Christmas Recipes

• Use a tenderiser to tenderise the pork. Flatten out the pork and apply a thin layer of olive oil.
• Rub and coat the pork with the salted egg yolk. Afterwards, season with salt and pepper and leave for 15 minutes.
• Take one end of the pork, roll it up and secure the pork roll using butcher strings.
• Preheat oven to 180°C .
• Bake for approximately 20-30 minutes until edges are golden. Leave to cool completely on wire racks.
• Afterwards, garnish your pork roll with parsley leaves.
• Add oil to the pan. Once the oil is hot, pan sear the asparagus and tomatoes with butter.
• Lastly, plate the meat loaf beside the asparagus and tomatoes and serve.

Prepare the strawberry Italian meringue buttercream filling

• Prepare the sugar syrup by heating the sugar and water in a pot and bring it to boil – remove from heat when the sugar is fully dissolved.
• In a separate bowl, beat the eggs until soft peaks form.
• Pour the cooled sugar syrup into the eggs and beat until stiff peaks form.
• Add in the butter and mix well.
• Fold in the strawberry puree, mix well and set aside.

Prepare the chocolate ganache frosting

• Heat cream in a pot, add in sugar and bring to boil.
• Put the chopped chocolate into a bowl and pour in the cream mixture, mix well and set aside.

Prepare the cake

• Preheat your oven to 200°C.
• Grease and line a Swiss roll tin with baking paper covering all corners.
• Sift and whisk together the flour, cocoa powder and honey.
• In a separate bowl, whisk together the eggs and sugar until pale and frothy.
• Gradually add the sifted flour mixture and gently fold it into the wet ingredients until just combined – do not let too much air escape.
• Pour the cake batter into the tin and bake for about 10 minutes, until well-risen and firm when you touch it.

Assemble and serve

• Let the cake cool completely before spreading the strawberry Italian meringue buttercream.
• Holding one end of the cake with both hands, carefully roll the cake into a log while removing the baking paper at the same time.
• Using a metal spatula, spread the chocolate ganache frosting all over the cake.
• Run a fork down the length of the cake to add tree bark patterns on the cake.
• Dust with sifted icing sugar and decorate with strawberries or your favourite plastic decorations, like reindeer and holly leaves.

Prepare the fish

• Pour water in a pot and place the cod fish steak in to steam for about 20 minutes.
• Once cooked, remove the fish and cut it into cubes (approximately 1.5cm by 1.5cm), then set aside.

Prepare the cucumber mix

• Toss the Japanese cucumber with 1 tablespoon of extra virgin olive oil in a bowl.
• Season with a pinch of salt and pepper to taste, then set aside.

Prepare the avocado mix

• Gently mix the avocado with 1 tablespoon of lemon juice then set aside.

Prepare the dressing

• Whisk 1 tablespoon of extra virgin olive oil, tomatoes and 1 tablespoon of lemon juice then set aside.

Assemble and serve

• For each kueh pie tee shell, add a layer of cucumber mix followed by a layer of avocado mix.
• Add the cod fish cubes and drizzle with a teaspoon of dressing.
• Top it off with coriander leaves and it’s ready to serve.

Start cooking

• Cook SongHe New Crop Rice.
• Fluff the rice once cooked and add in sushi vinegar. Divide the rice into 3 portions.
• 1 portion add red food powder/colouring.
• 1 portion add green food powder/colouring.
• Pan fry chicken Frankfurters and bacon bits luncheon ham. Make egg omelette.
• Boil carrots.
• Line sushi mat with cling wrap.
• Put a piece of seaweed nori on the mat and start to fill it up with rice. Alternate white portion with green and then red portion till the whole seaweed nori is fully covered with sushi rice.
• Occasionally wet your fingers so that the rice will not stick to your fingers.
• Flip over the fully covered nori such that now the coloured rice portion faced down on the mat and the seaweed nori faced upward.
• Put the meat, cucumber, eggs and carrots on the seaweed nori.
• Use the mat to roll up into sushi roll.
• Cut into smaller pieces.

Assemble and serve

• Plate sushi like a candy cane and serve with wasabi, soy sauce & pickled ginger.

Prepare the salsa

• Cut cherry tomatoes and pineapple chunks into quarters.
• Add apple cider vinegar and thyme leaves.
• Mix well and set the salsa aside.

