Swissôtel The Stamford - Luxury hotel - Fairmont & Swissôtel Recipe Kits - Week 2

Transform your meals at home by preparing them from scratch with Fairmont and Swissôtel Recipe Kits!

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.

For Week 2, try your hands at creating 8 different dishes, developed by our award-winning culinary team. From Asian Market Cafe’s Chicken Tikka Steak, Aquaponics Tilapia Fish Curry, Poached Herbal Chicken Pot, and Thai Green Curry Seafood Pot to Prego’s Spaghetti Carbonara, Italian Tilapia Seafood Stew, Nutella Pizza, and Impossible Meatball Gnocchi, you can now enjoy #FairmontAndSwissotelFoodAtHome

View & Download Recipe Kits from Week 7 & 8

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 1

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CHICKEN TIKKA STEAK

Cauliflower, Onion Salad (Serves 2)

Level: Easy * | Estimated Time: 60 minutes | Download Recipe

Ingredients: 2 pcs Chicken Thigh (boneless), 300gm Tikka Yoghurt Premix, 300gm Cauliflower (chunks), 2 pcs Tomato (thin wedges), 1 pc Red Onion (thinly shaved), 4 sprigs Coriander, 1 pc Cucumber (thinly shaved), 10gm Chaat Masala, 2 pcs Lemon (wedges), Olive Oil and Salt

Method:

1. Preheat oven to 180°C.
2. Mix chicken thigh and cauliflower with tikka premix. Leave to marinate in fridge for 30 minutes.
3. Bake chicken & cauliflower for 20 minutes.
4. Thinly shave cucumber, onion, tomatoes and transfer into mixing bowl. Mix with coriander, chaat masala, olive oil, salt and lemon juice. Set aside in chiller.
5. Plate chicken tikka and cauliflower, garnish with onion salad and lemon wedges on the side.

S$26

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AQUAPONICS TILAPIA FISH CURRY

Okra, Tomato, Eggplant (Serves 2)

Level: Easy * | Estimated Time: 40 minutes | Download Recipe

Ingredients: 2 pcs Tilapia Fillet, 10gm Fish Curry Powder, 300gm Fish Curry Mustard Paste Premix, 400ml Water, 5 pcs Okra (cut in halves), 1 pc Tomato (wedges), 1 pc Eggplant (thickly sliced), 15-18 pcs Curry Leaves, 2 pcs Red Chili (sliced), 2 sprigs Coriander (cut lengthwise), 100ml Evaporated Milk, Olive Oil, Sugar, Salt

Method:

1. Marinate fish fillets with curry powder, salt, olive oil and set aside in fridge for 20 minutes.
2. Heat olive oil in a wok with medium high heat. Add in curry premix, curry leaves & water. Bring to boil, and then add cut vegetables followed by fish fillets. Simmer for 15 minutes.
3. Season with sugar, salt and evaporated milk.
4. Garnish with red cut chili and coriander.
5. Ready to serve.

S$28

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POACHED HERBAL CHICKEN POT

Conpoy, Winter Melon, Dried Shiitake, Wolfberries, Red Dates, Chinese Yam (Serves 2)

Level: Easy * | Estimated Time: 50 minutes | Download Recipe

Ingredients: 1 pc Whole Baby Chicken (split with spine attached), 8 pcs Conpoy (pre-soaked), 300gm Winter Melon (chunks), 4 pcs Dried Shiitake (pre-soaked and stem removed), 1 litre Chicken Stock, 10 pcs Wolfberries, 6 pcs Red Dates, 20gm Chinese Yam, Salt, White Pepper Powder (optional)

Method:

1. Marinate chicken with salt and set aside in fridge for 20 minutes.
2. In a pot, bring chicken stock together with conpoy, winter melon, shiitake, Chinese yam and red dates to boil.
3. Place chicken to the stock and bring heat to simmer. Cook for 25 minutes with lid on.
4. Season the dish with salt and white pepper powder (optional).
5. Garnish with wolfberries and serve.

S$30

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AMC GREEN CURRY SEAFOOD POT

Prawn, Mussels, Clams, Squid, Eggplant, Tomato, Kaffir Lime, Aquaponics Basil (Serves 2)

Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 4 pcs Tiger Prawn, 6 pcs Black Mussel, 6 pcs White Clam, 40gm Squid, 80gm Eggplant (thickly sliced), 1 pc Tomato (wedges), 8 pcs Kaffir Lime Leaves, 1 sprig Aquaponics Basil, 400gm Homemade Green Curry Paste Premix, 600ml Water, 300ml Coconut Milk, 30gm Palm Sugar, 1 sprig Coriander, Olive Oil, Salt

Method:

1. Heat olive oil in a wok with medium high heat. Add in curry premix, kaffir lime leaves and water. Bring to boil and season with palm sugar, salt, basil and coconut milk.
2. Add cut vegetables followed by seafood. Simmer for 10 minutes.
3. Garnish with coriander and serve.

