Swissôtel The Stamford - Luxury hotel - Fairmont & Swissôtel Recipe Kits - Week 4

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 4, try your hands at creating 8 different dishes, developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford. From SKAI’s Black Angus Porterhouse, Miso Salmon; Prego’s Pumpkin Ravioli, Beef Meatballs to Kopi Tiam’s Stir Fry Kong Po Chicken, Kueh Pie Tee, Baked Thai Chicken and Hong Kong Style Steamed Tilapia, 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 3

View & Download Recipe Kits from Week 2

View & Download Recipe Kits from Week 1

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MISO SALMON

Fava Beans, Aquaponics Salad, Lemon Dressing (Serves 2)

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

Ingredients: 400gm Salmon Fillets, 200gm White Miso Premix, 100gm Green Peas, 100gm Fava Beans, 1000ml Water, Salt (to taste), 1pc Lemon, 2 tsp Olive Oil, 80gm Aquaponics Salad, 50gm Lemon Dressing Premix

Method:

1. Preheat oven to 200˚C.
2. Marinate salmon fillets with white miso premix and set aside in fridge for 30 minutes.
3. Peel the lemon skin and slice thinly. Cut the remaining lemon into wedges.
4. Boil water with salt. Blanch fava beans and green peas for 1 minute, then cool down immediately with ice water. Drain and set aside.
5. Bake salmon for 8 minutes.
6. Heat olive oil in a pan on medium high heat. Add in fava beans and green peas, season with salt, lemon peel and juice. Transfer fish and vegetables to plate.
7. Garnish with salad and serve with lemon wedge on the side.

S$42

BLACK ANGUS PORTERHOUSE

Red Wine Sauce, Aquaponics Salad, Lemon Dressing (Serves 2)

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

Ingredients: 900gm Black Angus Porterhouse, 2 tbsp Olive Oil, Salt (to taste), Black Pepper (to taste), 2 sprigs Thyme, 2 pcs Garlic Clove (skin on, crushed), 40gm Unsalted Butter, 80gm Aquaponics Salad, 50gm Lemon Dressing Premix, 200ml Red Wine Sauce

Method:

1. Turn pan or griller on to medium high heat.
2. Season beef with salt and pepper. Brush pan or griller with oil.
3. Sear beef for 3 minutes on one side, flip over to other side and sear for another 1 minute.
4. Add in garlic, thyme and butter. Baste butter over beef for 1 minute. Then set aside to rest for 5 minutes.
5. In a mixing bowl, toss the Aquaponics salad with lemon dressing and seasoning if required.
6. Warm up red wine sauce in a pan or microwave.
7. Slice the beef before serving with salad on the side.

S$70

PUMPKIN RAVIOLI

Asparagus, Prawn, Tomato, Chilli (Serves 2)

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

Ingredients: 300gm Prego Homemade Pumpkin Ravioli, 1 litre Water, Salt (to taste), 3 tbsp Olive Oil, 400gm Tomato Sauce Premix, 150gm Prawn (deveined), 4 pcs Asparagus (sliced), 1/2 clove Garlic (minced), 2 sprigs Aquaponics Basil, 1 pc Red Chilli (sliced), Chilli Flakes (to taste), Salt (to taste)

Method:

1. Boil water with salt for cooking pasta. Blanch ravioli and remove once they oat to surface. Toss with olive oil to prevent from sticking.
2. Heat up sauté pan on medium high heat. Stir-fry garlic and chilli for a minute. Add in prawns, asparagus and tomato sauce premix. Bring to boil and fold in ravioli. Season with salt to taste.
3. Transfer ravioli to the plate and garnish with basil.

S$38

BEEF MEATBALLS

Pan-Fried Gnocchi, Fava Beans (Serves 2)

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

Ingredients: 200gm Beef Meat Balls, 300gm Homemade Gnocchi, 200gm Tomato Sauce Premix, 1 litre Water, Salt (to taste), 100gm Fava Beans, 100gm Green Peas, 1 tbsp Olive Oil, 1 sprig Aquaponics Basil, 30gm Parmesan Cheese, Salt (to taste)

Method:

1. Sauté meat balls on medium high heat till golden brown, set aside.
2. Boil water with salt for cooking pasta. Blanch gnocchi and remove once they oat to surface. Drain in a colander. Toss with olive oil to prevent sticking.
3. Heat up pan on medium high heat. Pan-fry gnocchi till golden brown and crispy. Season with salt and pepper. Add in fava beans, green peas and sauté. Transfer to a plate.
4. On the same pan, heat up tomato sauce premix and add in meat balls. Ensure meat is cooked through.
5. Spoon meatball on gnocchi with the remaining sauce, and garnish with basil, cheese before serving.

