fresh indulgenes by chit's bar & restaurants
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Chit has been a restauranteur all his life. Not just known for his signature mop of hair, Chitslarger-than-life personality is imprinted in thenumerous club cafs and restaurants hesoperated. Currently managing the Beach Hut atthe East Coast Park, Marine Cove and Chits Bar& Restaurant, he believes in personally buyinghis own groceries for the restaurants. Hissuccess secret is simple going back to thebasics with warm, friendly service and greatfood.
Chef Norman developed a passion in the kitchen when he was 14 years old. Two years later,he honed his Italian cooking skills at the HyattRegencys Petes Place, before developing
various concepts and themes for otherrestaurants. By the age of 21, he had createdhis own fusion menu. Before embarking on thisparnership with Chit, he provided consultancyservices for various restaurants and cafes. He
now complements Chits philosophy aboutdoing his best in everything he undertakes.
PHOTO/FOOD STYLING JUSTIN LEE & RoSE Koh
LOCATION ChITS baR & RESTaURaNT, NSRCC SEa SpoRTS CENTRE
Try out these wholesome recipes puttogether by Chef Norman and his team
thats guaranteed to keep your active childhappy and satiated.
r e c i p e s
INTS. Magazine Anniversary Giveaway. Three lucky readers will each
n a Chits Bar & Restaurant F&B voucher worth $100. Email your Name, NRIC
d Contact Number to [email protected] by 31 October 2011 with
bject header Chits F&B Giveaway. Winners will be notifed by email with prize
ollection details.
FrshIndulgeces
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1 red skin potato saladIngredients75g clean, Scrubbed new redpotatoes
40g Bacon (diced)
Red capsicum (chopped)
Red apple (diced)
40ml Mayonnaise
Salt and pepper to taste
1tsp Chives (nely chopped)
Preparation
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still
rm, takes about 15 minutes. Drain and set
in the refrigerator to cool.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly
browned. Drain, crumble and set aside.
Cut the cooled potatoes into bite-size
pieces, leaving skin on. Add to a large bowl,
along with the bacon bits, capsicum and
diced apple.
Mix in the mayonnaise, salt and pepper.
Chill for an hour before serving.
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Ingredients
2 Portobello mushrooms (sliced)
4 Button mushrooms (sliced)
tsp chopped garlic
lemon zest
1 tbsp White wine
Pinch of salt & black pepper
2 tsp Butter
1 tbsp Balsamic vinegar
2 cherry tomatoes
1 handful of mesclun greens
2mushroom carpaccio
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Preparation
Heat the pan with butter and saut the
mushrooms.
Season to taste, chill and leave to cool.
Mix mushrooms with chopped garlic
and lemon zest.
Place mixture on serving plate anddrizzle alongside with vinaigrette.
Serve with mesclun greens and garnish
with cherry tomatoes.
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3cod with parmesan crumbedasparagus on tri-color saladIngredients for Cod
240g Cod llet (skin off)
Pinch of salt
Pinch of Cajun spice
Ingredients for Salad
2 Asparagus spears
1 tbsp Flour1 Egg (lightly beaten)
1 tbsp Breadcrumbs
1 Tomato (sliced)
1 Caprese cheese or
Fresh mozzarella (sliced)
1 tsp Parmesan cheese (grated)
4 Fresh basil leaves
2 tbsp Balsamic vinegar
Preparation
Lightly marinate cod with Cajun spice and
salt. Leave aside and prepare the salad.
Coat asparagus in our, dip in egg and coat
in combined breadcrumbs and parmesan
cheese, press lightly.
Place asparagus on a lined oven tray and
bake at 200o
C for 8 to 10 minutes or untilparmesan cheese is golden.
Layer the tomatoes, sliced cheese, basiland
drizzle alongside with vinegar.
Grill the cod on a saut pan till lightly
browned.
Arrange salad onto serving plate, top with
crumbed asparagus and cod llet.
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grilled portobello with basil mayo occaciaIngredients
2-3 tsp Balsamic vinegar
2 tsp Olive oil
tsp Minced garlic
1 Portobello mushroom cap
1 loaf Foccacia bread (halved & toasted)
tsp Butter
1 Lettuce leaf
1 Tomato (sliced)
1 handful of Mesclun greens
Nachos or Tortilla chips
Preparation
Whisk together the balsamic vinegar,olive oil and garlic in a small bowl. Setaside.
Arrange the mushroom gill-side upon a tray and brush it with the vinegarmixture. Allow to marinate for 3 to 5minutes..
