Fairmont & Swissotel Recipe Kits - Week 7 & 8

With our easy-to-follow recipe, quality ingredients and an Aquaponics side salad fresh from our farm to your home, each recipe kit has everything you need to conveniently prepare a meal in the comfort of home.

Try your hands at creating 8 different dishes, developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford. From Anti:dote’s Lobster-Crab Roll, Gorgonzola & Pear Salad; Prego’s Papillote Seabass, Balsamic Lamb; Asian Market Cafe’s Thai Style Steamed Tilapia, Tandoori Chicken Chop, Thai Red Curry Seafood Pot to The Stamford Brasserie’s Raspberry-Rose Fudge Cake, you can now enjoy #FairmontAndSwissotelFoodAtHome

View & Download Recipe Kits from Week 9 & 10

View & Download Recipe Kits from Week 6

View & Download Recipe Kits from Week 5

View & Download Recipe Kits from Week 4

View & Download Recipe Kits from Week 3

View & Download Recipe Kits from Week 2

View & Download Recipe Kits from Week 1

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BALSAMIC LAMB
Cumin Roasted Eggplant, Rocket, Mint-Parsley Pesto (Serves 2)
Level: Easy ** | Estimated time: 30 minutes | Download Recipe

Ingredients: 6 pcs Lamb Chops (marinated), 200gm Roasted Eggplant (precooked) 100gm Mint-Parsley Pesto, 1 bag Rocket Leaves, 20ml Red Wine Dressing, Salt (to taste), Black Pepper (to taste)

Method:
1. Remove lamb chops from the bag and lightly wipe off marinade.
2. Preheat pan on medium high heat.
3. Sear meat till golden brown for about 1 minute on each side. Transfer to a plate and rest the lamb chops for 4 minutes.
4. Reheat eggplant in oven at 160 ̊C for 5-6 minutes.
5. Dress rocket leaves with red wine dressing and add seasoning if needed.
6. Arrange lamb chops on plate with eggplant and dressed leaves on top, with pesto on the side.

S$42

LOBSTER-CRAB ROLL
Lemon Mayo, Charcoal Brioche, Potato Crisp (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 1 pc Lobster Tail (precooked), 80gm Crabmeat (cooked), 50gm Lemon Mayo, 1 sprig Spring Onion (sliced), 50gm Butter (room-temperature), 1 bag Potato Crisps, 1 pc Lemon, 2 pcs Charcoal Brioche

Method (to serve cold):
1. Preheat pan or griller on medium heat.
2. Cut lobster into chunks and combine with crab meat, lemon mayo,
spring onion (reserve some for garnish). Set aside in fridge.
3. For the brioche, make a slit in the center lengthwise using a knife.
Brush with soft butter and sear, on all sides. Set aside.
4. To assemble, fill brioche with lobster mixture and serve together
with lemon wedges & crisps.

Method (to serve hot):
1. Preheat pan or griller on medium low heat.
2. Cut lobster into chunks.
3. For the brioche, make a slit in the center lengthwise using a knife.
Brush with 1⁄2 amount of soft butter and sear, on all sides. Set aside. 4. Melt the remaining butter in a pan. Combine lobster, crabmeat and
cook until warm. Add spring onion last (reserve some for garnish).
5. To assemble, fill brioche with lobster mixture and top with spring
onion. Serve together with lemon wedges, lemon mayo and crisps on the side.

S$38

PAPILLOTE SEABASS
Tomato, Fennel, Potato, Olive, White Wine (Serves 2)
Level: Easy ** | Estimated Time: 40 minutes | Download Recipe

Ingredients: 2 pcs Seabass Fillets (skin off), 200gm Tomato Sauce Premix, 100ml White Wine, 1 pc Lemon (sliced), 60gm Fennel Wedges (precooked), 200gm Potato (precooked), 80gm Black Olives, 2 sprigs Thyme, 2 tbsp Olive Oil, Salt (to taste), Pepper (to taste), Parchment Paper (pre-folded)

Method:
1. Preheat oven to 180 ̊C.
2. Rub seabass with oil, salt and pepper. Place lemon slice and thyme on top.
3. Lay out parchment paper onto rimmed baking tray. Place potato, fennel and tomato sauce on the base followed by fish on top. Sprinkle over with black olives.
4. Fold parchment paper over sh. Add white wine before sealing the top with paper clip.
5. Bake until parchment paper puffs up, for around 10 -12 minutes.
6. Transfer to a plate, carefully open packet and serve.

S$36

THAI RED CURRY SEAFOOD POT
Prawn, Mussels, Squid, Eggplant, Tomato, Kaffir Lime, Aquaponics Basil (Serves 2)
Level: Easy * | Estimated time: 50 minutes | Download Recipe

Ingredients: 4 pcs Tiger Prawn (deveined), 6 pcs Black Mussel, 50gm Squid, 2 tbsp Olive Oil, 80gm Eggplant (thickly sliced), 1 pc Tomato (wedges), 8 pcs Kaffir Lime Leaf, 400gm Thai Red Curry Paste Premix, 600ml Water, 200ml Coconut Milk, 30gm Palm Sugar, Salt (to taste), Coriander (cut to 1 inch in length), 1 sprig Aquaponics Basil

Method:
1. Heat olive oil in a wok on medium high heat.
2. Sear the prawns, squid and mussels. Remove from wok and set aside.
3. In the same wok, add water, curry paste, kaffir lime leaf, palm sugar and bring to boil.
4. Add cut vegetables, followed by seafood and coconut milk. Simmer for 4-6 minutes.
5. Transfer to a bowl and garnish with coriander and basil.