Prepare the pork slices

• Cut pork shoulder into thin slices.
• Grill the pork slices on a pan until it starts to char then set aside.

Assemble and serve

• Slice the focaccia loaf into half.
• Spread honey mustard on one side of the loaf.
• Lay out the lettuce on the loaf followed by the cheese slices and grilled pork slices.
• Spoon the salsa on top of the pork slices and cover it with the other half of the loaf.
• Cut the loaf into 10 sliders and secure each slider with a cocktail toothpick.

Prepare the luncheon & mushroom patties

• Chop the shiitake mushrooms and garlic finely. Combine the flax meal and water in a bowl; stir well and set aside.
• Break up the vegan luncheon meat in a large mixing bowl. Add chopped mushrooms, garlic and sugar, then mix well.
• Add the flax meal mixture and continue to mix until well combined.
• Shape the vegan luncheon meat mixture into thin mini patties and bake in the oven for 20 mins at 180°C.

Prepare baguette and the toppings

• Toast the baguette slices until golden brown.
• Add the shredded cheese of choice on top once the patties are thoroughly cooked. The cheese will melt slightly on the patty; alternatively, heat it in the oven for just a few more minutes.

Assemble the canapés

• Start with a toasted baguette slice, then lettuce and a luncheon patty.
• Repeat until all the canapés are assembled. Top with pomegranate seeds, then serve and enjoy!

Choux pastry

• To make the choux pastry, mix butter, water and milk in a sauce pot. Set to simmer.
• Add flour, sugar and salt to the simmering mix. Stir consistently with a wooden spoon.
• After the flour forms into a dough ball, mash it hard with the wooden spoon for 4-6 mins. Allow to cool for 5 mins.
• Add eggs to the dough, one at a time. Mix and stir well until fully incorporated, before adding in the next egg.
• Once all the eggs have been added and the dough looks shiny, transfer it into a piping bag.
• Preheat oven to 200°C.
• Line a baking tray with baking paper and pipe small mounds of choux pastry about 1.5 inches in diameter.
• Pipe them at least 2 inches apart as they will swell up to twice their size!
• Bake in oven for 15-20 mins until they have puffed up.
• Reduce oven temperature to 170°C and then finish baking for another 10-15 mins until golden brown.
• Refrain from opening the oven too many times.

Truffle Cream Cheese

• Combine butter, cream cheese, parmesan, spring onions, garlic and truffle oil/truffle slices.

Assemble and serve

• Slice open the choux pastry and fill it with the cream cheese mixture.
• Serve with a generous grating of aged gouda on top of each serving.

Prepare the macaron shell mixture

• Sieve almond powder and powder sugar.
• Beat egg white and sugar until they form stiff peaks.
• Add colouring and mix well.
• Fold in almond flour and powder sugar until ribbon stage.
• Pipe and air dry the macaron till the skin forms a thin crust.

Start baking

• Bake at 150°C for 15 minutes.

Start cooking the filling

• Boil coconut milk till little bubbles appear, then add white chocolate until it melts.
• Let the mixture cool down and thicken.

Assemble and serve

• Pipe and assemble macarons.
• Serve and enjoy!

• Cream Ingredients B for 4 minutes. Add egg and continue beating for ½ minute. Add molasses syrup and grated ginger. Continue beating for 1 minute.
• Fold in ingredients A to form a soft dough.
• Drop dough by a teaspoon onto a greased baking tray. Bake in oven at 180°C for 15 to 20 minutes.

• Mix 2 tbsp of sugar and 1 tsp of cinnamon powder on a small plate.
• Use a wedge of lime to rub the rim of a margarita glass and dip rim of glass in the sugared cinnamon mixture.
• Add sugar, lime juice, pineapple juice, cranberry juice and ice into a blender. Blend for 1-2 minutes until smooth.
• Pour frozen margarita mocktail into margarita glasses and garnish with pomegranate seeds and a cinnamon stick.

• Pour ice cubes into a glass to chill it. Remove once chilled.
• Cut grass jelly into approximately 3cm x 3cm cubes.
• Add grass jelly followed by gin, pomegranate juice and champagne.
• Insert 2 rosemary stalks into each marshmallow to create antlers.
• Break a toothpick into half. Insert into the front of the marshmallow and attach the pomegranate for the nose. Then place 2 cloves between the nose and antlers to form the eyes.
• Serve once done.