MasterChefs’

Christmas Dishes
featuring recipes by Nicholas Koh & Shamsydar Ani
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SOUS VIDE ROULADE CHICKEN WITH
DEMI-GLACE

Ingredients Edamame
1. Wash the edamame beans, put it in a
Edamame
vacuum bag, season with a pinch of salt
500 g edamame
fine salt then sous vide at 80°C/40mins.

Espagnole Sauce Espagnole Sauce

7 g extra virgin olive oil 1. Place onions, celery and carrots into
120 g onion
150 g stalk celery
the mixing bowl and dice for
180 g carrot 7 sec / speed 5.
5 g salt 2. Add olive oil, salt and peppercorn and
5 g ground black pepper sauté it at 25 mins/Varoma/(/Speedx.
20 g Tomato paste
3. Place the mixture in an oven-safe pot/
10 g glucose syrup
30 g red wine (Substitute baking tray, roast it in the Oven for 20
with 30 g pomegranate mins at 220°C.
juice) 4. Transfer it back into the mixing bowl,
10 g Japanese sake add in the beef stock, tomato paste,
(Non-alcohol may opt out)
1000 g beef stock
bay leaf, thyme, parsley, pepper corn,
2 bay leaf red wine and sake, cover with splash
5 g dried thyme guard to cook at 3 mins/120°C/(/
5 g sprigs parsley Speed x, then 90 mins/120°C/( /
5 peppercorns
Speed x to reduce and thicken it.
Brown Roux 5. Remove all the solid ingredients through
50 g unsalted butter a strainer and collect the thickened
50 g all-purpose flour espagnole sauce to set it aside.

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1 hr 15 min easy 5 portions
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Japanese Tamago Brown Roux

8 Eggs
1 tbsp bonito flakes 6. Insert the butterfly whisk, cube the
powder butter and cook it for 4 mins/45°C/(/
2 tbsp Soy Sauce Speedx.
2 tbsp Mirin 7. Sprinkle the flour well in the mixing bowl
2 tbsp Sugar
and cook at 15 mins/45°C/(/Speedx.
A pinch of salt
Cooking oil 8. Scrap the side of the bowl of any excess
ingredients, pour the thicken sauce into
the mixing bowl, cook it at
45 mins/90°C/speed 2.5 with
butterfly whisk inside

Japanese Tamago
1. Beat the eggs well in a bowl with a fork.
2. Add bonito flakes powder, soy sauce,
mirin, sugar and pinch of salt and mix well.
3. Fill the mixing bowl with water till half
4. Pour the mixture into tofu tray and steam
it in varoma tray for 30 mins/varoma
5. Once done, remove from varoma to
let it cool before cutting.
6. When cutting, just flipped it upside
down gently on a chopping board
without breaking it up.
7. Cut it into a square piece and then
another cut diagonally like a thick triangle.

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Hokkaido Potatoes Hokkaido Potatoes

1000 g Hokkaido
1. Clean and wash potatoes, peel off the
potatoes skin and dice them into 0.5cm cubes,
1 tsp Salt 2. Insert the butterfly whisk, place the
350 g Hokkaido milk potatoes, salt, milk, bonito flakes
30 g butter, cut into pieces
powder and butter into mixing bowl.
12 g Japanese bonito
flakes powder 3. Cook it at 30 mins/98°C/speed 1.
4. Preheat the oven to 180°C.
Useful Items 5. Remove butterfly whisk and mash at
Stainless steel tofu tray 3 mins/speed 5.
Forks/Chopsticks
Vacuum bag
6. Lay a sheet of parchment paper on your
Piping Bag baking tray and spray non-stick oil on it
Parchment paper generously.
Non-stick cooking spray 7. Use a piping bag to pipe the mashed
potato onto a baking tray to the size of
a small bun, with a gap of 3 cm between
them.
8. Get ready the oven at the right heat of
240C fan mode, bake it for 6 mins until
slightly brown and crispy.