S$34

THAI STYLE STEAMED TILAPIA
Okra, Tomato, Thai Citrus Dressing (Serves 2)
Level: Moderate *** | Estimated Time: 50 minutes | Download Recipe

Ingredients: 2 pcs Tilapia Fillets, Salt (to taste), Pepper (to taste), 6 pcs Okra (cut in halves), 2 pcs Tomato (cut into wedges), 2 pcs Garlic (sliced), 4 pcs Shallots (sliced), 200gm Thai Citrus Sauce Premix, 2 pcs Garlic (sliced), 2 sprigs Coriander (cut to 1 inch in length)

Method:
1. Marinade tilapia fillets with salt and pepper. Set aside in fridge for 20 minutes.
2. Steam tilapia in steamer for 4 minutes. Remove excess water and set aside.
3. In a deep-dish pan, combine okra, tomato and place the fish fillets on top. Steam again for 2 minutes.
4. Remove from steamer, garnish with coriander, garlic, shallots and dress the fish with Thai citrus sauce. Serve immediately.

S$34

TANDOORI CHICKEN CHOP
Kachumber Salad, Raita Sauce (Serves 2)
Level: Easy * | Estimated Time: 40 minutes | Download Recipe

Ingredients: 2 pcs Chicken Thigh (marinated), 1 pc Tomato (thin wedges), 3 pcs Shallots (thinly shaved), 1 sprig Coriander (cut to 1 inch in length), 1 pc Cucumber (thinly shaved), 10gm Chaat Masala, Lemon Juice (from 1/2 lemon), 2 tbsp Olive Oil, Salt (to taste), 2 pcs Lemon Wedges, 60gm Raita Sauce Premix

Method:
1. Preheat oven to 180°C.
2. Bake chicken chops for 12 minutes and allow meat to rest for 3 minutes.
3. Thinly shave cucumber and shallots, Transfer into mixing bowl with tomato wedges. Mix with coriander, chaat masala, olive oil, salt and lemon juice.
4. Slice the chicken and transfer to a plate. Garnish with kachumber salad. Serve with raita sauce and lemon wedges on the side.

S$32

GORGONZOLA & PEAR SALAD
Endive, Aquaponics Salad, Candied Walnuts, Croutons (Serves 2)
Level: Easy ** | Estimated Time: 20 minutes | Download Recipe

Ingredients: 150gm Gorgonzola Cheese (diced), 100gm Pear (poached, cut into wedges), 60gm Endive Leaf, 50gm Aquaponics Salad, 60gm Candied Walnuts, 30gm Red Wine Dressing, 20gm Ciabatta Croutons

Method:
1. In a bowl, combine Aquaponics Salad with red wine dressing. Ensure salad is well tossed.
2. Transfer salad to a serving plate. Garnish with pear wedges, walnuts, croutons, cheese and serve.

S$24

RASPBERRY-ROSE FUDGE CAKE
Rose Coulis, Lychee Marmalade, Almond Crumble (Serves 2)
Level: Easy ** | Estimated Time: 20 minutes | Download Recipe

Ingredients: 2 pcs Raspberry-Rose Rudge, 50gm Rose Coulis, 50gm Lychee Marmalade, 50gm Almond Crumble, 8 pcs Fresh Raspberry

Method:
Remove cake from fridge before baking. Rest cake for 20 minutes at room temperature.
2. Preheat oven to 180°C.
3. Warm cake for 3 minutes only.
4. Decorate plate with the garnishes. Place the baked cake on it and serve immediately.

S$24

AQUAPONICS TILAPIA
Aquaponics Salad, Tomatoes, Sauce à la Meunière (Serves 2)
Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 2 pcs Aquaponics Tilapia Fillets, 100g Aquaponics Salad, 10 pcs Cherry Tomatoes, 3 tbsp Olive Oil, 10gm Italian Parsley (chopped), 20gm Capers (chopped), 2 pcs Lemon, 30gm Shallots, 15gm Black Olives (chopped), Sea Salt

Method:
1. Preheat oven to 160˚C.
2. Cut lemon in segments and reserve juice for sauce & salad dressing. Keep lemon rind and chop with capers, parsley, shallots and olives.
3. On a baking tray, season the tilapia with salt, pepper, olive oil. Bake in the oven for 8 minutes.
4. Cut tomatoes into halves and toss in salad with olive oil, lemon juice and salt.
5. Mix in the chopped capers, parsley, shallots, olives, lemon segments and rind.
6. Arrange salad & tomatoes on plate, then place baked tilapia fillet on top. Dress it with sauce & serve.

S$34

You can opt for island-wide delivery or pick up from Fairmont Singapore driveway without leaving your vehicle.