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.
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.
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.
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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