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Fairmont & Swissôtel Recipe Kits - Week 1

Posted: April 20, 2020
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Try your hands at creating 8 different dishes, developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford. From Prego’s Spaghetti Aglio Olio e Peperoncino, Caprese, Hawaiian Pizza, and Calzone to The Stamford Brasserie’s Aquaponics Tilapia, Kurobuta Pork Chop, Roasted Spring Chicken, and Impossible Nachos, you can now enjoy #FairmontAndSwissotelFoodAtHome

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View & Download Recipe Kits from Week 7 & 8

View & Download Recipe Kits from Week 6

View & Download Recipe Kits from Week 5

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View & Download Recipe Kits from Week 3

View & Download Recipe Kits from Week 2

AQUAPONICS TILAPIA
Aquaponics Salad, Tomatoes, Sauce à la Meunière (Serves 2)
Level: Easy ** | Estimated Time: 30 minutes | Download Recipe

Ingredients: 2pcs Aquaponics Tilapia Fillets, 100g Aquaponics Salad, 10 pcs Cherry Tomatoes, 3 tbsp Olive Oil, 10gm Italian Parsley (chopped), 20gm Capers (chopped), 2 pcs Lemon, 30gm Shallots, 15gm Black Olives (chopped), Sea Salt

Method:
1. Preheat oven to 160˚C.
2. Cut lemon in segments and reserve juice for sauce & salad dressing. Keep lemon rind and chop with capers, parsley, shallots and olives.
3. On a baking tray, season the tilapia with salt, pepper, olive oil. Bake in the oven for 8 minutes.
4. Cut tomatoes into halves and toss in salad with olive oil, lemon juice and salt.
5. Mix in the chopped capers, parsley, shallots, olives, lemon segments and rind.
6. Arrange salad & tomatoes on plate, then place baked tilapia fillet on top. Dress it with sauce & serve.

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KUROBUTA PORK CHOP
Apple-Cabbage Slaw, Cider Pan Jus (Serves 2)
Level: Advance **** | Estimated Time: 40 minutes | Download Recipe

Ingredients: 250gm Kurobuta Pork Chop (bone-in), 10gm TSB Spice Premix (Ras el Hanout, Paprika, Garlic Powder, Onion Powder), 30gm Butter, 50gm Red Cabbage (shredded), 2 pcs Green Apple (shredded), 20gm Golden Raisins, 25ml Cider Vinegar, Sugar, 2 tbsp Olive Oil, Salt, 1 pc Lemon, 150ml Fond de Veau

Method:
1. Marinate pork chop with TSB spice premix and olive oil. Leave in fridge for 30 minutes.
2. Thinly shred cabbage and apple. Transfer ingredients into mixing bowl and mix with raisins, cider vinegar, lemon juice, sugar and salt. Remove excess liquid from the slaw. Toss with olive oil and set aside in the chiller.
3. Pat dry the pork chop and season with salt.
4. Heat olive oil in frying pan over medium to medium-high heat. Melt butter and wait till hot, then place pork chop for 2-3 minutes on the first side. Flip and cook until golden brown on the other side (make sure no pink juices remain).
5. Remove pork chop from pan and place it on a plate with the slaw.
6. Deglaze pan with remaining cider vinegar and add in Fond de Veau. Reduce sauce to your preference.
7. Drizzle sauce over pork chop and serve.

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ROASTED SPRING CHICKEN
Eggplant, Capsicum, Red Onion & Pommery Sauce (Serves 2)
Level: Easy ** | Estimated Time: 40 minutes | Download Recipe

Ingredients: 1 pc Whole Baby Chicken, split with spine attached, 10gm TSB Spice Premix (Ras el Hanout, Paprika, Garlic Powder, Onion Powder), 25gm Dijon Mustard, 25gm Pommery Mustard, 2 tbsp Olive Oil, Salt, Black Pepper, 1 pc Capsicum, 1 pc Red Onion, 1 pc Eggplant,  25gm Butter, 300ml Chicken Stock, 3 pcs Garlic Clove, 2 sprigs Thyme, 1 loaf Old Fashion Rye Bread

Method:
1. Preheat oven to 160˚C. Slice bread and toast in oven to your liking. Set aside.
2. Remove core from capsicum and slice lengthwise. Slice red onion, and eggplant to 1cm thickness.
3. Season vegetables with olive oil and seasoning. Crush garlic clove, thyme and lay vegetables on deep dish pan.
4. Marinate chicken with TSB Spice Premix, Dijon, Pommery, Olive Oil, Salt, Pepper and place it on top of the vegetables.
5. Pour chicken stock into a deep dish with a knob of butter.
6. Cover with lid and bake in oven first for 20 minutes. Then open the lid and continue to bake for 15 minutes.
7. Serve with sliced toasted bread.

