Cooking Lab - Rice Paper Roll w Pork Belly, Kale & Mushroom Omelette

This is just super delicious~~the perfect Summer time meal solution. 

It all started when I asked myself 'What can I do to improve the average rice paper roll'?

Well, for start, less vermicelli noodle and more of the fillings. 

So I come up with this creative concoction :) It contains succulent pork belly, healthy kale, flavoursome mushroom omelet and cool refreshing cucumber! 

Honestly, it is SO very good!

(c) GMV - Got My Vote!

Cooking Lab - Lamb Cutlet Stack with Parsley Pesto

Spring time is all about vibrant green vegetables and herbs and I can’t stop thinking about lamb.... 

Spring lamb cutlets are so tender and full of taste....


(c) GMV - Got My Vote!

When stacked high, paired with baby asparagus and add a dollop of home-made creamy parsley pesto, you will get a gourmet cafe-style meal. 

Ingredients:

- 6 Spring lamb cutlets 
- 2 cup fresh parsley 
- 1 bunch baby asparagus 
- 1/2 cup walnut 
- 3 tablespoon olive oil 
- 3 large tomato 
- 4 cloves of garlic 
- 2 bay leaves 
- 1 cup all purpose flour 
- 100ml red wine 
- 100ml white wine 
- 1/2 teaspoon paprika 
- Pink salt and pepper 

Instructions: 

1. Marinate the lamb cutlets in red wine and season with salt and pepper. Cover with plastic wrap and refrigerate until required.

2. Press the lamb cutlets firmly into the flour mixture.

3. Lightly spray cutlets with olive oil and place them in a hot skillet pan.

4. Pan fry for 3-5 minutes until golden on both sides.

5. Add the baby asparagus and 2 cloves of garlic into a fry pan. Cook until tender and season with light salt.

6. In a saucepan, add diced tomato, bay leaves, garlic, water and white wine. Bring it to boil and simmer for 3-5 minutes. Keep warm.

7. Place parsley, walnuts, garlic in a food processor and process until combined. Slowly add in the olive oil until the pesto is smooth and creamy.

8. Season with paprika, salt and pepper. Set aside.

9. Place a layer of asparagus in the center of each serving plate. Add a spoonful of tomato jus. Place a lamb cutlet on top. Drizzle with a spoonful of parsley pesto on top.

10. Repeat the process.

11. Finish with a dollop of the parsley pesto and just a little more tomato jus.

12. Season with salt and pepper.

13. Serve immediately and enjoy.

Cooking Lab - GMV's Perfect Smoked Cod Pate

I love a good taramasalata (fish roe dip) and I adore smoked cod. So why not combine both together? 

Well, what do you know? They matched perfectly together~ This got to be my new delicacy.

(c) GMV - Got My Vote!(*^^*)

Smoked cod is so underrated. It contains heaps of omega 3 oil which make it very nutritious. People tend to shy away from it because of its 'fishy oil' smell. 

I am going to turn its disadvantage into a plus. The oiliness will become a virtue and it's going to dazzle our taste palettes. 

This is a delicious rustic appetizer in 20 minutes. This is my inventive way to use smoked cod. The oily fish transformed into a gourmet delicacy. 

It is wonderfully tasty on sourdough or bruschetta. 

Ingredients:

- 300g smoked cod fillet 
- 2 tablespoon cream fràché 
-1 tablespoon honey macadamia spread 
-1 tablespoon olive oil 
-1/2 lime juice 
-3 slices of sourdough 
-30g fresh dill 
- Pink salt and black pepper

Instructions:

1. Preheat the oven to 180C.

2. Grill the smoked cod in the oven until hot.

3. Remove the skin of the smoked cod.

4. Check for fine bones.

5. Flake the smoked cod into slices. Place them into the food processor.

6. Add cream fraiche and the honey macadamia spread and whizz until coarse. Remove.

7. Soak a piece of sourdough bread in water and remove all excess water. Break into small fine pieces.

8. Place all in the food processor. Add olive oil and lime juice and blend until smooth and creamy.

9. Add the smoke cod mixture back to the blender.

10. Add in some fresh dill.

11. Season with pink salt and black pepper.

12. Blend again until the pate is beautifully smooth.

13. Serve with warm toasts.

This fresh smoked cod Pate is easy to make and you can be sure that it is not filled with food coloring and inferior ingredients.

An exquisite appetizer meze for all occasion.

Cooking Lab - Wafu-style Pizza with Red Wine Ox Tongue and Asian Greens

This pizza idea was birthed after we got bored with the typical pizza choices. 

I follow my creativity and come up with this delicious Asian pizza combination - topped with red-wine beef slices, roasted pumpkin, broccoli, Asian herbs and roasted peanuts. 

This is an inventive quick and tasty pizza that is perfect for a Friday night in.


(c) GMV - Got My Vote!

Ingredients:

- 1/2 lavosh pizza base 
- 300g thin beef slices 
- 300g pumpkin 
- 200g broccoli 
- 50g fresh coriander 
- 50g fresh scallions 
- 50g salted seaweed flakes 
- 150ml red wine 
- 50g salted peanut 
- 2 tablespoon sweet mustard 
- 2 tablespoon BBQ sauce 
- Salt and pepper 

Instructions:

1. Marinate the beef tongues in red wine for at least 30 minutes prior.

2. Season with Worcestershire sauce, salt and pepper.

3. Preheat the oven to 150C.

4. Spray ample amount of olive oil on the pumpkin.

5. Roast the pumpkin for 30 minutes or until tender soft.

6. Boil the broccoli florets in salted water.

7. Drain and set aside to cool.

8. Heat some oil in pan and lightly grill the beef slices to rare. Remove.

9. Liberally spread BBQ sauce on the pizza base.

10. Drizzle lightly with extra virgin olive oil on top.

11. Line the thinly beef tongues on top.

12.Season with the German sweet Bavarian mustard sauce.

13. Layer with the boiled broccoli, roasted pumpkins on top.

14. Scatter a handful of diced tomato all over.

15. Slide the pizza into the preheated oven and bake until the dough has browned on the edges.

16. Remove from oven and garnish with fresh coriander and scallions.

17. Finally add a handful of seaweed flakes top and garnish with crushed peanuts.

18. Serve immediately.

Crispy red wine beef pizza filled with Asian greens. It is finger-licking delicious.