Friday, December 20, 2013

Christmas Communal Feast @ Halia, Raffles Hotel Singapore

It's almost Christmas and celebrations has started for many. 3 food loving colleagues and I escaped our hectic work day by having a mid week Christmas Feast. We went to Halia at Raffles Hotel to try the Communal Feast.

Have you realised that most of us love sharing our food? We will order and then portion up what we have and distribute to each other? This Communal Feast is designed for those of us who love to share food. It's quite a feast too! If you scroll all the way down, I have included the full menu for you to salivate.

halia

All of us have stories to tell and as we dine with different people, we get to know each other more. On our drive in colleague's car to Raffles Hotel he was telling us that he had his first legal drink at Raffles Hotel, treated by his brother. Another female colleague said she would not have remembered because she had too many 'illegal' ones before she turned 18. Shall not say more to protect our privacy.

Anyway, they were also talking about Seah Street Deli and how they miss the place. Guess what? I told them Halia is where Seah Street Deli used to be! Just with better food! haha....

Halia @ Raffles Hotel Singapore, Communal Feasting Menu

The Candy Cane (Sprite and Mint Tea based) and The Grinch (Midori and Lime Juice).

There are 2 cocktails and 2 mocktails in the special menu. Somehow as people love to take photographs to instragram, fb or tweet it, everyone ordered a different drink! Does that happen to your friends too?

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
White Christmas (Baileys, Kahlua, Apricot Brandy, Milk and Syrup).


Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Santa's Hot Chocolate.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Dinner started with a selection of breads that was quite addictive. Each of us had our own favourite and we reminded ourselves not to ask for more. pace, pace..... don't stuff ourself with bread.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Chef's Soup
Chef's soup was tomato soup with herb oil. It was a very tangy soup, that's quite appetizing.
Some felt it was too sharp, but most thought it was good.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Brussels Sprouts
This pretty dish is made from Brussels Sprouts! Grilled Brussels Sprouts and Brussels Sprouts Slaw. It was very tasty, I love the whole grilled ones while another colleague liked the slaw. It's served with dried iberico that's also very addictive, so crunchy and tasty it makes you wish they had more of it. The spiced almonds were also tasty.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Prawn Cocktails
This was another very nice starter. They had horseradish on it and so be careful when you have it. You will be quite awake after eating it! A nice spicy touch on the tip of the tongue that goes well with the piquant mayo and crisp salad.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Goats Cheese Mousse.
This was also a pretty dish that everyone just had to photograph it. Two artistic blobs of goat cheese mousse. The goat cheese had been mixed with cream cheese and wild honey they sourced from Hanoi. It goes very well, even if you do not really take cheese, try it, it's good.

I loved the heirloom tomatoes they serve with the cheese. They had also sprinkled olive 'soil' around and with pieces of toasted brioche.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Potato Fries
If you have dined here, you know these are very tasty fries. Served with truffle aoili and piquant mayo. Really addictive, and I say it again, very addictive! A colleague was eating it non stop and saying it's so nice.

We love how they paced our food and serve the sides at the correct timing too.These fries goes well with the goat cheese mousse too!

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Yellowfin Tuna Loin
My 2nd most favourite of the night was this seared tuna loins. They only seared the sides and it's rare inside. So tasty with the smoked avocado puree and chopped red peppers and dried apricots. It's very well balanced in taste.

I wonder if they have this in their regular menu, I will just eat this as my mains the next time I am here.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Sides of meslun salad with tomato, cucumber and feta.
It's nice but with the yummier stuff, this was a filler and a palate cleanser. We can't wait for more food to be served!

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Sides of Skinny Beans and Portobello.
I am a skinny beans person and these were really nicely done. All of us were so amazed with the portobello! It was so so delicious. The tastiest of the 3 sides in the menu!

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
House Smoked Duck Breast
Another photogenic course. It was a very delicious smoked duck. We did really hope we had more of it. Served with a very smooth parsnip mash.

We were all talking about eating habits and someone said parsnip is called ugly pale carrot in their home. LOL! We must find out how they make it so tasty!

