em&#62; pur&#233;e&#60;/em&#62; and refrigerate for 4 hours. Churn. Spread chocolate pear &#60;em&#62;cr&#233;meux&#60;/em&#62; in a plate,...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-florian-kraemer-poached-pear-chocolate-cremeux-pain-depices-7807.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-florian-kraemer-poached-pear-chocolate-cremeux-pain-depices-7807.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-florian-kraemer-poached-pear-chocolate-cremeux-pain-depices-7807.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Damien Le Bihan: Pan seared foie gras, fig confit, pain d’épices and porto reduction]]></title>
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		<pubDate>Wed, 25 Feb 2015 03:25:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Chef Damien Le Bihan, in collaboration with Carré Pain d’Epices, is showcasing a French classic dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; For the fig confit: cook sugar to caramelized,&#160;add red wine, cinnamon, star anise, pepper, fig. Reduce for&#160;10 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; For the porto reduction: sautee carrot, onion, &#160;add porto wine to reduce half, add chicken jus.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; For the pan seared &#60;em&#62;foie gras&#60;/em&#62; : score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Then place on the plate&#160;with slightly toasted &#60;a title=&#34;Pain d&#8217;&#233;pices: All you need to know about this scrumptious treat&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/pain-depices-n&#8230;umptious-treat-7786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;pain d&#8217;&#233;pices&#60;/em&#62; &#60;/a&#62;sliced in triangle.&#160;&#60;!-- #post-1586 --&#62;&#60;!-- #left  --&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Damien Le Bihan is the executive chef of &#60;a title=&#34;Deliciae Hospitality Management&#34; href=&#34;http://deliciae.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;D&#233;liciae Hospitality Management&#60;/a&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Carr&#233; Pain d&#8217;Epices&#60;/em&#62;&#60;/p&#62; &#60;div id=&#34;sidebar&#34; class=&#34;portfolio-sidebar&#34;&#62;&#60;/div&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-pan-seared-foie-gras-fig-confit-pain-d-epices-porto-reduction-7799.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-pan-seared-foie-gras-fig-confit-pain-d-epices-porto-reduction-7799.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Andrea Bontempi: Squid ink linguine, sustainable black tiger prawn, cuttlefish, Italian parsley sauce]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-andrea-bontempi-squid-ink-linguine-sustainable-black-tiger-prawn-cuttlefish-italian-parsley-sauce-6149.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 06 Feb 2015 02:00:43 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[From his native Italy, follow chef Andrea Bontempi's linguine al nero di seppia recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. For the Linguine&#60;br /&#62; &#60;/strong&#62;Mix all the ingredients with your hands or a bench scraper. Continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Flatten the squid ink &#60;a title=&#34;All you need to know about pasta&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/all-you-need-t&#8230;ow-about-pasta-4202.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pasta&#60;/a&#62; dough with the help of a roller pin or a pasta machine. Its thickness should be 1- 1.5 mm. With the help of a sharp knife, cut the sheet of pasta in strips of 8mm.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. For the parsley sauce&#60;br /&#62; &#60;/strong&#62;Blend all the ingredients and let the sauce rest for one night in refrigerator&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. Finishing&#60;br /&#62; &#60;/strong&#62;Sear the &#60;a title=&#34;Prawns with fennel in verrine glasses&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/prawns-fennel-verrine-glasses-4398.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;prawns&#60;/a&#62; in a very hot fry pan with the olive oil. Once the prawns are well seared, add garlic and the chilli. After few seconds, turn off the fire and add in the white wine.&#60;br /&#62; Blanch the squid ink linguine in salted boiling water for 2- 3min.&#60;br /&#62; Drain the pasta with the help of a colander and add the pasta to the seared prawn. Switch on the fire and saut&#233;. If the pasta looks too oily, add a bit of water.&#60;br /&#62; Lastly, add the julienned cuttlefish and let it cook for one minute.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. Plating&#60;br /&#62; &#60;/strong&#62;Arrange the saut&#233;ed linguini, prawns and cuttlefish on a plate. Drizzle some parsley sauce at room temperature on the pasta, and serve.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Andrea Bontempi is the sous-chef at Pete&#039;s Place, &#60;a title=&#34;Pete&#039;s Place&#34; href=&#34;http://www.singapore.grand.hyattrestaurants.com/petesplace/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Grand Hyatt Singapore&#60;/a&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Grand Hyatt Singapore&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-andrea-bontempi-squid-ink-linguine-sustainable-black-tiger-prawn-cuttlefish-italian-parsley-sauce-6149.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-andrea-bontempi-squid-ink-linguine-sustainable-black-tiger-prawn-cuttlefish-italian-parsley-sauce-6149.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Nicolas Reynard: Roasted rack of lamb, petits farcis with ratatouille and rosemary juice]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/roasted-rack-lamb-petits-farcis-ratatouille-vegetables-rosemary-juice-5850.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 27 Jan 2015 16:12:11 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Chef Nicolas Reynard showcases one of his favourite childhood dish with Mediterranean notes. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.  Prepare the ratatouille&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Dice all the vegetables into small pieces. Place in a pot with olive oil and&#160;cook&#160;slowly for 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. Petits farcis&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Cut zucchini&#160;and capsicum in half&#160;lengthwise and scoop out the inside of each vegetable.&#160;Divide and stuff the&#60;em&#62;&#160;ratatouille&#60;/em&#62; mixture among the vegetables,&#160;Place in the oven and roast to 180&#176;C for 12 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. Roasted rack lambs&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;In&#160;a&#160;baking dish&#160;add butter and vegetable oil and the lamb racks. Place in the oven&#160;to 180&#176;C for 15 minutes&#160;until golden brown.&#160;Remove from the oven and&#160;allow to cool for about 10 minutes.&#160; Serve with the reduce veal juice.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Nicolas Reynard is the executive chef of &#60;a title=&#34;L&#039;Absinthe&#34; href=&#34;http://www.absinthe.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;L&#039;Absinthe&#60;/a&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Absinthe&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/roasted-rack-lamb-petits-farcis-ratatouille-vegetables-rosemary-juice-5850.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/roasted-rack-lamb-petits-farcis-ratatouille-vegetables-rosemary-juice-5850.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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