Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, May 31, 2023

CHEF MAURO CIVIERO X BOTTEGA AT EQ KUALA LUMPUR


Five Bottega-inspired recipes by Italian guest chef Mauro Civiero took centrestage at EQ Kuala Lumpur recently. As part of the collaboration between EQ and Bottega, the 57-year-old Milanese was central in a series of special events including a curated wine pairing dinner and a wine Masterclass.

Chef Mauro embarked on his culinary journey in 1982 after attending catering school. Upon completing stints in several Michelin-starred restaurants, including one in Heidelberg, Germany, Chef Mauro returned to Italy.
He then proffered his mastery at the Michelin-starred Casanova Grill, located at the Palace Hotel. The stint opened doors for him to other prestigious hotels including Florence Grand Hotel and the Porto Cervo Pitrizza in the breath-taking Emerald Coast of Sardinia.

In recognition of his culinary expertise, Chef Mauro Civiero was appointed a representative of Italian cuisine at The Westin Hotel in Tokyo; to promote the culinary traditions of his homeland. His career has also taken him to the Philippines, Sri Lanka and Indonesia.

For the media session at Bottega Lounge, Chef Mauro deftly prepared five recipes on the spot, to complement the Bottega wines selected by Sandro Bottega, president of Bottega SpA.
According to the chef, the recipes were chosen for their affinity with the Bottega wines showcased. “I’ve tweaked and adapted the recipes from the Bottega 100 Prosecco Recipes Gold Book, using my own expertise and to suit the local context.”

The first recipe he demonstrated was Amberjack Tartare, to complement Bottega Gold Prosecco DOC Spumante Brut.

Marinated with sun-dried tomatoes, capers and olives, then placed onto zucchini threads, the delicious Amberjack Tartare paired harmoniously with the bright citrusy notes of Bottega Gold Prosecco DOC Spumante Brut. We liked how the straw-yellow wine with its light floral aroma and balanced acidity offset the fish’s natural richness.
Next came Chef Mauro’s creation of Buffalo Mozzarella Emulsion with wild oregano, tomato jelly and basil. The soft almost mash-creamy texture was sublime; its delicate accents went like a dream with the dry, smooth Bottega Pinot Grigio Venezia DOC. We also detected refreshingly fruity aromas of pear and peach, with a subtle hint of almond finishing.
The blush pink Bottega Rose Gold Pinot Nero Spumante Brut Rosé was the wine of choice for the Venetian Style Crabmeat Salad with eggplant and parsley oil. 

This dish’s clean, pristine flavours proved winsome when savoured with the rosé’s elegant, supple structure and fresh acidity, characterised by faint floral-mixed berries notes.

My favourite was Rosé Veal with Mascarpone Tuna Mousse. The tender meat left an indelible impression when accompanied by the full-bodied ruby-red Bottega Rosso di Montalcino DOC. Pleasant nuances of cherries and plums, and well-rounded tannins made it a memorable tipple.
Sbrisolona, a traditional cake from Lombardy, rounded off our indulgent afternoon. 

Served alongside Bottega Manzoni Moscato Rosé Spumante (exuding a refined rose aroma, its ripe citrusy notes had a tinge of sage) and the lemon-yellow Bottega Limoncino (brimming with the aroma and flavour of ripe lemons), the crumbly shortbread-like almond cake was a befitting finale to the Italian affair at EQ Kuala Lumpur.

Sunday, October 10, 2021

VERSATILE, HALAL AND DELICIOUS #TRUEAUSSIELAMB EXPERIENCE

Versatile. Fast to cook. Even better and most delicious to eat. Words that are music to a busy mum’s ears once I discover how easy it is to cook with #trueaussielamb.

Having picked up lots of useful information from the recent Meat Livestock Australia (MLA) “Your Trusted Halal Australian Beef and Lamb, from Farm to Plate” Media Webinar, I realise #trueaussiebeef and #trueaussielamb both many advantages: the meat is Halal-certified, can be used for a wide variety of Asian or Western dishes, and are rich with vitamins and minerals.

Inspired by Chef Jason Manson’s Peranakan-style Beef and Belimbing uluh with Beancurd Sauce, and his version of Sabahan Beef Soto with Vermicelli, I decided to use a mild spice rub for the #trueaussielamb shoulder chops. The idea is to flavour the meat without overwhelming the natural taste.


