All you need to prepare these five delicious one-pot meals is a little time at the stove before you pop them into the oven.
All you need to prepare these five delicious one-pot meals is a little time at the stove before you pop them into the oven.
SLOW-BRAISED BEEF CHEEKS
By Angelo Ciccone.
Serves 2.
INGREDIENTS
4 cloves garlic, sliced.
¼ yellow onion, thinly sliced.
50g carrot, cut into 1cm cubes.
50g celery, cut into 1cm cubes.
30ml extra virgin olive oil.
400g beef cheeks.
100ml red wine.
1 potato, peeled and cut into 1cm cubes.
80g button or portobello mushrooms, sliced.
1 sprig fresh rosemary.
500g canned peeled tomatoes.
400ml water.
40g pecorino or parmesan cheese, grated.
DIRECTIONS
1 Preheat the oven to 150 deg C.
2 Set an ovenproof pot or Dutch oven over medium heat. Saute the garlic, onions, carrots and celery in olive oil for 5min.
3 Add the beef cheeks and sear each side for 3-4min. Add red wine, and cook for 2min to let the alcohol evaporate.
4 Add the potatoes, mushrooms, rosemary and tomatoes as well as any juice left in the can.
5 Add water. Then cover and cook in the oven for 2 hours. 6 Transfer all the ingredients to a plate. Give the remaining braising sauce a quick stir, and serve it on the side. Top the beef with grated cheese.
BAKED SEA BASS IN PARCHMENT PAPER
By Angelo Ciccone.
Serves 2.
INGREDIENTS
1 clove garlic, chopped.
½ red chilli, chopped.
20ml extra virgin olive oil.
360g sea bass fillet (or salmon), skin removed.
50ml dry white wine.
50g ripe cherry tomatoes, halved.
1 potato, peeled and cut into 1cm cubes.
2 spears asparagus, sliced.
1 stalk spring onion, sliced.
30g pickled artichokes*.
1 stalk Italian parsley, chopped.
100ml water.
1 lemon, quartered.
A pinch of salt.
A dash of pepper.
DIRECTIONS
1 Preheat the oven to 140 deg C.
2 In a pan set over medium heat, saute the garlic and chilli in olive oil until fragrant.
3 Place the sea bass in the pan and then the white wine. Cook for 2min to let the alcohol evaporate.
4 Add the tomatoes, potatoes, asparagus, spring onions, artichokes and parsley.
5 Add the water, quartered lemons, and cook for 5min. Season with salt and pepper.
6 Transfer everything onto a piece of parchment paper and fold in the edges to seal. Place on a baking tray and bake for 20min.
SEAFOOD RISOTTO
By Angelo Ciccone
Serves 4.
INGREDIENTS
¼ yellow onion, chopped.
20ml extra virgin olive oil.
400g carnaroli rice*.
50ml prosecco (or any dry sparkling wine)
1.2 litres seafood stock or lobster bisque.
A pinch of salt.
A dash of pepper.
1 crab, chopped.
4 scallops, shell on.
4 black mussels.
4 tiger prawns.
8 clams.
2 spears asparagus, sliced.
40g broccoli, cut into florets.
1 stalk Italian parsley, chopped.
DIRECTIONS
1 Preheat the oven to 190 deg C.
2 Set an ovenproof pot or Dutch oven over medium heat on the stove. Saute the onions with olive oil. Add the carnaroli rice and cook for 2min.
3 Add the prosecco and cook for 2min to allow the alcohol to evaporate. Then add the stock, salt and pepper, and stir well.
4 Arrange the seafood and vegetables over the rice in an even layer. Cover and bake for 30min. Garnish with parsley before serving.
*Available at Cold Storage.
Angelo Ciccone, executive sous-chef at Regent Singapore, A Four Seasons Hotel.
Liu Ching Hai, executive chef at Regent Singapore, A Four Seasons Hotel.
OVEN-BAKED PENNE
By Angelo Ciccone.
Serves 4-6.
INGREDIENTS
4 cloves garlic, sliced.
¼ yellow onion, chopped.
2 tbsp extra virgin olive oil.
250g pork sausages, skin removed and filling coarsely chopped.
50g pitted black olives.
30g capers.
½ red chilli, deseeded and coarsely chopped.
50g sun-dried tomatoes.
1kg canned peeled tomatoes.
250ml chicken stock.
400g penne.
A pinch of salt.
A dash of pepper.
40g parmesan cheese, grated.
2 stalks Italian parsley, chopped and divided into two portions.
DIRECTIONS
1 Preheat the oven to 180 deg C.
2 In a deep, ovenproof dish or Dutch oven set over medium heat on the stove, saute the garlic and onions with olive oil for 2min.
3 Add the sausage filling and saute for 4min.
4 Add the olives, capers, chillies and sun-dried tomatoes, and saute for 2min.
5 Add the tomatoes and chicken stock. Stir and boil for 4min.
6 Mix in the penne and cook for 2min.
7 Stir in salt and pepper, then scatter the cheese and half the parsley over the dish. Bake for 40min. 8 Garnish with the remaining parsley before serving.
CRAYFISH CLAYPOT RICE
By Liu Ching Hai.
Serves 4-6.
INGREDIENTS
4 cups jasmine rice, rinsed.
2 cups water.
1 tbsp cooking oil.
50g ginger, peeled and thinly sliced.
50ml chicken stock.
2 stalks spring onions, cut into.
2cm pieces.
1 tbsp tapioca flour.
A pinch of salt.
500g crayfish, cut into large chunks.
6 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood*
*Available at Fairprice.
DIRECTIONS
1 Preheat the oven to 180 deg C.
2 Combine the rice and water in a claypot, making sure the rice is level. Cover and bake for 20min.
3 Meanwhile, make the marinade for the crayfish. Heat the oil in a pot set over medium heat. Add the ginger and stir-fry until fragrant; about 1min.
4 Add the chicken stock, spring onions, tapioca flour and salt. Mix well and pour the marinade over the crayfish. Cover with cling wrap and chill while the rice is cooking.
5 When the rice is cooked, add the crayfish and marinade, and mix well. Cover and return the pot to the oven to bake for 5min or until fragrant.
6 Drizzle the seafood soya sauce over the rice before serving.
Coordination Mia Chenyze / Photography Winston Chuang / Art Direction & Styling Nikki Ho / Regent Singapore, A Four Seasons Hotel l Cuscaden Road (6733-8888).
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