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FairPrice Finest Stories
Festivities/Occasions
Gourmet Holiday Cooking with Chef Eric Low At FairPrice Finest Amara
December 2013
Nothing puts you in the mood for Christmas better than a taste, literally, of what is to come. On 30 Nov 2013 afternoon, shoppers at FairPrice Finest @ Amara were treated to an exclusive cooking demonstration, by Chef Eric Low who has over 25 years of culinary experience in both local and international kitchens.
As part of our Christmas festivities, the affable chef shared two new appetising recipes with shoppers - Fresh Crepes with Honey-Baked Ham and Emmental Cheese Sandwich with Lingonberry Jam and Garlic Butter Prawns on Pesto Cream Cheese and Crackers. Shoppers were also invited to taste the dishes for themselves, springing beams of delight all around. For some, they are fresh ideas, perfect for serving at a traditional Christmas feast. For others, this was the first taste of a perfect holiday season.
Fresh Crepes with Honey Baked Ham and Emmental Cheese Sandwich with Lingonberry Jam (4 portions)
Crepes:
Ingredients
| Eggs | 4nos |
| Milk | 200ml |
| Plain Flour | 30g |
| Salt | 1/4tsp |
| Parsley, chopped | 2stalks |
Filling:
| Emmental Cheese, coarse grated | 200g |
| Honey Baked Ham, sliced | 200g |
| Lingonberry Jam | 4tbsps |
Salad Mix:
| Mixed Green Salad | 150g |
| Red Wine Vinegar | 2tbsps |
| Extra Virgin Olive Oil | 4tbsps |
| Salt and Pepper |
Method
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Combine ingredients for crepes except parsley. Whisk into a batter and strain through a fine sieve. Add chopped parsley to the strained crepe batter.
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In a heated non-stick pan, add batter to make a thin crepe. Sprinkle some grated emmental cheese and add the ham slices.
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Roll up the crepe and slice into bite size pieces. Toss salad greens with red wine vinegar, olive oil and season with salt and pepper. Serve salad with crepe slices and a spoonful of lingonberry jam.
Garlic Butter Prawns on Pesto Cream Cheese and Crackers
Ingredients
| Butter | 2tbsps |
| Chopped Garlic | 1tbsp |
| Fresh Large Prawns, peeled | 8pcs |
| Paprika | ½ tsp |
| Worcestershire Sauce | Dash |
| Chopped Parsley | 2stalks |
| Salt and Pepper to taste |
Cream Cheese:
| Fresh Grated Parmesan Cheese | 2tbsps |
| Pine Nuts, lightly toasted | 40g |
| Chopped Garlic | 1tsp |
| Extra Virgin Olive Oil | 4tbsps |
| Cream Cheese | 4tbsps |
| Salt and Pepper to taste |
Assembly:
| Cream Cheese Crackers | 8pcs |
| Alfafa Sprouts | |
| Basil Leaves for garnish | |
| Cherry tomatoes |
Method
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Melt butter, sauté garlic till fragrant. Add prawns and cook for 2-3 minutes. Season prawns with paprika, Worcestershire sauce, chopped parsley, salt and pepper. Keep warm set aside.
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In a food processor or blender, place cream cheese ingredients together and blend into a smooth thick sauce. Season with salt and pepper
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Spread some of the sauce on each piece of cracker, top up with a piece of prawn. Garnish with alfafa sprouts, basil and cherry tomatoes.
Recipes are specially created by Chef Eric Low