To balance the rich meaty flavour, I chose a refreshing orange and cherry tomatoes salad to complement the seared lamb shoulder chops. The greens also helped to add healthy balance to my family’s daily diet. It’s a simple and fast recipe to prepare, plus delicious to boot!

 

SEARED SPICED LAMB SHOULDER CHOPS

with Orange & Cherry Tomatoes Salad

INGREDIENTS

For the lamb chops:

2 pcs Halal True Aussie Lamb Shoulder Chops

2 tablespoons curry powder

1 tablespoon cumin

1 tablespoon garam marsala

3 tablespoons extra virgin olive oil

salt & pepper to taste

Mix the spices together and rub onto the lamb chops.

Heat pan with oil. Sear lamb shoulder chops on high heat for 2-3 minutes on each side. Season to taste with salt and pepper if necessary. Remove from pan and set aside to rest.

For the salad:

8-10 cherry tomatoes

1/2 yellow or red onion

1 orange

1 packet baby spinach leaves

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil


Slice cherry tomatoes into halves.

Cut orange into dices.

Slice onion into julienne or strips.

Rinse baby spinach and toss dry to remove excess water.

Whisk olive oil with balsamic vinegar.

Toss spinach, cherry tomatoes, orange dices and onion thoroughly with salad dressing.

To serve, plate up seared lamb shoulder chops with a serving of salad on the side. Enjoy your serving of Halal True Aussie Lamb Shoulder Chops!

During the (MLA) Media Webinar, Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission reiterated, “the Australian Government ensures Australian beef, lamb and goat are of the highest quality and being halal compliant. Australian meat is also known for our safety, sustainability, reliability and traceability.”

Terry Nolan, Representative from the Australian Meat Industry Council assured us “exporters are committed to supplying halal meat from Australia’s farms to Malaysian consumers, ensuring quality and halal practices, and with all the SOPs in place.”


He also shared how Australian livestock are raised in pristine environment, free from diseases, and spoke on Australia’s red meat integrity systems. 

All cattle, sheep and goats processed in Australia for the Malaysia market are slaughtered under the Australian Government Supervised Halal Program by accredited Muslims, and are administered by the Federal Department of Agriculture in Australia. 

Additionally, all processing facilities in Australia employ only registered and trained Muslim slaughtermen from the Halal Certifying Bodies. They also comply with personal hygiene, operational sanitation and animal welfare requirements. These Halal Certifying Bodies are recognised and approved by JAKIM (Department of Islamic Development of Malaysia). The Halal systems and production facilities are regularly audited by internal quality and food safety assurance systems, (Australian and importing country representatives from DVS (Department of Veterinary Services of Malaysia) and JAKIM. 

#TrueAussieMy #australianbeefandlamb #premiumbeef #lambassador

For more information, visit the following websites:

www.mla.com.au

www.trueaussiebeef.com

www.trueaussiebeefandlamb.my

www.lambassador.asia


Monday, June 28, 2021

STAYING HOME TO COOK UP A TRUE AUSSIE LAMB EXPERIENCE

 

Making charaben or character bento is no child’s play. Learning to prepare it was fun though after I was persuaded to join Meat Livestock Australia’s (MLA) True Beef Up Contest. 


Prior to making the charaben, I reviewed the useful tips gleaned from the Beef Up webinar hosted by MLA. Some of the key takeaways I recall from Mary Easaw, senior lecturer at the International Medical University and consultant dietician at CVSKL Hospital Kuala Lumpur include:

  •    Eating lean red meat three to four times a week is recommended for a healthy balanced diet
  •        Beef, especially True Aussie Beef, is a good source of protein, iron, zinc and other essential nutrients. Australian grass-fed beef is naturally low in fat and cholesterol, while offering a higher level of Omega 3 fatty acids.
  •        Moderation is key to a healthy diet. The basic guideline for a healthy plate is ½ plate colourful, non-starchy vegetables, ¼ plate carbohydrates (potato, pasta, rice) and ¼ plate protein (meat, fish, chicken or tofu)
  •           1 serving of meat = the size of the palm of your hand with the thickness of a deck of cards (65-100g) 1-2 x per week.

Air-fried Aussie beef Salad Nicoise-style shown by Chef Victor Chow

From the Beef Up webinar, we got some practical tips and inspiration from Chef Victor Chow who showed us 3 simple and delicious recipes on how to cook beef. More recipe ideas and information are found in the comprehensive media kit provided to us.