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Sous Vide Wagyu Rump
A colleague just before this has been asking the rest of us if we are already full, if yes, he will gladly devour this himself. I love sous vide meats especially beef. My number one dish of the night.


The beef was tender, moist and nicely seared outside with a sprinkle of coarse salt that I could taste. Awesome! The mash potato has been infused with truffle oil. It's so delicious it was wiped out clean.

I was not a 'bother' this time and did not asked the wait staff the temp and how long it was cooked. I also did not ask where the wagyu is from. My guess is that it's Mayura Station because their previous wagyu I had at Halia has been Mayura Station ones.

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Turkey Breast
We were all saying, they should have served this before the wagyu. After tasting the duck and wagyu, we did not like this dish. It was drier as compared to the earlier dishes. It's not that it's not nice, but after the tastier meat, we were spoilt.

We did finish it up though, after we perform a tongue reset.;-P

All of us except for one colleague was already quite full after the duck. I think the service staff knows so the lady who served us asked if we would like to pause for a while before dessert is served? We said bring it on! We will eat it slowly.


Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Christmas Pudding
We were quite glad after cutting it to 4, it's not too big a piece. A very nicely done Christmas pudding with a blob of brandy butter on top!

Halia @ Raffles Hotel Singapore, Communal Feasting Menu
Selection of cheese (90 gm)
Two of my colleague are cheese lovers and this platter was for the 2 of them. I only nibbled a bit like a mouse and the other colleague hardly touched it after he has a bite into some gorgonzola and his face expression changed.

There was camembert, gorgonzola, blue and cheddar with homemade biscuits and chutney.

I did learn a bit about cheese from these colleagues, next time I shall try more. Some biscuits were too 'strong' and overpowered the cheese. Oh snobs!


Halia @ Raffles Hotel Singapore, Communal Feasting Menu
The full menu. $360++ per set, feeds 4 persons nicely.
This special crafted Communal Menu will be available for dinner till 25 December 2013.

A note of thanks to the folks at Halia and Foodnews PR that provided this unhosted dinner.

Halia @ The Raffles Hotel
1 Beach Road,
#01-22/23, Raffles Hotel
Singapore 189673

Tel: +65 9639 1148



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Tuesday, December 17, 2013

OpenRice 2014 Calendar Giveaway.

Almost everyone uses a digital calendar for most of their appointments, but I insist on having a desktop physical calendars on my office desk to refer for dates.

If you are like me, prefer to have a copy of a desktop calendar to refer, I have 25 copies of OpenRice desktop calendars to give away.

Have you heard of OpenRice? It's a platform for users to review the places they have dined.

It was founded in Hong Kong in 1999, and has been in Singapore for a while. Available online and also as Mobile Apps, it's on of the many food Apps I have on my mobile phone.

Open Rice 2014 Desktop Calendar

The giveaway:

To get the calendar:

- 15 random readers who have liked https://www.facebook.com/keropokmancom and drop a comment that they want the calendar gets a chance to be picked. 

- 10 random followers of Keropokman on Instagram who drop a comment that they want a copy on the giveaway post will also get a chance to be picked.

Open to Singapore residents only. The winners will be picked on 26 Dec 2013.
I will contact you for your Singapore address and mail the calendars to you.

All the best!



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Monday, December 16, 2013

Festive Feasting @ Park Hotel Group : Grand Park Orchard, Park Hotel Clarke Quay

The Park Hotel Group has 3 properties in Singapore. The Grand Park Orchard where most of us will know as Knightsbridge is the most prominent of the Park Hotels in Singapore.  Grand Park City Hall is also been around for sometime and I have been to friend's wedding there. I only recently knew of Park Hotel Clarke Quay. 

This was a recently invited dinner all under 1 roof, where we got to taste the offerings from Grand Park Orchard and Park Hotel Clarke Quay. Something that I have not explored. The spread was held at the Cocobolo Poolside Bar and Grill at Park Hotel Clarke Quay. 

Here's some of the Festive Goodies that we tried that night.

Christmas @ Park Hotels Group Singapore
Glazed Five Spice Bone-in Gammon Ham with Orange Cinnamon Sauce. 

