fresh indulgenes by chit's bar & restaurants

8/4/2019 Fresh Indulgenes by Chit's Bar & Restaurants

1/9

mints.magazine 60

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


2/9

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.


3/9

mints.magazine 62

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

r e c i p e s

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.


4/9

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.


5/9

mints.magazine 64

r e c i p e s

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


6/9

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.


7/9

mints.magazine 66

r e c i p e s

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


8/9

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


9/9

mints.magazine 68

r e c i p e s

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.

fresh indulgenes by chit's bar & restaurants

Documents