Since I opted for lamb, I decided the True Aussie Lamb Shabu Shabu slices would work well in a lunch box. To ensure it remains in the ‘lamb’ light, a charaben would be a cute and attention-grabbing way to showcase the meat.

It was the pack of Kikkoman Garlic Teriyaki Sauce that gave me the charaben inspiration. 😄

TRUE AUSSIE LAMB CHARABEN


 

100g Aussie lamb slices

1 pack (25g) Kikkoman Garlic Teriyaki Sauce

1 small pc nori sheet

200g cooked rice

2 tsp vinegar

1 tsp mirin

Pinch of salt

½ tsp mayonnaise

1 pc baby romaine lettuce (chopped)

2 eggs (beaten)

½ tomato (diced)

 

Marinate Aussie lamb slices with Kikkoman Garlic Teriyaki Sauce for 15 minutes.

Heat pan and sauté lamb slices quickly. Set aside.

Cut nori sheet into two round discs and long “sheep ear” shapes.

Mix cooked rice with vinegar, mirin and salt. Shape and mould into rice balls.

Place each nori disc onto the rice balls with the “sheep ears” on the side. Dot some mayonnaise on top of the nori discs for the “eyes”.

(Tip: Use cupcake or muffin liner to hold rice balls)

Fry beaten egg into omelette, roll it up tightly and slice.

Fill lunch box with chopped baby romaine lettuce.

Place rice balls on top. Fill one quarter of lunch box with sautéed lamb slices. Decorate with diced tomato.

Fill remaining quarter of lunch box with sliced omelette rolls.

# # #



The whole experience was easier than I had anticipated. Not only the lamb slices cooked within minutes, everyone also enjoyed the delicious and meltingly tender meat. For us busy working mothers, #TrueAussieLamb is quick and easy to cook and that’s a godsend!

Bear in mind, lean red meat has lower fat content than chicken too. Trimmed of separable fat, lean beef has average 2.7g fat per 100g raw weight while skinless chicken has 3.5g.

Nutrient-wise, red meat is a great source of Iron (important for brain function), Zinc (for healthy bone development, fertility and immunity) and Omega-3. Other essential nutrients to be found include magnesium, selenium, niacin, potassium, phosphorous, Vitamins B5, B6 and B12 - vital for brain function, muscle development and function, immunity and energy.

During the Beef Up webinar, Sanjay Boothalingam, Australian Agriculture Counsellor from the Australian High Commission, highlighted Australian beef, lamb and goats are renowned for their quality, safety and halal compliance.

“Malaysia is the 3rd largest market for Australian mutton,” said Sanjay. “Australian meat are known for safety, quality, sustainability, reliability and traceability.” 

He also spoke at length on the stringent Halal compliance and legislature framework implemented by the Australian government, covering everything from animal welfare and husbandry, slaughter, on-field and plant audits by JAKIM, to import permits. 

Wednesday, October 09, 2019

NORWEGIAN FJORD TROUT FOR A HEALTHY HEART


Rich in Omega-3 fatty acids – an essential nutrient for a healthy heart – the Norwegian Fjord Trout made a big splash among AEON customers when Her Excellency Gunn Jorid Roset (pix below), the Norwegian Ambassador to Malaysia launched a month-long ‘Norwegian Fjord Trout for a Healthy Heart’ campaign at AEON 1 Utama recently.



Also present at the launch event were Asbjørn Warvik Rørtveit (2nd from left), Norwegian Seafood Council’s Regional Director, South-East Asia; Masashi Iwasaki (left), AEON's Assistant GM, Foodline Merchandising; CVS CEO Anwar Anis (2nd from right) and Sandeep Kumar (right) of Healthify Me. Consultant dietitian Indra Balaratnam then demonstrated two simple recipes on how to cook the Norwegian Fjord Trout. (refer recipes below)
Scheduled from 27 September to 27 October, the Norwegian Seafood Council in collaboration with AEON throughout the country will feature cooking demos on simple and wholesome Norwegian Fjord Trout dishes to shoppers at AEON in 1 Utama.