Available at "Open House", the main restaurant at Grand Park Orchard. This had been baked on low heat with honey, brown sugar, fresh honey pineapple puree and five spice powder. I remembered it being very tasty that I had seconds.

Christmas @ Park Hotels Group Singapore
Asian-flavoured Turkey with Cumin & Ground Hazelnut Sauce.

Looks like the chefs here are using low temperate for their cooking which takes a longer time. The bird had been marinated with cumin and baked at 120C. The hazelnut sauce (they used hazelnut liquor and cream) gives a twist to the familiar satay sauce.

This is also available at Grand Park Orchard.

Christmas @ Park Hotels Group Singapore
Whole Garoupa Crusted in Sea Salt with Chive Crème Fraîche.

If you want some fish dressed up in a festive mood, they have a whole garoupa for diners too.
Available at Park Hotel Clarke Quay. This is one of the highlights of thee Christmas Eve dinner at Brizo.

Christmas @ Park Hotels Group Singapore
Christmas @ Park Hotels Group Singapore

Roasted Australian Beef Prime Ribs with Shallot Sauce. 

If you think these huge Prime Ribs are your kind of paleo / caveman inspired food, go grab some. A friend who is a huge meat eater suddenly comes to mind.

This is available at Grand Park Orchard, for the 'Twas the Night Before Christmas' dinner at Open House.  Looks tempting doesn't it?


Christmas @ Park Hotels Group Singapore
Christmas @ Park Hotels Group Singapore
Roasted Australian Wagyu Hind Shank with Thyme Jus.

This was something I was quite attracted to. Standing tall and covered with finely chopped chives, it was quite a sight to behold. I was early and had requested the outer crusted layer and it was marvellous. The flavour's all there. Yums.

Available at Grand Park Orchard. If you want to have this, you got to quickly book their "New Year's Eve All-you-can-eat" dinner at Open House.

Christmas @ Park Hotels Group Singapore
Christmas @ Park Hotels Group Singapore
Christmas @ Park Hotels Group Singapore
Spanish Paprika Crispy Pork Belly stuffed with Apricot.

I just found this chunk of meat so beautiful that I am showing 3 photos. I am a porky fan. I had the outer layer that was quite tasty. Another friend who took the middle portions said it was not as flavorful. I guess you can always ask for the more crust with your meat.

Available at Park Hotel Clarke Quay. You can have this at Brizo's New Year's Eve Buffer dinner and join in the countdown party too.

Takeaway Festive Goodies and Hampers
If you want to get some of the above for your meals at home, you can order and collect them at Grand Park Orchard, Grand Park City Hall or Park Hotel Clarke Quay.
The order catalogue and order form is available online at: http://www.parkhotelgroup.com/festive/

Pricing and Listing of Feasts.
There are many different pricing and different feasting menus.
For the most up to date, you can refer to the following restaurant websites.

Open House,  Grand Park Orchard
270 Orchard Road
Singapore 238857
Tel: +65 6603 8855
Pricing and updates: http://www.parkhotelgroup.com/orchard/dining/open-house/

Brizo Bar and Restaurant, Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 6593 8855
Pricing and updates: http://www.parkhotelgroup.com/clarkequay/dining/brizo-restaurant-n-bar/




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Sunday, December 15, 2013

Festive Feasting @ Clifford, The Fullerton Bay Hotel, Singapore

It's December and if you would like to indulge in some French flavours for the Christmas or New Year Season, here's what the wife and I had recently at Clifford, the French Brasserie located at The Fullerton Bay Hotel, Singapore.

Clifford has very high ceilings and glass windows that lets you enjoy the beautiful Marina Bay view. It has a nice luxurious yet casual decor and the following feature which is a personal thing. The tables are of a nice size that there won't be clutter on the dining table even after all the cutlery, glasses and even your iPad mini on it.