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IMPOSSIBLE NACHOS
Mushroom, Green Peas, Chickpeas, Avocado, Spicy Tomato Dip (Serves 2)
Level: Easy ** | Estimated time: 30 minutes | Download Recipe

Ingredients: 200gm Impossible Meat, 100gm Button Mushroom, 50gm White Onion, 50gm Green Peas, 50gm Chickpeas (cooked), 1 pc Garlic, Clove, 3 tbsp Olive Oil, 10gm TSB Spice Premix (Ras el Hanout, Paprika, Garlic Powder, Onion Powder), 300gm Tomato Sauce Premix, Salt, 20gm Black Pepper, 1 pc Avocado (wedges) , 150gm Sour Cream, 1 sprig Spring Onion, 100gm Corn Chips

Method:
1. Sauté impossible meat with olive oil till golden brown. Add in mushrooms, onions, garlic and TSB spice.
2. Add in tomato premix, green peas, and chickpeas. Reduce till mixture is thick.
3. Transfer to a plate and garnish with avocado, spring onion & jalapeño.
4. Serve corn chips and sour cream on the side.

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SPAGHETTI AGLIO OLIO e PEPERONCINO
Garlic, Chilli, Extra Virgin Olive Oil (Serves 2 )
Level: Easy ** | Estimated Time: 30 minutes | Download Recipe

Ingredients: 300gm Homemade Spaghetti, Water, Salt, 4 pcs Garlic Clove (sliced), 1 pc Red Chilli (sliced), 1 pc Red Chilli Padi (sliced), 5gm Parsley (chopped), 40ml White Wine, 4 tbsp Olive Oil, 30gm Peperoncino Cheese

Method:
1. Boil water with salt for cooking pasta.
2. Fry garlic in olive oil till golden brown and crispy. Add in chilli and chilli padi. Deglaze with white wine. Set aside for finishing.
3. Blanch pasta in salted boiling water. Cook to your desired texture.
4. Strain pasta in a colander and transfer to the pan. Toss and add seasoning.
5. Place pasta onto a plate and garnish with parsley and crumbled cheese.

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CAPRESE
Parma Ham, Roma Tomatoes, Mozzarella, Aquaponics Basil, Aged Balsamico (Serves 2)
Level: Easy * | Estimated Time: 15 minutes | Download Recipe

Ingredients: 2 pcs Roma Tomato (sliced), 1 pc Mozzarella, (sliced), 1 sprig Fresh Aquaponics Basil, 8 pcs Parma Ham, 1 tbsp Olive Oil, Sea Salt, 25ml Aged Balsamic

Method:
1. Slice tomato and mozzarella to your desired thickness and arrange on a plate.
2. Dress the caprese with Parma ham and basil leaves.
3. Finish off with olive oil, salt and aged balsamic.

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HAWAIIAN PIZZA
Italian Ham, Pineapple, Oregano, Tomatoes, Mozzarella (Serves 2)
Level: Moderate *** | Estimated time: 30 minutes | Download Recipe

Ingredients: 1 pc Prego Homemade Pizza Dough, 300gm Tomato Sauce Premix, 150gm Mozzarella Cheese (shredded), 100gm Italian Ham – Pork (sliced), 50gm Pineapple

Method:
1. Preheat oven to 230˚C.
2. Roll dough to desired thickness with flour if needed. Transfer to baking tray.
3. With dough on the baking tray, spread tomato premix evenly. Sprinkle with mozzarella, ham and pineapple.
4. Bake in oven for approximately 8 minutes (depending on size of oven and thickness of dough).s
5. Remove from oven and cut to desired portions.

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DIAVOLA CALZONE
Mushroom, Tomatoes, Mozzarella (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 1 pc Prego Homemade Pizza Dough, 300gm Tomato Sauce Premix, 150gm Mozzarella Cheese (shredded), 100gm Spicy Salami, 6 pcs Cherry Tomatoes, 1 tbsp Oil, Salt

Method:
1. Preheat oven to 230˚C.
2. Roll dough to desired thickness with flour if needed. Transfer to baking tray.
3. With dough on baking tray, spread tomato premix evenly. Sprinkle with mozzarella, salami and tomatoes.
4. Gently fold dough in half, dampen seams with water and pinch together. Then crimp edges all around.
5. Brush top with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit top in 2 to 3 spots to create steam vents.
6. Bake for 20 minutes brushing with more oil halfway through, then until top is golden and filling is bubbling. Let cool for 5 minutes before cutting open.

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