Surrounded by ice-cold waters with fjords stretching deep into its coastline, Norway has the perfect living conditions for Fjord Trout. Farmed in the pure, cold waters of Norwegian fjords where seawater meets fresh meltwater of glaciers and snow, the Norwegian Fjord Trout is bred and raised following the highest environment and sustainability standards.
Asbjorn Warvik Rortveit, Norwegian Seafood Council’s Regional Director, South-East Asia said: “From our annual Seafood Consumer Insights, Norway is the preferred country of origin for Malaysians for Fjord Trout purchases. Malaysians also choose Norwegian Fjord Trout for its health and nutritional benefits.”
 
Other partners for the Healthy Heart campaign include Hospital Cardiac Vascular Sentral Kuala Lumpur (CVS) and HealthifyMe App. Among the the launch weekend activities were HealthifyMe dietician Mitra Prasad’s creation of a 7-Day Meal Plan with Norwegian Fjord Trout, health talks by cardiologist consultant, dietician and fitness experts, coupled with free health checks, dietician advice and fitness advice.

Giveaways with purchases of Norwegian Fjord Trout and health screening packages by CVS and Premium Access promotion by HealthifyMe App will also be featured throughout the month at AEON outlets.

About Norwegian Fjord Trout
The Norwegian Fjord Trout is popular in Malaysia for its unique taste, health benefits and appealing red colour. Its similar appearance to salmon leads consumers to mistakenly associate it as a type of salmon but the Fjord Trout is a whole different specie.

Growing to a weight of 2-5 kilos, the Fjord Trout is slightly smaller than salmon with a lustrous and silvery skin. The meat is a deep red-orange colour with white marbling, giving the fish fillets a luxurious feel. Look for fish with a healthy sheen and feels firm, yet tender and mellow to touch. Fjord Trout has a remarkably rich flavour with a pure aftertaste.
Refer to the recipes below for delicious ideas on how to cook the Fjord Trout. For more information on Norwegian Seafood Council, please visit www.fromnorway.com.

 FJORD TROUT RASA ASAM PEDAS
Serves: 3 to 4

Ingredients:
500g Fjord Trout fillet – cut into chunks 
8 ladies fingers
3 stalks lemongrass
1 torch ginger flower 
2 medium tomatoes
Few sprigs daun kesom  (Vietnamese mint leaves)
2 tablespoons sugar
4 tablespoons tamarind pulp (asam jawa) + 3 cups of water - strained
2 tablespoons olive oil

Ingredients for the spice paste to be blended together:
15 dried chillies – soak in water (remove seeds to reduce chilli heat)
1 medium red onion
4 cloves garlic
1 tablespoon freshly grated ginger
1 teaspoon-size square belacan (shrimp paste)
1/3 teaspoon turmeric powder
 
Methods:
Gently heat the olive oil in non-stick wok. Sauté the blended spice paste for about 8 minutes until fragrant.
Add in lemongrass and torch ginger flower. Stir in spice paste.
Add in tamarind pulp water and bring to a slight simmer.
Add in daun kesom and bring to boil.
Add sugar to season and taste.
Add in ladies fingers and tomatoes. Cook for 2 minutes.
Add in Fjord Trout and cook for 2 more minutes until fish is gently cooked.
Serve immediately with rice and vegetables.

EASY FJORD TROUT SEAFOOD PASTA
Serves: 4

INGREDIENTS:
200 g spaghettini pasta – cooked al dente as per packaged instructions
300 g Fjord Trout – cut into cubes
200 g prawns – peeled
8 cloves garlic – minced
100 g cherry tomatoes – halved
80 g yellow capsicum – deseeded and finely sliced
Bunch of parsley -- chopped
250 ml prawn stock
3 tablespoons olive oil
Salt & crushed black pepper to taste
Sweet paprika
Chili flakes (optional)
Methods:
Marinate Fjord Trout and prawns with paprika, salt and crushed
black pepper for 10 minutes.
Heat 1 tablespoon olive oil in a non-stick pan.
Sauté half of the minced garlic, Fjord Trout and prawns until lightly pink. Remove from pan and set aside.
Heat 2 tablespoons olive oil and sauté remainder of the minced garlic.
Add in cherry tomatoes and sliced yellow capsicum. Stir-fry for 2 minutes till slightly tender.  
Toss in spaghettini and mix well. Add in prawn stock and simmer.
Mix in the cooked Fjord Trout and prawns with the spaghettini. Season with crushed black pepper, salt and paprika to taste.
Toss in chopped parsley.
Serve with extra chili flakes and wedge of lemon (optional).

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