KopiKosongGirl and I were here for an 'unhosted' dinner, (ie, just the two of us) with a special festive menu that showcase different dishes that's available for this festive period, Christmas and New Year's Day.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

F stands for Fullerton, but it also stands for French butter. These are unsalted butter that accompany the pork rillettes that goes with the warm rolls when you dine there.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

We were pleasantly pleased with their warm rolls here. Mini baguettes and multigrain rolls. Nice and crusty on the outside yet was soft and fluffy in the inside. I like the mini baguettes while the wife said the multigrains were good. You don't really need the butter or rillettes to go with it as it's nice on it's own. Control yourself....

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

We did not order anything alcoholic but went for the mocktails - Lychee and Cucumber based ones that we were told is their special and is very popular with many of their diners. The person who took our order (I think he was the mixologist) just as he was walking away, turned back and asked if we are sure we don't want any booze in it? Haha! He was a funny guy.

The restaurant manager who later walked pass saw we were having mocktails while other tables all had wine glasses, said that everyone who dines here has to drink 'the' white wine that is very good. He offered some to us and the wife who usually enjoys wines more than me said it was good and had a second glass.

Foie Gras Two Ways:
Available in the Festive 4 Course Degustation Dinner from 27 Nov - 23 Dec, 26 Dec - 30 Dec.
$95++ per person / $268 ++ per couple with a bottle of Champagne.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

This was foie gras done two ways and served on the same platter.
This side is Pan Seared Coffee Dust. For those who like a chunk of foie gras and just simply seared. This was dusted with some coffee 'dust'.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

The other side of the platter was Foie Gras Terrine served with Brioche and I personally like this better. It's lighter and I prefer a mix of different kinds of textures in my mouth as I eat it. Very nice!

It's good that it's done two ways, so you get to try both versions and have a little conversation with your partner.

Seared Scallops:
Available in Christmas Day 6-Course Degustation Dinner.
$188++ per person with a glass of Champagne / $496++ per couple with a bottle of Champagne


Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

Something that both the wife and I love. Scallops especially large ones just appeals to us. These were quite huge scallops too. We asked the service staff about the origins and they told us it's Hokkaido scallops.

It had been nicely seared and then served with saffron sauce and some caviar on top. I am now admiring the sear as I type this and realised they had also wrap the scallop with a think layer of something. I forgot to note down what it was.


Seared Langoustine:
Available in New Year's Eve 7-Course Degustation Dinner
$298++ per person / $796++ per couple with a bottle of Champagne
With admission to Countdown Party to watch the fireworks extravaganza at midnight at The Landing Point.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

This was so cute. Both our plates look slightly different because one was a male and other a female langoustine. No no, I am just joking. We can't tell because it has already been seared and then peeled for us.

This guy does look handsome doesn't it? Nice antennae it has ya? It was served with celeriac done in different style and citrus chives jelly on the side.

Cognac Lobster Bisque with Lobster Ravioli:
Available in Christmas Day 6-Course Degustation Dinner
$188++ per person with a glass of Champagne / $496++ per couple with a bottle of Champagne


Available in New Year's Eve 7-Course Degustation Dinner
$298++ per person / $796++ per couple with a bottle of Champagne
With admission to Countdown Party to watch the fireworks extravaganza at midnight at The Landing Point.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

A bit of an indulgence. A very rich flavoured lobster bisque with cognac.
The wife absolutely adores it. It was served with a lobster ravioli.

Vin Blanch Poached Turbot:
Available in the Festive 4 Course Degustation Dinner from 27 Nov - 23 Dec, 26 Dec - 30 Dec.
$95++ per person / $268 ++ per couple with a bottle of Champagne.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

Turbot is getting popular with many chefs. It has a very nice firm texture and flakes nicely as you cut into it.

The turbot has been blanched in wine and then serve with Grenoble's Sauce of Lemon Caper. (Grenobloise sauce originates from Grenoble in France and it's nice with seafood)

Mont Blanc:
Available in the Festive 4 Course Degustation Dinner from 27 Nov - 23 Dec, 26 Dec - 30 Dec.
$95++ per person / $268 ++ per couple with a bottle of Champagne.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

The wife and I were just thinking about a trip to Paris earlier this year as we had the Mont Blanc. A chestnut cream snow meringue served with caramelised chestnuts.