S$36

STIR FRY KONG PO CHICKEN

Capsicum, Chilli, Onion, Cashew Nuts (Serves 2 )

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

Ingredients: 400gm Chicken Leg (deboned and cubed), 150gm Kong Po Marinade Premix, 3 Capsicum (tricolour, diced), 1 sprig Spring Onion (cut to 1 inch in length), 1 pc White Onion (diced), 200gm Kong Po Sauce Premix, 80gm Cashew Nuts, Olive Oil

Method:

1. Marinade chicken for 20 minutes and put in chiller. Strain excess liquid and set aside.
2. Heat up wok with olive oil. Stir fry capsicum, spring onion, white onion on high heat and set aside.
3. Heat up sauté pan on high heat with olive oil. Add chicken cubes and sauté until slightly caramelised before adding Kong Po sauce. Continue to sauté till liquid starts to thicken or reduce. Fold in capsicum, spring onion and white onion.
4. Transfer to a plate and serve with cashew nuts.

S$36

KUEH PIE TEE

Braised Sweet Turnip, Steamed Crabmeat, Tiger Prawn, Chopped Egg, Coriander Crushed Peanuts, Crispy Cups, Chilli (Serves 2)

Level: Easy * | Estimated Time: 20 minutes | Download Recipe

Ingredients: 300gm Braised Turnip Premix, 80gm Crabmeat (cooked), 80gm Prawn (cooked), 2 pcs Egg (hard-boiled), 1 sprig Coriander, 30gm Chilli Sauce, 50gm Peanuts (crushed), 18 pcs Crispy Shell

Method:

1. In a pot, heat up turnip premix to boil, then set aside. Ensure to remove excess water from turnip.
2. Chop boiled eggs. Transfer all condiments to individual small bowls and set aside.
3. To assemble and serve, fill 1 tsp turnip into each shell, followed by crabmeat, prawn, eggs, chilli, peanuts and garnish with coriander.

S$22

BAKED THAI CHICKEN

Green Mango, Pomelo, Coriander, Sweet Chilli (Serves 2)

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

Ingredients: 2 pcs Boneless Chicken Thigh (cubed), 150gm Thai Spice Premix, 2 stalks Lemongrass (crushed), 100gm Coconut Cream, 2 tbsp Olive Oil, 100gm Sweet Chilli Sauce Premix, 1 pc Green Mango (shredded), 100gm Pomelo, 50gm Shallot (sliced), 4 pcs Cherry Tomato (cut in halves), 1 sprig Coriander (cut to 1 inch in length), 1 pc Red Chilli (seedless and sliced), 50gm Cashew Nuts, 1 pc Lime, 2 pcs Kaffir Lime Leaf

Method:

1. Preheat oven to 180 ̊C.
2. Marinate chicken cubes with Thai spice premix, lemongrass, coconut cream, olive oil and set aside in fridge for 30 minutes.
3. Thinly slice and chop lime leaves. Mix mango, pomelo, onion, tomato, coriander, chilli and lime leaves with sweet chilli sauce premix and lime juice. Set aside.
4. Bake chicken for 10 minutes.
5. Transfer chicken and salad to a plate and garnish with coriander and cashew nuts.

S$36

HONG KONG STYLE STEAMED TILAPIA

Shallot Oil, Spring Onion, Coriander (Serves 2)

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

Ingredients: 2 pcs Tilapia Fillets, Salt (to taste), White Pepper Powder (to taste), 50gm Young Ginger (thinly sliced), 40ml Shallot Oil, 1 sprig Coriander (cut to 1 inch in length), 3 sprigs Spring Onion (cut to 1 inch in length and julienned), 300ml Chef’s Superior Soy Sauce Premix

Method:

1. Marinate tilapia fillets with ginger, salt and pepper. Set aside in fridge for 20 minutes.
2. Steam tilapia in steamer for 8 minutes. Remove excess water and transfer to plate.
3. Heat up shallot oil in pan over high heat till smoky. Garnish tilapia with shredded spring onion, coriander.
4. Pour superior soy sauce over and finish off with hot shallot oil.

S$34

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 our sister hotel, Fairmont Singapore driveway without leaving your vehicle.