recipes

Fresh

Indulgences

Try out these wholesome recipes put together by Chef Norman and his team thats guaranteed to keep your active child happy and satiated.

Chit has been a restauranteur all his life. Not just known for his signature mop of hair, Chits larger-than-life personality is imprinted in the numerous club cafs and restaurants hes operated. Currently managing the Beach Hut at the East Coast Park, Marine Cove and Chits Bar & Restaurant, he believes in personally buying his own groceries for the restaurants. His success secret is simple going back to the basics with warm, friendly service and great food. Chef Norman developed a passion in the kitchen when he was 14 years old. Two years later, he honed his Italian cooking skills at the Hyatt Regencys Petes Place, before developing various concepts and themes for other restaurants. By the age of 21, he had created his own fusion menu. Before embarking on this parnership with Chit, he provided consultancy services for various restaurants and cafes. He now complements Chits philosophy about doing his best in everything he undertakes.

PHOTO/FOOD STYLING JUSTIN LEE & RoSE Koh LOCATION ChITS baR & RESTaURaNT, NSRCC SEa SpoRTS CENTRE

MINTS. Magazine Anniversary Giveaway. Three lucky readers will each win a Chits Bar & Restaurant F&B voucher worth $100. Email your Name, NRIC and Contact Number to promotions@emediaplus.net by 31 October 2011 with subject header Chits F&B Giveaway. Winners will be notified by email with prize collection details.

mints. magazine 60

red skin potato salad

Ingredients 75g clean, Scrubbed new red potatoes

40g Bacon (diced)

Preparation Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, takes about 15 minutes. Drain and set in the refrigerator to cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain, crumble and set aside. Cut the cooled potatoes into bite-size pieces, leaving skin on. Add to a large bowl, along with the bacon bits, capsicum and diced apple. Mix in the mayonnaise, salt and pepper. Chill for an hour before serving.

Red capsicum (chopped)

Red apple (diced) 40ml Mayonnaise Salt and pepper to taste 1tsp Chives (finely chopped)

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mushroom carpaccio
Ingredients

2 Portobello mushrooms (sliced) 4 Button mushrooms (sliced) tsp chopped garlic lemon zest 1 tbsp White wine Pinch of salt & black pepper 2 tsp Butter 1 tbsp Balsamic vinegar 2 cherry tomatoes 1 handful of mesclun greens

Preparation Heat the pan with butter and saut the mushrooms.

Season to taste, chill and leave to cool. Mix mushrooms with chopped garlic and lemon zest. Place mixture on serving plate and drizzle alongside with vinaigrette. Serve with mesclun greens and garnish with cherry tomatoes.

mints. magazine 62

cod with parmesan crumbed asparagus on tri-color salad

Ingredients for Cod 240g Cod fillet (skin off) Pinch of salt Pinch of Cajun spice Ingredients for Salad 2 Asparagus spears 1 tbsp Flour 1 Egg (lightly beaten) 1 tbsp Breadcrumbs 1 Tomato (sliced) 1 Caprese cheese or Fresh mozzarella (sliced) 1 tsp Parmesan cheese (grated) 4 Fresh basil leaves 2 tbsp Balsamic vinegar

Preparation Lightly marinate cod with Cajun spice and salt. Leave aside and prepare the salad. Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and parmesan cheese, press lightly. Place asparagus on a lined oven tray and bake at 200oC for 8 to 10 minutes or until parmesan cheese is golden. Layer the tomatoes, sliced cheese, basil and drizzle alongside with vinegar. Grill the cod on a saut pan till lightly browned. Arrange salad onto serving plate, top with crumbed asparagus and cod fillet.

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grilled portobello with basil mayo foccacia

Ingredients 2-3 tsp Balsamic vinegar 2 tsp Olive oil

Notes

Mayonnaise spread
1 tbsp and 1 tsp Mayonnaise tsp Dijon mustard tsp Lemon juice 1 tsp chopped Fresh basil

Preparation Whisk together the balsamic vinegar, olive oil and garlic in a small bowl. Set aside.

tsp Minced garlic

Arrange the mushroom gill-side up on a tray and brush it with the vinegar mixture. Allow to marinate for 3 to 5 1 loaf Foccacia bread (halved & toasted) minutes..
1 Portobello mushroom cap

tsp Butter
1 Lettuce leaf 1 Tomato (sliced) 1 handful of Mesclun greens Nachos or Tortilla chips

