Web Content Viewer (JSR 286)

Actions
Loading...
Gourmet Holiday Cooking with Chef Eric Low at Katong V

Festivities/Occasions

Gourmet Holiday Cooking with Chef Eric Low at Katong V

January 2014

  • Facebook
  • Mail
  • More
Gourmet Holiday Cooking with Chef Eric Low at Katong V

Christmas would not be complete without a feast of the finest flavours. Chef Eric Low wowed the shoppers once again with another medley of salivating dishes at FairPrice Finest @ Katong Village.

On 14 Dec 2013 afternoon, the chef displayed his culinary skills through the introduction of two new recipes—Flat-Top Grilled Scallops with Sundried Tomatoes Reduction and Caper Berries, and Wine-Poached Pears Salad with Parma Ham, Fresh Mozzarella and Rocket Leaves. The shoppers were treated to a tasting of the dishes, and were glad to know that all the ingredients needed to cook these up are available fresh in the store.

For those who attended the cooking demonstration, we hoped you enjoyed Chef Eric Low’s gastronomic presentation as much as we love sharing it with you.

 

Grilled Scallops with Sundried Tomatoes Reduction and Caper Berries with Italian style Warm Potato Bacon Salad (4 portions)

 

Ingredients

Large Size Frozen Scallops, thawed
Salt and Pepper
8pcs

 

Sauce

Extra Virgin Olive Oil 4tbsps
Onions, chopped 20g
Garlic, chopped 5g
Sundried Tomatoes,coarsely grounded 40g
White Wine 100ml
Juice of ¼ lemon Capers 10g
Italian Parsley, chopped 2sprigs

Preparation Method

  1. Dry the scallops on paper towels. Season scallops with salt and pepper.
  2. On a heated frying pan or grilled, sear the scallops for 1-2 minutes on each side. Set aside and keep warm.
  3. Heat olive oil in pan, add chopped onions and garlic, sauté till fragrant. Stir in the sundried tomatoes and pour in the white wine. Bring to boil and reduce slightly. Adjust to taste with sugar, lemon juice, salt and pepper. Add in capers and chopped parsley, remove from heat.
  4. Divide potato salad into four portions and arrange scallops on potato salad. Spoon some of the sundried tomato reduction over and serve.

 

Warm Potato Salad with Bacon (4 portions)

Ingredients
Dressing

Red Wine/Sherry Wine/Cider Vinegar 4tbsps
Extra Virgin Olive Oil 6tbsps
Salt ½ tsp
Coarse Ground Black Pepper 1tsp
Dijon Mustard 2tbsp
Chopped Parsley 4 sprigs

 

Salad

Holland/US Potatoes, washed,
cut into cubes.
4 large
Onion, chopped ½ no
Smoked Streaky Bacon 8-10pcs

 

Preparation Method

  1. Preheat oven to 180°C, baked bacon for 10minutes. Reduce heat to 160°C and slow bake for another 10-15 minutes. Alternatively microwave the pre baked bacon strips for 2-4 minutes on high heat. Allow bacon to cool. Chop up the crispy bacon coarsely.
  2. Whisk all ingredients for dressing together and chill. Bring potatoes to the boil and simmer till tender
  3. Toss potatoes with the dressing, chopped onions and bacon. Serve warm.

 

Wine Poached Pears Salad with Parma Ham, Fresh Mozzarella & Rocket Leaves (4 portions)

 

Ingredients

Cinnamon Stick 1pc
Cloves 4-6pcs
Red Wine 400ml
Sugar 150g
Lemon ½ no
Packham/Anjou Conference Pears,
peeled and sliced
2nos

 

Dressing

Red Wine Poaching Liquid 200ml
Red Wine Vinegar 4tbsp
Extra Virgin Olive Oil 8tbsps

 

Salad

Rocket Leaves or Mixed Greens 200g
Parma Ham Slices 100g
Fresh Mozzarella, cut into cubes 2nos
Chopped Walnuts 50g

Preparation Method

  1. Combine spices in pot with red wine, sugar and lemon. Bring to boil and add the sliced pears. Remove pot from heat when the poaching liquid boils up again and allow the pears to steep in the poaching liquid. Cool and chill in fridge.
  2. Simmer 200ml of poaching liquid until slightly syrupy. Remove from heat and add red wine vinegar and olive oil. Season dressing with salt and pepper to taste. Set aside.
<< View all FairPrice Finest Stories