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!

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!

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!

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!

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!

KungPao Cauliflower Bites

By Executive Chef Jeff King

Today I will share with you my recipe for kungpao cauliflower bites. They are certainly a favourite around the clubhouse. You won’t miss getting takeout when you have this recipe at home!

Kung Pao Sauce:

Ingredients

1/2 cup vinegar

1 cup hoisin

1 cup soy sauce

1/2 cup sesame oil

1/8 cup cornstarch

1 tbsp. chopped garlic

1 tbsp. chopped ginger

2 tbsp. chopped green onion (white parts only)

2 tbsp sugar

Place everything in a small pot and mix together well with a whisk. Turn heat on medium and simmer for 5 minutes. The sauce will thicken quickly. Do not cook the sauce on high heat as it will burn fast.

Cauliflower Batter:

Ingredients

1 cup flour

1/2 cup cornstarch

1 cup milk

1 tsp. baking powder

Place flour, cornstarch, milk and baking powder in a mixing bowl and whisk together till smooth.

Next you are going to dip the cauliflower florets in batter and deep fry till golden. Then toss in the kung pal sauce while the cauliflower is still hot. Garnish with crushed chilli flakes, chopped scallions and toasted cashews.

Serve with rice or by itself. This will for sure be a meal your whole family will enjoy.

Happy cooking!