Place the marinated mushroom on the pre-heated grill, gill-side down first and grill until tender, brushing both sides of the mushroom with the remaining marinade, about 4 minutes on each side. Butter the toasted foccacia, then spread with the mayonnaise mixture. Layer the mushroom, lettuce, and tomato slices evenly Serve with mesclun greens and nachos or tortilla chips

mints. magazine 64

chicken quesadillas
Ingredients 2 Chicken thighs (remove skin & bone) 20g Cajun spice 1 Green bell pepper (sliced) 1 Red bell pepper (sliced)

Preparation Marinate the chicken with Cajun seasoning on both sides and let it stand for 15 minutes. Place chicken on pre-heated grill and cook for 10 minutes each side, or until juices run clear. Remove chicken from grill and cut into bite-size pieces. Place one or two tortillas on the grill. Sprinkle half side of each tortilla with a thin layer of cheese, chicken, onion, diced mango, bell pepper and fold into halves. Grill till brown and crispy on both sides, about 3 minutes per side. Cut into wedges and serve with sour cream.

Onion (chopped)
2 Flour tortillas 70g Cheddar cheese (shredded) 70g Mozzarella cheese (shredded) 1 Mango (diced) 2 tbsp Sour cream

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6
Tuna mixture

pasta amatriciana(bacon and onions) with tuna flakes

Ingredients Onion (sliced) 1 strip Bacon (diced) 2 Fresh basil leaves (shredded) 180g Boiled pasta Ingredients for Pomodoro sauce 1 cup Pronto 2 tbsp Tomato paste 1 Onion (minced) 2 Garlic cloves (minced) 2 tbsp Olive oil 1 Bay leaf

Notes

1 tbsp canned tuna flakes (oil drained) onion (diced) 1 tsp Olive oil Pinch of salt Pinch of black pepper

Sauce Preparation Saut the onions and garlic till lightly browned over medium-high heat. Add in bay leaf and tomato paste and saut till the mixture turn into a dark red color. Add in the pronto, dried herbs and bring to a boil over low fire. Season with salt, pepper and sugar to taste. Set aside. Final Preparation Saut the onions and bacon till crisp in another pan and pour in the pomodoro sauce. Stir in boiled pasta and simmer till the sauce is coating it evenly. Plate the pasta and top with the tuna mixture and shredded basil.

tsp dried Oregano tsp dried Thyme

Salt and black pepper coarse 2 tbsp Sugar
mints. magazine 66

baked potato pizza

Ingredients Ingredients (contd)

Notes

Pomodoro sauce recipe available on page 66

3 Idaho potatoes 110ml Cream 1 sliced Ham (diced) 1 Veal bratwurst sausage (diced) 1 Green bell pepper (diced) 1 Red bell pepper (diced)

Pinch of Five spice powder Pinch of salt Pinch of black pepper coarse 1 bowl mesclun greens cup of pomodoro sauce (for dipping) Preparation Boil the potatoes till soft and mash it with a fork. Mix the rest of the ingredients in a whisking bowl with the mashed potatoes. Distribute the mixture onto the pizza dough evenly and bake at 200oC in an oven for 7 minutes. Plate and serve with mesclun greens and pomodoro sauce.

Onion (chopped)
2 sprigs Cilantro (chopped) cup Cheddar cheese (shredded)

cup Mozzarella cheese (shredded)

1 tbsp Parmesan cheese (grated)

1 8 inch Readymade pizza dough

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pancakes topped with caramelized banana and ice cream

Ingredients

50g Pancake Mix 75ml Water 1tbsp Butter 1tbsp Sugar 2 Bananas, cut lengthwise each Chocolate or caramel sauce 1-2 scoops ice cream 2 strawberries (sliced) Mixed nuts and raisins

Preparation Stir in water with pancake mix. Preheat a non-stick pan over medium fire and put in the butter. Allow to melt and spread over pan. Pour in the batter and flip pancake when the batter is set. Cook until nicely brown on both sides. Repeat and make another. Set aside to cool. Heat up a saut pan then grease it with butter. Add the bananas and sugar in and pan grill till it is caramelized and soft. Set aside to cool. Layer the pancake with the caramelized bananas. Drizzle over with chocolate or caramel sauce. Top with a scoop of ice cream, strawberries and garnish with mixed nuts and raisins.

mints. magazine 68