Cauliflower Quinoa Fried Rice

By Executive Chef Jeff King

Today I will share with you my recipe for cauliflower quinoa rice. This is a great side dish to pair along with your meal.

Ingredients:

1 head Cauliflower

3 cups of cooked quinoa

1 onion finely diced

1 tbsp chopped garlic

¼ cup soy sauce

2 tbsp toasted sesame seeds

1 tbsp sesame oil

2 tbsp peanut oil

Cut cauliflower florets into small pieces and place in food processor and pulse till it is about half the size of a grain of rice.

In a large pan place peanut oil and sesame oil and place on high heat.

Sauté onions and garlic for about 1 minute.

Add cauliflower and quinoa and sauté for 4 mins stirring frequently.

Add soy sauce and mix well.

Place in serving dish and top with sesame seeds

Happy cooking!

Thai Salad Roll

By Executive Chef Jeff King

Today I will share with you my recipe for Thai salad rolls. Surely a great meal your whole family will enjoy!

Ingredients:

  • Carrot
  • Red Onion
  • Vermicelli noodle
  • Green leaf lettuce
  • Cucumber
  • Mint
  • Mango
  • Rice paper wrapper
  • Warm water

Place onion slices in a bowl and top with ice-cold water. Let stand for at least 30 minutes; drain well. Place the noodles in a bowl and top with boiling water. Let the noodles stand for 5 minutes and then drain well. Next, soak a rice paper wrap in hot tap water for 10 seconds and then carefully transfer to a slightly damp kitchen towel.

 Place your ingredients onto the centre of the wrap, i.e lettuce, noodles, carrot, cucumber and mango.

 Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Store tightly, covered with plastic wrap for up to 2 hours or until ready to serve.

Ingredients for peanut sauce:

1/3 cup peanut butter

1/3 cup coconut milk

2tsp lime juice

2 tsp soy sauce

1 tbsp sriracha

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Place all ingredients in a small pan on low heat. Whisk until it is well incorporated.

Happy cooking!

Pulpo Gallego

By Executive Chef Jeff King

Today I will share with you my recipe for pulpo gallego. A popular appetizer originated from Spain.

Ingredients:

1 large octopus

1 liter redwine

1 cup red wine vinegar

1 liter water

Salt

Place octopus and all ingredients into a large pot. Bring to a boil, turn heat down to simmer for 30-40 mins. Gently remove octopus from pot and allow to cool for 15 mins. Peel skin off of octopus but leaving the suction cups on. (Suction cups can be removed all together but I tend to leave it on as it add a nice texture to the octopus)

Grill octopus tentacles and marinate in extra virgin olive oil and espelette pepper. Combine together with boiled new potatoes.

Happy cooking!

Banh Xeo

By Executive Chef, Jeff King

Today I will share with you my recipe for banh xeo, a traditional Vietnamese recipe.

Ingredients for Crepe:

  • 1 cup rice flour
  • 1 tbsp turmeric
  • Coconut milk

Ingredients for Filling:

  • 1 lb peeled and deveined shrimp
  • Bean sprouts
  • Green onion
  • Fish sauce

Making Banh Xeo:

In a hot skillet saute shrimp, when shrimp is 90% cooked add bean sprouts, green onion and a splash of fish sauce. Season to taste. Make a really light batter, adjust with 2% milk or water if needed. Some coconut milk might be thicker than others. Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn’t enough to cover the pan. Add bean sprouts and cover with a lid for 2 minutes. The batter should also be slightly cooked and transparent around the edges. Lower heat and wait for the crepe to become crisp. Fold in half and serve.

Happy cooking!

Tom Yum Goong Soup

By Executive Chef Jeff King

Today I will share with you my recipe for tom yum goong soup or also known as spicy shrimp soup.

Ingredients

  • 2 liters of water
  • 4 stalks of lemongrass ( kept whole and pounded to release some flavor from lemongrass)
  • 1 inch chunk of galangal
  • 10 kaffir lime leaves
  • 6 Thai chilies ( whole stems removed )
  • 5 cloves of garlic ( Chopped )
  • 2lbs whole shrimp
  • 300 grams of oyster mushrooms
  • 2 roma tomatoes
  • 2 white onions (medium sized)
  • 2 teaspoons of sugar
  • 8 – 12 tablespoons of fish sauce (depending on your taste)
  • 10-12 limes cut in half
  • Handful of cilantro

In a large pot saute garlic, onion and chili for about 2 minutes. Add 2 liters of water and bring to a boil, once it has come to a boil lower heat to simmer.Add Shrimp shells, kaffir, lemongrass, galangal, fish sauce, lime and sugar. Simmer for 30 mins and strain broth. Place strained broth into pot. Add oyster mushrooms, tomatoes, shrimp and simmer for 5 minutes. Taste and check for seasoning. Finish with chopped cilantro.

Happy cooking!

Spicy Green Papaya Salad

By Executive Chef Jeff King

Today I will share with you my recipe for a Thai classic, spicy green papaya salad.

