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Fairmont & Swissôtel Recipe Kits Week 11 & 12

Posted: September 29, 2020
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Transform your meals at home by preparing them from scratch with Fairmont and Swissôtel Recipe Kits!

From 24 June to 9 July, we are bringing back our crowd favourites, developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford. From SKAI’s Black Angus Porterhouse, Miso Salmon, Chocolate Liquid Fondant; Asian Market Cafe’s Tandoori Chicken Chop, Kueh Pie Tee, Tom Kha Gai, Assam Pedas Tilapia to The Stamford Brasserie’s Beef Meatballs, you can now enjoy #FairmontAndSwissotelFoodAtHome

With our easy-to-follow recipe, quality ingredients and an Aquaponics side salad fresh from our farm to your home, each recipe kit has everything you need to conveniently prepare a meal in the comfort of home.

View & Download Recipe Kits from Week 9 & 10

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Red Wine Sauce, Aquaponics Salad, Lemon Dressing (Serves 2)
Level: Moderate *** | Estimated Time: 60 minutes | Download Recipe

Ingredients: 900gm Black Angus Porterhouse, 2 tbsp Olive Oil, Salt (to taste), Black Pepper (to taste), 2 sprigs Thyme, 2 pcs Garlic Clove (skin on, crushed), 40gm Unsalted Butter, 80gm Aquaponics Salad, 50gm Lemon Dressing Premix, 200ml Red Wine Sauce

1. Turn pan or griller on to medium high heat.
2. Season beef with salt and pepper. Brush pan or griller with oil.
3. Sear beef for 3 minutes on one side, flip over to other side and sear for another 1 minute.
4. Add in garlic, thyme and butter. Baste butter over beef for 1 minute. Then set aside to rest for 5 minutes.
5. In a mixing bowl, toss the Aquaponics salad with lemon dressing and seasoning if required.
6. Warm up red wine sauce in a pan or microwave.
7. Slice the beef before serving with salad on the side.


Fava Beans, Aquaponics Salad, Lemon Dressing (Serves 2)
Level: Moderate *** | Estimated Time: 40 minutes | Download Recipe

Ingredients: 400gm Salmon Fillets, 200gm White Miso Premix, 100gm Green Peas, 100gm Fava Beans, 1000ml Water, Salt (to taste), 1pc Lemon, 2 tsp Olive Oil, 80gm Aquaponics Salad, 50gm Lemon Dressing Premix

1. Preheat oven to 200˚C.
2. Marinate salmon fillets with white miso premix and set aside in fridge for 30 minutes.
3. Peel the lemon skin and slice thinly. Cut the remaining lemon into wedges.
4. Boil water with salt. Blanch fava beans and green peas for 1 minute, then cool down immediately with ice water. Drain and set aside.
5. Bake salmon for 8 minutes.
6. Heat olive oil in a pan on medium high heat. Add in fava beans and green peas, season with salt, lemon peel and juice. Transfer fish and vegetables to plate.
7. Garnish with salad and serve with lemon wedge on the side.


Onion Salad, Mint Yogurt (Serves 2)
Level: Moderate *** | Estimated Time: 50 minutes | Download Recipe

Ingredients: 6 pcs Lamb Chop, 100gm Tandoori Yoghurt Premix, 2 pcs Tomato (cut into thin wedges), 1 pc Red Onion (thinly shaved), 2 sprigs Coriander, 1 pc Cucumber (thinly shaved), 10gm Chaat Masala, 2 pcs Lemon (wedges & seasoning), 10gm Olive Oil, Salt (to taste), Black Pepper (to taste), 100gm Mint Yoghurt Premix

1. Preheat oven to 180°C.
2. Marinate lamb chops with tandoori premix for 30 minutes in the fridge.
3. Bake lamb chops for 8 minutes.
4. Thinly shave cucumber and onion, and transfer with thin tomato wedges into mixing bowl. Mix with coriander, chaat masala, olive oil, salt and lemon juice.
Set aside in the chiller.
5. Transfer lamb chops to a plate and garnish with onion salad and a spoonful of mint yoghurt, with lemon wedges on the side.