Chicken Roulade
1. Slice open the center of the thick chicken
breast while leaving it in one piece.
2. Put the chicken breast meat in a Ziploc
bag, use the tenderizer hammer and
gently pound with the edges surface
until it becomes a slightly bigger piece
but not turning the meat into mash.

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Chicken Roulade 3. Spread the cling wrap on the table,

4 pcs chicken breast meat
10 g Japanese Eringi
sprinkle some salt on the surface of cling
mushroom wrap, place the chicken breast on it,
5 g Japanese Aonori sprinkle salt on the breast meat,
Seaweed flakes pepper, aonori seaweed, ricotta cheese,
10 g Ricotta Cheese
Eringi mushroom thinly sliced, then roll
10 g Salt (to season)
5 g Pepper (to season) it up into roulade with two ends
tightened.
Useful Items firmly, using a vacuum machine to bag it
Stainless steel tofu tray individually.
Forks/Chopsticks
Vacuum bag
4. Then sous vide for 90 mins/70°C.
Piping Bag 5. Remove from the cling wrap, oil the pan
Parchment paper and heat up the skillet pan at medium
Non-stick cooking spray high heat and pan sear the chicken
Tenderizer hammer
roulade until light brown and allow to rest.
Ziploc bag large size
Cling wrap large size
Skillet pan Assembly
Vacuum bag sealer 1. Slice the chicken and drizzle with demi
machine glacé. Serve with edamame, Japanese
Vacuum bag
tamago and Hokkaido potatoes.
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HOMEMADE GREEK CHEESE

Ingredients 1. Place plain yoghurt, milk and sugar into mix-

ing bowl and mix 5 min/40 °C/ Speed 1. (For
120g plain yoghurt TM5, use auto yoghurt mode)
800g whole milk
40g sugar (optional) 2. Pour yoghurt mixture into glass yoghurt jars
260g water (approx. 120 g ea.) and arrange in the center of
120g fresh cream
Varoma dish. Seal the jars with their lids. Rinse
28g lemon juice
mixing bowl.
Useful Items
Simmering Basket 3. Place water and lemon juice into mixing bowl.
Set Varoma in position, secure Varoma lid and
Mixing Bowl start Fermentation/10 h/70°C. Set Varoma
Cheese Cloth aside and place yoghurt jars in refrigerator.
String/Butcher twine Refrigerate for at least two hours before
Cling wrap serving or store yoghurts sealed with their lids in
the refrigerator up to eight days.

4. Put the simmering basket into the

mixing bowl.

5.Layer few pieces of cheese cloth in the

simmering basket which is enough to prevent
any of the yoghurt to go through it, pour in
the yoghurt and gather up the sides of
cheese cloth and tie with a string/twine
but don’t squeeze out any yoghurt and
just let it sit and rest in the simmering basket.

6. Cover the top with cling wrap to prevent

any air from going in, leave it overnight
from 12 – 24 hours for better results.

a c d
5 min easy 16 portions
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MOROCCAN LAMB WITH COUSCOUS

Ingredients Steamed Couscous

1. Place a bowl onto mixing bowl lid, weigh
Steamed Couscous
in couscous and 350 g water. Add salt
350 g couscous
350 g water and olive oil to the bowl and mix well
1 tsp salt with spatula. Set aside.
20g olive oil

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10 min easy 5 portions
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Lamb Chop Lamb Chop

