CHEF ADAM HANDLING – FROG Scallops, Apples, Hazelnuts
This is a great starter for Valentine’s Day because so much of the preparation can be done beforehand. When you’re … Continue Reading CHEF ADAM HANDLING – FROG Scallops, Apples, Hazelnuts
Homemade Ice Cream with Meringue, Tuille Biscuit & Strawberry Coulis
Everybody loves ice cream and when its homemade its even more special! Add a few other yummy bits n bobs … Continue Reading Homemade Ice Cream with Meringue, Tuille Biscuit & Strawberry Coulis
Fillet of Beef with Bean Cassoulet & Vegetables
Who doesn’t love a good steak and this fillet is simple, delicious and so pretty to look at too! The … Continue Reading Fillet of Beef with Bean Cassoulet & Vegetables
Soup Kambing
A typical mutton soup commonly found in Indonesian and Malaysian cooking, it is hearty, filling and comforting. Perfect for the … Continue Reading Soup Kambing
The Lobster Roll
Now who doesn’t enjoy a good lobster roll….. and this one by Chef Michael Gremer of The Fullerton Hotel Singapore … Continue Reading The Lobster Roll
Duck Confit with Beluga Lentils and Salad
Duck is always a favourite but not all of us know how to prepare! Here chef Michael Bremer of the … Continue Reading Duck Confit with Beluga Lentils and Salad
Celeriac Ravioli with a Green Bean and Chicken Filling
The nutty, celery like flavour of celeriac makes a perfect accompaniment to the chicken in this masterpiece by Chef Franck … Continue Reading Celeriac Ravioli with a Green Bean and Chicken Filling
Crisp Pan-fried Fillets of Red Mullet, Escabèche Sauce with Spring Vegetables and Basil
When Michelin starred chef, Franck Giovannini, prepares a meal, you can be sure you’re going to want to snap it … Continue Reading Crisp Pan-fried Fillets of Red Mullet, Escabèche Sauce with Spring Vegetables and Basil
Chef Wayland Green Executive Culinary Artist at Granny Mouse
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
Ingredient 180gr Halibut 500 ml Vegetable stock 100 ml water 100 gr sugar 100 ml white vinegar 100 gr … Continue Reading Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
Slow Cooked Pork Belly, Spiced Squash Puree & Kale
Seared Cajun Salmon, Spring Salad
GNOCCHI POMODORO
PRAWN CURRY
Serve with basmati rice or roti and a cold raita.
Crumbed Goat Cheese Salad