Pan-Fried Gnocchi, Fava Beans (Serves 2)
Level: Easy ** | Estimated time: 30 minutes | Download Recipe

Ingredients: 200gm Beef Meat Balls, 300gm Homemade Gnocchi, 200gm Tomato Sauce Premix, 1 litre Water, Salt (to taste), 100gm Fava Beans, 100gm Green Peas, 1 tbsp Olive Oil, 1 sprig Aquaponics Basil, 30gm Parmesan Cheese, Salt (to taste)

1. Sauté meat balls on medium high heat till golden brown, set aside.
2. Boil water with salt for cooking pasta. Blanch gnocchi and remove once they oat to surface. Drain in a colander. Toss with olive oil to prevent sticking.
3. Heat up pan on medium high heat. Pan-fry gnocchi till golden brown and crispy. Season with salt and pepper. Add in fava beans, green peas and sauté. Transfer to a plate.
4. On the same pan, heat up tomato sauce premix and add in meat balls. Ensure meat is cooked through.
5. Spoon meatball on gnocchi with the remaining sauce, and garnish with basil, cheese before serving.


Okra, Tomato, Coriander (Serves 2)
Level: Easy * | Estimated Time: 40 minutes | Download Recipe

Ingredients: 2 pcs Tilapia Fillets, Salt (to taste), White Pepper Powder (to taste), 300gm Assam Premix, 150ml Water, 20gm Fish Curry Powder, 6 pcs Okra (slant cut in halves), 2 pcs Tomato (cut into wedges), 1 sprig Coriander (cut to 1 inch in length)

1. Marinate tilapia fillets with salt and pepper. Set aside in fridge for 20 minutes.
2. Steam tilapia in steamer for 8 minutes. Remove excess water and transfer to plate.
3. Heat up assam premix with water and curry powder. Bring to a boil and add okra and tomato. Bring to simmer for 2 minutes.
4. Transfer tilapia to a plate and dress with assam sauce. Garnish with coriander.


Chicken, Kaffir Lime, Mushrooms, Coconut (Serves 2)
Level: Easy * | Estimated time: 30 minutes | Download Recipe

Ingredients: 2 pcs Boneless Chicken Thigh (cubed), 300gm Thai Spice Premix, 2 stalks Lemongrass (crushed), 200ml Coconut Milk, 300ml Water, 1 pc Lime, 4 pcs Kaffir Lime Leaf, 1 sprig Basil, 100gm Mushrooms (sliced), 1 pc Tomato (cut into wedges), 1 sprig Coriander (chopped), Salt (to taste), Palm Sugar (to taste)

1. Heat a pot to medium heat and add about 100ml of the coconut milk, lemongrass, Thai spice premix and water.
2. Add chicken cubes and mushrooms into broth. Ensure not to let broth boil, just simmer.
3. Just before the coconut milk comes to a boil, add remaining coconut milk. Turn down the heat to medium low.
4. Maintain broth at low heat. Add in kaffir lime leaf, basil, tomato. Adjust seasoning
5. Transfer to a bowl and garnish with coriander.


Chocolate Mousse, Muscovado Biscuit, Meringue (Serves 2)
Level: Easy ** | Estimated time: 20 minutes | Download Recipe

Ingredients: 2 pcs Liquid Fondant Premix, 220gm Chocolate Mousse Premix, 10 pcs Muscovado Biscuit, 10 pcs Chocolate Meringue

1. Preheat oven to 180°C. Warm fondant for 4 minutes only (ensure fondant is kept at room temperature).
2. Pipe mousse on fondant and garnish with biscuit and meringue. Serve immediately.


Braised Sweet Turnip, Steamed Crabmeat, Tiger Prawn, Chopped Egg, Coriander Crushed Peanuts, Crispy Cups, Chilli (Serves 2)
Level: Easy * | Estimated Time: 20 minutes | Download Recipe

Ingredients: 300gm Braised Turnip Premix, 80gm Crabmeat (cooked), 80gm Prawn (cooked), 2 pcs Egg (hard-boiled), 1 sprig Coriander, 30gm Chilli Sauce, 50gm Peanuts (crushed), 18 pcs Crispy Shell

1. In a pot, heat up turnip premix to boil, then set aside. Ensure to remove excess water from turnip.
2. Chop boiled eggs. Transfer all condiments to individual small bowls and set aside.
3. To assemble and serve, fill 1 tsp turnip into each shell, followed by crabmeat, prawn, eggs, chilli, peanuts and garnish with coriander.


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

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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