2. Place coriander and parsley into mixing
4 sprigs fresh coriander,
leaves only, plus extra
bowl and chop 5 sec/speed 7. Transfer
for garnishing to a small bowl and set aside.
4 sprigs fresh parsley, leaves 3. Place onions into mixing bowl and chop
only, plus extra for 5 sec/speed 5. Scrape down sides of
garnishing
mixing bowl with spatula.
200 g onions, quartered
1 kg lamb chops, cut 4. Add lamb, salt, pepper and olive oil and
individually sauté 10 min/120°C/(/speed x.
2 tsp salt 5. Add carrots, ras-el-hanout, water and
1/2 tsp ground black pepper reserved chopped herbs, cook
20g olive oil
200g carrots, cut into
15 min/Varoma/(/speed x.
chunks Meanwhile, gently fluff couscous with a
2 tbsp ras-el-hanout fork to separate the grains and transfer it
550 g water to Varoma tray.
6 spicy sausages (chorizo)
6. Set Varoma dish into position, carefully
100g dried apricots, halved
insert prepared Varoma tray, close
Varoma lid and cook further
10 min/Varoma/(/speed x.
Remove Varoma and set aside.
7. Add dried apricots to mixing bowl, set
Varoma back in position and cook
5 min/Varoma/(/speed x.
Remove Varoma and set aside.
8. Transfer cooked lamb into a large
serving dish. Transfer couscous to
another serving dish. Garnish with more
chopped parsley and coriander.
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KETO CAULIFLOWER RICE

Ingredients 1. Cut Cauliflower into florets.

2. Place cauliflower into TM bowl and chop
800g cauliflower (florets)
10 Sec / speed 5, gradually increasing
10 g himalayan salt
5 g white pepper speed to 5. Check that all cauliflower is
5 g parsley evenly chopped, and chop a little longer if
needed.
3. To steam, fill TM bowl with 500g water,
place veggie rice into varoma dish and place
Varoma into position, poke a hole in the
centre to allow steam to escape, and cook
15 min /Varoma/ speed 2. Check that
it’s cooked to your liking, if it needs to be
cooked longer, stir, then cook another 5
min/ Varoma/Speed 2.
a c d
6 min easy 6 portions
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STICKY DATE PUDDING WITH SALTED

CARAMEL SAUCE AND VANILLA ICE
CREAM

Ingredients Sticky Date Pudding

100 g unsalted butter, plus
1. Preheat oven to 160°C. Grease a 12-hole
extra for greasing muffin tray. Set aside.
370 g raw almonds 2. Place almonds into mixing bowl and mill
270 g pitted dates
80 g water 8 sec/speed 7. Transfer into a bowl and set
1 ½ tsp bicarbonate of soda aside.
140 g honey
3. Place dates and water into mixing bowl
3 eggs
70 g Greek yoghurt and heat 4 min/100°C/speed 1.

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1 hr 25min easy 16 portions
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Ingredients
4. Add bicarbonate of soda and mix 10 sec/
250 g pouring (whipping) speed 4. Transfer into bowl with almonds
cream and set aside. Clean and dry mixing bowl.
140 g brown sugar
100 g unsalted butter, cut 5. Place honey and butter into mixing bowl
into cubes and mix 10 sec/speed 4.
1 tsp salt 6. Scrape down sides of mixing bowl with
1 tsp natural vanilla extract
12 pecan nuts, for decorat-
spatula. Mix 1 min/speed 4, adding eggs
ing (optional) through hole in mixing bowl lid 1 egg at a
ice cream, for serving time until combined.
(optional) 7. Add yoghurt and reserved almond date
mixture and mix 5 sec/speed 4. Divide
mixture between muffin moulds and bake
for 30 minutes (160°C), or until golden
brown. Meanwhile, make caramel sauce.
Clean and dry mixing bowl.

Salted Caramel Sauce

8. Place all sauce ingredients, except pecan
nuts and ice cream, into mixing bowl and
cook 10 min/100°C/speed 2, or until syrupy.
Transfer into a jug.
9. Allow puddings to cool in tin for 5
minutes, then turn out onto serving plates.
Decorate with pecan nuts (optional) and
serve warm with caramel sauce and ice
cream (optional).

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Ingredients Vanilla Ice Cream

2 vanilla pods
1. Split vanilla pods lengthwise and scrape
600 g whole milk out seeds. Place vanilla seeds and pods
200 g cream, (whip- in mixing bowl. Add milk, cream, sugar,
ping or double cream) egg yolks and salt and cook
180 g sugar
8 min/90°C/speed 2. Remove vanilla
6 egg yolks
5 g fine sea salt pods.
2. Pour mixture, up to 4 cm deep, in
shallow freezer-proof containers and
cover with lid. Leave mixture to cool
completely before freezing for at least 10
hours.
3. Place frozen mixture in fridge for 15
min utes, then cut in pieces (4 cm) with
a sharp knife. Place half the pieces in
mixing bowl and crush 20 sec/speed 6
then, with aid of spatula, mix
10 sec/speed 4. Transfer ice cream to a
bowl.
4. Place remaining frozen ice cream pieces
in mixing bowl and crush 20 sec/speed 6
then mix 10 sec/speed 4.

