Swissôtel The Stamford - Luxury hotel - Fairmont & Swissôtel Recipe Kits - Week 6

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.

Try your hands at creating 8 different dishes, developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford. From Prego’s Roasted Cod, Veal Ossobucco; The Stamford Brasserie’s Crab & Fish Cake, Braised Pork Belly, Grand Cru Chocolate Tart to Asian Market Cafe’s Tandoori Lamb Chops, Sambal Tilapia, Baked Thai Chicken you can now enjoy #FairmontAndSwissotelFoodAtHome

View & Download Recipe Kits from Week 7 & 8

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 2

View & Download Recipe Kits from Week 1

Share and tag us in your creations on Facebook or Instagram.

VEAL OSSOBUCCO

Tomato-Capsicum Stew, Green Olives, Olive Oil Bread (Serves 2)

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

Ingredients: 2 pcs Veal Ossobucco (precooked), 400gm Tomato-Capsicum Stew, 50gm Green Olives (cut into wedges), 5gm Italian Parsley (chopped), 1 sprig Thyme, Salt (to taste), Black Pepper (to taste), 2 pcs Olive Oil Bread

Method:

1. Reheat ossobucco pouch in hot water bath or microwave.
2. In a pot, reheat stew till boiling point. Add olives and thyme. Adjust seasoning if needed.
3. Slice bread to your desired thickness and toast in oven or use a pan.
4. Transfer veal in to the stew and bring to boil till sauce thickens.
5. Arrange veal stew on a plate. Garnish with parsley and serve hot with toasted bread.

S$42

ROASTED COD

Gnocchi alla Romana, Puttanesca (Serves 2)

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

Ingredients: 2 pcs Cod Fillets, 200gm Puttanesca Sauce Premix, 1 box Aquaponics Basil, 30gm Lemon Dressing Premix, 14 pcs Gnocchi alla Romana, 2 sprigs Basil, Salt (to taste), Pepper (to taste), 2 tbsp Olive Oil, Aquaponics Salad

Method:

1. Remove cod fillets from fridge 30 minutes prior to cooking. Preheat oven to 180˚C. Turn pan on to medium high heat.
2. Season cod with salt and pat dry with paper towel. Place in the pan with skin side down
3. In a pot, warm up puttanesca sauce and season to taste with salt, pepper, olive oil. Add chopped basil just before serving.
4. Place cod in oven on the baking tray. Add butter to the pan and warm up gnocchi.
5. Check cod after 5 minutes for doneness. Poke with bamboo stick, it should go through without resistance.
6. Toss salad with lemon dressing.
7. To assemble, pour puttanesca sauce on to centre of the plate. Place fish on top skin side up, with tossed salad and gnocchi next to it.

S$40

TANDOORI LAMB CHOPS

Onion Salad, Mint Yogurt (Serves 2)

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

Ingredients: 6 pcs Lamb Chop, 100gm Tandoori Yoghurt Premix, 2 pcs Tomato (cut into thin wedges), 1 pc Red Onion (thinly shaved), 2 sprigs Coriander, 1 pc Cucumber (thinly shaved), 10gm Chaat Masala, 2 pcs Lemon (wedges & seasoning), 10gm Olive Oil, Salt (to taste), Black Pepper (to taste), 100gm Mint Yoghurt Premix

Method:

1. Preheat oven to 180°C.
2. Marinate lamb chops with tandoori premix for 30 minutes in the fridge.
3. Bake lamb chops for 8 minutes.
4. Thinly shave cucumber and onion, and transfer with thin tomato wedges into mixing bowl. Mix with coriander, chaat masala, olive oil, salt and lemon juice.
   Set aside in the chiller.
5. Transfer lamb chops to a plate and garnish with onion salad and a spoonful of mint yoghurt, with lemon wedges on the side.

S$38

BRAISED PORK BELLY

Roasted Endive, Parmesan Mash Potato (Serves 2)

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

Ingredients: 2 pcs Braised Pork Belly (precooked), 500gm Sauce with Cooked Vegetables, 200gm Mash Potato, 2 pcs Braised Endive (precooked), 30gm Grated Parmesan, 50gm Butter, 1 pc Garlic (minced), 50ml Milk, 30gm Aquaponics Salad, 30gm Lemon Dressing Premix, Salt (to taste), Pepper (to taste)

Method:

1. Heat up a pot of water to just below boiling point.
2. Place bag with pork belly and sauce in the water for 20 minutes and let it simmer gently.
3. In a pan on medium high heat, sear the endive face down until caramelized and brown. Set aside.
4. Warm up milk in a small pot and add potato. Keep stirring with wooden spoon, add butter, parmesan and minced garlic. Bring it to a creamy consistency. Season with salt.
5. Toss salad with lemon dressing.
6. Pour mash potato onto centre of the plate. Place pork belly in the middle, arrange vegetables, endive and salad around it before serving.

S$36

BAKED THAI CHICKEN

Green Mango, 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), 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, 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$34

SAMBAL TILAPIA

Red Onion, Coriander, Calamansi (Serves 2)

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

Ingredients: 2 pcs Tilapia Fillets, 2 pcs Banana Leaf, Parchment Paper, Aluminium Foil, 300gm Sambal Premix, 1 pc Red Onion (sliced), 1 sprig Coriander (cut to 1 inch in length), 2 pcs Calamansi (cut in halves)

Method:

1. Preheat oven to 200°C.
2. Lay aluminum foil on clean working top, followed by parchment paper then banana leaf. Place tilapia fillets on banana leaf and marinade with sambal.
3. Wrap the fish and ensure no gaps. Bake in oven for 20 minutes.
4. Transfer tilapia to a plate and garnish with coriander, sliced onion and calamansi.

S$32

CRAB AND FISH CAKE

Tartar Sauce (Serves 2)

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

Ingredients: 4 pcs Crab-Seabass Patties, 100gm Tartar Sauce, 1 pc Lemon, 30gm Aquaponics Salad, 30gm Lemon Dressing Premix, 30gm Cherry Tomatoes, 2 tbsp Olive Oil, Sea Salt (to taste), Black Pepper (to taste)

Method:

1. Preheat oven to 150 ̊C. Heat up oil for deep frying until you start to see tiny bubbles.
2. Carefully place patties in the oil and fry till golden brown. Remove them with slotted spoon and place on a baking tray. Continue to bake in the oven for another 10 minutes. Season with salt and black pepper.
3. Toss salad with lemon dressing and tomatoes.
4. On a plate, place the seafood patties and squeeze a bit of lemon juice. Serve with tossed salad and tartar sauce on the side.

S$30

GRAND CRU CHOCOLATE TART

Cacao Nib, Sable, Raspberry Coulis (Serves 2)

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

Ingredients: 2 pcs Sable Tart Shell, 1 bag Equatorial Chocolate Filling, 5gm Cacao Nib, 50gm Raspberry Coulis, 50gm Biscuit Crumble, 10 pcs Fresh Raspberry

Method:

1. Preheat oven to 160°C.
2. Warm up chocolate filling bag in microwave for 20 seconds until soft and easy to handle for piping.
3. Pipe chocolate filling into tart shell and bake in oven for 12 minutes. Rest the tart at room temp for 30 minutes, until ready to serve or keep chill to your desire.
4. To present, pour a spoonful of raspberry coulis on plate and decorate with raspberries. Garnish tart with cacao nibs and biscuit crumble to serve.

S$24

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 sistel hotel, Fairmont Singapore driveway without leaving your vehicle.