For those like me who love sweet desserts. Wife is a savoury dessert person so I finished up her portion. ;-)

Chocolate Raspberry:
Available in Christmas Day 6-Course Degustation Dinner
$188++ per person with a glass of Champagne / $496++ per couple with a bottle of Champagne


Available in New Year's Eve 7-Course Degustation Dinner
$298++ per person / $796++ per couple with a bottle of Champagne
With admission to Countdown Party to watch the fireworks extravaganza at midnight at The Landing Point.

Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

A nice chocolate and raspberry dessert made from 64% Manjari Chocolate with Raspberry Jellies layers. With Cocoa Nip Tulip. Kind of a red dessert!


Festive Offerings at Clifford, The Fullerton Bay Hotel, Singapore

Dinner ended with Petit Fours with the Fullerton Bay Blend Coffee and Tea.

A note of thanks to Clifford at The Fullerton Bay Hotel for preparing this special meal for us.
The various dishes we had are part of their various dining promotions.
For a even more comprehensive list of festive feasting, visit: http://www.fullertonbayhotel.com

Clifford
The Fullerton Bay Hotel
80 Collyer Quay
Singapore 049326

Reservations: +65 6333 8388 (Festive desk: +65 6597 5292)




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Thursday, December 12, 2013

Hosting Christmas Party this year? Try it with Perfect Italiano.

Every Christmas our family will have a Big Christmas Party. As far as I can remember, it's always been the 'whole clan' coming together in someone's house and everyone will bring a dish or two. We always host it at home because it's so much easier to host 15-20 persons in one of our homes. It's also cosier and everyone (including the kids) can show off their cooking skills!  Last year, the youngest in the clan prepared a simple dish - asparagus wrapped in bacon.  It tasted great!

I was recently given packs of Perfect Italiano Parmesan, Mozzarella and Perfect Bakes to try out some dishes based on the Perfect Italiano FoodFixesIn15 Festive Menu. We have prepared similar dishes at home but I want to test the recipes exactly and see how it comes out.

I tried out these two dishes:
Turkey and Mushroom Pasta Bake and Chicken Cordon Bleu.

Dish 1: Turkey and Mushroom Pasta Bake

You can view the FoodFixesIn15's video here:
http://perfectitaliano.com.sg/foodfixesin15-recipe/turkey-and-mushroom-pasta-bake

This is what I did:

Perfect Italiano

Mise en place. You should always gather all your ingredients before you start, so you won't forget anything. Even experts forget, so lay it all out.

The Ingredients:
Perfect Italiano Perfect Bakes - 200 gm
Rigatoni or Penne Pasta - 400 gm
Turkey Ham or Breast, sliced thinly - 200 gm
Button Mushrooms, finely sliced - 100 gm
Sliced Onions - 50 gm
Sliced Garlic - 50 gm
Olive Oil - 3 tablespoon
Tomato Pasta Sauce - 500 ml
Cooking Cream - 150 ml
Chopped Italian Parsley - 1 tablespoon
Salt and Pepper - to taste.

You probably have some of the ingredients at home.  I only needed to get Turkey Slices, Button Mushrooms and Cooking Cream. I love mushrooms, so I used 200 gm instead. I also used Rosemary instead of Parsley.

Perfect Italiano

Cook the pasta in salted water till al dente, then strain.
I usually set the timer, because I might just get distracted and forget.

Perfect Italiano

While the pasta is cooking, I saute the onions and garlic with olive oil. When it's fragrant, I added the mushrooms and turkey.

Perfect Italiano

After around 2-3 minutes, I added the tomato pasta sauce and the cooking cream.

Perfect Italiano

A few stirs and it looks like this. Quite easy, isn't it?
Now wait for the timer to sound and strain your pasta.

Perfect Italiano

When the pasta is ready, mixed it into the sauce.

Perfect Italiano

Give it a good stir and turn off the fire.
Taste it and add salt and pepper accordingly.

Perfect Italiano

Next, dish the pasta into an big enough oven proof plate.

Perfect Bakes is a new product that was just launched this month. It's a full flavoured Cheddar blend with some Mozzarella for stretch and Parmesan for bite.