Assembly
1. Transfer the ice cream to a bowl. Drizzle
caramel sauce over the pudding and ice
cream to serve together.
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KETO CLOUD BREAD

1. Preheat oven to 148°C. Line a baking sheet
with parchment paper. Set aside.
2. Insert butterfly whisk. Place egg whites,
cream of tartar and salt into mixing bowl and
Ingredients
whisk 3 min/speed 4.
3 egg whites, from large 3. Remove butterfly whisk. Transfer whipped
eggs, room temperature
egg whites into a bowl and set aside.
¼ tsp cream of tartar
1 pinch salt 4. Place egg yolks and mascarpone into
3 egg yolks, from large eggs, mixing bowl and mix 30 sec/speed 4. Scrape
room temperature
57 g mascarpone, room down sides of mixing bowl with spatula and mix
temperature a further 30 sec/speed 4. Transfer egg yolk
mixture into a separate bowl and set aside.
5. Gently fold the reserved egg whites into the
reserved egg yolk mixture until fully
incorporated. Place six dollops of batter mixture
(approx. ¼ cup ea.) onto prepared baking sheet,
3 inches apart. Gently flatten tops with
spatula as needed. Bake for 25-30 minutes
(148°C) until golden and firm. Let cool before
serving or storing.
a c d
10 min easy 6 portions
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KETO BLACKBERRY DETOX WATER

Ingredients 1. Place basil, lemon peel, ginger and

cinnamon into mixing bowl and chop
15 fresh basil leaves, plus 10 sec/speed 8. Scrape down sides of
extra to garnish
mixing bowl with spatula.
1 lemon, thin peel only, no
pith, plus 1 lemon, sliced to
2. Add blackberries and chop
garnish 10 sec/speed 5. Scrape down sides of
15 g ginger, peeled mixing bowl with spatula.
¼ tsp ground cinnamon 3. Add water and mix 10 sec/speed 3. Let
280 g blackberries, plus steep for 10 minutes, then strain through
extra to garnish a fine sieve. Chill or serve over ice with
1400 g water lemon slices. Garnish with blackberries
and fresh basil leaves.

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5 min easy 6 portions
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LADY IN RED COOLER COCKTAIL

Ingredients 1. Add the strawberry into the mixing bowl

and chop 5 sec/speed 5.
300 g blackberry 2. Add in blackberry and raspberry and
300 g raspberry
300 g strawberry continue to chop for 5 sec/speed 5.
10 g lavender flower 3. Add in maple syrup lavender flower and
100 g maple syrup rose water into the mixing bowl to cook
50 g rose water for 7 min/98°C/speed 2.
1 can of Tonic Soda water
Bombay Gin (Optional)
4. Add the mixture into a food container
small sweet strawberry for and leave it in fridge until chilled.
garnishing 3. Add the cooler into a glass. Slice your
Lemon for garnishing small sweet strawberry from the tip to
Peppermint Flavour essence centre and slot it on the edge of the glass.
for garnishing
4. Zest the lemon into long strips, torch it
during serving and place it on the side of
Useful Items the glass.
Torch 5. Fill the mist sprinkle bottle with the
Flute Glass/ Tall Glass
Zester
peppermint essence, sprinkle onto the
Water mist sprinkle bottle top of the drinks and serve.

Tips
Use a champagne flute glass or highball glass for
serving.
You can also serve this with 40 g of the berry
mixture, 1 shot Gin (30 g), then top the rest of the
glass with 220 g Tonic Soda water.

a c d
10 min easy 25 portions
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