Broccoli Mac & Cheese

By Junior Sous Chef Akshay Deshmukh

Today I will share a quick and easy recipe that is great for pre-teens or teenagers to make at home…broccoli mac & cheese!

Ingredients:

  • 10g butter
  • 10g flour
  • 250ml milk
  • 100g grated cheddar cheese
  • 100g broccoli
  • 300g macaroni pasta

Cook the pasta in boiling water and set aside. Blanch broccoli for 2 minutes and set aside.

For the sauce, melt the butter in a pot and add flour. Stir for 30 seconds and add milk to it. Keep whisking till the sauce becomes thick. You will want the consistency to be like mayo. Add the cheddar to the sauce and mix until melted. Add the seasonings you would like and fold in the blanched broccoli and macaroni. Plate and serve.

This recipe makes about 2 portions.

Happy cooking!

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Miso Sauce

By Executive Chef Jeff King

Today I will share with you this quick and easy miso sauce recipe. This is the perfect sauce for salad dressings or to use as a marinade for either fish, chicken or pork.

You will need:

  • 2 tbsp miso paste
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar or white vinegar
  • 1 tbsp sriracha
  • 1 tbsp honey

Whisk the ingredients together until well incorporated.

Happy cooking!

Sweet & Sour Sauce

By Executive Chef Jeff King

Today I will share with you this quick and easy recipe for a sweet and sour sauce. This sauce is great for chicken or pork dishes.

You will need:

  • 1 cup pineapple juice
  • 3/4 cup brown sugar
  • 4 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 1/2 tbsp cornstartch
  • 2 tbsp water

Place all the ingredients in a small pot. On medium heat, whisk the sauce continuously for 1 minute. Remove from heat and season to taste.

Happy cooking!

Peanut Sauce

By Executive Chef Jeff King:

Today I will share a quick and easy peanut sauce recipe you can do at home that is great for dips. This particular sauce is great for dipping satays.

You will need:

1 cup peanut butter

1 cup sweet chili sauce

1 tbsp chopped cilantro

1 cup chicken stock

1 tbsp cornstarch with 2 tbsp cold water

Place all ingredients in a small pot. On medium high heat, whisk continuously for 1 minute. Remove from heat and season to taste.

Happy cooking!

Asian Dipping Sauce

By Executive Chef Jeff King

Today I will teach you a very quick and easy sauce that can be used for dipping or as a marinade.

You will need;

  • 1 tbsp chopped garlic
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 1 cup soy sauce
  • 1/2 cup ketchup

Whisk all the ingredients together until well incorporated. This sauce is great with chicken, pork or seafood.

Happy cooking!

Super Bowl Snack Ideas

By Executive Chef Jeff King

Try these recipes for the Super Bowl this weekend!

Chicken Wing Sauce (Hot Honey)

  • 1 cup honey garlic sauce
  • ½ cup franks red hot
  • 1 tbsp melted butter

Mix sauces together with melted butter and toss wings.

Jalapeno Cheddar Chip Dip

  • 2 jalapeno’s minced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 clove garlic minced
  • 1 cup shredded cheddar
  • 1 tsp cayenne pepper

In a small pot melt butter and add flour whisking until fully combined. Add milk and whisk together. Add minced jalapeno and garlic and stir frequently until it begins to thicken. Remove from heat and whisk in cheddar and cayenne until all cheese melts into sauce. Serve immediately with chips, nachos or flatbreads.

Enjoy the game!

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

honey

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!