Ingredients

  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped brown sugar
  • 2 cloves garlic , chopped
  • 1/4 cup roasted peanuts , roughly chopped
  • 1-3 Thai chilies , minced (optional)
  • 3/4 cup roma tomatoes diced
  • 2 cups peeled and shredded green papaya

Combine the fish sauce, lime juice, and brown sugar in a large bowl and stir until the sugar has almost dissolved.

Add the grated garlic, peanuts, and the chilies (if using).

Add the tomatoes pressing down a little bit with a spoon to release some juice.

Finally, add the papaya and toss everything together.

Happy cooking!

Thai Basil Chicken

By Executive Chef Jeff King

Today I will teach you how to make Thai basil chicken.

This is a budget friendly and healthy meal that is also very easy and quick to prepare.

Ingredients:

· 4 chicken breast (cut into 1inch cubes ) 

· 1 cup cornstarch 

· 5 cloves of garlic 

· 4 Thai chilies 

· 1 tablespoon oil for frying

· 1 teaspoon of oyster sauce

· ½ teaspoon light soy sauce 

· 1 splash of sweet soy sauce 

· ½ teaspoon sugar 

· 1 handful of Thai holy basil leaves

Dust cubed chicken breast in cornstarch. Place oil in a large pan or wok and heat at medium high heat. Fry chicken cubes till golden brown. Drain and set aside. Put pan back on stove with a little bit of oil. Place garlic and chili in pan and saute for 20 seconds. Add chicken, oyster sauce, soy sauce, sweet soy and sugar and saute for another 3-4 mins. Finish with thai basil leaves and serve with rice.

Happy cooking!

Fundamentals of Golf

By Director of Instruction, Graham Castanheiro:

In my last blog, I shared with you a basic workout you can do at home. To continue on with that, I will share with you some drills you can do after your workout to help improve your golf game.

Grip – look for the V of your hands pointing to your rear ear and shoulder

Posture – Stand tall spine long, bend from your waist and soften your knees, look at yourself face on and down the line. Ensure the body looks athletic and joints stacked.

Rotation drills – Hands across chest on shoulders look at your rotation into your backswing and into your finish. Ensure your head does not sway back or your trail knee and hip slide. In your finish post up into a firm lead leg and maintain some side bend.

Throw away hands drill – incorporate your arms in the rotation drill above and look for arm extension at address and through impact, we only see the trail arm fold on the backswing and lead arm on the follow through. Allow for the natural pronation and supination or rolling of the forearms to occur during the rotational movements.

These drills can be done with feet together and on one leg right and left to promote higher kinetic awareness of balance and tempo.

Stay safe and stay healthy!

Basic Full Body Exercise

By Director of Instruction, Graham Castanheiro

As we self-isolate at home let‘s maintain a healthy body and mine which will not only support us once we are safe to return to the golf course but will boost our immune system to combat any systems that attack us.

A basic body exercise routine incorporating joint mobility, strength and mental emotional awareness are great activities to engage in. Block out 40 mins of your day to go through a simple exercise program as follows doing 8-10 reps of each activity.

Standing feet shoulder width apart hands on hips:

1. Neck mobility, look up down & side to side

2. Shoulder rotations, arms out and circle backwards, small, medium, large

3. Trunk rotations, hands on hips.

4. Leg swings and windshield wipers, use a golf club for support stand on one leg and swing the other leg forward. Wipers are when you lift one leg bend the knee and swivel at the hip to send that foot side to side.

5. Knee and ankle rotations, hands on knees

6. Squats

7. Lunges

8. On the ground do planks lie forward on elbows and then on your side left and right 10- 20 – 30 sec hold

9. Dynamic burpees include with pushup and mountain climbers in each one

10. General body stretching, lie on ground with a rolled up towel under the small of your back with  arms extended above your head and breath for 5 minutes. Focus on your breathing and follow a rhythm of 6 seconds in and 6 seconds out. Be attentive to your body and what sensations you are experiencing. Sounds, feel, temperature, thoughts enter and leave, no judgement.

Stay safe and healthy!

Sate Lilit

By Executive Chef Jeff King

Today I will teach you the recipe for sate lilit, a traditional Indonesian dish. For this recipe you will need bumbu, an Indonesian spice. Learn the recipe for bumbu here

Lets get started on how to make sate lilit!

Ingredients:

1 pound ground chicken

2 tbsp. bumbu

Salt and pepper to taste

Lemongrass or bamboo skewers

Place ground chicken and bumbu in a mixing bowl and add salt and pepper. Mix together till well incorporated. Take about 2- 3 ounces of mixture and mold it into an egg shape, push lemongrass stick into it and mold down to even out the layer over the lemon grass.

For best results allow to sit in the fridge for an hour before cooking. The sate can be grilled or placed in the oven and baked.

Serve with kecap manis, peanut sauce or sambal bajak.

Happy cooking!