S$32

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SPAGHETTI CARBONARA

Bacon, Egg Yolk, Cream, Parmesan (Serves 2)

Level: Easy * | Estimated Time: 30 minutes | Download Recipe

Ingredients: 400gm Homemade Spaghetti, 4 Liter Water, 125gm Bacon, 250ml Cream, 100gm Parmesan Cheese, 4 pcs Egg Yolk, Olive Oil, Salt

Method:

1. Boil water with salt for cooking pasta.
2. Heat up bacon in a pan at medium high heat till crispy. Set aside for later use.
3. In a mixing bowl, combine cream, egg yolks, parmesan cheese and set aside.
4. Blanch pasta in salted water till desired texture and transfer to pan with bacon. On medium heat, keep tossing pasta and fold in egg mixture until it starts to thicken.
5. Transfer to a plate and garnish with additional bacon chips, egg yolk or parmesan cheese to your liking. Serve immediately.

S$24

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ITALIAN TILAPIA SEAFOOD STEW

Prawn, Clams, Tomato, Onion, Olives, Lemon (Serves 2)

Level: Moderate ** | Estimated Time: 40 minutes | Download Recipe

Ingredients: 2 pcs Aquaponic Tilapia Fillets, 4 pcs Prawn, 6 pcs White Clam, 6 pcs Cherry Tomato (cut in halves), 1 pc Red onion (sliced), 10 pcs Black Olive (cut in halves), 4 pcs Garlic Clove (peeled and sliced), 200ml White Wine, 500ml Prego Homemade Shellfish Broth Premix, 1 pc Lemon (wedges), 1 loaf Sour Dough Bread (sliced and toasted), 1 sprig Fresh Aquaponics Basil, Olive Oil, Chili Flakes, Salt

Method:

1. Preheat oven to 160˚C. Slice bread and toast it in the oven to your liking. Set aside.
2. Slice all vegetables and set aside.
3. Heat sauce pot with olive oil over medium heat. Add onion and garlic. Sweat vegetables till translucent, then pour in white wine and broth. Bring to simmer.
4. Poach fish fillets in broth, followed by seafood.
5. Cover with lid and cook for 5 minutes.
6. Season with basil leaf, salt and chili flakes. Serve with sliced bread and lemon wedges on the side.

S$38

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NUTELLA PIZZA

Strawberry, Marshmallow, Rainbow Sprinkle (Serves 2)

Level: Moderate *** | Estimated Time: 30 minutes | Download Recipe

Ingredients: 200gm Prego Homemade Pizza Dough, Flour (to dust), 150gm Nutella, 100gm Strawberry (thinly sliced), 40gm Marshmallows, 15gm Rainbow Sprinkle

Method:

1. Preheat oven to 230˚C.
2. Roll dough to desired thickness with flour if needed. Transfer to baking tray.
3. With dough on the baking tray, spread Nutella evenly, sprinkle with marshmallows.
4. Bake in oven for approximately 8 minutes (varies with size of oven and thickness of dough).
5. Remove from oven. Garnish with strawberries, rainbow sprinkle and cut to desired portions.

S$22

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IMPOSSIBLE MEATBALL GNOCCHI

Chili, Tomato, Parmesan, Aquaponic Basil (Serves 2)

Level: Easy * | Estimated Time: 40 minutes | Download Recipe

Ingredients: 450gm Prego Homemade Gnocchi, Water, Olive oil, 400gm Tomato Sauce Premix, 6 pcs Cherry Tomato (cut in halves), 200gm Impossible Meat (minced), 1 pc Chili (sliced), 40gm Parmesan Cheese, 1 sprig Aquaponics Basil, Black Pepper, Salt

Method:

1. Boil water with salt for cooking pasta.
2. Roll impossible minced meat into small round balls.
3. Heat sauté pan to medium high heat. Fry meatballs to golden brown, then add in sliced chilli, cherry tomatoes and tomato premix. Bring to simmer and set aside.
4. Blanch gnocchi in salted water until they float to surface. Strain and transfer to simmered mixture. Sauté and season with salt, pepper and basil.
5. Transfer to a plate and garnish with parmesan and basil.

S$30

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AQUAPONICS TILAPIA

Aquaponics Salad, Tomatoes, Sauce à la Meunière (Serves 2)

Level: Easy ** | Estimated Time: 30 minutes | Download Recipe

Ingredients: 2pcs 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:

Preheat oven to 160˚C.

1. Cut lemon in segments and reserve juice for sauce & salad dressing. Keep lemon rind and chop with capers, parsley, shallots and olives.
2. On a baking tray, season the tilapia with salt, pepper, olive oil. Bake in the oven for 8 minutes.
3. Cut tomatoes into halves and toss in salad with olive oil, lemon juice and salt.
4. Mix in the chopped capers, parsley, shallots, olives, lemon segments and rind.
5. 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 our sister hotel, Fairmont Singapore driveway without leaving your vehicle.