Fun, excitement, state-of-the-art cooking equipment, amazing goodie bags – all these and more at the Bosch hands-on cooking workshop.
Held on June 18, the single session saw a full-house of 16 participants. The cooking workshop jointly organised by The Singapore Women’s Weekly and Bosch took place at the Bosch Experience Centre.
Chef Joseph Yeo, the chef and owner of SPRMRKT, led the intimate cooking session, which was held specially for The Weekly’s subscribers, where they learnt to make Chawanmushi and Smoked Salmon and Mushroom Risotto using the latest cooking appliances by Bosch.
Chef Joseph also peppered the whole session with plenty of cooking tips. At the end of the session, all the participants sat down to enjoy the food. They also had an opportunity to browse around and purchase Bosch products, before going home with a goodie bag filled with fantastic items.
Bosch Experience Centre is a great place to learn cooking from experts as well as to meet like-minded culinary enthusiasts and share the passion, fun and enjoyment. Its spacious cooking studio, is well equipped with cooking stations, chef table, plus modern cooking equipment. Bosch Experience Centre is located at: #04-01, 11 Bishan Street 21.
Please visit www.bosch.com.sg for more information on Bosch Experience Centre's operating hours and range of products.
CHEF JOSEPH’S TIPS:
1. Smoked salmon should be added at the end as it’s already cooked and just needs to warm through.
2. Risotto is usually cooked within 15 mins, but different people have different taste preference – some like it soft, others like to have it al dente.
3. You can use store-bought chicken stock, just remember to dilute it with water. Otherwise, it will be too salty.
Smoked Salmon and Mushroom Risotto
Prep 30 mins • Cook 20 mins • Serves 6
400 g Carnaroli or Arborio rice 50 ml cooking oil 200 ml dry white wine 60 g chopped white onion 2 litre chicken stock 2 tbsps soften unsalted butter 400 g smoked salmon sliced into strips 300 g sliced fresh button mushroom 50 g fresh grated parmesan cheese 1 tbsp chopped Italian parsley Salt and white pepper powder, to taste.
10 g sea salt crystal 10 g freshly ground black pepper 30 ml extra virgin olive oil
STEP 1 In a heated medium pot, add in oil and fry onions till soften.
STEP 2 Add in risotto and coat with oil and deglaze with white wine.
STEP 3 Slowly add in chicken stock and stir occasionally to prevent sticking.
STEP 4 Gradually add more stock and stir till desired cooking time is indicated on packaging is achieved or to desired texture.
STEP 5 Add in mushroom and cook for a further 1 min.
STEP 6 Season with salt and pepper and stir in butter till melted.
STEP 7 Dish out the risotto and add the smoked salmon when rice is hot.
Garnish with cheese, parsley, olive oil, salt and ground pepper.
Get more Bosch recipes at ‘Living with Bosch’ on http://www.bosch-home.com.sg/living-with-bosch.html.