Perfect Italiano

Top up the dish with Perfect Italiano Perfect Bakes and wait for the magic to happen!

If you are serving this for Christmas, you can probably set it aside and only put it in the oven when your guests arrives.

Perfect Italiano

Bake the pasta in a pre-heated oven.

Their recipe says it serves 4. If you serve this for Christmas, it can probably serve 8 people if you have many dishes to share.

Perfect Italiano

Depending on your oven, the recipe says 20 minutes or until cheese melts to golden brown.
I took mine out after 12 minutes.

Perfect Italiano

Sprinkle some herbs over it and serve.

Does it look easy? It took more than 15 seconds in the video, but I guess it's easy enough. I could even take photos while I cook. That's how easy it is.


Dish 2: Chicken Cordon Bleu

You can view the FoodFixesIn15's video here:
http://perfectitaliano.com.sg/foodfixesin15-recipe/chicken-cordon-bleu

Do you think this is hard to make? It's really quite easy!
Here's what I did after watching their video.

Perfect Italiano

Mise en place.  I laid everything out so that I won't miss any ingredients.

The Ingredients:
Perfect Italiano Mozzarella Cheese  - 100 gm
Perfect Italiano Parmesan Cheese - 100 gm
Chicken breast - 4 pieces
Honey Baked Ham - 4 slices
Breadcrumbs - 300 gm
Flour - 200 gm
Beaten eggs - 2 pieces
Salt and pepper - to taste
Cooking Oil - for frying
Toothpicks

Perfect Italiano

First, you need to prepare the chicken.Season the chicken and leave it for half an hour if you have the time. I did not and the folks at home said your chicken was not well seasoned. So if you have picky tongues at home, season it.

Then butterfly it. You might get stumped which side to cut. I paused a while too.  Slice through the curvy side, so the middle that is straight can open up.

Perfect Italiano

The honey baked ham I bought from the supermarket deli was a huge piece, so I had to use a cup to cut it smaller and round. After making it smaller was I able to wrap the chicken around it.

Perfect Italiano Mozzarella Cheese is really stretchy. The cheese will ooze out when you cut the chicken once it is cooked.  It is also perfect on pizza if you love the super stretchy cheese.

Perfect Italiano Parmesan Cheese can be quite strong for some. It has been aged up to 18 months to give it a rich and bold flavour. If you don't like the strong flavour, use less of it. Use your nose to guide you.

Perfect Italiano

The next step is to use the tooth picks and secure it.
This will take some time for your first piece and the next 3 pieces would be so much easier.

You can prepare this a day earlier and store it in the fridge. You don't want to be too busy on Christmas Eve or Christmas Day. 

Perfect Italiano

Dip the chicken in flour, then to the beaten eggs and then the bread crumbs.
This might get a little messy, your hands will get very sticky.  Have fun!

Perfect Italiano

Next, heat up some oil for deep frying.
Deep fry in 170 C oil for around 15 minutes.

If you don't have a thermometer, use your agak-ration. Throw a few grains of bread crumbs in the oil and see if it fries it up nicely.

Perfect Italiano

Fry away! Your kitchen might get a little oily, but it's going to be worth it.

Perfect Italiano

Flip the chicken and fry the other side.
It's gonna be a tasty Christmas.

If you are not sure if you can manage a whole clan, maybe prepare it for yourself and your better half. You can halve the recipe and prepare 2 pieces. I suggest you do the full recipe and keep it as back up in case it does not turn out nice and you want to do another piece.

Perfect Italiano

Pat dry the chicken on kitchen towels. It looks good, doesn't it?
The recipe is quite reliable as I did not have to do 'retakes'. It was my first try and it looked good.

Perfect Italiano

Ahh.... The Perfect Italiano Chicken Cordon Bleu.
The photo tells it all doesn't it?


Here's my challenge to you to, after I have been challenged.
Try the full 5 course Festive Meal.
Visit http://perfectitaliano.com.sg/foodfixesin15 for the recipes and instructions.
I love the 15 second videos they have!

If you are on Instagram, you can follow the hashtag #perfectitalianosg and #foodfixesin15 to find out others who have taken the challenge.



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