Place the marinated mushroom onthe pre-heated grill, gill-side down rstand grill until tender, brushing both sidesof the mushroom with the remainingmarinade, about 4 minutes on each side.
Butter the toasted foccacia, then spreadwith the mayonnaise mixture. Layer themushroom, lettuce, and tomato slicesevenly
Serve with mesclun greens and nachosor tortilla chips
Notes
Mayonnaise spread1 tbsp and 1 tsp
Mayonnaise
tsp Dijon mustard
tsp Lemon juice
1 tsp chopped Fresh basil
4
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5 chicken quesadillasIngredients2 Chicken thighs(remove skin & bone)
20g Cajun spice
1 Green bell pepper (sliced)
1 Red bell pepper (sliced)
Onion (chopped)
2 Flour tortillas
70g Cheddar cheese (shredded)
70g Mozzarella cheese (shredded)
1 Mango (diced)
2 tbsp Sour cream
Preparation
Marinate the chicken with Cajun seasoning
on both sides and let it stand for 15 minutes.
Place chicken on pre-heated grill and
cook for 10 minutes each side, or until
juices run clear. Remove chicken from grill
and cut into bite-size pieces.
Place one or two tortillas on the grill.Sprinkle half side of each tortilla with a thin
layer of cheese, chicken, onion, diced mango,
bell pepper and fold into halves. Grill till
brown and crispy on both sides, about 3
minutes per side.
Cut into wedges and serve with sour cream.
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6pasta amatriciana(bacon and onions)with tuna fakes
Sauce Preparation
Saut the onions and garlic till lightly
browned over medium-high heat.
Add in bay leaf and tomato paste and
saut till the mixture turn into a dark red
color.
Add in the pronto, dried herbs and bring
to a boil over low re.
Season with salt, pepper and sugar to
taste. Set aside.
Ingredients for Pomodoro
sauce
1 cup Pronto
2 tbsp Tomato paste1 Onion (minced)
2 Garlic cloves (minced)
2 tbsp Olive oil
1 Bay leaf
tsp dried Oregano
tsp dried Thyme
Salt and black pepper coarse
2 tbsp Sugar
Notes
Tuna mixture1 tbsp canned tuna akes
(oil drained)
onion (diced)
1 tsp Olive oil
Pinch of salt
Pinch of black pepper
Final Preparation
Saut the onions and bacon till crisp in
another pan and pour in the pomodoro
sauce.
Stir in boiled pasta and simmer till the
sauce is coating it evenly.
Plate the pasta and top with the tuna
mixture and shredded basil.
Ingredients
Onion (sliced)
1 strip Bacon (diced)
2 Fresh basil leaves (shredded)
180g Boiled pasta
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Ingredients
3 Idaho potatoes
110ml Cream
1 sliced Ham (diced)
1 Veal bratwurst sausage (diced)
1 Green bell pepper (diced)
1 Red bell pepper (diced)
Onion (chopped)
2 sprigs Cilantro (chopped)
cup Cheddar cheese (shredded)
cup Mozzarella cheese (shredded)
1 tbsp Parmesan cheese (grated)
1 8 inch Readymade pizza dough
7baked potato pizza
Preparation
Boil the potatoes till soft and mash it witha fork.
Mix the rest of the ingredients in awhisking bowl with the mashed potatoes.
Distribute the mixture onto the pizzadough evenly and bake at 200oC in an ovenfor 7 minutes.
Plate and serve with mesclun greens andpomodoro sauce.
Ingredients (contd)
Pinch of Five spice powder
Pinch of salt
Pinch of black pepper coarse
1 bowl mesclun greens
cup of pomodoro sauce (for dipping)
Notes
Pomodoro sauce recipe
available on page 66
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8pancakes topped with caramelized bananaand ice cream
Ingredients
50g Pancake Mix
75ml Water
1tbsp Butter
1tbsp Sugar
2 Bananas, cut lengthwise each
Chocolate or caramel sauce1-2 scoops ice cream
2 strawberries (sliced)
Mixed nuts and raisins
Preparation
Stir in water with pancake mix.
Preheat a non-stick pan over medium
re and put in the butter. Allow to melt and
spread over pan.
Pour in the batter and ip pancake when
the batter is set. Cook until nicely brown
on both sides. Repeat and make another.
Set aside to cool. Heat up a saut pan then grease it with
butter. Add the bananas and sugar in and
pan grill till it is caramelized and soft. Set
aside to cool.
Layer the pancake with the caramelized
bananas. Drizzle over with chocolate
or caramel sauce.
Top with a scoop of ice cream,
strawberries and garnish with mixed nuts
and raisins.